This classic Jewish brisket recipe is perfect for any celebration including Passover or Rosh Hashanah! It’s tender, sweet and juicy and slow cooked in a caramelized onion and tomato sauce that truly everyone at the table will love. If you’re looking for a go-to oven braised brisket recipe you can count on this one to deliver!

Lately I’ve been really leaning into my Jewish heritage. Things have not been the most positive for the Jewish community lately and it’s felt good to lean into some Jewish joy. That for me means cooking because most Jews can relate to the idea that food = love. One such recipe is my bubby’s brisket recipe. Now to be fair her’s included a ton of ketchup and I’m pretty sure there was also coca cola so this is a bit of a take on her recipe but it tastes delicious none the less.

I’ve literally been spending weeks perfecting this oven brisket recipe. Now that I’ve got the ingredients down I plan to expand on it by trying it out in the slow cooker and Instant Pot. But given that I’ve probably eaten about 20 lbs of brisket in the last few weeks I could use a bit of a break. But for now enjoy my perfect for Passover brisket recipe!

What is Brisket?

Brisket is a cut of beef that comes from the lower chest or breast of the cow. It’s typically a tough, muscular cut with a lot of connective tissue but when cooked well—usually through slow cooking methods like braising, smoking, or slow roasting—the connective tissue breaks down and it becomes incredibly tender.

There are a couple of different styles of brisket including this braised brisket recipe that is common in Jewish cuisine. It can also be found in barbecue (Texas-style smoked brisket) or in dishes like corned beef or pastrami.

Ingredients Needed

• Beef Brisket – see note below regarding cut. You’ll likely need to slice in half in order to sear it.
• Salt + Pepper – for brining the brisket.
• Paprika – I like using smoked paprika but sweet paprika also works great.
• Sweet Onions – two sliced sweet onions. Yellow onions will also work but I prefer the taste of sweet onions in my brisket.
• Garlic – use freshly chopped garlic.
• Tomato Paste – a whole can.
• Diced Tomatoes – 1 14.5 oz can of crushed or diced tomatoes. Either will work.
• Maple Syrup – you can also use brown sugar or another sweetener if preferred.
• Beef Stock – You can use any kind of stock here but my go-to is beef stock.
• Red Wine – You can use any red wine you have laying around. Pro-tip! Save bottles of wine you didn’t finish to use in cooking.
• Carrots – try to cut them into even sizes so they cook evenly.
• Potatoes – I use whole baby potatoes for ease but you can chop up some yellow potatoes if desired.
• Fresh Herbs – I like a mix of thyme, rosemary and sage but use what you prefer!

How to Make Oven Roasted Brisket

STEP 1: BRINE BRISKET

Place your brisket on a baking sheet and top with kosher salt, black pepper and paprika. Use your hands to make sure the brisket is well coated. Cover and store in the fridge overnight. Remove brisket 1 hour before cooking.

STEP 2: SEAR BRISKET

Preheat oven to 325 degrees F. If your dutch oven or cooking vessel is too small for your brisket slice it in half. Add 1 tbsp of olive oil to your dutch oven and over medium-high heat sear your brisket on each side until it’s nice and golden (3-5 minutes per side). Repeat with other piece if you sliced it in half. Make 10 small cuts into the brisket and nestle the garlic cloves into those cuts. Don’t worry if some fall out.

STEP 3: CARAMELIZE ONIONS

Add remaining 1 tbsp of olive oil to your dutch oven and lower heat to medium-low. Stir in your sweet onions. Cook for 7-10 minutes or until they’ve begun to caramelize. Stir in the tomato paste in the last minute of cooking. Be sure to scrape the bottom of the pan to remove any flavorful cooked bits! You can add a splash of the beef stock to deglaze your pan, if required. Add in diced tomatoes, maple syrup, beef stock and red wine.

STEP 4: SLOW COOK BRISKET

Nestle your brisket into the sauce so it’s well covered. Top with chopped carrots and potatoes. Add in your fresh herbs. Cover and cook your brisket in the oven for 3-3.5 hours. Use a meat thermometer to test your brisket at 3 hours. You’ll know it’s done when the internal temperature reaches 195-205 degrees F.

STEP 5: REST + SLICE

Remove your brisket from the sauce and allow to rest for 20 minutes. Remove fresh herbs and discard. Slice brisket against the grain and then add back into your sauce or pour sauce over brisket. Serve with cooked carrots and potatoes and lots of sauce!

