25 Easy Anti Inflammatory Crock-Pot Recipes

I love cooking, but sometimes life gets busy and I don’t have hours to spend in the kitchen. That’s why I turned to Anti Inflammatory Crock-Pot Recipes. They make healthy cooking simple and stress-free.

One evening, I came home tired from work and just tossed vegetables, beans, and spices into my slow cooker. By the time dinner was ready, my house smelled amazing, and I had a warm, comforting meal that also helped me feel better from the inside out.

These recipes focus on foods that can calm inflammation in the body, like turmeric, ginger, leafy greens, and colorful vegetables.

Using a Crock-Pot makes the flavors deep and rich without much effort. I’m excited to share my favorite recipes that include soups, stews, and easy mains.

You don’t need to be a chef to make these, and they are perfect for anyone who wants healthy meals that cook while you relax.

1. Vegetable Curry

Prep Time: 15 min | Cook Time: 6 hours | Serve: 4

I love this vegetable curry because it feels cozy and healthy at the same time. The spices make the kitchen smell so good, and the vegetables become tender and full of flavor. It’s simple, but it feels special.

Ingredients

• 2 cups chopped carrots
• 1 cup diced potatoes
• 1 cup green beans, cut in pieces
• 1 cup cauliflower florets
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a pan, sauté onion, garlic, and ginger for 2–3 minutes.
2. Add curry powder and turmeric, cook for 1 minute to release aroma.
3. Place all vegetables in the Crock-Pot. Pour the sautéed mixture, coconut milk, and broth over vegetables.
4. Stir well and cover with the lid.
5. Cook on Low for 6 hours or High for 3 hours.
6. Add salt and pepper to taste. Garnish with fresh cilantro before serving.

2. Greek Chicken

Prep Time: 10 min | Cook Time: 5 hours | Serve: 4

This Greek chicken is a simple way to enjoy Mediterranean flavors. I love how the lemon and oregano give the chicken a bright taste, and it stays juicy and tender in the slow cooker.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 lemon, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup chicken broth
• 2 tablespoons olive oil

Instructions

1. Place chicken breasts in the Crock-Pot.
2. Sprinkle garlic, oregano, paprika, salt, and pepper over the chicken.
3. Pour chicken broth and drizzle olive oil on top. Add lemon slices.
4. Cover and cook on Low for 5 hours or High for 2–3 hours.
5. Serve warm with a side of vegetables or rice.

3. Enchilada Quinoa

Prep Time: 10 min | Cook Time: 4 hours | Serve: 4

Enchilada quinoa is my go-to for a filling, plant-based meal. It has a gentle spice, hearty beans, and a comforting sauce. I feel full and happy after eating this dish.

Ingredients

• 1 cup quinoa, rinsed
• 1 can black beans, drained and rinsed
• 1 cup corn
• 1 bell pepper, chopped
• 1 cup salsa
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)

Instructions

1. Place all ingredients except cheese in the Crock-Pot.
2. Stir to combine well.
3. Cover and cook on Low for 4 hours.
4. Taste and add salt or pepper if needed.
5. Sprinkle cheese on top before serving, if using.

4. Veggie Coconut Curry

Prep Time: 15 min | Cook Time: 6 hours | Serve: 4

I love this veggie coconut curry for its creamy texture and mild spice. The coconut milk makes the vegetables taste rich and smooth without needing cream.

Ingredients

• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 cup bell peppers, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Heat olive oil in a pan and sauté onion, garlic, and ginger for 2–3 minutes.
2. Add curry powder and turmeric, cook for 1 minute.
3. Place vegetables in the Crock-Pot. Pour coconut milk, broth, and sautéed mixture over them.
4. Stir gently, cover, and cook on Low for 6 hours or High for 3 hours.
5. Season with salt and pepper. Serve warm.

5. Black Bean Stuffed Sweet Potatoes

Prep Time: 10 min | Cook Time: 5 hours | Serve: 4

These black bean stuffed sweet potatoes are one of my favorites for a filling and healthy dinner. Sweet potatoes become soft and sweet, while black beans add a savory contrast.

Ingredients

• 4 medium sweet potatoes
• 1 can black beans, drained and rinsed
• 1 cup corn
• 1 bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• 1 tablespoon olive oil

Instructions

1. Wash and poke sweet potatoes with a fork. Place them in the Crock-Pot.
2. Cook on Low for 5 hours or High for 3 hours until tender.
3. Meanwhile, mix black beans, corn, bell pepper, cumin, paprika, salt, and pepper in a bowl.
4. When potatoes are done, slice open and stuff with the black bean mixture.
5. Top with cheese if using, and serve warm.

