Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Slow Cooker Baked Ziti
• Crock Pot Baked Ziti Recipe Ingredients
• How to Make It
• Tip for Success
• More Easy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This December, I’m taking a break from holiday recipes to share with you what is quite possibly the easiest, simplest pasta recipe I’ve ever made! I figure this easy dinner idea is just as welcome as Christmas cookies, because dang if this time of the year isn’t super crazy! The easier the better for dinner, in my book.

This Crock Pot Baked Ziti stemmed from a super simple pasta recipe that I found in Cook’s Illustrated. They basically scaled back baked ziti to its simplest elements, adding heavy whipping cream for a rich and creamy sauce + fresh basil for loads of flavor.

I’d been wanting to create a super easy Crock Pot pasta recipe, so I thought I’d use that recipe as inspiration and create a simple, cheesy, creamy tomato-based ziti that is super simple to make and cooks up right in the slow cooker while I’m going out about my busy day.

I was so happy with how this Crock Pot Baked Ziti turned out! It cooks up quickly for a slow cooker dinner, tastes so good, and is super low-effort! A trifecta of Crock Pot goodness.

Why You’ll Love Slow Cooker Baked Ziti

• Quick to prep – I created this recipe to be nearly chopping-free so that it’s super fast to prep. The only chopping to do is giving the fresh basil a quick chiffonade.
• Family friendly – With simple ingredients, this creamy, cheesy Crock Pot pasta tends to be a hit with kids as well as grown-ups.

Crock Pot Baked Ziti Recipe Ingredients

• Pasta – I use penne or ziti pasta, but another medium tubular pasta would work too. You’ll want 12 ounces. I know it’s not a full bag/container of pasta and that’s annoying! I try really hard to use full containers of food or at least quantities that aren’t super odd. But I found that the full pound was too much and the half pound was not enough. I like to save the remaining pasta for a big pot of minestrone soup.
• Crushed canned tomatoes – You’ll need one large can (28 ounces).
• Water – Two cups to help cook the pasta.
• Sugar – This is optional, but I find that pureed tomatoes can be fairly acidic, and a teaspoon or two of sugar helps to cut down on the acidity.
• Garlic powder – I like to use garlic powder to get that garlicky taste without having to break out the cutting board and knife. If you prefer to use fresh garlic, I recommend a couple of cloves. I’ve tried it both ways and it’s great either way.
• Crushed red pepper flakes – Just 1/4 teaspoon for a teeny little touch of heat. If you’re serving any sensitive palates, feel free to leave it out.
• Salt & pepper
• Heavy cream
• Basil – Fresh basil is best, but during those times of year when basil is a little more difficult to find in grocery stores, I’ve subbed in a couple of tablespoons of freeze-dried basil and it’s worked well. In my area, the freeze-dried basil is usually in little tubs placed right with the fresh herbs in the produce section.
• Mozzarella – You’ll stir some in and you’ll top the Crock Pot Baked Ziti with the remainder.
• Parmesan cheese

How to Make It

1. First, add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes to your Crock Pot. Stir to combine.
2. Put the lid on the slow cooker and cook until the pasta is JUST tender, around d 2 hours on high or 4 hours on low.
3. Lift up the lid and stir in the cream, basil, and half of the cheeses. Stir and give it a quick taste. Feel like it needs a bit more salt and pepper? Add it now!
4. Sprinkle the remaining mozzarella and Parmesan over the top. Replace the lid and cook for a few minutes longer until the cheese has melted.
5. Garnish with more basil if you like and serve.

Tip for Success

• Don’t overcook the pasta! I know it can be tempting to push it, but when you’re cooking pasta in the Crock Pot, it’s important not to overcook the pasta. It can get mushy fast.

I hope you love this Crock Pot Baked Ziti! I find it to be such a savior for impossibly busy weeknights.

More Easy Pasta Recipes

• The Laziest Lazy Lasagna Ever
• Butternut Squash & Spinach Pasta Pie
• Baked Boursin Pasta
• Baked Mac & Cheese Recipe

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Crock Pot Baked Ziti

The easiest slow cooker pasta recipe ever! Cheesy tender pasta in a tomato-cream sauce … what's not to love? Everything cooks right in the Crock Pot – even the pasta.

Keyword crock pot baked ziti, crock pot creamy tomato pasta, slow cooker baked ziti

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 6 servings

Calories 395kcal

Author Kare

Equipment

• 1 3-quart or larger slow cooker

Ingredients

• 12 ounces dry penne or ziti pasta
• 28 ounces crushed tomatoes 1 large can
• 2 cups water
• 2 teaspoons granulated sugar optional*
• 1 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes optional
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/2 cup heavy cream
• 1/4 cup fresh basil chopped; or 2 tablespoons freeze-dried basil
• 4 ounces mozzarella cheese shredded; about 1 cup; divided
• 1/4 cup shredded Parmesan cheese divided

Instructions

• Add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes (if using). Stir to combine.
• Cook on high for about 2 hours or low 4 hours, until the pasta is just tender. Take care not to overcook or the pasta can get mushy.
• Stir in the heavy cream, basil, and half the mozzarella and Parmesan cheeses. Taste and add more salt and pepper if desired.
• Sprinkle the remaining mozzarella and Parmesan over the top. Replace lid and cook for 20-30 more minutes, until the cheese is melted. Serve.

