27+ Delicious Spring Slow Cooker Dinner Recipes You Need to Try

As the days grow longer and the weather warms up, it’s the perfect time to shift from hearty winter dishes to lighter, more vibrant meals that celebrate the flavors of spring.

Slow cookers are a wonderful tool for creating easy, comforting meals with minimal effort, and they’re especially great for making dishes that are both hearty and fresh, like stews, soups, and casseroles.

Spring is a season of renewal, and with that comes a bounty of fresh produce such as peas, asparagus, carrots, potatoes, and leafy greens.

These ingredients can easily be incorporated into your slow cooker dinners, offering a perfect balance of nutrients, flavor, and texture.

Whether you’re craving a rich and savory stew or a light, vegetable-packed casserole, there’s a spring slow cooker recipe for everyone.

In this article, we’ve rounded up over 27 delicious spring slow cooker dinner recipes that will help you make the most of the season’s fresh offerings.

From light chicken and vegetable dishes to creamy risottos and stews, these recipes require little prep time, letting you enjoy the season’s best flavors without spending hours in the kitchen.

27+ Delicious Spring Slow Cooker Dinner Recipes You Need to Try

Spring slow cooker dinners are the perfect way to enjoy the season’s freshest ingredients while keeping the cooking process simple and stress-free.

Whether you’re making a rich stew, a light vegetable dish, or a comforting casserole, your slow cooker will ensure that everything is cooked to perfection with minimal effort on your part.

These 27+ recipes offer a range of flavors and ingredients that will help you make the most of the season while giving you more time to enjoy the outdoors.

So, gather your favorite spring vegetables, toss them in the slow cooker, and enjoy a delicious and effortless dinner tonight!

Slow Cooker Lemon Herb Chicken

A refreshing, light dish perfect for spring, this Slow Cooker Lemon Herb Chicken is bursting with fresh flavors from lemon, garlic, and a blend of aromatic herbs. The slow cooking method ensures the chicken remains tender and juicy, absorbing all the vibrant, zesty notes from the seasonings. It’s an ideal dish for a hassle-free, weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tablespoon honey (optional)

Instructions:

1. Place the chicken breasts in the slow cooker.
2. In a small bowl, combine lemon juice, lemon zest, minced garlic, olive oil, rosemary, thyme, salt, and pepper. Pour this mixture over the chicken breasts.
3. Add the chicken broth to the slow cooker, and drizzle the honey over the top if using.
4. Cover and cook on low for 6-7 hours, or until the chicken is tender and cooked through.
5. Serve the chicken with the cooking juices poured over it, along with a side of steamed vegetables or a fresh salad.

This Slow Cooker Lemon Herb Chicken is a wonderful springtime dish, capturing the essence of the season with its bright, zesty flavors. The slow cooking process enhances the taste, making it not only easy to prepare but also incredibly flavorful. It’s a simple, nutritious dinner option that can be paired with various sides, making it versatile and perfect for any weeknight or casual gathering.

Slow Cooker Spring Vegetable Stew

This Slow Cooker Spring Vegetable Stew is a hearty, healthy, and vegetable-packed dish that takes full advantage of the fresh produce available in the spring season. Full of vibrant colors, tender vegetables, and a rich, savory broth, this stew is both satisfying and nourishing. It’s the perfect dish for a comforting dinner on a cool spring evening.

Ingredients:

• 2 cups baby carrots
• 2 cups new potatoes, quartered
• 1 cup asparagus, chopped
• 1 cup zucchini, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme
• 1 teaspoon fresh parsley
• Salt and pepper to taste
• 1/2 cup frozen peas

Instructions:

1. Add all the vegetables—carrots, potatoes, asparagus, zucchini, onion, and garlic—into the slow cooker.
2. Pour in the vegetable broth and drizzle with olive oil.
3. Season with thyme, parsley, salt, and pepper, then stir to combine.
4. Cover and cook on low for 7-8 hours, or until the vegetables are tender.
5. About 30 minutes before serving, stir in the frozen peas and let them heat through.
6. Serve the stew with crusty bread on the side to soak up the delicious broth.

