40 Anti-Inflammation Crockpot Recipes

In our fast-paced world, finding the time to prepare healthy meals can be a challenge. Yet, the food we eat plays a crucial role in our overall well-being, particularly when it comes to managing inflammation. Chronic inflammation is linked to a host of health issues, from heart disease and diabetes to arthritis and autoimmune disorders [1]. Fortunately, adopting an anti-inflammatory diet can be a powerful tool in combating these conditions. This is where the magic of the crockpot comes in. The slow cooker is not just a time-saver; it’s an ideal vessel for creating nutrient-dense, anti-inflammatory meals with minimal effort.

By combining the convenience of slow cooking with the healing power of anti-inflammatory ingredients, you can create delicious and nourishing meals that support your health. The recipes in this collection are packed with foods known for their anti-inflammatory properties, such as fatty fish rich in omega-3s, colorful fruits and vegetables loaded with antioxidants, and spices like turmeric and ginger that have been used for centuries to reduce inflammation [2]. Whether you’re looking for a hearty stew, a comforting soup, or a flavorful main course, you’ll find a recipe here to suit your taste and support your journey to a healthier, less inflamed life.

Chicken Recipes

1. Turmeric Ginger Chicken and Rice Soup

A comforting and healing soup featuring the powerful anti-inflammatory duo of turmeric and ginger, combined with tender chicken and wholesome brown rice. This soup is perfect for a chilly day and is sure to soothe and nourish.

• Serving Size: 6-8 servings
• Prep time: 15 minutes
• Cook time: 4-6 hours on low, or 2-3 hours on high

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fresh turmeric, grated (or 1 teaspoon dried turmeric)
• 8 cups low-sodium chicken broth
• 1 cup brown rice, uncooked
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a small skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic, ginger, and turmeric and cook for another minute until fragrant.
2. Transfer the onion mixture to the slow cooker.
3. Add the chicken breasts, carrots, celery, and chicken broth to the slow cooker.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
5. Remove the chicken from the slow cooker and shred it with two forks.
6. Return the shredded chicken to the slow cooker.
7. Stir in the uncooked brown rice and chopped parsley.
8. Cover and cook on high for another 30-45 minutes, or until the rice is tender.
9. Season with salt and pepper to taste before serving.

2. Lemon Herb Pulled Chicken with Quinoa

Bright, fresh, and flavorful, this pulled chicken is infused with lemon and herbs, served over a bed of protein-rich quinoa. It’s a versatile dish that can be used in salads, wraps, or as a main course.

• Serving Size: 4-6 servings
• Prep time: 10 minutes
• Cook time: 3-4 hours on low

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• Cooked quinoa for serving
• Fresh parsley, chopped, for garnish

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
2. Place the chicken thighs in the slow cooker and pour the lemon-herb mixture over them, turning to coat.
3. Cover and cook on low for 3-4 hours, or until the chicken is tender and cooked through.
4. Remove the chicken from the slow cooker and shred it with two forks.
5. Return the shredded chicken to the slow cooker and toss with the remaining juices.
6. Serve the lemon herb pulled chicken over a bed of cooked quinoa, garnished with fresh parsley.

3. Spicy Honey-Sriracha Chicken with Broccoli

A perfect balance of sweet and spicy, this dish combines lean chicken with the anti-inflammatory benefits of broccoli. The honey and sriracha create a glaze that is both delicious and exciting.

• Serving Size: 4 servings
• Prep time: 10 minutes
• Cook time: 2-3 hours on high

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup honey
• 2 tablespoons sriracha
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 head of broccoli, cut into florets
• Cooked brown rice for serving

Instructions:

1. In a medium bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, and garlic.
2. Add the chicken cubes to the bowl and toss to coat.
3. Transfer the chicken and sauce to the slow cooker.
4. Cover and cook on high for 2 hours.
5. Stir in the broccoli florets.
6. Cover and cook for another 30 minutes, or until the broccoli is tender-crisp.
7. Serve over cooked brown rice.

4. Creamy Coconut Curry Chicken with Spinach

A rich and creamy curry made with coconut milk, packed with anti-inflammatory spices and nutrient-dense spinach. This dish is a flavor explosion and a nutritional powerhouse.

