Gathering around a warm meal is one of winter’s simplest joys. As the chill sets in, there’s nothing quite like coming home to the comforting aroma of a slow-cooked dish. We’ve rounded up 18 cozy recipes—from hearty stews to tender roasts—that’ll fill your home with warmth and your belly with satisfaction. Let’s dive into these heartwarming creations perfect for chilly days!
Creamy Slow Cooker Chicken and Wild Rice Soup
Melt away winter chills with this hands-off, flavor-packed soup. Creamy broth, tender chicken, and nutty wild rice come together effortlessly in your slow cooker. Set it in the morning for a comforting dinner ready when you are.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 cup uncooked wild rice blend
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into 1/4-inch rounds
– 3 celery stalks, cut into 1/4-inch slices
– 4 cloves garlic, minced
– 6 cups unsalted chicken stock
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 tsp dried thyme
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup fresh flat-leaf parsley, finely chopped
Instructions
1. Place 1.5 lbs boneless, skinless chicken thighs in the bottom of a 6-quart slow cooker.
2. Add 1 cup uncooked wild rice blend, 1 large finely diced yellow onion, 3 medium carrots cut into 1/4-inch rounds, 3 celery stalks cut into 1/4-inch slices, and 4 minced garlic cloves to the slow cooker.
3. Pour 6 cups unsalted chicken stock over all ingredients in the slow cooker.
4. Cover and cook on HIGH for 4 hours, or until the chicken shreds easily with two forks and the rice is tender.
5. While the soup cooks, melt 2 tbsp unsalted butter in a small saucepan over medium heat until foaming subsides, about 2 minutes.
6. Whisk 2 tbsp all-purpose flour into the melted butter and cook, stirring constantly, for 1 minute to form a pale roux.
7. Gradually whisk the roux into the hot soup in the slow cooker until fully incorporated to thicken the broth.
8. Stir in 1 cup heavy cream, 1 tsp dried thyme, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
9. Remove the chicken thighs, shred them using two forks, and return the meat to the slow cooker.
10. Stir in 1/4 cup finely chopped fresh flat-leaf parsley just before serving.
Luxuriously creamy broth clings to each grain of wild rice and tender vegetable. The shredded chicken remains exceptionally moist from the slow braise. For a vibrant finish, top with a dollop of crème fraîche and extra cracked black pepper.
Slow Cooker Butternut Squash and Apple Soup
Embrace the cozy simplicity of this autumn soup, where sweet butternut squash and tart apples meld effortlessly in your slow cooker. Minimal prep yields a velvety, comforting bowl perfect for chilly evenings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
– 2 large Granny Smith apples, peeled, cored, and cut into 1-inch chunks
– 4 cups low-sodium vegetable broth
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup heavy cream
– Fresh thyme sprigs, for garnish
Instructions
1. Heat the clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced onion and cook, stirring frequently, until translucent and lightly golden, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, 30 seconds.
4. Transfer the onion-garlic mixture to a 6-quart slow cooker.
5. Add the butternut squash cubes, apple chunks, vegetable broth, kosher salt, black pepper, cinnamon, and nutmeg to the slow cooker.
6. Stir all ingredients until evenly combined.
7. Cover and cook on HIGH for 4 hours, or until the squash is fork-tender.
8. Turn off the slow cooker and carefully blend the soup directly in the insert using an immersion blender until completely smooth, about 2 minutes. (Tip: For an ultra-smooth texture, blend in batches in a countertop blender, venting the lid to prevent steam buildup.)
9. Stir in the heavy cream until fully incorporated.
10. Taste and adjust seasoning with additional salt if needed. (Tip: Adding a pinch of salt after blending brightens the flavors.)
11. Ladle the soup into bowls and garnish each with a fresh thyme sprig.
The finished soup boasts a luxuriously smooth, velvety texture with a perfect balance of sweet squash and bright apple acidity. Serve it with a drizzle of browned butter or a sprinkle of toasted pepitas for added crunch.
