Cooking can be a joyful and fulfilling experience, especially when you have the right tools to make it easy and convenient.
However, finding time to cook delicious, healthy meals can be challenging, but that’s where the crockpot comes in.
This versatile kitchen appliance allows you to prepare meals with minimal effort, making it perfect for busy lifestyles.
Here, we present 41 delicious and easy-to-follow crockpot recipes.
These meal ideas cater to different dietary restrictions, including vegetarian and gluten-free options.
1. Slow Cooker Chicken Tikka Masala (Gluten-Free)
Ingredients
– 2 pounds boneless, skinless chicken thighs
– 1 large onion, diced
– 4 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1 can (15 ounces) tomato sauce
– 1 cup coconut milk
– 2 tablespoons garam masala
– 1 teaspoon turmeric
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro, for garnish
Instructions
1. Place chicken, onion, garlic, ginger, tomato sauce, coconut milk, garam masala, turmeric, and paprika in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve with rice and garnish with fresh cilantro.
2. Vegetarian Chili
Ingredients
– 2 cans (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) kidney beans, drained and rinsed
– 1 can (15 ounces) corn, drained
– 1 large onion, diced
– 2 bell peppers, diced
– 3 cloves garlic, minced
– 1 can (28 ounces) diced tomatoes
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions
1. Combine all ingredients in the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Serve with your favorite toppings like sour cream, cheese, and avocado.
3. Beef Stroganoff
Ingredients
– 2 pounds beef stew meat
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (10.5 ounces) cream of mushroom soup
– 1 cup beef broth
– 1 tablespoon Worcestershire sauce
– 1 cup sour cream
– 8 ounces egg noodles
– Salt and pepper to taste
Instructions
1. Place beef, onion, garlic, cream of mushroom soup, beef broth, and Worcestershire sauce in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 8 hours or high for 4 hours.
4. Stir in sour cream before serving.
5. Serve over cooked egg noodles.
4. Thai Coconut Chicken Soup (Tom Kha Gai)
Ingredients
– 2 pounds boneless, skinless chicken breasts
– 2 cans (15 ounces each) coconut milk
– 4 cups chicken broth
– 2 tablespoons fish sauce
– 1 tablespoon ginger, minced
– 3 cloves garlic, minced
– 2 stalks lemongrass, chopped
– 1 cup mushrooms, sliced
– 2 tablespoons lime juice
– Fresh cilantro, for garnish
Instructions
1. Combine chicken, coconut milk, chicken broth, fish sauce, ginger, garlic, lemongrass, and mushrooms in the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in lime juice before serving.
4. Garnish with fresh cilantro.
5. Pulled Pork Sandwiches
Ingredients
– 4 pounds pork shoulder
– 1 large onion, sliced
– 4 cloves garlic, minced
– 1 cup barbecue sauce
– 1/2 cup apple cider vinegar
– 1/2 cup chicken broth
– 2 tablespoons brown sugar
– 1 tablespoon mustard
– 1 tablespoon chili powder
– Salt and pepper to taste
Instructions
1. Place pork shoulder, onion, garlic, barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, and chili powder in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 8-10 hours or high for 4-5 hours.
4. Shred the pork with two forks and mix with the sauce.
5. Serve on buns with coleslaw.
6. Chicken and Rice (Gluten-Free)
Ingredients
– 4 boneless, skinless chicken breasts
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup long-grain rice
– 2 cups chicken broth
– 1 cup frozen peas and carrots
– 1 teaspoon thyme
– Salt and pepper to taste
Instructions
1. Place chicken, onion, garlic, rice, chicken broth, peas and carrots, and thyme in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve with a sprinkle of fresh parsley.
