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Tag: Cooker

Slow Cooker Ground Turkey Soup
This slightly-spicy Slow Cooker Ground Turkey Soup has pinto beans, peppers, chiles, and Green Chile Enchilada sauce for extra flavor! See tips in the post for making a version of this soup with even fewer carbs.

Pin Slow Cooker Ground Turkey Soup to try it later!

Lately I find myself grabbing a few cans of Hatch Green Chile Enchilada Sauce whenever I’m at the grocery store, and when I wanted to spice up this Slow Cooker Ground Turkey Soup the Hatch Enchilada Sauce plus a can of diced green chiles gave me just the right amount of heat. (And just in case anyone is wondering, Hatch company hasn’t paid me to mention their Green Chile Enchilada Sauce, I just love it!)

I loved the soup with a little grated cheese sprinkled on top, and for those who’d like even more heat, Green Tabasco Sauce is the perfect thing to add to your soup at the table. And I know some people want those slow cooker recipes that can cook all day on low, but when you haven’t planned ahead, this is something you can throw together in the afternoon and after a few hours on high, you have a delicious dinner.

I cooked my soup for 3 hours on high (and another hour or so wouldn’t hurt), but if you need more time than that, 6-8 hours on low would also work just fine.

What ingredients do you need for this recipe?

(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.)

How can you make the ground turkey soup lower in carbs?

You could use more turkey and skip the beans to make this a low-carb soup, or replace the beans with 1-2 cups of cauliflower rice added a few hours into the cooking time. (If you like the idea of using cauliflower rice, you might want to check out Green Chile Turkey Enchilada Soup which is a similar soup made in the Instant Pot that has the option of replacing the beans with cauliflower rice.)

What size slow cooker did I use?

I used a 3.5 Quart Slow Cooker (affiliate link) for this recipe.

Want more easy and tasty slow cooker recipes?

You can use Slow Cooker Recipes to find more recipes like this one. Or check out my other site Slow Cooker or Pressure Cooker for lots more ideas for the slow cooker!

How to make Slow Cooker Ground Turkey Soup :

(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.)
1. Heat a little oil in frying pan, brown the ground turkey very well; then add turkey to the slow cooker. (Browning adds flavor for slow cooker dishes, so don’t rush this step.)
2. Add more oil and cook the onions for about 5 minutes, or until they’re pretty well softened; then add the Ancho chile powder, ground cumin, and dried Mexican oregano and cook about a minute more. Add the onion mixture to the slow cooker.
3. Rinse the pinto beans until no more foam appears, and add to the slow cooker. (This removes the salt and makes the beans a little easier to digest.)
4. Add the finely chopped red bell pepper, Hatch Green Chile Enchilada Sauce (affiliate link), diced green chiles (affiliate link), and chicken broth or homemade chicken stock. If you need gluten-free, be sure to use a brand of green chile enchilada sauce that’s gluten free.
5. Cook the soup for 3-4 hours on high (or 6-8 hours on low).
6. Serve hot, with grated cheese and Green Tabasco Sauce (affiliate link) to add at the table.
More Tasty Slow Cooker Dinners:

Weekend Food Prep:

This recipe 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

1 1/2 lbs. lean ground turkey

2 tsp. + 1 tsp. olive oil

1 medium onion, chopped small

2 tsp. ground Ancho chile (see notes)

1 T ground cumin

1 tsp. dried Mexican oregano (see notes)

one 15 oz. can pinto beans, rinsed with cold water and drained

1 large red bell pepper, seeds removed and chopped small

one 15 oz. can Hatch Green Chile Enchilada Sauce (see notes)

one 4 oz. can diced green chiles

2 cups chicken broth (see notes)

grated mozzarella or 4 Cheese Mexican Blend, for serving

Green Tabasco Sauce or other hot sauce of your choice, for serving

Instructions

Heat 2 tsp. oil in a large non-stick frying pan and cook the ground turkey until it is well-browned, breaking apart with the turner as it cooks. (Browning adds a lot of flavor, so don’t rush this step.)

Add browned turkey to the slow cooker.

Then add another teaspoon of oil to pan and cook the chopped onions until they are well softened, about 5 minutes.

Add the ground Ancho chiles, ground cumin, and Mexican oregano and cook about 1 minute more.

Add the onion-spices mixture to the slow cooker.

While the turkey is browning, drain the pinto beans into a colander and rinse well with cold water until no more foam appears; then let beans drain.

Dice the red bell pepper into smallish pieces.

When browned turkey and onion mixture is in the slow cooker, add the pinto beans, chopped red bell pepper, green chile enchilada sauce, and diced green chiles with juice.

Add the chicken stock to the pan you cooked the turkey and onions in, and scrape off any browned bits, then add that to the slow cooker.

Cook on high about 3-4 hours, or until the soup is fragrant and bell peppers are softened. (You can also cook for 6-8 hours on low if you prefer.)

