13 Clever Dump and Go Crockpot Stew Recipes Using Pantry Staples and Frozen Vegetables

Busy weeknights often mean looking for meals that come together with little effort. These crockpot stew recipes rely on pantry staples and frozen vegetables you likely already have. Each one follows a simple dump and go method with no extra steps needed before cooking. You will find 13 different options that turn those basics into filling dinners. They work well for stocking the freezer or feeding the family without extra shopping.

Helpful Tips Before You Start

These tips will help your dump and go stews turn out thick and flavorful every time.

Add Frozen Vegetables Straight from the Freezer

No need to thaw them. They release liquid as they cook and keep the stew from drying out.

Use Low-Sodium Pantry Staples

Canned tomatoes and broth can vary widely in salt. Choose low-sodium versions so you can adjust seasoning at the end.

Check Liquid Levels Midway

Crockpots differ in how much they reduce liquid. Peek at the 5-hour mark and add a splash of broth if the stew looks too thick.

Stir in Quick-Cooking Pantry Add-Ins Later

Dried pasta or rice can turn mushy if added at the start. Stir them in during the last hour of cooking.

Taste and Finish with Dried Herbs

Flavors mellow during long cooking. Add an extra pinch of oregano, thyme, or garlic powder right before serving.

Hearty Beef Barley Stew

This stew brings together tender beef and chewy barley in a savory broth that feels filling without much effort. It works well on busy days when you want a warm meal ready by evening. The texture stays hearty thanks to the barley and frozen vegetables that hold up during long cooking.

Hearty Beef Barley Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound beef stew meat
• 3/4 cup pearl barley
• 4 cups beef broth
• 1 (14 oz) can diced tomatoes
• 2 cups frozen carrots
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

 

• Place the beef stew meat and pearl barley into the slow cooker.
• Pour in the beef broth and add the can of diced tomatoes with their juices.
• Add the frozen carrots, frozen peas, dried thyme, and garlic powder.
• Season with salt and pepper, then stir everything together.
• Cover and cook on low for 7 to 8 hours until the beef is tender and the barley is cooked through.
• Stir once more before serving.

Notes

If the barley soaks up too much broth during cooking, add an extra cup of warm beef broth at the end to loosen the texture. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a splash of water. Skip thawing the vegetables since they go straight from the freezer into the pot.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Spicy Chicken Tortilla Stew

This stew turns pantry cans and a bag of frozen vegetables into a filling meal with minimal effort. The chicken stays tender after hours in the broth, while the spices build steady heat that pairs well with crunchy tortilla chips on top. It works for weeknight dinners or when you want something warm to portion out for lunches.

Spicy Chicken Tortilla Stew

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 lb boneless skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes with green chilies
• 2 cups frozen corn
• 1 cup frozen bell pepper strips
• 4 cups chicken broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• Salt to taste
• Tortilla chips for serving

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker.
• Add the drained black beans, diced tomatoes with green chilies, frozen corn, and frozen bell pepper strips on top of the chicken.
• Pour the chicken broth over the other ingredients.
• Sprinkle in the chili powder, cumin, garlic powder, cayenne pepper, and salt.
• Stir gently to combine everything, then cover and cook on low for 6 to 8 hours.
• Shred the chicken directly in the slow cooker using two forks.
• Ladle the stew into bowls and serve with tortilla chips on the side.

Notes

If the broth tastes too mild after cooking, stir in an extra pinch of cayenne before serving. Crush a few tortilla chips into each bowl for added texture, or keep them whole so they stay crisp longer. Leftovers thicken in the fridge, so add a splash of broth when reheating.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker

Italian Sausage and White Bean Stew

This hearty stew comes together with almost no effort. It is a reliable choice for busy weeknights when you want a filling meal that still tastes like it simmered for hours. The Italian sausage gives the broth a savory, spiced flavor while the white beans turn creamy and the frozen vegetables add color and texture.

The finished stew is thick enough to serve in bowls with a piece of bread on the side. It works well for family dinners or for making ahead and reheating later in the week.

