Recipes to Feed a Crowd and Not Go Broke

Graduation parties, rehearsal dinners, family reunions—it’s the season for large gatherings. If feeding lots of people in the coming months has you in a panic, relax. I’ve got you covered with recipes to prepare food for a crowd that won’t bust the budget.

This collection of easy-to-make recipes to feed a crowd is an absolute lifesaver when feeding lots of hungry folks! Whether you’re attending a potluck, hosting a big party, or feeding your family plus a few more, you’re about to discover that these tried and true recipes are always a welcome sight on the table.

Slow Cooker Shredded BBQ Chicken

• 4 pounds chicken breasts (skinless, boneless)
• 3/4 cup water
• 3 tablespoons Worcestershire sauce
• 3 tablespoons vinegar (any type)
• 1 teaspoon ground cumin
• 28 ounces (3 1/2 cups) bottled barbecue sauce

1. Place chicken, water, Worcestershire sauce, vinegar, and cumin in a slow cooker set on “Low.” Cook for 6 hours.
2. Drain juices.
3. Shred chicken in the slow cooker using two forks to pull it apart.
4. Pour in barbecue sauce, stir to combine.
5. Cook on “Low” for an additional hour.
6. Serve on buns with coleslaw. Serves 16.

Baked Ziti

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 26-ounce jars spaghetti sauce
• 6 ounces Provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

1. Boil the pasta according to package directions, about 8 minutes or until al dente. Drain.
2. In a large skillet, brown the onion and ground beef over medium heat. Drain. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat oven to 350 F. Butter a 9×13-inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese. Can be frozen at this point for up to four months if well-wrapped in quick-release foil.
4. Bake for 30 minutes or until the cheeses are melted. Allow standing for 15 minutes before serving. Serves 14-16.

Chicken Pasta Salad

• 1 pound dry pasta (mini penne, farfalle, fusilli))
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts
• 1 small red onion, finely chopped
• 2 cucumbers, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped (optional)
• 1 clove garlic, minced
• 1 cup feta cheese, crumbled (OR 1/2 cup grated Parmesan cheese)
• 1 cup red wine vinaigrette salad dressing
• 1 cup Ranch salad dressing
• 2 teaspoons salt, or to taste
• 1/2 teaspoon pepper, or to taste

1. Bring two pots of water to a boil. Into one pour the dry pasta and cook until al dente according to package instructions. Drain and return pasta to the pot, tossing with the olive oil. Set aside.
2. Drop the chicken breasts into the other pot, reduce to simmer, cover and allow to cook for about 20 minutes, or until no pink remains.
3. Place the chopped vegetables and garlic in a large bowl with half the salt, half the pepper, and half the dressings. Mix with large spoon.
4. Remove chicken breasts from pot, drain, and cut into one-inch cubes. Toss with the rest of the salt and pepper.
5. Add to the bowl along with the pasta and balance the salad dressings. Add the cheese. Mix well.
6. Adjust seasonings to taste. Refrigerate for at least 3 hours before serving.
7. This is a big salad and serves 12-16.

Texas Sheet Cake

Cake: 

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 2 eggs
• 1 cup butter
• 1 cup water
• 5 tablespoons unsweetened cocoa powder

Icing: 

• 6 tablespoons milk
• 5 tablespoons unsweetened cocoa powder
• 1/2 cup butter
• 4 cups confectioners’ (powdered) sugar
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts or pecans

1. Preheat oven to 350 F. Grease and flour a 10×15-inch sheet pan with rimmed sides. In a large bowl combine the flour, sugar, baking soda, and salt. Mix in sour cream (spoon or electric beater). Beat in the eggs. Set aside. In a saucepan, melt the butter, then stir in the water and 5 tablespoons cocoa. Bring mixture to a boil, then remove from heat. Allow to cool slightly, then stir cocoa mixture into the sour cream mixture, mixing with large spoon or electric handheld beater, until blended.
2. Pour batter into prepared sheet pan. Bake at 350 F for 20 minutes, or until a toothpick inserted into the center comes out clean.
3. Icing: In a large saucepan, combine the milk, cocoa and butter. Bring to a boil, and remove from heat. Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over hot cake as soon as you remove it from the oven. This is imperative. Serves 20-35 depending on preferred serving size.

If you’re hosting a large group, you need food for a crowd and a great beverage, too—one that all ages can enjoy that is top-notch, and at the same time economical.

