21 Easy Crockpot Bariatric Recipes for Every Stage

My sister called me in tears last month, staring at her kitchen counter full of protein shakes and no real dinner plan. She had just had bariatric surgery and felt lost about cooking for herself again.

So we started making crockpot meals together on weekends, adjusting seasonings and portion sizes until she found meals that actually kept her full without the sugar crashes.

These Crockpot Bariatric Recipes come straight from those kitchen sessions with her, and I hope they help you the same way.

What Makes a Recipe Bariatric-Friendly?

A good bariatric meal is not about eating less flavor. It is about eating smart. After surgery, your stomach can only hold a small amount of food at once, so every bite needs to count.

Here is what makes a recipe work well for a bariatric diet:

1. Prioritizes protein – Protein helps you heal, keeps your muscles strong, and keeps you full longer than carbs do.
2. Uses nutrient-dense ingredients – Every ingredient should give your body something useful, not empty filler.
3. Keeps added sugar low – Sauces and marinades often hide sugar. A bariatric-friendly recipe checks for this.
4. Avoids unnecessary empty calories – Skip heavy oils, creamy fillers, and processed extras that add little nutrition.
5. Makes portion control easier – Since your stomach is smaller now, recipes that portion out easily save you from overeating by accident.
6. Can be adapted to different post-surgery eating stages – Some meals can be blended or softened for early stages, then eaten as-is later on.
7. Uses tender cooking methods that may improve texture – Slow cooking breaks down tough proteins so they are easier to chew and digest.

High-protein ingredients to build meals around:

• Chicken breast or thighs
• Lean ground turkey
• Lean beef
• Eggs, where appropriate for your stage
• Fish
• Greek yogurt, where appropriate
• Cottage cheese, where appropriate
• Beans and lentils, depending on your tolerance
• Low-fat cheese

Tips for Making Crockpot Bariatric Meals

Crockpot cooking is one of the easiest ways to make bariatric-friendly meals without much daily effort. Here are a few things to keep in mind as you cook.

Put Protein First

Build every meal around your protein source first, then add everything else around it. Vegetables and grains are nice additions, but protein should take up most of the plate. This keeps you satisfied and supports healing.

Watch Sauces and Added Sugar

Barbecue sauce, marinades, and canned soups often carry hidden sugar and sodium. Always check the label before you toss something into the pot. A lower-sugar substitute can make a big difference over time.

Choose Tender Textures

Slow cooking naturally softens meat and vegetables over several hours. This tender texture is easier on your stomach, especially in the early months after surgery, when firm or chewy foods can feel uncomfortable.

Keep Portions Small

Once your meal is done, split it into individual containers right away. This stops you from serving yourself too much and makes grab-and-go eating simple during busy weeks.

Add Vegetables Wisely

Choose vegetables that match your current stage and tolerance level. Soft-cooked carrots, zucchini, and spinach tend to work well for most people, but always listen to your own body first.

Avoid Drying Out Lean Meat

Lean meats like chicken breast can turn tough in a slow cooker without enough liquid. Adding broth, diced tomatoes, or a splash of stock keeps the meat moist and tender all the way through.

21 Crockpot Bariatric Recipes

Below you’ll find a full collection of crockpot recipes built for a bariatric lifestyle. Each one focuses on protein first, keeps added sugar low, and uses tender cooking methods that are gentle on your stomach.

Chicken Crockpot Recipes

Recipe 1: Crockpot Salsa Chicken

This is the recipe my sister leaned on most during her first few months of recovery. Shredded chicken cooked low and slow in salsa turns out so tender it nearly falls apart with a fork. It is simple, budget-friendly, and endlessly versatile, since you can serve it plain, over cauliflower rice, or mixed into a soft taco depending on where you are in your eating plan.

Prep Time: 10 minutes Cook Time: 6 hours Total: 6 hours 10 minutes Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 ½ cups salsa (choose a lower-sugar variety)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chicken broth

Instructions

1. Place the chicken breasts in a single layer at the bottom of your crockpot. This helps them cook evenly and stay tender.
2. In a small bowl, mix the cumin, garlic powder, onion powder, salt, and pepper together. Sprinkle this seasoning blend evenly over both sides of the chicken.
3. Pour the salsa over the chicken, making sure most of the meat is covered. Add the chicken broth around the edges to keep everything moist during the long cook time.
4. Cover the crockpot and cook on low for 6 hours, or on high for 3 to 4 hours, until the chicken shreds easily with a fork.
5. Once cooked, remove the chicken and shred it using two forks directly in the pot or on a cutting board. Mix the shredded chicken back into the salsa liquid so it soaks up extra flavor.
6. Let the mixture sit uncovered for 5 minutes before serving so some of the extra liquid can thicken slightly.

Protein Tip: This recipe centers entirely around lean chicken breast, giving you a high-protein base you can pair with almost anything. Since the chicken shreds so easily, it is gentle to chew and simple to portion into small, appropriate servings.

Storage Tips:

• Store in an airtight container in the refrigerator for up to 4 days.
• Freezes well for up to 3 months; lay flat in a freezer bag for easy thawing.
• Reheat in the microwave in 30-second intervals, or warm gently on the stovetop with a splash of broth.

Possible Substitutions:

• Swap chicken breasts for boneless thighs for a slightly richer texture.
• Use a homemade salsa with no added sugar for a lower-sodium option.
• Add a small can of diced green chiles for extra flavor without extra sugar.

Nutrition Information (per serving):

• Calories: 190
• Protein: 32g
• Carbohydrates: 4g
• Fat: 4g
• Fiber: 1g
• Serving size: about ¾ cup shredded chicken

Recipe 2: Slow Cooker Garlic Herb Chicken

This one came about after my sister said she was getting tired of taco-flavored everything and wanted something that tasted like a “real dinner.” Garlic and herbs turn plain chicken into something that smells like a Sunday meal, even on a random Tuesday. The chicken stays moist thanks to the broth, and the seasoning is mild enough to work for most tolerance levels.

