33 Delicious Crockpot Camping Recipes for Outdoor Feasting

Summer camping trips call for delicious, fuss-free meals that let you spend more time enjoying nature and less time cooking over a campfire. That’s where your trusty crockpot comes in! From hearty stews to tender meats and even desserts, these 33 recipes are perfect for outdoor feasting. Get ready to elevate your camp cooking game—your next unforgettable meal is just a slow cooker away.

Slow-Cooked Beef Stroganoff in a Crockpot

Perfect for busy weeknights, this slow-cooked beef stroganoff transforms tough cuts into fork-tender perfection. Pack your crockpot with quality ingredients in the morning, then come home to a creamy, comforting dinner that practically makes itself.

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced ¼-inch thick
• 1 cup beef bone broth
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• ½ cup crème fraîche
• 2 tbsp all-purpose flour
• 12 oz wide egg noodles
• 2 tbsp fresh chives, finely chopped

Instructions

1. Pat beef cubes completely dry with paper towels to ensure proper browning.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Sear beef cubes in a single layer for 3-4 minutes per side until deeply browned.
4. Transfer seared beef to the crockpot, arranging in an even layer.
5. Sauté diced onion in the same skillet for 5 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in sliced mushrooms and cook for 6-8 minutes until they release their liquid.
8. Deglaze the skillet with beef bone broth, scraping up all browned bits.
9. Whisk in Worcestershire sauce, Dijon mustard, and smoked paprika.
10. Pour the mushroom mixture over the beef in the crockpot.
11. Cook on LOW for 7-8 hours until beef is fork-tender.
12. Whisk crème fraîche with flour until completely smooth to prevent lumps.
13. Stir the crème fraîche mixture into the crockpot and cook for 30 more minutes.
14. Meanwhile, cook egg noodles according to package directions until al dente.
15. Drain noodles thoroughly and divide among serving bowls.
16. Ladle the beef stroganoff over the noodles.
17. Garnish with freshly chopped chives just before serving.

What emerges is beef so tender it shreds with gentle pressure, swimming in a sauce that balances earthy mushrooms with tangy crème fraîche. The wide noodles catch every drop of the velvety sauce, while fresh chives provide a bright counterpoint to the rich flavors. For a stunning presentation, serve in shallow bowls with an extra dollop of crème fraîche and a sprinkle of paprika.

Camping Pulled Pork Sandwiches

Kickstart your outdoor cooking game with these smoky, tender pulled pork sandwiches. Slow-cooked pork shoulder transforms into melt-in-your-mouth perfection, ready to pile high on toasted brioche buns. This hands-off recipe delivers restaurant-quality results right at your campsite.

Ingredients

– 4 lb bone-in pork shoulder, trimmed
– 2 tbsp avocado oil
– 1 cup apple cider vinegar
– 1/2 cup dark brown sugar, packed
– 1/4 cup smoked paprika
– 2 tbsp garlic powder
– 2 tbsp onion powder
– 1 tbsp cayenne pepper
– 2 tsp fine sea salt
– 1 tsp freshly cracked black pepper
– 6 brioche buns, split
– 3 tbsp unsalted butter, clarified

Instructions

1. Pat the pork shoulder completely dry with paper towels.
2. Combine apple cider vinegar, dark brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, fine sea salt, and freshly cracked black pepper in a medium bowl.
3. Rub the spice mixture evenly over all surfaces of the pork shoulder.
4. Heat avocado oil in a Dutch oven over medium-high heat until shimmering.
5. Sear the pork shoulder for 3-4 minutes per side until deeply browned.
6. Pour remaining spice mixture over the pork shoulder.
7. Cover the Dutch oven tightly and transfer to a 275°F oven.
8. Braise for 6 hours until the pork reaches an internal temperature of 205°F.
9. Remove the pork from the Dutch oven and let rest for 30 minutes.
10. Shred the pork using two forks, discarding any large fat deposits.
11. Return the shredded pork to the braising liquid and toss to coat.
12. Brush the cut sides of brioche buns with clarified butter.
13. Toast the buns in a dry skillet over medium heat for 1-2 minutes until golden brown.
14. Pile the pulled pork generously onto the toasted brioche buns.

