12 High Protein Slow Cooker Meals To Keep You Full Longer

I know how hard it is to get through the afternoon without feeling hungry again. These slow cooker meals use simple high protein ingredients to help you stay full longer. Most of them need just a few minutes of prep before you turn the cooker on. You will find recipes with chicken, beef, beans and other everyday foods. They work well for weeknights when you want dinner ready without extra work.

Helpful Tips Before You Start

These tips will help you boost protein content and stay full longer with slow cooker meals.

Choose Bone-In Cuts When Possible

Bone-in chicken thighs or pork shoulder release collagen during long cooking. This adds body to sauces and extra protein without extra ingredients.

Stir in Legumes at the Right Time

Add rinsed beans or lentils during the final hour of cooking. They absorb flavor while increasing both protein and fiber for better satiety.

Finish with Greek Yogurt or Cottage Cheese

Replace sour cream with plain Greek yogurt or stir in cottage cheese at the end. Both keep sauces creamy and add a quick protein boost.

Shred or Dice Meat Before Serving

Shred chicken or dice beef right in the slow cooker after cooking. This helps the protein distribute evenly so every bite stays satisfying.

Slow Cooker Thai Basil Beef with Green Beans

This slow cooker Thai basil beef delivers tender slices of beef and fresh green beans in a savory, aromatic sauce. It keeps you full thanks to the high protein content from the beef while the basil brings a fragrant, slightly peppery finish.

It works well for weeknight meals when you want minimal prep and reliable results. The dish has a balanced salty and mildly spicy flavor that pairs easily with simple sides.

Slow Cooker Thai Basil Beef with Green Beans

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds flank steak, sliced thin against the grain
• 1 pound green beans, trimmed and cut into 2-inch pieces
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon red chili flakes
• 1 cup fresh Thai basil leaves
• Cooked rice, for serving

Instructions

 

• Add the sliced flank steak and green beans directly to the slow cooker insert.
• Sprinkle the minced garlic and grated ginger over the beef and beans.
• Pour in the soy sauce and oyster sauce, then add the sugar and red chili flakes.
• Stir everything gently to coat the ingredients evenly.
• Cover and cook on low for 6 hours until the beef is tender.
• Stir in the fresh Thai basil leaves right before serving so they stay bright and fragrant.
• Spoon the beef and green beans over cooked rice.

Notes

Slice the flank steak as thin as possible before cooking so it stays tender after hours in the slow cooker. Add the basil only at the end to preserve its fresh flavor. Leftovers reheat well in a skillet over medium heat with a splash of water to loosen the sauce.

Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board

Slow Cooker Turkey Pumpkin Chili

This chili combines lean ground turkey and beans for a solid protein boost that helps you stay satisfied for hours. The pumpkin blends in smoothly to create a thick texture with just a hint of natural sweetness that balances the spices. It works well for busy weeknights or weekend meal prep when you want something warming without much hands-on time.

The finished dish has a hearty, savory flavor with classic chili notes and a velvety consistency from the pumpkin. Serve it with a simple topping to add freshness and extra creaminess.

Slow Cooker Turkey Pumpkin Chili

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1 lb lean ground turkey
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) pure pumpkin puree
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14 oz) fire-roasted diced tomatoes
• 1 cup low-sodium chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• Greek yogurt, for serving
• Chopped cilantro, for serving

Instructions

 

• Heat a skillet over medium heat and cook the ground turkey, breaking it up with a spoon until it is no longer pink. Add the diced onion and minced garlic and cook for another 2-3 minutes until the onion softens.
• Transfer the turkey mixture to the slow cooker. Add the pumpkin puree, black beans, diced tomatoes, and chicken broth.
• Stir in the chili powder, cumin, salt, and black pepper until everything is evenly combined.
• Cover and cook on low for 6-7 hours or on high for 3-4 hours.
• Taste and adjust salt if needed. Ladle into bowls and top each serving with a dollop of Greek yogurt and a sprinkle of chopped cilantro.