Prep Time: 10 minutes Cook Time: 5 hours Total: 5 hours 10 minutes Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup low-sodium chicken broth
• 1 tablespoon olive oil

Instructions

1. Lightly coat the bottom of the crockpot with olive oil, then arrange the chicken thighs in a single layer so they cook evenly.
2. In a small bowl, combine the minced garlic, thyme, rosemary, oregano, salt, and pepper. Rub this mixture over both sides of each chicken thigh.
3. Pour the chicken broth around the chicken, being careful not to wash off the seasoning. The broth will keep the meat moist during the long cooking process.
4. Cover and cook on low for 5 hours, or on high for 2 ½ to 3 hours, until the chicken is fully cooked and easily pulls apart with a fork.
5. Once done, remove the chicken to a cutting board and let it rest for 5 minutes. This short rest helps the juices settle back into the meat instead of running out when sliced.
6. Slice, shred, or dice the chicken depending on your current eating stage, then spoon a little of the cooking liquid over the top before serving.

Protein Tip: Chicken thighs offer a slightly higher fat content than breasts, which can help some people feel more satisfied on smaller portions. This makes the recipe a good option for maintaining steady energy between meals.

Storage Tips:

• Store in the refrigerator in a sealed container for up to 4 days.
• Freezes well for up to 3 months in a freezer-safe bag.
• Reheat gently in the microwave or on the stovetop with a splash of broth to keep it moist.

Possible Substitutions:

• Use chicken breast instead of thighs for a leaner option.
• Swap fresh garlic for ½ teaspoon garlic powder if that is what you have on hand.
• Add a squeeze of lemon juice at the end for brightness.

Nutrition Information (per serving):

• Calories: 210
• Protein: 30g
• Carbohydrates: 1g
• Fat: 9g
• Fiber: 0g
• Serving size: about 4 ounces cooked chicken

Recipe 3: Crockpot Chicken Taco Bowl

My brother-in-law asked for something that felt like taco night without the tortilla, since carbs are limited for him right now. This bowl solves that problem completely. The chicken cooks in taco seasoning until it shreds on its own, and you build the bowl with whatever toppings fit your current stage, from soft avocado to a spoon of Greek yogurt instead of sour cream.

Prep Time: 10 minutes Cook Time: 6 hours Total: 6 hours 10 minutes Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup low-sodium chicken broth
• 1 tablespoon lime juice

Optional toppings based on tolerance:

• Diced avocado
• Plain Greek yogurt
• Shredded low-fat cheese
• Diced tomatoes
• Cauliflower rice

Instructions

1. Place the chicken breasts in the crockpot in a single layer so the seasoning can coat them evenly on all sides.
2. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper together. Sprinkle the seasoning blend over the chicken, patting it gently so it sticks.
3. Pour the chicken broth and lime juice around the chicken, avoiding the top so the seasoning stays in place.
4. Cover and cook on low for 6 hours, or on high for 3 hours, until the chicken is tender enough to shred with a fork.
5. Shred the chicken directly in the pot using two forks, then stir it through the seasoned broth so every piece picks up flavor.
6. Spoon the seasoned chicken into bowls and add your chosen toppings based on what your current eating stage allows.

Protein Tip: This bowl keeps chicken as the star of the plate, with toppings playing a supporting role rather than taking over the meal. This structure naturally supports a protein-first approach at every stage of recovery.

Storage Tips:

• Store the shredded chicken separately from toppings in the refrigerator for up to 4 days.
• Freezes well on its own for up to 3 months; add fresh toppings after reheating.
• Reheat in the microwave or on the stovetop with a splash of broth to prevent dryness.

Possible Substitutions:

• Use ground turkey instead of chicken breast for a different texture.
• Swap lime juice for a splash of apple cider vinegar if preferred.
• Replace cauliflower rice with soft-cooked zucchini for variety.

Nutrition Information (per serving):

• Calories: 185 (chicken only, toppings not included)
• Protein: 31g
• Carbohydrates: 3g
• Fat: 4g
• Fiber: 1g
• Serving size: about ¾ cup shredded chicken

Recipe 4: Slow Cooker Chicken and Vegetable Soup

There’s something about a warm bowl of soup that feels like a hug, especially on the days recovery feels slow. My mom used to make a version of this for anyone in the family who was under the weather, and I adjusted it to keep the protein high and the vegetables soft enough to be gentle on a healing stomach. It fills the kitchen with a smell that makes everyone ask what’s cooking.

Prep Time: 15 minutes Cook Time: 6 hours Total: 6 hours 15 minutes Servings: 6

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 cup diced zucchini
• ½ cup diced celery
• ½ small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf

Instructions

1. Add the chicken broth to the crockpot first, then place the chicken breasts into the liquid so they cook fully submerged.
2. Scatter the carrots, zucchini, celery, onion, and garlic evenly around the chicken. This lets the vegetables soften slowly alongside the meat.
3. Sprinkle the thyme, salt, and pepper over the top, then tuck the bay leaf into the broth so it can release flavor throughout cooking.
4. Cover and cook on low for 6 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and the vegetables are soft enough to pierce easily with a fork.
5. Remove the chicken to a cutting board and shred it into bite-sized pieces using two forks.
6. Return the shredded chicken to the pot and stir gently to combine everything. Remove the bay leaf before serving.
7. Ladle the soup into bowls while warm, adjusting the vegetable-to-broth ratio based on your current tolerance level.

Protein Tip: Shredding the chicken into small, tender pieces keeps this soup easy to eat while still delivering a solid dose of lean protein in every spoonful. The broth also helps you stay hydrated, which matters just as much as protein intake during recovery.

Storage Tips:

• Store in an airtight container in the refrigerator for up to 4 days.
• Freezes well for up to 3 months; leave a little room in the container since liquids expand when frozen.
• Reheat gently on the stovetop or in the microwave, stirring occasionally.

