20 Fresh Spring Slow Cooker Recipes for Busy Weeknights

There’s something magical about spring—the longer days, the fresh produce, and the desire for meals that are both comforting and easy. That’s why we’ve gathered 20 fresh spring slow cooker recipes perfect for those busy weeknights. From vibrant veggie stews to tender meats infused with seasonal herbs, these dishes promise minimal fuss and maximum flavor. Keep reading to find your new go-to spring dinner!

Slow Cooker Lemon Garlic Chicken with Spring Vegetables

Even if you’re short on time, this slow cooker lemon garlic chicken with spring vegetables is a breeze to throw together. You’ll love how the flavors meld together while you go about your day.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1/4 cup chicken broth
  • 2 tbsp lemon juice
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
• For the vegetables:
  • 1 cup baby carrots
  • 1 cup green beans, trimmed
  • 1 cup baby potatoes, halved

Instructions

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown.
3. Transfer the chicken to the slow cooker.
4. In a small bowl, whisk together chicken broth, lemon juice, minced garlic, and thyme. Pour over the chicken.
5. Add the baby carrots, green beans, and baby potatoes around the chicken in the slow cooker.
6. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and the vegetables are tender.
7. Tip: For extra flavor, let the chicken sit in the sauce for 10 minutes before serving.
8. Tip: If you prefer crispier vegetables, add them during the last hour of cooking.
9. Tip: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.

Ready to serve, this dish boasts tender chicken with a bright, garlicky sauce and perfectly cooked spring vegetables. Try spooning the sauce over a bed of quinoa for a hearty twist.

Spring Pea and Asparagus Risotto in the Slow Cooker

Perfect for those busy days when you still want something homemade and hearty, this Spring Pea and Asparagus Risotto made in the slow cooker is a game-changer. You’ll love how the flavors meld together effortlessly while you go about your day.

Ingredients

• For the risotto:
  • 1 1/2 cups Arborio rice
  • 4 cups vegetable broth
  • 1 cup fresh spring peas
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat the olive oil in a pan over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Transfer the sautéed onion and garlic to the slow cooker. Add the Arborio rice, vegetable broth, salt, and pepper. Stir to combine.
3. Cover and cook on low for 2 hours, stirring occasionally to prevent sticking.
4. After 2 hours, add the spring peas and asparagus pieces. Stir gently to incorporate.
5. Continue cooking on low for another 30 minutes, or until the rice is creamy and the vegetables are tender.
6. Stir in the grated Parmesan cheese until melted and well combined.
7. Let the risotto sit for 5 minutes before serving to allow the flavors to deepen.

Now, this risotto is creamy with a slight bite from the al dente rice, and the fresh peas and asparagus add a vibrant, springy freshness. Try topping it with a poached egg for an extra layer of richness.

Slow Cooker Honey Glazed Carrots with Fresh Herbs

Alright, let’s dive into making these sweet and savory slow cooker honey glazed carrots that’ll have everyone asking for seconds. You’ll love how the fresh herbs brighten up the dish, making it a perfect side for any meal.

Ingredients

• For the carrots:
  • 2 lbs carrots, peeled and sliced into 1-inch pieces
• For the glaze:
  • 1/4 cup honey
  • 2 tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the herbs:
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped

Instructions

1. Place the sliced carrots in the slow cooker.
2. In a small bowl, whisk together the honey, melted butter, olive oil, salt, and black pepper until well combined.
3. Pour the honey mixture over the carrots in the slow cooker, tossing to coat evenly.
4. Cover and cook on low for 4 hours or on high for 2 hours, until the carrots are tender but still hold their shape.
5. Halfway through cooking, give the carrots a gentle stir to ensure they’re evenly glazed.
6. Once cooked, sprinkle the fresh thyme and rosemary over the carrots, stirring lightly to distribute the herbs.
7. Let the carrots sit for 5 minutes before serving to allow the flavors to meld together.

Look at how these carrots glisten with that honey glaze, offering a perfect balance of sweetness and herbaceous freshness. Serve them alongside your favorite protein or toss them into a grain bowl for an extra pop of color and flavor.

Spring Minestrone Soup with Slow Cooker Ease

Hey there! Imagine coming home to a warm, comforting bowl of Spring Minestrone Soup that practically made itself. That’s the magic of using your slow cooker for this vibrant, veggie-packed dish.

