10 Best Crockpot 2-quart Recipes: Delicious Meals For Small Slow Cookers!

There’s something special about slow cooking—the way it fills the kitchen with warmth and brings out deep, rich flavors with minimal effort.

A 2-quart crockpot may be small, but it’s perfect for cozy meals, meal prepping, or cooking for one or two. From hearty soups to tender meats and even desserts, this little slow cooker does it all.

For me, slow cooking is more than just making food—it’s comforting. I remember my first time using a 2-quart crockpot, amazed at how a few simple ingredients turned into something so rich and flavorful. It’s a game-changer for easy, home-cooked meals without the stress.

Whether you’re new to slow cooking or just need fresh ideas, these 10 best 2-quart crockpot recipes will inspire you.

Each one is simple, delicious, and perfect for busy days when you want a homemade meal without spending hours in the kitchen. Let’s get started!

1. Greek Chicken with Green Beans

Sun-ripened tomatoes, briny olives, and tender chicken come together in this comforting Greek-inspired dish. Simmered in a garlicky tomato sauce with fragrant oregano and a splash of white wine, the chicken soaks up all those bold Mediterranean flavors.

The green beans, cooked just until tender, add a fresh contrast to the rich sauce. It’s the kind of rustic, homey meal you’d find at a seaside taverna—simple, hearty, and packed with flavor. Serve it with crusty bread to mop up every last drop.

Servings: 4

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 large tomatoes, chopped
• 1 medium onion, chopped
• 1 cup chicken broth
• 1/4 cup snipped fresh dill
• 2 to 3 tablespoons lemon juice
• 2 garlic cloves, minced
• 4 bone-in chicken thighs (about 1-1/2 pounds)
• 1 tablespoon olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Optional: Lemon wedges and additional snipped fresh dill

Instructions:

• Prepare Ingredients: In a 5- or 6-quart slow cooker, combine beans, chopped vegetables, and seasonings.
• Add Chicken: Place chicken pieces on top of the bean mixture. Drizzle with oil and season with salt and pepper.
• Cook: Cover and cook on low for 4-6 hours, or until the chicken reaches an internal temperature of 170°-175°F.
• Broil Chicken: Preheat broiler. Transfer chicken to a greased broiler pan and broil 4-6 inches from heat for 3-4 minutes, until golden brown.
• Serve: Serve the broiled chicken with the bean mixture. Optional: garnish with lemon wedges and fresh dill.

2. Slow Cooker Sour Cream Cheesecake

Cheesecake in a slow cooker? Yes, and it’s a game-changer. The gentle heat creates an ultra-creamy, perfectly set texture without the fuss of a water bath. This version, enriched with sour cream, has a velvety smoothness that balances the tangy-sweet flavors beautifully.

Nestled in a buttery graham cracker crust, it’s rich but not overwhelming—just the kind of indulgence you want after a cozy meal. Top it with fresh berries, and a caramel drizzle, or keep it simple. Either way, this foolproof method will change how you make cheesecake forever.

Servings:

Ingredients:

• 2 8-ounce blocks of Cream Cheese, softened to room temperature
• 1/2 cup Sour Cream, full-fat
• 4 ounces Graham Crackers (see note)
• 3 Tablespoons Unsalted Butter, melted
• 1/2 cup Granulated Sugar
• 2 teaspoons Granulated Sugar
• 1 teaspoon Pure Vanilla Extract
• 2 Eggs

Topping (Optional)

• Fresh Berries
• Pie Filling (cherry is great!)
• Whipped Cream

Instructions:

Prepare the Slow Cooker and Pan:

• Place a loaf pan in the center of the slow cooker.
• Pour water around the pan until it’s about 2 inches from the top.
• Line the loaf pan with parchment paper and spray with nonstick cooking spray.

Make the Crust:

• Pulse graham crackers in a food processor until fine.
• Add melted butter and sugar; blend until it resembles wet sand.
• Press this mixture into the bottom of the loaf pan.

Prepare the Filling:

• Blend softened cream cheese, sour cream, sugar, and vanilla until smooth.
• Add eggs and blend just until incorporated; avoid overmixing.

Assemble and Cook:

• Pour the filling over the crust in the loaf pan.
• Cover the slow cooker with two layers of paper towels and then the lid.
• Cook on low for 3 hours (or high for 2 hours) until the edges are light golden and the center is slightly wobbly.

Cool the Cheesecake:

• Carefully remove the cheesecake from the slow cooker.
• Let it cool on a wire rack for 1 hour.

Chill and Serve:

• Use the parchment to lift the cheesecake from the pan.
• Refrigerate for at least 4 hours before slicing and serving.

