When my friend Chris asked me recently for CrockPot meal recommendations, I realized I didn’t have an easy list to hand over. I’ve shared CrockPot recipes over the years, but they’re not all in one place.
I went through and easily picked out 20 meals that I’ve made multiple times (I’ve made some of the recipes dozens of times each). Many of these recipes link back to the original authors. Whenever I link to a blog post that’s not my own, I’ve listed any adaptations that I make while cooking.
All 20 recipes are gluten free. Due to a thyroid condition, I’ve been eating mostly gluten-free for almost three years. (I never cook with gluten at home, but every once in a while I’ll eat gluten outside the house if it’s something special.) Even if you’re not gluten-free, I promise you won’t miss it in these recipes.
Following the gluten-free theme, most of these recipes (minus stuff like the chili and soups) have generally been served with either brown rice or brown rice pasta at my house.
In addition, the first 11 recipes are Paleo (minus the rice and pasta, of course). I’m not 100% Paleo but I do try to follow the eating recommendations as much as I can.
As you can see, I’m a big fan of the slow cooker. Looking at these recipes might lead you to believe that it’s all I use, but I assure you that’s not the case. It is, however, a treasured tool in my kitchen arsenal.
In random order:
Although these recipes are in random order, I had to list this one first because I’m sure I’ve made this dish more than all the others. It’s super easy to put together and tastes great.
You can add a can of black beans (drained) and corn (I use frozen) if you’re not Paleo and want to bulk it up a bit. I’ve done this in the past. (Shown here served over cabbage, but I usually eat it by itself.)
Changes: 1) I use 2 lbs chicken instead of three, 2) Use 1/2 can full-fat coconut milk instead of yogurt; 3) Don’t add agave nectar.
Changes: 1) I don’t sear the pork in advance (I just add the meat and spices directly to the CrockPot); 2) I usually don’t add grated carrots.
Changes: 1) I use a 2-lb pork tenderloin but don’t double the amount of sauce; 2) Don’t add brown sugar.
Changes: 1) I use chicken breast instead of thighs; 2) Don’t add coconut sugar or spinach; 3) Only add one sweet potato (instead of three).
I changed this one quite a bit because it started out as a beef stew recipe (see original link).
Changes: 1) Use 2 lb chicken breast (cut into small pieces) instead of beef; 2) Didn’t cook meat or veggies in advance (just dumped it all in the CrockPot at once); 3) Didn’t add jicama or carrots, but I did add a 1-lb bag of frozen broccoli (thawed, then added to the CrockPot at end of cooking time).
Changes: 1) I use 2 lb chicken breasts, cut into bite-size pieces; 2) Don’t add honey or fennel (I’m fine with fennel but I have a hard time finding it at my grocery store).
This is another recipe I’ve made dozens of times. Only a few ingredients but great flavor.
This is another recipe where I changed the type of meat the recipe called for (I used pork but the original recipe called for beef).
Changes: 1) I use 2 lb pork tenderloin; 2) Don’t add Aleppo pepper to seasoning mix; 3) Use chicken broth instead of beef broth; 4) Substitute dates for the figs.
Changes: I make this with coconut milk and use dried cilantro instead of fresh.
Changes: I don’t add the optional chipotle chile pepper or red onion shards.
I make this recipe easier by whisking the sauce ingredients together rather than using a food processor. Less dishes!
Changes: 1) I use a 2-lb pork tenderloin, seasoned with salt, pepper, and garlic powder; 2) Use 15-oz can tomato sauce (instead of 1/4 cup); 3) Use tamari (or coconut aminos) instead of soy sauce; 4) Don’t add sugar/splenda.
Changes: I use regular lentils instead of red lentil and dried parsley/cilantro instead of fresh.
I promise this tastes much better than it looks.
Have you tried any of these? Will you?