15 Heartwarming Slow Cooker Stews Perfect for Chilly Evenings

As the temperatures drop and chilly evenings set in, there’s nothing quite like a warm, hearty stew to cozy up with. This collection of 15 slow cooker stews will fill your home with comforting aromas and provide satisfying meals without much fuss. Just toss in your ingredients, let the slow cooker do its magic, and enjoy a delicious bowl of comfort on those cold nights.

Hearty Beef and Barley Stew

As the temperatures drop, there’s nothing quite like a warm bowl of hearty beef and barley stew to comfort your soul. This dish combines tender beef chunks with wholesome barley and a medley of vegetables, creating a satisfying meal that’s both filling and nutritious. The rich, savory broth blends perfectly with the flavors of the beef and veggies, making each spoonful a delightful experience.

What’s great about this stew is how simple it is to prepare. Just toss in your ingredients, set the slow cooker, and let it do the work for you. Perfect for busy weeknights or lazy weekends, this recipe will quickly become a go-to for chilly evenings.

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
1 cup pearl barley
4 cups beef broth
3 carrots, diced
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil
1 cup frozen peas
Fresh parsley for garnish

Instructions

Brown the Beef: In a large skillet, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides. Transfer to the slow cooker.
Combine Ingredients: Add the barley, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper to the slow cooker. Pour in the beef broth and stir to combine.
Cook: Cover and cook on low for 8 hours or high for 4 hours until the beef is tender and the barley is cooked.
Add Peas: In the last 30 minutes of cooking, stir in the frozen peas.
Serve: Ladle the stew into bowls and garnish with fresh parsley before serving.

Vegetable Lentil Stew

If you’re looking for a hearty dish to warm you up on chilly evenings, vegetable lentil stew is the way to go. This comforting recipe combines lentils with a colorful array of vegetables, creating a satisfying and flavorful meal that’s super easy to prepare. With just a bit of chopping and a few hours in the slow cooker, you’ll have a nourishing stew ready to enjoy.

The taste is rich and satisfying, with earthy lentils and a medley of veggies soaking up all the delicious spices. It’s not only simple to make, but it’s also packed with nutrients, making it a great choice for a cozy dinner. Serve it with some crusty bread or over rice for a filling meal.

Ingredients

1 cup dried green or brown lentils, rinsed
2 carrots, diced
2 stalks celery, diced
1 bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley or cilantro for garnish

Instructions

Combine Ingredients: In your slow cooker, add the lentils, carrots, celery, bell pepper, onion, garlic, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
Adjust Seasoning: Taste and adjust the seasoning as needed before serving.
Serve: Ladle the stew into bowls and garnish with fresh parsley or cilantro.

Savory Chicken and Dumplings

When the weather turns chilly, there’s nothing quite as comforting as a warm bowl of savory chicken and dumplings. This dish brings together tender chunks of chicken, hearty vegetables, and fluffy dumplings in a rich, flavorful broth. It’s simple to make, allowing you to enjoy a cozy evening without spending hours in the kitchen.

The combination of ingredients creates a delightful balance of flavors and textures. The dumplings are light and fluffy, soaking up the delicious broth, while the chicken and vegetables provide a satisfying heartiness. This recipe is perfect for a family dinner or a gathering with friends, ensuring everyone leaves the table feeling warm and satisfied.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into cubes
4 cups chicken broth
1 cup carrots, diced
1 cup celery, diced
1 cup frozen peas
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 tablespoon olive oil
Salt and pepper to taste
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup milk
1/4 cup butter, melted

Instructions

In a slow cooker, add the olive oil, chopped onion, and minced garlic. Sauté for about 2 minutes until fragrant.
Add the chicken, carrots, celery, thyme, and chicken broth to the slow cooker. Season with salt and pepper. Cover and cook on low for 6-7 hours or until the chicken is tender.
In a bowl, mix together the flour, baking powder, and salt. Stir in the melted butter and milk until a soft dough forms.
Drop spoonfuls of the dough into the slow cooker during the last 30 minutes of cooking. Cover and let the dumplings steam in the broth until they are fluffy and cooked through.
Once done, serve hot, garnished with a sprinkle of fresh parsley if desired.

Tuscan White Bean and Kale Stew

Tuscan White Bean and Kale Stew is a delightful dish that warms you from the inside out. This hearty stew combines creamy white beans with nutrient-rich kale, creating a comforting meal perfect for chilly evenings.

The flavors are simple yet satisfying, with a touch of garlic and vegetable broth enhancing the natural taste of the ingredients. Plus, it’s a breeze to make in your slow cooker, allowing the ingredients to blend together beautifully while you go about your day.