Hearty Slow Cooker Chili with Beans and Ground Beef
Perfect for chilly evenings, this robust chili simmers all day with minimal effort. Packed with protein and warming spices, it delivers deep, layered flavor that improves overnight. Set it in the morning and return to a ready-made dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 lb 85% lean ground beef
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 28-oz can crushed tomatoes
– 2 15-oz cans dark red kidney beans, drained and rinsed
– 1 4-oz can diced green chiles
– 2 cups beef broth
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried oregano
– ½ tsp cayenne pepper
– Kosher salt
– Freshly ground black pepper
– 2 tbsp avocado oil
– For serving: sour cream, shredded sharp cheddar cheese, sliced scallions
Instructions
1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, 5–7 minutes.
3. Transfer the browned beef to a 6-quart slow cooker using a slotted spoon, leaving any rendered fat in the skillet.
4. Add diced onion to the same skillet and sauté over medium heat until translucent, 4–5 minutes.
5. Stir in minced garlic and cook until fragrant, 30 seconds, then scrape the mixture into the slow cooker.
6. Pour crushed tomatoes, beef broth, and diced green chiles into the slow cooker.
7. Add drained kidney beans, chili powder, cumin, smoked paprika, oregano, and cayenne pepper.
8. Season with 1 tsp kosher salt and ½ tsp black pepper, stirring all ingredients until fully combined.
9. Cover and cook on LOW for 8 hours, avoiding lifting the lid to maintain consistent temperature.
10. After 8 hours, taste and adjust seasoning with additional salt if needed, stirring once to incorporate.
11. Ladle the chili into bowls and top with sour cream, shredded cheddar, and sliced scallions.
Velvety and thick, the chili boasts a rich, smoky depth from the slow simmer, with tender beans and savory beef in every spoonful. For a creative twist, serve it over baked sweet potatoes or use it as a filling for loaded nachos, topped with pickled jalapeños and fresh cilantro.
Slow Cooker Pot Roast with Carrots and Potatoes
Savor a comforting classic that practically cooks itself while filling your home with irresistible aromas. This slow cooker pot roast transforms affordable chuck roast into fork-tender perfection with minimal hands-on effort. Set it in the morning for a stress-free dinner that’s ready when you are.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 3 lb beef chuck roast, trimmed of excess fat
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 2 cups beef bone broth
– 2 tbsp Worcestershire sauce
– 1 tbsp tomato paste
– 2 tsp fresh thyme leaves
– 1 lb Yukon Gold potatoes, quartered
– 1 lb rainbow carrots, peeled and cut into 2-inch pieces
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the beef chuck roast completely dry with paper towels, then season all sides generously with kosher salt and freshly ground black pepper.
2. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the roast for 4-5 minutes per side until a deep brown crust forms, transferring it to the slow cooker insert when finished.
4. Reduce skillet heat to medium and add thinly sliced yellow onion, cooking for 5 minutes until softened and lightly caramelized.
5. Add minced garlic cloves and cook for 1 minute until fragrant, then stir in tomato paste and cook for 30 seconds.
6. Deglaze the skillet with beef bone broth, scraping up all browned bits from the bottom, then stir in Worcestershire sauce and fresh thyme leaves.
7. Pour the skillet mixture over the roast in the slow cooker, arranging quartered Yukon Gold potatoes and 2-inch carrot pieces around the meat.
8. Cover and cook on LOW for 8 hours until the meat shreds easily with a fork and vegetables are tender.
9. Transfer the roast to a cutting board and let rest for 10 minutes before slicing or shredding.
10. Skim excess fat from the cooking liquid with a spoon, then season the sauce to taste with additional salt and pepper if needed.
Luscious, slow-cooked beef yields to gentle pressure while the vegetables maintain their structural integrity. Rich, savory juices infused with thyme and Worcestershire create a deeply flavored sauce that needs no thickening. Serve over creamy mashed potatoes or with crusty bread for soaking up every last drop.