Brisket FAQs

Storage Instructions

Store your brisket in an airtight container in the fridge for up to 5 days. Reheat leftovers in the oven, on the stove top or in the microwave.

Freezing: Yes you can freeze your cooked brisket. Store in a large aluminum baking dish that is covered tightly with a top, more aluminum foil and/or plastic wrap. Allow to thaw overnight before reheating in the oven.

More Jewish Recipes You’ll Love:

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This savory vegan risotto gets taste, texture, and nutrient density from the addition of sautéed, mixed mushrooms. It’s an elegant, impressive dish that’s surprisingly easy to make.

Risotto is one of those dishes that feels simultaneously elevated and comforting. It’s enough of a “special occasion” dish to make when friends come over, yet it’s also cozy and hearty.

Better still, it’s usually a one-pot meal.

This savory vegan risotto with mixed mushrooms has become my favorite homemade version of the dish.

Why mushrooms?

There’s nothing quite like mushrooms for savoriness and texture.

Mushrooms are famously a dietary source of free glutamate, the amino acid that contributes to umami, or savory flavor, in food.

They’re also great sources of B vitamins, fiber, potassium, and Vitamin D2, along with some plant protein.

The chewy, bouncy texture of mushrooms is often described as being “meaty.” Whether you see it that way or not, mushrooms do add texture contrast and heartiness to meals.

There are of course many types of mushrooms, and each variety has a texture of its own. I think that this risotto benefits from a few types of mushrooms and the assorted textures that they provide.

My favorite mushrooms to use in the recipe are thinly sliced shiitakes, diced portobello mushrooms, oyster mushrooms, trumpet mushrooms, and sliced button mushrooms.

Any combination of these will work, and all of these mushrooms are nutritious (yes, even the humble white button mushrooms).

An easier approach to risotto

Risotto is made when room temperature or warm liquid—usually broth or water—is added in incrementally to arborio rice over heat. As the rice absorbs the liquid, it takes on a lovely, creamy texture.

When I first tried to make risotto, I was prepared for drudgery. So many recipes emphasized how long the cooking time would be, how much stirring I’d need to do, how I couldn’t peel my eyes away from the stovetop for even a minute.

I think that the demands of risotto tend to be exaggerated. Yes, it’s a recipe that requires some patience. Frequent stirring is important.

But it’s OK to step away from your risotto for a moment or two while you take care of something else (maybe you throw together a green salad for the dinner table, or wash a few dishes).

You don’t have to stir risotto constantly, and actually, doing that can break the rice, which isn’t the goal.

Finally, it’s OK to add warm broth or water to your risotto by cup-and-a-half increments. Gradual incorporation of liquid is important, but you don’t have to work in tiny, half-cup additions.

A little less broth

One of the best risotto dishes that I’ve ever tasted is a meyer lemon risotto made with water, rather than broth.

The first time I tried this recipe, I was blown away by how vibrant its lemon flavor was. It was also impossibly light—a whole new take on risotto.

The chef, Jody Williams, devised the recipe without broth intentionally. A good broth will have flavor of its own, and while that might enhance some risotto dishes, it can also compete with other flavors—like the lemon that Williams wants to highlight.

I’m also convinced that broth can make risotto heavy; this is especially true if you use a very dark, heavily seasoned vegetable broth.

I take my cues from Williams in my own recipe, using a mixture of water and broth. The half-and-half approach means that broth adds flavor without weighing the risotto down.

How to make risotto vegan

I’ll always remember hearing Tom Colicchio declare on an early episode of Top Chef that risotto should always get most, if not all, of its creaminess from the rice, rather than added cream.

Arborio rice has a high starch content, which is why it does develops that creamy texture as you add liquid to it.

What this means for the plant-forward eater is that risotto has all of the makings of a “vegan as is” recipe—from the get-go, you have a main ingredient that develops creamy texture without dairy.

While many traditional risotto recipes call for the addition of butter or parmesan, it’s very possible to make risotto without either. Olive oil is a great fat source for the dish.

And while you don’t have to substitute parmesan, I like adding some spoonfuls of my easy, savory, homemade vegan parmesan cheese to this version.

Key ingredients

For a recipe that feels fancy, this one has a succinct ingredient list. Here are some of the primary ingredients you’ll need.

