Nothing beats coming home to the mouthwatering aroma of a Southern-style slow-cooked meal. Our collection of 28 delicious Crock Pot comfort recipes brings you all the cozy, soul-satisfying flavors you crave, with minimal effort. From hearty stews to tender pulled pork, these dishes are perfect for busy weeknights or lazy weekends. Get ready to fill your kitchen with warmth and your belly with joy—let’s dive in!
Slow Cooker Southern-Style Pulled Pork
Hearty and deeply comforting, slow-cooked pulled pork is a quintessential Southern dish that transforms humble pork shoulder into tender, flavorful strands perfect for gatherings. With minimal hands-on effort, this recipe yields succulent meat infused with smoky-sweet spices, ideal for piling onto soft buns or serving alongside classic sides. Let your slow cooker do the work, filling your home with an irresistible aroma as the pork becomes fall-apart tender over hours of gentle cooking.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 4 pounds bone-in pork shoulder roast, trimmed of excess fat
– 1 cup rich, tangy apple cider vinegar
– 1/2 cup robust, full-flavored ketchup
– 1/4 cup dark brown sugar, packed for deep molasses notes
– 2 tablespoons smoked paprika for a warm, earthy smokiness
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 tablespoon fine sea salt
– 1 teaspoon freshly ground black pepper
– 1 teaspoon cayenne pepper for a subtle kick
– 1 large yellow onion, thinly sliced into half-moons
– 4 cloves fresh garlic, minced
– 1/2 cup low-sodium chicken broth for added depth
Instructions
1. Pat the 4-pound bone-in pork shoulder roast completely dry with paper towels to ensure a good sear.
2. In a medium bowl, whisk together 1 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup dark brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon fine sea salt, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper until smooth.
3. Heat a large skillet over medium-high heat and sear the pork shoulder on all sides until deeply browned, about 3–4 minutes per side, to develop rich flavor.
4. Place 1 large thinly sliced yellow onion and 4 cloves minced garlic in the bottom of a 6-quart slow cooker.
5. Set the seared pork shoulder on top of the onion and garlic mixture in the slow cooker.
6. Pour the whisked sauce mixture evenly over the pork shoulder, coating it thoroughly.
7. Add 1/2 cup low-sodium chicken broth around the sides of the pork, being careful not to wash off the sauce.
8. Cover the slow cooker with the lid and cook on LOW for 8 hours until the pork is fork-tender and easily shreds.
9. Transfer the cooked pork shoulder to a large cutting board, letting it rest for 10 minutes to retain juices.
10. Using two forks, shred the pork into bite-sized pieces, discarding any bones or large fat pockets.
11. Skim excess fat from the cooking liquid in the slow cooker with a spoon, then return the shredded pork to the liquid and toss to coat.
12. Let the pork sit in the warm sauce for 15 minutes to absorb the flavors fully before serving.
Lusciously tender, the pork pulls apart into moist, juicy strands enveloped in a tangy, slightly sweet sauce with a hint of smokiness. Serve it piled high on toasted brioche buns with a crisp coleslaw for contrast, or alongside creamy grits to soak up every drop of the flavorful cooking liquid.
Crock Pot Black-Eyed Peas and Ham
A quintessential comfort dish, Crock Pot Black-Eyed Peas and Ham transforms humble ingredients into a deeply satisfying, slow-simmered meal. As the savory aroma fills your kitchen, this effortless recipe promises a hearty, flavorful result perfect for cozy gatherings or a nourishing weeknight dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 pound dried black-eyed peas, rinsed and picked over
– 1 pound smoked ham hock, bone-in for rich flavor
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 4 cups low-sodium chicken broth
– 1 bay leaf
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon crushed red pepper flakes
– 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Rinse 1 pound dried black-eyed peas thoroughly under cold water in a colander, discarding any debris or discolored peas.
2. Place the rinsed black-eyed peas into a 6-quart slow cooker.
3. Add 1 pound smoked ham hock, 1 large finely diced yellow onion, 2 minced garlic cloves, 2 peeled and diced medium carrots, and 2 diced celery stalks to the slow cooker.
