27 Set-It-Forget-It Slow Cooker Recipes That Always Win

Introduction

Some nights you want dinner to basically cook itself—and still taste like you put real effort into it. That’s where the slow cooker shines: big flavor, tender textures, and barely any cleanup. This list is packed with cozy classics, weeknight-friendly bowls, and make-ahead favorites that hold up beautifully for leftovers. Every recipe is simple to prep, family-friendly, and made without pork or alcohol. Grab your slow cooker and pick one—your future self will be very happy.

1. Slow Cooker Shredded Chicken Tacos

These tacos are all about tender chicken that pulls apart effortlessly.
A simple spice blend creates bold flavor without complicated steps.
It’s perfect for busy days because the slow cooker does the heavy lifting.
You can serve it as tacos, bowls, wraps, or even stuffed potatoes.
Leftovers store well and stay juicy for days.
It’s also easy to adjust for mild or spicy preferences.

Ingredients

• Boneless skinless chicken breasts: 2 lb (900g)
• Onion, sliced: 1 medium (150g)
• Garlic, minced: 4 cloves
• Salsa: 2 cups (480ml)
• Tomato paste: 2 tbsp
• Ground cumin: 2 tsp
• Chili powder: 2 tsp
• Smoked paprika: 1 tsp
• Salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Lime juice: 2 tbsp (30ml)

Instructions

1. Add onion and garlic to the slow cooker.
2. Place chicken on top. Add salsa and tomato paste.
3. Sprinkle cumin, chili powder, paprika, salt, pepper.
4. Cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken reaches 165°F (74°C).
5. Shred chicken and stir into the sauce.
6. Prep tip: For extra thick sauce, leave lid off 10 minutes on HIGH after shredding.

How to Serve It
Serve in warm tortillas with cilantro and lime.
Add diced tomatoes, shredded lettuce, and avocado.
Top with dairy-free yogurt or a simple lime crema (plant-based).
Make taco bowls with rice and black beans.
Use leftovers for quesadilla-style wraps in a skillet.
Finish with pickled onions for a bright bite.

2. Slow Cooker Beef Keema-Style Mince

This is a cozy, deeply spiced mince dish that feels comforting and filling.
It cooks low and slow so the flavor turns rich and well blended.
Peas add sweetness and color, while tomatoes keep it saucy.
It’s great for meal prep because it reheats beautifully.
Serve it with rice, naan, or even stuffed into wraps.
A strong option when you want bold flavor with simple steps.

Ingredients

• Ground beef: 2 lb (900g)
• Onion, diced: 1 large (200g)
• Garlic, minced: 5 cloves
• Ginger, grated: 1 tbsp
• Crushed tomatoes: 1 can (28 oz / 800g)
• Tomato paste: 2 tbsp
• Frozen peas: 1 cup (150g)
• Ground cumin: 2 tsp
• Ground coriander: 2 tsp
• Garam masala: 2 tsp
• Turmeric: 1/2 tsp
• Salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Water: 1/2 cup (120ml)

Instructions

1. Add onion, garlic, ginger to the slow cooker.
2. Add ground beef, tomatoes, tomato paste, spices, salt, pepper, water.
3. Stir well, breaking up the meat as much as possible.
4. Cook on LOW 6–7 hours or HIGH 3–4 hours.
5. Stir in peas and cook 10–15 minutes more.
6. Prep tip: If you prefer less fat, skim the top after cooking.

How to Serve It
Serve over basmati rice with chopped cilantro.
Add lemon wedges for brightness.
Serve with sliced cucumber and onion salad on the side.
Stuff into wraps with lettuce for a quick lunch.
Top with green chilies if you like heat.
Store in containers for grab-and-go meals all week.

3. Slow Cooker Butter Chicken-Style Chicken

This dish brings creamy curry comfort with easy slow cooker prep.
Tomatoes and warm spices cook into a smooth, cozy sauce.
Chicken turns tender and juicy, perfect for scooping with rice.
The finish of cream gives that classic silky texture.
It’s family-friendly and easy to keep mild.
Leftovers taste even richer the next day.

Ingredients

• Boneless skinless chicken thighs: 2 lb (900g)
• Onion, diced: 1 medium (150g)
• Garlic, minced: 4 cloves
• Ginger, grated: 1 tbsp
• Tomato sauce: 2 cups (480ml)
• Tomato paste: 2 tbsp
• Ground cumin: 2 tsp
• Garam masala: 2 tsp
• Paprika: 1 1/2 tsp
• Turmeric: 1/2 tsp
• Salt: 1 1/2 tsp
• Heavy cream: 1/2 cup (120ml) (or coconut cream)
• Butter: 2 tbsp (optional)

Instructions

1. Add onion, garlic, ginger, tomato sauce, tomato paste, spices, salt to slow cooker.
2. Add chicken thighs and coat in sauce.
3. Cook on LOW 6–7 hours or HIGH 3–4 hours until 165°F (74°C).
4. Stir in cream (and butter if using). Cook 10 minutes more.
5. Prep tip: For thicker sauce, remove lid for the last 20 minutes.