Ingredients

• For the base: 1 tbsp olive oil, 1 medium onion (diced), 2 cloves garlic (minced), 2 medium carrots (diced), 2 celery stalks (diced)
• For the soup: 4 cups vegetable broth, 1 can (14.5 oz) diced tomatoes, 1 cup green beans (trimmed and cut into 1-inch pieces), 1 small zucchini (diced), 1 cup small pasta (like ditalini)
• For finishing: 1 can (15 oz) cannellini beans (drained and rinsed), 2 cups fresh spinach, salt and pepper to taste, 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
2. Transfer the cooked vegetables to your slow cooker. Add vegetable broth, diced tomatoes, green beans, and zucchini.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. About 30 minutes before serving, stir in the pasta and cannellini beans. Cover and continue cooking until pasta is tender.
5. Just before serving, stir in the spinach until wilted. Season with salt and pepper.
6. Serve hot, sprinkled with Parmesan cheese.

Vibrant and hearty, this soup is a celebration of spring’s best. The pasta and beans add a satisfying chew, while the fresh spinach brings a pop of color. Try serving it with a slice of crusty bread for dipping!

Slow Cooker Herb-Roasted Potatoes and Spring Onions

Just imagine coming home to the comforting aroma of herbs and potatoes wafting through your kitchen. You’ll love how these slow cooker herb-roasted potatoes and spring onions turn out tender and flavorful with minimal effort.

Ingredients

• For the potatoes:
  • 2 lbs baby potatoes, halved
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the herb mixture:
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 3 spring onions, sliced

Instructions

1. Rinse the baby potatoes under cold water and pat them dry with a clean towel.
2. In a large bowl, toss the potatoes with olive oil, salt, and black pepper until evenly coated.
3. Add the chopped rosemary, thyme, and sliced spring onions to the bowl, mixing well to distribute the herbs.
4. Transfer the potato mixture to your slow cooker, spreading it out in an even layer.
5. Cover and cook on high for 3-4 hours or on low for 6-7 hours, stirring once halfway through to ensure even cooking.
6. Check the potatoes for tenderness with a fork; they should be soft but not mushy.
7. Once done, let them sit uncovered for 5 minutes to crisp up slightly before serving.

Unbelievably tender with a crispy edge, these potatoes are bursting with herby goodness. Try serving them alongside grilled chicken or as a hearty addition to your breakfast plate.

Lemony Slow Cooker Artichoke and Spinach Dip

Feeling like whipping up something creamy, tangy, and utterly irresistible for your next gathering? This lemony slow cooker artichoke and spinach dip is your go-to. It’s easy, fuss-free, and packed with flavors that everyone will love.

Ingredients

• For the dip:
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 (10 oz) package frozen chopped spinach, thawed and drained
  • 1 (8 oz) package cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the artichoke hearts, spinach, cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, garlic, lemon zest, lemon juice, salt, and black pepper. Mix until well combined.
2. Transfer the mixture to your slow cooker. Spread it evenly.
3. Cover and cook on LOW for 2 hours, stirring once halfway through. Tip: If you’re in a hurry, you can cook it on HIGH for 1 hour, but LOW gives the flavors more time to meld.
4. After cooking, give the dip a good stir to ensure everything is well incorporated. Tip: If the dip seems too thick, you can stir in a tablespoon of milk to loosen it up.
5. Serve warm. Tip: For an extra touch, sprinkle a little extra lemon zest on top before serving.

Velvety smooth with a bright lemony kick, this dip is a crowd-pleaser. Try serving it with toasted baguette slices or crisp veggie sticks for a delightful contrast in textures.

Slow Cooker Spring Vegetable Ratatouille

Craving something light yet comforting? This slow cooker spring vegetable ratatouille is your go-to. It’s packed with fresh veggies and simmers to perfection while you go about your day.

Ingredients

• For the ratatouille:
  • 1 medium eggplant, diced into 1-inch pieces
  • 2 medium zucchinis, sliced into 1/2-inch rounds
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large slow cooker, combine the eggplant, zucchinis, red and yellow bell peppers, onion, and garlic.
2. Pour the diced tomatoes over the vegetables.
3. Drizzle with olive oil and sprinkle with thyme, basil, salt, and black pepper.
4. Gently toss all the ingredients until evenly coated.
5. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the vegetables are tender but not mushy.
6. Tip: For a deeper flavor, let the ratatouille sit for 10 minutes after cooking before serving.
7. Tip: If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking.
8. Tip: Serve with a sprinkle of fresh basil or grated Parmesan for an extra flavor boost.

