15 Easy Friday Slow Cooker Recipes To Try

Friday evenings are perfect for relaxing and letting dinner cook itself.

These 15 Friday slow cooker recipes make meal prep effortless while delivering rich, flavorful dishes.

From hearty stews and savory casseroles to comforting soups and plant-based delights, each recipe is designed to free up your evening and bring the family together.

With minimal hands-on time, simple ingredients, and satisfying results, these slow cooker meals ensure you start the weekend stress-free and well-fed.

Whether you crave comfort food or healthy options, these recipes have something for every taste.

15 Easy Friday Slow Cooker Recipes To Try

These 15 Friday slow cooker recipes prove that delicious, hassle-free meals are possible even on busy days.

From rich stews and soups to savory casseroles and plant-based options, there’s a recipe for every palate.

Each dish is designed to simmer slowly, letting flavors develop while you relax and enjoy your evening.

With these recipes, Friday dinners become effortless, comforting, and satisfying.

Start the weekend stress-free and enjoy warm, flavorful meals with minimal effort using these slow cooker favorites.

Slow Cooker BBQ Pulled Jackfruit

This slow cooker BBQ pulled jackfruit is a plant-based twist on the classic pulled pork.

The jackfruit absorbs the smoky, tangy barbecue sauce while cooking low and slow, resulting in tender, flavorful strands perfect for sandwiches or tacos.

It’s simple, hearty, and ideal for Friday night dinners.

Ingredients:

• 2 cans young green jackfruit in brine, drained and shredded
• 1 cup barbecue sauce
• ½ cup vegetable broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

• Place shredded jackfruit, onion, garlic, smoked paprika, and chili powder into a slow cooker.
• Pour barbecue sauce and vegetable broth over the jackfruit.
• Stir to combine, ensuring all jackfruit is coated.
• Cook on low for 6–7 hours or high for 3–4 hours until tender.
• Shred the jackfruit with a fork and stir again before serving.

This BBQ pulled jackfruit is smoky, tender, and satisfying.

It’s a versatile plant-based dish perfect for sandwiches, tacos, or a hearty Friday night dinner.

Slow Cooker Creamy Tomato Basil Soup

This creamy tomato basil soup is rich, comforting, and packed with flavor.

Slow cooking allows the tomatoes, onions, and garlic to meld into a smooth, aromatic soup, enhanced by fresh basil at the end.

It’s perfect as a starter or main dish with crusty bread.

Ingredients:

• 2 cans (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• ½ cup coconut cream or cashew cream
• Salt and pepper to taste
• ¼ cup fresh basil, chopped

Instructions:

• Add crushed tomatoes, vegetable broth, onion, garlic, oregano, and red pepper flakes to the slow cooker.
• Stir to combine.
• Cook on low for 6 hours or high for 3 hours.
• Use an immersion blender to purée the soup until smooth.
• Stir in coconut or cashew cream and fresh basil.
• Adjust salt and pepper before serving.

This tomato basil soup is creamy, flavorful, and comforting.

It’s a perfect vegan slow cooker dish for a cozy Friday night dinner or appetizer.

Slow Cooker Lentil and Vegetable Stew

This lentil and vegetable stew is hearty, nutritious, and ideal for slow cooking.

The lentils absorb flavors from aromatic vegetables and spices, creating a rich, warming meal.

It’s perfect for a cozy Friday evening dinner.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

• Place lentils, carrot, celery, onion, garlic, zucchini, diced tomatoes, vegetable broth, thyme, and smoked paprika into a slow cooker.
• Stir to combine and season with salt and pepper.
• Cook on low for 7–8 hours or high for 4 hours until lentils are tender.
• Stir again before serving.
• Adjust seasoning as needed.

This lentil and vegetable stew is thick, flavorful, and nourishing.

It’s a perfect plant-based slow cooker recipe for a comforting Friday night dinner.

Slow Cooker Thai Peanut Sweet Potato Curry

This Thai peanut sweet potato curry is creamy, slightly sweet, and full of warming spices.

Slow cooking allows the sweet potatoes and vegetables to absorb the peanut sauce fully, creating a rich, flavorful dish.

It’s perfect served over rice or noodles.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) coconut milk
• ¼ cup peanut butter
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon ginger, grated
• 1 teaspoon curry powder
• Salt and pepper to taste

Instructions:

• Add sweet potatoes, bell pepper, broccoli, onion, and garlic to the slow cooker.
• In a separate bowl, whisk together coconut milk, peanut butter, soy sauce, lime juice, ginger, curry powder, salt, and pepper.
• Pour sauce over vegetables and stir to combine.
• Cook on low for 6 hours or high for 3 hours until sweet potatoes are tender.
• Serve over rice or noodles and garnish with fresh cilantro if desired.

