28+ Delicious Spring Slow Cooker Recipes for Stress-Free Meals

As the days grow longer and the weather warms up, it’s time to embrace the fresh, vibrant flavors of spring.

Whether you’re hosting a spring gathering, planning family meals, or simply seeking an easy way to enjoy seasonal produce, spring slow cooker recipes are the perfect solution.

With minimal effort and plenty of flavor, your slow cooker can help you create delicious dishes that celebrate the season’s bounty, from tender meats to fresh vegetables.

These 28+ spring slow cooker recipes will allow you to enjoy flavorful, healthy meals without spending hours in the kitchen.

Let your slow cooker do the hard work while you savor the tastes of spring.

28+ Delicious Spring Slow Cooker Recipes for Stress-Free Meals

Spring is all about fresh starts, new beginnings, and bright flavors.

By using your slow cooker, you can enjoy delicious, wholesome meals that highlight the season’s best ingredients—whether it’s vibrant spring vegetables, tender meats, or hearty vegetarian dishes.

The beauty of these 28+ spring slow cooker recipes is that they are simple to prepare, freeing up your time to enjoy more of what this season has to offer.

From soups and stews to casseroles and roasts, these recipes offer the variety you need to keep your meals exciting and nutritious all season long.

So dust off that slow cooker and start cooking your way through these spring-inspired dishes—you won’t be disappointed!

Spring Vegetable Stew in the Slow Cooker

This light and vibrant spring vegetable stew is a perfect dish for the season. Packed with fresh spring vegetables like peas, carrots, potatoes, and leafy greens, it offers a hearty yet refreshing meal. The slow cooker does the work of infusing all the ingredients with rich flavors, making this stew a delightful, low-effort meal for busy days.

Ingredients:

• 2 cups baby carrots, peeled and chopped
• 2 medium potatoes, diced
• 1 cup fresh green peas
• 1 cup chopped celery
• 1 cup chopped leeks (or onions)
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup chopped spinach or kale
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp pepper
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. In a slow cooker, add all the chopped vegetables (carrots, potatoes, peas, celery, leeks).
2. Add the garlic, dried thyme, rosemary, salt, and pepper to the vegetables.
3. Pour in the vegetable broth and drizzle the olive oil over the top.
4. Stir everything to combine, cover the slow cooker, and set it to cook on low for 6-7 hours or on high for 3-4 hours.
5. About 20 minutes before serving, add the fresh spinach or kale to the slow cooker and stir to combine.
6. Before serving, drizzle with fresh lemon juice for a zesty finish.

This spring vegetable stew is a nourishing, colorful dish that highlights the best of spring’s bounty. The slow cooker method ensures the flavors meld together beautifully, while the freshness of the vegetables shines through. It’s an easy way to enjoy a wholesome meal without much fuss, making it perfect for busy weeks or lazy weekends. The addition of fresh greens at the end provides a burst of color and nutrients, and the optional lemon juice adds a refreshing twist. This recipe is both comforting and light, making it an ideal dish for the spring season.

Slow Cooker Lemon Herb Chicken with Asparagus

A delightful blend of tender chicken, bright lemon, and fresh spring asparagus, this dish is bursting with zesty flavor and is incredibly easy to prepare. The slow cooker ensures the chicken comes out juicy and tender, while the lemon and herbs infuse the meat with a refreshing spring taste. Paired with asparagus, this dish makes for a wholesome and satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 lemon, zest and juice
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions:

1. Place the chicken breasts at the bottom of your slow cooker.
2. In a small bowl, mix together the olive oil, garlic, lemon zest, lemon juice, oregano, basil, salt, and pepper.
3. Pour the lemon herb mixture over the chicken breasts in the slow cooker.
4. Add the chicken broth to the slow cooker to keep everything moist while cooking.
5. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is fully cooked and tender.
6. About 30 minutes before serving, add the asparagus to the slow cooker, stirring gently to mix.
7. Continue cooking until the asparagus is tender, but not overcooked.