Spicy Slow Cooker Black Bean Soup
Unwind with this hands-off soup that simmers to perfection while you tackle other tasks. Its deep, smoky heat builds gradually, making it ideal for chilly evenings when you crave something substantial yet effortless.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 tablespoons chipotle peppers in adobo sauce, finely chopped
– 1 tablespoon ground cumin
– 2 teaspoons smoked paprika
– 1 teaspoon dried oregano
– 4 cups low-sodium vegetable broth
– 3 (15-ounce) cans black beans, drained and rinsed
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 bay leaf
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ cup freshly squeezed lime juice
– ½ cup fresh cilantro, chopped
– 1 ripe avocado, diced
– ½ cup crumbled queso fresco
– ¼ cup sour cream
Instructions
1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 1 minute.
4. Add the finely chopped chipotle peppers in adobo sauce, ground cumin, smoked paprika, and dried oregano; toast the spices for 30 seconds to bloom their flavors.
5. Transfer the skillet contents to a 6-quart slow cooker.
6. Pour in the low-sodium vegetable broth, scraping the skillet to incorporate any browned bits.
7. Add the drained and rinsed black beans, fire-roasted diced tomatoes, bay leaf, kosher salt, and freshly ground black pepper to the slow cooker; stir to combine.
8. Cover and cook on LOW for 8 hours, until the beans are tender and the flavors have melded.
9. Remove and discard the bay leaf.
10. Use an immersion blender to partially puree the soup directly in the slow cooker, leaving about half of the beans whole for texture.
11. Stir in the freshly squeezed lime juice and half of the chopped fresh cilantro.
12. Ladle the soup into bowls and top with the diced ripe avocado, crumbled queso fresco, remaining fresh cilantro, and a dollop of sour cream.
Dense and velvety from the blended beans, the soup carries a smoky backbone with a bright lime finish. For a creative twist, serve it over a scoop of cilantro-lime rice or with warm corn tortillas for dipping.
Slow Cooker Lentil and Vegetable Stew
Yield a hearty, hands-off dinner that practically cooks itself. This slow cooker lentil and vegetable stew is packed with plant-based protein and deep, savory flavor, perfect for a busy weeknight. Just set it and forget it.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 large carrots, peeled and cut into 1/2-inch rounds
– 2 stalks celery, cut into 1/2-inch pieces
– 1 1/2 cups dried brown lentils, rinsed and picked over
– 1 (28-ounce) can crushed San Marzano tomatoes
– 4 cups low-sodium vegetable broth
– 2 teaspoons dried thyme
– 1 teaspoon smoked paprika
– 1 bay leaf
– 1 1/2 teaspoons kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 2 cups chopped lacinato kale, stems removed
– 2 tablespoons red wine vinegar
Instructions
1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly browned at the edges, 6 to 8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, then transfer this mixture to the bowl of a 6-quart slow cooker.
4. Add the carrot rounds, celery pieces, rinsed brown lentils, crushed San Marzano tomatoes, low-sodium vegetable broth, dried thyme, smoked paprika, bay leaf, kosher salt, and freshly cracked black pepper to the slow cooker. Tip: For a richer base, deglaze the hot skillet with a splash of the vegetable broth and add those flavorful bits to the cooker.
5. Stir all ingredients in the slow cooker until thoroughly combined.
6. Cover and cook on the LOW setting for 8 hours. Tip: Do not lift the lid during cooking to maintain a consistent temperature and cooking time.
7. After 8 hours, stir in the chopped lacinato kale and red wine vinegar. Tip: The vinegar brightens the stew’s flavor; add it off-heat to preserve its acidity.
8. Replace the lid and let the stew sit for 5 minutes to allow the kale to wilt slightly.
9. Discard the bay leaf before serving.
Meld into a thick, spoon-coating texture where the lentils are tender but retain their shape. The stew delivers a smoky, earthy depth from the paprika and thyme, balanced by the bright acidity of the vinegar and tomatoes. Serve it over a mound of creamy polenta or with a crusty baguette for soaking up the rich broth.
