12 Clean Eating Crockpot Recipes

When I first discovered clean eating crockpot recipes, my kitchen transformed into a haven of delicious aromas.

Picture a slow cooker bubbling with vibrant quinoa vegetable stew or a warm, hearty chicken chili.

The beauty of these 12 recipes is in their simplicity—just chop, drop, and let the magic happen.

Each dish is packed with whole foods, ensuring you get both flavor and nutrition in every bite.

Let’s embark on this culinary adventure and make mealtime a breeze!

Slow Cooker Chicken Chili

Slow Cooker Chicken Chili is a hearty, nutritious meal that combines the convenience of a crockpot with the bold flavors of a classic chili. This dish is perfect for busy weeknights, offering a healthy take on comfort food without sacrificing taste. By using lean chicken, an array of vegetables, and a carefully selected blend of spices, this recipe provides a well-rounded meal that’s sure to please everyone at the dinner table.

As the ingredients simmer together in the slow cooker, the flavors meld into a rich, savory chili that will warm you from the inside out. Ideal for serving 4-6 people, this Slow Cooker Chicken Chili is a versatile dish that can be adjusted to suit your personal taste preferences.

Whether you prefer your chili mild or with a bit of a kick, this recipe allows for easy customization. It’s also an excellent make-ahead meal, as the flavors deepen over time, making leftovers just as delicious as the first serving. With minimal prep time and a hands-off cooking process, this recipe makes healthy eating both simple and satisfying.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth

Cooking Instructions:

1. Prepare the Chicken: Start by placing the chicken breasts at the bottom of your slow cooker. This helps them cook evenly as they soak up the rich flavors from the surrounding ingredients.
2. Add the Vegetables and Beans: Layer the black beans, kidney beans, diced tomatoes, diced green chilies, corn, and diced onion over the chicken in the slow cooker. These ingredients provide the bulk of the chili’s texture and nutritional value.
3. Incorporate the Garlic and Spices: Sprinkle the minced garlic, chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper over the top of the vegetable and bean mixture. These spices are vital for building the chili’s depth of flavor.
4. Pour in the Broth: Carefully pour the chicken broth over the ingredients in the slow cooker. This liquid will help cook everything evenly and guarantee the chicken remains tender and juicy.
5. Cook the Chili: Cover the slow cooker with its lid and cook on low for 6-8 hours or on high for 3-4 hours. The longer cooking time allows the flavors to meld together, creating a richer, more robust chili.
6. Shred the Chicken: Once cooking is complete, use two forks to carefully shred the chicken breasts directly in the slow cooker. Stir everything together to evenly distribute the chicken throughout the chili.
7. Serve and Enjoy: Serve the chili hot, garnished with your choice of toppings such as chopped cilantro, sliced avocado, shredded cheese, or a dollop of sour cream.

Extra Tips: For an even deeper flavor profile, you can sauté the onion and garlic in a pan with a bit of olive oil before adding them to the slow cooker. This step enhances the aromatic qualities of the chili.

If you prefer a spicier dish, increase the amount of cayenne pepper or consider adding diced jalapeños. Finally, this chili can be easily stored in the refrigerator for up to 3 days or frozen for up to 3 months, making it a great option for meal prep or batch cooking.

Quinoa Vegetable Stew

Quinoa Vegetable Stew is a hearty and nutritious dish perfect for those who enjoy clean eating. This crockpot recipe is packed with colorful vegetables, protein-rich quinoa, and a blend of spices that come together to create a comforting and satisfying meal.

The slow cooking process allows the flavors to meld beautifully, making it an ideal dish for busy days when you want a wholesome meal ready to enjoy without much fuss. This recipe serves 4-6 people, providing a generous portion that can be enjoyed as a main dish or as a side.

