12 Best Anti-Inflammatory Crockpot & Slow Cooker Recipes

Say Goodbye to Inflammation with These 12 Easy Crockpot & Slow Cooker Recipes. Inflammation can be a real challenge—affecting everything from your energy levels to overall well-being. But the good news? You can fight it with delicious, nutrient-packed meals that are as easy to make as they are good for you!

These 12 anti-inflammatory crockpot and slow cooker recipes are perfect for anyone looking to reduce inflammation without spending hours in the kitchen. Whether you’re meal-prepping for the week or just want a stress-free dinner, these slow-cooked dishes will help you nourish your body while keeping things simple. Let’s dive in!

Zucchini Noodle Soup with Pesto

This Zucchini Noodle Soup with Pesto is a light and refreshing dish perfect for any season. It combines the crunchiness of zucchini noodles with a rich, flavorful broth that warms you up from the inside out.

The bright, herbaceous notes from the pesto elevate the taste, making each spoonful delightful and satisfying. Plus, this recipe is incredibly simple to make; just throw everything in your slow cooker and let it do the magic while you go about your day!

Ingredients

• 4 medium zucchinis, spiralized
• 4 cups vegetable broth
• 1 cup fresh spinach
• 1 cup cherry tomatoes, halved
• 1/4 cup basil pesto
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Prepare the Base: In your slow cooker, combine the vegetable broth, spinach, cherry tomatoes, olive oil, and minced garlic. Season with salt and pepper.
2. Cook: Set the slow cooker on low and let it cook for 4-6 hours, allowing the flavors to meld together.
3. Add Zucchini: About 30 minutes before serving, stir in the spiralized zucchini and the basil pesto. Let it cook until the zucchini is tender.
4. Serve: Ladle the soup into bowls and enjoy hot. You can add more pesto or a sprinkle of parmesan for extra flavor if desired.

Mango and Ginger Salmon

Mango and Ginger Salmon is a delightful dish that brings together the rich flavors of salmon with the tropical sweetness of mango and the zesty kick of ginger. This recipe is not only flavorful but also incredibly easy to prepare in a crockpot, making it perfect for busy weeknights. The combination of fresh ingredients creates a meal that feels special without requiring hours in the kitchen.

Cooking the salmon slowly allows the flavors to meld beautifully, resulting in a tender and juicy dish that’s sure to impress. Serve it with a side of steamed vegetables or over a bed of rice for a complete meal that’s both satisfying and nutritious. Here’s how to make this delicious recipe:

Ingredients

• 4 salmon fillets
• 1 ripe mango, diced
• 2 tablespoons fresh ginger, grated
• 1 tablespoon honey
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Marinade: In a bowl, mix together the diced mango, grated ginger, honey, soy sauce, and lime juice. Season with salt and pepper.
2. Marinate the Salmon: Place the salmon fillets in the crockpot and pour the mango-ginger mixture over them, ensuring they are well coated.
3. Cook: Cover and cook on low for about 2-3 hours, or until the salmon is cooked through and flakes easily with a fork.
4. Serve: Once ready, garnish with fresh cilantro and serve with your choice of sides.

Turmeric Chicken and Quinoa Stew

This Turmeric Chicken and Quinoa Stew is a delightful blend of flavors and a powerhouse of nutrients. Rich in anti-inflammatory properties, the turmeric adds a warm, earthy taste that pairs perfectly with the tender chicken and fluffy quinoa.

Not only is it simple to prepare, but it also cooks beautifully in your crockpot, allowing you to set it and forget it. When you come back, you’ll be greeted by a comforting and hearty meal, perfect for any day of the week.

Ingredients

• 1 lb chicken breast, diced
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 1 can coconut milk (13.5 oz)
• 2 tablespoons turmeric powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup carrots, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Ingredients: In your crockpot, combine the chicken, quinoa, carrots, bell pepper, onion, and garlic.
2. Add the Liquids: Pour in the vegetable broth and coconut milk. Stir in the turmeric, cumin, paprika, salt, and pepper.
3. Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and quinoa is fluffy.
4. Garnish: Before serving, stir well and garnish with fresh cilantro. Enjoy your healthy meal!

Apple Cinnamon Oatmeal

Apple Cinnamon Oatmeal is a warm and comforting dish that’s perfect for starting your day right. The combination of sweet apples and fragrant cinnamon creates a delightful flavor that’s both satisfying and healthy. Plus, it’s super easy to make in your crockpot, allowing you to wake up to the delicious smell of breakfast ready and waiting.

This oatmeal is not only delicious but also packed with anti-inflammatory benefits, making it a great choice for those looking to improve their overall health. The slow cooking process ensures the oats soak up all the flavors while remaining creamy and tender. It’s a fantastic way to enjoy a nutritious meal with minimal effort.

