Spring Crockpot Recipes: 50 Easy Meal Prep Dinners

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 1½ lb baby potatoes, halved
• ¾ cup low-sodium chicken broth
• 1 lemon, zested and juiced
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• ¾ tsp kosher salt plus black pepper

How to make it

1. Put the potatoes in a 6-quart slow cooker and season lightly. Arrange the chicken over them.
2. Whisk broth, lemon zest and juice, garlic, oil, oregano, salt, and pepper; pour over the chicken. Cover and cook until the potatoes are tender and the chicken reaches 165°F.
3. Rest 5 minutes, spoon the lemony juices over each portion, and finish with parsley if you like.

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 1 lb carrots, cut into thick coins
• ⅓ cup honey
• ⅓ cup low-sodium soy sauce
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp rice vinegar
• 1 tbsp cornstarch mixed with 1 tbsp water

How to make it

1. Layer the carrots in the cooker and place the chicken on top.
2. Whisk honey, soy sauce, garlic, ginger, and vinegar; pour over everything. Cover and cook until the chicken reaches 165°F and the carrots are tender.
3. Transfer the chicken to a plate. Stir in the cornstarch slurry, cover on HIGH for 10–15 minutes, then return the chicken and coat with the glossy sauce.

Ingredients

• 1½ lb boneless, skinless chicken breasts
• ¾ cup basil pesto
• ½ cup low-sodium chicken broth
• 2 garlic cloves, minced
• 2 cups cherry tomatoes
• 3 packed cups baby spinach
• ¼ cup grated Parmesan
• Black pepper to taste

How to make it

1. Place the chicken in the slow cooker. Stir together pesto, broth, and garlic and spoon it over the chicken.
2. Cover and cook until the chicken reaches 165°F. Add the tomatoes during the final 30 minutes so they soften without disappearing.
3. Slice or shred the chicken, fold in the spinach until wilted, and sprinkle with Parmesan and black pepper.

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 1 small red onion, sliced
• ¾ cup chicken broth
• 1 lemon, zested and juiced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 can (14 oz) artichoke hearts, drained
• ½ cup pitted Kalamata olives

How to make it

1. Scatter the onion in the cooker and top with the chicken. Whisk broth, lemon, garlic, oregano, and black pepper and pour over the top.
2. Cover and cook until the chicken reaches 165°F and is tender.
3. Add the artichokes and olives for the final 30 minutes. Taste before adding salt, since the olives are naturally salty.

Ingredients

• 2 lb boneless, skinless chicken breasts or thighs
• 2 cups salsa verde
• 1 can (4 oz) diced green chiles
• ½ small onion, diced
• 1 tsp ground cumin
• ½ tsp garlic powder
• 1 lime, juiced
• ¼ cup chopped cilantro

How to make it

1. Add the chicken, salsa verde, green chiles, onion, cumin, and garlic powder to the slow cooker.
2. Cover and cook until the chicken reaches 165°F and shreds easily.
3. Shred in the cooking liquid, then stir in lime juice and cilantro. Let stand uncovered for 5 minutes if you prefer a thicker filling.

Ingredients

• 1½ lb boneless, skinless chicken breasts
• ¾ cup low-sodium chicken broth
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• 4 oz cream cheese, cubed
• ½ cup finely grated Parmesan
• 1½ cups frozen peas
• Salt and black pepper to taste

How to make it

1. Place chicken in the cooker. Add broth, garlic, Italian seasoning, and pepper.
2. Cover and cook until the chicken reaches 165°F. Transfer it to a board and slice or shred.
3. Whisk cream cheese and Parmesan into the hot liquid until smooth. Stir in peas and chicken, cover on HIGH for 10–15 minutes, and season to taste.

