There’s nothing quite like coming home to a warm, nutritious meal that’s been simmering away all day. Our collection of 23 delicious slow cooker recipes makes healthy eating effortless and satisfying. From comforting stews to vibrant veggie dishes, these meals are perfect for busy weeknights. Get ready to discover your new favorites—let’s dive in!
Hearty Slow Cooker Chicken and Vegetable Stew
Mornings are busy, but dinner doesn’t have to be. This stew simmers all day, filling your home with savory aromas. Just set it and forget it until you’re ready to eat.
Ingredients
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or breasts for leaner option)
– 4 cups chicken broth, low-sodium preferred to control salt
– 1 cup diced yellow onion, about 1 medium
– 2 cups chopped carrots, 1/2-inch pieces
– 2 cups chopped celery, 1/2-inch pieces
– 3 cloves garlic, minced
– 1 tbsp olive oil, or any neutral oil
– 1 tsp dried thyme
– 1 tsp salt, adjust to taste
– 1/2 tsp black pepper
– 2 tbsp cornstarch, for thickening (optional)
– 2 tbsp water, cold, for slurry
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces in a single layer and cook until browned on all sides, 5-7 minutes total; do not overcrowd the pan for better browning.
3. Transfer chicken to a 6-quart slow cooker using a slotted spoon.
4. Add onion, carrots, celery, and garlic to the same skillet; sauté for 4-5 minutes until slightly softened.
5. Pour vegetables into the slow cooker over the chicken.
6. Sprinkle thyme, salt, and pepper over the ingredients.
7. Pour chicken broth into the slow cooker, ensuring it covers the ingredients.
8. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and easily shreds.
9. If a thicker stew is desired, whisk cornstarch and cold water in a small bowl until smooth to create a slurry.
10. Stir slurry into the stew and cook on high for 15-20 minutes until thickened. The stew is ready when chicken shreds effortlessly with a fork and vegetables are tender but not mushy. Serve it over mashed potatoes for extra heartiness, or with crusty bread to soak up the rich, herb-infused broth. The slow cooking melds flavors deeply, resulting in a comforting, savory dish that’s perfect for chilly evenings.
Slow Cooker Quinoa and Black Bean Chili
You’ll love how this hearty chili comes together with minimal effort. Your slow cooker does all the work while you go about your day. It’s packed with protein and flavor that satisfies everyone.
Ingredients
– 1 cup quinoa, rinsed well (removes bitter coating)
– 2 (15 oz) cans black beans, drained and rinsed (or 3 cups cooked)
– 1 (28 oz) can crushed tomatoes
– 1 medium yellow onion, diced (about 1 cup)
– 1 red bell pepper, diced (about 1 cup)
– 3 cloves garlic, minced
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (adjust for heat preference)
– 4 cups vegetable broth (low sodium recommended)
– 1 tsp salt
– 1/2 tsp black pepper
– Optional toppings: avocado, cilantro, lime wedges
Instructions
1. Rinse quinoa thoroughly under cold water in a fine-mesh strainer for 1 minute to remove saponins.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add diced onion and bell pepper to skillet; sauté for 5 minutes until softened.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Transfer vegetable mixture to a 6-quart slow cooker.
6. Add rinsed quinoa, black beans, crushed tomatoes, and vegetable broth to slow cooker.
7. Sprinkle chili powder, cumin, smoked paprika, cayenne, salt, and black pepper over ingredients.
8. Stir all ingredients until well combined.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
10. After cooking, stir chili thoroughly to distribute quinoa evenly.
11. Let stand uncovered for 10 minutes to thicken before serving.
Best served immediately with your favorite toppings. The quinoa gives it a satisfying chewiness while absorbing the rich, smoky spices. Try it over baked potatoes or with cornbread for a complete meal.
Healthy Slow Cooker Lentil Soup
Dinner just got easier with this hearty, hands-off soup. Perfect for busy weeknights, it’s packed with protein and fiber. Set it and forget it for a satisfying meal.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 cup chopped yellow onion
– 2 cloves garlic, minced
– 1 cup chopped carrots
– 1 cup chopped celery
– 1 cup dried brown lentils, rinsed
– 6 cups vegetable broth (low-sodium preferred)
– 1 tsp dried thyme
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 2 cups chopped kale (stems removed)
