50+ Delicious January Slow Cooker Recipes to Warm You Up

January is the perfect time to embrace the warmth and comfort of slow cooker meals.

As the cold weather sets in, there’s no better way to enjoy a hearty, flavorful meal than with minimal effort in the kitchen.

Slow cookers are a busy cook’s best friend, providing you with the ability to set it and forget it while still enjoying a nourishing, home-cooked dish.

Whether you’re looking for savory soups, stews, comforting casseroles, or indulgent desserts, January slow cooker recipes offer endless possibilities to satisfy your cravings.

In this article, we’ve gathered over 50 slow cooker recipes that will keep you cozy throughout the month.

From rich, hearty dishes like beef stew and chicken chili to lighter options like vegetable soups and chicken breasts, there’s a recipe for everyone to enjoy.

With the slow cooker’s gentle cooking method, these meals retain maximum flavor and nutrients, making them perfect for warming up on the coldest days.

Let’s dive into some of the best slow cooker meals you can make this January!

50+ Delicious January Slow Cooker Recipes to Warm You Up

January is all about finding comfort during the chill of winter, and there’s no better way to do that than with a variety of delicious slow cooker recipes.

Whether you’re looking for a filling stew, a simple soup, or an easy weeknight dinner, these 50+ recipes will help you make the most of your slow cooker.

They not only provide warmth and comfort but also save you time and effort, allowing you to enjoy more moments with your loved ones.

With so many flavorful dishes to choose from, your slow cooker can quickly become your go-to kitchen companion.

The beauty of slow cooker cooking is in its versatility—so whether you’re feeding a family, hosting guests, or simply meal prepping for the week, there’s always a recipe that fits your needs.

Embrace the convenience and comfort of these 50+ January slow cooker recipes and enjoy the winter season to its fullest with heartwarming, flavorful meals.

Slow Cooker Beef Stew

This hearty beef stew is the epitome of comfort food, packed with tender beef, root vegetables, and a savory broth. Perfect for cold January days, this dish slowly simmers to allow all the flavors to meld together, leaving you with a rich and filling meal. It’s an easy one-pot dish that will warm you up and provide satisfying leftovers for the week ahead.

Ingredients:

• 2 lbs beef stew meat, cut into cubes
• 4 large potatoes, peeled and diced
• 4 large carrots, peeled and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tbsp flour (optional, for thickening)
• 1 tbsp olive oil (for browning)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Transfer browned meat to the slow cooker.
2. Add the potatoes, carrots, onion, and garlic to the slow cooker. Pour in the beef broth, red wine (if using), and tomato paste. Stir in thyme, rosemary, and bay leaves.
3. Cover and cook on low for 7-8 hours or until the beef is tender and the vegetables are cooked through.
4. If you’d like a thicker stew, mix 2 tablespoons of flour with a little water to form a slurry, then stir it into the stew during the last 30 minutes of cooking.
5. Before serving, remove the bay leaves and taste for seasoning. Adjust salt and pepper as needed.

This slow cooker beef stew is perfect for feeding a crowd or enjoying over several meals. The slow cooking process breaks down the meat to tender perfection, and the vegetables absorb all the rich flavors of the broth. It’s the ultimate warming dish to enjoy in January, offering comfort and nourishment in every bite.

Slow Cooker Chicken and Sweet Potato Chili

A healthy and flavorful chili with the perfect balance of sweet and savory, this slow cooker chicken and sweet potato chili is a great choice for a lighter winter meal. Packed with lean chicken, nutritious sweet potatoes, and a blend of spices, it’s the kind of dish that fills you up without weighing you down. It’s an ideal recipe for a January detox, offering plenty of vegetables and lean protein.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1/2 cup frozen corn (optional)
• Fresh cilantro, chopped (for garnish)
• Sour cream or Greek yogurt (optional, for topping)

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker. Add the sweet potatoes, onion, garlic, diced tomatoes, black beans, kidney beans, and chicken broth.
2. Season the chili with cumin, chili powder, paprika, cayenne (if using), salt, and pepper. Stir everything together.
3. Cover and cook on low for 6-7 hours or until the chicken is cooked through and the sweet potatoes are tender.
4. About 30 minutes before serving, shred the chicken with two forks right in the slow cooker and stir it back into the chili.
5. If desired, add frozen corn and cook for the final 30 minutes.
6. Once done, serve the chili hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt.