Ingredients

2 cans (15 oz each) white beans, drained and rinsed
4 cups vegetable broth
2 cups fresh kale, chopped
1 onion, diced
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Heat the olive oil in a skillet over medium heat. Sauté the onion, carrots, and celery for about 5-7 minutes, or until softened. Add garlic and cook for another minute.
Transfer the sautéed vegetables to the slow cooker. Add the white beans, kale, vegetable broth, thyme, rosemary, salt, and pepper.
Stir to combine and set the slow cooker on low for 6-8 hours or high for 3-4 hours.
Once done, taste and adjust the seasoning if needed. Serve warm, garnished with fresh herbs if desired.

Classic Chili with Beans

Classic Chili with Beans is the ultimate comfort food, especially on chilly evenings. This hearty dish is packed with flavor from tender beans, spicy tomatoes, and a blend of spices that warms you from the inside out. Plus, it’s super easy to make in a slow cooker—just toss in the ingredients, and let it simmer while you go about your day.

The taste is a delightful combination of savory, spicy, and a touch of sweetness, depending on the beans and spices you choose. Whether you enjoy it as a meal on its own or with a side of warm cornbread, this chili is sure to satisfy your cravings.

Ingredients

1 pound ground beef or turkey
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 onion, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup corn (frozen or canned)
Shredded cheese and chopped cilantro for topping (optional)

Instructions

Brown the Meat: In a skillet, cook the ground beef or turkey over medium heat until browned. Drain any excess fat.
Combine Ingredients: In a slow cooker, add the browned meat, black beans, kidney beans, diced tomatoes, tomato sauce, onion, garlic, chili powder, cumin, paprika, salt, and pepper.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Add corn in the last hour of cooking.
Serve: Ladle the chili into bowls and top with shredded cheese and chopped cilantro if desired. Enjoy with cornbread or tortilla chips!

Coconut Curry Butternut Squash Stew

This Coconut Curry Butternut Squash Stew is a comforting dish that combines the natural sweetness of butternut squash with the rich flavors of coconut milk and spices. It’s a wonderful blend of creamy, savory, and slightly spicy, making it perfect for chilly evenings.

The best part? It’s simple to make! Just toss your ingredients into the slow cooker, let it do the work, and come back to a warm, hearty meal that fills the house with delightful aromas. Enjoy it with some crusty bread or over rice for a satisfying dinner.

Ingredients

1 medium butternut squash, peeled and diced
1 can (14 oz) coconut milk
1 onion, chopped
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground ginger
4 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Prepare the Vegetables: In your slow cooker, combine the diced butternut squash, chopped onion, minced garlic, curry powder, and ground ginger.
Add Coconut and Broth: Pour in the coconut milk and vegetable broth, stirring to mix everything well. Season with salt and pepper.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is tender.
Add Chickpeas: About 30 minutes before serving, stir in the chickpeas to heat through.
Serve: Ladle the stew into bowls and garnish with fresh cilantro before enjoying.

Creamy Potato and Leek Stew

This creamy potato and leek stew is a warm, comforting dish perfect for chilly evenings. With its rich flavors and hearty texture, it feels like a cozy hug in a bowl. Plus, it’s super easy to prepare, making it a go-to for busy weeknights when you want something satisfying without a lot of fuss.

The combination of tender potatoes and sweet leeks creates a delightful base, while the creamy broth adds depth and richness. It’s a simple recipe that invites you to savor each spoonful, whether served on its own or with a slice of crusty bread to soak up every drop.

Ingredients

4 medium-sized potatoes, peeled and diced
2 leeks, cleaned and sliced
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
2 tablespoons olive oil
Salt and pepper to taste
Fresh thyme for garnish

Instructions

In a large slow cooker, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until fragrant.
Add the sliced leeks and diced potatoes to the slow cooker, stirring to combine. Season with salt and pepper.
Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender.
Once cooked, stir in the heavy cream and adjust seasoning if needed. Allow it to heat through for an additional 10-15 minutes.
Serve hot, garnished with fresh thyme, and enjoy with your favorite bread!

Spicy Moroccan Chickpea Stew

Spicy Moroccan Chickpea Stew is a delightful blend of flavors that warms you up on chilly evenings. This stew combines the earthiness of chickpeas with aromatic spices like cumin, coriander, and paprika, creating a cozy dish that’s both hearty and satisfying.

