32+ Mouthwatering Dairy-Free Slow Cooker Recipes for Effortless Weeknight Dinners

Slow cookers are a game-changer for busy families and anyone looking for convenient, hands-off meal prep.

But if you’re avoiding dairy, finding delicious and easy-to-make recipes can be a challenge.

That’s where we come in! We’ve curated a list of 32+ mouth-watering dairy-free slow cooker recipes that cater to every taste, from savory stews to sweet treats.

Whether you’re craving a hearty soup, a flavorful curry, or a creamy dessert, you’ll find something to suit your dietary needs and satisfy your hunger.

These recipes are simple to follow, perfect for busy weekdays, and sure to keep you coming back for more.

32+ Mouthwatering Dairy-Free Slow Cooker Recipes for Effortless Weeknight Dinners

Eating dairy-free doesn’t mean sacrificing flavor, and with these 32+ slow cooker recipes, you can enjoy comforting, nourishing meals without the hassle.

Slow cooking allows the flavors to meld together beautifully, and without the need for dairy, these dishes are lighter and just as rich in taste.

The next time you’re planning your week’s meals, consider making use of your slow cooker for easy, dairy-free options that your whole family will love.

Try these recipes today and enjoy stress-free cooking that doesn’t compromise on flavor!

Slow Cooker Vegan Butternut Squash Soup

This creamy and comforting butternut squash soup is perfect for colder months. Made with simple, plant-based ingredients, this dairy-free recipe uses coconut milk to create a rich, velvety texture, without the need for dairy. It’s flavorful, warming, and healthy, making it an excellent choice for anyone looking for a vegan soup option.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 garlic cloves, minced
• 1 can (14 oz) coconut milk (full-fat)
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil (optional)

Instructions:

1. Add the butternut squash, onion, carrots, and garlic to the slow cooker.
2. Pour in the vegetable broth and coconut milk, and stir to combine.
3. Add the cumin, turmeric, cinnamon, salt, and pepper, stirring again to evenly distribute the spices.
4. Cover and cook on low for 6-8 hours or on high for 4 hours, until the vegetables are tender.
5. Once cooked, use an immersion blender to blend the soup until smooth, or transfer to a regular blender in batches.
6. Taste and adjust seasoning as needed.

This slow cooker butternut squash soup is the perfect combination of sweetness from the squash and creaminess from the coconut milk, making it feel indulgent while remaining completely dairy-free. Whether you enjoy it on a chilly day or as part of a light meal, it’s an easy and satisfying option that can be made ahead and enjoyed throughout the week.

Slow Cooker Chickpea and Spinach Stew

A hearty, nutritious, and flavorful stew, this slow cooker chickpea and spinach dish is full of protein and fiber. The combination of chickpeas, tomatoes, spinach, and spices creates a vibrant, delicious meal that’s perfect for busy days. It’s a great option for vegans, vegetarians, or anyone looking for a healthy, comforting meal without any dairy.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups fresh spinach, chopped
• 1 can (14 oz) coconut milk
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup vegetable broth

Instructions:

1. Heat olive oil in a pan over medium heat. Add the onion and garlic, and sauté until soft, about 5 minutes. Transfer to the slow cooker.
2. Add the chickpeas, diced tomatoes, coconut milk, vegetable broth, cumin, paprika, turmeric, cinnamon, salt, and pepper to the slow cooker. Stir everything together.
3. Cover and cook on low for 6-8 hours or on high for 4 hours.
4. In the last 30 minutes of cooking, stir in the spinach and let it wilt into the stew.
5. Taste and adjust seasoning if needed.

This chickpea and spinach stew is full of flavor, with the richness of coconut milk and the warmth of the spices bringing the dish together. It’s a great way to enjoy a nutritious, vegan meal that’s not only easy to make but also versatile. Serve it over rice or with crusty bread for a complete meal that satisfies and nourishes.

Slow Cooker Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is a hearty, comforting meal that’s perfect for both weeknight dinners and meal prep. Packed with protein, fiber, and plenty of vegetables, it’s a filling, dairy-free dish that will keep you satisfied for hours. The smoky flavors and spices make it a delicious and warming chili without the need for any animal products.

