What are some light spring slow cooker recipes?

Light spring slow cooker recipes often focus on fresh produce and lean proteins. Think dishes like Crockpot Tuscan Chicken , vegetarian lentil stew, lemon-herb chicken, or ground turkey with spring peas. These meals are packed with seasonal flavor but avoid heavy creams or processed ingredients, making them ideal for warmer months.

Can I cook chicken with fresh spring veggies in a slow cooker?

Yes! In fact, slow cooking chicken with vegetables like carrots, spinach, zucchini, or asparagus works wonderfully in spring. Just remember: softer vegetables like spinach and zucchini should be added near the end of the cook time to avoid overcooking. Harder vegetables like potatoes and carrots can go in at the beginning.

How do I keep my spring crockpot meals from getting watery?

To prevent watery spring slow cooker recipes , avoid using frozen vegetables directly, as they release excess moisture. Also, skip adding too much broth or water at the start—spring produce naturally contains water that will cook out. Thicken sauces with cornstarch or flour near the end if needed, or remove the lid during the last 30 minutes to allow moisture to evaporate.

Are slow cookers good for spring and summer?

Absolutely. Slow cookers are great year-round, and they’re especially useful in spring and summer because they won’t heat up your kitchen like an oven. They’re perfect for making light meals like herbed chicken, veggie soups, and creamy dishes with seasonal twists. Plus, they save time—ideal for busy spring evenings.

Spring Slow Cooker Recipes – The Best 9 Easy Meals for Warm Weather -

Name: Spring Slow Cooker Recipes You’ll Absoluely Love for Stress-Free Dinners
Prep time: 10 min
Cook time: PT-486540H54M48S
Total time: PT-486540H54M48S
Yield: 4
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts (about 1.5-2 lbs); ▢½ teaspoon salt; ▢½ teaspoon Italian seasoning; ▢¼ teaspoon paprika; ▢⅛ teaspoon black pepper; Sauce; ▢1 cup heavy cream; ▢1 tablespoon corn starch; ▢2 teaspoons minced garlic; ▢¼ teaspoon salt; ▢⅛ teaspoon black pepper; ▢⅓ cup sundried tomatoes chopped; ▢¼ cup shredded Parmesan cheese; ▢1 cup chopped fresh spinach

Description

This Crockpot Tuscan Chicken spring slow cooker recipes is made up juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!

Ingredients

Scale

4 boneless skinless chicken breasts (about 1.5–2 lbs)

▢½ teaspoon salt

▢½ teaspoon Italian seasoning

▢¼ teaspoon paprika

▢⅛ teaspoon black pepper

Sauce

▢1 cup heavy cream

▢1 tablespoon corn starch

▢2 teaspoons minced garlic

▢¼ teaspoon salt

▢⅛ teaspoon black pepper

▢⅓ cup sundried tomatoes chopped

▢¼ cup shredded Parmesan cheese

▢1 cup chopped fresh spinach

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Instructions

Place chicken breasts in a 2.5-4 quart slow cooker.

Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle evenly over chicken.

Stir together the sauce: add the cream, garlic, corn starch salt and pepper to a medium bowl and whisk.

Stir in the sun dried tomatoes and Parmesan cheese and pour around and over chicken in slow cooker.

Put the lid on and cook on low for 3 hours or until chicken reaches an internal temperature of 165 degrees F. The sauce may separate as it cooks (it will NOT curdle!) — simply stir together until smooth. Stir in the fresh spinach.

Remove from the crockpot and serve with pasta or as desired.

Notes

*Serving size will vary depending on the weight of the chicken breasts used.

**Some sauce was removed from the slow cooker to show detail.

Substitutions:

You can use boneless, skinless chicken thighs instead of breasts. I would aim for 2 lbs of meat.

You can use a lighter cream, but keep in mind that the sauce will not be as thick and rich (you may want to increase the corn starch to compensate)

Try swapping the sun dried tomatoes for roasted red peppers or the fresh spinach for kale if that’s what you have on hand.

Leftovers

Leftover Crockpot Tuscan Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through.

To thaw chicken before cooking:

To quickly thaw frozen chicken, place it in a bowl of cool water and allow it to sit until thawed. Change the water out every 20 minutes so that it doesn’t get too warm.

Nutrition

Serving Size: 4
Calories: 393cal
Sugar: 4g
Sodium: 712mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 1g
Trans Fat: 8g
Carbohydrates: 9g
Fiber: 1g
Protein: 29g
Cholesterol: 159mg