25 Delicious Slow Cooker Vegetable Recipe Creations

Get ready to transform your dinner routine with these incredible slow cooker vegetable creations! Whether you’re craving cozy comfort food or fresh seasonal favorites, these hands-off recipes make wholesome meals effortlessly delicious. From hearty stews to vibrant curries, your slow cooker is about to become your new best friend in the kitchen. Let’s dive into these 25 mouthwatering dishes that will have everyone asking for seconds!

Hearty Slow Cooker Vegetable Stew

Keeping warm on chilly evenings just got easier with this comforting vegetable stew. You’ll love how the slow cooker does all the work while you go about your day, filling your home with amazing aromas. It’s the perfect cozy meal that practically makes itself.

Ingredients

For the vegetable base:
– 2 cups chopped carrots
– 2 cups diced potatoes
– 1 cup chopped celery
– 1 cup chopped onion
– 3 cloves minced garlic

For the liquid mixture:
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce

For seasoning and finishing:
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1 bay leaf
– 1 cup frozen peas
– 2 tbsp cornstarch
– 3 tbsp water
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Place carrots, potatoes, celery, onion, and garlic in your slow cooker.
2. Pour vegetable broth over the vegetables.
3. Add diced tomatoes with their juices.
4. Stir in tomato paste until it dissolves completely.
5. Add Worcestershire sauce, thyme, smoked paprika, and bay leaf.
6. Season with salt and black pepper.
7. Cover and cook on LOW for 7 hours or HIGH for 4 hours. (Tip: For best flavor development, low and slow is the way to go!)
8. Whisk cornstarch and water in a small bowl until smooth.
9. Stir the cornstarch mixture into the stew.
10. Add frozen peas.
11. Cover and cook for 30 more minutes until thickened. (Tip: The stew should coat the back of a spoon when it’s properly thickened.)
12. Remove and discard the bay leaf.
13. Ladle into bowls and serve hot. (Tip: Let it sit for 10 minutes before serving – the flavors meld together even more beautifully.)

Absolutely comforting with tender vegetables swimming in a rich, savory broth that’s thickened to perfection. The potatoes break down slightly to create a naturally creamy texture while the peas add bright pops of sweetness. Try serving it over creamy polenta or with crusty bread for dipping – it transforms into a complete, satisfying meal that’ll have everyone asking for seconds.

Mediterranean Slow Cooker Ratatouille

Unbelievably easy and packed with flavor, this Mediterranean slow cooker ratatouille is your new go-to weeknight dinner. You just chop everything up, toss it in the slow cooker, and let it work its magic while you go about your day. It’s the kind of hearty, vegetable-forward meal that feels both comforting and healthy.

Ingredients

For the vegetable base:
– 1 large eggplant, cut into 1-inch cubes
– 2 medium zucchinis, sliced into ½-inch rounds
– 1 large yellow onion, diced
– 1 red bell pepper, chopped into 1-inch pieces
– 1 yellow bell pepper, chopped into 1-inch pieces

For the sauce and seasoning:
– 4 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– ½ teaspoon salt
– ¼ teaspoon black pepper

Instructions

1. Place the cubed eggplant, sliced zucchinis, diced onion, and chopped bell peppers into a 6-quart slow cooker.
2. Add the minced garlic, crushed tomatoes, olive oil, dried oregano, dried basil, salt, and black pepper to the slow cooker.
3. Stir all ingredients together until the vegetables are evenly coated with the sauce and seasonings.
4. Cover the slow cooker with its lid and cook on LOW heat for 6 hours.
5. After 6 hours, remove the lid and check that the vegetables are tender when pierced with a fork.
6. Tip: If there’s excess liquid, cook uncovered for the final 30 minutes to allow it to reduce and thicken.
7. Tip: For deeper flavor, stir in 1 tablespoon of balsamic vinegar during the last hour of cooking.
8. Tip: Let the ratatouille rest for 10 minutes before serving to allow the flavors to meld together.

Every spoonful of this ratatouille delivers tender, melt-in-your-mouth vegetables swimming in a rich, herb-infused tomato sauce. Enjoy it as a standalone vegetarian main, or get creative by serving it over creamy polenta, alongside crusty bread for dipping, or even as a hearty topping for grilled chicken or fish.