Serve immediately while the pork is still warm and the buns maintain their crisp texture. The vinegar-based sauce cuts through the rich pork fat beautifully, while the smoked paprika delivers authentic barbecue flavor without a smoker. Stack these sandwiches high with crunchy coleslaw or pickled red onions for contrasting texture.

Crockpot Chili with Beans and Flavorful Spices

Just dump everything in your slow cooker and walk away. This chili builds deep flavor while you tackle your day. Get ready for the easiest, most satisfying meal prep ever.

Ingredients

– 1 lb grass-fed ground beef, 85/15 lean-to-fat ratio
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 red bell pepper, seeded and finely chopped
– 1 (15 oz) can dark red kidney beans, drained and rinsed
– 1 (15 oz) can fire-roasted diced tomatoes
– 2 cups beef bone broth
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 tsp fine sea salt
– 1/2 tsp freshly cracked black pepper
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce

Instructions

1. Heat a large skillet over medium-high heat until water droplets sizzle upon contact.
2. Add the grass-fed ground beef, breaking it apart with a wooden spoon until no pink remains, about 6-8 minutes.
3. Transfer the browned beef to a 6-quart slow cooker using a slotted spoon, leaving rendered fat in the skillet.
4. Add the finely diced yellow onion to the skillet and sauté until translucent, about 4 minutes. (Tip: Sautéing onions in beef fat builds a richer flavor base.)
5. Stir in the minced garlic and cook until fragrant, 30 seconds.
6. Add the tomato paste and cook, stirring constantly, until it darkens to a brick-red color, about 1 minute.
7. Transfer the onion-garlic mixture to the slow cooker.
8. Add the chopped red bell pepper, drained kidney beans, fire-roasted diced tomatoes, beef bone broth, chili powder, ground cumin, smoked paprika, cayenne pepper, sea salt, black pepper, and Worcestershire sauce to the slow cooker.
9. Stir all ingredients until fully combined.
10. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. (Tip: Low-and-slow cooking allows spices to fully bloom and meld.)
11. After cooking, skim any excess fat from the surface with a spoon.
12. Let the chili rest uncovered for 10 minutes before serving. (Tip: Resting thickens the consistency and intensifies flavors.)
Find that the beans hold their shape while the beef becomes fall-apart tender. The smoked paprika gives a subtle campfire aroma that complements the earthy cumin. Serve over crispy potato wedges or scoop with thick tortilla chips for contrasting textures.

Savory Campfire Chicken Stew in a Crockpot

Ready to transform your crockpot into a campfire feast? This savory chicken stew delivers rustic flavors without the smoke. Rustle up comfort food magic with minimal effort—your taste buds will thank you.

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 medium Yukon Gold potatoes, cut into 1-inch cubes
• 3 large carrots, sliced into ½-inch rounds
• 2 stalks celery, diced
• 4 cups chicken stock, preferably homemade
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• ½ tsp dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 2 tbsp cornstarch
• ¼ cup cold water
• Kosher salt and freshly ground black pepper

Instructions

1. Season chicken thighs generously with kosher salt and freshly ground black pepper on all sides.
2. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Sear chicken thighs for 4-5 minutes per side until golden brown crust forms.
4. Transfer seared chicken to the crockpot insert, arranging in a single layer.
5. Add diced yellow onion to the same skillet and sauté for 3-4 minutes until translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Deglaze the skillet with ½ cup chicken stock, scraping up all browned bits.
8. Pour the onion-garlic mixture over the chicken in the crockpot.
9. Add potato cubes, carrot rounds, and diced celery around the chicken.
10. Whisk tomato paste into remaining chicken stock until fully incorporated.
11. Pour the stock mixture over the vegetables and chicken.
12. Sprinkle smoked paprika and dried thyme evenly over the surface.
13. Add the bay leaf, submerging it in the liquid.
14. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken shreds easily.
15. Remove chicken thighs and shred using two forks, discarding any remaining fat.
16. Return shredded chicken to the crockpot.
17. Stir in frozen peas and cook for 15 minutes until peas are tender.
18. Create a slurry by whisking cornstarch into cold water until smooth.
19. Stir the slurry into the stew and cook for 10-15 minutes until thickened.
20. Remove and discard the bay leaf before serving.