• Serving Size: 4-6 servings
• Prep time: 15 minutes
• Cook time: 4-6 hours on low

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large onion, chopped
• 2 tablespoons red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon turmeric powder
• 5 oz fresh spinach
• Salt and pepper to taste
• Cooked jasmine rice for serving

Instructions:

1. Place the chicken, onion, red curry paste, coconut milk, ginger, garlic, and turmeric in the slow cooker.
2. Stir to combine.
3. Cover and cook on low for 4-6 hours, or until the chicken is cooked through.
4. Stir in the spinach until wilted.
5. Season with salt and pepper to taste.
6. Serve over jasmine rice.

5. Mediterranean Chicken with Olives and Artichokes

Transport yourself to the Mediterranean with this flavorful dish, featuring heart-healthy olives and artichokes. The flavors are complex and satisfying, and the ingredients are packed with health benefits.

• Serving Size: 4 servings
• Prep time: 10 minutes
• Cook time: 4-5 hours on low

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 (14 oz) can diced tomatoes, undrained
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1/2 cup Kalamata olives, pitted
• 1/4 cup chopped red onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Crumbled feta cheese for garnish (optional)

Instructions:

1. Place the chicken breasts in the bottom of the slow cooker.
2. In a bowl, combine the diced tomatoes, artichoke hearts, olives, red onion, garlic, oregano, and pepper. Pour this mixture over the chicken.
3. Cover and cook on low for 4-5 hours, or until the chicken is cooked through.
4. Serve hot, garnished with feta cheese if desired.

6. Chicken and Sweet Potato Stew with Kale

A hearty and nutritious stew that combines the antioxidant power of sweet potatoes and kale with lean chicken. This is a complete meal in a bowl, perfect for a cozy night in.

• Serving Size: 6 servings
• Prep time: 20 minutes
• Cook time: 6-8 hours on low

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 2 large sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 4 cups chicken broth
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 bunch kale, stems removed and leaves chopped
• Salt and pepper to taste

Instructions:

1. Combine the chicken, sweet potatoes, onion, chicken broth, paprika, and thyme in the slow cooker.
2. Cover and cook on low for 6-8 hours, or until the chicken and sweet potatoes are tender.
3. Stir in the kale and cook for another 10-15 minutes, until the kale is wilted.
4. Season with salt and pepper to taste before serving.

7. Balsamic-Glazed Chicken with Brussels Sprouts

A delicious and easy meal, the balsamic glaze adds a tangy sweetness to the chicken and anti-inflammatory Brussels sprouts. The Brussels sprouts become tender and flavorful in the slow cooker.

• Serving Size: 4 servings
• Prep time: 15 minutes
• Cook time: 3-4 hours on high

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb Brussels sprouts, trimmed and halved
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together the balsamic vinegar, olive oil, honey, and garlic.
2. Place the chicken breasts and Brussels sprouts in the slow cooker.
3. Pour the balsamic glaze over the chicken and Brussels sprouts, and toss to coat.
4. Cover and cook on high for 3-4 hours, or until the chicken is cooked through and the Brussels sprouts are tender.
5. Season with salt and pepper to taste.

8. Cilantro Lime Chicken with Black Beans and Corn

A zesty and refreshing dish, perfect for tacos, salads, or bowls, with the added fiber and nutrients of black beans and corn. The cilantro and lime add a bright, fresh flavor.

• Serving Size: 6 servings
• Prep time: 10 minutes
• Cook time: 4 hours on high

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 cup salsa
• 1/2 cup chopped fresh cilantro
• 1/4 cup lime juice
• 1 teaspoon cumin

Instructions:

1. Place the chicken breasts in the slow cooker.
2. In a bowl, combine the black beans, corn, salsa, cilantro, lime juice, and cumin. Pour over the chicken.
3. Cover and cook on high for 4 hours, or until the chicken is cooked through.
4. Shred the chicken with two forks and stir to combine with the other ingredients.
5. Serve in tacos, salads, or bowls.

9. Garlic and Rosemary Chicken with Root Vegetables

A classic combination of flavors, this dish is packed with garlic’s anti-inflammatory properties and a medley of root vegetables like carrots and parsnips. It’s a rustic and satisfying meal.

• Serving Size: 4-6 servings
• Prep time: 20 minutes
• Cook time: 6-8 hours on low

Ingredients:

• 1 (3-4 lb) whole chicken
• 1 lb mixed root vegetables (carrots, parsnips, potatoes), chopped
• 1 head of garlic, cloves separated and peeled
• 2 sprigs fresh rosemary
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Rub the chicken with olive oil, salt, and pepper.
2. Place the root vegetables and garlic cloves in the bottom of the slow cooker.
3. Place the chicken on top of the vegetables.
4. Add the rosemary sprigs.
5. Cover and cook on low for 6-8 hours, or until the chicken is cooked through and the vegetables are tender.