Creamy Slow Cooker Butternut Squash Soup

Very few things beat coming home to a warm, comforting soup that’s been simmering all day. You’ll love how this creamy butternut squash soup practically makes itself while you’re busy with other things. It’s the perfect cozy meal for those crisp fall days when you want something nourishing without much effort.

Ingredients

For the base:
– 1 large butternut squash (about 3 pounds), peeled and cubed
– 1 medium yellow onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon ground nutmeg

For finishing:
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions

1. Peel the butternut squash using a sturdy vegetable peeler, then cut it in half lengthwise and scoop out the seeds with a spoon.

2. Chop the peeled squash into 1-inch cubes, making them roughly the same size for even cooking.

3. Dice the yellow onion into 1/2-inch pieces and mince the garlic cloves finely.

4. Combine the cubed squash, chopped onion, minced garlic, vegetable broth, dried thyme, and ground nutmeg in your slow cooker.

5. Cover the slow cooker and cook on LOW heat for 6 hours until the squash is completely tender when pierced with a fork.

6. Turn off the slow cooker and carefully transfer the hot soup mixture to a blender in batches, filling the blender no more than halfway each time.

7. Blend each batch on high speed for 45-60 seconds until completely smooth and creamy.

8. Return all the blended soup to the slow cooker and stir in the heavy cream, unsalted butter, salt, and black pepper.

9. Heat the finished soup on LOW for 15 minutes until warmed through, stirring occasionally.

Extra creamy and velvety smooth, this soup has the perfect balance of sweet squash and savory spices. The nutmeg adds a warm, aromatic note that makes it feel extra special. Try topping it with toasted pumpkin seeds or a drizzle of maple syrup for a fun twist that adds both crunch and sweetness.

Savory Slow Cooker Mushroom Risotto

A creamy, comforting risotto without all the stirring? Yes, please! This slow cooker version lets you achieve that perfect creamy texture while you go about your day. You’ll love how the mushrooms and Parmesan melt together into something truly special.

Ingredients

For the base:
– 1 ½ cups Arborio rice
– 4 cups vegetable broth
– 1 cup dry white wine
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 2 tbsp olive oil

For the mushrooms:
– 1 lb cremini mushrooms, sliced
– 2 tbsp butter
– 1 tsp dried thyme

For finishing:
– 1 cup grated Parmesan cheese
– ½ cup heavy cream
– 2 tbsp chopped fresh parsley
– 1 tsp salt
– ½ tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat for 2 minutes until shimmering.
2. Add chopped onion and cook for 5 minutes until translucent, stirring occasionally.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Transfer onion and garlic mixture to your slow cooker.
5. In the same skillet, melt butter over medium-high heat.
6. Add sliced mushrooms and dried thyme, cooking for 8 minutes until mushrooms release their liquid and turn golden brown.
7. Add Arborio rice to the slow cooker with the onion mixture.
8. Pour in vegetable broth and white wine, stirring to combine.
9. Add the cooked mushrooms and any juices from the skillet.
10. Cover and cook on LOW for 2 hours 30 minutes until rice is tender but still slightly firm.
11. Stir in grated Parmesan cheese until completely melted.
12. Add heavy cream, salt, and black pepper, stirring to incorporate.
13. Let stand uncovered for 10 minutes to thicken slightly.
14. Garnish with fresh parsley before serving.

Tip: Don’t skip browning the mushrooms first—it adds deep flavor you can’t get from just slow cooking. The risotto should be creamy but not soupy, with each grain of rice still distinct. Try topping with crispy pancetta or serving alongside grilled chicken for a complete meal that feels fancy but couldn’t be easier.

Slow Cooker Vegetable and Chickpea Curry

Haven’t you wished for a cozy, hands-off dinner that practically cooks itself? This slow cooker vegetable and chickpea curry is your answer. It’s the perfect solution for busy weeknights when you want something hearty and flavorful without all the fuss.