This chili is packed with layers of flavor, from the smokiness of the paprika to the subtle sweetness of the potatoes. It’s a hearty yet light dish that’s satisfying without being heavy. The slow cooking process allows the spices to infuse throughout the dish, making every spoonful comforting and fulfilling. A perfect January dish to enjoy on a chilly evening.

Slow Cooker Vegetable Lentil Soup

This wholesome vegetable lentil soup is a nourishing and warming meal ideal for the winter season. Full of vegetables, lentils, and hearty broth, this dish is both vegan and gluten-free, making it perfect for various dietary needs. The slow cooker does all the work, allowing the flavors to develop while you go about your day. It’s a great way to start the year with a nutritious and satisfying meal.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. Add lentils, carrots, celery, onion, garlic, diced tomatoes, and vegetable broth to the slow cooker.
2. Season with thyme, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 7-8 hours or until the lentils are tender.
4. About 30 minutes before serving, stir in the spinach or kale (if using) and allow it to wilt in the soup.
5. Once done, squeeze in the lemon juice and stir to combine.
6. Serve the soup hot, garnished with fresh parsley.

This vegetable lentil soup is a perfect way to stay healthy and warm during the January chill. The lentils provide protein and fiber, while the vegetables add a wealth of vitamins and minerals. The slow cooker allows the ingredients to meld together beautifully, creating a rich and satisfying soup that’s both nutritious and filling. It’s a great dish to start the new year on a healthy note, offering both comfort and nourishment.

Slow Cooker Pork and Sauerkraut

A classic winter dish, slow-cooked pork with sauerkraut is a comforting and flavorful meal that’s perfect for chilly January nights. The pork becomes tender and juicy while the sauerkraut adds a tangy, savory kick that balances the richness of the meat. This dish is easy to prepare and requires minimal ingredients, making it a simple, yet satisfying option for the winter months.

Ingredients:

• 2 lbs boneless pork loin or pork shoulder
• 1 jar (24 oz) sauerkraut, drained and rinsed
• 1 onion, sliced
• 1 apple, peeled and sliced
• 2 cloves garlic, minced
• 1 tsp caraway seeds (optional)
• 1 cup chicken broth
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Place the pork in the slow cooker. Season with salt and pepper. Spread the sauerkraut, onion, apple, and garlic around the pork.
2. Sprinkle the caraway seeds over the sauerkraut (if using) and drizzle the Dijon mustard on top of the pork.
3. Pour the chicken broth into the slow cooker and cover.
4. Cook on low for 7-8 hours or until the pork is fork-tender and the flavors have melded together.
5. Remove the pork from the slow cooker and slice it. Serve with the sauerkraut mixture on the side.

This slow cooker pork and sauerkraut recipe is perfect for those who enjoy the combination of savory and tangy flavors. The slow cooking process makes the pork incredibly tender, and the sauerkraut adds a unique depth of flavor. It’s a hearty dish that’s easy to prepare and ideal for a warm January dinner.

Slow Cooker Mushroom Risotto

For a creamy, comforting, and vegetarian option, this slow cooker mushroom risotto is a perfect choice. The earthy flavor of mushrooms paired with the creaminess of the risotto rice creates a dish that’s both luxurious and satisfying. Using a slow cooker to make risotto allows the rice to absorb all the flavors without the need for constant stirring, making it a stress-free meal.

Ingredients:

• 2 cups Arborio rice
• 1 lb mushrooms, sliced (cremini or button)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream or half-and-half
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the mushrooms, onion, and garlic, cooking until softened and browned, about 5 minutes. Transfer the mixture to the slow cooker.
2. Add the Arborio rice, vegetable broth, white wine (if using), thyme, salt, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 2.5-3 hours, or until the rice is tender and most of the liquid is absorbed.
4. Stir in the Parmesan cheese and heavy cream, adjusting the seasoning with salt and pepper as needed.
5. Serve the risotto hot, garnished with fresh parsley.

This slow cooker mushroom risotto is a wonderfully rich and creamy dish that’s perfect for a cozy January meal. The mushrooms bring an earthy, umami flavor that pairs beautifully with the creamy risotto. The slow cooker makes the process hands-off while still achieving that perfect creamy consistency that makes risotto so special.