Silky soft vegetables meld together in a lightly herbed tomato sauce, making this ratatouille a versatile dish. Try it over quinoa or with a crusty baguette to soak up all the delicious juices.

Slow Cooker Garlic Butter Mushrooms with Fresh Thyme

Hey, you’re going to love these slow cooker garlic butter mushrooms. They’re the perfect blend of savory and herby, with a touch of richness that makes them irresistible.

Ingredients

• For the mushrooms:
  • 1.5 lbs baby bella mushrooms, cleaned
• For the garlic butter sauce:
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Place the cleaned mushrooms in the slow cooker.
2. In a small bowl, mix together the melted butter, minced garlic, thyme leaves, salt, and pepper until well combined.
3. Pour the garlic butter sauce over the mushrooms in the slow cooker, ensuring they’re evenly coated.
4. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, stirring once halfway through to ensure even cooking.
5. Tip: For an extra burst of flavor, add a splash of white wine to the sauce before cooking.
6. Once cooked, use a slotted spoon to transfer the mushrooms to a serving dish, reserving the sauce.
7. Tip: If the sauce is too thin, you can thicken it by simmering in a saucepan over medium heat for a few minutes.
8. Drizzle the reserved sauce over the mushrooms before serving.
9. Tip: Garnish with additional fresh thyme leaves for a pop of color and freshness.

Kick back and enjoy these mushrooms as they are, or spoon them over a crusty piece of bread to soak up all that garlic butter goodness. The thyme adds a lovely earthiness that pairs perfectly with the rich, buttery sauce.

Springtime Slow Cooker Chicken and Wild Rice Soup

Warm up your spring evenings with this comforting slow cooker chicken and wild rice soup. It’s hearty, flavorful, and just the thing to welcome the season.

Ingredients

• For the soup base:
  • 1 lb boneless, skinless chicken breasts
  • 1 cup wild rice, uncooked
  • 4 cups chicken broth
  • 2 cups water
• For the vegetables and seasoning:
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
• For finishing:
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions

1. Place the chicken breasts, wild rice, chicken broth, and water into the slow cooker.
2. Add the carrots, celery, onion, garlic, thyme, salt, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
4. Remove the chicken breasts from the slow cooker and shred them using two forks. Tip: Let the chicken cool slightly for easier handling.
5. Return the shredded chicken to the slow cooker. Stir in the heavy cream and parsley. Tip: For a thicker soup, let it cook uncovered for an additional 10-15 minutes.
6. Cover and cook for another 10 minutes to warm through. Tip: Taste and adjust seasoning if necessary before serving.

Velvety and rich, this soup boasts a delightful mix of textures from the tender chicken and chewy wild rice. Serve it with a sprinkle of extra parsley and a side of crusty bread for dipping.

Slow Cooker Fresh Herb and Lemon Salmon

You won’t believe how easy it is to make this flavorful salmon right in your slow cooker. Perfect for those busy days when you want something delicious without the fuss.

Ingredients

• For the salmon:
  • 1.5 lbs salmon fillet, skin on
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the herb and lemon topping:
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 lemon, thinly sliced
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced

Instructions

1. Place the salmon fillet, skin side down, in the slow cooker. Drizzle with olive oil and season with salt and pepper.
2. In a small bowl, mix together the dill, parsley, lemon juice, and garlic. Spread this mixture evenly over the top of the salmon.
3. Arrange the lemon slices on top of the herb mixture, covering the salmon as much as possible.
4. Cover and cook on LOW for 2 hours. Tip: The salmon is done when it flakes easily with a fork.
5. Carefully remove the salmon from the slow cooker using a spatula. Tip: Leaving the skin behind makes serving easier.
6. Let the salmon rest for 5 minutes before serving. Tip: This allows the juices to redistribute, making the salmon even more flavorful.

Flaky, tender, and bursting with fresh flavors, this salmon is a game-changer. Try serving it over a bed of quinoa or with roasted vegetables for a complete meal.

Slow Cooker Spring Greens and White Bean Stew

Dive into the heart of comfort food with this easy-to-make stew that’s perfect for those busy days when you want something hearty without the hassle. You’ll love how the greens and beans come together in your slow cooker, creating a dish that’s both nutritious and satisfying.