Notes

* Sugar seems like a weird ingredient here, I know! I find that pureed tomatoes can be fairly acidic, and the sugar helps to cut down on the acidity. You can absolutely leave it out, or give it a taste before adding the cream and see if you think it needs it. It’s good either way.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or in the microwave. 

Nutrition

Serving: 1cup | Calories: 395kcal | Carbohydrates: 54g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 568mg | Potassium: 563mg | Fiber: 4g | Sugar: 8g | Vitamin A: 814IU | Vitamin C: 12mg | Calcium: 220mg | Iron: 3mg

The post Crock Pot Baked Ziti appeared first on Kitchen Treaty.

With protein-rich chickpeas, tender sweet potatoes, and spinach in a savory peanut and tomato sauce, this West African inspired stew makes an amazing dinner (and the leftovers are excellent for lunch!) I love it served over brown rice, with lots of peanuts and cilantro sprinkled over the top.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Slow Cooker Peanut, Sweet Potato, & Chickpea Stew
• Ingredients
• Adaptations/Variations
• How to Make This Slow Cooker Chickpea Stew
• Tips for Success
• More Chickpea Stew Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I already have a stovetop West-African-inspired peanut stew recipe on Kitchen Treaty, but I wanted to create a super hands-off version, plus, I thought I’d amp up the protein with some chickpeas.

I reduced the liquids (you don’t need nearly as much liquid when cooking in a slow cooker) and made a few tweaks to the inspiration recipe, and this Slow Cooker Peanut, Chickpea, and Sweet Potato Stew was born!

Why You’ll Love This Slow Cooker Peanut, Sweet Potato, & Chickpea Stew

What’s not to love when it comes to slow cooker dinners?! This is a throw it in and forget it until dinnertime kind of meal, one that allows all the flavors to mingle together into a flavorful stew.

All you have to do after it cooks all day is stir in some spinach, cook up some rice, chop up some peanuts and cilantro, and serve!

Ingredients

• Onion, garlic, and fresh ginger – for a backbone of flavor.
• Sweet potatoes – peeled and diced, any color will do.
• Chickpeas – You’ll want two cans, or about 3 1/2 cups cooked chickpeas.
• Crushed tomatoes – One can.
• Veggie broth – I like to use low-sodium vegetable broth to better control the overall salt levels in my recipes. Buy it from the store or try my slow-cooker veggie broth recipe.
• Peanut butter – I like to use creamy peanut butter for a nice smooth sauce.
• Cumin, coriander, & red cayenne pepper – For flavor and, in the case of the cayenne, a smidge of heat.
• Spinach – I use baby spinach because it’s easy to buy it packaged and pre-washed, so I don’t need to worry about rinsing and chopping spinach leaves.
• Salt & pepper – To taste.

Adaptations/Variations

• Swap the spinach for kale. Use baby kale or another type of kale leaves, stems removed and chopped.
• Add more veggies. Red bell pepper and/or carrots are great additions.
• If you don’t have vegetable broth, water will work. I like the added flavor that veggie broth provides but it’s not a must!

How to Make This Slow Cooker Chickpea Stew

Add all of the ingredients except the spinach, the rice, and the toppings to the slow cooker …

… and cook for a few hours.

Stir in the spinach …

Then cook up some rice, spoon your chickpea stew over the rice, top with chopped peanuts and cilantro, and enjoy!

Tips for Success

• Use a 3-quart or larger slow cooker. Any smaller and the ingredients might not fit.
• Go generous with the peanuts on top. The added crunch is so good!

I hope you love this Slow Cooker Peanut, Sweet Potato, & Chickpea Stew as much as we do! It’s such an easy way to get a hearty, unique, protein-packed, and cozy dish on the table, especially on busy weeknights.

More Chickpea Stew Recipes

• Chickpea & Tomato Curry
• Chana Masala with Spaghetti Squash
• Moroccan Chickpea & Sweet Potato Stew
• Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
• Slow Cooker Pumpkin Red Lentil & Chickpea Curry
• 20-Minute Vegetarian White Bean Chili

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Slow Cooker Peanut, Sweet Potato, & Chickpea Stew Recipe

This hearty chickpea stew is a vegan riff on West African peanut stew and cooks up effortlessly in the Crock Pot. A savory peanut-tomato sauce coats tender chickpeas, sweet potatoes, and spinach. Serve over rice and top generously with chopped salted peanuts and cilantro!

