Cooker – Recipe Professional

Anasazi Bean Soup (Slow Cooker or Stovetop)

admin — Tue, 07 Apr 2026 07:53:25 +0000

Anasazi Bean Soup is a fun soup I used to make with my fourth grade students as we learned about the ancient people who lived in Utah! And there are instructions for making this tasty soup with other beans, and it came be made in the slow cooker or on the stove.

PIN Anasazi Bean Soup to try it later.

Anasazi Bean Soup is made from delicious dried beans that are an interesting part of Utah history! When I taught fourth grade we learned about the earliest Utah people, and the word Anasazi means “ancient ones.” I used to cook these beans every year for the students when we had our Anasazi Feast at school.

And I do love the delightful flavor of these ancient beans! In Salt Lake I can find Anasazi Beans at Whole Foods, or you can order them online. Unfortunately they lose much of the delightful speckled look when they’re cooked, but they still taste great.

You can also make this tasty soup with pinto beans if you can’t locate the Anasazi beans. I like to make Anasazi Bean Soup in a slow cooker, but if you’re not a crockpot fan, I’ve got instructions for cooking them on top of the stove in the complete recipe below.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What are Anasazi Beans?

I learned about Anasazi Beans when I taught Utah history! The Anasazi people were early native Americans living in the four corners area as far back as 130 A.D. They often lived in the structures called cliff dwellings. Anasazi Beans were one of very few crops cultivated by these people, and the beans were first found in the ruins.

What makes Anasazi Beans so good?

Anasazi Beans are a slightly sweet bean that contains less of the gas-producing carbohydrates found in many types of dried beans!

What size Slow Cooker did I use?

I’d recommend at least a 5 Quart Slow Cooker (affiliate link) for this recipe, and a slightly bigger size wouldn’t hurt.

Can you make Anasazi Bean Soup on the stove?

Scroll down to the complete recipe below and you’ll find easy instructions for making this tasty soup on the stove.

How to make Anasazi Bean Soup (Slow Cooker or Stovetop):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

I first bought Anasazi Beans from Ranch Gordo but now I don’t find them on their website. Luckily you can buy Anasazi Beans at Amazon.com! (affiliate link)
I soaked the beans overnight in cold water in the crockpot. I recommend soaking for this soup, so plan ahead.
In the morning, drain beans, discard the soaking water, and return beans to the crockpot with 8 cups of water.
Chop one cup each of finely chopped onion, carrot, and celery, and add to the crockpot.
Chop 2 cups ham into small cubes and add to the crockpot.
I always buy a ham with a rind on it, and I add the rind to the soup for even more flavor.
Add 2 cups of very finely chopped green cabbage to crockpot.
Add dried parsley, garlic powder, onion powder, and bay leaves to crockpot and start to cook on high.
Depending on the model of slow cooker you have and how hot it gets, you may want to reduce heat to low after 4-5 hours.
After the soup has cooked for about 8 hours (or a bit less if your slow cooker gets hotter), I remove ham rinds and taste to see if I want to add ham flavor base. I love Goya Ham Flavor Concentrate (affiliate link), for a flavor-boost in soups with ham. (This is optional, some ham is so flavorful you won’t need it.)
Soup is done when the beans are starting to break apart and the cabbage has almost completely dissolved into the soup.
Cooking time will depend on how hot your slow cooker gets, but the soup in this photo was cooked nearly 10 hours on high.
Serve hot, with a sprinkle of balsamic vinegar if desired.
If you prefer making this soup on the stove, scroll down to the complete recipe below.

Weekend Food Prep:

This recipe for Anasazi Bean Soup has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

1 pound dried Anasazi Beans, soaked overnight in crockpot
1 cup diced celery
1 cup diced carrots
1 cup diced onion
2 cups very finely chopped cabbage
2 cups ham, cut into small dice
ham rind if available (remove for the last few hours of cooking time)
8 cups water (you can also use partly ham stock if you have it)
2 T dried parsley
1-2 T garlic powder
2-3 tsp. onion powder
2-3 bay leaves
fresh ground black pepper to taste
ham flavored concentrate or ham bouillon (optional but good)
balsamic vinegar for serving, optional

Instructions

Soak beans overnight in cold water in the crockpot.
The next morning, drain beans, discard soaking water, and put beans back in the crockpot with 8 cups water (or a combination of water and ham stock if you have it.)
Cut up celery, carrots, onions, cabbage, and ham.
Put all ingredients in crock pot (including ham rind if you’re lucky enough to have some) with dried parsley, garlic powder, onion powder, and bay leaves, and start to cook on high. (It may look like there isn’t enough liquid, but in the crock pot foods give up liquid and you end up with more than you started with.)
I cooked this soup on high for 10 hours or longer, until about half of the beans have disintegrated into the soup and the cabbage is mostly dissolved. My large crock pot is the original “slow-cooker” type, which may cook a bit less hot than some. If you have a newer model, you might want to cook on high 4-5 hours, then reduce to low.
After about 8 hours, remove ham rind if using, then taste for seasoning and add ham bouillon or ham flavor concentrate if desired. (Use of this is optional, and will depend on how much flavor is in your ham. If you have really good ham you might not need it.)
Cook until beans are starting to break apart and the cabbage has mostly dissolved into the soup.
Serve Anasazi Bean Soup hot, with a drizzle of balsamic vinegar if desired. This soup freezes well.

Stovetop Instructions:

You could cook this on the stove if you don’t have a crock pot or want it done sooner.
For stovetop cooking, add all ingredients to heavy soup pot and simmer about 3 hours, or until beans are very well done and cabbage has disintegrated into the soup.
I would increase the amount of water I started out with by several cups for cooking it on the stove, since some of the liquid will evaporate.
Check for seasoning after a few hours, and add more ham ham flavor base as desired.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 195Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 43mgSodium 1006mgCarbohydrates 24gFiber 5gSugar 9gProtein 19g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Dried beans are considered a “good carb” on the original South Beach Diet, but you’d have to leave out the carrots for this Crockpot Anasazi Bean Soup to be approved for phase one. Soup with Beans is high in carbs for a traditional low-carb diet.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This tasty soup made with Anasazi Beans was first posted in 2006, when I was still teaching and making Anasazi Bean Soup at school! In those days, a lot of kids would request their mom to make the soup at home. The recipe was last updated with more information in 2025.

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Greek Lentil Soup (Slow Cooker)

admin — Sun, 05 Apr 2026 07:45:14 +0000

Greek Lentil Soup with tomatoes, spinach, lemon, and Feta cheese is a perfect vegetarian soup to make in the slow cooker! And this soup is a must-make for people who love Greek flavors, and it’s surprisingly low in net carbs for a soup with lentils.

PIN the Greek Lentil Soup Recipe to try it later!

This Greek Lentil Soup recipe might remind you how I’m a long-time fan of lentils, and have some soup recipes using them. But I spotted Greek Lentils with Spinach and Feta in the American Heart Association Healthy Slow Cooker Cookbook (affiliate link). And I couldn’t resist turning that recipe into a soup!

This slow cooker soup with Greek flavors starts with lentils, chopped celery and onion, garlic, vegetable (or chicken) stock, canned tomatoes, and spices. I added more vegetables and stock so it wasn’t as much of a splurge on carbs. And if you chop the vegetables the night the soup is easy to throw in the slow cooker in the morning and let it cook all day.

When you get home, add chopped spinach to the soup with some lemon juice and cook a bit longer, then scoop into bowls, add Feta, and you have a tummy-warming soup for dinner. I’ve never used Feta on soup, but I loved how it added a vibrant burst of flavor. And if you like these Greek flavors, I bet you’ll want to make Greek Lentil Soup over and over!

What ingredients do you need for this recipe?

What gives this lentil soup the Greek flavors?

The ingredients that give this recipe Greek flavors are thyme, Greek oregano, Greek Seasoning, tomatoes, spinach, lemon, and of course Feta Cheese!

Can you use other colors of lentils for this Greek Soup?

