There’s a little something for everyone in our four fantastic recipes below. Utilizing the slow cooker is one of the best ways to make a hearty meal without having to stand over the stove. Simply add the ingredients, set it, and forget it. Easy!
Slow Cooker Salsa Chicken
When it comes to good salsas for this recipe, a medium chunky salsa with plenty of liquid is ideal. It’s up to personal preference, but a chunky salsa offers the best liquid-to-chicken ratio.
Ingredients
- 4 skinless chicken breasts
- 2 16-ounce jars of salsa of your choice (more on this below)
- ¼ cup chopped, pickled jalapenos
- 1 Tablespoon pickled jalapeno liquid
- ½ teaspoon salt
Directions
- Add all ingredients to a slow cooker, making sure chicken is covered in salsa. Rinse the salsa jars with a small amount of water to get any salsa off the sides and pour into a slow cooker.
- Cook on high for four hours or on low for 6–8 hours.
- Shred chicken with two forks, mixing salsa in until well shredded and combined.
- Serve in tacos, burritos, on rice, or any other delicious way!
Mom Pro-top: Add sour cream directly into the shredded chicken while it’s still hot to make a creamy slow cooker salsa chicken.
Slow Cooker Minestrone Soup (Vegan)
This hearty Italian soup is a great way to use up any leftover vegetables you have in the fridge. Tomatoes, onions, carrots, and celery are generally used as a base, but feel free to add in any seasonal vegetables and greens you have on hand!
Ingredients
- 6 cups vegetable broth
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can kidney beans
- ½ medium onion, diced
- 3 stalks celery, finely chopped
- 2 cups frozen mixed vegetables
- 1 cup frozen spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 cup ditalini pasta
Directions
- Combine vegetable broth, tomatoes, beans, vegetables, and spices in your slow cooker.
- Cook on low for 6–8 hours.
- Bring a large pot of salted water to a boil. Cook ditalini in the boiling water, stirring occasionally until cooked through but firm to the bite. Drain.
- Stir in pasta and let cook for another 15 minutes in the slow cooker.
- Serve and enjoy!
Slow Cooker Turkey Chili
Chili is always a comforting dish, and the use of lean turkey over ground beef makes this recipe a healthier version that’s still filled with plenty of protein and fiber.
Ingredients
- 1 teaspoon vegetable oil
- 1 pound ground turkey
- 1 28-ounce can crushed tomatoes
- 2 15-ounce cans black beans
- ½ cup frozen corn
- ½ yellow onion, diced
- 2 Tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin powder
- ½ teaspoon ground black pepper
- 1 teaspoon salt
Directions
- Heat oil in a medium skillet over medium high heat. Add ground turkey and cook until browned. Drain off excess fat.
- In your slow cooker, add turkey, tomatoes, beans, corn, and spices. Mix to combine.
- Cover and let cook on low for eight hours or on high for four hours.
- Serving suggestions: Top with cheddar cheese or sour cream, serve over rice, or add slices of avocado.
Slow Cooker Coconut Curry (Vegan)
Try this classic and easy coconut curry with chickpeas, inspired by Indian flavors. Loaded with veggies and warm spices, this recipe is naturally vegan and gluten-free.
Ingredients
- 1 cup vegetable stock
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 medium sweet potato
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 medium white onion, chopped
- ½ cup red quinoa
- 2 cloves garlic
- 1 teaspoon ginger powder
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 2 15-ounce cans coconut milk
Directions
- Add all ingredients to a slow cooker and stir to combine.
- Cook on high for four hours or on low for eight hours.
- Service over rice and enjoy.
