15 Easy Crock Pot Recipes

You're about to discover how your crock pot can transform everyday ingredients into restaurant-quality meals with minimal effort. Whether you're craving a hearty beef stew or a zesty Mexican chicken dish, these 15 foolproof recipes will help you master the art of slow cooking. From budget-friendly family dinners to impressive party dishes, each recipe features simple prep steps, clear cooking times, and helpful tips for achieving perfect results. Let's explore these kitchen-tested favorites that'll make weeknight cooking a breeze.

Classic Beef and Vegetable Stew

Classic Beef and Vegetable Stew is a hearty, comforting dish that has been a staple of home cooking for generations. The slow cooking process allows the meat to become tender while the vegetables absorb all the rich flavors of the broth, creating a perfect harmony of taste and texture.

This recipe takes advantage of the convenience of a crock pot, allowing you to prepare the ingredients in the morning and return home to a perfectly cooked meal. The long, slow cooking process not only ensures tender meat but also helps develop deep, complex flavors as the ingredients meld together over several hours.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 4 medium potatoes, quartered
• 3 carrots, cut into chunks
• 2 celery stalks, chopped
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons flour
• 2 tablespoons olive oil

Season the beef cubes with salt and pepper, then coat them lightly with flour. Heat olive oil in a large skillet over medium-high heat and brown the meat on all sides. Transfer the meat to the crock pot and add all remaining ingredients. Set the crock pot to low and cook for 8-10 hours, or on high for 4-6 hours.

About 30 minutes before serving, check the consistency of the stew. If it needs thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew. Replace the lid and continue cooking until the desired thickness is achieved.

For best results, avoid lifting the crock pot lid during cooking as this releases heat and moisture, potentially extending cooking time. The stew can be stored in an airtight container in the refrigerator for up to 3 days, and the flavors often improve the next day as the ingredients continue to meld together.

Creamy Chicken and Wild Rice Soup

Creamy chicken and wild rice soup is the ultimate comfort food that combines tender chicken, nutty wild rice, and vegetables in a rich, velvety broth. This hearty soup is perfect for cold winter evenings and can easily feed a family with leftovers to spare.

Making this soup in a crock pot allows the flavors to develop slowly while requiring minimal hands-on time. The wild rice gradually releases its starches, naturally thickening the soup, while the chicken becomes tender and easily shreddable.

• 2 lbs boneless, skinless chicken breasts
• 1 cup wild rice blend
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups chicken broth
• 2 cups heavy cream
• 1 cup mushrooms, sliced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp butter
• Salt and pepper to taste
• 1/4 cup all-purpose flour

Place chicken breasts, wild rice, vegetables, herbs, and chicken broth in the crock pot. Cook on low for 6-7 hours or on high for 3-4 hours, until the rice is tender and chicken is fully cooked. Remove the chicken and shred it using two forks.

In a separate bowl, whisk together the heavy cream and flour until smooth. During the final 30 minutes of cooking, stir in the cream mixture and butter, along with the shredded chicken. Continue cooking until the soup has thickened to desired consistency.

For best results, avoid lifting the crock pot lid during cooking as this releases heat and extends cooking time. The soup can be stored in an airtight container in the refrigerator for up to 5 days, though you may need to add additional broth when reheating as the rice will continue to absorb liquid.

Italian-Style Pot Roast

Italian-Style Pot Roast brings the rich flavors of Mediterranean cuisine to the classic comfort dish. The combination of garlic, herbs, and tomatoes transforms an ordinary pot roast into a tender, savory meal that captures the essence of Italian home cooking.

This slow-cooked masterpiece features a beef roast that becomes fork-tender after hours of cooking in a flavor-packed mixture of Italian seasonings, wine, and vegetables. The result is a hearty, aromatic dish that creates its own rich sauce, perfect for serving over pasta or with crusty bread.

• 3-4 lb beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 celery stalks, diced
• 2 carrots, cut into chunks
• 1 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons Italian seasoning
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh rosemary
• 2 tablespoons tomato paste

Season the roast with salt and pepper, then brown it in olive oil over medium-high heat until all sides are golden brown. Transfer the meat to the slow cooker. In the same pan, sauté onions, garlic, celery, and carrots until softened, then add wine to deglaze the pan. Pour this mixture over the roast, along with crushed tomatoes, seasonings, and herbs.

Cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender enough to shred with a fork. Remove the bay leaves before serving.

