22 Easy Healthy Dump and Go Slow Cooker Recipes for Busy Weeknights

Oh, how we love the magic of a slow cooker on those bustling weeknights! Imagine coming home to a kitchen filled with the aroma of a hearty, healthy meal that practically cooked itself. Our roundup of 22 easy, dump-and-go recipes is your ticket to stress-free dinners that don’t skimp on flavor or nutrition. Let’s make your busy evenings a little easier and a lot more delicious—keep reading for the recipes!

Slow Cooker Chicken and Quinoa

This season calls for dishes that are both nourishing and effortless, and our Slow Cooker Chicken and Quinoa fits the bill perfectly. The harmonious blend of tender chicken and fluffy quinoa, simmered to perfection, promises a meal that’s as satisfying to prepare as it is to savor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs offer more flavor than breasts)
• 1 cup quinoa, rinsed (rinsing removes any bitterness)
• 2 cups chicken broth (homemade elevates the dish, but store-bought works fine)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (for that subtle, aromatic kick)
• 1 tsp smoked paprika (adds a hint of warmth and depth)
• Salt and freshly ground black pepper (to season layers of flavor)
• 1 cup frozen peas (a pop of color and sweetness)

Instructions

1. In your slow cooker, drizzle the extra virgin olive oil to coat the bottom lightly.
2. Place the chicken thighs evenly at the bottom, seasoning both sides with garlic powder, smoked paprika, salt, and pepper.
3. Scatter the rinsed quinoa over the chicken, followed by the chicken broth, ensuring the quinoa is fully submerged.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and quinoa has absorbed the liquid.
5. Thirty minutes before serving, stir in the frozen peas, allowing them to heat through and brighten the dish.
6. Use two forks to shred the chicken directly in the cooker, mixing it well with the quinoa and peas for a cohesive texture.

Best enjoyed when the quinoa is pillowy and the chicken melts in your mouth, this dish is a canvas for your creativity—serve it topped with a dollop of Greek yogurt or a sprinkle of fresh herbs for an extra layer of flavor.

Healthy Slow Cooker Turkey Chili

Mouthwatering and hearty, this Healthy Slow Cooker Turkey Chili is a comforting blend of lean protein and vibrant spices, simmered to perfection for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 lb ground turkey (I find the 93% lean variety offers the perfect balance of flavor and healthiness.)
• 1 tbsp extra virgin olive oil (My go-to for sautéing, it adds a subtle fruitiness.)
• 1 large onion, diced (Yellow onions are my preference for their sweetness when cooked.)
• 3 garlic cloves, minced (Freshly minced garlic elevates the flavor profile immensely.)
• 1 red bell pepper, diced (Adds a pop of color and a slight sweetness.)
• 1 can (15 oz) black beans, drained and rinsed (For that perfect chili texture.)
• 1 can (15 oz) kidney beans, drained and rinsed (Another layer of texture and heartiness.)
• 1 can (14.5 oz) diced tomatoes (I prefer fire-roasted for a smoky depth.)
• 2 cups low-sodium chicken broth (Essential for the right consistency.)
• 2 tbsp chili powder (The backbone of any good chili.)
• 1 tsp ground cumin (Adds warmth and earthiness.)
• 1/2 tsp smoked paprika (For that irresistible smoky hint.)
• Salt to taste (I start with 1/2 tsp and adjust from there.)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Transfer the cooked turkey to your slow cooker.
4. In the same skillet, add the diced onion and red bell pepper, sautéing until softened, about 4 minutes. Tip: This step builds layers of flavor, so don’t rush it.
5. Add the minced garlic and cook for another 30 seconds, just until fragrant.
6. Transfer the vegetable mixture to the slow cooker with the turkey.
7. Add the black beans, kidney beans, diced tomatoes, chicken broth, chili powder, ground cumin, smoked paprika, and salt to the slow cooker, stirring to combine.
8. Cover and cook on low for 6 hours or high for 3 hours. Tip: For the best flavor, give it a stir halfway through cooking.

Best enjoyed when the chili is thick, rich, and the flavors have melded beautifully. Serve with a dollop of Greek yogurt and a sprinkle of fresh cilantro for a refreshing contrast.

Dump and Go Slow Cooker Beef Stew

Yearning for a hearty, no-fuss meal that promises depth of flavor with minimal effort? This ‘Dump and Go Slow Cooker Beef Stew’ is your answer, blending rustic charm with the convenience of modern cooking.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (I find the marbling in chuck adds unparalleled richness)
• 3 carrots, peeled and sliced into 1/2-inch rounds (for a sweet, earthy backbone)
• 2 Yukon Gold potatoes, diced into 1-inch pieces (their buttery texture is key)
• 1 large onion, roughly chopped (a humble base that works wonders)
• 3 cloves garlic, minced (because what’s stew without garlic?)
• 4 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 2 tbsp tomato paste (for a hint of acidity and color)
• 1 tbsp Worcestershire sauce (my secret umami booster)
• 1 tsp dried thyme (its floral notes elevate the stew beautifully)
• Salt and freshly ground black pepper (to layer flavors as you go)
• 2 tbsp all-purpose flour (for thickening, though I sometimes opt for cornstarch for a gluten-free version)
• 2 tbsp extra virgin olive oil (my go-to for browning)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the beef cubes generously with salt and pepper, then brown them in batches to avoid overcrowding, about 4 minutes per side. Transfer to the slow cooker.
3. In the same skillet, sauté the onions and garlic until translucent, about 3 minutes, scraping up any browned bits for extra flavor.
4. Stir in the tomato paste and flour, cooking for 1 minute to remove the raw flour taste.
5. Deglaze the skillet with a bit of the beef broth, then pour everything into the slow cooker.
6. Add the remaining broth, carrots, potatoes, Worcestershire sauce, and thyme to the slow cooker, stirring to combine.
7. Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender.
8. Season the stew with additional salt and pepper if needed before serving.