Ingredients

• 1½ lb boneless, skinless chicken thighs, cut in large pieces
• ⅓ cup low-sodium soy sauce
• ¼ cup honey or maple syrup
• ¼ cup rice vinegar
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 4 cups broccoli florets
• 1½ tbsp cornstarch mixed with 2 tbsp water

How to make it

1. Add chicken to the cooker. Whisk soy sauce, honey, vinegar, garlic, and ginger and pour over it.
2. Cover and cook until the chicken reaches 165°F. Add broccoli for the final 25–35 minutes, just until crisp-tender.
3. Stir in the cornstarch slurry, cover on HIGH for about 10 minutes, and toss until the sauce thickens.

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 1 can (15 oz) chickpeas, rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 red bell pepper, chopped
• ½ red onion, chopped
• 3 garlic cloves, minced
• 1 tsp each smoked paprika and dried oregano
• 2 cups baby spinach

How to make it

1. Add chicken, chickpeas, tomatoes, bell pepper, onion, garlic, paprika, oregano, and ½ teaspoon salt to the cooker.
2. Cover and cook until the chicken reaches 165°F and the vegetables are tender.
3. Shred or slice the chicken, stir in spinach until wilted, and brighten with lemon juice if desired.

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 1 lb baby potatoes, halved
• 1 cup chicken broth
• 3 tbsp Dijon mustard
• 1 tbsp honey
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 12 oz green beans, trimmed

How to make it

1. Put potatoes in the cooker and arrange chicken on top. Whisk broth, mustard, honey, garlic, thyme, salt, and pepper and pour over everything.
2. Cover and cook until the potatoes are tender and the chicken reaches 165°F.
3. Add green beans for the final 35–45 minutes. Stir gently and spoon the mustard sauce over each serving.

Ingredients

• 2 lb bone-in or boneless chicken thighs, skin removed
• 1 can (28 oz) crushed tomatoes
• 8 oz mushrooms, sliced
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 2 tbsp capers or sliced olives, optional

How to make it

1. Add mushrooms, pepper, and onion to the slow cooker. Nestle chicken into the vegetables.
2. Stir garlic and Italian seasoning into the tomatoes and pour over the chicken. Cover and cook until the chicken reaches 165°F and is tender.
3. Remove bones if using bone-in thighs, stir in capers, and season to taste. Serve with polenta or whole-grain pasta.

Ingredients

• 1½ lb boneless, skinless chicken breasts or thighs
• 1 cup chunky salsa
• 1 can (15 oz) black beans, rinsed
• 1 cup frozen corn
• ½ small onion, diced
• 1 tsp chili powder
• ½ tsp ground cumin
• 1 lime, juiced

How to make it

1. Place chicken in the cooker and cover with salsa, beans, corn, onion, chili powder, and cumin.
2. Cover and cook until the chicken reaches 165°F and shreds easily.
3. Shred the chicken in the pot, stir in lime juice, and serve over cooked rice with your favorite fresh toppings.

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 1 cup barbecue sauce, divided
• 2 tbsp apple cider vinegar
• ½ tsp smoked paprika
• 4 medium sweet potatoes, scrubbed
• 2 cups bagged coleslaw mix
• 2 tbsp plain Greek yogurt
• Salt and pepper to taste

How to make it

1. Stir ¾ cup barbecue sauce, vinegar, and paprika in the cooker and add the chicken. Wrap each sweet potato in foil and set them on top.
2. Cover and cook until the potatoes are soft and the chicken reaches 165°F. Carefully remove the potatoes, then shred the chicken with the remaining sauce.
3. Split the potatoes and fill with chicken. Toss slaw mix with yogurt and a spoonful of barbecue sauce for an optional crunchy topping.

Ingredients

• 1½ lb boneless, skinless chicken breasts
• ¾ cup low-sodium chicken broth
• ⅓ cup chopped sun-dried tomatoes, drained
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 4 oz cream cheese, cubed
• ⅓ cup grated Parmesan
• 3 cups baby spinach

How to make it

1. Add chicken, broth, sun-dried tomatoes, garlic, Italian seasoning, and pepper to the cooker.
2. Cover and cook until the chicken reaches 165°F. Transfer the chicken to a plate.
3. Whisk cream cheese and Parmesan into the cooking liquid. Stir in spinach until wilted, return the sliced chicken, and warm for 5 minutes.