This Slow Cooker Spring Vegetable Stew is a wonderfully wholesome dish that celebrates the seasonal bounty of spring vegetables. It’s light yet filling, with a depth of flavor that comes from the slow-cooked broth. Not only is it a one-pot meal that’s easy to prepare, but it’s also a great way to incorporate more vegetables into your diet. Perfect for vegetarians or anyone looking to enjoy a lighter meal, this stew is sure to become a springtime favorite.

Slow Cooker Lemon Garlic Shrimp and Rice

Lemon Garlic Shrimp and Rice cooked in the slow cooker makes for a flavorful and quick dinner that is effortlessly elevated by the brightness of lemon and the savory richness of garlic. This dish is a perfect balance of protein and carbs, making it filling without being too heavy—ideal for spring when you’re craving light but satisfying meals.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 tablespoon lemon zest
• 3 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. In the bottom of the slow cooker, add the rice, chicken broth, olive oil, lemon zest, garlic, paprika, salt, and pepper. Stir to combine.
2. Cover and cook on low for 3-4 hours, or until the rice is tender and the liquid has been absorbed.
3. Add the shrimp on top of the rice and gently stir to combine. Cook on low for an additional 30 minutes, or until the shrimp is pink and opaque.
4. Finish the dish by squeezing the fresh lemon juice over the shrimp and rice and sprinkling with chopped parsley.
5. Serve hot, with extra lemon wedges on the side if desired.

This Slow Cooker Lemon Garlic Shrimp and Rice is a zesty and satisfying dish that delivers a burst of freshness with every bite. The shrimp cooks perfectly, soaking up the citrusy, garlicky flavors, while the rice becomes wonderfully tender and aromatic. It’s a fuss-free meal that’s perfect for busy evenings but still feels indulgent. The combination of protein, carbs, and fresh herbs makes this an ideal dinner choice to celebrate the flavors of spring.

Slow Cooker Spring Chicken and Asparagus

This Slow Cooker Spring Chicken and Asparagus dish is a perfect blend of tender chicken, crisp asparagus, and a light, savory sauce. With the season’s freshest produce, the chicken is slow-cooked to perfection, infused with lemon and herbs, making it a healthy and easy dinner option. The asparagus adds a vibrant crunch, making this dish light yet satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 lemon, sliced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup chicken broth
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the asparagus, lemon slices, garlic, thyme, oregano, salt, and pepper.
3. Pour the chicken broth over the top and drizzle with olive oil.
4. Cover and cook on low for 6-7 hours, or until the chicken is cooked through and tender.
5. Garnish with fresh parsley before serving.
6. Serve the chicken and asparagus with mashed potatoes or a fresh green salad.

This Slow Cooker Spring Chicken and Asparagus recipe is a wonderful way to enjoy the fresh flavors of spring. The chicken becomes incredibly tender and absorbs all the bright flavors from the herbs and lemon, while the asparagus adds a delightful crunch. It’s a simple yet flavorful meal that doesn’t require much prep but delivers satisfying results. Perfect for a light, nutritious dinner that can be served on its own or alongside a favorite side dish.

Slow Cooker Spring Pea and Mint Soup

This refreshing Slow Cooker Spring Pea and Mint Soup is light, velvety, and full of the fresh, green flavors of spring. The peas and mint provide a beautiful balance of sweetness and coolness, while the slow cooker brings out the depth of flavor, making this soup a perfect first course or light meal. The combination of peas, mint, and a dash of lemon makes it a bright and healthy option.

Ingredients:

• 4 cups frozen peas
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 cup fresh mint leaves
• Juice of 1 lemon
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for a creamier texture)

Instructions:

1. Place the peas, onion, garlic, and vegetable broth into the slow cooker.
2. Drizzle with olive oil, then season with salt and pepper.
3. Cover and cook on low for 4-5 hours, or until the peas are tender.
4. Once cooked, add the fresh mint leaves and lemon juice, then blend the soup with an immersion blender until smooth.
5. If desired, add the heavy cream for a richer texture, then stir to combine.
6. Serve hot, garnished with additional mint leaves.