Not only is it simple to prepare, but it also comes together in your slow cooker, allowing the flavors to meld beautifully. Each spoonful offers a touch of heat balanced by the sweetness of tomatoes and the freshness of herbs, making it a perfect dish for any night of the week.

Ingredients

2 cans chickpeas, drained and rinsed
1 can diced tomatoes
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 carrots, diced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (adjust to taste)
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro, for garnish

Instructions

In a skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
Transfer the sautéed onion and garlic to the slow cooker. Add the chickpeas, diced tomatoes, bell pepper, carrots, cumin, smoked paprika, coriander, cayenne pepper, and vegetable broth. Stir until well combined.
Season with salt and pepper, then cover and cook on low for 6-8 hours or on high for 3-4 hours.
Before serving, taste and adjust seasoning if needed. Garnish with fresh cilantro for a pop of color and flavor.
Serve warm, and enjoy your bowl of comfort!

Sweet Potato and Black Bean Stew

This Sweet Potato and Black Bean Stew is a warm and hearty dish that’s perfect for chilly evenings. It’s not only simple to make, but it also combines the natural sweetness of sweet potatoes with the earthiness of black beans, creating a delightful balance of flavors. The spices add a hint of warmth, making each bite comforting and satisfying.

Gather your ingredients, toss them into the slow cooker, and let it do all the work for you. This stew is not only filling but also packed with nutrients, making it a wholesome choice for dinner. Plus, it’s vegan-friendly!

Ingredients

2 medium sweet potatoes, peeled and cubed
1 can black beans, drained and rinsed
1 can diced tomatoes (14 oz)
1 cup vegetable broth
1 onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, for garnish

Instructions

Prepare the Vegetables: In a slow cooker, combine the sweet potatoes, black beans, diced tomatoes, vegetable broth, onion, and garlic.
Season: Add the cumin, smoked paprika, chili powder, salt, and pepper. Stir well to combine all the ingredients.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the sweet potatoes are tender.
Serve: Taste and adjust seasoning if needed. Ladle the stew into bowls and garnish with fresh cilantro before serving.

Beef Stroganoff Stew

Beef Stroganoff Stew is a comforting dish that combines tender beef, hearty mushrooms, and a rich, creamy sauce. This stew is perfect for chilly evenings, as it warms you up from the inside out with its savory flavors and satisfying texture.

It’s also simple to make! Just toss the ingredients into your slow cooker, let it simmer, and you’ll have a delicious meal ready with minimal effort. Serve it over egg noodles or rice for a cozy dinner that feels like a warm hug.

Ingredients

2 pounds beef stew meat, cut into bite-sized pieces
1 onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 cups egg noodles
1 cup sour cream
Salt and pepper to taste
Fresh parsley for garnish

Instructions

In the slow cooker, combine the beef, onion, garlic, mushrooms, beef broth, Worcestershire sauce, and thyme. Season with salt and pepper.
Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
During the last 30 minutes of cooking, add the egg noodles and stir in the sour cream.
Serve hot, garnished with fresh parsley.

Curried Potato and Cauliflower Stew

This Curried Potato and Cauliflower Stew is a cozy dish that brings warmth and comfort on chilly evenings. With its blend of spices, it offers a delightful mix of flavors that are both hearty and satisfying. The creamy texture of the potatoes combined with the tender cauliflower makes each bite a treat, and the curry adds just the right amount of kick.

Simple to prepare, this stew allows you to throw everything into the slow cooker and let it do the work. It’s perfect for busy days when you want a wholesome meal waiting for you when you come home.

Ingredients

4 medium potatoes, diced
1 medium cauliflower, cut into florets
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon turmeric
4 cups vegetable broth
1 can coconut milk
Salt and pepper, to taste
Cilantro, for garnish

Instructions

Prepare the Vegetables: In your slow cooker, combine the diced potatoes, cauliflower florets, chopped onion, minced garlic, and grated ginger.
Add Spices: Sprinkle the curry powder and turmeric over the vegetables, mixing well to coat them evenly.
Pour in Liquids: Add the vegetable broth and coconut milk to the slow cooker. Stir everything together and season with salt and pepper.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
Serve: Ladle the stew into bowls and garnish with fresh cilantro before enjoying.

Zesty Tomato and Bean Stew

This zesty tomato and bean stew is a delightful blend of flavors that warms you up on a chilly evening. With its hearty mix of tomatoes and beans, it’s both satisfying and nutritious, making it a wonderful choice for a cozy night in. Plus, it’s simple to prepare—just throw everything into your slow cooker and let it do the work!

The tangy tomatoes paired with the creaminess of the beans create a comforting dish that’s sure to please everyone at the table. Topped with fresh herbs, it bursts with freshness and flavor. Perfect for meal prep, you can enjoy it all week long!

Ingredients

1 can (14.5 oz) diced tomatoes
2 cups vegetable broth
1 can (15 oz) white beans, drained and rinsed
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh basil or parsley for garnish

Instructions

Combine all the ingredients except for the fresh herbs in the slow cooker.
Stir well and set the cooker to low for 6-8 hours or high for 3-4 hours.
Once done, taste and adjust seasoning as needed.
Serve hot, garnished with fresh basil or parsley.

Wild Mushroom and Barley Stew

Warm up your chilly evenings with a hearty Wild Mushroom and Barley Stew. This dish is a delightful blend of earthy mushrooms, nutty barley, and aromatic herbs, creating a comforting bowl that feels like a cozy hug. It’s simple to make and perfect for a weeknight dinner, as you can easily let it simmer in your slow cooker while you go about your day.

The rich, savory flavors of the mushrooms combine beautifully with the chewy texture of barley, making each bite satisfying. Plus, it’s loaded with nutrients and can be customized with your favorite veggies. Grab your slow cooker and let’s dive into this delicious recipe!

Ingredients

1 cup pearl barley
4 cups vegetable broth
2 cups mixed wild mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
2 carrots, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, for garnish

Instructions

Prepare the Base: In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until translucent, about 3-4 minutes.
Add Veggies and Mushrooms: Stir in the chopped carrots and sliced mushrooms, cooking until they soften, about 5 minutes.
Combine in Slow Cooker: Transfer the sautéed mixture to the slow cooker. Add the pearl barley, vegetable broth, thyme, rosemary, and season with salt and pepper.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the barley is tender.
Serve: Once done, stir well and adjust seasoning if needed. Garnish with fresh parsley before serving.

Irish Lamb Stew with Root Vegetables

Irish Lamb Stew with Root Vegetables is a warm and hearty dish, perfect for chilly evenings. With tender pieces of lamb simmered to perfection and a mix of root vegetables, it delivers a comforting flavor that feels like a big hug in a bowl. This stew is not only delicious but also simple to make, allowing you to enjoy a cozy meal without spending all day in the kitchen.

The rich, savory broth paired with the natural sweetness of the vegetables creates a delightful balance of flavors. Each bite offers a satisfying blend of textures and tastes that will keep you coming back for seconds. It’s the ideal dish to warm you up while you relax at home on a cold night.

Ingredients

1.5 lbs lamb shoulder, cut into cubes
2 tablespoons olive oil
4 cups beef or lamb broth
3 large carrots, chopped
2 large potatoes, diced
1 large onion, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 bay leaf
Fresh parsley for garnish

Instructions

In a large skillet, heat olive oil over medium-high heat. Add the lamb cubes and season with salt and pepper. Brown the lamb on all sides, then remove from heat.
In a slow cooker, combine the browned lamb, chopped carrots, diced potatoes, onion, garlic, tomato paste, thyme, rosemary, and bay leaf.
Pour in the broth, ensuring all ingredients are submerged. Stir gently to combine.
Cover and cook on low for 6-8 hours, or until the lamb is tender and the flavors have melded together.
Before serving, remove the bay leaf and taste for seasoning. Adjust salt and pepper if necessary. Garnish with fresh parsley and enjoy!

Chicken Tortilla Stew

Chicken Tortilla Stew is a delightful, flavorful dish perfect for chilly evenings. This stew combines tender chicken, zesty tomatoes, and hearty beans, creating a warm and comforting bowl of goodness. The blend of spices adds a subtle kick, while the toppings like avocado and cilantro bring freshness and brightness.

Making this stew is simple and requires minimal prep time, thanks to the slow cooker. Just toss your ingredients in, set it, and let the magic happen. You’ll have a delicious meal ready to enjoy with your favorite tortilla chips or warm tortillas, making it a cozy choice for family dinners or gatherings with friends.

Ingredients

1 pound boneless, skinless chicken breasts
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
4 cups chicken broth
Salt and pepper to taste
Chopped fresh cilantro, for garnish
Avocado slices, for serving
Tortilla chips, for serving

Instructions

In the slow cooker, combine the chicken breasts, diced tomatoes, black beans, corn, onion, garlic, chili powder, cumin, and chicken broth.
Season with salt and pepper, then stir to combine all ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
Once cooked, shred the chicken with two forks and stir it back into the stew.
Serve hot, garnished with fresh cilantro and avocado slices, along with tortilla chips on the side.