This slow cooker lemon herb chicken with asparagus is a wonderful combination of zesty and savory flavors. The lemon adds a refreshing brightness that complements the tender chicken and the earthy asparagus. The slow cooker makes this dish incredibly convenient, allowing you to set it and forget it while it does all the hard work. The chicken remains moist and juicy, and the asparagus turns tender yet crisp, making each bite a perfect spring delight. This dish is an excellent choice for a healthy and flavorful weeknight dinner or a special spring gathering.

Slow Cooker Springtime Vegetable & Quinoa Casserole

This springtime vegetable and quinoa casserole is a nourishing, one-pot dish filled with wholesome ingredients. The quinoa adds a satisfying texture while the medley of spring vegetables—such as zucchini, peas, and bell peppers—create a vibrant, colorful dish. The slow cooker helps to meld all the flavors together, creating a savory and nutrient-packed meal that’s perfect for the season.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup fresh peas
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced onions
• 2 cups vegetable broth
• 1/2 cup grated Parmesan cheese (optional for topping)
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Place the rinsed quinoa at the bottom of the slow cooker.
2. Add the chopped zucchini, bell pepper, peas, corn, and onions on top of the quinoa.
3. Sprinkle the dried thyme, garlic powder, salt, and pepper over the vegetables.
4. Pour the vegetable broth over the ingredients in the slow cooker.
5. Drizzle olive oil over everything and stir to combine.
6. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the quinoa is tender and has absorbed most of the liquid.
7. Before serving, sprinkle with grated Parmesan cheese (if using) for added flavor.

This slow cooker springtime vegetable and quinoa casserole is a perfect way to celebrate the flavors of the season. The quinoa soaks up all the deliciousness of the vegetable broth and the tender vegetables, resulting in a dish that’s both satisfying and healthy. With minimal prep work and the convenience of the slow cooker, this casserole is ideal for busy evenings or as a make-ahead meal. The addition of Parmesan cheese provides a rich finishing touch, but it’s also delicious without it for a dairy-free option. This recipe offers a nutritious, flavorful meal that’s ideal for the lighter eating of spring.

Slow Cooker Spring Herb Chicken and Rice

This slow cooker chicken and rice dish is a delightful way to bring the fresh flavors of spring into your meals. The tender chicken, seasoned with spring herbs like rosemary and thyme, is paired with fluffy rice and a savory broth. With minimal prep, the slow cooker does the rest, creating a comforting and flavorful meal perfect for busy nights or casual gatherings.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup sliced carrots
• 1 cup fresh peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Place the chicken thighs at the bottom of the slow cooker.
2. Rinse the rice and spread it over the chicken.
3. Add the chopped carrots, peas, onion, and garlic on top of the rice.
4. Sprinkle the rosemary, thyme, salt, and pepper over the ingredients.
5. Pour the chicken broth over everything, ensuring the rice and chicken are well covered.
6. Drizzle olive oil over the top.
7. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and the rice is fully cooked.

This slow cooker spring herb chicken and rice recipe is a simple yet flavorful dish that brings out the best of the season’s herbs and vegetables. The chicken comes out tender and juicy, while the rice absorbs all the savory broth and seasonings, making each bite a comforting delight. The addition of fresh peas and carrots adds a burst of color and sweetness, making it a complete, balanced meal. Whether served as a family dinner or as part of a spring celebration, this dish is sure to impress with its ease of preparation and delicious results.

Slow Cooker Spring Lemon Risotto

This slow cooker lemon risotto is a creamy and tangy dish that celebrates the bright, fresh flavors of spring. The slow cooking method ensures a rich, creamy texture without the need for constant stirring. Infused with lemon zest and juice, this risotto is perfect as a side dish or a light main course for a springtime dinner.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 1/2 cup heavy cream
• Zest of 1 lemon
• Juice of 1 lemon
• 1/2 cup chopped spring onions or shallots
• 2 tbsp butter
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Add the Arborio rice to the slow cooker.
2. Pour in the vegetable broth and white wine.
3. Stir in the garlic powder, salt, and pepper, ensuring the rice is evenly coated.
4. Add the chopped onions or shallots and butter.
5. Cover and cook on low for 2-3 hours, stirring halfway through the cooking time, until the rice is tender and most of the liquid is absorbed.
6. Once the risotto is cooked, stir in the lemon zest, lemon juice, heavy cream, and Parmesan cheese.
7. Cover and let it sit for a few minutes before serving, allowing the flavors to meld.