Offering a melt-in-your-mouth texture and a rich, savory depth, this stew is a testament to the magic of slow cooking. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop.

Slow Cooker Lentil Soup

Magical in its simplicity yet profound in flavor, this Slow Cooker Lentil Soup is a testament to the beauty of slow-cooked meals. Perfect for those chilly evenings when only a bowl of hearty, nourishing soup will do, it’s a dish that promises comfort with every spoonful.

Ingredients

• 1 cup dried green lentils, rinsed and picked over (I find the green variety holds its shape better)
• 1 large onion, finely diced (yellow onions are my go-to for their sweetness)
• 2 carrots, peeled and diced into 1/2-inch pieces
• 2 celery stalks, diced (don’t skip the celery—it adds a wonderful depth)
• 3 garlic cloves, minced (freshly minced garlic makes all the difference)
• 6 cups vegetable broth (homemade is best, but a good-quality store-bought works too)
• 1 tbsp extra virgin olive oil (my favorite for its fruity notes)
• 1 tsp ground cumin (toasted and freshly ground if you have the time)
• 1/2 tsp smoked paprika (for that hint of smokiness)
• Salt and freshly ground black pepper (to season the soup layers as it cooks)

Instructions

1. Heat the extra virgin olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, carrots, and celery, sautéing until the onions are translucent and the vegetables begin to soften, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for another minute until fragrant.
4. Transfer the sautéed vegetables to your slow cooker, adding the rinsed lentils and vegetable broth.
5. Season with salt and freshly ground black pepper, then cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the lentils are tender.
6. Once cooked, taste and adjust the seasoning if necessary. For a thicker soup, blend a portion of the soup and stir it back in.

Aromatic and richly flavored, this lentil soup boasts a velvety texture with just the right amount of bite from the lentils. Serve it with a drizzle of olive oil and a slice of crusty bread for a meal that’s both rustic and refined.

Healthy Slow Cooker Chicken Tacos

Venturing into the realm of effortless yet sophisticated meals, these Healthy Slow Cooker Chicken Tacos stand as a testament to the beauty of simplicity meeting flavor. Perfect for those bustling days when time is scarce but the desire for a nourishing, home-cooked meal remains undiminished.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic chicken lends a cleaner, more robust flavor)
• 1 cup low-sodium chicken broth (homemade stock is a game-changer here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp ground cumin (toasted and freshly ground if you have the time)
• 1 tsp smoked paprika (for that irresistible smoky depth)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 lime, juiced (about 2 tbsp, and zest it for an extra punch)
• 1/2 tsp sea salt (I prefer the subtle crunch of flaky Maldon salt)
• 8 corn tortillas (warmed briefly over an open flame for charred edges)
• Fresh cilantro and diced avocado for serving (non-negotiables for freshness and creaminess)

Instructions

1. In your slow cooker, combine the chicken breasts, chicken broth, olive oil, cumin, smoked paprika, garlic, lime juice, and sea salt.
2. Set the slow cooker to low and cook for 6 hours, or until the chicken is tender enough to shred easily with a fork. Tip: Resist the urge to peek too often; keeping the lid on ensures even cooking.
3. Once cooked, shred the chicken directly in the slow cooker using two forks, allowing it to soak up all the flavorful juices. Tip: For extra flavor, let the shredded chicken sit in the juices for 10 minutes before serving.
4. Warm the corn tortillas over an open flame for about 30 seconds per side, or until lightly charred. Tip: Stack them in a clean kitchen towel to keep warm and pliable.
5. Serve the shredded chicken on the warmed tortillas, topped with fresh cilantro and diced avocado.

Delightfully tender and bursting with smoky, citrusy notes, these tacos are a celebration of texture and taste. For a creative twist, serve them alongside a crisp jicama slaw or a vibrant mango salsa to elevate the meal into a festive feast.

Slow Cooker Vegetarian Curry

Few dishes offer the comforting embrace of a well-made vegetarian curry, especially when it’s been simmering to perfection in a slow cooker. This version, rich with spices and hearty vegetables, is a testament to the magic of low and slow cooking, transforming simple ingredients into a meal that’s both nourishing and deeply flavorful.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is best here)
• 1 tablespoon fresh ginger, grated (adds a bright, spicy kick)
• 2 tablespoons curry powder (I love a blend with a hint of cinnamon)
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1 cup vegetable broth (homemade if you have it)
• 2 large sweet potatoes, peeled and cubed (about 3 cups)
• 1 can (15 oz) chickpeas, drained and rinsed (for protein and texture)
• 1 cup frozen peas (adds a pop of color and sweetness)
• Salt to taste (I start with 1/2 teaspoon and adjust)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle the curry powder over the onion mixture, stirring to coat, and cook for 30 seconds to toast the spices.
5. Transfer the onion mixture to the slow cooker, then add the coconut milk and vegetable broth, stirring to combine.
6. Add the sweet potatoes and chickpeas, ensuring they’re submerged in the liquid.
7. Cover and cook on low for 6 hours or high for 3 hours, until the sweet potatoes are tender.
8. Stir in the frozen peas during the last 30 minutes of cooking to retain their vibrant color and texture.
9. Season with salt to taste before serving.

Rich and aromatic, this curry boasts a velvety texture with chunks of tender sweet potatoes and creamy chickpeas. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last bit of the flavorful sauce.

Dump and Go Slow Cooker Pork Loin

Craving a dish that marries convenience with gourmet flavors? This ‘Dump and Go Slow Cooker Pork Loin’ is your ticket to a fuss-free yet impressively tender and flavorful meal, perfect for those busy days when you still want to dine like a gourmet.

Ingredients

• 3 lbs pork loin (I find the marbling in this cut adds juiciness)
• 1 cup chicken broth (homemade or low-sodium store-bought for better control over saltiness)
• 1/4 cup soy sauce (I swear by the depth of flavor in tamari for a gluten-free option)
• 2 tbsp honey (local, if possible, for a subtle floral note)
• 4 cloves garlic, minced (freshly minced garlic makes all the difference here)
• 1 tsp dried thyme (or 1 tbsp fresh, if you have it)
• 1/2 tsp black pepper (freshly ground, please, for the best aroma)

Instructions

1. Place the pork loin in the slow cooker, fat side up, to ensure it self-bastes as it cooks.
2. In a small bowl, whisk together the chicken broth, soy sauce, honey, minced garlic, thyme, and black pepper until well combined.
3. Pour the mixture over the pork loin, making sure it’s evenly coated. Tip: Use a brush to spread the marinade if needed.
4. Cover and cook on low for 6-7 hours or until the pork reaches an internal temperature of 145°F. Tip: Resist the urge to peek, as lifting the lid can significantly increase cooking time.
5. Once cooked, let the pork rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist.
6. Serve the pork loin with the reduced cooking liquid as a sauce. Tip: For a thicker sauce, simmer the liquid in a saucepan over medium heat until it reaches your desired consistency.

Tender and succulent, this pork loin is a testament to the magic of slow cooking. The honey and soy sauce glaze caramelizes beautifully, offering a sweet and savory contrast that’s irresistible. Try serving it over a bed of creamy polenta or alongside roasted autumn vegetables for a meal that feels both rustic and refined.

Slow Cooker Black Bean Soup

Few dishes embody the heartwarming simplicity and depth of flavor quite like a well-made slow cooker black bean soup. Perfect for those brisk evenings when time is of the essence yet the soul craves something nourishing, this recipe promises a delightful culinary journey.

Ingredients

• 1 pound dried black beans, rinsed and picked over (I find soaking them overnight yields the creamiest texture)
• 1 large onion, finely diced (yellow onions are my preference for their sweetness)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 red bell pepper, diced (for a pop of color and sweetness)
• 1 teaspoon ground cumin (toasted and freshly ground if possible)
• 1 teaspoon smoked paprika (this adds a subtle depth that’s irreplaceable)
• 6 cups vegetable broth (homemade broth elevates the soup, but store-bought works in a pinch)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• Salt, to taste (I prefer sea salt for its clean flavor)
• Fresh cilantro, chopped (for garnish, and I’m generous with it)

Instructions

1. In your slow cooker, heat the extra virgin olive oil on the sauté setting. Add the diced onion and red bell pepper, sautéing until they begin to soften, about 5 minutes.
2. Add the minced garlic, ground cumin, and smoked paprika, stirring constantly for about 1 minute until fragrant. This step unlocks the spices’ flavors.
3. Stir in the rinsed black beans and vegetable broth. Ensure the beans are fully submerged; add a bit more broth or water if necessary.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender. The longer cooking time on low yields a more flavorful soup.
5. Once cooked, use an immersion blender to partially puree the soup, leaving some beans whole for texture. Alternatively, transfer a portion to a blender, then return to the pot.
6. Season with salt to taste. Remember, the beans will absorb a lot of the salt, so adjust accordingly.
7. Serve hot, garnished generously with fresh cilantro. A squeeze of lime juice adds a bright finish.

Silky yet hearty, this black bean soup boasts a rich tapestry of flavors, from the smokiness of the paprika to the freshness of the cilantro. Consider serving it with a dollop of sour cream and a side of crusty bread for a complete meal.

Healthy Slow Cooker Chicken Alfredo

Unveiling a dish that marries convenience with gourmet flair, our Healthy Slow Cooker Chicken Alfredo transforms simple ingredients into a creamy, comforting masterpiece. Perfect for those bustling evenings when time is scarce but the craving for something indulgent isn’t.

