25+ Savory Saturday Low-Sodium Slow Cooker Recipes to Delight

When it comes to making healthy, flavorful meals with minimal effort, the slow cooker is a true kitchen hero.

But what if you’re looking for recipes that are not only delicious but also low in sodium?

Whether you’re trying to manage your blood pressure, reduce your sodium intake, or simply make healthier choices, low-sodium slow cooker recipes are the way to go.

Saturdays are the perfect day to let your slow cooker do the work, giving you more time to relax and enjoy your weekend.

In this blog post, we’ve compiled over 25 low-sodium slow cooker recipes that are both nutritious and mouthwatering.

From comforting stews and soups to zesty chicken dishes and hearty vegetarian options, these recipes will satisfy your cravings without overwhelming your taste buds with salt.

So, let your slow cooker work its magic, and enjoy a Saturday full of delicious, low-sodium meals that are both easy to make and good for you!

25+ Savory Saturday Low-Sodium Slow Cooker Recipes to Delight

Eating healthy doesn’t have to mean sacrificing flavor, and these 25+ Saturday low-sodium slow cooker recipes prove just that.

Whether you’re craving a warm and hearty stew, a veggie-packed casserole, or a flavorful chicken dish, your slow cooker can help you create delicious meals without the excessive salt.

These recipes are perfect for busy weekends when you want to prepare a healthy meal with minimal effort.

With just a few simple ingredients and a slow cooker, you can enjoy a satisfying, low-sodium feast that the whole family will love.

So, next time you’re looking to make a simple, wholesome meal on a Saturday, turn to your slow cooker and give these recipes a try.

You’ll find that eating low-sodium can be just as enjoyable as any high-sodium dish—and just as comforting!

Slow Cooker Herb Chicken and Vegetables

This herb-infused chicken and vegetable dish is a simple yet hearty meal that’s perfect for Saturdays when you want to relax while your slow cooker does the work. Packed with lean protein, colorful vegetables, and aromatic herbs, this dish is both nutritious and low in sodium, making it a guilt-free comfort food for the entire family.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 cups baby carrots
• 1 cup sliced zucchini
• 1 cup green beans, trimmed
• 1 cup diced sweet potatoes
• 4 cloves garlic, minced
• 1 medium onion, diced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon red chili flakes (optional)
• 1 cup low-sodium chicken broth
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and sear the chicken thighs for 2–3 minutes per side until golden brown.
2. Place the carrots, zucchini, green beans, sweet potatoes, garlic, and onion in the bottom of the slow cooker.
3. Lay the chicken thighs on top of the vegetables.
4. In a small bowl, mix the rosemary, thyme, smoked paprika, black pepper, and chili flakes. Sprinkle evenly over the chicken and vegetables.
5. Pour the low-sodium chicken broth over the top.
6. Cover and cook on low for 6–8 hours or until the chicken is tender and fully cooked.
7. Serve warm and enjoy the flavors of this wholesome, sodium-friendly meal!

This Slow Cooker Herb Chicken and Vegetables recipe is a delightful way to enjoy a flavorful, low-sodium meal without much effort. The slow cooking process enhances the natural sweetness of the vegetables and allows the herbs to infuse into the chicken, making each bite irresistible. Pair this dish with a fresh salad or whole-grain bread for a complete, healthy Saturday dinner.

Low-Sodium Beef and Barley Stew

A cozy stew is the ultimate comfort food for a lazy Saturday. This Low-Sodium Beef and Barley Stew combines tender beef chunks, hearty barley, and a medley of vegetables in a savory broth. By using fresh ingredients and herbs instead of salt, you’ll savor every bite without compromising on flavor.

Ingredients:

• 1 pound lean beef stew meat, cubed
• 1/2 cup pearl barley
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced parsnips
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat. Sear the beef cubes until browned on all sides, about 5 minutes.
2. Place the carrots, celery, parsnips, onion, and garlic in the slow cooker. Add the browned beef on top.
3. Stir in the barley, oregano, basil, black pepper, and bay leaves.
4. Pour the low-sodium beef broth over the mixture.
5. Cover and cook on low for 7–8 hours or until the beef is tender and the barley is cooked.
6. Remove bay leaves before serving and enjoy warm.

This Low-Sodium Beef and Barley Stew is a nourishing meal that’s ideal for a chilly Saturday. The tender beef and perfectly cooked barley soak up the rich, herb-infused broth, creating a dish that’s hearty and satisfying. Leftovers taste even better the next day, so make enough to savor this dish twice!