Slow Cooker Turkey and Sweet Potato Chili
You’ll love this hearty, hands-off chili that practically cooks itself. Year-round comfort in a bowl, it’s packed with lean protein and vibrant sweet potatoes. Set it and forget it for a stress-free meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 lbs ground turkey (93% lean)
– 2 large sweet potatoes, peeled and cut into ¾-inch dice
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp extra-virgin olive oil
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– ½ tsp cayenne pepper
– 1 (28-oz) can crushed tomatoes
– 2 cups unsalted chicken stock
– 1 (15.5-oz) can black beans, drained and rinsed
– 1 (15.5-oz) can kidney beans, drained and rinsed
– Kosher salt, to season
– Freshly ground black pepper, to season
– ¼ cup fresh cilantro leaves, roughly chopped
Instructions
1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5–7 minutes.
3. Transfer the cooked turkey to a 6-quart slow cooker.
4. In the same skillet, add the finely diced yellow onion and cook until translucent, about 4 minutes.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Transfer the onion-garlic mixture to the slow cooker.
7. To the slow cooker, add the diced sweet potatoes, chili powder, ground cumin, smoked paprika, and cayenne pepper.
8. Pour in the crushed tomatoes and unsalted chicken stock, then stir to combine all ingredients thoroughly.
9. Season with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper.
10. Cover and cook on HIGH for 4 hours, or until the sweet potatoes are fork-tender.
11. One hour before serving, stir in the drained and rinsed black beans and kidney beans.
12. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper if needed.
13. Ladle the chili into bowls and garnish with roughly chopped fresh cilantro leaves.
14. Even the texture is wonderfully thick and chunky, with tender sweet potatoes that melt into the rich, smoky broth. Earthy beans and lean turkey make it satisfying without heaviness. Elevate it by topping with a dollop of Greek yogurt or serving over a bed of quinoa for extra heartiness.
Slow Cooker Chicken Noodle Soup with Fresh Herbs
Unwind with this comforting slow-cooker classic that transforms humble ingredients into a deeply satisfying meal. Using a slow cooker ensures tender chicken and rich broth with minimal hands-on effort. Fresh herbs add a vibrant, aromatic finish that elevates the entire dish.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 2 quarts low-sodium chicken stock
– 3 medium carrots, peeled and cut into 1/2-inch rounds
– 3 celery stalks, cut into 1/2-inch pieces
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 2 bay leaves
– 1 tsp whole black peppercorns
– 8 oz wide egg noodles
– 1/4 cup fresh parsley, finely chopped
– 2 tbsp fresh dill, finely chopped
– 1 tbsp fresh thyme leaves
– Kosher salt
Instructions
1. Place chicken thighs, chicken stock, carrots, celery, onion, garlic, bay leaves, and peppercorns into a 6-quart slow cooker.
2. Season with 1 tsp kosher salt, then cover and cook on LOW for 6 hours, until chicken shreds easily with a fork.
3. Remove chicken to a cutting board and shred into bite-sized pieces using two forks.
4. Discard bay leaves and skim any surface fat from the broth with a spoon.
5. Return shredded chicken to the slow cooker and stir to combine.
6. Add egg noodles, cover, and cook on HIGH for 20 minutes, until noodles are al dente.
7. Turn off the slow cooker and stir in parsley, dill, and thyme until evenly distributed.
8. Taste and adjust seasoning with additional kosher salt if needed.
9. Ladle soup into bowls and serve immediately.
You’ll notice the broth has a rich, savory depth from the long simmer, while the fresh herbs provide a bright, aromatic lift. The chicken remains exceptionally tender, and the vegetables offer a pleasant bite. For a creative twist, serve with a dollop of garlic-herb compound butter melting into each bowl.
Slow Cooker Split Pea and Ham Soup
A comforting classic that practically makes itself, this hearty soup transforms humble split peas and leftover ham into a deeply satisfying meal with minimal effort. Just toss everything in the slow cooker and let time work its magic.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 pound dried green split peas, rinsed and picked over
– 1 pound smoked ham hock or 2 cups diced leftover ham
– 2 large yellow onions, finely diced
– 3 medium carrots, peeled and cut into 1/2-inch rounds
– 3 celery stalks, cut into 1/2-inch pieces
– 2 cloves garlic, minced
– 6 cups low-sodium chicken stock
– 2 cups water
– 2 dried bay leaves
– 1 teaspoon freshly ground black pepper
– 1/2 teaspoon smoked paprika
Instructions
1. Place the rinsed split peas, ham hock, diced onions, carrot rounds, celery pieces, and minced garlic into a 6-quart slow cooker insert.
