25 Cheap and Healthy Spring Crockpot Meals

Spring is a time for fresh starts, and that includes your meal plan! As the weather warms up, we naturally crave lighter, brighter flavors. But that doesn’t mean you have to give up the convenience of your trusty crockpot. This collection of 25 cheap and healthy spring crockpot meals is packed with fresh, seasonal ingredients and easy, budget-friendly recipes that will carry you through the season.

From light and zesty chicken dishes to hearty vegetarian options, there’s something for everyone in this roundup. We’ve focused on recipes that are not only delicious but also easy on your wallet. So, dust off your slow cooker and get ready to enjoy a season of flavorful, fuss-free meals!

Chicken

1. Crockpot Chicken Tacos

Servings: 4
Prep Time: 5 minutes
Cook Time: 4 hours (high) or 7-8 hours (low)
Total Time: 4 hours 5 minutes

Ingredients:

• 4 boneless skinless chicken breasts
• 1 cup salsa
• 1 cup canned diced tomatoes with chilies, drained (or 1 can Rotel, 10 ounces)
• 1 ounce taco seasoning (or 2 tablespoons homemade taco seasoning)
• ½ onion, diced

Instructions:

1. Combine salsa, canned tomatoes, and taco seasoning.
2. Place onions and chicken in the slow cooker and top with tomato mixture.
3. Cook on low 7-8 hours or high 3-4 hours.
4. Remove chicken from slow cooker and shred. Return to slow cooker and stir in juices.
5. Serve in taco shells, on salads, pizzas or in bowls over rice.

Nutrition (per serving, without toppings): 179 calories, 12g carbs, 25g protein, 3g fat

Source: https://www.spendwithpennies.com/crockpot-chicken-tacos/

2. Slow-Cooker Lemon Herb Chicken

Servings: 6
Prep Time: 10 minutes
Cook Time: 2-4 hours (high) or 4-5 hours (low)
Total Time: 2 hours 10 minutes

Ingredients:

• 2-4 medium garlic cloves, minced or finely grated
• ⅓ cup fresh lemon juice
• 1 teaspoon dijon mustard
• ½ teaspoon kosher salt
• ⅓ cup olive oil
• 1 teaspoon dried Italian seasoning
• 2 pounds boneless skinless chicken breasts, or thighs

Instructions:

1. Make the Lemon Herb Sauce: In a medium bowl or jar, whisk or shake together the garlic, lemon juice, mustard and salt. Stream in the olive oil, whisking until smooth. Add the Italian seasoning and stir to combine.
2. Prepare the Chicken: Add the chicken along with ½ cup Lemon Herb Sauce to a 6-quart slow cooker. Cover the remaining sauce and set aside.
3. Cover and cook on high for 2-4 hours or low for 4-5 hours, or until the chicken shreds easily with a fork.
4. Remove the chicken, shred with two forks, then add it back to the slow cooker, stirring to combine. Stir in the remaining Lemon Herb Sauce, or reserve to drizzle over or serve it on the side.
5. Serve the chicken as is, or use it in bowls, pasta, tacos, or salads.

Source: https://realfoodwholelife.com/recipes/slow-cooker-lemon-herb-pulled-chicken-3-ways-to-use-it/

3. Crock Pot Chicken and Rice Soup

Servings: 6
Prep Time: 10 minutes
Cook Time: 5-6 hours (low) or 2.5-3.5 hours (high)
Total Time: 5 hours 15 minutes

Ingredients:

• 2 teaspoons extra-virgin olive oil
• 4 medium carrots, peeled and 1/4-inch diced (about 2 1/2 cups)
• 3 medium celery stalks, 1/4-inch diced (about 2/3 cup)
• ½ medium yellow onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 cup brown rice, rinsed and drained
• 1 ½ pounds boneless, skinless chicken breasts or thighs
• 6–8 cups chicken stock, divided
• 1 bay leaf
• 6 sprigs fresh thyme
• 2 tablespoons fresh lemon juice

Instructions:

1. Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the olive oil in a large, nonstick pan over medium. Add the carrots, celery, and onion, and cook until the vegetables are beginning to soften, about 8 to 10 minutes. Stir in the garlic, salt, and pepper and cook 30 additional seconds. Remove from the heat and transfer to the bottom of the slow cooker.
2. Add the rinsed brown rice to the slow cooker. Arrange the chicken breasts on top, then pour in 6 cups of the chicken stock. Add the bay leaf and thyme.
3. Cover and cook on low for 5 to 6 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender and the chicken is cooked through.
4. Place the chicken on a plate or cutting board and let it cool slightly. With two forks or your fingers, shred the chicken, then return it to the slow cooker. Stir in the lemon juice. If you’d like the soup thinner, add additional stock until you reach your desired consistency. Taste and adjust the seasoning as desired. Serve warm, sprinkled with additional fresh thyme.

Nutrition (per serving): 367 kcal

Source: https://www.wellplated.com/crock-pot-chicken-and-rice-soup/

4. Slow-Cooker Chicken & Wild Rice Soup with Asparagus & Peas

Servings: 8
Prep Time: 30 minutes
Cook Time: 3 hours (high) or 6 hours (low)
Total Time: 3 hours 30 minutes

Ingredients:

• 2 tablespoons extra-virgin olive oil, divided
• 1 ¼ pounds bone-in chicken thighs, skin removed
• 7 cloves garlic, divided
• 6 cups unsalted chicken broth
• 1 medium leek, white and pale green parts only, sliced
• 1 large carrot, halved lengthwise and sliced 1/4 inch thick
• ½ cup wild rice
• 1 ¼ teaspoons kosher salt
• ¾ teaspoon ground pepper
• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 1 ½ cups English peas, fresh or frozen (thawed)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon lemon juice
• 8 (1/2 inch thick) slices whole-wheat baguette, toasted

Instructions:

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until deep golden brown, about 5 minutes total. Transfer to a 5- to 6-quart slow cooker. Finely chop 6 garlic cloves and add to the slow cooker along with broth, leek, carrot, wild rice, salt and pepper.
2. Cover and cook until the chicken is cooked through and the rice is tender, 3 hours on High or 6 hours on Low. Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard bones.
3. Add asparagus and peas to the slow cooker; cook on High, uncovered, until the vegetables are bright green and tender, 15 to 20 minutes. Stir in the shredded chicken, parsley, chives and lemon juice.
4. Halve the remaining garlic clove and rub the cut sides over both sides of toasts. Drizzle the toasts with the remaining 1 tablespoon oil. Serve the soup with the toasts.

Nutrition (per serving): 322 calories, 8g fat, 44g carbs, 20g protein

Source: https://www.eatingwell.com/recipe/272736/slow-cooker-chicken-wild-rice-soup-with-asparagus-peas/

5. Slow-Cooker Buffalo Chicken Lettuce Wraps

Servings: 6
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes

Ingredients:

• 24 oz (3) boneless skinless chicken breasts
• 1 celery stalk, diced
• 1/2 onion, diced
• 1 clove garlic, minced
• 16 oz fat free low sodium chicken broth
• 1/2 cup cayenne pepper sauce (like Frank’s)
• 6 large lettuce leaves (Bibb or Iceberg)
• 1 1/2 cups shredded carrots
• 2 large celery stalks, cut into 2 inch matchsticks

Instructions:

1. In a slow cooker, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough).
2. Cover and cook on high 4 hours.
3. Remove the chicken from pot, reserve 1/2 cup broth and discard the rest.
4. Shred the chicken with two forks, return to the slow cooker with the 1/4 to 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes.
5. To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!

Nutrition (per serving): 147.5 calories, 5.2g carbs, 25g protein, 0.1g fat, 1.5g fiber

Source: https://www.skinnytaste.com/crock-pot-buffalo-chicken-lettuce-wraps/

Pork

6. Slow-Cooker Pulled Pork with Spring Slaw

Servings: 12
Prep Time: 20 minutes
Cook Time: 8-9 hours (low) or 4-5 hours (high)
Total Time: 8 hours 20 minutes

Ingredients:

• 4 tablespoons brown sugar, divided
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4-pound boneless pork shoulder
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 (16-ounce) bag coleslaw mix
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon honey

Instructions:

1. In a small bowl, combine 2 tablespoons brown sugar, paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub the mixture all over the pork shoulder.
2. Place the pork in a 6-quart or larger slow cooker. In a medium bowl, whisk together the remaining 2 tablespoons brown sugar, apple cider vinegar, ketchup, and Worcestershire sauce. Pour over the pork.
3. Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the pork is tender and easily shreds with a fork.
4. Meanwhile, in a large bowl, whisk together the mayonnaise, Dijon mustard, and honey. Add the coleslaw mix and toss to combine. Refrigerate until ready to serve.
5. Remove the pork from the slow cooker and shred with two forks. Return the shredded pork to the slow cooker and stir to combine with the sauce.
6. Serve the pulled pork on buns with the spring slaw.

Source: https://www.foodiecrush.com/pulled-pork-sandwiches/

7. Crockpot Pork and Sauerkraut

Servings: 6
Prep Time: 10 minutes
Cook Time: 8 hours (low) or 4 hours (high)
Total Time: 8 hours 10 minutes

Ingredients:

• 3-4 pound pork loin or shoulder
• 1 (32-ounce) jar sauerkraut, drained
• 1 large onion, sliced
• 1 apple, cored and sliced
• 1 cup apple cider
• 2 tablespoons brown sugar
• 1 teaspoon caraway seeds

Instructions:

1. Place the onion and apple slices in the bottom of a 6-quart or larger slow cooker.
2. Place the pork on top of the onions and apples.
3. In a medium bowl, combine the sauerkraut, apple cider, brown sugar, and caraway seeds. Pour over the pork.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender.
5. Serve the pork and sauerkraut with mashed potatoes or noodles.

Source: https://amindfullmom.com/pork-and-sauerkraut/

8. Slow-Cooker Sweet and Sour Pork

Servings: 6
Prep Time: 20 minutes
Cook Time: 4-5 hours (low)
Total Time: 4 hours 20 minutes

Ingredients:

• 2 pounds pork tenderloin, cut into 1-inch cubes
• 1/4 cup cornstarch
• 1 tablespoon vegetable oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• 1 (20-ounce) can pineapple chunks, drained, juice reserved
• 1/2 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup soy sauce
• 1/4 cup brown sugar

Instructions:

1. In a large resealable plastic bag, combine the pork and cornstarch. Shake to coat.
2. In a large skillet, heat the oil over medium-high heat. Add the pork and cook until browned on all sides. Transfer to a 6-quart or larger slow cooker.
3. Add the bell peppers and onion to the slow cooker.
4. In a medium bowl, whisk together the reserved pineapple juice, ketchup, apple cider vinegar, soy sauce, and brown sugar. Pour over the pork and vegetables.
5. Cover and cook on low for 4-5 hours, until the pork is tender.
6. Stir in the pineapple chunks and cook for 10 minutes more.
7. Serve over rice.

Source: https://slowcookingperfected.com/slow-cooker-sweet-and-sour-pork/

9. Crock Pot Pork Tenderloin with Apples and Onions

Servings: 6
Prep Time: 15 minutes
Cook Time: 4-6 hours (low)
Total Time: 4 hours 15 minutes

Ingredients:

• 2 (1-pound) pork tenderloins
• 1 tablespoon olive oil
• 2 large onions, sliced
• 2 large apples, cored and sliced
• 1/2 cup apple cider
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste

Instructions:

1. Season the pork tenderloins with salt and pepper.
2. In a large skillet, heat the oil over medium-high heat. Add the pork and cook until browned on all sides. Transfer to a 6-quart or larger slow cooker.
3. Add the onions and apples to the skillet and cook until softened, about 5 minutes. Transfer to the slow cooker.
4. In a small bowl, whisk together the apple cider, Dijon mustard, brown sugar, and thyme. Pour over the pork, apples, and onions.
5. Cover and cook on low for 4-6 hours, until the pork is tender.
6. Serve the pork with the apples and onions.

