30+ Delicious Spring Vegetarian Slow Cooker Recipes to Savor the Season

Spring is a time for renewal, and what better way to embrace the season than by preparing fresh, healthy meals that are easy to make?

With longer days, vibrant produce, and warmer weather, it’s the perfect time to break out the slow cooker and create delicious vegetarian dishes that require minimal effort.

Whether you’re looking to enjoy a light dinner, prep a meal for the week, or serve up something new for a family gathering, these 30+ spring vegetarian slow cooker recipes will provide plenty of inspiration.

From hearty stews and soups to flavorful casseroles and grain bowls, you’ll find a variety of dishes that highlight the season’s fresh produce, all while being simple and comforting.

Let the slow cooker do the work while you enjoy the season’s bounty!

30+ Delicious Spring Vegetarian Slow Cooker Recipes to Savor the Season

As the days grow longer and the air becomes fresher, there’s no better way to celebrate the arrival of spring than by enjoying wholesome, plant-based meals made with seasonal ingredients.

The beauty of spring vegetarian slow cooker recipes lies in their ability to bring together simple ingredients to create deeply flavorful dishes with little hands-on effort.

Whether you’re cooking for yourself or a crowd, these 30+ recipes will help you make the most of the season while keeping mealtime easy and stress-free.

So grab your slow cooker, get creative with fresh veggies and herbs, and let it work its magic as you savor the tastes of spring.

Spring Vegetable and Chickpea Stew

This Spring Vegetable and Chickpea Stew is a refreshing, hearty meal that combines the best of seasonal vegetables with the protein-packed goodness of chickpeas. It’s a perfect dish to throw into your slow cooker, requiring minimal prep time but delivering maximum flavor. Packed with vibrant greens, such as spinach and kale, alongside carrots, zucchini, and sweet potatoes, this stew is both nourishing and satisfying. It’s vegan, gluten-free, and perfect for a light but filling dinner that celebrates the flavors of the season.

Ingredients:

• 1 cup dried chickpeas, soaked overnight
• 2 medium carrots, peeled and chopped
• 2 medium zucchinis, chopped
• 2 medium sweet potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into pieces
• 2 cups spinach, chopped
• 1 cup kale, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh lemon juice, for serving

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
2. Add the cumin, paprika, and turmeric, stirring for about a minute until fragrant.
3. Transfer the onion and spice mixture to your slow cooker along with the soaked chickpeas, carrots, zucchini, sweet potatoes, green beans, and vegetable broth.
4. Stir everything together and season with salt and pepper to taste.
5. Cook on low for 6-7 hours, or until the vegetables are tender and the chickpeas are soft.
6. About 10 minutes before serving, add the spinach and kale, stirring them into the stew.
7. Once the greens have wilted, taste and adjust seasoning as needed. Serve with a squeeze of fresh lemon juice for extra brightness.

This Spring Vegetable and Chickpea Stew is not only a celebration of fresh, seasonal produce but also a deeply nourishing and flavorful dish. The slow cooking process allows the spices to infuse the chickpeas and vegetables, creating a rich and aromatic broth. It’s a great choice for anyone looking to eat light but hearty meals, and the addition of lemon juice at the end gives it a refreshing zing. Perfect for meal prepping or a cozy weeknight dinner, this stew will quickly become a springtime favorite!

Spring Herb and Asparagus Risotto

This Spring Herb and Asparagus Risotto is a creamy, satisfying dish that brings the essence of spring to your table. The slow cooker makes it so easy, requiring minimal stirring and attention. Infused with fresh herbs like basil, thyme, and parsley, and loaded with tender asparagus, this risotto provides the perfect balance of rich creaminess and fresh, springtime flavor. Ideal as a side dish or a light main course, this recipe showcases the season’s bounty in a simple yet elegant way.

Ingredients:

• 1 1/2 cups Arborio rice
• 1 cup fresh asparagus, trimmed and chopped into 1-inch pieces
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated (or vegan cheese for dairy-free)
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. In the slow cooker, combine the Arborio rice, chopped asparagus, onion, and garlic.
2. Pour in the vegetable broth and white wine, stirring to combine.
3. Drizzle the olive oil over the mixture and season with salt and pepper.
4. Cover and cook on low for 2-3 hours, or until the rice is tender and the liquid has been absorbed. Stir the risotto halfway through cooking.
5. Once cooked, stir in the Parmesan cheese, basil, parsley, and thyme until everything is creamy and well-combined.
6. Taste and adjust seasoning with more salt, pepper, or herbs, as desired.
7. Serve immediately, garnished with extra Parmesan or fresh herbs.