This Slow Cooker Spring Pea and Mint Soup captures the essence of spring in a bowl. It’s light yet flavorful, making it the perfect choice for a refreshing appetizer or a lighter dinner. The peas bring natural sweetness, while the mint adds an invigorating freshness that’s perfectly complemented by the lemon. The slow cooking process ensures that all the flavors are fully developed, resulting in a comforting, smooth soup that can be enjoyed any time you need a bright, healthy meal.

Slow Cooker Herb-Crusted Roast Beef

This Slow Cooker Herb-Crusted Roast Beef is an easy, hands-off recipe that delivers a flavorful, tender roast with minimal effort. The fresh herbs and garlic create a delicious crust that infuses the beef with flavor, while the slow cooking method ensures the meat is perfectly juicy and melt-in-your-mouth tender. It’s an ideal dish for a weekend dinner or a special occasion.

Ingredients:

• 3 lb beef roast (such as chuck or sirloin)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1/2 cup beef broth
• 1/4 cup red wine (optional)

Instructions:

1. Rub the beef roast with olive oil, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper.
2. Place the roast in the slow cooker and pour the beef broth and red wine (if using) around the meat.
3. Cover and cook on low for 8-9 hours, or until the beef is tender and easily shredded.
4. Once done, remove the roast from the slow cooker and let it rest for 10 minutes before slicing.
5. Serve the roast with the juices from the slow cooker and your favorite side dishes, such as roasted vegetables or mashed potatoes.

This Slow Cooker Herb-Crusted Roast Beef is a crowd-pleasing dish that’s packed with flavor yet requires minimal preparation. The slow cooking method ensures the beef is incredibly tender and juicy, while the herb crust adds a wonderful aromatic element. It’s perfect for a spring gathering or a comforting family dinner. The best part? It’s effortless to prepare, making it ideal for busy days when you still want to enjoy a hearty, satisfying meal.

Slow Cooker Spring Vegetable and Quinoa Bowl

This Slow Cooker Spring Vegetable and Quinoa Bowl is a nutritious, vibrant dish that brings together seasonal vegetables like asparagus, carrots, and peas, paired with protein-packed quinoa. The slow cooker ensures that the vegetables retain their freshness while becoming perfectly tender. This wholesome, light meal is not only quick and easy but also full of fiber and flavor, making it a great choice for a spring dinner or meal prep.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 bunch asparagus, chopped into 2-inch pieces
• 1 cup baby carrots, sliced
• 1 cup peas (fresh or frozen)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled (optional)
• 2 tablespoons fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. Place the quinoa in the bottom of the slow cooker.
2. Pour the vegetable broth over the quinoa, then stir in the asparagus, carrots, peas, olive oil, garlic powder, basil, salt, and pepper.
3. Cover and cook on low for 4-5 hours, or until the quinoa is tender and the vegetables are cooked through.
4. Stir in the lemon juice and garnish with feta cheese and fresh parsley before serving.
5. Serve as a main dish or pair with a protein of your choice for a complete meal.

This Slow Cooker Spring Vegetable and Quinoa Bowl is a healthy, vibrant dish that captures the essence of spring. The combination of protein-rich quinoa and fresh vegetables makes it a well-rounded, satisfying meal. With the easy slow cooking method, you can enjoy a flavorful dinner with minimal effort. This dish is also versatile—add more veggies or your favorite toppings to make it your own. It’s a light yet filling option for anyone looking for a nutritious spring meal.

Slow Cooker Lemon Basil Chicken Pasta

This Slow Cooker Lemon Basil Chicken Pasta is a creamy, light pasta dish infused with the refreshing flavors of lemon and basil. The chicken remains tender and juicy as it slowly cooks, and the creamy sauce brings all the ingredients together beautifully. It’s a quick, easy way to enjoy a comforting pasta dish with a spring twist, ideal for busy nights or casual dinners.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb pasta (penne or spaghetti works well)
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1 lemon, juiced and zested
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Parmesan cheese for garnish

Instructions:

1. Place the chicken breasts in the slow cooker.
2. In a small bowl, mix the chicken broth, heavy cream, olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Pour this mixture over the chicken.
3. Cover and cook on low for 6-7 hours, or until the chicken is tender.
4. About 30 minutes before serving, cook the pasta according to package instructions.
5. Shred the cooked chicken in the slow cooker and stir in the fresh basil.
6. Serve the shredded chicken and sauce over the pasta, garnished with Parmesan cheese.

