Every fall, I absolutely have to whip up some of this crockpot apple butter! It comes together with just a few simple ingredients to create a rich, velvety spread that will fill your home with the warm scent of cinnamon and apples.

As the apples cook down slowly in the slow cooker, they absorb the deep flavors of brown sugar, cinnamon, nutmeg and vanilla. The result is a sweet, spiced apple butter that’s perfect for spreading on toast, drizzling over pancakes, stirring into oatmeal or enjoying by the spoonful.

Why you will love this recipe

• Easy to make: Just toss the ingredients into the slow cooker and let it do all the work!
• Super flavorful: Sweet apples, cinnamon, nutmeg, and vanilla combine for a warm, comforting spread.
• Perfect for fall: The smell of apples and spices simmering all day fills your home with cozy vibes.
• No added preservatives: Homemade apple butter with simple, natural ingredients.
• Great for gifting: Makes a perfect homemade gift for friends and family.

The ingredients in this recipe are very simple:

• Fresh apples: You can use any variety that you’d like and I like to mix different kinds together when making apple butter for a more dynamic flavor.
• Brown sugar: My recipe calls for 1 1/2 cups of sugar but you can use half of that if you want a less sweet apple butter.
• Cinnamon + nutmeg: Adds warm, cozy, fall flavor everyone loves.
• Vanilla extract: Many recipes don’t call for vanilla in apple butter but I really like it. This could also be left out as desired. You could also swap it for bourbon (YUM!).
• Salt: Helps balance the sweetness and enhances the other flavors.

How to make Crockpot Apple Butter:

While this is a rather lengthy process (that will leave your house smelling AMAZING!), it’s actually very easy. Let’s go over the specifics:

Start out by peeling and dicing your apples. You’ll want to weigh out 5 pounds of diced apples (it ends up being about 5 3/4 pounds of whole apples). I’ve found that diced apples work better than slices in this recipe.

Add all of the ingredients, minus the vanilla, into your slow cooker and mix to combine. Cook on high for 1 hour and then turn the heat to LOW and cook for 10-12 hours. I typically stir it every few hours but this really isn’t necessary. So as desired, you could let it cook overnight once you’ve turned it down to low.

Once it’s almost done cooking, stir in the vanilla and let it cook with the lid off, on low, for one additional hour. This cooks off some of the moisture and thickens up the apple butter a bit. At this point, the apple butter is ready to enjoy and will be about the consistency of chunky applesauce.

I prefer to blend mine up with an immersion blender (although a regular blender will also work – just be careful with the hot liquid) to get it ultra creamy and more like traditional apple butter. Serve and ENJOY!

Helpful tips

• Make less: My recipes calls for 5 pounds of apples which admittedly makes a hefty amount of apple butter. It freezes well so I like to pop a jar in the freeze AND still have a couple of small jars leftover to give to friends. If you’d like to make less of the apple butter, you can easily cut the recipe in half and simply weigh out 2 1/2 pounds of apples.
• Use a mix of apples: A couple of different apple varieties, such as Fuji, Gala, or Honeycrisp with a tart variety like Granny Smith, brings depth of flavor. Using sweeter apples also means you may need less sugar.
• Peeling and coring: Even though you’ll blend the apples, be sure to peel and core them first. This will result in a smoother texture and prevent any bitterness from apple skins.
• Cook low and slow: For the richest, thickest apple butter, let it cook on low for 10 hours. This slow cooking process allows the flavors to deepen.

Frequently asked questions

Ways to enjoy it:

Most often, I LOVE to eat my apple butter on a piece of toast but this is also great on waffles, biscuits, pancakes and muffins!

I HIGHLY suggest mixing some into oatmeal which is so so delicious!

Storing apple butter:

Put the apple butter in airtight containers and store in the fridge for a few weeks. It also freezes well! Place it in the freezer and use within 6 months.

More apple recipes

• Easy Sautéed Cinnamon Apples
• Vegan Apple Crisp
• Easy Apple Tart
• Dutch Apple Pie

ALRIGHT that’s it for today!  As always, if you end up making this apple butter, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.

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Crockpot Apple Butter

This Crockpot Apple Butter is SO simple to make and produces the creamiest and sweetest apple butter that you’ll ever have!

Course jam

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 12 hours hours

Total Time 12 hours hours 20 minutes minutes

Servings 40 oz

Calories 61kcal

Author Brita Britnell

Ingredients

• 5 pounds apples peeled, cored, and rough diced** see note for varieties
• 1 ½ cups brown sugar packed
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon nutmeg

Instructions

• Add the diced apples into a 6-quart or larger Crockpot. Mix in the remaining ingredients minus the vanilla: brown sugar, salt, cinnamon, and nutmeg and mix so that the apples are evenly coated.
  5 pounds apples, 1 ½ cups brown sugar, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg
• Cover and set the slow cooker to HIGH for 1 hour. Reduce the heat to LOW and cook for 10 hours. It’s not absolutely necessary, but I like to give it a good stir every 1-2 hours.
• After the 10 hours, remove the lid and stir in the vanilla. Let it cook, uncovered, for 1 additional hour to cook off some of the moisture. Remove from the heat and stir in the vanilla.
  1 teaspoon vanilla extract
• You can serve the apple butter as is OR blend it so that it's creamy. The best way to do this is using an immersion blender but a regular blender will also work (just be very careful when transferring and blending the hot apple butter!). Serve and ENJOY!