You’ll love the tender shredded chicken swimming in that rich, smoky broth. Yukon Gold potatoes hold their shape beautifully while absorbing all the campfire-inspired flavors. Try serving it over creamy polenta or with crusty artisan bread for the ultimate comfort meal.

Cheesy Potato Bake with Bacon

Haven’t met a potato dish that couldn’t be improved with cheese and bacon? This cheesy potato bake delivers crispy, creamy perfection in every bite—your new go-to comfort food that disappears faster than you can say “seconds.”

Ingredients

– 2 lbs Yukon Gold potatoes, thinly sliced (⅛-inch thickness)
– 8 oz thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely julienned
– 3 garlic cloves, microplaned
– 2 cups heavy cream
– 1 cup whole milk
– 8 oz Gruyère cheese, freshly grated
– 4 oz sharp white cheddar, freshly grated
– 2 tbsp unsalted butter
– 1 tsp freshly grated nutmeg
– ½ tsp smoked paprika
– Kosher salt and freshly cracked black pepper to season

Instructions

1. Preheat your oven to 375°F and butter a 9×13-inch baking dish with 1 tablespoon of unsalted butter.
2. Arrange the thinly sliced Yukon Gold potatoes in slightly overlapping layers in the prepared baking dish.
3. Cook the diced applewood-smoked bacon in a skillet over medium heat for 8–10 minutes until crisp and rendered, then transfer to a paper towel-lined plate using a slotted spoon.
4. Sauté the finely julienned yellow onion in the rendered bacon fat over medium heat for 5–7 minutes until translucent and lightly caramelized.
5. Add the microplaned garlic cloves to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour in the heavy cream and whole milk, then whisk in the freshly grated nutmeg and smoked paprika, seasoning with kosher salt and freshly cracked black pepper.
7. Bring the cream mixture to a gentle simmer over medium-low heat, stirring constantly for 3–4 minutes until slightly thickened.
8. Fold half of the freshly grated Gruyère and sharp white cheddar into the cream sauce until evenly incorporated.
9. Pour the warm cheese sauce evenly over the layered potatoes, ensuring all slices are coated.
10. Sprinkle the remaining grated cheeses over the top, followed by the crisp bacon pieces.
11. Cover the baking dish tightly with foil and bake at 375°F for 45 minutes to steam and tenderize the potatoes.
12. Remove the foil and increase the oven temperature to 400°F, then bake uncovered for 20–25 minutes until the top is golden brown and bubbly.
13. Let the bake rest at room temperature for 15 minutes before serving to allow the sauce to set.

Melt-in-your-mouth potatoes meet a crispy, cheesy crust in this decadent bake. The Gruyère adds a nutty depth that balances the smoky bacon, while the cream sauce soaks into each tender slice. Serve it alongside a bright arugula salad to cut through the richness, or top with a fried egg for a next-level brunch.

Crockpot Vegetable Soup for Campgrounds

On chilly campground evenings, nothing beats this hearty vegetable soup simmering in your crockpot. Outdoorsy cooks love how it transforms basic ingredients into soul-warming comfort. Our streamlined approach delivers maximum flavor with minimal campsite effort.