7. Stuffed Peppers (Vegetarian, Gluten-Free)
Ingredients
– 6 bell peppers, tops cut off and seeds removed
– 1 cup quinoa, rinsed
– 1 can (15 ounces) black beans, drained and rinsed
– 1 cup corn kernels
– 1 cup diced tomatoes
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1 cup shredded cheese
– Salt and pepper to taste
Instructions
1. Combine quinoa, black beans, corn, diced tomatoes, cumin, chili powder, and half the cheese in a bowl.
2. Season with salt and pepper.
3. Stuff the mixture into the bell peppers and place them in the crockpot.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Sprinkle with the remaining cheese before serving.
8. Creamy Tomato Basil Soup
Ingredients
– 2 cans (28 ounces each) crushed tomatoes
– 1 large onion, diced
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1/2 cup fresh basil, chopped
– 1 tablespoon sugar
– Salt and pepper to taste
Instructions
1. Combine crushed tomatoes, onion, garlic, vegetable broth, and sugar in the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in heavy cream and fresh basil before serving.
4. Serve with a sprinkle of fresh basil.
9. Slow Cooker Ribs
Ingredients
– 3 pounds pork ribs
– 1 large onion, sliced
– 4 cloves garlic, minced
– 1 cup barbecue sauce
– 1/2 cup apple cider vinegar
– 1/2 cup chicken broth
– 2 tablespoons brown sugar
– 1 tablespoon mustard
– 1 tablespoon chili powder
– Salt and pepper to taste
Instructions
1. Place ribs, onion, garlic, barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, and chili powder in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 8-10 hours or high for 4-5 hours.
4. Serve with extra barbecue sauce.
10. Vegetable Curry
Ingredients
– 2 large potatoes, diced
– 2 carrots, diced
– 1 onion, diced
– 2 cups cauliflower florets
– 1 can (15 ounces) chickpeas, drained and rinsed
– 1 can (15 ounces) coconut milk
– 1 cup vegetable broth
– 2 tablespoons curry powder
1 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro, for garnish
Instructions
1. Combine potatoes, carrots, onion, cauliflower, chickpeas, coconut milk, vegetable broth, curry powder, and turmeric in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve with rice and garnish with fresh cilantro.
11. Chicken and Dumplings
Ingredients
– 4 boneless, skinless chicken breasts
– 1 large onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 6 cups chicken broth
– 1 teaspoon thyme
– 1 teaspoon rosemary
– 1 can (10.5 ounces) cream of chicken soup
– 1 cup frozen peas
– 2 cups biscuit dough, cut into pieces
– Salt and pepper to taste
Instructions
1. Place chicken, onion, carrots, celery, garlic, chicken broth, thyme, and rosemary in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Stir in cream of chicken soup and peas.
5. Drop biscuit dough pieces on top and cook on high for an additional hour.
6. Serve hot.
12. Tuscan Chicken (Gluten-Free)
Ingredients
– 4 boneless, skinless chicken breasts
– 1 large onion, diced
– 4 cloves garlic, minced
– 1 can (15 ounces) diced tomatoes
– 1 cup chicken broth
– 1 cup heavy cream
– 1/2 cup sun-dried tomatoes, chopped
– 1 teaspoon thyme
– 1 teaspoon oregano
– Salt and pepper to taste
– Fresh spinach, for garnish
Instructions
1. Place chicken, onion, garlic, diced tomatoes, chicken broth, heavy cream, sun-dried tomatoes, thyme, and oregano in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Stir in fresh spinach before serving.
5. Serve with a sprinkle of Parmesan cheese.
13. Cabbage Roll Soup (Gluten-Free)
Ingredients
– 1 pound ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 small head of cabbage, chopped
– 1 can (15 ounces) diced tomatoes
– 6 cups beef broth
– 1/2 cup rice
– 1 teaspoon thyme
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions
1. In a skillet, brown ground beef, onion, and garlic. Drain any excess fat.
2. Combine beef mixture, cabbage, diced tomatoes, beef broth, rice, thyme, and paprika in the crockpot.
3. Season with salt and pepper.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot.
14. Beef and Broccoli (Gluten-Free)
Ingredients
– 2 pounds beef chuck roast, sliced thin
– 1 large onion, diced
– 4 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup soy sauce (gluten-free if needed)
– 1/4 cup brown sugar
– 2 tablespoons sesame oil
– 4 cups broccoli florets
– 2 tablespoons cornstarch mixed with 2 tablespoons water
– Salt and pepper to taste
Instructions
1. Combine beef, onion, garlic, beef broth, soy sauce, brown sugar, and sesame oil in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Add broccoli and cornstarch mixture in the last 30 minutes of cooking.
