20 Delicious Cheap Slow Cooker Recipes for Budget-Friendly Meals

Diving into the world of slow cooking doesn’t have to mean sacrificing flavor for affordability. Our roundup of 20 Delicious Cheap Slow Cooker Recipes is here to prove just that! Perfect for busy home cooks across North America, these budget-friendly meals are all about maximizing taste while minimizing costs. From hearty stews to tender meats, get ready to transform your dinner routine with minimal effort and maximum satisfaction. Let’s get cooking!

Slow Cooker Chicken and Rice

Here’s a comforting dish that practically cooks itself, perfect for those busy days when you still want a homemade meal. Slow Cooker Chicken and Rice is a hearty, flavorful dish that combines tender chicken with creamy rice, all simmered to perfection in your crockpot.

Ingredients

• a couple of boneless, skinless chicken breasts
• 1 cup of long-grain white rice
• 2 cups of chicken broth
• a splash of olive oil
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• a pinch of salt and pepper
• a handful of frozen peas and carrots

Instructions

1. Lightly grease the bottom of your slow cooker with a splash of olive oil to prevent sticking.
2. Place the chicken breasts at the bottom of the slow cooker, then sprinkle them with garlic powder, onion powder, salt, and pepper.
3. Pour the rice over the chicken, followed by the chicken broth, ensuring the rice is fully submerged.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the rice has absorbed all the liquid.
5. About 30 minutes before serving, add the frozen peas and carrots, stirring gently to mix them in without breaking the chicken apart.
6. Once everything is heated through and the vegetables are tender, your dish is ready to serve.

Great for meal prep or a cozy family dinner, this dish offers a creamy texture with the rice perfectly complementing the juicy chicken. Try topping it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Beef and Potato Stew

Great for those chilly evenings when you’re craving something hearty and comforting, this Beef and Potato Stew is a classic that never disappoints. Let’s walk through the process together, ensuring you end up with a stew that’s rich in flavor and tender in texture.

Ingredients

• 1.5 lbs of beef chuck, cut into 1-inch cubes
• A couple of tablespoons of olive oil
• 4 medium potatoes, peeled and diced
• 2 carrots, sliced
• 1 onion, chopped
• A splash of red wine (optional, but recommended for depth)
• 4 cups of beef broth
• A pinch of salt and pepper
• 2 cloves of garlic, minced
• A sprinkle of thyme

Instructions

1. Heat a large pot over medium-high heat and add the olive oil.
2. Once the oil is shimmering, add the beef cubes. Sear them until they’re browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot; work in batches if necessary.
3. Remove the beef and set aside. In the same pot, add the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes.
4. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Tip: Those bits are packed with flavor!
5. Add the beef back into the pot along with the potatoes, carrots, beef broth, thyme, salt, and pepper. Stir to combine.
6. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, until the beef is fork-tender. Tip: Check occasionally and add more broth if it’s getting too thick.
7. Once done, taste and adjust the seasoning if needed.

Velvety chunks of beef and soft potatoes make this stew a comforting bowl of goodness. Serve it with a slice of crusty bread to soak up all the delicious broth, or over a bed of mashed potatoes for an extra hearty meal.

Vegetable Lentil Soup

Zesty and wholesome, this Vegetable Lentil Soup is the perfect dish to warm you up on a chilly evening. Let’s dive into making this hearty, nutritious soup that’s as easy to prepare as it is delicious.

Ingredients

• 1 cup of dried green lentils
• a couple of carrots, diced
• a couple of celery stalks, chopped
• 1 medium onion, finely chopped
• a splash of olive oil
• 4 cups of vegetable broth
• a pinch of salt
• a sprinkle of black pepper
• 1 bay leaf
• a handful of fresh spinach

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. Heat a splash of olive oil in a large pot over medium heat.
3. Add the chopped onion, diced carrots, and chopped celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Tip: Don’t rush the sautéing process; letting the vegetables soften properly will deepen the soup’s flavor.
5. Stir in the rinsed lentils, vegetable broth, a pinch of salt, a sprinkle of black pepper, and the bay leaf. Bring to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25 minutes, or until the lentils are tender.
7. Tip: Check the soup halfway through cooking to ensure the lentils are submerged; add a bit more broth if necessary.
8. Remove the bay leaf and stir in the fresh spinach until wilted, about 2 minutes.
9. Tip: For an extra flavor boost, consider adding a squeeze of lemon juice before serving.