Possible Substitutions:

• Use chicken thighs instead of breasts for a richer broth.
• Swap zucchini for soft-cooked green beans if that fits your tolerance better.
• Add a spoon of cauliflower rice for extra texture once you’re ready for it.

Nutrition Information (per serving):

• Calories: 165
• Protein: 24g
• Carbohydrates: 6g
• Fat: 3g
• Fiber: 2g
• Serving size: about 1 ½ cups

Recipe 5: Crockpot Lemon Garlic Chicken

Bright and simple, this recipe came from a request for something that didn’t taste heavy after a long day. The lemon keeps things light while the garlic adds enough depth that it never feels boring. It’s one of those meals that tastes like more effort went into it than actually did.

Prep Time: 10 minutes Cook Time: 5 hours Total: 5 hours 10 minutes Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 5 garlic cloves, minced
• Juice of 2 lemons
• 1 teaspoon lemon zest
• ¾ cup low-sodium chicken broth
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Place the chicken breasts in a single layer at the bottom of the crockpot so they cook evenly throughout.
2. In a small bowl, whisk together the garlic, lemon juice, lemon zest, chicken broth, oregano, salt, pepper, and olive oil until combined.
3. Pour the lemon garlic mixture evenly over the chicken, making sure each piece gets coated.
4. Cover and cook on low for 5 hours, or on high for 2 ½ to 3 hours, until the chicken reaches a safe internal temperature and pulls apart easily.
5. Remove the chicken and let it rest for 5 minutes on a cutting board before slicing or shredding, depending on your current stage.
6. Spoon the remaining lemon garlic sauce over the chicken before serving to keep every bite moist.

Protein Tip: The light sauce here doesn’t compete with the chicken, so the protein stays front and center on the plate. This makes it easy to build a full meal around the chicken without added filler.

Storage Tips:

• Refrigerate in a sealed container for up to 4 days.
• Freezes well for up to 3 months.
• Reheat with a splash of broth to keep the chicken from drying out.

Possible Substitutions:

• Use bone-in chicken thighs for extra flavor if tolerated.
• Swap fresh lemon juice for bottled if needed.
• Add a pinch of red pepper flakes for those who tolerate spice.

Nutrition Information (per serving):

• Calories: 180
• Protein: 31g
• Carbohydrates: 2g
• Fat: 5g
• Fiber: 0g
• Serving size: about 4 ounces cooked chicken

Recipe 6: Slow Cooker Buffalo Chicken

My cousin missed spicy food more than almost anything after her surgery, so we worked on a version of buffalo chicken that wouldn’t upset her stomach. Choosing a lower-sugar hot sauce made all the difference, and the slow cooking keeps the chicken so tender it practically shreds itself.

Prep Time: 10 minutes Cook Time: 6 hours Total: 6 hours 10 minutes Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken breasts
• ½ cup low-sugar buffalo sauce
• ½ cup low-sodium chicken broth
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 1 tablespoon plain Greek yogurt (optional, for serving)

Instructions

1. Place the chicken breasts in the crockpot in a single, even layer.
2. In a small bowl, mix the buffalo sauce, chicken broth, garlic powder, and salt together, then pour evenly over the chicken.
3. Cover and cook on low for 6 hours, or on high for 3 hours, until the chicken shreds easily with a fork.
4. Shred the chicken directly in the pot, mixing it well with the sauce so every piece is coated.
5. Let the chicken sit uncovered for a few minutes so the sauce thickens slightly before serving.
6. Top with a small spoon of Greek yogurt if you’d like to cool down the heat level.

Protein Tip: Buffalo chicken made this way keeps protein as the base of the meal while the sauce simply adds flavor, rather than replacing nutrition with heavy, creamy additions.

Storage Tips:

• Refrigerate for up to 4 days in an airtight container.
• Freezes well for up to 3 months.
• Reheat gently with a splash of broth to loosen the sauce.

Possible Substitutions:

• Choose a mild buffalo sauce if spice isn’t well tolerated yet.
• Use chicken thighs for a juicier result.
• Swap Greek yogurt for low-fat sour cream if preferred.

Nutrition Information (per serving):

• Calories: 175
• Protein: 30g
• Carbohydrates: 2g
• Fat: 4g
• Fiber: 0g
• Serving size: about ¾ cup shredded chicken

Recipe 7: Creamy Crockpot Ranch Chicken

This one started as a way to use up a nearly empty ranch seasoning packet and turned into a family favorite. Using light cream cheese instead of a heavy sauce base keeps things creamy without going overboard on calories, and the chicken stays incredibly moist the entire time it cooks.

Prep Time: 10 minutes Cook Time: 6 hours Total: 6 hours 10 minutes Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 packet ranch seasoning mix
• ¾ cup low-sodium chicken broth
• 4 ounces light cream cheese, cubed
• ¼ teaspoon black pepper

Instructions

1. Place the chicken breasts in the crockpot and sprinkle the ranch seasoning evenly over the top.
2. Pour the chicken broth around the chicken, then scatter the cubed cream cheese over everything.
3. Cover and cook on low for 6 hours, or on high for 3 hours, until the chicken is fully cooked and the cream cheese has melted.
4. Remove the chicken to a cutting board and shred it into bite-sized pieces.
5. Whisk the sauce left in the pot until smooth, then return the shredded chicken to the pot and stir to coat.
6. Let the mixture sit for a few minutes before serving so the sauce thickens slightly.

Protein Tip: This creamy texture comes from a light cream cheese rather than heavy cream, keeping the focus on the chicken’s protein content instead of empty fat calories.

Storage Tips:

• Refrigerate for up to 4 days.
• Freezing is possible, though the sauce may separate slightly when thawed; stir well after reheating.
• Reheat gently over low heat, stirring often.

Possible Substitutions:

• Use a homemade ranch seasoning blend to control sodium.
• Swap light cream cheese for plain Greek yogurt for a tangier sauce.
• Add steamed broccoli florets for extra nutrients once tolerated.