6. Pumpkin & Sweet Potato Soup

Prep Time: 10 min | Cook Time: 6 hours | Serve: 4

This pumpkin and sweet potato soup is smooth, warm, and comforting. I love how the sweetness of the vegetables blends perfectly with gentle spices. It’s an easy way to enjoy healthy, cozy soup any day.

Ingredients

• 2 cups pumpkin, cubed
• 2 cups sweet potatoes, cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 4 cups vegetable broth
• 1 teaspoon turmeric
• Salt and pepper to taste
• 1/2 cup coconut milk (optional)

Instructions

1. Place pumpkin, sweet potatoes, onion, and garlic in the Crock-Pot.
2. Add ginger, turmeric, salt, pepper, and vegetable broth.
3. Stir well, cover, and cook on Low for 6 hours or High for 3 hours.
4. Use an immersion blender to blend the soup until smooth.
5. Stir in coconut milk before serving for extra creaminess.

7. Butternut & Red Pepper Soup (with Coconut Milk)

Prep Time: 10 min | Cook Time: 6 hours | Serve: 4

This soup is creamy without cream! I love how the red pepper adds sweetness, and the coconut milk gives it a silky texture. It’s perfect for chilly evenings.

Ingredients

• 2 cups butternut squash, cubed
• 2 red bell peppers, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup coconut milk

Instructions

1. Add butternut squash, bell peppers, onion, and garlic to the Crock-Pot.
2. Pour in vegetable broth, then add cumin, salt, and pepper.
3. Cover and cook on Low for 6 hours or High for 3 hours.
4. Blend the soup until smooth using an immersion blender.
5. Stir in coconut milk before serving.

8. Black Bean Soup

Prep Time: 10 min | Cook Time: 6 hours | Serve: 4

I enjoy this black bean soup because it’s hearty and filling. The slow cooker brings out the rich flavors, and it’s perfect for a simple weeknight dinner.

Ingredients:

• 2 cans black beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, chopped
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Place all ingredients in the Crock-Pot.
2. Stir to mix well.
3. Cover and cook on Low for 6 hours or High for 3 hours.
4. Blend slightly for a thicker texture or leave chunky.
5. Adjust salt and pepper, then serve warm.

9. Lentil Soup

Prep Time: 10 min | Cook Time: 6 hours | Serve: 4

Lentil soup is one of my go-to comfort foods. I love how filling it is without being heavy. The vegetables and spices create a warm, nourishing bowl every time.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper to taste

Instructions:

1. Add all ingredients to the Crock-Pot.
2. Stir to mix well.
3. Cover and cook on Low for 6 hours or High for 3 hours.
4. Taste and adjust seasonings. Serve warm.

10. Carrot & Lentil Soup

Prep Time: 10 min | Cook Time: 6 hours | Serve: 4

This soup is smooth, slightly sweet, and full of color. Carrots and lentils cook perfectly in the Crock-Pot, and I enjoy its rich flavor without any cream.

Ingredients:

• 2 cups carrots, chopped
• 1 cup red lentils, rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 4 cups vegetable broth
• 1/2 teaspoon turmeric
• Salt and pepper to taste

Instructions:

1. Place carrots, lentils, onion, and garlic in the Crock-Pot.
2. Add ginger, turmeric, salt, pepper, and vegetable broth.
3. Stir, cover, and cook on Low for 6 hours or High for 3 hours.
4. Blend soup until smooth. Serve warm.

11. Creamy Potato Leek Soup (No Cream)

Prep Time: 10 min | Cook Time: 6 hours | Serve: 4

I love this soup because it’s creamy without cream. The slow cooker softens the potatoes and leeks into a smooth, tasty comfort food that feels rich and healthy.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 2 leeks, cleaned and sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Add potatoes, leeks, onion, and garlic to the Crock-Pot.
2. Pour in vegetable broth, then add thyme, salt, and pepper.
3. Cover and cook on Low for 6 hours or High for 3 hours.
4. Blend until smooth. Serve warm.

12. Split Pea Soup (with Ham)

Prep Time: 10 min | Cook Time: 7 hours | Serve: 6

I enjoy split pea soup for its thick, comforting texture. The ham adds a subtle smoky flavor, making it a cozy meal for dinner or lunch.

Ingredients:

• 2 cups dried split peas, rinsed
• 1 cup diced ham
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 6 cups vegetable or chicken broth
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Place all ingredients in the Crock-Pot.
2. Stir to mix evenly.
3. Cover and cook on Low for 7 hours or High for 4 hours.
4. Stir well before serving. Add salt and pepper as needed.