You can definitely make this soup with other colors of lentils, but cooking time might be slightly different, and red lentils in particular cook much more quickly than brown ones.

How many carbs are in this Greek Lentil Soup Recipe?

This tasty lentil soup with Greek flavors has only 12 net carbs per serving, and 7 grams of protein.

Want more tasty ideas for soup?

Use Soup Recipes to see all the soups that have been featured on Kalyn’s Kitchen. You can also search “lentils” if you want more recipes with lentils!

How to make Greek Lentil Soup in the Slow Cooker:

Start with 2 cups regular brown lentils. (Lentils that are fresher will cook more quickly, so take that into account for timing.)
Finely chop one medium onion and 1 cup of celery. (Do this the night before if you want to get this in the slow cooker early in the morning!)
Put lentils, onions, celery, vegetable (or chicken) stock, Greek Seasoning, Dried thyme, dried oregano, minced garlic, black pepper, and canned tomatoes with juice into the slow cooker.
Cook on high about 4 hours or on low for 8-9 hours, until the lentils are as soft as you prefer. (Slightly longer cooking time won’t matter, either on high or low.)
After nearly 4 hours on high the lentils were soft but still kept their shape.
When the lentils are softened to your liking, chop the spinach (and wash in salad spinner if needed.)
Add chopped spinach to the soup with lemon juice, turn to high if cooking on low, and cook for 30 minutes more. (Add more stock at this point if the soup seems thicker than you’d like.)
When the spinach is nicely softened, serve Greek Lentil Soup hot, garnished with Feta cheese if you like the sound of that.

Make it a Vegetarian Meal:

Either Olive Bread or Savory Almond Flour Bread would be perfect to serve on the side with this Greek Lentil Soup!

Want more meatless soup recipes?

Check out Amazing Vegetarian and Vegan Soups on my Slow Cooker or Pressure sites to see lots of meatless soup ideas for the slow cooker or Instant Pot!

Weekend Food Prep:

This Greek Lentil Soup recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

2 cups brown lentils (washed and picked over if needed)
8 cups vegetable broth (or more)
1 medium onion, diced small
1 cup chopped celery, chopped into fairly small pieces
1 T Greek Seasoning
1 tsp. dried thyme
2 tsp. dried Greek or Turkish oregano
1 T minced garlic
fresh-ground black pepper to taste
one 14.5 oz. can petite diced tomatoes
1 bunch spinach leaves, stems cut off, chopped and washed
2 T fresh-squeezed lemon juice (or a little less if you’re not that into lemon)
crumbled Feta Cheese for serving (optional, but good)

Instructions

Chop onions and celery and measure 2 cups brown lentils. (Do this the night before and store in the fridge in a Ziploc bag if you want to get this into the slow cooker quickly in the morning.)
Put the lentils, onions, celery, vegetable broth, Greek Seasoning (affiliate link), dried thyme (affiliate link), dried oregano, minced garlic, black pepper, and canned tomatoes with juice into the slow cooker.
Cook on high for about 4 hours or on low for 8-9 hours, or until the lentils are as softened as you’d like them. (Cooking time will partly depend on how fresh your lentils are; lentils that have been on the pantry or store shelf for a while will take a little longer to cook.)
When the lentils are softened as much as you’d like, chop the spinach and wash in salad spinner if needed.
Add spinach and lemon juice to the soup, turn slow cooker to high if you were cooking on low, and cook about 30 minutes more. (A little longer won’t hurt, but the longer you cook the spinach the darker green it will get.
Add another cup or two of stock at this point if the soup seems thicker than you’d like.)
Serve the Greek Lentil Soup soup hot, with a tablespoon or two of crumbled Feta sprinkled on each serving if desired.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 108Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 1367mgCarbohydrates 18gFiber 6gSugar 5gProtein 7g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I’m not tagging the recipe low-carb, but the Greek Lentil Soup is relatively low in net carbs for a soup with lentils. Dried beans or lentils are approved for all phases of the original South Beach Diet although portion size is limited for Phase One.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for a meatless slow cooker lentil soup with Greek flavors was posted in 2014. It was last updated with more information in 2026.

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Slow Cooker Chicken Meatballs Recipe

admin — Sun, 05 Apr 2026 00:10:31 +0000

This slow cooker chicken meatballs recipe is easy and delicious. Serve them on top of pasta, spiralized noodles, vegetables, or bread. They are so good!

My family loves this slow cooker chicken meatball recipe. The sauce is from scratch and gets better and better as it slowly cooks in a crockpot. Then, you’ll drop in the meatballs and let them cook for about 1 hour.

Since they gently poach in the sauce, the meatballs become extra tender and stay juicy inside. These chicken meatballs are similar to our turkey meatballs, but in that recipe, we cook the sauce and meatballs on the stove instead of in our slow cooker. For something totally different, look at our sweet and sour chicken meatballs made with a coconut lime sauce.

Key Ingredients

Ground Chicken: I use 93% lean ground chicken when making these meatballs (leaner ground chicken makes less juicy meatballs). The extra 7-10% fat helps keep our chicken meatballs moist and juicy in the middle. Ground turkey, pork, or beef are all great substitutes.
Milk, breadcrumbs, and egg: Help to keep our meatballs together and soft and tender in the middle.
Parmesan: For really flavorful meatballs, add some shredded parmesan cheese to the mixture. I also use parmesan cheese when making these Italian meatballs with beef and pork.
Spices: I love fresh parsley in these, and I stir in a little dried oregano and salt.
Tomato basil sauce: I make the easy homemade tomato sauce with crushed canned tomatoes, tomato paste, onion, garlic, olive oil, and fresh basil. If you want a shortcut, use 2 jars of your favorite store-bought spaghetti sauce in this recipe.

Find the full recipe with measurements below.

How to Make Slow Cooker Chicken Meatballs

Tip 1: Make our easy tomato sauce. To make the slow cooker marinara sauce, you’ll add canned tomatoes, tomato paste, olive oil, a small onion cut in half, lots of garlic, and spices to the slow cooker. If I’m in a hurry, I turn it to HIGH and cook for 3 hours. If I’ve got more time, I use LOW and cook for 6 hours.

Tip 2: Cooking the meatballs. Make your meatball mixture and form it into balls. I use wet hands when forming them, which keeps them from sticking too much. Drop the chicken meatballs into the sauce in the slow cooker and cover the tops with sauce by gently pushing the sauce over each meatball. Cook on HIGH for 1 hour or until the meatballs are cooked through. Then serve however you like.

Serving Suggestions

These meatballs are great on their own, with some veggies on the side (I love roasted cabbage or sautéed cabbage). They are also excellent with pasta or slices of focaccia bread to soak up that amazing sauce.

Slow Cooker Chicken Meatballs

PREP
30 mins
COOK
7 hr
TOTAL
7 hr 30 mins

We love these crock pot chicken meatballs. We cook them in our simple slow cooker marinara sauce, which you will make first, then drop the meatballs into later an hour before you plan to serve them. Serve these meatballs with pasta, spiralized noodles, vegetables, bread, or as an appetizer.

6 Servings (18 meatballs)

You Will Need

Tomato Basil Sauce

2 (28oz) cans crushed tomatoes

2 tablespoons tomato paste

1 medium onion, cut in half

4 garlic cloves, minced (about 1 ½ tablespoons)

2 tablespoons extra-virgin olive oil

1 bay leaf

1/4 teaspoon crushed red pepper flakes

1 small bunch fresh basil

Salt, to taste

Chicken Meatballs

1 pound (450g) ground chicken

1/2 cup (50g) panko breadcrumbs or homemade breadcrumbs

1/2 cup (118ml) milk

1 large egg

6 tablespoons (1.5oz) finely grated Parmigiano-Reggiano cheese

1/4 cup fresh parsley leaves and tender stems, chopped

1/2 teaspoon dried oregano

3/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

Directions

Make Slow Cooker Marinara

1Remove the leaves from the basil sprig and save them for later. You will add the basil sprig to the sauce to infuse it with basil flavor, then serve it with the leaves later.

