Description

Discover simple, nourishing crockpot recipes designed to help reduce inflammation and support your well-being. Perfect for busy weeknights, these easy set-it-and-forget-it meals are packed with wholesome ingredients.

Ingredients

Scale

Simple Lemon Herb Chicken and Vegetables:
2 pounds boneless, skinless chicken thighs
1 pound baby carrots
1 pound small red potatoes, quartered
1 large onion, cut into wedges
4 cloves garlic, minced
1 lemon, half sliced, half juiced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1/4 cup low-sodium chicken broth (optional)
Fresh parsley, chopped (for garnish)
Hearty Lentil and Vegetable Stew:
1.5 cups brown or green lentils, rinsed
1 large onion, chopped
3 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 (28 ounce) can diced tomatoes, undrained
6 cups low-sodium vegetable broth
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon dried sage
Salt and freshly ground black pepper to taste
1 bay leaf
Fresh spinach (a few handfuls, added at the end)
Lemon wedges, for serving
Turmeric Ginger Salmon with Bok Choy:
4 (6-ounce) salmon fillets
2 heads baby bok choy, trimmed and quartered lengthwise
1 inch fresh ginger, grated
2 cloves garlic, minced
1 tablespoon turmeric powder
1 tablespoon low-sodium soy sauce or tamari
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon olive oil
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Sesame seeds (for garnish)

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Instructions

Simple Lemon Herb Chicken and Vegetables:
1. Place chicken thighs in the slow cooker.
2. Scatter carrots, potatoes, and onion around chicken.
3. Whisk garlic, olive oil, lemon juice, herbs, salt, and pepper in a small bowl.
4. Pour mixture over chicken and vegetables.
5. Lay lemon slices on top.
6. Add chicken broth if desired.
7. Cover and cook on low for 6-8 hours or high for 3-4 hours.
8. Remove lemon slices and garnish with parsley.
Hearty Lentil and Vegetable Stew:
1. Combine lentils, onion, carrots, celery, and garlic in the slow cooker.
2. Add diced tomatoes, vegetable broth, thyme, smoked paprika, sage, salt, pepper, and bay leaf.
3. Stir to combine.
4. Cover and cook on low for 7-9 hours or high for 4-5 hours.
5. Stir in spinach during the last 15 minutes of cooking.
6. Remove bay leaf before serving.
7. Serve hot with lemon wedges.
Turmeric Ginger Salmon with Bok Choy:
1. Place bok choy in the bottom of the slow cooker.
2. Whisk ginger, garlic, turmeric, soy sauce/tamari, honey/maple syrup, rice vinegar, olive oil, red pepper flakes, salt, and pepper in a small bowl.
3. Arrange salmon fillets on top of bok choy.
4. Pour the turmeric ginger mixture over salmon and bok choy.
5. Cover and cook on low for 2-3 hours or high for 1.5-2 hours.
6. Garnish with sesame seeds.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, in the microwave, or in the oven. Most dishes also freeze well for up to 2-3 months. Transform leftovers into wraps, soups, or frittata fillings.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Varies (approx. 400-600 per serving depending on recipe and portion size)
Sugar: Varies (approx. 5-15g)
Sodium: Varies (approx. 300-700mg)
Fat: Varies (approx. 15-30g)
Carbohydrates: Varies (approx. 30-50g)
Fiber: Varies (approx. 8-15g)
Protein: Varies (approx. 30-50g)