Ingredients

• For the stew:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 lb mixed spring greens (like kale, spinach, and chard), roughly chopped
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes

Instructions

1. Heat the olive oil in a pan over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Transfer the onion and garlic to your slow cooker. Add the vegetable broth, spring greens, white beans, salt, black pepper, and red pepper flakes.
3. Cover and cook on low for 6 hours or high for 3 hours, until the greens are tender.
4. Tip: For extra flavor, consider adding a Parmesan rind to the slow cooker before starting.
5. Tip: If you prefer a thicker stew, mash some of the beans against the side of the slow cooker before serving.
6. Tip: Taste and adjust the seasoning before serving, adding more salt or pepper if needed.

Unbelievably tender greens and creamy beans make this stew a comforting bowl of goodness. Serve it with a slice of crusty bread for dipping, or top with a poached egg for an extra protein boost.

Slow Cooker Minted Lamb with Spring Vegetables

Venturing into the world of slow-cooked meals brings us to a dish that’s as comforting as it is flavorful. You’ll love how the minted lamb melds with the freshness of spring vegetables, creating a meal that’s both hearty and refreshing.

Ingredients

• For the lamb:
  • 2 lbs lamb shoulder, cut into chunks
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh mint, chopped
• For the vegetables:
  • 2 cups baby carrots
  • 1 cup pearl onions, peeled
  • 2 cups new potatoes, halved
  • 1 cup chicken broth

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb chunks, salt, and pepper. Sear until all sides are browned, about 3-4 minutes per side. Tip: Don’t overcrowd the skillet to ensure a good sear.
2. Transfer the seared lamb to the slow cooker. Sprinkle the chopped mint over the lamb.
3. In the same skillet, lightly sauté the baby carrots, pearl onions, and new potatoes for about 2 minutes. Tip: This step enhances their flavors.
4. Add the sautéed vegetables to the slow cooker. Pour in the chicken broth.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Tip: The lamb is ready when it easily falls apart with a fork.

Zesty and tender, this dish offers a perfect balance of flavors with the mint brightening the rich lamb. Serve it over a bed of couscous or with crusty bread to soak up the delicious juices.

Slow Cooker Lemon Poppy Seed Bread Pudding

Ready to dive into a dessert that’s as easy as it is delicious? This slow cooker lemon poppy seed bread pudding is your ticket to a sweet, tangy treat with minimal fuss. You’ll love how the citrus brightens up the rich, custardy bread.

Ingredients

• For the bread pudding:
  • 6 cups cubed brioche bread
  • 1/2 cup poppy seeds
  • Zest of 2 lemons
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp melted butter

Instructions

1. Grease the inside of your slow cooker with butter or cooking spray.
2. In a large bowl, toss the brioche cubes with poppy seeds and lemon zest.
3. In another bowl, whisk together eggs, milk, cream, sugar, and vanilla until smooth.
4. Pour the wet mixture over the bread cubes, pressing down to ensure all bread is soaked.
5. Cover and cook on low for 3 hours, or until the pudding is set and slightly golden on top.
6. While the pudding cooks, whisk together powdered sugar, lemon juice, and melted butter for the glaze.
7. Drizzle the glaze over the warm bread pudding before serving.

What makes this bread pudding special is its perfect balance of creamy and fluffy textures, with a zesty lemon kick. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Spring Slow Cooker Beef and Broccoli Stir-Fry

Unbelievably easy and packed with flavor, this Spring Slow Cooker Beef and Broccoli Stir-Fry is your ticket to a hassle-free dinner that doesn’t skimp on taste. You’ll love how the beef turns out tender and the broccoli stays crisp, all smothered in a savory sauce that’s just begging to be poured over rice.

Ingredients

• For the beef: 1.5 lbs flank steak, sliced thin against the grain
• For the marinade: 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp minced garlic, 1 tsp grated ginger
• For the stir-fry: 4 cups broccoli florets, 1 tbsp olive oil
• For the sauce: 1/2 cup beef broth, 2 tbsp cornstarch, 1 tbsp sesame oil

Instructions

1. In a bowl, mix the soy sauce, brown sugar, garlic, and ginger to make the marinade.
2. Add the sliced flank steak to the marinade, ensuring each piece is well coated. Let it sit for at least 30 minutes in the fridge.
3. Heat olive oil in a slow cooker on the high setting. Add the marinated beef and cook for 2 hours, stirring occasionally.
4. After 2 hours, add the broccoli florets to the slow cooker. Tip: For extra crispiness, you can quickly blanch the broccoli before adding.
5. In a small bowl, whisk together beef broth, cornstarch, and sesame oil to create the sauce. Pour over the beef and broccoli.
6. Cover and cook for an additional 30 minutes on high, or until the sauce has thickened.
7. Tip: If the sauce is too thick, add a little more beef broth to reach your desired consistency.
8. Serve hot over a bed of rice. Tip: Garnish with sesame seeds for an extra crunch and visual appeal.

