40 Original Anti-Inflammatory Slow Cooker Recipes

ByNick Garcia
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Here are 40 original anti-inflammatory slow cooker recipes, created with wholesome, nutrient-dense ingredients to help you fight inflammation and feel your best. Each recipe includes a full list of ingredients and detailed instructions.

Chicken Recipes

1. Golden Turmeric Chicken & Lentil Soup

Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1 cup red lentils, rinsed
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tbsp turmeric powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 6 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups fresh spinach
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions:

  1. Combine chicken, lentils, carrots, celery, onion, garlic, ginger, turmeric, cumin, coriander, and vegetable broth in the slow cooker.
  2. Cook on low for 6-8 hours or on high for 3-4 hours.
  3. Remove the chicken, shred it, and return it to the slow cooker.
  4. Stir in the coconut milk, spinach, and lemon juice. Cook for another 10-15 minutes, until the spinach is wilted.
  5. Season with salt and pepper to taste before serving.

2. Sweet Potato & Kale Chicken Chili

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 large sweet potatoes, peeled and cubed
  • 1 bunch of kale, stems removed and leaves chopped
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 4 cups low-sodium chicken broth
  • Juice of 1 lime
  • Fresh cilantro, for garnish

Instructions:

  1. Combine chicken, sweet potatoes, black beans, diced tomatoes, onion, garlic, chili powder, cumin, smoked paprika, and chicken broth in the slow cooker.
  2. Cook on low for 6-8 hours or on high for 3-4 hours.
  3. Remove the chicken, shred it, and return it to the slow cooker.
  4. Stir in the kale and lime juice. Cook for another 30 minutes, or until the kale is tender.
  5. Garnish with fresh cilantro before serving.

3. Creamy Coconut Ginger Chicken

Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 can (13.5 oz) full-fat coconut milk
  • 2-inch piece of ginger, grated
  • 5 cloves garlic, minced
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 head of broccoli, cut into florets
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tbsp fish sauce (or coconut aminos)
  • Juice of 1 lime
  • Fresh basil, for garnish

Instructions:

  1. Combine chicken, coconut milk, ginger, garlic, onion, red bell pepper, curry powder, and turmeric in the slow cooker.
  2. Cook on low for 4-6 hours or on high for 2-3 hours.
  3. Add the broccoli florets during the last hour of cooking.
  4. Stir in the fish sauce and lime juice.
  5. Garnish with fresh basil before serving.

4. Mediterranean Lemon Herb Chicken & Artichokes

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup sun-dried tomatoes in oil, drained and chopped
  • 1 red onion, thinly sliced
  • 4 cloves garlic, minced
  • Juice and zest of 1 lemon
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 cup low-sodium chicken broth
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Combine chicken, artichoke hearts, olives, sun-dried tomatoes, red onion, garlic, lemon juice, lemon zest, oregano, thyme, and chicken broth in the slow cooker.
  2. Cook on low for 4-6 hours or on high for 2-3 hours.
  3. Remove the chicken, shred it, and return it to the slow cooker.
  4. Garnish with fresh parsley before serving.

5. Spicy Sriracha-Honey Glazed Chicken

Ingredients:

  • 2 lbs chicken wings or drumettes
  • 1/2 cup honey
  • 1/4 cup sriracha
  • 1/4 cup coconut aminos (or low-sodium soy sauce)
  • 2 tbsp rice vinegar
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp sesame oil

Instructions:

  1. In a bowl, whisk together honey, sriracha, coconut aminos, rice vinegar, garlic powder, and ginger powder.
  2. Place the chicken in the slow cooker and pour the sauce over it, tossing to coat.
  3. Cook on low for 4-6 hours or on high for 2-3 hours.
  4. Drizzle with sesame oil before serving.

