14 Simple Slow Cooker Meals That Cook While You’re at Work

Many of us have long workdays and still want a home cooked meal ready in the evening.

A slow cooker can take care of dinner while you are out.

Here are 14 simple recipes that need little prep in the morning.

They use basic ingredients and clear steps.

You can set them up quickly and come home to a finished meal.

Helpful Tips Before You Start

A few small habits make a big difference when your slow cooker runs all day.

Prep the Night Before

Chop vegetables and portion meat after dinner. Store everything in one container so you can dump it in the slow cooker before you leave.

Use the Low Setting

Most recipes work best on low for eight hours. This gives even cooking and reduces the chance of overdone edges.

Layer Smart

Place root vegetables at the bottom where they sit in the liquid. Add meat and quicker cooking items on top.

Check the Fill Line

Keep the slow cooker between half and two thirds full. Too little food dries out, and too much can spill over during the cook.

Slow Cooker Classic Beef Stew with Root Vegetables

This beef stew works well for busy weekdays. Load the slow cooker before you leave and return to a ready meal with tender meat and soft vegetables in a thick broth.

The root vegetables bring natural sweetness that pairs with the savory beef and herbs. It feels comforting without much effort.

Slow Cooker Classic Beef Stew with Root Vegetables

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 1/2 pounds beef stew meat, cubed
• 4 medium carrots, peeled and sliced
• 3 medium potatoes, cubed
• 2 parsnips, peeled and sliced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper, to taste

Instructions

 

• Add the beef stew meat to the slow cooker. Sprinkle the flour, salt, and pepper over the meat and toss until coated.
• Place the carrots, potatoes, parsnips, onion, and garlic on top of the beef.
• Stir the beef broth, tomato paste, and thyme together in a small bowl until smooth. Pour the mixture into the slow cooker.
• Tuck the bay leaves into the liquid.
• Cover and cook on low for 8 hours.
• Remove the bay leaves and stir the stew before serving.

Notes

Mashing a few potato pieces at the end thickens the broth further if needed. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker

Creamy Tuscan Garlic Chicken with Spinach and Tomatoes

This slow cooker version of creamy Tuscan garlic chicken gives you tender chicken in a rich sauce filled with spinach and tomatoes. It works well for long workdays because everything goes into the pot in the morning and finishes with minimal effort later. The result is a savory garlic flavor with a smooth cream base and fresh vegetable bites.

Creamy Tuscan Garlic Chicken with Spinach and Tomatoes

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Measuring Cups

Ingredients

  

• 4 boneless, skinless chicken breasts
• 4 garlic cloves, minced
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved

Instructions

 

• Place the chicken breasts in the slow cooker. Add the minced garlic, chicken broth, Italian seasoning, salt, and black pepper.
• Cover and cook on low for 6 hours until the chicken is tender.
• Remove the chicken and shred or slice it. Return it to the slow cooker.
• Stir in the heavy cream and Parmesan cheese. Add the fresh spinach and cherry tomatoes.
• Cover and cook on low for 30 more minutes until the spinach wilts and the sauce thickens slightly.

Notes

Add the cream and spinach near the end so the sauce stays smooth and the greens keep their color. Serve the chicken over rice or pasta to soak up the sauce. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.

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

Spicy Chipotle Pork Carnitas with Warm Corn Tortillas

This slow cooker recipe turns a simple pork shoulder into tender carnitas packed with smoky chipotle heat. It is ideal for busy workdays because you can load the cooker in the morning and return to meat that shreds easily for tacos.

The flavor builds from the peppers and spices during the long cook, giving each bite a balance of spice and richness. Warm corn tortillas keep the meal light and handheld.

Spicy Chipotle Pork Carnitas with Warm Corn Tortillas

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Skillet
• Tongs

Ingredients

  

• 2 pounds pork shoulder, trimmed and cut into large chunks
• 3 chipotle peppers in adobo sauce, minced
• 1 medium onion, thinly sliced
• 4 garlic cloves, minced
• 1 cup chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 corn tortillas
• Fresh cilantro and lime wedges for serving

Instructions

 

• Add the pork chunks to the slow cooker.
• Scatter the minced chipotle peppers, sliced onion, and minced garlic over the pork.
• Pour in the chicken broth. Sprinkle the cumin, oregano, salt, and black pepper on top.
• Cover and cook on low for 8 hours.
• Shred the pork directly in the slow cooker using two forks and stir it into the juices.
• Warm the corn tortillas in a dry skillet or microwave just before serving.
• Spoon the carnitas into the tortillas and top with cilantro and a squeeze of lime.

Notes

For extra crisp edges, spread the shredded pork on a baking sheet and broil it for two to three minutes after cooking. If the spice level feels high, reduce the chipotle peppers to two next time. Leftovers store well in the fridge for three days and reheat nicely in a skillet with a splash of broth.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Skillet, Tongs

Thai Coconut Beef Curry with Bell Peppers and Basil

This slow cooker Thai coconut beef curry gives you tender beef in a creamy sauce after a full workday. The bell peppers keep some bite and the basil brings fresh aroma when stirred in at the end.

It fits busy schedules because the slow cooker handles the long cooking while you are out. The result tastes savory with mild heat and a touch of sweetness from the coconut milk.

Thai Coconut Beef Curry with Bell Peppers and Basil

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board
• Mixing Bowl

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 1 (14-ounce) can coconut milk
• 2 red bell peppers, sliced
• 1/4 cup fresh basil leaves
• 3 tablespoons Thai red curry paste
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar

Instructions

 

• Place the beef cubes, diced onion, and minced garlic in the slow cooker.
• In a bowl, stir together the coconut milk, red curry paste, fish sauce, and brown sugar until smooth.
• Pour the coconut milk mixture over the beef and vegetables in the slow cooker.
• Cover and cook on low for 8 hours.
• Stir in the sliced bell peppers during the last 30 minutes of cooking.
• Turn off the heat and stir in the fresh basil leaves just before serving.

Notes

Stir the basil in only after the cooker is off so it stays bright and fragrant. If the sauce seems thin, remove the lid for the last hour to let it reduce slightly. Leftovers reheat well the next day and the flavors stay balanced.

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

Hearty Vegetarian Lentil and Sweet Potato Chili

This chili brings together lentils and sweet potatoes in one slow cooker pot for a filling vegetarian meal. It simmers on its own during the workday and turns out thick and hearty with smoky spices and a touch of natural sweetness from the potatoes. The texture stays chunky yet tender, making it easy to ladle over rice or scoop with tortilla chips.

It suits busy weekdays when you want something warm and ready at the end of the day. The lentils break down slightly to thicken the broth without any extra steps.

Hearty Vegetarian Lentil and Sweet Potato Chili

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 cup dried brown lentils, rinsed
• 2 large sweet potatoes, peeled and cubed
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chopped cilantro, for serving
• Sliced avocado, for serving

Instructions

 

• Add the lentils, sweet potatoes, onion, garlic, bell pepper, diced tomatoes, black beans, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper to the slow cooker.
• Stir everything together until the spices are evenly distributed.
• Cover and cook on low for 7 to 8 hours.
• Stir the chili once more before serving to check the thickness.
• Ladle into bowls and top with cilantro and avocado slices.

Notes

The sweet potatoes soften and release a mild sweetness that balances the chili powder, so taste before adding extra salt at the end. Leftovers thicken more in the fridge, so add a splash of broth when reheating on the stove. This version holds up well for two days of lunches if you portion it into containers right after cooking.

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

Lemon Herb Chicken Thighs with Baby Potatoes and Green Beans

This slow cooker recipe lets you load everything in the morning and return to a complete meal. The chicken stays moist while the potatoes soak up the lemon and herb flavors, and the green beans finish tender but still bright.

It works well on long workdays when you want something fresh tasting without extra evening effort. The combination gives a light, savory profile with soft potatoes and juicy chicken pieces.

Lemon Herb Chicken Thighs with Baby Potatoes and Green Beans

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Knife

Ingredients

  

• 6 boneless, skinless chicken thighs
• 1 pound baby potatoes
• 1 pound fresh green beans, trimmed
• 2 lemons, juiced and zested
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• 1/2 cup chicken broth
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

 

• Place the baby potatoes in an even layer at the bottom of the slow cooker.
• Arrange the chicken thighs on top of the potatoes.
• In a small bowl, stir together the lemon juice, lemon zest, minced garlic, thyme, rosemary, chicken broth, olive oil, salt, and pepper.
• Pour the lemon herb mixture evenly over the chicken and potatoes.
• Cover and cook on low for 6 hours.
• Add the trimmed green beans to the slow cooker, stir gently to coat them in the liquid, and cook for 1 more hour on low.

Notes

Add the green beans only in the final hour so they keep some texture instead of turning mushy. Fresh herbs give the brightest flavor here, but you can swap in dried thyme and rosemary if needed, using half the amount. Leftovers reheat well in a skillet with a splash of broth to loosen the sauce.

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

Mexican Shredded Chicken Burrito Bowls with Black Beans

This slow cooker meal turns simple ingredients into a hearty bowl with tender shredded chicken, black beans, and bold Mexican flavors. It works well for busy weekdays since everything cooks while you are away and comes together quickly when you get home. The result is a satisfying mix of savory chicken, creamy beans, and fresh toppings over rice.

Mexican Shredded Chicken Burrito Bowls with Black Beans

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups cooked rice, for serving
• 1 avocado, sliced, for topping
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker. Add the black beans, salsa, cumin, chili powder, diced onion, and minced garlic on top.
• Cover and cook on low for 6 to 8 hours until the chicken is very tender and shreds easily.
• Use two forks to shred the chicken directly in the slow cooker. Stir everything together so the chicken absorbs the sauce.
• Spoon the cooked rice into four bowls. Top each bowl with a portion of the shredded chicken and black bean mixture.
• Add sliced avocado, fresh cilantro, and a squeeze of lime to each bowl before serving.

Notes

Shred the chicken while it is still hot so it soaks up more of the salsa sauce. If the mixture seems dry after shredding, stir in a splash of water or extra salsa. Leftovers keep well in the fridge for three days and reheat nicely in the microwave with a damp paper towel over the top to keep the rice moist.

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

Italian Sausage, Pepper, and Onion Ragù over Polenta

This slow cooker meal turns simple ingredients into a hearty dinner with almost no effort. Brown the sausage and load the slow cooker before work. By evening the ragù is thick and full of flavor.

The peppers and onions soften into the tomato sauce while the sausage stays juicy. Creamy polenta makes the perfect base for soaking up every bit of the ragù.

Italian Sausage, Pepper, and Onion Ragù over Polenta

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Skillet
• Saucepan

Ingredients

  

• 1 lb Italian sausage links
• 2 bell peppers, sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chicken broth
• 1 cup cornmeal
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese

Instructions

 

• Brown the sausage links in a skillet over medium heat until lightly colored on all sides. Place them in the slow cooker.
• Add the sliced bell peppers, sliced onion, and minced garlic to the slow cooker.
• Pour in the crushed tomatoes. Sprinkle with oregano, salt, and black pepper. Stir gently to combine.
• Cover and cook on low for 8 hours.
• About 30 minutes before serving, bring the chicken broth to a boil in a saucepan. Whisk in the cornmeal gradually.
• Reduce heat to low and cook the polenta, stirring often, until thick and creamy, about 20 minutes.
• Stir the butter into the polenta, then remove from heat. Slice the cooked sausage and return it to the ragù.
• Spoon the polenta into bowls and top with the ragù. Sprinkle with Parmesan cheese before serving.

Notes

Slice the sausage after cooking so it stays in nice chunks rather than breaking apart during the long simmer. If the ragù seems too thin at the end, remove the lid for the last 30 minutes to let it thicken. Leftovers reheat well with a splash of broth to loosen the polenta.

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

Honey Garlic Glazed Pork Tenderloin with Carrots

This slow cooker recipe gives you tender pork and carrots that cook together in one pot. Prep everything in the morning, set it, and return to a complete meal with a sweet and savory glaze.

The flavors balance honey sweetness with garlic and a touch of saltiness. The pork turns soft enough to slice easily while the carrots absorb the sauce during the long cook time.