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 3½ cups low-sodium chicken broth
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 8 oz short pasta such as penne
• 1 bunch asparagus, cut in 1-inch pieces
• 1 lemon, zested and juiced
• ⅓ cup grated Parmesan

How to make it

1. Add chicken, 2 cups broth, garlic, Italian seasoning, and pepper to the cooker. Cover and cook until the chicken reaches 165°F, then transfer and slice.
2. Switch to HIGH. Stir in pasta and the remaining hot broth; cover and cook 20–30 minutes, stirring once, until almost tender.
3. Add asparagus for the final 8–10 minutes. Return chicken and stir in lemon zest, juice, and Parmesan. Add a splash of hot water if needed.

Ingredients

• 1½ lb ground turkey
• ½ cup whole-wheat breadcrumbs
• 1 large egg
• 1 lemon, zested and juiced
• 1 tsp dried oregano
• ¾ tsp black pepper
• 2 garlic cloves, minced
• 1½ cups low-sodium chicken broth

How to make it

1. Mix turkey, breadcrumbs, egg, half the lemon zest, oregano, pepper, garlic, and ½ teaspoon salt just until combined. Shape into 20 meatballs.
2. Pour broth into the cooker and arrange meatballs in a single layer, stacking gently if needed. Cover and cook until the centers reach 165°F.
3. Stir lemon juice and remaining zest into the broth. Spoon the juices over the meatballs before serving.

Ingredients

• 1 lb lean ground turkey
• 1 cup quinoa, rinsed well
• 1 can (15 oz) black beans, rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1½ cups low-sodium chicken broth
• 1 cup frozen corn
• 2 tbsp taco seasoning
• 1 lime, juiced

How to make it

1. Brown the turkey in a skillet, breaking it into crumbles; drain if needed. Add it to the slow cooker.
2. Stir in quinoa, beans, tomatoes, broth, corn, and taco seasoning. Cover and cook until the quinoa is tender, checking at 3 hours.
3. Fluff with a fork, stir in lime juice, and adjust seasoning. If the mixture is loose, rest uncovered for 10 minutes.

Ingredients

• 1½ lb ground turkey
• ¾ cup whole-wheat breadcrumbs
• 1 large egg
• ⅓ cup milk
• 1 tsp onion powder
• 1 tsp Italian seasoning
• ⅓ cup ketchup, divided
• 1 lb carrots, cut in thick sticks

How to make it

1. Mix turkey, breadcrumbs, egg, milk, onion powder, Italian seasoning, ¼ cup ketchup, ¾ teaspoon salt, and pepper. Shape into a compact loaf.
2. Place carrots around the edge of the cooker and set the loaf on a wide foil or parchment sling in the center. Brush with remaining ketchup.
3. Cover and cook until the center reaches 165°F and the carrots are tender. Lift out, rest 10 minutes, then slice.

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 1 lb Yukon Gold potatoes, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 cup frozen peas
• ½ cup evaporated milk mixed with 2 tbsp cornstarch

How to make it

1. Add chicken, potatoes, carrots, celery, broth, thyme, ½ teaspoon salt, and pepper to the cooker.
2. Cover and cook until the chicken reaches 165°F and the potatoes are tender. Shred the chicken in the pot.
3. Stir in peas and the milk mixture. Cover on HIGH for 15–20 minutes until creamy and thickened. Serve with warm biscuits.