This Spring Herb and Asparagus Risotto is a delightfully easy way to enjoy a classic Italian dish with a fresh, seasonal twist. The slow cooker takes all the effort out of making risotto, and the result is a creamy, herb-infused dish full of tender asparagus pieces. The combination of fresh herbs adds brightness to the rich flavors, making this risotto feel indulgent yet light. It’s perfect for a springtime dinner party or a special weeknight treat, sure to impress anyone who loves the flavors of the season!

Lemon and Garlic Spring Vegetable Medley

This Lemon and Garlic Spring Vegetable Medley is a simple yet flavorful dish that highlights the freshness of spring vegetables. The slow cooker helps bring out the natural sweetness of vegetables like baby carrots, peas, new potatoes, and green beans, while the lemon and garlic infuse everything with a bright, savory flavor. This recipe is a great side dish for any spring meal, and it pairs beautifully with grilled proteins or can be served over rice or quinoa for a light vegetarian meal.

Ingredients:

• 1 lb baby carrots, peeled
• 1 lb small new potatoes, halved
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup peas (fresh or frozen)
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Place the baby carrots, new potatoes, and green beans in the slow cooker.
2. Drizzle with olive oil and sprinkle with garlic, lemon zest, oregano, salt, and pepper.
3. Toss the vegetables to coat evenly with the oil and seasonings.
4. Cook on low for 4-5 hours, or until the vegetables are tender.
5. About 30 minutes before serving, add the peas and stir.
6. Once the vegetables are tender, stir in the fresh lemon juice and adjust seasoning as needed.
7. Garnish with chopped parsley before serving.

This Lemon and Garlic Spring Vegetable Medley is a wonderfully bright and healthy side dish that celebrates the flavors of spring. The slow cooking method allows the vegetables to become tender while absorbing all the wonderful citrus and garlic notes. The peas added towards the end provide a burst of color and sweetness, making this dish even more vibrant. It’s a perfect accompaniment to any meal, whether you’re enjoying a light vegetarian dinner or serving it alongside grilled meats for a well-rounded meal.

Spring Spinach and Artichoke Dip

This Spring Spinach and Artichoke Dip is a creamy, savory treat that will brighten up any gathering. With fresh spinach, tender artichoke hearts, and a rich blend of cheeses, this dip is both indulgent and fresh, making it a perfect appetizer for springtime parties or casual get-togethers. The slow cooker makes it incredibly easy to prepare, ensuring the dip is always perfectly melted and ready to serve. Whether paired with fresh veggies, crackers, or toasted bread, this dip will be a crowd-pleaser!

Ingredients:

• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Place the spinach and artichoke hearts in the slow cooker.
2. In a separate bowl, mix together the cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
3. Pour the creamy mixture over the spinach and artichokes in the slow cooker and stir well to combine.
4. Cover and cook on low for 2-3 hours, or until the dip is hot and the cheese has melted.
5. Stir again before serving, and garnish with fresh parsley.
6. Serve with crackers, sliced baguette, or fresh vegetable sticks.

This Spring Spinach and Artichoke Dip is the perfect way to enjoy a creamy and comforting appetizer that feels light yet indulgent. The fresh spinach and artichoke hearts add a touch of seasonal goodness, while the creamy cheese mixture brings all the flavors together beautifully. Thanks to the slow cooker, this dip stays warm and melty, ensuring that each bite is just as delicious as the first. It’s ideal for a springtime party, a picnic, or a cozy evening with friends.

Lemon and Herb Quinoa with Spring Vegetables

This Lemon and Herb Quinoa with Spring Vegetables is a bright, refreshing dish that makes the most of spring’s produce. Packed with quinoa, which is both light and protein-rich, and paired with fresh vegetables like peas, asparagus, and cherry tomatoes, this dish is perfect as a side or a vegetarian main. The zesty lemon and fragrant herbs elevate the flavors of the quinoa, creating a satisfying, healthy meal that’s perfect for a spring lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup peas (fresh or frozen)
• 1 cup asparagus, chopped into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Place the quinoa and vegetable broth into the slow cooker and stir to combine.
2. Add the peas, asparagus, and cherry tomatoes.
3. Drizzle with olive oil and season with salt and pepper.
4. Cover and cook on low for 2-3 hours, or until the quinoa is tender and the liquid has been absorbed.
5. Once cooked, fluff the quinoa with a fork and stir in the lemon juice, lemon zest, parsley, and basil.
6. Taste and adjust seasoning with more salt, pepper, or herbs, if desired.
7. Serve warm as a side dish or a main course.