This Slow Cooker Lemon Basil Chicken Pasta is a wonderfully light yet satisfying dish, perfect for springtime meals. The combination of lemon and basil infuses the chicken and sauce with fresh, zesty flavors, while the creamy sauce adds richness without being too heavy. It’s a comforting dish that’s quick to prepare and perfect for family dinners or casual get-togethers. Whether served on its own or with a side of garlic bread, it’s sure to become a go-to recipe in your spring dinner rotation.

Slow Cooker Spring Chicken and Orzo

This Slow Cooker Spring Chicken and Orzo is a simple, flavorful dish that combines juicy chicken with tender orzo pasta and fresh, seasonal vegetables. The lemon and herb-infused broth adds brightness, while the orzo absorbs the savory flavors, making every bite full of goodness. This dish is ideal for a stress-free weeknight dinner or a meal prep option that can be enjoyed all week long.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup orzo pasta
• 1 zucchini, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 onion, chopped
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts in the bottom of the slow cooker.
2. Add the orzo, zucchini, bell pepper, cherry tomatoes, onion, chicken broth, olive oil, garlic powder, oregano, salt, and pepper. Stir gently to combine.
3. Cover and cook on low for 6-7 hours, or until the chicken is tender and the orzo is fully cooked.
4. Shred the chicken in the slow cooker, then stir in the fresh lemon juice and garnish with fresh parsley.
5. Serve the chicken and orzo with a side of crusty bread or a green salad.

This Slow Cooker Spring Chicken and Orzo is an easy-to-make, flavorful meal that’s perfect for spring. The combination of tender chicken, fresh vegetables, and orzo pasta makes for a balanced dish that’s both light and satisfying. The slow cooking method allows the flavors to meld together, creating a rich, comforting meal with minimal effort. Whether for a busy weekday dinner or a relaxing weekend meal, this recipe is sure to become a favorite in your springtime meal repertoire.

Slow Cooker Spring Vegetable Risotto

This Slow Cooker Spring Vegetable Risotto is a creamy, comforting dish that incorporates the best of spring’s fresh vegetables. The slow cooker gently cooks the rice while infusing it with the flavors of peas, asparagus, and leeks. With a hint of lemon and Parmesan cheese, this risotto is a perfect light yet satisfying meal. It’s a great way to enjoy seasonal vegetables in a cozy, hands-off way.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 cup fresh peas
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 leek, cleaned and sliced
• 1/2 cup dry white wine (optional)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 tablespoon fresh lemon juice
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. In the slow cooker, combine the Arborio rice, vegetable broth, peas, asparagus, leek, and garlic powder.
2. If using, pour in the white wine, then drizzle with olive oil and season with salt and pepper.
3. Cover and cook on low for 4-5 hours, stirring halfway through.
4. Once the rice is tender and the liquid has absorbed, stir in the fresh lemon juice and grated Parmesan cheese.
5. Serve hot, garnished with extra Parmesan or fresh herbs if desired.

This Slow Cooker Spring Vegetable Risotto is a fantastic way to enjoy the fresh, delicate flavors of spring vegetables. The slow cooker makes the dish effortless, allowing the rice to cook perfectly and absorb the full flavor of the broth and veggies. The addition of lemon and Parmesan gives the risotto a bright, creamy finish, making it an ideal dish for any spring dinner. It can be served as a main course or paired with grilled chicken or fish for a more substantial meal.

Slow Cooker Lemon Garlic Shrimp and Asparagus

This Slow Cooker Lemon Garlic Shrimp and Asparagus is a quick, flavorful dish that combines the zesty freshness of lemon and garlic with tender shrimp and crisp asparagus. The slow cooking method allows the shrimp to absorb all the aromatic flavors, while the asparagus adds a delightful crunch. This light yet satisfying meal is perfect for a busy spring evening when you want something delicious without much prep.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the shrimp and asparagus in the slow cooker.
2. In a small bowl, combine the garlic, lemon juice and zest, olive oil, oregano, salt, and pepper.
3. Pour the lemon-garlic mixture over the shrimp and asparagus, tossing to coat evenly.
4. Cover and cook on low for 2-3 hours, or until the shrimp are cooked through and the asparagus is tender.
5. Garnish with fresh parsley before serving. Serve with rice, quinoa, or a light salad for a complete meal.

