40+ Mouthwatering Sunday Dairy-Free Slow Cooker Recipes for a Cozy Weekend

Slow cookers are a Sunday staple for anyone looking for a hassle-free, comforting, and delicious meal.

But when you’re following a dairy-free lifestyle, it can sometimes feel like your options are limited.

Fear not! There are countless ways to create mouthwatering, dairy-free meals in your slow cooker, from hearty soups and stews to flavorful chilis and casseroles.

The beauty of the slow cooker is that it allows you to set it and forget it, letting the ingredients blend together and create a perfectly seasoned dish while you go about your Sunday activities.

Whether you’re cooking for a crowd or simply making a meal to enjoy throughout the week, these 40+ dairy-free slow cooker recipes are guaranteed to inspire your next Sunday feast.

In this article, you’ll find a variety of recipes that are not only dairy-free but also versatile and flavorful.

From plant-based options like vegan soups and stews to comforting meat dishes with bold seasonings, there’s something for everyone.

So, grab your slow cooker, gather your ingredients, and get ready to enjoy some delicious meals that will make your Sundays even better.

40+ Mouthwatering Sunday Dairy-Free Slow Cooker Recipes for a Cozy Weekend

With 40+ dairy-free slow cooker recipes at your fingertips, you’ll never run out of ideas for your Sunday meals again.

These recipes are designed to fit a variety of tastes, dietary needs, and cooking styles, ensuring that everyone can enjoy a hearty, comforting dish without the worry of dairy.

The slow cooker makes it easier than ever to create wholesome meals with minimal effort, allowing you to spend more time relaxing and less time in the kitchen.

Whether you’re craving a savory stew, a smoky chili, or a flavorful curry, these dairy-free recipes will become go-to options for your Sunday cooking routine.

Give them a try and discover just how easy it is to make delicious, dairy-free meals that are as comforting as they are satisfying!

Dairy-Free Slow Cooker Chickpea and Sweet Potato Stew

This hearty, comforting stew is perfect for a Sunday meal. Packed with nutrient-rich chickpeas and sweet potatoes, this dairy-free slow cooker recipe is both satisfying and healthy. The warm spices like cumin, turmeric, and cinnamon create a fragrant dish, while the coconut milk adds richness without any dairy. This dish is vegan-friendly and a great choice for those looking to enjoy a filling, wholesome meal.

Ingredients:

• 2 cups dried chickpeas, soaked overnight or 3 cans of chickpeas, drained and rinsed
• 2 large sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon paprika
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• Fresh cilantro, for garnish

Instructions:

1. Add the chickpeas, sweet potatoes, onion, and garlic to the slow cooker.
2. In a separate bowl, combine the coconut milk, vegetable broth, cumin, turmeric, cinnamon, paprika, salt, and black pepper. Stir well.
3. Pour the coconut milk mixture over the vegetables and chickpeas in the slow cooker.
4. Set the slow cooker to low and cook for 7-8 hours or on high for 3-4 hours, until the chickpeas are tender and the sweet potatoes are soft.
5. Before serving, stir in the lemon juice for a burst of freshness.
6. Garnish with fresh cilantro and serve with your favorite bread or over rice.

This dairy-free chickpea and sweet potato stew is a perfect way to enjoy a healthy, flavorful meal without dairy. The slow cooker makes it easy to prepare, and the dish is versatile enough to pair with rice, quinoa, or even a crusty loaf of bread. It’s a great option for meal prepping or serving to a crowd, as it scales well and stays warm for hours. Plus, it’s full of fiber, protein, and vitamins that will keep you satisfied all day long.

Dairy-Free Slow Cooker BBQ Pulled Jackfruit Sandwiches

For a unique, plant-based take on a classic BBQ dish, these slow-cooked BBQ pulled jackfruit sandwiches are the way to go. Jackfruit, a versatile fruit known for its meaty texture, mimics pulled pork perfectly. This dairy-free recipe is bursting with bold BBQ flavor and works wonderfully for a casual Sunday gathering. Serve it on a toasted bun with your favorite slaw for a full meal experience.