Source: https://www.aspicyperspective.com/crock-pot-pork-tenderloin-with-apples-and-onions/

10. Slow-Cooker Pork Carnitas

Servings: 8
Prep Time: 10 minutes
Cook Time: 8-10 hours (low) or 4-5 hours (high)
Total Time: 8 hours 10 minutes

Ingredients:

• 4-pound boneless pork shoulder, trimmed of excess fat
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 oranges, juiced
• 2 limes, juiced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Place the pork shoulder in a 6-quart or larger slow cooker.
2. In a small bowl, combine the chili powder, cumin, oregano, salt, and pepper. Rub the mixture all over the pork.
3. Add the onion, garlic, orange juice, and lime juice to the slow cooker.
4. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and easily shreds with a fork.
5. Remove the pork from the slow cooker and shred with two forks. Return the shredded pork to the slow cooker and stir to combine with the juices.
6. Serve the carnitas in tortillas with your favorite toppings.

Source: https://damndelicious.net/2014/10/10/slow-cooker-pork-carnitas/

Beef

11. Slow-Cooker Mississippi Pot Roast

Servings: 8
Prep Time: 5 minutes
Cook Time: 8-10 hours (low)
Total Time: 8 hours 5 minutes

Ingredients:

• 3-4 pound chuck roast
• 1 (1-ounce) packet ranch dressing mix
• 1 (1-ounce) packet au jus gravy mix
• 1/4 cup butter
• 4-5 pepperoncini peppers

Instructions:

1. Place the chuck roast in a 6-quart or larger slow cooker.
2. Sprinkle the ranch dressing mix and au jus gravy mix over the roast.
3. Top with the butter and pepperoncini peppers.
4. Cover and cook on low for 8-10 hours, until the roast is tender and easily shreds with a fork.
5. Serve the pot roast with mashed potatoes or egg noodles.

Source: https://belleofthekitchen.com/mississippi-pot-roast/

12. Crockpot Beef and Broccoli

Servings: 6
Prep Time: 15 minutes
Cook Time: 4-5 hours (low)
Total Time: 4 hours 15 minutes

Ingredients:

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 4 cups broccoli florets
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions:

1. In a 6-quart or larger slow cooker, combine the beef, beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger.
2. Cover and cook on low for 4-5 hours, until the beef is tender.
3. In a small bowl, whisk together the cornstarch and cold water. Stir into the slow cooker.
4. Add the broccoli and cook for 15-20 minutes more, until the sauce has thickened and the broccoli is tender.
5. Serve over rice.

Source: https://therecipecritic.com/slow-cooker-beef-and-broccoli/

13. Slow-Cooker Beef and Vegetable Soup

Servings: 6
Prep Time: 15 minutes
Cook Time: 8-9 hours (low)
Total Time: 8 hours 15 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 pound chuck roast cubed, or stewing beef
• 1 pound potatoes finely chopped, about 4 medium
• 2 large carrots finely chopped
• 2 ribs celery chopped
• 1 small onion finely chopped
• 14 ounces canned diced tomatoes 1 can
• 1 ½ cups green beans chopped, fresh or frozen
• 4 cups reduced sodium beef broth
• 1 cup tomato sauce
• 2 tablespoons tomato paste
• 2 teaspoons salt
• 2 teaspoons garlic minced
• 1 teaspoon dried parsley
• ¼ teaspoon paprika
• ¼ teaspoon black pepper

Instructions:

1. In a large frying pan over high heat, fry beef in oil just until browned on all sides. Add beef to a 6 quart slow cooker.
2. Add potatoes, carrots, celery, onion, tomatoes, beans, broth, tomato sauce, tomato paste, salt, garlic, parsley, paprika and pepper to slow cooker and stir to combine.
3. Cover and cook on low for 8-9 hours, until beef and vegetables are tender.