2Add the tomatoes, tomato paste, halved onion, garlic, olive oil, bay leaf, red pepper flakes, and basil sprig to a slow cooker. Stir, then add salt to taste—we use between 1/2 teaspoon and 1 teaspoon of salt, depending on the tomatoes. It will be cold, but you will get a good idea of whether or not the sauce is well-seasoned.

3Cover and cook on LOW for 6 hours or on HIGH for 3 hours. Remove the onion, bay leaf, and basil sprig. Taste, then add additional salt as needed.

Prepare Chicken Meatballs

1The meatballs can be shaped and kept refrigerated for up to a day ahead. Arrange them on a baking sheet, cover them, and then refrigerate for up to 1 day.

2Combine the panko breadcrumbs and the milk in a large bowl. Wait 3 to 5 minutes until the breadcrumbs have absorbed most of the milk, then whisk in the egg. Whisk in the parmesan cheese, parsley, oregano, salt, and pepper.

3Add the ground chicken and use a fork or your hands to blend the chicken and the egg mixture. The meatball mixture will be pretty moist. Shape into one-inch meatballs, pressing no more than necessary. This recipe makes approximately 18 meatballs.

4Once the marinara sauce has finished cooking, add the chicken meatballs. To add them, gently lower them into the sauce with a spoon or two forks. Cover the tops of the meatballs by gently pushing sauce over each meatball. Cook on HIGH for 1 hour or until the meatballs are cooked through.

Adam and Joanne’s Tips

Make-ahead sauce: The sauce can be made ahead and kept refrigerated for 2 to 3 days and 3 to 4 months in the freezer.
Freezing uncooked meatballs: Shape and arrange meatballs on a baking sheet lined with aluminum foil or parchment paper. Freeze until solid, transfer them to a freezer-safe container or bag, and freeze for up to 1 month. Add the frozen meatballs to the simmering sauce and expect them to take longer to cook through (1 ½ to 2 hours).
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of recipe (3 meatballs)
/
Calories
304
/
Protein
21.7g
/
Carbohydrate
26.6g
/
Dietary Fiber
5.6g
/
Total Sugars
13.3g
/
Total Fat
14.2g
/
Saturated Fat
3.8g
/
Cholesterol
99.7g
/
Sodium
1029.8mg

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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Slow Cooker Pasta e Fagioli Soup

admin — Thu, 02 Apr 2026 07:26:46 +0000

Slow Cooker Pasta e Fagioli Soup is so delicious and you can use any large slow cooker to make this tummy-warming soup! The Pasta e Fagioli Soup recipe is vegetarian, and it can easily be vegan if you skip the Parmesan cheese!

PIN Slow Cooker Pasta e Fagioli Soup to try it later!

This Slow Cooker Pasta e Fagioli Soup tasted so great when I tried it out with my brother Rand on one of those chilly spring days that are so common in Utah. Pasta e Fagioli means simply “pasta and beans” and there are so many variations of this traditional Italian soup. If you have an Italian grandmother, this is the soup she probably made for you, or perhaps you’ve had it at an Italian restaurant. Either way, this soup is Italian comfort food at its best!

And this is a meatless Pasta e Fagioli Soup recipe, and this is such a tasty idea for a plant-based meal! Hope you will try making Pasta e Fagioli Soup if you’ve had it in a restaurant and like the idea of making it in the slow cooker.

What ingredients do you need for this recipe?

What slow cooker did I use for Pasta e Fagioli Soup?

I made this soup in the Ninja Slow Cooker (affiliate link) that my wonderful blogging and real-life friend Lydia sent me as a housewarming present. However, I’m not trying to convince you that everyone needs a Ninja Cooker, any Five Quart Slow Cooker (affiliate link) will work for this recipe, and I’ll give instructions that make it clear how to make the dish either way.

What if you don’t want meatless Pasta e Fagioli Soup?

This vegetarian soup is loaded with flavor, but you can definitely add browned Italian Sausage to the slow cooker if you prefer Pasta e Fagioli Soup with meat!

What beans did we use for Slow Cooker Pasta e Fagioli Soup?

We used canned red beans for this meatless soup, but you can use any beans you prefer.

How high in carbs is this Pasta e Fagioli Soup?

This vegetarian soup has 37 net carbs per serving, with 14 grams of protein.

How to Make Slow Cooker Pasta e Fagioli Soup:

Heat the olive oil and saute the onion (either in a pan on the stove or in the Ninja Cooker) until it’s starting to soften, about 4 minutes.
Add the chopped celery and carrots to the onion and cook 3-4 minutes more. Then add the minced garlic, Italian Herb Seasoning, Spike Seasoning, fennel, and red pepper flakes and cook about 1 minutes more. (Transfer to slow cooker if you’re doing this in a pan.)
Rinse the canned red beans until no more foam appears.
Add the beans, vegetable stock, and tomato sauce to the slow cooker and season the soup with a little salt and fresh ground black pepper and start to cook.
If you really want to get the full Italian grandmother flavor, add a couple of Parmesan rinds to the soup when you start cooking it. (This is optional, or you can add more Parmesan to the finished soup if you don’t have a rind.)
After the soup has cooked 3-4 hours on high (or 6-7 hours on low), add the whole wheat orzo (or brown rice) and cook about 40 minutes more.
Stir in balsamic vinegar to finish the Pasta e Fagioli Soup and serve hot, with chopped parsley and freshly grated Parmesan to add at the table.

Weekend Food Prep:

This Slow Cooker Pasta e Fagioli Soup recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

2 T olive oil
1 large onion, chopped
1 cup sliced celery
1/2 cup chopped carrots
1 T minced garlic
1 tsp. Italian Herb Blend (Use any brand of Italian seasoning that you have.)
2 tsp. Spike Seasoning (Or substitute any type of all-purpose seasoning blend that you like.)
1/2 tsp. ground fennel (probably optional, but it adds a lot of flavor.)
1/2 tsp. red pepper flakes
two 15 oz. cans red beans, rinsed and drained
three 14 oz. cans vegetable broth (or use homemade vegetable stock, which would be fantastic in this)
8 oz. can tomato sauce
salt and fresh ground black pepper to taste
several pieces Parmesan rind (optional, but does add wonderful flavor to the soup)
1/2 cup 100% Whole Wheat Orzo Pasta (see notes)
2 T good quality balsamic vinegar
freshly grated Parmesan cheese for serving
chopped fresh parsley for serving

Instructions

Heat olive oil (either in the Ninja Cooker or in a pan on the stove) and saute the onions until they start to soften, about 4 minutes.
Add the celery and carrots and cook 3-4 minutes more, then add the minced garlic, Italian Herb Seasoning (affiliate link), Spike Seasoning (affiliate link), ground fennel, and red pepper flakes and cook about a minute more. (Transfer to the slow cooker if you’re using a pan on the stove.)
While the vegetables are cooking, put the beans in a colander placed in the sink and rinse well with cold water, until no more foam appears.
When vegetables are done, add the drained beans, vegetable broth, tomato sauce, salt, and fresh ground black pepper to the slow cooker (along with the Parmesan rinds if you have some) and cook on high for 3-4 hours (or on low for 6-8 hours.)
Add the orzo (or other small pasta shape, or brown rice for gluten-free) and cook about 40 minutes more.
Remove Parmesan rinds and stir in the balsamic vinegar.
Serve soup hot, with freshly grated Parmesan and chopped fresh parsley to add at the table.
This Pasta e Fagioli Soup freezes well, and I’m glad I have some in the freezer for the next chilly spring day!

Notes

I’d use at least a Five Quart Slow Cooker (affiliate link) for this recipe, and a larger size would also work.

You could substitute any type of small whole wheat pasta, or use brown rice for gluten-free variation.