Ingredients

• 2 boneless, skinless chicken breasts (I find organic ones lend a cleaner taste)
• 1 cup heavy cream (for that luxuriously smooth texture)
• 1/2 cup grated Parmesan cheese (freshly grated melts more evenly)
• 2 cloves garlic, minced (because fresh garlic is non-negotiable)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp salt (to enhance all the flavors)
• 1/2 tsp black pepper (freshly ground for a bit of heat)
• 8 oz fettuccine pasta (whole wheat for a healthier twist)
• 1 cup broccoli florets (for a pop of color and crunch)

Instructions

1. Heat the extra virgin olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
2. Place the chicken breasts in the slow cooker. Pour the sautéed garlic over the chicken, ensuring it’s evenly distributed.
3. In a mixing bowl, whisk together the heavy cream, grated Parmesan cheese, salt, and black pepper. Pour this mixture over the chicken in the slow cooker.
4. Cover and cook on low for 4 hours. Tip: Resist the urge to open the lid frequently, as it releases heat and extends cooking time.
5. After 4 hours, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
6. Meanwhile, cook the fettuccine according to package instructions until al dente. Tip: Adding a splash of olive oil to the boiling water prevents the pasta from sticking together.
7. Steam the broccoli florets for 3-4 minutes until bright green and slightly tender. Tip: For extra flavor, toss the broccoli with a pinch of salt and a drizzle of olive oil before steaming.
8. Add the cooked pasta and steamed broccoli to the slow cooker. Gently stir to coat everything in the creamy Alfredo sauce.
9. Let everything heat through for an additional 10 minutes on the warm setting, allowing the flavors to meld beautifully.

Kindly note the velvety sauce clinging to each strand of pasta, with tender shreds of chicken and crisp-tender broccoli offering a delightful contrast. Serve this dish with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.

Slow Cooker Vegetable Stew

Hearty and wholesome, this Slow Cooker Vegetable Stew is a testament to the beauty of simplicity, where each ingredient sings in harmony, creating a dish that’s as nourishing as it is delicious. Perfect for those crisp autumn evenings or whenever you crave a comforting bowl of goodness.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large yellow onion, diced (the sweetness balances the stew beautifully)
• 3 cloves garlic, minced (because more garlic is always better)
• 2 cups carrots, chopped into 1-inch pieces (for a bit of crunch and color)
• 2 cups potatoes, diced (I prefer Yukon Gold for their buttery texture)
• 1 cup celery, sliced (adds a lovely depth of flavor)
• 4 cups vegetable broth (homemade if you have it, for that extra layer of taste)
• 1 can (14.5 oz) diced tomatoes, undrained (they bring a slight acidity that brightens the stew)
• 1 teaspoon dried thyme (its earthy notes are perfect here)
• Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, roughly 5 minutes.
3. Transfer the onion and garlic to your slow cooker, layering the bottom for a flavor foundation.
4. Add the chopped carrots, diced potatoes, and sliced celery to the slow cooker, arranging them evenly over the onion mixture.
5. Pour in the vegetable broth and diced tomatoes with their juices, ensuring all the vegetables are submerged.
6. Sprinkle the dried thyme over the top, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
7. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are tender but not mushy.
8. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
9. Tip: Taste and adjust the seasoning with more salt and pepper if needed before serving.
10. Tip: Garnish with fresh parsley or a drizzle of olive oil for an extra touch of elegance.

Flavorful and comforting, this stew boasts a rich broth with tender vegetables that hold their shape beautifully. Serve it with a slice of crusty bread for dipping, or over a bed of quinoa for a heartier meal.

Dump and Go Slow Cooker Beef and Broccoli

Elegance meets convenience in this ‘Dump and Go Slow Cooker Beef and Broccoli’ recipe, where minimal prep leads to maximum flavor. Perfect for those bustling evenings when time is scarce but the craving for something hearty and homemade is strong.

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain (this ensures tenderness)
• 1 cup beef broth (homemade or low-sodium for better control over saltiness)
• 1/2 cup soy sauce (I swear by the depth of flavor in Kikkoman)
• 1/3 cup brown sugar, packed (light or dark, depending on your sweetness preference)
• 1 tbsp sesame oil (toasted for an extra nutty aroma)
• 4 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 tbsp fresh ginger, grated (keep your ginger in the freezer for easy grating)
• 4 cups broccoli florets (fresh is best, but frozen works in a pinch)
• 1 tbsp cornstarch (for that glossy, thick sauce we all love)
• 2 tbsp water (to mix with cornstarch)

Instructions

1. In your slow cooker, combine the sliced flank steak, beef broth, soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Stir well to ensure the steak is evenly coated.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the beef is tender. (Tip: Resist the urge to peek, as lifting the lid can significantly increase cooking time.)
3. In a small bowl, whisk together the cornstarch and water until smooth. Stir this mixture into the slow cooker to thicken the sauce. (Tip: Adding the slurry while the cooker is on HIGH ensures the sauce thickens quickly and evenly.)
4. Add the broccoli florets to the slow cooker, stirring gently to combine. Cover and cook for an additional 30 minutes on HIGH, or until the broccoli is tender yet crisp. (Tip: For extra crispness, blanch the broccoli before adding it to the slow cooker.)

Aromatic and richly flavored, this beef and broccoli dish boasts tender meat and vibrant, crisp broccoli enveloped in a glossy, savory-sweet sauce. Serve it over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a complete meal that promises to delight.

Slow Cooker Chickpea Curry

Savory aromas fill the kitchen as this Slow Cooker Chickpea Curry simmers to perfection, a testament to the beauty of slow-cooked meals that marry depth of flavor with effortless preparation.