Keyword harissa chickpea stew, peanut stew, slow cooker chickpea stew, slow cooker west african stew, west african stew

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Calories 281kcal

Author Kare

Equipment

• 1 3-quart or larger slow cooker

Ingredients

• 1 medium yellow onion diced) (about 2 cups
• 3 cloves garlic minced
• 1 tablespoon fresh ginger chopped
• 1 large sweet potato peeled and diced) (about 2 cups
• 2 cans chickpeas drained and rinsed; 15-ounce cans; 3 1/2 cups
• 15 ounces crushed tomatoes 1 can
• 2 cups low-sodium vegetable broth
• 1/2 cup creamy peanut butter
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground red cayenne pepper plus or minus to taste
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 4 cups packed fresh baby spinach

For serving:

• 2 cups cooked brown rice

Garnish:

• Fresh cilantro
• Chopped salted peanuts

Instructions

• To a 3-quart or larger slow cooker, add all ingredients except the spinach. The peanut butter might not incorporate all the way at first, but once it warms it will melt and mix with the other ingredients.
• Cook on high 3-4 hours or low 6-8 hours. Stir in the spinach until wilted. Serve over rice with fresh cilantro and a generous topper of chopped salted peanuts.

Notes

Meat option

Classic West African Peanut Stew often contains chicken. If you like, you could stir some cooked/shredded chicken into the meat-eaters’ bowls. 

Nutrition

Calories: 281kcal | Carbohydrates: 38g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 419mg | Potassium: 676mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7416IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 3mg

The post Slow Cooker Peanut, Sweet Potato, & Chickpea Stew Recipe appeared first on Kitchen Treaty.

The thing is, I’m feeling a bit fresh out of words. In part, it’s because I’m tired and I can’t believe it’s snowing outside again and the truth is I have other (non-life-threatening, but distracting) things on my mind. Plus, I’m fresh off a lovely reader comment who insisted I was far too wordy for my own good and needed to take a good look at what kind of blogger I want to be, because apparently I’m all over the map. Ooookay thanks, reader!

As much as I try to brush off negative comments (after carefully considering them, because whether I like it or not, there’s usually there’s something to learn), sometimes they’re a bit … demotivating? Which makes me feel like I just don’t have much to say. And even if I did, does anyone even want to hear it?

Well, I’m here, and you’re still reading (and thank you so much for that), so I’m going to assume you might want to know a little about this Slow Cooker Red Lentil & Chickpea Curry.

This chickpea curry recipe is a riff on one of my favorites (and readers’ too), this pumpkin chickpea curry. I don’t know about you, but I’m still firmly OVER pumpkin this time of year, after the bright flash of pumpkin madness all autumn long. Don’t get me wrong – I love pumpkin! Just not in March.

So I wanted to create a version of that recipe that omitted the pumpkin, and, based on reader suggestions (most of the comments I get are awesome, really!), I added in some buttery Yukon Gold potatoes and peas, too.

I love the heartiness the potatoes lend to the whole situation, plus the pop of green from the peas. Plus, adding a green veggie makes me feel like I’m getting a full meal in a bowl. So convenient!

I love the chickpea + red lentil situation because this chickpea curry is HEARTY, my friends. Plant protein pow right here!

This one’s really easy to put together. Just dump all of the ingredients except the coconut milk and peas into your slow cooker in the morning and go on about your day. About 30 minutes before dinner, get your rice going, then stir the peas and coconut milk into the curry so it’ll warm through. Scoop rice and the chickpea curry into your bowl and sprinkle with a bit of cilantro. Dinner’s made!

More Chickpea & Bean Curry Recipes

• These Curried Baked Beans are easy and delicious!
• This Chickpea & Tomato Curry is super easy – it comes together quickly on the stovetop. Love this one!
• Slow Cooker Red Lentil & Pumpkin Curry is my fall spin on this same recipe.
• Summer Coconut Chickpea Curry with corn and zucchini is light yet so full of flavor.

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Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas

Hearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That’s what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6

Calories 313kcal

Author Kare

Ingredients

• 1 cup dry split red lentils rinsed well
• 1 15-ounce can chickpeas, drained and rinsed
• 1 medium yellow onion diced – about 2 cups
• 2 medium cloves garlic minced
• 2 1/2 cups diced Yukon Gold potatoes about 1 pound
• 2 cups low-sodium vegetable broth
• 1 tablespoon curry powder
• 1/8 teaspoon cayenne pepper optional; adds some extra heat
• 1 teaspoon kosher salt + more to taste
• 1 14-ounce can lite coconut milk
• 1 cup frozen peas

For serving:

• Rice
• Cilantro

Instructions

• To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It’ll be relatively thick until you do the next step.
• About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
• Taste and add additional salt if desired.
• To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That’s it!