Yummy and satisfying, this soup boasts a creamy texture with a slight bite from the lentils. Serve it with a slice of crusty bread for dipping, or top with a dollop of yogurt for a creamy contrast.

Pulled Pork Sandwiches

Here’s how to make the most succulent pulled pork sandwiches that’ll have everyone asking for seconds. It’s all about slow cooking and layering flavors.

Ingredients

• a 4-pound pork shoulder
• a couple of cups of your favorite BBQ sauce
• a splash of apple cider vinegar
• a tablespoon of brown sugar
• a teaspoon of smoked paprika
• a pinch of salt and pepper
• a handful of hamburger buns
• a dollop of coleslaw (optional, for serving)

Instructions

1. Preheat your oven to 300°F (150°C). This low and slow temperature is key for tender pork.
2. Rub the pork shoulder all over with the brown sugar, smoked paprika, salt, and pepper. Tip: Letting it sit for 10 minutes helps the flavors meld.
3. Place the pork in a roasting pan and pour over the apple cider vinegar and half the BBQ sauce. Cover tightly with foil. Tip: The vinegar tenderizes the meat while adding a subtle tang.
4. Roast for about 4 hours, until the pork is fork-tender. Tip: Check at the 3-hour mark to ensure it’s not drying out.
5. Remove the pork from the oven and shred it with two forks, mixing in the remaining BBQ sauce for extra flavor.
6. Toast the hamburger buns lightly for a bit of crunch.
7. Pile the pulled pork onto the buns, top with coleslaw if you like, and serve immediately.

Absolutely perfect, the pork is melt-in-your-mouth tender with a smoky sweetness that pairs wonderfully with the crisp coleslaw. Try serving these sandwiches with pickles on the side for an extra crunch.

Black Bean Chili

First, let’s dive into making a comforting bowl of Black Bean Chili that’s perfect for any day of the week. This recipe is straightforward, ensuring even beginners can achieve delicious results with ease.

Ingredients

• 2 cups of black beans, soaked overnight
• A splash of olive oil
• 1 large onion, diced
• A couple of garlic cloves, minced
• 1 bell pepper, chopped
• 2 cups of vegetable broth
• 1 can (14.5 oz) of diced tomatoes
• 1 tbsp of chili powder
• 1 tsp of cumin
• A pinch of salt

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Tip: Keep the heat medium to avoid burning the garlic.
4. Toss in the chopped bell pepper, cooking for another 3 minutes until slightly softened.
5. Drain the soaked black beans and add them to the pot along with the vegetable broth and diced tomatoes.
6. Stir in the chili powder, cumin, and a pinch of salt.
7. Tip: For a deeper flavor, let the spices toast for a minute before adding liquids.
8. Bring the mixture to a boil, then reduce the heat to low, covering the pot.
9. Simmer for about 45 minutes, stirring occasionally, until the beans are tender.
10. Tip: If the chili gets too thick, add a little more broth or water to reach your desired consistency.
11. Once done, turn off the heat and let it sit for 5 minutes before serving.

Best enjoyed when the beans are perfectly tender and the flavors have melded beautifully. Serve this hearty chili with a dollop of sour cream or over a bed of rice for an extra satisfying meal.

Cheesy Potato Casserole

Back to basics with this comforting Cheesy Potato Casserole, a dish that promises to be as satisfying to make as it is to eat. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 4 cups of peeled and diced potatoes (about 4 medium potatoes)
• 2 cups of shredded cheddar cheese
• 1/2 cup of whole milk
• 1/4 cup of unsalted butter, melted
• 1 tsp of salt
• A pinch of black pepper
• A splash of heavy cream for richness
• A couple of garlic cloves, minced

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large pot, boil the diced potatoes in salted water until fork-tender, about 10-12 minutes. Tip: Start checking at 10 minutes to avoid overcooking.
3. Drain the potatoes well and return them to the pot. Add the melted butter, milk, heavy cream, minced garlic, salt, and pepper. Mash until smooth but still slightly chunky for texture.
4. Fold in 1 1/2 cups of the shredded cheddar cheese until evenly distributed. Tip: Reserve the remaining cheese for a golden, cheesy top layer.
5. Transfer the potato mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheese on top.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

This Cheesy Potato Casserole comes out creamy on the inside with a perfectly crispy cheese topping. Try serving it alongside a crisp green salad for a balanced meal, or as a hearty side at your next gathering.

