13 Cozy Fall Slow Cooker Dinners Built for Hands-Off Weekend Cooking

I love using my slow cooker on fall weekends when I want dinner ready without standing in the kitchen all day. These recipes are designed to be hands off so you can enjoy your time off. Each one comes together with basic steps and turns out satisfying. They are great for feeding the family or meal prepping. Check out the 13 options below.

Helpful Tips Before You Start

A little planning makes weekend slow cooker meals even easier to manage.

Prep Ingredients Ahead

Chop vegetables and trim meat on Friday evening. Store everything in the fridge so you can load the slow cooker quickly on Saturday.

Choose Tougher Cuts of Meat

Pork shoulder, beef chuck, and chicken thighs hold up well to long cooking times. They turn tender without drying out.

Layer Ingredients Correctly

Place root vegetables at the bottom where they get the most heat. Add quicker cooking items like beans or greens in the final hour.

Keep the Lid On

Avoid lifting the lid while the slow cooker runs. Each time you open it, the temperature drops and extends the cook time.

Classic Beef Pot Roast with Root Vegetables

This slow cooker pot roast brings together tender beef and hearty root vegetables in one pot. It is ideal for weekend cooking when you want a warm meal without constant attention. The long cook time turns the meat soft and lets the vegetables soak up the savory broth.

The result is a simple, comforting dish with rich flavors from the beef and natural sweetness from the roots. It fits well into fall weekends when you need something filling that mostly takes care of itself.

Classic Beef Pot Roast with Root Vegetables

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 2.5 lb beef chuck roast
• 4 medium carrots, peeled and cut into chunks
• 4 medium potatoes, cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 large onion, quartered
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Season the chuck roast on all sides with the salt and black pepper. Set it aside while you prepare the vegetables.
• Place the carrots, potatoes, parsnips, and onion in the bottom of the slow cooker. Sprinkle the minced garlic, thyme, and rosemary over the vegetables.
• Set the seasoned roast on top of the vegetables. Stir the Worcestershire sauce into the beef broth, then pour the mixture around the sides of the roast.
• Cover the slow cooker and cook on low for 8 hours. The beef should be fork-tender and the vegetables soft when done.
• Remove the roast and vegetables to a serving platter. If desired, skim fat from the remaining liquid and serve it as a simple gravy alongside the meal.

Notes

For the best texture, cut the root vegetables into similar-sized chunks so they cook evenly. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a splash of broth to keep the meat moist. If you prefer a thicker gravy, whisk a cornstarch slurry into the hot cooking liquid after removing the meat.

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

Creamy Chicken and Wild Mushroom Stroganoff

This slow cooker stroganoff combines tender chicken thighs with a mix of wild mushrooms in a savory broth that turns into a creamy sauce. It works well for fall weekends when you want a filling dinner ready with little active time.

The result is a rich, earthy dish with soft mushrooms and a smooth texture from the added dairy at the end. Serve it over egg noodles for a complete meal.

Creamy Chicken and Wild Mushroom Stroganoff

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 8 ounces mixed wild mushrooms, sliced
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• Cooked egg noodles, for serving
• Chopped fresh parsley, for garnish

Instructions

 

• Place the chicken thighs, sliced mushrooms, onion, and garlic into the slow cooker.
• Add the chicken broth, Worcestershire sauce, smoked paprika, dried thyme, salt, and black pepper.
• Stir the ingredients to distribute the seasonings evenly.
• Cover and cook on low for 6 to 7 hours until the chicken is very tender.
• Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
• Stir in the softened cream cheese until it melts into the sauce.
• Add the sour cream and mix until the sauce is smooth and creamy.
• Spoon the stroganoff over cooked egg noodles and top with chopped parsley.

Notes

Use chicken thighs instead of breasts for the best texture after long cooking. Stir the cream cheese and sour cream in only after the heat is off or on warm to keep the sauce from separating. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.

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

Spiced Apple Cider Pulled Pork with Butternut Squash

This slow cooker recipe brings together tender pulled pork and sweet butternut squash in a spiced apple cider sauce. It is ideal for cool weekends when you want a filling meal without much active time in the kitchen. The pork turns soft enough to shred while the squash softens and takes on the warm spices and cider flavor.

The finished dish offers a balance of savory meat and naturally sweet vegetables with gentle notes of cinnamon and nutmeg. It works well for family dinners or casual gatherings where everyone can serve themselves.

Spiced Apple Cider Pulled Pork with Butternut Squash

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 2 pounds pork shoulder, trimmed
• 2 cups apple cider
• 1 medium butternut squash, peeled and cubed
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons brown sugar

Instructions

 

• Place the pork shoulder in the bottom of the slow cooker. Sprinkle the salt, black pepper, cinnamon, nutmeg, cloves, and brown sugar evenly over the meat.
• Add the sliced onion and minced garlic around the pork. Pour the apple cider over everything.
• Arrange the cubed butternut squash on top of the pork and onion mixture.
• Cover and cook on low for 8 hours until the pork pulls apart easily with a fork.
• Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir it gently with the softened squash and cooking liquid.