4. Pour 4 cups low-sodium chicken broth over the ingredients, ensuring they are fully submerged.
5. Add 1 bay leaf, 1 teaspoon smoked paprika, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes to the mixture.
6. Stir all ingredients gently to combine, distributing the spices evenly.
7. Cover the slow cooker with its lid and set it to cook on LOW heat for 8 hours, until the black-eyed peas are tender and the ham is falling off the bone.
8. Carefully remove the ham hock from the slow cooker using tongs and place it on a cutting board to cool slightly.
9. Once cool enough to handle, shred the ham meat from the bone, discarding any fat or skin, and return the shredded ham to the slow cooker.
10. Discard the bay leaf from the mixture.
11. Taste the broth and adjust seasoning if necessary, adding a pinch of salt only after cooking since the ham provides saltiness.
12. Ladle the black-eyed peas and ham into serving bowls, garnishing each with 2 tablespoons chopped fresh parsley.
The finished dish boasts tender, creamy black-eyed peas enveloped in a smoky, savory broth, with the ham adding a satisfying depth of flavor. Serve it over a bed of fluffy white rice or with a side of crusty cornbread to soak up every last drop, making it a versatile centerpiece for any table.
Southern Slow Cooker Shrimp and Grits
There’s a certain magic to a dish that simmers all day, filling the kitchen with the promise of a comforting, elegant meal. This Southern Slow Cooker Shrimp and Grits transforms humble ingredients into a creamy, savory masterpiece with minimal hands-on effort, perfect for a relaxed yet impressive dinner. The slow cooker does the heavy lifting, melding the flavors of plump shrimp and stone-ground grits into a rich, cohesive delight that feels both rustic and refined.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 cup of stone-ground white grits
– 4 cups of rich chicken stock
– 1 pound of large, wild-caught shrimp, peeled and deveined
– 4 slices of thick-cut applewood smoked bacon, diced
– 1 medium yellow onion, finely diced
– 2 cloves of fresh garlic, minced
– 1 cup of sharp cheddar cheese, freshly grated
– 1/2 cup of heavy cream
– 2 tablespoons of unsalted butter
– 1 tablespoon of fresh lemon juice
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of cayenne pepper
– 2 tablespoons of fresh parsley, chopped
Instructions
1. In a 6-quart slow cooker, combine 1 cup of stone-ground white grits and 4 cups of rich chicken stock, stirring gently to incorporate.
2. Set the slow cooker to the low heat setting, cover, and cook for 3 hours and 30 minutes, stirring once halfway through to prevent sticking—this ensures even creaminess without scorching.
3. While the grits cook, heat a large skillet over medium heat and add 4 slices of thick-cut applewood smoked bacon, diced; cook for 5–7 minutes until crisp and browned, then transfer to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
4. In the same skillet with the reserved bacon fat, add 1 medium yellow onion, finely diced, and sauté for 4–5 minutes until translucent and fragrant.
5. Add 2 cloves of fresh garlic, minced, to the skillet and cook for 1 minute until aromatic, being careful not to burn it to avoid bitterness.
6. Stir the cooked onion, garlic, and crisp bacon into the slow cooker with the grits.
7. Add 1 pound of large, wild-caught shrimp, peeled and deveined, 1 cup of sharp cheddar cheese, freshly grated, 1/2 cup of heavy cream, 2 tablespoons of unsalted butter, 1 tablespoon of fresh lemon juice, 1 teaspoon of smoked paprika, 1/2 teaspoon of finely ground black pepper, and 1/4 teaspoon of cayenne pepper to the slow cooker, stirring gently to combine.
8. Cover the slow cooker and cook on low for an additional 30 minutes, or until the shrimp are opaque and pink—check at 25 minutes to prevent overcooking, as shrimp can become rubbery if cooked too long.