The combination of ingredients not only makes it nourishing but also guarantees that it’s a delightful option for anyone looking to incorporate more plant-based meals into their diet. With the convenience of a crockpot, you can set it and forget it, and come back to a delicious and aromatic stew that’s ready to be savored.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup kale, chopped
• 1 cup frozen peas
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. This is an essential step to guarantee the quinoa cooks well in the stew and blends seamlessly with the other flavors.
2. Combine Ingredients: In the crockpot, add the rinsed quinoa, vegetable broth, chopped onion, minced garlic, sliced carrots, sliced celery, diced zucchini, and diced red bell pepper. Stir in the can of diced tomatoes with their juice.
3. Season the Stew: Sprinkle in the dried thyme, oregano, cumin, smoked paprika, salt, and pepper. Stir the ingredients to ensure the spices are evenly distributed throughout the mixture.
4. Cook the Stew: Set the crockpot to low heat and cover. Allow the stew to cook for about 6-8 hours. This slow cooking process will tenderize the vegetables and fully cook the quinoa.
5. Add Final Ingredients: About 30 minutes before serving, add the chopped kale and frozen peas to the crockpot. Stir well to incorporate these ingredients into the stew. The kale should wilt slightly, and the peas should be heated through.
6. Finish with Lemon: Just before serving, squeeze the juice of one lemon into the stew. This will brighten the flavors and add a revitalizing note to the dish.
7. Serve and Garnish: Once the stew is ready, ladle it into bowls and garnish with freshly chopped parsley. Serve hot and enjoy the vibrant flavors.

Extra Tips:

For a protein boost, you can add a can of chickpeas or white beans to the stew along with the vegetables. If you prefer a thicker stew, reduce the amount of vegetable broth slightly or let the stew cook uncovered for the last hour to allow some of the liquid to evaporate.

Feel free to customize the vegetables based on what you have on hand; sweet potatoes, spinach, or cauliflower are all great additions. Adjust the seasoning to your taste, and don’t hesitate to add a dash of cayenne pepper if you enjoy a bit of heat.

Beef and Broccoli

Beef and Broccoli is a classic dish that combines tender beef slices with fresh broccoli florets, enveloped in a savory sauce. This clean eating version is designed for the crockpot, allowing for a slow and gentle cooking process that enhances the flavors while keeping the ingredients wholesome and nutritious. The ease of preparation makes this recipe perfect for busy weeknights or a lazy weekend meal, delivering a satisfying dish without the fuss.

This healthy take on Beef and Broccoli uses simple, clean ingredients and skips the processed additives found in many takeout versions. The crockpot method guarantees the beef becomes melt-in-your-mouth tender, while the broccoli retains its bright color and crunch. With a flavorful sauce that’s naturally sweetened, this dish isn’t only delicious but also a guilt-free indulgence for the entire family.

Ingredients for 4-6 servings:

• 2 pounds of flank steak, thinly sliced
• 4 cups of broccoli florets
• 1 cup of low-sodium soy sauce
• 1/4 cup of honey
• 1 tablespoon of sesame oil
• 1 tablespoon of rice vinegar
• 3 cloves of garlic, minced
• 1 tablespoon of fresh ginger, grated
• 1/4 teaspoon of black pepper
• 1 tablespoon of cornstarch
• 2 tablespoons of water
• Cooked brown rice, for serving
• Sesame seeds, for garnish (optional)
• Green onions, sliced, for garnish (optional)

Cooking Instructions:

1. Prepare the Beef: Begin by slicing the flank steak into thin strips. Make sure to cut against the grain to guarantee tenderness. Set the sliced beef aside.
2. Mix the Sauce: In a medium bowl, combine the soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper. Stir well to create a uniform sauce.
3. Assemble in the Crockpot: Place the sliced beef into the crockpot and pour the prepared sauce over it. Stir to guarantee the beef is evenly coated with the sauce.
4. Cook: Cover the crockpot and cook on low heat for 5-6 hours, or until the beef is tender.
5. Prepare the Broccoli: About 30 minutes before the beef is done, steam the broccoli florets until they’re bright green and tender-crisp. You can do this on the stovetop or in the microwave.
6. Thicken the Sauce: In a small bowl, mix the cornstarch with water until smooth. Add this mixture to the crockpot, stirring well to incorporate. This will help thicken the sauce as the beef finishes cooking.
7. Combine Beef and Broccoli: Add the steamed broccoli to the crockpot, stirring gently to combine with the beef and sauce. Allow everything to heat through for an additional 10-15 minutes.
8. Serve: Serve the beef and broccoli over cooked brown rice. Garnish with sesame seeds and sliced green onions, if desired.

Extra Tips:

For an extra depth of flavor, you can marinate the beef in the sauce for 30 minutes to an hour before adding it to the crockpot.

This dish can also be customized by adding other vegetables like bell peppers or carrots. If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the sauce.

Lentil and Spinach Soup

Lentil and Spinach Soup is a heartwarming dish perfect for chilly evenings or when you need a nutritious meal that doesn’t require much effort. This clean-eating recipe is packed with protein-rich lentils and iron-filled spinach, making it a wholesome choice for a family meal. The slow cooking process in a crockpot allows the flavors to meld beautifully, creating a delicious and aromatic soup that will delight your taste buds.

The simplicity of this dish makes it ideal for busy individuals who still want to enjoy home-cooked meals. This recipe provides a satisfying serving size for 4-6 people, making it a great option for family dinners or meal prep. The combination of vegetables, legumes, and herbs not only makes the soup flavorful but also guarantees you’re getting a balanced meal.

Whether you’re new to clean eating or an experienced home cook, this Lentil and Spinach Soup is sure to become a staple in your recipe repertoire.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• 1 bay leaf
• Salt and pepper to taste
• 5 oz fresh spinach, roughly chopped
• 2 tablespoons fresh lemon juice

Cooking Instructions:

1. Prepare the Ingredients: Start by rinsing the lentils under cold water until the water runs clear. Chop the onion, mince the garlic, and dice the carrots and celery. This preparation guarantees that all ingredients are ready to be added to the crockpot without delay.
2. Combine in Crockpot: Place the rinsed lentils, chopped onion, minced garlic, diced carrots, diced celery, and undrained diced tomatoes into the crockpot. Pour in the vegetable broth, ensuring all ingredients are submerged.
3. Season the Soup: Add the thyme, cumin, bay leaf, salt, and pepper to the crockpot. Stir the ingredients well to distribute the spices evenly throughout the mixture.
4. Set the Cooking Time: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. During this time, the lentils will soften and the flavors will develop, creating a hearty soup.
5. Add Spinach and Lemon Juice: About 15 minutes before serving, stir in the chopped spinach and lemon juice. Cover and let the soup continue to cook until the spinach wilts.
6. Final Adjustments: Taste the soup and adjust the seasoning with additional salt and pepper if necessary. Remove the bay leaf before serving.
7. Serve: Ladle the soup into bowls and enjoy it warm. You can serve it with whole grain bread or a side salad for a complete meal.

Extra Tips:

For added depth of flavor, consider sautéing the onion, garlic, carrots, and celery in a bit of olive oil before adding them to the crockpot. This step can enhance the sweetness of the vegetables and add richness to the soup.

If you prefer a creamier texture, use an immersion blender to partially blend the soup before adding the spinach. Additionally, feel free to experiment with spices; adding a pinch of smoked paprika or a dash of chili flakes can give the soup a different flavor profile.

Sweet Potato Curry

Sweet Potato Curry is a delicious and nutritious dish that can be effortlessly prepared in a crockpot, making it perfect for busy weeknights or lazy weekends. This dish combines the natural sweetness of sweet potatoes with aromatic spices, resulting in a rich and flavorful curry that warms the soul. The slow cooking process allows the ingredients to meld together beautifully, enhancing the depth and complexity of the flavors.

Whether you’re looking for a comforting meal or trying to stick to a clean eating regimen, this Sweet Potato Curry is a delightful option. This recipe is designed to serve 4-6 people, making it ideal for family dinners or meal prepping for the week. The crockpot does most of the work, so you can simply set it and forget it until it’s time to enjoy a hearty and wholesome meal.

With the right balance of spices, vegetables, and coconut milk, this Sweet Potato Curry isn’t only delicious but also packed with nutrients. The creamy texture and fragrant aroma will make it a favorite in your household.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili flakes (optional)
• 1 tablespoon fresh ginger, grated
• 2 cups vegetable broth
• 1 cup chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by peeling and cubing the sweet potatoes. Chop the onion, mince the garlic, and grate the ginger. Drain and rinse the chickpeas.
2. Combine Ingredients in Crockpot: Add the cubed sweet potatoes, chopped onion, minced garlic, grated ginger, chickpeas, and diced tomatoes to the crockpot. Pour in the coconut milk and vegetable broth.
3. Add Spices: Sprinkle the curry powder, ground cumin, ground coriander, turmeric, and red chili flakes over the mixture. Stir well to guarantee the spices are evenly distributed throughout the ingredients.
4. Cook: Cover the crockpot with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The curry is ready when the sweet potatoes are tender and the flavors have melded together.
5. Season to Taste: Before serving, taste the curry and add salt and pepper as desired. Stir well to incorporate the seasoning.
6. Serve: Ladle the curry into bowls and garnish with freshly chopped cilantro. Serve hot, perhaps with a side of quinoa, rice, or naan bread.

Extra Tips:

For a thicker curry, you can reduce the amount of vegetable broth or let the curry simmer uncovered for an additional 15-20 minutes after cooking. If you prefer a spicier dish, you can increase the amount of red chili flakes or add a chopped fresh chili.

To enhance the flavor even more, consider toasting the spices in a dry pan for a couple of minutes before adding them to the crockpot. Additionally, this curry can be stored in the refrigerator for up to four days, making it a great option for meal prep.

Lemon Herb Chicken

Lemon Herb Chicken is a delightful and nutritious dish that combines the zesty flavor of fresh lemon with a medley of aromatic herbs. This clean eating recipe is perfect for those who want a healthy yet flavorful meal that requires minimal effort.

By using a crockpot, the chicken becomes incredibly tender as it slowly absorbs the vibrant flavors of lemon, garlic, and herbs, creating a dish that’s both satisfying and nourishing.

This recipe serves 4-6 people and is ideal for busy weeknights or meal prep for the week. The convenience of a crockpot allows you to set it and forget it, while still guaranteeing a delicious meal.

With just a handful of ingredients, you can create a wholesome dinner that pairs well with a variety of sides, such as roasted vegetables or a fresh salad.

Ingredients:

• 4-6 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prep the Chicken: Begin by placing the boneless, skinless chicken breasts in the crockpot. Confirm they fit in a single layer for even cooking.
2. Prepare the Marinade: In a small mixing bowl, combine the fresh lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, dried oregano, salt, and black pepper. Mix these ingredients well to confirm the flavors are evenly distributed.
3. Marinate the Chicken: Pour the lemon herb mixture over the chicken breasts in the crockpot. Gently toss the chicken to coat it evenly with the marinade.
4. Add the Liquid: Pour the chicken broth and olive oil into the crockpot. This adds moisture and enhances the flavor profile of the dish.
5. Cook the Chicken: Cover the crockpot with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken is done when it’s tender and easily shreds with a fork.
6. Serve: Once cooked, garnish the chicken with fresh parsley if desired. Serve it with your choice of sides, such as steamed vegetables or quinoa, to complete the meal.

Extra Tips:

To guarantee maximum flavor infusion, consider marinating the chicken with the lemon herb mixture in the refrigerator for 1-2 hours before cooking.

If you prefer a tangier taste, you can add more lemon juice or zest to the marinade. It’s important to check the chicken periodically towards the end of the cooking time, as crockpot temperatures can vary.

For added texture, you can briefly sear the chicken breasts in a skillet before adding them to the crockpot. This step is optional but can enhance the flavor and appearance of the dish.

Turkey Stuffed Peppers

Turkey Stuffed Peppers are a delightful and nutritious meal that can be effortlessly prepared in a crockpot, making it an ideal choice for those who are following a clean eating regimen. These savory, protein-packed peppers are filled with a flavorful mixture of ground turkey, brown rice, vegetables, and spices, combining to create a satisfying dish that’s as wholesome as it’s delicious.

Preparing this recipe in the crockpot allows the flavors to meld over time, resulting in tender peppers that are bursting with taste. Perfect for a family meal or a gathering of friends, this Turkey Stuffed Peppers recipe serves 4-6 people, providing a hearty and healthful option that’s as easy to prepare as it’s to enjoy.

The slow cooking process guarantees that the turkey stuffing remains juicy while the peppers become perfectly tender. Whether you’re meal-prepping for the week or looking for a comforting dinner option, these stuffed peppers are sure to become a favorite in your clean eating repertoire.

Ingredients for 4-6 Servings:

• 6 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cooked brown rice
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 cup spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup low-sodium chicken broth
• 1 cup shredded mozzarella cheese (optional)

Cooking Instructions:

1. Prepare the Peppers: Start by washing the bell peppers thoroughly. Cut the tops off each pepper and remove the seeds and membranes. Set the hollowed peppers aside.
2. Cook the Filling: In a large skillet over medium heat, add the ground turkey and cook until it’s browned, breaking it into small pieces with a wooden spoon. Add the chopped onion and minced garlic, cooking until the onion is translucent.
3. Mix the Ingredients: In a large bowl, combine the cooked turkey, onion, garlic, cooked brown rice, diced tomatoes, chopped spinach, oregano, basil, paprika, salt, and pepper. Mix everything well to ascertain the spices are evenly distributed.
4. Stuff the Peppers: Carefully spoon the turkey mixture into each of the prepared bell peppers, filling them generously.
5. Prepare the Crockpot: Pour the chicken broth into the bottom of the crockpot to create a flavorful steam environment for the peppers.
6. Cook the Peppers: Arrange the stuffed peppers upright in the crockpot. Cover and cook on low for 4-6 hours, or until the peppers are tender and the filling is heated through.
7. Optional Cheese Topping: If desired, sprinkle shredded mozzarella cheese over the top of each pepper during the last 15-20 minutes of cooking, allowing it to melt.

Extra Tips:

For a burst of additional flavor, consider adding a teaspoon of balsamic vinegar to the turkey mixture before stuffing the peppers. If you prefer a bit of heat, a dash of red pepper flakes can be incorporated into the filling.

To save time on busy mornings, prepare the filling the night before and refrigerate, so all you need to do is stuff the peppers and set the crockpot in the morning. Serve these Turkey Stuffed Peppers with a side salad or steamed vegetables for a complete and balanced meal.

Coconut Lime Chicken

Coconut Lime Chicken is a delightful fusion of tropical flavors combined with tender, slow-cooked chicken, making it perfect for an easy and healthy meal. This dish combines the creamy richness of coconut milk with the zesty tang of lime, creating a beautifully balanced flavor profile. The combination of spices and herbs enhances the natural flavors, resulting in a dish that’s both invigorating and satisfying.

Perfect for busy weeknights, this recipe takes advantage of the crockpot’s convenience, allowing you to enjoy a delicious meal with minimal effort. The slow cooking process guarantees that the chicken absorbs all the vibrant flavors, becoming incredibly juicy and tender.

This Coconut Lime Chicken pairs wonderfully with a side of steamed rice, quinoa, or a fresh salad, making it a versatile addition to your clean eating repertoire. Whether you’re cooking for the family or hosting a small dinner gathering, this recipe caters to 4-6 people, providing a wholesome meal that’s sure to impress.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• 1 can (13.5 oz) coconut milk
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. This will enhance the flavor of the chicken as it cooks.
2. Mix the Marinade: In a mixing bowl, combine the coconut milk, lime juice, honey, minced garlic, cumin, coriander, paprika, and cayenne pepper. Whisk until the mixture is smooth and all ingredients are well incorporated.
3. Assemble in Crockpot: Place the seasoned chicken breasts in the bottom of the crockpot. Pour the coconut lime marinade over the chicken, making sure the chicken is evenly covered.
4. Slow Cook the Chicken: Cover the crockpot with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and easy to shred with a fork when done.
5. Finish with Cilantro: Once cooked, sprinkle the chopped cilantro over the chicken. This will add a fresh, herby flavor to the dish.
6. Serve: Serve the Coconut Lime Chicken with lime wedges on the side for an extra burst of citrus flavor. Enjoy it over steamed rice, quinoa, or with a fresh green salad.

Extra Tips:

For a richer flavor, marinate the chicken in the coconut lime mixture for a few hours or overnight before slow cooking. This allows the chicken to absorb more of the marinade’s flavors.

If you prefer a thicker sauce, consider removing the chicken once it’s cooked and simmering the sauce on the stovetop to reduce it slightly before serving. Also, adjusting the amount of cayenne pepper can help tailor the dish to your preferred level of spiciness.

Finally, always taste and adjust the seasoning before serving to make sure it’s just right.

Vegetable Bean Soup

Vegetable Bean Soup is a hearty and nutritious dish that’s perfect for those who love clean eating. This crockpot recipe isn’t only easy to make but also packed with flavors and nutrients from a variety of vegetables and beans. It’s a go-to meal for a cozy dinner or a healthy lunch that can be prepared with minimal effort, allowing you to focus on other tasks while it cooks. The slow cooking process enhances the flavors, making it a satisfying dish for the whole family.

This recipe serves 4-6 people, making it an excellent choice for family meals or meal prepping for the week. The combination of fresh vegetables and protein-rich beans makes it a complete meal that’s both filling and delicious. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and can be easily customized to suit your taste preferences or dietary needs.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Vegetables: Start by chopping the onion, garlic, carrots, celery, red bell pepper, and zucchini. Make sure all the vegetables are cut into bite-sized pieces for even cooking and easy consumption.
2. Sauté Aromatics: In a skillet over medium heat, add the olive oil. Once heated, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
3. Combine Ingredients: Transfer the sautéed onion and garlic to the crockpot. Add the sliced carrots, celery, red bell pepper, zucchini, diced tomatoes, kidney beans, and cannellini beans.
4. Add Liquids and Seasonings: Pour in the vegetable broth. Add the dried thyme, dried oregano, bay leaf, and season with salt and pepper to taste. Stir everything to combine well.
5. Cook the Soup: Cover the crockpot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer cooking time allows the flavors to meld together beautifully.
6. Final Touches: Once the cooking time is complete, remove the bay leaf. Taste the soup and adjust seasoning if necessary. Serve hot, garnished with freshly chopped parsley.

Extra Tips:

For a thicker soup, you can mash some of the beans with a fork or potato masher before adding them to the crockpot. This will naturally thicken the soup without adding any extra calories.

Feel free to substitute or add more vegetables based on your preference, such as spinach, kale, or green beans. This soup also freezes well, so consider doubling the recipe to have leftovers for busy days.

Remember to cool the soup completely before storing it in airtight containers for freezing.

Pineapple Ginger Pork

Pineapple Ginger Pork is a delicious and wholesome dish that brings together the sweetness of pineapple with the warm, spicy notes of ginger to create a flavor profile that’s both exotic and comforting. This clean eating recipe is perfect for those who want to enjoy a fulfilling meal without compromising on nutrition.

Cooking it in a crockpot allows the flavors to meld together beautifully, resulting in tender, juicy pork that’s infused with the tropical essence of pineapple and the zing of ginger. Ideal for a family meal or a small gathering, this recipe serves 4-6 people.

The preparation is simple, and the crockpot does most of the work, making it a stress-free option for busy days. Whether you’re following a clean eating lifestyle or just looking for a new dish to try, Pineapple Ginger Pork is sure to impress with its balance of flavors and ease of preparation.

Ingredients (Serves 4-6):

• 2 lbs pork shoulder or pork loin
• 1 cup fresh pineapple chunks
• 1/4 cup pineapple juice
• 2 tablespoons fresh ginger, grated
• 2 tablespoons coconut aminos or low-sodium soy sauce
• 1 tablespoon honey
• 3 cloves garlic, minced
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Cooking Instructions:

1. Preparation: Begin by trimming any excess fat from the pork shoulder or loin. Cut the pork into large chunks, about 2 inches in size, to guarantee even cooking and flavor absorption.
2. Searing the Pork: In a large skillet, heat the olive oil over medium-high heat. Add the pork chunks, searing them on all sides until they’re browned. This step helps to lock in the juices and adds a layer of flavor to the pork.
3. Assemble in Crockpot: Transfer the seared pork into the crockpot. Add the pineapple chunks, pineapple juice, grated ginger, coconut aminos, honey, minced garlic, sliced onion, and sliced red bell pepper. Stir gently to combine all the ingredients.
4. Seasoning: Season the mixture with salt and pepper to taste. This will enhance the natural flavors of the ingredients as they cook.
5. Cooking: Cover the crockpot with its lid and set it on low heat. Allow the pork to cook for 6-8 hours, or until it’s tender and easily shreddable. For a quicker option, you can cook on high heat for 3-4 hours.
6. Final Touches: Once cooked, taste and adjust seasoning if necessary. Serve the Pineapple Ginger Pork hot, garnished with fresh cilantro if desired, over a bed of rice or alongside steamed vegetables for a complete meal.

Extra Tips: For added depth of flavor, consider marinating the pork in the pineapple juice, ginger, coconut aminos, and honey mixture for a few hours or overnight before cooking. This will enhance the flavors and make the pork even more tender.

If you prefer a thicker sauce, you can remove the cooked pork and thicken the sauce by simmering it on the stovetop with a cornstarch slurry until it reaches the desired consistency. Additionally, always adjust the seasoning to your taste preference, as the sweetness of the pineapple and the strength of the ginger can vary.

Moroccan Chickpea Tagine

Moroccan Chickpea Tagine is a flavorful and aromatic dish, ideal for those wanting to explore the exotic spices of North Africa while maintaining a clean eating regimen. This plant-based recipe is perfect for the slow cooker, allowing the ingredients to meld together over time, resulting in a rich and hearty meal.

The combination of chickpeas, vegetables, and spices creates a vibrant dish that’s both nutritious and satisfying. With a focus on whole ingredients, this tagine offers a wonderful balance of protein, fiber, and complex carbohydrates.

This recipe is designed to serve 4-6 people, making it perfect for a family meal or as a meal prep option for the week. The slow cooking process not only enhances the flavors but also makes it incredibly convenient for busy individuals looking to enjoy a home-cooked meal without spending hours in the kitchen.

Once you’ve gathered your ingredients and prepped your vegetables, simply let your crockpot do the work, filling your home with the delightful aroma of Moroccan cuisine.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 2 large carrots, sliced
• 1 red bell pepper, chopped
• 2 zucchini, sliced
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• 1/2 cup vegetable broth
• 1/2 cup dried apricots, chopped
• 1/2 cup raisins
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Cooked couscous or rice for serving

Cooking Instructions:

1. Prepare the Base:
   • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
2. Add Spices:
   • Stir in the ground cumin, coriander, cinnamon, ginger, and cayenne pepper. Cook the spices with the onion and garlic for an additional 2 minutes to toast them lightly and enhance their flavors.
3. Combine Ingredients in Crockpot:
   • Transfer the onion and spice mixture to your crockpot. Add the sliced carrots, chopped red bell pepper, sliced zucchini, drained chickpeas, diced tomatoes, vegetable broth, chopped apricots, and raisins. Season with salt and pepper to your liking.
4. Cook Slow and Steady:
   • Set the crockpot to low heat and cook for 6-8 hours, or on high heat for 3-4 hours. This slow cooking process will allow the flavors to meld beautifully and the vegetables to become tender.
5. Finish and Serve:
   • Once the cooking time is complete, stir in the fresh cilantro. Serve the Moroccan Chickpea Tagine over a bed of warm couscous or rice, and enjoy the delightful blend of sweet and savory flavors.

Extra Tips:

For an extra depth of flavor, consider adding a pinch of saffron or a tablespoon of preserved lemon when combining the ingredients in the crockpot.

If you prefer a thicker consistency, you can mash some of the chickpeas with a fork before serving. This dish can be stored in the refrigerator for up to three days, and like many stews, it often tastes even better the next day as the flavors continue to develop.

Garlic Herb Pot Roast

Garlic Herb Pot Roast is a delightful and hearty dish that’s perfect for a cozy family dinner or when you want a comforting meal without spending hours in the kitchen. By utilizing a crockpot, this recipe allows the flavors to meld together beautifully over time, resulting in a tender and flavorful roast that practically melts in your mouth. The combination of garlic and herbs infuses the meat with a savory aroma, while the slow cooking process guarantees that each bite is juicy and succulent.

This clean eating recipe focuses on using whole, minimally processed ingredients to create a nutritious and satisfying meal. The crockpot does all the heavy lifting, making it an ideal option for busy weeknights or lazy weekends. Not only does it save you time, but it also fills your home with an irresistible smell that will have everyone keenly awaiting dinner.

Here’s how to make a delicious Garlic Herb Pot Roast that serves 4-6 people.

Ingredients:

• 3-4 lbs beef chuck roast
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup beef broth
• 1 cup carrots, peeled and cut into chunks
• 1 cup potatoes, cut into chunks
• 1 cup onions, sliced
• 2 tablespoons balsamic vinegar

Cooking Instructions:

1. Prepare the Roast: Start by patting the beef chuck roast dry with paper towels. This helps to achieve a nice sear. Season the roast with salt and pepper on all sides.
2. Sear the Meat: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the roast and sear it on each side until it’s golden brown. This step helps to lock in the juices and adds a rich flavor to the roast.
3. Prepare the Garlic Herb Mixture: In a small bowl, mix together the minced garlic, chopped rosemary, thyme, and parsley. Rub this mixture all over the seared roast, pressing it into the meat to make sure it adheres well.
4. Assemble the Crockpot: Place the prepared carrots, potatoes, and onions at the bottom of the crockpot. This creates a flavorful base that the roast will sit upon.
5. Add the Roast: Carefully place the seasoned roast on top of the vegetables in the crockpot.
6. Pour in the Liquids: Combine the beef broth and balsamic vinegar and pour the mixture over the roast. This will help keep the meat moist and add a subtle tang to the dish.
7. Cook: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and easily pulls apart with a fork.
8. Serve: Once cooked, remove the roast and vegetables from the crockpot. Allow the meat to rest for a few minutes before slicing and serving with the vegetables.

Extra Tips: For added flavor, consider adding a bay leaf or two to the crockpot before cooking. If you prefer a thicker gravy, after the roast is cooked, remove the meat and vegetables, and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) into the remaining liquid. Let it cook on high for a few minutes until it thickens.

This dish pairs wonderfully with a side of steamed green beans or a fresh salad to complete the meal.