How to make a comforting one-pot meal using only pantry staples and a slow cooker

I’ve lost count of how many evenings a slow cooker has rescued me. There’s something quietly comforting about stacking simple pantry ingredients into a pot in the morning and returning hours later to a warm, homey meal — no fuss, no rush. This is my favourite approach when I want food that feels like a hug but relies mostly on staples I already have: tins, dried pulses, rice or pasta, a few dried herbs and spices, and maybe a scattering of frozen veg.

Below I share my go-to method for creating a nourishing one-pot slow cooker meal using only pantry staples. It’s flexible, forgiving, and kind to busy days. I’ll walk you through flavour-building, liquid ratios, timing, and easy variations so you can make it your own.

Why a pantry-only slow cooker meal works so well

Using mostly cupboard ingredients lets you cook without needing a last-minute grocery run. Tinned tomatoes, canned beans, stock cubes, dried lentils or rice, and jars of olives or roasted peppers are surprisingly versatile. The slow cooker does the heavy lifting: gentle heat melds flavours, softens pulses and grains, and makes proteins tender. For me, it’s also meditative — the steady, slow rhythm of cooking feels grounding.

Pantry-friendly foundation: what I usually keep on hand

• Tinned goods: chopped tomatoes, tomato purée, chickpeas, kidney beans, black beans, tuna.
• Dried staples: brown or green lentils (no soaking needed), long-grain rice, couscous, pasta, dried chickpeas (if you pre-soak), oats.
• Stock and seasoning: stock cubes or bouillon paste, bay leaves, dried thyme/oregano/rosemary, smoked paprika, cumin, chilli flakes, salt and pepper.
• Oils and condiments: olive oil, soy sauce, Worcestershire sauce, Dijon mustard, honey or brown sugar.
• Frozen items (optional pantry adjunct): mixed vegetables, spinach, peas, frozen onion or sautéed shallots.

My basic proportions and tricks

The slow cooker is forgiving, but I follow a few simple rules so the result isn’t too dry or too thin.

• Liquid ratio: for stews with canned pulses and vegetables, I aim for about 200–300 ml of liquid per 400–500 g of solids (tinned veg, beans, etc.). For dried lentils, use roughly 3 parts liquid to 1 part lentils. For rice, add 2–2.5 parts liquid to 1 part rice depending on type.
• Don’t overfill: fill your slow cooker between half and two-thirds full so heat circulates nicely.
• Browning is optional: if you have time, quickly sauté onions, garlic and spices in a pan — it deepens flavour. If not, add everything to the pot and it will still be delicious.
• Acidity and brightness: a splash of vinegar or a squeeze of lemon at the end lifts the whole dish. I use red wine vinegar or the juice of half a lemon.
• Salt last: if using stock cubes or salty condiments, wait until the end to adjust salt so you don’t over-season.

Simple pantry slow-cooker recipe (my go-to)

Ingredients:

• 1 can (400 g) chopped tomatoes
• 1 can (400 g) mixed beans or chickpeas, drained and rinsed
• 150 g dried brown lentils (or replace with extra tinned beans)
• 1 small tin tomato purée (2 tbsp)
• 1 vegetable or chicken stock cube dissolved in 700 ml hot water
• 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano
• 1 bay leaf (optional)
• 1 tbsp olive oil or a knob of butter
• 1 tbsp soy sauce or Worcestershire sauce
• 1–2 tsp honey or brown sugar
• Salt and black pepper to taste
• Optional: 150 g frozen mixed vegetables or spinach added in the last hour

Method:

• Tip the chopped tomatoes, tinned beans, and dried lentils into the slow cooker.
• Add the tomato purée, dissolved stock, spices, oil, soy sauce and honey. Stir to combine, then tuck in the bay leaf.
• Cook on low for 6–8 hours, or high for 3–4 hours. If using frozen veg, stir them in in the final hour.
• Taste and season with salt, pepper and a squeeze of lemon or splash of vinegar just before serving.

Serving ideas from my kitchen

• Serve spooned over steamed rice, couscous or buttered pasta for a filling meal.
• Top with a dollop of plain yoghurt or a sprinkle of grated cheese to add creaminess.
• Stir through a handful of chopped fresh parsley or coriander if you have it for brightness.
• For bread lovers: toast slices of sourdough or crusty rolls to mop up the sauce.

Variations to suit what’s in your cupboards

• Tuna and bean salad (cold): combine drained tinned tuna, chickpeas, a splash of olive oil, lemon juice, chopped tinned roasted peppers and leftover slow-cooker broth. Chill and serve on toast or with leaves.
• Tomato-pasta pot: add 300 g dried pasta in the last 30–40 minutes with an extra 250 ml water. Stir occasionally to prevent sticking.
• Hearty rice bowl: swap lentils for 200 g long-grain rice and increase stock by 200–300 ml; cook on low for 3–4 hours.
• Spicy chilli: use kidney beans, extra smoked paprika and chilli flakes, and a tablespoon of cocoa powder for depth. Add frozen sweetcorn at the end.

Troubleshooting common slow-cooker questions

• Too thin: remove the lid for the last 30–60 minutes to let excess liquid evaporate, or mash a few beans in the pot to thicken naturally.
• Too thick/dry: stir in a little boiling water or stock and reheat on low for 15–30 minutes.
• Beans hard after cooking: this usually happens with very old dried beans; use canned ones next time or extend cooking time. For lentils, ensure enough liquid was used.
• Flavour flat: add acid (vinegar or lemon), a pinch of sugar, and fresh herb if available to brighten the dish.

I often make a double batch and freeze portions in reheatable tubs. They reheat beautifully and are a lifesaver for frantic evenings. One thing I love about this approach is how alterable it is — swap spices, swap pulses, add a smear of peanut butter for richness, or a spoonful of pesto to make it herby and bright. The slow cooker is forgiving; it invites experimentation.

If you try this, tell me how you adapted it — I’m always collecting ideas for the next cosy pot to make. And if you’ve got a favourite pantry slow-cooker trick, I’d love to hear it in the comments.