This Lemon and Herb Quinoa with Spring Vegetables is a light yet satisfying dish that showcases the fresh flavors of the season. The quinoa serves as a hearty base while the vegetables add color, texture, and nutrition. The lemon and fresh herbs bring a refreshing twist that makes this dish perfect for springtime meals. It’s incredibly easy to prepare in the slow cooker, allowing you to spend less time in the kitchen and more time enjoying the sunshine. It can be served on its own or alongside grilled proteins for a well-rounded meal.

Spring Carrot and Pea Soup

This Spring Carrot and Pea Soup is a smooth, comforting, and naturally sweet soup that celebrates the season’s best vegetables. The carrots and peas provide a delicate, sweet flavor while the herbs and a splash of lemon juice add brightness and depth. Perfect for a light spring lunch or dinner, this soup is easy to make in the slow cooker and can be enjoyed warm or chilled. It’s vegan, gluten-free, and packed with nutrients, making it a healthy choice for any occasion.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 cup peas (fresh or frozen)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped, for garnish

Instructions:

1. Place the carrots, peas, onion, garlic, and vegetable broth in the slow cooker.
2. Add the thyme, rosemary, olive oil, salt, and pepper, and stir to combine.
3. Cover and cook on low for 4-5 hours, or until the vegetables are tender.
4. Once the vegetables are soft, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
5. Stir in the lemon juice and adjust seasoning with more salt and pepper, if needed.
6. Serve warm, garnished with fresh parsley.

This Spring Carrot and Pea Soup is a perfect dish to enjoy during the warmer months when you want something light but comforting. The slow cooker makes the soup incredibly easy to prepare, and the result is a velvety smooth blend of fresh, seasonal vegetables. The splash of lemon juice adds a refreshing tang, making it an even more satisfying and revitalizing meal. It’s a versatile recipe that can be served as a starter or a light meal and is sure to become a favorite for spring dining.

Spring Vegetable and Lentil Curry

This Spring Vegetable and Lentil Curry is a vibrant, hearty dish that combines the earthiness of lentils with the freshness of spring vegetables. The slow cooker brings out the rich, aromatic flavors of the curry while allowing the lentils to cook to perfect tenderness. With ingredients like carrots, peas, bell peppers, and tomatoes, this curry is both filling and packed with nutrients. It’s a perfect vegetarian meal that’s satisfying yet light enough for spring, making it a great choice for a weeknight dinner or meal prep.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 medium carrots, peeled and chopped
• 1 red bell pepper, chopped
• 1 cup peas (fresh or frozen)
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili flakes (optional, for heat)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Place the lentils, carrots, bell pepper, peas, diced tomatoes, onion, garlic, and ginger in the slow cooker.
2. Add the curry powder, cumin, turmeric, chili flakes (if using), vegetable broth, olive oil, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, or until the lentils are tender and the vegetables are cooked through.
4. Taste and adjust seasoning with more salt, pepper, or curry powder, if desired.
5. Serve hot, garnished with fresh cilantro.

This Spring Vegetable and Lentil Curry is a hearty yet refreshing dish that’s packed with flavor and nutrients. The lentils provide a filling base, while the vegetables add color, texture, and a touch of sweetness. The curry spices infuse everything with warmth, making it perfect for those slightly cooler spring evenings. The slow cooker makes it an easy meal to prepare, and the result is a comforting, satisfying dinner that’s perfect for meal prepping or feeding a crowd. With a sprinkle of fresh cilantro on top, this curry is sure to become a springtime favorite.

Spring Pesto and Parmesan Stuffed Mushrooms

These Spring Pesto and Parmesan Stuffed Mushrooms are a flavorful and elegant appetizer that takes full advantage of the season’s fresh herbs. The mushrooms are stuffed with a creamy pesto mixture and topped with Parmesan cheese, creating a savory, bite-sized treat that’s perfect for spring gatherings. With the convenience of the slow cooker, these stuffed mushrooms come out tender and full of rich flavor without needing much attention, making them the perfect party dish.

