14 Healthy Slow Cooker Recipes for Clean Eating

Unlock effortless clean eating with your slow cooker. These 14 recipes prioritize whole, unprocessed ingredients to create deeply flavorful, nutrient-dense meals with minimal hands-on time. From hearty stews and tender meats to veggie-packed soups and grain bowls, discover how this kitchen tool can transform your weekly meal prep, save you money, and keep you on track with your health goals without sacrificing taste.

Key Takeaways

• Unmatched Convenience: Healthy slow cooker recipes epitomize set-and-forget cooking, allowing you to prep ingredients in the morning and return to a fully cooked, wholesome dinner, eliminating the evening stress of cooking from scratch.
• Maximizes Nutrient Retention: The low, slow cooking method gently breaks down fibers in vegetables and tough cuts of meat, making nutrients more bioavailable while preserving vitamins better than high-heat methods, perfectly aligning with clean eating principles.
• Budget-Friendly & Reduces Waste: These recipes thrive on affordable, fibrous cuts of meat and seasonal vegetables. Using a slow cooker also encourages cooking in bulk, utilizing pantry staples, and repurposing leftovers into new meals, cutting down on food costs and waste.
• Flavor Without Processed Additives: Clean eating slow cooker meals build depth of flavor naturally through aromatics (onion, garlic), herbs, spices, acidic components (tomatoes, vinegar), and umami-rich ingredients (mushrooms, tomato paste), eliminating the need for pre-made sauces high in sugar and sodium.
• Perfect for Meal Prep & Freezing: Almost all of these recipes taste even better the next day and freeze exceptionally well. Making a large batch on the weekend provides grab-and-go lunches or quick dinners for days, ensuring you always have a healthy option on hand.
• Encourages Whole Food Intake: By focusing on lean proteins, abundant vegetables, legumes, and whole grains, these recipes naturally increase your daily intake of fiber, vitamins, and minerals while keeping saturated fats and refined carbohydrates in check.
• Energy Efficient: A slow cooker uses significantly less electricity than an oven, making it an eco-friendly and cost-effective appliance for cooking large meals, especially during warmer months when you don’t want to heat up your kitchen.

Why Your Slow Cooker is the Ultimate Clean Eating Hero

Let’s be honest: the idea of “clean eating” can sometimes feel overwhelming. It conjures images of hours spent chopping, sautéing, and standing over a hot stove, meticulously reading labels to avoid hidden sugars and unpronounceable chemicals. But what if the secret to sticking with a clean eating lifestyle wasn’t more time in the kitchen, but less? Enter the humble, often-underappreciated slow cooker. This countertop workhorse isn’t just for pot roast and canned soup mixes; it’s arguably the single most powerful tool for making clean eating simple, delicious, and sustainable for busy families and individuals.

The magic of the slow cooker lies in its ability to transform simple, whole ingredients into complex, fall-apart tender meals with virtually no effort. The prolonged, low-temperature cooking is ideal for breaking down the connective tissue in economical cuts of meat like chicken thighs, beef chuck, or pork shoulder, making them melt-in-your-mouth tender without needing fatty marinades or breading. Simultaneously, it gently coaxes the sweetness out of onions, caramelizes tomatoes, and melds the flavors of herbs and spices into a rich, unified broth. This process inherently supports clean eating by maximizing the potential of real food, requiring little to no added oil, sugar, or processed seasonings. It’s the epitome of “cook once, eat all week,” a cornerstone of any successful healthy eating plan.

The Clean Eating Philosophy in a Pot

Clean eating is less about a strict diet and more about a consistent pattern of choosing whole, minimally processed foods. It means loading up on vegetables, fruits, lean proteins, healthy fats, and complex carbohydrates like legumes and whole grains. It means avoiding artificial ingredients, excess sodium, added sugars, and trans fats. A slow cooker facilitates this perfectly. You control every ingredient that goes into the pot. There’s no mystery “flavoring” or “spice blend” with hidden gluten or dairy. You start with a foundational mirepoix of onion, carrot, and celery, add your protein and a can of no-salt-added tomatoes, a handful of herbs, and let time and gentle heat do the rest. The result is a meal that is genuinely nourishing, free from the junk that slows us down, and packed with the clean energy our bodies crave.

