12 Healing Slow Cooker Dinners to Fight Inflammation

Fighting inflammation doesn’t mean sacrificing flavor or convenience in your kitchen. These twelve slow cooker recipes combine anti-inflammatory ingredients with the ease of set-it-and-forget-it cooking.

From hearty vegetable soups to protein-packed stews, each recipe delivers maximum nutrition with minimal effort for busy weeknight dinners.

01. Crock Pot Garden Vegetable Minestrone

This veggie-packed Italian soup brings comfort food vibes without the carb overload. Perfect for chilly evenings when you want something hearty yet healthy.

Ingredients: 2 cups diced tomatoes, 1 cup diced carrots, 1 cup diced celery, 1 cup green beans, 1 cup zucchini, 1 cup cannellini beans, 6 cups vegetable broth, 2 cloves garlic, 1 onion, 2 tablespoons olive oil, 1 teaspoon Italian seasoning, ½ cup small pasta, salt and pepper to taste.

How To Make Crock Pot Garden Vegetable Minestrone

1. Dice all vegetables into uniform pieces for even cooking. Add diced tomatoes, carrots, celery, green beans, zucchini, and drained cannellini beans to your slow cooker along with minced garlic and chopped onion.

2. Pour vegetable broth over the vegetables and stir in olive oil and Italian seasoning. Season generously with salt and pepper, then cover and cook on low for 6-7 hours until vegetables are tender.

3. During the last 30 minutes of cooking, stir in the small pasta and continue cooking until pasta is tender but not mushy, creating the perfect texture balance.

02. Mediterranean Slow Cooker Vegetable Stew

Loaded with fiber-rich legumes and anti-inflammatory vegetables, this Mediterranean-inspired stew satisfies without weighing you down. The olive oil finish makes all the flavors shine.

Ingredients: 2 cups chickpeas, 1 cup diced eggplant, 1 cup bell peppers, 1 cup cherry tomatoes, 4 cups kale, 1 large onion, 3 cloves garlic, 3 cups vegetable broth, ¼ cup olive oil, 2 teaspoons oregano, 1 teaspoon cumin, salt and pepper to taste.

How To Make Mediterranean Slow Cooker Vegetable Stew

1. Combine drained chickpeas, diced eggplant, sliced bell peppers, halved cherry tomatoes, and chopped onion in your slow cooker. Add minced garlic for extra Mediterranean flavor.

2. Pour vegetable broth over the vegetables and season with oregano, cumin, salt, and pepper. Stir everything together and cook on low for 5-6 hours until eggplant is tender.

3. Add chopped kale during the last hour of cooking, stirring it in gently. The kale will wilt perfectly without becoming mushy.

4. Just before serving, drizzle with high-quality olive oil and give it a final stir to bring all those beautiful Mediterranean flavors together.

03. Slow Cooker Lentil Carrot Potato Comfort Soup

This protein-packed soup gets its creamy texture from partially blended lentils rather than heavy cream. It’s comfort food that actually makes you feel good.

Ingredients: 1½ cups red lentils, 3 large carrots, 2 medium potatoes, 1 large onion, 3 cloves garlic, 6 cups vegetable broth, 2 tablespoons olive oil, 1 teaspoon thyme, 1 bay leaf, salt and pepper to taste, fresh parsley for garnish.

How To Make Slow Cooker Lentil Carrot Potato Comfort Soup

1. Rinse red lentils thoroughly and add them to your slow cooker along with diced carrots, cubed potatoes, chopped onion, and minced garlic for the perfect flavor base.

2. Pour in vegetable broth and add olive oil, thyme, and bay leaf. Season with salt and pepper, then cook on low for 6 hours until lentils are completely tender.

3. Remove bay leaf and carefully transfer half the soup to a blender. Blend until smooth, then stir back into the slow cooker for that perfect creamy-chunky texture.

4. Taste and adjust seasoning as needed, then ladle into bowls and garnish with fresh chopped parsley for a bright finish that makes each bowl look restaurant-worthy.

04. Hearty Slow Cooker Plant-Based Chili

Packed with colorful vegetables and protein-rich beans, this vegan chili proves plant-based eating can be incredibly satisfying. The butternut squash adds natural sweetness that balances the heat.

Ingredients: 1 cup pinto beans, 1 cup black beans, 2 cups butternut squash, 1 red bell pepper, 1 can diced tomatoes, 1 onion, 3 cloves garlic, 2 tablespoons chili powder, 1 teaspoon cumin, 3 cups vegetable broth, 2 tablespoons olive oil, salt and pepper, avocado and cilantro for garnish.

How To Make Hearty Slow Cooker Plant-Based Chili

1. Combine drained pinto and black beans with cubed butternut squash, diced red bell pepper, canned tomatoes, chopped onion, and minced garlic in your slow cooker.

2. Stir in chili powder and cumin, making sure all vegetables are well-coated with the spices. Pour in vegetable broth and olive oil, then season generously with salt and pepper.

3. Cook on low for 7-8 hours until butternut squash is fork-tender and flavors have melded beautifully together into a rich, satisfying chili.