Nutrition Information (per serving):

• Calories: 220
• Protein: 30g
• Carbohydrates: 3g
• Fat: 9g
• Fiber: 0g
• Serving size: about ¾ cup

Turkey and Beef Crockpot Recipes

Recipe 8: Slow Cooker Turkey Chili

This chili came out of a chilly weekend when my brother wanted something hearty that wouldn’t sit heavy in his stomach. Lean ground turkey keeps things light while the spices give it real depth. Beans are optional here since tolerance varies so much from person to person after surgery.

Prep Time: 15 minutes Cook Time: 6 hours Total: 6 hours 15 minutes Servings: 6

Ingredients

• 1 ½ pounds lean ground turkey
• 1 can (14.5 oz) diced tomatoes, no added sugar
• 1 cup low-sodium chicken broth
• ½ cup diced onion
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 can (15 oz) black beans, drained and rinsed (optional)

Instructions

1. In a skillet over medium heat, brown the ground turkey for about 5 minutes, breaking it apart with a spoon, then drain any excess fat.
2. Transfer the cooked turkey to the crockpot along with the diced tomatoes, chicken broth, onion, and garlic.
3. Add the chili powder, cumin, smoked paprika, salt, and pepper, then stir everything together until well combined.
4. If using beans, stir them in now so they have time to soften and absorb the chili flavors.
5. Cover and cook on low for 6 hours, or on high for 3 hours, stirring once halfway through if you’re able to.
6. Taste and adjust seasoning as needed before serving, since spice tolerance can shift after surgery.

Protein Tip: Ground turkey provides a lean, filling protein base for this chili, and browning it beforehand helps remove excess fat while still keeping plenty of protein intact.

Storage Tips:

• Refrigerate in an airtight container for up to 4 days.
• Freezes very well for up to 3 months in individual portions.
• Reheat on the stovetop or microwave, adding a splash of broth if it thickens too much.

Possible Substitutions:

• Use lean ground beef instead of turkey.
• Leave out the beans entirely if they aren’t tolerated yet.
• Add diced zucchini for extra bulk without added carbs.

Nutrition Information (per serving, with beans):

• Calories: 240
• Protein: 27g
• Carbohydrates: 15g
• Fat: 6g
• Fiber: 5g
• Serving size: about 1 cup

Recipe 9: Crockpot Turkey Meatballs

My grandma always made meatballs on Sundays, and this version keeps that tradition alive while staying gentle on a healing stomach. The turkey meatballs turn out incredibly soft after slow cooking, and they portion out perfectly for meal prep throughout the week.

Prep Time: 20 minutes Cook Time: 4 hours Total: 4 hours 20 minutes Servings: 6 (about 3 meatballs each)

Ingredients

• 1 ½ pounds lean ground turkey
• 1 egg, beaten
• ¼ cup almond flour
• 2 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cups low-sugar marinara sauce

Instructions

1. In a large bowl, combine the ground turkey, egg, almond flour, garlic, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
2. Roll the mixture into evenly sized meatballs, about 1 ½ inches each, and place them gently into the crockpot.
3. Pour the marinara sauce over the meatballs, making sure most of them are covered so they stay moist as they cook.
4. Cover and cook on low for 4 hours, or on high for 2 to 2 ½ hours, until the meatballs are cooked through and tender.
5. Carefully spoon the meatballs and sauce into a bowl or over a suitable base, depending on your current eating stage.
6. Let the meatballs cool slightly before serving, since they will be very soft and can fall apart if handled too soon.

Protein Tip: These meatballs pack lean turkey protein into a soft, easy-to-chew form, which makes them a great option for those who are still adjusting to firmer textures after surgery.

Storage Tips:

• Refrigerate for up to 4 days in a sealed container.
• Freezes well for up to 3 months; freeze individually first, then transfer to a bag.
• Reheat in the microwave or on the stovetop with a little extra sauce.

Possible Substitutions:

• Use lean ground chicken instead of turkey.
• Swap almond flour for breadcrumbs if tolerated.
• Choose a no-sugar-added marinara sauce for a lower-sugar option.

Nutrition Information (per serving):

• Calories: 200
• Protein: 25g
• Carbohydrates: 6g
• Fat: 7g
• Fiber: 1g
• Serving size: about 3 meatballs with sauce

Recipe 10: Slow Cooker Lean Beef Chili

This chili has a deeper, heartier flavor than the turkey version, thanks to the lean beef. It became a go-to for my dad, who wanted something that felt like a real meal after months of softer foods. Tomatoes and spices do most of the work here, keeping the recipe simple but satisfying.

Prep Time: 15 minutes Cook Time: 7 hours Total: 7 hours 15 minutes Servings: 6

Ingredients

• 1 ½ pounds lean ground beef (93% lean or higher)
• 1 can (14.5 oz) diced tomatoes, no added sugar
• 1 cup low-sodium beef broth
• ½ cup diced onion
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 can (15 oz) kidney beans, drained and rinsed (optional)

Instructions

1. Brown the lean ground beef in a skillet over medium heat for about 6 minutes, breaking it up as it cooks, then drain any extra fat.
2. Add the browned beef to the crockpot along with the diced tomatoes, beef broth, onion, and garlic.
3. Stir in the chili powder, cumin, salt, and pepper until the seasoning is evenly distributed through the mixture.
4. Add the kidney beans now if using, stirring gently to combine everything together.
5. Cover and cook on low for 7 hours, or on high for 3 ½ to 4 hours, until the flavors have melded and the beef is very tender.
6. Give the chili a final stir before serving, tasting and adjusting the seasoning as needed.

Protein Tip: Lean beef offers a slightly richer flavor than turkey while still supporting a high-protein eating plan, making this a good option for variety throughout the week.

Storage Tips:

• Refrigerate for up to 4 days.
• Freezes well for up to 3 months in individual portions.
• Reheat on the stovetop or microwave with a splash of broth if needed.