Slow Cooker Tuscan White Bean Soup

Transport your taste buds to Italy with this Slow Cooker Tuscan White Bean Soup. Bursting with fresh vegetables, creamy white beans, and savory herbs, this soup is a healthy, low-sodium option that is both filling and flavorful. It’s perfect for a quiet Saturday when you want to enjoy a warm, hearty meal with minimal effort.

Ingredients:

• 1 1/2 cups dried cannellini beans (or 2 cans, rinsed and drained)
• 4 cups low-sodium vegetable broth
• 2 cups chopped kale
• 1 cup diced tomatoes
• 1 cup diced zucchini
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 bay leaf

Instructions:

1. If using dried beans, soak them overnight and rinse before use.
2. Add the cannellini beans, vegetable broth, kale, tomatoes, zucchini, onion, garlic, rosemary, thyme, smoked paprika, and bay leaf to the slow cooker.
3. Stir well to combine.
4. Cover and cook on low for 8–9 hours (or 4–5 hours on high) until the beans are tender.
5. Remove the bay leaf, adjust seasoning as needed, and serve warm.

This Slow Cooker Tuscan White Bean Soup is a heartwarming dish that brings the flavors of the Mediterranean straight to your kitchen. With its vibrant colors, rich flavors, and satisfying texture, this soup is perfect for a wholesome Saturday meal. Serve it with a side of crusty whole-grain bread to make it extra special.

Low-Sodium Sweet Potato and Black Bean Chili

Chili is a crowd-pleaser, and this Low-Sodium Sweet Potato and Black Bean Chili offers a healthy twist on the classic recipe. Sweet potatoes bring a touch of natural sweetness, while black beans provide protein and fiber, creating a wholesome and flavorful dish that’s perfect for your Saturday lineup.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can low-sodium black beans, rinsed and drained
• 1 can diced tomatoes (no salt added)
• 1 cup low-sodium vegetable broth
• 1 cup diced bell peppers
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a skillet and sauté onion, garlic, and bell peppers until softened.
2. Add the sautéed vegetables, sweet potatoes, black beans, tomatoes, vegetable broth, and all spices to the slow cooker.
3. Stir to combine, ensuring the spices are evenly distributed.
4. Cover and cook on low for 6–7 hours or until the sweet potatoes are tender.
5. Serve with a dollop of plain Greek yogurt or sliced avocado for extra creaminess.

This Low-Sodium Sweet Potato and Black Bean Chili is a fantastic, healthy alternative to traditional chili. It’s packed with flavor, fiber, and nutrients, making it a satisfying dish for a lazy Saturday. Whether enjoyed on its own or paired with cornbread, this chili is sure to become a household favorite.

Slow Cooker Lemon Garlic Salmon and Asparagus

Delicate salmon and tender asparagus come together beautifully in this low-sodium recipe that’s as elegant as it is simple. The lemon and garlic provide a bright, fresh flavor, making this dish a perfect choice for a lighter Saturday meal that still feels indulgent.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 4 cloves garlic, minced
• Juice of 2 lemons
• Zest of 1 lemon
• 1 teaspoon black pepper
• 1 teaspoon dried dill
• 1 tablespoon olive oil

Instructions:

1. Lay the asparagus in the bottom of the slow cooker.
2. Place the salmon fillets on top of the asparagus.
3. In a small bowl, mix the garlic, lemon juice, lemon zest, black pepper, dill, and olive oil. Pour the mixture evenly over the salmon and asparagus.
4. Cover and cook on low for 2–3 hours or until the salmon is cooked through and flakes easily with a fork.
5. Serve immediately with a side of quinoa or brown rice for a complete meal.

This Slow Cooker Lemon Garlic Salmon and Asparagus is a light yet satisfying dish that makes any Saturday dinner feel special. The slow cooking process allows the flavors of lemon and garlic to infuse into the salmon, creating a dish that’s both healthy and restaurant-quality. Enjoy this meal with your favorite whole grain for a balanced and delicious dinner.

Slow Cooker Lentil and Vegetable Stew

A hearty and nutritious stew, this Slow Cooker Lentil and Vegetable Stew is perfect for a low-sodium, vegetarian meal. Packed with protein-rich lentils, fiber, and a variety of vegetables, this dish is both filling and full of flavor, making it an excellent choice for a Saturday lunch or dinner.