– 1 tbsp lemon juice
Instructions
1. Heat olive oil in a skillet over medium heat for 2 minutes until shimmering.
2. Add chopped onion and sauté for 5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant to avoid burning.
4. Transfer onion and garlic mixture to a 6-quart slow cooker.
5. Add chopped carrots, chopped celery, and rinsed lentils to the slow cooker.
6. Pour in vegetable broth, ensuring all ingredients are submerged.
7. Sprinkle dried thyme, salt, and black pepper over the mixture.
8. Cover and cook on low heat for 6 hours or high heat for 3 hours until lentils are tender.
9. Stir in chopped kale and lemon juice, then cover and cook for 15 more minutes until kale wilts.
10. Ladle soup into bowls and serve immediately.
Unbelievably creamy without any dairy, the lentils break down slightly for a thick consistency. The lemon brightens the earthy flavors, making it feel fresh and light. Try topping with a dollop of Greek yogurt or crusty bread for extra heartiness.
Slow Cooker Mediterranean Chicken with Olives
Zesty and effortless, this Mediterranean chicken simmers to perfection while you go about your day. Packed with briny olives and aromatic herbs, it delivers bold flavor with minimal effort. Set it and forget it for a stress-free dinner.
Ingredients
– 2 lbs boneless, skinless chicken thighs (or breasts for leaner option)
– 1 cup pitted Kalamata olives (or mixed Mediterranean olives)
– 1/4 cup extra virgin olive oil (or any neutral oil)
– 3 cloves garlic, minced (adjust to taste)
– 1 tbsp dried oregano (fresh works too)
– 1 tsp smoked paprika (for depth)
– 1/2 cup chicken broth (low sodium preferred)
– 1 lemon, juiced (about 3 tbsp)
– Salt and black pepper to taste (start with 1/2 tsp salt)
Instructions
1. Pat the chicken thighs dry with paper towels to ensure even browning.
2. Season both sides of the chicken with salt, black pepper, dried oregano, and smoked paprika.
3. Heat the olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the chicken for 3-4 minutes per side until golden brown; this locks in juices and adds flavor.
5. Transfer the seared chicken to the slow cooker insert.
6. Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant.
7. Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan.
8. Pour the liquid mixture over the chicken in the slow cooker.
9. Scatter the pitted olives evenly around the chicken.
10. Cover and cook on low for 6 hours or high for 3 hours until chicken is tender and reaches 165°F internally.
11. Let rest for 10 minutes before serving to allow flavors to meld.
Delightfully tender, the chicken falls apart with a fork, infused with the salty tang of olives and bright citrus notes. Serve it over couscous or with crusty bread to soak up the savory juices, or shred it for a flavorful filling in wraps.
Nutritious Slow Cooker Beef and Barley Soup
Nourishing and hearty, this soup comes together effortlessly in your slow cooker. Perfect for chilly evenings when you want a wholesome meal without the fuss. Let the ingredients meld into a comforting bowl of goodness.
Ingredients
– 1 lb beef stew meat, cut into 1-inch cubes
– 1 tbsp olive oil (or any neutral oil)
– 1 cup pearl barley, rinsed
– 4 cups beef broth (low-sodium preferred)
– 2 cups water
– 1 large onion, diced
– 2 carrots, peeled and sliced into ½-inch rounds
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– ½ tsp black pepper
– Salt to taste (start with ½ tsp)
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add beef cubes and sear for 3–4 minutes per side until browned, working in batches if needed to avoid overcrowding.
3. Transfer seared beef to the slow cooker insert.
4. Add diced onion, sliced carrots, chopped celery, and minced garlic to the slow cooker.
5. Sprinkle in rinsed pearl barley, dried thyme, black pepper, and salt.
6. Pour in beef broth and water, ensuring all ingredients are submerged.
7. Cover with the lid and cook on low heat for 6–7 hours or on high heat for 3–4 hours, until beef is tender and barley is plump.
8. Check seasoning and adjust salt if necessary before serving.
Deliciously rich and satisfying, this soup boasts tender beef and chewy barley in a savory broth. Serve it with a crusty bread for dipping or top with fresh parsley for a bright finish. Leftovers reheat beautifully, making it ideal for meal prep.