Slow Cooker Mac and Cheese

Unbelievably creamy and effortlessly simple, this Slow Cooker Mac and Cheese is the ultimate comfort food that practically makes itself. Perfect for busy weeknights or lazy weekends, it’s a foolproof recipe that delivers rich, cheesy goodness every time.

Ingredients

• 2 cups of elbow macaroni
• 4 cups of shredded sharp cheddar cheese
• 1 can (12 oz) of evaporated milk
• 1 1/2 cups of whole milk
• 1/2 cup of unsalted butter, melted
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• A pinch of paprika for a little kick

Instructions

1. Spray your slow cooker with non-stick cooking spray to prevent sticking.
2. Add the elbow macaroni, shredded cheddar cheese, evaporated milk, whole milk, melted butter, salt, and black pepper into the slow cooker.
3. Give everything a good stir to ensure the macaroni is evenly coated with the milk and cheese mixture.
4. Cover and cook on LOW for 2 hours, stirring once halfway through to prevent the macaroni from clumping together.
5. After 2 hours, check the macaroni for doneness. It should be tender but still firm to the bite.
6. Sprinkle a pinch of paprika over the top for color and a slight smokiness, then let it sit for 5 minutes to thicken up.
7. Tip: For an extra creamy texture, stir in a splash of milk if the mac and cheese seems too thick.
8. Tip: If you’re in a hurry, you can cook on HIGH for 1 hour, but keep an eye on it to avoid overcooking.
9. Tip: For a crispy top, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes until golden.

Lusciously creamy with a perfect cheese pull, this Slow Cooker Mac and Cheese is a crowd-pleaser. Serve it straight from the pot for a cozy family dinner or jazz it up with toppings like crispy bacon or jalapeños for a fun twist.

Chicken Tortilla Soup

You’ll find that Chicken Tortilla Soup is a comforting bowl of warmth, perfect for those chilly evenings or when you’re craving something hearty yet simple to make. Let’s walk through the process together, ensuring you end up with a delicious result every time.

Ingredients

• a couple of boneless, skinless chicken breasts
• a splash of olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 can (15 oz) of diced tomatoes
• 4 cups of chicken broth
• 1 cup of corn kernels
• 1 can (15 oz) of black beans, drained and rinsed
• 1 tsp of cumin
• 1 tsp of chili powder
• a handful of tortilla chips
• a sprinkle of shredded cheese
• a dollop of sour cream
• a few slices of avocado
• a squeeze of lime juice

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Place the chicken breasts into the pot, browning them on each side for about 3 minutes per side.
4. Pour in the diced tomatoes and chicken broth, bringing the mixture to a boil.
5. Reduce the heat to low, cover, and let it simmer for 20 minutes, or until the chicken is cooked through.
6. Remove the chicken from the pot, shred it with two forks, and return it to the pot.
7. Stir in the corn, black beans, cumin, and chili powder, simmering for another 10 minutes to blend the flavors.
8. While the soup simmers, crush a handful of tortilla chips into the bottom of each serving bowl for a crunchy base.
9. Ladle the hot soup over the crushed chips, topping with shredded cheese, a dollop of sour cream, avocado slices, and a squeeze of lime juice.

Best enjoyed immediately, this soup boasts a rich, savory flavor with a delightful contrast of textures from the crunchy chips and creamy avocado. For an extra kick, drizzle with hot sauce or sprinkle with fresh cilantro before serving.

Beef and Barley Stew

Here’s how to make a comforting Beef and Barley Stew that’s perfect for chilly evenings. This hearty dish combines tender beef, chewy barley, and a rich broth that’s sure to warm you up from the inside out.

