27 Cheap Crockpot Meals Anyone Can Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Hamburger Stew

Hamburger Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cups potatoes, diced
• 1 can (14.5 oz) diced tomatoes
• 3 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• Optional: 1 cup frozen peas

Instructions

1. 1. Heat olive oil in a large pot over medium-high heat and brown the ground beef; remove and set aside.
2. 2. Add onion and garlic to the pot and sauté until translucent.
3. 3. Return the beef to the pot and add carrots, celery, and potatoes; stir to combine.
4. 4. Stir in tomatoes, beef broth, thyme, paprika, and bay leaf; bring to a boil.
5. 5. Reduce heat and simmer 25–30 minutes, or until potatoes are tender.
6. 6. If using peas, add and cook 3–4 minutes.
7. 7. Season with salt and pepper to taste; remove bay leaf before serving.
8. 8. Ladle into bowls and serve hot.

2. Chipotle Chicken Soup

Chipotle Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1–2 chipotle peppers in adobo, minced plus 1 tablespoon adobo sauce
• 4 cups chicken broth
• 1 cup corn kernels
• 1 cup black beans, drained and rinsed
• 1 cup canned diced tomatoes
• 1 teaspoon ground cumin
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: avocado slices

Instructions

1. 1. Heat oil in a large pot and sauté onion and garlic until fragrant.
2. 2. Add chicken thighs and brown on both sides, then remove from pot.
3. 3. Stir in minced chipotle peppers and adobo sauce for heat and flavor.
4. 4. Pour in chicken broth, tomatoes, and cumin; bring to a simmer.
5. 5. Return the chicken to the pot and simmer 20 minutes until cooked through.
6. 6. Remove the chicken, shred it, and return it to the soup.
7. 7. Stir in corn and black beans; simmer 5–7 minutes.
8. 8. Add lime juice and season with salt and pepper.
9. 9. Serve with fresh cilantro and optional avocado slices.

3. Crispy Whole30 Keto Pork Carnitas

Crispy Whole30 Keto Pork Carnitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb pork shoulder, cut into 2-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 onion, sliced
• 2 cloves garlic, minced
• 3/4 cup orange juice (fresh)
• 1/4 cup lime juice
• 1 bay leaf
• 1 tablespoon olive oil
• Optional toppings: shredded cabbage, avocado, cilantro, lime wedges

Instructions

1. 1. Season pork with salt, pepper, cumin, chili powder, and paprika.
2. 2. In a heavy pot, heat olive oil and brown the pork in batches; set aside.
3. 3. Sauté onion and garlic in the same pot until translucent.
4. 4. Return pork to the pot and add orange juice, lime juice, and bay leaf; bring to a simmer.
5. 5. Cover and cook on low heat for 1.5–2 hours until pork is tender.
6. 6. Remove cover and increase heat to medium-high; cook until the meat is crisp-edged and lacquered with juices.
7. 7. Shred the pork and toss with pan juices; adjust seasoning.
8. 8. Serve with optional toppings.

4. Sweet Potato Chili

Sweet Potato Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups vegetable or chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 small zucchini, diced (optional)
• Salt and pepper to taste
• Optional toppings: chopped cilantro, sour cream, shredded cheese

Instructions

1. 1. In a large pot, sauté onion and garlic until soft.
2. 2. Add chili powder, cumin, and paprika; toast for 1 minute.
3. 3. Add diced sweet potatoes and broth; bring to a simmer.
4. 4. Cover and cook 15–20 minutes, until potatoes are tender.
5. 5. Stir in black beans, diced tomatoes, and zucchini; simmer 10 minutes.
6. 6. Season with salt and pepper to taste.
7. 7. Ladle into bowls and garnish with optional toppings.

5. Keto Crockpot Chicken Thighs

Keto Crockpot Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5–2 lb chicken thighs (bone-in or boneless, skin-on preferred)
• 2 tablespoons olive oil
• 1 small onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. 1. Sauté onion and pepper in olive oil until softened.
2. 2. Transfer vegetables to slow cooker or a large pot; add chicken thighs on top.
3. 3. Stir in garlic, broth, tomato paste, oregano, and paprika; season with salt and pepper.
4. 4. Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.
5. 5. Remove lid, stir, and adjust seasoning if needed.
6. 6. Garnish with chopped parsley and serve.