Nutrition

Calories: 313kcal | Carbohydrates: 49g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Sodium: 667mg | Fiber: 10g | Sugar: 6g

The post Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas appeared first on Kitchen Treaty.

This creamy vegetarian tortellini soup is unbelievably easy to put together – the base of the soup cooks up in the slow cooker all day while you’re away, then you add spinach, tortellini, and the creamy components when you come home. Aaaand serve!

I also include in the recipe an option for adding sausage if you like – either meatless sausage or meaty sausage – for a flexible creamy tortellini soup that will make everyone happy.

Table of Contents

• Why You’ll Love this Recipe
• Creamy Spinach Tortellini Soup Ingredients
• How to Make It

• Jump to the full, printable recipe
• Reader reviews & comments

Why You’ll Love this Recipe

This recipe is easy, hearty, satisfying, and it tastes amazing! It’s the perfect weeknight dinner, basically.

The savory broth with the cheese from the tortellini and extra parmesan on top along with the perfect bite of freshness from the spinach makes for the perfect combination.

Creamy Spinach Tortellini Soup Ingredients

What do we have for ingredients in this tortellini-soup-in-Crock-Pot goodness?

• Onion, carrots, and garlic, first and foremost – the backbone of a delicious soup!
• Oregano, basil, and bay leaf – flavor, please!
• Crushed tomatoes – add flavor and heft to this recipe
• Veggie broth – make your own or use store-bought, either will work!
• Cheese tortellini – feel free to use dry, fresh, or frozen (but note frozen will take a bit longer to cook)
• Baby spinach – so easy!
• Half and half – I love the creaminess of half-and-half, but coconut milk would work too.
• Mozzarella & parmesan cheese
• Salt & pepper
• Optional sweet Italian sausage for the meat-eaters or veggie sausage if the vegetarians would like to partake

How to Make It

First, add the veggies (except spinach), herbs, tomatoes, and broth to the Crock Pot. No need to sauté anything first! Then cook on slow for a few hours.

Come on back and add the tortellini and spinach, then stir in the half and half and cheeses. That’s it! So easy. The slow cooker does all the work in this Slow Cooker Vegetarian Tortellini Soup!

As we get into the colder weather and soups start to make more frequent appearances on the dinner table, this creamy tortellini soup with tomatoes, spinach and a meat-lovers option of sweet Italian sausage is the perfect way to easily feed the family and keep things simple, hearty and comforting.

We love this one for easy weeknight dinners. The Crock Pot makes everything better!

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Crock Pot Creamy Spinach Tortellini Soup Recipe

Thick, rich, and hearty, this vegetarian soup is the perfect comforting end to a cool day. Tortellini, spinach, tomatoes, and cheese – what could go wrong?!

Prep Time 20 minutes minutes

Total Time 5 hours hours 20 minutes minutes

Servings 4

Calories 518kcal

Author Kare

Ingredients

• 1/2 medium yellow onion diced; about 1 cup
• 2 medium carrots peeled and chopped; about 3/4 cup
• 2 medium cloves garlic minced; about 2 teaspoons
• 1/2 teaspoon dried oregano*
• 1/2 teaspoon dried basil*
• 1 bay leaf
• 1 teaspoon kosher salt + more to taste
• 1/2 teaspoon black pepper + more to taste
• 28 ounces crushed tomatoes one large can
• 4 cups low-sodium vegetable broth 32 ounces
• 12 ounces cheese tortellini use dry, fresh, or frozen**
• 4 ounces baby spinach about 4 cups packed
• 1 cup half-and-half
• 1/2 cup shredded mozzarella cheese 2 ounces
• 1/4 cup grated Parmesan cheese 1 ounce

Instructions

• Add the carrots, onion, garlic, spices, tomatoes and broth to the slow cooker.
• Cover and cook on low until the carrots are tender, 3-6 hours (time varies depending on your slow cooker. If you cook it for longer – say, 8 hours – it won’t hurt).
• Add the tortellini to the slow cooker, stir to combine, cover, and cook on high 20 minutes.
• Add the spinach, stir until wilted, cover again, and cook another 5 minutes.
• Warm the half and half in the microwave for 30 seconds. Add the cream, mozzarella, and Parmesan to the slow cooker. Stir until thoroughly combined and turn off the heat.
• Remove bay leaf. Season with additional salt and pepper to taste.

Notes

Nutrition calculation does not include optional sausage.

* Herb note

You can substitute 1 teaspoon dried Italian seasoning for the oregano and basil

** Tortellini note

If using fresh or frozen tortellini, it will take less time to cook than dry tortellini. 

Meat option:

Add cooked Italian sweet sausage to individual portions. Place a large skillet over medium-high heat. Once hot, add sausage to the pan and brown, breaking into small pieces with a spatula or wooden spoon as it cooks. Add cooked sausage to individual servings. Use 3/4 pound if adding to all; use about 1/3 pound if adding to half. Can also use veggie sausage!