Notes

The butternut squash will break down slightly during cooking and help thicken the sauce, so stir carefully at the end to keep some chunks intact if you prefer texture. Leftovers reheat well in a skillet with a splash of extra apple cider to loosen the mixture. For a complete meal, serve the pork and squash over mashed potatoes or with warm dinner rolls.

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

Hearty Turkey and White Bean Chili

This chili brings steady warmth on cool fall days without requiring constant attention. The slow cooker handles the long simmer so you can step away for hours and still end up with a filling meal.

Ground turkey keeps the dish lighter than beef versions while white beans add creaminess and protein. Mild spices and green chiles create a savory broth that tastes even better the next day.

Hearty Turkey and White Bean Chili

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1 pound ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 3 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

 

• Heat a large skillet over medium heat. Add the ground turkey, diced onion, and minced garlic. Cook until the turkey is browned and the onion softens, breaking up the meat as it cooks.
• Transfer the turkey mixture to the slow cooker. Add the drained white beans, diced green chiles, chicken broth, cumin, chili powder, and oregano.
• Stir everything together and season with salt and black pepper. Cover and cook on low for 6 hours.
• Stir the chili once more before serving to check the consistency.

Notes

If the chili seems too thick after cooking, stir in a splash of extra broth. Leftovers store well in the fridge for three days and reheat gently on the stove without losing texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet

Slow Cooker Beef and Barley Stew

This slow cooker beef and barley stew combines tender beef with chewy barley in a savory broth. It suits weekend cooking when you want a filling meal with little hands-on time after the initial prep.

The result is a thick, comforting stew with soft vegetables and deep flavor from thyme and tomato. It works well on chilly days when you need something warming and simple.

Slow Cooker Beef and Barley Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 1/2 pounds beef stew meat
• 1 cup pearl barley, rinsed
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 6 cups beef broth
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Add the beef stew meat to the slow cooker.
• Stir in the rinsed barley, sliced carrots, chopped celery, diced onion, and minced garlic.
• Pour in the beef broth, then add the tomato paste, Worcestershire sauce, dried thyme, bay leaves, salt, and black pepper. Mix everything until the tomato paste is distributed.
• Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
• Remove and discard the bay leaves before serving.

Notes

If the stew becomes too thick after cooking, stir in a splash of extra broth to loosen it. Leftovers keep in the fridge for three days, though the barley will absorb more liquid, so add broth when reheating. Skip the salt at the start if you plan to use a low-sodium broth and adjust at the end.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Pumpkin Sausage and Kale Ragout

This slow cooker ragout brings together savory sausage and earthy kale in a pumpkin-based sauce that feels right at home on cool weekends. It simmers with little attention needed, leaving you free to handle other tasks while the flavors develop.

The result is a thick, hearty stew with sweet pumpkin notes balancing the richness of the sausage and the slight bitterness of the kale. It works well spooned over rice or with bread for dipping.

Pumpkin Sausage and Kale Ragout

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1 pound Italian sausage, casings removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can pumpkin puree
• 1 (14.5-ounce) can diced tomatoes
• 1 cup chicken broth
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups chopped kale

Instructions

 

• Place the sausage and onion in a large skillet over medium heat. Cook until the sausage is browned and the onion softens, breaking up the meat as it cooks.
• Add the garlic and cook for one minute more, then transfer the mixture to the slow cooker.
• Stir in the pumpkin puree, diced tomatoes, chicken broth, sage, thyme, salt, and pepper.
• Cover and cook on low for 6 hours.
• Stir in the kale, cover again, and cook for 30 more minutes until the kale wilts.

Notes

Stir the kale in only at the end so it keeps some texture instead of turning mushy. Leftovers thicken as they sit, so add a splash of broth when reheating. This ragout tastes even better the next day once the flavors have time to settle.

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

Moroccan-Spiced Chickpea and Sweet Potato Tagine

This slow cooker tagine brings together sweet potatoes and chickpeas in a warm spiced broth that feels right at home on cool fall weekends. The hands-off method lets the flavors develop while you handle other tasks, and the result is a hearty stew with tender vegetables and a lightly sweet, savory profile.

It works well for meal prep or relaxed weekend dinners when you want something filling without much active time in the kitchen.