Slow Cooker Sweet and Spicy Chili

For those who enjoy a little heat, this sweet and spicy chili combines the richness of ground beef with the sweet kick of honey and the heat of chili peppers. The slow cooking process melds the flavors together, creating a deep, complex chili that is perfect for a winter night. The sweet and spicy balance is a unique twist on a classic chili recipe that’s sure to warm you up.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup tomato sauce
• 2 tbsp honey
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for extra heat)
• 1-2 fresh jalapeños, sliced (or 1 tsp chili flakes)
• 1 cup bell peppers, chopped
• Salt and pepper to taste

Instructions:

1. In a skillet, brown the ground beef over medium heat, breaking it apart as it cooks. Drain excess fat, if necessary, and transfer the beef to the slow cooker.
2. Add the onion, garlic, diced tomatoes, kidney beans, black beans, tomato sauce, honey, chili powder, smoked paprika, cayenne (if using), jalapeños, and bell peppers to the slow cooker.
3. Season with salt and pepper, then stir to combine.
4. Cover and cook on low for 6-7 hours, allowing the flavors to meld and the chili to thicken.
5. Taste the chili and adjust the seasoning if necessary before serving.

This sweet and spicy chili is the perfect dish to kick off the new year. The honey adds a touch of sweetness to balance the heat, while the slow cooker allows the flavors to meld together beautifully. It’s a comforting yet exciting dish that brings warmth and satisfaction, making it ideal for those cold January evenings when you crave something hearty and flavorful.

Slow Cooker Pot Roast with Vegetables

A classic winter meal, pot roast is a one-pot wonder that delivers rich flavors and tender meat. Slow-cooked with hearty root vegetables, this dish becomes the ultimate comfort food. The meat braises in its own juices, absorbing the flavors of the vegetables and seasonings, making it an ideal dish for a cold January day.

Ingredients:

• 3-4 lbs beef chuck roast
• 4 large potatoes, peeled and halved
• 4 large carrots, peeled and cut into 2-inch pieces
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Season the chuck roast with salt and pepper on all sides. In a large skillet, sear the roast over medium-high heat until browned on all sides, about 5 minutes per side. Transfer the roast to the slow cooker.
2. Add the potatoes, carrots, onion, and garlic to the slow cooker around the roast.
3. In a small bowl, mix together the beef broth, red wine (if using), tomato paste, rosemary, thyme, and bay leaves. Pour the mixture over the roast and vegetables.
4. Cover and cook on low for 8-10 hours, or until the roast is tender and easily shreds with a fork.
5. Remove the roast from the slow cooker and slice or shred it. Serve with the vegetables and pan juices.

This slow cooker pot roast with vegetables is a perfect dish for a cozy family dinner. The beef becomes melt-in-your-mouth tender, and the vegetables absorb all the savory flavors from the broth and seasonings. It’s a warm, satisfying meal that’s ideal for chilly January evenings, offering both comfort and simplicity in every bite.

Slow Cooker Honey Garlic Chicken

This sweet and savory slow cooker honey garlic chicken is a perfect balance of flavors. The chicken becomes incredibly tender as it slowly cooks in a honey garlic sauce, making it a simple yet delicious option for busy January days. It’s a great dish to serve over rice or alongside roasted vegetables for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup honey
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 2 tbsp rice vinegar
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp cornstarch (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Place the chicken breasts in the slow cooker. In a small bowl, whisk together honey, soy sauce, garlic, rice vinegar, olive oil, thyme, salt, and pepper.
2. Pour the sauce over the chicken breasts, making sure they are well-coated.
3. Cover and cook on low for 4-6 hours, or until the chicken is tender and cooked through.
4. If you prefer a thicker sauce, remove the chicken from the slow cooker and whisk in the cornstarch. Let the sauce simmer for 10-15 minutes until thickened, then return the chicken to the slow cooker.
5. Serve the chicken with the sauce spooned over the top, garnished with fresh parsley.

This honey garlic chicken is a simple, flavorful dish that requires minimal effort. The slow cooker ensures the chicken stays moist and absorbs the sweet, savory sauce perfectly. It’s a great dish to prepare on a busy January evening, offering a comforting and easy meal that the whole family will enjoy.

Slow Cooker Butternut Squash Soup

This creamy, velvety butternut squash soup is a warming and healthy dish that’s perfect for January. With the sweetness of the squash paired with savory garlic and herbs, this soup makes a nourishing meal that’s great for those chilly winter days. The slow cooker makes it easy to prepare, with minimal hands-on time, leaving you with a bowl of comforting goodness.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 1/2 cup coconut milk or heavy cream (optional, for extra creaminess)
• Fresh parsley or chives (for garnish)

Instructions:

1. Add the cubed butternut squash, chopped onion, minced garlic, and vegetable broth to the slow cooker.
2. Season with cumin, cinnamon, ginger, salt, and pepper, stirring to combine.
3. Cover and cook on low for 6-7 hours, or until the squash is tender and easily pierced with a fork.
4. Use an immersion blender to puree the soup directly in the slow cooker until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth.
5. Stir in the coconut milk or cream, adjusting the seasoning with more salt and pepper as needed.
6. Serve hot, garnished with fresh parsley or chives.