2. Pour the chicken stock and water over the ingredients, ensuring everything is submerged.
3. Add the bay leaves, freshly ground black pepper, and smoked paprika to the liquid.
4. Cover the slow cooker with its lid and set the temperature to LOW for 8 hours.
5. After 8 hours, carefully remove the ham hock using tongs and place it on a cutting board to cool for 10 minutes.
6. While the ham hock cools, use a potato masher to gently crush some of the softened peas and vegetables against the side of the slow cooker to thicken the soup’s base.
7. Once cool enough to handle, shred all meat from the ham hock, discarding the skin, bone, and any excess fat.
8. Return the shredded ham to the slow cooker, stir to incorporate, and discard the bay leaves.
9. Ladle the hot soup into bowls and serve immediately.
Just ladle this thick, velvety soup into deep bowls—the peas break down completely, creating a rich, spoon-coating texture that’s perfectly balanced by the smoky, salty ham. For a bright contrast, top each serving with a dollop of crème fraîche and a sprinkle of fresh chives.
Slow Cooker Creamy Tomato Basil Soup
Kickstart your cozy evening with this effortless slow cooker soup that transforms pantry staples into a velvety, herbaceous delight. Simply combine ingredients in the morning for a hands-off simmer, then blend to silky perfection before serving. This recipe delivers restaurant-quality depth with minimal active effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 (28-ounce) cans whole San Marzano tomatoes, with their juices
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– 1/2 cup unsalted butter, cubed
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 cup fresh basil leaves, packed, plus extra for garnish
– 2 teaspoons kosher salt
– 1 teaspoon freshly ground black pepper
– 1/2 teaspoon crushed red pepper flakes
Instructions
1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and softened, 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, 30 seconds, to prevent burning.
4. Transfer the onion-garlic mixture to a 6-quart slow cooker insert.
5. Pour the canned San Marzano tomatoes with their juices and the low-sodium vegetable broth into the slow cooker.
6. Add the heavy cream, cubed unsalted butter, granulated sugar, all-purpose flour, packed fresh basil leaves, kosher salt, black pepper, and crushed red pepper flakes to the slow cooker.
7. Stir all ingredients thoroughly until the flour is fully incorporated and no lumps remain.
8. Cover and cook on LOW heat for 8 hours, until the tomatoes have completely broken down and the flavors are melded.
9. Carefully blend the soup directly in the slow cooker insert using an immersion blender until completely smooth and velvety, about 2–3 minutes. (Tip: For an ultra-smooth texture, strain the blended soup through a fine-mesh sieve.)
10. Alternatively, ladle the soup in batches into a countertop blender, filling only halfway, and blend with the vent open until smooth. (Tip: Always allow hot soup to cool slightly before blending in a sealed container to prevent pressure buildup.)
11. Taste and adjust seasoning with additional salt if necessary, remembering the broth is low-sodium.
12. Ladle the hot soup into bowls. (Tip: For a richer finish, swirl a tablespoon of extra heavy cream into each bowl before serving.)
13. Garnish each serving with fresh basil leaves.
Now, savor the luxurious, velvety texture that clings to a spoon, balanced by the bright acidity of tomatoes and the sweet, aromatic punch of fresh basil. Serve it alongside a crusty artisanal loaf for dipping or top with homemade garlic croutons for added crunch. This soup’s deep, developed flavor profile makes it a standout centerpiece for a simple weeknight dinner or an elegant starter.
