10 Slow Cooker Meals for Busy Weeknights - Wisconsin 26 Mercantile recipe collage

10 Make-Ahead Slow Cooker Meals Using Wisconsin 26 Products

Set it in the morning, come home to dinner. These 10 make-ahead slow cooker meals are built around Wisconsin 26 seasonings, sauces, and mixes — each one a complete, from-scratch recipe with full ingredients and step-by-step instructions. Perfect for busy weeknights, meal prep Sundays, and anyone who wants a hot homemade meal without standing over the stove. Save this, pin it, and work your way through all 10.

Recipe 1: Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Bold, smoky, and loaded with corn, beans, and tender shredded chicken in a rich tomato-spiced broth.

Ingredients

  • 1 packet Chicken Tortilla Soup Mix
  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 1 can (14.5 oz) diced tomatoes with green chiles (use plain for milder)
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained

Toppings

  • Crushed tortilla chips, shredded cheddar, sour cream, avocado, cilantro, lime

Instructions

  1. Place chicken in the slow cooker. Add tomatoes, broth, beans, corn, and soup mix. Stir to combine.
  2. Cook on low 6–8 hours or high 3–4 hours.
  3. Remove chicken, shred with two forks, return to pot and stir.
  4. Ladle into bowls and pile on toppings. Finish with a squeeze of lime.

Make-ahead tip: Freeze all ingredients (except broth) in a zip-lock bag for up to 3 months. Thaw overnight, add broth, cook as directed.

Recipe 2: Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Creamy, smoky, and deeply satisfying — all the flavors of enchiladas in a bowl.

Ingredients

  • 1 packet Chicken Enchilada Soup Mix
  • 1.5 lbs boneless skinless chicken thighs
  • 1 can (4 oz) diced green chiles
  • 1 can (15 oz) white beans, drained and rinsed
  • 4 cups chicken broth

Toppings

  • Shredded Monterey Jack, sour cream, crushed tortilla chips, sliced green onions

Instructions

  1. Place chicken in the slow cooker. Add green chiles, white beans, broth, and soup mix. Stir to combine.
  2. Cook on low 6–8 hours or high 3–4 hours.
  3. Remove chicken, shred, return to pot. Stir in a large dollop of sour cream.
  4. Serve topped with Monterey Jack, crushed chips, and green onions.

Make-ahead tip: Assemble in a freezer bag and freeze up to 3 months. Thaw overnight before cooking.

Recipe 3: Slow Cooker French Onion Pot Roast

Slow Cooker French Onion Pot Roast with carrots, onions and potatoes

A classic pot roast elevated with French onion flavor — rich, savory, and fall-apart tender with carrots, potatoes, and onions.

Ingredients

  • 1 packet French Onion Dip Mix
  • 3–4 lb chuck roast
  • 3 medium carrots, sliced into 1-inch rounds
  • 1 large yellow onion, sliced into rings
  • 1.5 lbs Yukon Gold potatoes, sliced ½-inch thick
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • Salt and black pepper

Instructions

  1. Season the chuck roast generously with salt and pepper. Sear in a hot skillet with oil for 3–4 minutes per side until browned (optional but recommended).
  2. Layer the sliced onions, carrots, and potatoes in the bottom of the slow cooker.
  3. Place the roast on top of the vegetables.
  4. Whisk together the beef broth, Worcestershire sauce, and French Onion Dip Mix. Pour over the roast.
  5. Cook on low 8–10 hours until the meat pulls apart easily and the vegetables are tender.
  6. Serve the pulled roast over the vegetables, spooning the rich braising liquid over everything as a gravy.

Make-ahead tip: Prep and refrigerate everything the night before. In the morning, transfer to the slow cooker and cook.

Recipe 4: Slow Cooker Thai Peanut Chicken

Slow Cooker Thai Peanut Chicken over jasmine rice

Creamy, nutty, and just the right amount of heat — served over jasmine rice with fresh garnishes.

Ingredients

  • ¾ cup Pretty Thai Peanut Sauce
  • 1.5 lbs boneless skinless chicken thighs
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fresh grated ginger

For Serving

  • Jasmine rice, sliced green onions, crushed peanuts, fresh cilantro, lime wedges

Instructions

  1. Place chicken thighs in the slow cooker.
  2. Whisk together the Pretty Thai Peanut Sauce, coconut milk, soy sauce, lime juice, and ginger. Pour over the chicken.
  3. Cook on low 5–6 hours or high 2.5–3 hours.
  4. Shred the chicken in the sauce and stir to combine.
  5. Serve over jasmine rice topped with green onions, crushed peanuts, and cilantro.

Make-ahead tip: Freeze chicken and sauce together in a bag for up to 3 months. Thaw overnight before cooking.

Recipe 5: Slow Cooker Beer Cheese Soup

Slow Cooker Beer Cheese Soup topped with Pops off the Cob Popcorn

Rich, velvety, and deeply cheesy — topped with crunchy Pops off the Cob Popcorn for the ultimate Wisconsin twist.

Ingredients

  • 1 packet Beer Cheese Soup Mix
  • 1 bottle (12 oz) your favorite beer (lager or amber ale works great)
  • 3 cups chicken broth
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 2 cups shredded sharp cheddar cheese
  • 1 cup heavy cream

Toppings

Instructions

  1. Add broth, beer, onion, carrots, potatoes, and Beer Cheese Soup Mix to the slow cooker. Stir to combine.
  2. Cook on low 6–7 hours or high 3–4 hours until vegetables are tender.
  3. Use an immersion blender to partially blend the soup for a creamy texture.
  4. Stir in the heavy cream and shredded cheddar until fully melted and smooth.
  5. Ladle into bowls and top generously with Pops off the Cob Popcorn, extra cheddar, and chives.

