27 Easy And Delicious Slow Cooker Recipes For Kids

Slow cooker recipes are of those dishes that can be cooked in a slow cooker or crockpot. Slow cooker recipes for kids are an excellent way to introduce cooking to children and explain the different food groups.

A slow cooker is an electric or kitchen cooking vessel that slowly cooks the food at low to high temperatures, usually between 170 to 280°F (76.6 to 137°C). This style of cooking can make the dish flavorful while retaining its nutrients (1) (2). You need to put all the ingredients in a slow cooker, set the temperature, and let the food cook.

This post brings healthy and delectable slow cooker recipes that your children and teens can try to make several delicious dishes.

25+ Tasty And Nutritious Slow Cooker Recipes

1. Slow cooker blueberry oatmeal

You will need:

• 3 cups whole milk
• 2 cups water
• 2 cups old-fashioned oats
• 1 cup frozen blueberries
• ½ cup nuts (almonds, cashew, and walnuts; chopped)
• ¼ cup coconut (shredded)
• ¼ cup brown sugar
• 2tbsp maple syrup
• 1tbsp unsalted butter
• 2tsp vanilla bean paste
• 2tsp cinnamon powder
• 1tsp nutmeg powder
• ¼ tsp salt

How to prepare: 

1. Grease the inside of the slow cooker with butter.
2. Add all the ingredients, except blueberries and coconut, into the cooker and cook on high heat for about four hours, stirring occasionally.
3. Just before turning off the cooker, gently stir in the blueberries and shredded coconut.
4. Once done, transfer some oatmeal to a serving bowl and top with maple syrup.

2. Slow cooker veggie delight

You will need:

• 200ml coconut milk
• 100g butternut squash (peeled and chopped)
• 100g frozen peas
• 80g corn kernels
• 80g baby spinach
• 1 aubergine (halved and diced)
• 1 red pepper (deseeded and sliced)
• 1 lime (juiced)
• 20g fresh coriander (chopped)
• 2 garlic cloves (sliced)
• 1tbsp ginger (finely chopped)
• 2tbsp mild curry paste
• 2tsp vegetable bouillon powder

How to prepare:

1. Put all the ingredients, except lime juice, into a slow cooker. Stir well and refrigerate with the covered lid overnight.
2. The next day, put the slow cooker on a low flame and cook the mix for about six hours until the vegetables turn tender.
3. Turn off the flame and add lime juice. Stir well and pour some veggie mix into a bowl. Serve with whole wheat or multigrain flatbread during dinner or a sumptuous brunch over the weekend.
4. You can add more seasonal veggies, such as zucchini, mushroom, and broccoli, to boost the recipe’s nutritional value. This veggie dish proves that going meatless can be both filling and tasty. You can top with a savory biscuit or a small bread piece to add flavor.

3. Slow cooker tortilla chicken soup

You will need:

• 2 cups low-sodium chicken broth
• 1 cup boneless, skinless chicken breasts (shredded)
• 1 cup Monterey jack cheese (shredded)
• 1 cup canned black beans
• 1 cup fire-roasted tomatoes
• 1 cup frozen corn
• ¼ cup fresh cilantro (chopped)
• 1 red bell pepper (chopped)
• 1 white onion (chopped)
• 2 cloves garlic (minced)
• 3 corn tortillas (cut into strips)
• 1tsp kosher salt
• 1tbsp cumin
• 1tbsp chili powder
• 1tbsp extra-virgin olive oil

How to prepare: 

1. Put chicken, chicken broth, fire-roasted tomatoes, cilantro, black beans, pepper, corn, onion, garlic, cumin, chili powder, and salt into a slow cooker.
2. Cook over low heat for about five to six hours until the chicken is well-cooked.
3. Stir in cheese, cover the pot, and cook the mixture for an additional five minutes.
4. Cook the mixture with the lid covered for five to six hours over medium heat until potatoes turn tender. When potatoes are tender, sprinkle some more cheese and cover for five minutes until it melts.
5. Serve the slow cooker cheesy potatoes, sprinkled with black pepper, with steamed noodles, pita bread, or a flatbread of your choice.