Ingredients

• 2 cups dried chickpeas, soaked overnight (trust me, the texture is unbeatable)
• 1 can (14 oz) coconut milk, full-fat for that creamy indulgence
• 1 large onion, finely diced (yellow onions are my favorite for their sweetness)
• 3 garlic cloves, minced (because fresh is always best)
• 1 tbsp ginger, freshly grated (a little extra won’t hurt)
• 2 tbsp curry powder (I opt for a medium heat blend)
• 1 tsp turmeric, for that golden hue
• 1 tsp cumin seeds (toasting them first releases their nutty aroma)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 4 cups vegetable broth (homemade elevates the dish, but store-bought works in a pinch)
• Salt, to taste (I start with 1 tsp and adjust from there)

Instructions

1. Heat the olive oil in a pan over medium heat. Add the cumin seeds and toast for 30 seconds, or until fragrant.
2. Add the diced onion to the pan. Cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
4. Transfer the onion mixture to your slow cooker. Add the soaked chickpeas, coconut milk, curry powder, turmeric, and vegetable broth. Stir well to combine.
5. Cover and cook on low for 8 hours, or until the chickpeas are tender. Tip: Resist the urge to stir too often to maintain the chickpeas’ shape.
6. Once cooked, season with salt to taste. Tip: For a thicker curry, remove the lid and cook on high for the last 30 minutes.
7. Serve hot, garnished with fresh cilantro if desired. Tip: A squeeze of lime juice before serving brightens the flavors beautifully.

Zesty and rich, this curry boasts a velvety texture with chickpeas that melt in your mouth. Pair it with fluffy basmati rice or warm naan for a meal that’s as nourishing as it is delightful.

Healthy Slow Cooker Sausage and Peppers

Yearning for a dish that marries convenience with gourmet flavors? Our Healthy Slow Cooker Sausage and Peppers is a vibrant, nutrient-packed meal that effortlessly combines the smoky depth of sausages with the sweet and tangy notes of bell peppers, all melded together in a slow cooker for maximum flavor infusion.

Ingredients

• 1 lb Italian turkey sausage (I opt for turkey for a leaner twist, but feel free to use pork if you prefer)
• 3 bell peppers, thinly sliced (a mix of red, yellow, and green adds a beautiful color contrast)
• 1 large onion, thinly sliced (sweet onions work wonderfully here)
• 2 cloves garlic, minced (because fresh garlic is non-negotiable for depth of flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp dried oregano (crush it between your fingers to release its oils before adding)
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (adjust to taste, but a little heat balances the sweetness)
• 1/2 cup low-sodium chicken broth (for a moist, but not soupy, finish)

Instructions

1. Heat the extra virgin olive oil in a skillet over medium heat. Add the sausages and brown on all sides, about 5 minutes. This step is crucial for locking in flavors.
2. Transfer the sausages to the slow cooker. In the same skillet, sauté the onions and bell peppers until just softened, about 3 minutes, then add the garlic and cook for another minute.
3. Layer the sautéed vegetables over the sausages in the slow cooker. Sprinkle with oregano, basil, and red pepper flakes, then pour in the chicken broth.
4. Cover and cook on low for 6 hours or high for 3 hours. The slow cooker does the magic here, melding all the flavors together.
5. Once done, slice the sausages into bite-sized pieces if desired, and mix them back into the peppers and onions.

Best enjoyed when the sausages are tender yet hold their shape, and the peppers are soft but retain a slight bite. Serve over a bed of quinoa or alongside crusty whole-grain bread to soak up the savory juices.

Slow Cooker Minestrone Soup

Hearty and brimming with rustic charm, this Slow Cooker Minestrone Soup is a comforting embrace in a bowl, perfect for those days when only a nourishing, vegetable-packed meal will do. Its rich flavors deepen beautifully as it simmers, making it an ideal make-ahead dish for busy weeknights or leisurely weekends alike.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity depth)
• 1 medium yellow onion, diced (for a sweet, aromatic base)
• 2 carrots, peeled and diced (adds a lovely sweetness and color)
• 2 celery stalks, diced (for that essential crunch and freshness)
• 3 garlic cloves, minced (because soup without garlic is just hot water)
• 1 teaspoon dried oregano (preferably Italian for an authentic touch)
• 1/2 teaspoon dried thyme (a little goes a long way in elevating the flavors)
• 1 (28-ounce) can diced tomatoes, undrained (I love San Marzano for their sweetness)
• 6 cups vegetable broth (homemade if you have it, for the best flavor)
• 1 (15-ounce) can cannellini beans, rinsed and drained (for creaminess and protein)
• 1 cup ditalini pasta (or any small pasta you have on hand)
• 2 cups chopped kale (stems removed, for a pop of color and nutrition)
• Salt and freshly ground black pepper (to season layers as you go)
• 1/2 cup freshly grated Parmesan cheese (for serving, because cheese makes everything better)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes, stirring occasionally.
2. Stir in the garlic, oregano, and thyme, cooking for another minute until fragrant. This step builds the flavor base, so don’t rush it.
3. Transfer the vegetable mixture to your slow cooker. Add the diced tomatoes with their juices and the vegetable broth. Tip: For a richer soup, let this mixture sit overnight in the fridge before cooking.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The longer it cooks, the more the flavors meld.
5. About 30 minutes before serving, stir in the cannellini beans and ditalini pasta. Cover and cook until the pasta is al dente. Tip: Check the pasta at 20 minutes to avoid overcooking.
6. Add the kale in the last 10 minutes of cooking, stirring until wilted. Season with salt and pepper to taste. Tip: Adding the kale last keeps its vibrant color and texture.
7. Ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese before serving.