This slow cooker butternut squash soup is a perfect winter meal. It’s creamy and comforting, with the perfect balance of sweetness and spice. The slow cooker allows the flavors to deepen and meld together, making it an easy yet satisfying option for a light January dinner. Whether enjoyed as a starter or a main dish, it’s sure to warm you up on the coldest of days.

Slow Cooker Beef and Barley Soup

This hearty beef and barley soup is an excellent winter meal that’s both filling and nutritious. The slow cooker tenderizes the beef, infuses it with the flavors of vegetables and broth, and cooks the barley to a soft, creamy consistency. Packed with protein, fiber, and vegetables, it’s the perfect dish for a comforting and satisfying January dinner.

Ingredients:

• 1 lb beef stew meat or chuck roast, cut into cubes
• 1 cup pearl barley, rinsed
• 4 large carrots, peeled and sliced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 1 tbsp olive oil (optional, for browning meat)

Instructions:

1. If desired, heat olive oil in a skillet over medium-high heat. Brown the beef in batches, seasoning with salt and pepper. Transfer the browned beef to the slow cooker.
2. Add the carrots, celery, onion, garlic, and barley to the slow cooker. Pour in the beef broth and stir in the thyme, rosemary, and bay leaves.
3. Cover and cook on low for 7-8 hours, or until the beef is tender, the barley is cooked through, and the vegetables are soft.
4. Before serving, remove the bay leaves and taste for seasoning, adjusting salt and pepper as needed.

This beef and barley soup is both nourishing and comforting, with the slow-cooked beef creating a rich, flavorful broth. The barley adds a lovely chewy texture and helps make this soup a meal in itself. It’s perfect for warming up after a chilly day and is a great dish for feeding a crowd or enjoying as leftovers throughout the week.

Slow Cooker Chicken Tortilla Soup

This flavorful chicken tortilla soup is filled with tender chicken, beans, corn, and plenty of spices, all simmered to perfection in the slow cooker. Topped with crispy tortilla strips, cheese, and a dollop of sour cream, it’s a well-rounded meal that’s comforting, filling, and easy to make. Ideal for January, this soup is as warming as it is delicious.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) corn kernels, drained
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1-2 cups chicken broth (depending on desired soup thickness)
• Salt and pepper to taste
• 1 cup tortilla chips (for garnish)
• Fresh cilantro, chopped (for garnish)
• Sour cream and shredded cheese (optional, for topping)

Instructions:

1. Place the chicken breasts in the slow cooker. Add the black beans, diced tomatoes, corn, onion, garlic, chili powder, cumin, smoked paprika, oregano, and salt and pepper.
2. Pour in enough chicken broth to cover the ingredients and stir to combine.
3. Cover and cook on low for 6-7 hours, or until the chicken is cooked through and easily shreds with a fork.
4. Shred the chicken directly in the slow cooker using two forks, then stir the soup.
5. Serve the soup hot, topped with tortilla chips, fresh cilantro, sour cream, and shredded cheese.

This slow cooker chicken tortilla soup is a flavorful and filling meal with just the right amount of spice. The slow cooking allows all the ingredients to meld together, creating a rich and hearty broth. The addition of crispy tortilla chips and tangy toppings makes this soup a well-loved favorite during the colder months.

Slow Cooker Baked Ziti

This slow cooker baked ziti combines all the comforting flavors of traditional baked ziti, but with the convenience of a slow cooker. The pasta is cooked right in the sauce, absorbing all the delicious flavors, and the cheese becomes beautifully melted and bubbly. It’s a simple yet indulgent meal that’s perfect for busy January nights.