Possible Substitutions:

• Use lean ground turkey instead of beef for a lighter option.
• Skip the beans if they aren’t well tolerated.
• Add diced bell peppers for extra nutrients once tolerated.

Nutrition Information (per serving, with beans):

• Calories: 250
• Protein: 28g
• Carbohydrates: 14g
• Fat: 8g
• Fiber: 5g
• Serving size: about 1 cup

Recipe 11: Crockpot Beef and Vegetable Stew

This stew reminds me of cold evenings at my grandparents’ house, though this version cooks low and slow so the beef comes out fall-apart tender. It’s a full meal in one pot, with protein leading the way and vegetables playing a supporting role.

Prep Time: 15 minutes Cook Time: 8 hours Total: 8 hours 15 minutes Servings: 6

Ingredients

• 1 ½ pounds lean beef stew meat, trimmed and cut into small cubes
• 3 cups low-sodium beef broth
• 1 cup diced carrots
• 1 cup diced zucchini
• ½ cup diced celery
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Place the beef cubes in the bottom of the crockpot, spreading them out so they cook evenly.
2. Pour the beef broth over the meat, then stir in the tomato paste until it dissolves into the liquid.
3. Add the carrots, zucchini, celery, and garlic, scattering them evenly around the beef.
4. Sprinkle the thyme, salt, and pepper over everything, then stir gently to combine.
5. Cover and cook on low for 8 hours, or on high for 4 hours, until the beef is fork-tender and the vegetables are soft.
6. Skim any excess fat from the top before serving, then portion into bowls with a good balance of meat and vegetables.

Protein Tip: Cutting the beef into small cubes before cooking makes it easier to portion protein-first servings, keeping the meat as the main focus of the meal rather than the vegetables.

Storage Tips:

• Refrigerate for up to 4 days.
• Freezes well for up to 3 months.
• Reheat gently on the stovetop, adding a little broth if the stew has thickened too much.

Possible Substitutions:

• Use lean chicken thighs instead of beef for a lighter stew.
• Swap zucchini for green beans if preferred.
• Add a splash of Worcestershire sauce for extra depth.

Nutrition Information (per serving):

• Calories: 230
• Protein: 26g
• Carbohydrates: 8g
• Fat: 9g
• Fiber: 2g
• Serving size: about 1 ¼ cups

Recipe 12: Slow Cooker Taco Meat

This is the meal my nephew requests almost every week. It works with either turkey or beef, so it’s flexible depending on what’s in the fridge, and it keeps well enough to build several days of lunches from a single batch.

Prep Time: 10 minutes Cook Time: 4 hours Total: 4 hours 10 minutes Servings: 6

Ingredients

• 1 ½ pounds lean ground turkey or lean ground beef
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup low-sodium chicken or beef broth

Instructions

1. Brown the ground meat in a skillet over medium heat for about 5 to 6 minutes, breaking it apart as it cooks, then drain any excess fat.
2. Transfer the browned meat to the crockpot, then sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and pepper evenly over the top.
3. Pour the broth over the meat and stir well so the seasoning coats every piece.
4. Cover and cook on low for 4 hours, or on high for 2 hours, stirring once partway through if possible.
5. Once done, stir the meat again to redistribute the seasoned liquid before serving.
6. Portion into containers for the week, using it in bowls, over cauliflower rice, or on its own depending on your stage.

Protein Tip: This simple seasoned meat gives you a flexible protein base you can build multiple meals around throughout the week, without relying on heavier toppings for flavor.

Storage Tips:

• Refrigerate for up to 4 days.
• Freezes well for up to 3 months.
• Reheat in the microwave or on the stovetop with a splash of broth.

Possible Substitutions:

• Use lean ground chicken for a milder flavor.
• Adjust spice levels based on personal tolerance.
• Add a squeeze of lime juice after cooking for brightness.

Nutrition Information (per serving):

• Calories: 190
• Protein: 26g
• Carbohydrates: 2g
• Fat: 7g
• Fiber: 1g
• Serving size: about ½ cup

Recipe 13: Crockpot Stuffed Pepper Soup

This soup takes everything good about stuffed peppers and turns it into something much easier to eat after surgery. All the same flavors are there, just in a soft, spoonable form that doesn’t require biting through a whole pepper.

Prep Time: 15 minutes Cook Time: 6 hours Total: 6 hours 15 minutes Servings: 6

Ingredients

• 1 ½ pounds lean ground beef or turkey
• 2 bell peppers, diced small
• 1 can (14.5 oz) diced tomatoes, no added sugar
• 3 cups low-sodium beef broth
• ½ cup diced onion
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup cooked rice or cauliflower rice (optional, depending on tolerance)

Instructions

1. Brown the ground meat in a skillet over medium heat for 5 to 6 minutes, breaking it into small pieces, then drain excess fat.
2. Add the browned meat to the crockpot along with the diced bell peppers, diced tomatoes, beef broth, onion, and garlic.
3. Stir in the Italian seasoning, salt, and pepper, making sure everything is evenly distributed through the liquid.
4. Cover and cook on low for 6 hours, or on high for 3 hours, until the peppers are tender and the flavors have blended together.
5. If using rice or cauliflower rice, stir it in during the last 30 minutes of cooking so it warms through without getting mushy.
6. Ladle into bowls while warm, adjusting the meat-to-broth ratio based on what feels comfortable for you.

Protein Tip: Keeping this soup meat-forward, with peppers and rice as smaller additions, helps protein stay the main focus rather than getting lost in a mostly vegetable or starch-based bowl.

Storage Tips:

• Refrigerate for up to 4 days.
• Freezes well for up to 3 months, though it’s best to add rice fresh after thawing.
• Reheat on the stovetop or microwave, stirring occasionally.

Possible Substitutions:

• Use ground turkey for a leaner version.
• Replace rice with cauliflower rice for a lower-carb option.
• Add a small spoon of tomato paste for a richer broth.