Video

Notes

**I used freshly picked Oregon apples with lots of crimson reds, Ida Red apples with a few Cortland thrown in as well. You can use a variety of different apples and you can use several different kinds of apples in one apple butter recipe. Other varieties that work well: braeburn, Cortland, Fuji, grimes golden, jonamac, liberty, and McIntosh

*this freezes well so I suggest putting a jar or 2 in the freezer for later! it also makes a great gift :)

Nutrition

Calories: 61kcal | Carbohydrates: 16g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.005g | Sodium: 32mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.1mg

The post Slow Cooker Apple Butter appeared first on Food with Feeling.

If you love soup, you’ll adore this creamy and flavorful Crockpot Potato Soup. Serve it with a side of cornbread or bacon cheddar soda bread, and watch the rave reviews come in!

When it’s cold out, there’s nothing more comforting than a bowl of piping hot soup to warm the body and soul. Around this time of year, I’m constantly making minestrone soup, French onion soup, and this slow cooker potato soup. Potato soup is the perfect meal for a chilly day! This recipe is MAJOR comfort food! It’s incredibly delicious, thick, creamy and so satisfying!

Why you should make this recipe

• So flavorful. This potato soup is cozy, bursting with flavor and super satisfying served with a warm slice of crusty bread or crackers!
• Easy to make. Other than chopping the potatoes, this recipe takes very little effort to make and the crock pot does almost all of the work.
• Great for meal prep. Like most soup recipes, this gets even more flavorful over time and keeps well in the fridge for several days. Make it on Sunday and enjoy it for lunch and dinner throughout the week.

Ingredients needed

This easy crockpot potato soup recipe is filled with rich flavor and hearty potatoes to make it filling and delicious. Here’s what you’ll need to make it:

• Potatoes. Use any white potato you prefer. We like to use Yukon gold potatoes for the best buttery, creamy texture.
• Yellow onion + garlic. Adds delicious aromatic flavor to the potato soup.
• Vegetable Broth. I recommend using a low-sodium veggie broth, so you can control the amount of salt in the recipe. If you’re not vegetarian, feel free to use low-sodium chicken broth or any other broth of choice!
• Butter. Makes the soup extra creamy and flavorful!
• Flour. This helps to thicken the soup once it’s done. You can use regular, whole wheat or gluten free all purpose flour.
• Milk. Any type of milk will work, but I like to use whole milk or even half and half for maximum richness.
• Salt + pepper. A bit of each to bring out the delicious flavor.
• Cheddar cheese. For the best flavor, I recommend using a sharp or extra sharp cheddar cheese as opposed to a mild cheddar.
• Sour cream. Adds an amazing creaminess and nice tang to the soup.
• For topping. Chives, cheese, herbs, and sour cream are all great toppings for this soup!

How to make this recipe

Besides the prep work of chopping the veggies beforehand, the only real work that this takes is heating up a quick sauce on the stove to be thrown into the slow cooker before serving. EASY. Here’s the simple process:

1. Add ingredients to slow cooker. In a crockpot, combine onion, potatoes, garlic, and broth.
2. Cook. Stir well, cover and cook on high for 3-4 hours or on low for 6 hours.

3. Thicken the soup. Once the potatoes are fork tender and about 20 minutes before serving, make the sauce. Flour is whisked into melted butter on the stovetop and then milk is stirred in. The sauce is then cooked for a few more minutes to let it thicken. Once done, stir into the soup along with some sour cream, shredded cheese, and salt and pepper to create a nice and creamy mixture!
4. Add creaminess. Using an immersion blender (or regular blender if needed), puree about ⅓ of the soup (or more if desired).
5. Enjoy! Stir once more, taste and adjust seasonings as needed. Ladle into bowls and serve with your favorite toppings.

Expert tips

This slow cooker potato soup recipe really is so simple, but here are some tips to make sure it cooks up awesome every single time!

• To save time. To speed up your prep time, try using jarred garlic, pre-cut onions and pre-shredded cheese. You can even keep the peels on the potatoes; not only does it save time it also adds extra texture and color.
• Pureeing the soup. Using an immersion blender to puree the soup is an optional step, but I really like the extra creaminess that it provides. The easiest way to do this is with an immersion blender, but if you do not have one, you can add 1/3 of the soup to a blender, blend, and then pour it back into the crockpot.
• Toppings. I like to top my potato soup with a nice dollop of sour cream or greek yogurt plus a little cheese, green onion, and BACON. So good!