Slow Cooker Vegetable and White Bean Stew
Fall evenings call for hearty, hands-off meals. This vegetable and white bean stew delivers deep flavor with minimal effort. Just set it and forget it until dinner.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 large onion, diced
– 3 carrots, chopped into ½-inch pieces
– 3 celery stalks, chopped
– 4 garlic cloves, minced
– 1 tsp dried thyme
– 1 tsp smoked paprika
– ¼ tsp red pepper flakes (optional, for heat)
– 1 (28 oz) can diced tomatoes, undrained
– 4 cups vegetable broth
– 2 (15 oz) cans white beans, drained and rinsed
– 1 tsp salt
– ½ tsp black pepper
– 2 cups chopped kale (stems removed)
– 1 tbsp lemon juice
Instructions
1. Heat olive oil in a large skillet over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in carrots and celery, cooking for 4 more minutes until slightly softened.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Transfer vegetable mixture to a 6-quart slow cooker.
6. Sprinkle dried thyme, smoked paprika, and red pepper flakes over the vegetables.
7. Pour in diced tomatoes with their juices and vegetable broth.
8. Add drained white beans, salt, and black pepper, stirring to combine.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
10. Stir in chopped kale and lemon juice during the last 15 minutes of cooking.
11. Taste and adjust seasoning with more salt if needed before serving.
Ladle this stew into bowls for a comforting meal. The beans become creamy while the vegetables hold their shape, creating a satisfying texture. Serve with crusty bread to soak up the richly spiced broth, or top with grated Parmesan for extra richness.
Low-Calorie Slow Cooker Turkey Chili
Whip up this hearty chili with minimal effort. Perfect for busy weeknights, it simmers all day while you work. Lean turkey keeps it light without sacrificing flavor.
Ingredients
– 1 lb ground turkey (93% lean for best results)
– 1 large yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can diced tomatoes, undrained
– 2 tbsp chili powder (adjust for spice preference)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 4 cups low-sodium chicken broth
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add ground turkey and cook for 5-7 minutes, breaking it apart with a spoon until no pink remains.
3. Transfer cooked turkey to a 6-quart slow cooker.
4. Add diced onion and minced garlic to the same skillet; sauté for 3-4 minutes until fragrant.
5. Tip: Scrape any browned bits from the turkey for extra flavor.
6. Transfer onion and garlic mixture to the slow cooker.
7. Add drained kidney beans, black beans, and undrained diced tomatoes to the slow cooker.
8. Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper.
9. Pour in chicken broth and stir all ingredients until well combined.
10. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.
11. Tip: Avoid lifting the lid during cooking to maintain temperature.
12. After cooking, stir the chili to blend flavors and check consistency.
13. Tip: If too thick, add 1/4 cup broth; if too thin, simmer uncovered for 15 minutes.
14. Ladle into bowls and serve hot.
Unbelievably rich and smoky, this chili has a thick, stew-like texture with tender beans and meat. Top with a dollop of Greek yogurt for creaminess or serve over baked sweet potatoes for a wholesome twist.
Slow Cooker Spicy Chickpea Curry
Spicy chickpea curry simmers effortlessly in your slow cooker. This hearty dish delivers bold flavors with minimal effort. Serve it over rice or with naan for a complete meal.
Ingredients
– 2 (15 oz) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (13.5 oz) can coconut milk, full-fat for creaminess
– 1 large yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp olive oil or any neutral oil
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper, adjust for spice level
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
1. Heat olive oil in a skillet over medium heat for 2 minutes until shimmering.
2. Add diced onion and sauté for 5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add curry powder, cumin, cayenne pepper, salt, and black pepper to the skillet.
5. Toast the spices with the onion mixture for 30 seconds to enhance their flavor.
6. Transfer the spiced onion mixture to the slow cooker insert.
7. Pour in the diced tomatoes with their juices and the coconut milk.
8. Add the drained and rinsed chickpeas to the slow cooker.
9. Stir all ingredients until well combined and evenly distributed.
10. Cover the slow cooker and set it to low heat for 6 hours or high for 3 hours.
11. After cooking, stir the curry to blend the flavors and check consistency.
12. Garnish with fresh chopped cilantro before serving.
Let the curry rest for 10 minutes after cooking to thicken slightly. Its creamy texture and spicy kick pair perfectly with fluffy basmati rice. For a twist, top with a dollop of yogurt to balance the heat.
Wholesome Slow Cooker Minestrone Soup
Unbelievably easy and packed with nutrition, this slow cooker minestrone delivers deep flavor with minimal effort. Using your crockpot means hands-off cooking while you go about your day. You’ll love how the vegetables meld together into a comforting, hearty soup.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, sliced
– 3 garlic cloves, minced
– 1 (28-oz) can crushed tomatoes
– 6 cups vegetable broth (low-sodium recommended)
– 1 tsp dried oregano
– 1 tsp dried basil
– ½ tsp red pepper flakes (optional for heat)
– 1 (15-oz) can cannellini beans, drained and rinsed
– 1 cup ditalini pasta (or any small pasta)
– 2 cups fresh spinach
– Salt and black pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions
1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion, carrots, and celery to the skillet; sauté for 5-7 minutes until vegetables begin to soften.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Transfer the vegetable mixture to a 6-quart slow cooker.