Ingredients

– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 large carrots, peeled and cut into ½-inch rounds
– 2 celery stalks, sliced ¼-inch thick
– 1 pound Yukon Gold potatoes, cubed into ¾-inch pieces
– 1 (28-ounce) can fire-roasted diced tomatoes
– 6 cups vegetable broth
– 1 teaspoon dried thyme
– 2 bay leaves
– 1 (15-ounce) can cannellini beans, drained and rinsed
– 2 cups chopped kale, stems removed
– 1 tablespoon apple cider vinegar
– Kosher salt and freshly ground black pepper

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Sauté the diced onion for 5 minutes until translucent and lightly golden at the edges.
3. Add the minced garlic and cook for 60 seconds until fragrant but not browned.
4. Transfer the onion-garlic mixture to your 6-quart crockpot.
5. Add the carrot rounds, sliced celery, and cubed potatoes to the crockpot.
6. Pour in the fire-roasted diced tomatoes with their juices.
7. Add the vegetable broth, dried thyme, and bay leaves.
8. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
9. Cover and cook on HIGH for 4 hours or LOW for 7 hours until vegetables are fork-tender.
10. Stir in the drained cannellini beans and chopped kale during the final 30 minutes of cooking.
11. Remove and discard the bay leaves.
12. Stir in the apple cider vinegar to brighten flavors.
13. Taste and adjust seasoning with additional salt and pepper if needed.

Hearty and satisfying, this soup develops deep umami notes from the slow-cooked vegetables. The kale maintains slight texture while the potatoes break down slightly to thicken the broth. Serve it in insulated mugs for cozy campfire sipping, or ladle over crusty bread for a complete meal that fuels your outdoor adventures.

Campfire Beef and Bean Burritos

Venture beyond basic burritos with this campfire-inspired masterpiece that transforms humble ingredients into smoky, satisfying perfection. Imagine tender beef mingling with creamy beans, all wrapped in a charred tortilla—this is next-level comfort food that’ll have everyone begging for seconds.

Ingredients

• 1 lb grass-fed ground beef, 85% lean
• 1 tbsp cold-pressed avocado oil
• 1 cup diced yellow onion, ¼-inch pieces
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp chipotle powder
• 15 oz can pinto beans, drained and rinsed
• 4 oz diced green chiles, fire-roasted
• 4 large flour tortillas, 10-inch diameter
• 1 cup shredded Monterey Jack cheese, freshly grated
• 2 tbsp unsalted butter, clarified

Instructions

1. Heat avocado oil in a 12-inch cast-iron skillet over medium-high heat until shimmering, about 90 seconds.
2. Add ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, 6-8 minutes.
3. Stir in diced onion and cook until translucent and edges begin to caramelize, 4-5 minutes.
4. Add minced garlic and cook until fragrant, 45-60 seconds.
5. Sprinkle smoked paprika, cumin, and chipotle powder over the beef mixture, stirring to coat evenly.
6. Fold in pinto beans and fire-roasted green chiles, cooking until heated through, 2-3 minutes.
7. Remove skillet from heat and let filling cool slightly, 5 minutes, to prevent tortillas from tearing.
8. Lay tortillas flat and divide beef mixture evenly among them, leaving a 1-inch border.
9. Sprinkle ¼ cup Monterey Jack cheese over each portion of filling.
10. Fold sides of tortillas inward, then roll tightly from bottom to form secure burritos.
11. Wipe skillet clean and melt clarified butter over medium heat until bubbling subsides.
12. Place burritos seam-side down and cook until golden brown, 3-4 minutes per side.
13. Transfer to a wire rack to maintain crispness while resting, 2 minutes.

Nothing beats the contrast of that crisp, buttery tortilla giving way to the smoky, melty interior. Serve these burritos sliced diagonally to showcase the layered filling, or wrap them in foil for an authentic campfire feel—either way, they’re guaranteed to disappear fast.

Easy Crockpot BBQ Chicken Sliders

Unbelievably simple yet wildly flavorful, these crockpot sliders transform basic chicken into a saucy, pull-apart masterpiece. Using just five ingredients and minimal effort, you’ll achieve that slow-simmered BBQ joint quality right in your kitchen. Perfect for game day crowds or busy weeknights when time is tight but flavor can’t be compromised.