Ingredients

For the base:
– 1 tablespoon olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated

For the curry:
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 (13.5 oz) can coconut milk
– 2 cups vegetable broth
– 1 large sweet potato, peeled and cubed into 1-inch pieces
– 2 cups cauliflower florets
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 teaspoon salt

For serving:
– 1/4 cup fresh cilantro, chopped
– Cooked rice for 4 servings

Instructions

1. Heat 1 tablespoon olive oil in a skillet over medium heat for 1 minute until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
4. Transfer the onion mixture to your slow cooker insert.
5. Add 2 tablespoons curry powder, 1 teaspoon ground cumin, and 1/2 teaspoon cayenne pepper to the slow cooker.
6. Pour in 1 can diced tomatoes, 1 can coconut milk, and 2 cups vegetable broth, stirring to combine.
7. Add 1 cubed sweet potato, 2 cups cauliflower florets, 1 can drained chickpeas, and 1 teaspoon salt to the slow cooker.
8. Stir all ingredients until evenly distributed in the liquid.
9. Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
10. Check that the sweet potato pieces are tender when pierced with a fork before serving.
11. Stir in 1/4 cup chopped fresh cilantro just before serving.
12. Serve the curry over cooked rice in bowls.

Let this curry be your new comfort food favorite. The sweet potatoes become meltingly soft while the cauliflower retains just enough bite, all swimming in that creamy, spiced coconut broth. Try scooping it up with warm naan bread for an extra special treat, or top with a dollop of yogurt to balance the gentle heat.

Rustic Slow Cooker Root Vegetable Medley

Kind of amazing how a handful of humble root vegetables can transform into something so cozy and delicious in your slow cooker. You just chop everything up, toss it in, and let the magic happen while you go about your day. It’s the perfect hands-off side dish for busy weeknights or lazy weekends.

Ingredients

– 2 large sweet potatoes, peeled and cut into 1-inch cubes
– 3 large carrots, peeled and sliced into ½-inch rounds
– 1 large parsnip, peeled and cut into ½-inch pieces
– 1 medium yellow onion, chopped into 1-inch pieces
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– ½ tsp smoked paprika
– ½ tsp salt
– ¼ tsp black pepper
– ¼ cup vegetable broth

Instructions

1. Peel the sweet potatoes and cut them into 1-inch cubes.
2. Peel the carrots and slice them into ½-inch rounds.
3. Peel the parsnip and cut it into ½-inch pieces.
4. Chop the yellow onion into 1-inch pieces.
5. Mince the garlic cloves.
6. Place all chopped vegetables and minced garlic into the slow cooker.
7. Drizzle the olive oil over the vegetables.
8. Sprinkle the dried thyme, smoked paprika, salt, and black pepper evenly over the vegetables.
9. Pour the vegetable broth into the slow cooker.
10. Toss everything together until the vegetables are evenly coated with oil and seasonings.
11. Cover the slow cooker with its lid.
12. Cook on LOW heat for 6 hours until the vegetables are tender when pierced with a fork.
13. Stir the vegetable medley gently before serving.

My favorite thing about this dish is how the sweet potatoes become meltingly soft while the parsnips keep a slight bite. The smoked paprika adds a warm, subtle smokiness that pairs beautifully with roasted meats or can stand alone as a vegetarian main. Try serving it over creamy polenta or alongside a simple green salad for a complete meal that feels both rustic and refined.

Zesty Slow Cooker Mexican Vegetable Casserole

After a long day, you want something hearty and flavorful without spending hours in the kitchen. This zesty slow cooker casserole is packed with Mexican-inspired veggies and spices, and it practically cooks itself while you relax.

Ingredients

• For the base:
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 yellow onion, diced
  • 1 jalapeño, minced (seeds removed for milder heat)
• For the sauce:
  • 1 (15 oz) can diced tomatoes with green chilies, undrained
  • 1 cup vegetable broth
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
• For topping:
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro

Instructions

1. Combine the black beans, frozen corn, diced red bell pepper, diced zucchini, diced yellow onion, and minced jalapeño in a 4- to 6-quart slow cooker.
2. In a medium bowl, whisk together the undrained diced tomatoes with green chilies, vegetable broth, tomato paste, chili powder, ground cumin, garlic powder, and smoked paprika until smooth.
3. Pour the sauce mixture evenly over the vegetables in the slow cooker.
4. Stir gently with a wooden spoon to coat all ingredients evenly with the sauce.
5. Cover the slow cooker with its lid and cook on LOW heat for 6 hours or on HIGH heat for 3 hours.
6. Tip: Avoid lifting the lid during cooking to maintain consistent temperature and moisture.
7. Sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
8. Re-cover the slow cooker and cook on HIGH heat for an additional 15 minutes, or until the cheese is fully melted and bubbly.
9. Tip: For a golden-brown cheese crust, transfer the casserole to an oven-safe dish and broil at 450°F for 2–3 minutes after slow cooking.
10. Turn off the slow cooker and let the casserole rest uncovered for 10 minutes before serving.
11. Tip: Resting allows the flavors to meld and the casserole to thicken slightly for easier serving.
12. Garnish with chopped fresh cilantro just before serving.

Mmm, this casserole comes out tender with a little bite from the veggies, and the smoky-spicy sauce soaks into every ingredient. Serve it over crispy tortilla chips for extra crunch, or wrap it in warm flour tortillas for a hearty burrito filling that’s perfect for weeknight dinners.

Flavorful Slow Cooker Vegetable Biryani

Ever have one of those days where you want something delicious but don’t want to babysit the stove? This slow cooker vegetable biryani is your answer—it’s packed with fragrant spices and tender veggies that cook low and slow while you go about your day. You’ll love how the flavors meld together into a comforting, satisfying meal.

Ingredients

For the rice and vegetables:
– 2 cups basmati rice
– 1 large onion, thinly sliced
– 2 carrots, chopped into ½-inch pieces
– 1 cup frozen peas
– 1 cup cauliflower florets
– 4 cups vegetable broth

For the spice blend:
– 2 tbsp olive oil
– 1 tbsp garam masala
– 1 tsp turmeric
– 1 tsp cumin
– ½ tsp cayenne pepper
– 3 garlic cloves, minced
– 1-inch piece ginger, grated

Instructions

1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
2. Heat 2 tbsp olive oil in a skillet over medium heat for 2 minutes.
3. Add the sliced onion and cook for 8–10 minutes, stirring occasionally, until golden brown and crispy.
4. Transfer half of the crispy onions to a small bowl and set aside for garnish later.
5. To the skillet, add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
6. Stir in 1 tbsp garam masala, 1 tsp turmeric, 1 tsp cumin, and ½ tsp cayenne pepper, and cook for 30 seconds to toast the spices.
7. Pour the spice mixture into the slow cooker insert.
8. Add the rinsed basmati rice, chopped carrots, cauliflower florets, and frozen peas to the slow cooker.
9. Pour in 4 cups vegetable broth and stir gently to combine all ingredients.
10. Cover the slow cooker and cook on high for 2 hours or on low for 4 hours, until the rice is tender and has absorbed the liquid.
11. Turn off the slow cooker and let the biryani rest, covered, for 10 minutes to allow the flavors to settle.
12. Fluff the biryani gently with a fork to separate the grains without mashing them.
13. Top with the reserved crispy onions before serving.

Just imagine the fluffy rice infused with warm spices and the tender bite of vegetables in every forkful. The crispy onion garnish adds a delightful crunch that contrasts beautifully with the soft texture. Serve it with a dollop of cool yogurt or a side of cucumber salad for a complete, comforting meal that feels both exotic and familiar.

Slow Cooker Thai Green Vegetable Curry

Craving something warm and flavorful without spending hours in the kitchen? This slow cooker Thai green vegetable curry is your answer. You just toss everything in and let the magic happen while you go about your day.

Ingredients

For the curry base:
– 2 tbsp vegetable oil
– 1/4 cup Thai green curry paste
– 1 (13.5 oz) can coconut milk
– 1 cup vegetable broth
– 1 tbsp brown sugar
– 1 tbsp soy sauce

For the vegetables:
– 2 cups chopped broccoli florets
– 1 red bell pepper, sliced
– 1 cup sliced carrots
– 1 small zucchini, sliced
– 1/2 cup frozen peas

For finishing:
– 2 tbsp fresh lime juice
– 1/4 cup fresh basil leaves

Instructions

1. Pour 2 tbsp vegetable oil into your slow cooker insert.
2. Add 1/4 cup Thai green curry paste and stir to combine with the oil.
3. Pour in 1 (13.5 oz) can coconut milk and 1 cup vegetable broth.
4. Stir in 1 tbsp brown sugar and 1 tbsp soy sauce until well combined.
5. Add 2 cups chopped broccoli florets, 1 sliced red bell pepper, 1 cup sliced carrots, and 1 sliced zucchini to the slow cooker.
6. Stir all ingredients until vegetables are coated in the curry sauce.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
8. Tip: Don’t lift the lid during cooking—this lets heat escape and increases cooking time.
9. After cooking time is complete, stir in 1/2 cup frozen peas.
10. Tip: Frozen peas cook quickly from residual heat, keeping them bright green and perfectly tender.
11. Let the curry sit for 5 minutes with the lid off.
12. Stir in 2 tbsp fresh lime juice just before serving.
13. Tip: Adding lime juice at the end preserves its bright, fresh flavor.
14. Garnish with 1/4 cup fresh basil leaves.

Getting this curry on the table is so rewarding. The vegetables become meltingly tender while still holding their shape, and the coconut milk creates a luxuriously creamy sauce that’s perfectly balanced between spicy, sweet, and tangy. Try serving it over jasmine rice or with crusty bread to soak up every last drop of that incredible sauce.

Wholesome Slow Cooker Minestrone Soup

Mmm, there’s nothing quite like coming home to a house filled with the comforting aroma of soup that’s been simmering all day. You’ll love how this wholesome slow cooker minestrone practically makes itself while you’re busy with other things. It’s packed with veggies, beans, and pasta in a rich tomato broth that just gets better the longer it cooks.

Ingredients

For the base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 carrots, chopped into ½-inch pieces
– 2 celery stalks, chopped
– 3 cloves garlic, minced

For the broth and vegetables:
– 6 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 zucchini, chopped into ½-inch pieces
– 1 cup green beans, cut into 1-inch pieces

For finishing:
– ¾ cup ditalini pasta
– 2 cups fresh spinach
– 1 tsp dried oregano
– ½ tsp salt
– ¼ tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat for 2 minutes until shimmering.
2. Add diced onion, chopped carrots, and chopped celery to the skillet.
3. Sauté vegetables for 6-8 minutes until onions become translucent and carrots begin to soften.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Transfer the vegetable mixture to your slow cooker insert.
6. Pour in 6 cups vegetable broth and the entire can of diced tomatoes with their juices.
7. Add drained kidney beans, chopped zucchini, and green bean pieces to the slow cooker.
8. Stir in 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
10. Stir in ¾ cup ditalini pasta during the last 30 minutes of cooking.
11. Turn off the slow cooker and stir in 2 cups fresh spinach until it wilts, about 2 minutes.
12. Let the soup rest for 10 minutes before serving to allow flavors to meld.

And there you have it—a hearty minestrone with tender vegetables, perfectly cooked pasta, and wilted spinach that adds vibrant color. The broth develops incredible depth from the slow simmering, while the beans and pasta make it satisfyingly substantial. Try topping it with a sprinkle of Parmesan and crusty bread for dipping to make it a complete meal.

Slow Cooker Spinach and Artichoke Casserole

Sometimes you just need a cozy, no-fuss dinner that practically makes itself. Slow cooker spinach and artichoke casserole is exactly that—a creamy, cheesy dish that turns simple ingredients into pure comfort with minimal effort from you.

Ingredients

For the base mixture:

• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

For the topping:

• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter

Instructions

1. Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking.
2. Combine the thawed spinach, chopped artichoke hearts, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, onion, garlic, black pepper, and salt in a large mixing bowl.
3. Mix all ingredients thoroughly until evenly distributed. Tip: Squeezing the spinach completely dry prevents a watery casserole.
4. Transfer the mixture to the prepared slow cooker and spread it into an even layer.
5. In a small bowl, stir together the panko breadcrumbs and melted butter until the crumbs are lightly coated.
6. Sprinkle the buttered breadcrumbs evenly over the top of the casserole mixture.
7. Cover the slow cooker and cook on LOW heat for 3 hours. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
8. After 3 hours, check that the casserole is bubbly around the edges and the topping is golden brown.
9. If the topping isn’t browned to your liking, remove the lid and cook for an additional 15-30 minutes. Tip: For extra crispiness, broil the top for 2-3 minutes in the oven before serving.
10. Turn off the slow cooker and let the casserole rest for 10 minutes before serving.