Notes

For a thicker chili, remove the lid during the last 30 minutes of cooking to let some liquid evaporate. Leftovers keep well in the fridge for up to four days and reheat gently on the stove with a splash of broth if needed. If you prefer a milder flavor, reduce the chili powder by half and add a pinch of cinnamon instead.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet

Slow Cooker Creamy Tuscan Chicken with White Beans

This slow cooker meal brings together tender chicken, creamy sauce, and hearty white beans for a dinner that keeps you satisfied for hours. It works well on busy weeknights when you want a hands-off option that still feels like a complete meal.

The garlic and sun-dried tomatoes give the dish a savory Tuscan flavor while the beans add extra protein and a soft texture. Spinach stirred in at the end keeps the colors bright and adds a fresh note.

Slow Cooker Creamy Tuscan Chicken with White Beans

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 cup sun-dried tomatoes in oil, drained and chopped
• 4 cups fresh spinach
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker. Add the drained white beans, chopped sun-dried tomatoes, chicken broth, minced garlic, Italian seasoning, salt, and black pepper.
• Stir gently to combine the ingredients around the chicken. Cover and cook on low for 6 hours or on high for 3 hours until the chicken is fully cooked and tender.
• Remove the chicken from the slow cooker and shred or slice it. Return the chicken to the pot. Stir in the heavy cream, grated Parmesan, and fresh spinach. Cook for an additional 15 minutes on low until the spinach wilts and the sauce thickens slightly.

Notes

For a thicker sauce, mash a few of the white beans with a fork before adding the cream and spinach. Leftovers reheat well in a skillet over medium heat with a splash of broth to loosen the sauce. If you prefer a lighter version, swap the heavy cream for an equal amount of evaporated milk.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker

Slow Cooker Indian Butter Chicken with Cauliflower

This slow cooker version of butter chicken pairs tender chicken pieces with cauliflower florets in a gently spiced tomato sauce. It works well for weeknight dinners when you want a filling meal that requires little hands-on time.

The cauliflower softens during cooking and soaks up the flavors while the chicken stays moist. Greek yogurt adds creaminess and extra protein without needing heavy cream.

Slow Cooker Indian Butter Chicken with Cauliflower

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife
• Measuring Spoons

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
• 4 cups cauliflower florets
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 ounces) crushed tomatoes
• 1/2 cup plain Greek yogurt
• 3 tablespoons butter
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1 teaspoon salt
• Fresh cilantro, chopped, for serving

Instructions

 

• Add the chicken pieces, cauliflower florets, onion, garlic, and ginger to the slow cooker insert.
• Pour in the crushed tomatoes and Greek yogurt.
• Add the butter, garam masala, cumin, turmeric, paprika, and salt.
• Stir everything until the chicken and cauliflower are evenly coated with the sauce and spices.
• Cover and cook on low for 6 hours.
• Stir gently before serving and sprinkle with fresh cilantro.

Notes

Stir the Greek yogurt in at the beginning so it thickens the sauce during the long cook time. If the sauce seems too thick at the end, add a splash of water. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a little extra water to loosen the sauce.

Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Cutting Board, Knife, Measuring Spoons

Slow Cooker Mexican Pork and Pinto Bean Posole

This slow cooker posole brings together tender chunks of pork and creamy pinto beans in a savory broth with classic Mexican spices. It works well for weeknight dinners or weekend meal prep when you want a filling bowl that holds up in the fridge for a few days.

The finished dish has a thick, comforting texture with mild heat and bright notes from lime at the table. Pork provides the main protein boost while the beans add extra staying power without much extra work.

Slow Cooker Mexican Pork and Pinto Bean Posole

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch chunks
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) hominy, drained
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes with green chiles
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro and lime wedges for serving

Instructions

 

• Place the pork chunks, diced onion, and minced garlic into the slow cooker.
• Add the drained pinto beans, drained hominy, and the can of diced tomatoes with green chiles.
• Pour in the chicken broth, then sprinkle in the chili powder, cumin, oregano, salt, and black pepper.
• Stir everything together until the spices are evenly distributed through the liquid and solids.
• Cover and cook on low for 8 hours until the pork is very tender.
• Taste and adjust salt or pepper if needed, then ladle into bowls.
• Top each serving with chopped fresh cilantro and a squeeze of lime.