9. Just before serving, stir in 2 tablespoons of fresh parsley, chopped, for a burst of color and freshness.
Just before serving, stir in 2 tablespoons of fresh parsley, chopped, for a burst of color and freshness. The result is a luxuriously creamy texture with the grits acting as a velvety base for the tender shrimp, while the smoky bacon and sharp cheddar add depth and richness. For a creative twist, serve it in shallow bowls garnished with extra parsley and a drizzle of hot sauce, or pair it with a crisp green salad to balance the hearty flavors.
Crock Pot Creamy Southern Chicken and Dumplings
Unfolding like a cherished family secret, this Crock Pot Creamy Southern Chicken and Dumplings transforms humble ingredients into a soul-warming masterpiece, where tender chicken and pillowy dumplings luxuriate in a velvety, herb-infused broth. It’s the quintessential comfort dish that promises to fill your home with the irresistible aroma of Southern hospitality, all with the effortless convenience of your slow cooker.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours 30 minutes
Ingredients
– 2 lbs bone-in, skin-on chicken thighs
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and sliced into ¼-inch coins
– 3 celery stalks, thinly sliced
– 4 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 tsp dried thyme
– ½ tsp freshly ground black pepper
– 1 tsp kosher salt
– 1 cup all-purpose flour
– 2 tsp baking powder
– ½ tsp kosher salt
– 2 tbsp cold unsalted butter, cubed
– ½ cup whole milk
– 2 tbsp fresh parsley, finely chopped
Instructions
1. Place 2 lbs bone-in, skin-on chicken thighs in the bottom of a 6-quart slow cooker.
2. Add 1 large yellow onion, finely diced, 3 medium carrots, peeled and sliced into ¼-inch coins, 3 celery stalks, thinly sliced, and 4 cloves garlic, minced, distributing them evenly around the chicken.
3. Pour in 4 cups low-sodium chicken broth, ensuring the chicken is mostly submerged.
4. Cover and cook on HIGH for 4 hours, until the chicken is fork-tender and easily shreds.
5. Using tongs, transfer the chicken to a cutting board; let it cool for 10 minutes, then shred the meat, discarding the bones and skin. Tip: Reserve the cooking liquid in the slow cooker—it forms the flavorful base for your sauce.
6. In a small saucepan over medium heat, melt 2 tbsp unsalted butter, then whisk in 2 tbsp all-purpose flour to create a roux, cooking for 2 minutes until it turns a light golden brown.
7. Gradually whisk the roux into the slow cooker with the vegetables and broth, stirring continuously to prevent lumps.
8. Stir in 1 cup heavy cream, 1 tsp dried thyme, ½ tsp freshly ground black pepper, and 1 tsp kosher salt, then return the shredded chicken to the slow cooker.
9. In a medium bowl, combine 1 cup all-purpose flour, 2 tsp baking powder, and ½ tsp kosher salt.
10. Cut in 2 tbsp cold unsalted butter, cubed, using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Tip: Keep the butter cold for fluffier dumplings.
11. Stir in ½ cup whole milk just until a soft dough forms; avoid overmixing to ensure tender dumplings.
12. Drop tablespoon-sized portions of the dough directly into the simmering chicken mixture in the slow cooker, spacing them evenly. Tip: Do not stir the dumplings after adding—let them steam and puff up undisturbed.
13. Cover and cook on HIGH for 30 minutes, until the dumplings are cooked through and no longer doughy in the center.
14. Gently stir in 2 tbsp fresh parsley, finely chopped, just before serving.
Zestful and deeply satisfying, this dish boasts a luxuriously creamy broth that clings to every bite, with dumplings so light they practically melt on the tongue. Serve it in shallow bowls garnished with an extra sprinkle of parsley, perhaps alongside a crisp green salad to balance the richness, making it an ideal centerpiece for cozy gatherings or a quiet weeknight indulgence.