Broth

The broth that you do use (three cups total) can be vegetable, mushroom broth, or a vegan chicken-style or beef-style broth.

I prefer a chicken-style or beef-style broth here; vegetable broth can be earthy, and the mushrooms in the recipe are already earthy. Chicken-style or beef-style broth will keep things balanced.

Olive oil

Olive oil adds some richness to the risotto, and it also helps to carry flavor. I don’t recommend skipping the oil in this recipe.

If you don’t have olive oil, refined avocado oil can be a good substitute.

White wine

White wine adds acidity to risotto, and alcohol can also help to release flavor in cooking. The amount of white wine that I add isn’t a lot (one half liquid cup), and most of the alcohol should cook off.

However, it’s fine to make a version of the vegan risotto without the wine. I recommend using the same amount of broth to deglaze the deep skillet or pot that you cook the risotto in. At the end of cooking, you can add a small squeeze of lemon juice to help re-create the acidity that the wine offers.

Shallots and garlic

Shallots and garlic are the aromatic components in this vegan risotto. I love cooking with shallots because they’re small and easy to chop up quickly (albeit with a lot of tears along the way!).

I also love the mellowness of shallots in comparison to onions. I always keep shallots around—I use them in my simple, Champagne vinaigrette, if not in cooking—and I recommend using them here. A small, chopped onion can be substituted in a pinch.

Arborio rice

It’s possible to make risotto with long-grain or brown rice (or even with barley or farro), but it isn’t the same.

Long-grain or brown rice varieties have a lower starch content than arborio, which means they can’t become as creamy.

There’s a time and a place for non-traditional risotto, but my intention is for this vegan risotto to be classic and authentic. I recommend using arborio rice in the recipe for best results.

How to make vegan risotto with mixed mushrooms

Stirring can be the most annoying part of making risotto, or it can be the best part. When I make this vegan risotto, I roll up my sleeves and settle into the process. The stirring and patience can take on a soothing quality, especially after a hectic day.

Step 1: Warm the water and broth

Don’t skip this preparatory step! Using warm liquid helps the risotto to cook more quickly and efficiently. I keep my water and broth in a medium pot on the stovetop while I use another burner for the risotto itself.

Step 2: Sauté the mushrooms

To cook the mushrooms, add them to hot olive oil in a large, deep skillet or a heavy-bottomed pot. I recommend not stirring the mushrooms too much in the first five minutes of cooking, as this will help them to brown.

After ten minutes, the mushrooms will have reduced greatly in size. They’ll be browning nicely and tender, yet chewy.

Most of these mixed mushrooms will simmer with the rice as it cooks. A small portion of them should be removed before you add the rice; they can be used to top the risotto when you plate it.

Step 2: Add the alliums

Next, you’ll add a little extra olive oil to the skillet, followed by the chopped shallot and minced garlic. Allow the alliums to soften for about three minutes, stirring often.

Deglaze the pan with the white wine, if you’re using it. Continue to cook the shallots and garlic for another three minutes before adding the rice to your skillet or pot.

Step 3: Begin simmering and stirring

Now comes the best part—or at least, the most important part. Begin adding the warm liquid in one cup ladles to the rice, stirring as you go. When the rice absorbs nearly all of the liquid that you’ve added, it’s time to add another cup.

Continue this process, stirring as you go, for about thirty minutes, or until the rice is tender. The cooking time will depend somewhat on your texture preference; I like my rice to be softer, so my risotto takes 30-40 minutes. If you prefer your rice to be al dente, then you may need only 25-30 minutes.

At the end of cooking, the risotto should be loose enough that it can be easily spooned into a serving dish. It ought to spread on its own with some ease—in other words, it shouldn’t be gluey or sticky. If it is, add an extra ladle of broth.

Step 4: Serve

For serving, you can top the risotto with cashew parmesan (which is easy to make and super versatile) or a store-bought vegan parmesan. Fresh, chopped herbs and lemon zest make a nice topping as well.

And don’t forget to top your portions of plated risotto with some of the extra, sautéed mushrooms that you reserved.

Meal prep and storage

With storage, the vegan risotto will thicken up. I think risotto is at its most magical when it has just been cooked, but the denser texture of leftovers can be nice in their own way.

Your risotto will keep in an airtight container for up to four days. You can even freeze it for up to six weeks and defrost overnight before reheating.