5. Serve over rice.
15. Chicken Fajitas (Gluten-Free)
Ingredients
– 4 boneless, skinless chicken breasts, sliced
– 1 large onion, sliced
– 2 bell peppers, sliced
– 4 cloves garlic, minced
– 1 can (15 ounces) diced tomatoes
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Tortillas and toppings for serving
Instructions
1. Combine chicken, onion, bell peppers, garlic, diced tomatoes, chili powder, cumin, and paprika in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve with tortillas and your favorite toppings.
16. Bolognese Sauce
Ingredients
– 1 pound ground beef
– 1 pound ground pork
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 can (28 ounces) crushed tomatoes
– 1 cup beef broth
– 1 cup red wine (optional)
– 1 teaspoon thyme
– 1 teaspoon oregano
– Salt and pepper to taste
Instructions
1. In a skillet, brown ground beef and pork with onion and garlic. Drain any excess fat.
2. Combine meat mixture, carrots, celery, crushed tomatoes, beef broth, red wine, thyme, and oregano in the crockpot.
3. Season with salt and pepper.
4. Cook on low for 8 hours or high for 4 hours.
5. Serve over pasta with Parmesan cheese.
17. Vegetarian Stuffed Cabbage Rolls
Ingredients
– 1 head cabbage
– 1 cup quinoa, cooked
– 1 can (15 ounces) black beans, drained and rinsed
– 1 cup corn kernels
– 1 can (15 ounces) diced tomatoes
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Tomato sauce for serving
Instructions
1. Boil cabbage leaves until pliable.
2. Combine quinoa, black beans, corn, diced tomatoes, onion, garlic, cumin, and paprika in a bowl.
3. Season with salt and pepper.
4. Stuff each cabbage leaf with the mixture and roll up.
5. Place rolls in the crockpot and cover with tomato sauce.
6. Cook on low for 6-8 hours or high for 3-4 hours.
7. Serve hot.
18. Chicken Tortilla Soup (Gluten-Free)
Ingredients
– 4 boneless, skinless chicken breasts
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) corn kernels
– 1 can (15 ounces) diced tomatoes
– 4 cups chicken broth
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Tortilla strips, avocado, and cheese for serving
Instructions
1. Combine chicken, onion, garlic, black beans, corn, diced tomatoes, chicken broth, chili powder, and cumin in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Shred the chicken before serving.
5. Serve with tortilla strips, avocado, and cheese.
19. Sweet and Sour Chicken
Ingredients
– 2 pounds boneless, skinless chicken thighs, cut into chunks
– 1 large onion, diced
– 1 bell pepper, diced
– 1 can (20 ounces) pineapple chunks, drained
– 1 cup sweet and sour sauce
– 1/2 cup chicken broth
– 2 tablespoons soy sauce (gluten-free if needed)
– 2 tablespoons rice vinegar
– 2 tablespoons cornstarch mixed with 2 tablespoons water
– Salt and pepper to taste
Instructions
1. Combine chicken, onion, bell pepper, pineapple, sweet and sour sauce, chicken broth, soy sauce, and rice vinegar in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Stir in cornstarch mixture in the last 30 minutes of cooking.
5. Serve over rice.
20. Vegetable Stew
Ingredients
– 2 large potatoes, diced
– 2 carrots, diced
– 1 large onion, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 can (15 ounces) diced tomatoes
– 6 cups vegetable broth
– 1 teaspoon thyme
– 1 teaspoon rosemary
– Salt and pepper to taste
Instructions
1. Combine potatoes, carrots, onion, celery, garlic, diced tomatoes, vegetable broth, thyme, and rosemary in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot.