Notes

If you prefer a thicker broth, mash a few beans against the side of the pot with a spoon before serving. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture, and the flavors actually deepen after a night in the fridge. For a milder version, use plain diced tomatoes instead of the tomatoes with green chiles.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker

Slow Cooker Lemon Garlic Chicken with Potatoes and Kale

This slow cooker meal combines tender chicken with hearty potatoes and fresh kale for a balanced dinner that keeps you satisfied. The lemon and garlic create a bright, savory flavor that soaks into every bite. It works well for weeknight dinners or weekend meal prep when you want something filling without much hands-on time.

The potatoes soften and absorb the cooking juices while the kale adds a slight chew and color at the end. Chicken provides the main protein source to help you stay full longer.

Slow Cooker Lemon Garlic Chicken with Potatoes and Kale

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs
• 4 medium Yukon gold potatoes, cut into 1-inch cubes
• 4 cups chopped kale, stems removed
• 3 garlic cloves, minced
• Juice and zest of 2 lemons
• 1 cup low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

 

• Place the cubed potatoes in the bottom of the slow cooker in an even layer.
• Lay the chicken thighs on top of the potatoes.
• In a small bowl, mix the minced garlic, lemon zest, lemon juice, chicken broth, oregano, salt, pepper, and olive oil.
• Pour the mixture evenly over the chicken and potatoes.
• Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
• Stir in the chopped kale during the last 30 minutes of cooking so it softens but keeps some texture.
• Taste and adjust salt or lemon if needed before serving.

Notes

Stir the kale in only at the end to prevent it from becoming too soft. Leftovers reheat well in the microwave with a splash of broth to loosen the sauce. If you prefer a stronger lemon flavor, add an extra squeeze of fresh lemon right before serving.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board

Slow Cooker Beef and Mushroom Bourguignon

This slow cooker version of beef bourguignon brings together chunks of beef and plenty of mushrooms in a savory broth that stays satisfying for hours. It works well for weeknight dinners or weekend meal prep when you want something filling without much hands-on time.

The finished dish has tender beef, soft mushrooms, and a rich sauce that feels comforting without being heavy. Paired with a simple side, it delivers solid protein to help you stay full longer.

Slow Cooker Beef and Mushroom Bourguignon

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 8 ounces cremini mushrooms, halved
• 4 ounces bacon, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup dry red wine
• 1.5 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons all-purpose flour

Instructions

 

• Place the chopped bacon in a large skillet over medium heat and cook until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
• Add the beef cubes to the skillet in batches. Brown on all sides, then transfer the beef to the slow cooker.
• Add the diced onion and minced garlic to the same skillet. Cook for 3 minutes until the onion softens, then stir in the tomato paste and flour. Cook for 1 minute more.
• Pour the red wine into the skillet and scrape up any browned bits. Let it simmer for 2 minutes, then transfer everything to the slow cooker.
• Add the mushrooms, beef broth, thyme, bay leaves, cooked bacon, salt, and pepper to the slow cooker. Stir to combine.
• Cover and cook on low for 8 hours or on high for 5 hours until the beef is fork-tender. Remove the bay leaves before serving.

Notes

Brown the beef well before adding it to the slow cooker for deeper flavor in the final sauce. If the broth seems thin at the end, mix a little extra flour with cold water and stir it in during the last hour. Leftovers reheat nicely and often taste even better the next day.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet

Slow Cooker Greek Lemon Chicken Orzo Soup

This soup combines tender chicken and orzo in a bright lemon broth that feels light yet satisfying. It works well on busy days when you want a hands-off meal that still delivers solid protein to keep hunger in check through the evening. The flavors stay fresh with oregano and citrus, while the orzo gives the broth a pleasant, slightly thickened texture.