10. Chicken Cacciatore with Bell Peppers and Onions

A rustic Italian-American dish loaded with antioxidant-rich bell peppers, onions, and tomatoes. The chicken becomes incredibly tender and absorbs all the delicious flavors of the sauce.

• Serving Size: 6 servings
• Prep time: 15 minutes
• Cook time: 6 hours on low

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 (28 oz) can crushed tomatoes
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1/2 cup dry red wine (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Place the chicken thighs in the slow cooker.
2. Top with the crushed tomatoes, bell peppers, onion, garlic, red wine (if using), oregano, and red pepper flakes.
3. Stir to combine.
4. Cover and cook on low for 6 hours, or until the chicken is tender.
5. Season with salt and pepper to taste.

Beef Recipes

11. Anti-Inflammatory Beef and Barley Soup

A hearty and satisfying soup that combines tender beef with the fiber-rich goodness of barley and a variety of vegetables. This soup is a meal in itself and is perfect for a cold day.

• Serving Size: 8 servings
• Prep time: 20 minutes
• Cook time: 8 hours on low

Ingredients:

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup pearl barley
• 8 cups beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Place the beef, onion, carrots, celery, and barley in the slow cooker.
2. Add the beef broth, diced tomatoes, garlic, thyme, and bay leaf. Stir to combine.
3. Cover and cook on low for 8 hours, or until the beef is tender and the barley is cooked.
4. Remove the bay leaf before serving.
5. Season with salt and pepper to taste.

12. Beef and Broccoli with Ginger and Sesame

A healthier take on a classic, this dish is loaded with anti-inflammatory ginger and nutrient-packed broccoli. The beef becomes incredibly tender in the slow cooker.

• Serving Size: 4 servings
• Prep time: 15 minutes
• Cook time: 4-5 hours on low

Ingredients:

• 1.5 lbs beef flank steak, thinly sliced against the grain
• 1/2 cup low-sodium soy sauce (or tamari)
• 1/4 cup honey
• 2 tablespoons sesame oil
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• 1 head of broccoli, cut into florets
• Cooked brown rice for serving

Instructions:

1. In a bowl, whisk together the soy sauce, honey, sesame oil, ginger, and garlic.
2. Place the sliced beef in the slow cooker and pour the sauce over it.
3. Cover and cook on low for 4-5 hours.
4. About 30 minutes before serving, stir in the broccoli florets.
5. Serve over brown rice.

13. Hearty Beef and Vegetable Stew

A classic comfort food, this stew is packed with a rainbow of vegetables and tender beef, slow-cooked to perfection. It’s a timeless dish that is both nourishing and delicious.

• Serving Size: 6-8 servings
• Prep time: 25 minutes
• Cook time: 8-10 hours on low

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 carrots, chopped
• 3 celery stalks, chopped
• 1 lb potatoes, cubed
• 4 cups beef broth
• 1/4 cup tomato paste
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat. Brown the beef cubes on all sides. Transfer the beef to the slow cooker.
2. Add the onion, carrots, celery, and potatoes to the slow cooker.
3. In a bowl, whisk together the beef broth, tomato paste, garlic, and thyme. Pour over the ingredients in the slow cooker.
4. Add the bay leaf.
5. Cover and cook on low for 8-10 hours, or until the beef is tender.
6. Remove the bay leaf and season with salt and pepper before serving.

14. Shredded Beef Tacos with Avocado and Lime

Flavorful shredded beef perfect for tacos, topped with creamy avocado for a dose of healthy fats. The beef is slow-cooked until it’s fall-apart tender.

• Serving Size: 8 servings
• Prep time: 10 minutes
• Cook time: 8 hours on low

Ingredients:

• 3 lb beef chuck roast
• 1 onion, sliced
• 4 cloves garlic, smashed
• 1 (4 oz) can diced green chiles
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 cup beef broth
• Corn or whole wheat tortillas
• Toppings: sliced avocado, lime wedges, chopped cilantro, salsa

Instructions:

1. Place the beef roast in the slow cooker.
2. Top with the onion, garlic, green chiles, chili powder, cumin, and oregano.
3. Pour the beef broth over the top.
4. Cover and cook on low for 8 hours, or until the beef is tender.
5. Shred the beef with two forks, and toss with the juices in the slow cooker.
6. Serve the shredded beef in tortillas with your favorite toppings.