For best results, avoid opening the slow cooker during cooking as this releases accumulated heat and moisture. The roast can be prepared the night before and stored in the refrigerator, allowing the flavors to meld together. Let the meat rest for 10-15 minutes before slicing to help retain its juices.

Three Bean Vegetarian Chili

Three Bean Vegetarian Chili is a hearty, protein-rich dish that's perfect for cold weather and busy weekdays. This slow-cooker recipe transforms simple pantry staples into a warming, satisfying meal that's both economical and nutritious.

The combination of kidney beans, black beans, and pinto beans creates a robust texture, while the blend of traditional chili spices delivers that classic southwestern flavor. This recipe is easily customizable to your preferred level of spiciness and can be topped with various garnishes to suit individual tastes.

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 cans (14.5 oz each) diced tomatoes
• 1 large onion, diced
• 2 bell peppers, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 2 cups vegetable broth
• 1 cup corn kernels
• Salt and pepper to taste

Add all beans, vegetables, and spices to the slow cooker. Pour in the vegetable broth and diced tomatoes, then stir to combine all ingredients thoroughly. Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally if possible. During the final 30 minutes of cooking, taste and adjust seasonings as needed, adding more salt, pepper, or spices to achieve desired flavor.

For best results, allow the chili to rest for 10-15 minutes after cooking to thicken slightly. The flavors will continue to develop and meld together during this time. This chili can be stored in an airtight container in the refrigerator for up to 5 days, and the taste often improves the next day as the spices have more time to blend.

This recipe is sensitive to the size of your slow cooker, so adjust liquid amounts accordingly. If the chili seems too thick during cooking, add more vegetable broth in 1/2 cup increments. Conversely, if it's too thin, leave the lid slightly ajar during the final hour of cooking to allow excess liquid to evaporate. Remember that the chili will thicken naturally as it cools.

Pulled Pork Sandwiches

Classic Pulled Pork Sandwiches are a crowd-pleasing comfort food that transforms an affordable cut of meat into tender, flavorful perfection. The slow cooking process breaks down the tough muscle fibers in pork shoulder, creating meat that literally pulls apart with a fork while staying incredibly moist.

This recipe uses a balanced blend of seasonings and a touch of liquid smoke to achieve that authentic barbecue flavor without the need for an outdoor smoker. The result is succulent meat that can be piled high on soft buns and topped with coleslaw for the ultimate homestyle sandwich experience.

Ingredients:

• 4-5 lb pork shoulder (Boston butt)
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 2 teaspoons liquid smoke
• 1 cup barbecue sauce
• 12 hamburger buns

Mix all dry seasonings and thoroughly rub them over the entire pork shoulder. Place the seasoned meat in the crock pot and pour in the chicken broth, apple cider vinegar, and liquid smoke.

Cook on low for 8-10 hours until the meat is tender enough to shred easily with a fork. Remove the pork from the crock pot and shred it using two forks, discarding any excess fat. Return the shredded meat to the crock pot, add barbecue sauce, and stir to combine. Let it cook for an additional 30 minutes to allow the sauce to incorporate fully with the meat.

For best results, trim excess fat from the pork shoulder before seasoning, but leave some fat as it adds flavor and moisture during cooking. Let the meat rest for 10-15 minutes before shredding, and save some of the cooking liquid to moisten the meat if needed. The pulled pork can be kept warm in the crock pot for serving or stored in an airtight container in the refrigerator for up to 5 days.

Honey Garlic Chicken Thighs

Honey garlic chicken thighs prepared in a slow cooker offer a perfect blend of sweet and savory flavors that the whole family will enjoy. The combination of honey and garlic creates a sticky, delicious glaze while the low and slow cooking process ensures tender, juicy meat that falls off the bone.

This recipe requires minimal prep time and is ideal for busy weekdays when you want a home-cooked meal without spending hours in the kitchen. The chicken thighs release their natural juices during cooking, which mingle with the sauce to create a rich, flavorful dish that pairs well with rice, noodles, or vegetables.

• 8 bone-in, skin-on chicken thighs
• 1/2 cup honey
• 1/4 cup soy sauce
• 6 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup ketchup
• 1 tablespoon rice vinegar
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 1/4 cup water
• Green onions for garnish

Season the chicken thighs with black pepper and place them in the slow cooker. In a bowl, whisk together honey, soy sauce, minced garlic, grated ginger, ketchup, and rice vinegar. Pour this mixture over the chicken thighs, ensuring each piece is well-coated. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through.