Ingredients:

• 2 cups dried green or brown lentils, rinsed
• 2 cups diced tomatoes (no salt added)
• 3 cups low-sodium vegetable broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 1 tablespoon olive oil
• 2 cups chopped spinach

Instructions:

1. Heat olive oil in a skillet and sauté the onion, garlic, carrots, and celery until softened.
2. Add the sautéed vegetables, lentils, tomatoes, vegetable broth, thyme, oregano, cumin, and bay leaf to the slow cooker.
3. Stir to combine and ensure the lentils are well covered with the broth.
4. Cover and cook on low for 7–8 hours or until the lentils are tender.
5. During the last 10 minutes of cooking, stir in the spinach and allow it to wilt.
6. Remove the bay leaf and serve warm.

This Slow Cooker Lentil and Vegetable Stew is the ultimate comfort food with a healthy twist. It’s full of plant-based protein, fiber, and vitamins, making it a great choice for a Saturday meal. The slow cooking brings out the depth of flavors, while the spinach adds a fresh, vibrant touch. This stew is great on its own or paired with a side of crusty bread.

Slow Cooker Chicken Fajita Bowl

With a burst of Mexican-inspired flavors, this Slow Cooker Chicken Fajita Bowl is a delicious and low-sodium way to enjoy fajitas without the excess salt. Chicken, bell peppers, onions, and a zesty seasoning mix cook together to create a flavorful dish that’s perfect for a Saturday evening.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup low-sodium chicken broth
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Brown rice or quinoa for serving

Instructions:

1. Place the chicken breasts in the slow cooker.
2. Add the bell peppers, onion, and garlic on top of the chicken.
3. In a small bowl, mix together the chili powder, cumin, paprika, black pepper, and garlic powder. Sprinkle the seasoning mixture evenly over the chicken and vegetables.
4. Pour the chicken broth and lime juice over the ingredients.
5. Cover and cook on low for 6–7 hours or until the chicken is fully cooked.
6. Shred the chicken using two forks, then stir it back into the vegetables.
7. Serve the chicken fajita mixture over brown rice or quinoa and garnish with fresh cilantro.

This Slow Cooker Chicken Fajita Bowl offers all the flavors of your favorite fajitas, minus the extra sodium. The tender chicken combined with the bell peppers and onions creates a satisfying dish that can be enjoyed in a variety of ways. Serve it in bowls, on tortillas, or over grains for a simple yet flavorful meal.

Slow Cooker Veggie-Loaded Quinoa

This Slow Cooker Veggie-Loaded Quinoa is a vibrant and nourishing dish full of fresh vegetables and protein-packed quinoa. It’s an easy way to get your vegetables in without compromising on flavor. Low-sodium and perfect for a wholesome Saturday meal, it’s sure to please vegetarians and meat-lovers alike.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1 cup diced zucchini
• 1 cup diced bell peppers (any color)
• 1 cup diced tomatoes (no salt added)
• 1/2 cup frozen peas
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Add the quinoa, vegetable broth, zucchini, bell peppers, tomatoes, peas, corn, basil, oregano, and black pepper to the slow cooker.
2. Stir to combine, ensuring the quinoa is evenly distributed.
3. Drizzle olive oil over the top.
4. Cover and cook on low for 4–5 hours or until the quinoa is tender and the vegetables are cooked through.
5. Stir before serving and enjoy!

This Slow Cooker Veggie-Loaded Quinoa is a versatile, low-sodium dish that makes for a satisfying, nutrient-packed meal. The quinoa acts as a base, absorbing the flavors of the vegetables and herbs, making it incredibly flavorful and filling. Serve it as a main or a side dish, and enjoy its health benefits while satisfying your taste buds.

Slow Cooker Turkey and Sweet Potato Casserole

A comforting and wholesome dish, this Slow Cooker Turkey and Sweet Potato Casserole is both savory and sweet. Ground turkey is combined with sweet potatoes, spices, and a few other simple ingredients to create a balanced, low-sodium meal. It’s perfect for a Saturday when you’re craving something hearty but still light.

Ingredients:

• 1 pound ground turkey
• 2 medium sweet potatoes, peeled and diced
• 1 cup diced carrots
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1 cup low-sodium chicken broth
• 1 tablespoon olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat and cook the ground turkey until browned, breaking it apart with a spoon.
2. Add the cooked turkey, diced sweet potatoes, carrots, onion, garlic, sage, cinnamon, black pepper, and chicken broth to the slow cooker.
3. Stir to combine, ensuring the sweet potatoes are well coated with the seasoning.
4. Cover and cook on low for 6–7 hours or until the sweet potatoes are tender.
5. Serve warm and enjoy the rich flavors of this delicious casserole.