Lusciously tender beef meets crisp-tender broccoli in a sauce that’s rich and glossy, making every bite a perfect balance of flavors and textures. Try serving it over quinoa for a wholesome twist or alongside a crisp salad to lighten up the meal.

Slow Cooker Strawberry Rhubarb Compote

Alright, let’s dive into making this Slow Cooker Strawberry Rhubarb Compote. It’s the perfect blend of sweet and tangy, and guess what? Your slow cooker does most of the work.

Ingredients

• For the compote:
• 4 cups fresh strawberries, hulled and halved
• 4 cups fresh rhubarb, chopped into 1-inch pieces
• 1 cup granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Place the strawberries and rhubarb in the slow cooker.
2. Add the sugar, water, lemon juice, and vanilla extract to the slow cooker. Stir gently to combine.
3. Cover and cook on LOW for 4 hours. Tip: Resist the urge to stir too often to keep the fruit intact.
4. After 4 hours, remove the lid and stir the compote. If it’s too liquidy, cook uncovered for an additional 30 minutes to thicken. Tip: The compote will thicken more as it cools.
5. Once done, turn off the slow cooker and let the compote cool slightly before serving. Tip: For a smoother texture, mash the compote lightly with a fork.

Zesty and vibrant, this compote is a dream over yogurt, pancakes, or even as a cheesecake topping. The strawberries and rhubarb create a jammy, spoonable delight that’s bursting with flavor.

Slow Cooker Spring Herb and Garlic Pork Roast

Today’s the perfect day to let your slow cooker do all the work while you enjoy the aromas of this herb-infused pork roast filling your home. You’ll love how simple it is to throw together, and the result is nothing short of spectacular.

Ingredients

• For the pork roast:
  • 3-4 lb pork shoulder roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the herb and garlic mixture:
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh sage, chopped
  • 1/2 cup chicken broth

Instructions

1. Pat the pork shoulder dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat. Season the pork with salt and pepper, then sear on all sides until golden brown, about 3-4 minutes per side.
3. Transfer the pork to your slow cooker. Tip: Searing locks in flavors and gives the roast a beautiful crust.
4. In a small bowl, mix together the minced garlic, rosemary, thyme, and sage. Rub this mixture all over the seared pork.
5. Pour the chicken broth into the bottom of the slow cooker to keep the roast moist during cooking.
6. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shreds with a fork. Tip: Resist the urge to peek, as lifting the lid can significantly increase cooking time.
7. Once done, let the roast rest for 10 minutes before slicing or shredding. Tip: Resting allows the juices to redistribute, ensuring every bite is succulent.

You’ll be amazed at how the garlic and fresh herbs permeate the pork, creating a melt-in-your-mouth experience. Try serving it over creamy polenta or tucked into warm tortillas for a twist on traditional tacos.

Slow Cooker Fresh Basil and Tomato Pasta Sauce

Wondering what to do with all those fresh tomatoes and basil from your garden? This slow cooker sauce is your answer. It’s easy, flavorful, and fills your home with an irresistible aroma.

Ingredients

• For the sauce:
  • 6 cups fresh tomatoes, chopped
  • 1/2 cup fresh basil leaves, chopped
  • 1/4 cup olive oil
  • 1 tbsp garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions

1. Combine all the sauce ingredients in your slow cooker.
2. Stir well to ensure everything is evenly mixed.
3. Cover and cook on low for 6 hours, stirring occasionally to prevent sticking.
4. After 6 hours, remove the lid and continue cooking on low for another 2 hours to thicken the sauce, stirring occasionally.
5. Once thickened, use an immersion blender to puree the sauce to your desired consistency, or leave it chunky if you prefer.

Let this sauce cool slightly before serving over your favorite pasta. The fresh basil and tomatoes create a vibrant, herby flavor that’s perfect for summer. Try it with a sprinkle of Parmesan or over grilled chicken for a twist.

Slow Cooker Springtime Quinoa and Veggie Bowl

After a long winter, you’re probably craving something fresh and light. This slow cooker quinoa and veggie bowl is just the thing to welcome spring with open arms.