Ingredients

• 2 lb beef chuck roast, cut in 2-inch pieces
• 12 oz mushrooms, halved
• 1 small onion, sliced
• 1½ cups low-sodium beef broth
• ⅓ cup balsamic vinegar
• 1 tbsp Worcestershire sauce
• 3 garlic cloves, minced
• 2 tbsp cornstarch mixed with 2 tbsp water

How to make it

1. Add mushrooms and onion to the cooker; place the beef on top and season with salt and pepper.
2. Whisk broth, balsamic, Worcestershire, and garlic and pour over the beef. Cover and cook until fork-tender.
3. Stir in the cornstarch slurry, cover on HIGH for 10–15 minutes, and adjust seasoning.

Ingredients

• 2½ lb beef chuck roast
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1½ cups low-sodium beef broth
• 1 tbsp Italian seasoning
• ½ cup sliced pepperoncini plus 2 tbsp brine
• 4 garlic cloves, minced

How to make it

1. Put peppers and onion in the cooker and set the roast on top. Season with pepper and a little salt.
2. Add broth, Italian seasoning, pepperoncini, brine, and garlic. Cover and cook until the beef shreds easily.
3. Remove excess fat, shred the beef, and stir it back into the juices. Serve on rolls, polenta, or cauliflower rice.

Ingredients

• 1¾ lb chuck steak, sliced across the grain
• 1 cup low-sodium beef broth
• ⅓ cup low-sodium soy sauce
• 2 tbsp brown sugar or honey
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 5 cups broccoli florets
• 2 tbsp cornstarch mixed with 2 tbsp water

How to make it

1. Add beef to the cooker. Whisk broth, soy sauce, sugar, garlic, and ginger and pour over it.
2. Cover and cook until the beef is tender. Stir in the cornstarch slurry, then add broccoli on top.
3. Cover on HIGH for 20–30 minutes, until the sauce is glossy and the broccoli is crisp-tender. Toss gently before serving.

Ingredients

• 3 lb boneless beef chuck roast
• 1 lb baby potatoes
• 1 lb carrots, cut in large pieces
• 1 small onion, cut in wedges
• 2 cups low-sodium beef broth
• 2 tbsp Dijon mustard
• 1 tsp dried thyme
• 1 cup frozen peas

How to make it

1. Place potatoes, carrots, and onion in the cooker. Season the roast and set it over the vegetables.
2. Whisk broth, Dijon, and thyme and pour around the roast. Cover and cook until the beef is fork-tender.
3. Transfer the roast to rest. Stir peas into the vegetables for 5 minutes, skim excess fat, then slice or shred the beef.

Ingredients

• 2½ lb beef chuck roast
• ½ cup low-sodium soy sauce
• 1 small ripe pear or apple, grated
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1–2 tbsp gochujang, to taste

How to make it

1. Place the roast in the cooker. Whisk soy sauce, grated pear, sugar, vinegar, garlic, ginger, and gochujang and pour over it.
2. Cover and cook until the beef shreds easily. Transfer to a board and discard excess fat.
3. Shred, return to the sauce, and let stand 10 minutes. Serve over rice with cucumber, carrots, and scallions.

Ingredients

• 2½ lb beef chuck roast, cut in large chunks
• 1 cup low-sodium beef broth
• 2 chipotle peppers in adobo, minced
• 2 tbsp adobo sauce
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 2 limes, juiced, plus 1 bay leaf

How to make it

1. Add beef to the cooker and season lightly. Whisk broth, chipotles, adobo, garlic, cumin, oregano, and lime juice; pour over the beef and add the bay leaf.
2. Cover and cook until the beef is fork-tender.
3. Discard the bay leaf, remove excess fat, shred the beef, and toss it in enough cooking liquid to stay juicy.

Ingredients

• 1 lb lean ground beef
• 3 bell peppers, chopped
• 1 small onion, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• 2 cups cooked brown rice plus ¾ cup shredded mozzarella

How to make it

1. Brown the beef in a skillet and drain. Add it to the cooker with peppers, onion, tomatoes, tomato sauce, garlic, Italian seasoning, salt, and pepper.
2. Cover and cook until the peppers are tender but still hold their shape.
3. Stir in cooked rice, sprinkle with mozzarella, and cover 10 minutes until hot and melted.