Ingredients:

• 2 cans (20 oz) young green jackfruit in brine or water, drained and shredded
• 1 cup BBQ sauce (ensure it’s dairy-free)
• 1/2 cup vegetable broth
• 1 onion, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and black pepper to taste
• 6-8 whole grain buns or gluten-free buns
• Coleslaw (optional, for topping)

Instructions:

1. Begin by draining and shredding the jackfruit, removing any seeds.
2. In a slow cooker, combine the jackfruit, BBQ sauce, vegetable broth, onion, garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper.
3. Stir to ensure the jackfruit is well-coated with the sauce and seasonings.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the jackfruit becomes tender and easily shreds with a fork.
5. Before serving, use a fork to shred the jackfruit further, mixing it with the sauce.
6. Toast the buns and pile the pulled jackfruit onto the buns. Top with a scoop of coleslaw for extra crunch, if desired.

These dairy-free BBQ pulled jackfruit sandwiches are the ultimate comfort food with a twist. The jackfruit soaks up the BBQ sauce beautifully, creating a juicy, flavorful filling that rivals traditional pulled pork. Paired with tangy coleslaw, it’s a perfect Sunday meal for anyone following a dairy-free diet. This recipe is not only vegan but also offers a healthy alternative to classic BBQ sandwiches, making it a hit at both casual family dinners and larger gatherings.

Dairy-Free Slow Cooker Mushroom Stroganoff

This creamy dairy-free mushroom stroganoff brings a rich and flavorful twist to the classic comfort dish. Using coconut cream or dairy-free sour cream, this slow cooker recipe combines earthy mushrooms with a velvety sauce that’s perfect for serving over pasta, rice, or even mashed potatoes. It’s a great choice for a hearty Sunday dinner and is sure to please both dairy-free and non-dairy-free eaters alike.

Ingredients:

• 2 cups cremini or white mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup dairy-free coconut cream or dairy-free sour cream
• 2 tablespoons gluten-free flour (or regular flour, if not gluten-free)
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• Fresh parsley, chopped for garnish
• Cooked pasta or rice, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the onions and garlic until softened, about 5 minutes. Add the sliced mushrooms and cook for an additional 5 minutes until the mushrooms release their moisture.
2. Transfer the cooked mushroom mixture to the slow cooker. Stir in the vegetable broth, coconut cream (or sour cream), Dijon mustard, thyme, paprika, salt, and pepper.
3. Add the flour to thicken the sauce, stirring until well combined.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sauce has thickened and the mushrooms are tender.
5. Before serving, stir well and adjust the seasoning as needed. Serve the stroganoff over pasta, rice, or mashed potatoes.
6. Garnish with fresh parsley before serving.

This dairy-free slow cooker mushroom stroganoff is an indulgent yet wholesome dish perfect for a Sunday feast. The creamy sauce, made with coconut cream or dairy-free sour cream, perfectly complements the earthy flavor of the mushrooms. The slow cooker makes it incredibly easy to prepare, allowing you to enjoy a comforting, dairy-free meal with minimal effort. Whether served with pasta, rice, or potatoes, it’s a rich and satisfying option that’s sure to become a favorite in your weeknight or weekend dinner rotation.

Dairy-Free Slow Cooker Lentil and Vegetable Curry

This vibrant and aromatic lentil and vegetable curry is a perfect choice for a hearty and nourishing Sunday meal. Packed with protein-rich lentils and an assortment of colorful vegetables like carrots, bell peppers, and spinach, this curry is not only delicious but also full of nutrients. The coconut milk brings a creamy texture without any dairy, and the blend of spices creates a rich, flavorful base. This dish is vegan, gluten-free, and can be easily adjusted to your preferred spice level.

Ingredients:

• 1 1/2 cups dried green or brown lentils, rinsed
• 1 cup carrots, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder (adjust to taste)
• 1 teaspoon fresh ginger, grated
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups fresh spinach, chopped
• 1 tablespoon fresh lime juice
• Fresh cilantro, for garnish

Instructions:

1. Add the lentils, carrots, bell pepper, zucchini, onion, and garlic to the slow cooker.
2. In a separate bowl, mix the coconut milk, vegetable broth, curry powder, cumin, turmeric, chili powder, ginger, salt, and pepper. Stir well.
3. Pour the coconut milk mixture over the vegetables and lentils in the slow cooker. Stir to combine.
4. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the lentils are tender and the vegetables are soft.
5. Stir in the chopped spinach and cook for an additional 10 minutes until the spinach wilts.
6. Before serving, add fresh lime juice to brighten the flavors.
7. Serve the curry over rice or with naan bread, garnished with fresh cilantro.