Southern Slow-Cooked Collard Greens
Unfolding over hours with a gentle, aromatic simmer, Southern slow-cooked collard greens transform humble leaves into a pot of profound comfort, where smoky pork, a touch of vinegar, and patient heat weave a deeply savory, tender tapestry. This soul-warming staple, a cornerstone of Southern tables, achieves its silky texture and complex flavor through low, slow cooking, allowing each ingredient to meld into a harmonious, rich potlikker. It’s a dish that rewards patience, filling the kitchen with an irresistible, hearty fragrance that promises a satisfying, nourishing meal.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 2 pounds fresh, dark-green collard greens, thoroughly washed and stems removed
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 8 ounces smoked ham hock or smoked turkey wing
– 4 cups rich chicken stock
– 2 tablespoons apple cider vinegar
– 1 teaspoon crushed red pepper flakes
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon finely ground black pepper
– 1 teaspoon kosher salt
Instructions
1. In a large, heavy-bottomed Dutch oven, heat 2 tablespoons of rich extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and cook, stirring occasionally, until translucent and softened, about 8 minutes.
3. Stir in 4 cloves of minced garlic and cook until fragrant, about 1 minute, being careful not to let it burn.
4. Add 8 ounces of smoked ham hock to the pot, searing it on all sides for about 3 minutes to render its fat and deepen the flavor base.
5. Pour in 4 cups of rich chicken stock and 2 tablespoons of apple cider vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pot for added depth.
6. Season the liquid with 1 teaspoon of kosher salt, 1 teaspoon of finely ground black pepper, and 1 teaspoon of crushed red pepper flakes, stirring to combine.
7. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer.
8. Carefully add 2 pounds of washed, stemmed collard greens to the pot, submerging them in the liquid; they will wilt down significantly.
9. Cover the Dutch oven with a lid, slightly ajar to allow steam to escape, and simmer on low heat for 2.5 to 3 hours, until the greens are very tender and the pork is falling off the bone.
10. Remove the ham hock from the pot, let it cool slightly, then shred the meat from the bone, discarding any skin or gristle.
11. Return the shredded pork to the pot, stirring it into the greens and potlikker.
12. Taste and adjust seasoning with additional salt or pepper if desired, then simmer uncovered for 10 more minutes to slightly thicken the liquid.
Zesty with a hint of vinegar and layered with smoky pork, these greens achieve a melt-in-your-mouth tenderness, swimming in a savory, nutrient-rich potlikker that’s perfect for sopping up with cornbread. For a creative twist, serve them over creamy stone-ground grits or alongside black-eyed peas for a complete Southern feast, letting the deep, umami flavors shine in every comforting bite.
Crock Pot Southern-Style Green Beans with Bacon
Fragrant and deeply comforting, this Crock Pot Southern-Style Green Beans with Bacon transforms humble ingredients into a soul-warming side dish that simmers to perfection with minimal effort. Imagine tender green beans infused with smoky bacon and aromatic seasonings, creating a rich, savory pot liquor that’s simply irresistible. It’s the ideal make-ahead dish for gatherings or cozy family dinners, delivering classic Southern flavor with elegant ease.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound fresh green beans, trimmed and washed
– 6 slices thick-cut bacon, chopped into ½-inch pieces
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 tablespoon unsalted butter
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon crushed red pepper flakes
Instructions
1. In a large skillet over medium-high heat, cook the chopped thick-cut bacon until crispy and golden brown, about 8–10 minutes, stirring occasionally.
2. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving the rendered bacon fat in the skillet.
3. Add the finely diced yellow onion to the skillet and sauté in the bacon fat until softened and translucent, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Transfer the onion-garlic mixture to a 6-quart slow cooker.
6. Add the trimmed fresh green beans, low-sodium chicken broth, unsalted butter, kosher salt, freshly ground black pepper, and crushed red pepper flakes to the slow cooker.
7. Gently stir all ingredients to combine, ensuring the green beans are mostly submerged in the broth.
8. Cover and cook on LOW heat for 4 hours, or until the green beans are tender but still have a slight bite.
9. During the last 30 minutes of cooking, stir in the reserved crispy bacon to allow it to warm through without becoming soggy.