5. Add crushed tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes (if using) to the slow cooker.
6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
7. Stir in drained cannellini beans and ditalini pasta.
8. Cover and cook on HIGH for 20-25 minutes until pasta is al dente.
9. Stir in fresh spinach until wilted, about 2-3 minutes.
10. Season with salt and black pepper to taste.
11. Ladle into bowls and top with grated Parmesan cheese if desired.
Mouthwatering and satisfying, this minestrone boasts a thick, brothy texture with tender vegetables and perfectly cooked pasta. The flavors deepen beautifully after resting, making it ideal for meal prep. Serve with crusty bread for dipping or add a sprinkle of fresh herbs like parsley for a bright finish.
Slow Cooker Lemon Herb Chicken
Just toss everything in the slow cooker and let it work its magic. This lemon herb chicken requires minimal effort but delivers maximum flavor. Perfect for busy weeknights when you want a wholesome meal without the fuss.
Ingredients
– 4 boneless, skinless chicken breasts (about 2 lbs total, or thighs for more flavor)
– 1/4 cup olive oil (or any neutral oil)
– 1/4 cup fresh lemon juice (about 2 lemons, bottled works too)
– 4 cloves garlic, minced (use pre-minced for convenience)
– 1 tbsp dried oregano (or 2 tbsp fresh)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)
– 1/2 cup chicken broth (low-sodium recommended)
Instructions
1. Place chicken breasts in the slow cooker in a single layer.
2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until combined.
3. Pour the mixture evenly over the chicken, coating each piece thoroughly.
4. Add chicken broth to the slow cooker, pouring it around the sides to avoid washing off the seasoning.
5. Cover and cook on low heat for 6 hours or on high heat for 3 hours, until the chicken reaches an internal temperature of 165°F.
6. Tip: For extra tenderness, avoid opening the lid during cooking to maintain consistent heat.
7. Remove chicken from the slow cooker and let it rest for 5 minutes before slicing or shredding.
8. Tip: Use the cooking liquid as a sauce by simmering it in a saucepan for 5 minutes to reduce and thicken slightly.
9. Tip: Shred the chicken directly in the slow cooker to soak up all the flavorful juices.
A tender, juicy chicken infused with bright lemon and aromatic herbs. Serve it over rice or pasta to absorb the savory sauce, or stuff it into tacos for a fun twist.
Healthy Slow Cooker Ratatouille
Zesty and wholesome, this slow cooker ratatouille delivers deep vegetable flavors with minimal effort. Perfect for meal prep or a comforting weeknight dinner, it’s both nutritious and satisfying.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 large eggplant, cubed
– 2 medium zucchinis, sliced
– 1 red bell pepper, chopped
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried thyme
– 1 tsp dried oregano
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
Instructions
1. Heat olive oil in a skillet over medium heat.
2. Sauté diced onion for 5 minutes until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Transfer onion and garlic mixture to the slow cooker.
5. Add cubed eggplant, sliced zucchinis, and chopped red bell pepper to the slow cooker.
6. Pour in crushed tomatoes.
7. Sprinkle dried thyme, dried oregano, salt, and black pepper over the vegetables.
8. Stir all ingredients until well combined.
9. Cover and cook on low heat for 6 hours or on high heat for 3 hours.
10. Check for doneness; vegetables should be tender but not mushy.
11. Let rest for 10 minutes before serving to allow flavors to meld.
Just tender vegetables meld with rich tomato and herbs for a hearty, silky texture. Serve over quinoa, with crusty bread, or top with a fried egg for extra protein.
Slow Cooker Thai Peanut Chicken
Easy slow cooker meals are my go-to for busy weeknights. This Thai peanut chicken delivers bold flavors with minimal effort. Just set it and forget it for a delicious dinner.