Building Your Clean Eating Slow Cooker Pantry

Before diving into the recipes, a quick pantry audit is essential. Having these staples on hand means you can throw together a healthy meal in minutes, even when you haven’t had a chance to grocery shop. The foundation of almost every recipe is an aromatic base and a liquid.

Essential Aromatics & Veggies

Stock your fridge and pantry with long-lasting, versatile vegetables. Onions (yellow, white, red) and garlic are non-negotiable. Carrots and celery form the classic mirepoix base for soups and stews. Bell peppers add sweetness and color. Canned no-salt-added tomatoes (diced, crushed, tomato paste) are a crucial source of acidity and depth. Mushrooms (fresh or dried) provide a wonderful meaty, umami quality. Don’t forget fresh ginger and herbs like thyme, rosemary, and bay leaves—they add monumental flavor without sodium.

Lean Proteins & Plant-Based Power

For proteins, think lean cuts: skinless chicken breast or thighs (bone-in for more flavor), lean ground turkey or beef (93/7 or 99/1), pork tenderloin, and beef chuck roast (the marbling melts into succulence). For plant-based clean eating, dried lentils (red cook quickly), chickpeas, black beans, and split peas are fantastic. They thicken soups and stews while providing fiber and protein. Canned versions are fine if you choose low-sodium or no-salt-added and rinse them well.

Healthy Fats & Flavor Boosters

Use extra-virgin olive oil for sautéing aromatics before adding them to the slow cooker (a step that deepens flavor immensely). For cooking liquid, stick to low-sodium chicken or vegetable broth, or even water if your ingredients are flavorful enough. Apple cider vinegar or a squeeze of lemon juice at the end brightens everything up. A dash of tamari (gluten-free soy sauce) or coconut aminos adds savory depth. Toasted sesame oil, a sprinkle of nutritional yeast, or a spoonful of miso paste (stirred in at the end) can completely transform a dish.

14 Healthy Slow Cooker Recipes for Clean Eating

Now, the moment you’ve been waiting for. These recipes are designed to be truly simple, using real food ingredients you can pronounce. They are organized from simplest to slightly more complex, but all follow the set-and-forget promise. Each recipe includes tips for customization and make-ahead strategies.

1. Lemon-Herb Mediterranean Chicken

This is the ultimate “dump dinner.” Clean, bright, and protein-packed.

Ingredients: 4 boneless, skinless chicken breasts, 1 lemon (sliced), 4 garlic cloves (minced), 1 onion (sliced), 1 tsp dried oregano, 1 tsp dried thyme, ½ cup low-sodium chicken broth, 2 tbsp capers (optional), fresh parsley for garnish.

Method: Place chicken in the slow cooker. Top with lemon slices, onion, garlic, and herbs. Pour broth over the top. Cook on LOW for 4-5 hours or HIGH for 2.5-3 hours. Garnish with fresh parsley and a drizzle of extra-virgin olive oil. Serve over a bed of steamed greens or cauliflower rice.

Clean Eating Tip: The lemon slices infuse the chicken with flavor without any need for store-bought marinades. The capers add a briny punch that mimics saltiness.

2. Hearty Turkey & Sweet Potato Chili

A warming, fiber-rich chili that’s perfect for meal prep. No beans? No problem—the sweet potatoes and turkey make it hearty.

Ingredients: 1 lb lean ground turkey, 1 large sweet potato (peeled, diced), 1 onion (diced), 1 bell pepper (diced), 2 cloves garlic (minced), 1 tbsp chili powder, 1 tsp ground cumin, 1 can (14.5 oz) no-salt-added diced tomatoes, 1 cup low-sodium chicken broth, 1 cup frozen corn (no additives), 1 tbsp tomato paste.

Method: In a skillet, brown the turkey with onion, bell pepper, and garlic. Drain excess fat. Transfer to slow cooker. Add all remaining ingredients except corn. Stir. Cook on LOW for 6-8 hours. Stir in frozen corn during the last 30 minutes. Serve with avocado, cilantro, and a dollop of plain Greek yogurt.

Customization: Swap turkey for lean ground beef or bison. Add a can of rinsed black beans or lentils in the last 30 minutes for extra protein and fiber.

3. Simple Garlic & Herb Beef Stew

Classic comfort food, cleaned up. Using a lean beef chuck roast ensures rich flavor without excess saturated fat.

Ingredients: 2 lbs beef chuck roast (trimmed of excess fat, cut into 1.5-inch cubes), 1 cup pearl onions (peeled), 2 carrots (cut into 1-inch chunks), 2 celery stalks (cut into 1-inch chunks), 8 oz mushrooms (quartered), 4 cloves garlic (minced), 1 tbsp tomato paste, 1 cup low-sodium beef broth, 1 tsp dried thyme, 1 bay leaf, 2 tbsp flour (optional, for thickening).

Method: Toss beef cubes in flour (if using). Optional: Sear beef in a hot pan with a tsp of oil for better color. Add all ingredients to slow cooker. Stir to combine. Cook on LOW for 8-10 hours or HIGH for 4-5 hours, until beef is tender. Remove bay leaf before serving. Thicken sauce with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) if desired, simmering on HIGH for 15 minutes.

Pro Tip: Searing the meat and sautéing the veggies for 5 minutes before adding them to the pot adds a layer of caramelized flavor that is truly worth the extra pan.

4. Creamy (No-Cream) Chicken & Vegetable Soup

This soup gets its luxurious texture from pureed white beans and potatoes, not dairy.

Ingredients: 4 boneless, skinless chicken thighs, 1 potato (peeled, diced), 1 cup white beans (cannellini or navy, rinsed), 1 leek (cleaved, sliced), 2 carrots (diced), 2 celery stalks (diced), 4 cups low-sodium chicken broth, 1 tsp dried sage, 1 tsp dried parsley, salt & pepper to taste.

Method: Combine all ingredients in slow cooker. Cook on LOW for 6-7 hours. Remove chicken and shred with forks. Return to pot. For a creamy texture, use an immersion blender to partially puree the soup directly in the pot, or blend 2 cups of the soup in a standalone blender and stir back in. Serve with a sprinkle of fresh chives.

Why It’s Clean: The beans and potato break down during cooking, naturally thickening the broth and creating a satisfying, creamy mouthfeel without any dairy or flour.

5. Moroccan-Spiced Lentil & Vegetable Stew

A vibrant, vegan stew bursting with flavor from warming spices. It’s a complete protein when served with a whole grain.

Ingredients: 1 cup brown or green lentils (rinsed), 1 sweet potato (diced), 1 can (14.5 oz) no-salt-added diced tomatoes, 1 onion (diced), 2 carrots (diced), 3 cloves garlic (minced), 1 tbsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, ½ tsp cinnamon, 4 cups low-sodium vegetable broth, 1 cup chopped kale or spinach (added last), 1 tbsp lemon juice.

Method: Combine lentils, sweet potato, onion, carrots, garlic, spices, tomatoes, and broth in slow cooker. Stir well. Cook on LOW for 6-8 hours, until lentils and sweet potato are tender. Stir in kale during the last 15 minutes. Finish with lemon juice. Serve over quinoa or brown rice.

Flavor Bomb: Toasting the whole spices (cumin, coriander) in a dry pan for 1 minute before grinding (if using whole) or adding them to the pot intensifies their aroma significantly.

6. Apple-Cinnamon Steel-Cut Oats

Yes, you can make oatmeal in the slow cooker! This is a game-changer for busy mornings. It’s gluten-free, fiber-rich, and infinitely customizable.

Ingredients: 1 cup steel-cut oats, 1 apple (peeled, diced), 1 cinnamon stick, 4 cups water or unsweetened almond milk, 1 tbsp chia seeds (optional, for thickening), pinch of salt.

Method: Combine all ingredients in slow cooker. Stir. Cook on LOW for 4-5 hours or on HIGH for 1.5-2 hours. Stir well before serving. The oats will be creamy with a slight bite. Serve with a drizzle of pure maple syrup, a sprinkle of nuts, or fresh berries.

Meal Prep: Make a big batch and portion into jars for the week. Reheat individual servings with a splash of milk or water.

7. Ginger-Scallion Chicken Thighs

Incredibly flavorful and juicy, these thighs taste like they came from a fancy restaurant but require zero culinary skill.

Ingredients: 6 bone-in, skin-on chicken thighs, 1/4 cup low-sodium soy sauce or tamari, 1/4 cup water, 3 tbsp raw honey or maple syrup, 1 tbsp grated ginger, 4 scallions (white and green parts, chopped), 2 cloves garlic (minced), 1 tbsp toasted sesame oil.