Nutrition

Serving: 1g | Calories: 518kcal | Carbohydrates: 64g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 1491mg | Potassium: 972mg | Fiber: 10g | Sugar: 17g | Vitamin A: 8547IU | Vitamin C: 30mg | Calcium: 427mg | Iron: 6mg

Recipe written by Gina of Running to the Kitchen as a contributor to Kitchen Treaty.

The post Slow Cooker Vegetarian Creamy Spinach Tortellini Soup Recipe appeared first on Kitchen Treaty.

I thought I was so smart. 

I wanted stuffed spaghetti squash. So I put the chana masala in the Crock Pot. Then I looked at the spaghetti squash on the kitchen counter. And I thought, hmm. I wonder what would happen if I just tucked that spaghetti squash right in there, right on top, instead of cooking it separately?

I wanted my spaghetti squash to stay as pristine and yellow as possible, and I felt like the two should stay segregated, so I laid down some parchment paper, halved the spaghetti squash, removed the seeds, and laid it cut-side down.

It cooked all day. The house smelled glorious. I pulled the spaghetti squash halves out and, voila! Perfectly cooked. Chana masala. Perfectly cooked. I filled the spaghetti squash halves with chana masala, sprinkled them with fresh cilantro and a squeeze of lemon, and I dreamed about he possibilities. Slow Cooker Stuffed Spaghetti Squash Everything! I am brilliant!!!

I test all of my recipes at least twice, and usually more. So I did it again, but this time, and every time after, the spaghetti squash cooked down too much to be stuffed (the outer shell starts to fall apart once it’s cooked for a certain amount of time). So I adjusted my expectations and just began to enjoy that this was still a seriously efficient way to make a fall dinner. No separate spaghetti squash cooking in the oven or microwave. Just plop it right on top to cook, scoop the noodle-like strands out, top it with chana masala goodness, and yeah. Still feeling all smarty-pants and stuff.

And then, I was Pinteresting, minding my own business, and I saw this. And then. Then! This. Grrrrrr.

Well, at least cooking spaghetti squash right in the slow cooker with its toppings is still a brilliant idea, even if I’m not the first to come up with it.

This Slow Cooker Chana Masala with Spaghetti Squash is this, one of my favorite dinner recipes, cooked right with – and then served over – spaghetti squash. I love the heft spaghetti squash lends to the dish, not to mention the added nutrition. Oh, and the deliciousness, of course.

Chickpeas + spaghetti squash. At least that’s smart, right?!

(more…)

The post Slow Cooker Chana Masala with Spaghetti Squash appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love these Chickpea Sloppy Joes
• Ingredient Info
• How to Make These Vegetarian Sloppy Joes
• What to Serve with Chickpea Sloppy Joes
• Can You Freeze These Vegetarian Sloppy Joes?

The Story Behind the Recipe

Stormy weather has hit Washington state. Wind, rain, and no sign of letting up – in fact, quite the opposite. Eek! I am a storm wimp. When I was a kid, storms were just adventures, but now they’re only about 10% fascinating and 90% scary. I guess the older you get, the more you see, and then you realize that bad things actually can and do happen. At least that’s my theory.

Or maybe I’ve just become a class-A weenie with age.

Fall came fast here in the Pacific Northwest, and this storm has pretty much sealed the deal. I’m in full-on cozy-making mode, obsessing over plaid throws and sweater rugs and Crock Pot meals. Segue to these Slow Cooker BBQ Chickpea Sloppy Joes!

Why You’ll Love these Chickpea Sloppy Joes

First of all, these vegetarian sloppy joes might just be the easiest around! Dump some stuff in the slow cooker, cook it all day, come home and toast up some buns and serve it up.

With chickpeas and a few red lentils thrown in, they’re super hearty and full of protein. Oh AND of course they cook up in the slow cooker, so you know. Awesomesauce and all that. (For what it’s worth, that’s the first and last time I will use “awesomesauce.”)

Chickpeas add “meatiness” and stick-to-the-ribbishness while the red lentils help thicken things up enough to pile it on. And with what’s basically a BBQ sauce base, these chickpea sloppy joes are tangy and just a little different. In a good way, I think.

Ingredient Info

• Chickpeas – I use two cans, which equates to three cups.
• Split red lentils – I love the added protein split red lentils add, plus they break down while cooking, making these chickpea sloppy joes nice and thick and perfect for serving inside buns.
• Onion & garlic – gotta have these for flavor!
• Tomato sauce – Tomatoes are key in sloppy joes AND barbecue sauce so a must in this hybrid recipe!
• Apple cider vinegar, brown sugar, vegan Worcestershire, dry mustard, crushed red pepper flakes – all powerhouse ingredients that give that unmistakably BBQ flavor.
• Hamburger buns – brush them with olive oil and get them toasty. You won’t regret it!