Ingredients:

• 3 medium sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup vegetable broth
• 1 tbsp olive oil (optional)

Instructions:

1. Add the sweet potatoes, black beans, diced tomatoes, onion, bell pepper, and garlic to the slow cooker.
2. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
3. Pour in the vegetable broth and mix everything together.
4. Cover and cook on low for 6-8 hours or on high for 4 hours, until the sweet potatoes are tender.
5. Taste and adjust seasoning as necessary.

his sweet potato and black bean chili is a fantastic, dairy-free meal that’s hearty and full of flavor. The sweetness of the potatoes pairs perfectly with the smoky spices and tender beans, creating a balanced dish that’s both satisfying and nutritious. It’s perfect for a cozy night in and makes great leftovers for easy lunches throughout the week.

Slow Cooker Lentil and Vegetable Stew

This comforting lentil and vegetable stew is a perfect one-pot meal that is not only healthy but incredibly filling. With an abundance of fiber from the lentils and a colorful array of vegetables, it’s a hearty and nutritious dish. The slow cooker does all the work, making it an easy choice for a busy day, while the depth of flavor from the herbs and spices creates a rich, satisfying stew.

Ingredients:

• 2 cups dried green lentils, rinsed
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Add all the vegetables, lentils, and garlic to the slow cooker.
2. Pour in the diced tomatoes and vegetable broth, then stir in the thyme, oregano, salt, and pepper.
3. Cover and cook on low for 7-8 hours or on high for 4 hours, until the lentils and vegetables are tender.
4. Taste and adjust seasoning if needed before serving.

This lentil and vegetable stew is a simple yet hearty dish that’s both satisfying and nutrient-packed. The slow-cooked flavors meld together beautifully, making it a great option for meal prep or a cozy dinner. With its fiber-rich lentils and fresh vegetables, it’s an easy, wholesome meal that’s full of flavor without any dairy.

Slow Cooker Mushroom and Pea Risotto

This creamy mushroom and pea risotto is a delicious and easy dairy-free version of the classic Italian dish. Using Arborio rice, vegetable broth, and coconut milk, this risotto remains rich and satisfying without any butter or cheese. The slow cooker makes this recipe incredibly hands-off, and the result is a perfectly cooked risotto every time.

Ingredients:

• 1 1/2 cups Arborio rice
• 2 cups sliced mushrooms
• 1 cup frozen peas
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1/2 cup white wine (optional)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes. Transfer to the slow cooker.
2. Add the Arborio rice, mushrooms, peas, vegetable broth, coconut milk, and white wine (if using) to the slow cooker. Stir to combine.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the rice is tender and the liquid has absorbed.
4. Season with salt and pepper to taste before serving.

This mushroom and pea risotto is a comforting, dairy-free dish that captures the richness of traditional risotto without any cream or cheese. The coconut milk adds a subtle creaminess, while the mushrooms provide depth of flavor. It’s a perfect choice for those looking for a filling yet plant-based meal that’s easy to make in the slow cooker.

Slow Cooker Quinoa and Black Bean Tacos

These quinoa and black bean tacos are a delicious and healthy alternative to traditional meat-filled tacos. Packed with protein and fiber, they are flavorful, satisfying, and perfect for Taco Tuesday. The slow cooker infuses the quinoa and beans with spices, making them irresistibly tasty and ideal for a quick weeknight dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 1/2 cups vegetable broth
• Soft corn tortillas for serving

Instructions:

1. Add the quinoa, black beans, diced tomatoes, cumin, chili powder, smoked paprika, salt, and vegetable broth to the slow cooker.
2. Stir to combine and cover with the lid.
3. Cook on low for 4-5 hours or on high for 2-3 hours, until the quinoa is cooked and the mixture has thickened.
4. Serve the quinoa and black bean mixture in corn tortillas with your favorite toppings (avocado, cilantro, salsa, etc.).

These quinoa and black bean tacos are a wonderful dairy-free, plant-based meal that’s packed with flavor and nutrients. The quinoa is a great alternative to traditional taco fillings and pairs beautifully with the black beans and spices. These tacos are not only healthy but also incredibly satisfying, making them a hit for both vegan and non-vegan eaters alike.

Slow Cooker Thai Peanut Sweet Potatoes

his Thai-inspired dish features sweet potatoes cooked to perfection in a creamy, savory peanut sauce. Packed with flavors of ginger, garlic, and lime, this dairy-free slow cooker recipe is a comforting and vibrant option. The combination of the sweet potatoes with the rich peanut sauce creates a filling and nutrient-dense meal that can be enjoyed on its own or served over rice.

Ingredients:

• 4 medium sweet potatoes, peeled and diced
• 1/4 cup peanut butter (creamy, unsweetened)
• 1/4 cup coconut milk
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp lime juice
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup chopped cilantro (for garnish)

Instructions:

1. Place the diced sweet potatoes in the slow cooker.
2. In a separate bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, garlic, ginger, and red pepper flakes.
3. Pour the peanut sauce over the sweet potatoes, stirring to coat evenly.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender.
5. Garnish with chopped cilantro before serving.

These Thai peanut sweet potatoes are a delightful combination of sweet and savory flavors with a creamy, rich texture. The peanut sauce brings a unique twist to the sweet potatoes, making them irresistible. It’s a comforting, dairy-free dish that’s full of flavor and perfect for a light, yet satisfying meal.

Slow Cooker BBQ Jackfruit Sandwiches

Jackfruit is a fantastic plant-based alternative to pulled pork, and when cooked in a tangy BBQ sauce, it creates a delicious and satisfying sandwich. This slow cooker recipe is easy to prepare and yields tender, flavorful jackfruit that is perfect for piling on buns with your favorite toppings. It’s a great dairy-free option for anyone craving a BBQ meal.

Ingredients:

• 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
• 1 cup BBQ sauce (dairy-free)
• 1/2 cup vegetable broth
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tbsp apple cider vinegar
• 1 tsp ground cumin
• Salt and pepper to taste
• Soft hamburger buns for serving

Instructions:

1. Place the shredded jackfruit, BBQ sauce, vegetable broth, onion, garlic, smoked paprika, apple cider vinegar, cumin, salt, and pepper in the slow cooker.
2. Stir to combine and cover with the lid.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until the jackfruit is tender and infused with flavor.
4. Serve the BBQ jackfruit on hamburger buns with your favorite toppings (coleslaw, pickles, etc.).

These BBQ jackfruit sandwiches are a delicious and satisfying alternative to traditional pulled pork sandwiches, offering all the flavor and texture without the need for any dairy or meat. The slow-cooked jackfruit becomes tender and perfectly absorbs the BBQ sauce, making for a mouthwatering meal. It’s a great dish for gatherings, meal prep, or a hearty dinner.

Slow Cooker Spaghetti Squash and Marinara

This easy slow cooker spaghetti squash with marinara sauce is a light and healthy alternative to traditional pasta dishes. The spaghetti squash cooks perfectly in the slow cooker, and when shredded, it mimics the texture of pasta. Paired with a savory, dairy-free marinara sauce, it’s a satisfying meal that’s low-carb and nutrient-rich.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 2 cups marinara sauce (dairy-free)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Place the spaghetti squash halves in the slow cooker, cut side up.
2. Pour the marinara sauce over the squash and add the onion, garlic, olive oil, basil, salt, and pepper.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the squash is tender.
4. Once cooked, use a fork to shred the squash into “noodles” and serve with the marinara sauce.

This spaghetti squash with marinara sauce is a light and satisfying dairy-free alternative to pasta. The squash creates the perfect base for the rich, tangy sauce, and it’s an excellent choice for those looking for a low-carb, vegetable-packed meal. It’s a healthy, flavorful dish that can easily be adapted with different seasonings or toppings.

Slow Cooker Vegan Chili

This hearty vegan chili is a great option for anyone craving a filling and flavorful dish. Packed with protein from beans, vegetables, and plenty of spices, this chili is a satisfying meal that can be enjoyed on its own or served over rice or with cornbread. The slow cooker allows the flavors to meld together, creating a rich, comforting dish.

Ingredients:

• 2 cans (15 oz each) kidney beans, drained and rinsed
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Add the beans, diced tomatoes, tomato paste, bell pepper, onion, garlic, and vegetable broth to the slow cooker.
2. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Stir the chili before serving and adjust seasoning as needed.

his vegan chili is perfect for those who love bold, spicy flavors. The combination of beans and vegetables provides both texture and nutrients, while the slow cooker makes the preparation effortless. Serve it up with a dollop of dairy-free sour cream or some avocado for an added touch of creaminess.

Slow Cooker Coconut Curry Cauliflower and Potatoes

This coconut curry cauliflower and potatoes dish is an aromatic, flavorful meal that’s perfect for a dairy-free diet. The slow cooker helps to tenderize the cauliflower and potatoes, while the coconut milk creates a rich, creamy curry sauce. This vegan dish is packed with warming spices and is great served with rice for a satisfying meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 3 medium potatoes, peeled and diced
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a pan over medium heat. Add the onion, garlic, and ginger, and sauté until softened, about 5 minutes. Transfer to the slow cooker.
2. Add the cauliflower, potatoes, coconut milk, diced tomatoes, curry powder, turmeric, cumin, salt, and pepper to the slow cooker.
3. Stir to combine and cover with the lid.
4. Cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
5. Taste and adjust seasoning before serving.

This coconut curry cauliflower and potatoes is a flavorful and satisfying meal that’s both dairy-free and full of warming spices. The creaminess of the coconut milk pairs perfectly with the earthy turmeric and cumin, creating a comforting dish. Serve it over a bed of rice for a wholesome and filling meal.

Slow Cooker Moroccan Chickpea Stew

This Moroccan-inspired chickpea stew is filled with aromatic spices and a rich, savory broth. The combination of chickpeas, tomatoes, and vegetables creates a filling dish that’s perfect for a vegan or dairy-free diet. The slow cooker allows the spices to develop fully, creating a stew that’s both flavorful and comforting.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 carrots, peeled and chopped
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp cinnamon
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp ground cloves
• Salt and pepper to taste
• 4 cups vegetable broth

Instructions:

1. Add the chickpeas, carrots, zucchini, tomatoes, onion, garlic, and vegetable broth to the slow cooker.
2. Stir in the ginger, cumin, cinnamon, paprika, turmeric, cloves, salt, and pepper.
3. Cover and cook on low for 6-8 hours or on high for 4 hours.
4. Taste and adjust seasoning as needed before serving.

This Moroccan chickpea stew is rich in flavor thanks to the blend of warming spices and tender vegetables. The slow cooker makes it easy to prepare and ensures that the spices fully develop, making for a comforting and filling dish. Pair it with couscous or quinoa for a complete meal.

Slow Cooker Teriyaki Tofu with Vegetables

this slow cooker teriyaki tofu is a simple yet delicious dish that combines tofu with vibrant vegetables in a savory, slightly sweet teriyaki sauce. The slow cooker allows the tofu to absorb all the flavors of the sauce, creating a satisfying, plant-based meal that’s perfect for any time of the year.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 cup broccoli florets
• 1 red bell pepper, chopped
• 1 carrot, peeled and sliced
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch (optional, for thickening)

Instructions:

1. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
2. Place the tofu, broccoli, bell pepper, and carrot in the slow cooker.
3. Pour the teriyaki sauce over the tofu and vegetables, stirring to combine.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
5. If you’d like a thicker sauce, dissolve the cornstarch in a little water and stir it into the sauce during the last 30 minutes of cooking.
6. Serve over rice or noodles.

This slow cooker teriyaki tofu with vegetables is an easy, flavorful, and nutritious meal. The tofu soaks up the delicious teriyaki sauce, while the vegetables add a burst of color and nutrients. It’s perfect for anyone looking for a quick and satisfying vegan dish.

Slow Cooker Sweet and Sour Tofu

This sweet and sour tofu is a delicious and healthy alternative to the classic take-out dish. Made with a tangy, flavorful sauce and packed with tofu and vegetables, it’s a dairy-free option that’s just as satisfying as the original. The slow cooker makes this dish incredibly easy to prepare, and the result is a savory-sweet meal that everyone will love.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 can (8 oz) pineapple chunks in juice
• 1/4 cup rice vinegar
• 1/4 cup soy sauce (or tamari for gluten-free)
• 3 tbsp maple syrup
• 1 tbsp ketchup
• 2 tbsp cornstarch (optional, for thickening)

Instructions:

1. In a small bowl, whisk together the pineapple juice, rice vinegar, soy sauce, maple syrup, and ketchup.
2. Place the tofu, bell peppers, and onion in the slow cooker.
3. Pour the sweet and sour sauce over the tofu and vegetables, stirring to coat.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
5. If desired, thicken the sauce by mixing the cornstarch with a little water and adding it during the last 30 minutes of cooking.
6. Serve over rice or noodles.

This sweet and sour tofu is a great dairy-free alternative to the traditional dish. The tofu absorbs the tangy sauce, and the vegetables add texture and flavor, creating a well-rounded and delicious meal. It’s an easy and flavorful option that can be made ahead and enjoyed for several meals.

