This Slow Cooker Mongolian Beef recipe delivers tender, flavorful beef in a rich and savory sauce. It's an easy-to-make dish perfect for busy days when you want a delicious meal waiting for you at home.

Ingredients: 1.5 lbs flank steak, thinly sliced. 1/4 cup cornstarch. 2 tablespoons vegetable oil. 3/4 cup low sodium soy sauce. 3/4 cup water. 3/4 cup brown sugar, packed. 3 cloves garlic, minced. 1 teaspoon fresh ginger, minced. 1/2 cup green onions, sliced. 1 tablespoon sesame seeds, for garnish optional.

Instructions: In a bowl, coat thinly sliced flank steak with cornstarch. Heat vegetable oil in a skillet over medium-high heat. Brown the coated flank steak slices in the skillet, then transfer to the slow cooker. In a separate bowl, mix together soy sauce, water, brown sugar, garlic, and ginger. Pour the sauce mixture over the beef in the slow cooker. Cover and cook on low for 4-5 hours, or until the beef is tender. Once cooked, garnish with sliced green onions and sesame seeds if desired. Serve hot over rice or noodles.

Prep Time: 15 minutes

Cook Time: 240 minutes

An easy and hearty meat lasagna recipe from Juggling Act Mama that you can make in the slow cooker. It's perfect for busy days when you want a quick and easy homemade meal that tastes great.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 28 oz can crushed tomatoes. 1 6 oz can tomato paste. 1 15 oz can tomato sauce. 2 teaspoons dried basil. 1 teaspoon dried oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 12 uncooked lasagna noodles. 4 cups shredded mozzarella cheese. 1 1/2 cups ricotta cheese. 1/2 cup grated Parmesan cheese.

Instructions: In a skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is translucent. Stir in crushed tomatoes, tomato paste, tomato sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes. Spread a quarter of the meat sauce in the bottom of a slow cooker. Arrange 4 uncooked lasagna noodles over the sauce. Spread a third of the ricotta cheese over the noodles. Sprinkle with 1 cup of mozzarella cheese. Repeat layers twice. Top with remaining meat sauce and sprinkle with Parmesan cheese. Cover and cook on low for 4-6 hours or until noodles are tender. Sprinkle with remaining mozzarella cheese. Cover and let stand for 10 minutes or until cheese is melted.

Prep Time: 20 minutes

Cook Time: 240 minutes

A quick and flavorful pepper steak stir-fry that's perfect for busy weeknights. Tender slices of flank steak are stir-fried with colorful bell peppers and onions in a savory and slightly sweet sauce.

Ingredients: 1 lb flank steak, thinly sliced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tbsp oyster sauce. 1 tbsp cornstarch. 1 tbsp vegetable oil. 1 tsp sesame oil. 1 tsp ginger, grated. 1/2 tsp black pepper. Green onions, chopped for garnish. Sesame seeds for garnish.

Instructions: In a small bowl, mix soy sauce, oyster sauce, cornstarch, and black pepper. Set aside. Heat vegetable oil in a wok or skillet over high heat. Add sliced flank steak and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside. In the same wok, add sesame oil, garlic, and ginger. Stir-fry for 1 minute until fragrant. Add sliced bell peppers and onion to the wok. Stir-fry for 3-4 minutes until vegetables are crisp-tender. Return the cooked steak to the wok and pour the sauce over the ingredients. Stir-fry for an additional 2-3 minutes until everything is well-coated and heated through. Garnish with chopped green onions and sesame seeds. Serve the Pepper Steak Stir-Fry over rice or noodles. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Crockpot Honey Mustard Chicken and Potatoes recipe is a delicious and easy meal that's perfect for busy days. The combination of sweet honey and tangy mustard creates a flavorful sauce that coats tender chicken and hearty potatoes.

Ingredients: 4 boneless, skinless chicken breasts. 4 medium potatoes, diced. 1/2 cup honey. 1/4 cup Dijon mustard. 2 tablespoons whole grain mustard. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped parsley, for garnish.

Instructions: Honey, Dijon mustard, whole grain mustard, minced garlic, dried thyme, salt, and pepper should all be mixed together in a bowl. Put small pieces of potatoes at the bottom of the crock pot. Put the chicken breasts on top of the potatoes after seasoning them with salt and pepper. Cover the chicken and potatoes with the honey mustard mix. Set the timer for 3 to 4 hours on high or 6-7 hours on low. Cover and cook until the potatoes are soft and the chicken is cooked through. Add chopped parsley on top when it's done and serve.

Prep Time: 15 minutes

Cook Time: 240 minutes

Slow-Cooker Country Captain Chicken is a comforting and flavorful dish with tender chicken thighs simmered in a fragrant tomato-based sauce infused with spices. This classic Southern recipe is perfect for busy days when you want a hearty meal ready by dinnertime.

Ingredients: 6 bone-in chicken thighs. 2 tablespoons vegetable oil. 1 large onion, diced. 1 red bell pepper, diced. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1/2 cup chicken broth. 1 tablespoon curry powder. 1 teaspoon paprika. 1/2 teaspoon ground ginger. 1/4 teaspoon cayenne pepper. 1/4 cup raisins. Cooked rice, for serving. Chopped parsley, for garnish.

Instructions: In a large skillet, heat vegetable oil over medium-high heat. Brown chicken thighs on both sides, then transfer to the slow cooker. In the same skillet, saut onion, bell pepper, and garlic until softened. Add diced tomatoes, chicken broth, curry powder, paprika, ginger, and cayenne pepper to the skillet. Stir to combine. Pour the tomato mixture over the chicken in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through. Stir in raisins during the last 30 minutes of cooking. Serve over cooked rice, garnished with chopped parsley.

Prep Time: 20 minutes

Cook Time: 360 minutes

This slow cooker recipe makes a tasty and easy-to-make dish with tender chicken and tangy pickled banana peppers. It's great for when you're busy and want a tasty meal ready when you get home.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup pickled banana peppers, sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 cup chicken broth. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes optional. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons cornstarch optional, for thickening.

Instructions: In a slow cooker, layer the chicken breasts at the bottom. Top the chicken with sliced pickled banana peppers, onion, and minced garlic. Pour chicken broth over the ingredients in the slow cooker. Sprinkle dried oregano, red pepper flakes if using, salt, and pepper over the mixture. Drizzle olive oil over the top. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through. If desired, mix cornstarch with a little water to create a slurry and stir it into the slow cooker during the last 30 minutes of cooking to thicken the sauce. Once done, shred the chicken using two forks and mix it well with the sauce before serving.

Prep Time: 10 minutes

Cook Time: 360 minutes