Ingredients:

• 1 lb ziti pasta (or penne)
• 1 lb Italian sausage (mild or spicy, casings removed)
• 1 jar (24 oz) marinara sauce
• 1 can (14.5 oz) crushed tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a skillet, cook the sausage over medium heat, breaking it apart as it cooks. Once browned, transfer the sausage to the slow cooker.
2. Add the marinara sauce, crushed tomatoes, onion, garlic, basil, oregano, salt, and pepper to the slow cooker. Stir to combine.
3. Add the uncooked ziti pasta to the sauce mixture in the slow cooker and stir until the pasta is covered with sauce.
4. Cover and cook on low for 3-4 hours, or until the pasta is tender and most of the liquid is absorbed.
5. In the last 30 minutes of cooking, stir in the ricotta cheese and 1 cup of mozzarella cheese. Once melted, sprinkle the remaining mozzarella and Parmesan cheese on top and cover again until the cheese is melted and bubbly.
6. Serve hot, garnished with fresh basil or parsley.

This slow cooker baked ziti is a wonderfully cheesy and comforting dish that’s perfect for feeding a crowd or enjoying throughout the week. The sausage and marinara sauce create a rich base, while the melting cheese adds the perfect finishing touch. It’s an easy way to make a delicious, homemade Italian meal with minimal effort, making it an ideal choice for busy January evenings.

Slow Cooker Chicken and Rice Soup

This soothing chicken and rice soup is a classic comfort food, especially when the weather is cold. The slow cooker ensures that the chicken becomes tender and the rice absorbs all the savory broth, creating a rich and hearty soup. Packed with vegetables, this soup is perfect for a light yet filling meal.

Ingredients:

• 2 lbs bone-in chicken breasts or thighs
• 1 cup long-grain white rice, rinsed
• 3 carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Place the chicken in the slow cooker. Add the rice, carrots, celery, onion, garlic, chicken broth, thyme, rosemary, and bay leaf.
2. Season with salt and pepper, then stir to combine.
3. Cover and cook on low for 6-7 hours, or until the chicken is cooked through and the rice is tender.
4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir.
5. Taste for seasoning and adjust salt and pepper if needed. Serve hot, garnished with fresh parsley.

This slow cooker chicken and rice soup is a wholesome, nourishing dish that is easy to prepare and perfect for warming up on a cold January evening. The slow cooking process allows the flavors to develop fully, and the rice absorbs the rich broth, making the soup satisfying without being too heavy. It’s a great way to use up leftover chicken or make a simple, flavorful meal.

Slow Cooker Vegetable Stew

This vegetable stew is a fantastic vegetarian option that’s full of healthy, seasonal vegetables. With a savory tomato-based broth and a variety of root vegetables, it’s both hearty and comforting. The slow cooker makes this dish easy to prepare, and it’s perfect for those chilly days when you need something warm and filling.

Ingredients:

• 4 medium potatoes, peeled and diced
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Add the potatoes, carrots, parsnips, onion, garlic, diced tomatoes, vegetable broth, thyme, rosemary, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 7-8 hours, or until the vegetables are tender.
3. About 30 minutes before serving, add the frozen peas and stir. Continue cooking until the peas are heated through.
4. Taste for seasoning and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley.

This slow cooker vegetable stew is a hearty, healthy meal that’s perfect for a vegetarian dinner. The variety of root vegetables makes the stew feel filling and comforting, while the slow cooking process allows the flavors to meld beautifully. It’s a great dish for anyone looking to enjoy a nutritious, flavorful meal in the heart of winter.

Slow Cooker Sausage and White Bean Stew

This flavorful sausage and white bean stew is a hearty and savory dish that’s perfect for colder months. The sausage adds a savory richness to the soup, while the white beans provide a creamy texture. The slow cooker allows the flavors to develop fully, creating a comforting meal that’s easy to prepare.

Ingredients:

• 1 lb Italian sausage (mild or spicy), casings removed
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 4 cups chicken broth
• 2 cups kale, chopped
• 2 carrots, peeled and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes (optional for extra heat)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a skillet, brown the sausage over medium heat, breaking it up as it cooks. Once browned, transfer the sausage to the slow cooker.
2. Add the white beans, chicken broth, kale, carrots, onion, garlic, thyme, and red pepper flakes (if using) to the slow cooker. Stir to combine.
3. Cover and cook on low for 6-7 hours, or until the vegetables are tender and the flavors have melded together.
4. Taste for seasoning and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley.

This sausage and white bean stew is a warming, hearty dish that offers both protein and vegetables in one satisfying meal. The slow cooker makes the process hands-off, while the sausage infuses the broth with rich flavors. It’s perfect for a filling dinner on a cold January evening, and the leftovers taste even better the next day!

Note: More recipes​ are coming soon!