3. Slow Cooker Glazed Pork Ribs with White Beans

Picture this: fall-off-the-bone pork ribs, slow-cooked to perfection in a sticky, slightly sweet glaze, nestled on a bed of creamy white beans. This dish takes inspiration from rustic European comfort food, where beans and slow-cooked meats are a match made in heaven.

The ribs develop a gorgeous caramelized crust while the beans soak up all the savory drippings, creating a dish that’s equal parts hearty and luxurious. Serve with crusty bread to scoop up every last bit of sauce. Trust me, this one’s going to be a new favorite.

Servings: 6

Ingredients:

• 1 cup dried Great Northern beans (8 ounces)
• 2 cups low-sodium chicken broth
• 15-ounce can of diced tomatoes, drained
• 1/4 cup dry white wine
• 3 garlic cloves, smashed
• One 6-inch rosemary sprig plus 1/2 tsp finely chopped rosemary
• 2 Tablespoons tomato paste
• 2 racks of baby back ribs (about 4 pounds), cut into 3-rib sections
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon honey
• Kosher salt and freshly ground pepper

Instructions:

Combine Ingredients in Slow Cooker:

• Place beans, broth, tomatoes, wine, garlic, rosemary sprig, and 1 tablespoon tomato paste into the slow cooker.
• Nestle ribs into this mixture.

Cook Ribs and Beans:

• Cover and cook on low for 3 hours until ribs are tender.
• Remove ribs, cover with foil, and continue cooking beans on low for an additional 3 hours until tender.

Prepare Balsamic Glaze:

• Mix the remaining 1 tablespoon tomato paste with balsamic vinegar and honey in a small bowl.

Broil Ribs:

• Preheat broiler.
• Season ribs with salt and pepper, brush with balsamic glaze, and broil about 3 inches from heat for 3 minutes until browned.

Finalize Beans:

• Discard rosemary sprig from beans, skim off excess fat, stir in chopped rosemary, and season with salt and pepper.

Serve:

• Spoon beans into shallow bowls, top with glazed ribs, and serve.

4. Slow Cooker Sweet and Sour Brisket

Sweet and sour brisket is a tradition in many Jewish households, especially around the holidays, but honestly? It deserves a spot on the table year-round. Slow-cooked until fork-tender, this brisket is bathed in a rich, tangy-sweet sauce made with tomatoes, brown sugar, and a splash of vinegar.

The long, slow braise melts the fat into the meat, creating layers of deep, caramelized flavor. Whether you serve it with mashed potatoes or tucked into sandwiches, one thing’s for sure—it tastes even better the next day.

Servings: 4

Ingredients:

• 3 lb brisket
• 2 Tbsp neutral oil
• 2 large onions, diced
• 6 carrots, cut into matchsticks
• 5 stalks of celery, chopped
• 6 cloves garlic, chopped
• ¼ cup dried cranberries
• 6 Tbsp cider vinegar
• ¼ cup brown sugar
• ½ cup ketchup
• ¾ cup stock
• ¾ cup red wine
• a handful of fresh-cut herbs

Instructions:

Sear the Brisket:

• Season brisket with salt and pepper.
• In a large skillet, heat oil over medium heat.
• Brown brisket on both sides, about 5 minutes per side.
• Transfer browned brisket to the slow cooker.

Sauté Vegetables:

• In the same skillet, add a bit more oil if needed.
• Sauté onions, celery, carrots, and garlic for 5-10 minutes until slightly softened.

Prepare Sauce:

• In a measuring cup, whisk together wine, stock, brown sugar, ketchup, and vinegar.

Combine Ingredients:

• Add cranberries to the skillet with vegetables; cook for an additional minute.
• Pour in the sauce mixture and add herbs; bring to a boil.

Slow Cook:

• Pour the vegetable and sauce mixture over the brisket in the slow cooker.
• Cover and cook on high for 4-6 hours or on low for 8-10 hours, until the brisket is tender.

Serve:

• Remove the brisket and let it rest for 5 minutes.
• Slice the meat, plate it, and spoon vegetables and gravy over the top.

5. Coconut Curry Chicken

This coconut curry chicken is the ultimate bowl of comfort—creamy, fragrant, and just the right amount of spice. Inspired by South Asian and Caribbean flavors, it combines tender chicken with a luscious coconut milk sauce infused with ginger, garlic, and warm curry spices.

A squeeze of lime at the end brightens everything up, while the slow simmer ensures every bite is packed with deep, rich flavor. Serve it over fluffy basmati rice or scoop it up with warm naan.

Servings: 4

Ingredients:

• 2 medium potatoes, peeled and cubed
• 1 small onion, chopped
• 2 teaspoons canola oil
• 1 pound boneless skinless chicken breast halves
• 1 cup light coconut milk
• 4 teaspoons curry powder
• 1 garlic clove, minced
• 1 teaspoon reduced-sodium chicken bouillon granules
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups hot cooked rice
• Optional: Cilantro, shredded coconut, chopped peanuts and thinly sliced red chiles

Instructions:

• Prepare Vegetables: Place chopped potatoes and onions at the bottom of a 3- or 4-quart slow cooker.
• Brown Chicken: In a large nonstick skillet, heat oil over medium heat. Add chicken pieces and cook for 3-5 minutes, turning once, until lightly browned. Transfer the chicken to the slow cooker, placing it on top of the vegetables.
• Prepare Sauce: In a small bowl, mix coconut milk, curry powder, minced garlic, chicken bouillon, salt, and pepper. Pour this mixture over the chicken in the slow cooker.
• Cook: Cover the slow cooker and cook on low for 5-6 hours, or until the chicken is tender.
• Slice Chicken: Once cooked, remove the chicken from the slow cooker and slice it into pieces.
• Serve: Serve the sliced chicken and sauce over cooked rice. If desired, garnish with cilantro, shredded coconut, peanuts, and chopped chiles.

6. Casablanca Chutney Chicken

A little sweet, a little spicy, and a whole lot of flavor—this Casablanca chutney chicken is a fusion of North African spices and tangy-sweet chutney magic. Chicken thighs are bathed in a fragrant blend of cinnamon, cumin, and paprika, then slow-cooked with apricot chutney until irresistibly tender.

The result? A glossy, caramelized sauce that’s both rich and vibrant, perfect for spooning over couscous or saffron rice. It’s a dish that brings warm, exotic flavors to your kitchen with minimal effort.

Servings: 4

Ingredients:

• 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 can (14-1/2 ounces) chicken broth
• 1/3 cup finely chopped onion
• 1/3 cup chopped sweet red pepper
• 1/3 cup chopped carrot
• 1/3 cup chopped dried apricots
• 1/3 cup chopped dried figs
• 1/3 cup golden raisins
• 2 tablespoons orange marmalade
• 1 tablespoon mustard seed
• 2 garlic cloves, minced
• 1/2 teaspoon curry powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh mint
• 1 tablespoon lemon juice
• 4 tablespoons chopped pistachios
• Cooked pearl (Israeli) couscous, optional

Instructions:

• Combine Ingredients: In a 3-quart slow cooker, mix together chicken pieces, chicken broth, chopped onion, red pepper, carrot, dried apricots, figs, golden raisins, orange marmalade, mustard seed, minced garlic, curry powder, red pepper flakes, ground cumin, cinnamon, and cloves.
• Cook: Cover and cook on low for 4 hours, or until the chicken is tender.
• Add Fresh Herbs: Stir in minced fresh parsley, mint, and lemon juice; heat through.
• Serve: Sprinkle each serving with chopped pistachios. Serve with cooked Israeli couscous, if desired.

7. Slow-Cooker Lamb Chops

There’s something about the scent of slow-braised lamb that makes a kitchen feel extra cozy. These slow-cooker lamb chops are fall-apart tender, infused with garlic, rosemary, and a splash of red wine for depth.

As they cook low and slow, the flavors meld into a rich, savory sauce that’s perfect for drizzling over creamy mashed potatoes or buttery polenta. Whether you’re making a comforting Sunday supper or planning a special meal, this is one of those dishes that makes the whole house smell incredible.

Servings: 4

Ingredient:

• 1 medium onion, sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 lamb loin chops (about 1-3/4 pounds)
• 2 garlic cloves, minced

Instructions:

• Prepare Ingredients: Place sliced onions in the bottom of a 3-quart slow cooker. In a bowl, mix oregano, thyme, garlic powder, salt, and pepper; rub this mixture over the lamb chops.
• Assemble and Cook: Place the seasoned lamb chops on top of the onions in the slow cooker. Add minced garlic on top. Cover and cook on low for 4-6 hours, or until the meat is tender

8. Pulled Pork Sandwiches

Tender, smoky pulled pork piled high on a toasted bun, dripping with tangy barbecue sauce—what’s not to love? This slow-cooked classic is a backyard cookout favorite, perfect for feeding a crowd or making ahead for easy weeknight meals.

The pork is seasoned with a bold spice rub, slow-roasted until it practically melts apart, then tossed in just the right amount of sauce for that perfect balance of sweet, savory, and a little heat.

Servings: 4

Ingredients:

• 1 pork tenderloin (1 pound)
• 1 cup ketchup
• 2 tablespoons plus 1-1/2 teaspoons brown sugar
• 2 tablespoons plus 1-1/2 teaspoons cider vinegar
• 1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
• 1 tablespoon spicy brown mustard
• 1/4 teaspoon pepper
• 4 rolls or buns, split and toasted
• Coleslaw, optional

Instructions:

• Prepare the Pork: Cut the pork tenderloin in half and place it in a 3-quart slow cooker.
• Make the Sauce: In a bowl, mix ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and pepper.
• Add Sauce to Pork: Pour the sauce over the pork in the slow cooker.
• Cook: Cover and cook on low for 4-5 hours, or until the meat is tender.
• Shred the Meat: Remove the pork from the slow cooker and shred it using two forks.
• Combine and Heat: Return the shredded pork to the slow cooker, mix it with the sauce, and heat through.
• Serve: Serve the pulled pork on toasted rolls or buns. Adding coleslaw on top is optional but recommended for extra flavor.

9. Slow Cooker Pasta Bake

Think baked ziti, but even easier. This slow cooker pasta bake lets the noodles cook right in the sauce, soaking up every bit of cheesy, tomato-y goodness. A blend of mozzarella, ricotta, and Parmesan melts into a gooey, bubbly topping, while garlic, herbs, and crushed tomatoes create a rich, savory base.

No need to boil the pasta first—just toss everything in and let the slow cooker work its magic. The result? A ridiculously easy, ridiculously delicious pasta night with almost no effort.

Servings: 5

Ingredients:

• 250 grams of pork mince
• 2 brown onions grated
• 4 cloves garlic crushed
• 2 carrots grated
• 1 zucchini grated
• 3 tablespoons dried mixed herbs
• 700 grams passata
• 50 grams of tomato paste
• 250 ml vegetable stock you can also use water
• 1 teaspoon sugar
• ½ teaspoon cinnamon
• 400 grams of dried penne pasta
• 100 grams of tasty cheese grated

Instructions:

• Prepare Vegetables and Garlic: Grate all vegetables and crush the garlic; set aside.
• Add Meat to Slow Cooker: Place ground meat into the slow cooker and break it apart with a wooden spoon.
• Combine Ingredients: Add the grated vegetables, crushed garlic, and all other ingredients except pasta and cheese; stir to mix well.
• Cook in Slow Cooker: Cover and cook on low for 6 hours or high for 4 hours.
• Cook Pasta: Near the end of the slow cooker time, cook pasta according to package instructions.
• Combine Pasta and Sauce: Once pasta is cooked, add it to the slow cooker; stir gently to combine.
• Add Cheese and Serve: Sprinkle grated cheese on top, cover, and let sit for 5–10 minutes until the cheese melts. Serve warm.

10. Slow Cooker Chicken Noodle Soup

Nothing beats homemade chicken noodle soup, and the slow cooker makes it even better. Tender shredded chicken, soft but not mushy noodles, and a golden, aromatic broth infused with garlic, herbs, and just a touch of lemon for brightness.

It’s the kind of soup that cures colds, warms up chilly nights, and tastes like a hug in a bowl. Whether you’re under the weather or just craving something cozy, this is the ultimate bowl of comfort.

Servings: 4

Ingredients:

• 1 ½ pounds boneless skinless chicken breasts
• 1 large yellow onion diced
• 3 large carrots peeled and sliced into coins
• 2 ribs celery sliced
• 3 cloves garlic minced, more to taste
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried rosemary
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 bay leaf optional
• 2 teaspoons chicken bouillon
• 8 to 9 cups reduced-sodium chicken broth
• 8 ounces egg noodles wide or extra wide
• chopped fresh parsley for garnish

Instructions:

• Add Ingredients to Slow Cooker: Place trimmed chicken breasts at the bottom of a 6-quart or larger slow cooker. Top with chopped onion, sliced carrots, diced celery, minced garlic, dried thyme, dried rosemary, salt, pepper, and a bay leaf (if using).
• Add Broth: Dollop chicken base over the ingredients, then pour in chicken broth. Gently stir to combine.
• Cook Soup: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
• Shred Chicken: Remove the chicken from the slow cooker and shred it in a large bowl. Discard the bay leaf (if used) and return the shredded chicken to the slow cooker.
• Cook Noodles: Prepare egg noodles al dente according to package instructions.
• Combine and Serve: Add the cooked noodles to the slow cooker and cook on LOW for an additional 5 minutes to blend flavors. Serve the soup garnished with minced fresh parsley and a sprinkle of black pepper.