20 Delicious Spring Slow Cooker Recipes Perfect for Busy Days

Spring is here, and with it comes the hustle of busy schedules—but that doesn’t mean dinner has to be stressful! Let your slow cooker do the work while you enjoy the season. From fresh, veggie-packed stews to tender herb-roasted meats, these 20 delicious recipes are your ticket to easy, flavorful meals. Get ready to savor spring with minimal effort—let’s dive in!

Slow Cooker Lemon Herb Chicken

This fuss-free chicken dish is bright, tender, and packed with fresh Mediterranean flavors—perfect for busy weeknights when you want dinner to practically cook itself.

Ingredients:

• 4 boneless, skinless chicken breasts (about 2 lbs)
• 1/4 cup olive oil
• 1/3 cup chicken broth
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 4 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, thinly sliced
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a small bowl, whisk together 1/4 cup olive oil, 1/3 cup chicken broth, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp oregano, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
2. Place chicken breasts in the slow cooker and pour the sauce evenly over them. Arrange lemon slices on top.
3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken reaches 165°F internally and pulls apart easily.
4. Garnish with 2 tbsp fresh parsley before serving. Spoon the cooking liquid over the chicken for extra flavor.

The lemon slices soften into tangy, caramelized ribbons, adding a pop of brightness to every bite. Serve over rice or roasted veggies to soak up the herby sauce.

Tip: For extra depth, sear the chicken in a skillet for 2 minutes per side before adding it to the slow cooker.

Spring Vegetable Stew

This bright, herb-packed stew is like a hug in a bowl—loaded with tender veggies and a light broth that lets their flavors shine.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 lb baby potatoes, halved
• 2 medium carrots, sliced into coins
• 1 cup snap peas, trimmed
• 1 cup asparagus, cut into 1-inch pieces
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add potatoes and carrots, then pour in 4 cups vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes.
3. Uncover and stir in snap peas, asparagus, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp thyme. Simmer uncovered for 5 minutes until greens are just tender.
4. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust seasoning if needed.

The magic here? The lemon at the end—it wakes up all those spring flavors without overpowering them.

Tip: Swap in fresh dill or parsley if thyme isn’t your thing!

Slow Cooker Asparagus and Pea Risotto

This hands-off risotto lets your slow cooker do the work, delivering creamy, veggie-packed comfort without the constant stirring.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups low-sodium vegetable broth
• 1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
• 1 cup frozen peas, thawed
• ½ cup grated Parmesan cheese
• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Melt 2 tbsp butter in a skillet over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Transfer onion mixture to a 4-qt slow cooker. Add Arborio rice, vegetable broth, salt, and black pepper. Stir, cover, and cook on HIGH for 1 hour 30 minutes.
3. Add asparagus and peas, stirring gently. Cover and cook on HIGH for another 30 minutes until rice is tender and liquid is mostly absorbed.
4. Stir in remaining 1 tbsp butter, Parmesan cheese, and lemon juice. Let stand uncovered for 5 minutes to thicken.

The slow cooker magically coaxes out the rice’s starch for that signature risotto creaminess, while the lemon brightens up the spring veggies.

Tip: For extra richness, swap ½ cup broth for dry white wine in step 2.

Herb-Roasted Slow Cooker Lamb

This melt-in-your-mouth lamb is infused with garlic and rosemary, slow-cooked to perfection, and practically does all the work for you—ideal for a fuss-free yet impressive meal.

Ingredients:

• 3–4 lb boneless lamb shoulder or leg
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup low-sodium chicken broth

Instructions:

1. In a small bowl, mix 2 tbsp olive oil, 4 cloves minced garlic, 2 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper to form a paste.
2. Rub the paste all over the lamb, covering every crevice. Let it sit at room temperature for 30 minutes to marinate.
3. Pour 1/2 cup chicken broth into the slow cooker, then add the lamb. Cover and cook on Low for 7–8 hours or until the meat shreds easily with a fork.
4. Transfer the lamb to a cutting board, tent with foil, and rest for 10 minutes before slicing or shredding. Skim excess fat from the juices in the slow cooker and drizzle over the meat.

The slow cooking locks in the herb-infused flavors while keeping the lamb incredibly tender—no knife required! Serve it over creamy mashed potatoes or tucked into warm pitas.

Tip: For extra caramelization, broil the cooked lamb on a sheet pan for 3–5 minutes before serving.