13. Vegetable Soup (Dump and Go)

Prep Time: 10 min | Cook Time: 6 hours | Serve: 6

This soup is so easy! I love “dump and go” recipes because they save time and still taste fresh. It’s colorful, healthy, and filling.

Ingredients:

• 2 cups chopped carrots
• 2 cups chopped celery
• 2 cups chopped potatoes
• 1 cup green beans
• 1 cup corn
• 1 onion, diced
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Add all ingredients to the Crock-Pot.
2. Stir lightly to combine.
3. Cover and cook on Low for 6 hours or High for 3 hours.
4. Taste and adjust seasoning. Serve warm.

14. Sweet Potato, Apple & Turmeric Soup

Prep Time: 10 min | Cook Time: 6 hours | Serve: 4

I love the sweet and warm flavor of this soup. The turmeric adds a subtle spice and helps with inflammation, while the apples make it slightly sweet and comforting.

Ingredients:

• 2 cups sweet potatoes, cubed
• 2 apples, peeled and chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon turmeric
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Place sweet potatoes, apples, onion, and garlic in the Crock-Pot.
2. Add turmeric, salt, pepper, and broth. Stir gently.
3. Cover and cook on Low for 6 hours or High for 3 hours.
4. Blend until smooth and serve warm.

15. Butternut Squash, Kale & Quinoa Stew

Prep Time: 15 min | Cook Time: 6 hours | Serve: 4

This stew is hearty and nourishing. I love how the quinoa makes it filling, and the kale adds a fresh, healthy touch.

Ingredients:

• 2 cups butternut squash, cubed
• 1 cup quinoa, rinsed
• 1 cup chopped kale
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon thyme
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Place butternut squash, quinoa, onion, and garlic in the Crock-Pot.
2. Add broth, thyme, salt, and pepper. Stir well.
3. Cover and cook on Low for 6 hours or High for 3 hours.
4. Add kale during the last 30 minutes of cooking. Serve warm.

16. Winter Minestrone

Prep Time: 10 min | Cook Time: 6 hours | Serve: 6

I enjoy this soup in the winter because it’s hearty, warm, and full of vegetables. It’s easy to make, and the flavors deepen in the slow cooker.

Ingredients:

• 2 cups chopped carrots
• 2 cups chopped celery
• 1 cup green beans
• 1 cup zucchini, chopped
• 1 can diced tomatoes (14 oz)
• 1 cup small pasta or ditalini
• 4 cups vegetable broth
• 1 teaspoon oregano
• Salt and pepper to taste

Instructions:

1. Place all vegetables and broth in the Crock-Pot.
2. Add oregano, salt, and pepper. Stir gently.
3. Cover and cook on Low for 6 hours or High for 3 hours.
4. Add pasta during the last 30 minutes of cooking. Serve warm.

17. Red Lentil Soup with Coconut Milk

Prep Time: 10 min | Cook Time: 6 hours | Serve: 4

I love this red lentil soup because it’s creamy without cream. Coconut milk gives it a smooth, rich taste, while lentils make it filling and healthy.

Ingredients:

• 1 cup red lentils, rinsed
• 1 onion, diced
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 teaspoon turmeric
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste

Instructions:

1. Add lentils, vegetables, garlic, turmeric, salt, pepper, and broth to the Crock-Pot.
2. Stir to combine.
3. Cover and cook on Low for 6 hours or High for 3 hours.
4. Blend slightly if you prefer smooth texture. Stir in coconut milk before serving.

18. Butternut Squash Soup (with Coconut Milk)

Prep Time: 10 min | Cook Time: 6 hours | Serve: 4

I love this soup because it’s creamy and smooth without using cream. The coconut milk adds richness, while butternut squash gives a natural sweetness that feels cozy.

Ingredients:

• 3 cups butternut squash, cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste

Instructions:

1. Place squash, onion, and garlic in the Crock-Pot.
2. Add ginger, broth, salt, and pepper. Stir well.
3. Cover and cook on Low for 6 hours or High for 3 hours.
4. Blend until smooth. Stir in coconut milk and serve warm.

19. Vegetable & Quinoa Stew

Prep Time: 15 min | Cook Time: 6 hours | Serve: 4

This stew is hearty, healthy, and filling. I love how the quinoa absorbs all the flavors of the vegetables and spices, making every spoonful comforting.