Nutrition (per serving): 232 calories, 21g carbohydrates, 23g protein, 6g fat

Source: https://www.spendwithpennies.com/vegetable-beef-soup/

14. Slow-Cooker Beef Stew

Servings: 8
Prep Time: 20 minutes
Cook Time: 8-10 hours (low) or 4-5 hours (high)
Total Time: 8 hours 20 minutes

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 carrots, chopped
• 3 celery stalks, chopped
• 4 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 pound potatoes, peeled and cubed
• 1 cup frozen peas

Instructions:

1. In a large bowl, combine the flour, salt, and pepper. Add the beef and toss to coat.
2. In a large skillet, heat the oil over medium-high heat. Add the beef and cook until browned on all sides. Transfer to a 6-quart or larger slow cooker.
3. Add the onion, carrots, and celery to the skillet and cook until softened, about 5 minutes. Transfer to the slow cooker.
4. In a small bowl, whisk together the beef broth, red wine, tomato paste, and Worcestershire sauce. Pour over the beef and vegetables.
5. Add the bay leaves and potatoes to the slow cooker.
6. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef and vegetables are tender.
7. Stir in the peas and cook for 10 minutes more.
8. Remove the bay leaves before serving.

Source: A classic beef stew recipe adapted for the slow cooker.

15. Slow-Cooker French Dip Sandwiches

Servings: 8
Prep Time: 10 minutes
Cook Time: 8-10 hours (low)
Total Time: 8 hours 10 minutes

Ingredients:

• 3-4 pound chuck roast
• 1 onion, sliced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 8 hoagie rolls
• Provolone cheese slices

Instructions:

1. Place the chuck roast in a 6-quart or larger slow cooker.
2. Add the onion, garlic, beef broth, soy sauce, and Worcestershire sauce.
3. Cover and cook on low for 8-10 hours, until the roast is tender and easily shreds with a fork.
4. Remove the roast from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker and stir to combine with the juices.
5. To serve, toast the hoagie rolls and top with the beef and provolone cheese. Serve with the juices for dipping.

Source: A classic French dip recipe adapted for the slow cooker.

Vegetarian

16. Crockpot Lentil Soup

Servings: 6
Prep Time: 10 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6 hours 10 minutes

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 4 medium carrots, peeled and diced
• 3 stalks celery, thinly sliced
• 1½ teaspoons Italian seasoning
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• ½ teaspoon ground black pepper
• 4 cloves garlic, minced
• 1½ cups French green lentils or brown lentils
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (15 oz) crushed tomatoes
• 4 cups low-sodium vegetable broth
• 1 tablespoon red wine vinegar
• ½ teaspoon granulated sugar
• Fresh parsley and Parmesan for serving

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until soft and beginning to brown, about 8 minutes.
2. Add carrots, celery, Italian seasoning, salt, smoked paprika, and pepper. Sauté for 2 minutes. Add garlic and cook 30 seconds. Transfer to slow cooker.
3. Add lentils, diced tomatoes, crushed tomatoes, and vegetable broth to slow cooker. Cover and cook on high for 3-4 hours or low for 6-8 hours.
4. Stir in red wine vinegar and sugar. Serve hot with parsley and Parmesan.

Nutrition (per serving): 240 calories, 36g carbs, 12g protein, 5g fat, 16g fiber

Source: https://www.wellplated.com/crockpot-lentil-soup/

17. Slow Cooker Minestrone Soup

Servings: 8
Prep Time: 20 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6 hours 20 minutes

Ingredients:

• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1½ cups yellow onion, diced
• 28 oz can diced tomatoes with juices
• 2 tablespoons tomato paste
• 1 parmesan rind or 1-inch chunk of parmesan
• 2-3 tablespoons minced garlic
• 2 bay leaves
• 1¼ tablespoons dried Italian seasoning
• Pinch of red pepper flakes
• 4 cups fat-free vegetable stock or broth
• 2 cups water
• 2 tablespoons vegetable base
• 15 oz can dark red kidney beans, drained and rinsed
• 15 oz can cannellini beans, drained and rinsed
• 1 cup diced zucchini (add 20-25 minutes before serving)
• 1½ cups dried ditalini or other small pasta (add 20-25 minutes before serving)
• 1 cup frozen cut green beans (add 5 minutes before serving)
• 1½ cups baby spinach, roughly chopped (add 5 minutes before serving)

Instructions:

1. Add first 15 ingredients (carrots through cannellini beans) to 6-quart or larger slow cooker. Stir to combine, cover, and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
2. 30 minutes before serving, add zucchini and pasta. Stir, cover, and cook on HIGH for 20-25 minutes.
3. 5 minutes before serving, add frozen green beans and baby spinach. Stir, cover, and cook on HIGH for 5 minutes.
4. Serve hot with grated parmesan cheese if desired.