How to Serve It
Serve over basmati rice with chopped cilantro.
Add a squeeze of lemon for a fresh finish.
Serve with warm naan or flatbread.
Top with sliced green onions for crunch.
Pair with cucumber salad for balance.
Store leftovers up to 4 days for easy lunches.

4. Slow Cooker Chickpea Spinach Curry

This curry is rich, cozy, and made almost entirely from pantry staples.
Chickpeas stay hearty while the sauce turns creamy and fragrant.
Spinach melts in at the end for an easy veggie boost.
It’s naturally filling and works great for meal prep.
Serve it with rice, quinoa, or flatbread.
Perfect when you want plant-forward comfort with minimal effort.

Ingredients

• Canned chickpeas, drained: 2 cans (15 oz / 425g each)
• Onion, diced: 1 medium (150g)
• Garlic, minced: 4 cloves
• Ginger, grated: 1 tbsp
• Diced tomatoes: 1 can (14.5 oz / 411g)
• Coconut milk: 1 can (13.5 oz / 400ml)
• Vegetable broth: 1/2 cup (120ml)
• Curry powder: 2 tsp
• Ground cumin: 1 tsp
• Salt: 1 1/4 tsp
• Baby spinach: 4 cups (120g)
• Lime juice: 1 tbsp (15ml)

Instructions

1. Add onion, garlic, ginger, tomatoes, coconut milk, broth, spices, salt to slow cooker.
2. Stir in chickpeas.
3. Cook on LOW 6 hours or HIGH 3 hours.
4. Stir in spinach for the last 10 minutes.
5. Add lime juice and stir.
6. Prep tip: Mash a handful of chickpeas to thicken the sauce.

How to Serve It
Serve with rice and extra lime wedges.
Top with cilantro or parsley.
Add sliced chili if you want heat.
Serve with cucumber slices for crunch.
Try it as a filling for wraps the next day.
Reheat gently and add a splash of broth if thick.

5. Slow Cooker Lentil Chili

This chili is thick, cozy, and surprisingly hearty without meat.
Lentils cook down into a rich, spoonable texture that feels filling.
Beans add protein and make it perfect for big-batch cooking.
It’s great for cold nights and meal prep weekends.
The spice level is easy to adjust for kids or adults.
Serve it with crunchy toppings for the best bite.

Ingredients

• Brown or green lentils, rinsed: 1 1/2 cups (300g)
• Black beans, drained: 1 can (15 oz / 425g)
• Kidney beans, drained: 1 can (15 oz / 425g)
• Onion, diced: 1 medium (150g)
• Bell pepper, diced: 1 large (150g)
• Garlic, minced: 4 cloves
• Crushed tomatoes: 1 can (28 oz / 800g)
• Vegetable broth: 3 cups (720ml)
• Chili powder: 2 tbsp
• Ground cumin: 2 tsp
• Smoked paprika: 1 tsp
• Salt: 1 1/2 tsp

Instructions

1. Add everything except toppings to slow cooker and stir well.
2. Cook on LOW 7–8 hours or HIGH 4–5 hours until lentils are tender.
3. Taste and adjust salt/spice.
4. Prep tip: For thicker chili, mash a cup of chili and stir back in.

How to Serve It
Top with diced avocado and chopped cilantro.
Add lime wedges for brightness.
Serve with tortilla chips or warm bread.
Add diced red onion for crunch.
Make chili bowls with rice underneath.
Freeze portions for easy future dinners.

6. Slow Cooker Chicken and Rice

This is a comforting, family-style dinner that’s easy to rely on.
Chicken turns tender while rice cooks in savory broth.
Veggies add color and make it feel like a full meal.
It’s mild, cozy, and great for kids.
Perfect for nights when you want simple food that satisfies.
Leftovers reheat well for lunch the next day.

Ingredients

• Boneless skinless chicken thighs: 1 1/2 lb (680g)
• Long-grain rice (uncooked): 1 1/2 cups (300g)
• Carrots, diced: 1 cup (130g)
• Frozen peas: 1 cup (150g)
• Onion, diced: 1 cup (150g)
• Garlic, minced: 3 cloves
• Chicken broth: 4 cups (960ml)
• Salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Dried thyme: 1 tsp

Instructions

1. Add chicken, onion, garlic, carrots, broth, seasonings to slow cooker.
2. Cook on LOW 5–6 hours or HIGH 3–4 hours until chicken reaches 165°F (74°C).
3. Remove chicken and shred or chop.
4. Stir rice into the hot liquid, add chicken back.
5. Cook on HIGH 45–60 minutes until rice is tender.
6. Stir in peas for the last 10 minutes.

How to Serve It
Top with chopped parsley or green onions.
Add lemon wedges for a fresh squeeze.
Serve with a side salad for crunch.
Add extra pepper at the table.
Store leftovers in containers up to 4 days.
Reheat with a splash of broth to keep it creamy.

7. Slow Cooker Beef Stew

Beef stew is a classic for a reason: tender meat and rich, cozy broth.
Slow cooking makes the beef soft and spoon-tender.
Potatoes and carrots soak up flavor and turn perfectly hearty.
It’s great for weekends, but the prep is quick enough for weekdays.
The aroma alone makes the kitchen feel welcoming.
Serve with bread for an easy, satisfying dinner.

