5 Cozy Crockpot Meals For The Chilly Months

By Katrina Scott on

As the weather gets chillier, we’re ready for all the warming cozy recipes! We LOVE a good slow cooker dish because they’re so easy to whip up. You just toss all the ingredients into the slow cooker, set it, and a few hours later...dinner is served! It also makes cleanup extra easy. 

We like to make a big batch of these recipes on meal prep Sunday and have them all week. Plus, you can double up the recipe and freeze the leftovers for whenever you need a quick dinner. 

Check out five of our fave delicious slow cooker meals. Plus, you can find even more in the nutrition section of your TIU app. (We have a whole section for soups and crockpot meals!)

Enjoy babe!

5 Crockpot Recipes for Fall & Winter

Fall Veggie Stew Crockpot Recipe 

Makes 4 servings 


½ onion, diced

2 celery, diced

6 cloves garlic, chopped.

1 tsp. olive oil

2 parsnips, chopped

2 carrots, chopped

1 medium sweet potato, chopped

3-5 sprigs fresh thyme

1 tsp. salt

4 cups water 


1.  Add all ingredients into the crockpot and cook on low for 5-6 hours. Make sure to remove the thyme sprigs before eating!

Taco Stuffed Bell Peppers Recipe

Makes 4 servings 


4 large bell peppers

1 lb. lean ground turkey or tofu

½ onion, chopped

1 (15-oz.) can no salt added black beans, drained and rinsed

1/2 cup uncooked quinoa

1 cup finely diced carrots

½ cup diced tomatoes

1 (4-oz.) can diced green chiles, drained

3 cloves garlic minced

1 Tbsp. chili powder

1 tsp. cumin

1 tsp. salt

½ tsp. dried oregano

1 Tbsp. chopped cilantro

8 cups your fave salad greens (we love baby spinach, arugula, and mesclun!)

1 lime, sliced into 4 wedges 

Optional Toppings:

Sliced avocado


Plain Greek yogurt 

Sliced jalapeños 


1. Slice the tops off the peppers and scrape out the seeds and membranes. Use a toothpick to poke several holes on the bottoms to allow for drainage; set aside.
2. In a large bowl, combine turkey or tofu, onions, beans, quinoa, carrots, tomatoes, chilies, garlic, chili powder, cumin, salt, and oregano; mix well. 
3. Stuff each bell pepper with the mixture and stand the peppers upright in the slow cooker. Pour enough water into the pot to barely cover the bottom. Cover and cook on the low setting for 6 hours, until peppers are tender and turkey is cooked throughout.
4. Sprinkle cilantro on top and serve each pepper with 2 cups of salad greens, a lime wedge, and optional toppings.

Tofu, Mushroom, & Miso Soup Recipe

Makes 4 servings



3 oz. fresh shiitake mushrooms

3 oz. fresh cremini mushrooms

3 scallions

8 cups water

1 large carrot, cut crosswise into 4-5 pieces

1 (1-inch) piece fresh ginger, peeled and cut into ¼-inch-thick slices

1 1/2 Tbsp. low-sodium tamari

Peel from 1 lemon

⅛ teaspoon ground turmeric

½ tsp. ground black pepper


¼ cup white miso paste

1 brick (14 oz.) firm tofu, cut into ¼-inch cubes

4 cups packed baby spinach or green chard 


1. Separate the stems from the mushrooms and place them in a slow cooker. Slice the mushroom tops into ¼-inch-thick slices; keep them covered and chilled in the refrigerator. 
2. Trim the roots off the scallions and cut each one crosswise into thirds. Toss the white and light green pieces into the slow cooker. Thinly slice the dark green pieces; keep them covered and chilled in the refrigerator. 
3. Add water, carrots, ginger, tamari, lemon peel, and turmeric to the slow cooker. Cover and cook on the low setting for 6 hours. 
4. Use a slotted spoon to remove the cooked vegetables.
5. Whisk miso into the broth then add the reserved mushroom tops, tofu, and spinach. Stir to combine, cover, and let sit until vegetables are tender and tofu is warmed through, 5 to 7 minutes. Serve with thinly sliced scallions.

Vegetable & Garbanzo Curry Crockpot Recipe

Makes 4 servings


1 Tbsp. coconut oil 

1⁄2 cup chopped onion

1 Tbsp. curry powder

3 cups cauliflower florets

1 15 oz. can garbanzo beans, rinsed and drained

1 cup fresh or frozen cut green beans

1 cup sliced carrots

1 14 oz. can vegetable broth

1 14 oz. can light coconut milk

1⁄4 cup shredded fresh basil leaves


1. Heat coconut oil in a large pot over medium heat. Add the onions and cook until soft and translucent, about 3 minutes. Add curry powder and cook for another minute. Add onion mixture to slow cooker.
2. Add cauliflower, garbanzo beans, green beans, and carrots. Stir in broth.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in coconut milk and basil and enjoy!

Veggie Ratatouille Crockpot Recipe 

Makes 4 servings


1 Tbsp. olive oil (or enough to coat the pot)

¼  cup finely chopped onions

2 cloves garlic, finely chopped 

1 1⁄2 cups cubed eggplant

1⁄2 cup coarsely chopped zucchini

1⁄2 cup coarsely chopped tomato

1⁄2 8 oz. can no-salt-added tomato sauce

1/3 cup coarsely chopped red or green sweet pepper

1⁄2 tsp. sea salt

1/8 tsp. ground black pepper

1 Tbsp. fresh basil ribbons


1. Heat olive oil in a large pot over medium heat. Add the onions and cook until soft and translucent, about 3 minutes. Add the garlic and cook for about 30 seconds longer. Add onion-garlic mixture to slow cooker.
2. Add eggplant, zucchini, chopped tomato, tomato sauce, pepper, salt, and black pepper to the slow cooker. Stir to combine.
3. Cover and cook on low-heat setting for 4 1/2 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. If no heat setting is available, cook for 4 to 4 1/2 hours. Garnish with fresh basil! Serve with 4 - 6 oz of your fave lean protein! 

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