The recipe shines for weeknight dinners or weekend meal prep. You can set it in the morning and come home to a complete bowl that reheats without losing its appeal.

Slow Cooker Greek Lemon Chicken Orzo Soup

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife
• Measuring Cups and Spoons

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 cup orzo pasta
• Juice and zest of 2 lemons
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach
• Fresh parsley, chopped, for serving
• Crumbled feta cheese, for serving

Instructions

 

• Place the chicken breasts in the slow cooker. Add the diced onion, sliced carrots, sliced celery, minced garlic, chicken broth, oregano, salt, and black pepper.
• Cover and cook on low for 6 hours or until the chicken is fully cooked and tender.
• Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
• Stir in the orzo, lemon juice, and lemon zest. Cover and cook on high for 20 to 25 minutes until the orzo is tender.
• Stir in the fresh spinach until it wilts. Ladle the soup into bowls and top each serving with chopped parsley and crumbled feta.

Notes

Add the orzo only at the end so it stays firm instead of turning mushy. If the soup thickens too much after sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for three days and taste even brighter the next day once the lemon has settled.

Course: Soup
Cuisine: Mediterranean
Equipment: Slow Cooker, Cutting Board, Knife, Measuring Cups and Spoons

Slow Cooker Spicy Harissa Turkey and Lentil Stew

This stew combines lean ground turkey with hearty lentils for a filling meal that stays satisfying for hours. The harissa adds a bold, smoky heat that pairs well with the earthy lentils and savory broth. It works especially well for busy weeknights or weekend meal prep when you want something warm and comforting without much hands-on time.

The finished dish has a thick, stew-like texture with tender lentils and well-seasoned turkey throughout. A dollop of yogurt at the end helps balance the spice while fresh herbs brighten each bowl.

Slow Cooker Spicy Harissa Turkey and Lentil Stew

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Skillet
• Cutting Board

Ingredients

  

• 1 lb ground turkey
• 1 cup dried brown lentils, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 2 tablespoons harissa paste
• 1 (14.5 oz) can diced tomatoes
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• 1/4 cup fresh cilantro, chopped
• Greek yogurt, for serving

Instructions

 

• Heat a skillet over medium heat and cook the ground turkey until it is no longer pink, breaking it up as it cooks. Drain any excess liquid and transfer the turkey to the slow cooker.
• Add the rinsed lentils, diced onion, diced carrots, minced garlic, harissa paste, diced tomatoes, chicken broth, cumin, salt, and pepper to the slow cooker.
• Stir everything together until the harissa and spices are evenly distributed.
• Cover and cook on low for 7 to 8 hours or on high for 4 hours, until the lentils are tender and the stew has thickened.
• Taste and adjust salt or pepper if needed. Ladle into bowls and top each serving with a spoonful of Greek yogurt and a sprinkle of chopped cilantro.

Notes

If your harissa is very spicy, start with one tablespoon and add more at the end. The stew thickens as it sits, so stir in a splash of broth when reheating leftovers. It stores well in the fridge for up to four days and freezes nicely for up to two months.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Skillet, Cutting Board

Slow Cooker Coconut Cooker Coconut Curry Chicken Thighs with Spinach

This slow cooker recipe gives you tender chicken thighs simmered in a creamy coconut curry sauce with plenty of spinach stirred in at the end. The result is a hearty, high-protein meal that feels comforting yet light enough to keep you satisfied for hours.

It works especially well on busy days when you want to prep in the morning and come home to a ready dinner. The sauce turns rich from the coconut milk while the spinach adds freshness and extra volume without much effort.

Slow Cooker Coconut Cooker Coconut Curry Chicken Thighs with Spinach

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1½ pounds boneless skinless chicken thighs
• 1 can (13.5 oz) full-fat coconut milk
• 3 tablespoons red curry paste
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 4 cups fresh spinach
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker.
• Add the diced onion, minced garlic, grated ginger, red curry paste, coconut milk, salt, and black pepper.
• Stir everything together so the chicken is coated in the sauce.
• Cover and cook on low for 6 to 7 hours until the chicken is very tender.
• Stir in the fresh spinach and let it cook for another 5 to 10 minutes until wilted.

