25+ Flexitarian Diet Crockpot Recipes

The flexitarian diet is a flexible approach to eating that emphasizes plant-based foods while allowing for meat and other animal products in moderation. It is an excellent way to enjoy the health and environmental benefits of vegetarianism without completely giving up your favorite meat dishes. One of the best ways to maintain this lifestyle is by using a slow cooker or crockpot. These appliances make meal prep incredibly easy, allowing you to throw ingredients together in the morning and come home to a hot, nutritious meal.

In this article, we have compiled over 25 delicious and easy-to-make flexitarian crockpot recipes. These recipes focus heavily on plant-based proteins like beans, lentils, and tofu, but many include options to add a small amount of meat for those days when you want a little extra flavor or protein.

1. Slow Cooker Black Bean and Sweet Potato Chili

This hearty chili is packed with fiber and plant-based protein. It is naturally vegan but can easily be adapted for meat-eaters.

Ingredients:

• 2 cans (15 oz each) black beans, rinsed and drained
• 2 medium sweet potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup vegetable broth
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Optional: 1/2 lb ground turkey or beef, browned (for a meat option)

Instructions:

1. Add all ingredients to the slow cooker.
2. Stir well to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender.
4. Serve hot, garnished with avocado, cilantro, or a dollop of Greek yogurt.

2. Crockpot Lentil and Vegetable Stew

Lentils are a staple in the flexitarian diet due to their high protein content and versatility. This stew is comforting and nutritious.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 4 cups vegetable broth
• 2 carrots, diced
• 2 stalks celery, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 2 cups fresh spinach
• Optional: 1 cup diced cooked chicken sausage

Instructions:

1. Place the lentils, broth, carrots, celery, onion, garlic, tomatoes, thyme, and bay leaf in the slow cooker.
2. If using chicken sausage, add it now.
3. Cover and cook on low for 7-8 hours or on high for 4 hours.
4. Stir in the fresh spinach during the last 10 minutes of cooking until wilted.
5. Remove the bay leaf before serving.

3. Slow Cooker Chickpea Curry

A flavorful and aromatic curry that requires minimal effort. It is perfect served over quinoa or brown rice.

Ingredients:

• 2 cans (15 oz each) chickpeas, rinsed and drained
• 1 can (13.5 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 cup frozen peas
• Optional: 1/2 lb diced chicken breast

Instructions:

1. Combine the chickpeas, coconut milk, tomatoes, onion, garlic, ginger, curry powder, turmeric, and cayenne in the slow cooker.
2. If adding chicken, mix it in with the other ingredients.
3. Cover and cook on low for 6 hours or on high for 3 hours.
4. Stir in the frozen peas 15 minutes before serving.

4. Crockpot Vegetarian Minestrone

A classic Italian soup made easy in the slow cooker. It is loaded with vegetables and beans.

Ingredients:

• 4 cups vegetable broth
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) cannellini beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 zucchini, diced
• 1 onion, chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 cup small pasta (like ditalini)
• Optional: 1/2 cup cooked, crumbled bacon or pancetta for flavor

Instructions:

1. Add the broth, beans, tomatoes, carrots, celery, zucchini, onion, oregano, and basil to the slow cooker.
2. If using bacon or pancetta, add it now.
3. Cover and cook on low for 6-8 hours.
4. Stir in the pasta during the last 30 minutes of cooking.
5. Serve with a sprinkle of Parmesan cheese.

5. Slow Cooker Quinoa Enchilada Casserole

All the flavors of enchiladas without the rolling. This casserole is filling and packed with plant protein.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 cup enchilada sauce
• 1 cup vegetable broth
• 1 bell pepper, chopped
• 1 onion, chopped
• 1 cup shredded cheddar or Monterey Jack cheese
• Optional: 1 cup shredded cooked chicken

Instructions:

1. In the slow cooker, combine the quinoa, black beans, corn, tomatoes, enchilada sauce, broth, bell pepper, and onion.
2. If using chicken, stir it in.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the quinoa is tender and the liquid is absorbed.
4. Sprinkle the cheese over the top during the last 15 minutes of cooking and let it melt.