Serve hot, with grated cheese and Green Tabasco Sauce (affiliate link) if desired.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 419Total Fat 22gSaturated Fat 5.4gTrans Fat 0gUnsaturated Fat 13.4gCholesterol 122mgSodium 691mgCarbohydrates 24gFiber 5.4gSugar 8.1gProtein 35g

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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Since this Slow Cooker Ground Turkey Soup has pinto beans, it’s probably too high in carbs for strict low-carb diets, but you could double the turkey and skip the beans or replace beans with a few cups of cauliflower rice for a low-carb version. With lean ground turkey and low-fat cheese, the soup is good for any phase of the original South Beach Diet. (The green chile enchilada sauce does contain a small amount of cornstarch and sugar, but the amount per serving is very small.)

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 recipe was posted in 2012. It was last updated with more information in 2023.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 17, 2026
Slow Cooker Bean Soup (with Ham, Spinach, and Thyme)
This Slow Cooker Bean Soup has loads of flavor from ham, spinach, and thyme, and it can be made with cooked dried beans or canned beans. And this kicked-up version of ham and bean soup is nutritious and extra delicious!

PIN Slow Cooker Bean Soup to make it later.

This Slow Cooker Bean Soup has spinach, and adding some leafy greens is one of my favorite tricks for increasing the nutritional value of most any kind of soup. Greens are the the most nutritious foods per calorie of all the world’s healthiest foods, and the flavor of leafy greens goes with so many other foods. And I loved the addition of spinach in this ham and bean soup made in the slow cooker!

The slow cooker soup started with leftover ham from Thanksgiving and dried beans in the pantry. Once I had the idea in mind, all I needed was a package of baby spinach and by the end of the day I had this delicious Slow Cooker Bean Soup that was kicked up in flavor with ham, spinach, and thyme.

I took some of the soup to my brother Mark and his wife Lisa, since they’re the ones who brought the ham for Thanksgiving. A few days later Mark texted me to say the healthy soup was a winner. I hope you’ll try this tasty soup next time you have some leftover ham!

What ingredients do you need for this soup?

(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.)

What greens can you use for the Slow Cooker Bean Soup?

If you’re not big on spinach, I think Kale or Swiss Chard would also be delicious in this ham and bean soup.

Want to use dried beans for the Slow Cooker Bean Soup?

If you want to save some money and have plenty of time, here’s How to Cook Dried Beans in a Slow Cooker. There’s also a good post on my Slow Cooker or Pressure Cooker site about How to Cook Dried Beans in the Slow Cooker or Instant Pot. You can make extra beans and freeze some for the next time you want to make soup.

What size Slow Cooker did I use?

I made this soup in my 6 quart Ninja Cooker, which isn’t that readily available any more, but any type of Crock-Pot Large Oval Slow Cooker (affiliate link) that’s at least six quarts will be fine. If you only have a smaller slow cooker, the recipe could certainly be cut in half.

How high in carbs is this slow cooker soup with beans, ham, and spinach?

This soup has 29 net carbs and 34 grams of protein per serving.

Can Slow Cooker Bean Soup be frozen?

This soup freezes well, and you’ll be glad you have some to pull out of the freezer when you get home late on a cold night.

How to Make Slow Cooker Bean Soup (with Ham, Spinach, and Thyme):

(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.)
1. Cooking your own dried beans is the most flavorful option for this type of soup. (I cooked two pounds of beans, then froze half and used half in the soup. Here’s How to Cook Dried Beans in a Slow Cooker if you haven’t done it.
2. If cooking dried beans from scratch doesn’t work for you, no judgement from me. Just use 4 cans of white beans!
3. Put 6 cups of cooked beans (4 cans) into a large slow cooker with 6 cups chicken broth (or use partly ham stock if you have some).
4. I had ham juice from the bottom of the slow cooker we cooked the ham in, but if I’m using chicken broth for soups with ham, I add a little Goya Ham Flavor Concentrate (affiliate link) to flavor the soup.
5. Cook beans, onions, dried thyme, and stock about 2 hours on high.
6. Then add chopped ham and cook about 2 hours more.
7. When the soup has cooked several hours and ingredients are starting to taste good together, chop 5 oz. baby spinach (or other greens) and add to the soup.
8. Cook 30-45 minutes more. (I like the greens fairly well done.)
9. Season Slow Cooker Bean Soup to taste with plenty of fresh-ground black pepper and a little salt if needed. Serve hot and enjoy!
More Tasty Soup with Ham:
Ingredients

6 cups cooked white beans (or use 4 cans white beans)

6 cups chicken broth (see notes)

1 onion, chopped

2 tsp. dried thyme or ground thyme

3 cups cooked ham, coarsely chopped

1-2 packets Goya Ham Flavor Concentrate (optional)

5 oz. package baby spinach

fresh ground black pepper and salt to taste (remember ham is salty; this doesn’t need much salt)

Instructions

Here’s How to Cook Dried Beans in the Slow Cooker if you’re cooking dried white beans.

Just use four 15 oz. cans white beans if you prefer to use canned beans. (No need to rinse the beans for this recipe.)

Put cooked beans, chicken broth (or partly ham stock, chopped onion, and dried thyme (or ground thyme) into the slow cooker and cook on HIGH about 2 hours.

After 2 hours coarsely chop the ham and add to the slow cooker, with Goya Ham Flavor Concentrate (affiliate link) if desired.

Cook on HIGH about 2 hours more.

Chop the spinach and add to the soup.

Cook on high 30-45 minutes more.