Generously ladled into bowls, this minestrone is a symphony of textures, from the tender vegetables and beans to the al dente pasta and wilted kale. The Parmesan adds a salty, umami finish that ties all the flavors together beautifully. Serve with a slice of crusty bread for dipping, and watch as this soup becomes a new family favorite.

Dump and Go Slow Cooker Chicken Curry

Perfect for those bustling weeknights, this ‘Dump and Go Slow Cooker Chicken Curry’ marries convenience with the rich, aromatic flavors of traditional curry, all while requiring minimal effort from you.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs offer more flavor and tenderness than breasts)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy, luxurious texture)
• 2 tbsp curry powder (a good quality one makes all the difference)
• 1 tbsp grated fresh ginger (trust me, fresh beats powdered here)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 1 red bell pepper, sliced (adds a lovely color and slight sweetness)
• 1 cup chicken broth (low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin for its fruity notes)
• Salt to taste (I start with 1/2 tsp and adjust later)

Instructions

1. Heat the olive oil in a pan over medium heat. Sauté the onion, garlic, and ginger until fragrant, about 2 minutes. This step unlocks their flavors.
2. Transfer the sautéed mixture to the slow cooker. Add the chicken thighs, coconut milk, curry powder, red bell pepper, and chicken broth. Stir to combine.
3. Cover and cook on low for 6 hours or high for 3 hours. The slow cooking melds the flavors beautifully.
4. Once done, shred the chicken slightly with forks right in the cooker. This helps the meat soak up more sauce.
5. Season with salt to taste. I recommend tasting before adding more salt, as the broth and curry powder contribute saltiness.

Flavorful and tender, this curry boasts a creamy sauce with layers of spice and sweetness. Serve it over a bed of jasmine rice or with naan bread to scoop up every last bit of sauce.

Slow Cooker Butternut Squash Soup

Elegantly simple yet deeply flavorful, this Slow Cooker Butternut Squash Soup is a testament to the magic of slow cooking, transforming humble ingredients into a velvety, aromatic masterpiece that’s as nourishing as it is delightful.

Ingredients

• 1 large butternut squash, peeled and cubed (about 6 cups) – I find the pre-cut squash from the store a real time-saver here.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 medium onion, diced – yellow onions work best for their sweetness.
• 3 cloves garlic, minced – because fresh is always better.
• 4 cups vegetable broth – homemade elevates the soup, but store-bought works in a pinch.
• 1 tsp ground cinnamon – adds a warm, subtle spice.
• 1/2 tsp ground nutmeg – just a hint for depth.
• Salt and freshly ground black pepper – to layer the flavors.
• 1/2 cup heavy cream – for that luxurious finish.

Instructions

1. In a large slow cooker, combine the butternut squash, olive oil, onion, and garlic. Toss to coat the squash evenly with the oil.
2. Pour in the vegetable broth, then sprinkle the cinnamon, nutmeg, salt, and pepper over the top. Stir gently to distribute the spices.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the squash is fork-tender. Tip: Resist the urge to peek, as lifting the lid can add to the cooking time.
4. Using an immersion blender, puree the soup directly in the slow cooker until smooth. Tip: For an extra silky texture, blend in batches in a stand blender.
5. Stir in the heavy cream and cook on HIGH for an additional 15 minutes to warm through. Tip: Adjust the seasoning at this stage, as the cream can mellow the flavors.

Creamy and comforting, this soup boasts a perfect balance of sweet and savory, with the spices lending a whisper of warmth. Serve it with a drizzle of cream and a sprinkle of cinnamon for an elegant touch, or pair with crusty bread for a heartier meal.

Healthy Slow Cooker Beef Barley Soup

There’s something undeniably comforting about a bowl of hearty beef barley soup, especially when it’s been simmering to perfection in your slow cooker, filling your home with its inviting aroma. This version leans into the healthier side without sacrificing depth of flavor, making it a guilt-free indulgence for any day of the week.

Ingredients

• 1.5 lbs lean beef stew meat, cut into 1-inch pieces (I find that trimming excess fat leads to a cleaner taste)
• 1 cup pearl barley, rinsed (it’s the star of the show, so don’t skip this!)
• 2 large carrots, diced (about 1 cup, for a sweet crunch)
• 2 celery stalks, diced (about 1 cup, for that essential earthy flavor)
• 1 medium onion, diced (about 1 cup, I prefer yellow for their balance of sweetness and sharpness)
• 4 cloves garlic, minced (because more garlic is always better)
• 6 cups low-sodium beef broth (homemade is ideal, but store-bought works in a pinch)
• 2 tbsp tomato paste (for a hint of acidity and richness)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp dried thyme (it pairs beautifully with beef)
• Salt and freshly ground black pepper (to season layers as you go)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the beef pieces, seasoning lightly with salt and pepper, and brown on all sides, about 5 minutes. (Tip: Don’t overcrowd the skillet to ensure a good sear.)
2. Transfer the browned beef to your slow cooker. In the same skillet, add the diced onion, carrots, and celery, sautéing until the onion is translucent, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
3. Add the sautéed vegetables to the slow cooker along with the rinsed barley, beef broth, and dried thyme. Stir to combine. (Tip: Rinsing the barley removes any dust and prevents the soup from becoming too sticky.)
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and the barley is cooked through. (Tip: Slow cooking on LOW yields more tender meat.)
5. Season the soup with additional salt and pepper to taste before serving.