Easy Punch for 100

• 7 quarts water
• 6 cups sugar
• 2 12-ounce cans frozen orange juice
• 2 12-ounce cans frozen lemonade
• 2 46-ounce cans pineapple juice
• 4 packages unsweetened strawberry Kool-Aid
• 4 quarts ginger ale

1. In a large pot combine water and sugar. Bring to a boil over high heat, then reduce and simmer uncovered for 15 minutes. Let cool.
2. Add orange juice, lemonade, pineapple juice and Kool-aid. Transfer to a large container and chill well. Can be made ahead and stored for days. When ready to serve, add ginger ale. Yield: 100 6-oz servings.

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Slow Cooker Shredded BBQ Chicken

Easy slow cooker recipe for the best shredded BBQ chicken you've ever tasted. No one will ever guess you used your favorite bottled BBQ sauce, but they'll be begging you for the recipe!

Prep Time10 minutes mins

Time in Slow Cooker7 hours hrs

Total Time7 hours hrs 10 minutes mins

Course: Anytime

Cuisine: American

Servings: 16

Calories: 218kcal

Author: EverydayCheapskate.com

Ingredients

• 4 lbs chicken breasts, skinless, boneless
• ¾ cup water
• 3 tbsp Worcestershire sauce
• 3 tbsp vinegar any type
• 1 tspn ground cumin
• 28 oz bottled barbecue sauce 3 ½ cups

Instructions

• Place chicken, water, Worcestershire sauce, vinegar and cumin in slow cooker set on “Low.” Cook for 6 hours.
• Drain juices.
• Shred chicken in the slow cooker using two forks to pull it apart.
• Pour in barbecue sauce, stir to combine.
• Cook on “Low” for an additional hour.
• Serve on buns with coleslaw. Serve on buns with coleslaw.
• Nutrition is for chicken only, not the bun if served as sandwich.

Nutrition

Calories: 218kcal | Carbohydrates: 21g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 685mg | Potassium: 561mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

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Baked Ziti

Traditional pasta casserole dish, to feed a crowd. Yummy, comfort food.

Prep Time20 minutes mins

Cook Time30 minutes mins

Resting time15 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Entree

Cuisine: Italian

Servings: 16

Author: Everyday Cheapskate

Ingredients

• 1 lb dry ziti pasta
• 1 medium onion chopped
• 1 lb lean ground beef
• 2 26-oz spaghetti sauce
• 6 oz Provolone cheese sliced
• 1 ½ cups sour cream
• 6 oz Mozzarella cheese shredded
• 2 tbsp Parmesan cheese grated

Instructions

• Boil the pasta according to package directions, about 8 minutes or until al dente. Drain.
• In a large skillet, brown the onion and ground beef over medium heat. Drain. Add spaghetti sauce, and simmer 15 minutes.
• Preheat oven to 350 F. Butter a 9x13-inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Can be frozen at this point for up to four months if well wrapped in quick-release foil.
• Bake for 30 minutes or until cheeses are melted. Allow to stand for 15 minutes before serving. Serves 14-16.

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Chicken Pasta Salad

If you love pasta salad, this one is worth keeping on repeat. It’s hearty, full of flavor, and made to feed a crowd without a lot of fuss. Even better, it improves as it chills, making it a reliable make-ahead option for busy days, gatherings, or easy leftovers.

Prep Time20 minutes mins

Cook Time20 minutes mins

Chill Time3 hours hrs

Total Time3 hours hrs 40 minutes mins

Course: Entree, lunch, Salad

Cuisine: American

Servings: 16

Calories: 318kcal

Ingredients

• 1 pound dry pasta (mini penne, farfalle, or fusilli)
• 1 tbsp olive oil
• 4 boneless, skinless chicken breasts
• 1 small red onion finely chopped
• 2 cucumbers finely chopped
• 1 yellow bell pepper finely chopped
• 1 green bell pepper finely chopped
• 1 red bell pepper finely chopped
• 2 cloves garlic finely chopped
• 1 cup feta cheese, crumbled or 1/2 cup grated Parmesan cheese
• 1 cup red wine vinaigrette salad dressing or your favorite bottled Italian dressing
• 1 cup Ranch salad dressing
• 2 tspn salt or to taste
• ½ tspn ground black pepper or to taste

