12 Cozy Crockpot Stew Recipes That Practically Cook Themselves

There’s nothing quite like coming home to the comforting scent of a meal that’s been slow-cooking to perfection. These 12 cozy crockpot stew recipes are just what you need for those busy days. They simmer away quietly, giving you more time to enjoy life’s little moments. From hearty beef and vegetable stew to the exotic flavors of Thai coconut curry, there’s a recipe here for everyone. Ready to discover your new favorite comfort meal?

Classic Beef and Vegetable Stew

There’s nothing quite like a warm, hearty bowl of beef stew to comfort you on a chilly day. This classic beef and vegetable stew is a perfect example of a satisfying meal that’s both nutritious and delicious.

Using a crockpot to make this dish guarantees that the beef becomes tender and the vegetables are infused with rich flavors, all while freeing up your time to focus on other things. This recipe is designed to serve 4-6 people, making it ideal for a family dinner or to have leftovers for the next day.

This stew combines chunks of beef chuck, a selection of colorful vegetables, and a savory broth to create a meal that’s perfect for any occasion. The slow cooking process allows the flavors to meld together beautifully, resulting in a dish that’s both flavorful and filling.

Whether you’re new to cooking with a crockpot or a seasoned pro, this recipe is straightforward and assured to produce delicious results.

Ingredients (Serves 4-6):

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon thyme
• 1/2 teaspoon rosemary
• 4 carrots, peeled and sliced
• 4 potatoes, peeled and diced
• 1 onion, chopped
• 2 stalks celery, sliced
• 1 cup peas, fresh or frozen

Cooking Instructions:

1. Prepare the Beef: In a large skillet over medium-high heat, add olive oil. Once hot, add the beef cubes, seasoned with salt and pepper. Sear the beef on all sides until browned. This step enhances the flavor of the beef, but it’s optional if you’re short on time. Once done, transfer the beef to the crockpot.
2. Combine Ingredients: In the crockpot, add the seared beef, beef broth, red wine (if using), tomato paste, Worcestershire sauce, garlic, bay leaves, thyme, and rosemary. Stir to combine these ingredients well.
3. Add Vegetables: Add carrots, potatoes, onion, and celery to the crockpot. Stir gently to make sure all vegetables are submerged in the liquid.
4. Cook the Stew: Cover the crockpot and set it to cook on low for 8-10 hours or on high for 4-5 hours. This slow cooking process allows the flavors to meld and the beef to become tender.
5. Add Peas: About 30 minutes before serving, stir in the peas. If using frozen peas, there’s no need to thaw them first. This step guarantees the peas are cooked but still retain their vibrant color and slight crunch.
6. Serve: Once the stew is ready, remove the bay leaves and serve hot. Enjoy your classic beef and vegetable stew with crusty bread or over a bed of rice for a complete meal.

Extra Tips:

For an even richer flavor, consider marinating the beef cubes in the red wine overnight before cooking. This will deepen the flavor of the stew.

If you prefer a thicker stew, you can whisk together 2 tablespoons of flour with a little water to create a slurry and stir it into the stew about an hour before it’s done cooking. This will thicken the broth nicely.

Additionally, feel free to adjust the vegetables based on personal preference or availability; root vegetables like parsnips or turnips can be great additions.

Finally, always taste and adjust the seasoning before serving, as cooking times and ingredient freshness can affect the final flavor.

Hearty Chicken and Mushroom Stew

Hearty Chicken and Mushroom Stew is a comforting and flavorful dish perfect for chilly days or when you crave a nourishing meal. This crockpot recipe is designed to maximize the depth of flavors while minimizing effort. The combination of tender chicken, earthy mushrooms, and a medley of vegetables simmered slowly creates a rich and satisfying stew that will warm you from the inside out.

As the ingredients slowly cook together, they meld into a delightful mix where each bite is infused with the taste of savory herbs and spices. This stew is incredibly versatile, allowing you to customize it with your favorite vegetables or adjust the seasoning to your taste.

It’s an ideal meal for busy days, as you can prepare it in the morning and return home to a delicious, ready-to-eat dinner. Best of all, this dish serves 4-6 people, making it perfect for family meals or gatherings. Whether you’re a seasoned cook or a beginner, this recipe will guide you to create a delightful and hearty chicken and mushroom stew right in your crockpot.

