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Crockpot Church Lunch Recipes Easy Crowd-Pleasers for a Cozy Meal

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These crockpot church lunch recipes are comforting, easy to prepare, and perfect for feeding a crowd at potlucks or Sunday gatherings. With simple ingredients and minimal prep, you’ll enjoy cozy, crowd-pleasing dishes that bring people together.

Ingredients

Scale
  • 3–4 lbs boneless beef chuck roast, trimmed of excess fat
  • 2–3 lbs chicken thighs or breasts, boneless/skinless
  • 2–3 lbs pork shoulder or pork loin
  • 2–3 yellow onions, sliced or diced
  • 4–6 garlic cloves, minced
  • 2 cups carrots, chopped
  • 2 cups celery, chopped
  • 14 oz canned diced tomatoes, with juices
  • 2–3 cups chicken or beef broth, low-sodium preferred
  • 2 tbsp Worcestershire sauce
  • 1 packet dry ranch seasoning mix
  • 2 cups frozen mixed vegetables
  • 1 package frozen hashbrowns, shredded or diced
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 10.5 oz can cream of mushroom or chicken soup
  • 2 cups shredded cheddar cheese
  • 1 cup crushed cornflakes or buttery crackers
  • 15 oz canned corn
  • 1 box Jiffy cornbread mix
  • 2–3 large eggs
  • 1 cup whole milk
  • 1/2 cup sugar, granulated or brown
  • 1 tsp vanilla extract
  • 1/2 cup butter, melted
  • Salt and black pepper, to taste
  • Italian seasoning, paprika, dried thyme, to taste
  • Hot sauce, a few dashes (optional)
  • Fresh herbs (parsley, chives), optional
  • Chopped cooked bacon, optional

Instructions

  1. Prep your ingredients: Trim and cut meat into large chunks (about 2-inch pieces). Dice onions, mince garlic, and chop carrots and celery. Thaw hashbrowns if using frozen and shred cheese if needed. Gather seasonings, broth, and other add-ins.
  2. Layer in the crockpot: For pot roast, add half the onions, carrots, and celery to the bottom. Place beef on top, sprinkle with salt, pepper, garlic, and herbs, then layer remaining veggies. Pour in 2 cups broth and 2 tbsp Worcestershire sauce. For cheesy casserole, spray crockpot with nonstick spray, combine hashbrowns, 2 cups cheese, 1 can soup, 1 cup sour cream, and half the onions. Mix well, spread evenly, top with crushed crackers or cornflakes, and drizzle with melted butter. For BBQ chicken, place chicken in crockpot, top with ranch seasoning, 1 cup BBQ sauce, and 1/2 cup broth, then toss to coat.
  3. Set and forget: Pot roast cooks on low for 8 hours or high for 4-5 hours until fork-tender. Casserole cooks on low for 4 hours or high for 2-3 hours until bubbly and golden. BBQ chicken cooks on low for 6 hours or high for 3-4 hours until chicken shreds easily.
  4. Finishing touches: Shred chicken or beef directly in the crockpot. If sauce is thin, remove lid and cook on high for 20 minutes to thicken. Stir frozen vegetables into stews or casseroles in the last 30 minutes. Garnish with fresh herbs, extra cheese, or bacon if desired.
  5. Transport and serve: Keep dishes on ‘warm’ setting for up to 2 hours for transport. Stir before serving to distribute flavors and prevent sticking.

Notes

Recipes are flexible and can be adapted for gluten-free, vegetarian, or dairy-free diets. Brown meat before slow cooking for extra flavor, but it’s optional. Use crockpot liners for easy cleanup. Don’t overfill the crockpot and avoid lifting the lid during cooking to maintain heat. Most dishes freeze well for up to 2 months.

Nutrition

Keywords: crockpot, slow cooker, church lunch, potluck, crowd-pleaser, comfort food, easy, casserole, pulled pork, hashbrown, BBQ chicken

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