Nutrition (per serving): 270 calories

Source: https://www.thechunkychef.com/hearty-slow-cooker-minestrone-soup/

18. Slow-Cooker Black Bean Soup

Servings: 8
Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 3 hours 15 minutes – 8 hours 15 minutes

Ingredients:

• 1 large white or yellow onion, chopped
• 2 red bell peppers, cored and chopped
• 2 carrots, chopped
• 5 cloves garlic, minced
• 1-2 jalapeno peppers, seeded and diced
• 4 cups good-quality vegetable stock
• 4 (15-ounce) cans black beans, rinsed and drained
• 1 bay leaf
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne
• optional toppings: chopped fresh cilantro, crumbled corn tortilla chips, diced avocados, sour cream and/or shredded cheese

Instructions:

1. Combine all ingredients in the bowl of a slow cooker, and stir to combine.
2. Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender.
3. Remove the bay leaf.
4. At this point, you can either serve the soup as-is (brothy and chunky), puree the soup completely (uber-thick and smooth), or puree about half of the soup so that it’s thick and smooth but still a little chunky.
5. Serve the soup warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.

Source: https://www.gimmesomeoven.com/slow-cooker-black-bean-soup-recipe/

19. Slow-Cooker Chickpea Curry

Servings: 4
Prep Time: 10 minutes
Cook Time: 3 hours (high)
Total Time: 3 hours 10 minutes

Ingredients:

• 800 g (28 oz) Chickpeas (2x 400g tins), Drained and rinsed
• 3 Cloves garlic, Peeled and crushed
• 1 Onion, Peeled and chopped
• 2 tbsp Mild curry powder
• 1 tsp Sweet smoked paprika
• 1/4 tsp Mild chilli flakes
• 3 tbsp Tomato purée
• 400 g (1.75 cups) Coconut milk (1x tin), Reduced fat
• 1/2 tsp Sea salt
• 240 g (9 oz) Baby spinach, Shredded
• 50 g (2 oz) Mango chutney
• 1 tsp Garam masala

Instructions:

1. Add the slow cooker ingredients to the pan and cook on HIGH for 3 hours.
2. Add remaining ingredients just before serving (the heat will wilt the spinach).

Nutrition (per serving): 340kcal, 48g carbohydrates, 13g protein, 11g fat

Source: https://www.tamingtwins.com/slow-cooker-chickpea-curry/

20. Crockpot Split Pea Soup

Servings: 12
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes

Ingredients:

• 20 ounces dried split peas green or yellow
• 5 cups chicken broth
• 2 cups water
• 1 meaty ham bone or 2 cups leftover ham
• 3 ribs celery diced
• 2 large carrots diced
• 1 large onion diced
• 2 cloves garlic minced
• 1 bay leaf
• ½ teaspoon black pepper
• ½ teaspoon dried thyme leaves
• 1 tablespoon chopped fresh parsley

Instructions:

1. Rinse peas and drain well.
2. Combine all ingredients except parsley in a 6qt slow cooker.
3. Cover and cook on high for 4-5 hours or on low 8 hours.
4. Discard bay leaf. Stir in parsley and season with salt and pepper to taste.