Ingredients

– 2 pounds boneless, skinless chicken thighs
– 1 cup high-quality BBQ sauce
– ½ cup chicken stock, reduced-sodium
– 2 tablespoons apple cider vinegar
– 1 teaspoon smoked paprika
– 12 slider buns, potato rolls preferred
– 1 cup sharp white cheddar, freshly shredded

Instructions

1. Place 2 pounds boneless, skinless chicken thighs in a 6-quart slow cooker.
2. Pour 1 cup high-quality BBQ sauce evenly over the chicken.
3. Add ½ cup reduced-sodium chicken stock to the slow cooker.
4. Measure 2 tablespoons apple cider vinegar and incorporate into the liquid mixture.
5. Sprinkle 1 teaspoon smoked paprika directly over the chicken surfaces.
6. Set slow cooker to LOW heat and cook for 6 hours exactly.
7. Remove chicken thighs using tongs and transfer to a cutting board.
8. Shred chicken completely using two forks, discarding any visible fat.
9. Return shredded chicken to the slow cooker and stir to coat with sauce.
10. Cook on HIGH for 20 additional minutes to allow sauce absorption.
11. Split 12 potato slider buns and arrange on a baking sheet.
12. Preheat broiler to 500°F with rack positioned 6 inches from heat source.
13. Spoon chicken mixture evenly onto bottom bun halves.
14. Top each slider with 1 tablespoon freshly shredded sharp white cheddar.
15. Broil for 90 seconds until cheese bubbles and bun edges crisp.
16. Immediately cover with top bun halves and serve. The finished sliders boast incredibly tender, sauce-soaked chicken that contrasts beautifully with the crisp-toasted buns and melted sharp cheddar. For an elevated twist, add pickled jalapeños or crispy onion strings between the layers, or serve alongside tangy coleslaw to cut through the rich smokiness.

Gourmet Crockpot Mac and Cheese

A creamy, dreamy mac and cheese that practically cooks itself while you live your life. Forget the boxed stuff—this gourmet version transforms basic ingredients into pure comfort magic with zero fuss. Your crockpot does all the heavy lifting while you reap the cheesy rewards.

Ingredients

• 16 ounces cavatappi pasta
• 4 cups sharp white cheddar cheese, freshly grated
• 2 cups Gruyère cheese, freshly grated
• 1 cup heavy cream
• 2 cups whole milk
• 1/2 cup unsalted butter, cubed
• 3 pasture-raised eggs, lightly beaten
• 1 teaspoon Dijon mustard
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1 cup panko breadcrumbs
• 2 tablespoons clarified butter
• 2 tablespoons fresh chives, finely minced

Instructions

1. Spray the interior of your 6-quart slow cooker with nonstick cooking spray.
2. Combine cavatappi, heavy cream, whole milk, cubed unsalted butter, Dijon mustard, kosher salt, white pepper, and cayenne pepper in the slow cooker.
3. Stir mixture until ingredients are evenly distributed.
4. Cover and cook on LOW heat for 2 hours.
5. Whisk lightly beaten pasture-raised eggs in a separate bowl.
6. Gradually temper the eggs by slowly whisking in 1/2 cup of the hot pasta mixture.
7. Stir the tempered egg mixture back into the slow cooker.
8. Add freshly grated sharp white cheddar cheese and Gruyère cheese in three batches, stirring completely after each addition.
9. Fold in freshly grated nutmeg.
10. Combine panko breadcrumbs with clarified butter in a small bowl.
11. Sprinkle buttered breadcrumbs evenly over the mac and cheese surface.
12. Cover and cook on HIGH heat for 30 minutes until breadcrumbs are golden and crispy.
13. Let rest for 15 minutes before serving to allow sauce to thicken properly.
14. Garnish with finely minced fresh chives.

