There’s something oddly satisfying about coming home to a hot, home-cooked meal, especially when all you had to do was toss a few ingredients into your mini crock pot and walk away.
If you’ve got a 20 oz crock pot (yes, the tiny one!), you already know it’s perfect for single servings, quick lunches, or small-batch sides. What you might not know is just how much you can actually cook in it.
Forget boring reheated leftovers, these compact slow cookers are made for real food, fresh flavor, and seriously easy cleanup. Whether you’re cooking for yourself, meal prepping smart, or trying to avoid food waste, here’s how to make the most of that little wonder on your counter.
Why Use a 20 oz Crock Pot?
This mini version of the classic slow cooker is great for:
- Solo meals without the bulk
- Dorm rooms or office lunches
- Quick sides or warm dips
- Portion control and less food waste
Plus, it’s energy-efficient and takes up very little space.
Tips for Cooking Small but Smart
- Layer wisely: Meats at the bottom, grains/starches next, veggies on top.
- Don’t overfill: Stick to the max fill line, it matters more with small cookers.
- Less liquid: Mini crock pots need less broth or water than full-size ones.
- Hands off the lid: Every peek adds time. Let it do its thing.
5 Tried-and-True 20 oz Crock Pot Recipes
These aren’t just scaled-down big recipes, they’re tailor-made for small slow cookers.
1. Creamy Chicken & Rice
Ingredients:
- 1/2 chicken breast, cubed
- 1/2 cup uncooked white rice
- 1 cup chicken broth
- 1/4 tsp garlic powder, onion powder
- Salt & pepper
- 1/4 cup frozen peas and carrots
Instructions: Layer chicken, rice, and broth with seasonings. Cook on low for 4 hours. Add peas & carrots in the last 30 mins. Optional: stir in a splash of cream before serving.
2. Mini Beef Stew
Ingredients:
- 1/4 lb beef stew meat
- 1/2 cup diced potatoes
- 1/4 cup chopped carrots
- 1/4 cup chopped onion
- 3/4 cup beef broth
- Dash of Worcestershire sauce
Instructions: Add all ingredients and cook on low for 5–6 hours. For a thicker stew, mash a few potatoes near the end.
3. Vegetarian Chili
Ingredients:
- 1/4 cup black beans
- 1/4 cup kidney beans
- 1/2 cup diced tomatoes
- 2 tbsp corn
- 1 tbsp chopped bell pepper
- Chili powder, cumin, garlic powder to taste
Instructions: Combine all ingredients. Cook on low 4–5 hours. Top with cheese or avocado if desired.
4. Apple Cinnamon Oatmeal
Ingredients:
- 1/2 cup old-fashioned oats
- 1 cup milk or water
- 1/4 cup diced apple
- 1/2 tsp cinnamon
- Pinch of salt
Instructions: Stir ingredients together. Cook on low for 3–4 hours. Add a drizzle of maple syrup and a spoon of peanut butter for a hearty twist.
5. Buffalo Chicken Dip (Party for One!)
Ingredients:
- 1/2 cup shredded cooked chicken
- 2 tbsp cream cheese
- 1 tbsp hot sauce
- 1 tbsp ranch or blue cheese dressing
- Sprinkle of shredded cheddar
Classic 20 oz Crock Pot Chicken & Rice
Ingredients
Equipment
Method
- Place the chicken pieces at the bottom of the 20 oz crock pot.
- Add uncooked rice, chicken broth, and seasonings.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Stir in frozen peas and carrots 30 minutes before serving.
Nutrition
Notes
Try different seasoning blends for variety.
Use brown rice for added fiber.
Garnish with fresh herbs for extra flavor.
Store properly for best freshness.
Tried this recipe?
Let us know how it was!Instructions: Mix all ingredients and heat on low until bubbly (about 1.5 hours). Serve with chips or celery.
Creative Customizations
- Tex-Mex Chicken: Use taco seasoning, add corn & beans.
- Mediterranean Lentils: Add olives, sun-dried tomatoes, herbs.
- Thai Peanut Noodles: Use ramen, peanut butter, soy sauce, and shredded carrots.
- Fall Dessert: Cook diced apples with oats, cinnamon, and honey for a single-serve crisp.
Storage & Meal Prep Tips
- Let food cool fully before refrigerating.
- Store in small airtight containers.
- Most recipes will last 3 days in the fridge or 2 months in the freezer.
Reheat slowly to maintain moisture (add a splash of broth or water if needed).
Mini Crock Pot FAQ
Can I cook pasta in it? Yes — but add it in the last 30 minutes or it may get mushy.
Can I cook from frozen? It’s best to thaw meats first for safety and even cooking.
Can I bake in it? Technically, yes! Some users make mini cakes, though results vary.
Best protein? Chicken breast, ground beef, lentils, and even eggs work great.
How do I clean it? Soak with warm soapy water — most inserts are nonstick or ceramic.
Final Thoughts
Whether you’re cooking solo or just trying to simplify mealtime, the 20 oz crock pot is a tiny powerhouse that proves small-batch cooking doesn’t mean small flavor. Start with one of these recipes, tweak it to your taste, and you might just wonder why you ever needed a full-size slow cooker in the first place.
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