Make-ahead tip: Prep and refrigerate the vegetables and mix the night before. Add beer and broth in the morning.

Recipe 6: Slow Cooker Green Chile Chicken Tacos

Slow Cooker Green Chile Chicken Tacos

Tender shredded chicken with bright green chile and cilantro flavor — perfect for taco night.

Ingredients

For Serving

  • Warm flour or corn tortillas, avocado, sour cream, fresh cilantro, lime wedges, sliced jalapeños

Instructions

  1. Place chicken in the slow cooker. Add green chiles, broth, and Green Chile and Cilantro Dip Mix. Stir to combine.
  2. Cook on low 6–8 hours or high 3–4 hours.
  3. Shred the chicken directly in the slow cooker and stir into the juices.
  4. Serve in warm tortillas with avocado, sour cream, cilantro, and a squeeze of lime.

Make-ahead tip: Freeze chicken, chiles, and mix in a bag. Thaw overnight and cook as directed.

Recipe 7: Slow Cooker Cajun Blackened Chicken Fettuccine Alfredo

Slow Cooker Cajun Blackened Chicken Fettuccine Alfredo

Creamy, bold, and packed with Cajun heat — finished with fresh tomato, green onion, and Purple Stripe Garlic.

Ingredients

Toppings

  • 1 fresh Roma tomato, diced
  • 3 green onions, sliced
  • Extra Cajun Seasoning for finishing

Instructions

  1. Season chicken generously on both sides with Cajun Seasoning and Purple Stripe Garlic powder.
  2. Place seasoned chicken in the slow cooker. Add chicken broth.
  3. Cook on low 5–6 hours or high 2.5–3 hours until cooked through.
  4. Remove chicken and shred or slice. Set aside.
  5. Add heavy cream and cream cheese to the slow cooker juices. Stir on high for 15–20 minutes until smooth.
  6. Stir in Parmesan until fully incorporated. Add chicken back in.
  7. Toss with cooked fettuccine. Serve topped with diced tomato, green onions, and a pinch of Cajun Seasoning.

Make-ahead tip: Season and freeze the chicken ahead of time. Thaw overnight and cook as directed. Cook pasta fresh before serving.

Recipe 8: Slow Cooker Sweet Chili Thai Meatballs

Slow Cooker Sweet Chili Thai Meatballs

Sticky, sweet, and just the right amount of heat — these disappear fast whether served as a dinner or an appetizer.

Ingredients

  • 2 lbs frozen or homemade meatballs
  • 1 cup Pretty Thai Sweet Chili Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fresh grated ginger

For Serving

  • Jasmine rice or egg noodles, sliced green onions, sesame seeds, lime wedges

Instructions

  1. Add meatballs to the slow cooker.
  2. Whisk together Pretty Thai Sweet Chili Sauce, soy sauce, lime juice, and ginger. Pour over meatballs.
  3. Cook on low 4–5 hours or high 2–2.5 hours, stirring once halfway through.
  4. Serve over jasmine rice or egg noodles, topped with green onions and sesame seeds.

Make-ahead tip: Freeze meatballs and sauce together in a bag. Thaw overnight and cook as directed.

Recipe 9: Slow Cooker Roasted Garlic & Herb Pork Tenderloin

Slow Cooker Roasted Garlic and Herb Pork Tenderloin

Herb-crusted, juicy pork tenderloin that practically melts in your mouth — served with its own savory pan sauce.

Ingredients

Instructions

  1. Mix Roasted Garlic & Herbs Dip Mix with olive oil to form a paste. Rub all over the pork tenderloin.
  2. Layer sliced onions in the bottom of the slow cooker. Place the rubbed tenderloin on top.
  3. Pour chicken broth around (not over) the pork.
  4. Cook on low 5–6 hours or high 2.5–3 hours until internal temperature reaches 145°F.
  5. Rest for 10 minutes before slicing. Serve with the cooking juices spooned over the top.

Make-ahead tip: Rub the pork the night before and refrigerate. In the morning, place directly in the slow cooker.

Recipe 10: Slow Cooker Western Onion Beef Stew

Slow Cooker Western Onion Beef Stew

Hearty, stick-to-your-ribs beef stew with a bold Western onion flavor base — the ultimate cold-weather comfort food.

Ingredients

  • 1 packet Western Onion Dip Mix
  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 3 medium carrots, cut into 1-inch chunks
  • 3 medium Yukon Gold potatoes, cubed
  • 1 large yellow onion, diced
  • 3 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cornstarch + 2 tablespoons cold water (to thicken)

Instructions

  1. Place beef, carrots, potatoes, and onion in the slow cooker.
  2. Whisk together broth, diced tomatoes, Worcestershire sauce, and Western Onion Dip Mix. Pour over the beef and vegetables.
  3. Cook on low 8–10 hours or high 4–5 hours until beef is tender.
  4. In the last 30 minutes, whisk cornstarch and cold water together and stir into the stew to thicken.
  5. Serve in bowls with crusty bread for dipping.

Make-ahead tip: Freeze all ingredients (except broth) in a bag for up to 3 months. Thaw overnight, add broth, and cook as directed.

Make-Ahead Tips for All 10 Recipes

  • Prep the night before — chop vegetables, measure seasonings, and store in the fridge. In the morning, just dump and go.
  • Freeze ahead — most of these can be assembled raw in a freezer bag and frozen for up to 3 months. Thaw overnight in the fridge, then cook as directed.
  • Double the batch — slow cookers are made for big batches. Double any recipe and freeze half for a future meal.

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