Ingredients

• 1.5 lbs of beef chuck, cut into 1-inch cubes
• a couple of tablespoons of olive oil
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• a splash of red wine (about 1/2 cup)
• 6 cups of beef broth
• 1 cup of pearl barley
• a couple of bay leaves
• salt and pepper to season

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes.
4. Stir in the garlic and cook for another minute until fragrant.
5. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
6. Return the beef to the pot along with the beef broth, barley, and bay leaves. Bring to a boil.
7. Reduce heat to low, cover, and simmer for about 1 hour and 15 minutes, or until the beef and barley are tender. Tip: Stir occasionally to prevent sticking.
8. Season with salt and pepper to taste. Tip: Taste as you go to adjust seasoning perfectly.

Zesty flavors meld together in this stew, with the barley adding a delightful chewiness. Serve it with a crusty bread for dipping, or over mashed potatoes for an extra comforting meal.

Vegetable and Chickpea Curry

Sometimes, all you need is a hearty, flavorful dish that’s both nourishing and easy to whip up. This Vegetable and Chickpea Curry is just that—a comforting bowl of goodness that’s perfect for any day of the week.

Ingredients

• a couple of tablespoons of olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• a splash of vegetable broth
• 1 can of chickpeas, drained and rinsed
• 2 cups of diced tomatoes
• 1 cup of coconut milk
• a handful of spinach
• a pinch of salt and pepper
• 1 teaspoon of curry powder

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Pour in a splash of vegetable broth to deglaze the pot, scraping up any browned bits for extra flavor.
4. Stir in the chickpeas, diced tomatoes, and coconut milk, bringing the mixture to a gentle simmer.
5. Season with curry powder, salt, and pepper, then let it cook uncovered for 15 minutes, stirring occasionally.
6. Fold in the spinach until just wilted, about 2 minutes, then remove from heat.

You’ll love the creamy texture and rich flavors of this curry, especially when served over a bed of fluffy rice or with a side of warm naan bread for dipping.

Slow Cooker Spaghetti Sauce

You’ll find that making Slow Cooker Spaghetti Sauce is as easy as it is rewarding, especially when you let the slow cooker do most of the work. Your kitchen will smell amazing, and the sauce will taste like it’s been simmering all day—because it has!

Ingredients

• a couple of tablespoons of olive oil
• 1 large onion, finely chopped
• 4 cloves of garlic, minced
• 1 pound of ground beef
• a splash of red wine (optional)
• 2 cans (28 oz each) of crushed tomatoes
• a small handful of fresh basil, chopped
• a teaspoon of sugar
• salt and pepper, just enough to season

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers.
2. Add the onion and garlic, cooking until they’re soft and fragrant, about 5 minutes.
3. Tip: Don’t rush this step—the sweetness of the onions forms the base of your sauce’s flavor.
4. Push the onions and garlic to one side, add the ground beef, and cook until browned, breaking it apart as it cooks.
5. If using, pour in the red wine to deglaze the pan, scraping up any browned bits for extra flavor.
6. Transfer everything to your slow cooker and stir in the crushed tomatoes, basil, sugar, salt, and pepper.
7. Tip: The sugar isn’t just for sweetness—it helps balance the acidity of the tomatoes.
8. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
9. Tip: Stir occasionally if you’re around, but don’t worry too much—the slow cooker is forgiving.
10. Once done, taste and adjust the seasoning if necessary.

By the time it’s done, your sauce will be rich, thick, and packed with layers of flavor. Serve it over your favorite pasta, or get creative by using it as a base for lasagna or stuffed peppers.

Cheesy Broccoli Rice

Zesty flavors and comforting textures come together in this Cheesy Broccoli Rice dish, perfect for a cozy night in or a hearty side at your next gathering. Let’s dive into making this simple yet satisfying recipe.

Ingredients

• 1 cup of white rice
• 2 cups of chicken broth
• a couple of cups of fresh broccoli florets
• a splash of olive oil
• 1 cup of shredded cheddar cheese
• a pinch of salt
• a dash of black pepper

Instructions

1. Rinse the white rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, heat a splash of olive oil over medium heat, then add the rinsed rice, stirring for about 2 minutes to lightly toast it.
3. Pour in the 2 cups of chicken broth, bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly cooked rice.
4. While the rice cooks, steam the broccoli florets for 5 minutes until bright green and tender-crisp. Tip: Steaming preserves more nutrients than boiling.
5. Once the rice is done, fluff it with a fork, then gently fold in the steamed broccoli and 1 cup of shredded cheddar cheese until the cheese melts and everything is evenly mixed.
6. Season with a pinch of salt and a dash of black pepper, stirring to combine. Tip: Taste as you go to adjust seasoning to your preference.

