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If you’re hosting a Super Bowl party for ye olde Super Bowl LIV on Sunday, Feb. 2 and need to find the best recipes to make for your group of friends, you’ve come to the right place. Instead of laboring over the stove for hours on end, simply do a bit of prep work and turn on your Crock-Pot. Set it. Walk away. The afternoon is yours to handle more important things—like beer curation and making sure there’s enough ice in the cooler. You win, even if you’re not so sure the team you’re rooting for will.

9 Indoor Cooking Tools for the Ultimate Super Bowl Party

Below, we’ve got everything from pot-roast shredded beef tacos to cheesy potatoes that will delight each and every taste bud in your mouth. Best of all, considering the Crock-Pot does all of the work for you, we guarantee you’ll be cracking open that beer a few hours earlier than anticipated come Sunday (or at the very least, find the time to clean up your living room for guests).

Warning: After you’ve used your Crock-Pot as your go-to for hosting guests, there’s no turning back. We’ve got 35 simple slow-cooker meals every guy can make right here for you to put to use in the future.

How to Make Crispy, Irresistible Chicken Wings for Your Super Bowl Party

And if you’re looking for more recipe inspiration specifically for Super Bowl Sunday, check out our 25 easy Super Bowl party recipes.

Crock-Pot Pot Roast Shredded Beef Tacos

This dish from Rania Batayneh, MPH, author of The One One One Diet, only requires 15 minutes of hands-on time. “Making a roast in a Crock-Pot is perfect for tacos! There is so much flavor infused into the meat, and it is tender and easy to serve,” says Batayneh.

Makes 12 tacos; prep time: 15 minutes; cook time (in Crock-Pot): 3–4 hours on high or 6–8 hours on low

Ingredients:

For pot roast:

2–3 lbs chuck roast

3 Tbsp avocado oil

salt and pepper to taste

1 tsp cayenne

1 tsp smoked paprika

1 tsp garlic, minced

1/2 cup beef broth

3 Tbsp tomato paste

2 jalapeno peppers, diced

For tacos:

corn or flour tortillas (2 per guest)

pico de gallo and other vegetables you would like (bell peppers, chopped onions)

toppings as desired: guacamole, sour cream, pico de gallo

Directions:

Heat avocado oil in a large skillet or pan over high heat. Season roast with salt and pepper. Sear on all sides until browned.

Transfer roast to slow cooker.

Combine and stir cayenne, paprika, garlic, tomato paste, and jalapeños into beef broth.

Pour the beef broth mixture over the meat.

Cook on low for 6–8 hours or on high for 3–4 hours.

Shred beef with two forks and toss to coat with the juices.

Serve shredded roast beef on a platter and have your guests build their own tacos.

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Crock-Pot Cheesy Potatoes

Nutritionist Sarah Schlichter, MPH, RDN, owner of Bucket List Tummy, will have you drooling for an excuse to whip up a batch of these irresistible taters. Schlichter calls them the “perfect easy recipe for Game Day.” You're going to want to double this delicious recipe. Skip the bacon if your guests want something vegetarian.

Makes 5 servings; prep time: 10 minutes; cook time: 4 hours

Ingredients:

2 lbs baby red potatoes, washed and halved

1 lb carrots

3 Tbsp unsalted butter

2 Tbsp olive oil or avocado oil

4 cloves garlic, minced

6–8 slices bacon, cooked

1½ tsp Italian seasoning

½ tsp dried oregano

½ cup feta cheese

salt and pepper, to taste

fresh parsley, for garnish (optional)

Directions:

Add potatoes, carrots, butter, oil, garlic, three slices of bacon, and spices into slow cooker.

Cook for 3–4 hours on high, or until potatoes and carrots are tender.

Add the remaining bacon, cheese, and some parsley with about 20 minutes remaining.

Garnish with feta cheese and parsley.

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Crock-Pot Creamy Onion Dip

Pamela at Brooklyn Farm Girl is a fan of whipping up this velvety dip, which only requires a handful of ingredients. For a pop of color before serving, garnish with minced parsley or dill.

Makes 12 servings; prep time: 5 minutes; cook time: 4 hours and 30 minutes

Ingredients:

4 onions peeled and sliced

2 tbsp butter

2 tbsp olive oil

8 oz sour cream

salt and pepper, to taste

½ cup mozzarella cheese

Directions:

Add onions, butter, and olive oil in Crock-Pot, and cook on high for 4 hours.