Slow Cooker Vegetarian Minestrone
Savor a hearty, hands-off meal with this slow cooker minestrone. Simply layer ingredients and let the appliance do the work. You’ll have a comforting, vegetable-packed soup ready by dinnertime.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and diced into 1/2-inch pieces
– 2 stalks celery, diced into 1/2-inch pieces
– 1 (28-oz) can whole peeled San Marzano tomatoes, crushed by hand
– 6 cups vegetable stock
– 1 (15-oz) can cannellini beans, drained and rinsed
– 1 cup dried ditalini pasta
– 2 cups fresh baby spinach
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– Kosher salt and freshly ground black pepper
– Freshly grated Parmigiano-Reggiano cheese, for serving
Instructions
1. Pour 2 tbsp extra-virgin olive oil into the slow cooker insert.
2. Add 1 large finely diced yellow onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks to the oil.
3. Season the vegetables with a generous pinch of kosher salt and several grinds of black pepper.
4. Stir the vegetables to coat them evenly in the oil and seasoning.
5. Pour in 1 can of hand-crushed San Marzano tomatoes and their juices.
6. Add 6 cups vegetable stock, 1 tsp dried oregano, and 1/2 tsp crushed red pepper flakes.
7. Stir all ingredients in the slow cooker until well combined.
8. Cover the slow cooker and set it to cook on LOW for 7 hours.
9. After 7 hours, stir in 1 can of drained and rinsed cannellini beans and 1 cup dried ditalini pasta.
10. Re-cover the slow cooker and continue cooking on LOW for 1 additional hour.
11. Turn off the slow cooker and stir in 2 cups fresh baby spinach until just wilted, about 2 minutes.
12. Taste the soup and adjust seasoning with additional kosher salt and black pepper if needed.
13. Ladle the hot soup into bowls.
14. Garnish each serving with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese.
This minestrone achieves a rich, savory broth from the slow-cooked vegetables and tomatoes, with the pasta and beans providing satisfying texture. The fresh spinach adds a vibrant color and slight bitterness that balances the soup’s sweetness. For a creative twist, serve it topped with a dollop of basil pesto or alongside grilled crusty bread rubbed with garlic.
Slow Cooker Honey Garlic Chicken Thighs
Ready for a hands-off dinner that delivers big flavor? These slow cooker honey garlic chicken thighs require minimal prep but yield tender, juicy results. Simply combine the ingredients and let the appliance do the work while you tackle your day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2.5 pounds bone-in, skin-on chicken thighs
– 1/3 cup raw, unfiltered honey
– 1/4 cup low-sodium soy sauce
– 6 garlic cloves, finely minced
– 2 tablespoons rice vinegar
– 1 tablespoon toasted sesame oil
– 1 teaspoon freshly grated ginger
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons cornstarch
– 2 tablespoons cold water
– 2 tablespoons thinly sliced scallions
– 1 teaspoon toasted sesame seeds
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Arrange the chicken thighs in a single layer in the slow cooker insert.
3. In a medium mixing bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, grated ginger, and black pepper until fully emulsified.
4. Pour the sauce mixture evenly over the chicken thighs in the slow cooker.
5. Cover the slow cooker and cook on the LOW setting for 4 hours, or until the chicken reaches an internal temperature of 165°F.
6. Using tongs, carefully transfer the cooked chicken thighs to a serving platter, leaving the sauce in the insert.
7. In a small bowl, create a slurry by whisking the cornstarch with the cold water until no lumps remain.
8. Turn the slow cooker to the HIGH setting and whisk the cornstarch slurry into the simmering sauce.
9. Cook the sauce on HIGH for 10-15 minutes, whisking occasionally, until it thickens to a glossy, coating consistency.
10. Spoon the thickened sauce generously over the plated chicken thighs.
11. Garnish the finished dish with the sliced scallions and toasted sesame seeds.
Note the tender, fall-off-the-bone texture of the chicken contrasted by the sticky, glossy sauce. The deep umami from the soy sauce and garlic balances perfectly with the honey’s floral sweetness. For a complete meal, serve it over steamed jasmine rice with a side of quickly sautéed bok choy to soak up the extra sauce.
Slow Cooker Sausage and Kale Soup
Gather around for a hearty, hands-off meal that simmers to perfection while you tackle your day. This robust soup combines savory sausage with nutrient-dense greens for a deeply satisfying bowl. Let your slow cooker do the heavy lifting.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 lb sweet Italian sausage, casings removed
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 6 cups low-sodium chicken stock
– 1 (14.5 oz) can cannellini beans, drained and rinsed
– 1 lb russet potatoes, peeled and cut into ½-inch cubes
– 1 bunch lacinato kale, stems removed and leaves chopped into 1-inch ribbons
– ½ cup heavy cream
– 2 tbsp extra-virgin olive oil
– Kosher salt and freshly cracked black pepper
Instructions
1. Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb sweet Italian sausage, breaking it apart with a wooden spoon, and cook for 5-7 minutes until browned and crumbled.