15. Beef and Mushroom Ragu with Zucchini Noodles

A rich and savory ragu served over zucchini noodles for a low-carb, anti-inflammatory meal. The mushrooms add a deep, earthy flavor to the sauce.

• Serving Size: 6 servings
• Prep time: 15 minutes
• Cook time: 6-8 hours on low

Ingredients:

• 2 lbs ground beef
• 1 lb mushrooms, sliced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1/2 cup red wine (optional)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Zucchini noodles for serving

Instructions:

1. In a large skillet, brown the ground beef. Drain off any excess fat.
2. Transfer the beef to the slow cooker.
3. Add the mushrooms, onion, garlic, crushed tomatoes, red wine (if using), basil, and oregano. Stir to combine.
4. Cover and cook on low for 6-8 hours.
5. Season with salt and pepper to taste.
6. Serve the ragu over zucchini noodles.

16. Spicy Beef and Sweet Potato Chili

A flavorful chili with a kick, combining the antioxidant power of sweet potatoes with lean ground beef. The sweetness of the potatoes balances the spiciness of the chili.

• Serving Size: 8 servings
• Prep time: 20 minutes
• Cook time: 6-8 hours on low

Ingredients:

• 1.5 lbs lean ground beef
• 1 large onion, chopped
• 2 bell peppers, chopped
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 1 (28 oz) can diced tomatoes, undrained
• 1 (15 oz) can black beans, rinsed and drained
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. In a large skillet, brown the ground beef. Drain off any excess fat.
2. Transfer the beef to the slow cooker.
3. Add the onion, bell peppers, garlic, sweet potatoes, diced tomatoes, black beans, chili powder, cumin, and smoked paprika. Stir to combine.
4. Cover and cook on low for 6-8 hours.
5. Season with salt and pepper to taste.

17. Korean-Inspired Beef with Kimchi

A bold and flavorful dish featuring the probiotic and anti-inflammatory benefits of kimchi. The beef is cooked in a savory and slightly spicy sauce.

• Serving Size: 4-6 servings
• Prep time: 15 minutes
• Cook time: 4-6 hours on low

Ingredients:

• 2 lbs beef short ribs
• 1 cup kimchi, chopped
• 1/4 cup soy sauce (or tamari)
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• 1 pear, grated
• Cooked rice for serving

Instructions:

1. In a bowl, whisk together the kimchi, soy sauce, gochujang, sesame oil, ginger, garlic, and pear.
2. Place the short ribs in the slow cooker and pour the sauce over them.
3. Cover and cook on low for 4-6 hours, or until the beef is tender.
4. Serve over rice.

18. Beef and Cabbage Soup with Turmeric

A simple yet nourishing soup that combines the healing properties of turmeric with the humble cabbage. It’s a light yet satisfying soup that is packed with nutrients.

• Serving Size: 6 servings
• Prep time: 15 minutes
• Cook time: 6-8 hours on low

Ingredients:

• 1 lb ground beef
• 1 head of cabbage, chopped
• 1 large onion, chopped
• 2 carrots, chopped
• 6 cups beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 teaspoon turmeric powder
• 1/2 teaspoon black pepper
• Salt to taste

Instructions:

1. In a skillet, brown the ground beef. Drain off any excess fat.
2. Transfer the beef to the slow cooker.
3. Add the cabbage, onion, carrots, beef broth, and diced tomatoes.
4. Stir in the turmeric and black pepper.
5. Cover and cook on low for 6-8 hours, or until the vegetables are tender.
6. Season with salt to taste before serving.

Pork Recipes

19. Slow Cooker Pork and Apples with Cinnamon

A sweet and savory combination, this dish features the anti-inflammatory benefits of apples and cinnamon. The pork becomes incredibly tender and juicy.

• Serving Size: 6 servings
• Prep time: 15 minutes
• Cook time: 6-8 hours on low

Ingredients:

• 3 lb pork loin roast
• 2 apples, cored and sliced
• 1 large onion, sliced
• 1/2 cup apple cider
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. Place the onion and apple slices in the bottom of the slow cooker.
2. Season the pork roast with salt, pepper, cinnamon, and nutmeg, and place it on top of the apples and onions.
3. In a small bowl, whisk together the apple cider and maple syrup. Pour over the pork.
4. Cover and cook on low for 6-8 hours, or until the pork is tender.
5. Let the pork rest for 10 minutes before slicing and serving.