Nutrition (per serving): 203 calories, 26g carbohydrates, 15g protein, 5g fat

Source: https://www.spendwithpennies.com/crockpot-split-pea-soup/

21. Crockpot Vegetarian Chili

Servings: 6
Prep Time: 10 minutes
Cook Time: 4-5 hours (high) or 6-7 hours (low)
Total Time: 4 hours 10 minutes – 7 hours 10 minutes

Ingredients:

• 1 cup diced yellow onion
• 1 cup diced red bell pepper
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 (15-oz) can tomato sauce
• 1 (15-oz) can diced fire-roasted tomatoes
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can kidney beans, drained and rinsed
• 1 (15-oz) can pinto beans, drained and rinsed
• 2 tsp kosher salt, divided
• 1 tsp granulated garlic powder
• 1 tsp ground cumin
• 1 tsp mild chili powder
• 1 tsp smoked paprika
• 1 tbsp fresh lime juice
• 2 tbsp hot sauce (optional)

Instructions:

1. To a 6-quart slow cooker, add the onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.
2. Cover and cook on high for 4-5 hours or low for 6-7 or until the vegetables are tender.
3. Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.

Source: https://realfoodwholelife.com/recipes/crockpot-vegetarian-chili/

22. Quinoa Black Bean Crockpot Stuffed Peppers

Servings: 6
Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3 hours (high)
Total Time: 3 hours 15 minutes – 6 hours 15 minutes

Ingredients:

• 6 bell peppers
• 1 cup uncooked quinoa, rinsed
• 1 14 ounce can black beans, rinsed and drained
• 1 14 ounce can refried beans
• 1 1/2 cups red enchilada sauce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1/2 teaspoon garlic salt
• 1 1/2 cups shredded Pepperjack cheese
• toppings! cilantro, avocado, sour cream, etc.

Instructions:

1. Cut the tops off of the peppers and scrape out the ribs and seeds.
2. In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.
3. Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they’re sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.
4. Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.

Source: https://pinchofyum.com/quinoa-black-bean-crockpot-stuffed-peppers

23. Slow Cooker Potato and Corn Chowder

Servings: 8
Prep Time: 10 minutes
Cook Time: 7-8 hours (low) or 3-4 hours (high)
Total Time: 3 hours 10 minutes – 8 hours 10 minutes

Ingredients:

• 24 ounces red potato, diced
• 1 16-ounce package frozen corn
• 3 tablespoons all-purpose flour
• 6 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• ¼ cup heavy cream

Instructions:

1. Place potatoes and corn into a 6-qt slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in butter and heavy cream.
3. Serve immediately.

Source: https://damndelicious.net/2014/09/12/slow-cooker-potato-corn-chowder/

24. Slow-Cooker Mushroom Barley Risotto

Servings: 4
Prep Time: 10 minutes
Cook Time: 3 hours 10 minutes
Total Time: 3 hours 20 minutes

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped
• Kosher salt and freshly ground black pepper
• 1 pound cremini mushrooms, sliced
• 1 1/2 cups pearl barley
• 4 sprigs fresh thyme
• 8 ounces carrots, finely chopped
• 3 cups lower-sodium vegetable broth
• 1 ounce Parmesan, grated (2/3 cup)
• 1 tablespoon sherry vinegar
• 1/4 cup chopped fresh flat-leaf parsley

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
2. Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
3. Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-mushroom-barley-risotto-recipe-2112040

25. Slow-Cooker Applesauce

Servings: 4 cups
Prep Time: 10-15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

Ingredients:

• 3 pounds large apples (about 6), any variety
• 1/2 cup water
• 2 (3-inch) cinnamon sticks (optional)
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon salt

Instructions:

1. Peel the apples. Quarter them through the stem, then cut out out the cores. Coarsely chop the apples into 1- to 2-inch pieces, depending on how chunky you prefer your applesauce.
2. Place the apples in a 5-quart or larger slow cooker. Add the water, cinnamon, lemon juice, and salt, and stir to combine.
3. Cover and cook on the HIGH setting for 4 hours, stirring twice during cooking.
4. If you like chunky applesauce, you can skip this step altogether. But it you prefer a more smooth texture, remove the cinnamon stick, then use an immersion blender to pureé the applesauce until it reaches the consistency you like.
5. Let the applesauce cool to room temperature. Store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.

Source: https://www.thekitchn.com/how-to-make-applesauce-in-the-slow-cooker-223486