Nutrition Information (per serving):

• Calories: 210
• Protein: 24g
• Carbohydrates: 10g
• Fat: 7g
• Fiber: 2g
• Serving size: about 1 ¼ cups

Recipe 14: Slow Cooker Meatball Soup

This soup pairs the same tender turkey meatballs from earlier with a light broth and soft vegetables, making it an easy, portioned meal that keeps well through a busy week. It’s become a regular in my own freezer stash.

Prep Time: 20 minutes Cook Time: 5 hours Total: 5 hours 20 minutes Servings: 6

Ingredients

• 1 ½ pounds lean ground turkey
• 1 egg, beaten
• ¼ cup almond flour
• ½ teaspoon garlic powder
• ½ teaspoon salt, divided
• ¼ teaspoon black pepper
• 5 cups low-sodium chicken broth
• 1 cup diced carrots
• ½ cup diced celery
• 1 teaspoon dried thyme

Instructions

1. In a bowl, mix the ground turkey, egg, almond flour, garlic powder, ¼ teaspoon salt, and pepper until just combined. Roll into small, evenly sized meatballs.
2. Pour the chicken broth into the crockpot, then add the carrots, celery, thyme, and remaining ¼ teaspoon salt.
3. Gently lower the meatballs into the broth one at a time, spacing them out so they cook evenly.
4. Cover and cook on low for 5 hours, or on high for 2 ½ to 3 hours, until the meatballs are cooked through and the vegetables are tender.
5. Carefully stir the soup once near the end of cooking to make sure the meatballs are evenly distributed.
6. Ladle into bowls, making sure each serving has a good mix of meatballs, vegetables, and broth.

Protein Tip: Small, tender meatballs in a light broth make this soup easy to portion and easy to eat, while still delivering a solid amount of lean protein in every bowl.

Storage Tips:

• Refrigerate for up to 4 days.
• Freezes well for up to 3 months.
• Reheat gently on the stovetop or in the microwave, stirring occasionally.

Possible Substitutions:

• Use ground chicken instead of turkey for the meatballs.
• Swap almond flour for breadcrumbs if tolerated.
• Add diced zucchini for extra vegetables.

Nutrition Information (per serving):

• Calories: 195
• Protein: 23g
• Carbohydrates: 6g
• Fat: 8g
• Fiber: 1g
• Serving size: about 1 ½ cups with 3 meatballs

Seafood Crockpot Recipes

Recipe 15: Slow Cooker Lemon Herb Fish

Fish needs a much shorter cook time than meat, so this recipe uses the crockpot differently, cooking on low heat for just enough time to keep the fish tender without falling apart completely. The lemon and herbs keep it light and fresh-tasting.

Prep Time: 10 minutes Cook Time: 1 ½ hours Total: 1 hour 40 minutes Servings: 4

Ingredients

• 1 ½ pounds mild white fish fillets (such as tilapia or cod)
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried dill
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons low-sodium vegetable broth
• 1 tablespoon olive oil

Instructions

1. Lightly grease the bottom of the crockpot with olive oil, then lay the fish fillets in a single layer.
2. In a small bowl, whisk together the lemon juice, garlic, dill, salt, and pepper, then pour evenly over the fish.
3. Add the vegetable broth around the edges of the fish to keep it moist without overpowering the delicate texture.
4. Cover and cook on low for 1 to 1 ½ hours only, checking early since fish cooks much faster than meat and can become tough if left too long.
5. Check for doneness by gently flaking the fish with a fork; it should separate easily and look opaque all the way through.
6. Carefully remove the fish with a slotted spatula, since it will be very tender and can break apart easily.

Protein Tip: Fish offers a lighter protein option that many people tolerate well after surgery, and keeping the cook time short preserves its texture so it doesn’t turn rubbery or dry.

Storage Tips:

• Refrigerate for up to 2 days only, since fish doesn’t keep as long as other meats.
• Freezing is not recommended for best texture.
• Reheat gently in the microwave for short intervals to avoid overcooking further.

Possible Substitutions:

• Use salmon instead of white fish for a richer flavor and higher fat content.
• Swap dill for parsley if preferred.
• Add capers for extra flavor once tolerated.

Nutrition Information (per serving):

• Calories: 150
• Protein: 26g
• Carbohydrates: 1g
• Fat: 4g
• Fiber: 0g
• Serving size: about 4 ounces

Recipe 16: Crockpot Seafood Chowder

This chowder keeps all the comfort of a classic version while staying much lighter. Using milk instead of heavy cream and going easy on the butter keeps the focus on the fish and shrimp instead of empty calories from the base.

Prep Time: 15 minutes Cook Time: 4 hours Total: 4 hours 15 minutes Servings: 6

Ingredients

• 1 pound mild white fish fillets, cut into chunks
• ½ pound shrimp, peeled and deveined
• 3 cups low-sodium vegetable or fish broth
• 1 cup diced carrots
• ½ cup diced celery
• ½ cup diced onion
• 1 cup low-fat milk
• 1 tablespoon cornstarch
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Add the broth, carrots, celery, and onion to the crockpot, stirring to combine, then cover and cook on low for 3 hours until the vegetables begin to soften.
2. Add the fish chunks and shrimp to the pot, along with the thyme, salt, and pepper, gently stirring to combine without breaking up the fish too much.
3. Cover and continue cooking on low for 45 minutes to 1 hour, just until the fish and shrimp are cooked through and opaque.
4. In a small bowl, whisk the cornstarch into the milk until smooth, then slowly stir this mixture into the chowder.
5. Cover and cook for another 10 to 15 minutes, allowing the chowder to thicken slightly.
6. Ladle into bowls carefully, since the fish and shrimp will be delicate and can break apart if stirred too roughly.

Protein Tip: Combining fish and shrimp gives this chowder two lean protein sources in one bowl, while the light milk base keeps the recipe from relying on heavy cream for flavor.