Slow Cooker Vegan Meatballs in Marinara Sauce

These vegan meatballs are made with lentils and breadcrumbs, and they soak up all the rich flavors of the marinara sauce in the slow cooker. The result is a comforting, protein-packed meal that’s perfect for serving over pasta, rice, or even in a sandwich. This dairy-free recipe is a hit for anyone looking to enjoy a plant-based version of classic meatballs.

Ingredients:

• 1 cup cooked lentils
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup ground flaxseed
• 2 tbsp nutritional yeast
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup marinara sauce (dairy-free)

Instructions:

1. In a bowl, combine the lentils, breadcrumbs, flaxseed, nutritional yeast, oregano, basil, garlic powder, salt, and pepper.
2. Form the mixture into small meatballs.
3. Pour the marinara sauce into the slow cooker and gently add the meatballs.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are heated through and the sauce is thickened.
5. Serve the vegan meatballs over pasta or in a sandwich.

These vegan meatballs are a great dairy-free alternative to traditional meatballs, offering a savory, satisfying option that’s perfect for pasta or a hearty sandwich. The lentils provide plenty of protein, while the marinara sauce adds depth and richness. It’s a flavorful and comforting dish that can be enjoyed by anyone,

Slow Cooker Mediterranean Chickpea Stew

This Mediterranean-inspired chickpea stew is a flavorful, comforting dish that’s packed with vegetables and a hearty base of chickpeas. With ingredients like tomatoes, olives, and spices such as oregano and cumin, this slow cooker recipe brings together rich Mediterranean flavors in a healthy, plant-based meal.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 small onion, chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 cups vegetable broth

Instructions:

1. Heat olive oil in a pan over medium heat. Add the onion, garlic, and bell pepper, sautéing until softened, about 5 minutes. Transfer to the slow cooker.
2. Add the chickpeas, diced tomatoes, zucchini, olives, cumin, oregano, salt, and pepper to the slow cooker.
3. Pour in the vegetable broth and stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Taste and adjust seasoning before serving.

This Mediterranean chickpea stew is a nutrient-packed, satisfying meal that’s full of fresh flavors. The chickpeas provide protein and fiber, while the olives and tomatoes add a savory, briny richness. It’s a great dish for meal prepping and is perfect for a light dinner or lunch.

Slow Cooker Vegan Mushroom Stroganoff

This vegan version of mushroom stroganoff is creamy, savory, and comforting, with a rich sauce made from coconut milk and a variety of mushrooms. It’s a perfect dairy-free alternative to the classic dish, and the slow cooker allows the flavors to meld together for a rich, satisfying meal.

Ingredients:

• 3 cups mushrooms, sliced (cremini or button mushrooms work well)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 cup vegetable broth
• 1 can (14 oz) coconut milk
• 2 tbsp flour (use gluten-free flour if necessary)
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup fresh parsley, chopped (for garnish)
• Cooked pasta, rice, or potatoes for serving

Instructions:

1. Heat olive oil in a pan over medium heat. Add the onion, garlic, and mushrooms, and sauté until softened, about 5-7 minutes. Transfer to the slow cooker.
2. Add the vegetable broth, coconut milk, flour, Dijon mustard, thyme, salt, and pepper to the slow cooker, stirring to combine.
3. Cover and cook on low for 5-6 hours or on high for 3 hours.
4. Taste and adjust seasoning as needed before serving.
5. Serve the stroganoff over cooked pasta, rice, or mashed potatoes, and garnish with fresh parsley.

This vegan mushroom stroganoff is rich, creamy, and comforting, with the earthy flavors of the mushrooms taking center stage. The coconut milk adds a silky, dairy-free creaminess that makes this dish feel indulgent. It’s perfect for those looking for a hearty, plant-based meal that doesn’t sacrifice flavor.

Slow Cooker Spicy Peanut Sweet Potatoes

This dish features tender sweet potatoes cooked with a flavorful spicy peanut sauce. The combination of sweet potatoes and peanuts creates a deliciously satisfying meal with the perfect balance of sweetness and spice. The slow cooker does all the work, making this recipe incredibly easy to prepare.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup peanut butter (unsweetened and creamy)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp maple syrup
• 2 tbsp lime juice
• 1 tsp grated fresh ginger
• 1/2 tsp chili flakes (or more for extra spice)
• 1/4 cup vegetable broth
• Salt and pepper to taste
• 1/4 cup chopped cilantro for garnish

Instructions:

1. Place the cubed sweet potatoes in the slow cooker.
2. In a bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, ginger, chili flakes, vegetable broth, salt, and pepper.
3. Pour the peanut sauce over the sweet potatoes and stir to coat.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender.
5. Garnish with chopped cilantro before serving.

hese spicy peanut sweet potatoes are an easy and flavorful dairy-free dish that’s both sweet and savory with just the right amount of spice. The peanut sauce adds creaminess and richness to the tender sweet potatoes, making for a satisfying and unique meal. Serve it with rice or a side of greens for a complete meal.

low Cooker Vegan Jambalaya

This vegan jambalaya is a hearty, flavorful dish that brings the tastes of New Orleans into your kitchen. With a combination of rice, beans, tomatoes, and plenty of vegetables, it’s a filling, nutrient-dense meal that’s made even easier with the slow cooker. This dish captures all the traditional flavors of jambalaya without the meat or dairy.

Ingredients:

• 1 1/2 cups long-grain rice
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 1 cup vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a pan over medium heat. Add the onion, bell pepper, celery, and garlic, sautéing until softened, about 5 minutes. Transfer to the slow cooker.
2. Add the rice, kidney beans, diced tomatoes, vegetable broth, smoked paprika, thyme, cayenne pepper, salt, and pepper to the slow cooker.
3. Stir to combine, then cover and cook on low for 6-7 hours or on high for 3-4 hours, until the rice is tender.
4. Taste and adjust seasoning before serving.

This vegan jambalaya is a great dairy-free, plant-based version of the classic Creole dish. The combination of rice, beans, and vegetables makes for a hearty, flavorful meal, and the slow cooker makes it so easy to prepare. It’s a filling and satisfying dish that captures the spirit of jambalaya without any dairy or meat.

Slow Cooker Vegan Taco Soup

his taco soup is a flavorful, comforting dish packed with beans, vegetables, and a delicious seasoning mix that makes it taste like a taco in a bowl. It’s a perfect dairy-free option for a busy weeknight, and the slow cooker makes it easy to prepare. Serve it with tortilla chips, avocado, or a squeeze of lime for extra flavor.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup corn kernels (frozen or fresh)
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 packet taco seasoning (or homemade)
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Add the onion, bell pepper, and garlic, sautéing until softened, about 5 minutes. Transfer to the slow cooker.
2. Add the black beans, kidney beans, diced tomatoes, corn, taco seasoning, vegetable broth, salt, and pepper to the slow cooker.
3. Stir to combine and cover with the lid.
4. Cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
5. Taste and adjust seasoning before serving.

This vegan taco soup is a hearty, flavorful, and satisfying meal that’s perfect for colder days. The beans, corn, and vegetables are full of texture, and the taco seasoning adds a savory, zesty punch. It’s a great option for anyone looking for a quick, flavorful, and dairy-free soup.

Slow Cooker Vegan BBQ Pulled Jackfruit

Jackfruit is a fantastic meat alternative, and when cooked in a tangy BBQ sauce, it makes for a great dairy-free version of pulled pork. This slow cooker recipe is simple to prepare and delivers tender, flavorful jackfruit that pairs perfectly with a bun or served over rice for a fulfilling meal.

Ingredients:

• 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
• 1 cup BBQ sauce (dairy-free)
• 1/2 cup vegetable broth
• 1 onion, chopped
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• Salt and pepper to taste
• Soft hamburger buns for serving

Instructions:

1. Place the shredded jackfruit, BBQ sauce, vegetable broth, onion, apple cider vinegar, smoked paprika, salt, and pepper in the slow cooker.
2. Stir to combine and cover with the lid.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until the jackfruit is tender and infused with the BBQ sauce.
4. Serve on hamburger buns or over rice with your favorite toppings.

This BBQ pulled jackfruit is a flavorful and satisfying vegan alternative to pulled pork. The jackfruit absorbs the tangy BBQ sauce, making it tender and full of flavor. It’s perfect for a light yet hearty meal, and it’s great for sandwiches, wraps, or served over grains. It’s an excellent choice for a dairy-free BBQ feast.

Note: More recipes are coming soon