Season soup to taste with fresh-ground black pepper and salt. (Remember ham is salty so you won’t need much salt.)

Serve the Slow Cooker Bean Soup hot and enjoy!

Notes

For the beans, use about 1 lb. dried beans and follow the options above to cook them, or use 4 cans beans, 15 oz. size can.

Canned chicken broth is fine for this recipe, but I’d use partly ham stock if you have some. I highly recommend adding a little Goya Ham Flavor Concentrate (affiliate link) if you don’t have ham stock.

Recipe created by Kalyn when she had beans in the pantry and leftover ham from Thanksgiving.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 326Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 57mgSodium 1606mgCarbohydrates 38gFiber 9gSugar 3gProtein 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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Slow Cooker Bean Soup soup as written is too high in carbs for strict low-carb diets. If you’re limiting carbs, you could make this soup with more ham and greens and fewer beans. Dried beans are considered a “good carb” for the original South Beach Diet, and they’re permitted for all phases of South Beach.

Find More Recipes Like This One:
Use Soup Recipes for more tasty soups 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 Slow Cooker Bean Soup recipe was posted in 2015. It was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link
March 15, 2026
Indian Lentil Soup (Slow Cooker)
We loved this Indian Lentil Soup with coconut milk and spinach, and this soup with Indian flavors is surprisingly low in net carbs! And this easy Slow Cooker lentil soup has the interesting blend of spices that makes Indian food so delicious!

PIN the Indian Lentil Soup to try it later!

I know Indian Lentil Soup is a recipe some people are going to take one look at and veto it because you think the Indian spices, the red lentils, or the spinach is not going to appeal to you. But that would be sad, because the entire time we were making this easy slow cooker soup, Jake and I couldn’t stop tasting it and remarking on how good it was!

Admittedly Jake is an Indian food lover, and I’m a big fan of red lentils, but still we’re pretty picky about what we consider to be “blog-worthy.” And this delicious lentil soup with Indian flavors more than made the cut. I loved it with a generous squeeze of lime.

The slow cooker Indian Lentil Soup was adapted from a recipe for yellow split pea dal I saw in a cookbook, but truthfully I changed it up a lot for the version you see here. What I didn’t change is the fact that this delicious soup is vegan, making it a perfect choice for a plant-based dinner. I hope you pull out the slow cooker and try it soon!

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 type of lentils are best for Indian Lentil Soup?

I highly recommend using red lentils for this soup! The red lentils will dissolve much more quickly, helping the soup be done sooner in the slow cooker. Red lentils also have a slightly sweeter flavor compared to green or brown lentils.

What slow cooker did I use for Indian Lentil Soup?

I used a 5 Quart Slow Cooker (affiliate link) for this recipe, but any size close to that will work.

Is this Indian Lentil Soup low in carbs?

When I calculated the nutritional information I realized that because there’s a lot of low-carb spinach, vegetable broth, and coconut milk, this tasty soup only has 13 net carbs per serving. If you’d like a soup that’s even lower in carbs, just use more spinach and fewer lentils!

How to Make Indian Lentil Soup in the Slow Cooker:

(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.)
1. Heat olive oil, then cook the onions until they’re starting to slightly brown.
2. Add minced garlic, ground cumin, ground coriander, ground turmeric, garam masala, and ground cinnamon and cook 1-2 minutes more.
3. Put the spiced onions in the slow cooker.
4. This photo shows the red lentils I love so much for soup. Pick them over and discard any discolored ones, then rinse with cold water before you add them to the slow cooker.
5. We used canned vegetable broth and added enough water to make 4 cups.
6. Add the lentils and vegetable broth to the slow cooker with the onions and spices and cook on high for about 2 hours or on low for about 4 hours.
7. After 2 hours, the ground turmeric had given the lentils a beautiful yellow color and they were starting to dissolve into the soup.
8. Turn the slow cooker to low and add coconut milk and chopped spinach and cook about 30 minutes more.
9. Season the soup generously with salt and fresh ground black pepper and serve hot.
10. The Indian Lentil Soup is delicious with a squeeze of lime added at the table!
Make it a Meatless Meal:

The lentil soup with Indian flavors would be delicious with any of these vegetarian salads:

Weekend Food Prep:

This Indian Lentil Soup recipe 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

1 T olive oil

1 large onion, chopped

2 tsp. minced garlic

1 tsp. ground cumin

1 tsp. ground coriander seed

1 tsp. ground turmeric

1/2 tsp. Garam Masala

1 tsp. ground cinnamon

1 1/2 cup red lentils

4 cups vegetable broth (see notes)

1 can (14 oz.) coconut milk

4 cups chopped fresh spinach (or more)

salt and fresh-ground black pepper to taste

Instructions

Heat the oil in a medium-sized frying pan. Add the onion and cook over medium-high heat until it’s starting to brown, about 6-8 minutes.

Add the minced garlic, ground cumin, ground coriander, ground turmeric, Garam Masala , and ground cinnamon and cook 1-2 minutes more. Put the spiced onion mixture into the slow cooker.

Pick over the lentils and remove any discolored ones. Put lentils in a colander and rinse with cold water until the water runs clear.