6. Crockpot Butternut Squash and Apple Soup

A creamy, comforting soup that is perfect for fall. It is naturally sweet and savory.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 3 cups vegetable broth
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup coconut milk or heavy cream
• Salt and pepper to taste
• Optional: Top with crispy prosciutto bits

Instructions:

1. Place the squash, apples, onion, broth, cinnamon, and nutmeg in the slow cooker.
2. Cover and cook on low for 6-8 hours until the squash is very tender.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in the coconut milk or cream and season with salt and pepper.
5. Top with crispy prosciutto if desired.

7. Slow Cooker Mushroom Stroganoff

A rich and creamy vegetarian version of the classic dish.

Ingredients:

• 1 lb cremini mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 1/2 cup sour cream or plain Greek yogurt
• 2 tbsp cornstarch mixed with 2 tbsp water
• 8 oz egg noodles, cooked
• Optional: 1/2 lb thinly sliced beef sirloin

Instructions:

1. Add the mushrooms, onion, garlic, broth, mustard, and paprika to the slow cooker.
2. If using beef, add it now.
3. Cover and cook on low for 5-6 hours.
4. Stir in the cornstarch slurry and cook on high for 15 minutes until thickened.
5. Turn off the heat and stir in the sour cream.
6. Serve over cooked egg noodles.

8. Crockpot Split Pea Soup

A hearty, traditional soup that is incredibly easy to make.

Ingredients:

• 1 lb dried split peas, rinsed
• 4 cups vegetable broth
• 2 cups water
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 bay leaf
• 1 tsp dried thyme
• Optional: 1 ham bone or 1 cup diced ham

Instructions:

1. Combine all ingredients in the slow cooker.
2. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the peas are soft and the soup is thick.
3. Remove the bay leaf and ham bone (if using) before serving.

9. Slow Cooker Tofu Tikka Masala

A flavorful Indian-inspired dish using firm tofu.

Ingredients:

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 1 can (15 oz) tomato sauce
• 1/2 cup coconut milk
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• Optional: Substitute half the tofu with diced chicken breast

Instructions:

1. Place the tofu (and chicken, if using), tomato sauce, coconut milk, onion, garlic, ginger, and spices in the slow cooker.
2. Stir well to coat the tofu.
3. Cover and cook on low for 4-6 hours.
4. Serve over basmati rice with naan bread.

10. Crockpot Vegetarian Chili Mac

A fun, kid-friendly meal that combines chili and macaroni and cheese.

Ingredients:

• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 onion, chopped
• 1 tbsp chili powder
• 1 cup elbow macaroni
• 1 cup shredded cheddar cheese
• Optional: 1/2 lb ground turkey, browned

Instructions:

1. Add the beans, tomatoes, broth, onion, and chili powder to the slow cooker.
2. If using ground turkey, add it now.
3. Cover and cook on low for 6 hours.
4. Stir in the macaroni and cook on high for 30 minutes until the pasta is tender.
5. Stir in the cheese until melted.

11. Slow Cooker Mediterranean Eggplant Stew

A robust stew featuring eggplant, tomatoes, and Mediterranean spices.

Ingredients:

• 1 large eggplant, cubed
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup Kalamata olives, pitted and halved
• 1 tsp dried oregano
• 1/2 cup vegetable broth
• Optional: 1/2 lb diced lamb or beef

Instructions:

1. Combine the eggplant, tomatoes, chickpeas, onion, garlic, olives, oregano, and broth in the slow cooker.
2. If using meat, add it in.
3. Cover and cook on low for 6-8 hours.
4. Serve with crusty bread or over couscous.

12. Crockpot Sweet and Sour Tempeh

A tangy and sweet dish that is a great alternative to takeout.

Ingredients:

• 1 package (8 oz) tempeh, cubed
• 1 bell pepper, chopped
• 1 cup pineapple chunks
• 1/2 cup vegetable broth
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp brown sugar
• 1 tbsp ketchup
• 1 tbsp cornstarch mixed with 1 tbsp water
• Optional: Substitute half the tempeh with diced pork

Instructions:

1. Place the tempeh (and pork, if using), bell pepper, and pineapple in the slow cooker.
2. In a small bowl, whisk together the broth, soy sauce, vinegar, brown sugar, and ketchup. Pour over the tempeh.
3. Cover and cook on low for 4-5 hours.
4. Stir in the cornstarch slurry and cook on high for 15 minutes until the sauce thickens.