Honey Garlic Glazed Pork Tenderloin with Carrots

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Knife

Ingredients

  

• 1 lb pork tenderloin
• 4 carrots, cut into thick chunks
• 1/4 cup honey
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1/2 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

 

• Mix the honey, minced garlic, soy sauce, chicken broth, salt, and black pepper in a bowl until combined.
• Place the pork tenderloin in the slow cooker. Arrange the carrot chunks around it.
• Pour the honey garlic mixture over the pork and carrots. Drizzle the olive oil on top.
• Cover and cook on low for 6 to 8 hours until the pork reaches an internal temperature of 145°F and the carrots are soft.
• Remove the pork, let it rest for 5 minutes, then slice and serve with the carrots and sauce from the pot.

Notes

For a thicker glaze, pour the cooking liquid into a small pan and simmer on the stove for a few minutes after the pork is done. Leftovers reheat well in the microwave with a splash of broth to keep the meat moist. Add a pinch more honey at the end if you prefer a sweeter finish.

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

Moroccan Spiced Lamb and Chickpea Tagine

This slow cooker tagine brings together tender lamb and hearty chickpeas in a blend of warm spices that fill the kitchen with inviting aromas by the end of the day. It works well for busy weekdays when you want a satisfying meal ready after work without extra effort. The result is a thick, savory stew with gentle sweetness from the spices and chickpeas that hold their shape.

Moroccan Spiced Lamb and Chickpea Tagine

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1.5 pounds lamb shoulder, cut into 1-inch cubes
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14 ounces) diced tomatoes
• 1 cup beef broth
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup dried apricots, chopped
• Cooked couscous, for serving
• Fresh cilantro, chopped, for serving

Instructions

 

• Place the cubed lamb, diced onion, and minced garlic into the slow cooker.
• Add the drained chickpeas, diced tomatoes, and beef broth.
• Stir in the cumin, cinnamon, ginger, turmeric, salt, and black pepper until the spices are evenly distributed.
• Scatter the chopped dried apricots over the top.
• Cover and cook on low for 8 hours until the lamb is tender.
• Serve the tagine over cooked couscous and sprinkle with fresh cilantro.

Notes

If the sauce seems thin after cooking, remove the lid for the last 30 minutes to let it thicken. The dried apricots add a mild sweetness that balances the spices, so taste before adding extra salt at the end. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth.

Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker

White Bean Chicken Chili with Jalapeños and Cilantro

This white bean chicken chili combines shredded chicken and creamy beans in a lightly spiced broth. The jalapeños bring a mild heat while fresh cilantro adds brightness at the end. It works well for workdays because everything goes into the slow cooker in the morning and finishes cooking on its own.

The result is a hearty bowl with tender chicken and soft beans in every spoonful. It feels satisfying without being heavy and pairs easily with simple sides like cornbread or rice.

White Bean Chicken Chili with Jalapeños and Cilantro

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 medium onion, diced
• 2 jalapeños, seeded and diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker.
• Add the drained white beans, diced onion, diced jalapeños, minced garlic, chicken broth, cumin, chili powder, oregano, salt, and pepper.
• Stir gently to combine the ingredients around the chicken.
• Cover and cook on low for 6 to 8 hours until the chicken is tender.
• Remove the chicken, shred it with two forks, and return it to the slow cooker.
• Stir in the chopped cilantro just before serving.

Notes

If the chili thickens too much during cooking, stir in a splash of extra broth before adding the cilantro. For less heat, use only one jalapeño or remove the seeds completely. Leftovers store well in the refrigerator for up to three days and reheat smoothly on the stovetop with a little added water.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker

Teriyaki Turkey Meatballs with Pineapple and Snow Peas

This slow cooker recipe brings together lean turkey meatballs, sweet pineapple, and fresh snow peas in a simple teriyaki sauce. It works well for workdays since the slow cooker handles the main cooking while you are away, leaving you with a balanced meal at the end of the day.

The result is tender meatballs in a lightly sweet and savory sauce, with pineapple pieces that soften during cooking and snow peas that keep some snap when added near the end.