This Slow Cooker Lemon Garlic Shrimp and Asparagus is a light, flavorful dish that celebrates the best of spring’s fresh produce. The lemon and garlic create a vibrant sauce that enhances the shrimp without overpowering the delicate asparagus. It’s a quick and easy dish that requires minimal effort but delivers maximum flavor, making it perfect for a weeknight dinner or a light spring gathering.

Slow Cooker Spring Lamb Stew

This Slow Cooker Spring Lamb Stew is a hearty, comforting dish that brings out the best flavors of spring with tender lamb, fresh vegetables, and a rich, savory broth. The slow cooking process allows the lamb to become melt-in-your-mouth tender while the vegetables maintain their freshness and structure. Perfect for a spring dinner, this stew is filling yet light enough to welcome the new season.

Ingredients:

• 2 lbs lamb shoulder or stew meat, cut into cubes
• 2 cups carrots, sliced
• 1 cup celery, chopped
• 1 cup baby potatoes, halved
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef or vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Brown the lamb cubes in batches, then transfer to the slow cooker.
2. Add the carrots, celery, potatoes, onion, and garlic to the slow cooker.
3. Pour in the broth and season with rosemary, thyme, salt, and pepper.
4. Cover and cook on low for 7-8 hours, or until the lamb is tender and the vegetables are cooked through.
5. Garnish with fresh parsley before serving. Serve with crusty bread for dipping or a side of greens.

This Slow Cooker Spring Lamb Stew is a fantastic option for those seeking a flavorful, hearty meal that isn’t too heavy for spring. The slow cooking method ensures that the lamb becomes incredibly tender and the vegetables absorb the delicious savory broth. The herbs bring a fresh, aromatic element that perfectly complements the richness of the stew. It’s a perfect dish for a cozy dinner with family or guests, offering both comfort and springtime freshness in every bite.

Slow Cooker Spring Herb Chicken with Potatoes

This Slow Cooker Spring Herb Chicken with Potatoes is a one-pot wonder that combines juicy chicken with tender potatoes, all infused with fragrant spring herbs like rosemary, thyme, and garlic. The slow cooker makes this dish hands-off, allowing the flavors to develop as the chicken cooks to perfection. The potatoes absorb the savory broth, making them a delicious complement to the tender chicken. This dish is ideal for a weeknight meal when you want a hearty yet fresh dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 lbs baby potatoes, halved
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the chicken thighs in the bottom of the slow cooker.
2. Arrange the halved baby potatoes around the chicken. Add the onion and garlic on top.
3. Drizzle with olive oil, and sprinkle with rosemary, thyme, salt, and pepper.
4. Pour the chicken broth over everything, then cover and cook on low for 6-7 hours, or until the chicken is cooked through and the potatoes are tender.
5. Garnish with fresh parsley and serve. Pair with a simple green salad or steamed vegetables for a complete meal.

This Slow Cooker Spring Herb Chicken with Potatoes is the epitome of a simple, flavorful meal that highlights the fresh herbs of spring. The slow cooking process ensures that the chicken becomes incredibly tender and flavorful, while the potatoes soak up all the delicious broth. It’s a meal that requires minimal prep but delivers maximum flavor, making it perfect for busy spring evenings when you need a filling and satisfying dinner.