3. Transfer the browned sausage and any rendered fat to the insert of a 6-quart slow cooker.
4. In the same skillet, add 1 large finely diced yellow onion and cook over medium heat for 4-5 minutes until translucent.
5. Add 3 cloves minced garlic and cook for 1 minute until fragrant, then scrape the mixture into the slow cooker.
6. Pour 6 cups low-sodium chicken stock into the slow cooker insert.
7. Add 1 can drained and rinsed cannellini beans and 1 lb peeled, cubed russet potatoes to the cooker.
8. Season the mixture with 1 tsp kosher salt and ½ tsp freshly cracked black pepper, then stir to combine all ingredients.
9. Cover and cook on LOW heat for 8 hours until the potatoes are fork-tender.
10. Stir in 1 bunch chopped lacinato kale and ½ cup heavy cream.
11. Cover and cook on HIGH for an additional 15-20 minutes until the kale is wilted but still vibrant.
12. Ladle the soup into bowls and serve immediately.
Using a wooden spoon to break apart the sausage ensures even crumbles without overworking the meat. Browning the sausage first builds a flavorful fond that enriches the entire broth. For the best texture, add the kale during the final stage to maintain its structure and bright color.
Ultimate comfort emerges in the velvety broth, studded with tender beans and soft potatoes. The kale provides a pleasant, earthy bite against the rich cream and savory sausage. Serve it with a crusty baguette for dipping, or top with a sprinkle of grated Parmesan for added depth.
Slow Cooker Coconut Curry Lentil Soup
Comforting and aromatic, this slow cooker coconut curry lentil soup delivers rich flavor with minimal effort. Combining creamy coconut milk with earthy lentils and warm spices creates a deeply satisfying meal. Simply set it and forget it for a hands-off dinner solution.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 tablespoon coconut oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons red curry paste
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1 cup dried brown lentils, rinsed and drained
– 4 cups low-sodium vegetable broth
– 1 (13.5-ounce) can full-fat coconut milk
– 1 tablespoon fresh lime juice
– ½ teaspoon fine sea salt
– ¼ cup fresh cilantro, chopped
Instructions
1. Heat 1 tablespoon coconut oil in a medium skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté until translucent and lightly golden, 5–7 minutes.
3. Stir in 3 cloves minced garlic and 1 tablespoon freshly grated ginger; cook until fragrant, 1 minute.
4. Add 2 tablespoons red curry paste, 1 teaspoon ground turmeric, and 1 teaspoon ground cumin; toast spices for 30 seconds to bloom their flavors.
5. Transfer the onion-spice mixture to a 6-quart slow cooker.
6. Add 1 cup rinsed brown lentils and 4 cups low-sodium vegetable broth to the slow cooker.
7. Stir all ingredients in the slow cooker until well combined.
8. Cover and cook on LOW heat for 6 hours, until lentils are tender but not mushy.
9. Stir in 1 can full-fat coconut milk, 1 tablespoon fresh lime juice, and ½ teaspoon fine sea salt.
10. Cover and cook on LOW for an additional 15 minutes to heat through.
11. Ladle the soup into bowls and garnish with ¼ cup chopped fresh cilantro.
Zesty lime brightens the creamy, velvety texture from the coconut milk, while the lentils provide a hearty, toothsome bite. For a creative twist, serve it over a scoop of jasmine rice or with warm naan for dipping into the fragrant broth.
Slow Cooker Beef and Cabbage Stew
Lately, nothing beats coming home to a hearty, ready-to-eat stew after a long day. This slow cooker version delivers deep flavor with minimal effort. Just set it and forget it until dinner time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 2 lbs chuck roast, cut into 1-inch cubes
– 1 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups low-sodium beef broth
– 1 tbsp tomato paste
– 2 tsp dried thyme
– 1 tsp smoked paprika
– 1 medium head green cabbage, cored and cut into 1-inch wedges
– 3 large carrots, peeled and cut into ½-inch rounds
– 2 tbsp unsalted butter
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the chuck roast cubes completely dry with paper towels to ensure proper browning.
2. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the beef cubes generously with kosher salt and freshly ground black pepper.
4. Sear the beef in the hot skillet in a single layer, undisturbed for 3-4 minutes per side until a deep brown crust forms, working in batches to avoid overcrowding.
5. Transfer the seared beef to the slow cooker insert.
6. In the same skillet, reduce heat to medium and add the finely diced yellow onion, cooking for 5-6 minutes until translucent and softened.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Stir in the tomato paste and cook for 1 minute to caramelize slightly.
9. Deglaze the skillet by pouring in 1 cup of the low-sodium beef broth, scraping up all the browned bits from the bottom.
10. Pour the entire skillet contents over the beef in the slow cooker.
11. Add the remaining 3 cups of beef broth, dried thyme, and smoked paprika to the slow cooker.
12. Nestle the cabbage wedges and carrot rounds into the liquid.
13. Dot the surface with unsalted butter.
14. Cover and cook on LOW for 8 hours until the beef is fork-tender and the vegetables are soft.
15. Skim any excess fat from the surface with a spoon before serving.
16. Season the stew to your preference with additional kosher salt and freshly ground black pepper.
Velvety shreds of beef melt into the rich, savory broth, while the cabbage becomes silky and sweet. The carrots retain a slight bite, adding textural contrast. For a fresh twist, serve each bowl topped with a dollop of horseradish crème fraîche and a sprinkle of chopped fresh dill.
Slow Cooker Creamy Potato and Leek Soup
Escape the holiday kitchen chaos with this hands-off, comforting soup that transforms humble ingredients into velvety perfection. Simply layer everything in your slow cooker and let it work its magic while you tackle other tasks. The result is a rich, creamy bowl that feels both rustic and refined.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 4 large Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 3 medium leeks, white and light green parts only, thoroughly washed and thinly sliced
– 4 cups low-sodium chicken stock
– 1 cup heavy cream
– 3 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon freshly grated nutmeg
– 2 fresh thyme sprigs
– 1 bay leaf
– Optional garnish: chopped fresh chives and crispy pancetta
Instructions
1. Melt 3 tablespoons unsalted butter in a large skillet over medium heat until foaming subsides.
2. Add 3 thinly sliced leeks and 2 minced garlic cloves; sauté for 8-10 minutes until leeks are translucent and fragrant, stirring occasionally to prevent browning.
3. Transfer the sautéed leek mixture to a 6-quart slow cooker insert.
4. Add 4 diced Yukon Gold potatoes, 4 cups low-sodium chicken stock, 1 teaspoon fine sea salt, ½ teaspoon black pepper, ¼ teaspoon nutmeg, 2 thyme sprigs, and 1 bay leaf to the slow cooker.
5. Stir all ingredients gently to combine, ensuring potatoes are mostly submerged in liquid.
6. Cover and cook on LOW heat for 6 hours, or until potatoes are completely tender when pierced with a fork.
7. Remove and discard the thyme sprigs and bay leaf from the slow cooker.
8. Use an immersion blender to purée the soup directly in the slow cooker until completely smooth and velvety, about 2-3 minutes.
9. Stir in 1 cup heavy cream until fully incorporated and heated through, about 5 minutes on LOW.
10. Ladle the hot soup into bowls and garnish with chopped fresh chives and crispy pancetta if desired.
Nourishing and luxuriously smooth, this soup achieves a perfect balance of earthy leeks and sweet potatoes. The subtle nutmeg and thyme create aromatic depth without overpowering the creamy base. For a restaurant-style presentation, drizzle with browned butter or serve alongside crusty sourdough for dipping.
Summary
Warm up your winter with these 18 cozy slow cooker recipes that make comfort cooking effortless. We hope you find a new favorite to share with loved ones. Give one a try, leave a comment telling us which dish you loved most, and don’t forget to pin this roundup on Pinterest to save these heartwarming ideas for later!