This dairy-free slow cooker lentil and vegetable curry is a perfect balance of hearty and healthy. The slow cooker does all the work, allowing the lentils to absorb the spices and coconut milk, creating a rich and flavorful curry. It’s an ideal dish for meal prepping, as it reheats beautifully and makes for a filling, satisfying meal throughout the week. The fresh spinach and lime juice add a burst of freshness to the curry, making it a well-rounded and comforting dish to enjoy on any Sunday.

Dairy-Free Slow Cooker Butternut Squash Soup

This creamy and velvety butternut squash soup is a fall favorite that’s easy to make in the slow cooker. With its naturally sweet flavor, the butternut squash combines beautifully with the warmth of garlic, onion, and a hint of ginger. Coconut milk adds a rich and dairy-free creaminess, making this soup indulgent yet light. It’s the perfect dish for cozy Sunday lunches and works wonderfully as a starter or a main course when served with crusty bread.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• Salt and black pepper to taste
• 1 tablespoon olive oil
• Fresh parsley, for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft, about 5 minutes.
2. Transfer the sautéed onion and garlic to the slow cooker. Add the butternut squash, grated ginger, vegetable broth, coconut milk, nutmeg, cinnamon, salt, and pepper. Stir well to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the squash is tender.
4. Once the squash is cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
5. Adjust seasoning to taste and garnish with fresh parsley before serving.
6. Serve hot with a slice of crusty bread for dipping.

This dairy-free butternut squash soup is the epitome of comfort food made easy in the slow cooker. The smooth texture and natural sweetness of the squash, combined with the warmth of spices like cinnamon and nutmeg, make this soup both comforting and satisfying. The coconut milk ensures it remains creamy without any dairy, and the fresh parsley garnish adds a pop of color and freshness. It’s perfect for a Sunday afternoon meal, and it can easily be stored for lunches or dinners throughout the week.

Dairy-Free Slow Cooker Spaghetti Bolognese

This dairy-free slow cooker spaghetti Bolognese is a hearty, flavorful dish that’s perfect for a Sunday dinner. With a base of lentils and vegetables, this vegan Bolognese sauce is both filling and rich, making it a great alternative to traditional meat-based sauces. Slow cooking enhances the flavors, allowing the lentils to absorb the tomato sauce and spices, creating a deep, savory flavor. Served over pasta, it’s a comforting meal that’s both nutritious and satisfying.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 cup vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt (to taste)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar (optional, to taste)
• 1 package gluten-free pasta or regular spaghetti

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, carrots, and celery for about 5-7 minutes until the vegetables are softened.
2. Transfer the sautéed vegetables to the slow cooker. Add the lentils, crushed tomatoes, tomato paste, vegetable broth, basil, oregano, pepper, salt, balsamic vinegar, and sugar. Stir to combine.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the lentils are tender and the sauce has thickened.
4. About 30 minutes before serving, cook the pasta according to package directions.
5. Once the Bolognese is ready, taste and adjust seasoning if necessary.
6. Serve the Bolognese sauce over the cooked pasta, and enjoy with a side of dairy-free bread or salad.

This dairy-free slow cooker spaghetti Bolognese is an incredibly flavorful, hearty dish that’s perfect for Sunday family dinners. The lentils take on the rich, savory tomato sauce, and the slow cooker allows the flavors to meld together beautifully. Whether you’re following a vegan diet or simply looking for a lighter take on traditional Bolognese, this recipe is a delicious and satisfying option. Serve it over your favorite pasta for a filling and comforting meal that’s sure to be enjoyed by all.

Dairy-Free Slow Cooker Chickpea Stew

This wholesome and comforting chickpea stew is packed with protein and fiber, making it a perfect choice for a hearty yet healthy Sunday dinner. The slow cooker does all the work, blending the flavors of chickpeas, tomatoes, spinach, and a variety of aromatic spices. Coconut milk adds a creamy richness, while the combination of cumin, turmeric, and cinnamon gives the stew a warm, aromatic base. This vegan and gluten-free recipe is a filling, nourishing option that can be enjoyed as a main course or alongside some crusty bread.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
2. Transfer the sautéed onion and garlic to the slow cooker. Add the chickpeas, diced tomatoes, coconut milk, vegetable broth, cumin, turmeric, cinnamon, coriander, smoked paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the chickpeas are tender and the flavors are well combined.
4. About 15 minutes before serving, stir in the chopped spinach and cook until wilted.
5. Before serving, add lemon juice to brighten the stew.
6. Serve hot, garnished with fresh cilantro, and enjoy with rice or crusty bread.