Slow Cooker Asparagus and Mushroom Chicken

This Slow Cooker Asparagus and Mushroom Chicken is a delightful dish that brings together tender chicken breasts with spring vegetables like asparagus and mushrooms. The slow cooker gently cooks the chicken while infusing it with the earthy flavors of mushrooms and the fresh crunch of asparagus. A creamy sauce made with garlic, lemon, and herbs ties everything together beautifully. This dish is perfect for a light yet filling dinner that celebrates the flavors of the season.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts in the slow cooker.
2. Add the asparagus, mushrooms, onion, and garlic around the chicken.
3. Pour in the chicken broth, heavy cream, lemon juice, thyme, salt, and pepper.
4. Cover and cook on low for 4-5 hours, or until the chicken is tender and the vegetables are cooked through.
5. Garnish with fresh parsley before serving. Serve with rice, pasta, or mashed potatoes for a complete meal.

This Slow Cooker Asparagus and Mushroom Chicken is an easy-to-make yet flavorful dish that showcases the vibrant vegetables of spring. The creamy, herbed sauce brings everything together while keeping the dish light and satisfying. The slow cooking method ensures that the chicken remains moist and tender, while the asparagus adds a fresh, crisp contrast. It’s an excellent choice for a family dinner or when you want to impress guests with minimal effort.

Slow Cooker Spring Lamb Tacos

These Slow Cooker Spring Lamb Tacos are a fun, flavorful way to enjoy lamb with a spring twist. The slow cooker tenderizes the lamb as it slowly simmers with garlic, cumin, and citrus, infusing the meat with vibrant, zesty flavors. Paired with fresh spring toppings like radishes, cilantro, and lime, these tacos are a perfect blend of savory and fresh. They’re easy to prepare, making them a great option for a weeknight dinner or casual gathering.

Ingredients:

• 2 lbs boneless lamb shoulder, cut into chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 cup orange juice
• 1/4 cup lime juice
• Salt and pepper to taste
• Fresh radishes, sliced (for garnish)
• Fresh cilantro (for garnish)
• Lime wedges (for garnish)
• Soft corn tortillas

Instructions:

1. Place the lamb chunks in the slow cooker and add the onion, garlic, cumin, chili powder, smoked paprika, cinnamon, orange juice, lime juice, salt, and pepper.
2. Stir to combine, then cover and cook on low for 7-8 hours, or until the lamb is fork-tender.
3. Shred the lamb with two forks in the slow cooker.
4. Serve the shredded lamb in warm corn tortillas and top with fresh radishes, cilantro, and a squeeze of lime juice.

These Slow Cooker Spring Lamb Tacos are a flavorful, fun way to enjoy lamb in a light, spring-inspired dish. The slow cooking method allows the lamb to absorb all the vibrant spices and citrus, making it incredibly tender and full of flavor. Topped with fresh, crisp radishes and cilantro, these tacos are a perfect balance of savory and refreshing. Whether you’re hosting a spring fiesta or enjoying a family dinner, these tacos will bring a burst of flavor to your table.

Slow Cooker Spring Chicken and Quinoa Stew

This Slow Cooker Spring Chicken and Quinoa Stew is a wholesome, nourishing dish that combines lean chicken with the protein-packed superfood quinoa. The slow cooking method brings out the best in fresh spring vegetables like peas, carrots, and zucchini, making it a hearty yet light meal. With a savory broth, a touch of lemon, and fresh herbs, this stew is a perfect way to celebrate the flavors of the season while maintaining a balanced, healthy meal.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 cup quinoa, rinsed
• 1 cup carrots, diced
• 1 zucchini, chopped
• 1 cup fresh peas
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the chicken, quinoa, carrots, zucchini, peas, onion, and garlic in the slow cooker.
2. Pour the chicken broth over the ingredients and season with thyme, salt, and pepper.
3. Cover and cook on low for 5-6 hours, or until the chicken is fully cooked and the quinoa is tender.
4. Stir in the fresh lemon juice and adjust seasoning to taste.
5. Garnish with fresh parsley before serving. Serve with a side of crusty bread or a light salad.

This Slow Cooker Spring Chicken and Quinoa Stew is a light yet filling dish that showcases the best of spring produce. The quinoa adds a nice texture and serves as a healthy base, while the chicken provides protein and substance. The fresh vegetables brighten the dish, and the touch of lemon adds a lovely zesty finish. This stew is perfect for a wholesome, one-pot meal that can be prepared in advance, making it ideal for busy spring days when you want a healthy dinner without the hassle.