6. Indian-Spiced Chicken & Cauliflower

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 head of cauliflower, cut into florets
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tbsp garam masala
  • 1 tbsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 can (13.5 oz) full-fat coconut milk
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Combine chicken, cauliflower, onion, garlic, ginger, diced tomatoes, garam masala, turmeric, cumin, and coriander in the slow cooker.
  2. Cook on low for 4-6 hours or on high for 2-3 hours.
  3. Remove the chicken, shred it, and return it to the slow cooker.
  4. Stir in the coconut milk and cook for another 15 minutes.
  5. Garnish with fresh cilantro before serving.

7. Honey Garlic Chicken & Broccoli

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 head of broccoli, cut into florets
  • 1/2 cup honey
  • 1/2 cup coconut aminos (or low-sodium soy sauce)
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tsp sesame oil
  • 1 tbsp arrowroot starch (optional, for thickening)

Instructions:

  1. In a bowl, whisk together honey, coconut aminos, garlic, and ginger.
  2. Place the chicken in the slow cooker and pour the sauce over it.
  3. Cook on low for 4-6 hours or on high for 2-3 hours.
  4. Add the broccoli florets during the last hour of cooking.
  5. (Optional) To thicken the sauce, remove 1/4 cup of the cooking liquid and whisk it with the arrowroot starch in a small bowl. Pour the mixture back into the slow cooker and stir.
  6. Drizzle with sesame oil before serving.

8. Golden Curry Chicken & Vegetable Soup

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 large potato, cubed
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 6 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup frozen peas
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Combine chicken, carrots, celery, potato, onion, garlic, curry powder, turmeric, and vegetable broth in the slow cooker.
  2. Cook on low for 6-8 hours or on high for 3-4 hours.
  3. Remove the chicken, shred it, and return it to the slow cooker.
  4. Stir in the coconut milk and frozen peas. Cook for another 15 minutes.
  5. Garnish with fresh cilantro before serving.

9. Zesty Cilantro Lime Chicken

Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 bunch of cilantro, chopped
  • Juice of 2 limes
  • 1 jalapeno, seeded and minced (optional)
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 cup low-sodium chicken broth
  • Salt and pepper to taste

Instructions:

  1. Combine chicken, cilantro, lime juice, jalapeno (if using), garlic, cumin, and chicken broth in the slow cooker.
  2. Cook on low for 4-6 hours or on high for 2-3 hours.
  3. Remove the chicken, shred it, and return it to the slow cooker.
  4. Season with salt and pepper to taste before serving.

10. Balsamic-Glazed Chicken with Rosemary

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tbsp Dijon mustard
  • 2 sprigs of fresh rosemary
  • 4 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. In a bowl, whisk together balsamic vinegar, olive oil, and Dijon mustard.
  2. Place the chicken in the slow cooker and pour the sauce over it.
  3. Add the rosemary sprigs and garlic.
  4. Cook on low for 4-6 hours or on high for 2-3 hours.
  5. Remove the chicken, shred it, and return it to the slow cooker.
  6. Season with salt and pepper to taste before serving.

Beef Recipes

11. Hearty Sweet Potato & Beef Stew

Ingredients:

  • 1.5 lbs beef stew meat, cut into 1-inch cubes
  • 2 large sweet potatoes, peeled and cubed
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 can (28 oz) diced tomatoes, undrained
  • 4 cups low-sodium beef broth
  • 1 tbsp dried thyme
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Combine beef, sweet potatoes, carrots, celery, onion, garlic, diced tomatoes, beef broth, thyme, and smoked paprika in the slow cooker.
  2. Cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender.
  3. Season with salt and pepper to taste.
  4. Garnish with fresh parsley before serving.

12. Cowboy-Style Beef & Black Bean Chili

Ingredients:

  • 1.5 lbs ground beef
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 can (28 oz) fire-roasted diced tomatoes, undrained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tsp chipotle powder (optional, for heat)
  • 2 cups low-sodium beef broth

Instructions:

  1. In a skillet, brown the ground beef over medium-high heat. Drain the fat.
  2. Transfer the beef to the slow cooker. Add the black beans, pinto beans, diced tomatoes, onion, bell pepper, garlic, chili powder, cumin, oregano, chipotle powder (if using), and beef broth. Stir to combine.
  3. Cook on low for 6-8 hours or on high for 3-4 hours.
  4. Serve with your favorite anti-inflammatory toppings, such as avocado or a dollop of plain Greek yogurt.