21. BBQ Chicken (Gluten-Free)
Ingredients
– 4 boneless, skinless chicken breasts
– 1 large onion, sliced
– 4 cloves garlic, minced
– 1 cup barbecue sauce
– 1/2 cup apple cider vinegar
– 1/2 cup chicken broth
– 2 tablespoons brown sugar
– 1 tablespoon mustard
– 1 tablespoon chili powder
– Salt and pepper to taste
Instructions
1. Place chicken, onion, garlic, barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, and chili powder in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Shred the chicken before serving.
5. Serve with extra barbecue sauce.
22. Vegetarian Lentil Curry
Ingredients
– 2 cups lentils, rinsed
– 1 large onion, diced
– 2 carrots, diced
– 3 cloves garlic, minced
– 1 can (15 ounces) coconut milk
– 4 cups vegetable broth
– 2 tablespoons curry powder
– 1 teaspoon turmeric- Salt and pepper to taste
– Fresh cilantro, for garnish
Instructions
1. Combine lentils, onion, carrots, garlic, coconut milk, vegetable broth, curry powder, and turmeric in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 8 hours or high for 4 hours.
4. Serve with rice and garnish with fresh cilantro.
23. Chicken Alfredo
Ingredients
– 4 boneless, skinless chicken breasts
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup chicken broth
– 1/2 cup grated Parmesan cheese
– 1 teaspoon thyme
– Salt and pepper to taste
– Cooked fettuccine for serving
Instructions
1. Place chicken, onion, garlic, heavy cream, chicken broth, Parmesan cheese, and thyme in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve over cooked fettuccine.
24. Greek Chicken (Gluten-Free)
Ingredients
– 4 boneless, skinless chicken breasts
– 1 large onion, sliced
– 4 cloves garlic, minced- 1 can (15 ounces) diced tomatoes
– 1 cup chicken broth
– 1/2 cup Kalamata olives, pitted
– 1 tablespoon oregano
– 1 teaspoon thyme
– Salt and pepper to taste
– Fresh parsley, for garnish
Instructions
1. Combine chicken, onion, garlic, diced tomatoes, chicken broth, olives, oregano, and thyme in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve with rice and garnish with fresh parsley.
25. Mongolian Beef (Gluten-Free)
Ingredients
– 2 pounds beef chuck roast, sliced thin
– 1 large onion, diced
– 4 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup soy sauce (gluten-free if needed)
– 1/4 cup brown sugar
– 2 tablespoons sesame oil
– 4 cups broccoli florets
– 2 tablespoons cornstarch mixed with 2 tablespoons water
– Salt and pepper to taste
Instructions
1. Combine beef, onion, garlic, beef broth, soy sauce, brown sugar, and sesame oil in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Add broccoli and cornstarch mixture in the last 30 minutes of cooking.
5. Serve over rice.
26. Butternut Squash Soup
Ingredients
– 1 large butternut squash, peeled and diced
– 1 large onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup coconut milk
– 1 teaspoon thyme
– 1 teaspoon rosemary
– Salt and pepper to taste
– Fresh parsley, for garnish
Instructions
1. Combine butternut squash, onion, garlic, vegetable broth, coconut milk, thyme, and rosemary in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Blend until smooth before serving.
5. Serve with a sprinkle of fresh parsley.
27. Beef Stew (Gluten-Free)
Ingredients
– 2 pounds beef stew meat
– 1 large onion, diced
– 4 cloves garlic, minced
– 2 carrots, diced
– 2 potatoes, diced
– 1 can (15 ounces) diced tomatoes
– 4 cups beef broth
– 1 teaspoon thyme
1 teaspoon rosemary
– Salt and pepper to taste
Instructions
1. Combine beef, onion, garlic, carrots, potatoes, diced tomatoes, beef broth, thyme, and rosemary in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 8 hours or high for 4 hours.