Slow Cooker Springtime Chicken Salad

This Slow Cooker Springtime Chicken Salad is a fresh and flavorful twist on a classic chicken salad. The chicken is slow-cooked with a blend of spring herbs, creating a tender and juicy base for the salad. Combined with crisp veggies like cucumbers, radishes, and celery, this salad is light, crunchy, and perfect for warmer weather. It’s an easy-to-make dish that can be served as a main course or a side, ideal for picnics or casual gatherings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 teaspoon dried dill
• 1 teaspoon dried basil
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cucumber, diced
• 1/2 cup radishes, thinly sliced
• 2 celery stalks, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup Greek yogurt
• 2 tablespoons mayonnaise

Instructions:

1. Place the chicken breasts in the slow cooker and season with dill, basil, lemon juice, olive oil, salt, and pepper.
2. Cover and cook on low for 4-5 hours, or until the chicken is fully cooked and tender.
3. Shred the chicken using two forks, then set it aside to cool.
4. Once cooled, combine the shredded chicken with the cucumber, radishes, celery, and parsley in a large mixing bowl.
5. In a separate bowl, mix the Greek yogurt and mayonnaise, then stir into the chicken mixture until well combined.
6. Taste and adjust seasoning if needed. Serve chilled or at room temperature.

This Slow Cooker Springtime Chicken Salad is a light, refreshing dish that highlights the season’s fresh ingredients. The slow-cooked chicken remains tender and flavorful, while the crunchy vegetables add texture and freshness. The creamy Greek yogurt and mayonnaise dressing ties everything together with a smooth, tangy finish. Whether served as a main dish or as part of a picnic spread, this chicken salad is the perfect way to enjoy a spring-inspired meal that’s easy to make and packed with flavor.

Slow Cooker Spring Corn Chowder

This Slow Cooker Spring Corn Chowder is a creamy, comforting soup that takes full advantage of the bright, sweet flavors of fresh corn and spring vegetables. The slow cooker creates a smooth, rich base while allowing the corn to meld with other seasonal veggies like potatoes, carrots, and leeks. The chowder is finished with a touch of cream and a sprinkle of fresh herbs, making it the perfect light yet satisfying dish for a cozy spring meal.

Ingredients:

• 4 cups fresh corn kernels (or frozen corn)
• 2 cups potatoes, diced
• 1 carrot, diced
• 1 leek, cleaned and sliced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Place the corn, potatoes, carrot, leek, and onion in the slow cooker.
2. Pour the vegetable broth over the vegetables and season with thyme, salt, and pepper.
3. Cover and cook on low for 6-7 hours, or until the vegetables are tender.
4. Once the vegetables are cooked, use an immersion blender to blend part of the soup for a creamy texture (optional).
5. Stir in the butter and heavy cream, then adjust the seasoning to taste.
6. Garnish with fresh chives before serving. Serve with a side of crusty bread.

This Slow Cooker Spring Corn Chowder is the perfect comforting dish for a spring evening when you want something cozy yet light. The slow cooker makes the preparation effortless, allowing the vegetables to cook perfectly while infusing the soup with rich, savory flavors. The cream adds a smooth finish, while the fresh corn provides a sweet and satisfying bite. It’s an excellent choice for a family dinner or a light starter to a larger meal, bringing the taste of spring to your table in every spoonful.

Slow Cooker Lemon Garlic Spring Veggie Risotto

This Slow Cooker Lemon Garlic Spring Veggie Risotto is a creamy, flavorful dish packed with the bright tastes of spring. The slow cooker takes the usual labor-intensive risotto cooking process and simplifies it, allowing the rice to absorb all the fragrant garlic, lemon, and vegetable broth while remaining tender and rich. Fresh spring vegetables such as asparagus, peas, and spinach elevate the risotto, making it a perfect vegetarian dish that feels indulgent but is light and satisfying.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1 cup asparagus, chopped
• 1/2 cup peas (fresh or frozen)
• 1/2 cup spinach, chopped
• 3 cloves garlic, minced
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1/2 cup Parmesan cheese, grated
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In the slow cooker, combine the Arborio rice, vegetable broth, garlic, onion, and olive oil.
2. Stir to combine, then cover and cook on low for 2-3 hours or until the rice is tender and has absorbed the liquid.
3. Once the rice is cooked, stir in the asparagus, peas, spinach, Parmesan cheese, lemon zest, and lemon juice.
4. Season with salt and pepper to taste, and cook for an additional 10-15 minutes until the vegetables are tender.
5. Serve hot, garnished with extra Parmesan and a sprinkle of fresh herbs if desired.