A good risotto is one of those standby recipes that can be anything you want it to be: an extra-special weeknight supper, a treat for your family, a dish for entertaining, a comfort food meal during tough times.

This isn’t my first vegan risotto recipe, and it won’t be my last, but it’s certainly one of the most satisfying versions I’ve tried. I hope you’ll come to love it, too.

xo

This creamy Vegan Slow Cooker White Chicken Chili is the ultimate plant-based comfort food. Made with shredded vegan chicken, white beans, and salsa verde, it’s rich, hearty, and completely dairy-free. Perfect for cozy nights or easy meal prep!

There’s nothing better than a warm bowl of chili on a cold evening, especially when it’s creamy, satisfying, and completely plant-based. This Vegan Slow Cooker White “Chicken” Chili is a dairy-free twist on the classic, made with shredded vegan chicken, white beans, and salsa verde for a rich, zesty flavor that develops perfectly in the slow cooker.

Whether you’re meal prepping for the week or craving a cozy one-pot dinner, this chili is easy to make and packed with protein, fiber, and flavor.

Why You’ll Love This Vegan White Chili

• Creamy and comforting: vegan cream cheese and creamer make it luxuriously rich.
• Protein-packed: shredded vegan chicken and Great Northern beans make it hearty and satisfying.
• Easy prep: toss everything in the slow cooker and let it do the work.
• Perfect for leftovers: the flavors get even better the next day.

Ingredients

• 20 oz shredded vegan chicken
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 24 oz low-sodium vegetable broth
• 2 (15 oz) cans Great Northern beans, drained and rinsed
• 16 oz salsa verde
• 2 cups frozen corn
• 2 ribs of celery, chopped
• 2 whole carrots, chopped
• 1 medium zucchini, chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp cumin
• ¾ tsp oregano
• ½ tsp smoked paprika
• ½ tsp chili powder
• ¼ tsp cayenne pepper
• Small handful of fresh cilantro, chopped
• 8 oz vegan cream cheese (I used Kite Hill)
• ½ cup unsweetened vegan creamer (I used Califia Farms)
• Avocado and sliced jalapenos for topping, optional

Instructions

1. Add shredded vegan chicken to the bottom of your slow cooker. Sprinkle with salt, pepper, and spices.
2. Layer in diced onion, garlic, Great Northern beans, salsa verde, zucchini, celery, carrots, corn, broth, and cilantro. Stir to combine.
3. Add vegan cream cheese and creamer, stirring gently.
4. Cover and cook on high for 5–7 hours, until the vegetables are tender and flavors have melded.
5. Stir well before serving to combine all the ingredients into a creamy, thick chili.

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Topping Ideas

• Fresh cilantro or sliced green onion
• Crushed tortilla chips
• Avocado slices or a dollop of vegan sour cream
• Lime wedges for a bright, zesty finish

Nutrition Information (per serving)

• Serves 6
• Calories: ~290
• Protein: 20g
• Carbohydrates: 28g
• Fat: 9g
• Fiber: 6g
• Sodium: 480mg

(Nutrition values are approximate and may vary by ingredients used.)

Storage & Reheating

• Refrigerate: store leftovers in an airtight container for up to 4 days.
• Freeze: freeze for up to 2 months. Thaw overnight before reheating.
• Reheat: warm on the stove over medium heat or in the microwave until hot throughout.

This Vegan Slow Cooker White Chicken Chili proves that plant-based comfort food can be every bit as hearty and flavorful as the original. Serve it with a side of warm cornbread or tortilla chips, and you’ve got a wholesome, delicious meal that everyone will love, vegan or not.

Do you like chili?

What’s your favorite kind of chili?

Do you like your chili plain or with toppings?

 

 

 

 

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18 responses to “Vegan Slow Cooker White Chicken Chili”

1. White chicken chili is one of my favorites, and this recipe looks divine!! Will definitely be saving for later. Thank you for sharing!

   
   

2. This sounds so good! I already pinned it to my pinterest board! Can’t wait to try! Thanks for sharing.

   
   

3. This looks and sounds amazing! Going to make some this week!Thanks for sharing at the What’s for Dinner party.

   
   

4. This is a great chili that looks delicious , we will really enjoy it! Hope you are having a great week and thanks so much for sharing your post with us at Full Plate Thursday!
   Miz Helen

   
   

5. […] Vegan Slow Cooker White Chicken Chili | Healthy Helper […]

6. Thanks for sharing at the What’s for Dinner party – have a fabulous week!

   
   

7. I’m not vegan but I have a friend who is that would absolutely love this White Chicken Chili!
   Definitely going to share your blog with her!