Notes

Stir the spinach in only at the end so it stays bright green instead of turning mushy. If the sauce seems too thin after cooking, remove the lid for the last 30 minutes to let it thicken slightly. Leftovers reheat well in a skillet over medium heat with a splash of water to loosen the sauce.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board

Slow Cooker BBQ Beef Brisket with Roasted Root Vegetables

This slow cooker BBQ beef brisket gives you tender, smoky meat that stays juicy after hours of low cooking. It packs solid protein to help you feel full, making it a reliable choice for weeknight dinners or weekend meal prep.

The roasted root vegetables add natural sweetness and a bit of crunch on the edges. Together they create a hearty plate with earthy notes that balance the tangy barbecue sauce without needing extra sides.

Slow Cooker BBQ Beef Brisket with Roasted Root Vegetables

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Baking Sheet
• Oven

Ingredients

  

• 2 pounds beef brisket
• 1 cup barbecue sauce
• 1/2 cup beef broth
• 1 large onion, sliced
• 3 garlic cloves, minced
• 2 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 1 large sweet potato, cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

Instructions

 

• Add the beef brisket to the slow cooker. Layer the sliced onion and minced garlic on top, then pour in the beef broth and half the barbecue sauce. Sprinkle with smoked paprika, salt, and pepper. Cover and cook on low for 8 hours until the meat pulls apart easily.
• When the brisket has about 45 minutes left, heat the oven to 400°F. Place the carrot chunks, parsnip chunks, and sweet potato cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper, then toss to coat.
• Roast the vegetables for 30 to 35 minutes, stirring once halfway through, until the edges turn golden and the centers are tender.
• Remove the brisket from the slow cooker and shred it with two forks. Stir the shredded meat back into the cooking juices along with the remaining barbecue sauce.
• Plate the brisket with the roasted root vegetables on the side.

Notes

Shred the brisket while it is still hot for the easiest texture. If you prefer a thicker sauce, transfer some of the cooking liquid to a small pan and simmer it down before mixing it back in. Roast the vegetables at the end so they stay firm instead of softening in the slow cooker. Leftovers keep well in the fridge for three days when stored in separate containers for the meat and vegetables.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Oven

Slow Cooker Italian Sausage and Cannellini Bean Cassoulet

This slow cooker cassoulet combines Italian sausage with creamy cannellini beans for a hearty, protein-rich meal. It works well for weeknight dinners or weekend meal prep when you want something filling without much hands-on time. The result is a savory stew with tender beans, juicy sausage slices, and gentle herb flavor.

Slow Cooker Italian Sausage and Cannellini Bean Cassoulet

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1 tablespoon olive oil
• 4 Italian sausage links
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Chopped fresh parsley for serving
• Grated Parmesan cheese for serving

Instructions

 

• Heat the olive oil in a large skillet over medium heat. Add the sausage links and cook until browned on all sides, about 5 minutes. Transfer the sausages to the slow cooker.
• Add the diced onion and minced garlic to the same skillet. Cook for 2 minutes until the onion softens, then scrape everything into the slow cooker.
• Add the drained cannellini beans, diced tomatoes, chicken broth, dried thyme, and dried oregano to the slow cooker. Stir gently to combine.
• Season with salt and black pepper. Cover and cook on low for 6 hours or on high for 3 hours.
• Slice the sausages into thick pieces and return them to the slow cooker. Stir to mix everything together.
• Serve hot, topped with chopped fresh parsley and grated Parmesan cheese.

Notes

Slice the sausages after cooking so they stay juicier during the long simmer. If the stew thickens too much, stir in a splash of extra broth before serving. Leftovers reheat well and taste even better the next day once the flavors have settled.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet