As the weather starts to warm up, it’s the perfect time to trade in your hearty winter stews for lighter, brighter slow cooker recipes that showcase the flavors and freshness of spring. Whether you’re looking for a satisfying main course or a delicious side dish, these 18 flavorful spring slow cooker recipes are sure to please.
From classic springtime staples like asparagus risotto and strawberry rhubarb compote to more unexpected delights like lemon garlic salmon and creamy mushroom and leek soup, there’s something on this list for everyone. And the best part? Each of these recipes can be prepared in advance and let to cook while you’re busy with other things – making them perfect for busy spring days when you want a delicious meal without the hassle.
Lemon Herb Chicken Stew
Brighten up a chilly evening with this refreshing and flavorful stew, packed with juicy chicken, tender vegetables, and a zesty lemon-herb sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and chopped
– 1 large potato, peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed herbs (such as thyme, rosemary, and parsley)
– 2 lemons, juiced
– 1 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
3. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
4. Add the chopped onion, carrots, and potato to the pot. Cook for 10 minutes, stirring occasionally, or until vegetables are tender.
5. Stir in garlic, herbs, lemon juice, salt, and pepper.
6. Return chicken to pot and cover with a lid. Transfer to preheated oven and cook for an additional 20-25 minutes, or until chicken is cooked through.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: Approximately 40-45 minutes.
Spring Vegetable Minestrone
A vibrant and flavorful soup that celebrates the freshness of spring vegetables. This recipe is perfect for a light and nourishing meal on a warm day.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 2 cups mixed spring vegetables (such as zucchini, yellow squash, bell peppers, carrots, and snap peas)
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup small pasta shapes (such as elbow macaroni or ditalini)
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the spring vegetables; cook for an additional 5 minutes.
4. Pour in the vegetable broth, diced tomatoes, and pasta shapes.
5. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped basil leaves, if desired.
Cooking Time: 25-30 minutes
Slow Cooker Asparagus Risotto
This recipe is a game-changer for busy weeknights or special occasions. With just a few ingredients and minimal effort, you’ll have a delicious, creamy asparagus risotto without the hassle of constant stirring.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. In the slow cooker, combine asparagus, rice, broth, olive oil, onion, and garlic.
2. Cook on Low for 4-5 hours or High for 2-3 hours.
3. Stir in Parmesan cheese and season with salt and pepper to taste.
4. Serve hot, garnished with additional asparagus if desired.
Cooking Time: 4-5 hours (Low) or 2-3 hours (High)
Garlic Butter Herb Potatoes
Elevate your side dish game with these rich and flavorful Garlic Butter Herb Potatoes. Perfect for accompanying your favorite main courses, these potatoes are infused with the savory aroma of garlic, buttery goodness, and a hint of fresh herbs.
Ingredients:
– 4-6 medium-sized potatoes
– 2 cloves of garlic, minced
– 2 tablespoons unsalted butter, softened
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt, to taste
– Freshly ground black pepper, to taste
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Scrub the potatoes clean and poke some holes in them with a fork.
3. In a bowl, mix together the softened butter, minced garlic, chopped parsley, and chopped chives until well combined.
4. Rub the garlic-butter mixture all over the potatoes, making sure to cover them evenly.
5. Season the potatoes with salt and freshly ground black pepper to taste.
6. Place the potatoes on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until they’re tender when pierced with a fork.
Cooking Time: 45-50 minutes
Spring Pea and Mint Soup
As the seasons change, this refreshing Spring Pea and Mint Soup is a perfect way to celebrate the arrival of warmer weather. This light and zesty soup is made with fresh peas, mint leaves, and a hint of lemon, making it a delightful addition to any meal.
Ingredients:
– 1 cup fresh spring peas
– 2 cups chicken or vegetable broth
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Lemon wedges, for serving (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add peas, broth, and mint leaves. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until peas are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 15-20 minutes
Honey Glazed Carrot Medley
Sweet and sticky honey glazed carrots are a perfect side dish for any meal. This recipe brings out the natural sweetness of carrots with a hint of spice, making it a delightful addition to your table.
Ingredients:
– 4 large carrots, peeled and sliced into sticks
– 1/4 cup honey
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground ginger
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together honey, olive oil, apple cider vinegar, and ground ginger until well combined.
3. Add sliced carrots to the bowl and toss to coat with the glaze.
4. Season with salt and pepper to taste.
5. Spread the carrot sticks on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes, or until carrots are tender and caramelized.