Ingredients:

• 20 large white or cremini mushrooms, stems removed
• 1/2 cup pesto (store-bought or homemade)
• 1/2 cup Parmesan cheese, grated
• 4 oz cream cheese, softened
• 1/4 cup breadcrumbs (preferably whole wheat)
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. In a bowl, combine the pesto, Parmesan cheese, cream cheese, breadcrumbs, garlic powder, salt, and pepper. Stir until well combined.
2. Carefully spoon the pesto mixture into each mushroom cap, filling them generously.
3. Place the stuffed mushrooms in the slow cooker, arranging them in a single layer.
4. Cover and cook on low for 2-3 hours, or until the mushrooms are tender and the filling is heated through.
5. Garnish with fresh basil before serving.

These Spring Pesto and Parmesan Stuffed Mushrooms are a delightful appetizer that’s both simple and impressive. The slow cooker allows the mushrooms to become perfectly tender while the pesto filling infuses them with aromatic flavors. The combination of fresh basil, Parmesan, and pesto makes each bite flavorful and satisfying. Whether served at a springtime party, as a side dish, or during a casual dinner, these stuffed mushrooms are sure to impress with their burst of fresh flavors and melt-in-your-mouth texture.

Spring Broccoli and Potato Frittata

This Spring Broccoli and Potato Frittata is a light yet filling dish that brings together tender potatoes, fresh broccoli, and eggs into a satisfying meal. Perfect for breakfast, brunch, or even dinner, this frittata is a great way to use up seasonal vegetables while creating a healthy and delicious meal. The slow cooker ensures the frittata comes out perfectly set and fluffy every time, with minimal effort required. It’s an easy and versatile dish that’s perfect for a springtime feast.

Ingredients:

• 4 large eggs
• 2 cups broccoli florets
• 2 medium potatoes, peeled and diced
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 cup milk
• 1 small onion, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened (about 5 minutes).
2. Add the diced potatoes to the skillet and cook until slightly browned and tender (about 8-10 minutes). Remove from heat and set aside.
3. In a bowl, whisk together the eggs, milk, salt, and pepper.
4. In the slow cooker, layer the sautéed potatoes, broccoli florets, and cooked onions.
5. Pour the egg mixture over the vegetables and stir gently to combine.
6. Cover and cook on low for 2-3 hours, or until the eggs are fully set and the frittata is firm.
7. If desired, sprinkle shredded cheddar cheese on top in the last 15 minutes of cooking.
8. Once done, slice and serve garnished with fresh parsley.

This Spring Broccoli and Potato Frittata is the perfect dish to celebrate the season’s fresh produce. The combination of tender potatoes, vibrant broccoli, and fluffy eggs creates a filling yet light meal that’s ideal for any time of day. The slow cooker ensures an even cook throughout, with no fuss or constant attention needed. This frittata is not only easy to make but also versatile, as you can swap in different vegetables or cheeses depending on what you have on hand. Serve it for a spring brunch or enjoy it as a light dinner – it’s sure to be a hit!

Spring Garden Vegetable Stew

This Spring Garden Vegetable Stew is a vibrant, healthy dish packed with the best vegetables the season has to offer. Featuring a variety of fresh, tender vegetables like carrots, peas, green beans, and potatoes, it’s a comforting and filling stew that’s perfect for spring. The slow cooker brings out the natural sweetness of the vegetables while allowing the flavors to meld together beautifully. This stew is light but hearty enough for a satisfying meal, making it perfect for a spring lunch or dinner.

Ingredients:

• 2 large carrots, peeled and sliced
• 1 cup green beans, trimmed and chopped
• 1 cup peas (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Place all the vegetables (carrots, green beans, peas, potatoes, zucchini, and onion) into the slow cooker.
2. Add the diced tomatoes, vegetable broth, garlic, thyme, oregano, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4-5 hours, or until the vegetables are tender.
4. Taste and adjust seasoning with additional salt, pepper, or herbs, if needed.
5. Serve the stew hot, garnished with fresh basil.

This Spring Garden Vegetable Stew is the ultimate way to enjoy the bounty of spring vegetables in a single, hearty bowl. The slow cooker makes this dish incredibly easy to prepare, and it allows the flavors to blend seamlessly over time. The result is a satisfying stew that’s both light and nourishing. Whether served with a slice of crusty bread or on its own, this vegetable-packed stew is the perfect meal for a spring day. Plus, it’s customizable—feel free to use any seasonal veggies you have on hand!

Spring Asparagus and Chickpea Soup

This Spring Asparagus and Chickpea Soup is a fresh, light, and nutritious dish that brings together the earthy flavors of chickpeas and the delicate freshness of asparagus. The combination of these ingredients in a light broth creates a simple yet flavorful soup, ideal for spring. Thanks to the slow cooker, the soup develops a rich flavor without requiring constant attention, making it a perfect meal for busy days. It’s vegan, gluten-free, and can be enjoyed as a starter or a main dish.

Ingredients:

• 1 bunch asparagus, trimmed and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• 2 tablespoons fresh lemon juice
• Fresh parsley, chopped, for garnish

Instructions:

1. Place the chopped asparagus, chickpeas, onion, garlic, vegetable broth, cumin, turmeric, salt, and pepper in the slow cooker.
2. Stir to combine and cover. Cook on low for 4-5 hours, or until the asparagus is tender.
3. Once cooked, use an immersion blender to puree the soup until smooth, or leave it slightly chunky if preferred.
4. Stir in the fresh lemon juice and adjust seasoning with more salt and pepper if needed.
5. Serve hot, garnished with fresh parsley.

This Spring Asparagus and Chickpea Soup is a wonderfully light yet hearty dish that’s packed with flavor and nutrients. The creamy texture, achieved with the slow cooker, perfectly complements the tender asparagus and chickpeas, while the spices bring a gentle warmth to the dish. A splash of lemon juice adds a refreshing zing that makes this soup perfect for spring. It’s a great vegan option for those looking for a healthy, satisfying meal that’s easy to prepare and full of seasonal goodness.

Spring Sweet Potato and Kale Chili

This Spring Sweet Potato and Kale Chili is a hearty, vegan chili that combines the sweetness of tender sweet potatoes with the earthy flavor of kale. Packed with protein-rich beans, diced tomatoes, and a blend of warming spices, this chili is the perfect comfort food for a spring evening. The slow cooker does all the work, allowing the flavors to blend together beautifully while the sweet potatoes cook to a soft, melt-in-your-mouth texture. This dish is both nourishing and satisfying, making it an ideal choice for a wholesome spring dinner.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 bunch kale, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Place the diced sweet potatoes, black beans, kidney beans, kale, onion, garlic, diced tomatoes, and vegetable broth in the slow cooker.
2. Add the chili powder, cumin, smoked paprika, salt, and pepper, and stir well.
3. Cover and cook on low for 6-7 hours, or until the sweet potatoes are tender and the chili is thickened.
4. Taste and adjust seasoning with more chili powder, salt, or pepper if needed.
5. Serve hot, garnished with fresh cilantro.

This Spring Sweet Potato and Kale Chili is the ultimate comfort food with a spring twist. The slow cooker makes it easy to prepare and lets the flavors develop slowly, resulting in a deliciously thick and hearty chili. The sweet potatoes add a natural sweetness, while the kale brings a healthy boost of greens. It’s a perfect dish for a light spring dinner or to enjoy as leftovers. Whether served on its own or with a side of cornbread, this chili is sure to satisfy your cravings while keeping things fresh and seasonal.

Spring Lemon and Herb Quinoa

This Spring Lemon and Herb Quinoa is a light, fresh, and nutritious dish that is perfect for the season. With its tangy lemon flavor and fragrant herbs, this dish serves as a great side for any meal or a healthy lunch option. The quinoa is cooked to perfection in the slow cooker, soaking up the zesty lemon and the aromatic herbs, making it a flavorful and filling base for a variety of dishes. It’s naturally gluten-free and full of plant-based protein, making it a great addition to any diet.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 lemon, zest and juice
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Add the rinsed quinoa, vegetable broth, olive oil, lemon zest, lemon juice, thyme, oregano, salt, and pepper to the slow cooker.
2. Stir to combine, then cover and cook on low for 2-3 hours, or until the quinoa is cooked and the liquid is absorbed.
3. Once done, fluff the quinoa with a fork, taste, and adjust seasoning if needed.
4. Serve the quinoa hot, garnished with fresh parsley.