This Slow Cooker Turkey and Sweet Potato Casserole is a wonderful balance of savory and sweet, making it an ideal low-sodium Saturday meal. The ground turkey provides lean protein, while the sweet potatoes offer natural sweetness and a healthy dose of vitamins. The slow cooking allows all the flavors to meld beautifully, making it an easy, comforting dish.

Slow Cooker Spaghetti Squash Primavera

For a light yet filling meal, this Slow Cooker Spaghetti Squash Primavera is the perfect choice. With a medley of vegetables and spaghetti squash in a tangy, low-sodium tomato sauce, it’s a healthy, gluten-free alternative to traditional pasta dishes. This recipe is a great way to incorporate more vegetables into your diet while still enjoying an Italian-inspired meal on a Saturday night.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 1 cup diced zucchini
• 1 cup diced bell peppers (any color)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1 cup low-sodium marinara sauce
• 1 tablespoon olive oil

Instructions:

1. Place the spaghetti squash halves cut-side down in the slow cooker.
2. Add the zucchini, bell peppers, cherry tomatoes, onion, and garlic around the squash.
3. Pour the marinara sauce over the vegetables and sprinkle with oregano, basil, and black pepper.
4. Drizzle olive oil over the top.
5. Cover and cook on low for 6 hours or until the squash is tender.
6. Once cooked, use a fork to scrape the spaghetti squash into strands and toss with the vegetables and sauce.
7. Serve immediately for a light yet flavorful dinner.

This Slow Cooker Spaghetti Squash Primavera is a fresh and flavorful dish that’s perfect for a low-sodium, veggie-packed Saturday meal. The spaghetti squash serves as a great low-carb alternative to pasta, while the vegetables and marinara sauce provide a burst of flavor. It’s a fantastic way to enjoy a wholesome, light dinner without sacrificing taste.

Slow Cooker Mediterranean Chickpea Stew

This Mediterranean Chickpea Stew is a comforting, nutrient-packed dish with vibrant flavors and minimal sodium. With chickpeas as the star ingredient, this stew is rich in protein, fiber, and healthy fats, while olives, tomatoes, and herbs give it that unmistakable Mediterranean flair. It’s a perfect dish for a relaxing Saturday when you’re craving a wholesome, vegetarian meal.

Ingredients:

• 2 cans low-sodium chickpeas, drained and rinsed
• 1 cup diced tomatoes (no salt added)
• 1/2 cup Kalamata olives, pitted and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup diced zucchini
• 1 cup chopped spinach
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 tablespoon olive oil
• 1/2 cup low-sodium vegetable broth
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a skillet and sauté the onion, garlic, and zucchini until softened, about 5 minutes.
2. Transfer the sautéed vegetables to the slow cooker. Add the chickpeas, diced tomatoes, olives, spinach, oregano, cumin, cinnamon, and vegetable broth.
3. Stir to combine.
4. Cover and cook on low for 6–7 hours until the flavors are well blended and the vegetables are tender.
5. Adjust seasoning to taste and add fresh lemon juice for a zesty kick just before serving.

This Slow Cooker Mediterranean Chickpea Stew is a wonderful combination of rich flavors and healthy ingredients. The chickpeas provide a hearty base, while the olives and herbs give the stew a Mediterranean flair. It’s a perfect, low-sodium vegetarian dish for your Saturday dinner that is both filling and satisfying. Serve it with whole-grain bread or over couscous for an extra touch.

Slow Cooker Balsamic Chicken with Vegetables

For an easy, flavorful dinner that’s perfect for any Saturday, this Slow Cooker Balsamic Chicken with Vegetables delivers a sweet and tangy flavor with minimal effort. The balsamic vinegar creates a delicious glaze that infuses the chicken and vegetables with a unique, savory depth. It’s a low-sodium recipe that’s both satisfying and nutritious.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup baby carrots
• 1 cup baby potatoes, halved
• 1 cup sliced mushrooms
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 1/4 cup low-sodium chicken broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the carrots, potatoes, mushrooms, and onion on top of the chicken.
3. In a small bowl, combine the balsamic vinegar, chicken broth, olive oil, thyme, and black pepper. Pour the mixture over the chicken and vegetables.
4. Cover and cook on low for 6–7 hours until the chicken is tender and fully cooked.
5. Serve the chicken with the vegetables and spoon some of the balsamic glaze over the top.