Ingredients (Serves 4-6):

• 1.5 pounds boneless, skinless chicken thighs
• 8 ounces cremini or button mushrooms, sliced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Ingredients: Start by rinsing and patting dry the chicken thighs. Cut them into bite-sized pieces. Slice the mushrooms, carrots, and celery, and chop the onion. Mince the garlic cloves.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sear until they’re golden brown on all sides. This step locks in the juices and adds a deeper flavor to the stew. Once browned, transfer the chicken to the crockpot.
3. Sauté Vegetables: In the same skillet, add a bit more olive oil if necessary. Sauté the onions, garlic, mushrooms, carrots, and celery until they begin to soften, about 5 minutes. Sprinkle the flour over the vegetables, stirring continuously to avoid lumps. This will help thicken the stew. Transfer the sautéed vegetables to the crockpot.
4. Combine Ingredients in Crockpot: Add the chicken broth, dried thyme, rosemary, bay leaf, salt, and pepper to the crockpot. Stir everything gently to combine.
5. Cook the Stew: Cover the crockpot and set it to cook on low for 6-7 hours or high for 3-4 hours. This will allow the flavors to meld together and the chicken to become tender.
6. Add Final Ingredients: About 30 minutes before serving, add the frozen peas to the crockpot and give it a gentle stir. Check the seasoning and adjust salt and pepper as needed. Remove the bay leaf.
7. Serve: Once done, garnish the stew with chopped fresh parsley before serving. Serve hot with crusty bread or over a bed of rice for a more filling meal.

Extra Tips: For an even richer flavor, you can substitute a cup of the chicken broth with white wine. If you prefer a thicker stew, remove a cup of the broth, mix it with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water), and return it to the crockpot, stirring well.

Also, you can use chicken breast instead of thighs, but keep in mind that they may not be as tender as thighs when cooked for extended periods. Finally, feel free to explore other herbs like oregano or add a pinch of red pepper flakes for a little heat.

Savory Sausage and White Bean Stew

Savory Sausage and White Bean Stew is a comforting, hearty dish perfect for chilly evenings or when you’re in need of a satisfying meal. This stew combines the rich flavors of savory sausage with the creamy texture of white beans, all simmered to perfection in your crockpot. The slow cooking process allows the ingredients to meld together, creating a depth of flavor that’s both robust and comforting.

Whether you’re feeding a family or hosting a small gathering, this dish is sure to impress with its delightful aroma and rich taste. The best part about making this stew is how effortless it is. Once you’ve prepped your ingredients, your crockpot does all the hard work, allowing you to focus on other tasks or simply relax.

This recipe is designed for a serving size of 4-6 people, making it ideal for a family dinner or a small group of friends. With its simple preparation and mouthwatering results, Savory Sausage and White Bean Stew is bound to become a staple in your meal rotation.

Ingredients for 4-6 servings:

• 1 pound Italian sausage (mild or spicy, as preferred)
• 2 cans (15 ounces each) of cannellini beans, drained and rinsed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional garnish: chopped fresh parsley

Cooking Instructions:

1. Prepare the Sausage: In a skillet over medium heat, add olive oil and cook the Italian sausage until browned. Use a spatula to break it into smaller pieces as it cooks. Once browned, transfer the sausage to the crockpot.
2. Sauté Vegetables: In the same skillet with the sausage drippings, add chopped onion, garlic, carrots, and celery. Sauté until the onions are translucent and the vegetables are slightly tender, about 5-7 minutes.
3. Combine Ingredients in Crockpot: Transfer the sautéed vegetables to the crockpot. Add the drained cannellini beans, chicken broth, diced tomatoes, dried thyme, dried rosemary, salt, and pepper. Stir everything together to guarantee the ingredients are well mixed.
4. Cook the Stew: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The stew is ready when the flavors have melded together, and the vegetables are tender.
5. Serve: Once cooked, give the stew a final stir and taste for seasoning. Adjust salt and pepper if necessary. Serve hot, garnished with chopped fresh parsley if desired.

Extra Tips:

For an even deeper flavor, consider browning the sausage and sautéing the vegetables the night before. Store them in the refrigerator and add them to the crockpot in the morning.

If you prefer a spicier stew, use spicy Italian sausage or add a pinch of red pepper flakes. For a thicker consistency, you can mash some of the beans before adding them into the crockpot.

This stew pairs wonderfully with crusty bread or a side salad, making it a complete and satisfying meal.

Spicy Mexican Chicken Stew

Spicy Mexican Chicken Stew is a vibrant and flavorful dish that combines the essence of traditional Mexican spices with the comfort of a hearty stew. Using a crockpot allows the ingredients to simmer slowly, melding together to create a rich and tantalizing taste. This dish is perfect for family dinners or gatherings, offering a warm and inviting meal that everyone will enjoy.

With its robust flavors, Spicy Mexican Chicken Stew is an excellent option for those who enjoy a little heat in their meals. The combination of tender chicken, earthy beans, sweet corn, and spicy jalapeños creates a symphony of flavors, while the addition of fresh cilantro and lime juice adds a fresh and zesty finish. This recipe is designed to serve 4-6 people, making it perfect for a cozy night in or sharing with friends.

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into chunks
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 jalapeños, seeded and finely chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes
• 4 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 2 limes
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by cutting the chicken breasts into chunks and prepare the vegetables by dicing the onion, chopping the red bell pepper, and finely chopping the jalapeños. Mince the garlic cloves.
2. Assemble in Crockpot: In a crockpot, add the chicken chunks, diced onion, minced garlic, chopped bell pepper, and jalapeños. Stir to combine.
3. Add Canned Ingredients: Pour in the black beans, corn, and diced tomatoes, ensuring they’re evenly distributed among the chicken and vegetables.
4. Pour Broth and Season: Add the chicken broth to the crockpot, followed by the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir gently to blend the spices throughout the stew.
5. Cook the Stew: Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Cooking slowly on low heat is preferable for deeper flavors.
6. Finish and Serve: Once cooked, squeeze the juice of two limes into the stew and stir well. Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

Extra Tips:

For an even more flavorful stew, consider browning the chicken pieces in a skillet with a little oil before adding them to the crockpot. This will enhance the depth of flavor in the stew.

If you prefer a thicker consistency, use less broth or add a spoonful of tomato paste. Adjust the level of spiciness by altering the number of jalapeños or adding a dash of hot sauce.

Serve the stew with warm tortillas or over a bed of rice for a complete meal.

Vegetarian Lentil and Vegetable Stew

Vegetarian Lentil and Vegetable Stew is a hearty, nutritious, and delicious dish perfect for a cozy meal. This stew is packed with protein-rich lentils and a variety of fresh vegetables, making it an ideal choice for vegetarians and anyone looking to enjoy a wholesome, plant-based meal. The slow cooking process in a crockpot allows the flavors to meld beautifully, creating a savory and satisfying dish that’s both comforting and nourishing.

This recipe isn’t only easy to prepare but also highly customizable, allowing you to use whatever vegetables you have on hand. The combination of spices, herbs, and tender lentils creates a rich and flavorful broth that will warm you up on a chilly day. Whether you’re serving it with crusty bread or a simple salad, Vegetarian Lentil and Vegetable Stew is sure to become a staple in your meal rotation.

Ingredients for 4-6 servings:

• 1 cup dried lentils, rinsed and drained
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by preparing all your vegetables. Dice the carrots, celery, onion, zucchini, and bell pepper, and mince the garlic. Rinse and drain the lentils thoroughly.
2. Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes. This step enhances the flavor base of the stew.
3. Combine Ingredients in the Crockpot: Transfer the sautéed onion and garlic to the crockpot. Add the diced carrots, celery, zucchini, bell pepper, rinsed lentils, and canned diced tomatoes (including the juice).
4. Add Spices and Broth: Stir in the cumin, thyme, paprika, and bay leaves. Pour in the vegetable broth, ensuring that all the ingredients are submerged. Season with salt and pepper to taste.
5. Cook the Stew: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. The lentils should be tender, and the vegetables well-cooked by the end of the cooking time.
6. Final Touches: Once cooked, taste and adjust the seasoning if necessary. Remove the bay leaves before serving. Garnish with chopped fresh parsley for an added burst of flavor and color.

Extra Tips:

For added depth of flavor, consider adding a splash of balsamic vinegar or lemon juice just before serving to brighten up the stew. You can also experiment with different herbs and spices, such as adding a pinch of red pepper flakes for a bit of heat or a sprig of rosemary for an aromatic touch.

If you find the stew too thick, simply add more vegetable broth to reach your desired consistency. This recipe is great for batch cooking; it stores well in the refrigerator for up to 5 days and can also be frozen for future meals.

Creamy Turkey and Wild Rice Stew

Creamy Turkey and Wild Rice Stew is a delightful and hearty dish that brings warmth and comfort to your dining table, especially during the colder months. This crockpot recipe isn’t only easy to prepare but also allows you to blend flavors seamlessly as it cooks slowly throughout the day. The combination of tender turkey, nutty wild rice, and creamy broth guarantees a rich and satisfying meal that will have your family coming back for seconds.

The incorporation of colorful vegetables and aromatic herbs elevates the dish, making it both nutritious and delicious. Preparing this stew in a crockpot means minimal hands-on time while still achieving maximum flavor. As the ingredients meld together over several hours, the turkey becomes incredibly tender, and the wild rice absorbs the flavors of the broth, creating a luscious texture.

Perfect for a family meal, this stew is designed to serve 4-6 people, making it ideal for both small gatherings and weeknight dinners. Enjoy the convenience of setting it up in the morning and returning home to a meal that feels like a warm hug on a plate.

Ingredients (Serves 4-6):

• 1 1/2 pounds turkey breast, cubed
• 1 cup wild rice, rinsed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cups baby spinach
• 1/4 cup all-purpose flour

Cooking Instructions:

1. Sauté Vegetables: In a skillet over medium heat, add olive oil and butter. Once the butter has melted, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
2. Prepare the Crockpot: Transfer the sautéed vegetables to the crockpot. Add the cubed turkey breast, rinsed wild rice, chicken broth, thyme, rosemary, salt, and pepper.
3. Cook the Stew: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the turkey is tender and the rice is cooked through.
4. Thicken the Stew: About 30 minutes before serving, combine the heavy cream and flour in a small bowl, whisking until smooth. Stir this mixture into the crockpot along with the baby spinach. Allow the stew to continue cooking for the remaining time, stirring occasionally until it thickens.
5. Adjust Seasoning: Before serving, taste the stew and adjust the seasoning with additional salt and pepper if necessary. Serve hot.

Extra Tips: For an even richer flavor, consider using turkey thighs instead of breast, as they contain more fat and will add to the stew’s depth. If you prefer a thicker stew, you can increase the amount of flour in the cream mixture.

Additionally, feel free to add other vegetables like mushrooms or peas for extra variety. This dish can also be made with leftover turkey, especially after holiday meals; just adjust the cooking time accordingly since the turkey will already be cooked. Finally, remember that wild rice can vary in cooking time, so check for doneness and adjust the cooking time as needed.

Moroccan-Style Lamb Stew

Transport your taste buds to the vibrant streets of Morocco with this rich and flavorful Moroccan-Style Lamb Stew. This dish is perfect for those who enjoy a touch of exotic spices in their meals. The tender lamb, combined with a medley of vegetables and fragrant spices, creates a comforting and satisfying meal that’s sure to captivate your family and friends.

Slow-cooked to perfection in a crockpot, this stew is ideal for a cozy dinner, allowing the flavors to meld beautifully over several hours.

The essence of Moroccan cuisine lies in its use of aromatic spices that create a unique and enticing flavor profile. In this lamb stew, you’ll find cinnamon, cumin, and coriander mingling with the sweetness of apricots and the earthiness of chickpeas. Serve it over a bed of couscous or with crusty bread to soak up every last drop of the delicious sauce.

This recipe is designed to serve 4-6 people, making it perfect for a family meal or a small gathering.

Ingredients:

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper (optional)
• 1/4 cup tomato paste
• 4 cups beef broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup dried apricots, chopped
• 2 carrots, sliced
• 1 large sweet potato, peeled and cubed
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the Lamb: Season the lamb cubes with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the lamb in batches, browning each side for about 4-5 minutes. Once browned, transfer the lamb to the crockpot.
2. Sauté the Aromatics: In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent. Stir in the ground cumin, coriander, cinnamon, and cayenne pepper (if using). Cook for an additional minute to toast the spices.
3. Combine Ingredients: Add the tomato paste to the skillet and cook for another minute, mixing well with the onion and spices. Pour the beef broth into the skillet, stirring to combine, and then transfer this mixture to the crockpot over the lamb.
4. Add Vegetables and Chickpeas: Add the chickpeas, chopped apricots, sliced carrots, and cubed sweet potato to the crockpot. Stir everything together to confirm the ingredients are well-distributed.
5. Slow Cook the Stew: Cover the crockpot and cook on low for 7-8 hours or on high for 3-4 hours, until the lamb is tender and the vegetables are cooked through.
6. Finish with Fresh Herbs: About 15 minutes before serving, stir in the chopped cilantro and adjust the seasoning with additional salt and pepper, if needed.
7. Serve and Enjoy: Serve the Moroccan-Style Lamb Stew hot, with couscous or crusty bread on the side.