Ingredients

• Beef stew meat: 2 lb (900g)
• Potatoes, cubed: 4 cups (600g)
• Carrots, sliced: 2 cups (260g)
• Onion, diced: 1 cup (150g)
• Garlic, minced: 4 cloves
• Beef broth: 4 cups (960ml)
• Tomato paste: 2 tbsp
• Worcestershire sauce (halal-friendly): 1 tbsp
• Dried thyme: 1 tsp
• Salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Cornstarch: 2 tbsp
• Water: 2 tbsp

Instructions

1. Add beef, potatoes, carrots, onion, garlic to slow cooker.
2. Pour in broth, tomato paste, Worcestershire, thyme, salt, pepper.
3. Cook on LOW 8 hours or HIGH 4–5 hours until beef is tender.
4. Mix cornstarch with water and stir into stew.
5. Cook 15–20 minutes until thickened.
6. Prep tip: Cut potatoes evenly so they cook at the same speed.

How to Serve It
Top with chopped parsley for freshness.
Serve with warm bread or rolls.
Add a side of pickles for a tangy bite.
Sprinkle black pepper right before serving.
Store leftovers up to 4 days.
Freeze portions for easy dinners later.

8. Slow Cooker Creamy Tomato Basil Soup

This soup tastes like a cozy café lunch, but it’s easy at home.
Tomatoes simmer with garlic and herbs for deep flavor.
A creamy finish makes it smooth and comforting.
It’s perfect with grilled sandwiches or warm bread.
Great for meal prep because it stores and freezes well.
A simple way to make lunch feel special.

Ingredients

• Crushed tomatoes: 2 cans (28 oz / 800g each)
• Onion, diced: 1 cup (150g)
• Garlic, minced: 4 cloves
• Vegetable broth: 2 cups (480ml)
• Dried basil: 2 tsp
• Salt: 1 1/4 tsp
• Black pepper: 1/2 tsp
• Heavy cream: 1/2 cup (120ml) (or coconut cream)
• Butter: 1 tbsp (optional)

Instructions

1. Add tomatoes, onion, garlic, broth, basil, salt, pepper to slow cooker.
2. Cook on LOW 6–7 hours or HIGH 3–4 hours.
3. Blend until smooth (immersion blender or carefully in batches).
4. Stir in cream (and butter if using). Warm 10 minutes.
5. Prep tip: Blend only part for a slightly chunky texture.

How to Serve It
Top with fresh basil and cracked pepper.
Serve with toasted bread or grilled sandwiches.
Add a drizzle of olive oil if you like.
Sprinkle dairy-free cheese on top if desired.
Store in the fridge up to 4 days.
Freeze in portions for quick lunches.

9. Slow Cooker Turkish-Style Red Lentil Soup

This soup is smooth, comforting, and full of warm spice.
Red lentils cook down into a creamy texture without blending much.
A hint of cumin keeps it savory and cozy.
It’s budget-friendly and perfect for batch cooking.
Serve it with lemon for a bright finish.
A strong weeknight option that feels soothing.

Ingredients

• Red lentils, rinsed: 1 1/2 cups (300g)
• Onion, diced: 1 cup (150g)
• Carrot, diced: 1 cup (130g)
• Garlic, minced: 3 cloves
• Vegetable broth: 6 cups (1.4L)
• Ground cumin: 2 tsp
• Paprika: 1 tsp
• Salt: 1 1/2 tsp
• Lemon: 1

Instructions

1. Add lentils, onion, carrot, garlic, broth, spices, salt to slow cooker.
2. Cook on LOW 6–7 hours or HIGH 3–4 hours.
3. Blend lightly for extra smooth texture (optional).
4. Serve with lemon wedges.
5. Prep tip: Add extra broth if it thickens after storing.

How to Serve It
Squeeze fresh lemon over each bowl.
Top with parsley or cilantro.
Serve with warm flatbread or toast.
Add chili flakes for heat.
Store up to 4 days and reheat gently.
Pair with a crisp salad for balance.

10. Slow Cooker BBQ Chicken Sliders

These sliders are juicy, sweet-savory, and perfect for sharing.
Chicken cooks until tender, then shreds into saucy perfection.
It’s great for family dinners, game nights, or meal prep.
The slow cooker keeps it moist and flavorful.
Top with slaw for crunch and freshness.
You can also serve it as a bowl over rice.

Ingredients

• Boneless skinless chicken breasts: 2 lb (900g)
• BBQ sauce: 1 1/2 cups (360ml)
• Onion powder: 1 tsp
• Garlic powder: 1 tsp
• Smoked paprika: 1 tsp
• Salt: 1 tsp
• Slider buns: 12
• Slaw mix: 3 cups
• Plant-based mayo (optional): 3 tbsp
• Lemon juice: 1 tbsp

Instructions

1. Add chicken to slow cooker.
2. Pour BBQ sauce over chicken and add seasonings.
3. Cook on LOW 6 hours or HIGH 3–4 hours until 165°F (74°C).
4. Shred chicken and stir.
5. Mix slaw with mayo (optional) and lemon juice.
6. Prep tip: Toast buns lightly at 350°F (175°C) for 5 minutes for better texture.

How to Serve It
Pile chicken onto buns and top with slaw.
Add pickles for tangy crunch.
Serve with baked fries or a side salad.
Use leftovers in wraps the next day.
Add extra BBQ sauce at the table.
Keep slaw separate for best crunch.

11. Slow Cooker Chicken Korma-Style

This curry is creamy, mild, and perfect for families.
Warm spices give it depth without strong heat.
Slow cooking makes the chicken tender and easy to serve.
A nutty finish makes it taste rich and comforting.
It pairs beautifully with rice or flatbread.
Great for meal prep because the sauce stays smooth.

Ingredients

• Boneless skinless chicken thighs: 2 lb (900g)
• Onion, diced: 1 cup (150g)
• Garlic, minced: 4 cloves
• Ginger, grated: 1 tbsp
• Coconut milk: 1 can (13.5 oz / 400ml)
• Plain yogurt: 1/2 cup (120g) (or coconut yogurt)
• Ground coriander: 2 tsp
• Ground cumin: 1 tsp
• Garam masala: 2 tsp
• Salt: 1 1/2 tsp
• Ground almonds: 1/3 cup (35g)

Instructions

1. Add onion, garlic, ginger, coconut milk, spices, salt to slow cooker.
2. Add chicken and stir to coat.
3. Cook on LOW 6–7 hours or HIGH 3–4 hours until 165°F (74°C).
4. Stir in yogurt and ground almonds.
5. Cook 10–15 minutes more to warm through.
6. Prep tip: If sauce gets too thick, add 1/4 cup broth.

How to Serve It
Serve over rice and top with cilantro.
Add toasted almonds for crunch.
Serve with sliced cucumbers on the side.
Add lemon wedges for brightness.
Keep it mild or add chili flakes separately.
Store leftovers up to 4 days.

12. Slow Cooker Vegetable Biryani-Style Rice

This rice dish is fragrant, colorful, and perfect for a plant-forward dinner.
Spices slowly bloom in the cooker, making the kitchen smell amazing.
Veggies soften and blend into the rice for a balanced bite.
It’s great as a main or a side with curry.
Easy to portion for meal prep.
Serve it with yogurt or a fresh salad.

Ingredients

• Basmati rice, rinsed: 2 cups (400g)
• Vegetable broth: 4 cups (960ml)
• Onion, sliced: 1 cup (150g)
• Mixed vegetables (carrot, peas, corn): 3 cups (450g)
• Garlic, minced: 3 cloves
• Ginger, grated: 1 tbsp
• Ground cumin: 2 tsp
• Garam masala: 2 tsp
• Turmeric: 1/2 tsp
• Salt: 1 1/2 tsp
• Lemon juice: 1 tbsp (15ml)

Instructions

1. Add rice, broth, onion, vegetables, garlic, ginger, spices, salt to slow cooker.
2. Stir gently.
3. Cook on LOW 3–4 hours or HIGH 2 hours (check at the early end).
4. Fluff rice and stir in lemon juice.
5. Prep tip: Rice timing varies by cooker; check at 2.5 hours LOW.

How to Serve It
Top with cilantro and lemon wedges.
Serve with cucumber salad for crunch.
Add toasted nuts if you like.
Pair with lentil curry or chickpea curry.
Store leftovers up to 4 days.
Reheat with a splash of broth to loosen.

13. Slow Cooker Honey Garlic Chicken

This chicken is sticky, savory-sweet, and very easy to love.
Garlic and soy sauce bring bold flavor with minimal prep.
Slow cooking keeps the meat juicy and tender.
A quick thickening step makes the sauce cling perfectly.
Serve it with rice and steamed veggies for a complete plate.
Leftovers are amazing for lunch bowls.

Ingredients

• Chicken thighs: 2 lb (900g)
• Soy sauce: 1/2 cup (120ml)
• Honey: 1/3 cup (80ml)
• Ketchup: 2 tbsp
• Garlic, minced: 5 cloves
• Ginger, grated: 1 tbsp
• Cornstarch: 2 tbsp
• Water: 2 tbsp
• Sesame seeds: 1 tbsp
• Green onions: 2 tbsp

Instructions

1. Add soy sauce, honey, ketchup, garlic, ginger to slow cooker and stir.
2. Add chicken and coat well.
3. Cook on LOW 6 hours or HIGH 3–4 hours until 165°F (74°C).
4. Mix cornstarch with water and stir into sauce.
5. Cook 15 minutes on HIGH to thicken.
6. Prep tip: For deeper flavor, brown chicken in a skillet first (optional).

How to Serve It
Serve over rice and top with sesame seeds.
Add green onions for freshness.
Serve with steamed broccoli or green beans.
Add chili flakes for heat if you like.
Store leftovers up to 4 days.
Reheat gently and add a splash of water if thick.

14. Slow Cooker Moroccan Chickpea Stew

This stew is warmly spiced, cozy, and packed with plant-forward goodness.
Chickpeas stay hearty and satisfying, perfect for dinner bowls.
Carrots add sweetness that balances the spices beautifully.
It’s easy to make and holds up well for leftovers.
Serve it over couscous or rice for a bigger meal.
A great choice when you want something different but simple.

Ingredients

• Chickpeas, drained: 2 cans (15 oz / 425g each)
• Carrots, sliced: 2 cups (260g)
• Onion, diced: 1 cup (150g)
• Garlic, minced: 4 cloves
• Crushed tomatoes: 1 can (28 oz / 800g)
• Vegetable broth: 2 cups (480ml)
• Ground cumin: 2 tsp
• Ground cinnamon: 1/2 tsp
• Paprika: 1 tsp
• Salt: 1 1/2 tsp
• Lemon juice: 1 tbsp (15ml)

Instructions

1. Add all ingredients except lemon juice to slow cooker.
2. Stir well.
3. Cook on LOW 6–7 hours or HIGH 3–4 hours.
4. Stir in lemon juice before serving.
5. Prep tip: Add raisins or dried apricots 2 tbsp for sweetness (optional).

How to Serve It
Serve over couscous or rice.
Top with chopped parsley or cilantro.
Add lemon wedges for extra brightness.
Serve with a side of cucumbers for crunch.
Store leftovers up to 4 days.
Reheat gently and add broth if it thickens.

15. Slow Cooker Creamy Potato Leek Soup

This soup is smooth, comforting, and perfect for chilly days.
Potatoes cook until soft and blend into a creamy base.
Leeks add gentle sweetness that tastes cozy and classic.
It’s easy to make and feels like a café soup at home.
Serve it with toast or sandwiches for a full meal.
Great for batch cooking and freezing.

Ingredients

• Potatoes, peeled and diced: 6 cups (900g)
• Leeks, sliced: 2 cups (200g)
• Onion, diced: 1 cup (150g)
• Garlic, minced: 3 cloves
• Vegetable broth: 6 cups (1.4L)
• Salt: 1 3/4 tsp
• Black pepper: 1/2 tsp
• Heavy cream: 1/2 cup (120ml) (or coconut cream)
• Chives, chopped: 2 tbsp

Instructions

1. Add potatoes, leeks, onion, garlic, broth, salt, pepper to slow cooker.
2. Cook on LOW 7–8 hours or HIGH 4–5 hours.
3. Blend until smooth.
4. Stir in cream and warm 10 minutes.
5. Prep tip: Blend in batches if using a regular blender and let steam escape.

How to Serve It
Top with chives and extra pepper.
Serve with toasted bread or rolls.
Add a side salad for crunch.
Drizzle olive oil if you like.
Store up to 4 days or freeze portions.
Reheat gently to keep it smooth.

16. Slow Cooker Chicken Noodle Soup

This soup is simple, cozy, and perfect for busy weeks.
Chicken turns tender and flavors the broth naturally.
Veggies soften into the soup for classic comfort.
Noodles go in near the end so they stay just right.
It’s great for meal prep and gentle on the stomach.
Serve it with lemon and herbs for extra brightness.

Ingredients

• Chicken breasts: 1 1/2 lb (680g)
• Carrots, sliced: 2 cups (260g)
• Celery, sliced: 1 1/2 cups (225g)
• Onion, diced: 1 cup (150g)
• Garlic, minced: 3 cloves
• Chicken broth: 8 cups (1.9L)
• Salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Dried thyme: 1 tsp
• Egg-free noodles: 8 oz (225g)
• Lemon juice: 1 tbsp (15ml)

Instructions

1. Add chicken, vegetables, broth, seasonings to slow cooker.
2. Cook on LOW 6–7 hours or HIGH 3–4 hours until chicken is 165°F (74°C).
3. Remove chicken, shred it, return to pot.
4. Add noodles and cook on HIGH 20–30 minutes until tender.
5. Stir in lemon juice.
6. Prep tip: Noodles keep cooking in hot soup, so stop when barely tender.

How to Serve It
Top with chopped parsley.
Serve with lemon wedges on the side.
Add cracked pepper for extra warmth.
Serve with toast for dipping.
Store up to 3 days (noodles soften over time).
For meal prep, cook noodles separately and add when serving.

17. Slow Cooker Vegetable Korma

This curry is creamy, comforting, and full of tender vegetables.
A mild spice blend makes it family-friendly and easy to love.
Coconut milk keeps it rich without dairy.
It’s a great way to use up whatever veggies you have.
Serve it over rice for a complete dinner.
Leftovers stay creamy and taste great the next day.

Ingredients

• Cauliflower florets: 4 cups (450g)
• Potatoes, cubed: 3 cups (450g)
• Carrots, sliced: 2 cups (260g)
• Frozen peas: 1 cup (150g)
• Onion, diced: 1 cup (150g)
• Garlic, minced: 4 cloves
• Coconut milk: 1 can (13.5 oz / 400ml)
• Vegetable broth: 1 cup (240ml)
• Ground coriander: 2 tsp
• Ground cumin: 1 tsp
• Garam masala: 2 tsp
• Salt: 1 1/2 tsp

Instructions

1. Add vegetables, onion, garlic, coconut milk, broth, spices, salt to slow cooker.
2. Stir well.
3. Cook on LOW 6–7 hours or HIGH 3–4 hours until potatoes are tender.
4. Prep tip: Cut potatoes evenly for consistent texture.

How to Serve It
Serve over rice with chopped cilantro.
Add lemon wedges for brightness.
Serve with cucumber salad for crunch.
Add chili flakes at the table if you want heat.
Store leftovers up to 4 days.
Reheat gently and add a splash of broth if thick.

18. Slow Cooker Beef and Bean Taco Soup

This soup has taco flavor in an easy, cozy bowl.
Beef cooks into the broth and turns tender and savory.
Beans and corn make it hearty and filling.
It’s perfect for feeding a crowd with simple ingredients.
Toppings make it fun—everyone builds their own bowl.
Great for leftovers and freezer meals.

Ingredients

• Ground beef: 1 1/2 lb (680g)
• Black beans, drained: 1 can (15 oz / 425g)
• Kidney beans, drained: 1 can (15 oz / 425g)
• Corn: 1 1/2 cups (225g)
• Diced tomatoes: 1 can (14.5 oz / 411g)
• Tomato sauce: 2 cups (480ml)
• Onion, diced: 1 cup (150g)
• Garlic, minced: 3 cloves
• Chili powder: 2 tsp
• Ground cumin: 2 tsp
• Salt: 1 1/2 tsp
• Beef broth: 2 cups (480ml)

Instructions

1. Add all ingredients to slow cooker and stir well.
2. Cook on LOW 6–7 hours or HIGH 3–4 hours.
3. Break up beef and stir again before serving.
4. Prep tip: If you prefer, brown beef first for a different texture (optional).

How to Serve It
Top with avocado, cilantro, and lime.
Add tortilla strips for crunch.
Serve with rice if you want a bigger meal.
Add chopped onion for extra bite.
Store leftovers up to 4 days.
Freeze portions for easy future dinners.

19. Slow Cooker Chicken Shawarma Bowls

These bowls taste bold and warmly spiced, like a favorite takeout plate.
Slow cooking makes the chicken tender and easy to slice or shred.
A simple spice blend gives that shawarma-style flavor at home.
It’s perfect for meal prep because everything portions well.
Serve it with rice, salad, or pita.
Add a creamy sauce and fresh veggies for the best balance.

Ingredients

• Chicken thighs: 2 lb (900g)
• Onion, sliced: 1 cup (150g)
• Garlic, minced: 4 cloves
• Lemon juice: 3 tbsp (45ml)
• Olive oil (optional): 2 tbsp (30ml)
• Ground cumin: 2 tsp
• Paprika: 2 tsp
• Ground coriander: 2 tsp
• Turmeric: 1/2 tsp
• Salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Chicken broth: 1/2 cup (120ml)

Instructions

1. Add onion and garlic to slow cooker.
2. Add chicken, lemon juice, oil (optional), spices, salt, pepper, broth.
3. Cook on LOW 6 hours or HIGH 3–4 hours until 165°F (74°C).
4. Slice or shred chicken.
5. Prep tip: For browned edges, broil chicken on a tray at 450°F (230°C) for 5 minutes after cooking.

How to Serve It
Serve over rice with cucumbers and tomatoes.
Add a creamy garlic sauce (yogurt + lemon + garlic).
Top with parsley for freshness.
Serve with warm pita on the side.
Add pickles for a tangy bite.
Portion into containers for lunch bowls.

20. Slow Cooker Mushroom and Lentil “Meatballs”

These meatballs are hearty, savory, and great for pasta night.
Mushrooms bring deep flavor, and lentils give a satisfying bite.
They hold together well and soak up sauce beautifully.
It’s a plant-forward option that feels like comfort food.
Serve with spaghetti, rice, or in a sandwich roll.
Perfect for meal prep because they reheat well.

Ingredients

• Cooked lentils: 2 cups (400g)
• Mushrooms, finely chopped: 2 cups (200g)
• Oats: 1 cup (90g)
• Onion, grated: 1/2 cup (75g)
• Garlic, minced: 3 cloves
• Ground flaxseed: 2 tbsp
• Water: 5 tbsp
• Salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Italian seasoning: 2 tsp
• Marinara sauce: 3 cups (720ml)

Instructions

1. Mix flaxseed with water; rest 5 minutes.
2. Combine lentils, mushrooms, oats, onion, garlic, flax mixture, seasonings.
3. Form into balls (about 20–24).
4. Pour marinara into slow cooker and place meatballs in sauce.
5. Cook on LOW 4–5 hours.
6. Prep tip: If you want a firmer outside, bake meatballs first at 400°F (200°C) for 15 minutes, then slow cook in sauce.

How to Serve It
Serve over spaghetti with fresh basil.
Add a sprinkle of dairy-free cheese if you like.
Serve with a side salad for crunch.
Make meatball subs with toasted rolls.
Store leftovers up to 4 days.
Freeze cooked meatballs in sauce for easy dinners.