Perfectly creamy with tender artichokes and spinach in every bite, this casserole delivers rich, cheesy flavor with a satisfying crunchy topping. Pair it with crusty bread for dipping or serve alongside grilled chicken for a complete meal that’s sure to become a weeknight favorite.

Slow Cooker Mediterranean Stuffed Peppers

Sometimes you just need a meal that practically cooks itself while filling your kitchen with amazing aromas. These slow cooker stuffed peppers are packed with Mediterranean flavors and come together with minimal effort—perfect for busy weeknights when you want something healthy and delicious without the fuss.

Ingredients

For the filling:
– 1 lb ground lamb
– 1 cup uncooked quinoa
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

For assembly:
– 6 large bell peppers (any color)
– 2 cups marinara sauce
– 1/2 cup vegetable broth

Instructions

1. Cut the tops off all 6 bell peppers and remove the seeds and membranes.

2. In a large skillet over medium-high heat, brown the ground lamb for 5-7 minutes until no pink remains.

3. Add the diced onion and minced garlic to the skillet, cooking for 3-4 minutes until fragrant and softened.

4. Stir in the uncooked quinoa, dried oregano, salt, and black pepper until well combined.

5. Remove the skillet from heat and mix in the crumbled feta cheese and chopped parsley.

6. Spoon the filling mixture evenly into the prepared bell peppers, packing it down gently.

7. Pour the marinara sauce and vegetable broth into the bottom of your slow cooker.

8. Arrange the stuffed peppers upright in the slow cooker, making sure they’re snug but not overcrowded.

9. Cover and cook on LOW for 6 hours or HIGH for 3 hours until peppers are tender when pierced with a fork.

10. Carefully remove the peppers from the slow cooker using tongs, letting excess liquid drain back into the cooker.

Each pepper emerges tender yet firm enough to hold its shape, with the quinoa absorbing all those savory Mediterranean flavors. Enjoy them as-is for a complete meal, or slice them in half and serve over a bed of greens for a stunning salad presentation that feels extra special.

Slow Cooker Sweet Potato and Black Bean Chili

You know those chilly fall evenings when you want something hearty but don’t feel like spending hours in the kitchen? This slow cooker chili is your new best friend—it practically makes itself while filling your home with the most incredible aroma. Just toss everything in and let the magic happen.

Ingredients

For the chili base:
– 2 large sweet potatoes, peeled and diced into 1-inch cubes
– 1 yellow onion, diced
– 4 cloves garlic, minced
– 2 (15 oz) cans black beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes

For seasoning:
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 tsp salt

For finishing:
– 1 cup vegetable broth
– 1 lime, cut into wedges

Instructions

1. Place the diced sweet potatoes, onion, and minced garlic in your slow cooker.
2. Add the drained black beans and crushed tomatoes directly on top.
3. Sprinkle the chili powder, cumin, smoked paprika, cayenne pepper, and salt evenly over everything.
4. Pour the vegetable broth over the ingredients—it should just cover the vegetables.
5. Stir everything together until well combined and the spices are evenly distributed.
6. Cover the slow cooker and cook on HIGH for 4 hours or LOW for 6-8 hours.
7. Check the sweet potatoes after 3.5 hours on HIGH or 5 hours on LOW by piercing one with a fork—they should be tender but not mushy.
8. Squeeze the juice from two lime wedges over the chili and stir gently.
9. Let the chili rest for 10 minutes with the lid off to thicken slightly before serving.

Don’t be surprised when this becomes your go-to comfort meal. The sweet potatoes break down just enough to create this amazing creamy texture that balances perfectly with the smoky spices and tender beans. Try serving it over cornbread or with a dollop of Greek yogurt for the ultimate cozy bowl.

Conclusion

Looking for easy, healthy meals? These 25 slow cooker vegetable recipes make dinner a breeze while keeping things nutritious and delicious. We hope you find some new favorites! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference. Happy slow cooking!