Italian Sausage and White Bean Stew

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Can Opener
• Knife

Ingredients

  

• 1 pound Italian sausage, sliced into rounds
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 (12-ounce) bag frozen mixed vegetables
• 1 (14.5-ounce) can diced tomatoes
• 4 cups chicken broth
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• Salt and black pepper to taste

Instructions

 

• Add the sliced Italian sausage to the bottom of the slow cooker.
• Pour in the drained white beans, frozen mixed vegetables, and diced tomatoes.
• Add the chicken broth, Italian seasoning, garlic powder, salt, and black pepper.
• Stir everything together until the seasoning is evenly distributed.
• Cover and cook on low for 6 to 8 hours.
• Stir once more before serving to check the seasoning.

Notes

The white beans naturally thicken the broth as they cook, so no extra thickener is needed. If the stew tastes too mild after cooking, a pinch more Italian seasoning stirred in at the end brightens it. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Can Opener, Knife

Moroccan Chickpea and Lentil Stew

This stew turns pantry staples into a hearty bowl with warm spices and tender lentils. It works well on busy days when you want a hands-off meal that still feels special.

The flavors lean earthy and lightly sweet, with a thick texture that comes from the lentils softening in the slow cooker. Frozen vegetables add color and bulk without extra prep.

Moroccan Chickpea and Lentil Stew

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 4 cups vegetable broth
• 1 cup dried brown lentils
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 2 cups frozen diced carrots
• 1 cup frozen chopped bell peppers
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Add the vegetable broth, dried lentils, drained chickpeas, diced tomatoes, frozen carrots, and frozen bell peppers to the slow cooker.
• Stir in the cumin, coriander, cinnamon, turmeric, salt, and black pepper until the spices are evenly distributed.
• Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the lentils are soft and the stew has thickened.
• Stir once halfway through if possible, then serve once the cooking time is complete.

Notes

Rinse the lentils under cold water before adding them to remove any dust and keep the broth clear. If the stew thickens too much on the second day, stir in a splash of broth when reheating. The frozen peppers soften nicely during cooking and do not need thawing first.

Course: Soup
Cuisine: Moroccan
Equipment: Slow Cooker

Mexican Black Bean and Corn Stew

This stew comes together quickly when you need a filling meal that relies on items already in the pantry and freezer. It works well for weeknight dinners or meal prep because the slow cooker does the work.

The result is a thick, hearty stew with smoky spices, sweet corn, and tender beans. The texture stays substantial without extra thickeners.

Mexican Black Bean and Corn Stew

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Can Opener

Ingredients

  

• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups frozen corn
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup frozen diced onions
• 3 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

Instructions

 

• Add the black beans, frozen corn, diced tomatoes with their liquid, frozen onions, and vegetable broth to the slow cooker.
• Stir in the chili powder, cumin, garlic powder, and salt until the spices are evenly distributed.
• Cover and cook on low for 6 hours or on high for 3 hours.
• Stir the stew once more before serving to blend the flavors.

Notes

If the stew seems too thick after cooking, add a splash of extra broth and stir. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a little water added. For a milder version, reduce the chili powder by half before cooking.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Can Opener

Turkey and Sweet Potato Stew

This stew brings together lean turkey and sweet potatoes for a simple, filling meal that feels like comfort food without much work. It works well for weeknights when you want to load the slow cooker in the morning and come home to a ready dinner. The result is a savory broth with tender sweet potato pieces and a mix of vegetables throughout.

Turkey and Sweet Potato Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound ground turkey
• 2 medium sweet potatoes, peeled and diced
• 16 ounces frozen mixed vegetables
• 4 cups turkey broth
• 1 can (15 ounces) tomato sauce
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Place the ground turkey in the bottom of the slow cooker. Break it up slightly with a spoon so it cooks evenly.
• Add the diced sweet potatoes and frozen mixed vegetables on top of the turkey.
• Pour the turkey broth and tomato sauce over the other ingredients.
• Sprinkle the onion powder, dried rosemary, salt, and black pepper across the top.
• Stir everything together until the ingredients are well combined.
• Cover the slow cooker and cook on low for 6 to 8 hours, until the sweet potatoes are soft and the turkey is fully cooked.

Notes

If the stew thickens too much while cooking, stir in an extra half cup of broth before serving. Leftovers reheat well on the stovetop with a splash of water to loosen the texture. Any frozen vegetable blend works fine here as long as it includes sturdy pieces like carrots or green beans.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Creamy Mushroom Barley Stew

This stew turns basic pantry grains and frozen mushrooms into a hearty, creamy bowl that feels like comfort food without much effort. It works well on busy days when you want to set the slow cooker in the morning and come home to a ready meal. The barley stays pleasantly chewy while the mushrooms give an earthy flavor and the coconut milk adds a smooth finish.