Extra Tips:

For an even richer flavor, you can marinate the lamb cubes in the spices and a bit of olive oil for a few hours or overnight before cooking.

If you prefer a thicker stew, you can mash some of the sweet potatoes with a fork against the side of the crockpot to thicken the sauce.

Additionally, for those sensitive to heat, you can omit the cayenne pepper or adjust the amount to your liking.

Don’t forget to garnish with extra cilantro before serving for a fresh pop of color and flavor.

Tuscan White Bean and Kale Stew

Tuscan White Bean and Kale Stew is a hearty and nutritious dish that brings the flavors of Tuscany right into your kitchen. This stew is perfect for those chilly days when you crave something warm and comforting. The combination of creamy white beans, earthy kale, and aromatic herbs creates a delicious meal that’s both satisfying and easy to prepare.

Using a crockpot guarantees that the flavors meld beautifully over time, resulting in a rich and flavorful stew. The use of a crockpot not only simplifies the cooking process but also allows for a hands-off approach, making it an ideal choice for busy individuals.

You’ll find that this Tuscan White Bean and Kale Stew isn’t only wholesome but also adaptable to various dietary preferences. Whether you’re serving it as a main course or alongside a crusty piece of bread, this stew is sure to please a crowd. Now, let’s explore the ingredients and the step-by-step process to create this delightful dish for 4-6 people.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups vegetable broth
• 2 (15-ounce) cans of white beans, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• 1 bunch kale, stems removed, leaves chopped
• 1 tablespoon lemon juice

Instructions:

1. Prepare the Vegetables: Begin by heating the olive oil in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and continue to cook for another minute until fragrant.
2. Combine Ingredients in Crockpot: Transfer the sautéed onion and garlic to your crockpot. Add the sliced carrots, celery, dried thyme, rosemary, oregano, and season with salt and pepper.
3. Add Liquids and Beans: Pour in the vegetable broth, then add the drained and rinsed white beans and diced tomatoes. Stir everything together to confirm the ingredients are well combined.
4. Cook the Stew: Set your crockpot to low heat and cook the stew for 6-8 hours, or until the vegetables are tender and the flavors have melded beautifully.
5. Add Kale: About 30 minutes before serving, add the chopped kale to the crockpot. Stir to incorporate, allowing the kale to wilt and become tender.
6. Finish with Lemon Juice: Just before serving, stir in the lemon juice to brighten the flavors of the stew. Adjust seasoning with additional salt and pepper if necessary.

Extra Tips:

For an extra layer of flavor, consider adding a parmesan rind to the stew at the beginning of the cooking process. This will infuse the stew with a subtle cheesy depth.

If you prefer a thicker stew, mash some of the white beans before adding them to the crockpot. Additionally, feel free to customize the stew by adding other vegetables like zucchini or bell peppers.

Leftovers can be stored in the refrigerator for up to three days or frozen for longer storage. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth if needed to adjust the consistency.

Thai Coconut Curry Stew

Thai Coconut Curry Stew is a delightful dish that combines the rich flavors of coconut milk with the aromatic spices typical of Thai cuisine. This stew is perfect for those who enjoy a balance of sweet, spicy, and savory elements, all simmered together in a slow cooker to create a meal that’s both comforting and exotic.

With tender pieces of chicken, vibrant vegetables, and fragrant herbs, this dish isn’t only delicious but also visually appealing. Cooking this stew in a crockpot allows the ingredients to meld together over a gentle heat, intensifying the flavors and guaranteeing the chicken is succulent and the vegetables are perfectly tender.

The use of a crockpot makes this an easy, hands-off meal prep option for busy days, allowing you to enjoy a restaurant-quality dish with minimal effort.

Ingredients for 4-6 servings:

• 2 lbs boneless, skinless chicken thighs, cut into chunks
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup carrots, sliced
• 1 cup snow peas
• 1 onion, sliced
• 1 tablespoon lime juice
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Cooked jasmine rice for serving

Cooking Instructions:

1. Prepare the Base: In the crockpot, combine the coconut milk, chicken broth, red curry paste, fish sauce, brown sugar, garlic, and ginger. Stir well to confirm the curry paste is fully dissolved and all ingredients are evenly distributed.
2. Add the Chicken: Place the chicken chunks into the crockpot, ensuring they’re submerged in the liquid. This will allow the chicken to absorb the flavors as it cooks.
3. Incorporate the Vegetables: Add the sliced bell peppers, carrots, snow peas, and onion to the crockpot. Stir gently to mix the vegetables with the chicken and liquid base.
4. Cook: Set the crockpot to low heat and cook for 6-7 hours, or on high heat for 3-4 hours. This slow cooking process guarantees all the flavors meld together beautifully and the chicken becomes tender.
5. Finish and Serve: About 15 minutes before the stew is done, stir in the lime juice and fresh basil leaves. Season with salt and pepper to taste. Serve the stew over cooked jasmine rice, garnished with additional basil if desired.

Extra Tips:

To guarantee the best flavor, use fresh herbs and quality red curry paste. If you prefer a spicier stew, consider adding a sliced Thai chili or extra curry paste.

For a richer texture, you can use full-fat coconut milk. This dish can be made vegetarian by substituting the chicken with tofu or additional vegetables, and using vegetable broth instead of chicken broth.

Leftovers store well in the refrigerator for a few days and can also be frozen for longer storage.

Beef and Barley Stew

Beef and Barley Stew is a hearty and comforting dish perfect for chilly days. This crockpot recipe allows all the flavors to meld together beautifully, creating a rich and savory stew that warms you from the inside out. The tender chunks of beef, nutrient-rich barley, and a medley of vegetables make this stew not only delicious but also a nutritious meal for the entire family.

The slow cooking process guarantees the beef is melt-in-your-mouth tender and the barley absorbs all the wonderful flavors of the broth and spices. Making Beef and Barley Stew in a crockpot is incredibly convenient, allowing you to prepare the ingredients in the morning and come home to a ready-to-eat dinner.

This dish is perfect for busy days when you want a home-cooked meal without spending hours in the kitchen. The aroma that fills your home as the stew simmers away is truly enticing. Serve this stew with crusty bread or a simple side salad for a complete meal that everyone will love.

Ingredients (Serves 4-6):

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 cup pearl barley
• 4 cups beef broth
• 1 cup water
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Prepare the beef: In a large skillet over medium heat, add the olive oil. Once hot, add the beef cubes and brown them on all sides. This step will help lock in the juices and add a depth of flavor to the stew. Once browned, transfer the beef to the crockpot.
2. Add the vegetables: In the same skillet, sauté the onions, carrots, and celery for about 5 minutes until they start to soften. Add the minced garlic and cook for an additional minute. Transfer the vegetables to the crockpot with the beef.
3. Combine ingredients: Add the pearl barley, beef broth, water, thyme, rosemary, bay leaves, salt, and pepper to the crockpot. Stir all the ingredients together to make sure everything is well combined.
4. Cook the stew: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, depending on your schedule. The stew is ready when the beef is tender and the barley is cooked through.
5. Finish and serve: Before serving, remove the bay leaves from the stew. Taste and adjust seasoning with additional salt and pepper if needed. Serve the stew hot, garnished with fresh herbs if desired.

Extra Tips:

For a deeper flavor, consider deglazing the skillet with a splash of red wine after browning the beef, scraping up any browned bits before adding the liquid to the crockpot.

If the stew is too thick for your liking, you can add more broth or water to reach your desired consistency. For added nutrition, you can include other vegetables like mushrooms or peas.

Leftovers can be stored in the refrigerator for up to 3 days, and the flavors will continue to develop, making the stew even tastier the next day.

Mediterranean Chickpea Stew

Mediterranean Chickpea Stew is a hearty and flavorful dish that’s perfect for any time of the year. This stew is packed with vibrant Mediterranean flavors, including tomatoes, garlic, and a variety of herbs and spices. The addition of protein-rich chickpeas makes this dish both satisfying and nutritious. Cooking it in a crockpot allows the flavors to meld together beautifully while making it a convenient option for busy households.

Whether you’re serving it as a main course or a side dish, this Mediterranean Chickpea Stew is sure to be a hit with family and friends.