Instructions

• Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and return to the pot. Toss with olive oil and set aside to cool.
• In a separate pot, bring water to a boil. Add chicken breasts, reduce to a gentle simmer, cover, and cook for about 20 minutes, or until fully cooked through. Remove and let cool slightly.
• In a large bowl, combine chopped vegetables and garlic. Add half the salt, pepper, and both dressings. Stir to coat.
• Cube the chicken into bite-sized pieces. Toss with remaining salt and pepper.
• Add cooled pasta and chicken to the bowl. Add cheese and mix thoroughly until evenly coated.
• Check seasoning and adjust salt, pepper, or dressing as needed.
• Cover and refrigerate for at least 3 hours. For best flavor, chill overnight.

Notes

Make it ahead: This salad tastes better after a few hours in the fridge. If making a day ahead, reserve a little dressing to stir in before serving.

Short on time? Use rotisserie chicken or leftover cooked chicken.

Avoid a watery salad: Let pasta and chicken cool before mixing, and remove excess moisture from vegetables if needed.

Make it stretch: Add a little extra pasta or more veggies to increase servings without much added cost.

Customize it: This recipe is flexible. Swap cheeses, adjust veggies, or use what you have on hand.

Nutrition

Calories: 318kcal | Carbohydrates: 26g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 327mg | Potassium: 292mg | Fiber: 2g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 31mg | Calcium: 68mg | Iron: 1mg

• MORE: How to Cook Boneless Skinless Chicken Breasts (No-Fail Secrets!)

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Texas Sheet Cake

Fabulous scratch chocolate cake that serves 35. Easy to make, comes out perfect every time!

Prep Time45 minutes mins

Cook Time20 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: American

Servings: 20

Calories: 205kcal

Author: Everyday Cheapskate

Ingredients

Cake

• 2 cups all purpose flour
• 2 cups sugar, white granulated
• 1 tspn baking soda
• ½ tspn salt
• ½ cup sour cream
• 2 large eggs
• 1 cup butter
• 1 cup water
• 5 tbsp unsweetened cocoa powder

Icing

• 6 tbsp milk
• 5 tbsp unsweetened cocoa powder
• ½ cuo butter
• 4 cups powdered sugar
• 1 tspn vanilla extract
• 1 cup walnuts or pecans chopped

Instructions

Cake

• Preheat oven to 350 F
• In a large bowl combine the flour, sugar, baking soda, and salt. .
• Mix in sour cream (spoon or electric beater). Beat in the eggs. Set aside.
• In a saucepan, melt the butter, then stir in the water and cocoa. Bring mixture to a boil, then remove from heat. Allow to cool slightly, then stir cocoa mixture into the sour cream mixture, mixing with large spoon or electric handheld beater, until blended.
• Pour batter into prepared sheet pan. 
• Bake at 350 F for 20 minutes, or until a toothpick inserted into the center comes out clean. 

Icing

• In a large saucepan, combine the milk, cocoa and butter. Bring to a boil, and remove from heat.
• Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended. 
• Spread frosting over hot cake as soon as you remove it from the oven. This is imperative!

Notes

This cake can serves from 20 to 35 depending on your preferred sized servings.

Nutrition

Calories: 205kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 62mg | Potassium: 55mg | Fiber: 1g | Sugar: 25g | Vitamin A: 204IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg

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Easy Punch for 100

Fabulous punch that is family friendly, easy to make, stores well and serves 100 people!

Prep Time30 minutes mins

Cook Time15 minutes mins

Total Time45 minutes mins

Course: Beverages

Cuisine: American

Servings: 100

Calories: 83kcal

Ingredients

• 7 quarts water
• 6 cups sugar
• 2 cans frozen orange juice 12-oz size
• 2 cans frozen lemonade 12-oz size
• 2 cans pineapple juice 46-oz. size
• 4 pkgs unsweetened strawberry Kool-Aid
• 4 quarts ginger ale

Instructions

• In a large pot combine water and sugar. Bring to a boil over high heat, then reduce and simmer uncovered for 15 minutes. Allow to cool.
• Add orange juice, lemonade, pineapple juice and Kool-aid. Transfer to a large container and chill well. Can be made ahead and stored for days. When ready to serve, add ginger ale. Yield: 100 6-oz servings

Nutrition

Serving: 6oz | Calories: 83kcal | Carbohydrates: 21g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.005g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 7mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 16IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 0.1mg

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