Teriyaki Turkey Meatballs with Pineapple and Snow Peas

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1 pound ground turkey
• ½ cup panko breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• ¾ cup teriyaki sauce, divided
• 1 (20-ounce) can pineapple chunks, drained
• 8 ounces snow peas
• 2 green onions, sliced
• Cooked rice, for serving

Instructions

 

• In a mixing bowl, combine the ground turkey, panko breadcrumbs, egg, minced garlic, and ¼ cup of the teriyaki sauce. Mix until the ingredients are evenly distributed.
• Shape the mixture into 16 to 20 meatballs of similar size and place them in the slow cooker.
• Add the drained pineapple chunks and the remaining ½ cup of teriyaki sauce to the slow cooker. Gently stir to coat the meatballs.
• Cover and cook on low until the meatballs are cooked through.
• Stir in the snow peas during the final portion of cooking so they soften slightly but retain their texture.
• Serve the meatballs, pineapple, and snow peas over cooked rice and top with the sliced green onions.

Notes

Add the snow peas only toward the end of cooking so they stay bright and crisp instead of turning limp. If the sauce thickens too much, stir in a small splash of water or reserved pineapple juice before serving. Leftovers reheat well in a skillet over medium heat with a little extra teriyaki sauce to loosen the mixture.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl

Beef and Mushroom Stroganoff with Egg Noodles

This beef and mushroom stroganoff turns out tender and creamy after hours in the slow cooker. The mushrooms add an earthy note that pairs well with the beef and sauce. It is a good choice for days when you want a warm, filling dinner ready when you get home.

The egg noodles cook quickly on the stove while the slow cooker finishes the sauce. Sour cream stirred in at the end keeps the texture smooth without curdling.

Beef and Mushroom Stroganoff with Egg Noodles

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Pot
• Colander

Ingredients

  

• 1.5 pounds beef stew meat
• 8 ounces sliced mushrooms
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup sour cream
• 12 ounces egg noodles
• 2 tablespoons chopped fresh parsley

Instructions

 

• Place the beef stew meat, sliced mushrooms, diced onion, and minced garlic in the slow cooker.
• Add the beef broth, Worcestershire sauce, paprika, salt, and black pepper. Stir to combine.
• Cover and cook on low for 7 to 8 hours until the beef is tender.
• About 15 minutes before serving, cook the egg noodles in a pot of boiling water according to package directions. Drain well.
• Stir the sour cream into the slow cooker until the sauce is smooth.
• Spoon the beef and sauce over the cooked egg noodles. Sprinkle with chopped parsley before serving.

Notes

Stir the sour cream in right at the end to prevent the sauce from separating. If the sauce seems thin, mix a tablespoon of cornstarch with a little cold water and stir it in during the last 30 minutes. Leftovers reheat well with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Colander

Smoky Split Pea Soup with Ham and Carrots

This soup is a reliable choice for busy days when you want something filling and warm waiting at the end of your shift. The split peas break down into a thick broth while the ham and carrots add substance without extra steps.

It has a smoky flavor from paprika that pairs well with the salty ham and the natural sweetness of the carrots. The texture turns out creamy with soft vegetable pieces throughout.

Smoky Split Pea Soup with Ham and Carrots

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound dried green split peas, rinsed
• 2 cups diced ham
• 3 carrots, peeled and sliced
• 1 medium onion, diced
• 4 cups low-sodium chicken broth
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1 bay leaf
• Salt and pepper to taste

Instructions

 

• Place the rinsed split peas, diced ham, sliced carrots, diced onion, chicken broth, smoked paprika, minced garlic, and bay leaf into the slow cooker.
• Stir the ingredients together until the smoked paprika is evenly distributed.
• Cover the slow cooker and cook on low for 8 hours.
• Remove the bay leaf after cooking. Stir the soup to help the split peas finish breaking down into a thicker consistency.
• Taste and add salt and pepper as needed before serving.

Notes

If the soup thickens too much after sitting, stir in a little extra broth when reheating. Using pre-diced ham saves time and works well here since the long cook time lets the smoky flavor spread through the peas and carrots.

Course: Soup
Cuisine: American
Equipment: Slow Cooker