   
   

8. I was excited to try this but found it lacking punch. Much more chilli needed and maybe more non dairy cream cheese I think, but an alternative to the usual tomato based chilli.

   
   

9. Made this for dinner tonight and it turned out better than expected. I made it like a regular soup instead of in a slow cooker, so I sauteed the vegetables, onion and garlic and spices, then added the salsa verde and broth, then the white beans (two cups cooked) and Gardein, and let everything simmer for about 15 minutes. I added the cream cheese last and turned off the heat. It was so creamy I didn’t need to add the milk. I served it with avocados and crushed tortilla chips. The family loved it, even the five-year-old!

   
   

10. […] Vegan Slow Cooker White ‘Chicken’ Chili […]

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Make this when you’re craving all the rich, slow-simmered flavors of classic lasagna but you’re short on time. It’s the perfect fall-and-winter bowl—made with spicy Italian chicken sausage, ground beef (or chicken), Italian seasoning, crushed tomatoes, spinach, a splash of cream, and a melty mix of mozzarella, provolone, and Parmesan. Break the lasagna noodles right into the pot for a true one-pot dinner. Even better with garlicky bread and a simple green salad.

It’s been chilly here—winter days are settling in—and I’m feeling like it’s going to be a cold end to the year. Cozy season is my favorite, and honestly, I think I do my best cooking right now.

This soup is a perfect example. We had family in town, and I wanted something everyone would love. On our first snowy day last week, I made this—two big pots, plenty of noodles, lots of cheese—plus garlicky bread and my house fall salad.

Instant hit. It was exactly what we needed on one of the first snowy nights of the season.

Let’s Dive Into The Details

The Ingredients 

• spicy Italian chicken/pork sausage
• ground beef
• a yellow onion
• Italian seasoning
• crushed tomatoes
• marinara sauce
• broth
• baby spinach
• broken lasagna noodles
• heavy cream
• mozzarella or provolone cheese – I used a mix
• fresh parmesan
• parsley or basil – for topping

Kitchen Tools Needed

To make this recipe, you need a large Dutch oven. That’s pretty much it. Nothing fancy or complicated today!

The Steps

Step 1: Cook the meat

Set a large Dutch oven over medium-high heat. Add the Italian sausage, ground beef, onion, and Italian seasoning. Cook, breaking up the meat, until browned and the onions are soft, 6–8 minutes. The sausage/beef fat is usually enough—no extra oil needed. Spoon off a little fat if there’s a lot.

Step 2: Add the tomatoes & broth

Stir in the crushed tomatoes, marinara, broth, and 2 cups of water. Bring to a boil, then reduce to a lively simmer. Taste and season with salt and pepper.

Step 3: Cook the pasta

Stir in the spinach and dry noodles, mafaldine (Whole Foods carries this too), skinny lasagna, or broken lasagna sheets all work.) Cook, stirring often so the pasta doesn’t clump, until just al dente, 8–10 minutes. Add a splash of water if the soup gets too thick.

Step 4: Finish the soup

Turn the heat to low. Stir in the cream, then the mozzarella, provolone, and Parmesan until melty and creamy. Add fresh basil or parsley.

Serving

Ladle into warm bowls. Top with extra Parmesan and more herbs. Serve right away with garlicky bread and a simple green salad.

One last tip (freezer-friendly)

For make-ahead, freeze the soup without the pasta, cream, or cheese. When ready to serve, thaw in a pot, add the noodles with an extra cup of water, simmer until tender, then stir in the cream and cheeses.

Looking for soup recipes? Here are a few ideas: 

Creamy Gnocchi Soup with Rosemary Bacon

Creamy French Onion and Mushroom Soup

Pesto Tortellini Zuppa Toscana

Creamy White Lasagna Soup

Homestyle Chicken Noodle Soup

Lastly, if you make this One Pot Creamy Italian Lasagna Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Beans are unsung heroes. They’re humble, inexpensive, and versatile. With a bit of attention and proper care, they can be spectacular in a huge range of dishes. They’re great for dips and salads, but they’re also excellent in heartier fare—such as soups, stews, and pastas—that are perfect for warming up with when it’s chilly. Below, you’ll find 15 recipes, including stick-to-your-ribs French cassoulet and a savory ham and bean soup, that take advantage of the pantry staple and are guaranteed to keep you nice and cozy.

Dump and Bake Chicken Alfredo Noodle Casserole. Our new weeknight staple! Chicken seasoned with Italian herbs, layered with dry pasta, broccoli, and a simple homemade Alfredo-style sauce. Sprinkle cheese and a little extra garlic on top, then bake until bubbling and golden. No boiling, no sautéing — just mix, bake, and enjoy. Finish with grated parmesan and fresh parsley. So simple, so delicious.

I’m all about casseroles this fall season — I love them. I made this one for my family the other night, and everyone agreed it’s a new favorite. And truly, the name says it all: just dump and bake. No extra pots or pans, no extra steps. Completely fuss-free but still incredibly delicious.

It’s the perfect family casserole for this busy time of year. As much as I love cooking elaborate meals, there are so many nights when I have almost no time, but I still want to put something comforting and homemade on the table. Recipes like this make that possible — and honestly, they’re the ones we end up relying on most.

I’ll be making this cozy, creamy casserole on repeat all fall and winter long.

These are the details

Ingredients

• salted butter
• boneless chicken breast or tenders
• italian seasoning
• garlic powder
• onion powder
• salt, pepper, chili flakes
• dry short-cut pasta or egg noodles
• chopped broccoli
• milk
• heavy cream
• cream cheese
• parmesan cheese
• mozzarella or provolone cheese

Tools To Use

You’ll need a large oven-safe casserole dish with a lid. No lid? Foil works too! And a mixing bowl. That’s all.

Tip: use scissors to cut the chicken directly into your casserole dish.

Steps

Step 1: Season the chicken

Melt the butter directly in your casserole dish. Add the chicken, season with Italian seasoning, garlic powder, onion powder, salt, pepper + a pinch of chili flakes.

Step 2: Layer with noodles

Scatter the dry noodles and broccoli florets evenly over the seasoned chicken.
Pour water overtop, this will ensure the pasta cooks up perfectly tender as it bakes.

Step 3: Make the Alfredo sauce

This is a quick and easy version of Alfredo sauce, but it’s so delicious.

In a bowl, whisk together the melted cream cheese, milk, heavy cream, and grated Parmesan until smooth. Melting the cream cheese first helps it incorporate seamlessly.
Want even more flavor? Stir in a spoonful of basil pesto — it’s incredible.

Evenly pour the sauce over the noodles and broccoli.

Step 4: Add cheese and bake

Sprinkle a handful of shredded mozzarella or provolone cheese over the top — I love using a mix of both. Then dust lightly with garlic powder. It’s my secret trick for making the top irresistibly flavorful.

Cover the casserole and bake for about 30 minutes, until the chicken is cooked through and the pasta has softened. Remove the cover and bake a few minutes longer to brown the top and get everything bubbling.

Serving

Finish with fresh parsley or basil and an extra sprinkle of Parmesan, if you like.

This cozy, no-fuss casserole is pure comfort food. It reminds me of nights growing up eating my mom’s chicken noodle casserole with my brothers. It’s simple, nostalgic, and always a crowd-pleaser!

Looking for other easy family-style recipes? Here are a few ideas: 

Broccoli Cheddar Chicken and Rice Casserole

Garlic Butter Creamed Corn Chicken

Cheesy Zucchini Chicken and Rice Bake

One Skillet Street Corn Chicken Enchilada Bake

Lastly, if you make this Dump and Bake Chicken Alfredo Noodle Casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Today I’m excited to share 22 of my family’s favorite crockpot dinners. The recipes I make on repeat once the weather turns chilly. You’ll find everything from comforting chicken and rice to delicious pot roast, creamy pastas, comforting soups, and of course, my very best chili recipes. There’s even a recipe for crockpot mashed potatoes (so good for Thanksgiving, which is just around the corner!).

I had so much fun putting this list together. I was reminded how many of these dishes I need to make again because they’re that delicious.

