Low-Cost Slow-Cooker Recipes (2024)

Your slow cooker has always made meals easier. After all, it cooks while you're at work, running errands, or busy doing something else. Now, it can even help you save on grocery bills. These 12 recipes each cost less than $2 per serving—and some are under $1 per serving. Save it for quick meals throughout the week, or store it in the freezer (most dishes freeze well for up to 3 months). From soups to dinners and even dessert, we make it easy to afford great-tasting food.

See all 12 recipes now!

Even budget-conscious shoppers can keep meat on the menu. Take comfort food to the next level with this low-cal, fiber-rich recipe.

PREP TIME: 15 minutes
COOK TIME: 5 hours 7 minutes
TOTAL TIME: 5 hours 22 minutes
SERVES: 4

6 ounces lean top round beef, cut into 1" pieces
1 tablespoon olive oil
1 onion, chopped
1 cup canned crushed tomatoes
1 cup reduced-sodium chicken broth
1 green bell pepper, chopped
1 clove garlic, minced
1½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
1 can (15 ounces) kidney beans, rinsed and drained
4 teaspoons sour cream
4 teaspoons shredded extra-sharp cheddar cheese

1. Place the beef in the food processor and pulse for 1 minute or until coarsely ground.

2. Heat the oil in a large skillet over medium-high heat. Cook the beef and onion for 5 minutes or until browned.

3. Place in a 4-to 6-quart slow cooker. Stir in the tomatoes, broth, bell pepper, garlic, chili powder, cumin, salt, and pepper.

4. Cover and cook on low for 4 to 6 hours. Add the beans and cook on high, stirring occasionally, for 1 hour. Spoon into 4 bowls. Top each with 1 teaspoon each of the sour cream and cheese.

NUTRITION (per serving) 282.6 cals, 10.1 g fat, 3.3 g sat fat, 569.4 mg sodium, 29.4 g carbs, 3.8 g total sugars, 10.6 g dietary fiber, 19.8 g protein

This easy recipe uses only 5 ingredients, one of which may quickly become a favorite. Parsnips, an underappreciated winter veggie, enhance soups with a slightly sweeter and more layered taste.

PREP TIME: 10 minutes
COOK TIME: 10 hours
TOTAL TIME: 10 hours 10 minutes
SERVES: 6

6 parsnips (about 2 lb), peeled and cut into chunks
2 apples (we used Gala), peeled, cored, and quartered
1 onion, finely chopped
3 cans (14.5 oz each) fat-free, low-sodium chicken broth
½ tsp salt

1. Place ingredients in 4-quart or larger slow cooker. Stir to combine.

2. Cover. Cook on low 10 to 12 hours, or until parsnips are tender. Let cool slightly, about 10 minutes.

3. Puree soup in blender until smooth. Serve immediately.

NUTRITION (per serving) 168.7 cals, 1.4 g fat, 0.4 g sat fat, 252.1 mg sodium, 37.4 g carbs, 13.8 g total sugars, 7.3 g dietary fiber, 5.2 g protein

Add lentils to your shopping list. Evidence shows that eating high-fiber lentils may improve control of blood sugar, cholesterol, and triglycerides. Here, they mix with stewed tomatoes, potatoes, carrots, and spices for a warm winter meal.

PREP TIME: 10 minutes
COOK TIME: 45 minutes
TOTAL TIME: 55 minutes
SERVES: 4

1 tablespoon olive oil
1½ teaspoons whole cumin seeds
1 large onion, chopped
4 cloves garlic, minced
½ teaspoon ground coriander
½ teaspoon freshly ground black pepper
1 teaspoon paprika
1⅓ cups (½ pound) lentils, sorted and rinsed
5 cups water
1 can (14½ ounces) diced tomatoes
2 cups packed shredded fresh spinach
½ cup unsalted peanuts, chopped
½ teaspoon salt
½ cup fat-free greek-style yogurt

1. Place the oil and cumin seeds in a Dutch oven or heavy large saucepan over medium heat.

2. Cook, stirring, for 2 to 3 minutes, or until fragrant. Stir in the onion, garlic, coriander, and pepper and cook, stirring often, for 4 to 6 minutes, or until the onion and garlic are tender. Stir in the paprika.

3. Add the lentils and water. Cover and bring to a boil. Reduce the heat to low and simmer, covered, for 30 to 35 minutes, or until the lentils are very tender.