Frequently asked questions

Serving suggestions

When serving this potato soup recipe, we like to keep the sides simple because this dish is plenty filling and pretty much a complete meal. Here’s some options:

• Bread. Crusty sourdough bread or chewy French bread for dunking into the soup.
• Crackers. Saltine or butter crackers crushed on top for a nice crunch.
• Salad. For a lighter option, serve a fresh green salad on the side. Simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, and/or croutons.

Storage recommendations

This crockpot potato soup recipe is perfect for meal prep or as a make ahead meal, and reheats very well. In fact, I think it’s even tastier the next day!

• Leftovers. Like other soup recipes, potato soup can be stored in an airtight container and kept in your fridge for up to about 5 days. When you’re ready to enjoy, simply reheat in the microwave or in a pot on the stovetop.
• Freezing. I don’t recommend freezing this potato soup. Soups that contain milk or cream, don’t hold up well in the freezer — they tend to take on a grainy texture and the milk solids separate when defrosted and rewarmed.

More soup recipes to try:

• Loaded Vegan Chili
• Crockpot Taco Chickpea Soup
• Roasted Acorn Squash Soup
• Creamy Lentil Soup
• Moroccan Chickpea Soup

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

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Crockpot Potato Soup

Delicious Crockpot Potato Soup is loaded with flavor and made with potatoes, onions, garlic and cheddar cheese, all in a thick and creamy broth. An easy dinner option that’s hearty, comforting and the whole family will love!

Course dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8 servings

Calories 288kcal

Author Brita Britnell

Ingredients

• 2 pounds potatoes peeled and diced into ½ inch pieces (I used yukon gold)
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 4 cups broth I used veggie broth
• 4 tablespoons butter
• ¼ cup all purpose flour
• 2 cups milk can use any milk that you prefer- for a thicker soup, I suggest whole milk or even half and half
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup cheddar cheese shredded
• ½ cup sour cream

Instructions

• In a crockpot, combine onion, potatoes, garlic, and broth. Cook on higher for 3-4 hours or low for about 6 hours.
  2 pounds potatoes, 1 medium yellow onion, 4 cloves garlic, 4 cups broth
• About 20 minutes before you’re ready to serve the soup, make your flour mixture. Melt butter in a medium saucepan. Once melted, whisk in the flour and cook for an additional minute, stirring frequently.
  4 tablespoons butter, ¼ cup all purpose flour
• Stir in the milk and bring to a simmer. Cook for an additional couple of minutes until the sauce has thickened considerably. 
  2 cups milk
• Pour the sauce, shredded cheese, sour cream, and salt and pepper into the slow cooker and stir to combine.
  1 teaspoon salt, ½ teaspoon black pepper, 1 cup cheddar cheese, ½ cup sour cream
• Using an immersion blender (or regular blender if needed), puree about ⅓ of the soup (or more if desired).
• Top with your favorite potato fixings and ENJOY!

Video

Notes

Storing & Freezing Tips: Store in an airtight container and keep in the fridge for up to about 5 days. Reheat in the microwave or in a pot on the stovetop. I don’t recommend freezing this soup.

Nutrition

Calories: 288kcal | Carbohydrates: 30g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 1079mg | Potassium: 630mg | Fiber: 3g | Sugar: 6g | Vitamin A: 758IU | Vitamin C: 24mg | Calcium: 211mg | Iron: 1mg

The post Crockpot Potato Soup appeared first on Food with Feeling.

If you’re thinking that this recipe looks familiar it’s because it’s VERY similar to THIS loaded vegan chili recipe that I posted not too long ago. It’s one of the most popular recipes on my blog right now and since I’ve been asked QUITE a few times if it could be adapted to a slow cooker recipe, I thought that I would give it a try.

Turns out, my vegan chili recipe works GREAT in a crockpot. It makes the whole process significantly easier as well, since you literally just dump everything in and then, let the slow cooker work its magic. I’m a pretty big fan of delicious AND easy!

I’m not a big meal prep-er (largely because I work from home) but if I was, this crockpot vegan chili would be one of my go-to recipes. It lasts in the fridge for quite a few days while still tasting great and I always look forward to the leftovers (I definitely cannot say that about all of the recipes that I try!).

Ingredients Needed:

This easy vegetarian chili recipe is made with good-for-you ingredients that you might already have on hand. Not only is there no meat in this recipe, but there’s also no dairy, so this recipe is naturally vegan! Here’s what you’ll need to make vegan crockpot chili:

• Onion + garlic. A classic combo for any good chili recipe!
• Green bell pepper. Adds a slightly spicy and aromatic flavor. 
• Vegetable broth. Use more or less veggie broth, depending on how thick you like your chili.
• Tomato sauce. Infuses this chili with a bright, zesty flavor that complements the beans. 
• Diced tomatoes. Any diced tomatoes work, but I really love using fire-roasted tomatoes in soup and chili recipes. Fire-roasted tomatoes are charred over a flame before being diced and canned. Contact with the flame brings out the tomato’s sweetness and imparts a distinct, smoky flavor. So delicious!
• Beans. The recipe calls for kidney beans, great northern beans and black beans, but feel free to use any combination of beans you’d like. Pinto beans and/or chili beans would also work great.
• Cocoa. Adding cocoa powder to chili might sound strange at first glance, but it adds a great depth of flavor that sets this chili recipe apart from others. Trust me on this one! 
• Spices. Chili powder, oregano, cayenne pepper, salt and pepper create the perfect blend of flavors. 
• Corn. Corn adds a bit of crunch and sweetness. I always use frozen, but feel free to use fresh or canned corn that has been drained.

How to Make Vegan Crockpot Chili

I’ve seen a lot of slow cooker chili recipes that have you do a lot of cooking before you ever even add anything to the crockpot. I find this extremely unnecessary. I just dump the veggies in raw and let the slow cooker do all of the hard work.

Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.

1. Prep + cook. For this vegan chili, simply add ALL of the ingredients into the crockpot (minus the corn, which will go in at the end), mix well and cook for 2-3 hours on HIGH or 4-5 hours on LOW. SO FREAKIN’ EASY!
2. Add corn. 30 minutes before serving, stir in the corn and allow the chili to continue cooking until the corn is warmed through.
3. Serve. Once fully cooked, taste and add salt and pepper or any other spices, as preferred. Ladle chili into bowls and top with your favorite chili toppings and enjoy!

How to Make Vegan Chili on the Stovetop

If you’re in a bit of a time crunch and want to quickly make this chili on the stovetop in just about 30 minutes, you totally can. Here’s how:

1. Sauté. Heat a tablespoon of oil in a large stockpot or Dutch oven. Once hot, sauté the onion and bell pepper for about 5 minutes and until soft. Once the onion and bell pepper are soft, add the garlic and cook, stirring frequently, for a couple of minutes.
2. Simmer. Now, add the rest of the ingredients – broth, tomato sauce, tomatoes, beans, cocoa and spices into the pot. It’s time to let everything simmer. The longer the chili simmers, the more flavorful it will become. Cover and let it simmer about 10 minutes. Add corn and simmer about 20 more minutes and until everything is warmed through.
3. Serve. Once cooked to your liking, taste and add salt and pepper, as preferred. Serve chili and add your favorite chili toppings!

Favorite Toppings for Vegan Crockpot Chili

As much as I love this three bean chili as-is, it’s even better with lots of toppings. Here are some favorite topping ideas:

• Shredded cheese. I typically sprinkle some shredded vegan cheese on top of this chili. The cheese gets all melty and delicious! Yes, please!
• Avocado or guacamole. A must for me when I eat Mexican-flavored dishes. By the way, my guacamole recipe is bomb!
• Sour cream or plain yogurt. There are lots of great dairy-free sour cream and yogurt options to try and I love the creaminess that it adds.
• Tortilla chips or strips. One of my favorite toppings to add is crushed tortilla chips or strips. Adds the perfect crunch!
• Cilantro. I’m a huge fan of cilantro and add extra to almost all Mexican recipes that I make. So flavorful and yummy!
• Green or red onions. About a tablespoon of green or red onions gives this chili an extra boost of flavor.
• Lime juice. A squeeze of a lime is the perfect finish to this chili recipe!

Serving Options

This vegan chili is hearty enough to be enjoyed as a meal on its own, but it’s also delicious with some sides. Here are some serving ideas:

• We love serving this and any chili with my vegan cornbread. It’s so good! 
• Try serving this chili over a baked russet or sweet potato.
• For a lighter side dish, a side salad with fresh greens would be a great choice.

Frequently Asked Questions

Is vegan chili good for you?

This plant-based chili is VERY nutritious! It’s packed with healthy, wholesome ingredients like veggies and beans that contain numerous health benefits. It’s also low in calories and fat, but high in protein and fiber, which makes it perfect for satisfying lunches and dinners. 

Is this chili spicy?

I would rate this chili as mild, but everyone’s sensitivity to spice is different. If you’re extra sensitive to spice, use a red bell pepper rather than a green one, use regular diced tomatoes as opposed to fire-roasted tomatoes and omit the cayenne pepper. In addition, topping this chili with ingredients like cheese, avocado and sour cream or yogurt will decrease the spiciness of the chili quite a bit.

If you love the heat and would like a spicier chili, use a green bell pepper, fire-roasted tomatoes and the cayenne pepper. You can further increase the heat by adding a diced jalapeño or diced chipotle pepper. You could also sprinkle in some crushed red pepper flakes.

How to store and reheat chili?

This vegan chili will keep well in your fridge for up to about 5 days. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) without any additional toppings and store it in the fridge.

To reheat the chili, simply place it in a microwave safe bowl and microwave for about 2 minutes, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!

Can you freeze vegan crockpot chili?

This chili recipe is very freezer-friendly. Place the chili into gallon-sized freezer bags or airtight freezer-safe containers. Freeze for up to 3 months. Remember to add the date on the chili, so you remember when you placed it into the freezer. When you’re ready to enjoy the chili, thaw it in the refrigerator overnight, then reheat it in the microwave or on the stovetop until it is warmed through.

As usual, PLEASE PLEASE let me know if you end up making this vegan crockpot chili recipe (or any of my recipes!). I love when you tag me on Instagram @foodwithfeeling!

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Vegan Crockpot Chili

This Vegan Crockpot Chili is loaded with so much flavor, you’ll never miss the meat! It’s easy to make with a blend of delicious spices, colorful veggies and three types of beans, all simmered together in a slow cooker to make a hearty meal. The perfect easy dinner option that’s great for feeding a crowd!

Course vegan

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8 servings

Calories 260kcal

Author Brita Britnell

Ingredients

• 1 onion medium , chopped
• 1 green bell pepper medium, chopped into small pieces
• 4 cloves garlic pressed (or finely minced)
• 3 cups vegetable broth
• 15 ounce tomato sauce
• 15 ounce diced tomatoes
• 15 ounce kidney beans drained and rinsed
• 15 ounce great northern beans drained and rinsed
• 15 ounce black beans drained and rinsed
• 1 tablespoon baking cocoa**
• ½ teaspoon black pepper
• ½ teaspoon chili powder
• ½ teaspoon oregano
• ⅛ teaspoon cayenne pepper
• 1 cup frozen corn added in later
• Salt to taste I like this without any salt at all but add as desired

Instructions

• In a large slow cooker, add all of the ingredients MINUS the corn. Mix well and cook for 2-3 hours on HIGH or 4-5 hours on LOW.
• 30 minutes before serving, add in the corn and allow the chili to continue cooking until the corn is cooked through.
• Serve and ENJOY! Store in the fridge in an airtight container for up to a few days.

Video

Notes

**Many people have pointed out to me that the video calls for cinnamon. I just messed up when editing the video. The recipe calls for COCOA

Nutrition

Calories: 260kcal | Carbohydrates: 50g | Protein: 16g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 762mg | Potassium: 995mg | Fiber: 15g | Sugar: 5g | Vitamin A: 592IU | Vitamin C: 25mg | Calcium: 101mg | Iron: 5mg

The post Vegan Crockpot Chili appeared first on Food with Feeling.

Slow cookers are the ultimate kitchen appliance for making easy, flavorful, hearty dinners with very little effort. For most of these recipes, you simply throw everything into the Crockpot, let it cook during the day, and come home to a comforting meal ready to be enjoyed.

To give you plenty of meatless, plant-based slow cooker meal ideas, we’re featuring our favorite delicious Vegetarian Crockpot Recipes. You won’t find any meat in these recipes, but what you will find is some major deliciousness!

From warm and cozy mulled cider to hearty slow cooker lasagna, here are our favorite slow cooker recipes that also happen to be vegetarian.

5 Favorite Vegetarian Crockpot Soup Recipes:

• Crockpot Potato Soup. Loaded with flavor and easy to make with potatoes, onions, garlic and cheddar cheese, all in a thick and creamy broth. A simple dinner option that’s hearty, comforting and loved by all!
• Crockpot Taco Soup. All of the delicious flavor of tacos, but in soup form! This soup recipe is absolutely incredible and so easy. It’s a hearty blend of black beans, salsa, corn, chickpeas and seasonings; all slow cooked to perfection.

• Slow Cooker White Bean Soup by Budget Bytes. This soup is thick, warm, comforting, and flavorful! It’s also very easy and inexpensive to make – less than 5 dollars for the WHOLE pot! 
• Vegan Crockpot Chili. DELICIOUS slow cooker chili recipe that’s perfect for a crowd! This vegan chili is made with a combination of hearty, good-for-you ingredients and flavorful seasonings. It’s an easy recipe that comes together with very little effort.
• Slow Cooker Potato Chickpea Chili by Sweet Peas and Saffron. This chickpea chili is not only delicious, but hearty and so easy! It’s filled with sweet potatoes and smoky chipotle flavor. There’s no sautéing required, so the prep is super simple! Vegan, gluten-free and perfect for meal prep.

Vegetarian Sweet Recipes Made in the Crockpot:

• Slow Cooker Mulled Cider. A cozy and comforting drink that’s infused with warm spices. Wonderful to enjoy during the cold fall and winter season, also great to make during the holidays.  
• Orange Cranberry Sauce. So easy to make with fresh orange juice, sugar, maple syrup, and bursting with cranberries. Delicious, tangy and a MUST at your Thanksgiving table!

• Slow Cooker Apple Cinnamon Steel Cut Oats by Fit Foodie Finds. This steel cut oats recipe is thick, creamy, spicy, and has just the right amount of sweetness. So simple too, just throw all of the ingredients into the Crockpot, turn it on, and you’ve got a healthy breakfast ready in no time and with little effort!
• Caramel Apple Dump Cake by Show Me the Yummy. This might just be the easiest dessert recipe EVER! Just 5 ingredients and 5-minute prep and you’ve got a DELICIOUS ooey-gooey, fall dessert.

Hearty Vegetarian Quinoa Slow Cooker Recipes:

• Slow Cooker Coconut Quinoa Curry by Simply Quinoa. The best quinoa curry recipe! This healthy slow cooker coconut curry is one of the easiest meals ever. Just toss everything into the slow cooker and done!
• Quinoa Black Bean Crockpot Stuffed Peppers by Pinch of Yum. So flavorful and easy to make! These peppers are stuffed with a combination of quinoa, black beans, pepper jack cheese, enchilada sauce, and spices – all easy pantry ingredients that can be whipped together in a flash. 

• Slow Cooker Sweet Potato Mexican Quinoa by Fit Foodie Finds. A delicious and wholesome stay-at-home meal that will last you all week long! Throw all of the ingredients into the slow cooker for a tasty, plant-based meal made with pantry staples!
• Slow Cooker Cheesy Mexican Quinoa Casserole y Eating Bird Food. A vegetarian Mexican dish made entirely in the slow cooker. Packed with sweet potatoes, black beans and taco seasoning, this is sure to be a family favorite! Vegetarian and gluten-free.

More Delicious Vegetarian Crockpot Recipes:

• Vegetarian Crockpot Lasagna. This loaded veggie cheesy lasagna is super simple to make and one of my favorite vegetarian dinners! It’s made with layers of veggies, sauce, noodles and plenty of cheese!
• Crockpot Pasta by Well Plated. This healthy Crockpot pasta tastes like traditional baked pasta, but is made entirely in a slow cooker, even the noodles! Cheesy, comforting, and SO yummy.

• Crockpot Butternut Squash Thai Curry by Mindful Avocado. Throw all the ingredients in your crockpot to make this easy vegan weeknight meal. Butternut squash, kale, and coconut milk help create this creamy, yet healthy slow cooker curry recipe.
• Vegetarian Slow Cooker Freezer Meals by Eating Bird Food. Four healthy vegetarian slow cooker freezer meals that you can prep ahead of time, freeze and dump into your slow cooker whenever you need a quick and easy meal.

• Slow Cooker Vegan Sweet and Sour Tempeh by Eating Bird Food. Make sweet and sour tempeh in your slow cooker that tastes exactly like Chinese takeout. It’s vegan, loaded with veggies and super easy to whip up!
• Slow Cooker Mashed Potatoes. These are the most creamy, flavorful mashed potatoes and I know they will be your new favorite side dish. So easy too! This mashed potato recipe requires no boiling, simply add chopped potatoes to your slow cooker with water and broth and let the magic happen.

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Crockpot Lasagna + more Vegetarian Crockpot Recipes

We’ve rounded up our favorite Vegetarian Crockpot recipes that are all simple to make but still filling and delicious!

Course Crockpot

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 servings

Calories

Author Brita Britnell

Ingredients

• 1 ½ pounds of baby bella mushrooms roughly chopped
• ½ teaspoon of salt
• 1 tablespoon of olive oil
• 1 heaping cup of onions finely diced
• 2 large carrots finely diced
• 24 ounces jar of spaghetti sauce divided
• 15 ounce can of tomato sauce
• 2 10-ounce boxes frozen chopped spinach, thawed and squeezed of excess moisture
• 15 ounces of ricotta cheese can sub for vegan ricotta cheese
• 1 teaspoon of Italian seasoning
• 2 ½ cups of shredded mozzarella cheese divided (sub for vegan shredded as desired or leave it out completely)
• 8-10 lasagna noodles

Instructions

• In the bottom of your slow cooker, evenly spread 2/3 cup of the spaghetti sauce. Turn to high heat.
• Heat a large skillet over medium heat and add in the mushrooms and stir in the salt. Cook for about 5 minutes, stirring often until the mushrooms begin to release moisture. Continue to cook until most of the moisture is gone.
• Add in the olive oil, onions, and carrots. Continue to cook until the carrots just begin to soften. Stir in the spaghetti sauce and the tomato sauce. Remove from heat.
• In a medium bowl, mix together the ricotta, 1 1/2 cups of the mozzarella, italian seasoning, and spinach.
• Layer your lasagna: on top of the initial layer of sauce, place 2 lasagna noodles in the middle. Break a 3rd noodle in half and put it on the sides to fill in the gaps. It doesn’t need to be perfect for completely covered. Noodles come in different sizes so adjust the recipe to fit your noodles as needed.
• Finish the layering by spreading out 1/3 of the ricotta mixture, 1 cup of the veggie sauce, 2-3 more noodles, 1/3 of the ricotta mixture, 1 cup of sauce, 2-3 more noodles, remaining ricotta, and remaining sauce. Cook on high for 1 1/2 hours.
• Add on the remaining cup of mozzarella cheese and cook on high for 30 more minutes.
• Serve and ENJOY!

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In my opinion, you can never go wrong with a tasty potato side dish! Potatoes just seem to complete any meal and these slow cooker mashed potatoes are some of the best potatoes I’ve ever had, and your friends and family are sure to agree.

Crock Pot Mashed Potatoes are the perfect side dish for large gatherings, parties, and holidays (or during 2020- small family dinners with lots of delicious leftovers!). I serve them for pretty much every holiday!

Ingredients for Crock Pot Mashed Potatoes

• Water & broth. Liquid is needed for keeping the potatoes nice and moist as they cook. Using broth makes these potatoes super flavorful.
• Russet potatoes. The base of this potato dish is, of course, russet potatoes!
• Salt & pepper. Stir in 1 teaspoon salt and then add more, plus pepper to taste.
• Non dairy milk. For smooth and creamy mashed potatoes. You can use 2% milk as desired but I usually use almond or oat milk
• Mayo. Most people opt for sour cream but my secret ingredient is vegan mayo. It makes the mashed potatoes ultra-creamy and delish.
• Butter. You simply can’t have mashed potatoes without butter (I like to use the miyokos vegan butter in this dish!).

How do you make crock pot mashed potatoes?

This is probably the easiest side dish ever! And it’s perfect for the holidays because you won’t be using up any precious oven or stovetop space.

Start by adding peeled and chopped chunks of potato into the slow cooker with water and broth. Cook on high for 2 1/2- 3 1/2 hours or on low for 6-7 hours. Once done, put the slow cooker on the “warm” setting. Drain the liquid from the potatoes and place them back into the slow cooker. Add in all of the remaining ingredients (the warmth from the potatoes will melt the butter) and mash the potatoes either using a potato masher OR using a hand mixer. You can leave them on the warm setting while you prepare the rest of your meal OR enjoy immediately.

What are the best potatoes for mashed potatoes?

I like to use russet potatoes when making mashed potatoes. Russet potatoes have a high starch content, which makes them fluffy and smooth when mashed. They also have great flavor when paired with a little butter! Yukon Gold potatoes also work great. I don’t recommend using waxy potatoes, such as red potatoes or fingerling potatoes, as the overall texture will not be as good.

Do you have to peel potatoes before cooking?

To peel or not peel potatoes for this crock pot mashed potatoes recipe comes down to personal preference, but I highly recommend peeling the potatoes to ensure the smoothest texture and best flavor. If you like the texture the peel adds to mashed potatoes, feel free to leave it on.

Tips for the Perfect Slow Cooker Mashed Potatoes

• Try to cut the potatoes into similar-sized pieces for more even cooking.
• After adding the potatoes to the slow cooker with the water and broth, make sure the water is fully covering the potatoes. Add more water as needed.
• The easiest way to mash potatoes is with a potato masher. Another method is to use a hand mixer to beat the potatoes. I do not recommend using a food processor. You will end up with potatoes that have an unpleasant, gummy texture.
• You can make these mashed potatoes up to 3 days ahead of time. When you’re ready to eat them, reheat on the stovetop or in a covered baking dish in the oven. You may want to add a bit more milk to the potatoes to bring the creaminess back.
• Mashed potatoes freeze well and keep for up to 2 months in an airtight freezer-safe container.

More delicious side dishes:

• Pumpkin Mac & Cheese
• Vegan Gravy
• Orange Cranberry Sauce
• Vegan Scalloped Potatoes
• Cranberry Brussels Sprouts
• Instant Pot Mashed Sweet Potatoes
• Easy Roasted Asparagus
• Crispy Potato Bake
• Roasted Delicata Squash

Give these potatoes a try and I know they’ll be your new favorite! As always, if you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!

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Crock Pot Mashed Potatoes

These Crock Pot Mashed Potatoes are the most creamy, flavorful mashed potatoes and I know they will be your new favorite side dish. So easy too!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 6 servings

Calories

Author Brita Britnell

Ingredients

• 2 cups of water
• 2 cups of broth I used veggie broth but you can use chicken if you prefer
• 4 pounds of russet potatoes washed, peeled and chopped into about 6 pieces each*
• 1 teaspoon of salt
• ½ cup of non-dairy milk
• ½ cup of vegan mayo
• ⅓ cup of vegan butter at room temperature
• Salt and pepper to taste

Instructions

• Place the water and the broth in the slow cooker and turn it on to your desired heat (low if you’re cooking for 6 hours, high if you’re cooking for 3 hours). Add in another cup of water if the potatoes aren’t fully covered.
• Clean and peel the potatoes. Chop them into large pieces and place into the slow cooker with the liquid.
• Cook on high for 2 1/2- 3 1/2 hours or on low for 6-7 hours.
• Once done, put the slow cooker on the “warm” setting. Drain the liquid from the potatoes and place them back into the slow cooker.
• Add in all of the remaining ingredients (the warmth from the potatoes will melt the butter) and mash the potatoes either using a potato masher OR using a hand mixer. 
• Leave on the warm setting while you prepare the rest of your meal OR enjoy immediately.

Notes

 *you can use other potatoes but I love this recipe with russet

 

The post Crock Pot Mashed Potatoes appeared first on Food with Feeling.

Growing up, lasagna was ALWAYS my favorite dish and what I requested on special occasions. It’s really a shame that I don’t have a SINGLE lasagna recipe on my blog but I’m very happy that I’m here to fix that today! AND I’m excited to team up with The Crock-Pot brand once again to bring you this simple and delicious vegetarian recipe!

I used the 7-Qt. Cook & Carry™ Easy Clean Slow Cooker for this recipe which is perfect because it’s large enough for an average sized lasagna. I also love the fact that you can easily carry this slow cooker around. This particular recipe would be perfect for potlucks and work get togethers.

You can go ahead and assemble everything but then wait to cook it until you’re at your destination. OR you can cook everything and simple carry the entire slow cooker to a party and then just turn it to the “keep warm” setting.

If you’re in the market for a new slow cooker, I HIGHLY recommend the 7-Qt. Cook & Carry™ Easy Clean Slow Cooker. You can pick up the slow cooker at target HERE!

The post Vegetarian Crockpot Lasagna appeared first on Food with Feeling.

While I’m definitely a soup-year-round kind of gal, I do particularly love the winter months when I can justify soup on a daily basis :) Classic chicken noodle soup was ALWAYS my favorite growing up so I wanted to create a vegan, meat-free version of it!

I’m excited to be teaming up with the Crock-Pot brand to bring you this super simple and DELICIOUS Crock-Pot Chickpea Noodle soup. I’ve made this about 5 times already this season and I have no doubt that we’ll be having it MANY times before the spring hits. I’m absolutely not complaining about that because it’s SO GOOD!

I’m planning on working on LOTS of easy Crock-pot slow cooker soups this winter. So if you have any requests, please let me know! And if you have a favorite slow cooker soup recipe that I should try, send it my way!!

For this particular recipe, I used the 7-Qt. Cook & Carry™ Easy Clean Slow Cooker and I love it so much! I just got it recently and have already used it SO MANY times. Unlike my last slow cooker, the lid on this one latches into place and I really like that! It also has a digital countdown timer so that you can set the slow cooker for how long you want it to cook and then it will automatically turn itself off. I can’t tell you how many times I’ve slightly overcooked food because I forgot to turn the slow cooker down/ off. NO MORE! Huge fan over here!

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While I’m a FIRM believer that all year long is slow cooker season, there’s definitely something about the fall that makes me reach for my crockpot more often. And this Crockpot Taco Soup is one of my ALL TIME favorites!

I’ve actually been making a version of this soup for YEARS and wanted to vegan-ize it so here we are :)

I originally found the idea for this recipe in a random facebook thread and it was meant to be chicken tacos. A few modifications later and I’ve turned it into a DELICIOUS chickpea soup :D

If you want to make tacos out of this recipe, you can simply omit the broth completely. This will result in a super delicious taco filling that’s perfect for taco bowls and salads!

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Cocktail week DAY FIVE! This one is a pseudo cocktail. Pseudo meaning 1) is mulled apple cider really a cocktail? I think it is if you add whiskey in it. 2) The base recipe is non-alcoholic. I set the recipe up so that this can be served on it’s own and the alcohol can be added into each individual cup. This makes it perfect for parties :)

I grew up drinking a LOT of apple cider every winter. My mom is a big fan and would make cider each holiday season in a giant pot on the stove. I LOVE how it makes the house smell and I can’t drink a cup without thinking of her. Sadly, I have not made it enough over the past few years so I’m excited to remedy that this season.

The other nice thing about making/ serving this in a crockpot is that you can easily keep it warm without having to keep the stovetop on. I’m a big fan of this! You can put the slow cooker right on the bar cart or nestled it among all of the holiday party treats.

If for whatever reason you would rather make this on the stovetop, I’ve included instructions for that as well. I’ve got you covered! It’s pretty much the same method :)

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Hello! I’m back from all of the busy birthday celebrations. We went to Gatlinburg this past weekend and rented a cabin and did pretty much nothing but eat lots of food and sit in the hot tub. It was awesome.

I am, however, struggling from the time change. Don’t get me wrong, as a food photographer who loves natural light and relies so heavily on the sun to get my work done, Day Light Savings time is basically one of my favorite days of the year. However, waking up to a dark AND overcast sky was a bit challenging this morning. 2 cups of coffee later and I’m not sure that I’m even awake yet.

Lets jump right into this Slow Cooker DRUNKEN Chicken, shall we? It’s worth diving into. Stephen and I have been struggling with dinner lately. And by that I mean that we’ve both been so busy that by the time we think “what should we have for dinner!?” it’s 8:30pm, we have nothing in the house, and neither of us have the energy to even think about cooking anything. For this reason, I’m trying to do more easy slow cooker meals.

Also, DRUNKEN CHICKEN! I’m a white wine kind of girl and have been super excited to share a white wine recipe with you.

I used a whole chicken for this which I learned how to joint just for this. I typically use nothing but plain ole chicken breast for recipes but I wanted to try something a bit different for this one. If chicken breast is easier for you though, go for it!

This can be cooked for 8-10 hours on low which is convenient for days that you want to start the slow cooker before heading to work AND it can be cooked for just about 4 hours on high which, depending on when you get home and when you like to eat dinner, can work if you start it as soon as you get home. (more…)

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