This Spring Lemon and Herb Quinoa is a wonderfully light and vibrant dish, ideal for brightening up any meal. The slow cooking method allows the quinoa to absorb the flavors of the lemon and herbs, making each bite refreshing and aromatic. This dish is perfect as a standalone meal or served alongside grilled vegetables, fish, or chicken. It’s a versatile and easy option that showcases the freshness of spring while offering a healthy, protein-packed meal.

Spring Spaghetti Squash Primavera

This Spring Spaghetti Squash Primavera is a flavorful, light dish full of fresh vegetables and a hint of garlic. The spaghetti squash takes the place of traditional pasta, offering a healthy, low-carb alternative that is perfect for the spring season. The slow cooker brings together the flavors of zucchini, bell peppers, cherry tomatoes, and onions, all of which complement the spaghetti squash perfectly. Tossed in a light olive oil and garlic dressing, this dish is a refreshing, satisfying meal that celebrates the season’s best produce.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Place the halved spaghetti squash in the slow cooker, cut side down.
2. Add the zucchini, bell pepper, cherry tomatoes, onion, garlic, olive oil, basil, salt, and pepper.
3. Cover and cook on low for 4-5 hours, or until the spaghetti squash is tender and easily shredded with a fork.
4. Once done, remove the squash from the slow cooker and use a fork to shred the strands into “spaghetti.”
5. Toss the shredded squash with the cooked vegetables in the slow cooker.
6. Serve the dish hot, garnished with fresh basil.

This Spring Spaghetti Squash Primavera is the perfect way to enjoy a healthy, light meal that is full of fresh spring vegetables. The slow cooker allows the spaghetti squash to cook tender and easy to shred, and the vegetables become wonderfully infused with the flavors of garlic and olive oil. This dish is a great alternative to traditional pasta, offering a delicious low-carb option that’s satisfying and full of nutrients. With its vibrant colors and fresh flavors, it’s a great dish to serve for lunch or dinner during the spring months.

Spring Garlic and Herb Stuffed Peppers

These Spring Garlic and Herb Stuffed Peppers are a delightful, wholesome meal packed with flavor and nutrients. The peppers are stuffed with a mixture of quinoa, fresh herbs, and garlic, creating a savory filling that pairs perfectly with the natural sweetness of the bell peppers. The slow cooker makes this dish easy to prepare while ensuring that the peppers stay tender and the filling is well-cooked. It’s a light yet satisfying meal that’s perfect for springtime, whether as a main or a side dish.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1/2 cup feta cheese, crumbled (optional)
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup vegetable broth

Instructions:

1. In a mixing bowl, combine the cooked quinoa, feta cheese (if using), garlic, parsley, thyme, olive oil, oregano, salt, and pepper. Mix well.
2. Stuff each bell pepper with the quinoa mixture, pressing gently to pack the filling inside.
3. Place the stuffed peppers in the slow cooker, and pour the vegetable broth around the base of the peppers.
4. Cover and cook on low for 3-4 hours, or until the peppers are tender.
5. Serve hot, garnished with additional fresh herbs if desired.

These Spring Garlic and Herb Stuffed Peppers are a delicious, healthy, and satisfying dish that’s full of flavor. The combination of quinoa, fresh herbs, and garlic creates a savory filling that’s perfectly complemented by the natural sweetness of the bell peppers. The slow cooker ensures that the peppers are cooked perfectly without drying out, while the quinoa filling remains moist and flavorful. This dish is perfect for a light dinner or served as a side to complement other spring meals, making it an easy and flavorful way to enjoy the season’s produce.

Spring Sweet Pea and Spinach Risotto

This Spring Sweet Pea and Spinach Risotto is a creamy, comforting dish that brings the vibrant flavors of spring vegetables together in a luscious, indulgent risotto. The sweet peas and tender spinach add a fresh, green flavor that complements the rich, creamy base of Arborio rice. The slow cooker simplifies the cooking process, allowing the rice to absorb the broth and flavors evenly, resulting in a velvety risotto with a perfect balance of textures. It’s a great dish for a spring lunch or dinner, full of nutrients and flavor.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup frozen peas, thawed
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. In the slow cooker, combine the Arborio rice, vegetable broth, onion, garlic, olive oil, salt, and pepper.
2. Cover and cook on low for 2.5-3 hours, or until the rice is tender and most of the liquid is absorbed.
3. Stir in the peas, spinach, butter, and Parmesan cheese. Cover and cook for an additional 20 minutes until the spinach is wilted, and the cheese is melted.
4. Taste and adjust the seasoning if needed.
5. Serve the risotto hot, garnished with fresh basil or parsley.