The finished mac boasts a luxuriously creamy sauce that clings perfectly to every spiral of cavatappi, while the Gruyère adds a subtle nutty complexity that elevates beyond basic cheddar. That crispy panko topping provides the ideal textural contrast to the velvety cheese base. For an elevated twist, serve alongside roasted Brussels sprouts or top with crispy pancetta bits for a salty crunch that cuts through the richness.

Hearty Crockpot Lentil Soup

You’re craving that cozy, hands-off dinner magic. Yield to your crockpot’s power with this soul-warming lentil soup that basically cooks itself while you conquer your day.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and cut into ¼-inch rounds
• 2 celery stalks, cut into ¼-inch slices
• 1½ cups brown lentils, rinsed and drained
• 6 cups vegetable broth
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons fresh lemon juice
• ¼ cup chopped fresh parsley

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes until translucent and fragrant.
3. Stir in 3 cloves minced garlic and cook for 1 minute until aromatic but not browned.
4. Transfer the onion-garlic mixture to the crockpot insert.
5. Add 2 medium carrots cut into ¼-inch rounds and 2 celery stalks cut into ¼-inch slices to the crockpot.
6. Pour in 1½ cups rinsed brown lentils, ensuring they’re evenly distributed.
7. Add 6 cups vegetable broth and 1 can undrained fire-roasted diced tomatoes.
8. Sprinkle 1 teaspoon smoked paprika, ½ teaspoon dried thyme, 1 bay leaf, 1 teaspoon fine sea salt, and ½ teaspoon freshly cracked black pepper over the mixture.
9. Stir all ingredients thoroughly until well combined.
10. Cover and cook on LOW for 7 hours until lentils are tender but not mushy.
11. Remove and discard the bay leaf after cooking.
12. Stir in 2 tablespoons fresh lemon juice to brighten the flavors.
13. Ladle the soup into bowls and garnish each serving with ¼ cup chopped fresh parsley.

Rich, velvety lentils melt into the smoky broth, creating a texture that’s substantial yet silky. The fire-roasted tomatoes add subtle char notes that play beautifully against the bright lemon finish. For a next-level experience, top with crispy garlic croutons or swirl in a dollop of Greek yogurt just before serving.

Crockpot Stuffed Bell Peppers

Unlock your slow cooker’s potential with these flavor-packed stuffed peppers. We’re transforming humble ingredients into a vibrant, hands-off dinner that practically cooks itself while you tackle your day. Get ready for tender-crisp peppers cradling a savory filling that’ll have everyone asking for seconds.

Ingredients

• 4 large bell peppers, mixed colors, tops removed and seeded
• 1 lb ground beef (85/15 blend)
• 1 cup arborio rice, rinsed
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 (15 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 cup beef stock
• 1 tsp smoked paprika
• ½ tsp crushed red pepper flakes
• 1 cup sharp cheddar cheese, freshly grated
• 2 tbsp extra virgin olive oil
• Kosher salt and freshly ground black pepper
• Fresh parsley, chopped for garnish

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until browned and crumbled.
3. Add 1 finely diced yellow onion and cook for 4 minutes until translucent and fragrant.
4. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
5. Mix in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly and smells sweet.
6. Add 1 cup rinsed arborio rice, 1 tsp smoked paprika, and ½ tsp crushed red pepper flakes, stirring to coat for 1 minute.
7. Pour in 1 (15 oz) can crushed tomatoes and 1 cup beef stock, scraping up any browned bits from the skillet bottom.
8. Season generously with kosher salt and freshly ground black pepper, then simmer for 3 minutes until slightly thickened.
9. Stand 4 prepared bell peppers upright in your crockpot, packing them tightly to prevent tipping.
10. Divide the beef and rice mixture evenly among the peppers, filling to ¼ inch from the top.
11. Pour ½ cup water around the base of the peppers (not over the filling) to create steam.
12. Cover and cook on LOW for 5-6 hours until peppers are tender-crisp and rice is fully cooked.
13. Sprinkle 1 cup freshly grated sharp cheddar cheese over each pepper during the final 15 minutes of cooking.
14. Let rest for 10 minutes before serving to allow the filling to set properly.
15. Garnish with chopped fresh parsley before serving.