Remove onion mixture from Crock-Pot and put in food processor along with sour cream, salt, and pepper. Pulse a few times until creamy.

Add onion dip back into Crock-Pot, add mozzarella cheese, and mix.

Cook for 30 minutes on low.

Serve, dip, and enjoy!

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Crock-Pot Buffalo Chicken Sandwiches

“Buffalo Chicken is a tailgating favorite, and for good reason. Spicy chicken just goes with beer,” offers Becky Hardin of The Cookie Rookie. Already have a sandwich on the menu? Use the meat for tacos or nachos, Hardin says.

Makes 6 servings; prep time: 10 minutes; cook time: 7 hours

Ingredients:

5 boneless skinless chicken breasts frozen

1 12-oz. bottle of your favorite hot sauce, divided

1 oz. packet dry ranch seasoning

1½ tbsp butter

6 toasted onion rolls or hamburger buns

4 slices cheese, optional

blue cheese dressing, optional for garnish

Ranch Fried Pickles, optional for garnish

Directions:

Place chicken breasts along with ¾ of the bottle of hot sauce and ranch seasoning into a nonstick sprayed slow cooker.

Allow to cook on low for 6–7 hours or on high for 3½–4 hours.

Add the butter and the remaining hot sauce, and shred chicken with forks. Stir to combine.

To assemble sandwiches, place cheese and chicken on toasted bun. Top with blue cheese dressing and Ranch Fried Pickles.

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Ultimate Crock-Pot Turkey Chili

“Ultimate Turkey Chili has a little bit of spice, a hearty amount of beans, and is packed with corn and tomatoes,” says Sarah Licata, the writer and photographer behind Salt Jar, a food blog featuring recipes using farm-fresh produce. “This version of the recipe only takes 20 minutes of your time and doesn't require having a stocked spice cabinet.”

Makes 8 servings; cook time: 20 minutes active time, 3 hours 20 minutes total time

Ingredients:

2 tsp olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 lb ground turkey

2 cups frozen corn

2 packages taco seasoning

1 (28-oz.) can diced tomatoes

½ cup chicken broth

½ cup tomato juice

2 (15-oz.) cans red kidney beans, drained and rinsed

Directions:

Heat oil in a large skillet over medium-high heat. Add onion and turkey. Break up turkey and cook until no longer pink.

Add turkey mixture to slow cooker and top with remaining ingredients.

Cook on high heat for 3 hours.

Garnish with your favorite toppings like avocado, sour cream, cheese, cilantro, and jalapeños.

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Crock-Pot Turkey Meatballs

Angie Asche, MS, RD, CSSD, sports dietitian and owner of Eleat Sports Nutrition, shares this easy recipe that will become a go-to staple in your dinner playbook. "These meatballs are a lean, nutritious option and take less than 15 minutes to toss together. If looking for a dairy-free option, simply omit the parmesan cheese and use a little extra whole wheat breadcrumbs," Asche says. Serve these over spaghetti, zucchini noodles, or with sub rolls so guests can build their own sandwiches.

Makes 24 meatballs; prep time: 15 minutes; cook time: 3 hours on high or 6 hours on low

Ingredients:

20 oz. (1¼ lbs) 99% lean ground turkey

3 Tbsp fresh parsley, finely chopped

1 tsp dried basil

¼ tsp dried parsley

2 cloves garlic, minced

1 egg

¼ cup whole wheat breadcrumbs

¼ cup grated parmesan cheese

pinch of sea salt and ground black pepper

25-oz. jar marinara sauce

Directions:

Combine all of the above ingredients (except jar of marinara sauce) together in a large bowl. Using hands, combine the meatball mixture together and form 24 balls.

Pour entire jar of marinara sauce into Crock-Pot. Place each meatball into the marinara sauce and use a small spoon to cover the tops of each meatball with sauce.

Cover with lid and cook on high for 3 hours or low for 6 hours. Sprinkle a bit of fresh parsley or grated parmesan on top, and serve with whole wheat spaghetti and a side of veggies.