This Spring Sweet Pea and Spinach Risotto is a fantastic way to enjoy the flavors of spring in a creamy, comforting dish. The slow cooker takes the effort out of risotto, allowing you to enjoy a rich and flavorful meal without needing to constantly stir. The sweetness of the peas and the freshness of the spinach pair beautifully with the creamy risotto, creating a dish that is both satisfying and healthy. Perfect as a main dish or a side, this risotto is sure to become a springtime favorite.

Spring Lemon and Dill Potato Salad

This Spring Lemon and Dill Potato Salad is a fresh twist on the classic potato salad, featuring a tangy lemon dressing and the aromatic flavors of dill. It’s a perfect side dish for spring barbecues, picnics, or family gatherings. The slow cooker gently cooks the potatoes until they are tender, and the combination of lemon, mustard, and dill creates a light yet flavorful dressing. This potato salad is ideal for those looking for a healthier, lighter version of the traditional recipe without compromising on flavor.

Ingredients:

• 2 pounds baby potatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried dill
• Salt and pepper, to taste
• 2 tablespoons fresh dill, chopped
• 1/4 cup Greek yogurt (optional for creaminess)

Instructions:

1. Add the halved baby potatoes to the slow cooker and drizzle with olive oil. Season with salt and pepper.
2. Cover and cook on low for 3-4 hours, or until the potatoes are tender.
3. While the potatoes are cooking, whisk together the Dijon mustard, lemon zest, lemon juice, dried dill, salt, and pepper in a small bowl.
4. Once the potatoes are cooked, transfer them to a large bowl and toss with the lemon-dill dressing.
5. Stir in the fresh dill and Greek yogurt (if using), then taste and adjust seasoning as needed.
6. Serve the potato salad chilled or at room temperature.

This Spring Lemon and Dill Potato Salad offers a refreshing take on a classic dish with the bright flavors of lemon and dill. It’s a lighter option, ideal for those looking to enjoy a flavorful salad without the heaviness of traditional mayo-based dressings. The slow cooker makes preparing the potatoes a breeze, and the simple dressing allows the fresh flavors of spring to shine. This potato salad is perfect for any occasion, whether you’re serving it as a side at a barbecue or enjoying it as part of a light spring meal.

Spring Roasted Garlic and Tomato Soup

This Spring Roasted Garlic and Tomato Soup is a savory, aromatic dish that brings together the rich flavors of slow-roasted garlic and ripe tomatoes. The slow cooker allows the garlic to caramelize and the tomatoes to soften, creating a deep, mellow flavor that’s comforting yet fresh for spring. Paired with fresh basil, this soup is the perfect balance of savory and aromatic, with a creamy texture that makes it feel indulgent without being heavy. It’s an excellent choice for a light dinner or a flavorful starter.

Ingredients:

• 6 large tomatoes, chopped
• 1 whole bulb garlic, cloves separated and peeled
• 1 onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1/4 cup heavy cream or coconut cream (optional for creaminess)
• Fresh basil, chopped, for garnish

Instructions:

1. Place the chopped tomatoes, garlic cloves, onion, and olive oil into the slow cooker. Season with salt, pepper, and dried basil.
2. Cover and cook on low for 5-6 hours, or until the tomatoes and garlic are soft and caramelized.
3. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
4. Stir in the vegetable broth and bring to a simmer. Add the cream if desired for extra richness, and adjust seasoning with salt and pepper.
5. Serve the soup hot, garnished with fresh basil.

This Spring Roasted Garlic and Tomato Soup is a fragrant and velvety dish that makes the most of the season’s tomatoes and garlic. The slow cooking process deepens the flavors, making each spoonful rich and satisfying. The creaminess can be adjusted to your preference, making it a customizable dish. Whether served as a light lunch or dinner, this soup is a great way to enjoy the bright, fresh flavors of spring. It’s simple, wholesome, and sure to please everyone at the table.