10. Taste and adjust seasoning if needed, then serve warm directly from the slow cooker.
Zesty and savory, these green beans emerge tender yet firm, bathed in a rich, smoky pot liquor that’s deeply infused with bacon essence. For a creative twist, serve them over creamy stone-ground grits or alongside buttermilk biscuits to soak up every flavorful drop.
Slow Cooker Jambalaya with Sausage and Shrimp
Nestled in the heart of Southern comfort, this slow-cooked masterpiece transforms humble ingredients into a vibrant, soul-warming feast. Imagine plump shrimp and smoky sausage mingling with aromatic vegetables and rice, all simmered to perfection with minimal effort. It’s the ultimate set-it-and-forget-it dish, delivering complex flavors that taste like they’ve been lovingly tended for hours.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 pound smoked Andouille sausage, sliced into ½-inch rounds
– 1 large sweet yellow onion, finely diced
– 1 large green bell pepper, finely diced
– 2 stalks crisp celery, finely diced
– 3 cloves aromatic garlic, minced
– 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
– 1 cup long-grain white rice, rinsed
– 2 cups low-sodium chicken broth
– 1 tablespoon Creole seasoning blend
– 1 bay leaf
– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons fresh flat-leaf parsley, chopped
– Kosher salt, to taste
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound of sliced smoked Andouille sausage and cook until lightly browned on both sides, approximately 3–4 minutes total, to render its flavorful fat.
3. Transfer the browned sausage to a 6-quart slow cooker using a slotted spoon, leaving the rendered fat in the skillet.
4. In the same skillet, add 1 large finely diced sweet yellow onion, 1 large finely diced green bell pepper, and 2 stalks of finely diced crisp celery; sauté over medium heat until softened, about 5 minutes.
5. Stir in 3 cloves of minced aromatic garlic and cook until fragrant, 30 seconds, being careful not to burn it.
6. Scrape the vegetable mixture into the slow cooker with the sausage.
7. Add 1 can of fire-roasted diced tomatoes with juices, 1 cup of rinsed long-grain white rice, 2 cups of low-sodium chicken broth, 1 tablespoon of Creole seasoning blend, and 1 bay leaf to the slow cooker; stir gently to combine all ingredients evenly.
8. Cover and cook on LOW for 3 hours and 30 minutes, until the rice is tender and has absorbed most of the liquid. Tip: Avoid lifting the lid during cooking to maintain consistent heat and moisture.
9. Uncover and stir in 1 pound of large raw shrimp, peeled and deveined; cover and cook on LOW for an additional 30 minutes, until the shrimp are pink and opaque. Tip: For best texture, add the shrimp in the last 30 minutes to prevent overcooking.
10. Discard the bay leaf, stir in 2 tablespoons of chopped fresh flat-leaf parsley, and season with kosher salt to taste. Tip: Taste and adjust seasoning at the end, as the Creole blend and broth provide ample flavor.
11. Let the jambalaya rest, uncovered, for 10 minutes before serving to allow the flavors to meld and the texture to set.
Celebrate the final dish: each spoonful offers a delightful contrast—tender rice infused with smoky sausage, juicy shrimp, and a medley of vegetables, all bathed in a rich, tomato-based broth. The Creole seasoning lends a gentle warmth that builds with every bite, making it perfect for cozy gatherings. For a creative twist, serve it in hollowed-out bread bowls or alongside crusty French bread to soak up every last drop of flavor.
Crock Pot Sweet and Spicy Southern BBQ Ribs
Savor the perfect harmony of sweet and spicy in these tender Crock Pot ribs, where slow-cooked pork falls effortlessly from the bone, enveloped in a glossy, caramelized Southern-style barbecue sauce that promises to become a cherished centerpiece at any gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 racks of meaty pork baby back ribs
– 1 cup of robust ketchup
– ½ cup of rich, dark brown sugar
– ¼ cup of tangy apple cider vinegar
– 2 tablespoons of smooth Dijon mustard
– 1 tablespoon of smoky paprika
– 1 teaspoon of finely ground black pepper
– ½ teaspoon of fiery cayenne pepper
– 3 cloves of aromatic garlic, minced
– 1 teaspoon of coarse kosher salt
Instructions
1. Remove the membrane from the back of each rack of meaty pork baby back ribs by sliding a knife under it and pulling it off with a paper towel for better seasoning penetration.
2. In a medium bowl, whisk together 1 cup of robust ketchup, ½ cup of rich, dark brown sugar, ¼ cup of tangy apple cider vinegar, 2 tablespoons of smooth Dijon mustard, 1 tablespoon of smoky paprika, 1 teaspoon of finely ground black pepper, ½ teaspoon of fiery cayenne pepper, and 3 cloves of aromatic garlic, minced, until smooth.
3. Rub 1 teaspoon of coarse kosher salt evenly over both sides of the ribs.
4. Place the ribs in a 6-quart slow cooker, stacking them if necessary, and pour the sauce mixture over the top, ensuring full coverage.
5. Cover and cook on low heat for 6 hours, until the meat is fork-tender and easily pulls away from the bone.
6. Carefully transfer the ribs to a baking sheet lined with aluminum foil, using tongs to avoid breaking them.
7. Preheat your oven’s broiler to high, setting a rack 6 inches from the heat source.
8. Brush the ribs generously with the remaining sauce from the slow cooker.
9. Broil for 3–5 minutes, watching closely until the sauce bubbles and caramelizes to a deep, glossy finish.
10. Let the ribs rest for 10 minutes before slicing between the bones to serve.
Keep these ribs succulent by serving them straight from the oven, where the sticky glaze clings to each tender bite, offering a delightful contrast of sweet molasses notes and a gentle, lingering heat. Pair them with creamy coleslaw or buttery cornbread to balance the richness, making for a truly memorable Southern-inspired feast.
Southern Slow Cooker Red Beans and Rice
Perfectly capturing the soulful essence of Southern comfort, this slow-cooked rendition of red beans and rice transforms humble ingredients into a deeply satisfying, aromatic feast. The gentle simmer of the crockpot coaxes out layers of smoky, savory flavor, resulting in a dish that is both hearty and elegantly simple.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
- 1 pound dried red kidney beans, soaked overnight
- 1 tablespoon rich extra virgin olive oil
- 1 large yellow onion, finely diced
- 1 large green bell pepper, finely diced
- 3 stalks crisp celery, finely diced
- 4 cloves aromatic garlic, minced
- 12 ounces smoked andouille sausage, sliced into 1/2-inch rounds
- 6 cups rich chicken stock
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 2 dried bay leaves
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 3 cups cooked long-grain white rice, for serving
- 3 scallions, thinly sliced, for garnish
Instructions
- Drain the soaked red kidney beans and rinse them thoroughly under cold water.
- Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
- Add the diced onion, bell pepper, and celery to the skillet, sautéing until the vegetables soften and the onions turn translucent, 8-10 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Transfer the sautéed vegetable mixture to the bowl of a 6-quart slow cooker.
- Add the sliced andouille sausage, drained beans, chicken stock, smoked paprika, dried thyme, bay leaves, black pepper, and cayenne pepper to the slow cooker, stirring to combine all ingredients.
- Cover the slow cooker and cook on the LOW setting for 8 hours, until the beans are very tender and the liquid has thickened slightly. Tip: Avoid lifting the lid during cooking to maintain a consistent temperature.
- After 7 hours of cooking, remove the lid and use a potato masher to gently mash about one cup of the beans directly in the pot to thicken the gravy. Tip: This technique creates a creamier texture without adding thickeners.
- Discard the bay leaves and season the beans with salt, starting with 1 teaspoon and adjusting as needed.
- Ladle the hot red beans over portions of fluffy white rice in shallow bowls.
- Garnish each serving with a sprinkle of thinly sliced scallions.
Just as the long simmer promises, the beans achieve a luxuriously creamy texture that clings to each grain of rice, while the andouille sausage infuses every bite with a gentle, smoky heat. For a vibrant twist, serve alongside a crisp, vinegary collard green salad or top with a dollop of cool, tangy sour cream to balance the dish’s robust character.
Crock Pot Southern Peach Cobbler
Nestled in the heart of Southern comfort, this slow-cooked dessert transforms humble ingredients into a symphony of warm, caramelized fruit and tender, buttery topping. Imagine the aroma of sweet peaches and cinnamon filling your kitchen as your Crock Pot does all the work, creating a dessert that’s both rustic and refined. It’s the perfect finale for a gathering or a cozy night in, promising a taste of sunshine with every spoonful.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– 6 cups of ripe, juicy peaches, peeled and sliced into ½-inch wedges
– 1 cup of granulated white sugar
– 1 teaspoon of pure vanilla extract
– 1 teaspoon of ground cinnamon
– ¼ teaspoon of finely ground nutmeg
– 1 cup of all-purpose flour
– 1 cup of granulated white sugar
– 2 teaspoons of baking powder
– ¼ teaspoon of kosher salt
– 1 cup of whole milk
– ½ cup of unsalted butter, melted and slightly cooled
– 1 tablespoon of turbinado sugar for sprinkling
Instructions
1. Lightly grease the insert of a 6-quart Crock Pot with non-stick cooking spray to prevent sticking.
2. In a large mixing bowl, combine the 6 cups of ripe, juicy peaches, peeled and sliced, with 1 cup of granulated white sugar, 1 teaspoon of pure vanilla extract, 1 teaspoon of ground cinnamon, and ¼ teaspoon of finely ground nutmeg, tossing gently until the peaches are evenly coated.
3. Transfer the peach mixture to the prepared Crock Pot, spreading it into an even layer across the bottom.
4. In a separate medium bowl, whisk together 1 cup of all-purpose flour, 1 cup of granulated white sugar, 2 teaspoons of baking powder, and ¼ teaspoon of kosher salt until well combined.
5. Pour 1 cup of whole milk and ½ cup of unsalted butter, melted and slightly cooled, into the dry ingredients, stirring just until a smooth batter forms without overmixing to keep the topping tender.
6. Spoon the batter evenly over the peach mixture in the Crock Pot, using a spatula to spread it gently without pressing down.
7. Sprinkle 1 tablespoon of turbinado sugar evenly over the batter to create a delightful, crunchy top as it bakes.
8. Cover the Crock Pot with its lid and cook on the HIGH setting for 2 hours and 30 minutes to 3 hours, until the topping is golden brown and a toothpick inserted into the center comes out clean.
9. Turn off the Crock Pot and let the cobbler rest, uncovered, for 15 minutes to allow the juices to thicken slightly before serving.
Each spoonful offers a contrast of textures, from the soft, syrupy peaches to the cake-like topping with its sugary crust. Elevate this dessert by serving it warm with a scoop of vanilla bean ice cream, letting the cold creaminess melt into the fragrant spices for an irresistible treat that celebrates simplicity and flavor.
Slow Cooker Buttermilk Southern Cornbread
Yielded from the heart of Southern tradition, this slow cooker buttermilk cornbread emerges with a golden, tender crumb that whispers of comfort and heritage. Its gentle preparation in the crockpot coaxes out a moist, cake-like texture, while the tang of cultured buttermilk and sweet corn kernels creates a harmonious balance perfect for any gathering. This hands-off method delivers all the soul-warming qualities of the classic, with minimal effort required from the cook.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 2 hours
Ingredients
– 1 cup fine-grind yellow cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon kosher salt
– ¼ cup granulated sugar
– 2 large farm-fresh eggs, lightly beaten
– 1 cup full-fat cultured buttermilk
– ½ cup unsalted butter, melted and slightly cooled
– 1 cup sweet corn kernels, drained if canned or freshly cut
Instructions
1. Generously grease the interior of a 4- to 6-quart slow cooker with butter or non-stick spray, ensuring complete coverage to prevent sticking.
