Slow Cooker Delight

Slow Cooker Delight

mysi caswell 0

"This is a great meal that can accommodate even the largest of appetites. It has everything in it but hassle. I also like to add a bit of BBQ sauce for a bit of a kick."

Ingredients 4 h 30 m {{adjustedServings}} servings 486 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 76.9g
  • 25%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 735 mg
  • 29%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat.
  2. In a slow cooker, combine beef, potatoes, corn, peas, and barley. Stir in tomato sauce, green onions, and chives. Season with black pepper.
  3. Cover and cook on low setting for 4 hours. Stir occasionally, and add water if necessary.
Tips & Tricks
Slow Cooker Pot Roast

See how to make a super simple, tender pot roast in the crock pot.

Slow Cooker Barbeque

See how to make super-easy, melt-in-the-mouth BBQ beef.

Rate recipe

Your rating


Reviews 10

  1. 13 Ratings

Kelly Thompson

Okay, I am not one for giving bad reviews, but after I made this, I went back and re-read the whole recipe, and I didn't leave anything out. Just a bad combination of good ingredients. AND, when I cooked it on low for 4 hours as directed, the potatoes were not done and the barley was still crunchy. NOT a keeper.


I am making this for tonight's supper. I started it before 7, but by noon, the potatoes still weren't done. I also added sliced carrots, which were also not done after 4 hours. I wasn't worried about it, though, since I didn't plan to serve it until dinner. I didn't brown the meat first and did add some beef base for additional flavor along with the salt and pepper and a bit of Adobo seasoning and paprika. I sampled it at lunch (minus the uncooked carrots and potatoes) and it really was good. Oh, and I didn't have barley, so I substituted rice in the same quantity, and I used diced white onions instead of green onions. Next time I might use pasta. It's totally worth trying and using as a canvas for other ideas!


After reading reviews, I altered this recipe and rated it according to my alterations: I upped the liquid, barley and added some more seasonings and boullion. 1 lb extra lean ground beef (seasoned with salt, pepper, garlic & onion while cooking) 3 medium potatoes, peeled & cubed 2 cups barley 1 8 oz can tomato sauce 6 cups water 4 beef boullion cubes 1 vegetable boullion cube (or 2 more beef cubes) 2 cups sliced, frozen carrots 1 cup diced onion 2 tsp to 1 tbsp black pepper 4 bay leaves 1 tsp garlic powder cook on low 5-6 hours. stir to loosen barley and keep from sticking to sides/bottom. add 1 can cream corn 2 cans green beans taste test for salt level check potatoes, carrots, barley for tenderness. If still not fork tender, increase temp to high for 30-45 minutes. Should not need more than 7 hours. makes 6 quarts! My 4 kids loved this, even asking for a third round! I am on Weight Watchers and not only is this filling, but very low in points!