4. Stir in the tomatoes, spinach, peanuts, and salt. Increase the heat and simmer, uncovered, for 5 minutes longer.

5. Garnish each serving with 2 tablespoons of yogurt.

NUTRITION (per serving) 403.8 cals, 13.5 g fat, 1.9 g sat fat, 380.6 mg sodium, 49.6 g carbs, 8.6 g total sugars, 21.1 g dietary fiber, 22.9 g protein

Please picky eaters by making a choose-your-own-ingredients meal. Family members can garnish their tostadas with their favorite toppings, from sliced scallions to chopped tomatoes.

PREP TIME: 10 minutes
COOK TIME: 9 hours 5 minutes
TOTAL TIME: 9 hours 25 minutes
SERVES: 8

3 lb flank steak, brisket, or chuck roast, fat-trimmed
1 tsp salt
1 large white onion, cut into large chunks
4 cloves garlic
4 cups water
8 corn tortillas (6" diameter)

1. Place meat, salt, onion, and garlic in 4-quart or larger slow cooker. Add water.

2. Cover. Cook on low 8 to 9 hours, or until thermometer inserted into center of meat reads 160°F. Remove meat from cooker and place in shallow bowl. Let stand at room temperature until cool enough to shred with 2 forks.

3. Preheat oven to 450°F. Coat baking sheet with cooking spray. Place tortillas in single layer on baking sheet and bake 5 minutes, or until edges are crisp and brown.

4. Spoon shredded meat on top of tortillas and garnish with your favorite toppings.

NUTRITION (per serving) 410.9 cals, 16.1 g fat, 5.9 g sat fat, 462.2 mg sodium, 24.4 g carbs, 1.9 g total sugars, 3.4 g dietary fiber, 39.4 g protein

Canned corn becomes a creamy treat when pureed with potatoes and low-fat milk. Chives add a sprinkle of color and a fresh finishing touch.

PREP TIME: 15 minutes
COOK TIME: 10 hours 10 minutes
TOTAL TIME: 10 hours 25 minutes
SERVES: 6

2 cans (15 oz each) whole kernel corn, drained
3 potatoes, peeled and cut into ½" pieces
1 onion, chopped
2 C low-sodium chicken broth
2 C 1 percent milk
¼ C trans-free margarine

1. Place corn, potatoes, onion, and broth in 4-quart or larger slow cooker. Stir to combine.

2. Cover. Cook on low 7 to 9 hours. Let cool slightly, about 10 minutes.

3. Puree half of the batch in blender. Return pureed mixture to cooker and stir in milk and margarine. Cover. Cook on high 1 more hour. Garnish with chives, if desired.

NUTRITION (per serving) 238.3 cals, 8.1 g fat, 2.5 g sat fat, 455.8 mg sodium, 35.8 g carbs, 11 g total sugars, 3.3 g dietary fiber, 7.5 g protein

The flavorful seasonings used in this fast fix roast help keep fat and sodium levels low. Coat the pork with fresh rosemary—even small amounts have been shown to stimulate the immune system and improve digestion.

PREP TIME: 22 minutes
TOTAL TIME: 22 minutes
SERVES: 4

1 lb pork tenderloin (1 lg or 2 sm), trimmed
1 tsp olive oil
⅛ tsp ground red pepper
⅛ tsp garlic powder
⅛ tsp salt
⅛ tsp black pepper
¼ C chopped flat leaf parsley leaves
2 tbsp chopped fresh rosemary leaves

1. Preheat oven to 450ºF.

2. Rub pork with oil and sprinkle evenly with red pepper, garlic powder, salt, and black pepper.

3. Press parsley and rosemary evenly over roast so they stick. Transfer pork to small nonstick baking or roasting pan. Tuck tapered end of tenderloin under itself for even cooking. Roast 18 to 22 minutes or until barely pink inside. Let stand 10 minutes before slicing.

NUTRITION (per serving) 145.3 cals, 4.7 g fat, 1.5 g sat fat, 106.8 mg sodium, 0.4 g carbs, 0 g total sugars, 0.2 g dietary fiber, 23.9 g protein

This vegetarian soup gets its zest from smoky sweet Hungarian paprika. Meat lovers can ramp up the protein by adding slices of cooked lean turkey kielbasa.

PREP TIME: 15 minutes
COOK TIME: 4 hours 25 minutes
TOTAL TIME: 4 hours 40 minutes
SERVES: 4

2 lb russet potatoes, peeled and cut into 3" cubes
4 cups low-sodium chicken or vegetable broth
1 tbsp smoky paprika
1 tsp hot paprika
1 tsp celery seeds
½ tsp salt
1 tbsp olive oil
1 white onion, finely chopped
2 tbsp finely chopped fresh dill
⅛ tsp ground nutmeg
1 cup fat-free milk

1. Place potatoes, broth, paprikas, celery seeds, and salt in 4-quart or larger slow cooker. Stir to combine.

2. Heat oil in medium skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Transfer to cooker.

3. Cover. Cook on low 4 to 6 hours, or until potatoes are tender. Stir to break up potatoes into broth for a slightly chunky consistency.