13. Spicy Paleo Chili with Butternut Squash

Ingredients:

  • 2 lbs ground beef
  • 1 medium butternut squash, peeled and cubed
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (or more, to taste)
  • 1 cup low-sodium beef broth

Instructions:

  1. In a skillet, brown the ground beef over medium-high heat. Drain the fat.
  2. Transfer the beef to the slow cooker. Add the butternut squash, diced tomatoes, onion, bell pepper, garlic, chili powder, cumin, smoked paprika, cayenne pepper, and beef broth. Stir to combine.
  3. Cook on low for 6-8 hours or on high for 3-4 hours, until the butternut squash is tender.

14. Rich & Savory Steak & Mushroom Stew

Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 lb cremini mushrooms, sliced
  • 1 onion, chopped
  • 3 carrots, chopped
  • 4 cloves garlic, minced
  • 1/4 cup balsamic vinegar
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp dried thyme
  • 2 bay leaves
  • Salt and pepper to taste

Instructions:

  1. Combine beef, mushrooms, onion, carrots, garlic, balsamic vinegar, beef broth, tomato paste, thyme, and bay leaves in the slow cooker.
  2. Cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender.
  3. Remove the bay leaves before serving. Season with salt and pepper to taste.

15. Korean-Inspired Shredded Beef Bowls

Ingredients:

  • 2 lbs beef chuck roast
  • 1/2 cup coconut aminos
  • 1/4 cup rice vinegar
  • 2 tbsp sesame oil
  • 1 pear, grated
  • 1-inch piece of ginger, grated
  • 4 cloves garlic, minced
  • 1 tbsp gochujang (Korean chili paste, optional)
  • Cooked quinoa or brown rice, for serving
  • Kimchi and sliced green onions, for garnish

Instructions:

  1. In a bowl, whisk together coconut aminos, rice vinegar, sesame oil, grated pear, ginger, garlic, and gochujang (if using).
  2. Place the beef chuck roast in the slow cooker and pour the sauce over it.
  3. Cook on low for 8-10 hours or on high for 4-5 hours.
  4. Remove the beef, shred it, and return it to the slow cooker to soak up more of the sauce.
  5. Serve over quinoa or brown rice, garnished with kimchi and green onions.

16. Sweet & Spicy Ancho Beef Chili

Ingredients:

  • 2 lbs ground beef
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (28 oz) crushed tomatoes
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 dried ancho chiles, stemmed and seeded
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp cocoa powder (unsweetened)
  • 1 tsp cinnamon
  • 1 cup low-sodium beef broth

Instructions:

  1. Soak the ancho chiles in hot water for 30 minutes until softened. Chop them finely.
  2. In a skillet, brown the ground beef over medium-high heat. Drain the fat.
  3. Transfer the beef to the slow cooker. Add the chopped ancho chiles, kidney beans, crushed tomatoes, onion, bell pepper, garlic, chili powder, cocoa powder, cinnamon, and beef broth. Stir to combine.
  4. Cook on low for 6-8 hours or on high for 3-4 hours.

17. Wholesome Beef & Barley Soup

Ingredients:

  • 1.5 lbs beef stew meat, cut into 1-inch cubes
  • 1 cup pearl barley, rinsed
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 8 oz mushrooms, sliced
  • 6 cups low-sodium beef broth
  • 1 tbsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions:

  1. Combine beef, barley, carrots, celery, onion, mushrooms, beef broth, thyme, and bay leaf in the slow cooker.
  2. Cook on low for 8-10 hours or on high for 4-5 hours, until the beef and barley are tender.
  3. Remove the bay leaf before serving. Season with salt and pepper to taste.