Method: Whisk soy sauce, water, honey, ginger, garlic, and sesame oil in a bowl. Place chicken thighs in slow cooker. Pour sauce over. Top with half the scallions. Cook on LOW for 4-5 hours. The sauce will reduce slightly. Garnish with remaining fresh scallions. Serve with steamed broccoli and brown rice.

Clean Note: Using bone-in, skin-on thighs keeps the meat incredibly moist. You can easily remove the skin before eating if you want to lower the fat content further.

8. Minestrone-Style Bean & Vegetable Soup

Use whatever vegetables you have on hand! This is the ultimate clean-out-the-fridge soup that always tastes intentional and delicious.

Ingredients: 1 onion (diced), 2 carrots (diced), 2 celery stalks (diced), 3 cloves garlic (minced), 1 zucchini (diced), 1 can (14.5 oz) no-salt-added diced tomatoes, 1 can (15 oz) no-salt-added tomato sauce, 1 cup green beans (fresh or frozen), 1 can (15 oz) no-salt-added white beans (rinsed), 1 can (15 oz) no-salt-added kidney beans (rinsed), 4 cups low-sodium vegetable broth, 1 tsp dried basil, 1 tsp dried oregano, 1 bay leaf, 1/2 cup small whole grain pasta (like ditalini or small shells).

Method: Add all ingredients except pasta to slow cooker. Stir. Cook on LOW for 6-7 hours. During the last 20 minutes, cook pasta separately according to package directions, then stir into the soup to prevent it from absorbing all the broth and becoming mushy.

Pro Advice: Always cook pasta separately and add it at the end. This keeps the soup from becoming thick and gluey and ensures perfect pasta texture.

9. Pulled Pork (No BBQ Sauce)

Moist, flavorful pulled pork made with a simple spice rub and a touch of apple cider vinegar. It’s versatile for tacos, bowls, and salads.

Ingredients: 3-4 lb boneless pork shoulder (trimmed), 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, 1 cup low-sodium chicken broth or apple juice, 1/4 cup apple cider vinegar.

Method: Mix all dry spices. Rub all over pork shoulder. Place pork in slow cooker. Pour broth and vinegar around it. Cook on LOW for 8-10 hours or HIGH for 4-5 hours, until fork-tender. Transfer pork to a large bowl and shred with two forks. Skim excess fat from the cooking liquid, then mix a few tablespoons of the liquid back into the shredded pork to keep it moist. Discard the rest of the liquid or save for soup.

Serving Ideas: Use as a protein for sweet potato toast, over a large salad with avocado, or in lettuce wraps with pineapple salsa.

10. Ratatouille

This French classic becomes a hands-off, deeply savory side dish or light main when made in the slow cooker. The vegetables become meltingly tender without turning to mush.

Ingredients: 1 large eggplant (peeled, cubed), 2 zucchinis (sliced), 1 bell pepper (any color, sliced), 1 onion (sliced), 3 cloves garlic (minced), 1 can (14.5 oz) no-salt-added diced tomatoes, 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried oregano, 2 tbsp chopped fresh basil, salt & pepper.

Method: Optional but recommended: Toss eggplant cubes with a little salt, let sit 30 minutes, then rinse and pat dry. This removes bitterness. Combine all ingredients except fresh basil in slow cooker. Stir. Cook on LOW for 6-7 hours. Stir in fresh basil before serving. Excellent served over polenta, with grilled chicken, or as a side to fish.

11. Black Bean & Sweet Potato Curry

A warming, spicy (adjustable), and protein-packed vegan curry that comes together in minutes.

Ingredients: 1 onion (diced), 3 cloves garlic (minced), 1 tbsp grated ginger, 1 tbsp curry powder (or 2 tsp each of cumin, coriander, turmeric), 1 large sweet potato (peeled, cubed), 1 can (14.5 oz) no-salt-added diced tomatoes, 1 can (15 oz) coconut milk (full-fat for richness, light for fewer calories), 1 can (15 oz) no-salt-added black beans (rinsed), 2 cups low-sodium vegetable broth, handful of spinach.

Method: Sauté onion, garlic, and ginger in a pan with 1 tsp oil until soft. Add curry powder and cook 1 minute. Transfer to slow cooker. Add sweet potato, tomatoes, coconut milk, beans, and broth. Stir. Cook on LOW for 6-7 hours, until sweet potato is tender. Stir in spinach until wilted. Serve with cauliflower rice.

12. Chicken & Wild Rice Soup

A comforting, grain-filled soup that’s a complete meal. Using pre-cooked wild rice (or a wild rice blend) from a packet saves time and prevents the grains from absorbing all the liquid.

Ingredients: 1 lb boneless, skinless chicken breasts, 1 cup carrots (sliced), 1 cup celery (sliced), 1 onion (diced), 4 cloves garlic (minced), 1 tbsp thyme (fresh or dried), 4 cups low-sodium chicken broth, 1 cup cooked wild rice (from a 3.5 oz packet), 1 cup frozen peas, 1 tbsp lemon juice, salt & pepper.

Method: Place chicken, carrots, celery, onion, garlic, and thyme in slow cooker. Pour broth over. Cook on LOW for 4-5 hours. Remove chicken, shred, and return to pot. Stir in cooked wild rice and frozen peas. Cook on HIGH for 30 minutes to heat through. Stir in lemon juice. Season to taste.

Key Point: Adding pre-cooked rice at the end prevents it from disintegrating and thickening the soup unpleasantly.

13. Swedish-Style Meatballs in Gravy (Clean Version)

These tender meatballs in a rich, creamy (yet dairy-free) gravy are a hit with kids and adults. The secret is the grated zucchini, which adds moisture and nutrients.

Ingredients for Meatballs: 1 lb lean ground turkey or beef, 1/2 cup grated zucchini (squeezed dry), 1/4 cup oat flour or almond flour, 1 egg, 1/4 cup finely chopped onion, 1 tsp garlic powder, 1/2 tsp onion powder, salt & pepper.
Ingredients for Gravy: 2 cups low-sodium beef broth, 1 cup sliced mushrooms, 1 tbsp Worcestershire sauce (check for gluten if needed), 1 tbsp tomato paste, 1 tbsp cornstarch mixed with 2 tbsp cold water.

Method: Mix all meatball ingredients. Form into 1-inch balls. Place in slow cooker. In a bowl, whisk broth, mushrooms, Worcestershire, and tomato paste. Pour over meatballs. Cook on LOW for 4-5 hours. In the last 30 minutes, whisk in cornstarch slurry to thicken the gravy. Gently stir to coat meatballs. Serve over mashed cauliflower or steamed green beans.

14. Warm Breakfast Quinoa with Berries & Nuts

A protein-packed, grain-based breakfast that cooks like oatmeal but with the superior nutrition of quinoa.

Ingredients: 1 cup quinoa (rinsed), 2 cups unsweetened almond milk or water, 1 tsp cinnamon, 1/4 cup pure maple syrup or honey, 1 cup mixed berries (fresh or frozen), 1/4 cup chopped nuts (walnuts, almonds), 1 tbsp chia seeds or hemp hearts.

Method: Combine quinoa, milk, cinnamon, and sweetener in slow cooker. Stir. Cook on LOW for 2-2.5 hours. Fluff with a fork. Stir in berries and nuts just before serving, or let everyone top their own bowl. The chia/hemp seeds add a nice crunch and omega-3 boost.

Make-Ahead: Cook the quinoa base ahead and store in the fridge. Reheat individual portions with a splash of milk and fresh berries in the morning.

Mastering the Art of Slow Cooker Clean Eating: Pro Tips

Even with great recipes, a few key techniques will elevate your results from good to great. These tips will help you avoid common pitfalls like bland flavors or mushy vegetables.

Layer Flavors, Not Just Ingredients

The biggest mistake is simply dumping everything in raw. A quick 5-minute sauté of your onions, garlic, and bell peppers in a teaspoon of olive oil before adding them to the slow cooker develops a sweetness and complexity that is impossible to achieve otherwise. Similarly, browning meat (even if just on all sides) creates the Maillard reaction, adding a savory, roasted depth that is foundational to great flavor. This small step takes minutes but makes your dish taste like you spent hours.

Mind the Vegetable Timing

Not all vegetables cook at the same rate. Dense root vegetables like potatoes, carrots, and parsnips can handle the full cook time. Delicate vegetables like zucchini, yellow squash, spinach, kale, and peas should be added in the last 30-60 minutes of cooking. If you add them at the start, they will disintegrate into the sauce. For greens like kale or spinach, stir them in during the last 10-15 minutes—they wilt quickly.

Acidity & Finishing Touches Are Key

Slow-cooked food can sometimes taste flat or heavy. A final splash of something acidic right before serving—fresh lemon juice, lime juice, or a teaspoon of apple cider vinegar—brightens all the flavors and lifts the dish. Similarly, a finishing drizzle of high-quality extra-virgin olive oil, a sprinkle of fresh herbs (parsley, cilantro, basil), or a handful of toasted nuts or seeds adds texture and a burst of fresh flavor that balances the long-cooked base.

Embrace the Freeze

These recipes are almost all freezer-friendly. Cool the cooked dish completely (do not leave it out at room temperature for more than 2 hours), portion it into freezer-safe bags or containers, label with the date and contents, and freeze. To reheat, thaw in the fridge overnight and reheat on the stove or in the microwave. This creates your own healthy, homemade “frozen dinners” far superior to anything from the store.

Conclusion: Your Journey to Effortless Clean Eating Starts Now

Adopting a clean eating lifestyle doesn’t have to mean laboring over a hot stove every single night. By harnessing the power of your slow cooker, you empower yourself to take control of your nutrition without sacrificing convenience, flavor, or your precious time. The 14 recipes provided are just a starting point—a blueprint for understanding how whole ingredients interact and transform under gentle heat. Once you master the basics of building a flavorful base with aromatics, choosing lean proteins and abundant vegetables, and using herbs and spices instead of salt and sugar, the possibilities become endless. You’ll find yourself instinctively creating your own variations, using whatever seasonal produce is on sale or whatever protein is in your freezer. This is the true beauty of clean eating with a slow cooker: it’s flexible, forgiving, and deeply rewarding. So, dust off that appliance, stock your pantry with the staples listed, and experience the profound satisfaction of coming home to a house smelling of a nourishing, home-cooked meal that you barely had to lift a finger to make. Your healthiest, happiest self is just a few button-presses away.

Frequently Asked Questions

Can I freeze these slow cooker meals?

Yes, almost all of these recipes freeze exceptionally well. Cool the cooked meal completely, portion it into airtight freezer bags or containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. Soups and stews are particularly ideal for freezing.

How do I prevent vegetables from turning to mush in the slow cooker?

>Add delicate vegetables like zucchini, yellow squash, spinach, and peas during the last 30-60 minutes of cooking. Hearty vegetables like carrots, potatoes, onions, and celery can be added at the beginning. For greens like kale, stir them in during the final 10-15 minutes.

Can I use frozen meat or vegetables in these recipes?

It’s not recommended. Adding frozen ingredients, especially large pieces of meat, will significantly extend the cooking time and can bring the temperature of the slow cooker into the “danger zone” for food safety, where bacteria can grow. Always thaw meat and vegetables in the refrigerator first for best results and safety.

Is it safe to cook lean meats like chicken breast on the LOW setting all day?

Modern slow cookers are designed to be safe on LOW for 8-10 hours. However, very lean cuts like chicken breast can sometimes become dry if cooked for the full 8-10 hours on LOW. For these recipes, follow the suggested cook times (usually 4-5 hours on LOW for chicken breasts) or use chicken thighs, which are more forgiving and stay juicy.

How can I add flavor without using processed sauces or excess salt?

Build layers of flavor: sauté aromatics (onion, garlic) first, use dried herbs and spices generously, incorporate umami-rich ingredients like tomato paste, mushrooms, or a splash of tamari, and finish with fresh herbs, citrus juice (lemon/lime), or a drizzle of good olive oil. These techniques create complex, satisfying flavor without relying on salt or sugar.

Can I adapt a regular stovetop recipe for the slow cooker?

Generally, yes. Reduce the liquid by about 1/3 to 1/2, as very little evaporates in a slow cooker. Sauté aromatics and brown meat on the stovetop first for best flavor, then transfer everything to the slow cooker. Add delicate vegetables and thickeners (like cornstarch slurry) near the end of the cooking time.