4. Slow cooker cheesy potatoes

You will need:

• 200g baby potatoes (halved)
• 100g baby carrots (peeled and chopped)
• 80g green bean (finely chopped)
• 2 cups cheddar (shredded)
• ¼ cup green onions (sliced)
• 2 garlic cloves (thinly sliced)
• 2tbsp sesame oil
• ½ tbsp paprika
• Salt, to taste
• Freshly ground black pepper, to taste

How to prepare: 

1. Line a slow cooker with foil and brush with olive oil.
2. Put half the potatoes, half the green onions, half the paprika, one cup of cheese, garlic, carrots, and beans into it.
3. Season the ingredients with salt and pepper. Add another layer with the remaining potatoes, green onions, paprika, and cheese.
4. Cook the mixture with the lid covered for five to six hours over medium heat until potatoes turn tender.
5. Serve the slow cooker cheesy potatoes with steamed noodles, pita bread, or a flatbread of your choice.

5. Crockpot vegan lasagna

You will need:

• 3 cups marinara sauce
• 3 cups vegan mozzarella (shredded)
• 2 cups silken tofu (crumbled)
• 2 cups vegan ricotta
• ¼ cup vegan parmesan (grated)
• ¼ cup fresh parsley (chopped)
• 1 box lasagna noodles, unboiled
• 1 red onion (chopped)
• 2 garlic cloves (minced)
• 1tsp Italian seasoning
• 1tbsp virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Cooking spray

How to prepare: 

1. Heat olive oil in a skillet over a medium flame. Saute onion until they turn translucent.
2. Add minced garlic and cook until raw aroma fades. Stir in crumbled tofu, salt, pepper, and Italian seasoning.
3. Cook the mixture for seven to eight minutes. Pour in marinara sauce and mix well until everything is well combined. Let the mixture simmer for five minutes.
4. Meanwhile, combine vegan ricotta with vegan parmesan, parsley, some more salt, and black pepper. Mix the ingredients well.
5. Grease the slow cooker using a cooking spray. Spread the remaining marinara in a thin layer on the bottom of the crockpot.
6. Next, add a layer of noodles, top it with a layer of the tofu mixture, a layer of vegan mozzarella, and a ricotta mixture layer. Repeat the process until all ingredients are used up.
7. Cover the slow cooker and cook the lasagna on low heat for about four to five hours. Serve warm during dinner.
8. You can add seasonal veggies or make a non-vegetarian version of this recipe using minced beef or chicken. This is a flexible recipe, so feel free to substitute different vegetables, cheese and, sauces.

6. Slow cooker chicken slaw

You will need:

• 1 cup boneless chicken thighs
• ½ cup brown rice (cooked)
• ¼ cup apricot puree
• ¼ cup rice vinegar (unseasoned)
• ¼ cup low-sodium soy sauce
• ¼ red cabbage (cored and thinly sliced)
• 4 garlic cloves (chopped)
• 2 scallions, sliced
• 1 red onion (chopped)
• 2tbsp ketchup
• 2tbsp fresh ginger (grated)
• 1tbsp fresh cilantro (chopped)
• 1tbsp sesame seeds (toasted, for garnish)
• 1tbsp olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

How to prepare:

1. Put apricot puree, ketchup, soy sauce, and ginger in a slow cooker. Mix well.
2. Add garlic, onion, and chicken. Gently toss to coat and mix everything well.
3. Cook with the lid covered on low heat for six to seven hours until the chicken is cooked sufficiently.
4. Transfer the chicken to a bowl and shred using a fork. Return the shreds to the slow cooker and mix everything thoroughly.
5. Stir in two tablespoons of rice vinegar and salt and pepper to taste. Set aside.
6. In a separate bowl, combine rice with chopped scallions, cabbage, cilantro, olive oil, and the remaining two tablespoons of vinegar. Add additional salt if required.
7. Transfer some rice to a serving plate and top it with chicken slaw, cilantro, and sesame seed. Serve immediately.

