There’s something about October that makes me want to put my slow cooker to work. The days are shorter, the air is cooler, and there’s nothing better than coming home to a dinner that’s basically made itself. So this month, I’m joining in on Crocktober — trying a new slow cooker recipe each week and sharing it here, so by the end of the month you’ll have a whole roundup of ones I tested to pick and choose from.
If you’ve been wanting an excuse to pull your crockpot out of the cabinet, this is it. And speaking of crockpots if you’re in the market for a new one – I just ordered this one. Mine was forever years old! CROCKPOT LINK HERE!
Let’s get into the first recipe.
Week 1: Incredible Slow Cooker Pulled Chicken Sandwiches
To kick things off, I tried the Incredible Slow Cooker Pulled Chicken Sandwiches from Ambitious Kitchen.
This one is about as hands-off as it gets: boneless, skinless chicken thighs go into the slow cooker with a simple homemade sauce — ketchup, BBQ sauce, Worcestershire, apple cider vinegar, a little yellow mustard, cumin, and cayenne — and cook low and slow for 6-7 hours (or on high for about 3). Once the chicken is tender, you shred it right in the pot and let it soak back up all that sauce. It’s topped with a quick cabbage and carrot slaw with cilantro, apple cider vinegar, and a touch of maple syrup — no mayo required — piled onto a hamburger bun.
It’s the kind of recipe that works for a weeknight dinner, but it’s just as good for a potluck or a casual get-together, since you can keep it warm right in the slow cooker until you’re ready to serve.
What stood out:
Truly a dump-and-go recipe — everything goes in the slow cooker at once
The slaw adds a sweet-and-tangy crunch
Leftovers hold up well for a few days, and the chicken works on more than just a bun (salads, wraps, even pizza)
The brioche buns really work well with this!
Recipe credit: Ambitious Kitchen
A little bonus this month: This turned out to be the perfect meal to send home with my son after my grandson spent the day with me, and it gave me an idea. For the rest of Crocktober, every recipe goes home with him.
It reminded me of something I used to wish for back when my own kids were in daycare: a ready-made dinner to grab on the way out the door. After a long day, what a win that would have been. Now, as a grandma, I get to test that idea myself, one slow cooker meal at a time.
Week 2: Slow Cooker Italian Beef
For week two, I’m bringing back a family favorite that my sister shared with me. It’s already on the blog from March as my Easy Crockpot Italian Beef Sandwiches, and it earned a spot in the Crocktober lineup because it’s one I keep coming back to. Thanks, Colby!
It’s another easy one. A beef roast goes into the slow cooker with seasonings and broth and cooks low and slow until it shreds with a fork. Pile it onto crusty rolls, add giardiniera or sweet peppers, and spoon a little of the juice over the top. Dipped is the Chicago way.
It’s perfect for a busy weeknight, and it’s a crowd-pleaser for game day or a casual get-together, since it stays warm and juicy right in the slow cooker.
What stood out:
A sister-approved recipe, so you know it’s good.
Minimal prep, maximum flavor. The slow cooker does all the work.
The juices make it. Don’t skip the extra spoonful on the bun.
It makes plenty, and leftovers are even better the next day.
Week 3: Crockpot Million Dollar Pasta
Think lasagna, without the layering. Ground beef, a creamy blend of ricotta, cream cheese and sour cream, and marinara all go in the slow cooker. The pasta cooks right in the sauce, so there’s no boiling. It takes about 10 minutes of prep, then 3 to 4 hours on low before a melty mozzarella finish. It’s cozy, budget-friendly and made for sending home with family. Get the recipe from Life by Leanna →
What stood out: All the comfort of lasagna, with none of the layering.
Week 3: Crockpot White Chicken Chili (with Cornbread!)
For week four, I made the Crockpot White Chicken Chili from Hairs Out of Place in my new crockpot. It was the perfect cozy dinner for a chilly October night. This went home with my son/grandson for their dinner!
It’s a true dump-and-go recipe. Chicken, white beans, sweet corn, mild green chiles, onion, broth, and spices go into the slow cooker and cook low for 6 to 7 hours. Then you shred the chicken right in the pot and stir in cream cheese and a splash of cream, which makes it rich and silky. Top it with shredded cheese, tortilla strips, and avocado, or add jalapeños if you like some heat.
To go with it, I baked The Best Fluffy Moist Cornbread from Ambitious Kitchen. It’s lightly sweetened with honey, and Greek yogurt keeps it soft and tender. It bakes in about 25 minutes, so I made it while the chili finished up. Serve it warm with butter and a drizzle of honey.
What stood out:
Minimal prep, with the cream cheese stirred in at the end.
Creamy and mild, so the whole family can enjoy it.
The cornbread is a must. Sweet, fluffy, and perfect for dunking.
Leftovers reheat beautifully.
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