What emerges are peppers with perfect structural integrity—tender yet firm enough to hold their shape. The arborio rice creates a creamy, risotto-like texture against the savory beef filling, while the melted cheddar forms a golden crust. Serve these beauties over creamy polenta or with crusty bread to soak up the rich tomato-infused juices pooling at the bottom.

Slow-Cooked Campfire Risotto

Brace yourself for the creamiest risotto you’ll ever make—without the constant stirring. This campfire version transforms traditional risotto into a hands-off masterpiece that develops incredible depth over slow heat. Forget fancy equipment—just fire, patience, and spectacular results.

Ingredients

• 1½ cups Carnaroli rice
• 4 cups rich chicken stock, kept at a bare simmer
• ½ cup dry white wine
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 4 tablespoons unsalted European-style butter, divided
• ½ cup freshly grated Parmigiano-Reggiano
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ cup chopped fresh flat-leaf parsley

Instructions

1. Place a 4-quart Dutch oven over medium-high campfire heat until the bottom registers 350°F when tested with an infrared thermometer.
2. Add 2 tablespoons European-style butter and 2 tablespoons extra virgin olive oil to the heated Dutch oven.
3. Sauté 1 finely diced yellow onion until translucent and lightly golden, approximately 6-8 minutes.
4. Add 3 minced garlic cloves and cook until fragrant, about 60 seconds.
5. Stir in 1½ cups Carnaroli rice, coating each grain thoroughly with the fat mixture.
6. Toast the rice for 3 minutes until the edges become slightly translucent while the centers remain opaque.
7. Deglaze with ½ cup dry white wine, scraping any browned bits from the bottom of the Dutch oven.
8. Cook until the wine completely evaporates, about 2 minutes.
9. Begin adding 4 cups simmering chicken stock one ladleful at a time, waiting until each addition is nearly absorbed before adding the next.
10. Maintain a gentle simmer throughout the cooking process, adjusting the Dutch oven’s position over the fire as needed.
11. Continue adding stock until the rice is al dente with a creamy suspension, approximately 22-25 minutes total cooking time.
12. Remove from heat and stir in remaining 2 tablespoons European-style butter and ½ cup freshly grated Parmigiano-Reggiano.
13. Fold in ¼ cup chopped fresh flat-leaf parsley, 1 teaspoon fine sea salt, and ½ teaspoon freshly cracked black pepper.
14. Let rest off heat for 3 minutes to allow the risotto to achieve its final creamy consistency.

Heirloom-quality Carnaroli rice creates that signature creamy-yet-firm texture that holds up beautifully to the campfire’s variable heat. The slow absorption method develops incredible depth while the Parmigiano-Reggiano adds salty complexity that balances the wine’s acidity. Serve directly from the Dutch oven with crusty bread for dipping into the luxurious sauce.

Flavorful Crockpot Jambalaya

Ditch the takeout menus and transform your slow cooker into a flavor powerhouse. This jambalaya delivers restaurant-quality depth with minimal effort, letting the crockpot do all the heavy lifting while you reap the delicious rewards.

Ingredients

• 1 pound andouille sausage, sliced into ½-inch coins
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 large yellow onion, finely diced
• 1 green bell pepper, seeded and finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 1½ cups long-grain white rice, rinsed until water runs clear
• 3 cups unsalted chicken stock
• 2 tablespoons Cajun seasoning blend
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 2 bay leaves
• ½ pound raw large shrimp (31-40 count), peeled and deveined
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 2 scallions, thinly sliced