21. Slow Cooker White Chicken Chili

This chili is creamy, cozy, and packed with tender chicken.
White beans make it filling and give the broth a thick texture.
Green chilies add flavor without overwhelming heat.
It’s easy to prep, then the slow cooker does the rest.
Perfect for cold nights and meal prep containers.
Toppings make it fun and fresh.

Ingredients

• Chicken breasts: 2 lb (900g)
• White beans, drained: 2 cans (15 oz / 425g each)
• Onion, diced: 1 cup (150g)
• Garlic, minced: 4 cloves
• Green chilies (canned): 1 can (4 oz / 113g)
• Chicken broth: 4 cups (960ml)
• Ground cumin: 2 tsp
• Oregano: 1 tsp
• Salt: 1 1/2 tsp
• Cream: 1/2 cup (120ml) (or coconut cream)
• Lime juice: 1 tbsp (15ml)

Instructions

1. Add chicken, beans, onion, garlic, chilies, broth, spices, salt to slow cooker.
2. Cook on LOW 6–7 hours or HIGH 3–4 hours until 165°F (74°C).
3. Shred chicken and stir.
4. Stir in cream and lime juice; warm 10 minutes.
5. Prep tip: Mash 1 cup of beans to thicken chili.

How to Serve It
Top with avocado and cilantro.
Add lime wedges for extra brightness.
Serve with tortilla chips for crunch.
Add diced onion if you like sharpness.
Store leftovers up to 4 days.
Freeze portions for quick dinners later.

22. Slow Cooker Spiced Apple Oatmeal

This oatmeal is cozy, lightly sweet, and perfect for make-ahead mornings.
Apples soften into the oats and taste like warm pie filling.
Cinnamon makes it smell amazing as it cooks.
It’s great for meal prep because it portions easily.
Serve it warm or cold, depending on your mood.
A simple breakfast that feels comforting.

Ingredients

• Rolled oats: 2 cups (180g)
• Apples, diced: 2 cups (300g)
• Unsweetened plant milk: 4 cups (960ml)
• Water: 1 cup (240ml)
• Maple syrup: 3 tbsp (45ml)
• Cinnamon: 2 tsp
• Vanilla extract: 1 tsp
• Pinch of salt

Instructions

1. Add all ingredients to slow cooker and stir.
2. Cook on LOW 6–7 hours (overnight works well).
3. Stir well in the morning.
4. Prep tip: Grease the slow cooker lightly or use a liner for easy cleanup.

How to Serve It
Top with chopped nuts for crunch.
Add sliced bananas or berries.
Sprinkle extra cinnamon at the table.
Drizzle a little maple syrup if you want it sweeter.
Store in the fridge up to 4 days.
Reheat with a splash of plant milk.

23. Slow Cooker Chicken and Vegetable Curry

This curry is a one-pot dinner that feels hearty and comforting.
Chicken stays tender while vegetables soak up the sauce.
Coconut milk keeps it creamy and balanced.
It’s easy to customize with whatever vegetables you have.
Serve with rice and it becomes a full meal.
Leftovers taste rich and hold up well.

Ingredients

• Chicken thighs: 2 lb (900g)
• Potatoes, cubed: 3 cups (450g)
• Carrots, sliced: 2 cups (260g)
• Onion, diced: 1 cup (150g)
• Garlic, minced: 4 cloves
• Coconut milk: 1 can (13.5 oz / 400ml)
• Chicken broth: 1 cup (240ml)
• Curry powder: 2 tbsp
• Salt: 1 1/2 tsp
• Lime juice: 1 tbsp (15ml)

Instructions

1. Add vegetables, onion, garlic, coconut milk, broth, curry powder, salt to slow cooker.
2. Add chicken and stir gently.
3. Cook on LOW 6–7 hours or HIGH 3–4 hours until chicken is 165°F (74°C).
4. Stir in lime juice.
5. Prep tip: Add spinach at the end for extra greens (optional).

How to Serve It
Serve over rice with cilantro.
Add lime wedges for a fresh squeeze.
Serve with cucumber salad on the side.
Add chili flakes at the table for heat.
Store leftovers up to 4 days.
Reheat gently and add a splash of broth if thick.

24. Slow Cooker Vegetable Minestrone

This soup is hearty, veggie-packed, and perfect for big-batch cooking.
Beans make it filling and protein-friendly.
Veggies soften into a rich tomato broth.
Pasta goes in near the end so it stays tender.
It’s great for meal prep and freezer portions.
Serve it with bread and it feels complete.

Ingredients

• Diced tomatoes: 1 can (28 oz / 800g)
• Vegetable broth: 6 cups (1.4L)
• Onion, diced: 1 cup (150g)
• Carrots, diced: 1 cup (130g)
• Celery, diced: 1 cup (150g)
• Garlic, minced: 4 cloves
• Kidney beans, drained: 1 can (15 oz / 425g)
• White beans, drained: 1 can (15 oz / 425g)
• Zucchini, diced: 2 cups (300g)
• Italian seasoning: 2 tsp
• Salt: 1 1/2 tsp
• Small pasta (optional): 1 cup (100g)
• Spinach: 2 cups (60g)

Instructions

1. Add all ingredients except pasta and spinach to slow cooker.
2. Cook on LOW 6–7 hours or HIGH 3–4 hours.
3. Add pasta and cook on HIGH 20–30 minutes.
4. Stir in spinach for the last 5 minutes.
5. Prep tip: For freezer meals, skip pasta and add it fresh when reheating.