This recipe was adapted from 50 Simple Soups for the Slow Cooker, although I spiced it up quite a bit.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 281Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 1019mgCarbohydrates 47gFiber 10gSugar 4gProtein 14g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
You could make the soup lower in carbs by using fewer carrots, beans, and pasta, but this can never be a low-carb soup since it includes both pasta and beans. The Slow Cooker Pasta e Fagioli Soup would be Phase 2 or 3 for the original South Beach Diet. If you substitute another pasta shape, it needs to be 100% whole wheat pasta for South Beach.

Find More Recipes Like This One:
Use Soup Recipes to find more like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Slow Cooker Pasta e Fagioli Soup was posted in 2013. It was updated in 2021 with the option to add sausage, and was last updated with more information in 2026.

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Shredded Chicken In A Slow Cooker

admin — Mon, 30 Mar 2026 06:54:24 +0000

If you’ve been wondering how to make shredded chicken in a slow cooker that isn’t bland or dry, this is it. It’s hands-off, packed with flavor, and perfect for easy dinners and meal prep.

At A Glance

Ready In: 3 hours on HIGH or 6 hours on LOW
Serves: 6-8
Nutrition Highlights: High in protein, low in carbs, great for meal prep, gluten-free, grain-free
Main Ingredients: Chicken breasts, chicken stock, garlic, onion powder, paprika, herbs, butter (optional)
Flavor Profile: Savory, lightly herby, buttery, juicy
Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully
Best Served With: Tacos, rice bowls, wraps, salads, soups
Best Cuts to Use: Boneless skinless chicken breasts or thighs (thighs = extra juicy)

Slow cooker shredded chicken is one of those reliable back pocket recipes that quietly saves dinner. The chicken turns perfectly tender and soaks up all that seasoned broth as it cooks, so every bite is juicy and flavorful.

This version keeps things simple but balanced — garlic powder, onion powder, paprika, herbs, and just enough butter to round it out. No searing needed. When you’re making shredded chicken in a slow cooker, it’s all about moisture and flavor infusion, and this method delivers.

It’s high in protein, low in carbs, and endlessly versatile — chicken casserole tonight, chicken salad wraps tomorrow, taco soup by the weekend. Get more ideas for recipes with shredded chicken here.

You might also like these slow cooker recipes: marry me chicken in a slow cooker, slow cooker honey mustard chicken, these slow cooker steak bites, or this chicken tikka masala slow cooker recipe. And make sure to check out these healthy slow cooker chicken recipes and these slow cooker dinner ideas.

What You’ll Need

Here is what you’ll need for this shredded chicken in a slow cooker recipe. Find the full measurements in the recipe card below.

Boneless, skinless chicken breasts – Lean, high-protein, shred beautifully. Swap: Chicken thighs for extra richness and moisture.
Chicken stock – Keeps everything juicy and adds depth. Tip: If your stock is bland, add a stock cube for extra flavor. You can also use water and stock cube.
Butter – Just a dollop, adds richness and rounds out the seasoning.
Garlic powder (or fresh garlic) – Savory backbone.
Onion powder – Subtle sweetness and depth.
Paprika – Gentle warmth and color.
Dried herbs (oregano or thyme) – Light herby finish.
Salt – Enhances everything (season confidently!).
Optional splash of lemon juice – Brightens it up at the end.

How To Make Shredded Chicken In A Slow Cooker

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for shredded chicken in a slow cooker.

Cut the chicken breasts in half lengthwise for even cooking.
Place chicken in the bottom of the slow cooker.
Pour chicken stock around (not directly on top of) the chicken.
Sprinkle over garlic powder, onion powder, paprika, herbs, and salt.
Add butter and gently rub seasoning over the chicken.
Cook on LOW for 5–6 hours or HIGH for 2.5–3.5 hours.

Once cooked, remove the chicken from the pot and shred it with two forks.
Pour a cup of cooking broth over shredded chicken and reserve the rest for soups/stews/casseroles.
Taste and adjust seasoning before serving.

Watch The Video

Recipe Tips

No Searing Needed: You can skip browning. For shredded chicken crock pot recipes, moisture matters more than crust.
Boost the flavor: Add half a chopped onion to the pot. Toss in a smashed garlic clove or two. A squeeze of lemon at the end wakes everything up. Stir in buffalo sauce, BBQ sauce or add taco seasoning to create variations of shredded chicken.
Use thighs for extra juiciness: Chicken thighs are slightly more forgiving and stay extra tender.
Storage: Fridge: Store in an airtight container up to 4 days. Freezer: Freeze up to 3 months. Always include a little cooking liquid to prevent dryness.
Make-ahead tip: Double the batch. Future-you will be thrilled.

Ways To Use Shredded Chicken

This is where shredded chicken in a slow cooker really shines — it’s basically lunch or dinner insurance for the week.

Once you know how to make shredded chicken in a slow cooker, you’ll start seeing dinner possibilities everywhere. It’s the kind of prep that makes busy weeks feel a little more under control. Check out these shredded chicken recipes.

If you’ve tried this shredded chicken in a slow cooker or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Need foolproof shredded chicken in a slow cooker? This crock pot shredded chicken is perfectly seasoned, ultra-juicy, and made for easy weekly meal prep. Find step-by-step photos and more recipe tips above.

Cut the chicken breasts in half lengthwise to ensure even cooking.
Place the chicken in the bottom of the slow cooker.
Pour the chicken stock around the chicken.
Sprinkle over garlic powder, onion powder, paprika, dried herbs, and salt.
Add the butter on top and gently mix everything.
Cook on LOW for 5–6 hours or HIGH for 2.5–3.5 hours, until the chicken easily shreds with two forks.
Remove the chicken pieces from the pot and shred them with two forks. Pour a cup of cooking broth over the shredded chicken and reserve the rest for stews/soups/casseroles.
Taste and adjust seasoning as needed. Add a splash of lemon juice if desired.

Can I use frozen chicken? Yes, but for food safety and even cooking, it’s best to thaw first. If using frozen, extend cook time and ensure the internal temperature reaches 165°F (75°C).
Can I make this in a Crock Pot? Yes! A Crock Pot is just a brand of slow cooker. This works perfectly for crock pot shredded chicken. You can also use the Instant Pot pressure cooker.
How do I keep shredded chicken from drying out? Always store it with some of the cooking liquid. That’s the secret.
Can I use chicken thighs instead? Absolutely. Boneless, skinless thighs will be even juicier and shred beautifully. They are slightly more forgiving and stay extra tender.
What internal temperature should the chicken reach? 165°F (75°C) is the safe internal temperature for cooked chicken.
No Searing Needed: You can skip browning. For shredded chicken crock pot recipes, moisture matters more than crust.
Boost the flavor: Add half a chopped onion to the pot. Toss in a smashed garlic clove or two. A squeeze of lemon at the end wakes everything up. Stir in buffalo sauce, BBQ sauce or add taco seasoning to create variations of shredded chicken.
Storage: Fridge: Store in an airtight container up to 4 days. Freezer: Freeze up to 3 months. Always include a little cooking liquid to prevent dryness.
Make-ahead tip: Double the batch. Future-you will be thrilled.

Keywords: shredded chicken in a slow cooker, crock pot shredded chicken

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Slow Cooker Steak Bites

admin — Sun, 29 Mar 2026 02:02:08 +0000

These slow cooker steak bites are melt-in-your-mouth tender and simmered in a rich, savory au jus-style sauce. It’s the kind of crock pot dinner recipe that feels like Sunday supper but cooks itself.

At A Glance

Ready In: 6–8 hours
Serves: 6
Diet: Gluten-free (check gravy mix), high-protein
Nutrition Highlights: High in protein, rich in iron and B vitamins
Main Ingredients: Sirloin roast, onion, garlic, au jus mix, beef broth
Best Cuts to Use: Sirloin roast, chuck roast, bottom round
Flavor Profile: Savory, beefy, buttery, deeply comforting
Meal-Prep Friendly: Reheats beautifully and freezes well
Best Served With: Mashed potatoes, egg noodles, rice, or crusty bread

This slow cooker steak bites recipe hits that sweet spot between comfort food and practical weeknight dinner. It’s high in protein, deeply satisfying, and perfect for batch cooking. And honestly? It tastes even better the next day.

The beef is cut into generous chunks or cubes, quickly seared for flavor, then slow cooked until fork-tender in a rich au jus-style sauce. After hours in the slow cooker, the steak becomes incredibly tender and coated in a glossy, savory sauce that tastes like you worked much harder than you did.

Looking for more slow cooker recipes? Check out my slow cooker chicken tikka masala or this crock pot marry-me-chicken recipe. Check out more slow cooker dinner ideas here.

Why This Recipe Works

Searing builds deep flavor (don’t skip if you can help it)
Deglazing captures every browned bit
Minced onion melts into the sauce
Low, slow cooking makes sirloin tender instead of tough
Simple ingredients = dependable results
Works in any kind of slow cooker (e.g. Crock-pot, Instant Pot)

What You’ll Need

Here is what you’ll need for this slow cooker steak bites recipe. Find the full measurements in the recipe card below.

Sirloin roast – Lean but tender when cooked low and slow. High in protein and iron. Swap: Chuck roast for richer flavor, bottom round for budget-friendly option.
Olive oil – For searing.
Kosher salt & black pepper – Simple seasoning that enhances the beef.
Aromatics: Onion (finely minced) which melts into the sauce for subtle sweetness, and garlic adds warmth and depth.
Au jus gravy mix – Creates that savory, beef-forward sauce. You can find it in most supermarkets in the dehydrated sauces section.
Beef broth – Helps deglaze and adds moisture.
A splash of Worcestershire or red wine for extra depth – these are optional but I always add them if I have some.
Butter – Adds richness at the end, again this is optional and you can skip it if watching calories.
Fresh parsley – For brightness.

Best Cuts for Slow Cooker Steak Bites

Sirloin roast – Leaner, balanced flavor
Chuck roast – More marbling, ultra tender
Bottom round roast – Economical, needs full cook time
Top sirloin steak – Works if cut thick

Avoid very lean cuts like eye of round unless cooking low for full duration.

How To Make Slow Cooker Steak Bites

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make steak bites in a slow cooker or crock pot.

Pat beef cubes dry and season with salt and pepper.
Sear in hot oil until well browned (work in batches).
Transfer beef to slow cooker.
Sauté onion until softened; add garlic briefly.
Deglaze pan with broth (and red wine, if using), scraping up browned bits.

Pour mixture over beef.
Sprinkle au jus mix evenly and stir gently. Add a splash of Worcestershire, if you have some on hand.
Cook LOW 6–8 hours or HIGH 3–4 hours.
Stir in butter before serving.

Recipe Tips

Dry the beef first. Moisture prevents browning.
Don’t overcrowd the pan. Browning equals flavor.
Cut evenly sized cubes. This ensures even tenderness.
For thicker gravy: Mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in during last 15 minutes on HIGH.
Make-ahead: Cook fully, cool, refrigerate up to 3 days.
Freezer-friendly: Freeze up to 3 months.
Meal prep tip: Portion into containers with rice or potatoes for high-protein lunches.

Serving Suggestions

These slow cooker steak bites are made for mashed potatoes. The sauce seeps into every fluffy bite.

They’re also excellent over buttered egg noodles or white rice. For a lighter option, try spooning them over cauliflower mash. Add sautéed green beans or glazed carrots on the side and you’ve got a full comfort dinner.

This is the kind of slow cooker dinner recipe that feels cozy without being complicated.

If you’ve tried this slow cooker steak bites or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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If you love hearty, comforting slow cooker steak recipes, these slow cooker steak bites deliver juicy beef and deep flavor with minimal effort. Find step-by-step photos and more recipe tips above.

Pat the sirloin cubes dry with paper towels. Season evenly with salt and black pepper.
Heat oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides. Transfer to slow cooker.
Reduce heat to medium. Add minced onion and cook 2–3 minutes until softened. Add garlic and cook 30 seconds.
Pour beef broth into skillet and scrape up browned bits. Simmer 1 minute. If using red wine, add at this stage as well.
Pour onion mixture over beef in slow cooker.
Sprinkle au jus gravy mix evenly over the beef and stir gently. If using Worcestershire sauce, add at this stage as well.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until tender.
Stir in butter just before serving. Garnish with parsley if desired.

Can I skip searing the beef? Yes, but searing adds depth and a richer sauce.
Will sirloin become tender? Yes, when cooked low for the full time and cut evenly.
Can I use cube steak? You can, but cube steak is already mechanically tenderized and cooks differently. Reduce cook time slightly and expect a softer texture.
How do I thicken the sauce? Use a cornstarch slurry during the last 15 minutes on HIGH.
Can I make this ahead? Absolutely. It reheats beautifully and tastes even richer the next day. Just cook fully, cool, refrigerate up to 3 days.
Dry the beef first. Moisture prevents browning.
Don’t overcrowd the pan. Browning equals flavor.
Cut evenly sized cubes. This ensures even tenderness.
For thicker gravy: Mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in during last 15 minutes on HIGH.
Freezer-friendly: Freeze up to 3 months.
Meal prep tip: Portion into containers with rice or potatoes for high-protein lunches.

Keywords: steak bites, Crock Pot Turkey Breast, Slow Cooker Steak Bites, Crock Pot Steak, Slow Cooker Steak Recipes

More Hearty Beef Dinners

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Slow Cooker Honey Mustard Chicken

admin — Tue, 24 Mar 2026 16:54:17 +0000

If you need an easy dinner, this slow cooker honey mustard chicken is a lifesaver. Juicy chicken breasts cook in a sweet and tangy honey Dijon sauce. Great for meal prep and making ahead.

At A Glance

Ready In: 3 hours 10 minutes
Serves: 6
Diet: Gluten-free, dairy-optional, high-protein
Nutrition Highlights: High in lean protein, low-carb, family-friendly
Main Ingredients: Chicken breasts, honey, Dijon mustard, butter, spices
Flavor Profile: Sweet, tangy, savory with a rich honey mustard glaze
Meal-Prep: Keeps up to 4 days in the fridge and reheats well
Best Served With: Rice, mashed potatoes, wraps, sandwiches, or fresh salads

This slow cooker honey mustard chicken is a great weeknight recipe because the slow cooker does all the work while you get on with your day. The chicken slowly cooks in a glossy honey Dijon sauce that’s sweet, tangy, and buttery. As it cooks, the chicken becomes incredibly tender and perfect for shredding.

The seasoning blend adds depth so it doesn’t taste overly sweet — just balanced and savory with a little warmth from paprika and Italian herbs. I especially love how versatile this dish is. Some nights we pile it over rice or mashed potatoes, other nights it ends up in wraps or sandwiches.

If you enjoy simple chicken dinners, this slow cooker dinner recipe guarantees juicy results.

You might also like these dishes: slow cooker steak bites, slow cooker chicken tikka masala, or try my shredded chicken slow cooker recipe. Find more slow cooker chicken meals here.

What You’ll Need

Here is what you’ll need for this slow cooker honey mustard chicken recipe. Find the full measurements in the recipe card below.

Chicken breasts – Lean protein that becomes tender and easy to shred in the slow cooker. You can swap for boneless thighs or even drumsticks if you prefer darker meat.
Seasoning Blend: Italian seasoning or Italian herbs, paprika for mild warmth and color, garlic powder for savory base, onion powder for subtle sweetness and depth, salt, and pepper (essential for bringing out the flavor of the chicken.
Honey Mustard Sauce: honey for natural sweetness and glossiness, Dijon mustard for that tangy, slightly spicy flavor that balances the honey, a little fresh garlic for extra punch, and melted butter to add richness and help the sauce coat the chicken beautifully.
Optional: Sometimes, I make a creamy version of this dish and add a little light cream in the last 30 minutes of cooking. It gives it a more mellowed out flavor and more luxurious finish.

Ingredient Swaps & Tips

Whole grain mustard can replace Dijon for more texture
Add a splash of lemon juice for brightness
Maple syrup works as a substitute for honey if needed

How To Make Slow Cooker Honey Mustard Chicken

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for slow cooker honey mustard chicken.

Mix Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
Season both sides of the chicken breasts with the spice mixture.
Place the seasoned chicken into the slow cooker.
In another bowl, whisk together honey, Dijon mustard, minced garlic, and melted butter.

Pour the honey mustard sauce over the chicken.
Cook on HIGH for 1.5-2 hours or LOW for 3-3.5 hours or until the internal temperature reaches 165°F (75°C).
Shred the chicken using two forks.
Let it cook for an additional 30 minutes (on LOW) so the chicken soaks up the sauce. Optional: Sometimes, I make a creamy version of this dish and add a little light cream in the last 30 minutes of cooking. It gives it a more mellowed out flavor and luxurious finish.

Recipe Tips/Variations

Don’t overcook chicken breasts. Chicken breasts can dry out if cooked too long. Check around the 3-hour mark.
Season ahead for more flavor. You can season the chicken up to 24 hours in advance and store it in the fridge. This helps the spices soak into the meat.
Adjust the sauce balance. Sweeter: add more honey. Tangier: add extra Dijon mustard. Richer: add an extra tablespoon of butter
Use different chicken cuts: Boneless chicken thighs work great and stay extra juicy Bone-in thighs can be cooked to 175°F for the most tender texture
Meal Prep: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave with a spoonful of sauce. It also freezes well for up to 2 months.

Serving Suggestions

This crockpot honey mustard chicken is incredibly versatile. The shredded chicken soaks up the sauce beautifully, which means it works in so many meals.

Serve it over fluffy rice or creamy mashed potatoes, so the sauce doesn’t go to waste. It’s also fantastic tucked into wraps, chicken sandwiches, or sliders for an easy lunch.

Another favorite in my kitchen is using the shredded chicken on top of a fresh salad with crunchy veggies, avocado, and a light vinaigrette — the sweet and tangy flavor pairs surprisingly well with greens.

If you’ve tried this slow cooker honey mustard chicken or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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If you need an easy dinner, this slow cooker honey mustard chicken is a lifesaver. Juicy chicken breasts cook in a sweet and tangy honey Dijon sauce. Great for meal prep and making ahead. Find step-by-step photos and more recipe tips above.

In a bowl, combine Italian seasoning, paprika, garlic powder, onion powder, pepper, and salt.
Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
Place the seasoned chicken in the slow cooker.
In a separate bowl, whisk together the honey, Dijon mustard, minced garlic, and melted butter.
Pour the sauce evenly over the chicken.
Cover and cook on HIGH for 1.5-2 hours or LOW for 3-3.5 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
Shred the chicken with two forks.
Return the shredded chicken to the slow cooker and cook for another 30 minutes to let it absorb the sauce. Serve warm. Optional: if you want a creamier, milder version, add 1/2 cup of light cream in the last 30 minutes as well.

Can I use chicken thighs instead of chicken breasts? Yes. Boneless thighs work very well and stay extra juicy. Bone-in thighs should be cooked to about 175°F for the best tenderness.
Can I prep this ahead of time? Absolutely. Season the chicken and refrigerate it up to 24 hours before cooking.
Can I make the sauce sweeter or tangier? Yes. Add more honey for sweetness or more Dijon mustard for extra tang. You can also adjust the sauce balance by adding an extra tablespoon of butter to make it richer.
What else can I do with the leftovers? Add to wraps or sandwiches, make sliders, top a salad, or use in chicken bowls (rice or quinoa base).
Don’t overcook chicken breasts. Chicken breasts can dry out if cooked too long. Check around the 3-hour mark.
Season ahead for more flavor. You can season the chicken up to 24 hours in advance and store it in the fridge. This helps the spices soak into the meat.
Meal Prep: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave with a spoonful of sauce. It also freezes well for up to 2 months.

Keywords: shredded chicken in a slow cooker, slow cooker honey mustard chicken, crockpot honey mustard chicken

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Black Bean and Beef Chili (Stovetop or Slow Cooker)

admin — Sun, 22 Mar 2026 19:45:52 +0000

I’m updating this family favorite Black Bean and Beef Chili to make it a bit lower in carbs and higher in protein! And Avocado Salsa is the perfect finishing touch for this chili recipe that you can make in the slow cooker or on the stove.

PIN the Black Bean and Beef Chili to try it later!

This recipe for Black Bean and Beef Chili is favorite chili recipe that you can make in the slow cooker or on the stove. This is a recipe I’ve made many times for Super Bowl parties, and it’s always been a hit. Of course chili with black beans does have some carbs. But recently I made this recipe for friends and realized I could make two easy changes that would make this favorite chili recipe slightly lower in carbs and higher in protein!

So I decided to update the recipe, and even took some new photos so people would realize the recipe had been slightly changed. The new version cuts the black beans down from three cans to two, and increases the ground beef from one pound to two. (Only the ingredients are changed; the cooking method is the same.) And if anyone was a fan of the original recipe, just check the NOTES section of the full recipe; I will copy the original ingredients there.

I hope you try this updated recipe if it’s not too much of a carb splurge for you! I admit, it’s partly the black beans that make me love this chili so much. And the fresh-squeezed lime juice and chopped cilantro stirred into the chili at the end gets a big thumbs up from me. But what really puts this Chili into over-the-top status for me is the creamy avocado-cilantro-onion salsa, which I think might be the perfect topping for chili!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Chili?

The American stew called Chili has endless variations, and it’s a perfect cold weather dish. For anyone not familiar with the cuisine of the Southwestern United States, here’s some info about the dish called Chili:

Yes, it does usually contain ground chiles (small red or green hot peppers) as well as chili powder (a seasoning blend). But there are lots of other things that define chili.
Sometimes Chili has meat, and it could be beef, pork, chicken, or turkey, but Chili can also be a vegetarian dish.
There are Chili recipes with or without beans, (and some purists say that true Chili should never have beans!)
For recipes that do use beans, many types will work, including red beans, black beans, white beans, pinto beans, and more.
Besides chile peppers, meat and possibly beans, most Chili recipes also include include tomatoes and onions.

When do I serve this Black Bean and Beef Chili?

Chili is a great party food, as well as something that’s nice to have in the freezer, and it’s especially good when the weather is cold! But in my family this Black Bean and Beef Chili is famous for being the ultimate game-day food, and it’s made an appearance at quite a few Super Bowl parties through the years!

How low in carbs is the updated Black Bean and Beef Chili?

The new version of this favorite chili recipe with fewer beans and more ground beef has 17 net carbs and 34 grams of protein. (The original recipe had 23 net carbs and 29 grams of protein.)

What if you prefer chili without beans?

Check out my round-up of Amazing Low-Carb and Keto Chili Recipes if you prefer a chili without beans.

What if you’re not a fan of cilantro?

Normally I recommend replacing cilantro with thinly sliced green onion. But this recipe already has finely chopped red onion in the chili and in the avocado salsa. So I would just omit the cilantro if you’re not a fan.

How to make Black Bean and Beef Chili:

Start by rinsing one can of black beans and letting them drain. (These original photos are from a double batch of Chili I made for my family Super Bowl party, you won’t have that many beans.)
Puree the second can of black beans with the tomatoes in a food processor (affiliate link) or blender.
Heat most of the oil in heavy soup pot, brown the ground beef, then remove beef to a bowl.
Add a bit more oil if needed and saute half the onion until it’s starting to soften. Then add the chile powders (and ground chipotle chile pepper if using) and ground cumin and cook a minute or two until the spices are fragrant.
Add beef stock to the soup pot, then add browned ground beef, pureed bean mixture, drained beans, and tomato paste. Stir, and let the chili start to simmer on medium heat.
While chili simmer, dice avocados and toss it with 1/4 cup lime juice.
Then stir in half of the chopped onion and half the chopped cilantro. (Keep the salsa in the fridge if you’re simmering the chili a while like I did.)
The Chili can cook in about 30 minutes, but I like to turn the heat to very low and simmer it for a couple of hours when I have time. It will thicken a bit and cook down slightly.
Stir in the rest of the lime juice and chopped cilantro when the chili is as thick as you’d like it and cook a few minutes more.
Taste chili and season to taste with salt and fresh-ground black pepper.
Serve Black Bean and Beef Chili hot, with a generous scoop of avocado salsa on top.

More Chili Recipes You Might Like:

Weekend Food Prep:

This recipe for Black Bean and Beef Chili has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

two 14 ounce cans black beans
1 T olive oil (or more, depending on your pan)
1 lb. lean ground beef
one 14.5 oz. can petite diced tomatoes
1 cup very finely diced red onion (divided)
1 T or more regular chile powder (preferably New Mexico chile powder)
1 T or more ground Ancho chile pepper (Ancho chile powder adds great flavor, but can use more regular chile powder)
about 1/4 tsp. ground Chipotle chile pepper (ground chipotle is hot so use sparingly.)
2 tsp. ground cumin (or more)
2 cups homemade beef stock or 1 can beef broth
2 T tomato paste
1/2 cup fresh-squeezed lime juice, divided (I used my fresh-frozen lime juice)
1 bunch chopped cilantro (divided)
salt and fresh ground black pepper to taste (I didn’t use any salt)

half of the red onion (from above)
half of the fresh lime juice (from above)
half of the chopped cilantro (from above)
2 avocados, finely diced

Instructions

Drain 1 can black beans into colander and rinse well, until no more foam appears.
Let beans drain while you use a food processor (affiliate link) to puree the other can of undrained beans and the can of diced tomatoes and liquid. Process the beans and tomatoes about 2 minutes, until they are fairly smooth.
In bottom of heavy soup pot, heat 1-2 tsp. olive oil and brown the beef, using the back of the turner to break it into small pieces.
Remove beef to bowl, then add a bit more olive oil and 1/2 cup chopped red onion to the pan.
Lower heat a little and cook onions until they are softened but not starting to brown. Then add all the chile powders and cumin (affiliate link) and saute about 30 seconds.
Add beef stock to pan; then add browned ground beef, pureed bean mixture, drained beans from colander and tomato paste and simmer, uncovered, 30 minutes or longer.
(I like to simmer my Chili at very low heat for nearly two hours, if you have time for that. Halfway through the cooking time, you could taste to see if you want additional chile powder. I think chile powder is something you need quite a bit of in a dish like this.)
While Chili simmers, dice avocados and place in plastic bowl with 1/4 cup fresh lime juice.
Rinse and finely chop the cilantro.
Mix 1/2 cup red onion and half the chopped cilantro into the avocado-lime juice mixture. (This can be kept in the refrigerator while the Chili cooks, but be sure to mix the lime juice with the avocado as soon as you cut it to keep the avocado from turning brown.)
When chili has thickened to your liking, stir in the other half of the chopped cilantro and 1/4 cup lime juice into the pot and cook chili about 5 minutes more.
Taste chili and season with salt and black pepper if desired.
Serve Black Bean and Beef Chili hot, with a generous scoop of avocado salsa on top of each serving.

To Adapt for the Crockpot:

Reduce the beef stock to 1 or 1 1/2 cups (depending on how thick you want the chili.)
Use an extra tsp. of regular and ancho chile powder. (I wouldn’t increase the chipotle chile powder; you can add hot sauce at the table if you want more heat.)
Prepare all the chili ingredients as above, except adding to the slow cooker instead of to a soup pot.
Then cook 3-4 hours on high or 7-8 hours on low (depending on how hot your Crockpot cooks.) Turn to low when you add the lime juice and cilantro and cook about 15 minutes.
Serve with salsa as above.

Notes

Ingredients for Original Version with more Beans and less Beef

(I am copying this as it appeared in the original recipe. Nowdays I am a bit better at listing ingredients in the order they are used, so I made a few changes in the new-and-improved recipe above to reflect that!)

three 14 ounce cans black beans
one 14.5 oz. can diced tomatoes (to thicken)
1 T olive oil (or more, depending on your pan)
1 lb. lean ground beef
1/2 cup very finely diced red onion
1 T or more regular chile powder (preferably New Mexico chile powder )
1 T or more ground Ancho chile pepper (Ancho chile powder adds great flavor, but can use more regular chile powder)
about 1/4 tsp. ground Chipotle chile pepper (see notes)
2 tsp. ground cumin (or more)
2 cups homemade beef stock or 1 can beef broth
2 T tomato paste
1/4 cup fresh-squeezed lime juice (I used my fresh-frozen lime juice)
1 can black beans (to thicken)

Salsa Ingredients:

1/2 cup finely diced red onion (or less)
1/4 cup fresh lime juice (I used my fresh-frozen lime juice)
1 bunch cilantro, chopped
2 avocados, finely diced
salt and fresh ground black pepper to taste (I didn’t use any salt)

This recipe was adapted slightly from Fine Cooking Annual 2008.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 388Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 70mgSodium 804mgCarbohydrates 30gFiber 13gSugar 5gProtein 34g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s made with low-fat ground beef, this Black Bean and Beef Chili would be a great main dish for any phase of the original South Beach Diet. This updated recipe a lower-carb chili, but it would still be a slight splurge for low-carb eaters and to high for Keto. Check out Amazing Low-Carb Chili Recipes for no-bean chili recipes that are delicious and low in carbs.

Find More Recipes Like This One:
Use Soup & Stew Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This chili recipe with beef and black beans was first posted in 2008, and I’ve probably made this at least 50 times since then! The recipe was updated to a version with fewer beans and more ground Beef in 2026.

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Slow Cooker Cabbage and Sausage Soup

admin — Wed, 18 Mar 2026 17:43:45 +0000

Slow Cooker Cabbage and Sausage Soup is a tasty low-carb soup that’s easy to make and it’s especially good topped with Parmesan cheese! We used chicken-garlic sausage for this tasty cabbage sausage soup, but use any type of sausage you prefer.

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I love this Slow Cooker Cabbage and Sausage Soup! And I really hope no one has flashbacks of the old Cabbage Soup Diet when they hear the name of the recipe, because this is a delicious soup recipe that’s healthy and low in carbs, but you certainly won’t think about being on a diet when you’re eating it.

My slow cooker cabbage soup is loaded with flavor from tomatoes, beef stock, seasonings, and Chicken-Garlic sausage (or your favorite garlicky sausage), and it gets even better if you top it with a spoonful of freshly grated Parmesan cheese. And best of all, if you do a little chopping the night before, this cabbage and sausage soup is one of those “throw in the slow cooker and cook all day” kinds of recipes that people love.

When you get home, just brown the sausage, add to the soup, and cook on high for 30-45 minutes more and dinner is ready! If you’re a fan of easy low-carb slow cooker soup, I hope you try this recipe soon!

What ingredients do you need?

What sausage is good for the Cabbage and Sausage Soup?

This is the fourth recipe I’ve made with Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic (and in case anyone is wondering, Sabatinos certainly hasn’t paid me to promote their sausage.) I’m infatuated with this sausage at the moment, but if you can’t find this brand, use any garlicky sausage that has good flavor. Check the nutritional info if you’re watching carbs, because some sausage has a lot of added sugar.

Do you have to brown the sausage for this soup?

I highly recommend you don’t skip the step of browning the sausage for this cabbage and sausage soup. The few minutes it takes to do that will add so much flavor to the finished soup.

How low in carbs is the Cabbage and Sausage Soup?

This tasty and easy slow cooker soup has only 8 net carbs per serving and 22 grams of protein with the sausage I used.

What slow cooker did I use for Cabbage and Sausage Soup?

I used a 5-Quart Slow Cooker (affiliate link) for this recipe, but it could have been slightly smaller. The soup freezes well, so if you only have a large slow cooker you could double the recipe and stash some in the freezer!