This Thai peanut curry is rich, creamy, and bursting with flavor.

It’s a satisfying plant-based slow cooker meal that’s perfect for Friday night indulgence.

Slow Cooker Moroccan Chickpea Stew

This Moroccan chickpea stew is aromatic, spicy, and full of earthy flavors.

Slow cooking allows the chickpeas, vegetables, and spices to meld into a rich, hearty stew perfect for dinner.

It pairs beautifully with couscous or warm bread.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 sweet potato, diced
• 1 carrot, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional)
• Salt and pepper to taste

Instructions:

• Combine chickpeas, sweet potato, carrot, onion, garlic, diced tomatoes, vegetable broth, cumin, cinnamon, paprika, cayenne, salt, and pepper in the slow cooker.
• Stir to mix evenly.
• Cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
• Adjust seasoning before serving.

This Moroccan chickpea stew is hearty, aromatic, and flavorful.

It’s a perfect slow cooker recipe for a cozy Friday dinner packed with plant-based goodness

Slow Cooker Coconut Chickpea Curry

This slow cooker coconut chickpea curry is creamy, rich, and bursting with flavor.

The chickpeas absorb the coconut milk and spices slowly, creating a perfectly balanced, hearty dish.

It’s perfect served over rice or with flatbread for a comforting Friday night dinner.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 cup diced tomatoes
• Salt and pepper to taste

Instructions:

• Place chickpeas, onion, garlic, ginger, curry powder, turmeric, cumin, diced tomatoes, and coconut milk in the slow cooker.
• Stir to combine thoroughly.
• Cook on low for 6–7 hours or high for 3–4 hours until chickpeas are tender and flavors meld.
• Stir before serving and adjust seasoning as needed.

This coconut chickpea curry is creamy, fragrant, and satisfying.

It’s a simple, hearty plant-based slow cooker recipe perfect for relaxing Friday evenings.

Slow Cooker Teriyaki Tofu and Vegetables

This teriyaki tofu and vegetable slow cooker dish is sweet, savory, and packed with protein.

The tofu absorbs the teriyaki sauce slowly, resulting in tender, flavorful bites.

It’s an easy plant-based meal ideal for busy Friday nights.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 small onion, sliced
• ½ cup soy sauce or tamari
• 3 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions:

• Combine soy sauce, maple syrup, rice vinegar, garlic powder, and ginger powder in the slow cooker.
• Add tofu and vegetables, tossing gently to coat.
• Cook on low for 4–5 hours or high for 2–3 hours.
• Stir in cornstarch slurry and cook 15 more minutes until sauce thickens.
• Serve hot over rice or noodles.

This teriyaki tofu and vegetable dish is flavorful, tender, and satisfying.

It’s a simple, plant-based slow cooker meal that makes Friday dinner effortless.

Slow Cooker Creamy Mushroom Stroganoff

This creamy mushroom stroganoff is rich, earthy, and full of umami.

Slow cooking mushrooms with onions and garlic enhances their natural flavors, while a plant-based cream sauce makes it luxurious.

It’s perfect over pasta or rice for a cozy Friday dinner.

Ingredients:

• 3 cups sliced mushrooms
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• ½ cup unsweetened cashew cream or coconut cream
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 2 tablespoons flour
• Salt and pepper to taste

Instructions:

• Place mushrooms, onion, garlic, vegetable broth, soy sauce, smoked paprika, and flour in the slow cooker.
• Stir to combine.
• Cook on low for 5–6 hours or high for 3 hours.
• Stir in cashew or coconut cream and season with salt and pepper.
• Serve over pasta or rice.

This creamy mushroom stroganoff is rich, hearty, and indulgent.

It’s a comforting plant-based slow cooker meal perfect for Friday evenings.

Slow Cooker Mediterranean Chickpea Stew

This Mediterranean chickpea stew is aromatic, hearty, and full of vibrant flavors.

Slow cooking allows the chickpeas, tomatoes, and spices to meld, creating a rich, savory dish.

It’s perfect with crusty bread or over grains for a filling Friday dinner.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

• Combine all ingredients in the slow cooker and stir well.
• Cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
• Stir before serving and adjust seasoning as needed.

This Mediterranean chickpea stew is hearty, flavorful, and aromatic.

It’s a simple, nutritious plant-based slow cooker recipe ideal for Friday night meals.

Slow Cooker Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is smoky, spicy, and full of plant-based goodness.

Slow cooking allows the sweet potatoes and beans to absorb spices fully, resulting in a hearty, satisfying meal.

It’s perfect for chilly Friday evenings.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

• Combine sweet potatoes, black beans, tomatoes, onion, garlic, smoked paprika, chili powder, cumin, and vegetable broth in the slow cooker.
• Stir to mix evenly.
• Cook on low for 6–7 hours or high for 3–4 hours until sweet potatoes are tender.
• Adjust seasoning before serving.

This sweet potato and black bean chili is hearty, spicy, and comforting.

It’s a perfect plant-based slow cooker recipe to enjoy a warm, flavorful Friday dinner

Slow Cooker Vegan Jambalaya

This slow cooker vegan jambalaya is spicy, smoky, and packed with vegetables and rice.

Slow cooking allows the flavors of peppers, tomatoes, and spices to meld beautifully, creating a rich, hearty dish.

It’s perfect for a satisfying Friday night dinner.

Ingredients:

• 1 cup long-grain rice
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper (optional)
• 1 cup chopped okra (optional)
• Salt and pepper to taste

Instructions:

• Place all ingredients in the slow cooker and stir to combine.
• Cook on low for 5–6 hours or high for 3 hours until rice and vegetables are tender.
• Stir occasionally if possible to prevent sticking.
• Adjust seasoning before serving.

This vegan jambalaya is hearty, spicy, and flavorful.

It’s an easy, satisfying slow cooker dish perfect for Friday dinners with minimal effort.

Slow Cooker Butternut Squash and Lentil Stew

This butternut squash and lentil stew is warm, savory, and full of autumn flavors.

Slow cooking enhances the sweetness of the squash and allows the lentils to absorb spices perfectly.

It’s ideal for a cozy Friday night meal.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 cup red lentils, rinsed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 teaspoon cumin
• ½ teaspoon turmeric
• 3 cups vegetable broth
• Salt and pepper to taste

Instructions:

• Place all ingredients in the slow cooker and stir to combine.
• Cook on low for 6–7 hours or high for 3–4 hours until lentils and squash are tender.
• Stir before serving and adjust seasoning as needed.

This butternut squash and lentil stew is hearty, flavorful, and nutritious.

It’s a comforting plant-based slow cooker recipe perfect for relaxing Friday evenings.

Slow Cooker Vegan Chili with Quinoa

This vegan chili with quinoa is thick, hearty, and packed with protein.

Slow cooking allows the beans, vegetables, and quinoa to meld into a rich, flavorful dish.

It’s perfect for a filling Friday night dinner.

Ingredients:

• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

• Combine all ingredients in the slow cooker and stir well.
• Cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
• Stir occasionally and adjust seasoning before serving.

This vegan chili with quinoa is filling, flavorful, and protein-packed.

It’s a perfect slow cooker recipe for a hearty Friday evening meal.

Slow Cooker Ratatouille

This slow cooker ratatouille is colorful, aromatic, and packed with summer vegetables.

Slow cooking allows eggplant, zucchini, bell peppers, and tomatoes to blend into a rich, savory dish.

It’s perfect as a main dish or side for Friday dinners.

Ingredients:

• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

• Place all vegetables and olive oil in the slow cooker and stir.
• Add diced tomatoes, oregano, basil, salt, and pepper.
• Cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
• Stir gently before serving.

This slow cooker ratatouille is rich, flavorful, and healthy.

It’s a simple plant-based recipe that makes Friday dinners colorful and satisfying.

Slow Cooker Coconut Lentil Curry

This coconut lentil curry is creamy, spiced, and comforting.

Slow cooking allows lentils to absorb the coconut milk and curry spices fully, creating a rich, flavorful dish.

It’s perfect served over rice for a cozy Friday evening meal.

Ingredients:

• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• 2 cups vegetable broth
• 1 cup diced tomatoes
• Salt and pepper to taste

Instructions:

• Combine all ingredients in the slow cooker and stir to mix.
• Cook on low for 6–7 hours or high for 3–4 hours until lentils are tender.
• Stir gently and adjust seasoning before serving.

This coconut lentil curry is creamy, aromatic, and nourishing.

It’s a hearty, plant-based slow cooker recipe ideal for a relaxing Friday dinner.