This slow cooker spring lemon risotto is a refreshing take on the classic Italian dish. The creamy texture of the risotto pairs wonderfully with the tangy lemon, creating a perfect balance of richness and brightness. The slow cooking method ensures the rice is perfectly tender and absorbs the flavors fully, while the addition of spring onions or shallots adds a subtle sweetness. This dish makes a beautiful side to roasted meats or a light, vegetarian main course. It’s a perfect way to bring the freshness of spring to your table with minimal effort.

Slow Cooker Strawberry Balsamic Chicken

This slow cooker strawberry balsamic chicken is a unique and flavorful dish that combines the sweetness of fresh strawberries with the tang of balsamic vinegar. The slow cooker ensures the chicken comes out tender and juicy, while the sauce thickens to create a sweet, savory glaze. It’s a perfect springtime dish that’s sure to impress with its balance of flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil (for garnish)

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker.
2. In a small bowl, combine the sliced strawberries, balsamic vinegar, honey, olive oil, salt, and pepper.
3. Pour the strawberry mixture over the chicken breasts.
4. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and fully cooked.
5. Before serving, garnish with fresh chopped basil for a burst of color and flavor.

This slow cooker strawberry balsamic chicken is a perfect example of how seasonal fruits can elevate savory dishes. The strawberries become soft and jammy, creating a beautiful sauce that perfectly complements the tender chicken. The balsamic vinegar adds depth and tang, while the honey brings a hint of sweetness. The dish is finished with fresh basil, giving it a burst of freshness. This dish is ideal for a spring dinner party or a simple weeknight meal that’s both easy to prepare and full of exciting flavors.

Slow Cooker Spring Herb Pot Roast

This slow cooker spring herb pot roast is a hearty yet refreshing twist on the traditional pot roast, using fresh spring herbs like rosemary, thyme, and parsley. The slow cooking method ensures the beef becomes melt-in-your-mouth tender, while the herbs infuse the dish with aromatic flavor. Paired with spring vegetables such as carrots, potatoes, and onions, this dish is a comforting meal perfect for the season.

Ingredients:

• 3-4 lb chuck roast
• 4 medium carrots, peeled and cut into large chunks
• 6 small potatoes, quartered
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Brown the chuck roast on all sides, about 3-4 minutes per side, then transfer the roast to the slow cooker.
2. Add the carrots, potatoes, onion, and garlic around the roast in the slow cooker.
3. Sprinkle the fresh rosemary, thyme, salt, and pepper over the ingredients.
4. Pour the beef broth into the slow cooker.
5. Cover and cook on low for 8 hours or high for 4 hours, until the roast is tender and the vegetables are cooked through.
6. Once done, remove the roast from the slow cooker and shred it with a fork. Serve the shredded meat with the vegetables, garnished with fresh parsley.

This slow cooker spring herb pot roast brings together the rich, savory flavors of a classic pot roast with the fresh, vibrant tastes of spring herbs and vegetables. The slow cooker allows the beef to cook low and slow, ensuring it’s incredibly tender and flavorful. The vegetables soak up all the deliciousness of the broth, while the fresh herbs add an aromatic touch that lifts the dish. It’s a perfect meal for a family gathering or a special Sunday dinner, offering a comforting, satisfying meal that celebrates the flavors of the season.