Ingredients

• 3½ lb boneless pork shoulder, trimmed
• 1 small onion, sliced
• 1 cup barbecue sauce, divided
• ½ cup low-sodium chicken broth
• ¼ cup apple cider vinegar
• 1 tbsp smoked paprika
• 3 garlic cloves, minced
• 1 tbsp brown sugar, optional

How to make it

1. Scatter onion in the cooker and set the pork on top. Stir ½ cup barbecue sauce, broth, vinegar, paprika, garlic, and sugar and pour around it.
2. Cover and cook until the pork pulls apart easily. Transfer it to a board and discard large pieces of fat.
3. Skim the cooking liquid, shred the pork, and return it with the remaining barbecue sauce. Toss and warm 10 minutes.

Ingredients

• 3 lb boneless pork shoulder, cut in large chunks
• 1 small onion, sliced
• 1 orange, zested and juiced
• 2 limes, juiced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf

How to make it

1. Add onion and pork to the cooker. Pour in orange and lime juices and add zest, garlic, cumin, oregano, bay leaf, 1 teaspoon salt, and pepper.
2. Cover and cook until the pork shreds easily. Discard the bay leaf and excess fat, then shred in the juices.
3. For crisp carnitas, spread a serving on a sheet pan and broil 3–5 minutes, spooning on extra juices afterward.

Ingredients

• 2–2½ lb center-cut pork loin
• 1 lb baby potatoes, halved
• ⅓ cup Dijon mustard
• 3 tbsp honey
• ¾ cup low-sodium chicken broth
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 12 oz green beans, trimmed

How to make it

1. Put potatoes in the cooker and place pork on top. Whisk Dijon, honey, broth, garlic, thyme, salt, and pepper and pour over it.
2. Cover and cook until the pork reaches 145°F and the potatoes are tender; begin checking near 4 hours.
3. Add green beans for the final 35–45 minutes. Rest the pork 3 minutes before slicing and serve with the sauce.

Ingredients

• 2 lb boneless pork shoulder, cut in 2-inch pieces
• ½ large green cabbage, cut in wedges
• 2 crisp apples, cut in thick slices
• 1 small onion, sliced
• 1 cup unsweetened apple cider or juice
• 2 tbsp Dijon mustard
• 1 tsp dried thyme
• 1 tbsp apple cider vinegar

How to make it

1. Place cabbage and onion in the cooker, then add pork and season with salt, pepper, and thyme.
2. Whisk cider and mustard and pour over the pork. Cover and cook until the pork is tender.
3. Add apples during the final hour so they keep some shape. Stir in vinegar and adjust seasoning before serving.

Ingredients

• 1½ lb fully cooked chicken or turkey Italian sausage, sliced
• 3 bell peppers, sliced
• 1 large onion, sliced
• 2 cups lower-sodium marinara
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• ¼ tsp crushed red pepper, optional
• Fresh basil for serving

How to make it

1. Add peppers and onion to the cooker. Top with sausage, marinara, garlic, Italian seasoning, and crushed red pepper.
2. Cover and cook until the vegetables are tender and the sausage is heated through.
3. Stir well, taste for seasoning, and finish with basil. Serve in whole-grain rolls or over polenta.

Ingredients

• 1½ lb baby potatoes, halved
• 2 cups diced fully cooked ham
• 1 small onion, diced
• 2 cups low-sodium chicken broth
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 12 oz green beans, trimmed and halved
• 1 tbsp Dijon mustard

How to make it

1. Add potatoes, ham, onion, broth, garlic, thyme, and black pepper to the cooker. Hold the salt until the end because ham varies.
2. Cover and cook until the potatoes are nearly tender.
3. Stir in green beans and Dijon for the final 45–60 minutes. Taste and season just before serving.

Ingredients

• 1 lb fully cooked chicken Italian sausage, sliced
• 1 can (28 oz) crushed tomatoes
• 1 cup low-sodium chicken broth
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 1 package (16 oz) shelf-stable potato gnocchi
• 3 cups baby spinach
• ⅓ cup grated Parmesan

How to make it

1. Add sausage, tomatoes, broth, garlic, Italian seasoning, and pepper to the cooker. Cover and cook on LOW for about 4 hours.
2. Switch to HIGH, stir in gnocchi, and cook 20–30 minutes until tender, checking early to prevent softness.
3. Fold in spinach and Parmesan, cover for 5 minutes, and loosen with a little hot broth if needed.

Ingredients

• 3 cans (15 oz each) chickpeas, rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup low-sodium vegetable broth
• 5 garlic cloves, thinly sliced
• 1 tsp dried oregano
• ½ tsp crushed red pepper, optional
• 1 lemon, zested and juiced
• 3 cups baby spinach

How to make it

1. Add chickpeas, tomatoes, broth, garlic, oregano, crushed red pepper, ½ teaspoon salt, and black pepper to the cooker.
2. Cover and cook until the chickpeas are tender and the flavors have blended.
3. Stir in lemon zest, juice, and spinach. Cover 5 minutes, then taste and adjust seasoning.

Ingredients

• 1½ cups dry red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, diced
• 2 carrots, diced
• 3 cups low-sodium vegetable broth
• 3 garlic cloves, minced plus 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 can (13.5 oz) light coconut milk plus 3 cups spinach

How to make it

1. Add lentils, tomatoes, onion, carrots, broth, garlic, ginger, curry powder, and ½ teaspoon salt to the cooker.
2. Cover and cook until the lentils and carrots are soft, stirring near the end if convenient.
3. Stir in coconut milk and spinach; cover 10 minutes until hot and wilted. Add lime juice or cilantro to serve.

Ingredients

• 2 medium sweet potatoes, peeled and diced small
• 2 cans (15 oz each) black beans, rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• ½ small onion, diced
• 1 cup low-sodium vegetable broth
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 lime, juiced

How to make it

1. Add sweet potatoes, beans, tomatoes, onion, broth, chili powder, cumin, ½ teaspoon salt, and pepper to the cooker.
2. Cover and cook until the sweet potatoes are tender, stirring once near the end if possible.
3. Mash about 1 cup of the mixture against the side to thicken, then stir in lime juice. Spoon into warm tortillas.

Ingredients

• 3 cans (15 oz each) chickpeas, rinsed
• 1 can (28 oz) crushed tomatoes
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp garam masala
• 1 tsp each ground cumin and smoked paprika
• 1 can (13.5 oz) coconut milk

How to make it

1. Add chickpeas, tomatoes, onion, garlic, ginger, garam masala, cumin, paprika, and ½ teaspoon salt to the cooker.
2. Cover and cook until the onion is tender and the flavors have blended.
3. Stir in coconut milk and cook uncovered on HIGH for 10–15 minutes. Finish with lime and cilantro if desired.

Ingredients

• 16 oz cremini mushrooms, sliced
• 8 oz white mushrooms, sliced
• 1 small onion, sliced
• 2 cups low-sodium vegetable broth
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ¾ cup sour cream mixed with 2 tbsp cornstarch

How to make it

1. Add mushrooms, onion, broth, garlic, paprika, thyme, ½ teaspoon salt, and black pepper to the cooker.
2. Cover and cook until the mushrooms and onion are tender.
3. Temper the sour cream mixture with a little hot broth, then stir it into the cooker. Cover on HIGH 10 minutes until thickened; serve over cooked egg noodles.

Ingredients

• 1 small eggplant, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small onion, chopped
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz each) cannellini beans, rinsed
• 1 tsp each dried basil and oregano
• 2 zucchini, chopped

How to make it

1. Add eggplant, peppers, onion, tomatoes, beans, basil, oregano, ½ teaspoon salt, and pepper to the cooker.
2. Cover and cook until the eggplant is tender.
3. Add zucchini for the final 45–60 minutes so it keeps some texture. Finish with fresh basil or parsley.