Moroccan-Spiced Chickpea and Sweet Potato Tagine

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 2 (15 oz) cans chickpeas, drained and rinsed
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 1 cup vegetable broth
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• Lemon wedges

Instructions

 

• Add the diced onion, minced garlic, sweet potato cubes, and chickpeas to the slow cooker.
• Pour in the diced tomatoes with their juices and the vegetable broth.
• Sprinkle the cumin, cinnamon, ginger, smoked paprika, 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, until the sweet potatoes are soft.
• Stir the finished tagine, then serve in bowls topped with chopped cilantro and a squeeze of lemon.

Notes

Taste the broth near the end of cooking and add a pinch more salt if the tomatoes taste too bright. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture. The cilantro adds freshness that balances the warm spices, so skip it only if you have none on hand.

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

Maple Dijon Chicken Thighs with Brussels Sprouts

This slow cooker meal brings together tender chicken thighs and Brussels sprouts in a simple maple Dijon sauce. It works well for weekend cooking when you want something warm and low effort that still feels like a full dinner. The flavors lean sweet and tangy with a savory finish, and the vegetables soften while the chicken stays juicy.

The recipe keeps prep minimal and lets the slow cooker handle the rest. It fits nicely into a fall routine when you want hands-off meals that taste like they took more work than they did.

Maple Dijon Chicken Thighs with Brussels Sprouts

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Knife

Ingredients

  

• 6 boneless, skinless chicken thighs
• 1 pound Brussels sprouts, trimmed and halved
• 1/4 cup pure maple syrup
• 3 tablespoons Dijon mustard
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• In a mixing bowl, whisk together the maple syrup, Dijon mustard, minced garlic, chicken broth, dried thyme, salt, and black pepper until smooth.
• Place the chicken thighs in the bottom of the slow cooker and pour the sauce mixture over them.
• Add the halved Brussels sprouts around and on top of the chicken.
• Cover and cook on low for 6 to 7 hours until the chicken is tender and the Brussels sprouts are soft.
• Stir gently before serving to coat everything in the sauce.

Notes

If the Brussels sprouts release extra liquid during cooking, lift the lid for the last 30 minutes to let the sauce thicken slightly. Serve the dish over mashed potatoes or with crusty bread to soak up the sauce. Leftovers reheat well in a skillet over medium heat with a splash of broth to loosen the sauce. For a brighter finish, add a squeeze of lemon juice right before serving.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife

Smoky Chipotle Beef and Black Bean Chili

This chili comes together in the slow cooker with minimal effort, making it ideal for a relaxed weekend when you want a hearty meal ready by evening. The beef and beans simmer low and slow until the flavors deepen and the texture turns thick and satisfying.

It delivers a steady smoky heat from chipotle peppers balanced by warm spices, with tender beef and creamy black beans in every bite. Serve it straight from the pot for easy weekend lunches or dinners.

Smoky Chipotle Beef and Black Bean Chili

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 cup beef broth
• Salt and black pepper to taste
• Shredded cheddar cheese, for serving
• Sliced green onions, for serving

Instructions

 

• Heat a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion softens, breaking up the meat as it cooks.
• Transfer the beef mixture to the slow cooker. Add the black beans, diced tomatoes, minced chipotle peppers, chili powder, cumin, smoked paprika, and beef broth.
• Stir everything together until the spices are evenly distributed. Season with salt and black pepper.
• Cover and cook on low for 6 to 8 hours, until the chili thickens and the flavors meld.
• Taste and adjust salt or pepper if needed before serving. Ladle into bowls and top with shredded cheddar cheese and sliced green onions.

Notes

If the chili thickens more than you like during cooking, stir in a splash of extra beef broth at the end. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a little added liquid to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet

Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

This slow cooker meal brings together tender chicken in a rich cream sauce with the bright tang of sun-dried tomatoes and wilted spinach. It works well for weekend cooking because you can start it in the morning and have dinner ready with almost no extra effort. The result is a comforting dish that feels hearty without being heavy.

The flavors balance savory garlic and herbs with the slight sweetness of the tomatoes and the freshness of the greens. It pairs nicely with pasta or crusty bread to soak up the sauce.

Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Measuring Cups
• Knife

Ingredients

  

• 4 boneless skinless chicken breasts
• 1 cup sun-dried tomatoes packed in oil, drained and chopped
• 4 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Place the chicken breasts in the slow cooker. Add the chicken broth, minced garlic, Italian seasoning, salt, and black pepper.
• Scatter the chopped sun-dried tomatoes over the chicken.
• Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F.
• Remove the chicken from the slow cooker and set it aside on a plate. Stir the heavy cream and Parmesan cheese into the remaining liquid in the slow cooker until the sauce is smooth.
• Add the fresh spinach to the sauce and stir until it wilts, about 2 minutes.
• Return the chicken to the slow cooker and turn it to coat with the sauce before serving.