Slow Cooker Springtime Lemon Garlic Shrimp Pasta

This slow cooker springtime lemon garlic shrimp pasta is a light yet flavorful dish that combines succulent shrimp, bright lemon, and fresh garlic with pasta. The slow cooking method infuses the shrimp with the zesty lemon and garlic flavors, creating a deliciously satisfying meal without much effort. It’s a perfect dish for those who love seafood and want a quick spring-inspired dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 oz pasta (linguine, spaghetti, or penne)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 cup chicken broth
• 1/4 cup white wine (optional)
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Place the shrimp in the slow cooker.
2. In a small bowl, combine the olive oil, garlic, lemon zest, lemon juice, chicken broth, and white wine. Pour this mixture over the shrimp.
3. Sprinkle in the red pepper flakes, salt, and pepper.
4. Cover and cook on low for 2-3 hours or high for 1-2 hours, until the shrimp are cooked through and tender.
5. While the shrimp cooks, prepare the pasta according to the package instructions. Drain and set aside.
6. Once the shrimp is cooked, toss the pasta into the slow cooker, stirring to combine everything.
7. Garnish with fresh parsley and serve immediately.

This slow cooker springtime lemon garlic shrimp pasta is the perfect balance of tangy lemon, fragrant garlic, and succulent shrimp. The slow cooker makes it incredibly easy to prepare, allowing the shrimp to soak up all the delicious flavors of the broth and lemon. The addition of pasta transforms the dish into a complete, satisfying meal. The fresh parsley adds a pop of color and a touch of freshness, making this dish a delightful choice for a light spring dinner. It’s quick, flavorful, and guaranteed to be a hit with seafood lovers.

Slow Cooker Spring Frittata with Asparagus and Goat Cheese

This slow cooker spring frittata with asparagus and goat cheese is a light and elegant dish that’s perfect for breakfast, brunch, or even a light dinner. The creamy goat cheese pairs wonderfully with the tender asparagus, creating a flavorful, satisfying frittata that’s made even easier with the slow cooker. It’s a perfect way to enjoy the fresh produce of the spring season in a simple, hands-off way.

Ingredients:

• 8 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/4 cup goat cheese, crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a skillet, heat the olive oil over medium heat and sauté the asparagus until just tender, about 4-5 minutes. Remove from heat and set aside.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. Stir in the sautéed asparagus, goat cheese, shredded cheddar, green onions, and thyme.
4. Pour the egg mixture into the slow cooker and spread it evenly.
5. Cover and cook on low for 2-3 hours or until the eggs are fully set and the frittata is golden brown on top.
6. Serve warm, garnished with extra fresh thyme or a sprinkle of cheese if desired.

This slow cooker spring frittata with asparagus and goat cheese is a delightful, simple dish that showcases the best of spring’s produce. The slow cooker allows the eggs to cook evenly, resulting in a tender, flavorful frittata without the need for constant attention. The combination of goat cheese and fresh asparagus adds a creamy, earthy richness that pairs perfectly with the eggs. Whether served for brunch, as a light dinner, or even for a spring picnic, this frittata is sure to be a crowd-pleaser with its fresh flavors and ease of preparation.

Slow Cooker Spring Vegetable and Quinoa Soup

This slow cooker spring vegetable and quinoa soup is a light yet hearty dish that brings the fresh flavors of spring vegetables together in a wholesome, nourishing soup. Packed with quinoa, carrots, peas, zucchini, and a medley of herbs, this soup is the perfect balance of texture and flavor. It’s ideal for a healthy lunch or a light dinner, offering a satisfying, vegetarian meal that’s simple to prepare.

Ingredients:

• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 2 medium carrots, peeled and chopped
• 1 zucchini, chopped
• 1 cup fresh peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. Place the quinoa, vegetable broth, carrots, zucchini, peas, onion, and garlic in the slow cooker.
2. Stir in the thyme, salt, and pepper.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the quinoa is cooked and the vegetables are tender.
4. Before serving, stir in the lemon juice to brighten the flavors.
5. Garnish with fresh parsley and serve warm.

This slow cooker spring vegetable and quinoa soup is a refreshing and nutrient-packed dish that celebrates the seasonal vegetables of spring. The quinoa provides a lovely texture, making the soup hearty enough to be a satisfying meal. The lemon juice at the end adds a burst of freshness, bringing all the flavors together beautifully. With its vibrant mix of vegetables and easy preparation, this soup is the perfect way to enjoy the season’s bounty while keeping things light and healthy.

Slow Cooker Springtime Chicken Salad

This slow cooker springtime chicken salad takes the classic chicken salad to the next level, with a flavorful combination of fresh herbs, light yogurt, and crunchy spring vegetables. The chicken is cooked in the slow cooker until it’s tender and easy to shred, making it the perfect base for this refreshing salad. The addition of crisp apples, celery, and a hint of lemon gives it a light and zesty flavor, perfect for springtime gatherings or picnics.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1 apple, diced
• 2 celery stalks, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Place the chicken breasts in the slow cooker and cover with a bit of water or broth to prevent them from drying out.
2. Cook on low for 4-5 hours or until the chicken is tender and easily shredded.
3. Once cooked, shred the chicken using two forks and set aside to cool slightly.
4. In a large bowl, combine the shredded chicken, Greek yogurt, mayonnaise, apple, celery, red onion, dill, parsley, lemon juice, salt, and pepper.
5. Mix well until everything is evenly coated.
6. Chill in the refrigerator for at least 1 hour before serving.

This slow cooker springtime chicken salad is a light, fresh, and flavorful twist on a classic dish. The slow cooker ensures the chicken is perfectly cooked and easy to shred, while the mix of crunchy vegetables and herbs adds texture and freshness. The Greek yogurt and mayonnaise dressing creates a creamy base that’s not overly heavy, making it a great option for warm spring days. This salad is perfect for serving at spring picnics, barbecues, or as a healthy, satisfying lunch.

Slow Cooker Spring Baked Ziti with Asparagus and Ricotta

This slow cooker spring baked ziti with asparagus and ricotta is a comforting yet light dish that brings the best of spring produce into a classic Italian favorite. The tender pasta is mixed with creamy ricotta cheese, fresh asparagus, and marinara sauce, then slow-cooked to perfection. It’s the ideal dish for a spring dinner when you want the richness of baked ziti without the heavy, traditional feel.

Ingredients:

• 1 lb ziti pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 bunch asparagus, chopped into 2-inch pieces
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh basil, chopped (for garnish)

Instructions:

1. Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
2. In the slow cooker, layer the cooked pasta, marinara sauce, ricotta cheese, and chopped asparagus.
3. Sprinkle with garlic powder, dried basil, and red pepper flakes.
4. Cover and cook on low for 3-4 hours or until the asparagus is tender and the flavors have melded.
5. Sprinkle with shredded mozzarella and grated Parmesan cheese in the last 30 minutes of cooking and continue to cook until melted and bubbly.
6. Garnish with fresh chopped basil before serving.

This slow cooker spring baked ziti with asparagus and ricotta is the perfect way to enjoy the comforting taste of baked ziti with a lighter, spring-inspired twist. The asparagus adds a touch of freshness and crunch, balancing the creaminess of the ricotta and mozzarella. The slow cooking process allows the flavors to blend together beautifully, creating a delicious, hearty dish that’s perfect for a family meal or a spring gathering. It’s an easy, hands-off way to make a comforting meal with seasonal ingredients.

Slow Cooker Spring Lemon Chicken with Veggies

This slow cooker spring lemon chicken with veggies is a bright, flavorful dish that brings together the tangy zest of lemon, tender chicken, and a variety of spring vegetables. The chicken is slow-cooked with fresh herbs and a lemony sauce, while vegetables like peas, carrots, and baby potatoes soak up all the delicious flavors. It’s a wholesome and light meal perfect for springtime dinners when you’re craving something fresh and flavorful.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lemon, sliced
• 4 medium carrots, peeled and cut into chunks
• 2 cups baby potatoes, halved
• 1 cup frozen peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tbsp olive oil
• 1 cup chicken broth
• 2 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Place the chicken breasts in the slow cooker and season with salt, pepper, and thyme.
2. Add the carrots, potatoes, onions, and garlic around the chicken in the slow cooker.
3. Pour the chicken broth over the ingredients and place the lemon slices on top.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
5. About 30 minutes before serving, add the frozen peas and continue cooking until warmed through.
6. Garnish with fresh parsley before serving.