Ingredients
– 2 lbs boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
– 1 cup creamy peanut butter (natural works best, stir well before using)
– 1/2 cup coconut milk (full-fat for creaminess)
– 1/4 cup soy sauce (low-sodium if preferred)
– 2 tbsp lime juice (freshly squeezed for brightness)
– 2 tbsp brown sugar (packed, or honey as substitute)
– 1 tbsp grated ginger (fresh for best flavor)
– 2 cloves garlic, minced
– 1 tsp red pepper flakes (adjust for spice level)
– 1/4 cup chopped peanuts (for garnish, optional but recommended)
– 2 tbsp chopped cilantro (for garnish, optional)
Instructions
1. Place chicken thighs in the slow cooker in a single layer.
2. In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, ginger, garlic, and red pepper flakes until smooth.
3. Pour the sauce evenly over the chicken, ensuring all pieces are coated.
4. Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender and easily shreds with a fork.
5. Tip: Avoid opening the lid during cooking to maintain temperature and cooking time.
6. Using two forks, shred the chicken directly in the slow cooker.
7. Stir to combine the shredded chicken with the sauce.
8. Tip: If the sauce is too thick, thin it with 1-2 tbsp of water or additional coconut milk.
9. Cook on high for an additional 15 minutes to allow flavors to meld.
10. Tip: Taste and adjust seasoning with extra lime juice or red pepper flakes if desired.
11. Serve hot, garnished with chopped peanuts and cilantro.
Fantastic tender chicken coated in a rich, creamy peanut sauce with a hint of spice. The texture is perfectly shreddable, ideal for stuffing into lettuce wraps or serving over jasmine rice. Leftovers reheat beautifully for lunch the next day.
Low-Fat Slow Cooker Split Pea Soup
Split pea soup delivers comfort without the guilt. Simply toss everything in your slow cooker for an easy, hands-off meal. This version keeps it lean but full of flavor.
Ingredients
– 1 lb dried split peas, rinsed and sorted
– 1 large onion, diced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 6 cups low-sodium vegetable broth
– 1 tsp dried thyme
– 1 bay leaf
– Salt and black pepper, to taste
Instructions
1. Rinse 1 lb dried split peas under cold water and pick out any debris.
2. Dice 1 large onion, chop 2 carrots and 2 celery stalks, and mince 2 cloves garlic.
3. Combine all ingredients in a 6-quart slow cooker: split peas, onion, carrots, celery, garlic, 6 cups low-sodium vegetable broth, 1 tsp dried thyme, and 1 bay leaf.
4. Cover and cook on low heat for 8 hours or high heat for 4 hours, until peas are tender and soup has thickened.
5. Remove the bay leaf and discard it.
6. Season with salt and black pepper to taste before serving.
Generously ladle this soup into bowls for a hearty meal. The texture is creamy and thick, with a savory, earthy flavor from the peas and vegetables. Try topping with a dollop of Greek yogurt or fresh herbs for extra freshness.
Slow Cooker Moroccan Vegetable Tagine
Perfect for busy weeknights, this vegetarian tagine delivers deep, aromatic flavors with minimal effort. Prep everything in the morning and let the slow cooker do the work. You’ll come home to a fragrant, ready-to-eat meal.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 tbsp ras el hanout spice blend (adjust to taste)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional for heat)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup vegetable broth
– 1 large sweet potato, peeled and cubed
– 2 carrots, sliced
– 1 red bell pepper, chopped
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup dried apricots, chopped
– Salt and black pepper to taste
– Fresh cilantro or parsley for garnish
Instructions
1. Heat olive oil in a skillet over medium heat.
2. Sauté onion for 5 minutes until softened.
3. Add garlic and cook for 1 minute until fragrant.
4. Stir in ras el hanout, cumin, smoked paprika, and cayenne pepper; toast for 30 seconds to bloom spices.
5. Transfer onion-spice mixture to the slow cooker.
6. Add diced tomatoes, vegetable broth, sweet potato, carrots, bell pepper, chickpeas, and apricots to the slow cooker.
7. Season with salt and black pepper; stir to combine all ingredients evenly.
8. Cover and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
9. Taste and adjust seasoning if needed before serving.
10. Garnish with fresh cilantro or parsley.
Keep it simple by serving over couscous or with crusty bread to soak up the flavorful sauce. The sweet potatoes and apricots add a subtle sweetness that balances the warm spices beautifully. Leftovers taste even better the next day as the flavors continue to meld.
Lean Slow Cooker Beef and Cabbage
Craving something hearty without the hassle? This lean slow cooker beef and cabbage delivers deep flavor with minimal effort. Perfect for busy weeknights when you want comfort food without the fuss.