7. Sweet potato and peanut soup

You will need:

• 4 cups low-sodium vegetable stock
• 2 cups tomatoes (diced)
• ⅓ cup creamy peanut butter
• ⅓ cup fresh cilantro (chopped)
• 3-4 sweet potatoes (peeled and chopped)
• 1 white onion (chopped)
• 1-inch fresh ginger piece (thinly chopped)
• 1tbsp roasted salted peanuts (chopped, for garnish)
• 1tsp cinnamon powder
• Salt, to taste
• Freshly ground black pepper, to taste

How to prepare: 

1. Put sweet potatoes, onion, garlic cloves, ginger, vegetable stock, tomatoes, cumin, cinnamon, one cup of water, and one teaspoon each of salt and pepper in a slow cooker.
2. Cook covered on low heat for seven to eight hours until potatoes are tender.
3. Add peanut butter and cilantro. Stir well until everything is well combined. Turn off the flame and set it aside to cool.
4. Blend the ingredients into a smooth, lump-free soup using an immersion blender. Add salt and pepper to taste.
5. Pour the soup into a bowl and garnish with chopped peanuts.
6. Serve with homemade pita chips, corn tortillas, or whole wheat garlic breadsticks.

8. Crockpot chicken fajitas

You will need:

• 2 boneless, skinless chicken breasts
• 2 bell peppers (thinly sliced)
• 2 cups canned tomatoes (drained and diced)
• 1 cup mushrooms (chopped)
• 1 cup boiled corn
• 1 white onion (thinly sliced)
• 1tbsp dried oregano
• 2tsp cumin seeds
• 1tsp chili powder
• ½ tsp garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste

How to prepare:

1. Put chicken, cumin seeds, chili powder, garlic powder, dried oregano, salt, and pepper in a slow cooker. Top with chopped bell peppers, onion, and tomatoes.
2. Cook on low heat for four to six hours until the chicken turns tender and all the spices soak into the chicken.
3. Remove the chicken from the slow cooker and place it on a plate. Shred the chicken into thin strips using a fork.
4. Place the chicken strips over the tortilla wraps and top with peppers, onions, and tomatoes. Serve with homemade salsa, guacamole, or hummus.

9. Slow cooker chicken with herbs

You will need:

• 1 cup boneless, skinless chicken breast
• 1 cup low-sodium chicken broth
• ¼ cup low-sodium soy sauce
• 2tbsp balsamic vinegar
• 2tbsp brown sugar
• 2tsp garlic (minced)
• 2tbsp parsley (chopped)
• 2tbsp corn starch
• 2tbsp olive oil
• 1tbsp unsalted butter
• 2tsp Italian seasoning
• Salt and pepper powder, to taste

How to prepare:

1. Put chicken, salt, pepper, and Italian seasoning in a bowl. Gently toss to coat the chicken evenly. Set aside.
2. Heat a tablespoon of olive oil in a saucepan over medium-high flame.
3. Place chicken pieces on the saucepan and sear both sides for four to five minutes, until they turn golden brown.
4. Once all the pieces are ready, place them into the slow cooker.
5. Next, mix the remaining olive oil, chicken broth, soy sauce, balsamic vinegar, brown sugar, and minced garlic in a mixing bowl. The sauce is ready.
6. Pour the sauce over the chicken. Close the lid and cook on low heat for four to five hours.
7. After five hours, remove the chicken from the slow cooker and place it on a plate to cool it down a bit.
8. Stir in corn starch in one-fourth cup of cold water to make a smooth, lump-free liquid. Set aside.
9. Pour the sauce from the slow cooker into a pan and put the pan over a low flame. Stir in corn starch, mix to the pan and simmer the sauce until it begins thickening.
10. Add butter to the pan, mix well, and turn off the heat.
11. Slice or shred the chicken and pour the sauce over the top. Sprinkle chopped parsley and serve.

10. New Orleans Cajun-style red beans and rice with sausage

You will need:

• 1 cup white or brown rice (steam cooked)
• 1 cup dry red beans (soaked overnight)
• 1 cup Andouille sausage (sliced into half-inch rounds)
• 5 cups water
• 3 chicken bouillon cubes
• 1 yellow onion (diced)
• 1 green bell pepper (diced)
• 2 celery stalks (diced)
• 4tbsp unsalted butter
• 2tbsp olive oil
• 1tbsp granulated onion
• 2tsp granulated garlic
• Cajun seasoning, to taste

How to prepare: 

1. Cook Andouille sausage slices in a skillet over medium flame. Once they begin to brown, remove them from the skillet and set them aside.
2. Add chopped onion, green bell pepper, and celery to the same skillet. Saute for three to five minutes until the veggies soften.
3. Pour olive oil into the slow cooker and swirl it around to coat the cooker’s inside evenly. Put red beans, sausage, onion, bell pepper, celery, and water into the pot.
4. Stir in granulated onion, granulated garlic, and bouillon cubes. Cover the slow cooker and cook on high heat for four hours.
5. After four hours, stir in butter and Cajun seasoning to the pot. Cook on medium heat pressure for an hour with the covered lid.
6. Place rice on a plate and pour red beans (mash up some part of red beans to make it thick and creamy) over it. Side with sausage and serve warm.

11. Crockpot breakfast casserole

You will need:

• 2 cups bacon
• 2 cups cheddar (shredded)
• 1 cup frozen hash browns
• 1 cup whole milk
• 1 cup mushrooms (chopped)
• 6 large eggs (whisked)
• 1 onion (chopped)
• 1 red capsicum (chopped)
• 1tbsp olive oil
• ½ tsp garlic powder
• Freshly chopped chives, for garnish
• Freshly ground black pepper, to taste
• Salt, to taste

How to prepare: 

1. Cook bacon on a skillet over medium flame until they turn crispy.
2. Grease the inside of the slow cooker with olive oil and pour in half of the whisked eggs, milk, garlic powder, salt, and pepper.
3. Top the egg mixture with half of the hash browns, cooked bacon, onion, and cheese. Repeat the layers and then pour the remaining whisked eggs.
4. Cook the casserole on low heat for about six hours with the covered lid until the eggs are fluffy and set.
5. Once done, transfer some casserole onto a serving plate. Garnish with green onions and serve.

12. Hungarian stuffed cabbage

You will need:

• 1 cabbage head
• 1 cup tomato juice
• 1 cup ground beef
• 1 cup ground pork sausage
• ¾ cup uncooked white rice
• 1 onion (chopped)
• 2 garlic cloves (crushed)
• 1 egg (beaten)
• 1tbsp dried oregano
• 1tbsp vegetable oil

How to prepare: 

1. Bring water to a boil in a pot. Once the water begins boiling, put the cabbage in the pot and cook for three to five minutes until the outer leaves pull away easily from the head. Separate the leaves and let them cool. Reserve one and a half cups of the cooking water for later use.
2. Heat oil in a large skillet and saute onion and garlic until they turn translucent.
3. Stir in cooked rice and cook the mixture for about one minute. Turn off the heat and set it aside to cool.
4. Meanwhile, mix beef, sausage, dried oregano, and egg in a large bowl. Pour the mixture into the cooked rice mixture.
5. Place two tablespoons of beef mixture on the ribbed end of a cabbage leaf and roll up, tucking in the sides. This might need some practice. Repeat the process until all the mixture and cabbage leaves are used up.
6. Put the cabbage rolls seam-side down in a slow cooker. Pour in tomato juice and reserved cooking water.
7. Cook on high heat for 30 minutes and then on low heat for seven hours.
8. Once done, transfer some rolls onto a plate and serve warm. To enjoy the roll you can serve over mashed potato.