How to Serve It
Top with parsley or basil.
Add dairy-free cheese if you like.
Serve with toasted bread for dipping.
Add lemon wedges for brightness.
Store up to 4 days.
Freeze soup base for easy future dinners.

25. Slow Cooker Spiced Chickpea and Potato Stew

This stew is hearty, warming, and made from simple ingredients.
Potatoes make it filling, while chickpeas add protein.
Spices simmer slowly and turn the broth deeply flavorful.
It’s perfect for chilly nights and busy weeks.
Serve it over rice or with bread to soak up the sauce.
A great meat-free dinner that still feels substantial.

Ingredients

• Chickpeas, drained: 2 cans (15 oz / 425g each)
• Potatoes, cubed: 5 cups (750g)
• Onion, diced: 1 cup (150g)
• Garlic, minced: 4 cloves
• Crushed tomatoes: 1 can (28 oz / 800g)
• Vegetable broth: 2 cups (480ml)
• Ground cumin: 2 tsp
• Paprika: 2 tsp
• Salt: 1 1/2 tsp
• Lemon juice: 1 tbsp (15ml)

Instructions

1. Add all ingredients except lemon juice to slow cooker.
2. Cook on LOW 7–8 hours or HIGH 4–5 hours until potatoes are tender.
3. Stir in lemon juice.
4. Prep tip: For thicker stew, mash a few potato chunks and stir.

How to Serve It
Top with cilantro or parsley.
Serve with rice or flatbread.
Add sliced cucumber for crunch.
Add chili flakes for heat if you like.
Store leftovers up to 4 days.
Reheat gently and add broth if needed.

26. Slow Cooker Chicken and Chickpea Harira-Style Soup

This soup is hearty, savory, and perfect for cooler days.
Tomato broth turns rich as it simmers with warm spices.
Chickpeas make it filling, while chicken adds tender protein.
It’s great for meal prep because the flavor stays strong for days.
Serve it with lemon for a bright finish.
A cozy bowl that works as a full dinner.

Ingredients

• Chicken thighs: 1 1/2 lb (680g)
• Chickpeas, drained: 1 can (15 oz / 425g)
• Crushed tomatoes: 1 can (28 oz / 800g)
• Onion, diced: 1 cup (150g)
• Garlic, minced: 4 cloves
• Chicken broth: 6 cups (1.4L)
• Ground cumin: 2 tsp
• Ground coriander: 2 tsp
• Paprika: 1 tsp
• Salt: 1 1/2 tsp
• Lemon: 1

Instructions

1. Add all ingredients except lemon to slow cooker.
2. Cook on LOW 6–7 hours or HIGH 3–4 hours until chicken is 165°F (74°C).
3. Remove chicken, shred it, return to soup.
4. Serve with lemon wedges.
5. Prep tip: Add a handful of chopped herbs right before serving.

How to Serve It
Squeeze lemon over each bowl.
Top with parsley or cilantro.
Serve with bread for dipping.
Add black pepper at the table.
Store leftovers up to 4 days.
Reheat gently and add broth if it thickens.

27. Slow Cooker Date-Sweetened Chocolate Pudding

This pudding tastes rich and chocolatey, yet it’s made with simple ingredients.
Dates add sweetness and a smooth texture without refined sugar.
Cocoa brings deep flavor that feels like a real dessert.
It’s a great make-ahead treat for the week.
Serve it chilled for the best texture.
Top it with fruit and it looks fancy with almost no effort.

Ingredients

• Pitted dates: 1 cup (160g)
• Unsweetened cocoa powder: 1/3 cup (35g)
• Unsweetened plant milk: 2 cups (480ml)
• Cornstarch: 3 tbsp
• Vanilla extract: 1 tsp
• Pinch of salt

Instructions

1. Soak dates in hot water 10 minutes, then drain.
2. Blend dates with 1 cup plant milk until smooth.
3. Whisk cocoa, cornstarch, salt with remaining 1 cup plant milk in a pot.
4. Stir in date mixture. Cook on the stove over medium heat 6–8 minutes, whisking until thick.
5. Chill 2 hours before serving.
6. Prep tip: Slow cookers don’t thicken cornstarch well; stovetop finishing gives the best texture.

How to Serve It
Top with berries and chopped nuts.
Add banana slices for extra sweetness.
Sprinkle shredded coconut if you like.
Serve chilled for a silky spoon.
Store in the fridge up to 4 days.
Cover tightly to keep the surface smooth.

Conclusion

Slow cooker dinners are the easiest way to get cozy, flavorful meals on the table with almost no stress. Save this list for busy weeks, pick a couple for meal prep, and rotate the ones your family loves most. If you want, tell me your favorite proteins (chicken, beef, or fully plant-based) and I’ll make a second list that matches your style even more.