20. Pulled Pork with Anti-Inflammatory BBQ Sauce

A healthier version of a classic, this pulled pork is smothered in a homemade BBQ sauce free of refined sugars. It’s perfect for sandwiches or bowls.

• Serving Size: 8-10 servings
• Prep time: 10 minutes
• Cook time: 8-10 hours on low

Ingredients:

• 4 lb pork shoulder
• 1 cup tomato paste
• 1/2 cup apple cider vinegar
• 1/4 cup honey or maple syrup
• 2 tablespoons smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions:

1. Place the pork shoulder in the slow cooker.
2. In a medium bowl, whisk together the tomato paste, apple cider vinegar, honey, paprika, chili powder, cumin, garlic powder, and onion powder.
3. Pour the sauce over the pork.
4. Cover and cook on low for 8-10 hours, or until the pork is fall-apart tender.
5. Shred the pork with two forks, and toss with the sauce in the slow cooker.
6. Serve on buns or over a salad.

21. Pork and Green Chili Stew

A flavorful and spicy stew that will warm you from the inside out, with the antioxidant power of green chilis. The pork is tender and the broth is rich and flavorful.

• Serving Size: 6 servings
• Prep time: 15 minutes
• Cook time: 7-8 hours on low

Ingredients:

• 2 lbs pork shoulder, cut into 1-inch cubes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 (4 oz) cans diced green chiles
• 4 cups chicken or vegetable broth
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions:

1. Place the pork, onion, garlic, and green chiles in the slow cooker.
2. Pour the broth over the ingredients and stir in the cumin and oregano.
3. Cover and cook on low for 7-8 hours, or until the pork is tender.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro before serving.

22. Italian Pork and White Bean Soup

A hearty and rustic soup that combines tender pork with fiber-rich white beans and a variety of vegetables. It’s a complete and satisfying meal.

• Serving Size: 8 servings
• Prep time: 20 minutes
• Cook time: 8 hours on low

Ingredients:

• 1 lb Italian sausage, casings removed
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 (15 oz) cans cannellini beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 bunch kale, stems removed and chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the Italian sausage until browned. Drain off any excess fat.
2. Transfer the sausage to the slow cooker.
3. Add the onion, carrots, celery, garlic, chicken broth, cannellini beans, and diced tomatoes.
4. Stir in the oregano.
5. Cover and cook on low for 8 hours.
6. Stir in the kale and cook for another 15 minutes, until wilted.
7. Season with salt and pepper to taste.

23. Pork and Fennel with Orange and Thyme

A sophisticated and flavorful dish, fennel and citrus are known for their anti-inflammatory properties. The combination of flavors is unique and delicious.

• Serving Size: 4-6 servings
• Prep time: 15 minutes
• Cook time: 6-8 hours on low

Ingredients:

• 3 lb pork loin roast
• 1 large fennel bulb, thinly sliced
• 1 orange, thinly sliced
• 4 sprigs fresh thyme
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Rub the pork roast with olive oil, salt, and pepper.
2. Place the fennel and orange slices in the bottom of the slow cooker.
3. Place the pork roast on top of the fennel and orange.
4. Add the thyme sprigs.
5. Cover and cook on low for 6-8 hours, or until the pork is tender.
6. Let the pork rest for 10 minutes before slicing and serving.

Seafood Recipes

24. Slow Cooker Salmon with Lemon and Dill

A simple and elegant way to cook salmon, preserving its delicate flavor and omega-3 fatty acids. The slow cooker ensures the salmon is perfectly cooked and moist.

• Serving Size: 4 servings
• Prep time: 10 minutes
• Cook time: 1-2 hours on low

Ingredients:

• 4 (6 oz) salmon fillets
• 1 lemon, thinly sliced
• 4 sprigs fresh dill
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Place a large piece of aluminum foil in the slow cooker, enough to create a packet for the salmon.
2. Place the lemon slices and dill sprigs in the center of the foil.
3. Drizzle with 1 tablespoon of olive oil.
4. Season the salmon fillets with salt and pepper and place them on top of the lemons and dill.
5. Drizzle the remaining olive oil over the salmon.
6. Fold the foil over the salmon to create a sealed packet.
7. Cover the slow cooker and cook on low for 1-2 hours, or until the salmon is cooked through.

