Slow Cooker Recipes to Keep You Warm

Nothing brings people together quite like comfort food. From starter dips to desserts, these slow-cooker recipes were shared by our talented team members and quickly became standouts at our annual recipe swap.

Chocolate Chip Cookie S’mores

Shared by Cindy T., Payment Accuracy Specialist

Winner for Best Dessert

Cindy’s Chocolate Chip Cookie S’mores are easy to make and even easier to love. Serve warm and don’t forget the vanilla ice cream!

Ingredients

• 1 package chocolate chip cookie dough (any brand you like)
• 1 bag mini marshmallows
• 1 can evaporated milk
• 2 sleeves graham crackers
• 2 sleeves fudge stripe cookies

Directions

1. Crush the cookies into bite-size pieces.
2. Add evaporated milk and marshmallows.
3. Stir everything together.
4. Cook on low for 1½–2 hours.

Bacon Cheeseburger Crockpot Dip

Shared by Julie S., Operations Manager

Julie discovered this recipe on a friend’s Facebook page and knew immediately it would be a hit. It’s quick, hearty, and always disappears fast. “Even my teenage nephews asked for the recipe and make it for their friends,” she says.

Ingredients

• 1 lb lean ground beef or turkey
• 8 oz cream cheese, cubed
• 2 cups shredded cheddar cheese
• 10 oz can diced tomatoes with green chiles
• 6 oz real bacon bits, divided
• 1 tsp dried parsley
• Assorted dippers (Julie recommends Frito’s Scoops!)

Directions

1. Brown ground meat in a large skillet. Drain and return to skillet.
2. Over low heat, stir in cheeses, tomatoes (with juice), and all but 2 tablespoons of bacon bits.
3. Cook, stirring frequently, until melted and well blended.
4. Transfer to a 2-quart crockpot. Cover and cook on low for 2–3 hours, stirring occasionally.
5. Stir in parsley and sprinkle with remaining bacon bits before serving.

Tip: Julie sometimes bakes this in a casserole dish for 20 minutes (and it’s just as delicious!)

Chicken Soup & Biscuits

Shared by Jennie S., Quality Assurance Specialist

Winner for Best Soup

This hearty, homemade chicken soup is pure comfort, especially paired with cheesy garlic biscuits. Jennie’s advice: Measure the seasonings “with your heart.”

Soup Ingredients

• 3 chicken breasts, boiled in chicken stock and shredded
• 2 cans cream of chicken soup
• 2 cups homemade chicken stock
• 1 bag mixed vegetables
• 1 onion, finely diced
• 2 bay leaves
• 4 sprigs rosemary
• 2 tbsp cornstarch
• 1 cup heavy cream or half-and-half
• Salt, pepper, garlic powder, onion powder, paprika

Soup Directions

1. Boil and shred the chicken.
2. Add chicken, cream of chicken, stock, vegetables, and onion to the crockpot.
3. Make a slurry with cornstarch and cream; stir in.
4. Add seasonings.
5. Cook on low for 4 hours or until thickened.

Biscuit Ingredients

• 4 cups baking mix (Bisquick or Jiffy)
• 1⅓ cups water
• 1 cup shredded cheddar cheese
• ½ cup melted butter
• 1 tsp garlic powder
• ¼ tsp salt
• ⅛ tsp onion powder
• ⅛ tsp dried parsley

Biscuit Directions

Mix ingredients and bake according to baking mix instructions.

Crock Pot Jalapeño Popper Corn Dip

Shared by Danielle D., Operations Manager

Winner for Best Dip

Creamy, cheesy, and just the right amount of heat—this dip was the winner among our colleagues. Danielle’s tip: Double the bacon! Half mixed in, half sprinkled on top for extra smoky flavor.

Ingredients

• 3 (15 oz) cans fire-roasted corn, drained
• 2 jalapeños, seeded and diced
• ½ cup sour cream
• 1 cup shredded Mexican cheese blend
• Salt and pepper, to taste
• 8 oz cream cheese, cubed
• ½ lb bacon, cooked and crumbled
• Green onions, sliced (for garnish)

Directions

1. Add corn, jalapeños, sour cream, shredded cheese, salt, and pepper to a 2.5-quart crockpot.
2. Stir well and top with cubed cream cheese.
3. Cover and cook on low for 2 hours.
4. Stir until fully combined.
5. Top with bacon and green onions. Serve with tortilla or corn chips.

Spinach and Artichoke Dip

Shared by Lori H., Operations Manager

Even spinach and artichoke skeptics tend to love this one, promises Lori.

Ingredients

• 10 oz frozen spinach, thawed and drained
• 1 cup freshly grated parmesan cheese
• 2 cloves garlic, minced
• ⅔ cup sour cream
• 8 oz cream cheese, softened
• ⅓ cup mayonnaise

Directions

1. Squeeze as much liquid as possible from the spinach.
2. Combine all ingredients in a slow cooker. (It’s okay if the cream cheese doesn’t mix fully at first.)
3. Cover and cook on low for 3 hours, stirring at least once an hour, until hot and creamy.