13. Turkey noodles soup

You will need:

• 3 cups low-sodium chicken stock
• 2 cups coconut water
• 1 cup boneless, skinless turkey breast (cut into one-inch cubes)
• 1 cup rice noodles
• 1 cup canned water chestnuts (drained and sliced)
• 1 cup frozen corn
• 1 cup frozen peas
• 1 carrot (sliced)
• 3 to 4tbsp fresh ginger root (minced)
• 3tbsp lemon juice
• 2tbsp fresh parsley (minced)
• 2tbsp canola oil
• 2tsp chili powder
• 2tsp black pepper powder
• ½ tsp salt

How to prepare: 

1. Place carrot, chestnuts, minced ginger root, parsley, chili powder, chicken stock, coconut water, and lemon juice into a slow cooker.
2. Next, put the turkey in a bowl and season it with pepper and salt. Set aside for five minutes.
3. Meanwhile, heat oil in a skillet over a low flame. As the oil heats, put the turkey in the skillet in batches and cook until it turns brown.
4. Add the turkey to the slow cooker. Cover the lid and cook on low flame for four to five hours.
5. Stir in corn, peas, and cooked noodles and cook the mix for about seven to eight minutes. Serve warm.
6. You can add more seasonal veggies, dried fruits, and seeds to enhance the recipe’s texture, flavor, and nutritional value.

14. Slow cooker spaghetti with mushrooms

You will need: 

• 3 cups tomatoes (chopped)
• 1 cup whole wheat spaghetti (cooked)
• 1 cup button mushroom (halved)
• ½ cup fresh parsley (chopped)
• 1 garlic clove (thinly sliced)
• 1 celery stick (finely chopped)
• 1 onion (finely chopped)
• 2tbsp olive oil
• 1tbsp Italian seasoning
• Salt and black pepper powder, to taste

How to prepare: 

1. Heat a tablespoon of oil in a pan over a high flame.
2. As the oil begins to bubble, add mushrooms and fry for about three minutes until they turn golden brown.
3. Add garlic to the mixture and fry for an additional minute. Pour the mixture into a bowl and add chopped parsley.
4. Put the mushroom mixture, remaining oil, chopped onion, tomatoes, chili, Italian seasoning, celery, salt, and black pepper into a slow cooker.
5. Cover the lid and cook for four to five hours over low heat.
6. Ten minutes before serving, put spaghetti into the slow cooker, and cook uncovered for three to four minutes.
7. Transfer some spaghetti to a plate and serve immediately.
8. You can add bell pepper, corn, zucchini, and some tofu to make the recipe tastier and to boost its nutritional value.

15. Pot roasted root vegetables

You will need:

• 1 cup butternut squash (peeled and cut into two-inch pieces)
• 1 cup small new potatoes (halved)
• 1 cup beets (peeled and cut into one-inch pieces)
• 1 cup fresh baby carrots (peeled)
• ½ cup turnips or rutabagas (peeled and cut into one-inch pieces)
• 1 red onion (cut into wedges)
• 6 garlic cloves (peeled)
• 2tbsp olive oil
• 1tbsp fresh parsley (chopped)
• ½ tsp salt
• ½ tsp black pepper powder

How to prepare: 

1. Combine squash, potatoes, beets, turnips, carrots, onion, and garlic in a bowl. Add olive oil and toss the bowl to coat the veggies evenly.
2. Add salt and pepper and mix well until everything looks well combined.
3. Transfer the mixture into a slow cooker and cook covered on high heat for three to four hours until the veggies turn tender.
4. Transfer the veggies to a plate, garnish with parsley, and serve.
5. You can serve this recipe with steamed brown rice or whole wheat Turkish bread.

16. Hamburger soup with macaroni

You will need:

• 4 cups homemade vegetable broth
• 4 cups water
• 2 cups elbow macaroni (cooked)
• 1 cup silken tofu (crumbled)
• 1 cup crushed tomatoes
• 1 cup sweet corn
• 1 cup frozen lima beans
• ¾ cup barley
• 2 stalks celery (thinly sliced)
• 1 onion (chopped)
• 2tbsp olive oil
• 1tbsp fresh parsley (chopped)
• 1tsp ground paprika
• ½ tsp Italian seasoning
• 1 bay leaf

How to prepare:

1. Heat olive oil in a skillet over medium-high flame.
2. Add crumbled tofu and cook until they turn light golden brown. Transfer the tofu to a slow cooker.
3. Add vegetable broth, tomatoes, corn, lima beans, barley, celery, onion, paprika, Italian seasoning, bay leaf, and water. Cook the mixture on low heat for about six to seven hours.
4. Once done, add cooked macaroni to the soup. You can substitute macaroni with fusilli, shells or even fun shapes for kids. Stir well until everything is well combined. Garnish with parsley and serve immediately.