Add lentils and vegetable stock to the slow cooker and cook on high for about 2 hours or on low for about 4 hours. (The lentils should be softened and starting to fall apart when you add the other ingredients.)

Turn slow cooker to low and add the chopped spinach and can of coconut milk. Cook about 30 minutes more, or until lentils and spinach are done to your liking.

Season with a generous amount of salt and fresh ground black pepper (to taste) and serve the Indian Lentil Soup hot, with sliced lime to add at the table if desired.

Notes

I used a 5-1/2-Quart Slow Cooker (affiliate link) for this recipe, but it could have been a little smaller.

We used 2 cans vegetable broth, 14 oz. each, and added a little water to make 4 cups.

This recipe for Indian Lentil Soup was adapted from a recipe for yellow split pea dal in 50 Simple Soups for the Slow Cooker (affiliate link)

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 128Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 3mgSodium 698mgCarbohydrates 18gFiber 5gSugar 3gProtein 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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Lentils are somewhat high in carbs for low-carb eating plans, but they do have fiber, so the Indian Lentil Soup has only 13 net carbs per serving, You can reduce the carbs by using fewer lentils and more spinach. All types of lentils and split peas are approved for the original South Beach Diet, but serving size is limited for Phase One.

Find More Recipes Like This One:
Use Soup 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 recipe for Indian Lentil Soup was first posted in 2013. It was last updated with more information in 2026.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link
March 14, 2026
Slow Cooker Sausage Stew
Slow Cooker Sausage Stew also has beans and greens, and this is a tasty slow cooker dinner that’s loaded with Italian flavors! See tips for making a version of this slow cooker stew that’s lower in carbs.

PIN the Slow Cooker Sausage Stew to try it later!

This Slow Cooker Sausage Stew has some of my favorite flavors, and this stew with beans and kale is flavorful and comforting. And Italian sausage, beans, and kale is a classic combination in Italian cooking, and I loved how this turned out.

One thing that was an experiment in this slow cooker stew was adding the kale to the slow cooker after the sausage and beans had cooked for a few hours. And I was so happy with how the raw kale softened perfectly in the slow cooker with just a little more cooking time, and the slightly chewy kale was one of my favorite parts of this dish!

I know my site has a lot of recipes that use Italian sausage, and I never get tired of it. If you’re also a sausage fan, I hope you give this recipe a try! And personally I’d always eat this kind of stew with Parmesan cheese sprinkled on at the table, but the recipe is dairy-free if you skip the Parmesan.

What ingredients do you need for this recipe?

(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 beans can you use for Slow Cooker Sausage Stew?

I loved the Cannellini Beans (white kidney beans) I use for this bean stew, but if you don’t find those at your store any type of dried white bean such as Great Northern Beans will be fine.

What other greens can you use for Slow Cooker Sausage Stew?

As I mentioned, I loved the slightly-chewy kale in this slow cooker stew, but if you’re not a fan of kale you can use other greens like spinach, Swiss chard, mustard greens, or collards. Softer greens will not need quite so much cooking time.

What size slow cooker did I use for the slow cooker stew?

I used my Crock-Pot 5-Quart Smart-Pot Slow Cooker (affiliate link) for this recipe, but a slightly smaller slow cooker will work.

How can you make this Slow Cooker Sausage Stew lower in carbs?

You can use fewer beans and more sausage and kale to make a tasty lower-carb version of this recipe.

How to Make Slow Cooker Sausage Stew:

(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.)
1. Brown the sausages well in a little olive oil (Don’t skip this step!)
2. While the sausage browns, dump the Cannellini beans into a colander placed in the sink, rinse, and let them drain.
3. When the sausage is well-browned slice it into pieces about an inch thick.
4. Add the beans, sausage slices, tomatoes, spices, and canned chicken broth (affiliate link) to the slow cooker and let it cook for about 2 1/2 hours on high (or 5 hours on low.)
5. Wash and chop the kale to make 4 cups of chopped kale.
6. Add the kale to the slow cooker and let it cook 45 minutes longer on high (or twice as long on low.)
7. I forgot to take a photo when the kale was done, but it was tender but still slightly chewy after 45 minutes. If you’d like softer kale, let it go a bit longer.
8. Serve hot with a little Parmesan cheese sprinkled on top.
More Slow Cooker Stew Recipes with Beans:

Weekend Food Prep:

This Slow Cooker Sausage Stew 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

one 19.5 oz. package hot turkey Italian sausage (see notes)

2 tsp. olive oil

two 14.5 oz. cans petite dice tomatoes, not drained

two 15 oz. cans cannellini beans, drained (see notes)

2 T minced garlic

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. ground fennel (or more)

1 1/4 cup chicken broth or stock (see notes)

4 cups chopped kale leaves

Instructions

Heat the oil in a large heavy frying pan, add sausages, and cook turning often, for 10 minutes or until sausage is nicely browned on all sides.

Remove sausage to a cutting board to let it cool.

While sausage cooks, dump the two cans of cannellini beans into a colander placed in the sink and rinse well with cold water (until no more foam appears.) Let beans drain well.

As soon as the sausage is cool enough to handle, slice it into round pieces about 1 inch thick.

Put sliced sausage, drained beans, tomatoes with juice, garlic, dried basil, dried oregano, ground fennel, and chicken stock into the slow cooker and stir gently.

Let cook for about 2 1/2 hours on high or 5 hours on low.

While the stew is cooking, chop the kale, cutting away and discarding any thick inner ribs. (Wash kale in a salad spinner if you’re using garden kale.)

After 2 1/2 hours on high (or 5 hours on low), add the kale and stir gently into the stew.

Continue cooking stew about 45 minutes more on high (or 1 1/2 hours on low).

Serve hot, with some Parmesan cheese sprinkled on top if desired.

Notes

Use pork Italian sausage if you prefer. You can use a full can of chicken broth, which is going to be slightly more liquid; reduce the broth if you want to keep it a thicker stew.

I used my Crock-Pot 5-Quart Smart-Pot Slow Cooker (affiliate link) for this recipe, but a slightly smaller slow cooker will work.

This freezes well and can be reheated in the microwave or in a pan on the stove.

Recipe created by Kalyn.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 336Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 68mgSodium 559mgCarbohydrates 32gFiber 8gSugar 2gProtein 30g

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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sausage stew with this many beans would be too high in carbs for a traditional low-carb diet plan, but you can make a tasty lower-carb version of this by using more sausage and kale and fewer beans. With lower-fat turkey Italian sausage this Slow Cooker Sausage would be approved for all phases of the original South Beach Diet. Even though dried beans are a low-glycemic ingredient, remember they’re limited to 1/3 to 1/2 cup for phase one of South Beach, so adjust portion sizes accordingly.

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:
The Slow Cooker Sausage Stew was first posted in 2012, when I was doing lots of experiments in my slow cooker. The recipe was last updated with more information in 2024.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link
February 20, 2026
Crockpot Poppy Seed Chicken (Easy Slow Cooker Dinner)
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If you love my classic poppy seed chicken casserole, this crockpot poppy seed chicken is the easiest way to make it. Same creamy, buttery flavor. Same cozy comfort.
Why My Crockpot Version Is Better

The topping is actually crunchy! Most crockpot versions dump crackers on top and call it done. I toast mine so they stay crunchy!

Classic Casserole Favor! Creamy sauce, tender chicken, poppy seeds, and that buttery topping. This tastes like the baked version you already love, just made in the slow cooker.

It’s still hands-off where it counts! The chicken cooks low and slow while you’re busy. The quick skillet topping only takes minutes.
Crockpot Poppy Seed Chicken Ingredients

Ritz Crackers: Buttery crackers like Ritz add a tasty butter flavor and texture as they get toasted!
Crockpot Poppy Seed Chicken Recipe

This fan favorite, dump-and-go version of the classic poppy seed chicken is going to become your new go-to weeknight dinner! Make some soft homemade rolls and a fresh salad while the chicken cooks.
1. Add the Chicken: Spray the bottom of a slow cooker with nonstick cooking spray and place chicken breasts in the bottom.
2. Combine: In a medium bowl, stir together the sour cream, cream of chicken soup, and shredded parmesan cheese.
3. Pour Over the Chicken: Pour the sour cream mixture over the chicken in the crockpot.
4. Cook: Place the lid on the crockpot, then cook on LOW for 5-6 hours, or HIGH for 3-4 hours. When it’s done, remove the lid and shred chicken with two forks. Stir in 2 teaspoons of poppy seeds.
5. Toast the Crackers: In a large skillet, add the butter and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.
6. Topping: Sprinkle the cracker mixture over the top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!
Perfect for Doubling!

This recipe is perfect for meal prep or feeding a crowd! Just double all of the ingredients to make a big batch.
Instructions:

Add & Mix: Add the sour cream, cream of chicken soup, and parmesan cheese to a gallon-sized, freezer-safe, sealable storage bag and mix well.

Coat Chicken & Freeze: Add the chicken to the bag with the sauce and mix to coat the chicken in the sauce. Press out as much air as possible, seal the bag, and freeze it flat for better storage.

Reheat:

Thaw Slightly: Pull the bag out of the freezer one hour before cooking to let it thaw slightly on the counter before cooking.

Cook: Place the contents of the bag into the crockpot. Cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is cooked through and shreds easily.

Shred & Stir: Remove the chicken from the crockpot and shred it. Return the shredded chicken to the crockpot and mix to coat it in the sauce. Season to taste with salt and pepper, if needed. Stir in the poppy seeds.

Cook Topping: In a large skillet, add ½ cup butter and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.

Top & Serve: Sprinkle the cracker mixture on top of the chicken mixture. Serve over rice or potatoes!
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Dinner

Crockpot Olive Garden Chicken with Pasta

6 hours 20 minutes
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February 20, 2026
Slow Cooker Butternut Squash Soup
This Slow Cooker Butternut Squash Soup is loaded with flavor from garlic, ginger, coconut milk, and Thai Red Curry Paste! And this soup that can be vegan has only 17 net carbs per serving, so it’s not that huge of a splurge on carbs.

PIN Slow Cooker Butternut Squash Soup to make it later!

I love this Slow Cooker Butternut Squash Soup, and there’s a good reason why there are so many butternut squash soup recipes! I think it’s all about the way the slightly nutty flavor of butternut squash gets along well with so many other flavors.