Notes

For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the final 30 minutes of cooking. Leftovers reheat well in a skillet over low heat with a splash of broth to loosen the sauce. If you prefer chicken thighs, they work in place of breasts and stay moist after the long cook time.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Measuring Cups, Knife

Herb-Crusted Pork Loin with Apples and Onions

This slow cooker pork loin brings together savory herbs and sweet fall produce in one hands-off meal. The pork stays tender while the apples and onions soften into a simple sauce that needs no extra work. It is a good choice for weekends when you want a warm dinner ready by evening with little monitoring.

The herb rub gives the meat a savory edge that balances the natural sweetness of the apples. Onions add depth without extra steps. The result is a cozy plate that feels complete with just a side of mashed potatoes or bread.

Herb-Crusted Pork Loin with Apples and Onions

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Knife

Ingredients

  

• 2 lb pork loin
• 2 tbsp olive oil
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 apples, cored and sliced
• 2 onions, sliced
• 1 cup apple cider
• 2 tbsp fresh parsley, chopped

Instructions

 

• Mix the olive oil, rosemary, thyme, garlic, salt, and black pepper in a small bowl to form a paste. Rub the paste evenly over the entire pork loin.
• Place the sliced apples and onions in the bottom of the slow cooker to create a bed. Set the herb-crusted pork loin on top of the fruit and onions.
• Pour the apple cider around the pork without disturbing the herb rub. Cover the slow cooker.
• Cook on low for 6 to 7 hours until the pork reaches an internal temperature of 145°F. Remove the pork to a cutting board and let it rest for 10 minutes.
• Slice the pork and serve it with the apples, onions, and cooking juices from the slow cooker. Sprinkle the fresh parsley over the top before serving.

Notes

Slice the apples thick so they hold some shape after hours of cooking. If the pork loin is very lean, check it at the 6-hour mark to avoid dryness. Leftovers reheat well in a covered skillet with a splash of the reserved cooking juices to keep the meat moist.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife

Lamb and Lentil Stew with Rosemary

This stew combines tender lamb with earthy lentils in a rosemary-scented broth that tastes like it simmered all day. It works well for fall weekends when you want a filling dinner without constant kitchen time.

The finished dish has a thick texture with chunks of soft vegetables and meat that fall apart easily. Rosemary gives it a woodsy note that stands out against the savory broth.

Lamb and Lentil Stew with Rosemary

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1 pound lamb stew meat, cut into chunks
• 1 cup dried brown lentils, rinsed
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 3 garlic cloves, minced
• 2 fresh rosemary sprigs
• 1 (14-ounce) can diced tomatoes
• 4 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Crusty bread, for serving

Instructions

 

• Heat a skillet over medium heat and brown the lamb chunks on all sides for about 5 minutes. Transfer the lamb to the slow cooker.
• Add the lentils, onion, carrots, garlic, rosemary sprigs, diced tomatoes, beef broth, salt, and black pepper to the slow cooker.
• Stir everything to combine, then cover and cook on low for 7 to 8 hours until the lamb is tender and the lentils are soft.
• Remove and discard the rosemary sprigs before serving.
• Ladle the stew into bowls and serve with crusty bread on the side.

Notes

Remove the rosemary early if you prefer a milder herb flavor. The stew thickens as it sits, so add a little extra broth when reheating leftovers. Brown lentils hold their shape better than red ones in long cooking.

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

Vegetable Barley and Mushroom Cassoulet

This slow cooker version of vegetable barley and mushroom cassoulet delivers a hearty mix of chewy barley, meaty mushrooms, and root vegetables in a light broth. It works well for fall weekends when you want a filling meal that mostly takes care of itself while you handle other tasks. The finished dish has an earthy flavor with a slight chew from the barley and soft vegetables throughout.

Vegetable Barley and Mushroom Cassoulet

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 cup pearl barley, rinsed
• 8 ounces cremini mushrooms, sliced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 (15-ounce) can white beans, drained and rinsed
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper, to taste
• Fresh parsley, chopped (for serving)

Instructions

 

• Place the rinsed barley, sliced mushrooms, diced carrots, diced celery, diced onion, and minced garlic into the slow cooker.
• Add the vegetable broth, then stir in the thyme, bay leaves, salt, and black pepper until everything is combined.
• Cover the slow cooker and cook on low for 6 to 8 hours, until the barley is tender and most of the liquid has been absorbed.
• Stir in the drained white beans during the final 30 minutes of cooking so they warm through without breaking down.
• Remove the bay leaves, taste the cassoulet, and adjust salt or pepper if needed. Ladle into bowls and top with chopped parsley before serving.

Notes

If the barley absorbs more liquid than expected, stir in an extra half cup of broth at the end to reach your preferred consistency. Leftovers store well in the fridge for up to three days and reheat smoothly on the stovetop with a splash of water to loosen the texture.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker