10 Cheap Slow Cooker Meals for Seniors Living Alone (Under $1 Each)

Overview and Equipment

The video presents 10 slow-cooker meals for one, priced at 69–98 cents per serving using store-brand prices from that fall. Estimates exclude small amounts of salt, pepper, and spices.

• A 1½- or 2-quart slow cooker is recommended. For a 6-quart cooker, the video suggests placing the ingredients in a small oven-safe bowl inside the cooker, then pouring 1 cup of water around the bowl to create a water bath.
• Most meals take less than 10 minutes to assemble and cook without browning or routine stirring.
• Some recipes require cooked rice, served alongside or underneath the slow-cooked food.

1. Chicken Thigh with Potatoes and Carrots — About 98¢

Ingredients: 1 bone-in chicken thigh; 1 small potato, chunked; 1 carrot, chunked; ¼ onion, sliced; 4 tbsp water; ¼ chicken bouillon cube, crumbled into the water; salt, pepper, and dried thyme.

Method: Put the potato, carrot, and onion in the bottom of the cooker and pour the bouillon water over them. Season the thigh and place it on top, skin-side up. Cover and cook 6 hours on low or 3½ hours on high, until the meat pulls easily from the bone.

Tips: The vegetables go underneath because they need longer cooking and sit in the liquid; the thigh stays above the water so its skin does not get soggy. For crispier skin, finish the thigh under the broiler for 3 minutes. The video suggests freezing individual thighs from a family pack.

2. Red Beans and Rice with a Hot Dog — About 93¢

Ingredients: ½ cup dried red kidney beans; 1 hot dog, sliced; ¼ onion, chopped; 1 celery stalk, chopped; 1 garlic clove, minced; 2 cups water; 1 chicken bouillon cube; dried thyme; a shake of cayenne; ½ cup cooked rice for serving.

Method: Rinse the beans. Add them to the cooker with the onion, celery, garlic, water, bouillon, thyme, and cayenne. Cover and cook 5 hours on high, until a bean squashes easily between two fingers. Add the hot dog for the final 30 minutes. Mash a spoonful of beans into the liquid to thicken it, then serve over rice.

Tip and safety claim in the video: The video says to cook dried kidney beans on high rather than low, claiming the cooker reaches a boil within the first 2 hours and that this destroys the beans’ natural toxin. This is the video’s stated guidance.

3. Lentil and Sweet Potato Stew — About 94¢

Ingredients: ½ cup dried brown or green lentils; 1 small sweet potato, peeled and chunked; ¼ onion, chopped; 1 garlic clove, minced; ½ tsp cumin; 2 cups water; 1 vegetable or chicken bouillon cube; lemon juice to finish.

Method: Rinse the lentils and add everything except the lemon to the cooker. Cover and cook 7 hours on low or 4 hours on high, until the lentils are tender and the sweet potato falls apart when pressed with a spoon. Stir well, squeeze in lemon, and taste for salt.

Tips: The video says not to skip the lemon, which brightens the stew. Add a little hot water if it is too thick. The stew freezes well, and the video suggests doubling the batch for future meals.

4. Barbecue Drumstick with Corn and Rice — About 89¢

Ingredients: 1 chicken drumstick; 2 tbsp bottled barbecue sauce; ¼ cup frozen corn; 1 tbsp water; ½ cup cooked rice for serving.

Method: Put the drumstick in the cooker, spoon barbecue sauce over it, and add the water. Cover and cook 6 hours on low or 3 hours on high. Add the corn for the final 20 minutes. Shred the chicken from the bone with a fork, stir it into the sauce and corn, and serve over rice.

Tips and variation: Two drumsticks can be cooked for an additional 50¢. The sauce thins as the chicken releases juices; for a thicker sauce, pour it into a small pan and boil it for 2 minutes while the chicken rests. Any bottled barbecue sauce can be used.

5. Texas Pinto Beans — About 69¢

Ingredients: ½ cup dried pinto beans; 1 slice bacon, chopped; ¼ onion, chopped; 1 garlic clove; ½ tsp chili powder; a little cumin; 2 cups water; 1 chicken bouillon cube.

Method: Rinse the beans and add everything to the cooker. Cover and cook 5–6 hours on high, until the beans are creamy and the broth is cloudy and rich. Crush a few beans against the side of the pot to thicken the broth. Salt to taste at the end.

Tips: The video says to add salt only at the end because salting early can keep the skins tough. It also recommends cooking pinto beans on high rather than low. Leftovers can be spooned onto toast.

6. Vegetable Barley Stew — About 76¢

Ingredients: ¼ cup pearl barley; ½ cup frozen mixed vegetables; ¼ cup canned diced tomatoes; ¼ onion, chopped; 2 cups water; 1 beef or vegetable bouillon cube; dried thyme; a bay leaf, if available.

Method: Rinse the barley and add all ingredients to the cooker. Cover and cook 7 hours on low or 4 hours on high, until the barley is tender and the stew is thick. Remove the bay leaf and taste for salt and pepper.

Tips: Barley continues absorbing broth after cooking, so leftovers may become very thick; loosen them with a splash of water. The video notes that beef bouillon gives a deeper, more savory flavor than chicken bouillon.

7. Overnight Apple Cinnamon Oatmeal — About 79¢ for Two Bowls

Ingredients: ½ cup old-fashioned rolled oats; 1 apple, cored and chopped; 1 cup water; ½ cup milk; 1 tbsp brown sugar; ½ tsp cinnamon; a little salt; 1 tsp butter for greasing the cooker.

Method: Butter the inside of the cooker. Add the oats, apple, water, milk, sugar, cinnamon, and salt; stir once. Cover and cook 7 hours on low. Stir well in the morning and add more milk to loosen it, if desired.

Tips: Buttering the cooker helps prevent sticking and scorching. Old-fashioned oats hold their shape better than quick oats, which can turn to paste. If the cooker runs hot, use a small bowl inside the cooker with water around it. The recipe makes two breakfasts; the video suggests refrigerating the second portion and reheating it in the microwave.

8. Smoked Sausage, Cabbage, and Potatoes — About 98¢

Ingredients: 2 oz smoked sausage, sliced into coins; ¼ small cabbage, cut into two wedges; 1 small potato, chunked; ¼ onion, sliced; 4 tbsp water; black pepper; caraway seed, if available.

Method: Put the potato and onion in first, set the cabbage wedges on them, then place the sausage on top. Add the water and pepper. Cover and cook 6 hours on low or 3 hours on high, until tender.

Tips: The potato goes on the bottom because it needs the most heat; the sausage sits on top so its fat drips down through the other ingredients. Caraway is optional. The video says a ring of smoked sausage can be cut into portions and frozen for later meals.

9. Black-Eyed Peas and Greens — About 94¢

Ingredients: ½ cup dried black-eyed peas; 1 slice bacon, chopped; ½ cup frozen chopped collard or turnip greens; ¼ onion, chopped; 2 cups water; 1 chicken bouillon cube; a pinch of crushed red pepper.

Method: Rinse the peas and add them to the cooker with the bacon, onion, water, bouillon, and pepper. Cover and cook 4 hours on high. Stir in the frozen greens and cook 1 hour more, until the peas are tender. Taste for salt.

Tips and serving suggestions: The video says black-eyed peas cook faster than other dried beans and do not need soaking. Frozen chopped greens are presented as a cheaper, already-washed option. Serve with cornbread or toast; add a few drops of vinegar or hot sauce at the table, if desired.

10. Loaded Baked Potato — About 96¢

Ingredients: 1 large russet potato; a small piece of foil; ½ of a 15-oz can of chili; 2 tbsp shredded cheddar; optional sour cream or sliced green onion.

Method: Scrub the potato and pierce it in several places with a fork. Wrap it in foil and place it in the dry slow cooker—no water. Cover and cook 7–8 hours on low or 4 hours on high. During the final 30 minutes, warm the chili in a small pan or microwave. Unwrap and split the potato, fluff the inside with a fork, and top with chili and cheese.

Tips and variations: Two or three potatoes can be cooked at once. The video suggests using a leftover cold baked potato for home fries the next day. It says leftover chili can be kept in a jar for 4 days and used over a hot dog or rice.

Channel and References

The presenter is not named in the subtitles; the channel is The Senior Supper Table. The video references Louisiana-style red beans, Texas pinto beans, a Polish-grandmother-style sausage and cabbage supper, and Southern traditions around black-eyed peas and greens. No external sources are cited.