In this butternut soup recipe, first the cubed squash cooks in the slow cooker in a little vegetable stock until it’s soft. Then it’s pureed and cooked a little longer with onion, garlic, ginger, Coconut milk, Thai Red Curry Paste, and peanut butter, with a tiny touch of fish sauce (or vegetarian fish sauce) and sweetener to complete the Thai flavor notes.

Even though I adore butternut squash, I haven’t used it in soup that much, but this soup is one I’ll be making over and over again. And my nephew and cooking assistant Jake is not really a winter squash fan, but he gobbled up the soup as well.

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.)

Will pre-cut butternut squash work for this soup?

I’m not normally a fan of the pre-cut butternut squash (and I even wrote a post about How to Peel and Cut Up a Butternut Squash.) But for this Slow Cooker Butternut Squash Soup, the pre-cut squash is fine and it will help get this into the slow cooker much more quickly.

Is this Butternut Squash Soup an authentic Thai Recipe?

I’m not claiming this soup is an authentic Thai recipe, but it does have lots of ingredients used in Thai cooking like garlic, ginger, red bell pepper, coconut milk, red Thai curry pasts, and fish sauce.

What if you don’t want cilantro in the Slow Cooker Butternut Squash Soup?

This soup is finished with fresh lime juice and chopped cilantro, which I think is just the right addition, but omit the cilantro or use thinly sliced green onion if you’re not a cilantro fan.

Can you make Slow Cooker Butternut Squash Soup a vegan recipe?

If you want a soup that’s vegan, just use vegan “fish sauce” for this recipe. You could also switch out the fish sauce for soy sauce if that’s easier.

How to Make Slow Cooker Butternut Squash Soup:

(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.)
1. Put 2 lbs. of butternut squash cubes into the slow cooker with 1 cup vegetable stock, season with salt and pepper, and cook on high for 2 hours, or until the squash is soft.
2. Use a food processor, blender, or IImmersion Blender (affiliate link)to puree the squash. (An immersion blender is by far the easiest; be careful with the hot squash if you use a food processor or blender.)
3. Heat the oil and saute the onion in a frying pan until it’s well browned. Add the minced garlic, ginger, and diced red bell pepper and cook about a minute more. (Bad blogger; forgot to take a photo of that!)
4. Then add the coconut milk, Thai Red Curry Paste, and peanut butter, and heat, stirring, just until the peanut butter and curry paste are dissolved into the coconut milk. Add the sweetener and fish sauce (affiliate link).
5. Stir the coconut milk mixture into the squash, turn the slow cooker to low, and cook about one hour.
6. Then stir in the chopped cilantro (or green onion) and lime juice and cook about 15 minutes more.
7. Serve the Slow Cooker Butternut Squash Soup hot, garnished with chopped peanuts, more chopped cilantro, and a dash of Sriracha Sauce if desired.
More ideas for Butternut Squash:

You can use My Favorite Winter Squash Recipes to see more of my butternut squash faves!

More Meatless Soups You Might Like:
Ingredients

2 lbs. peeled and cubed butternut squash

1 cup vegetable stock (see notes)

salt and fresh ground black pepper to taste

2 tsp. olive oil

1 onion, finely chopped

2 tsp. minced garlic

1 tsp. minced ginger root

1 red bell pepper, seeds removed and finely chopped

1 14 oz. can coconut milk

2 T Thai Red Curry Paste

1/2 cup natural peanut butter (without added sugar)

1 T granulated Monkfruit Sweetener

2 tsp. Fish Sauce (see notes)

2 T fresh-squeezed lime juice

1/3 cup finely chopped cilantro (see notes)

extra chopped cilantro and chopped peanuts for serving (optional)

Sriracha Rooster Sauce for serving (optional)

Instructions

Peel the butternut squash and cut into cubes if you’re starting with a whole squash. (Here’s How to Peel and Cut Up a Butternut Squash if you haven’t done it.)

Put the squash cubes and vegetable stock into the slow cooker, season squash generously with salt and fresh-ground black pepper, and cook on high for 2 hours, or until the squash is soft enough to mash easily.

When it’s soft, use a food processor, blender, or Immersion Blender (affiliate link) to puree the squash, being careful with the hot food.

Heat the oil in a large non-stick frying pan, add onion and saute until well-browned, about 8 minutes. Add the minced garlic, minced ginger, and diced red bell pepper and saute about a minute more.

Then add the coconut milk, Thai Red Curry Paste, and peanut butter and heat just until the curry paste and peanut butter is melted into the coconut milk. Add the sweetener and fish sauce (affiliate link).

Stir the coconut milk mixture into the pureed squash, turn slow cooker to low and cook for 1 hour more.

Stir in the chopped cilantro and fresh lime juice and cook about 15 minutes more.

Serve hot, garnished with more chopped cilantro and chopped peanuts if desired. If you’d like more heat, shake in a little Sriracha Sauce.

I am assuming this freezes well. (I have some in the freezer but haven’t thawed it yet.)

Notes

You need about a 5-Quart Slow Cooker (affiliate link) for this recipe, although it can be slightly smaller.

Vegetable broth from a can is fine for this recipe. For the most carb-conscious version, use a peanut butter without added sugar. I buy Adams 100% Natural Peanut Butter (affiliate link).

Use thinly-sliced green onion if you’re not a cilantro fan.

If making a Vegan version use vegan “fish sauce”, or replace with soy sauce if you’re not a fan of fish sauce.

Recipe created by Kalyn and Jake.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 282Total Fat 21gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 523mgCarbohydrates 23gFiber 6gSugar 6gProtein 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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Slow Cooker Butternut Squash Soup recipe has 17 net carbs per serving, so it’s probably not low enough in carbs for strict low-carb eating plans, but not a huge splurge for people who are just trying to be moderate with their carb intake. Butternut squash is limited to Phase 2 or 3 for the original South Beach Diet, and if you’re making for South Beach they would recommend light coconut milk, natural peanut butter, and using an approved sweetener.

Find More Recipes Like This One:
Use Soup 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 Butternut Squash Soup made in the slow cooker was first posted in 2013. It was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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February 17, 2026
Slow Cooker Korean BBQ Chicken – Easy & Flavorful
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Set it and forget it! This slow cooker Korean BBQ chicken is sweet, savory, and just the right amount of spice. Perfect for tossing over rice, piling onto buns, topping a salad, or even making tacos. Weeknight dinner just got easier!
Why You’ll Keep Coming Back for More

Hands-Off Magic: Just toss it in the slow cooker and let the flavors meld while you go on about your day.

Tender Perfection: The low-and-slow cooking creates melt-in-your-mouth chicken every time.

Flavor Packed: Balanced sweet, savory, and spicy notes make each bite irresistible. Love Korean flavors? Make my Korean Short Ribs or Slow Cooker Korean Beef next.
Korean BBQ Chicken Ingredients

Chicken Choice: If you prefer, you can use chicken breasts, but they may dry out slightly. I prefer boneless, skinless chicken thighs because they stay juicy and tender in the slow cooker.

Ginger: Fresh ginger gives the best flavor, but ½ teaspoon ground ginger works if that’s what you have on hand.

Heat Level: Start small, then taste, and adjust to your preferred spice level.

Soy Sauce: If you are salt sensitive, use low-sodium soy sauce, or half regular soy sauce and half water.
How to Make Korean BBQ Chicken

With just a few simple ingredients and five minutes of prep, this slow cooker Korean BBQ chicken recipe comes together. The result is tender chicken with bold Korean BBQ flavor that everyone will love!
1. Add Chicken: Spray a 4 or 6-quart slow cooker with nonstick cooking spray, then add the chicken to the bottom.
2. Make the Sauce: Whisk brown sugar, soy sauce, sesame oil, garlic, ginger, rice vinegar, and gochujang together in a medium bowl. (Click here for my Korean BBQ sauce recipe.)
3. Cook: Pour the sauce over the chicken, then toss to coat the thighs. Cover, then cook on LOW for 4-5 hours or on HIGH for 3-4 hours.
4. Shred the Chicken: Use two forks to shred the chicken in the slow cooker. Whisk together cornstarch and water in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens. Serve your crockpot Korean BBQ chicken over warm rice, and garnish with green onions and sesame seeds.
Alyssa’s Pro Tip

Serving Ideas: Enjoy this Korean BBQ chicken over salad, rice, or quinoa. Pile it on a bun or slider, or even in tacos. For extra flavor and crunch, pair it with my broccoli ramen salad, pickled carrots, or a refreshing cucumber salad.

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Easy

Slow Cooker General Tso’s Chicken

3 hours 5 minutes
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January 23, 2026
Boneless Turkey Breast In A Slow Cooker
This slow cooker boneless turkey breast is juicy, hands-off, and oven-free, the ultimate stress-free recipe for Thanksgiving, Christmas, or any cozy dinner.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Holiday Recipes

This slow cooker turkey breast recipe is a secret weapon for stress-free holiday cooking, or any time you want delicious, juicy turkey meat without turning on the oven.

This turkey recipe is perfect for small to medium gatherings (although I do 2 breasts at a time so it’s still a lot of meat), and even better if you’re doing a summertime Christmas or Thanksgiving or just need your oven free for sides or dessert.

Using a slow cooker / Crock-Pot, the turkey breast is cooked low and slow in a garlicky, herb-infused broth that keeps it moist and full of flavor (no dry breast meat here!). Once it’s done, you finish it under the grill for that golden, crispy crust and make a super simple gravy from the leftover broth. Honestly, this might be the easiest turkey recipe you’ll ever make…and love.

👩‍🍳 For more holiday mains, check out my orange bourbon glazed ham or pineapple and rum glazed ham, my slow-cooked lamb shoulder, this hearty beef rump roast or the smaller baked pork tenderloin with honey garlic sauce.

What You’ll Need

Here is what you’ll need for this boneless turkey breast in a slow cooker recipe. Find the full measurements in the recipe card below.
- Boneless, skinless turkey breasts – I used 2 x 2 lb / 1 kilogram turkey breasts. Mine were frozen that were thawed overnight, you will find them in the freezer section of the supermarket around Thanksgiving/Christmas time. You can use fresh turkey breast or thawed frozen, just make sure it’s fully defrosted. IYou can easily use this recipe for 1 turkey breast with more or less the same amount of broth.
- For flavor: Onion (adds sweetness and base flavor), garlic cloves (halved for a mellow garlic infusion), fresh rosemary and thyme (classic herbs for aroma and warmth, you can also use sage or dried herbs), mild English mustard (adds tang and depth, if you’re out of mustard, a tiny splash of Worcestershire sauce adds a similar depth.).
- For the broth: butter (richness and moisture), low-sodium chicken stock (keeps everything juicy and forms the base of our gravy) and a little salt and pepper to season the turkey breasts.
- For the gravy: butter and flour (for a simple roux), strained cooking broth (packed with all those savory turkey drippings).
- Optional: a splash of water or cream for the gravy.
How To Make Boneless Turkey Breast In A Slow Cooker

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for cooking turkey breast in a slow cooker (or Crock-Pot).
- Pour ½ cup of chicken stock into the slow cooker and stir in the mustard and butter.
- Add half the onion quarters, garlic, rosemary, and thyme to the bottom.
- Place turkey breasts on top, season with salt and pepper.
- Pour over the remaining stock and scatter the rest of the herbs and garlic on top.
- Cover and cook:
  
  On HIGH for 3.5–4 hours.
  
  On LOW for 6 hours.
  
  Internal temperature of the meat should be 165–175°F (73–80°C).
- Once cooked, transfer turkey breasts to a baking tray and preheat the oven to 350°F (180°C) with the grill/broil setting on.
- Baste the turkey with a tablespoon or two of the cooking broth and broil/grill for 5 minutes or until golden brown on top.
- Rest the turkey for a few minutes before slicing.
To make the gravy:
- Strain the slow cooker juices into a bowl. Skim off any excess fat from the top.
- If you have less than 2 cups of liquid, top it up with extra water or stock.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for about 30 seconds.
- Gradually whisk in the broth, starting with 1 cup, then the second. Stir constantly until thickened (2–3 minutes).
- Optional: Add a splash of cream or extra butter for richness.
Watch The Video

Recipe Tips
- Make-Ahead Friendly: You can cook the turkey a day in advance and reheat gently with some broth or in the oven, covered.
- Storage: Leftovers keep well for 3–4 days in the fridge. Freeze sliced turkey and gravy separately for up to 3 months.
- Flavor Boost: Add a splash of white wine or lemon juice to the broth if you like a little tang.
- Gravy Richness: Stir in a bit of cream or a knob of butter at the end for a more luxurious sauce.
- Variation: Swap turkey with chicken breasts or thighs using the same method!
Serving Suggestions

This slow cooker turkey breast pairs beautifully with creamy mashed potatoes, roasted veggies, holiday green beans, cranberry sauce, or a crisp green salad. It’s also perfect for sandwiches the next day (hello, leftover gravy dipping sauce!).

💬 If you’ve tried this boneless turkey breast 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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This slow cooker boneless turkey breast is juicy, hands-off, and oven-free, the ultimate stress-free recipe for Thanksgiving, Christmas, or any cozy dinner. Find step-by-step photos and more recipe tips above.

Add ½ cup of stock, mustard, butter, half the onion, garlic, and herbs to the slow cooker.

Place turkey breasts on top, season with salt and pepper.

Pour in the remaining stock and scatter the remaining garlic and herbs on top.

Cover and cook:– On HIGH: 3.5–4 hours– On LOW: 6 hours– Internal temp should reach 165–175°F (73–80°C).

Preheat the oven to 350°F (180°C) and switch to grill/broil setting.

Transfer turkey to a tray, baste with broth, and broil for 5 minutes until golden on top. Rest the turkey for a few minutes before slicing.

To make the gravy:

Strain the cooking juices into a bowl. Skim off excess fat. If you have less than 2 cups of liquid, top up with stock or water.

Melt butter in a saucepan over medium heat. Stir in flour and cook for 30 seconds. Gradually whisk in broth and simmer for 2–3 minutes until thickened.

Optional: Add cream or extra butter for richness.

Can I use a single turkey breast? Yes! Adjust cook time slightly (around 3 hours on HIGH). Just keep an eye on the internal temperature.

Can I use turkey with skin on? Sure, just keep the skin side up and it will crisp up beautifully under the grill.

What if I don’t have fresh herbs? You can use 1 teaspoon each of dried rosemary and thyme instead, or even a poultry seasoning mix.

Can I skip the browning step? Technically yes, but it adds that delicious roasted flavor and golden finish. Worth it!

Make-Ahead Friendly: You can cook the turkey a day in advance and reheat gently with some broth or in the oven, covered.

Storage: Leftovers keep well for 3–4 days in the fridge. Freeze sliced turkey and gravy separately for up to 3 months.

Flavor Boost: Add a splash of white wine or lemon juice to the broth if you like a little tang.

Gravy Richness: Stir in a bit of cream or a knob of butter at the end for a more luxurious sauce.

Variation: Swap turkey with chicken breasts or thighs using the same method!

Serving: 1.5slices | Calories: 249kcal | Carbohydrates: 1g | Protein: 50g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 380mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 83IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 3mg

Keywords: Boneless Turkey Breast In A Slow Cooker, Crock Pot Turkey Breast, slow cooker turkey
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January 15, 2026