Storage Tips:

• Refrigerate for up to 2 days due to the seafood content.
• Freezing is not recommended, as the texture of the fish and dairy can change.
• Reheat gently over low heat, stirring often to avoid separating the broth.

Possible Substitutions:

• Use only shrimp or only fish if preferred.
• Swap low-fat milk for unsweetened almond milk for a dairy-free option.
• Add corn kernels for texture once tolerated.

Nutrition Information (per serving):

• Calories: 175
• Protein: 22g
• Carbohydrates: 8g
• Fat: 5g
• Fiber: 1g
• Serving size: about 1 cup

Recipe 17: Slow Cooker Tomato Garlic Shrimp

Shrimp usually cooks fast on the stovetop, but this slow cooker version lets you set it and forget it while the tomato garlic sauce builds flavor over a shorter, gentle cook time. It’s a nice change of pace from chicken and beef dishes.

Prep Time: 10 minutes Cook Time: 2 hours Total: 2 hours 10 minutes Servings: 4

Ingredients

• 1 ½ pounds shrimp, peeled and deveined
• 1 can (14.5 oz) diced tomatoes, no added sugar
• 4 garlic cloves, minced
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• ¼ cup low-sodium vegetable broth

Instructions

1. Add the diced tomatoes, garlic, basil, salt, pepper, olive oil, and vegetable broth to the crockpot, stirring until combined.
2. Cover and cook on low for 1 ½ hours to let the sauce develop flavor before the shrimp is added.
3. Add the shrimp to the pot, stirring gently so each piece is coated in the tomato sauce.
4. Cover and cook on low for another 20 to 30 minutes only, checking early since shrimp cooks quickly and can turn rubbery if left too long.
5. Check for doneness by looking for shrimp that are pink and opaque all the way through.
6. Serve immediately over a suitable base, spooning extra sauce over the top for flavor.

Protein Tip: Shrimp is a quick-cooking, low-fat protein that works well for those who need lighter options, and this method still lets you use the convenience of a slow cooker for the sauce.

Storage Tips:

• Refrigerate for up to 2 days.
• Freezing is not recommended for best texture.
• Reheat gently on the stovetop over low heat to avoid overcooking the shrimp further.

Possible Substitutions:

• Use scallops instead of shrimp for variety.
• Add a pinch of red pepper flakes if spice is tolerated.
• Swap basil for oregano for a different flavor profile.

Nutrition Information (per serving):

• Calories: 160
• Protein: 25g
• Carbohydrates: 6g
• Fat: 3g
• Fiber: 1g
• Serving size: about 4 ounces shrimp with sauce

Vegetarian and Mixed-Protein Recipes

Recipe 18: Crockpot Lentil Soup

Lentils became part of our rotation once my sister’s dietitian mentioned trying plant-based protein for variety. This soup is filling and full of fiber, though tolerance for lentils can vary quite a bit, so it’s worth starting with a small portion the first time.

Prep Time: 10 minutes Cook Time: 6 hours Total: 6 hours 10 minutes Servings: 6

Ingredients

• 1 ½ cups dried lentils, rinsed
• 5 cups low-sodium vegetable broth
• 1 cup diced carrots
• ½ cup diced celery
• ½ cup diced onion
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Add the rinsed lentils to the crockpot, then pour the vegetable broth over the top.
2. Add the carrots, celery, onion, and garlic, spreading them evenly through the pot.
3. Sprinkle the cumin, salt, and pepper over the mixture, then stir gently to combine everything.
4. Cover and cook on low for 6 hours, or on high for 3 to 4 hours, until the lentils are very soft and the vegetables are tender.
5. Use an immersion blender to partially blend the soup if a smoother texture is needed, or leave it chunky if that is tolerated well.
6. Taste and adjust the seasoning before serving, since lentils can absorb a lot of the broth’s flavor.

Protein Tip: Lentils provide a plant-based source of protein and fiber, making this a useful option for adding variety, though portion size should stay small until tolerance is confirmed.

Storage Tips:

• Refrigerate for up to 4 days.
• Freezes well for up to 3 months.
• Reheat on the stovetop or microwave, adding a little broth if it has thickened too much.

Possible Substitutions:

• Use split peas instead of lentils for a different texture.
• Add a small amount of shredded chicken for extra protein.
• Blend fully for a smoother soup during earlier eating stages.

Nutrition Information (per serving):

• Calories: 190
• Protein: 13g
• Carbohydrates: 30g
• Fat: 1g
• Fiber: 10g
• Serving size: about 1 cup

Recipe 19: Slow Cooker Bean and Turkey Soup

This soup came together almost by accident, using up leftover turkey and a half bag of beans sitting in the pantry. It turned into one of the heartiest, most filling soups in this whole collection, combining animal and plant protein in one bowl.

Prep Time: 15 minutes Cook Time: 6 hours Total: 6 hours 15 minutes Servings: 6

Ingredients

• 1 pound lean ground turkey
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 cup diced carrots
• ½ cup diced celery
• ½ cup diced onion
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Brown the ground turkey in a skillet over medium heat for about 5 minutes, breaking it apart as it cooks, then drain any excess fat.
2. Add the browned turkey to the crockpot along with the white beans, chicken broth, carrots, celery, and onion.
3. Stir in the garlic, thyme, salt, and pepper until evenly distributed through the soup.
4. Cover and cook on low for 6 hours, or on high for 3 hours, until the vegetables are tender and the flavors have blended together.
5. Give the soup a final stir before serving, checking that the beans are soft enough to eat comfortably.
6. Portion into bowls, keeping servings small if beans are a newer addition to your diet.

Protein Tip: Combining turkey with beans gives this soup both animal and plant protein, making it a hearty, high-protein option that also brings in extra fiber.

Storage Tips:

• Refrigerate for up to 4 days.
• Freezes well for up to 3 months.
• Reheat gently on the stovetop or microwave, stirring occasionally.

Possible Substitutions:

• Use lean ground chicken instead of turkey.
• Swap white beans for black beans or lentils.
• Add diced spinach near the end of cooking for extra nutrients.

Nutrition Information (per serving):

• Calories: 220
• Protein: 22g
• Carbohydrates: 18g
• Fat: 6g
• Fiber: 6g
• Serving size: about 1 ¼ cups

Recipe 20: Crockpot Egg Casserole

Eggs cooked low and slow in the crockpot come out incredibly soft, almost like a savory custard. This casserole works well for breakfast or a light meal any time of day, and it’s easy to adjust the texture depending on where you are in your eating plan.

Prep Time: 15 minutes Cook Time: 3 hours Total: 3 hours 15 minutes Servings: 6

Ingredients

• 8 large eggs
• ½ cup low-fat milk
• ½ cup shredded low-fat cheese
• ½ cup diced bell pepper
• ¼ cup diced onion
• ½ cup diced spinach
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Cooking spray

Instructions

1. Lightly coat the inside of the crockpot with cooking spray to prevent the eggs from sticking to the sides.
2. In a large bowl, whisk the eggs and milk together until fully combined and slightly frothy.
3. Stir in the shredded cheese, bell pepper, onion, spinach, salt, and pepper, mixing until evenly distributed through the egg mixture.
4. Pour the mixture into the prepared crockpot, spreading it out evenly so it cooks at the same rate throughout.
5. Cover and cook on low for 3 hours, or until the eggs are fully set in the center and no longer look wet on top.
6. Let the casserole rest for 5 to 10 minutes before slicing into portions, since it will be very soft right out of the pot.

Protein Tip: Eggs offer a soft, easy-to-digest protein source that works well for many people at various stages of recovery, and this casserole makes portioning simple for the week ahead.

Storage Tips:

• Refrigerate for up to 4 days in a sealed container.
• Freezing is possible but may change the texture slightly; thaw in the refrigerator before reheating.
• Reheat in the microwave in short intervals to avoid overcooking the eggs.

Possible Substitutions:

• Use egg whites instead of whole eggs for a lighter version.
• Swap spinach for finely chopped broccoli.
• Use a dairy-free milk and cheese alternative if needed.

Nutrition Information (per serving):

• Calories: 150
• Protein: 13g
• Carbohydrates: 3g
• Fat: 9g
• Fiber: 1g
• Serving size: about 1 slice

Recipe 21: Slow Cooker High-Protein Vegetable Soup

This last recipe became a way to clean out the fridge at the end of the week, using whatever vegetables and protein were left over. It’s flexible on purpose, since some weeks call for chicken and others call for turkey or beans, depending on what’s on hand.

Prep Time: 15 minutes Cook Time: 5 hours Total: 5 hours 15 minutes Servings: 6

Ingredients

• 2 cups cooked, shredded chicken, turkey, or drained legumes
• 5 cups low-sodium vegetable or chicken broth
• 1 cup diced carrots
• 1 cup diced zucchini
• ½ cup diced celery
• ½ cup diced onion
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Add the broth to the crockpot first, then stir in the carrots, zucchini, celery, onion, and garlic.
2. Sprinkle the thyme, salt, and pepper over the vegetables, stirring gently to combine everything evenly.
3. Cover and cook on low for 4 hours, or on high for 2 hours, until the vegetables are tender.
4. Add the cooked chicken, turkey, or legumes to the pot during the last hour of cooking so the protein warms through without overcooking.
5. Stir well to combine, then taste and adjust the seasoning as needed before serving.
6. Ladle into bowls, adjusting the ratio of protein to vegetables based on your current dietary needs.

Protein Tip: Using pre-cooked protein makes this soup fast and flexible, and it’s an easy way to use up leftovers while still keeping protein as the focus of the meal.

Storage Tips:

• Refrigerate for up to 4 days.
• Freezes well for up to 3 months.
• Reheat gently on the stovetop or microwave, stirring occasionally.

Possible Substitutions:

• Use any leftover cooked protein you have on hand.
• Swap zucchini for green beans if preferred.
• Add a spoon of tomato paste for a richer broth flavor.

Nutrition Information (per serving):

• Calories: 170
• Protein: 20g
• Carbohydrates: 8g
• Fat: 4g
• Fiber: 2g
• Serving size: about 1 ¼ cups

Common Mistakes to Avoid

Even simple crockpot meals can go wrong in small ways that make a big difference for bariatric eating. Here are five mistakes worth watching for.

1. Adding Too Much Sugar – Sauces, dressings, and pre-made seasoning packets often hide more sugar than expected. Always check labels before adding them to the pot, and choose lower-sugar versions when possible.
2. Forgetting About Protein – It’s easy to let vegetables or starches take over a dish. Keep protein as the main focus of every meal, with other ingredients playing a smaller, supporting role.
3. Making Portions Too Large – Even a bariatric-friendly recipe can be overeaten if portions aren’t measured. Use small containers to divide meals right after cooking, before the temptation to serve too much sets in.
4. Assuming Every Healthy Food Is Tolerated – Not every nutritious ingredient works for every person. Tolerance can vary widely depending on the individual and the current stage of recovery, so introduce new foods slowly.
5. Ignoring Medical Guidance – These recipes are meant as a starting point, not a replacement for medical advice. Always follow the specific instructions given by your own bariatric care team.

Conclusion

Crockpot cooking takes so much pressure off a busy week. You add the ingredients, set the timer, and come back to a meal that’s already done and ready to portion out.

Every recipe here keeps protein as the priority, since that’s what supports healing and helps you stay full longer between meals.

Feel free to adjust seasonings, swap ingredients, and change portion sizes to match your own dietary plan and food tolerance. What works for one person may not work for another, and that’s completely normal.

Save those Crockpot Bariatric Recipes and try one new recipe each week. Before long, you’ll have a full rotation of meals that fit your life and your goals.