4. Serve in bowls topped with diced avocado and fresh chopped cilantro for a cooling contrast to the warm spices and added healthy fats.

05. Slow Cooker Protein-Packed Jambalaya

This Louisiana-inspired dish combines lean chicken, turkey sausage, and shrimp for a protein powerhouse. Just 25 minutes of morning prep gives you an amazing dinner.

Ingredients: 1 pound chicken thighs, 8 ounces turkey sausage, 1 pound shrimp, 1½ cups brown rice, 1 bell pepper, 1 onion, 2 celery stalks, 3 cloves garlic, 1 can diced tomatoes, 3 cups chicken broth, 2 teaspoons Cajun seasoning, 1 bay leaf.

How To Make Slow Cooker Protein-Packed Jambalaya

1. Cut chicken thighs into bite-sized pieces and slice turkey sausage into rounds. Add both to your slow cooker along with diced bell pepper, chopped onion, and sliced celery.

2. Stir in minced garlic, diced tomatoes, and brown rice. Pour chicken broth over everything and season with Cajun seasoning and bay leaf for authentic Louisiana flavor.

3. Cook on low for 4-5 hours until chicken is tender and rice has absorbed most of the liquid, creating that perfect jambalaya texture.

4. Add peeled shrimp during the last 30 minutes of cooking time. The shrimp will cook quickly and stay perfectly tender.

5. Remove bay leaf before serving and fluff the rice gently with a fork to separate the grains beautifully.

06. Make-Ahead Pasta e Fagioli Freezer Soup

This restaurant-style Italian soup gets even better when you prep it ahead for the freezer. The secret is finishing with your best olive oil for incredible depth of flavor.

Ingredients: 1 cup cannellini beans, 1 cup ditalini pasta, 1 can crushed tomatoes, 2 carrots, 2 celery stalks, 1 onion, 3 cloves garlic, 4 cups vegetable broth, 2 tablespoons olive oil, 1 teaspoon Italian herbs, ¼ cup high-quality finishing olive oil.

How To Make Make-Ahead Pasta e Fagioli Freezer Soup

1. If using frozen prep, add all ingredients except pasta and finishing oil directly to slow cooker from frozen. For fresh prep, combine drained beans, diced carrots, celery, and onion first.

2. Add crushed tomatoes, minced garlic, and vegetable broth. Stir in regular olive oil and Italian herbs, then cook on low for 6 hours until vegetables are completely tender.

3. Add ditalini pasta during the final hour of cooking, stirring occasionally to prevent sticking and ensure even cooking throughout.

4. Just before serving, drizzle each bowl with premium finishing olive oil. This final touch transforms the soup from good to absolutely restaurant-quality amazing.

07. Tuscan Slow Cooker Chicken White Bean Stew

This load-and-go recipe delivers Tuscan flavors with minimal effort. Perfect for busy weeknights when you want something sophisticated but simple.

Ingredients: 2 pounds chicken thighs, 2 cups cannellini beans, 1 can diced tomatoes, 1 onion, 3 carrots, 3 celery stalks, 4 cloves garlic, 3 cups chicken broth, 2 tablespoons olive oil, 2 teaspoons rosemary, 1 teaspoon thyme, salt and pepper.

How To Make Tuscan Slow Cooker Chicken White Bean Stew

1. Season chicken thighs generously with salt and pepper, then place them in your slow cooker along with drained cannellini beans and diced tomatoes for the perfect Italian base.

2. Add chopped onion, sliced carrots, diced celery, and minced garlic. Pour chicken broth over everything and drizzle with olive oil for richness.

3. Sprinkle rosemary and thyme over the top, then cook on low for 6-7 hours until chicken is fall-apart tender and vegetables are perfectly cooked.

4. Remove chicken thighs and shred the meat with two forks, discarding skin and bones. Stir shredded chicken back into the stew for the perfect rustic texture.

08. Moroccan-Spiced Slow Cooker Chicken Stew

Exotic spices transform simple ingredients into an aromatic adventure. The sweet potatoes and chickpeas create amazing texture while the tomato broth ties everything together beautifully.

Ingredients: 2 pounds chicken thighs, 2 large sweet potatoes, 1 cup chickpeas, 1 can crushed tomatoes, 1 onion, 3 cloves garlic, 2 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon cumin, 2 cups chicken broth, 2 tablespoons olive oil, salt and pepper.

How To Make Moroccan-Spiced Slow Cooker Chicken Stew

1. Cut chicken thighs into large chunks and cube sweet potatoes into bite-sized pieces. Add both to your slow cooker along with drained chickpeas and chopped onion.

2. Stir in crushed tomatoes, minced garlic, and all the warm spices – cinnamon, ginger, and cumin. These create that signature Moroccan flavor profile that makes this stew so special.

3. Pour chicken broth over everything and add olive oil. Season well with salt and pepper, then cook on low for 6 hours until chicken is tender and sweet potatoes are perfectly cooked.

4. The stew should have a rich, thick consistency perfect for soaking up with crusty bread. Taste and adjust spices if needed before serving in warm bowls.