This slow cooker spring lemon chicken with veggies is a deliciously fresh and comforting meal that celebrates the season’s produce. The lemon adds a bright, zesty flavor that lifts the dish, while the slow-cooked chicken becomes incredibly tender. The vegetables absorb the flavors of the broth and chicken, making each bite satisfying and full of taste. This is a perfect dish for those seeking a healthy, simple, and flavorful dinner without much hands-on time.

Slow Cooker Spring Lamb Stew

This slow cooker spring lamb stew is a savory and satisfying dish featuring tender lamb, root vegetables, and spring herbs. The lamb is cooked slowly until it becomes melt-in-your-mouth tender, and the vegetables—carrots, parsnips, and potatoes—take on a rich flavor from the broth. Perfect for those cozy spring nights, this stew is a warm and hearty meal with the freshness of the season’s produce.

Ingredients:

• 2 lbs lamb stew meat, cubed
• 4 medium carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 3 medium potatoes, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup dry white wine (optional)
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Brown the lamb cubes on all sides, then transfer them to the slow cooker.
2. Add the carrots, parsnips, potatoes, onion, and garlic to the slow cooker.
3. Pour in the beef broth and white wine (if using), and sprinkle with rosemary, thyme, salt, and pepper.
4. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the lamb is tender and the vegetables are cooked through.
5. Serve the stew warm, with a sprinkle of fresh herbs on top for garnish.

This slow cooker spring lamb stew is the perfect dish to enjoy during the transitional spring season. The lamb becomes incredibly tender after hours of slow cooking, and the root vegetables take on a deep, savory flavor. The fresh herbs infuse the dish with an aromatic quality that enhances the natural flavors of the ingredients. It’s the ideal stew for a cozy, flavorful meal, bringing comfort without being too heavy for the season.

Slow Cooker Spring Risotto with Peas and Asparagus

This slow cooker spring risotto with peas and asparagus is a creamy and comforting dish that brings together the luxurious texture of risotto with the fresh, vibrant flavors of spring. The slow cooker takes the hard work out of preparing risotto, allowing the rice to cook to perfection without constant stirring. The peas and asparagus add a seasonal freshness, making this dish a perfect addition to your spring dinner table.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 1 cup fresh peas (or frozen)
• 1 bunch asparagus, chopped into 2-inch pieces
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tbsp butter
• 1/2 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In the slow cooker, combine the Arborio rice, vegetable broth, and white wine (if using).
2. Stir in the chopped onion, garlic, salt, and pepper.
3. Cover and cook on low for 2-3 hours, stirring once halfway through, until the rice is tender and the liquid is absorbed.
4. In the last 30 minutes of cooking, add the peas and asparagus and stir them into the rice.
5. Once the risotto is done, stir in the butter, Parmesan cheese, and heavy cream for a creamy finish.
6. Serve warm, garnished with extra Parmesan if desired.

This slow cooker spring risotto with peas and asparagus is a rich, creamy dish with all the flavors of spring. The slow cooker simplifies the process of making risotto, allowing the rice to absorb the flavors of the broth without needing constant attention. The addition of fresh asparagus and peas brings vibrant color and texture, creating a dish that’s both comforting and light enough for the season. It’s a perfect choice for a spring dinner or as a side dish to accompany grilled meats or seafood.

Slow Cooker Spring Herb and Lemon Chicken

This slow cooker spring herb and lemon chicken is a vibrant and fragrant dish that celebrates the fresh flavors of spring. The chicken is seasoned with a mixture of herbs like rosemary and thyme, paired with the zestiness of lemon and garlic. The slow cooking process allows the chicken to become incredibly tender, while the lemon and herbs infuse the meat with a refreshing, aromatic flavor. It’s a light yet satisfying dish perfect for springtime.