How to Make Slow Cooker Cabbage and Sausage Soup:

You’ll need about a pound of chopped cabbage for this soup.
Also chop up a medium onion and about one cup of celery. I prefer my soup veggies chopped on the small side, but make them a little bigger if you prefer.
Put the cabbage, onion, celery, petite diced tomatoes, beef stock, and spices in the slow cooker and cook all day on low or 3-4 hours on high.
Here’s how the soup will look after you’ve cooked it that long.
Then cut the sausages into thin slices. Heat a little olive oil in a frying pan and brown the sausage well.
Add the sausage to the slow cooker (and turn to high if you were cooking on low) and cook for 30-45 minutes more.
Serve Cabbage and Sausage Soup hot, with freshly grated Parmesan Cheese if desired

Make it a Low-Carb Meal:

If you wanted to make the Slow Cooker Cabbage and Sausage Soup into a complete meal, it would be great served with a low-carb bread like Olive Bread, Low-Carb High-Fiber Savory Muffins, or Savory Almond Flour Bread.

Want More Tasty Soups with Cabbage?

Check out Low-Carb Cabbage Soup Recipes for lots more tasty ideas for using nutritious cabbage in soup!

Weekend Food Prep:

This recipe for Cabbage and Sausage Soup has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

6 cups chopped cabbage (see notes)
1 onion, chopped small
1 cup celery, diced small
two 14.5 oz. cans petite dice tomatoes (see notes)
6 cups beef stock (see notes)
2 tsp. dried thyme
1 tsp. ground fennel
fresh ground black pepper to taste
6 links Chicken-Garlic Sausage
2 tsp. olive oil

Instructions

Chop the cabbage, onion, and celery and place in the slow cooker. (If you’re making this to cook while you’re at work I would chop those the night before and store in the fridge in a plastic bag.)
Add the 2 cans of tomatoes, Homemade beef stock or you can use canned beef broth if you don’t have it.), dried thyme (affiliate link), ground fennel (affiliate link), and black pepper to the slow cooker.
Cook 8-9 hours on low or 3-4 hours on high.
When you get home, or when the cabbage is well-softened if you’re cooking on high, slice the sausage into pieces about 1/4 inch thick.
Heat the olive oil in a large non-stick pan and cook over medium-high heat until the sausage is nicely browned. (You might need to do this in 2 batches if you use 6 sausages.)
Add the well-browned sausage to the soup, turn to high if you were cooking on low, and cook 30-45 minutes more.
Serve hot, with freshly-grated Parmesan cheese if desired.

Notes

Six cups cabbage is about one pound. You can use only one can of tomatoes if you want to reduce the carbs even more. Homemade beef stock is best, but you can use canned beef broth if you prefer. Use any garlicky sausage that has good flavor.

I used a 5-Quart Slow Cooker (affiliate link) for this recipe, but it could have been a little smaller.

Recipe created by Kalyn when she became infatuated with Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic, but use any garlicky sausage you prefer for this recipe.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 224Total Fat 11gSaturated Fat 3gUnsaturated Fat 7gCholesterol 65mgSodium 448mgCarbohydrates 11gFiber 3gSugar 5gProtein 22g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cabbage and Sausage Soup is great for low-carb diets, and it’s also gluten-free if you make sure the sausage is gluten-free. If you make the soup with chicken sausage like I used, this is also a great recipe for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Soup Recipes or Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Slow Cooker Cabbage and Sausage Soup was first posted in 2013, and I’ve made it quite a few times since then. The recipe was last updated with more information in 2025.

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30 Slow Cooker Dinner Ideas

admin — Wed, 18 Mar 2026 15:56:55 +0000

When you want dinner to cook itself, the slow cooker is hard to beat. These easy slow cooker dinner ideas are comforting, flavor-packed, and perfect for busy days when you want a warm meal waiting for you.

Slow cooker dinners are one of my favorite ways to get a satisfying meal on the table with minimal effort. Whether you’re juggling work, family, or just don’t feel like hovering over the stove, the slow cooker does the heavy lifting for you — low, slow heat that builds flavor while you get on with your day.

This collection brings together a mix of slow cooker chicken dinners, cozy beef and lamb recipes, comforting curries, vegetarian meals, and hands-off family favorites. You’ll find both my own tried-and-true recipes and a few standout slow cooker dishes from other food blogs I love and trust.

Most of these recipes are great for meal prep, feeding a crowd, or stocking the freezer, and many can be adapted based on what you already have on hand. If you’re looking for simple, hearty dinners that practically cook themselves, you’re in the right place.

Tips for Making the Most of Your Slow Cooker

Don’t lift the lid too often — heat escapes quickly and slows cooking.
Browning meat first adds flavour, but many recipes work without it.
Cheaper cuts of meat often work best for slow cooking.
Most slow cooker meals taste even better the next day.
Use leftovers for wraps, bowls, tacos, or freezer meals later in the week.

Slow Cooker Chicken Dinners

Comforting, versatile, and always popular — these slow cooker chicken dinners are perfect for weeknights and meal prep alike.

Slow Cooker Beef & Lamb Dinners

These recipes are all about deep flavor, tender meat, and comforting sauces — ideal for colder nights.

Slow Cooker Curries & Comfort Classics

Warm, saucy, and perfect for hands-off cooking, these braised recipes are perfect for slow cooking.

Slow Cooker Italian Meatballs

These slow cooker Italian meatballs cook low and slow in a rich tomato sauce until tender and full of flavor. Ideal for pasta night, meatball subs, or easy meal prep. Recipe from Chef Savvy.

Slow Cooker Chicken Curry

This slow cooker chicken curry is comforting and fragrant, with tender chicken simmered in a creamy, spiced sauce. An easy set-and-forget dinner that’s perfect with steamed rice. Recipe from My Food Story.

Vegetarian Slow Cooker Dinners

Hearty, plant-based meals that still deliver big flavor.

Crockpot Vegetarian Chili

A classic vegetarian chili made in the slow cooker, perfect for batch cooking. Recipe from Real Food Whole Life.

Try more Vegetarian slow cooker recipes here.

Slow Cooker Seafood (For Something Different)

If fish and seafood are your preferred protein, try one of these hearty dishes.

Slow Cooker Shrimp Boil

This slow cooker shrimp boil is like a lazy weekend seafood feast — tender shrimp, sweet corn, smoky sausage, and red potatoes all simmered in a bold, seasoned broth. Big flavor with barely any hands-on work. Recipe from Mom On Timeout.

Slow Cooker Jambalaya

This slow cooker jambalaya brings classic Cajun comfort to the table with sausage, shrimp, rice, and plenty of warming spices. It’s hearty, filling, and great for feeding a hungry crew. Recipe from Simply Recipes.

Slow Cooker Shrimp Scampi

All the garlicky, buttery goodness of shrimp scampi made easy in the slow cooker. The shrimp turn out juicy and flavorful, perfect spooned over pasta or rice for a low-effort dinner. Recipe from The Magical Slow Cooker.

More Easy Dinner Inspiration

If you love hands-off meals, you might also enjoy:

Save These Slow Cooker Dinner Ideas To Pinterest

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Cooker – Recipe Professional

Anasazi Bean Soup (Slow Cooker or Stovetop)

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How to make Anasazi Bean Soup (Slow Cooker or Stovetop):

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Greek Lentil Soup (Slow Cooker)

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How to make Greek Lentil Soup in the Slow Cooker:

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Want more meatless soup recipes?

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Slow Cooker Chicken Meatballs Recipe

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How to Make Slow Cooker Chicken Meatballs

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Slow Cooker Chicken Meatballs

You Will Need

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Adam and Joanne’s Tips

Slow Cooker Pasta e Fagioli Soup

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How to Make Slow Cooker Pasta e Fagioli Soup:

Weekend Food Prep:

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Shredded Chicken In A Slow Cooker

At A Glance

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How To Make Shredded Chicken In A Slow Cooker

Watch The Video

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Slow Cooker Steak Bites

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How To Make Slow Cooker Steak Bites

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Slow Cooker Honey Mustard Chicken

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