The beauty of this recipe lies in its simplicity and versatility. By using a crockpot, you can prepare the ingredients in the morning, let the stew cook throughout the day, and return home to a delicious, aromatic meal. This dish isn’t only easy to prepare but also adaptable to various dietary preferences. You can easily make it vegan by ensuring the broth is vegetable-based, or add some feta cheese for an extra burst of flavor if desired.

With its robust taste and wholesome ingredients, this Mediterranean Chickpea Stew is a comforting and satisfying meal ideal for serving 4-6 people.

Ingredients:

• 2 cans (15 oz each) of chickpeas, drained and rinsed
• 1 can (14.5 oz) of diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 1 red bell pepper, chopped
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Juice of 1 lemon
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Preparation: Begin by preparing all the vegetables. Chop the onion, mince the garlic, peel and slice the carrots, and chop the red bell pepper. Rinse and drain the chickpeas.
2. Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and continue to sauté for another 1-2 minutes until fragrant.
3. Combine Ingredients: Transfer the sautéed onion and garlic to your crockpot. Add the chickpeas, diced tomatoes, carrots, red bell pepper, and vegetable broth.
4. Seasoning: Sprinkle in the ground cumin, smoked paprika, dried oregano, ground coriander, and red pepper flakes, if using. Add salt and pepper to taste. Stir well to combine all ingredients.
5. Cook: Set the crockpot to low heat and let the stew cook for 6-8 hours, or on high for 3-4 hours. The longer it cooks, the more the flavors will develop.
6. Finish: Once cooked, add the juice of one lemon to the stew and stir well. Taste and adjust seasoning if necessary.
7. Serve: Serve hot, garnished with freshly chopped parsley for a burst of freshness.

Extra Tips:

For an even richer flavor, you can roast the red bell pepper before adding it to the stew. This adds a smoky depth that complements the other ingredients.

If you prefer a thicker stew, mash a few of the chickpeas with a fork before serving. This will naturally thicken the broth.

For added protein, consider stirring in some cooked quinoa or serving the stew over a bed of couscous. Ultimately, this stew freezes well, so feel free to make a double batch and store leftovers for future meals.

Sweet Potato and Black Bean Stew

Sweet Potato and Black Bean Stew is a delightful and nutritious dish that’s perfect for any season. This hearty stew is packed with flavors and textures that make it a satisfying meal for both vegetarians and meat-lovers alike. The sweet potatoes provide a natural sweetness and creamy texture, while the black beans add protein and a rich, earthy flavor. The combination of spices and herbs ties everything together, making this stew a comforting and wholesome meal.

Ideal for a busy weeknight or a leisurely weekend meal, this stew can be easily prepared in a crockpot, allowing the flavors to meld together over several hours. The slow cooking process tenderizes the sweet potatoes and enhances the flavors of the spices, making it a dish that’s both simple to prepare and deeply flavorful. With just a little bit of preparation, you can have a delicious and healthy meal ready for your family or guests, serving 4-6 people.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by peeling and cubing the sweet potatoes into bite-sized pieces. Chop the onion and red bell pepper, and mince the garlic. Rinse and drain the black beans to remove any excess liquid.
2. Sauté the Aromatics: In a skillet over medium heat, add the olive oil. Once hot, add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant. This should take about 3-4 minutes.
3. Assemble in the Crockpot: Transfer the sautéed onion and garlic into the crockpot. Add the cubed sweet potatoes, chopped red bell pepper, black beans, and diced tomatoes.
4. Add the Liquids and Spices: Pour in the vegetable broth, and then add the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine all the ingredients and guarantee the spices are evenly distributed.
5. Cook the Stew: Set the crockpot to low and cook for 6-8 hours, or until the sweet potatoes are tender and the flavors have melded together. If you prefer a quicker cooking time, you can set the crockpot to high and cook for 3-4 hours.
6. Finish and Serve: Before serving, stir in the lime juice for a touch of acidity. Taste and adjust the seasoning if necessary. Serve the stew hot, garnished with freshly chopped cilantro.

Extra Tips:

For an extra depth of flavor, consider roasting the sweet potatoes before adding them to the crockpot. This will caramelize their natural sugars and enhance the sweetness of the dish.

Additionally, if you prefer a thicker stew, use an immersion blender to partially blend a portion of the stew before serving. This will create a creamier texture while keeping some of the chunky elements intact.

Finally, this stew pairs beautifully with a side of crusty bread or rice, which can help soak up the delicious broth.