Ingredients:

• 4 bone-in, skinless chicken breasts or thighs
• 1 lemon, sliced
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Rub the chicken breasts or thighs with olive oil, salt, and pepper. Place them in the slow cooker.
2. Scatter the minced garlic, chopped rosemary, and thyme over the chicken.
3. Add the lemon slices on top and pour the chicken broth into the slow cooker.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
5. Garnish with fresh parsley and serve with your choice of vegetables or rice.

This slow cooker spring herb and lemon chicken is the epitome of a simple yet flavorful dish that showcases the lightness of spring. The slow cooking method ensures the chicken is juicy and tender, while the lemon and herbs provide a burst of freshness that enhances every bite. Whether served with roasted vegetables or a side of rice, this dish is versatile and perfect for a light family dinner or spring gathering.

Slow Cooker Spring Frittata

This slow cooker spring frittata is a quick and easy breakfast or brunch option, filled with the fresh vegetables of the season. Packed with asparagus, bell peppers, spinach, and a blend of eggs and cheese, this frittata cooks low and slow in the slow cooker, resulting in a fluffy, perfectly set texture. It’s a great way to enjoy the flavors of spring in a light, savory dish that’s easy to prepare.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1/2 cup grated cheddar cheese
• 1/2 cup crumbled feta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup bell peppers, chopped
• 1/2 cup asparagus, chopped into 2-inch pieces
• 1 small onion, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Lightly grease the bottom and sides of the slow cooker with olive oil.
2. In a large bowl, whisk together the eggs, milk, grated cheddar cheese, and crumbled feta cheese.
3. Stir in the chopped spinach, bell peppers, asparagus, onion, salt, and pepper.
4. Pour the mixture into the slow cooker and cover.
5. Cook on low for 2-3 hours, or until the frittata is fully set and cooked through.
6. Slice and serve warm, garnished with fresh herbs if desired.

This slow cooker spring frittata is the perfect way to celebrate the fresh, vibrant produce of the season. With its fluffy texture and abundance of veggies, it’s a great way to start the day or serve as a brunch dish for family and friends. The slow cooker method makes it incredibly easy to prepare, allowing you to enjoy a comforting and satisfying meal with minimal effort. It’s a versatile dish that can be customized with your favorite spring vegetables.

Slow Cooker Spring Vegetable and Pesto Pasta

This slow cooker spring vegetable and pesto pasta is a delightful, light dish that highlights the flavors of spring in every bite. The pasta is cooked with fresh vegetables like peas, zucchini, and bell peppers, and then mixed with a fragrant basil pesto sauce. The slow cooker ensures that the flavors meld together beautifully, making this dish easy to prepare and perfect for a springtime dinner or side dish.

Ingredients:

• 1 lb pasta (penne, fusilli, or your preferred type)
• 1 cup fresh pesto (store-bought or homemade)
• 2 cups vegetable broth
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 cup fresh peas
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In the slow cooker, combine the pasta, vegetable broth, zucchini, bell pepper, and peas.
2. Season with salt and pepper, and drizzle with olive oil.
3. Cover and cook on low for 2-3 hours, or until the pasta is cooked and the vegetables are tender.
4. Stir in the pesto sauce and cherry tomatoes, and cook for an additional 15 minutes.
5. Sprinkle with Parmesan cheese before serving.

This slow cooker spring vegetable and pesto pasta is a fresh, flavorful dish that perfectly embodies the spirit of spring. The combination of tender pasta and vibrant vegetables, paired with the rich, fragrant pesto sauce, creates a deliciously satisfying meal. It’s an easy, one-pot dish that requires little prep time and is perfect for a busy weeknight dinner or as a side dish to accompany grilled meats. With its balance of fresh flavors and creamy pesto, it’s sure to become a springtime favorite.

Slow Cooker Spring Chicken and Asparagus Soup

This slow cooker spring chicken and asparagus soup is a light, nourishing dish that brings out the best of spring’s fresh produce. The tender chicken, paired with vibrant asparagus and delicate spring herbs, simmers to create a comforting, flavorful broth. This soup is perfect for the season, offering a healthy balance of protein and veggies, making it an excellent choice for a light dinner or lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 bunch asparagus, chopped
• 2 cups baby carrots, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Brown the chicken breasts on both sides, then transfer them to the slow cooker.
2. Add the chicken broth, chopped asparagus, carrots, onion, garlic, thyme, rosemary, salt, and pepper to the slow cooker.
3. Cover and cook on low for 6-7 hours, or high for 3-4 hours, until the chicken is fully cooked and tender.
4. Remove the chicken breasts from the slow cooker, shred them with two forks, and return the shredded chicken to the soup.
5. Stir in the lemon juice and garnish with fresh parsley before serving.

This slow cooker spring chicken and asparagus soup is a perfect way to enjoy the season’s fresh vegetables in a light, wholesome meal. The tender chicken and asparagus create a comforting base, while the herbs and lemon juice brighten the flavors. This soup is not only delicious but also packed with nutrients, making it an ideal choice for a healthy, satisfying meal on a cool spring evening. It’s easy to prepare, and the slow cooker does most of the work, leaving you with a flavorful, nutritious dish with minimal effort.

Slow Cooker Spring Vegetables with Garlic and Herbs

This slow cooker spring vegetables with garlic and herbs dish is a simple yet flavorful side that makes the most of seasonal produce. The vegetables—carrots, potatoes, peas, and asparagus—are seasoned with fresh garlic, thyme, and rosemary, and then slow-cooked until tender and aromatic. It’s a versatile side dish that pairs well with nearly any spring entrée, adding a burst of color and flavor to your plate.

Ingredients:

• 4 medium carrots, peeled and cut into chunks
• 2 cups baby potatoes, halved
• 1 bunch asparagus, trimmed and chopped
• 1 cup fresh peas (or frozen)
• 4 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1/2 cup vegetable broth
• Salt and pepper to taste

Instructions:

1. Place the carrots, potatoes, asparagus, and peas in the slow cooker.
2. In a small bowl, mix the garlic, thyme, rosemary, olive oil, vegetable broth, salt, and pepper. Pour the mixture over the vegetables.
3. Cover and cook on low for 4-5 hours, or until the vegetables are tender.
4. Stir gently before serving and adjust seasoning if necessary.

These slow cooker spring vegetables with garlic and herbs are an easy and flavorful way to showcase the freshness of the season’s bounty. The slow cooking process allows the vegetables to absorb all the rich flavors of the garlic, herbs, and broth, resulting in a tender, aromatic side dish. It’s perfect for pairing with grilled meats, fish, or as part of a larger spring feast. Not only is it delicious, but it’s also a healthy and light addition to any meal, offering a burst of spring flavor in every bite.

Slow Cooker Spring Sweet Potato and Chickpea Stew

This slow cooker spring sweet potato and chickpea stew is a hearty yet light vegetarian dish that’s packed with vibrant vegetables and plant-based protein. The sweetness of the tender sweet potatoes balances perfectly with the earthiness of the chickpeas, and the spring herbs and spices give it an aromatic boost. It’s a filling and nourishing meal that’s perfect for a spring dinner or even as a make-ahead lunch for the week.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1 tbsp olive oil
• 1 tbsp fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Add the diced sweet potatoes, chickpeas, onion, garlic, and diced tomatoes to the slow cooker.
2. Sprinkle in the cumin, cinnamon, turmeric, salt, and pepper. Drizzle with olive oil and pour the vegetable broth over everything.
3. Stir to combine, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender.
4. Stir the stew and adjust the seasoning if necessary. Garnish with fresh cilantro before serving.

This slow cooker spring sweet potato and chickpea stew is a delicious, comforting dish that offers a healthy and hearty option for a spring meal. The combination of sweet potatoes and chickpeas creates a satisfying base, while the warm spices add depth and complexity. It’s a perfect choice for those looking for a vegetarian dish that’s full of flavor and nutrients. This stew is not only easy to prepare but also versatile, making it ideal for meal prep or as a comforting dinner after a busy day.

Note: More recipes are coming soon!