13. Slow Cooker Potato and Leek Soup

A creamy, comforting classic that is naturally vegetarian.

Ingredients:

• 4 large potatoes, peeled and diced
• 3 leeks, white and light green parts only, sliced and washed well
• 4 cups vegetable broth
• 1/2 cup heavy cream or cashew cream
• Salt and pepper to taste
• Optional: Top with crumbled bacon

Instructions:

1. Add the potatoes, leeks, and broth to the slow cooker.
2. Cover and cook on low for 6-8 hours until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in the cream and season with salt and pepper.
5. Top with bacon if desired.

14. Crockpot Ratatouille

A beautiful French vegetable stew that is incredibly easy in the slow cooker.

Ingredients:

• 1 eggplant, diced
• 2 zucchini, diced
• 1 bell pepper, chopped
• 1 onion, chopped
• 3 tomatoes, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• Optional: Serve alongside grilled chicken or fish

Instructions:

1. Combine all ingredients in the slow cooker.
2. Toss well to coat the vegetables in the oil and herbs.
3. Cover and cook on low for 6 hours until the vegetables are tender.
4. Serve as a main dish with crusty bread or as a side to meat.

15. Slow Cooker Vegan Jambalaya

A spicy, flavorful dish packed with vegetables and beans.

Ingredients:

• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 cups vegetable broth
• 1 cup uncooked brown rice
• 1 tbsp Cajun seasoning
• Optional: 1/2 lb sliced Andouille sausage (pork or chicken)

Instructions:

1. Add the beans, tomatoes, bell pepper, onion, celery, broth, rice, and Cajun seasoning to the slow cooker.
2. If using sausage, add it now.
3. Cover and cook on low for 6-8 hours until the rice is tender and the liquid is absorbed.

16. Crockpot Spinach and Artichoke Dip

A warm, gooey dip that is perfect for parties or a snacky dinner.

Ingredients:

• 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 clove garlic, minced
• Optional: Stir in 1/2 cup cooked crab meat

Instructions:

1. Combine all ingredients in the slow cooker.
2. Cover and cook on low for 2 hours, stirring halfway through, until the cheese is melted and bubbly.
3. Serve with tortilla chips or bread.

17. Slow Cooker Barley and Mushroom Risotto

A hands-off version of risotto using hearty barley.

Ingredients:

• 1 cup pearl barley, rinsed
• 1 lb mushrooms, sliced
• 1 onion, chopped
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• Optional: Top with sliced grilled chicken

Instructions:

1. Add the barley, mushrooms, onion, broth, and wine to the slow cooker.
2. Cover and cook on low for 4-5 hours until the barley is tender and the liquid is mostly absorbed.
3. Stir in the Parmesan cheese and butter before serving.

18. Crockpot Veggie-Loaded Sloppy Joes

A healthier, plant-based take on a childhood favorite using lentils.

Ingredients:

• 1 cup brown lentils, rinsed
• 1 onion, finely chopped
• 1 bell pepper, finely chopped
• 1 carrot, grated
• 1 can (15 oz) tomato sauce
• 2 tbsp tomato paste
• 2 tbsp maple syrup or brown sugar
• 1 tbsp mustard
• 1 tbsp chili powder
• 2 cups vegetable broth
• Optional: Use 1/2 cup lentils and 1/2 lb ground beef

Instructions:

1. Combine all ingredients in the slow cooker.
2. Cover and cook on low for 6-8 hours until the lentils are tender and the sauce has thickened.
3. Serve on whole wheat buns.

19. Slow Cooker Thai Peanut Noodles

A creamy, savory noodle dish that cooks perfectly in the crockpot.

Ingredients:

• 8 oz spaghetti or linguine (broken in half)
• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp sriracha (optional)
• 2 cups vegetable broth
• 1 red bell pepper, sliced
• 1 cup shredded carrots
• Optional: 1/2 lb sliced chicken breast or shrimp

Instructions:

1. Whisk together the peanut butter, soy sauce, vinegar, sesame oil, sriracha, and broth in the slow cooker.
2. Add the noodles, bell pepper, and carrots (and meat, if using). Toss to coat.
3. Cover and cook on low for 2-3 hours until the noodles are tender.

20. Crockpot Cabbage Roll Soup

All the flavors of stuffed cabbage without the work.

Ingredients:

• 1 small head cabbage, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups vegetable broth
• 1 onion, chopped
• 1/2 cup uncooked white rice
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• Optional: 1/2 lb ground beef or turkey, browned

Instructions:

1. Add the cabbage, tomatoes, tomato sauce, broth, onion, rice, brown sugar, and vinegar to the slow cooker.
2. If using meat, add it now.
3. Cover and cook on low for 6-8 hours until the cabbage and rice are tender.

21. Slow Cooker Vegetarian Tortilla Soup

A spicy, comforting soup that is perfect for topping with avocado and cheese.

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (4 oz) diced green chilies
• 4 cups vegetable broth
• 1 onion, chopped
• 1 tbsp taco seasoning
• Optional: 1 cup shredded cooked chicken

Instructions:

1. Combine the beans, corn, tomatoes, green chilies, broth, onion, and taco seasoning in the slow cooker.
2. If using chicken, add it in.
3. Cover and cook on low for 6 hours.
4. Serve topped with crushed tortilla chips, avocado, and cheese.

22. Crockpot Maple Glazed Carrots

A simple, sweet side dish that pairs well with any main course.

Ingredients:

• 2 lbs baby carrots
• 1/4 cup maple syrup
• 2 tbsp butter, melted
• 1/2 tsp cinnamon
• Pinch of salt
• Optional: Toss with cooked bacon bits before serving

Instructions:

1. Place the carrots in the slow cooker.
2. In a small bowl, mix the maple syrup, butter, cinnamon, and salt. Pour over the carrots and toss to coat.
3. Cover and cook on high for 3-4 hours until the carrots are tender.

23. Slow Cooker White Bean and Kale Soup

A nutritious, Tuscan-inspired soup.

Ingredients:

• 2 cans (15 oz each) cannellini beans, rinsed and drained
• 4 cups vegetable broth
• 1 onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 4 cups chopped kale, tough stems removed
• Optional: 1/2 lb sliced Italian sausage

Instructions:

1. Add the beans, broth, onion, carrots, garlic, and rosemary to the slow cooker.
2. If using sausage, add it now.
3. Cover and cook on low for 6-8 hours.
4. Stir in the kale during the last 30 minutes of cooking until wilted.

24. Crockpot Vegetarian Baked Beans

A smoky, sweet side dish perfect for barbecues.

Ingredients:

• 3 cans (15 oz each) navy beans or great northern beans, rinsed and drained
• 1/2 cup ketchup
• 1/4 cup molasses
• 1/4 cup brown sugar
• 1 tbsp mustard
• 1 onion, finely chopped
• 1 tsp smoked paprika
• Optional: 3 slices of bacon, chopped

Instructions:

1. Combine all ingredients in the slow cooker.
2. Cover and cook on low for 6-8 hours until the flavors meld and the sauce thickens.

25. Slow Cooker Apple Cinnamon Oatmeal

Wake up to a warm, ready-to-eat breakfast.

Ingredients:

• 1 cup steel-cut oats
• 3 cups water or almond milk
• 2 apples, peeled, cored, and chopped
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Optional: Stir in a scoop of collagen or whey protein powder after cooking

Instructions:

1. Spray the inside of the slow cooker with non-stick spray.
2. Add the oats, water/milk, apples, maple syrup, cinnamon, and nutmeg.
3. Cover and cook on low for 7-8 hours (overnight).
4. Stir well before serving.

26. Crockpot Cauliflower Tikka Masala

A lighter, vegetable-forward take on the classic Indian dish.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 can (15 oz) tomato sauce
• 1/2 cup coconut milk
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• Optional: Add 1/2 lb diced chicken breast

Instructions:

1. Place the cauliflower (and chicken, if using), tomato sauce, coconut milk, onion, garlic, ginger, and spices in the slow cooker.
2. Stir well to coat the cauliflower.
3. Cover and cook on low for 4-5 hours until the cauliflower is tender.
4. Serve over rice or with flatbread.

Conclusion

The flexitarian diet is all about balance, and these crockpot recipes make it easier than ever to incorporate more plant-based meals into your routine while still enjoying the occasional meat dish. Whether you are looking for a hearty stew, a comforting soup, or a flavorful curry, your slow cooker can do the heavy lifting. Enjoy experimenting with these recipes and finding your new favorite flexitarian meals!