7. Garnish with fresh parsley or thyme, if desired.
8. Serve warm.
Cooking Time: 20-25 minutes
Slow Cooker Lemon Garlic Salmon
Elevate your weeknight dinner routine with this easy and delicious slow cooker recipe, featuring tender salmon fillets infused with the brightness of lemon and the richness of garlic.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Season the salmon fillets with salt, pepper, and thyme.
2. In a slow cooker, combine lemon juice, garlic, and olive oil.
3. Add the salmon fillets to the slow cooker, skin side up (if they have skin).
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with fresh parsley or lemon wedges if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Springtime Beef and Barley Stew
As the weather warms up, this hearty stew is a perfect way to welcome Spring. This recipe combines tender beef, nutty barley, and fresh vegetables in a flavorful broth.
Ingredients:
– 1 pound beef stew meat (chuck or round)
– 2 cups chicken broth
– 1 cup pearl barley
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and sliced
– 1 celery stalk, sliced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, brown the beef over medium-high heat.
2. Add the chicken broth, barley, onion, garlic, bell pepper, carrot, and celery. Bring to a boil.
3. Reduce heat to low and simmer for 1 hour.
4. Add thyme, salt, and pepper to taste.
5. Simmer for an additional 30 minutes or until beef is tender.
Cooking Time: 1 hour 30 minutes
Slow Cooker Artichoke and Spinach Dip
This creamy dip combines the flavors of artichoke hearts, spinach, and Parmesan cheese for a delicious and addictive snack. Perfect for game day gatherings or parties.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen chopped spinach, thawed and drained
– 1 cup cream cheese, softened
– 1/2 cup mayonnaise
– 1/4 cup grated Parmesan cheese
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Add all ingredients to a slow cooker.
2. Cook on low for 2-3 hours or high for 1-2 hours.
3. Stir well before serving.
Cooking Time: 2-3 hours (low) or 1-2 hours (high)
Herbed Lamb Shanks with Spring Vegetables
This hearty dish combines the rich flavor of lamb shanks with the vibrant freshness of spring vegetables, all infused with a fragrant herb blend. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 lamb shanks
– 2 tbsp olive oil
– 1/4 cup fresh rosemary leaves, chopped
– 1/4 cup fresh thyme leaves, chopped
– 2 cloves garlic, minced
– 1 onion, sliced
– 2 carrots, peeled and sliced
– 2 Brussels sprouts, trimmed and halved
– Salt and pepper to taste
– 1 cup chicken broth
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat olive oil over medium-high heat.
3. Brown lamb shanks on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add chopped herbs, garlic, onion, carrots, and Brussels sprouts to the pot. Cook until vegetables are tender, about 10-12 minutes.
5. Return lamb shanks to the pot, add chicken broth, salt, and pepper. Cover and transfer to oven.
6. Braise for 2 1/2 hours or until lamb is fall-apart tender.
Cooking Time: 2 1/2 hours
Slow Cooker Strawberry Rhubarb Compote
This sweet and tangy compote is perfect for topping yogurt, oatmeal, or ice cream, or using as a filling for cakes and pastries. With the ease of slow cooking, this recipe requires minimal effort while delivering big flavor.
Ingredients:
– 1 pound fresh rhubarb, cut into 1-inch pieces
– 2 cups sliced strawberries
– 1/4 cup granulated sugar
– 2 tablespoons honey
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
Instructions:
1. Add the rhubarb, strawberries, sugar, honey, lemon juice, and salt to a slow cooker.
2. Stir to combine, then cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Remove from heat and let cool slightly before serving.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
This compote will keep in the refrigerator for up to 5 days or can be frozen for up to 6 months. Enjoy!
Spring Greens and White Bean Soup
Spring Greens and White Bean Soup Recipe
Spring has sprung, and so have the greens! This creamy soup celebrates the season’s fresh flavors, with a medley of spring greens and tender white beans. Perfect for a light yet satisfying meal.
Ingredients:
– 2 cups mixed spring greens (such as arugula, spinach, and chard)
– 1 can cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the mixed greens, cannellini beans, vegetable broth, and thyme.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the greens have wilted.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Slow Cooker Lemon Poppy Seed Cake
Moist and flavorful, this slow cooker cake is perfect for a stress-free dessert or snack. The combination of lemon zest, juice, and poppy seeds creates a bright and citrusy treat that’s sure to please.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 tablespoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup poppy seeds
– 1/4 cup milk
Instructions:
1. In a large mixing bowl, whisk together flour, sugar, and baking powder.
2. Add softened butter and mix until well combined.
3. Beat in eggs, vanilla extract, lemon zest, and lemon juice.
4. Stir in poppy seeds and milk.
5. Pour mixture into a 6-quart slow cooker coated with cooking spray.
6. Cook on low for 2-3 hours or high for 1-2 hours.
7. Let cool before serving.
Cooking Time: 2-3 hours (low) or 1-2 hours (high)
Spring Chicken and Wild Rice Casserole
Spring Chicken and Wild Rice Casserole Recipe
As the seasons change, this hearty casserole brings together tender chicken, nutty wild rice, and fresh spring vegetables for a comforting meal that’s perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups cooked wild rice
– 1 cup mixed spring vegetables (such as peas, carrots, and corn)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: 1 cup shredded cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the chicken, onion, and garlic until the chicken is cooked through.
3. Add the mixed spring vegetables and chicken broth to the skillet, stirring to combine.
4. In a separate bowl, combine the cooked wild rice and olive oil.
5. Transfer the vegetable mixture to a 9×13-inch baking dish. Top with the wild rice mixture.
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
7. Optional: Sprinkle shredded cheddar cheese on top during the last 10 minutes of cooking.
Cooking Time: 25-30 minutes
Servings: 6-8
Slow Cooker Herb-Crusted Pork Roast
Transform a humble pork roast into a flavorful and aromatic main course with this easy slow cooker recipe. Perfect for a weeknight dinner or special occasion, the herb crust adds depth and visual appeal to this tender and juicy roast.
Ingredients:
– 2-pound boneless pork roast
– 1/4 cup olive oil
– 2 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh thyme
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat slow cooker to low.
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic powder, salt, and pepper.
3. Rub the herb mixture all over the pork roast, making sure to coat evenly.
4. Place the roast in the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
5. Remove from heat and let rest for 15 minutes before slicing and serving.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Springtime Quinoa and Vegetable Pilaf
Springtime Quinoa and Vegetable Pilaf: A flavorful and nutritious dish that celebrates the freshness of spring with a medley of colorful vegetables and nutty quinoa.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed spring vegetables (such as snap peas, carrots, bell peppers, and zucchini)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or mint leaves for garnish (optional)
Instructions:
1. Rinse the quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring the quinoa and water or broth to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and fluffy.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 3-4 minutes.
4. Add the mixed spring vegetables to the skillet and cook for an additional 2-3 minutes or until they are tender-crisp.
5. Fluff the cooked quinoa with a fork and stir in the thyme, salt, and pepper. Combine with the vegetable mixture and serve hot. Garnish with fresh parsley or mint leaves if desired.
Cooking Time: 25-30 minutes
Slow Cooker Creamy Mushroom and Leek Soup
This comforting soup is a perfect blend of earthy mushrooms, sweet leeks, and creamy goodness. With minimal effort, you’ll be rewarded with a deliciously flavorful meal that’s sure to become a new favorite.
Ingredients:
– 1 large onion, chopped
– 2 medium leeks, chopped (white and light green parts only)
– 8 oz mushrooms (button or cremini), sliced
– 4 cups chicken broth
– 1/2 cup heavy cream
– 2 tbsp butter
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Add chopped onion, leeks, and mushrooms to the slow cooker.
2. In a separate bowl, whisk together chicken broth, heavy cream, and butter until smooth.
3. Pour the mixture over the vegetables in the slow cooker.
4. Add thyme, salt, and pepper; stir to combine.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Spring Herb Chicken and Dumplings
This recipe celebrates the flavors of spring with a delicate chicken dish infused with fresh herbs, served alongside tender dumplings. Perfect for a cozy evening or a light lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups chicken broth
– 1 cup all-purpose flour
– 2 tbsp butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add chicken and cook until browned on both sides, about 5-6 minutes. Remove from heat.
4. In a separate pot, combine parsley, dill, thyme, salt, and pepper. Add chicken broth and bring to a boil.
5. Add flour mixture to the pot and stir to combine. Reduce heat to low and simmer for 10 minutes.
6. Serve chicken with dumplings and enjoy!
Cooking Time: Approximately 25-30 minutes.
Summary
Get ready to delight your taste buds with these 18 flavorful spring slow cooker recipes! From hearty stews like Lemon Herb Chicken Stew and Springtime Beef and Barley Stew, to comforting soups like Spring Greens and White Bean Soup, there’s something for everyone. Indulge in creamy risottos, savory pot roasts, and sweet desserts like Slow Cooker Strawberry Rhubarb Compote. Whether you’re in the mood for a light and refreshing meal or a warm and comforting treat, these spring-inspired slow cooker recipes are sure to please.
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