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Slow-Cooker Espresso Pulled Pork

Guests will perk up at the mere sight of this tantalizing dish. "Mix spices from your pantry. Rub over pork. Set Crock-Pot. Shred. That's all you have to do to create this deeply savory pulled pork," says Don Baiocchi, food blogger at Paleo Gluten-Free Guy. "If you don't have espresso powder, you can use the same amount of finely ground coffee beans."

Makes 6 servings; prep time: 5 minutes; cook time: 5 hours on high or 9 hours on low

Ingredients:

2½–3 lbs boneless pork butt or pork shoulder (if offered a choice, go for the butt)

1½ Tbsp instant espresso powder (finely ground coffee beans also work)

1 Tbsp chili powder

1½–2 tsp fine sea salt (depending on size of pork butt)

1 tsp ground black pepper

1 tsp paprika

1 tsp mustard powder

1 tsp garlic powder

1 tsp onion powder

½ tsp cinnamon

½ tsp ground cayenne or red pepper flakes (optional, adjust to your liking)

Directions:

Slice off the thick slab of fat (known as the fat cap) along one side of the pork butt. Place the whole butt into the slow cooker insert.

Mix together all the spices and rub all over the meat, making sure to cover both ends and get into the nooks and crannies. You might think you don't need all of the rub but keep massaging it all over the meat until it's all used.

Set your slow cooker to high for 5 hours or low for 9.

You can shred the meat one of two ways: You can shred it directly in the slow cooker with two forks. But when you transfer it to a serving bowl or container, you probably won't need all of the sauce. Leave about half behind. Stir to blend the meat with the liquid, taste, and add more liquid if you think it needs it. If you want to serve directly from the slow cooker, leave as is. The liquid will help keep it moist. Or you can transfer the meat to a bowl, shred it with two forks, and stir in about half the liquid.

Taste the meat and add more liquid if it's a bit too dry, no more than 2 tablespoons at a time.

Optional step: If you want crispy bits of meat, spread the shredded pork out onto a baking sheet. Broil for 5–8 minutes, or until some parts are crisp.

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Healthier Crock-Pot Buffalo Chicken Dip

This satisfying, creamy dip comes courtesy of Openfit, a streaming fitness and nutrition platform. Serve the dip with crudités, such as celery and carrot sticks. You can also scoop it up with baked tortilla chips or bean chips.

Makes 8 servings; total time: 2 hours

Ingredients:

12 oz cooked boneless skinless chicken breast, shredded or diced

½ cup Buffalo sauce (such as Frank's Red Hot)

2 Tbsp Tabasco sauce (optional, use if you like it a little spicier)

¾ cup shredded cheddar (or Monterey jack) cheese

4 oz. Greek yogurt (plain, 2%)

¼ cup thinly sliced scallions (the green tips)

2 Tbsp finely chopped onion

½ tsp cayenne pepper

2 Tbsp minced parsley

2 Tbsp parmesan cheese

Directions:

Combine all of the ingredients except for the parmesan cheese and parsley in a large Crock-Pot or slow cooker.

Cook on low for 1½–2 hours, making sure that everything has melted together and is warm throughout.

Transfer to a serving dish and sprinkle with parsley and parmesan cheese.

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Crock-Pot Red Beans and Rice

“I’m from New Orleans, so I grew up eating red beans and rice. This dish is typically served on Mondays, but red beans and rice can be enjoyed any day of the week. All you need are red beans, vegetables, spices, and protein (chicken, andouille, and pork are the most common),” says Brian Landry, Chef/Co-Owner of Jack Rose in New Orleans and Marsh House in Nashville. “Everything is cooked together slowly in a pot and served over rice. It’s the perfect dish to make in a slow cooker and serve to a large group of people.”

Makes 6–8 servings; prep time: 30 minutes; cook time: 8 hours

Ingredients:

2 Tbsp vegetable oil

2 onions, diced

1 green bell pepper, diced

1 stalk celery, diced

1 Tbsp minced garlic

1 lb red kidney beans

1 lb smoked andouille sausage (quartered lengthwise then cut ½" thick)

7 cups water (chicken broth optional)

2 smoked ham hocks (optional)

3 bay leaves

1 tsp dry oregano

1 tsp dry thyme

½ tsp cayenne pepper

1 Tbsp Steen’s cane syrup

1 Tbsp Worcestershire sauce

3 green onions, chopped

salt, fresh ground black pepper, and Tabasco to taste

6 cups cooked white rice

Directions:

Optional: Rinse the beans under cool running water. Place in a large bowl or pot and cover with several inches of clean water. Let sit overnight. Drain before cooking.