Ingredients

• 2 cups rolled oats
• 4 cups water or milk (dairy or non-dairy)
• 2 apples, peeled, cored, and diced
• 1/2 teaspoon ground cinnamon
• 1/4 cup maple syrup or honey (to taste)
• 1/4 teaspoon salt
• 1/2 cup raisins or nuts (optional)
• Additional apple slices and cinnamon for topping

Instructions

1. Combine the Ingredients: In your crockpot, mix together the rolled oats, water or milk, diced apples, ground cinnamon, maple syrup or honey, and salt.
2. Cook: Cover and set the crockpot on low for 6-7 hours or high for 3-4 hours, until the oats are creamy and the apples are tender.
3. Serve: Stir the oatmeal before serving, adding more liquid if needed for your desired consistency. Top with additional apple slices, a sprinkle of cinnamon, and any optional ingredients like raisins or nuts.

Beef and Vegetable Stew with Rosemary

This Beef and Vegetable Stew with Rosemary is a warm, hearty dish packed with nourishing ingredients. The tender chunks of beef simmer to perfection alongside colorful vegetables, making it both comforting and anti-inflammatory. With the aromatic hints of rosemary, each spoonful is bursting with flavor.

Making this stew is a breeze, especially with a slow cooker. Just toss in your ingredients, set it, and let it do its magic while you go about your day. Perfect for a cozy family dinner!

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 4 cups beef broth
• 2 cups carrots, sliced
• 2 cups potatoes, cubed
• 1 cup bell peppers, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce

Instructions

1. Brown the Beef: In a skillet, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes.
2. Combine Ingredients: Transfer the browned beef to the slow cooker. Add carrots, potatoes, bell peppers, onion, garlic, rosemary, salt, pepper, Worcestershire sauce, and beef broth.
3. Cook: Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the flavors meld together.
4. Serve: Taste and adjust seasoning if needed, then serve warm with crusty bread or over rice.

Spicy Lentil and Sweet Potato Chili

This Spicy Lentil and Sweet Potato Chili is a warm, hearty dish packed with flavors that will cozy you up on even the chilliest days. The creamy sweetness of the sweet potatoes pairs perfectly with the earthy lentils and a kick of spice, making it a delightful comfort food that’s also good for you.

It’s super simple to make, especially since it’s prepared in a slow cooker. Just toss in your ingredients, let it simmer, and enjoy the wonderful aroma filling your home. This chili not only satisfies your taste buds but also delivers anti-inflammatory benefits, perfect for anyone looking to eat healthier without sacrificing flavor.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. In a slow cooker, combine lentils, sweet potatoes, diced tomatoes, onion, garlic, and bell pepper.
2. Add chili powder, cumin, cayenne pepper, and vegetable broth. Season with salt and pepper to taste.
3. Stir everything together and cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the lentils and sweet potatoes are tender.
4. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

Coconut Curry Chickpeas and Spinach

This Coconut Curry Chickpeas and Spinach dish is a delightful blend of flavors that brings warmth and comfort to your table. The creamy coconut milk pairs beautifully with fragrant spices, resulting in a rich, savory curry that is both satisfying and nutritious. With chickpeas as the star, this recipe is packed with protein and fiber, making it a wonderful option for anyone looking to eat healthily.

What’s great about this recipe is how simple it is to prepare. Just toss everything into your crockpot, and let the magic happen! It’s perfect for busy weeknights when you want a hearty meal without spending hours in the kitchen. Serve it over rice or quinoa for a complete, flavorful dish.

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 can coconut milk
• 4 cups fresh spinach
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 tablespoon olive oil
• Salt and pepper to taste
• Juice of 1 lime

Instructions

1. Preparation: In the crockpot, combine the chopped onion, minced garlic, and grated ginger. Add the chickpeas, coconut milk, curry powder, turmeric, and olive oil. Stir to combine.
2. Cooking: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chickpeas are tender and flavors meld.
3. Finishing Touch: About 30 minutes before serving, stir in the fresh spinach and cover again to let it wilt. Add salt, pepper, and lime juice to taste before serving.
4. Serve: Enjoy this delicious curry over rice or quinoa for a complete meal!

Garlic and Lemon Herb Roasted Vegetables

Garlic and Lemon Herb Roasted Vegetables are a delightful way to enjoy a variety of fresh produce while reaping the benefits of anti-inflammatory ingredients. This dish is not only vibrant and colorful, but it’s packed with flavor from the garlic and the zesty kick of lemon. The roasting process brings out the natural sweetness of the vegetables, making each bite a treat.

Preparation is a breeze, as you can chop your favorite vegetables and toss them with olive oil, garlic, and fresh herbs. Just set your slow cooker and let it do the work while you go about your day. It’s an effortless, healthy side dish that complements any meal.

Ingredients

• 2 cups carrots, sliced
• 2 cups zucchini, sliced
• 1 cup bell peppers, chopped
• 1 cup yellow squash, sliced
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced
• 2 teaspoons dried oregano
• Salt and pepper to taste

Instructions

1. Prepare the Vegetables: Wash and chop all the vegetables into bite-sized pieces.
2. Mix the Marinade: In a bowl, combine the olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
3. Toss Together: Place the chopped vegetables in the slow cooker and pour the marinade over them. Toss until evenly coated.
4. Cook: Set your slow cooker on low for about 4-6 hours, or until the vegetables are tender.
5. Serve: Once cooked, give the vegetables a gentle stir and enjoy them warm as a flavorful side dish.

Herbed Lentil and Wild Rice Casserole

This Herbed Lentil and Wild Rice Casserole is a comforting dish packed with earthy flavors and vibrant herbs. The combination of lentils and wild rice creates a hearty base, making it a filling meal that’s also good for you. It’s simple to prepare, requiring minimal effort while your slow cooker does all the work.

The taste is a delightful mix of savory lentils and nutty wild rice, enhanced by fresh herbs and spices. Perfect for a cozy dinner, this dish is both nourishing and satisfying. Plus, it’s a great recipe for meal prepping, as it stores well and tastes even better the next day!

Ingredients

• 1 cup lentils, rinsed and drained
• 1 cup wild rice, rinsed and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped

Instructions

1. Combine all ingredients, except for fresh herbs, in a slow cooker. Stir well to mix.
2. Cover and cook on low for 6-8 hours or until the lentils and rice are tender.
3. Once cooked, stir in fresh parsley and cilantro. Adjust seasoning with salt and pepper as needed.
4. Serve warm, garnished with extra herbs if desired.

Thai Peanut Sweet Potato Stew

This Thai Peanut Sweet Potato Stew is a warm and comforting dish that combines sweet potatoes with a rich and creamy peanut sauce. The blend of flavors creates a delightful balance of sweetness and nuttiness, making it a tasty meal for anyone looking for comfort food that’s also good for you.

It’s incredibly easy to make, requiring minimal prep work. Just toss everything into the slow cooker and let it do the work. Perfect for busy weeknights or meal prep, this stew is sure to satisfy your cravings.

Ingredients

• 2 large sweet potatoes, peeled and chopped
• 1 can (15 oz) coconut milk
• 1 cup vegetable broth
• 1/2 cup natural peanut butter
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 1 tablespoon red curry paste (adjust for spice preference)
• Salt and pepper to taste
• Cilantro and roasted peanuts, for garnish

Instructions

1. Prepare the Ingredients: In the slow cooker, combine the chopped sweet potatoes, diced onion, minced garlic, and grated ginger.
2. Make the Sauce: In a separate bowl, whisk together the coconut milk, vegetable broth, peanut butter, soy sauce, maple syrup, and red curry paste until smooth.
3. Combine: Pour the sauce over the sweet potato mixture in the slow cooker. Stir gently to combine.
4. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the sweet potatoes are tender.
5. Finish and Serve: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and roasted peanuts.

Black Bean and Corn Quinoa Salad

This Black Bean and Corn Quinoa Salad is a delightful blend of flavors and textures that’s both healthy and satisfying. With the nuttiness of quinoa, the sweetness of corn, and the earthiness of black beans, each bite is bursting with freshness. It’s perfect for meal prep, light lunches, or as a side dish for dinner.

What’s great about this recipe is its simplicity. You can whip it up in no time, making it a go-to for busy days. Plus, it’s packed with anti-inflammatory ingredients, making it not just tasty, but good for you too!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn, fresh or frozen
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy.
2. Mix the Salad: In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro.
3. Dress the Salad: Drizzle lime juice over the salad and season with salt and pepper. Toss gently to combine.
4. Serve: Top with diced avocado just before serving for a creamy finish. Enjoy!

Moroccan Spiced Vegetable Tagine

This Moroccan Spiced Vegetable Tagine is a vibrant and hearty dish that brings together the warmth of spices and the freshness of vegetables. It’s a perfect option for those looking for an anti-inflammatory meal that’s both satisfying and simple to prepare. The sweet and savory flavors meld beautifully, making it a delightful choice for any dinner table.

With a slow cooker, you can set it and forget it. Just chop up your favorite veggies, toss them in with the spices, and let the slow cooker work its magic. It’s a no-fuss recipe that allows you to enjoy a delicious meal without spending hours in the kitchen.

Eating an anti-inflammatory diet doesn’t have to be complicated—especially when you have a slow cooker doing the hard work for you! These 12 delicious and nutrient-packed crockpot recipes make it easy to nourish your body while saving time in the kitchen.

By incorporating these meals into your routine, you’ll not only enjoy flavorful, home-cooked dishes but also support your overall health, reduce inflammation, and boost your energy levels. So, grab your slow cooker, try out these recipes, and start feeling your best—one meal at a time!