2. In a large mixing bowl, whisk together 1 cup fine-grind yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, and ¼ cup granulated sugar until thoroughly combined.
3. In a separate medium bowl, whisk 2 large farm-fresh eggs until frothy, then blend in 1 cup full-fat cultured buttermilk and ½ cup melted unsalted butter.
4. Pour the wet ingredients into the dry mixture and stir gently with a spatula until just incorporated; avoid overmixing to keep the cornbread tender.
5. Fold in 1 cup sweet corn kernels evenly throughout the batter.
6. Transfer the batter to the prepared slow cooker, spreading it into an even layer with the spatula.
7. Place the lid securely on the slow cooker and cook on HIGH for 2 hours, or until the center is set and a toothpick inserted comes out clean.
8. Turn off the slow cooker, remove the lid, and let the cornbread rest for 15 minutes to firm up slightly before slicing.
9. Carefully lift the cornbread out using the edges of the liner or by inverting it onto a cutting board if removable.
10. Slice into wedges and serve warm.
Velvety and moist with a delicate crumb, this cornbread boasts a subtle tang from the buttermilk and bursts of sweetness from the corn kernels. For a creative twist, crumble it over a bowl of chili or top with a drizzle of honey butter while still warm. Its rich, golden hue and comforting aroma make it an irresistible centerpiece for any Southern-inspired meal.
Crock Pot Southern-Style Biscuits and Gravy
Warm, comforting aromas of sage and black pepper fill the kitchen as this classic Southern dish simmers to perfection in the slow cooker, transforming humble ingredients into a soul-satisfying feast. Imagine tender, flaky biscuits smothered in a creamy, peppery sausage gravy that has melded for hours, developing deep, savory flavors that simply cannot be rushed. This Crock Pot method delivers all the rich, home-style taste with minimal hands-on effort, making it an ideal centerpiece for a leisurely weekend brunch or a cozy family dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound bulk breakfast sausage
– 1/3 cup all-purpose flour
– 4 cups whole milk
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt
– 1/4 teaspoon dried rubbed sage
– 6 large, flaky buttermilk biscuits
Instructions
1. Brown 1 pound of bulk breakfast sausage in a large skillet over medium-high heat for 8-10 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
2. Sprinkle 1/3 cup of all-purpose flour evenly over the cooked sausage, stirring constantly for 2 minutes to cook the raw flour taste out and form a roux.
3. Gradually whisk in 4 cups of whole milk, about 1 cup at a time, ensuring the mixture is smooth before adding more to prevent lumps.
4. Stir in 1 teaspoon of finely ground black pepper, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of dried rubbed sage until fully incorporated.
5. Transfer the entire mixture to a 4-quart or larger slow cooker.
6. Cover and cook on LOW heat for 4 hours, stirring once halfway through to ensure even cooking and prevent sticking on the edges.
7. While the gravy cooks, prepare 6 large, flaky buttermilk biscuits according to package directions until golden brown, typically baking at 400°F for 14-16 minutes.
8. Split the warm biscuits in half horizontally and place two halves on each serving plate.
9. Ladle the hot sausage gravy generously over the biscuit halves, ensuring each portion is well-coated.
10. Serve immediately while the biscuits are still warm and the gravy is creamy.
Buttery, tender biscuits provide the perfect textural contrast to the luxuriously thick, peppery gravy, which clings beautifully to each nook and cranny. For a creative twist, top each serving with a softly poached egg or a sprinkle of sharp cheddar cheese to add another layer of richness and flavor.
Conclusion
Comforting and convenient, these 28 Southern crock pot recipes bring warmth to your table with minimal effort. I hope you find a new family favorite among these hearty dishes! Give one a try this week, then come back and let me know which recipe you loved most. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious meals.