Slow Cooker Spring Minestrone

This vibrant minestrone is packed with fresh spring veggies and simmered to perfection—just set it and forget it for a fuss-free meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 4 cups low-sodium vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup small pasta (like ditalini or elbow)
• 1 (15 oz) can cannellini beans, drained and rinsed
• 2 cups baby spinach
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and garlic; cook for 3–4 minutes until softened. Transfer to a 6-quart slow cooker.
2. Add carrots, zucchini, green beans, vegetable broth, diced tomatoes, oregano, salt, and black pepper to the slow cooker. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Stir in pasta and cannellini beans. Cover and cook on HIGH for 15–20 minutes until pasta is tender.
5. Turn off heat, stir in spinach until wilted. Serve topped with Parmesan if desired.

The slow cooker melds the flavors beautifully while keeping the veggies tender-crisp—no mushy soup here!

Tip: For extra freshness, stir in a handful of chopped basil just before serving.

Slow Cooker Honey Glazed Carrots

These tender, sweet-and-savory carrots practically cook themselves, making them the ultimate fuss-free side dish for busy weeknights.

Ingredients:

• 2 lbs carrots, peeled and cut into 1-inch thick rounds
• 3 tbsp unsalted butter, melted
• 3 tbsp honey
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a 4-qt slow cooker, combine carrots, 3 tbsp melted butter, 3 tbsp honey, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Toss until evenly coated.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring once halfway, until carrots are fork-tender.
3. Transfer carrots to a serving dish using a slotted spoon. Drizzle with remaining glaze from the slow cooker and sprinkle with 1 tbsp fresh parsley.

The honey caramelizes slightly as it cooks, giving these carrots a glossy sheen and irresistible depth of flavor—no stovetop babysitting required!

Tip: For a touch of warmth, add a pinch of cinnamon or cayenne with the other spices.

Slow Cooker Lemon Garlic Salmon

This fuss-free salmon dish is packed with bright citrus and savory garlic—perfect for busy weeknights when you want a healthy meal without the hassle.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on or skinless
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 lemon, thinly sliced (plus 1 tbsp lemon juice)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a small bowl, whisk together the melted butter, minced garlic, 1 tbsp lemon juice, oregano, salt, and black pepper.
2. Arrange half the lemon slices in the bottom of a 6-quart slow cooker. Place the salmon fillets on top, then pour the butter mixture evenly over them. Top with remaining lemon slices.
3. Cover and cook on LOW for 1.5–2 hours (or HIGH for 45–60 minutes) until the salmon flakes easily with a fork but is still moist.
4. Sprinkle with fresh parsley before serving.

The gentle slow-cooking method keeps the salmon incredibly tender while infusing it with a buttery lemon-garlic aroma—no dry or overcooked fish here!

Tip: For extra flavor, let the salmon marinate in the butter mixture for 15 minutes before cooking.

Springtime Slow Cooker Ratatouille

This vibrant, veggie-packed ratatouille is a hands-off way to celebrate spring produce—just toss everything in the slow cooker and let the flavors meld into cozy perfection.

Ingredients:

• 1 medium eggplant, diced into 1-inch cubes
• 2 medium zucchini, sliced into ½-inch rounds
• 1 yellow bell pepper, chopped
• 1 pint cherry tomatoes, halved
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• ¼ cup extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ cup chopped fresh basil

Instructions:

1. In a 6-quart slow cooker, combine eggplant, zucchini, bell pepper, cherry tomatoes, onion, and garlic. Drizzle with ¼ cup olive oil and 1 tbsp balsamic vinegar, then sprinkle with 1 tsp thyme, 1 tsp oregano, 1 tsp salt, and ½ tsp black pepper. Toss gently to coat.
2. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until vegetables are tender but still hold their shape.
3. Stir in ¼ cup fresh basil just before serving. Taste and adjust salt if needed.

The slow cooker works magic here, softening the veggies into a silky stew while keeping their bright colors intact—no mushy mess! Serve over creamy polenta or crusty bread to soak up the juices.

Tip: For extra depth, add a Parmesan rind to the slow cooker—it’ll melt into the sauce as it cooks.

Slow Cooker Minted Pea Soup

This vibrant, creamy pea soup gets a refreshing lift from fresh mint—perfect for a light lunch or cozy starter.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 lb frozen peas
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh mint leaves, packed, plus extra for garnish
• 1/2 cup heavy cream (optional)

Instructions:

1. Heat the olive oil in a skillet over medium. Add the onion and cook for 5 minutes until soft. Stir in the garlic and cook for 1 minute until fragrant.
2. Transfer the onion mixture to a slow cooker. Add the vegetable broth, peas, salt, and black pepper. Cover and cook on LOW for 4 hours.
3. Stir in the mint leaves, then blend the soup with an immersion blender until smooth. For extra richness, swirl in the heavy cream (if using).
4. Ladle into bowls and top with extra mint leaves.

The mint brightens the peas’ sweetness beautifully, while the slow cooker ensures effortless depth of flavor. Tip: For a dairy-free version, swap the cream with coconut milk.

Slow Cooker Spring Pasta Primavera

This vibrant pasta primavera lets your slow cooker do the work, delivering tender veggies and al dente noodles in a light, creamy sauce—perfect for busy weeknights.

Ingredients:

• 8 oz fettuccine, broken in half
• 2 cups broccoli florets
• 1 cup sliced carrots (¼-inch thick)
• 1 cup halved cherry tomatoes
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 3 cups vegetable broth

Instructions:

1. In a 6-quart slow cooker, combine fettuccine, broccoli, carrots, cherry tomatoes, garlic, Italian seasoning, salt, and black pepper. Pour in vegetable broth and olive oil, stirring gently to coat.
2. Cover and cook on HIGH for 1.5–2 hours, stirring once halfway, until pasta is al dente and veggies are tender.
3. Stir in heavy cream and Parmesan cheese. Let sit uncovered for 5 minutes to thicken slightly.

The magic here? The pasta cooks right in the broth, absorbing all the herby garlic flavor while staying perfectly chewy. No mushy noodles!

Tip: Swap in asparagus or peas for extra spring flair—just add them in the last 30 minutes to keep their bright color.

Slow Cooker Herb-Crusted Pork Roast

This slow cooker herb-crusted pork roast is the ultimate hands-off dinner—tender, juicy, and packed with savory herb flavor that’ll have everyone asking for seconds.

• 1 (3–4 lb) boneless pork loin roast
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 cup chicken broth

1. In a small bowl, mix together 2 tbsp olive oil, 1 tbsp minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1 tsp black pepper, 1 tsp onion powder, and 1/2 tsp red pepper flakes (if using) to form a paste.
2. Rub the herb paste all over the pork roast, covering it completely.
3. Pour 1/2 cup chicken broth into the slow cooker, then add the pork roast. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the pork reaches 145°F internally.
4. Let the roast rest for 10 minutes before slicing against the grain.

The slow cooker locks in moisture while the herb crust forms a fragrant, golden layer—no searing required! Serve with the pan juices drizzled over the top.

Tip: For extra crispy edges, transfer the roast to a baking sheet and broil for 2–3 minutes after slow cooking.

Slow Cooker Spring Chicken and Dumplings

Nothing says comfort like tender chicken and fluffy dumplings simmered to perfection—all with minimal effort thanks to your trusty slow cooker.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 medium carrots, sliced into 1/2-inch rounds
• 2 celery stalks, chopped
• 1 small yellow onion, diced
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 cup whole milk
• 2 tbsp unsalted butter, melted
• 1/4 cup chopped fresh parsley

Instructions

1. Add chicken thighs, carrots, celery, onion, chicken broth, 1 tsp dried thyme, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to the slow cooker. Stir, cover, and cook on LOW for 6 hours or HIGH for 3 hours.
2. Shred the chicken directly in the pot using two forks. In a bowl, whisk together 1 cup flour, 2 tsp baking powder, and a pinch of salt. Stir in 1/2 cup milk and 2 tbsp melted butter until just combined (don’t overmix).
3. Drop tablespoon-sized scoops of dumpling dough into the simmering broth. Cover and cook on HIGH for 25 minutes (no peeking—steam is key for fluffy dumplings!).
4. Stir in 1/4 cup fresh parsley before serving.

The magic here? The dumplings steam right on top of the stew, soaking up savory flavors while staying impossibly light.

Tip: For extra richness, swap half the broth for cream in the last 30 minutes of cooking.

Slow Cooker Artichoke and Spinach Dip

This creamy, cheesy dip is a crowd-pleaser—just dump everything in the slow cooker and let it work its magic while you prep the rest of your spread.

Ingredients:

• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 (8 oz) block cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Add the artichoke hearts, spinach, Parmesan, mozzarella, cream cheese, mayonnaise, sour cream, garlic, salt, black pepper, and red pepper flakes (if using) to a 4-quart slow cooker. Stir well to combine.
2. Cover and cook on LOW for 2 hours, stirring once halfway through, until the cheeses are fully melted and the dip is bubbly.
3. Give it a final stir, then serve warm with crusty bread, crackers, or veggie sticks.

The slow cooker keeps this dip luxuriously smooth without any risk of scorching—plus, it stays warm for hours, making it perfect for game day or potlucks.

Tip: For extra depth, swap half the mayo with roasted garlic aioli or add a sprinkle of smoked paprika before serving.

Slow Cooker Lemon Dill Potatoes

These tender, herb-infused potatoes are the ultimate hands-off side dish—bright with lemon and fresh dill for a pop of flavor.

Ingredients:

• 2 lbs baby potatoes, halved (or quartered if large)
• 3 tbsp olive oil
• 3 tbsp fresh dill, chopped (plus extra for garnish)
• 2 tbsp lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• ½ cup chicken or vegetable broth

Instructions:

1. In a large bowl, toss potatoes with 3 tbsp olive oil, 3 tbsp fresh dill, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper until evenly coated.
2. Pour ½ cup broth into the slow cooker, then add the potato mixture. Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, stirring once halfway, until potatoes are fork-tender.
3. Garnish with extra dill and a squeeze of lemon before serving.

The slow cooker melds the lemon and dill into every bite while keeping the potatoes perfectly creamy—no mushy spuds here!

Tip: For crispy edges, transfer potatoes to a baking sheet and broil for 2–3 minutes after slow cooking.

Slow Cooker Spring Vegetable Curry

This vibrant curry lets your slow cooker do the work, filling your kitchen with the cozy aroma of spices and fresh spring veggies.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 (13.5 oz) can coconut milk
• 1 cup vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 cup chopped carrots
• 1 cup green beans, trimmed and halved
• 1 cup frozen peas
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat the coconut oil in a skillet over medium. Add the onion and cook for 3 minutes until softened. Stir in the garlic, ginger, curry powder, turmeric, and salt; cook for 1 minute until fragrant.
2. Transfer the onion mixture to a slow cooker. Add the coconut milk, vegetable broth, sweet potato, and carrots. Cover and cook on LOW for 5 hours.
3. Stir in the green beans and peas. Cover and cook on LOW for 1 more hour until all veggies are tender.
4. Turn off the heat and stir in the lime juice. Serve topped with fresh cilantro.

The slow cooking melds the spices into a velvety sauce while keeping the veggies perfectly tender-crisp—no mushy greens here!

Tip: For extra richness, swirl in a spoonful of plain yogurt just before serving.

Slow Cooker Rosemary Garlic Beef Stew

This Slow Cooker Rosemary Garlic Beef Stew is the ultimate hands-off comfort meal—tender beef, savory herbs, and rich broth come together effortlessly while you go about your day.

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 carrots, sliced into ½-inch rounds
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 cups low-sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 tbsp all-purpose flour

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Brown the beef in batches (about 3 minutes per side), then transfer to the slow cooker.
2. Add the onion and carrots to the skillet; cook for 5 minutes until softened. Stir in 3 cloves minced garlic and 1 tbsp flour, cooking for 1 minute.
3. Transfer the veggies to the slow cooker. Pour in 3 cups beef broth, then stir in 2 tbsp tomato paste, 1 tbsp rosemary, 1 tsp salt, and ½ tsp black pepper.
4. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef shreds easily with a fork.

The slow simmer melds the rosemary and garlic into a deeply aromatic broth, while the flour thickens it just enough to cling to every bite. Serve with crusty bread to soak up the goodness!

Tip: For extra depth, swap ½ cup of broth for red wine—just add it when deglazing the skillet.

Slow Cooker Springtime Quinoa Salad

This bright and hearty quinoa salad practically makes itself in the slow cooker, letting you toss in fresh spring veggies for a fuss-free meal.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 3/4 cups vegetable broth
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 cup diced asparagus (1-inch pieces)
• 1 cup halved cherry tomatoes
• 1/4 cup crumbled feta cheese
• 2 tbsp lemon juice
• 1 tbsp chopped fresh dill

Instructions:

1. Combine quinoa, vegetable broth, and 1/2 tsp salt in a 4-quart slow cooker. Cover and cook on HIGH for 1.5–2 hours, stirring once halfway, until liquid is absorbed.
2. Fluff quinoa with a fork, then stir in 1 tbsp olive oil, asparagus, and cherry tomatoes. Cover and cook on HIGH for 15 minutes until asparagus is tender-crisp.
3. Remove from heat. Gently fold in 1/4 cup feta cheese, 2 tbsp lemon juice, and 1 tbsp dill. Season to taste with extra salt if needed.

The slow cooker gives the quinoa a perfectly fluffy texture while gently wilting the veggies—no soggy grains here! Serve warm or chilled for a versatile side or light lunch.

Tip: For extra crunch, sprinkle with toasted pine nuts right before serving.

Slow Cooker Lemon Poppy Seed Cake

This sunny, citrusy cake bakes up tender and moist in your slow cooker—no oven required! Perfect for lazy weekends or potlucks.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• 2 tbsp poppy seeds
• 2 large eggs
• ½ cup whole milk
• ⅓ cup melted butter
• 2 tbsp fresh lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Grease a 6-quart slow cooker insert with butter or nonstick spray. Line the bottom with a parchment round.
2. In a large bowl, whisk together 1 ½ cups flour, ¾ cup sugar, 2 tsp baking powder, ¼ tsp salt, and 2 tbsp poppy seeds.
3. In another bowl, beat 2 large eggs, then stir in ½ cup milk, ⅓ cup melted butter, 2 tbsp lemon zest, ¼ cup lemon juice, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, folding gently until just combined (small lumps are okay). Transfer batter to the slow cooker.
5. Cover and cook on HIGH for 2 hours or until a toothpick inserted in the center comes out clean. Let cool 15 minutes before slicing.

The slow cooker gives this cake an irresistibly soft crumb, while the lemon and poppy seeds add bright pops of flavor in every bite.

Tip: For extra zing, drizzle slices with a simple glaze of 1 cup powdered sugar mixed with 2 tbsp lemon juice.

Slow Cooker Spring Herb Chicken Noodle Soup

This comforting soup is packed with fresh spring herbs and tender chicken—just set it and forget it for an effortless weeknight meal.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 8 cups low-sodium chicken broth
• 3 medium carrots, sliced into rounds
• 3 celery stalks, diced
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1 tsp salt
• 2 bay leaves
• 2 cups wide egg noodles
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice

Instructions

1. Add chicken thighs, chicken broth, carrots, celery, onion, garlic, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp black pepper, 1 tsp salt, and bay leaves to a slow cooker. Stir to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily.
3. Remove chicken and shred with two forks. Return to the slow cooker.
4. Stir in egg noodles, cover, and cook on HIGH for 15–20 minutes until noodles are tender.
5. Turn off heat, then stir in fresh parsley, fresh dill, and 1 tbsp lemon juice. Discard bay leaves before serving.

The bright lemon and fresh herbs cut through the rich broth, making this soup taste like spring in a bowl.

Tip: For extra depth, sauté the onions, carrots, and celery in 1 tbsp olive oil before adding to the slow cooker.

Slow Cooker Spring Berry Cobbler

This Slow Cooker Spring Berry Cobbler is like a warm hug from your crockpot—juicy berries bubble under a golden, buttery topping with zero oven fuss.

• 4 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup whole milk

1. In the slow cooker, toss berries with 1/2 cup granulated sugar, 1 tbsp lemon juice, and 1 tsp vanilla extract until coated.
2. In a bowl, whisk 1 cup flour, 1/4 cup brown sugar, 1 tsp baking powder, and 1/4 tsp salt. Cut in cold butter with a pastry cutter until crumbly. Stir in 1/4 cup milk to form a thick dough.
3. Drop spoonfuls of dough over the berries. Cover and cook on HIGH for 2.5 hours (or LOW for 4 hours) until the topping is firm and berries are syrupy.
4. Let stand 10 minutes before serving—the topping soaks up just enough berry juice to stay tender but never soggy.

Tip: Swap in frozen berries if fresh aren’t ripe yet—no need to thaw!

Conclusion

With these 20 spring slow cooker recipes, busy days just got a whole lot tastier! From comforting soups to vibrant mains, there’s something for every craving. We’d love to hear which dish you try first—drop a comment below or share your favorites on Pinterest. Happy cooking, and enjoy those easy, delicious meals!