Spring Chickpea and Vegetable Stew

This Spring Chickpea and Vegetable Stew is a hearty, nutritious, and flavorful dish that celebrates the vibrant produce of the season. Packed with protein-rich chickpeas and a variety of spring vegetables like carrots, zucchini, and green beans, this stew is both filling and healthy. The slow cooker allows the flavors to meld together, creating a comforting, aromatic stew with a rich, savory broth. With a touch of lemon and fresh herbs, this dish is a perfect spring meal that can be enjoyed for lunch or dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 cup green beans, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. In the slow cooker, combine the chickpeas, carrots, zucchini, green beans, onion, garlic, diced tomatoes, vegetable broth, cumin, thyme, paprika, salt, and pepper.
2. Stir to combine and cover. Cook on low for 6-7 hours, or until the vegetables are tender.
3. Once cooked, stir in the fresh parsley and lemon juice.
4. Taste and adjust seasoning with salt and pepper if necessary.
5. Serve the stew hot, garnished with more fresh parsley.

This Spring Chickpea and Vegetable Stew is the perfect way to enjoy a filling, healthy meal during the spring months. The chickpeas provide plant-based protein, while the vegetables add both texture and flavor. The slow cooker makes this dish easy to prepare, allowing the ingredients to cook together, creating a flavorful broth. The touch of lemon and fresh herbs at the end brightens the stew, giving it a light and refreshing finish. Whether served alone or with a slice of crusty bread, this stew is a nourishing dish that’s great for any occasion.

Spring Vegetable and Rice Casserole

This Spring Vegetable and Rice Casserole is a colorful, comforting dish that combines fresh spring vegetables with tender rice, all baked to perfection in the slow cooker. The combination of peas, carrots, asparagus, and bell peppers makes for a vibrant dish that’s full of nutrients and flavor. The rice absorbs the savory broth, creating a creamy base that pairs wonderfully with the fresh vegetables. This casserole is easy to make and is perfect for a family dinner or as a side dish for any spring celebration.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 2 cups vegetable broth
• 1 cup frozen peas
• 1 cup carrots, chopped
• 1 cup asparagus, chopped
• 1 bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese (optional)
• 1 tablespoon olive oil

Instructions:

1. In the slow cooker, combine the rice, vegetable broth, peas, carrots, asparagus, bell pepper, onion, garlic, basil, salt, and pepper.
2. Stir to combine and drizzle with olive oil.
3. Cover and cook on low for 3-4 hours, or until the rice is tender and the vegetables are cooked.
4. If using, stir in the grated Parmesan cheese just before serving for extra richness.
5. Serve the casserole hot as a main or side dish.

This Spring Vegetable and Rice Casserole is a wholesome, easy-to-make dish that brings out the best of spring vegetables. The rice soaks up all the savory flavors from the vegetables and broth, making each bite satisfying. The addition of fresh herbs and a touch of Parmesan gives the casserole a rich, flavorful finish. Whether served as a standalone meal or alongside grilled meats or fish, this casserole is a great way to enjoy the bounty of spring in a simple, yet delicious dish.

Spring Carrot and Sweet Potato Stew

This Spring Carrot and Sweet Potato Stew is a warming, nutrient-packed dish perfect for the changing season. The sweet potatoes add a natural sweetness, while the carrots provide a crisp texture, all brought together in a savory broth flavored with garlic, ginger, and herbs. The slow cooker works wonders in developing deep, comforting flavors, making this stew perfect for a light yet hearty spring meal. It’s a great option for those looking for a plant-based, wholesome dish that’s both filling and nourishing.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 4 carrots, peeled and chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions:

1. In the slow cooker, combine the sweet potatoes, carrots, onion, garlic, ginger, vegetable broth, turmeric, cumin, salt, and pepper.
2. Stir to combine, then cover and cook on low for 6-7 hours, or until the vegetables are tender.
3. Taste and adjust seasoning as needed.
4. Serve the stew hot, garnished with fresh cilantro.

This Spring Carrot and Sweet Potato Stew is a beautifully vibrant and satisfying dish that showcases the natural sweetness of the vegetables. The slow cooking process allows the flavors to meld together, creating a rich and flavorful broth that perfectly complements the tender carrots and sweet potatoes. The touch of ginger and turmeric adds a warm, aromatic kick, while the fresh cilantro brightens up the dish. This stew is a fantastic choice for a healthy, plant-based meal that’s perfect for spring dinners or meal prep throughout the week.

Note: More recipes are coming soon!