Everyone here knows I adore a good set-it-and-forget-it crockpot dinner. Over the years, I’ve shared so many slow-cooked meals on the site. Some of them have even become the most-loved recipes we’ve ever posted. And for good reason: when life gets busy (which it definitely is right now!), nothing beats tossing everything into the crockpot, walking away, and coming back to a cozy dinner waiting for you. There’s nothing more comforting to me than a big pot of chili slow-cooking all day on a fall or winter afternoon.

I’d love to know which recipes you’re most excited to try. Are you a soup-and-chili person like me, or do you love a classic pot roast or short ribs? And if there’s a new crockpot recipe you want to see, leave a comment below. I’m always looking for fresh ideas as we head into the holiday season!

Lastly, if you make any of these 22 Comforting Crockpot Recipes, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chasing the ultimate mashed potatoes recipe? Stop clicking. This easy recipe yields supremely fluffy, ultra-creamy results that will complement Thanksgiving turkey, weeknight meatloaf, Sunday fried chicken, and anything else you can think of to serve with a pile of potato clouds.

Yukon Golds reign supreme here—rich in flavor and naturally silky even before you add dairy, but yes, russets will work in a pinch. The technique matters as much as the spuds. We boil the potatoes with their skins on in well-salted water to preserve texture and flavor. Then we pass them through a ricer or food mill to render them smooth without turning them gummy. Warm dairy infused with garlic and fresh rosemary, and a generous knob of butter swirl in seamlessly to create that dreamy, melt-in-your-mouth finish.

Feel free to make this side dish a day ahead (store in an airtight container in the fridge). Reheat gently with a splash of milk and an extra pat of butter. And when the gravy’s thin or missing? A garnish of sour cream, some chives, or a bit of salted melted butter always helps.

Tips for the best mashed potatoes

• What potatoes to use: Yukon Gold potatoes are hands-down the best potatoes for mashing. They have a naturally buttery flavor and a good level of starchiness that lends to a supremely creamy texture. But, you can also use Idaho or russet potatoes, or even a combination if preferred.
• Salt early, heavily. The water you boil your potatoes in is your first and best chance to season the spuds from within. Underseason that, and it shows.
• Keep skins on while simmering. This shields the flesh from absorbing too much water and keeps your mash from becoming soupy.
• Use a ricer or food mill—not a potato masher. Those tools give a fine, airy purée without overworking the starches into glue. Read more about why we like ricers for mashed potatoes.
• Warm your dairy. Using cold milk or cream would cool the mash and slow absorption; for the creamiest mashed potatoes, it’s critical to first heat up any liquid dairy. Your butter, however, should be cool room temperature, not melted, as melted butter will separate from the mash.
• Add liquid gradually. Depending on the size of your potatoes, their freshness, whether you cut them, and other factors, they may need more or less moisture to reach your desired consistency. Add the cream mixture in ½-cup measures until it’s to your liking, keeping in mind that it will thicken up a bit as it rests.
• Make ahead with confidence. These mashed potatoes reheat beautifully, but if you want even more guidance, try our Make-Ahead Mashed Potatoes recipe.

I love a baked potato at home, and so does my family. There is just nothing better than a baked potato with crispy, salty skin, a fluffy inside, and topped with butter and all the best baked potato toppings.

My husband will make a big batch of baked potatoes at the beginning of the week, and we will cover them in beef chili one night and serve them as a side dish the next.

When I think about the perfect potato, there are a few things that pop into my head.

• A golden potato that has been baked to perfection. Its skin is shiny and crisp from oil.
• When you cut the potato in half, the middle is tender and easy to fluff with a fork.
• The inside is warm enough to melt a pat of butter in seconds.
• It’s a potato that you can’t stop eating after you’ve seasoned it perfectly with salt and pepper.
• Take this baked potato up a notch and make it a full meal by loading the baked potato with chili, sour cream, or any other toppings.

When it comes to how to bake the perfect potato in the oven, you only need 4 ingredients.

1. Russet potatoes -I recommend using large russet potatoes, especially if they are the main part of your meal. If you have Idaho potatoes, those would work too. Time may vary depending on how large the potatoes are.
2. Olive oil- I recommend olive oil because I love the flavor. If you don’t have olive oil, feel free to use avocado oil, vegetable oil, or butter. The oil is a must, it is the reason the potato skin crisps up and gets golden brown.
3. Salt- Don’t skimp on the salt it brings adds terrific flavor to the potato skin.
4. Pepper – Fresh ground pepper is a great flavor add.