Creamy Mushroom Barley Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 cup pearl barley, rinsed
• 4 cups vegetable broth
• 16 oz frozen sliced mushrooms
• 2 cups frozen diced onions
• 1 can (13.5 oz) full-fat coconut milk
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

 

• Add the rinsed pearl barley, vegetable broth, frozen mushrooms, frozen diced onions, dried thyme, bay leaves, salt, and black pepper to the slow cooker.
• Pour in the coconut milk and stir everything together until the ingredients are evenly combined.
• Cover and cook on low for 7 hours, until the barley is tender and the stew has thickened.
• Remove the bay leaves, give the stew a final stir, and serve hot.

Notes

If the stew thickens too much after sitting, stir in a splash of extra broth or water when reheating. The frozen onions and mushrooms release liquid during cooking, so avoid adding more salt until the end if you prefer a lighter taste. Leftovers keep well in the fridge for three days and reheat gently on the stove without separating.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Curried Vegetable and Potato Stew

This stew brings together frozen vegetables and pantry staples for a hands-off dinner that tastes like it simmered all day. The curry powder gives the broth a warm, spiced flavor while the potatoes turn soft and the vegetables stay tender. It works well on busy weeknights when you want something filling without extra chopping or shopping.

It also makes a reliable option when your fridge is nearly empty. Everything goes straight into the slow cooker, so cleanup stays minimal and the result is a cozy, one-pot meal.

Curried Vegetable and Potato Stew

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 4 cups frozen diced potatoes
• 1 (16-ounce) bag frozen mixed vegetables
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14-ounce) can coconut milk
• 2 cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

 

• Add the frozen diced potatoes, frozen mixed vegetables, chickpeas, coconut milk, vegetable broth, curry powder, garlic powder, salt, and black pepper to the slow cooker.
• Stir everything together until the curry powder is evenly distributed through the liquid.
• Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender.

Notes

Stir the stew once halfway through if you are home, but it is not required. The coconut milk keeps the broth slightly creamy even after hours of cooking. Leftovers thicken in the fridge, so add a splash of broth or water when reheating. For a milder flavor, start with one tablespoon of curry powder and add more at the end if needed.

Course: Soup
Cuisine: Indian
Equipment: Slow Cooker

Ham and Split Pea Stew

This ham and split pea stew is a true dump and go meal that turns basic pantry items and a couple bags of frozen vegetables into a thick, hearty bowl. It works well on busy weekdays when you want something filling without any chopping or extra steps. The split peas soften into a creamy base while the ham adds savory bites throughout.

Ham and Split Pea Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Measuring Cups

Ingredients

  

• 1 cup dried green split peas
• 2 cups diced ham
• 2 cups frozen carrots
• 1 cup frozen chopped onion
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Add the dried split peas, diced ham, frozen carrots, frozen chopped onion, chicken broth, dried thyme, bay leaves, salt, and black pepper to the slow cooker.
• Stir once to combine everything evenly.
• Cover and cook on low for 7 hours until the split peas are soft and the stew has thickened.
• Remove the bay leaves before serving.

Notes

If the stew thickens too much after cooking, stir in a splash of extra broth to loosen it. Leftovers store well in the fridge for three days and reheat nicely on the stove with a little water added. Skip the salt at the start if your ham is very salty and adjust at the end instead.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Measuring Cups

Ginger Chicken and Cabbage Stew

This stew comes together with almost no effort and delivers a light yet filling meal. The ginger gives the broth a warm, savory note while the cabbage softens into tender ribbons alongside the chicken. It works well on busy weeknights when you want something hearty without standing over the stove.

The recipe relies on pantry staples like broth and soy sauce plus a bag of frozen carrots, so you can keep the ingredients on hand. Everything goes straight into the slow cooker, making it a true dump-and-go option that still tastes like it simmered for hours.

Ginger Chicken and Cabbage Stew

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound boneless, skinless chicken thighs
• 4 cups shredded green cabbage
• 2 cups frozen carrots
• 4 cups chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons minced fresh ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Instructions

 

• Place the chicken thighs in the slow cooker first.
• Add the shredded cabbage, frozen carrots, chicken broth, soy sauce, minced ginger, garlic powder, and black pepper.
• Stir gently to combine the liquids and spices.
• Cover and cook on low for 6 to 7 hours until the chicken is tender.
• Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to mix everything together before serving.

