12 Veggie-Packed Crockpot Dinners

Hearty Vegetable Stew

This comforting stew is an excellent way to enjoy a variety of vegetables in one savory dish.

Ingredients:

• 2 cups cubed potatoes
• 1 cup sliced carrots
• 1 cup chopped celery
• 1 chopped onion
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups chopped kale

Cooking method:

1. Add the potatoes, carrots, celery, onion, and garlic to the crockpot.
2. Pour in the vegetable broth and diced tomatoes.
3. Stir in the thyme, salt, and pepper.
4. Cover and cook on low for 6-8 hours or until vegetables are tender.
5. Add the kale in the last 30 minutes of cooking.
6. Serve hot with crusty bread.

Mediterranean Chickpea Delight

Bursting with flavor, this chickpea dish takes you straight to the Mediterranean coast.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup chopped bell peppers
• 1 cup chopped zucchini
• 1 chopped red onion
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tsp dried oregano
• 1 tsp cumin
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Cooking method:

1. Place chickpeas, bell peppers, zucchini, red onion, and garlic in the crockpot.
2. Add diced tomatoes and mix in oregano, cumin, red pepper flakes, salt, and pepper.
3. Stir to combine all ingredients.
4. Cook on low for 6-7 hours or until veggies are tender.
5. Serve warm with a sprinkle of fresh parsley.

Spicy Black Bean and Corn Casserole

A zesty and filling dish, this casserole is perfect for fans of a little heat.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 1/2 cups corn kernels
• 1 chopped green bell pepper
• 1 chopped red onion
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes with green chilies
• 2 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Cooking method:

1. Combine black beans, corn, green bell pepper, red onion, and garlic in the crockpot.
2. Stir in diced tomatoes with green chilies.
3. Season with chili powder, cumin, salt, and pepper.
4. Cook on low for 5-6 hours.
5. Serve with tortilla chips or on a bed of rice.

Creamy Mushroom and Spinach Pasta

Rich and satisfying, this dish is perfect for pasta lovers looking for a veggie-packed meal.

Ingredients:

• 8 oz sliced mushrooms
• 1 chopped onion
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 tsp dried Italian seasoning
• 8 oz pasta of choice
• 3 cups fresh spinach
• Salt and pepper to taste

Cooking method:

1. Place mushrooms, onion, and garlic in the crockpot.
2. Pour in vegetable broth and heavy cream.
3. Add Italian seasoning, salt, and pepper.
4. Cook on low for 4-5 hours.
5. Add pasta and spinach in the last 30 minutes of cooking.
6. Serve hot with grated Parmesan cheese.

Thai Coconut Curry with Vegetables

Transport yourself with this Thai-inspired coconut curry filled with bright vegetables.

Ingredients:

• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 cups chopped sweet potatoes
• 1 cup sliced bell peppers
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• Salt to taste

Cooking method:

1. Combine coconut milk, vegetable broth, sweet potatoes, bell peppers, broccoli, and garlic in the crockpot.
2. Stir in red curry paste, soy sauce, ginger, and salt.
3. Cook on low for 5-6 hours.
4. Serve hot with jasmine rice and garnish with fresh cilantro.

Ratatouille with a Twist

This classic French dish gets a crockpot makeover, making it even easier to enjoy.

Ingredients:

• 1 eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Cooking method:

1. Add eggplant, zucchinis, bell peppers, onion, and garlic to the crockpot.
2. Pour in diced tomatoes and sprinkle with basil, oregano, salt, and pepper.
3. Stir to combine.
4. Cook on low for 5-6 hours.
5. Serve warm, optionally sprinkled with Parmesan cheese.

Sweet Potato Black Bean Chili

This hearty chili is full of flavor and nutrition, perfect for a filling meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 chopped onion
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Cooking method:

1. Place sweet potatoes, black beans, onion, and garlic in the crockpot.
2. Add diced tomatoes and vegetable broth.
3. Season with chili powder, cumin, salt, and pepper.
4. Cook on low for 6-7 hours.
5. Serve hot, garnished with avocado or cilantro.

Lentil and Vegetable Soup

This soup is simple yet packed with nutrients, making it a perfect healthy meal option.

Ingredients:

• 1 1/2 cups green or brown lentils
• 1 chopped onion
• 3 cloves garlic, minced
• 2 chopped carrots
• 2 chopped celery stalks
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste

Cooking method:

1. Combine lentils, onion, garlic, carrots, and celery in the crockpot.
2. Pour in vegetable broth and diced tomatoes.
3. Add thyme, paprika, salt, and pepper.
4. Cook on low for 6-8 hours.
5. Serve warm with a drizzle of olive oil.

Moroccan Vegetable Tagine

This aromatic tagine brings the spices of Morocco straight to your kitchen.

Ingredients:

• 1 cup cubed butternut squash
• 1 cup chickpeas, cooked
• 1 cup diced tomatoes
• 1 chopped onion
• 3 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 cup vegetable broth
• Salt and pepper to taste

Cooking method:

1. Place butternut squash, chickpeas, tomatoes, onion, and garlic in the crockpot.
2. Stir in cinnamon, cumin, turmeric, vegetable broth, salt, and pepper.
3. Cook on low for 5-6 hours.
4. Serve hot, topped with fresh mint or cilantro.

Veggie-Packed Minestrone

A classic Italian soup full of vegetables and robust flavors, perfect for any occasion.

Ingredients:

• 1 cup diced tomatoes
• 1 cup chopped zucchini
• 1 cup chopped green beans
• 1 chopped onion
• 3 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (like ditalini)
• 1 tsp dried basil
• Salt and pepper to taste

Cooking method:

1. Add tomatoes, zucchini, green beans, onion, garlic, and cannellini beans to the crockpot.
2. Pour in vegetable broth and sprinkle with basil, salt, and pepper.
3. Cook on low for 6 hours.
4. Stir in pasta in the last 30 minutes of cooking.
5. Serve hot, garnished with grated Parmesan cheese.