Baking a potato with perfectly crispy skin and a fluffy inside is easy to do in just a few steps. It’s also easy to get the whole family involved; my nephews absolutely love to help with washing the potatoes and making sure to poke holes in the potatoes to help them bake all the way through.

1. Wash and dry the potatoes before baking. Use a fork to poke holes all over the potatoes.
2. Next, massage olive oil, salt, and pepper into the potato with your hands. Be sure the whole potato is coated to ensure the potato skin gets crispy.
3. Bake the potatoes at 425ºF for 45-60 minutes, flipping the potatoes every 20 minutes so they bake evenly.
4. Remove them from the oven once they pass the ‘fork test’. Poke a fork or knife into the center of the potato, and if it goes through the potato easily, the center of the potato is done.
5. Let the potato rest for 10 minutes and then cut the potato in half. Top with butter, salt, and pepper.

Tips for Best Results

How to Know When Your Potato is Done

There are a few different ways to know when a baked potato is done. The most common way to tell if the potato is done is the fork test. Otherwise, you can tell that a potato is done if the skin is brown and crispy or if the potato’s internal temperature is between 205-210ºF

Sometimes baked potatoes are served as the main dish, and sometimes they are served as a side to other delicious meals. Here are some of our favorite main dishes to serve with baked potatoes:

After your baked potatoes are ready, it’s time to top those taters with all of your favorite fixings. You can use super simple and classic ingredients or get creative with them.

• Broccoli and cheese
• Butter, salt, and pepper
• Hot honey
• Taco toppings (ground beef, cheese, and lettuce)
• Pizza toppings (mozzarella cheese, pepperoni, and dried oregano)

More Potato Recipes to Try

How long does it take to bake a potato at 400°F?

It takes between 60-90 minutes for a baked potato to cook through at 400ºF. It all depends on the size of your potatoes. Smaller potatoes take less time, and bigger potatoes take more time.

What temperature is best for baked potatoes (400, 425, or 450°F)?

I like to bake potatoes at 425ºF, no matter the size, because it gives a consistent bake through the potato and crisps up the skin nicely.

Should you wrap potatoes in foil when baking?

It all depends on what type of skin you want on your potato. If you want a baked potato with crispy skin, I do not recommend wrapping the potatoes in tin foil. For faster baking of potatoes with more tender insides, I recommend wrapping the potatoes in foil. For more information about baking a potato in foil, check out this baked potato in foil post.

After the baked potatoes are cool completely, you can place the baked potatoes in an airtight container and store them in the fridge for 5-7 days.

Sometimes it’s helpful to drizzle a little olive oil on the potatoes before putting them in the refrigerator to help keep them moist.

I do not recommend freezing baked potatoes.

Hearty soups, saucy pastas, big-flavor chilis, and tender shredded meats that basically make themselves. These cozy crockpot recipes deliver!

When the days start getting chilly and all you want is something warm, cozy, and hands-off simmering away while you live your life, it’s crockpot season.

These crockpot recipes are the ultimate comfort food lineup: hearty soups, saucy pastas, big-flavor chilis, and tender shredded meats that practically make themselves. There’s a cozy dinner here for every kind of night.

I’ve made every one of these recipes on repeat during the cooler months because they check all the boxes – easy, nourishing, crowd-pleasing, and full of that slow-cooked flavor that feels like a hug in a bowl. Whether you’re meal-prepping for the week or just want dinner to take care of itself, these cozy crockpot recipes are here for you.

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Favorite Cozy Crockpot Recipes

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The slow cooker is one of my favorite tools to keep dinner low maintenance and super flavorful. You can find my favorite one below as well as a few other tips and tools! Note: some links below are affiliate links, and I may receive a commission from your purchase!

• My Favorite Slow Cooker: This is the one! I love that it’s big enough to make dinner for a crowd (looking at you, carnitas) and travels well, especially for the holidays.
• Instant Pot: If you’re realllllllly short on time, or can’t let something simmer all day long at home, I highly recommend getting an Instant Pot! You can make most any of the recipes above in a fraction of the time, or find more Instant Pot-specific recipes here!
• Freezer Meals: These freezer meals have been a game-changer in so many phases of life—whether welcoming a new baby or just when we’re in a busy season! Most recipes can be made in a slow cooker or Instant Pot, and they are so easy, delicious, and actually pretty healthy! I love these so much.