Ingredients

• For the quinoa:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
• For the veggies:
  • 1 cup chopped carrots
  • 1 cup chopped zucchini
  • 1 cup chopped bell peppers
  • 1 tbsp olive oil
• For the dressing:
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water until the water runs clear. This removes the bitter coating.
2. Add the rinsed quinoa and vegetable broth to the slow cooker. Cook on high for 2 hours or until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa cooks, heat 1 tbsp olive oil in a pan over medium heat. Add the chopped carrots, zucchini, and bell peppers. Sauté for 5-7 minutes until slightly tender.
4. In a small bowl, whisk together the lemon juice, 1 tbsp olive oil, honey, salt, and pepper to make the dressing.
5. Once the quinoa is done, fluff it with a fork. Mix in the sautéed veggies.
6. Drizzle the dressing over the quinoa and veggie mixture. Toss gently to combine.

Vibrant and full of texture, this bowl is a celebration of spring. Serve it warm with a sprinkle of fresh herbs or chill it for a refreshing lunch option.

Slow Cooker Lemon Dill Potatoes with Green Beans

Just imagine coming home to the comforting aroma of lemon and dill wafting through your kitchen. These slow cooker potatoes and green beans are the perfect set-it-and-forget-it side dish for any busy day.

Ingredients

• For the potatoes:
  • 2 lbs baby potatoes, halved
  • 1/4 cup olive oil
  • 1 tbsp lemon zest
  • 2 tbsp fresh dill, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the green beans:
  • 1 lb green beans, trimmed
  • 1 tbsp olive oil
  • 1/2 tsp salt

Instructions

1. In a large bowl, toss the halved baby potatoes with 1/4 cup olive oil, lemon zest, fresh dill, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Transfer the potato mixture to the slow cooker. Cover and cook on high for 3 hours or on low for 6 hours, until the potatoes are tender when pierced with a fork.
3. Tip: For extra flavor, stir the potatoes halfway through cooking to ensure even seasoning distribution.
4. While the potatoes are cooking, toss the trimmed green beans with 1 tbsp olive oil and 1/2 tsp salt in a separate bowl.
5. Add the green beans to the slow cooker during the last 30 minutes of cooking, placing them on top of the potatoes. Cover and continue cooking.
6. Tip: If you prefer your green beans with a bit of crunch, reduce the cooking time to 20 minutes.
7. Once done, gently stir the green beans into the potatoes to combine.
8. Tip: For a brighter flavor, sprinkle additional fresh dill and a squeeze of lemon juice over the dish before serving.

Now, these potatoes are creamy on the inside with a slight crisp from the green beans, all brightened up by the lemon and dill. Try serving them alongside grilled chicken or fish for a complete meal that’s bursting with flavor.

Slow Cooker Apricot Glazed Chicken with Spring Herbs

Unbelievably easy and packed with flavor, this dish is your ticket to a fuss-free dinner that tastes like you spent hours in the kitchen. You’ll love how the sweet apricot and fresh herbs come together to create something truly special.

Ingredients

– For the chicken:
– 4 boneless, skinless chicken breasts
– 1 tsp salt
– 1/2 tsp black pepper
– For the glaze:
– 1 cup apricot preserves
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1/2 tsp garlic powder
– For the herbs:
– 2 tbsp chopped fresh thyme
– 2 tbsp chopped fresh rosemary

Instructions

1. Season the chicken breasts with salt and pepper, then place them in the slow cooker.
2. In a small bowl, whisk together the apricot preserves, Dijon mustard, apple cider vinegar, and garlic powder until smooth.
3. Pour the glaze over the chicken, making sure each piece is evenly coated.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
5. In the last 30 minutes of cooking, sprinkle the chopped thyme and rosemary over the chicken for a fresh herb flavor.
6. Tip: For a thicker glaze, remove the chicken and simmer the sauce on the stove for a few minutes.
7. Tip: If you’re short on time, you can use dried herbs, but fresh will give you the best flavor.
8. Tip: Serve over a bed of quinoa or rice to soak up all the delicious glaze.

Delightfully tender and bursting with sweet and savory notes, this chicken is perfect for a cozy night in. Try topping it with a sprinkle of extra herbs or a side of roasted veggies for a complete meal.

Summary

Variety is the spice of life, and our roundup of 20 Fresh Spring Slow Cooker Recipes offers just that—delicious, easy meals to simplify your busy weeknights. We’d love for you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!