25. Shrimp and Sausage Gumbo with Okra

A lighter, healthier version of the classic Louisiana dish, packed with flavor and anti-inflammatory ingredients. The okra helps to thicken the gumbo and adds a unique flavor.

• Serving Size: 6-8 servings
• Prep time: 25 minutes
• Cook time: 4-6 hours on low

Ingredients:

• 1 lb andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups chicken or seafood broth
• 1 lb fresh or frozen okra, sliced
• 2 teaspoons Cajun seasoning
• Cooked brown rice for serving

Instructions:

1. In a skillet, brown the andouille sausage. Transfer to the slow cooker.
2. Add the onion, bell pepper, and celery to the skillet and cook until softened. Add the garlic and cook for another minute. Transfer to the slow cooker.
3. Add the diced tomatoes, broth, okra, and Cajun seasoning to the slow cooker. Stir to combine.
4. Cover and cook on low for 4-6 hours.
5. Stir in the shrimp and cook for another 15-20 minutes, or until the shrimp are pink and cooked through.
6. Serve over brown rice.

26. Cod with Tomatoes, Olives, and Capers

A Mediterranean-inspired dish that is both light and flavorful, with the heart-healthy benefits of olive oil. The cod is flaky and tender, and the sauce is bright and zesty.

• Serving Size: 4 servings
• Prep time: 10 minutes
• Cook time: 2-3 hours on low

Ingredients:

• 4 (6 oz) cod fillets
• 1 (14.5 oz) can diced tomatoes, drained
• 1/2 cup Kalamata olives, pitted
• 2 tablespoons capers, drained
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Place the cod fillets in the slow cooker.
2. In a bowl, combine the tomatoes, olives, capers, garlic, and olive oil. Pour over the cod.
3. Cover and cook on low for 2-3 hours, or until the cod is flaky.
4. Garnish with fresh parsley and season with salt and pepper before serving.

27. Cioppino (Fisherman’s Stew)

A classic Italian-American stew loaded with a variety of seafood in a rich tomato broth. It’s a show-stopping dish that is perfect for a special occasion.

• Serving Size: 6-8 servings
• Prep time: 20 minutes
• Cook time: 4-5 hours on low

Ingredients:

• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• 1 lb large shrimp, peeled and deveined
• 1 lb firm white fish (like cod or halibut), cut into chunks
• 1 (28 oz) can crushed tomatoes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup dry white wine
• 4 cups seafood or vegetable broth
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• Red pepper flakes to taste
• Salt and pepper to taste

Instructions:

1. In the slow cooker, combine the crushed tomatoes, onion, garlic, white wine, broth, parsley, oregano, and red pepper flakes.
2. Cover and cook on low for 4 hours.
3. Add the fish, shrimp, clams, and mussels to the slow cooker.
4. Cover and cook for another 30-60 minutes, or until the fish is cooked through, the shrimp are pink, and the clams and mussels have opened. Discard any clams or mussels that do not open.
5. Season with salt and pepper to taste.

28. Thai-Inspired Coconut Fish Curry

A fragrant and flavorful curry made with coconut milk and a variety of anti-inflammatory spices. You can use any firm white fish for this recipe.

• Serving Size: 4 servings
• Prep time: 15 minutes
• Cook time: 2-3 hours on low

Ingredients:

• 1.5 lbs firm white fish (cod, halibut, or tilapia), cut into 2-inch pieces
• 1 (13.5 oz) can full-fat coconut milk
• 2 tablespoons green curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 red bell pepper, sliced
• 1 cup snow peas
• Fresh basil or cilantro for garnish

Instructions:

1. In the slow cooker, whisk together the coconut milk, green curry paste, fish sauce, and lime juice.
2. Stir in the bell pepper and snow peas.
3. Gently place the fish pieces into the sauce.
4. Cover and cook on low for 2-3 hours, or until the fish is cooked through and flaky.
5. Garnish with fresh basil or cilantro before serving.

Vegetarian/Vegan Recipes

29. Golden Lentil and Vegetable Soup

A vibrant and nourishing soup, packed with the anti-inflammatory power of lentils and turmeric. It’s a simple yet satisfying soup that is perfect for a weeknight meal.

• Serving Size: 6 servings
• Prep time: 15 minutes
• Cook time: 6-8 hours on low

Ingredients:

• 1.5 cups red lentils, rinsed
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon turmeric powder
• 8 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in the slow cooker and stir to combine.
2. Cover and cook on low for 6-8 hours, or until the lentils are tender.
3. Season with salt and pepper to taste before serving.