You’ll love the tender chunks of beef and the chewy, nutty barley in every spoonful. For a creative twist, serve this soup with a dollop of horseradish cream on top to add a sharp contrast to the rich flavors.

Slow Cooker Moroccan Chicken

Kickstart your culinary journey with this Slow Cooker Moroccan Chicken, a dish that marries the warmth of Moroccan spices with the comforting ease of slow cooking. Perfect for a busy weeknight or a leisurely weekend, it promises a flavorful escape to the bustling markets of Marrakech with every bite.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs offer more flavor and tenderness than breasts)
• 1 large yellow onion, thinly sliced (a mandoline makes this quick and ensures even cooking)
• 3 cloves garlic, minced (freshly minced garlic brings a brighter flavor)
• 1 cup chicken broth (low-sodium is my preference to control the dish’s saltiness)
• 1/2 cup dried apricots, halved (they add a sweet contrast to the spices)
• 1/4 cup olive oil (extra virgin olive oil is my go-to for its fruity notes)
• 2 tbsp honey (for a touch of sweetness that balances the spices)
• 1 tbsp ground cumin (toast whole seeds and grind them for an even more aromatic experience)
• 1 tsp ground cinnamon (a little goes a long way in adding warmth)
• 1 tsp smoked paprika (for a subtle smokiness)
• 1/2 tsp ground ginger (fresh ginger can be used, but ground is more consistent here)
• Salt and freshly ground black pepper (to season the chicken perfectly)

Instructions

1. In a large bowl, combine the chicken thighs with olive oil, minced garlic, cumin, cinnamon, smoked paprika, ginger, salt, and pepper. Massage the spices into the chicken until evenly coated.
2. Heat a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until golden brown. This step locks in the juices and adds depth to the dish.
3. Transfer the seared chicken to the slow cooker. Add the sliced onions, dried apricots, chicken broth, and honey around and over the chicken.
4. Cover and cook on low for 6 hours or on high for 3 hours. The slow cooker does the magic here, melding the flavors together beautifully.
5. Once cooking is complete, carefully remove the chicken from the slow cooker. If desired, thicken the sauce by simmering it in a saucepan over medium heat for 5-10 minutes.

With its tender chicken, aromatic sauce, and sweet apricots, this dish is a celebration of textures and flavors. Serve it over a bed of fluffy couscous or with warm, crusty bread to soak up every last drop of the delicious sauce.

Dump and Go Slow Cooker Lentil Dal

Zesty and wholesome, this Dump and Go Slow Cooker Lentil Dal is a testament to the beauty of simplicity, blending aromatic spices and tender lentils into a comforting dish that promises to warm the soul with minimal effort.

Ingredients

• 1 cup dried green lentils, rinsed (I find the slight peppery flavor of green lentils perfect here)
• 1 can (14 oz) coconut milk (full-fat for that creamy texture we all love)
• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tbsp minced garlic (because fresh is always best)
• 1 tbsp grated ginger (a little goes a long way in adding warmth)
• 1 tsp ground turmeric (for that golden hue and earthy tone)
• 1 tsp ground cumin (the secret to depth of flavor)
• 1/2 tsp salt (adjust as needed, but this is my sweet spot)
• 3 cups vegetable broth (homemade if you have it, for an extra layer of flavor)
• 1 cup diced tomatoes (canned work fine, but fresh in summer are divine)
• 1/2 cup chopped cilantro (for that fresh finish)

Instructions

1. In your slow cooker, combine the rinsed lentils, coconut milk, olive oil, garlic, ginger, turmeric, cumin, salt, vegetable broth, and diced tomatoes. Stir well to ensure all ingredients are evenly distributed.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the lentils are tender and the flavors melded together beautifully.
3. Tip: For an even richer flavor, toast the cumin and turmeric in a dry pan for about 30 seconds before adding them to the slow cooker.
4. Once cooked, stir in the chopped cilantro, reserving a little for garnish if desired.
5. Tip: If the dal seems too thick, add a splash of water or more vegetable broth to reach your preferred consistency.
6. Serve hot, garnished with the remaining cilantro.
7. Tip: A squeeze of fresh lime juice just before serving can brighten the flavors wonderfully.

Delightfully creamy with a subtle kick from the ginger and garlic, this lentil dal is a versatile dish that pairs beautifully with steamed rice or warm naan. For an extra touch of luxury, top with a dollop of yogurt or a sprinkle of toasted coconut flakes.

