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15 Budget-Friendly Crockpot Meals for Your Fall Dinner Rotation

ByNick Garcia
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A budget-friendly crockpot rotation can start with beans, lentils, and the vegetables that are cheapest this week. These 15 recipes give those staples different fall flavors without a specialty grocery list. Each makes four servings and includes clear cooking and storage directions.

Rotate a few reliable ingredients

  • Buy two bean varieties and a bag of lentils rather than one unfamiliar ingredient for every dinner.
  • Use plain frozen squash or green beans if they are cheaper than fresh vegetables.
  • Cook only the amount you can store safely; freeze extra portions early.

Before you start cooking

Every recipe includes its serving count, ingredient quantities, preparation time, cooking time, and complete directions. Cooking times are estimates; check tenderness and safe temperatures before serving. Where cooked rice or cooked lentils are listed, prepare them according to their 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 avoiding waste rather than promising an unverified price per serving.

Jump to a recipe

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

1. Curried 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
  • 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.

2. Sage 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 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.

3. Chili-Spiced 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
  • 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.

4. Ginger-Spiced 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 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.

5. Garlic-Herb 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 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.

6. Rosemary 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
  • 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.

7. Smoky 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 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.

8. Thyme 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
  • 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.

9. Curried 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
  • 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.

10. Sage 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 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.

11. Chili-Spiced 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
  • 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
  • 5 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.

12. Ginger-Spiced 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
  • 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
  • 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.

13. Garlic-Herb 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 oregano, 1/2 teaspoon garlic powder, 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 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.

14. Rosemary Lentil and Mushroom and Carrot Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 480 minutes

Ingredients

  • 1 1/2 cups dry brown lentils, rinsed and picked over
  • 8 ounces mushrooms, sliced, 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
  • 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.

15. Smoky Lentil and Pumpkin Crockpot Soup

Servings: 4   Prep: 15 minutes   Cook: 480 minutes

Ingredients

  • 1 1/2 cups dry brown lentils, rinsed and picked over
  • 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 smoked paprika and 1 teaspoon ground cumin
  • 5 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.

Store and reheat leftovers

Refrigerate perishable foods in shallow containers within 2 hours, or within 1 hour when the temperature is above 90°F. Keep the refrigerator at 40°F or below. Use cooked leftovers within 3 to 4 days or freeze them promptly. Reheat cooked meals to 165°F, stirring when possible. Keep cold dairy breakfasts and snacks refrigerated until serving. See the USDA leftovers guide.

Thaw poultry before slow cooking, and use a thermometer to confirm 165°F. Reheat chilled leftovers on the stove, in the microwave, or in the oven, rather than using a slow cooker to bring them up from cold. For more detail, read USDA slow-cooker safety guidance.

Common questions

Can I use dry beans instead of canned beans?

Use fully cooked beans in place of canned beans, about 1 1/2 cups per 15-ounce can. Do not put raw dried kidney beans directly into a slow cooker. Recipes specifically written with dry lentils include the liquid and time those lentils need.

Can I double these recipes?

Yes, if the equipment is large enough. Use two sheet pans or baking dishes rather than piling ingredients higher. For slow cookers, follow the manufacturer’s fill guidance and make a second batch if needed. Larger batches can require more time; check the center temperature and tenderness.

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Nick's programs have helped over 50,000 people all over the world. He's been a Holistic Nutritionist and Certified Nutrition Specialist for 20 years. He takes regular diet programs and "healthifies" them turning them into fat-burning metabolism boosting programs. If you want to learn more about health focused fat loss, click "Programs" to learn more!

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