Instructions

1. Heat a large skillet over medium-high heat and brown the andouille sausage coins for 4-5 minutes until lightly caramelized, rendering their fat into the pan.
2. Transfer the browned sausage to a 6-quart slow cooker, leaving rendered fat in the skillet.
3. Season chicken thighs with 1 tablespoon of the Cajun seasoning and sear in the same skillet for 3 minutes per side until golden brown but not cooked through.
4. Add the seared chicken to the slow cooker with the sausage.
5. Sauté the diced onion, bell pepper, and celery in the remaining skillet fat over medium heat for 6-7 minutes until vegetables have softened and onions are translucent.
6. Stir in the minced garlic and cook for 1 additional minute until fragrant.
7. Transfer the vegetable mixture to the slow cooker.
8. Add the fire-roasted diced tomatoes with their juices, rinsed rice, chicken stock, remaining Cajun seasoning, Worcestershire sauce, smoked paprika, cayenne pepper, and bay leaves to the slow cooker.
9. Stir all ingredients until thoroughly combined, ensuring rice is fully submerged in liquid.
10. Cover and cook on HIGH for 3 hours or LOW for 6 hours, until rice is tender and has absorbed most of the liquid.
11. Thirty minutes before serving, stir in the raw shrimp, submerging them in the hot mixture.
12. Cover and continue cooking for 25-30 minutes until shrimp are opaque and cooked through.
13. Discard the bay leaves and stir in the chopped parsley and sliced scallions.
14. Let the jambalaya rest uncovered for 10 minutes to allow the rice to firm up slightly before serving.

Hearty and complex, this jambalaya achieves perfect texture with separate, tender grains of rice enveloping plump shrimp and juicy chicken. The slow-cooked sofrito base creates incredible depth that balances the andouille’s smokiness against the cayenne’s gentle heat. Serve it straight from the crockpot with crusty bread for soaking up the rich tomato-infused broth, or spoon it over creamy stone-ground grits for a Southern-inspired twist.

Warm Crockpot Apple Cobbler for Dessert

Fall’s coziest dessert just got easier. Forget oven-watching—this slow-cooked delight fills your kitchen with cinnamon-spiced magic while you relax.

Ingredients

– 6 cups peeled and thinly sliced Honeycrisp apples
– 1 cup granulated sugar
– 1/4 cup unsalted European-style butter, melted
– 1 cup all-purpose flour
– 2 tsp baking powder
– 1/4 tsp fine sea salt
– 1 cup whole milk
– 1 tsp pure vanilla extract
– 1 tsp ground cinnamon
– 1/4 tsp freshly grated nutmeg

Instructions

1. Lightly grease a 6-quart slow cooker with nonstick cooking spray.
2. In a large mixing bowl, combine sliced Honeycrisp apples, 1/2 cup granulated sugar, and 1/2 teaspoon cinnamon until evenly coated.
3. Transfer the apple mixture to the prepared slow cooker, spreading into an even layer.
4. In a separate bowl, whisk together all-purpose flour, remaining 1/2 cup granulated sugar, baking powder, fine sea salt, and remaining 1/2 teaspoon cinnamon.
5. Create a well in the center of the dry ingredients and pour in whole milk, melted European-style butter, and pure vanilla extract.
6. Gently fold the wet ingredients into the dry mixture until just combined—do not overmix.
7. Drop spoonfuls of the batter evenly over the apple layer in the slow cooker.
8. Sprinkle freshly grated nutmeg evenly over the batter surface.
9. Cover and cook on HIGH for 2 hours or until the topping is golden and a toothpick inserted comes out clean.
10. Remove the lid and let rest for 15 minutes before serving. The filling will thicken as it cools. The tender apples create a jam-like layer beneath the fluffy, cake-like topping—serve warm with a scoop of vanilla bean ice cream for contrasting temperatures, or drizzle with caramel sauce for extra indulgence.

Conclusion

Here’s a tasty lineup of fuss-free crockpot meals perfect for your next camping adventure! Whether you’re craving hearty stews or easy desserts, these recipes make outdoor cooking a breeze. Give them a try, and let us know which one becomes your campfire favorite in the comments below. Don’t forget to share this roundup on Pinterest to inspire fellow outdoor foodies!