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25 Easy Winter Crockpot Recipes That Practically Cook Themselves

ByNick Garcia
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A slow cooker makes winter dinner easier when afternoons are packed. These recipes use several combinations of chicken, beans, lentils, vegetables, and seasonings, so the method stays familiar without every meal tasting the same.

Set up the cooker for a busy day

  • Measure seasonings and chop vegetables ahead when mornings are rushed.
  • Keep the lid on during cooking.
  • Check poultry temperature and vegetable tenderness before serving.

Before you start cooking

Every recipe includes serving count, ingredient quantities, preparation time, cooking time, and complete directions. Cooking times are estimates, so check tenderness and safe temperatures before serving. Where cooked rice or cooked lentils are listed, prepare them according to the package directions first; that separate cooking time is not included.

Grocery prices vary by location and season. The budget tips focus on affordable staples, overlapping ingredients, and reducing food waste rather than promising a fixed cost per serving.

How the protein estimates were calculated

These are conservative ingredient-based estimates, not a complete nutrition analysis. Poultry recipes count 1 1/2 pounds as six 4-ounce portions, assume 20 grams of protein per 4 ounces of raw poultry, and divide the recipe into four servings for about 30 grams each. Greek yogurt recipes assume 10 grams per 100 grams, cottage cheese recipes assume 11 grams per 100 grams, and eggs count as 6 grams each. Other ingredients may add protein but are not counted. Check your product labels and divide the finished dish into the stated number of equal portions.

Jump to a recipe

  1. Ginger-Spiced White Bean and Sweet Potato Crockpot Stew
  2. Garlic-Herb White Bean and Butternut Squash Crockpot Stew
  3. Rosemary White Bean and Cabbage and Carrot Crockpot Stew
  4. Smoky White Bean and Mushroom and Carrot Crockpot Stew
  5. Thyme White Bean and Pumpkin Crockpot Stew
  6. Curried White Bean and Apple and Carrot Crockpot Stew
  7. Sage White Bean and Cauliflower Crockpot Stew
  8. Chili-Spiced White Bean and Potato and Celery Crockpot Stew
  9. Ginger-Spiced White Bean and Spinach and Carrot Crockpot Stew
  10. Garlic-Herb White Bean and Green Bean and Carrot Crockpot Stew
  11. Rosemary Chicken and Sweet Potato Crockpot Stew
  12. Smoky Chicken and Butternut Squash Crockpot Stew
  13. Thyme Chicken and Cabbage and Carrot Crockpot Stew
  14. Curried Chicken and Mushroom and Carrot Crockpot Stew
  15. Sage Chicken and Pumpkin Crockpot Stew
  16. Chili-Spiced Chicken and Apple and Carrot Crockpot Stew
  17. Ginger-Spiced Chicken and Cauliflower Crockpot Stew
  18. Garlic-Herb Chicken and Potato and Celery Crockpot Stew
  19. Rosemary Chicken and Spinach and Carrot Crockpot Stew
  20. Smoky Chicken and Green Bean and Carrot Crockpot Stew
  21. Thyme Lentil and Sweet Potato Crockpot Soup
  22. Curried Lentil and Butternut Squash Crockpot Soup
  23. Sage Lentil and Cabbage and Carrot Crockpot Soup
  24. Chili-Spiced Lentil and Mushroom and Carrot Crockpot Soup
  25. Ginger-Spiced Lentil and Pumpkin Crockpot Soup

1. Ginger-Spiced White Bean and Sweet Potato Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 2 medium sweet potatoes, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

2. Garlic-Herb White Bean and Butternut Squash Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 4 cups peeled butternut squash, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons chopped parsley

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

3. Rosemary White Bean and Cabbage and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 4 cups thinly sliced cabbage and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

4. Smoky White Bean and Mushroom and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 8 ounces mushrooms, sliced, and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika and 1 teaspoon ground cumin
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lime juice

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

5. Thyme White Bean and Pumpkin Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 1 1/2 cups plain canned pumpkin puree and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme and 1/4 teaspoon black pepper
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1 tablespoon apple cider vinegar

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

6. Curried White Bean and Apple and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 2 firm apples, diced, and 3 carrots, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free curry powder
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

7. Sage White Bean and Cauliflower Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 4 cups small cauliflower florets and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

8. Chili-Spiced White Bean and Potato and Celery Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 1 pound potatoes, cut into 1/2-inch cubes, and 2 celery stalks, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lime juice

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

9. Ginger-Spiced White Bean and Spinach and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry, and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

10. Garlic-Herb White Bean and Green Bean and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Ingredients

  • 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
  • 3 cups frozen cut green beans and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons chopped parsley

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

11. Rosemary Chicken and Sweet Potato Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 2 medium sweet potatoes, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

12. Smoky Chicken and Butternut Squash Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 4 cups peeled butternut squash, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika and 1 teaspoon ground cumin
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lime juice
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

13. Thyme Chicken and Cabbage and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 4 cups thinly sliced cabbage and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme and 1/4 teaspoon black pepper
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1 tablespoon apple cider vinegar
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

14. Curried Chicken and Mushroom and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 8 ounces mushrooms, sliced, and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free curry powder
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

15. Sage Chicken and Pumpkin Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 1 1/2 cups plain canned pumpkin puree and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

16. Chili-Spiced Chicken and Apple and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 2 firm apples, diced, and 3 carrots, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lime juice
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

17. Ginger-Spiced Chicken and Cauliflower Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 4 cups small cauliflower florets and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

18. Garlic-Herb Chicken and Potato and Celery Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 1 pound potatoes, cut into 1/2-inch cubes, and 2 celery stalks, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons chopped parsley
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

19. Rosemary Chicken and Spinach and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry, and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

20. Smoky Chicken and Green Bean and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 3 cups frozen cut green beans and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika and 1 teaspoon ground cumin
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lime juice
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

21. Thyme Lentil and Sweet Potato Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 480 minutes

Ingredients

  • 1 1/2 cups dry brown lentils, rinsed and picked over
  • 2 medium sweet potatoes, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme and 1/4 teaspoon black pepper
  • 5 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1 tablespoon apple cider vinegar

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

22. Curried Lentil and Butternut Squash Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 480 minutes

Ingredients

  • 1 1/2 cups dry brown lentils, rinsed and picked over
  • 4 cups peeled butternut squash, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free curry powder
  • 5 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

23. Sage Lentil and Cabbage and Carrot Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 480 minutes

Ingredients

  • 1 1/2 cups dry brown lentils, rinsed and picked over
  • 4 cups thinly sliced cabbage and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
  • 5 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using grou