30. Black Bean and Quinoa Chili

A hearty and satisfying vegetarian chili that is rich in fiber and plant-based protein. The quinoa adds a unique texture and boosts the protein content.

• Serving Size: 8 servings
• Prep time: 15 minutes
• Cook time: 6-8 hours on low

Ingredients:

• 2 (15 oz) cans black beans, rinsed and drained
• 1 cup quinoa, rinsed
• 1 large onion, chopped
• 2 bell peppers, chopped
• 1 (28 oz) can diced tomatoes, undrained
• 4 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in the slow cooker and stir to combine.
2. Cover and cook on low for 6-8 hours.
3. Season with salt and pepper to taste before serving.

31. Butternut Squash and Sage Risotto

A creamy and comforting risotto made with butternut squash, a great source of antioxidants. The sage adds a lovely earthy flavor.

• Serving Size: 4-6 servings
• Prep time: 20 minutes
• Cook time: 2-3 hours on high

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 1.5 cups Arborio rice
• 1 large onion, chopped
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 2 tablespoons olive oil
• 1/4 cup chopped fresh sage
• Salt and pepper to taste

Instructions:

1. In the slow cooker, combine the butternut squash, Arborio rice, and onion.
2. In a bowl, whisk together the warm vegetable broth, white wine (if using), and olive oil. Pour over the rice mixture.
3. Stir in the fresh sage.
4. Cover and cook on high for 2-3 hours, stirring once or twice, until the rice is tender and the liquid is absorbed.
5. Season with salt and pepper to taste.

32. Moroccan Chickpea and Vegetable Tagine

A fragrant and flavorful stew inspired by Moroccan cuisine, with a blend of anti-inflammatory spices. The combination of sweet and savory flavors is irresistible.

• Serving Size: 6 servings
• Prep time: 20 minutes
• Cook time: 4-6 hours on low

Ingredients:

• 2 (15 oz) cans chickpeas, rinsed and drained
• 1 large sweet potato, cubed
• 1 large onion, chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1/2 cup dried apricots, chopped
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• Salt and pepper to taste
• Cooked couscous for serving

Instructions:

1. Combine all ingredients except the couscous in the slow cooker. Stir to combine.
2. Cover and cook on low for 4-6 hours, or until the sweet potato is tender.
3. Season with salt and pepper to taste.
4. Serve over couscous.

33. Creamy Tomato and Basil Soup

A classic soup made with antioxidant-rich tomatoes and fresh basil. The creaminess comes from a secret ingredient: cashews!

• Serving Size: 6 servings
• Prep time: 10 minutes
• Cook time: 4-6 hours on low

Ingredients:

• 2 (28 oz) cans crushed tomatoes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup raw cashews, soaked in water for at least 30 minutes
• 1/4 cup chopped fresh basil
• Salt and pepper to taste

Instructions:

1. Combine the crushed tomatoes, onion, garlic, and vegetable broth in the slow cooker.
2. Cover and cook on low for 4-6 hours.
3. Drain the soaked cashews and add them to a blender with about 1 cup of the hot soup. Blend until smooth and creamy.
4. Stir the cashew cream and fresh basil into the soup.
5. Season with salt and pepper to taste.

34. Split Pea Soup with Smoked Paprika

A hearty and smoky soup that is both delicious and packed with fiber. The smoked paprika adds a deep, smoky flavor that is incredibly satisfying.

• Serving Size: 8 servings
• Prep time: 10 minutes
• Cook time: 8-10 hours on low

Ingredients:

• 1 lb dried green split peas, rinsed
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 cups vegetable broth
• 2 teaspoons smoked paprika
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in the slow cooker and stir to combine.
2. Cover and cook on low for 8-10 hours, or until the split peas are very tender.
3. Remove the bay leaf before serving.
4. Season with salt and pepper to taste.

35. Mushroom and Wild Rice Soup

A rich and earthy soup that is both comforting and full of nutrients. The wild rice adds a chewy texture and nutty flavor.

• Serving Size: 6 servings
• Prep time: 15 minutes
• Cook time: 6-8 hours on low

Ingredients:

• 1 lb mushrooms, sliced
• 1 cup wild rice blend, rinsed
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in the slow cooker and stir to combine.
2. Cover and cook on low for 6-8 hours, or until the rice is tender.
3. Season with salt and pepper to taste.

36. Red Lentil Curry with Sweet Potatoes and Spinach

A flavorful and nutrient-dense curry that is perfect for a weeknight meal. The red lentils cook quickly and create a creamy texture.