Ingredients
– 2 lbs lean beef stew meat, trimmed of excess fat
– 1 medium head green cabbage, cored and chopped into 2-inch pieces
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 cup low-sodium beef broth
– 2 tbsp tomato paste
– 1 tbsp olive oil or any neutral oil
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes, optional for heat
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Pat beef dry with paper towels to ensure proper browning.
3. Sear beef in batches for 3-4 minutes per side until deeply browned, avoiding overcrowding the pan.
4. Transfer all beef to the slow cooker using a slotted spoon.
5. Add onion to the same skillet and cook for 4 minutes until softened.
6. Stir in garlic and cook for 30 seconds until fragrant.
7. Add tomato paste and cook for 1 minute to deepen its flavor.
8. Pour in beef broth, scraping up any browned bits from the pan bottom.
9. Transfer this mixture to the slow cooker over the beef.
10. Add cabbage, smoked paprika, thyme, black pepper, and red pepper flakes if using.
11. Stir gently to combine all ingredients without breaking up the beef.
12. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is fork-tender.
13. Taste and adjust seasoning with salt only at the end to control sodium levels.
Delightfully tender beef melts alongside sweet, softened cabbage in a rich, savory broth. Serve over mashed potatoes or with crusty bread to soak up every last drop—leftovers taste even better the next day.
Slow Cooker Spinach and Artichoke Casserole
Gather your ingredients and let your slow cooker do the work. This creamy spinach and artichoke casserole comes together with minimal effort. Perfect for busy weeknights or casual gatherings.
Ingredients
– 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry (excess moisture prevents sogginess)
– 1 (14 oz) can artichoke hearts, drained and chopped (use canned for convenience)
– 1 (8 oz) block cream cheese, softened (softens faster at room temperature)
– 1 cup sour cream
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup mayonnaise
– 2 cloves garlic, minced (fresh preferred for best flavor)
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1/4 tsp salt (adjust based on cheese saltiness)
Instructions
1. Combine cream cheese, sour cream, mayonnaise, garlic, onion powder, pepper, and salt in a large bowl; mix until smooth.
2. Fold in spinach, artichoke hearts, mozzarella, and Parmesan until evenly distributed.
3. Transfer the mixture to a greased 4-quart slow cooker, spreading it into an even layer.
4. Cover and cook on LOW for 3–4 hours or until bubbly and heated through; avoid overcooking to prevent separation.
5. Let stand uncovered for 10 minutes before serving to allow the casserole to set slightly.
Zesty and creamy, this casserole boasts a rich texture with tender artichokes and spinach. Serve it warm with crusty bread for dipping or as a side dish alongside grilled chicken. It reheats well, making it ideal for leftovers the next day.
Flavorful Slow Cooker Sweet Potato and Black Bean Curry
Yearning for a cozy, hands-off dinner? This curry delivers rich flavors with minimal effort. Your slow cooker does all the work.
Ingredients
– 2 large sweet potatoes, peeled and diced into 1-inch cubes
– 2 (15 oz) cans black beans, rinsed and drained
– 1 (14 oz) can coconut milk, full-fat for creaminess
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp curry powder, or more for extra spice
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper, optional for heat
– 1 cup vegetable broth, low-sodium preferred
– 1 tbsp olive oil, or any neutral oil
– Salt to taste, start with 1/2 tsp
– Fresh cilantro for garnish, chopped
Instructions
1. Heat olive oil in a skillet over medium-high heat (350°F).
2. Sauté diced onion for 5 minutes until translucent, stirring occasionally.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Transfer onion and garlic mixture to the slow cooker.
5. Add diced sweet potatoes, black beans, coconut milk, diced tomatoes, curry powder, cumin, cayenne pepper, vegetable broth, and salt to the slow cooker.
6. Stir all ingredients until well combined.
7. Cover and cook on low heat for 6 hours or on high heat for 3 hours.
8. Check for doneness; sweet potatoes should be tender when pierced with a fork.
9. Adjust seasoning with more salt or curry powder if needed.
10. Garnish with fresh cilantro before serving.
Dive into this hearty curry with its creamy texture and warm spices. Serve over rice or with naan for a complete meal. The sweet potatoes melt into the sauce, creating a comforting dish perfect for chilly evenings.
Conclusion
Kickstart your healthy eating journey with these 23 nutritious slow cooker recipes! From hearty stews to tender meats, they make wholesome meals effortless. Try your favorites, share which ones you love in the comments, and pin this roundup on Pinterest to inspire others. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