This Slow Cooker Lemon Garlic Spring Veggie Risotto is a delightful and hands-off way to enjoy a creamy risotto packed with fresh spring vegetables. The slow cooking method allows the rice to perfectly absorb the flavors of garlic, lemon, and vegetable broth, creating a rich and aromatic dish. The vibrant spring veggies add color and a refreshing crunch, while the lemon provides a bright lift. This risotto is a perfect vegetarian main course or a flavorful side dish to accompany grilled meats or seafood.

Slow Cooker Spring Lamb and Potato Stew

This Slow Cooker Spring Lamb and Potato Stew is a comforting yet fresh dish that’s ideal for cool spring evenings. The tender lamb becomes infused with the flavors of spring herbs like rosemary and thyme, while the potatoes, carrots, and peas add texture and sweetness. The slow cooker allows the lamb to cook slowly until it becomes perfectly tender, while the vegetables soften to create a hearty, flavorful stew that’s satisfying but light enough for the season.

Ingredients:

• 2 lbs boneless lamb shoulder, cut into cubes
• 4 cups vegetable broth
• 3 large potatoes, diced
• 2 carrots, diced
• 1 cup peas
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and brown the lamb cubes in batches. Transfer browned lamb to the slow cooker.
2. Add the broth, potatoes, carrots, onion, garlic, rosemary, thyme, salt, and pepper to the slow cooker.
3. Cover and cook on low for 7-8 hours, or until the lamb is tender and the vegetables are cooked through.
4. Add the peas in the last 30 minutes of cooking.
5. Serve the stew hot, garnished with additional fresh herbs if desired.

This Slow Cooker Spring Lamb and Potato Stew brings together the best flavors of the season in one comforting dish. The lamb, slow-cooked to perfection, is flavorful and tender, while the vegetables offer texture and freshness. The combination of rosemary and thyme brings out the natural flavors of the lamb and vegetables, creating a well-balanced and hearty stew that is perfect for a cozy family dinner. It’s a great way to enjoy the richness of lamb without being too heavy for the spring season.

Slow Cooker Spring Pea and Ricotta Frittata

This Slow Cooker Spring Pea and Ricotta Frittata is a light, healthy dish that’s perfect for brunch or a light dinner. The slow cooker does all the work, gently cooking the eggs and infusing them with the flavors of fresh spring peas, ricotta cheese, and herbs. The result is a creamy, fluffy frittata with a savory richness from the ricotta and a pop of sweetness from the peas. It’s an easy, hands-off meal that can be prepared ahead of time for a no-fuss spring gathering.

Ingredients:

• 6 large eggs
• 1 cup ricotta cheese
• 1 cup fresh peas
• 1/2 cup onion, chopped
• 1 tablespoon fresh basil, chopped
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Grease the bottom and sides of the slow cooker insert with olive oil.
2. In a large bowl, whisk together the eggs, ricotta cheese, Parmesan, salt, and pepper.
3. Stir in the peas, onion, and fresh basil.
4. Pour the egg mixture into the prepared slow cooker insert.
5. Cover and cook on low for 2-3 hours, or until the frittata is set and a toothpick inserted into the center comes out clean.
6. Serve warm, garnished with extra basil if desired.

This Slow Cooker Spring Pea and Ricotta Frittata is a fresh, flavorful dish that celebrates the flavors of spring. The slow cooker makes preparing this frittata incredibly easy, and the combination of peas, ricotta, and herbs gives it a creamy, light texture with just the right amount of flavor. Whether served as a brunch dish or a light dinner, it’s a wonderful way to enjoy a nutritious meal with minimal effort. It’s the perfect dish for a spring gathering or a simple family meal.

Note: More recipes are coming soon!