• Serving Size: 6 servings
• Prep time: 15 minutes
• Cook time: 4-6 hours on low

Ingredients:

• 1.5 cups red lentils, rinsed
• 2 large sweet potatoes, cubed
• 1 large onion, chopped
• 1 (13.5 oz) can coconut milk
• 4 cups vegetable broth
• 2 tablespoons red curry paste
• 1 tablespoon grated fresh ginger
• 5 oz fresh spinach
• Salt and pepper to taste

Instructions:

1. Combine the lentils, sweet potatoes, onion, coconut milk, vegetable broth, curry paste, and ginger in the slow cooker. Stir to combine.
2. Cover and cook on low for 4-6 hours, or until the lentils and sweet potatoes are tender.
3. Stir in the spinach until wilted.
4. Season with salt and pepper to taste.

37. Minestrone Soup with Whole Wheat Pasta

A classic Italian soup loaded with vegetables, beans, and whole wheat pasta for a complete meal. It’s a great way to use up any vegetables you have in your fridge.

• Serving Size: 8 servings
• Prep time: 20 minutes
• Cook time: 6-8 hours on low

Ingredients:

• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (28 oz) can diced tomatoes, undrained
• 6 cups vegetable broth
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 cup whole wheat elbow macaroni, uncooked
• 1 bunch kale or spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Combine the onion, carrots, celery, garlic, diced tomatoes, and vegetable broth in the slow cooker.
2. Stir in the kidney beans, cannellini beans, oregano, and basil.
3. Cover and cook on low for 6-8 hours.
4. Stir in the uncooked macaroni and kale/spinach.
5. Cover and cook on high for another 20-30 minutes, or until the pasta is tender.
6. Season with salt and pepper to taste.

38. Pinto Bean and Kale Stew

A simple and hearty stew that combines the nutritional power of pinto beans and kale. It’s a budget-friendly meal that is packed with nutrients.

• Serving Size: 6 servings
• Prep time: 10 minutes
• Cook time: 8 hours on low

Ingredients:

• 1 lb dried pinto beans, soaked overnight and drained
• 1 large onion, chopped
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 1 bunch kale, stems removed and chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Combine the soaked pinto beans, onion, garlic, and vegetable broth in the slow cooker.
2. Stir in the chili powder and cumin.
3. Cover and cook on low for 8 hours, or until the beans are tender.
4. Stir in the kale and cook for another 15 minutes, until wilted.
5. Season with salt and pepper to taste.

39. Curried Cauliflower and Chickpea Stew

A flavorful and satisfying stew that is both vegan and packed with anti-inflammatory spices. The cauliflower becomes tender and absorbs all the delicious curry flavors.

• Serving Size: 6 servings
• Prep time: 15 minutes
• Cook time: 4-6 hours on low

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 large onion, chopped
• 1 (13.5 oz) can coconut milk
• 4 cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in the slow cooker and stir to combine.
2. Cover and cook on low for 4-6 hours, or until the cauliflower is tender.
3. Season with salt and pepper to taste.

40. White Bean and Rosemary Soup

A simple yet elegant soup that is both comforting and full of flavor. The rosemary adds a lovely piney aroma and flavor.

• Serving Size: 6 servings
• Prep time: 10 minutes
• Cook time: 6-8 hours on low

Ingredients:

• 1 lb dried cannellini beans, soaked overnight and drained
• 1 large onion, chopped
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 2 sprigs fresh rosemary
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Combine the soaked cannellini beans, onion, garlic, and vegetable broth in the slow cooker.
2. Add the rosemary sprigs.
3. Cover and cook on low for 6-8 hours, or until the beans are tender.
4. Remove the rosemary sprigs.
5. Stir in the olive oil and season with salt and pepper to taste.

By incorporating these delicious and easy-to-make crockpot recipes into your routine, you can take a proactive step towards reducing inflammation and improving your overall health. Enjoy the convenience of slow cooking while nourishing your body with the best that nature has to offer.

References

[1] Harvard Health Publishing. (2024, March 26). Foods that fight inflammation. Harvard Health. https://www.health.harvard.edu/staying-healthy/foods-that-fight-inflammation

[2] Thompson, M. (2025, May 20). 40+ Slow Cooker Anti-Inflammatory Recipes. What Molly Made. https://whatmollymade.com/35-healthy-slow-cooker-recipes/