4. Add dill, nutmeg, and freshly ground black pepper to taste. Stir in milk. Cover. Cook 20 to 30 more minutes, or until heated through.

NUTRITION (per serving) 272.2 cals, 4 g fat, 0.6 g sat fat, 469.8 mg sodium, 52.4 g carbs, 7.2 g total sugars, 5.6 g dietary fiber, 6.4 g protein

Recession-proof your dessert! These melt-in-your-mouth brownies, complete with mini chocolate chips, are less than $1 per serving.

PREP TIME: 15 minutes
COOK TIME: 3 hours 15 minutes
TOTAL TIME: 3 hours 30 minutes
SERVES: 12

⅔ cup all-purpose flour
⅔ cup sugar
⅓ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
⅔ cup fat-free evaporated milk
⅓ cup trans-free margarine
1 egg, lightly beaten
1½ tsp vanilla extract
1 cup semisweet mini chocolate chips

1. Coat 4-quart or larger slow cooker with cooking spray. Mix flour, sugar, cocoa powder, baking powder, and salt in bowl.

2. Combine milk, margarine, egg, and vanilla extract in another bowl. Mix in flour mixture until smooth, then stir in chocolate chips. Spread batter evenly in slow cooker.

3. Cover. Cook on low 2 to 3 hours, or until wooden pick inserted in center comes out clean. Let cool, uncovered, 15 minutes. Remove insert from cooker and invert contents over rack, or let cool completely in cooker before cutting into 12 squares.

NUTRITION (per serving) 197.3 cals, 9.2 g fat, 4.1 g sat fat, 146.3 mg sodium, 28.3 g carbs, 20.6 g total sugars, 1.8 g dietary fiber, 3.4 g protein

You won't have to cut any corners to make this low-cost Italian classic. Hearty ground beef, silky mushrooms, and pre-cooked noodles become extra-rich by adding mozzarella, Parmesan, and cottage cheese—our secret ingredient.

PREP TIME: 20 minutes
COOK TIME: 6 hours 10 minutes
TOTAL TIME: 6 hours 30 minutes
SERVES: 12

1 lb extra lean ground beef
14½ oz diced tomatoes
1 small onion, finely chopped
1 C sliced mushrooms
1 clove garlic, minced
9 oven-ready lasagna noodles
28 oz tomato sauce
16 oz fat-free cottage cheese
2 C shredded reduced-fat mozzarella cheese
¼ C grated Parmesan cheese

1.Combine beef, tomatoes, onion, mushrooms, and garlic in large nonstick skillet over medium-high heat. Cook until meat is no longer pink, 8 to 10 minutes.

2. Coat 4-quart or larger slow cooker with cooking spray. Place 3 noodles, side by side, in bottom of cooker. Top with one-third each of the tomato sauce, cottage cheese, beef mixture, and mozzarella. Repeat layers two more times, ending with mozzarella. Sprinkle Parmesan on top.

3. Cover. Cook on low 5 to 6 hours, or until lasagna is cooked through and cheese is bubbly.

NUTRITION (per serving) 225.3 cals, 6.3 g fat, 2.7 g sat fat, 668.7 mg sodium, 21 g carbs, 3.5 g total sugars, 2 g dietary fiber, 20.1 g protein

Even beef can be a budget-friendly and calorie-conscious choice. Here, lean beef pairs with fresh mushrooms and fat-free cream of mushroom soup for a rich dish. Serve over egg noodles and garnish with fresh parsley.

PREP TIME: 10 minutes
COOK TIME: 10 hours
TOTAL TIME: 10 hours 10 minutes
SERVES: 6

1½ lbs lean beef stew meat, cut into 1" cubes
1 onion, chopped
1 clove garlic, minced
1 tsp salt
¼ tsp freshly ground black pepper
1 lb mushrooms, sliced
1 C fat-free sour cream
1 can (10.75 oz) fat-free cream of mushroom soup
1 C water

1. Place all ingredients except sour cream in 4-quart or larger slow cooker. Stir to combine.

2. Cover. Cook on low 6 to 8 hours.

3. Stir in sour cream. Cover. Cook on high a few more minutes, or until heated through. Serve over hot cooked egg noodles and garnish with chopped parsley, if desired.

NUTRITION (per serving) 268.5 cals, 11.2 g fat, 4.3 g sat fat, 864.3 mg sodium, 14.6 g carbs, 5.5 g total sugars, 1.5 g dietary fiber, 26.8 g protein

Bursting with diced tomatoes, rotini pasta, and kidney and cannellini beans, this low-sodium and fiber-full traditional Italian soup will warm you from your toes to your tummy.

PREP TIME: 20 minutes
COOK TIME: 8 hours
TOTAL TIME: 8 hours 20 minutes
SERVES: 10

2 cans (14.5 oz each) low-sodium chicken or vegetable broth
1 can (15 oz) red kidney beans, rinsed and drained
1 can (15.5 oz) cannellini beans, rinsed and drained
¾ tsp dried italian seasoning
1 pkg (12 oz) rotini pasta
2 cans (14.5 oz each) diced tomatoes
6 carrots, peeled and thinly sliced
1 bunch scallions, thinly sliced
1 pkg (10 oz) frozen spinach, thawed and squeezed dry

1. Place broth, beans, tomatoes, carrots, scallions, and Italian seasoning in 4-quart or larger slow cooker. Stir to combine.

2. Cover. Cook on low 6 to 8 hours.

3. Prepare pasta according to package directions. Add pasta and spinach to cooker and stir to combine.

4. Cover. Cook 15 to 20 more minutes, or until heated through.

NUTRITION (per serving) 257.1 cals, 1.4 g fat, 0.3 g sat fat, 369.5 mg sodium, 48.1 g carbs, 7.1 g total sugars, 8.3 g dietary fiber, 12.3 g protein

Try a new spin on traditional chili. Chicken and cannellini beans gain heat from a trio of peppers: green chile peppers, cayenne pepper, and ground black pepper.

PREP TIME: 30 minutes
COOK TIME: 7 hours
TOTAL TIME: 7 hours 30 minutes
SERVES: 10

1 tablespoon olive oil
3 pounds boneless, skinless chicken breasts, cut into 1" pieces
2 onions, chopped
2 cloves garlic, minced
2 cans (14.5 ounces each) reduced-sodium chicken broth
4 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (4.5 ounces) chopped green chile peppers
1 teaspoon ground cumin
1 teaspoon salt
¾ teaspoon dried oregano
½ teaspoon chili powder
⅛ teaspoon ground cloves
⅛ teaspoon ground red pepper

1. Heat the oil in a large pot over medium-high heat. Cook the chicken, onions, and garlic for 5 minutes or until the chicken is lightly browned.

2. Place in a 4-to 6-quart slow cooker. Stir in the broth, beans, chile peppers (with juice), cumin, salt, oregano, chili powder, cloves, and pepper.

3. Cover and cook on low for 4 to 6 hours. Uncover and cook for 1 hour, stirring occasionally, until the flavors are blended.

NUTRITION (per serving) 297.1 cals, 3.9 g fat, 0.8 g sat fat, 714 mg sodium, 23.5 g carbs, 1.2 g total sugars, 6.6 g dietary fiber, 38.5 g protein

Another amazing dessert for less than $1 per serving, these sweet apple halves are instant crowd- and kid-pleasers. Thankfully, you can afford to give seconds.

COOK TIME: 3 hours 10 minutes
TOTAL TIME: 3 hours 10 minutes
SERVES: 4

2 large apples (we used Ida Red), halved lengthwise and cored
4 tsp trans-free margarine, cut into small pieces
½ cup orange juice
1 tbsp apple cider vinegar
¼ cup evaporated milk
2 tbsp pure maple syrup

1. Chill small mixing bowl. Place apples flesh side up in 4-quart or larger slow cooker and dot with margarine. Pour orange juice and vinegar over top.

2. Cover. Cook on low 2 to 3 hours, or until apples are soft but still hold their shape. Remove apples to plate and pour juice from cooker into small saucepan. Bring to a boil and reduce 3 to 4 minutes, until liquid is thick and syrupy. Set aside.

3. Whip milk and maple syrup in chilled bowl with electric mixer at high speed, 3 to 5 minutes, until mixture thickens. Top each apple half with 1½ tablespoons maple cream and drizzle with 1 tablespoon reserved fruit syrup.

NUTRITION (per serving) 137.3 cals, 4.5 g fat, 1.7 g sat fat, 50.7 mg sodium, 24.3 g carbs, 19.9 g total sugars, 2.2 g dietary fiber, 1.4 g protein