How to Make These Vegetarian Sloppy Joes

Well, let’s just say if you’re looking for a chickpea sloppy Joe recipe with lots of prep steps and time, you’ve come to the wrong place.

Because you literally pour all of the ingredients into your slow cooker, except for the buns. Once the filling has cooked, grab a potato masher and mash it a bit. Stir, cook a bit longer, toast up some buns, and serve. That’s it!

What to Serve with Chickpea Sloppy Joes

I love a nice hearty kale salad with sloppy joes, or some oven-roasted potatoes. Both great! Vegetable fries are great alongside too. I have ones made with sweet potatoes, butternut squash, carrots, green beans, or zucchini – take your pick!

Can You Freeze These Vegetarian Sloppy Joes?

Chickpea sloppy joes are a great freezer recipe! You can freeze the cooked filling in a freezer bag for up to three months. Reheat in the microwave, over the stovetop, or even in the slow cooker with a splash of water. I’ve also assembled the raw ingredients in a freezer bag for a future Crock Pot meal – my favorite way to meal prep! Just let it thaw overnight in the refrigerator, then add to the Crock Pot in the morning. Dinner’s ready that evening!

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Slow Cooker BBQ Chickpea Sloppy Joes

Tangy, hearty, and easy! Chickpeas and red lentils cook up thick and rich in a tomato-BBQ base.

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4

Calories 353kcal

Author Kare

Ingredients

For the BBQ Chickpea Sloppy Joe filling:

• 2 15-ounce cans chickpeas, drained
• 1/2 cup uncooked split red lentils rinsed
• 1 small onion diced [about 1 cup]
• 3 medium cloves garlic diced [about 1 tablespoon]
• 1 15-ounce can tomato sauce
• 1/2 cup water
• 1/4 cup apple cider vinegar
• 1/4 cup dark brown sugar
• 3 tablespoons vegan Worcestershire sauce can use regular Worcestershire if not vegetarian or vegan
• 1/2 teaspoon dry mustard
• 1/4 teaspoon red crushed pepper flakes
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

For the buns:

• 4 hamburger buns*
• 2 teaspoons olive oil

Toppings (optional):

• Sliced red onion
• Dill pickles or sweet pickles

Equipment:

• 3-quart or larger slow cooker

Instructions

• Add all ingredients to the slow cooker. Cook on low for 8 hours or on high 5-6 hours, until the lentils are cooked through and the mixture thickens. Open the slow cooker and, using a potato masher, mash about 1/3 of the filling. Give it a good stir, replace the lid, and let it cook for another 30 minutes or so until thickened.
• Meanwhile, toast the buns. Brush insides with olive oil and place cut-side-up under the broiler in your oven. Broil 30 – 60 seconds until golden.
• Place buns on plate and spoon filling over the top. Add toppings if desired. Serve.
• Leftover filling keeps well in an airtight container in the refrigerator for 2-3 days.

Notes

Gluten-free option:

Use gluten-free buns or you can go the bunless route – the filling is also great over brown rice or spaghetti squash.

Nutrition

Serving: 1g | Calories: 353kcal | Carbohydrates: 62g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 765mg | Potassium: 709mg | Fiber: 16g | Sugar: 21g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 6mg

The post Slow Cooker BBQ Chickpea Sloppy Joes appeared first on Kitchen Treaty.

Crock Pot dinners are my favorite way to gain back time on busy weeknights – and if they’re healthy and vegan, well, all the better! Of course, in my mixed-diet family, my goal is to make sure that the fact that these dinners are vegan is simply an afterthought – even for the carnivores!

I scoured the ‘net and asked some blogger friends to share some of their favorite vegan slow-cooker dinner recipes. From chilis to curries and from mushroom-lentil cabbage rolls to Mexican quinoa, here are several terrific vegan recipes for you to choose from.

30 satiating slow cooker suppers coming up!

three cheers for chili!

Quite possibly my favorite way to make vegan food a’la Crock Pot.

From Kitchen Treaty:

• Hearty Slow Cooker Bulgur Chili
• Slow Cooker Black Bean Pumpkin Chili
• Crock Pot Vegetarian Buffalo Cauliflower Chili (with vegan option)
• Slow Cooker Black Bean & Mango Caribbean Chili
• Slow Cooker Quinoa, Sweet Potato, & Black Bean Chili
• Crock Pot Pumpkin Red Lentil Chili
• Slow Cooker Easy 3-Bean Chili (this one does have a meat option for mixed-diet homes)

From around the web:

• Slow Cooker Vegetarian Chili with Butternut Squash – The Lemon Bowl

Slow Cooker Quinoa, Sweet Potato, and Black Bean Chili

satisfying soups

From Kitchen Treaty:

• Crock Pot Black Bean & Brown Rice Soup
• Slow Cooker 5-Ingredient Thai Curry Butternut Squash Soup

From around the web:

• Slow Cooker Mixed Bean Vegetable Soup – An Edible Mosaic
• Crock Pot Red Lentil, Chickpea, and Tomato Soup – Kalyn’s Kitchen
• Slow Cooker Vegetarian Split Pea Soup  – Hello Veggie
• Vegan Crock Pot Chinese Hot Pot – Noshing with the Nolands
• Slow Cooker Vegetable Soup – Homemaking Hacks
• Slow Cooker Curried Lentil & Sweet Potato Soup – Connoisseurus Veg

Slow Cooker 5-Ingredient Thai Curry Butternut Squash Soup

captivating curries

From Kitchen Treaty:

• Slow Cooker Pumpkin, Chickpea, & Red Lentil Curry
• Slow Cooker Chana Masala
• Slow Cooker Chana Masala with Spaghetti Squash

From around the web:

• Slow Cooker Red Lentil Dal – Cafe Johnsonia
• Slow Cooker Red Lentil Curry – Dizzy, Busy, and Hungry
• Vindaloo Vegetables – Fat Free Vegan Kitchen

Slow Cooker Chana Masala

more hearty happiness

From Kitchen Treaty:

• Slow Cooker Vegan BBQ Chickpea Sloppy Joes

From around the web:

• Vegan Sloppy Black-Eyed Peas – Cravings of a Lunatic
• Crock Pot Mexican Quinoa – Food, Faith, Fitness
• Slow Cooker Vegan Mexican Bowl – Kalyn’s Kitchen
• Crock Pot Bulgogi Jackfruit – Namely Marly
• Slow Cooker Lentil Shepherds Pie – The Muffin Myth
• Chinese Barbecued Tofu and Vegetables – Fat Free Vegan Kitchen

Vegan Sloppy Black-Eyed Peas

Do you have a favorite vegan slow cooker dinner recipe? Please share in the comments below!

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Vegan Crock Pot Recipes

Author Kare

Ingredients

• Red lentils
• Chickpeas
• Beans
• Coconut milk
• and more

The post Vegan Crock Pot Recipes appeared first on Kitchen Treaty.

I didn’t come to appreciate winter squash until later in life. Not that I really remember being served it much as a kid – but if I had been, I wouldn’t have touched the stuff. The closest thing I remember regularly encountering was that marshmallow-topped sweet potato casserole served at Thanksgiving, which isn’t even squash, but in my mind they were one and the same – orange, mushy, and no thank you.

In adulthood, I expanded my palate in many ways, though I was still a late squash adopter. Names like “butternut” and “spaghetti squash” drew me in, but were disappointments at first. Butternut squash tasted neither like butter or like nuts; spaghetti squash was most definitely not pasta.

Luckily, I kept at it, and now I’m a convert. Butternut squash, especially roasted or pureed into soups like it is in this Slow Cooker Thai Curry Butternut Squash Soup, is one of my very favorite fall foods. And thank goodness for that, because I was missing out.

This time of year, I can’t help but pick up a squash or two every time I shop for groceries. So this beautiful butternut sat aimlessly on my kitchen counter for a bit, until one morning, I decided it needed to become soup for dinner that night. I chopped it up, added veggie broth, an onion, and some salt, and let it simmer all day in the Crock Pot. A quick puree, a generous scoop of Thai red curry paste, a can of coconut milk and dinner was on the table.

I love simple recipes like this! The butternut squash is smooth and creamy; the Thai red curry imparts a ton of flavor and a touch of heat that keep this soup nice and interesting considering how truly simple it is. No marshmallows in sight.

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Slow Cooker Thai Curry Butternut Squash Soup

This smooth-as-silk fall soup is creamy, dreamy, and full of flavor despite its short list of ingredients.

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Author Kare

Ingredients

• 1 3- pound butternut squash peeled, seeded, and diced (about 8 cups diced squash) (here’s how to cut a butternut squash without losing a limb)
• 1 medium yellow onion diced
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon kosher salt + more to taste
• 1 14-ounce can full-fat coconut milk
• 3 tablespoons Thai red curry paste more or less to taste

Optional toppings (delicious but not necessary!)

• Additional drizzle of coconut milk
• Fresh cilantro leaves
• Thinly sliced hot red pepper
• Lime wedges for squeezing over the top

Equipment:

• 4- quart or larger slow cooker

Instructions

• Place butternut squash, onion, broth, and 1/2 teaspoon salt in your slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.
• Remove the lid and let the soup cool a bit before pureeing. When cool enough to handle, carefully puree the entire batch right in the slow cooker with an immersion blender. You can also use a blender, working in batches, then return the soup to the slow cooker.
• Stir in the coconut milk and the Thai red curry paste. Cover with the lid and cook on low for another 30 minutes or so to heat the soup back up. Taste and add additional curry paste and salt if desired.
• Serve alone or with optional toppings.