This dairy-free slow cooker chickpea stew is a delightful and nourishing meal that is perfect for cozy Sunday dinners. The stew is incredibly easy to make, and the slow cooker ensures that all the flavors develop beautifully over time. The chickpeas provide a great source of plant-based protein, while the coconut milk adds a rich, creamy texture without any dairy. This is a versatile recipe that can be served as a main course or as a side dish, making it ideal for a variety of meal plans.

Dairy-Free Slow Cooker Apple Cinnamon Oatmeal

Start your Sunday morning off with a warm, comforting bowl of dairy-free apple cinnamon oatmeal. This slow cooker recipe is the perfect way to enjoy a hearty breakfast without much effort. The oats cook slowly in almond milk, absorbing all the sweet, spiced flavors of cinnamon and apples. It’s a nourishing breakfast that’s naturally sweetened with maple syrup and packed with fiber, making it a great option for a satisfying start to the day. This oatmeal can also be prepared the night before for a grab-and-go breakfast.

Ingredients:

• 2 cups steel-cut oats
• 4 cups unsweetened almond milk (or other dairy-free milk)
• 2 apples, peeled, cored, and chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped nuts (optional)
• Fresh fruit or dried cranberries for topping

Instructions:

1. Place the oats, almond milk, chopped apples, cinnamon, nutmeg, ginger, and salt into the slow cooker.
2. Stir in the maple syrup and vanilla extract, and mix everything together.
3. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the oats are tender and the mixture has thickened.
4. Once the oatmeal is ready, stir to combine, adding extra almond milk if you prefer a creamier texture.
5. Serve the oatmeal in bowls, topped with chopped nuts, fresh fruit, or dried cranberries.

This dairy-free slow cooker apple cinnamon oatmeal is the perfect breakfast to enjoy on a relaxing Sunday morning. The slow cooking process ensures that the oats are soft and absorb the delicious flavors of cinnamon and apple. The added maple syrup gives the oatmeal a natural sweetness, and the optional nuts add a delightful crunch. This recipe is not only easy but also healthy and satisfying, providing a nutritious start to your day. You can also make it ahead of time for busy mornings, making it a versatile breakfast choice.

Dairy-Free Slow Cooker BBQ Pulled Jackfruit Sandwiches

For a fun and satisfying Sunday meal, try these dairy-free slow cooker BBQ pulled jackfruit sandwiches. Jackfruit, with its meaty texture, makes for an excellent substitute for pulled pork in this recipe. The slow cooker allows the jackfruit to absorb all the smoky, tangy BBQ sauce, creating a flavorful, tender filling for sandwiches. Serve it on a bun with a side of coleslaw for a delicious and hearty meal that’s perfect for a casual Sunday dinner or a BBQ feast.

Ingredients:

• 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup BBQ sauce (ensure it’s dairy-free)
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1/2 teaspoon chili flakes (optional for heat)
• 4-6 burger buns
• Coleslaw, for serving (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
2. Transfer the sautéed onion and garlic to the slow cooker. Add the shredded jackfruit, BBQ sauce, apple cider vinegar, smoked paprika, cumin, pepper, and chili flakes (if using). Stir to combine.
3. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the jackfruit is tender and has absorbed the flavors of the sauce.
4. Once cooked, shred the jackfruit further with a fork to achieve the “pulled” texture.
5. Serve the BBQ jackfruit on buns, topped with coleslaw, and enjoy!

These dairy-free slow cooker BBQ pulled jackfruit sandwiches are a delicious and satisfying alternative to traditional pulled pork. The jackfruit takes on the rich BBQ sauce while maintaining a tender, meaty texture, making it perfect for a hearty sandwich. This dish is not only vegan but also easy to prepare, requiring minimal effort on a Sunday afternoon. With the addition of coleslaw, you have a full meal that is both flavorful and filling—perfect for casual gatherings or family dinners.

Dairy-Free Slow Cooker Lentil and Sweet Potato Curry

This hearty and comforting dairy-free lentil and sweet potato curry is packed with nutrients and flavor. The slow cooker allows the lentils and sweet potatoes to cook slowly, absorbing all the aromatic spices like cumin, turmeric, and ginger. The addition of coconut milk brings a rich creaminess to the curry, making it a satisfying dish that is naturally vegan and gluten-free. It’s the perfect meal for a cozy Sunday, and it’s versatile enough to pair with rice, quinoa, or naan for a complete dinner.