Notes

If the broth tastes too mild after cooking, stir in an extra splash of soy sauce right before serving. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a little added broth to loosen the texture. Fresh ginger gives the clearest flavor, but ground ginger works in a pinch if that is what you have.

Course: Soup
Cuisine: Asian
Equipment: Slow Cooker

Tex-Mex Pinto Bean Stew

This Tex-Mex Pinto Bean Stew turns basic pantry cans and frozen vegetables into a hearty meal with almost no effort. It works well for weeknights when you want something filling that still tastes like it took time. The result is a thick, smoky stew with tender beans, sweet corn, and peppers in a lightly spiced tomato broth.

Tex-Mex Pinto Bean Stew

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 2 (15 oz) cans pinto beans, drained and rinsed
• 1 (16 oz) bag frozen corn
• 1 (12 oz) bag frozen bell pepper and onion mix
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 3 cups vegetable broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

 

• Add the drained pinto beans, frozen corn, frozen pepper and onion mix, and fire-roasted diced tomatoes to the slow cooker.
• Pour in the vegetable broth.
• Sprinkle the chili powder, cumin, garlic powder, salt, and black pepper over the top.
• Stir everything together until the spices are evenly distributed.
• Cover and cook on low for 6 to 7 hours.
• Stir once more before serving.

Notes

If the stew thickens too much during cooking, add a splash of extra broth before serving. Leftovers taste even better the next day and reheat well on the stovetop or in the microwave. For a heartier meal, ladle it over cooked rice or serve with warm tortillas on the side.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker

Mediterranean Tomato and Lentil Stew

This stew brings together pantry lentils and canned tomatoes with frozen spinach for a hearty, hands-off meal. It works well on busy days when you need something filling without much effort. The result is a thick, savory tomato broth with tender lentils and soft vegetables.

Mediterranean Tomato and Lentil Stew

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 cup dried green lentils, rinsed
• 1 (28 oz) can diced tomatoes
• 4 cups vegetable broth
• 12 oz bag frozen spinach
• 1 cup frozen chopped onions
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

 

• Add the rinsed lentils to the slow cooker.
• Pour in the diced tomatoes with their juices and the vegetable broth.
• Add the frozen spinach and frozen onions.
• Sprinkle in the oregano, basil, and garlic powder.
• Season with salt and pepper.
• Stir everything together until well combined.
• Cover and cook on low for 7 to 8 hours until the lentils are soft.

Notes

If the stew thickens too much during cooking, stir in a splash of broth before serving. It pairs well with crusty bread or cooked rice to soak up the tomato broth. Leftovers store in the fridge for up to four days and reheat easily on the stovetop.

Course: Soup
Cuisine: Mediterranean
Equipment: Slow Cooker

Pork and Sauerkraut Stew

This pork and sauerkraut stew turns basic pantry items and frozen vegetables into a filling crockpot meal. It shines on weeknights when you need dinner ready with almost no hands-on time. The result is a savory broth with tender pork and a pleasant tang from the sauerkraut.

The frozen vegetables soften during the long cook and help thicken the stew naturally. Caraway seeds add a classic note that pairs well with the pork and cabbage flavor.

Pork and Sauerkraut Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 lb pork shoulder, cubed
• 1 (32 oz) jar sauerkraut, drained
• 2 cups frozen diced potatoes
• 1 cup frozen sliced carrots
• 1 cup frozen pearl onions
• 3 cups chicken broth
• 1 tsp caraway seeds
• 1 bay leaf
• Salt and black pepper to taste

Instructions

 

• Place the cubed pork in the bottom of the slow cooker so it cooks evenly and stays moist.
• Spread the drained sauerkraut over the pork to distribute the tangy flavor throughout the stew.
• Add the frozen diced potatoes, sliced carrots, and pearl onions on top of the sauerkraut.
• Pour the chicken broth over the ingredients to create the cooking liquid.
• Sprinkle the caraway seeds evenly across the surface and tuck in the bay leaf. Season with salt and black pepper.
• Cover the slow cooker and cook on low for 7 to 8 hours until the pork is fork-tender.

Notes

Drain the sauerkraut thoroughly before adding it so the stew does not turn overly salty. The frozen vegetables release moisture as they cook, so avoid lifting the lid during the first few hours. Leftovers reheat well the next day and the flavors continue to blend in the fridge.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker