14 Crockpot Recipes for Preppers

The crockpot is perfect for people who want a hot meal waiting for them at the end of the day, and that includes preppers.

Imagine life after some kind of major event or disaster that shakes up the world. Your days will be filled doing things that keep you alive—real manual labor like splitting wood, hauling water, or walking miles to go hunting. Coming home to a hot, hearty meal in the crockpot is going to make your life easier. 

Now you’re probably thinking, how is my crockpot going to work after the SHTF if there isn’t any power? There are plenty of options. For example, you could get a solar panel that’s powerful enough to run a few appliances.

There are also alternatives to crockpots that work without power. Here are a couple great options:

The Wonderbag: This bag will cook food over eight hours. You’ll need to bring your meal to a boil before adding the pot to the bag. The bag is so well insulated that it will retain the heat and slow cook your food all day. Learn more.

Hay Box Cooker: You can build one of these right now. These non-electric cookers are similar to a Wonderbag. The ‘cooker’ is nothing more than a box that can be cardboard, metal, or wood. You’ll need a blanket or some kind of fabric to hold the heat. A cast iron pot with a lid is the key to making it all work. 

The following recipes aren’t your typical crockpot recipes. These recipes are meat for people living in a post-SHTF world. A world that requires you to use your prepper stockpile of food to put together a hot meal. 

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Baked Beans

This recipe is from Ambitious Kitchen

Instructions:

• 1 cup of bacon bits
• 1 cup of dehydrated onions 
• ½ tsp of garlic powder
• 15-oz can of pinto beans, rinsed and drained
• 15-oz can of kidney beans, rinsed and drained
• 15-oz can northern white beans, rinsed and drained
• ½ cup of ketchup
• ¼ cup of molasses
• ¼ cup of spicy BBQ sauce 
• ½ cup of packed dark brown sugar 
• 1 TBS of Worcestershire sauce
• ½ TBS of yellow mustard 

Instructions:

1. Add all ingredients to the slow cooker.
2. Stir with a wooden spoon until everything is combined.
3. Cook on high for 3-4 hours or low for 6-7 hours.

BBQ Pulled Pork

This recipe is from McCormick

Ingredients:

• 7 14-oz cans of pork
• 1 package of pulled pork seasoning mix or just season to your own taste
• 1/2 cup of ketchup 
• 1/2 cup of firmly packed brown sugar 
• 1/3 cup of cider vinegar 

Instructions:

1. Pour all ingredients into slow cooker. 
2. Cook on low for 2 to 3 hours. 

Beef Stew

This recipe is from Recipes That Crock.

Ingredients:

• 28-oz can beef, undrained
• 14.5-oz can diced tomatoes drained
• 14.5-oz can sliced carrots drained
• 14.5-oz can sliced potatoes drained
• 14.5-oz can Italian style green beans drained
• 29 oz of beef broth (2 14.5-oz cans)
• 1/2 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon pepper

Instructions:

1. Combine all ingredients in a 6 quart slow cooker, stirring well
2. Cover and cook 3-4 hours on low or 1.5-2 hours on high.

Black Bean Soup

This recipe is from Simple Nourished Living

Ingredients:

• 2 cans (14-15 ounces each) of black beans, rinsed and drained
• 2 cups of vegetable broth
• 3/4 cup your favorite fruit flavored tomato based salsa or canned diced tomatoes
• 1/2 teaspoon ground cumin

Instructions:

1. Combine the black beans, broth, salsa and cumin in a blender or use a hand mixer. You can also use a potato masher. Blend until mixture is smooth and creamy. (Or leave slightly chunky, if desired.)
2. Pour the mixture into the slow cooker.
3. Cover and cook on LOW for 3 to 5 hours until the soup is well heated and flavors have had a chance to meld. 
4. Taste and adjust seasonings, adding salt and pepper as necessary. If you like, top each serving with a dollop of sour cream, a sprinkle of cilantro, and/or a squeeze of lime.

Chicken and Noodles

This recipe is from The Recipe Rebel

Ingredients:

• 2 cups of low sodium chicken broth
• 2 TBS of corn starch
• 2 cans of canned chicken
• 1 tsp of dried parsley
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 1/4 tsp of garlic powder
• 3 cups of extra wide egg noodles
• 1/2 cup of evaporated milk 

Instructions:

1. Whisk together broth and corn starch. Add chicken, broth, parsley, salt, pepper and garlic powder to a 2.5-4 quart crockpot. Cover and cook on low for 2 to 3 hours. 
2. Remove the chicken from the crockpot and stir in the milk and noodles. Cover and cook on high for about 10 minutes. Stir and continue cooking until al dente (about 15-20 minutes total).
3. Dice or shred the chicken. Stir in the chicken and serve. 

Chili

This recipe is from Shelf Cooking

Ingredients:

• 4 cups canned beef or freeze dried ground beef
• ½ cup dehydrated onions
• 28 oz diced tomatoes, with liquid
• 1 10.75-oz can tomato puree
• 1 16-oz can kidney beans, with liquid
• 1 4-oz can diced green chilies, with liquid
• 1 cup water
• 1 tsp minced garlic
• 2 Tbsp chili powder
• 2 tsp salt
• 1 tsp pepper

Instructions:

1. Mix all ingredients in slow cooker.
2. Cover and cook on high for 2-3 hours or on low for 4-6 hours.
3. Serve with your favorite toppings and enjoy!

Enchilada Soup

This recipe is from For The Love Of Food

Ingredients:

• 1 1/2 cups low-sodium chicken broth or substitute vegetable broth
• 15-oz can corn drained
• 15-oz can black beans rinsed and drained
• 10-oz can enchilada sauce
• 3-oz can sliced olives drained
• 10-oz can diced tomatoes with green chiles
• 15-oz can refried beans
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

Note: You can add canned chicken for some extra protein. 

Instructions:

1. Add corn, black beans, and tomatoes to the Crock-Pot.
2. Pour in chicken broth, enchilada sauce, olives, and jalapenos. Mix well.
3. Finally, add spices. Top with the lid and cook on low for 3-4 hours.
4. Once done cooking, turn to “keep warm” setting and add refried beans. Stir until mixed well.
5. Serve in bowls 

Green Beans with Bacon

This recipe is from Fueling a Southern Soul

Ingredients:

• 7  cans of green beans
• ¼ cup of bacon bits
• ¼ cup of brown sugar
• 4 TBS of butter powder
• ½ cup of dehydrated onions
• 1 tsp of salt
• 1 tsp of pepper

Instructions:

1. In a slow cooker, add bacon bits, green beans, brown sugar, butter powder, onion, salt, and pepper. 
2. Cover and turn on low to cook for 4-6 hours or high for 2-3 hours.

Hawaiian Chicken

This recipe is from All Recipes

Ingredients:

• 4 12.5-oz cans of chicken
• 18-oz bottle honey barbecue sauce
• 15.25-oz can of sliced pineapple
• 1 teaspoon soy sauce

Directions

1. Put chicken into the crock of a slow cooker; top with barbeque sauce, pineapple slices, and soy sauce. 
2. Cook on High for 4 to 5 hours. 

Salsa Chicken

This recipe is from Shelf Cooking

Ingredients

• 16-oz can of canned chicken
• 12 oz of salsa
• 1 packet taco seasoning

Instructions

1. Spray or line your crockpot.
2. In a bowl, mix together salsa and taco seasoning.
3. Add chicken breasts to the crockpot, then cover with salsa mixture. 
4. Cook on low for 6-8 hours, then chunk or shred, serve and enjoy!

You can dress this up any way you like. Serve over rice or homemade tortillas. 

Seven Can Soup

This recipe is from Southern Kissed

Ingredients:

• 1 can of kidney beans
• 1 can of chili beans
• 1 can of mixed vegetables
• 1 can of corn
• 1 can of petite diced tomatoes
• 1 can of tomatoes with bell peppers and onion
• 1 can of original Ro*Tel

Instructions:

1. Place all ingredients in a slow cooker and set on low.
2. Cook for 4-8 hours.

Spaghetti

This recipe is from The Slow Roasted Italian

You can use freeze dried beef or go with a vegetarian option. 

Ingredients:

• 32-oz jar of spaghetti sauce
• 4 cups of freeze dried ground beef 
• 3 cups of water
• 2 TBS of olive oil
• 1/2 package of spaghetti noodles – 8 oz.
• 2 TBS of freshly dried herbs, basil, oregano, and parsley

Instructions:

1. Pour the jar of spaghetti sauce into the bottom of the slow cooker and spread evenly.
2. Add the beef.
3. Pour 3 cups of water over the meat and sauce.
4. Drizzle olive oil over the water so that it coats the surface.
5. Submerge the spaghetti noodles into the water. Be sure that the noodles are completely submerged under the liquid.
6. Add herbs.
7. Cover with a lid and cook on LOW for 2-3 hours, stirring occasionally to make sure the noodles are separated and under the liquid.
8. Spaghetti is done when the noodles are al dente and the excess water has been absorbed. You may turn the slow cooker to the high setting for 15-20 minutes to speed up the absorption and evaporation of the water.
9. Stir everything together and serve immediately.

Sweet and Sour Chicken

This recipe is from Somewhat Simple

Ingredients:

• 2 cans of canned chicken
• 1 ½ cups of chicken broth, divided
• ½ cup of brown sugar
• ½ cup of sugar
• ⅓ cup of vinegar
• 3 TBS of lemon juice
• 3 TBS of soy sauce
• 3 TBS of tomato paste
• ½ tsp of garlic powder
• ¼ tsp of ground ginger
• ¼ tsp of black pepper
• ½ cup of cornstarch
• 2 cups of pineapple chunks drained

Instructions:

1. Place diced chicken in the bottom of a crock pot.
2. In a separate bowl, combine 1 cup chicken broth, brown sugar, granulated sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, ginger, and pepper. Whisk until well blended. Pour the mixture over the chicken, then cover and cook on low for 5-7 hours.
3. Whisk together 1/2 cup chicken broth and 1/2 cup cornstarch until well blended. Add mixture into the crockpot. Then add diced pineapple, onion and bell peppers.
4. Continue cooking for an additional 20-30 minutes until sauce thickens and the fruit and vegetables are slightly tender. Serve over rice.

Taco Soup

This recipe is from Eating on a Dime

Ingredients:

• 15-oz can can of pinto beans, drained and rinsed
• 15-oz can of sweet corn, drained
• 15-oz can of black beans, drained and rinsed
• 14.5-oz can of chicken broth
• 14.5-oz can of petite diced tomatoes
• 12.25-oz can of chunk chicken breast, drained
• 10-oz can of green enchilada sauce
• 2-oz packet of taco seasoning
• 1 tsp of garlic powder
• ½ tsp of salt

Instructions:

1. Place all ingredients in the crockpot and cook on low for 2 to 3 hours.
2. Serve as is or with tortilla chips.

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