Ingredients:

• 2 cups chopped carrots
• 1 cup diced zucchini
• 1 cup diced bell peppers
• 1 cup quinoa, rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Place all vegetables, quinoa, garlic, and onion in the Crock-Pot.
2. Pour in broth, add thyme, salt, and pepper. Stir gently.
3. Cover and cook on Low for 6 hours or High for 3 hours.
4. Stir before serving.

20. Vegetarian Chili

Prep Time: 10 min | Cook Time: 6 hours | Serve: 4

This vegetarian chili is thick, hearty, and packed with beans and vegetables. I love how filling it is, and the slow cooker makes all the flavors come together beautifully.

Ingredients:

• 1 can black beans, drained
• 1 can kidney beans, drained
• 1 cup corn
• 1 bell pepper, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Place all ingredients in the Crock-Pot.
2. Stir gently to mix everything.
3. Cover and cook on Low for 6 hours or High for 3 hours.
4. Adjust salt and pepper before serving.

21. Lentil Chili (with Beans)

Prep Time: 10 min | Cook Time: 6 hours | Serve: 4

This lentil chili is my favorite for a protein-packed, filling meal. Lentils and beans cook perfectly in the Crock-Pot, giving a thick, hearty texture.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 can black beans, drained
• 1 cup corn
• 1 bell pepper, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Add all ingredients to the Crock-Pot.
2. Stir gently to mix.
3. Cover and cook on Low for 6 hours or High for 3 hours.
4. Adjust seasoning before serving.

22. Sweet Potato Apple Cider Chili

Prep Time: 10 min | Cook Time: 6 hours | Serve: 4

I love this chili for its unique sweet and tangy flavor. The sweet potatoes, apples, and apple cider combine to make a comforting, warm dish.

Ingredients:

• 2 cups sweet potatoes, cubed
• 1 apple, chopped
• 1 can black beans, drained
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup apple cider
• 1 can diced tomatoes (14 oz)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Place sweet potatoes, apple, beans, onion, and garlic in the Crock-Pot.
2. Add apple cider, diced tomatoes, chili powder, cumin, salt, and pepper. Stir well.
3. Cover and cook on Low for 6 hours or High for 3 hours.
4. Serve warm.

23. Vegetarian Pozole

Prep Time: 15 min | Cook Time: 6 hours | Serve: 6

This pozole is full of vegetables, hominy, and spices. I love the warm, slightly tangy flavor. It’s healthy, easy, and feels like a special meal.

Ingredients:

• 2 cups hominy, rinsed
• 1 can black beans, drained
• 1 cup corn
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 6 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Add all ingredients to the Crock-Pot.
2. Stir gently.
3. Cover and cook on Low for 6 hours or High for 3 hours.
4. Adjust seasoning before serving.

24. Citrus Salmon with Melted Leeks

Prep Time: 10 min | Cook Time: 3 hours | Serve: 4

I enjoy this salmon because it’s light, healthy, and full of flavor. The citrus adds brightness, and the leeks melt into a soft, tasty bed for the fish.

Ingredients:

• 4 salmon fillets
• 2 leeks, sliced
• 1 lemon, sliced
• 1 orange, sliced
• 1 teaspoon dill
• Salt and pepper to taste

Instructions:

1. Place leeks at the bottom of the Crock-Pot.
2. Lay salmon fillets on top.
3. Add citrus slices, dill, salt, and pepper.
4. Cover and cook on Low for 3 hours.
5. Serve warm with the melted leeks.

25. Moroccan-Spiced Chicken Stew

Prep Time: 15 min | Cook Time: 6 hours | Serve: 4

This chicken stew is full of spices and warmth. I love how the Crock-Pot makes the chicken tender, and the spices fill the kitchen with amazing aroma.

Ingredients:

• 4 chicken thighs, bone-in
• 2 carrots, chopped
• 2 potatoes, cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 4 cups chicken broth
• Salt and pepper to taste

Instructions:

1. Place chicken, vegetables, and garlic in the Crock-Pot.
2. Add spices, salt, pepper, and chicken broth.
3. Stir gently to combine.
4. Cover and cook on Low for 6 hours or High for 3 hours.
5. Serve warm.

Conclusion

Healthy cooking can be simple and tasty with a Crock-Pot. These Anti Inflammatory Crock-Pot Recipes show that soups, stews, chilis, and mains can be easy, comforting, and good for your body.

Just add fresh vegetables, beans, spices, and let the slow cooker do the work. Each recipe is full of flavor, simple to follow, and perfect for busy days.

I hope these dishes help you enjoy healthy meals with less stress and more warmth.