4. Serve hot.
28. Chicken Marsala
Ingredients
– 4 boneless, skinless chicken breasts
– 1 large onion, diced
– 4 cloves garlic, minced
– 1 cup Marsala wine
– 1 cup chicken broth
– 1 cup mushrooms, sliced
– 1 teaspoon thyme
– Salt and pepper to taste
– Fresh parsley, for garnish
Instructions
1. Combine chicken, onion, garlic, Marsala wine, chicken broth, mushrooms, and thyme in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve with rice or pasta and garnish with fresh parsley.
29. Vegetarian Shepherd’s Pie
Ingredients
– 2 large potatoes, peeled and diced
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 carrots, diced
– 1 can (15 ounces) lentils, drained and rinsed
– 1 can (15 ounces) diced tomatoes
– 1 cup vegetable broth
– 1 teaspoon thyme
– 1 teaspoon rosemary
– Salt and pepper to taste
– Mashed potatoes for topping
Instructions
1. Combine potatoes, onion, garlic, carrots, lentils, diced tomatoes, vegetable broth, thyme, and rosemary in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Top with mashed potatoes before serving.
5. Serve hot.
30. Vegetarian Enchilada Casserole
Ingredients
– 1 large onion, diced
– 2 bell peppers, diced
– 3 cloves garlic, minced
– 2 cans (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) corn kernels
– 1 can (28 ounces) enchilada sauce
– 6 corn tortillas, cut into pieces
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Shredded cheese for serving
Instructions
1. Combine onion, bell peppers, garlic, black beans, corn, enchilada sauce, tortillas, cumin, and paprika in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve with shredded cheese on top.
31. Vegetarian Lentil Soup
Ingredients
– 2 cups lentils, rinsed
– 1 large onion, diced
– 2 carrots, diced
– 3 cloves garlic, minced
– 1 can (15 ounces) diced tomatoes
– 6 cups vegetable broth
– 1 teaspoon thyme
– 1 teaspoon rosemary
– Salt and pepper to taste
– Fresh parsley, for garnish
Instructions
1. Combine lentils, onion, carrots, garlic, diced tomatoes, vegetable broth, thyme, and rosemary in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 8 hours or high for 4 hours.
4. Serve with a sprinkle of fresh parsley.
32. Vegetarian Quinoa Chili
Ingredients
– 1 large onion, diced
– 2 bell peppers, diced
– 3 cloves garlic, minced
– 2 cans (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) kidney beans, drained and rinsed
– 1 can (15 ounces) corn kernels
– 1 cup quinoa, rinsed
– 1 can (28 ounces) diced tomatoes
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1 teaspoon paprika- 6 cups vegetable broth
– Salt and pepper to taste
– Shredded cheese for serving
Instructions
1. Combine onion, bell peppers, garlic, black beans, kidney beans, corn, quinoa, diced tomatoes, chili powder, cumin, paprika, and vegetable broth in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve with shredded cheese on top.
33. Vegetarian Chickpea Stew
Ingredients
– 2 cans (15 ounces) chickpeas, drained and rinsed
– 1 large onion, diced
– 2 carrots, diced
– 3 cloves garlic, minced
– 1 can (15 ounces) diced tomatoes
– 6 cups vegetable broth
– 1 teaspoon thyme
– 1 teaspoon rosemary
– Salt and pepper to taste
– Fresh parsley, for garnish
Instructions
1. Combine chickpeas, onion, carrots, garlic, diced tomatoes, vegetable broth, thyme, and rosemary in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve with a sprinkle of fresh parsley.
34. Vegetarian Minestrone Soup
Ingredients
– 2 large potatoes, diced
– 2 carrots, diced
– 1 large onion, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 can (15 ounces) diced tomatoes
– 6 cups vegetable broth
– 1 cup green beans, trimmed and cut into pieces
– 1 teaspoon thyme
– 1 teaspoon rosemary
– Salt and pepper to taste
– Fresh parsley, for garnish
Instructions
1. Combine potatoes, carrots, onion, celery, garlic, diced tomatoes, vegetable broth, green beans, thyme, and rosemary in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve with a sprinkle of fresh parsley.