17. Slow cooker ratatouille

You will need:

• 3 zucchinis (cut into semi-thick round slices)
• 3 mixed peppers (deseeded and diced)
• 2 garlic cloves (minced)
• 2 aubergines (cut into one-inch pieces)
• 4 ripe tomatoes (roughly chopped)
• 1 red onion (sliced)
• 2 cups plum tomatoes
• Small bunch of basil (roughly chopped)
• Few thyme sprigs
• 1tbsp tomato puree
• 1tsp brown sugar
• 2tbsp olive oil

How to prepare: 

1. Heat oil in a frying pan over a low flame.
2. Put onions and saute until they turn translucent. Add minced garlic and fry for a minute.
3. Turn the flame to medium-high, add aubergines and fry until they turn golden. Add zucchinis and peppers. Fry until they turn slightly soft.
4. Add tomato puree, fresh tomatoes, herbs, canned plum tomatoes, sugar, and one teaspoon salt to the aubergine-zucchini mix. Bring the mixture to a boil.
5. Transfer the mixture to a slow cooker and cook on low heat for five to six hours until the veggies turn soft and the sauce thickens.
6. Transfer the ratatouille to a serving bowl and serve warm with sourdough, focaccia, Ezekiel bread, corn tortillas, and or rye bread.

18. Slow cooker pumpkin butter

You will need:

• 1 (12 oz.) can canned pumpkin
• ½ cup apple cider
• ⅔ cup brown sugar
• ¼ cup sugar
• 1tbsp pumpkin pie spice
• 1tsp vanilla bean paste
• ½ tsp salt

How to prepare: 

1. Pour all ingredients into a slow cooker and stir well to ensure everything is mixed well.
2. Cover the cooker and cook on high heat for two to three hours, stirring hourly.
3. Once the butter reaches the desired consistency, transfer the butter into a glass jar and refrigerate.

19. Chicken and veggie wild rice soup

You will need:

• 4 cups low-sodium chicken broth
• 1 cup fresh asparagus (cut into one-inch pieces)
• 1 cup sour cream
• 1 cup boneless, skinless chicken thighs (trimmed and cut into one-inch pieces)
• 1 cup frozen corn
• 1 cup long-grain and wild rice mix (cooked)
• ½ cup green onions (chopped)
• 1 sweet red pepper (finely chopped)
• 1 carrots (finely chopped)
• 1 leek (finely chopped)
• 1 celery rib (finely chopped)
• 3 bacon strips (cooked and crumbled)
• 1tbsp all-purpose flour
• 1tbsp fresh thyme (minced)
• ½ tsp salt

How to prepare: 

1. Put all the ingredients, except sour cream, all-purpose flour, asparagus, and green onions in a slow cooker. Mix well.
2. Cook, covered, on low heat for six to eight hours until the chicken and veggies turn tender.
3. In a bowl, mix sour cream and all-purpose flour to form a smooth, lump-free batter.
4. Stir in the sour cream and flour mixture into the soup inside the cooker. Add asparagus, cover the cooker with a lid, and cook on high heat until the soup thickens and asparagus turns tender.
5. Pour some soup into a soup bowl, garnish with green onions, and serve. You can add a teaspoon of pumpkin seeds or trail mix to this recipe.

20. Slow cooker Spanish rice

You will need:

• 1 cup ground beef
• 1 cup uncooked, unconverted white rice
• 1 cup tomato paste
• 2 cups tomatoes (drained and diced)
• 2 cups water
• 1 cup ripe olives (drained and sliced)
• ½ cup cheddar cheese (shredded)
• 1 medium green pepper (chopped)
• 1 celery rib (chopped)
• 2 red onions (chopped)
• 2 garlic cloves (minced)
• 1tsp salt
• 1tsp sugar
• 1tsp chili powder
• ½ tsp black pepper powder

How to prepare:

1. Put beef, onions, pepper, and celery in a skillet and cook them over medium-high flame for seven to eight minutes.
2. Add garlic and cook for an additional minute. Transfer the meat mixture to a slow cooker.
3. Add all the remaining ingredients (except olives and cheese) and cook with the lid, covered on low heat until the rice and vegetables turn tender.
4. Once done, transfer the rice mix to a plate and garnish with sliced olives and cheese.
5. Serve warm with fajita or carnitas.

21. Slow cooker Turkish breakfast eggs

You will need:

• 8 cherry tomatoes
• 4 eggs
• 2 onions (finely sliced)
• 1 red pepper (cored and finely sliced)
• 1 slice sourdough bread (cubed)
• 2tbsp skimmed milk
• 1tbsp Italian seasoning
• 1tbsp olive oil
• Small bunch of parsley (finely chopped)

How to prepare: 

1. Grease the inside of a slow cooker with half a tablespoon of olive oil.
2. Heat the remaining oil in a frying pan. Saute onions, pepper, and chili until the onions and peppers turn soft.
3. Transfer the sauteed ingredients into the slow cooker. Add cherry tomatoes, bread, and Italian seasoning. Mix everything well.
4. Whisk eggs with the milk and parsley and pour into the slow cooker. Cook on low heat for five to six hours.
5. Serve with unsweetened Greek yogurt or a dip of your choice.

22. Slow cooker eggplant parmesan

You will need:

• 1 large eggplant (sliced into semi-thick rounds)
• 2 eggs
• 1 cup marinara
• 1 cup Panko bread crumbs
• ½ cup  mozzarella cheese (sliced)
• ½ cup parmesan (grated)
• 1tsp garlic powder
• 1tsp Italian seasoning
• Fresh basil, for garnish
• Salt, to taste
• Freshly ground black pepper, to taste

How to prepare:

1. Place eggplant slices on a baking tray lined with a paper towel. Sprinkle salt on each slice and let them sit for 30 minutes. Once the slices release water, pat them dry and keep them aside on a clean, dry plate.
2. Whisk eggs in a mixing bowl and set aside. In another bowl, mix bread crumbs, salt, pepper, garlic powder, and Italian seasoning. Set aside.
3. Spread about one-third of marinara sauce in the bottom of a slow cooker.
4. Dip each piece of eggplant first in whisked eggs and then in breadcrumbs. Ensure they are evenly covered from both sides.
5. Lay eggplant slices in an even layer into the slow cooker. Top the eggplants with marinara sauce and mozzarella. Repeat the process for two more times until all the eggplant slices are in the cooker topped with sauce and mozzarella.
6. Cook the eggplant slices on high heat for four to five hours with the lid closed.
7. Once done, transfer some eggplant slices to a plate. Sprinkle with parmesan and garnish with fresh basil.
8. Serve warm with yogurt dip, guacamole, or hummus. You can also serve this delectable dish with steamed brown rice and Thai curry as an accompaniment.

23. Aubergine and chickpea stew

You will need:

• 100g dried chickpeas (soaked overnight)
• 200g canned tomatoes (chopped)
• 50g toasted pine nuts
• 2 medium aubergines (sliced into thin slices)
• 1 onion (finely sliced)
• 2 garlic cloves (crushed)
• ½ small bunch of flat-leaf parsley (finely chopped)
• 2tbsp extra virgin olive oil
• 1tbsp baharat
• 1tsp ground cinnamon
• 1 lemon (juiced)

How to prepare: 

1. Boil chickpeas in salted water for ten minutes and then drain.
2. Heat oil in a frying pan over medium flame and saute onions until they turn translucent. Add crushed garlic, baharat, and cinnamon, and cook for one minute.
3. Pour the onion mixture into the slow cooker and add chickpeas, parsley, aubergines, tomatoes, salt, pepper, and a cup of water.
4. Cover and cook on high heat for about two hours and then on low heat for six to eight hours until the chickpeas and aubergines turn tender.
5. Once cooked, transfer some stew to a bowl. Stir in lemon juice and sprinkle crunchy pine nuts.
6. Serve warm with pita or flatbread. You can add more veggies, such as spinach, capsicum, mushroom, and peas, to add color, flavor, and nutrients to the recipe.

24. Crockpot veggie quinoa

You will need:

• 3 cups homemade vegetable broth
• 1 cup fresh green beans (chopped)
• 1 cup quinoa (rinsed)
• 1 sweet red pepper (chopped)
• 1 carrot (chopped)
• 1 onion small (chopped)
• 1 tomato (chopped)
• 3 garlic cloves (minced)
• 1tbsp olive oil
• 1tsp basil leaves (chopped)
• ¼ tsp black pepper powder
• Salt, to taste

How to prepare:

1. Put all the ingredients, except basil, into a slow cooker. Cover, and cook on low heat for four to six hours.
2. Transfer some quinoa to a plate and garnish with basil. Serve with a cup of fresh lemonade at lunch or mashed lentil curry during dinner.
3. You can add garbanzo beans or black beans, tofu, corn, aubergine, zucchini, pumpkin, peas, and mushrooms to enhance this recipe’s flavor and nutrient profile.

25. Slow cooker butternut squash and farro soup

You will need:

• 2 cups butternut squash (peeled and diced)
• 2 cups homemade vegetable broth
• 2 cups canned tomatoes (diced)
• 1 cup canned black beans (drained)
• 1 cup canned cannellini beans (drained)
• 1 cup farro (rinsed)
• 1 onion (chopped)
• 1 bell pepper (chopped)
• 3 garlic cloves (minced)
• 3tbsp tomato paste
• 1tbsp chili powder
• 1tsp cinnamon powder
• ½ tsp salt

How to prepare:

1. Put all the ingredients in a slow cooker, cover, and cook on high heat for three to four hours. This is by far the easiest recipe to cook butternut squash and the squash comes out smooth and ready to eat.
2. Transfer some soup to a serving plate and serve hot with steamed brown rice, flatbread, or any noodle of your choice.

26. Crockpot mushroom and barley stew

You will need:

• 6 cups homemade vegetable broth
• 1 cup white button mushrooms (quartered)
• 1 cup pearled barley (rinsed and drained)
• 1 yellow onion (diced)
• 2 large carrots (sliced)
• 2 stalks celery (sliced)
• 3 garlic cloves (minced or pressed)
• 1 bay leaf
• 1tsp dried thyme
• 1tsp dried oregano
• 1tsp salt

How to prepare:

1. Put all the ingredients in a slow cooker. Cover and cook for three to four hours on high heat.
2. Transfer some stew into a bowl and serve warm with corn or baked sweet potato chips.
3. You can also add a teaspoon of lemon juice to bring some tanginess to this dish.

27. Slow cooker poblanos corn soup

You will need:

• 3 cups frozen corn
• 2 cups potatoes (chopped)
• 2 cups low-sodium vegetable broth
• 1 cup poblanos (roasted and skins removed)
• 1 cup canned whole coconut milk
• ½ cup basmati rice
• ½ tbsp chipotle powder
• ½ tbsp sea salt
• ½ tbsp black pepper powder
• ¼ tsp cayenne pepper powder

How to prepare: 

1. Put all the ingredients in a slow cooker. Cover and cook for four hours on high heat.
2. Once done, transfer some soup to a bowl and serve warm with sourdough, flatbread, or baked crisps of your choice.

References

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Reviewer

Seeemaa BudhrajaDDHE & DNHE

   

Seeemaa Budhraja is a Delhi-based dietitian and nutritionist. She specializes in weight and lifestyle management. She is a healthy recipe designer, works as a health motivator and wellness coach as well. She has worked as a slimming head with one of the top organizations in India.

Read full bio of Seeemaa Budhraja