26 Diabetic-Friendly Slow-Cooker Stews and Chilis

Slow-Cooked Chili

This hearty slow-cooker chili can cook for up to 10 hours on low in the slow cooker. It’s so good to come home to its wonderful aroma after a long day away. —Sue Call, Beech Grove, Indiana

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General Tso’s Stew

I love Asian food and wanted a chili-like soup with the distinctive flavors of General Tso’s chicken. The slow cooker makes this super easy, and you can use any meat you like. It’s a great with turkey, ground meats or leftover pork. —Lori McLain, Denton, Texas

Healthy Turkey Chili

I've taken my mother's healthy turkey chili recipe and made it thicker and more robust. It's a favorite, especially in fall and winter. —Celesta Zanger, Bloomfield Hills, Michigan

Chicken Mushroom Stew

The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly. —Kenny Van Rheenen, Mendota, Illinois

Comforting Barley & Pumpkin Beef Stew

There's nothing more comforting than a bowl of beef stew—unless, of course, it's a steaming hot beef stew loaded with lots and lots of barley. Now this is comfort food at its best—a bowl of stew robust enough to be a meal on its own. Rinsing the barley will help remove any dust, dirt or debris. —Colleen Delawder, Herndon, Virginia

Apple Chicken Stew

My husband and I enjoy visiting the apple orchards in nearby Nebraska City. We always make sure to buy extra cider to use in this sensational slow-cooked stew. —Carol Mathias, Lincoln, Nebraska

Tuscan Pork Stew

Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes to this pork stew for a little extra kick.—Penny Hawkins, Mebane, North Carolina

Sweet Potato Chili with Turkey

This sweet potato chili is packed with flavor. Ground turkey lightens it, and sweet potato puree sneaks in a healthy dose of vitamin A. —Rachel Lewis, Danville, Virginia

Pork and Green Chile Stew

This easily adaptable stew is ready in 4 hours if cooked on high in a slow cooker, or in less than 8 hours if you cook it low and slow. —Paul Sedillo, Plainfield, Illinois

Southwest Turkey Stew

I prefer main dishes that let me stay on my diet but still eat what the rest of the family eats. My husband and our young children think this diet-friendly stew is a hit. —Stephanie Wilson, Helix, Oregon

Sweet-and-Sour Beef Stew

This chunky meal in a bowl makes terrific use of nutrient-packed vegetables. It has a deliciously sweet and tangy taste. —Frances Conklin, Cottonwood, Idaho

Autumn Pumpkin Chili

We have this turkey pumpkin chili often because everyone loves it, even the most finicky grandchildren. It’s a definite keeper in my book! —Kimberly Nagy, Port Hadlock, Washington

Slow-Cooker Beef Stew

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. —Earnestine Wilson, Waco, Texas

Chicken Stew

Rely on this slow-cooker stew on busy weekends when you’d rather not be in the kitchen. Chicken, vegetables and seasonings give this stew great flavor. —Linda Emery, Bearden, Arkansas

Satisfying Beef Stew

This beef stew is so hearty and tastes even better the next day—if there are leftovers! It goes great with cornbread or any crusty loaf. —Abbey Mueller, Enid, Oklahoma

Spicy Cowboy Chili

Toasting the peppers for this chili releases their earthy flavors – but do wear gloves when handling dried peppers and seeds. — Rachel Sprinkel, Hilo, Hawaii

Beefy Cabbage Bean Stew

While we were on one of our small-group quilting retreats, one of my friends made this wonderful recipe for dinner. We all loved it and have since passed it around for others to enjoy—now I'm passing it on to you. —Melissa Glancy, La Grange, Kentucky

Slow-Cooked Pork Stew

Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. —Nancy Elliott, Houston, Texas

Vermicelli Beef Stew

I love to try new recipes for my husband and me, and also when we entertain friends and relatives. This stew is a little different from most because of the vermicelli.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Manchester Stew

While in college, I studied abroad. At the time, I was a vegetarian and was pleasantly surprised at how delicious and diverse vegetarian food in Britain could be. After returning to the States, I re-created my favorite restaurant dish and named it after the University of Manchester. When the enticing aroma fills my kitchen, I feel as if I’m back in England! —Kimberly Hammond, Kingwood, Texas

Lime Navy Bean Chili

I love relying on my slow cooker. Just fill it in the morning and come home to a wonderful, warm meal—no matter how busy the day! —Connie Thomas, Jensen, Utah

Southwestern Chicken & Lima Bean Stew

I love to have my daughter, son-in-law and grandchildren over for this supper. They make me so happy with their compliments or just by going to fill up their bowls again. It's a good-for-you hit. —Pam Corder, Monroe, Louisiana

Teriyaki Beef Stew

As they say, necessity is the mother of invention" I created this recipe because I had a package of stew meat I needed to use. I spotted the ginger beer in the fridge and rest was history. This stew has a delicious sweet-tangy flavor. It's nice to have a different way to serve an inexpensive meal. —Leslie Simms, Sherman Oaks, California

Spicy Beef Vegetable Stew

This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. —Lynnette Davis, Tullahoma, Tennessee

Garlic Lover’s Beef Stew

Wine gives a mellow flavor to this beef and carrot stew. We like to serve it over mashed potatoes, but you could also use noodles. —Alissa Brown, Fort Washington, Pennsylvania

Black Bean ‘n’ Pumpkin Chili

My family is crazy about this slow-cooker chili because it uses ingredients you don’t usually find in chili. Believe it or not, I discovered that pumpkin is what makes the dish so special. Cook up a big batch and freeze some for later; it tastes even better reheated. —Deborah Vliet, Holland, Michigan