35. Butternut Squash Curry
Ingredients
– 1 large butternut squash, peeled and diced
1 large onion, diced
– 3 cloves garlic, minced
– 1 can (15 ounces) coconut milk
– 4 cups vegetable broth
– 2 tablespoons curry powder
– 1 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro, for garnish
Instructions
1. Combine butternut squash, onion, garlic, coconut milk, vegetable broth, curry powder, and turmeric in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve with rice and garnish with fresh cilantro.
36. Vegetarian Ratatouille
Ingredients
– 2 large zucchinis, diced
– 2 large eggplants, diced
– 1 large onion, diced
– 2 bell peppers, diced
– 3 cloves garlic, minced
– 1 can (15 ounces) diced tomatoes
– 1 cup vegetable broth
– 1 teaspoon thyme
– 1 teaspoon rosemary
– Salt and pepper to taste
– Fresh parsley, for garnish
Instructions
1. Combine zucchinis, eggplants, onion, bell peppers, garlic, diced tomatoes, vegetable broth, thyme, and rosemary in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve with a sprinkle of fresh parsley.
37. Lentil Shepherd’s Pie
Ingredients
– 2 cups lentils, rinsed
– 1 large onion, diced
– 2 carrots, diced
– 3 cloves garlic, minced
– 1 can (15 ounces) diced tomatoes
– 6 cups vegetable broth
– 1 teaspoon thyme
– 1 teaspoon rosemary
– Salt and pepper to taste
– Mashed potatoes for topping
Instructions
1. Combine lentils, onion, carrots, garlic, diced tomatoes, vegetable broth, thyme, and rosemary in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 8 hours or high for 4 hours.
4. Top with mashed potatoes before serving.
5. Serve hot.
38. Chickpea Curry
Ingredients
– 2 cans (15 ounces) chickpeas, drained and rinsed
– 1 large onion, diced
– 2 carrots, diced
– 3 cloves garlic, minced
– 1 can (15 ounces) coconut milk
– 4 cups vegetable broth
– 2 tablespoons curry powder
– 1 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro, for garnish
Instructions
1. Combine chickpeas, onion, carrots, garlic, coconut milk, vegetable broth, curry powder, and turmeric in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve with rice and garnish with fresh cilantro.
39. Quinoa Stuffed Bell Peppers
Ingredients
– 6 bell peppers, tops cut off and seeds removed
– 1 cup quinoa, cooked
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) corn kernels
– 1 can (15 ounces) diced tomatoes
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Shredded cheese for serving
Instructions
1. Combine quinoa, black beans, corn, diced tomatoes, onion, garlic, cumin, and paprika in a bowl.
2. Season with salt and pepper.
3. Stuff each bell pepper with the mixture and place in the crockpot.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve with shredded cheese on top.
40. Spinach and Artichoke Dip
Ingredients
– 2 cups fresh spinach, chopped
– 1 can (15 ounces) artichoke hearts, drained and chopped
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 cup Greek yogurt
– 1 cup cream cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon thyme
– Salt and pepper to taste
Instructions
1. Combine spinach, artichoke hearts, onion, garlic, Greek yogurt, cream cheese, Parmesan cheese, and thyme in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 2-3 hours or until everything is melted and combined.
4. Serve with your favorite dippers.
41. Black Bean Soup
Ingredients
– 2 cans (15 ounces) black beans, drained and rinsed
– 1 large onion, diced
– 2 bell peppers, diced
– 3 cloves garlic, minced
– 1 can (15 ounces) diced tomatoes
– 6 cups vegetable broth
– 1 tablespoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro, for garnish
Instructions
1. Combine black beans, onion, bell peppers, garlic, diced tomatoes, vegetable broth, cumin, and paprika in the crockpot.
2. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve with a sprinkle of fresh cilantro.