Slow Cooker Tomato Basil Soup

Hearty and comforting, this Slow Cooker Tomato Basil Soup is a testament to the magic of simple ingredients transforming into something extraordinary. Perfect for those chilly evenings or when you crave a bowl of warmth, it’s a dish that promises to soothe the soul with its rich flavors and aromatic basil.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large yellow onion, finely diced (for a sweet, mellow base)
• 3 cloves garlic, minced (because fresh is always best)
• 2 (28-ounce) cans whole peeled tomatoes (San Marzano tomatoes are my preference for their sweetness and low acidity)
• 1 cup vegetable broth (homemade adds a depth of flavor, but store-bought works in a pinch)
• 1/2 cup heavy cream (for that luxurious, velvety texture)
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• 1 teaspoon sugar (to balance the acidity of the tomatoes)
• Salt and freshly ground black pepper (to season)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
2. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to let it brown.
3. Transfer the onion and garlic mixture to your slow cooker. Add the whole peeled tomatoes (with their juice), vegetable broth, and sugar. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, allowing the flavors to meld beautifully.
5. After cooking, use an immersion blender to puree the soup until smooth. Alternatively, you can blend it in batches in a regular blender, but be sure to vent the lid to avoid steam buildup.
6. Stir in the heavy cream and chopped basil. Season with salt and freshly ground black pepper to taste. Cook on HIGH for an additional 15 minutes to warm through.
7. Serve hot, garnished with additional fresh basil leaves. A drizzle of olive oil or a sprinkle of grated Parmesan cheese can add an extra layer of flavor.

Melt-in-your-mouth creamy with a bright tomato tang and the fresh, peppery bite of basil, this soup is a harmony of flavors. For a heartier meal, pair it with a grilled cheese sandwich or a crusty loaf of bread for dipping.

Healthy Slow Cooker Chicken and Dumplings

Brimming with comfort and warmth, this Healthy Slow Cooker Chicken and Dumplings transforms simple ingredients into a soul-soothing meal, perfect for any day that calls for a touch of homemade love.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs offer more flavor than breasts)
• 1 cup diced carrots (about 2 medium, for a sweet crunch)
• 1 cup diced celery (3 stalks, for that essential earthy note)
• 1/2 cup diced onion (yellow, for its mild sweetness)
• 3 cloves garlic, minced (because fresh is always best)
• 4 cups low-sodium chicken broth (homemade if you have it)
• 1 tsp dried thyme (rubbed between fingers to release oils)
• 1/2 tsp black pepper (freshly ground, for a bit of heat)
• 1 cup all-purpose flour (I like to sift mine for lighter dumplings)
• 2 tsp baking powder (aluminum-free, for no bitter aftertaste)
• 1/2 tsp salt (fine sea salt dissolves evenly)
• 1/2 cup milk (whole milk makes dumplings extra tender)
• 2 tbsp unsalted butter, melted (for richness in every bite)

Instructions

1. Place chicken thighs, carrots, celery, onion, garlic, chicken broth, thyme, and black pepper in the slow cooker. Stir to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and easily shreds.
3. Remove chicken to a bowl; shred with two forks, then return to the slow cooker. Tip: Letting the chicken cool slightly makes shredding easier.
4. In a medium bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined. Tip: Overmixing leads to tough dumplings.
5. Drop tablespoon-sized dollops of dough into the slow cooker. Cover and cook on HIGH for 30 minutes, until dumplings are fluffy and cooked through. Tip: Resist the urge to peek; keeping the lid on ensures the dumplings steam properly.

Zesty with herbs and rich with tender chicken, this dish boasts dumplings that are light yet satisfying. Serve it in deep bowls with a sprinkle of fresh parsley for a pop of color and freshness.

Slow Cooker Ratatouille

On a bustling weekday or a serene weekend, nothing quite captures the essence of Provencal cuisine like a hearty Slow Cooker Ratatouille. This dish, a vibrant tapestry of summer vegetables, melds together in a slow cooker to create a comforting yet sophisticated meal that’s as nutritious as it is flavorful.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large eggplant, diced into 1-inch cubes (I find salting it beforehand removes any bitterness)
• 2 medium zucchinis, sliced into 1/2-inch rounds (for a bit of crunch)
• 1 large yellow bell pepper, chopped (adds a sweet contrast)
• 1 large red onion, thinly sliced (for a subtle sharpness)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 can (14.5 oz) diced tomatoes, undrained (the juice is key for the sauce)
• 1 teaspoon dried thyme (or fresh if you have it)
• 1 teaspoon dried basil (brings out the vegetables’ sweetness)
• Salt and freshly ground black pepper (to layer the flavors)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the eggplant, zucchini, yellow bell pepper, and red onion to the skillet. Sauté until the vegetables just begin to soften, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Transfer the sautéed vegetables to the slow cooker. Add the diced tomatoes with their juice, dried thyme, and dried basil. Season with salt and freshly ground black pepper.
5. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the vegetables are tender but not mushy.
6. Give the ratatouille a gentle stir before serving to distribute the flavors evenly.

Just as the vegetables retain their individuality yet come together in harmony, this Slow Cooker Ratatouille offers a melody of textures—from the creamy eggplant to the crisp zucchini. Serve it over a bed of creamy polenta or alongside a crusty baguette to soak up the savory juices, making each bite a celebration of summer’s bounty.

Conclusion

Kickstart your weeknights with these 22 easy, healthy dump-and-go slow cooker recipes designed for busy home cooks like you! Each dish promises simplicity without sacrificing flavor, making weeknight dinners a breeze. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the love and this article on Pinterest to help fellow busy bees discover stress-free cooking!