Ingredients

• 1½ cups dry red lentils, rinsed
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 3 cups low-sodium vegetable broth
• 2 tbsp tomato paste
• 1 tbsp each maple syrup and Worcestershire-style sauce

How to make it

1. Add every ingredient to the cooker with 1 teaspoon smoked paprika, ½ teaspoon garlic powder, salt, and pepper.
2. Cover and cook until the lentils are tender and the mixture is thick, stirring near the end if possible.
3. Rest uncovered for 10 minutes. Taste and add vinegar for more tang, then pile onto whole-grain buns.

Ingredients

• 1 cup quinoa, rinsed well
• 1 can (15 oz) black beans, rinsed
• 3 bell peppers, chopped
• 1 small onion, diced
• 1 can (14.5 oz) diced tomatoes
• 1½ cups low-sodium vegetable broth
• 1 tsp each Italian seasoning and smoked paprika
• ¾ cup shredded mozzarella, optional

How to make it

1. Add quinoa, beans, peppers, onion, tomatoes, broth, Italian seasoning, paprika, ½ teaspoon salt, and pepper to the cooker.
2. Cover and cook until the quinoa is tender, checking near 3 hours.
3. Fluff gently, sprinkle with mozzarella, and cover for 5–10 minutes until melted.

Ingredients

• 1 small leek or onion, finely chopped
• 2 carrots, diced small
• 4 cups low-sodium vegetable broth
• 1½ cups dry orzo
• 1 small zucchini, diced
• 1 bunch asparagus, cut in 1-inch pieces
• 1 cup frozen peas
• 1 lemon plus ⅓ cup grated Parmesan

How to make it

1. Add leek, carrots, broth, ½ teaspoon salt, and pepper to the cooker. Cover and cook on LOW for about 3 hours.
2. Switch to HIGH and stir in orzo. Cover and cook 15–20 minutes, stirring once.
3. Add zucchini, asparagus, and peas and cook 8–12 minutes more. Stir in lemon zest, juice, and Parmesan; loosen with hot broth as needed.

Ingredients

• 1 can (28 oz) crushed tomatoes
• 3 cups low-sodium vegetable broth
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 1 package (18–20 oz) refrigerated cheese tortellini
• 4 oz cream cheese, cubed
• 3 cups baby spinach

How to make it

1. Add tomatoes, broth, onion, garlic, Italian seasoning, ½ teaspoon salt, and pepper to the cooker. Cover and cook on LOW for 4 hours.
2. Switch to HIGH and stir in tortellini and cream cheese. Cover and cook 15–25 minutes, checking the pasta early.
3. Stir until creamy, fold in spinach, and cover 5 minutes. Add broth if the sauce becomes too thick.

Ingredients

• 1½ cups quinoa, rinsed well
• 3 cups low-sodium vegetable broth
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 4 cups small broccoli florets
• 1 cup evaporated milk
• 1½ cups shredded sharp cheddar
• ½ tsp smoked paprika

How to make it

1. Add quinoa, broth, onion, garlic, paprika, ½ teaspoon salt, and pepper to the cooker. Cover and cook until the quinoa is almost tender.
2. Stir in broccoli for the final 30–45 minutes.
3. Turn off the heat, stir in evaporated milk and cheddar until smooth, and let stand 5 minutes. Thin with broth if desired.

Ingredients

• 3 cans (15 oz each) cannellini beans, rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup low-sodium vegetable broth
• 3 garlic cloves, minced
• 2 zucchini, cut in thick half-moons
• ½ cup basil pesto
• 2 cups baby spinach
• 1 lemon, juiced

How to make it

1. Add beans, tomatoes, broth, garlic, ½ teaspoon salt, and black pepper to the cooker. Cover and cook for 2½–3 hours.
2. Add zucchini and continue cooking 30–45 minutes, just until tender.
3. Turn off the heat and stir in pesto, spinach, and lemon juice. Rest 5 minutes before serving.

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 8 cups low-sodium chicken broth
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, diced
• 3 garlic cloves plus 1 tsp dried thyme
• ¾ cup dry orzo
• 1 lemon plus 3 cups baby spinach

How to make it

1. Add chicken, broth, carrots, celery, onion, garlic, thyme, ½ teaspoon salt, and pepper to the cooker. Cover and cook until chicken reaches 165°F.
2. Transfer the chicken to shred. Switch to HIGH, stir in orzo, and cook 15–25 minutes until tender.
3. Return chicken and stir in lemon zest, juice, and spinach. Add broth as needed and adjust seasoning.

Ingredients

• 1 leek, cleaned and sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cans (15 oz each) cannellini beans, rinsed
• 7 cups low-sodium vegetable broth
• 1 small zucchini, diced
• 1 bunch asparagus, cut in 1-inch pieces
• 1 cup frozen peas plus ½ cup basil pesto

How to make it

1. Add leek, carrots, celery, beans, broth, ½ teaspoon salt, and pepper to the cooker. Cover and cook until the base vegetables are tender.
2. Add zucchini, asparagus, and peas for the final 25–35 minutes.
3. Turn off the heat and stir in pesto. Taste, add lemon juice if desired, and serve with Parmesan.

Ingredients

• 1½ lb boneless, skinless chicken breasts or thighs
• 3 cans (15 oz each) white beans, rinsed
• 1 can (4 oz) diced green chiles
• 1 cup frozen corn
• 1 small onion, diced
• 4 cups low-sodium chicken broth
• 2 tsp ground cumin plus 1 tsp dried oregano
• 1 lime, juiced

How to make it

1. Add chicken, two cans of beans, chiles, corn, onion, broth, cumin, oregano, ½ teaspoon salt, and pepper to the cooker.
2. Cover and cook until the chicken reaches 165°F. Shred it in the pot.
3. Mash the remaining can of beans with a little broth and stir it in to thicken. Add lime juice and warm 5 minutes.

Ingredients

• 1 lb fully cooked turkey or chicken sausage, sliced
• 2 cans (15 oz each) cannellini beans, rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, diced
• 3 garlic cloves, minced
• 7 cups low-sodium chicken broth
• 1 tsp Italian seasoning
• 4 packed cups chopped kale

How to make it

1. Add sausage, beans, tomatoes, onion, garlic, broth, Italian seasoning, ½ teaspoon salt, and pepper to the cooker.
2. Cover and cook until the onion is tender and the flavors have blended.
3. Stir in kale for the final 15–20 minutes. Finish with lemon juice or Parmesan if desired.

Ingredients

• 1 lb dry green split peas, rinsed and sorted
• 2 cups diced fully cooked ham
• 3 carrots, diced
• 2 celery stalks, diced
• 1 small onion, diced
• 7 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 bay leaf

How to make it

1. Add every ingredient to the cooker with black pepper. Avoid extra salt until the end because the ham is salty.
2. Cover and cook until the peas are very soft and the soup is thick.
3. Discard the bay leaf, stir well, and add hot broth to reach your preferred consistency. Taste and season.

Ingredients

• 1½ lb Yukon Gold potatoes, diced
• 4 cups corn kernels, fresh or frozen
• 1 small onion, diced
• 2 celery stalks, diced
• 5 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 1 can (12 oz) evaporated milk
• 2 tbsp cornstarch mixed with 2 tbsp water

How to make it

1. Add potatoes, 3 cups corn, onion, celery, broth, thyme, ½ teaspoon salt, and pepper to the cooker. Cover and cook until potatoes are tender.
2. Blend 2 cups of the hot soup carefully until smooth, then stir it back into the cooker.
3. Add remaining corn, evaporated milk, and cornstarch slurry. Cover on HIGH for 15 minutes until creamy and hot.