This Slow Cooker Balsamic Chicken with Vegetables is an easy, one-pot meal that’s bursting with flavor. The balsamic vinegar adds a unique sweet and tangy richness, while the chicken and vegetables become wonderfully tender. It’s a low-sodium meal that’s simple to prepare and perfect for a weekend dinner. Pair it with a side of quinoa or rice for a complete meal.

Slow Cooker Low-Sodium Mushroom Risotto

Risotto is known for being rich and creamy, and this Slow Cooker Low-Sodium Mushroom Risotto offers that indulgence without the extra sodium. The mushrooms bring an earthy depth to the dish, while the slow cooking method ensures a creamy consistency without needing extra butter or cream. This dish makes a perfect Saturday meal when you want comfort food with a healthy twist.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups low-sodium vegetable broth
• 1 cup sliced mushrooms (cremini or button)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. In a skillet, heat olive oil and sauté the onion, garlic, and mushrooms until softened and fragrant, about 5 minutes.
2. Transfer the sautéed vegetables to the slow cooker and add the Arborio rice, vegetable broth, and white wine (if using).
3. Stir to combine and season with black pepper.
4. Cover and cook on low for 3–4 hours or until the rice is tender and the liquid is absorbed. Stir occasionally to ensure even cooking.
5. Stir in grated Parmesan cheese (if using) for extra creaminess before serving.

This Slow Cooker Low-Sodium Mushroom Risotto is a fantastic, easy-to-make dish that’s perfect for a weekend dinner. The creamy texture of the risotto combined with the earthy flavor of the mushrooms creates a rich, comforting dish without the added sodium. Serve it as a main dish or alongside a light salad for a balanced, satisfying meal.

Slow Cooker Spinach and Feta Stuffed Chicken

This Slow Cooker Spinach and Feta Stuffed Chicken is a flavorful, low-sodium option that combines the richness of feta cheese with the freshness of spinach. The slow cooking method keeps the chicken moist and tender while allowing the filling to melt perfectly into each bite. This dish is a great Saturday dinner that feels indulgent but is full of healthy ingredients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup low-sodium chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. In a bowl, combine the chopped spinach, feta cheese, oregano, garlic powder, and black pepper.
2. Slice a pocket into each chicken breast and stuff with the spinach and feta mixture.
3. Heat olive oil in a skillet and brown the chicken breasts on both sides, about 3 minutes per side.
4. Place the browned chicken breasts in the slow cooker and pour the chicken broth over them.
5. Cover and cook on low for 6–7 hours until the chicken is fully cooked and the filling is warm.
6. Serve the stuffed chicken with a side of roasted vegetables or a light salad.

This Slow Cooker Spinach and Feta Stuffed Chicken is a wonderfully simple yet flavorful dish that brings a taste of Mediterranean cuisine to your table. The creamy feta and vibrant spinach create a delicious filling, while the chicken remains juicy and tender. It’s a low-sodium, high-protein meal that’s ideal for a Saturday night dinner with little preparation time.

Slow Cooker Cauliflower and Potato Soup

This Slow Cooker Cauliflower and Potato Soup is a creamy, comforting dish that’s perfect for a cozy Saturday meal. With a few simple ingredients and a slow-cooking method, this soup comes together beautifully. It’s low-sodium, dairy-free (if desired), and packed with vegetables, making it a healthy choice that doesn’t compromise on flavor.

Ingredients:

• 2 medium potatoes, peeled and diced
• 1 head of cauliflower, cut into florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet and sauté the onion and garlic until softened, about 5 minutes.
2. Transfer the sautéed onion and garlic to the slow cooker. Add the potatoes, cauliflower, vegetable broth, thyme, and black pepper.
3. Stir to combine and cover.
4. Cook on low for 6–7 hours or until the potatoes and cauliflower are tender.
5. Use an immersion blender to puree the soup until smooth and creamy (or blend in batches).
6. Garnish with fresh parsley before serving.

This Slow Cooker Cauliflower and Potato Soup is a light, creamy, and comforting dish that’s perfect for a chilly Saturday. It’s low in sodium and can be made dairy-free, making it a healthy choice for various dietary needs. The smooth, velvety texture makes it feel indulgent, while the fresh ingredients provide plenty of nutrients. Enjoy it with a slice of whole-grain bread for a complete meal.

Note: More recipes are coming soon!