6. Vegetable Beef Soup

Vegetable Beef Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 lb beef stew meat, cut into chunks
• 1 carrot, diced
• 1 celery stalk, diced
• 1 potato, diced
• 1 cup green beans, trimmed
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. 1. Heat olive oil in a pot and brown beef in batches; remove and set aside.
2. 2. Add carrot and celery; sauté 4–5 minutes.
3. 3. Return beef to the pot and add potato, green beans, tomatoes, broth, bay leaf, and thyme.
4. 4. Bring to a boil, then reduce heat and simmer 25–35 minutes until beef and vegetables are tender.
5. 5. Remove bay leaf and season with salt and pepper to taste.
6. 6. Serve hot.

7. Teriyaki Chicken

Teriyaki Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken thighs, boneless and skinless
• 1/3 cup soy sauce or tamari
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 tablespoon sesame seeds
• 2 green onions, sliced
• Optional: cooked rice or cauliflower rice

Instructions

1. 1. Sear chicken in a skillet until browned and cooked through; remove and keep warm.
2. 2. Whisk together soy sauce, honey, rice vinegar, ginger, and garlic in a bowl.
3. 3. Return chicken to the skillet and pour in the sauce; simmer for 3–5 minutes.
4. 4. Stir in the cornstarch slurry and simmer until the sauce thickens to coat the chicken.
5. 5. Drizzle with sesame oil and sprinkle sesame seeds and green onions.
6. 6. Serve over rice or cauliflower rice.

8. Thai Peanut Chicken

Thai Peanut Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken breast or thighs, cut into bite-sized pieces
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce or tamari
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 tablespoon Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 red bell pepper, sliced
• 1 cucumber, sliced
• 2 tablespoons chopped cilantro
• 1 tablespoon sesame oil
• Optional: crushed peanuts for topping

Instructions

1. 1. Sear chicken in a skillet until just cooked through; remove and set aside.
2. 2. In a bowl, whisk peanut butter, soy sauce, lime juice, honey, curry paste, and coconut milk until smooth.
3. 3. Return chicken to the pan and pour in the peanut-coconut sauce; simmer 5–7 minutes until slightly thickened.
4. 4. Add bell pepper and cucumber and cook 2–3 minutes until just tender.
5. 5. Remove from heat, stir in cilantro and sesame oil.
6. 6. Serve with steamed rice or noodles and top with crushed peanuts if desired.

9. Crockpot Vegetable Chicken Potato Soup

Crockpot Vegetable Chicken Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into chunks
• 4 cups low-sodium chicken broth
• 2 cups diced potatoes
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup frozen corn (optional)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tablespoon olive oil (optional for sauté)
• Salt and pepper to taste

Instructions

1. 1. Place chicken, potatoes, carrots, celery, corn, and onion in the crockpot.
2. 2. Add minced garlic, thyme, parsley, salt, and pepper.
3. 3. Pour in chicken broth and stir to combine.
4. 4. Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until vegetables are tender and chicken is cooked through.
5. 5. Remove the chicken, shred it with forks, then return to the pot and stir to combine.
6. 6. Taste and adjust seasoning; serve hot.

10. 3-Ingredient Crockpot Chicken Tacos

3-Ingredient Crockpot Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 cup salsa
• 1 packet (about 1 oz) taco seasoning

Instructions

1. 1. Layer chicken in the crockpot; sprinkle taco seasoning over; pour salsa on top.
2. 2. Cover and cook on low 6–8 hours or until the chicken is tender.
3. 3. Remove chicken; shred with two forks; return to the sauce and stir to coat.
4. 4. Serve in warmed tortillas; garnish with your choice of toppings if desired.

11. Chicken Burrito Bowls

Chicken Burrito Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless chicken breasts
• 1 cup dry long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. Cook the rice according to package directions; set aside to keep warm.
2. 2. In a large skillet, heat olive oil over medium heat; add chicken and cook until no pink remains. Slice or shred the chicken.
3. 3. Stir in black beans, corn, diced tomatoes with green chilies, chili powder, cumin, and garlic powder; simmer 8–10 minutes until flavors meld.
4. 4. Add the cooked chicken to the bean mixture and mix well.
5. 5. Assemble bowls by dividing the rice and topping with the chicken-bean mixture; season with salt and pepper to taste.

12. Shredded Mexican Chicken Thighs

Shredded Mexican Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 cup salsa
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. 1. Place chicken thighs, salsa, chili powder, cumin, salt, and pepper in a slow cooker.
2. 2. Cook on low 6–7 hours or on high 3–4 hours, until the chicken shreds easily.
3. 3. Remove and shred the chicken; stir it back into the sauce to coat.
4. 4. Serve in tortillas, over rice, or with beans.

13. BBQ Pineapple Meatballs

BBQ Pineapple Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground turkey or beef
• 1/2 cup breadcrumbs
• 1/4 cup crushed pineapple, drained
• 1/2 cup BBQ sauce
• 1 egg
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. In a bowl, mix together ground meat, breadcrumbs, crushed pineapple, egg, garlic powder, salt, and pepper; shape into 1-inch meatballs.
3. 3. Arrange on a baking sheet and bake 18–20 minutes, or until cooked through.
4. 4. Toss meatballs with BBQ sauce and a splash of pineapple juice; simmer briefly to glaze.
5. 5. Serve over rice or with vegetables.

14. Lentil Sloppy Joes

Lentil Sloppy Joes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 1/2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 2 tablespoons tomato paste
• 2 teaspoons paprika (smoked preferred)
• 1 teaspoon chili powder
• 1 tablespoon soy sauce or tamari
• Salt and pepper to taste

Instructions

1. 1. In a pot, simmer lentils in water or broth until tender, about 18–20 minutes; drain if needed.
2. 2. In a separate pan, heat olive oil and sauté onion and carrot until soft; add garlic and cook 1 minute more.
3. 3. Stir in tomato sauce, tomato paste, paprika, chili powder, and soy sauce; simmer 5 minutes to develop flavor.
4. 4. Add cooked lentils to the sauce; simmer 5–8 minutes until thickened; season with salt and pepper.
5. 5. Spoon onto buns to make sloppy joes, or serve over vegetables.

15. Thai Pumpkin & Red Lentil Soup

Thai Pumpkin & Red Lentil Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup red lentils
• 1 cup pumpkin purée
• 1 medium carrot, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon red curry paste
• 4 cups vegetable broth
• 1/2 cup light coconut milk
• 1 tablespoon lime juice
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. 1. Sauté onion and garlic in a large pot until translucent.
2. 2. Stir in curry paste and cook 1 minute until fragrant.
3. 3. Add lentils, pumpkin purée, carrot, and broth; bring to a simmer and cook until lentils are tender, about 15–20 minutes.
4. 4. Stir in coconut milk and lime juice; simmer 5 minutes and season with salt.
5. 5. Blend slightly with an immersion blender for a creamier texture if desired; garnish with cilantro before serving.

16. Korean Chicken

Korean Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey or light brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil
• Sesame seeds and sliced green onions for garnish (optional)

Instructions

1. 1. Whisk gochujang, soy sauce, honey, garlic, ginger, and sesame oil to make a glaze.
2. 2. Toss chicken with the glaze and let marinate 15–30 minutes if possible.
3. 3. Cook the chicken in a skillet over medium heat until browned and cooked through, about 6–8 minutes per side, or bake at 400°F (200°C) until cooked through, about 20–25 minutes; brush with extra glaze halfway through.
4. 4. Slice or shred the chicken and glaze with remaining sauce.
5. 5. Garnish with sesame seeds and green onions; serve with rice and vegetables.

17. Navy Bean Soup

Navy Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups canned navy beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 small onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: 1 cup diced ham or bacon for extra flavor

Instructions

1. 1. In a pot, sauté onion, carrot, celery, and garlic until tender.
2. 2. Add navy beans, broth, bay leaf, and thyme; bring to a simmer.
3. 3. Simmer 15–20 minutes to meld flavors; remove bay leaf; season with salt and pepper.
4. 4. If using ham or bacon, cook separately and stir in at the end for extra flavor.

18. Vegetable Beef Barley Soup

Vegetable Beef Barley Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 pound beef stew meat, cubed
• 1/2 cup pearled barley
• 4 cups beef broth
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. 1. In a pot, brown beef in olive oil; remove and set aside.
2. 2. Sauté onion, carrot, and celery in the same pot until softened.
3. 3. Return beef to the pot; add barley, broth, tomatoes, thyme, and bay leaf; bring to a boil.
4. 4. Reduce heat; simmer 25–30 minutes until barley is tender and flavors meld.
5. 5. Season with salt and pepper; remove bay leaf before serving.

19. Ham Bone Split Pea Soup

Ham Bone Split Pea Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups dried split peas (about 300 g), rinsed
• 6 cups low-sodium ham or chicken stock
• 1 ham bone or ham hock (about 12 oz / 340 g)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and freshly ground pepper, to taste

Instructions

1. 1. Rinse the split peas and set them aside.
2. 2. In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery; sauté until softened, about 5 minutes.
3. 3. Add garlic, thyme, and bay leaf; cook 1 minute until fragrant.
4. 4. Stir in split peas and stock. Submerge the ham bone in the pot and bring to a boil.
5. 5. Reduce heat to a simmer and cook, uncovered, for 60–90 minutes, or until the peas are very tender and the soup thickens. Remove and discard the ham bone and bay leaf.
6. 6. If the soup is too thick, add a splash of stock or water. Remove any meat from the bone, dice it, and return to the pot if desired.
7. 7. Season with salt and pepper to taste. Serve hot with crusty bread if you like.

20. Sweet and Sour Chicken

Sweet and Sour Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons cornstarch, divided
• 1 tablespoon neutral oil (e.g., canola or vegetable)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup pineapple chunks, drained
• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 3 tablespoons ketchup
• 2 tablespoons brown sugar or honey
• 2 garlic cloves, minced
• Cooked white rice, for serving

Instructions

1. 1. Toss the chicken with 1 tablespoon cornstarch to lightly coat.
2. 2. Heat oil in a large skillet over medium-high heat. Sear chicken until browned and cooked through; transfer to a plate.
3. 3. In the same skillet, sauté bell peppers and garlic until just tender, about 3–4 minutes.
4. 4. Return chicken to the pan. Whisk pineapple juice, soy sauce, rice vinegar, ketchup, and brown sugar to form the sauce; pour over the chicken and vegetables. Simmer 2–3 minutes until the sauce thickens and coats the ingredients.
5. 5. Serve the sweet and sour chicken over warm rice and garnish with pineapple chunks if desired.

21. Easy White Bean Chicken Chili

Easy White Bean Chicken Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts, diced
• 2 cans white beans, 15 oz each, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional toppings: shredded cheese, sour cream, cilantro, lime wedges

Instructions

1. 1. In a pot, heat olive oil over medium heat. Add onion and sauté until translucent, about 4–5 minutes; add garlic and cook 1 minute more.
2. 2. Add chicken pieces and cook until lightly browned and no longer pink.
3. 3. Stir in beans, chicken broth, and spices. Bring to a simmer and cook 15–20 minutes to let flavors meld.
4. 4. Season with salt and pepper to taste. Ladle into bowls and offer toppings such as cheese, sour cream, cilantro, and lime wedges.

22. Greek Lemon Chicken Soup

Greek Lemon Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) chicken breasts, cooked and shredded
• 6 cups chicken broth
• 3/4 cup orzo or small pasta
• 4 tablespoons fresh lemon juice (about 2 lemons)
• 2 large eggs, at room temperature
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions

1. 1. In a pot, simmer the broth (and optional carrot) until flavors develop; add shredded chicken and simmer a few minutes.
2. 2. Cook the orzo separately until al dente; drain and set aside.
3. 3. In a bowl, whisk lemon juice with eggs until smooth.
4. 4. Reduce heat on the broth. Slowly ladle a small amount of hot broth into the lemon-egg mixture while whisking to temper, then pour the mixture back into the pot, stirring constantly to create a silky texture.
5. 5. Stir in the cooked orzo. Season with salt and pepper and garnish with dill or parsley before serving.

23. Chicken Tacos

Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) boneless skinless chicken breasts, diced or shredded
• 1 tablespoon taco seasoning
• 8 small flour or corn tortillas
• 1 cup shredded lettuce
• 1 cup diced tomato
• 1/2 cup shredded cheese
• 1/2 cup salsa
• 1/4 cup sour cream or Greek yogurt
• Optional toppings: chopped cilantro, lime wedges

Instructions

1. 1. Cook chicken with taco seasoning in a skillet over medium heat until cooked through; keep warm.
2. 2. Warm tortillas in a dry skillet or microwave until pliable.
3. 3. Assemble tacos by layering chicken, lettuce, tomato, cheese, and a spoonful of salsa on each tortilla.
4. 4. Top with sour cream and any additional toppings. Serve with lime wedges.

24. Salsa Verde Chicken

Salsa Verde Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken thighs
• 1 cup salsa verde
• 1/2 cup chicken broth
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Chopped cilantro, for garnish
• Optional: serve with rice or warm tortillas

Instructions

1. 1. Season and sear the chicken thighs in a skillet until browned on both sides; remove and set aside.
2. 2. In the same skillet, sauté onion and garlic until soft and translucent.
3. 3. Return chicken to the pan. Add salsa verde and broth; simmer 15–20 minutes, or until chicken is cooked through and flavors meld.
4. 4. Shred the chicken with two forks (if desired), then season with salt and pepper. Garnish with cilantro and serve with rice or tortillas.

25. Lentil Sweet Potato Chilli

Lentil Sweet Potato Chilli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 1 large sweet potato, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes, 14.5 oz
• 2 cups vegetable broth
• 1 cup corn kernels (optional)
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions

1. 1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent.
2. 2. Stir in chili powder, cumin, and paprika; cook 1 minute to release aromas.
3. 3. Add lentils, sweet potato, diced tomatoes, corn (if using), and broth. Bring to a boil, then reduce heat and simmer 25–30 minutes, or until lentils and potatoes are tender.
4. 4. Season with salt and pepper. Ladle into bowls and top with your favorite chili toppings if desired.

26. Stuffed Cabbage Rolls

Stuffed Cabbage Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 green cabbage
• 1 lb (450 g) ground beef (or turkey)
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can crushed tomatoes, 15 oz
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste
• Salt and pepper
• Chopped parsley for garnish

Instructions

1. 1. Separate and blanch cabbage leaves until pliable; trim thick ribs.
2. 2. In a bowl, mix ground meat, cooked rice, onion, garlic, salt, and pepper.
3. 3. Place a portion of filling on each cabbage leaf and roll up, tucking in ends.
4. 4. Arrange rolls seam-side down in a saucepan or shallow pot. Mix crushed tomatoes, tomato paste, and broth; pour over the rolls.
5. 5. Cover and simmer 45–60 minutes until cabbage is tender and meat is cooked through. Garnish with parsley before serving.

27. Lentil and Ham Soup

Lentil and Ham Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dried lentils, rinsed
• 1 cup diced ham
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 4 cups chicken or vegetable broth
• 1 can diced tomatoes, 14.5 oz (optional)
• 1 bay leaf
• 1 tablespoon olive oil
• Salt and pepper

Instructions

1. 1. Heat olive oil in a pot; sauté onion, carrot, and celery until soft.
2. 2. Add lentils, ham, broth, tomatoes (if using), and bay leaf. Bring to a boil, then reduce to a simmer 25–30 minutes until lentils are tender.
3. 3. Remove bay leaf and season with salt and pepper to taste.
4. 4. Ladle into bowls and serve with crusty bread if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.