18. Classic Beef Ragu with Zucchini Noodles

Ingredients:

  • 2 lbs beef chuck roast
  • 1 can (28 oz) crushed tomatoes
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine (optional)
  • 1 cup low-sodium beef broth
  • 1 tsp dried oregano
  • 1 bay leaf
  • Zucchini noodles, for serving

Instructions:

  1. Combine beef, crushed tomatoes, onion, carrots, celery, garlic, red wine (if using), beef broth, oregano, and bay leaf in the slow cooker.
  2. Cook on low for 8-10 hours or on high for 4-5 hours.
  3. Remove the beef, shred it, and return it to the sauce. Remove the bay leaf.
  4. Serve the ragu over zucchini noodles.

19. Mexican-Style Shredded Beef for Tacos

Ingredients:

  • 2 lbs beef chuck roast
  • 1 can (10 oz) diced tomatoes with green chiles, undrained
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • Juice of 1 lime
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Corn tortillas and your favorite taco toppings, for serving

Instructions:

  1. Combine beef, diced tomatoes with green chiles, onion, garlic, lime juice, chili powder, cumin, and smoked paprika in the slow cooker.
  2. Cook on low for 8-10 hours or on high for 4-5 hours.
  3. Remove the beef, shred it, and return it to the slow cooker to mix with the juices.
  4. Serve in corn tortillas with your favorite toppings.

20. Rich Beef Bourguignon

Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 bottle (750ml) dry red wine, like Burgundy or Pinot Noir
  • 1 lb cremini mushrooms, halved or quartered
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 8 oz pearl onions, peeled
  • 4 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves

Instructions:

  1. Combine all ingredients in the slow cooker and stir to mix.
  2. Cook on low for 8-10 hours or on high for 4-5 hours, until the beef is very tender.
  3. Remove the bay leaves before serving.

21. Asian-Inspired Beef & Broccoli

Ingredients:

  • 1.5 lbs beef flank steak, thinly sliced
  • 1 head of broccoli, cut into florets
  • 1/2 cup coconut aminos
  • 1/4 cup beef broth
  • 2 tbsp honey
  • 1-inch piece of ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp sesame oil

Instructions:

  1. In a bowl, whisk together coconut aminos, beef broth, honey, ginger, and garlic.
  2. Place the beef in the slow cooker and pour the sauce over it.
  3. Cook on low for 4-6 hours or on high for 2-3 hours.
  4. Add the broccoli florets during the last 30-45 minutes of cooking.
  5. Drizzle with sesame oil before serving.

22. Beef & Vegetable Lo Mein Style Noodles

Ingredients:

  • 1.5 lbs beef sirloin, thinly sliced
  • 8 oz mushrooms, sliced
  • 1 red bell pepper, julienned
  • 1 carrot, julienned
  • 4 oz snow peas
  • 1/2 cup coconut aminos
  • 1/4 cup vegetable broth
  • 2 tbsp sesame oil
  • 1-inch piece of ginger, grated
  • 3 cloves garlic, minced
  • Cooked gluten-free spaghetti or rice noodles, for serving

Instructions:

  1. In a bowl, whisk together coconut aminos, vegetable broth, sesame oil, ginger, and garlic.
  2. Place the beef, mushrooms, bell pepper, and carrot in the slow cooker. Pour the sauce over the top and toss to combine.
  3. Cook on low for 4-6 hours or on high for 2-3 hours.
  4. Stir in the snow peas during the last 30 minutes of cooking.
  5. Serve over cooked noodles.
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Turkey Recipes

23. Hearty Turkey & Black Bean Chili

Ingredients:

  • 1.5 lbs ground turkey
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) pumpkin puree
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 cup low-sodium chicken or vegetable broth

Instructions:

  1. In a skillet, cook the ground turkey over medium-high heat until browned. Drain the fat.
  2. Transfer the turkey to the slow cooker. Add the black beans, crushed tomatoes, pumpkin puree, onion, bell pepper, garlic, chili powder, cumin, smoked paprika, and broth. Stir to combine.
  3. Cook on low for 6-8 hours or on high for 3-4 hours.