During the last 30 minutes of cooking, create a slurry by mixing cornstarch with water and stir it into the sauce. This will help thicken the sauce to a glaze-like consistency. Remove the chicken thighs carefully as they'll be very tender, and spoon the thickened sauce over them before serving.

For best results, avoid lifting the slow cooker lid during cooking as this releases heat and extends cooking time. If you prefer a crispy skin, you can place the cooked chicken thighs under the broiler for 2-3 minutes before serving. The leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

Mississippi Pot Roast

Mississippi Pot Roast has become an internet sensation over the past decade, earning its reputation as one of the most flavorful and effortless slow cooker meals. This humble dish transforms an ordinary chuck roast into a tender, tangy, and rich masterpiece using just a handful of ingredients.

The magic of this recipe lies in its unique combination of pepperoncini peppers, ranch seasoning, and au jus gravy mix, which create a perfectly balanced sauce that infuses the meat during the long cooking process. While it may seem like an unusual combination, these ingredients work together to produce a pot roast that's anything but ordinary.

Ingredients:

• 3-4 lb chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 6-8 pepperoncini peppers
• 1/2 cup pepperoncini juice
• 1/2 cup butter (1 stick)
• Salt and pepper to taste

Place the chuck roast in the slow cooker and season with salt and pepper. Sprinkle both the ranch dressing mix and au jus gravy mix evenly over the meat. Add the pepperoncini peppers and juice, then place the stick of butter on top of the roast. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreds with a fork.

When the meat is done, remove it from the slow cooker and shred it using two forks, then return it to the cooking liquid. The liquid can be served as a gravy over the meat and accompaniments.

For best results, avoid opening the slow cooker during cooking as this releases essential heat and moisture. If the final sauce is too thin, you can remove the meat and reduce the liquid on the stovetop, or if it's too thick, add a small amount of beef broth to reach desired consistency. This dish freezes well and can be made ahead for meal prep.

White Chicken Enchilada Soup

White chicken enchilada soup transforms the beloved Mexican dish into a warm, creamy, and comforting bowl of goodness. This slow-cooker version captures all the flavors of traditional white chicken enchiladas – from the tender shredded chicken to the rich, cheesy sauce – while offering the convenience of hands-off cooking.

The soup combines classic enchilada ingredients with a creamy base, creating a satisfying meal that's perfect for busy weeknights or cold weather dining. The slow cooking process allows the flavors to meld together while ensuring the chicken remains tender and juicy.

• 2 lbs boneless, skinless chicken breasts
• 2 cans (10.5 oz each) cream of chicken soup
• 2 cups chicken broth
• 1 can (4 oz) diced green chilies
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup sour cream
• 8 oz cream cheese, softened
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• Salt and pepper to taste

Place chicken breasts in the bottom of the slow cooker. Add cream of chicken soup, chicken broth, green chilies, onion, garlic, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and easily shreds with a fork. Remove chicken, shred it, and return to the pot.

Add the white beans, sour cream, and cream cheese to the slow cooker. Stir until cream cheese is completely melted and incorporated, about 15-20 minutes. Taste and adjust seasonings as needed.

For best results, allow the cream cheese to soften at room temperature before adding it to the soup to prevent clumping. If the soup becomes too thick, thin it with additional chicken broth. Garnish options include tortilla strips, shredded cheese, diced avocado, or fresh cilantro. The soup can be stored in an airtight container in the refrigerator for up to 3 days.

Barbecue Meatballs

These savory, tender meatballs simmered in tangy barbecue sauce are a crowd-pleasing dish that's perfect for parties, game days, or casual family dinners. The slow cooking process allows the flavors to meld together while keeping the meatballs moist and delicious.

The beauty of this recipe lies in its simplicity – you can use frozen meatballs for convenience or make your own from scratch. The sauce develops a rich, complex flavor during the cooking process, coating each meatball perfectly.

Place frozen meatballs in the crock pot. In a mixing bowl, combine barbecue sauce, brown sugar, diced onion, Worcestershire sauce, garlic powder, black pepper, and water. Pour the sauce mixture over the meatballs, stirring gently to coat evenly. Cover and cook on low for 4-6 hours or on high for 2-3 hours, stirring occasionally to ensure even coating of the sauce.

For best results, give the meatballs a final stir about 30 minutes before serving to ensure they're well-coated with the thickened sauce. The meatballs are ready when they're heated through and the sauce has become slightly sticky and caramelized around the edges of the pot.

To maintain the best texture, avoid overcooking the meatballs as they can become mushy. If using homemade meatballs, pre-cook them in the oven before adding to the slow cooker to ensure they hold their shape. The sauce can be adjusted to taste by adding more barbecue sauce or brown sugar, and leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Loaded Baked Potato Soup

This creamy, hearty loaded baked potato soup captures all the flavors of a classic baked potato in a warm, comforting bowl. Made entirely in your slow cooker, this recipe transforms simple ingredients into a rich, satisfying meal that's perfect for cold weather days or when you're craving something indulgent.

The beauty of this recipe lies in its simplicity and hands-off cooking method. While traditional potato soup requires constant stirring and monitoring on the stovetop, this crock pot version does all the work for you, allowing the potatoes to slowly cook until tender while developing deep, rich flavors.

Add the diced potatoes, onion, garlic, chicken broth, salt, pepper, and garlic powder to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender. Using a potato masher or immersion blender, carefully mash some of the potatoes until the soup reaches your desired consistency, leaving some chunks for texture.

Stir in the heavy cream, cream cheese, and sour cream until well combined and smooth. Add half of the bacon and cheddar cheese, stirring until the cheese is melted. Let the soup cook for an additional 15 minutes to heat through. Serve hot, topped with remaining bacon, cheese, and chopped green onions.

For the best results, avoid over-mashing the potatoes as this can make the soup gummy. If the soup becomes too thick, thin it with additional warm chicken broth or cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though you may need to add liquid when reheating as the soup will thicken considerably when chilled.

• 6 large russet potatoes, peeled and diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1 cup sour cream
• 8 slices bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• 3 green onions, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Asian-Inspired Beef and Broccoli

This classic Chinese-American dish transforms beautifully in a slow cooker, creating tender, flavorful beef that pairs perfectly with crisp broccoli. The sauce develops a rich, savory depth during the long cooking process, while requiring minimal hands-on preparation time.

The key to success with this dish lies in choosing the right cut of beef and timing the addition of broccoli. Flank steak or chuck roast work exceptionally well, becoming melt-in-your-mouth tender after several hours in the crock pot. The broccoli is added near the end to maintain its vibrant color and pleasant texture.

• 2 lbs flank steak or chuck roast, sliced against the grain
• 4 cups fresh broccoli florets
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup cornstarch
• 1/4 cup water
• 2 cups white rice (for serving)

Place the sliced beef in the crock pot. Mix beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl, then pour over the beef. Cook on low for 6-8 hours or on high for 3-4 hours. In the last 30 minutes of cooking, mix cornstarch with water to create a slurry and stir into the sauce. Add the broccoli florets and cook until tender-crisp.

During the final stages of cooking, prepare rice according to package instructions. Once the sauce has thickened and the broccoli is cooked to desired tenderness, serve the beef and broccoli over hot rice.

For best results, avoid opening the crock pot frequently during cooking, as this releases heat and extends cooking time. The beef can be sliced and the sauce mixture prepared the night before and stored separately in the refrigerator. If using frozen broccoli, add it in the last 10-15 minutes of cooking to prevent overcooking. The dish can be stored in an airtight container for up to 3 days in the refrigerator.

Mexican Shredded Chicken Tacos

Mexican Shredded Chicken Tacos are a versatile and flavorful dish that can feed a hungry family or serve as perfect party food. The slow cooking process allows the chicken to become tender and absorb all the Mexican-inspired seasonings, creating juicy, flavorful meat that easily shreds with two forks.

This recipe combines the convenience of a crock pot with authentic Mexican flavors, featuring a blend of chiles, cumin, and garlic. The resulting chicken can be used not only for tacos but also in burritos, enchiladas, tostadas, or served over rice for a complete meal.

Ingredients:

• 3 lbs boneless, skinless chicken breasts
• 1 onion, diced
• 4 garlic cloves, minced
• 2 cans (10 oz each) diced tomatoes with green chiles
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons lime juice
• 1/2 cup chicken broth

Place all ingredients except lime juice in the crock pot, ensuring the chicken is covered by the liquid and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork. Remove the chicken from the crock pot, shred it using two forks, and return it to the pot. Stir in the lime juice and let it cook for an additional 15-20 minutes to absorb the remaining sauce.

For best results, avoid lifting the crock pot lid during cooking as this releases essential heat and moisture. The chicken can be stored in its juices for up to 4 days in the refrigerator or frozen for up to 3 months. When reheating, add a splash of chicken broth to maintain moisture.

Savory French Onion Soup

The key to exceptional French onion soup lies in properly caramelizing the onions and using good-quality beef broth as the base. Traditional recipes call for broiling cheese-topped bread on the soup just before serving, creating that signature crusty top that makes this dish so memorable.

• 6 large yellow onions, thinly sliced
• 4 tablespoons butter
• 8 cups beef broth
• 1 cup dry white wine
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 tablespoon Worcestershire sauce
• Salt and black pepper to taste
• 8 slices French bread
• 2 cups Gruyere cheese, grated
• 1/2 cup Parmesan cheese, grated

Place sliced onions and butter in the crock pot on low heat. Allow onions to cook for 8-10 hours until deeply caramelized, stirring occasionally if possible.

Add beef broth, wine, bay leaves, thyme, and Worcestershire sauce. Continue cooking for an additional 4-6 hours on low heat. Season with salt and pepper to taste.

When ready to serve, ladle the hot soup into oven-safe bowls. Top each bowl with a slice of French bread and generous portions of both Gruyere and Parmesan cheese. Place under the broiler for 2-3 minutes until the cheese is melted, bubbly, and lightly browned.

For best results, slice onions uniformly to ensure even caramelization, and avoid opening the crock pot lid too frequently during the cooking process as this releases essential heat and moisture. If time permits, prepare this soup a day ahead, as the flavors continue to develop and improve overnight in the refrigerator.

Mediterranean Lemon Chicken

Mediterranean Lemon Chicken is a vibrant and flavorful dish that combines the bright citrus notes of lemon with traditional Mediterranean herbs and spices. The slow cooking process ensures that the chicken remains tender and juicy while absorbing all the aromatic elements of the dish.

This recipe transforms simple chicken breasts into a restaurant-quality meal with minimal effort. The combination of oregano, garlic, and lemon creates a classic Mediterranean flavor profile, while the slow cooker method allows the ingredients to meld together perfectly over several hours.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 3 lemons
• 6 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 cup chicken broth
• 1 red onion, sliced
• 2 cups cherry tomatoes
• 1 cup kalamata olives
• Salt and pepper to taste
• Fresh parsley for garnish

Place the chicken breasts in the bottom of the crock pot and season with salt and pepper. In a bowl, combine the juice of two lemons, minced garlic, olive oil, oregano, thyme, and paprika. Pour this mixture over the chicken. Add the sliced onions, cherry tomatoes, and olives around the chicken. Pour in the chicken broth and place lemon slices from the remaining lemon on top of the chicken.

Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C). The chicken should be easily shreddable with a fork when done. Before serving, garnish with fresh parsley and additional lemon wedges if desired.

For best results, avoid removing the lid during cooking as this releases essential heat and moisture. If the sauce is too thin at the end of cooking, remove the chicken and vegetables, then turn the slow cooker to high and cook the liquid uncovered for 15-20 minutes to reduce it. This dish pairs well with rice, couscous, or crusty bread to soak up the flavorful sauce.

Hearty Minestrone Soup

This classic Italian soup combines the wholesome goodness of vegetables, beans, and pasta in a rich tomato-based broth. The slow cooking process allows all the flavors to meld together perfectly, creating a satisfying meal that can feed a crowd or provide multiple servings throughout the week.

The beauty of minestrone soup lies in its versatility and forgiving nature. While traditional recipes call for specific ingredients, this version can be adapted based on seasonal vegetables or what you have in your pantry, making it an excellent option for using up produce before it spoils.

Ingredients:

• 2 cans (14.5 oz each) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 3 carrots, diced
• 3 celery stalks, chopped
• 1 medium onion, diced
• 2 zucchini, chopped
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 cup small pasta (shells or elbow macaroni)
• 8 cups vegetable or chicken broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Parmesan cheese for serving

Add all ingredients except pasta, spinach, and Parmesan cheese to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. During the last 30 minutes of cooking, add the pasta and spinach. Stir occasionally to prevent pasta from sticking to the bottom. Season with additional salt and pepper if needed.

For best results, store leftover soup and pasta separately to prevent the pasta from becoming too soft. The soup can be frozen for up to 3 months, but freeze it without the pasta and add fresh pasta when reheating. Consider adding a splash of red wine vinegar or a squeeze of lemon juice just before serving to brighten the flavors.