In a large skillet, heat the vegetable oil over medium high heat.

Sweat the onions, bell peppers, celery, and garlic until they begin to soften, about 3–5 minutes. Stir occasionally so vegetables do not stick to the pan.

Add the smoked sausage and cook until sausage is browned and vegetables are tender, about 5–7 minutes.

Once done, remove the skillet from heat and transfer the contents to a slow cooker.

Add the water and red beans along with smoked ham hocks, bay leaves, dried oregano and thyme, cayenne, cane syrup, and Worcestershire. Stir well and place cover on the slow cooker.

Set the slow cooker on high for 8 hours.

After 6 hours the beans should begin to soften. Use the back of a spoon to smash some of the beans against the side of the pot to thicken the beans (for a creamier style of beans).

Stir in the green onions and season with salt, pepper, and Tabasco.

Serve with white rice.

Randy Schmidt

Crock-Pot Ribs

“These fall-off-the-bone ribs are sure to please. No one has to know how easy they are to make in a slow cooker,” Hardin says of her simple BBQ recipe.

Ingredients:

3 Tbsp smoked paprika or paprika

3 Tbsp packed light brown sugar

1 Tbsp kosher salt

1 Tbsp ground black pepper

½ tsp crushed red pepper flakes

6 lbs St. Louis-style pork spareribs or baby back ribs

1 24-oz. jar barbecue sauce (Blue’s Hog original is superb)

¼ cup cider vinegar if the barbecue sauce is on the sweet side

Note: There is a difference in weight with ribs. Baby back ribs weigh about 1½ lbs per rack and St. Louis–style spareribs weigh about 3 lbs per rack. (To confuse the matter even more, commercially packaged “baby back” ribs are sometimes mislabeled St. Louis–style spareribs.) To help you understand, here is the difference.

Directions:

Set the slow cooker to low and spray with nonstick cooking spray. (I always spray the underside of the lid to help with cleanup.)

Remove the silver membrane from the back of the ribs. (You might have bought ribs with the membrane removed, and if so, skip this step.)

In a small bowl, whisk together the paprika, brown sugar, salt, black pepper, and red pepper flakes. Rub the dry-rub mix evenly over the ribs.

Brush both sides of the rib with barbecue sauce and set the ribs in the slow cooker standing upright with the meaty side against the inside wall of the slow cooker.

Pour the remaining barbecue sauce over the ribs. If using a sweet sauce, pour the cider vinegar over the ribs.

Cover and cook on low 5–6 hours or until the meat is fork-tender.

Serve with additional store-bought barbecue sauce or strain the juices from the pan, through a fine-mesh strainer into a medium saucepan.

Bring the sauce to a boil, reduce the heat to low and simmer 15–20 minutes or until the mixture has reduced to 2 cups.

To serve, slice the meat between the bones and serve with barbecue sauce.

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Crock-Pot Carnitas Tacos

This recipe from Mamá Maggie’s Kitchen is bound to be a crowd-pleaser. “This recipe for pork carnitas is perfect for game day. Dump everything in the slow cooker, then under the broiler for a few minutes. Done! Serve with salsa and sit back and enjoy the game,” says the site’s founder Maggie Unzueta.

Makes 8 servings; total cook time: 4 hours 15 minutes

Ingredients:

4 lbs roasted pork shoulder

3 garlic cloves minced

1 Tbsp salt

½ tsp pepper

½ tsp oregano

1 tsp cumin

1½ cup chicken broth

8 tortillas

Directions:

Place everything in the slow cooker. Set the slow cooker on high for 4 hours, or low on 8 hours.

When done, remove the meat from the slow cooker and let cool slightly.

Chop the meat into tiny pieces.

Spread meat evenly on an ungreased cookie sheet.

Put under the broiler for 3–4 minutes, or until meat is crispy.

Serve with lime, tortillas, and salsa.

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The post The Best Crock-Pot Recipes for Your Super Bowl Party appeared first on Men's Journal.

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