24. Turkey & Vegetable Soup

Ingredients:

  • 1.5 lbs ground turkey
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 can (28 oz) diced tomatoes, undrained
  • 6 cups low-sodium chicken or vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste

Instructions:

  1. In a skillet, cook the ground turkey over medium-high heat until browned. Drain the fat.
  2. Transfer the turkey to the slow cooker. Add the carrots, celery, zucchini, squash, diced tomatoes, broth, thyme, and rosemary. Stir to combine.
  3. Cook on low for 6-8 hours or on high for 3-4 hours.
  4. Season with salt and pepper to taste before serving.

25. Turkey & Pumpkin Curry

Ingredients:

  • 1.5 lbs turkey tenderloin, cut into 1-inch cubes
  • 1 can (15 oz) pumpkin puree
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1 cup low-sodium chicken or vegetable broth
  • 2 cups fresh spinach

Instructions:

  1. Combine turkey, pumpkin puree, coconut milk, onion, garlic, ginger, curry powder, turmeric, cinnamon, and broth in the slow cooker.
  2. Cook on low for 4-6 hours or on high for 2-3 hours.
  3. Stir in the spinach during the last 15 minutes of cooking, until wilted.

26. Simple Turkey & White Bean Chili

Ingredients:

  • 1.5 lbs ground turkey
  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 tbsp cumin
  • 1 tsp oregano
  • Juice of 1 lime

Instructions:

  1. In a skillet, cook the ground turkey over medium-high heat until browned. Drain the fat.
  2. Transfer the turkey to the slow cooker. Add the cannellini beans, onion, bell pepper, garlic, green chiles, chicken broth, cumin, and oregano. Stir to combine.
  3. Cook on low for 6-8 hours or on high for 3-4 hours.
  4. Stir in the lime juice before serving.

27. Italian-Style Turkey Meatballs

Ingredients:

  • For the meatballs:
    • 1 lb ground turkey
    • 1/2 cup almond flour
    • 1/4 cup chopped fresh parsley
    • 1 egg, beaten
    • 2 cloves garlic, minced
    • 1 tsp dried oregano
    • Salt and pepper to taste
  • For the sauce:
    • 1 can (28 oz) crushed tomatoes
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 tsp dried basil

Instructions:

  1. In a bowl, combine all the meatball ingredients. Mix gently and form into 1-inch meatballs.
  2. In the slow cooker, combine the crushed tomatoes, onion, garlic, and basil for the sauce.
  3. Gently place the meatballs into the sauce.
  4. Cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are cooked through.

28. Stuffed Bell Peppers with Turkey & Quinoa

Ingredients:

  • 4 large bell peppers, any color, tops cut off and seeds removed
  • 1 lb ground turkey
  • 1 cup cooked quinoa
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes, drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 cup low-sodium chicken or vegetable broth

Instructions:

  1. In a skillet, cook the ground turkey over medium-high heat until browned. Drain the fat.
  2. In a bowl, combine the cooked turkey, quinoa, black beans, diced tomatoes, onion, garlic, chili powder, and cumin.
  3. Stuff the bell peppers with the turkey mixture and place them in the slow cooker.
  4. Pour the broth into the bottom of the slow cooker.
  5. Cook on low for 4-6 hours or on high for 2-3 hours, until the peppers are tender.