Ingredients:

• 1 cup dried red lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional for heat)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup chopped spinach or kale (optional)
• Fresh cilantro, for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion, garlic, and ginger, and sauté for 5 minutes until softened.
2. Transfer the sautéed mixture to the slow cooker. Add the lentils, sweet potatoes, coconut milk, vegetable broth, cumin, turmeric, coriander, cinnamon, cayenne, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the lentils and sweet potatoes are tender.
4. If desired, stir in chopped spinach or kale in the last 15 minutes of cooking.
5. Serve the curry hot, garnished with fresh cilantro, and enjoy over rice or with naan.

This dairy-free slow cooker lentil and sweet potato curry is a flavorful and nourishing dish that makes a perfect Sunday meal. The combination of lentils and sweet potatoes provides a good balance of protein and fiber, while the coconut milk adds a rich, velvety texture. The spices create a warm, aromatic base that is incredibly satisfying. Whether served with rice or a piece of crusty bread, this curry is a comforting meal that can be made ahead and enjoyed throughout the week.

Dairy-Free Slow Cooker Vegetable Minestrone Soup

This vegetable minestrone soup is a classic Italian dish made hearty with vegetables, beans, and pasta in a rich tomato broth. This dairy-free slow cooker version is full of flavor and perfect for a Sunday dinner or meal prep for the week ahead. With a variety of vegetables like carrots, celery, zucchini, and spinach, this soup is as nutritious as it is filling. The long cooking time allows the flavors to meld together, creating a satisfying, warming dish that’s ideal for any time of year.

Ingredients:

• 1 can (15 oz) white beans (e.g., cannellini), drained and rinsed
• 1 zucchini, chopped
• 1 carrot, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 cup small pasta (gluten-free if necessary)
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground thyme
• 1 bay leaf
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, carrot, celery, and zucchini until softened, about 5-7 minutes.
2. Transfer the sautéed vegetables to the slow cooker. Add the white beans, diced tomatoes, vegetable broth, basil, oregano, thyme, bay leaf, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
4. About 15 minutes before serving, stir in the pasta and spinach. Cook until the pasta is tender and the spinach is wilted.
5. Remove the bay leaf before serving. Serve the soup hot, and enjoy with crusty bread if desired.

This dairy-free slow cooker vegetable minestrone soup is a flavorful, hearty meal that’s perfect for any Sunday evening. The long cook time allows the flavors of the vegetables and beans to develop, creating a rich and savory broth. The addition of pasta and spinach makes it even more filling, turning it into a complete meal. This soup is not only vegan and gluten-free (when using the right pasta) but also very adaptable, allowing you to add or remove vegetables based on what you have on hand.

Dairy-Free Slow Cooker Mushroom Stroganoff

This dairy-free slow cooker mushroom stroganoff is a creamy, rich comfort food with a vegan twist. Instead of heavy cream or sour cream, this recipe uses coconut milk for a velvety texture that pairs perfectly with earthy mushrooms and hearty onions. The slow cooker ensures that all the flavors have time to meld together, creating a deep, satisfying sauce. This dish is ideal for a cozy Sunday dinner, served over rice, pasta, or mashed potatoes for a complete meal.

Ingredients:

• 1 lb mushrooms, sliced (cremini, button, or a mix)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce or tamari
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup uncooked egg-free pasta or rice
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the sliced mushrooms and cook for another 5-7 minutes until they release their moisture and begin to brown.
3. Transfer the mushroom mixture to the slow cooker. Add the vegetable broth, coconut milk, soy sauce, paprika, thyme, mustard, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the mushrooms are tender and the sauce has thickened.
5. About 20 minutes before serving, cook the pasta or rice separately and set aside.
6. Serve the mushroom stroganoff over the pasta or rice, garnished with fresh parsley.

This dairy-free slow cooker mushroom stroganoff is a rich and flavorful dish that’s perfect for a Sunday dinner or any time you’re craving something creamy and comforting. The mushrooms provide a savory umami flavor, while the coconut milk creates a smooth, creamy sauce that rivals traditional stroganoff. Paired with your favorite starch, whether pasta or rice, this dish is sure to be a crowd-pleaser. It’s simple, hearty, and perfect for anyone looking for a dairy-free twist on a classic favorite.