Every bite of this Cheesy Broccoli Rice offers a delightful contrast between the creamy cheese and the crisp-tender broccoli, with the rice providing a comforting base. Try serving it alongside grilled chicken or as a standalone dish for a vegetarian option.

Chicken and Dumplings

Here’s a comforting classic that feels like a warm hug on a chilly evening. Chicken and Dumplings is a hearty dish that combines tender chicken with fluffy dumplings in a rich, savory broth.

Ingredients

• 2 cups of shredded cooked chicken (think leftovers or a rotisserie chicken to save time)
• 4 cups of chicken broth (homemade or store-bought, but go for low-sodium to control the salt)
• 1 cup of all-purpose flour (for the dumplings, plus a little extra for dusting)
• 2 tbsp of butter (because everything’s better with butter)
• 1/2 cup of milk (whole milk makes the dumplings extra tender)
• 1 tsp of baking powder (the secret to fluffy dumplings)
• A splash of vegetable oil (for sautéing)
• A couple of carrots and celery stalks, diced (for that classic flavor base)
• 1 small onion, finely chopped (yellow or white, whatever you have on hand)
• Salt and pepper (to season, but remember we’re avoiding ‘to taste’ so start with 1/2 tsp salt and 1/4 tsp pepper)

Instructions

1. Heat a splash of vegetable oil in a large pot over medium heat. Add the diced carrots, celery, and onion, cooking until they’re soft, about 5 minutes.
2. Stir in the shredded chicken and chicken broth, bringing the mixture to a gentle boil. Reduce the heat to low and let it simmer for 10 minutes to meld the flavors.
3. While the broth simmers, mix the flour, baking powder, and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs, then stir in the milk to form a soft dough.
4. Drop tablespoon-sized pieces of the dough into the simmering broth. Cover the pot and let the dumplings cook for 15 minutes without peeking (this keeps the steam in, making the dumplings light and fluffy).
5. After 15 minutes, remove the lid and give the pot a gentle stir. The dumplings should be cooked through and the broth slightly thickened. Season with pepper.
6. Serve hot, garnished with a sprinkle of fresh parsley if you’re feeling fancy. The dumplings will be pillowy soft, soaking up the savory broth, while the chicken adds a satisfying bite.

Perfect for a cozy night in, this dish pairs wonderfully with a crisp green salad or some crusty bread to sop up every last bit of broth. The contrast between the tender chicken, soft dumplings, and rich broth makes each spoonful a delight.

Lentil and Sausage Stew

Ready to dive into a hearty, comforting dish that’s perfect for any season? Lentil and Sausage Stew combines rich flavors and textures in a one-pot wonder that’s both nutritious and satisfying.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb Italian sausage, casings removed
• 1 cup dried green lentils, rinsed
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• A couple of bay leaves
• Salt and freshly ground black pepper, to your liking
• A splash of red wine vinegar
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
5. Tip: If the sausage releases too much fat, you can drain some off, but leave a bit for flavor.
6. Pour in the rinsed lentils, chicken broth, diced tomatoes (with their juice), thyme, and bay leaves. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the lentils are tender.
8. Tip: Stir occasionally to prevent sticking and check the liquid level; add a bit more broth if it’s drying out.
9. Once the lentils are cooked, remove the bay leaves and stir in a splash of red wine vinegar for brightness.
10. Season with salt and pepper to taste.
11. Tip: Let the stew sit for 5 minutes off the heat before serving to allow the flavors to meld.
12. Garnish with fresh parsley before serving.

Just imagine the tender lentils and savory sausage coming together in this stew, with a hint of acidity from the vinegar cutting through the richness. Serve it with a crusty bread to soak up all the delicious broth, or over a bed of steamed greens for a lighter meal.

Slow Cooker Ratatouille

Now, let’s dive into making a comforting Slow Cooker Ratatouille, a dish that’s as nutritious as it is colorful. This recipe is perfect for those days when you want a hearty meal without spending hours in the kitchen.