Vegetarian Recipes

29. Hearty Lentil & Vegetable Stew

Ingredients:

  • 2 cups brown or green lentils, rinsed
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 large sweet potato, cubed
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 can (28 oz) diced tomatoes, undrained
  • 8 cups low-sodium vegetable broth
  • 2 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 2 cups chopped kale or spinach

Instructions:

  1. Combine lentils, carrots, celery, sweet potato, onion, garlic, diced tomatoes, vegetable broth, thyme, smoked paprika, and bay leaf in the slow cooker.
  2. Cook on low for 8-10 hours or on high for 4-5 hours, until the lentils and vegetables are tender.
  3. Remove the bay leaf. Stir in the kale or spinach and cook for another 15-20 minutes until wilted.

30. Creamy White Bean & Rosemary Soup

Ingredients:

  • 4 cans (15 oz each) cannellini beans, rinsed and drained
  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 5 cloves garlic, minced
  • 2 sprigs of fresh rosemary
  • 6 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions:

  1. Combine cannellini beans, onion, carrots, celery, garlic, rosemary sprigs, and vegetable broth in the slow cooker.
  2. Cook on low for 6-8 hours or on high for 3-4 hours.
  3. Remove the rosemary sprigs. Use an immersion blender to partially blend the soup, leaving some texture.
  4. Stir in the coconut milk and lemon juice. Season with salt and pepper to taste.

31. Broccoli & Cauliflower Soup with Turmeric

Ingredients:

  • 1 head of broccoli, cut into florets
  • 1 head of cauliflower, cut into florets
  • 1 large potato, peeled and cubed
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp turmeric powder
  • 6 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • Salt and pepper to taste

Instructions:

  1. Combine broccoli, cauliflower, potato, onion, garlic, turmeric, and vegetable broth in the slow cooker.
  2. Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are very tender.
  3. Use an immersion blender to blend the soup until smooth and creamy.
  4. Stir in the coconut milk and season with salt and pepper to taste.

32. Spicy Red Beans & Rice

Ingredients:

  • 1 lb dried red kidney beans, soaked overnight and rinsed
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 6 cups low-sodium vegetable broth
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • Cooked brown rice, for serving

Instructions:

  1. Combine soaked beans, onion, bell pepper, celery, garlic, jalapeno, diced tomatoes, vegetable broth, Cajun seasoning, and smoked paprika in the slow cooker.
  2. Cook on low for 8-10 hours or on high for 5-6 hours, until the beans are tender.
  3. Serve over cooked brown rice.

33. Moroccan Chickpea & Vegetable Tagine

Ingredients:

  • 2 cans (15 oz each) chickpeas, rinsed and drained
  • 1 large sweet potato, peeled and cubed
  • 1 zucchini, chopped
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tbsp turmeric
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • 1/2 cup dried apricots, chopped
  • 4 cups low-sodium vegetable broth
  • Cooked quinoa, for serving

Instructions:

  1. Combine chickpeas, sweet potato, zucchini, diced tomatoes, onion, garlic, ginger, all spices, apricots, and vegetable broth in the slow cooker.
  2. Cook on low for 6-8 hours or on high for 3-4 hours.
  3. Serve over cooked quinoa.

34. Creamy Red Lentil & Sweet Potato Curry

Ingredients:

  • 2 cups red lentils, rinsed
  • 2 large sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups low-sodium vegetable broth
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • Juice of 1 lime
  • 2 cups fresh spinach

Instructions:

  1. Combine red lentils, sweet potatoes, onion, garlic, ginger, coconut milk, vegetable broth, curry powder, and turmeric in the slow cooker.
  2. Cook on low for 6-8 hours or on high for 3-4 hours, until lentils and sweet potatoes are tender.
  3. Stir in the lime juice and spinach. Cook for another 15 minutes until the spinach is wilted.

Pork Recipes

35. Hearty Zuppa Toscana with Sweet Potatoes

Ingredients:

  • 1 lb ground turkey or chicken sausage, casings removed
  • 2 large sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 bunch of kale, stems removed and leaves chopped
  • 1 can (13.5 oz) full-fat coconut milk
  • Red pepper flakes, to taste (optional)

Instructions:

  1. In a skillet, cook the sausage over medium-high heat until browned. Drain the fat.
  2. Transfer the sausage to the slow cooker. Add the sweet potatoes, onion, garlic, and chicken broth.
  3. Cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender.
  4. Stir in the kale and coconut milk. Cook for another 30 minutes, until the kale is wilted.
  5. Add red pepper flakes for a bit of heat, if desired.