09. Hearty Bean and Spinach Slow Cooker Soup

This simple vegetarian soup works perfectly as a light meal or sandwich side. The beans provide protein while fresh spinach adds vitamins and beautiful color.

Ingredients: 2 cups mixed beans, 4 cups fresh spinach, 1 onion, 2 carrots, 2 celery stalks, 3 cloves garlic, 5 cups vegetable broth, 2 tablespoons olive oil, 1 teaspoon oregano, ½ teaspoon red pepper flakes, salt and pepper to taste.

How To Make Hearty Bean and Spinach Slow Cooker Soup

1. Combine drained mixed beans with diced onion, sliced carrots, and chopped celery in your slow cooker. Add minced garlic for extra flavor depth.

2. Pour vegetable broth over the vegetables and stir in olive oil, oregano, and red pepper flakes. Season with salt and pepper, then cook on low for 5-6 hours.

3. During the last 15 minutes, stir in fresh spinach leaves. They’ll wilt quickly while maintaining their bright color and nutritional value perfectly.

10. Family-Style Slow Cooker Chicken Chickpea Soup

Using bone-in chicken creates incredibly rich broth without adding store-bought stock. This set-and-forget recipe welcomes you home with amazing aromas and satisfied family members.

Ingredients: 3 pounds bone-in chicken thighs, 1 cup chickpeas, 2 carrots, 2 celery stalks, 1 onion, 3 cloves garlic, 6 cups water, 2 tablespoons olive oil, 1 teaspoon thyme, 1 bay leaf, salt and pepper, fresh parsley for garnish.

How To Make Family-Style Slow Cooker Chicken Chickpea Soup

1. Place bone-in chicken thighs in your slow cooker along with drained chickpeas. The bones will create incredibly rich, flavorful broth as everything cooks together slowly.

2. Add diced carrots, chopped celery, sliced onion, and minced garlic. Pour water over everything and add olive oil, thyme, and bay leaf for aromatic depth.

3. Season generously with salt and pepper, then cook on low for 7-8 hours until chicken is falling off the bone and vegetables are perfectly tender.

4. Carefully remove chicken and shred the meat, discarding skin and bones. Stir shredded chicken back into the soup and remove bay leaf before serving.

5. Ladle into bowls and garnish with fresh chopped parsley for a bright finish that makes this homestyle soup look as good as it tastes.

11. Mexican Vegetarian Slow Cooker Pozole

This healthy plant-based version of traditional Mexican pozole gets incredible depth from poblano peppers and ancho chile powder. The hominy adds authentic chewy texture that makes this stew special.

Ingredients: 2 cups cannellini beans, 1 can hominy, 2 poblano peppers, 1 onion, 4 cloves garlic, 4 cups vegetable broth, 2 tablespoons ancho chile powder, 1 teaspoon oregano, 1 teaspoon cumin, salt and pepper, cabbage and radishes for serving.

How To Make Mexican Vegetarian Slow Cooker Pozole

1. Roast poblano peppers under the broiler until charred, then peel, seed, and dice them. Add to slow cooker with drained cannellini beans and drained hominy for authentic texture.

2. Stir in chopped onion and minced garlic, then add vegetable broth. Season with ancho chile powder, oregano, and cumin for that deep, smoky Mexican flavor profile.

3. Cook on low for 6 hours until beans are tender and flavors have melded into a rich, satisfying stew with beautiful reddish color from the chile powder.

4. Serve in bowls topped with shredded cabbage, sliced radishes, and fresh cilantro. These traditional garnishes add crunch and freshness that perfectly complement the warm, earthy stew.

12. One-Pot Slow Cooker Arroz con Pollo

This Spanish-inspired chicken and rice dish comes together effortlessly in your crock pot. Adding the rice at the end prevents overcooking while ensuring perfect texture.

Ingredients: 2 pounds chicken thighs, 1½ cups instant brown rice, 1 bell pepper, 1 onion, 3 cloves garlic, 1 can diced tomatoes, 2 cups chicken broth, ½ cup green peas, 2 teaspoons paprika, 1 teaspoon saffron, 2 tablespoons olive oil, salt and pepper.

How To Make One-Pot Slow Cooker Arroz con Pollo

1. Season chicken thighs with salt, pepper, and paprika, then place in slow cooker with sliced bell pepper, chopped onion, and minced garlic for the perfect Spanish flavor base.

2. Add diced tomatoes and chicken broth, then stir in saffron and olive oil. The saffron gives this dish its signature golden color and distinctive taste.

3. Cook on low for 5 hours until chicken is tender and easily shreds with a fork. Remove chicken, shred it, and return to the slow cooker.

4. Stir in instant brown rice and green peas during the last 30 minutes of cooking. This timing ensures perfectly cooked rice that’s not mushy or overcooked.

Final Thoughts

These anti-inflammatory slow cooker recipes prove that healthy eating doesn’t require hours in the kitchen. Each dish combines nutritious ingredients with incredible flavors that satisfy your whole family.

From Mediterranean stews to Mexican-inspired soups, you now have twelve delicious ways to fight inflammation while enjoying amazing comfort food dinners.