More simple vegetarian soup recipes:

• 5-Ingredient Roasted Carrot Ginger Soup – so easy and full of so much flavor.
• Simple Lentil Vegetable Soup – a seriously satisfying bowlful.
• 25-Minute Comforting Vegetable Soup – love how quickly this one comes together.
• Chickpea & Rice Soup – even chicken lovers love this one.
• Bean without Bacon Soup – reminds me of the childhood classic, but, of course, no bacon!

The post Slow Cooker Thai Curry Butternut Squash Soup appeared first on Kitchen Treaty.

We just got home from vacation, and returning to reality is proving to be more difficult than usual. Our first day back was spent putting things away and attempting to get caught up on laundry, but it turned out to be one of those times when the mess just moves and grows and here we are, 12 hours later, not much better off.

We’re fresh out of most food, but a grocery run was not in the cards. Thank goodness for pantry meals like this Slow Cooker Vegan Chana Masala! We are out of most everything, but we did have an onion, some garlic, spices, a can of tomatoes, and a couple of cans of chickpeas in the pantry. Done! Well … almost done. I did ask my guy to stop on the way home from work for the lemon and cilantro, which in my opinion is a must for this Crock Pot deliciousness.

Chana masala is a hearty chickpea curry with Indian roots. It can be made a number of ways, this version being one of the simplest I’ve seen – and most delicious I’ve tasted. I adapted it slightly from this Orangette perfection, making use of the slow cooker so that the amazing combination of flavors has even more time to mingle and make magic. Plus, any night is a good night when dinner’s ready without having to lift a finger after you get home, am I right?

I’m totally down with no-effort dinners in this post-vacation haze. Now if only the laundry would do itself.

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Slow Cooker Chana Masala

The classic Indian chickpea curry, Crock Pot style! So simple yet so delicious, this easy vegan dinner is on constant rotation in our kitchen.

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3 medium cloves garlic minced
• 1 tablespoon fresh minced ginger can substitute 1/2 teaspoon ground ginger
• 3 cardamom pods seeds removed and crushed (throw away the husks) (can substitute 1/4 teaspoon ground cardamom)
• 2 teaspoons ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne powder
• 3/4 teaspoon kosher salt + more to taste if desired
• 1 28-ounce can whole peeled tomatoes with juice
• 2 15-ounce cans chickpeas, drained
• Toppings: Lemon wedges to squeeze over the top cilantro, and/or plain yogurt (if not vegan)

Instructions

• Place a large saute pan over medium heat. When hot, add the olive oil. Add the onions and cook, stirring occasionally, until translucent and golden, 7-8 minutes. Add the garlic and saute, stirring frequently, for one more minute. Add ginger, cardamom, cumin, garam masala, coriander, cayenne powder, and 3/4 teaspoon salt. Stir constantly for about 30 seconds to toast spices a bit. Pour in the tomatoes and stir, breaking up the tomatoes with a spoon and scraping the bottom of the pan to release any onion and spices stuck to the bottom.
• Pour tomato and onion mixture into the slow cooker. Add chickpeas and stir gently to combine. Cook on low for 8 hours, or high for 3-4 hours. Taste and add additional salt if desired.
• Scoop into bowls. Serve with a squeeze of lemon juice and plenty of cilantro leaves, and/or plain yogurt if you prefer.

The post Slow Cooker Chana Masala appeared first on Kitchen Treaty.

I might be biased, but seriously, this Slow Cooker Black Bean & Mango Caribbean Chili is top-notch. I’ve made my share of chili recipes (and adore every single one of them, being a chili fiend and all) – but in my book, this one is right up there with the best of them. It’s just different enough to be special, yet familiar enough to qualify as serious comfort food.

What makes this vegetarian Caribbean chili so different? Well, it’s Caribbean! Okay, so it’s not actually Caribbean, but it’s infused with Caribbean-influenced goodness. Black beans and peppers, for one. And we’ve got mangoes, of course, along with (yup) golden raisins thrown in. Trust me. The fruit adds this wonderful sweet contrast that melds wonderfully with the savory components.

And then there are the familiar chili spices – chili powder, cumin, even some smoked paprika. But then we’ve got cinnamon and allspice. And it so, so works.

I never thought I could be quite so excited about chili, but seriously. New fave right here.

I’d like to thank my Crock Pot. I couldn’t have done it without you! And black beans – from scratch or canned. Oh, and mangoes! You’re the secret ingredient, my friend!

Okay, so I need to work on my acceptance speech.

(more…)

The post Slow Cooker Black Bean & Mango Caribbean Chili appeared first on Kitchen Treaty.