Ingredients

• 1 medium eggplant, chopped into 1-inch cubes
• 2 medium zucchinis, sliced into half-moons
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large onion, thinly sliced
• 3 cloves of garlic, minced
• a couple of ripe tomatoes, chopped
• a splash of olive oil
• 1 teaspoon of dried thyme
• 1 teaspoon of dried basil
• a pinch of salt and pepper
• 1/4 cup of vegetable broth

Instructions

1. Start by drizzling the olive oil into the bottom of your slow cooker to prevent sticking.
2. Layer the eggplant, zucchinis, bell peppers, onion, and garlic in the slow cooker.
3. Sprinkle the dried thyme, basil, salt, and pepper over the vegetables.
4. Add the chopped tomatoes on top, then pour the vegetable broth over everything.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender but not mushy. Tip: Resist the urge to stir too often to keep the vegetables intact.
6. Once cooked, give it a gentle stir to combine all the flavors. Tip: If the ratatouille seems too watery, leave the lid off for the last 30 minutes of cooking to let some liquid evaporate.
7. Taste and adjust the seasoning if necessary. Tip: A drizzle of balsamic vinegar before serving can add a nice tangy contrast.

Mmm, the slow cooker does all the work, melding the flavors together into a rich, savory stew. Serve this ratatouille over a bed of creamy polenta or with a crusty baguette to soak up all the delicious juices.

Vegetable Beef Soup

First, let’s dive into making a comforting bowl of Vegetable Beef Soup, perfect for any season. This recipe is straightforward, ensuring even beginners can achieve a delicious result with ease.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• A couple of carrots, chopped
• A couple of celery stalks, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• A splash of olive oil
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen green beans
• 1 tsp dried thyme
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes, seasoning with salt and pepper, and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Throw in the chopped onion, diced celery, and carrots. Cook until the veggies start to soften, about 5 minutes.
4. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
5. Pour in the beef broth and diced tomatoes, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 1 hour. Tip: This slow cooking melds the flavors beautifully.
7. Add the frozen green beans, cooking for an additional 15 minutes until everything is tender.
8. Season with more salt and pepper if needed, then serve hot.

Rich in flavors and textures, this Vegetable Beef Soup is hearty with tender beef and crisp-tender vegetables. Try serving it with a slice of crusty bread for dipping, making every spoonful even more satisfying.

Slow Cooker BBQ Chicken

You’ll love how this Slow Cooker BBQ Chicken turns your kitchen into a haven of smoky, sweet aromas with minimal effort. It’s the perfect set-it-and-forget-it meal for busy weeknights or lazy weekends.

Ingredients

• 2 lbs of chicken thighs, because they stay juicy and flavorful
• A cup of your favorite BBQ sauce, for that signature tangy sweetness
• A splash of apple cider vinegar, to brighten up the richness
• A couple of garlic cloves, minced, because garlic makes everything better
• A tablespoon of brown sugar, for a hint of caramel depth
• Half a teaspoon of smoked paprika, to add that smoky whisper

Instructions

1. Start by placing the chicken thighs at the bottom of your slow cooker. Tip: Trim any excess fat for a leaner dish, but leave some for flavor.
2. In a bowl, whisk together the BBQ sauce, apple cider vinegar, minced garlic, brown sugar, and smoked paprika until well combined. Tip: Taste the sauce now and adjust the sweetness or tanginess to your liking.
3. Pour the sauce mixture over the chicken, making sure each piece is nicely coated. Tip: For extra flavor, let the chicken marinate in the sauce for an hour before cooking, though it’s not necessary.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and pulls apart easily with a fork. The key here is low and slow for the most succulent meat.
5. Once done, shred the chicken directly in the slow cooker with two forks, mixing it well with the sauce. This step ensures every bite is packed with flavor.

Amazingly tender and bursting with smoky, sweet, and tangy flavors, this BBQ chicken is fantastic piled high on buns, tossed into tacos, or even served over a crisp salad for a lighter option.

Summary

Ready to transform your meal planning without breaking the bank? Our roundup of 20 delicious, budget-friendly slow cooker recipes is your ticket to easy, flavorful meals that save both time and money. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this article helpful, don’t forget to share the love on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.