Is there anything better than coming home to dinner already done? I’ve become a total fan of crockpot recipes because they let me toss everything in, walk away, and come back to a house that smells amazing. From hearty stews to creamy pastas and even sweet treats, there’s a slow cooker version for almost anything. These recipes are my go-to when life gets hectic, but I still want something home-cooked and comforting.
Crockpot recipes
1. Vegan Crockpot Lentil Chili
Why You’ll Love It
There’s something so satisfying about coming home to a house that smells like chili, especially when it’s this hearty, smoky, and 100% plant-based. This Vegan Crockpot Lentil Chili is one of my weeknight go-tos because it’s filling, packed with fiber and protein, and made almost entirely from pantry staples. I just toss everything into the Crockpot in the morning, and by dinnertime, it’s ready to ladle into bowls, top with avocado, and dive into.
Lentils hold up beautifully in a slow cooker, soaking up all the spices and simmering goodness without turning mushy. And the smoky depth from chipotle, paprika, and fire-roasted tomatoes gives it that classic chili warmth, without needing meat or dairy.
Ingredients
- 1 cup dried brown or green lentils, rinsed
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 small can of tomato paste (2 tablespoons)
- 1 bell pepper, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp chipotle powder (optional for heat)
- Salt and pepper, to taste
- Juice of ½ lime
- Optional toppings: diced avocado, cilantro, vegan sour cream, tortilla chips
Instructions
- Layer the ingredients
Start by adding the lentils, beans, diced tomatoes, tomato paste, chopped bell pepper, onion, garlic, and all spices into your Crockpot. Pour in the vegetable broth and give everything a good stir to mix. - Set and forget
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the lentils are tender and the chili is thick and rich. - Adjust seasoning and finish
Once it’s cooked, stir in the lime juice to brighten things up. Taste and add more salt, pepper, or spice if needed. - Serve and top it your way
Ladle into bowls and top with anything you like—avocado slices, vegan cheese, or even a handful of tortilla chips for crunch.
Pro Tip
If you want a thicker texture, use an immersion blender to blend about 1 cup of the chili right in the pot before serving. It adds creaminess and body without needing to add thickeners.
2. Slow Cooker Chickpea Coconut Curry
Why You’ll Love It
This is one of those dump-and-go recipes I keep coming back to. It’s creamy, cozy, and gently spiced—with tender chickpeas, rich coconut milk, and a beautiful blend of curry flavors. If you love Indian-inspired dishes, this Slow Cooker Chickpea Coconut Curry will become your best friend. It’s perfect for busy weeknights or lazy Sundays, and it tastes even better the next day.
Plus, it’s endlessly customizable. You can toss in whatever veggies you have lying around—cauliflower, spinach, sweet potatoes—just let the slow cooker do the magic.
Ingredients
- 2 cans (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 can (15 oz) diced tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
- 2 tbsp curry powder
- 1 tsp garam masala
- ½ tsp turmeric
- Salt and black pepper to taste
- 1 cup chopped cauliflower (optional)
- 2 cups baby spinach (added at the end)
- Juice of ½ lime
- Fresh cilantro, to garnish
- Cooked rice or naan, for serving
Instructions
- Load up the Crockpot
Add chickpeas, coconut milk, tomatoes, onion, garlic, ginger, and all the spices to your slow cooker. Stir to combine well. If you’re using cauliflower or other firm vegetables, add them now too. - Slow-cook the goodness
Cover and cook on low for 6–7 hours or high for 3–4 hours. Your home will start smelling incredible after just an hour. - Finishing touches
About 10 minutes before serving, stir in the spinach and lime juice. Let it wilt down gently. - Serve it up
Spoon the curry over fluffy rice or serve with warm naan. Garnish with fresh cilantro for a pop of freshness.
Pro Tip
If you want extra richness, stir in a tablespoon of almond butter or tahini before serving—it adds a luxurious, silky texture that pairs beautifully with the spices.
3. Crockpot Vegan Lasagna
Why You’ll Love It
Lasagna in a slow cooker? Yes—and it’s a game changer. This Vegan Crockpot Lasagna is layered with marinara sauce, hearty veggies, noodles, and the most delicious tofu ricotta. It’s all the comfort of traditional lasagna, but without the need to hover over the oven.
I love serving this on weekends or when I’m feeding a group—it’s filling, wholesome, and the leftovers are even better the next day. Just layer everything in, set it, and let it cook itself to perfection.
Ingredients
- 1 box no-boil lasagna noodles (ensure vegan)
- 3 cups marinara sauce
- 1 zucchini, thinly sliced
- 1 cup mushrooms, sliced
- 1 bell pepper, chopped
- 2 cups fresh spinach
For the tofu ricotta:
- 1 block (14 oz) firm tofu, pressed
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- 2 tbsp olive oil
- 1 tbsp fresh basil or parsley
Instructions
- Make the tofu ricotta
In a food processor, blend all tofu ricotta ingredients until smooth and creamy. Set aside. - Start layering
Grease the slow cooker insert. Spread a layer of marinara at the bottom. Add a layer of noodles, followed by a layer of veggies, then tofu ricotta. Repeat until all ingredients are used, ending with a layer of sauce on top. - Slow cook
Cover and cook on low for 4–6 hours. The noodles will soften and the layers will meld together beautifully. - Serve with love
Let the lasagna rest for 10–15 minutes before slicing. Serve with fresh herbs and vegan parmesan, if desired.
Pro Tip
Don’t skip the tofu ricotta—it gives that creamy, cheesy texture without any dairy. You can even add a handful of cashews to the food processor for a richer taste.
4. Vegan Slow Cooker Stew
Why You’ll Love It
When I need something deeply nourishing and ultra-cozy, I make this Vegan Slow Cooker Stew. It’s loaded with chunky vegetables, protein-rich lentils, and herbs that slow-simmer into something magical. It’s like a warm blanket in a bowl.
I love how you can clean out the fridge with this one—carrots, potatoes, celery, greens, whatever you have—it all goes in. And because it’s slow-cooked, every bite is infused with flavor.
Ingredients
- 2 carrots, sliced
- 2 potatoes, cubed
- 1 celery stalk, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup green or brown lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1 cup chopped kale or spinach (optional, add at the end)
Instructions
- Fill the Crockpot
Add all ingredients—except greens—into the Crockpot. Stir well. - Cook low and slow
Cover and cook on low for 7–8 hours or high for 4 hours, until veggies and lentils are tender. - Add greens and stir
Stir in your kale or spinach 10 minutes before serving. - Serve with crusty bread
It’s hearty enough for a meal on its own, but a slice of sourdough makes it next level.
Pro Tip
Add 1–2 tablespoons of tomato paste for a richer base and umami boost.
5. Crockpot Sweet Potato Black Bean Tacos
Why You’ll Love It
Taco nights are always a hit in my house, but when I don’t feel like cooking everything on the stovetop, this Crockpot Sweet Potato Black Bean filling is a total lifesaver. It’s smoky, slightly sweet, and perfectly spiced—plus the sweet potatoes melt into the black beans most deliciously.
This is one of those recipes where you toss in everything, walk away, and come back to taco magic. Load it into tortillas, scoop it over rice bowls, or stuff it into lettuce wraps—whatever you’re in the mood for.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 small red onion, diced
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp chili powder
- ¼ tsp cayenne (optional)
- Salt and pepper, to taste
- ½ cup vegetable broth or water
- Juice of 1 lime
- Tortillas, for serving
- Toppings: avocado, vegan sour cream, cilantro, lime wedges
Instructions
- Add everything to the Crockpot
Place sweet potatoes, black beans, onion, bell pepper, garlic, spices, and broth in the slow cooker. Stir to combine. - Slow cook until tender
Cover and cook on low for 6 hours or high for 3–4 hours, until sweet potatoes are fork-tender. - Mash and mix
Just before serving, mash some of the sweet potatoes gently with a spoon for a creamier texture. Stir in lime juice. - Assemble your tacos
Spoon the filling into warm tortillas and top with all your favorites.
Pro Tip
Add a scoop of cooked quinoa or rice to bulk it up even more for burritos or taco bowls.
6. Vegan Crockpot Butter “Chicken” with Tofu
Why You’ll Love It
This vegan twist on classic butter chicken is so creamy and comforting, you won’t miss the chicken (or the butter). I use tofu for a protein-packed base, and a tomato-cashew gravy that slow cooks into a thick, velvety sauce. This dish always impresses—even my non-vegan friends go back for seconds!
Serve it over fluffy basmati rice or with warm naan to scoop up every last drop.
Ingredients
- 1 block (14 oz) extra firm tofu, pressed and cubed
- 1 can (14 oz) tomato puree or crushed tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tsp cumin
- 1 tsp garam masala
- ½ tsp turmeric
- ½ tsp smoked paprika
- 1 tsp salt
- ½ cup raw cashews (soaked in hot water for 30 minutes)
- ¾ cup water or plant milk
- 1 tbsp maple syrup
- 1 tbsp coconut oil or vegan butter (optional, for richness)
- Chopped cilantro, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Make the cashew cream
Drain soaked cashews and blend with water or plant milk until smooth and creamy. Set aside. - Assemble in the Crockpot
Add tofu, tomato puree, onion, garlic, ginger, spices, salt, and maple syrup to the slow cooker. Stir in cashew cream. - Cook to creamy perfection
Cover and cook on low for 5–6 hours or high for 3–4 hours. Stir once halfway if you can. - Finish and serve
Stir in coconut oil or vegan butter if using. Serve hot, garnished with cilantro.
Pro Tip
Press your tofu well before cooking to help it soak up the sauce and stay firm in the slow cooker.
7. Crockpot Apple Cinnamon Oatmeal
Why You’ll Love It
Waking up to the smell of warm apples and cinnamon is the coziest way to start your day—and this Crockpot Apple Cinnamon Oatmeal makes it effortless. I prep everything the night before, turn the slow cooker to low, and by morning I’ve got creamy, naturally sweet oats ready to serve.
It’s especially perfect for fall, but honestly, I make this year-round whenever I want a fuss-free breakfast.
Ingredients
- 1 cup steel-cut oats (not rolled)
- 3 cups plant milk or water (or a mix)
- 2 apples, peeled and diced
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Optional toppings: walnuts, raisins, more maple syrup, chopped apple
Instructions
- Mix it up in the Crockpot
Combine oats, apples, milk, spices, salt, and maple syrup in your slow cooker. Stir to mix. - Cook overnight
Cover and cook on low for 7–8 hours. Stir before serving to bring everything together. - Flavor boost
Stir in vanilla just before serving and adjust sweetness as needed. - Top and enjoy
Scoop into bowls and top with chopped nuts, fruit, or more syrup.
Pro Tip
Spray or lightly oil your slow cooker insert before adding the ingredients to prevent sticking and make cleanup easier.
FAQs
1. Can I cook these vegan Crockpot recipes on high instead of low?
Yes! Most of these recipes have a high heat option that cuts cooking time in half. For example, a dish that cooks on low for 6–8 hours can usually be done on high in 3–4 hours. Just make sure you keep an eye on moisture levels and adjust the liquid if needed.
2. Can I freeze these Crockpot meals for later?
Absolutely. Many of these recipes, especially the lentil chili, coconut curry, and stew, freeze beautifully. Let the meal cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or microwave.
Whether you’re new to plant-based cooking or a seasoned vegan looking for easier weeknight meals, these slow cooker recipes are here to make your life simpler and more delicious. With just a bit of chopping and a push of a button, you can enjoy cozy, nourishing meals all week long—no stress, no fuss. If you try any of these, I’d love to hear how it went! Drop a comment below, snap a pic and tag me on Instagram, or let me know how you made it your own. Happy slow cooking!