Dairy-Free Slow Cooker Chicken and Vegetable Stew

This hearty and nutritious dairy-free chicken and vegetable stew is perfect for a Sunday dinner. Packed with tender chunks of chicken, an assortment of vegetables, and a savory broth, this stew offers comforting flavors with a subtle richness from the slow-cooked ingredients. The slow cooking method ensures that the chicken becomes incredibly tender while the vegetables absorb all the spices and flavors, making it a satisfying meal that everyone will enjoy. It’s a simple, one-pot meal that is easy to make and perfect for leftovers throughout the week.

Ingredients:

• 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
• 4 medium potatoes, peeled and cubed
• 2 carrots, chopped
• 3 celery stalks, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cups frozen peas
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion, garlic, carrots, and celery, sautéing until softened, about 5-7 minutes.
2. Transfer the sautéed vegetables to the slow cooker. Add the chicken chunks, potatoes, chicken broth, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and the vegetables are cooked through.
4. About 30 minutes before serving, stir in the frozen peas and let them cook through.
5. Remove the bay leaf and serve the stew hot, garnished with fresh parsley.

This dairy-free slow cooker chicken and vegetable stew is a perfect one-pot meal for a cozy Sunday dinner. The slow cooking process allows the flavors to deepen and the chicken to become melt-in-your-mouth tender. The vegetables add a good amount of fiber, vitamins, and minerals, making this dish both nutritious and satisfying. With the addition of peas and fresh parsley, this stew becomes a complete, balanced meal that everyone in the family will love.

Dairy-Free Slow Cooker Black Bean Chili

This dairy-free black bean chili is a hearty, flavorful, and spicy dish that is sure to satisfy your comfort food cravings. Packed with black beans, tomatoes, bell peppers, and a blend of warming spices, it’s the perfect vegan and gluten-free dish for a Sunday evening meal. The slow cooker allows all the flavors to develop and meld together, creating a rich and thick chili. It’s perfect for pairing with rice, cornbread, or topped with avocado for a complete and wholesome meal.

Ingredients:

• 3 cups cooked black beans (or 2 cans, drained and rinsed)
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (optional for heat)
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro and avocado, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion, bell peppers, and garlic, and sauté for 5 minutes until softened.
2. Transfer the sautéed vegetables to the slow cooker. Add the black beans, diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, paprika, cinnamon, cayenne, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, allowing the flavors to develop and the chili to thicken.
4. Before serving, taste and adjust the seasoning if needed.
5. Serve hot, garnished with fresh cilantro and avocado slices.

This dairy-free slow cooker black bean chili is a perfect meal for a cold Sunday evening. The slow cooker ensures that all the flavors meld together beautifully, creating a rich and satisfying chili that is both comforting and healthy. The black beans provide protein and fiber, while the combination of spices gives it a bold, warm flavor. This dish is also incredibly versatile – serve it with rice, cornbread, or tortilla chips, and top it with avocado or dairy-free sour cream for an extra creamy finish.

Dairy-Free Slow Cooker Pulled Jackfruit Tacos

These dairy-free slow cooker pulled jackfruit tacos are a great plant-based alternative to traditional pulled pork tacos. Jackfruit has a unique texture that mimics pulled pork, making it an excellent choice for vegan and vegetarian meals. In this recipe, jackfruit is slow-cooked with smoky, savory seasonings and a tangy barbecue sauce. The result is tender, flavorful jackfruit that can be piled onto soft corn tortillas and topped with fresh cilantro, onion, and a squeeze of lime. These tacos are an easy, satisfying, and fun meal for a Sunday gathering.

Ingredients:

• 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup barbecue sauce (dairy-free)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 10 small corn tortillas
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the shredded jackfruit to the skillet and cook for another 5 minutes, allowing it to brown slightly.
3. Transfer the jackfruit mixture to the slow cooker. Add the barbecue sauce, smoked paprika, cumin, chili powder, coriander, apple cider vinegar, salt, and pepper. Stir well to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the jackfruit is tender and infused with the barbecue flavors.
5. To serve, spoon the pulled jackfruit onto corn tortillas and garnish with fresh cilantro and a squeeze of lime.

These dairy-free slow cooker pulled jackfruit tacos are a fun and delicious alternative to traditional pulled pork tacos. The jackfruit takes on the flavors of the barbecue sauce, becoming tender and flavorful, making it perfect for tacos. Paired with a fresh cilantro garnish and a burst of lime, these tacos are light yet filling and full of vibrant flavors. Perfect for a Sunday meal, these tacos are great for a crowd and will please both vegans and non-vegans alike!

Note: More recipes are coming soon!