36. Italian-Style Sausage & Peppers

Ingredients:

  • 1.5 lbs sweet or hot Italian turkey or chicken sausage
  • 2 bell peppers (any color), sliced
  • 1 large onion, sliced
  • 1 can (28 oz) crushed tomatoes
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Cooked quinoa or brown rice, for serving

Instructions:

  1. Combine sausage, bell peppers, onion, crushed tomatoes, garlic, oregano, and basil in the slow cooker.
  2. Cook on low for 6-8 hours or on high for 3-4 hours.
  3. Serve over quinoa or brown rice.

37. Sausage & Lentil Soup

Ingredients:

  • 1 lb ground turkey or chicken sausage, casings removed
  • 1.5 cups brown or green lentils, rinsed
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken or vegetable broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp dried thyme

Instructions:

  1. In a skillet, cook the sausage over medium-high heat until browned. Drain the fat.
  2. Transfer the sausage to the slow cooker. Add the lentils, carrots, celery, onion, garlic, broth, diced tomatoes, and thyme.
  3. Cook on low for 8-10 hours or on high for 4-5 hours, until the lentils are tender.

38. Flavorful Pulled Pork with Pineapple

Ingredients:

  • 2 lbs pork tenderloin
  • 1 can (20 oz) crushed pineapple, undrained
  • 1/2 cup coconut aminos
  • 1/4 cup apple cider vinegar
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 tbsp smoked paprika
  • 1 tsp chili powder

Instructions:

  1. Combine pork tenderloin, crushed pineapple, coconut aminos, apple cider vinegar, onion, garlic, smoked paprika, and chili powder in the slow cooker.
  2. Cook on low for 6-8 hours or on high for 3-4 hours.
  3. Remove the pork, shred it, and return it to the slow cooker to mix with the sauce.

39. Apple & Onion Pork Chops

Ingredients:

  • 4 bone-in or boneless pork chops (about 1-inch thick)
  • 2 apples, cored and sliced
  • 1 large onion, sliced
  • 1/2 cup apple cider
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh thyme leaves
  • Salt and pepper to taste

Instructions:

  1. Season the pork chops with salt and pepper.
  2. Place the sliced apples and onions in the bottom of the slow cooker.
  3. Place the pork chops on top of the apples and onions.
  4. In a small bowl, whisk together the apple cider, Dijon mustard, and thyme. Pour over the pork chops.
  5. Cook on low for 4-6 hours or on high for 2-3 hours, until the pork is tender.

40. Spicy Pork & Tomatillo Green Chili

Ingredients:

  • 2 lbs pork shoulder, cut into 1-inch cubes
  • 1 lb tomatillos, husks removed and rinsed
  • 1 large onion, chopped
  • 2 jalapenos, seeded and chopped
  • 4 cloves garlic, minced
  • 1 bunch of cilantro, chopped
  • Juice of 1 lime
  • 2 cups low-sodium chicken broth
  • 1 tsp cumin
  • 1 tsp oregano

Instructions:

  1. Broil the tomatillos and jalapenos for 5-7 minutes, until slightly charred. Let them cool, then chop them.
  2. Combine the pork, chopped tomatillos and jalapenos, onion, garlic, cilantro, lime juice, chicken broth, cumin, and oregano in the slow cooker.
  3. Cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender.

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Nick's programs have helped over 50,000 people all over the world. He's been a Holistic Nutritionist and Certified Nutrition Specialist for 20 years. He takes regular diet programs and "healthifies" them turning them into fat-burning metabolism boosting programs. If you want to learn more about health focused fat loss, click "Programs" to learn more!

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