31+ Hearty and Tasty Crockpot Avocado Recipes You Can’t Miss

Avocado has long been a beloved ingredient in many kitchens for its creamy texture, rich flavor, and numerous health benefits.

But while guacamole and avocado toast might get all the attention, there’s so much more you can do with this versatile fruit.

One of the easiest and most hands-off ways to incorporate avocado into your meals is by using your trusty crockpot.

Crockpot avocado recipes are a game-changer, allowing you to create meals that are not only delicious but also packed with nutrients and healthy fats.

In this article, we’re going to explore 31+ mouthwatering crockpot avocado recipes that will add a creamy twist to everything from soups and stews to tacos and sandwiches.

Whether you’re looking for a quick dinner solution or meal prep ideas, these recipes will help you make the most of this superfood.

Let’s dive in and discover how you can make the humble avocado the star of your crockpot creations!

31+ Hearty and Tasty Crockpot Avocado Recipes You Can’t Miss

Crockpot avocado recipes offer a convenient and creative way to incorporate this creamy superfood into your meals.

From rich, flavorful stews to fresh, satisfying wraps, the possibilities are endless.

By using the slow cooker, you’ll have more time to relax while your delicious avocado-infused dishes cook to perfection.

These recipes are perfect for busy weeknights, weekend meals, or even meal prep for the whole week.

So grab some avocados, dust off your crockpot, and get ready to enjoy creamy, savory, and healthy meals with minimal effort.

Creamy Crockpot Avocado Chicken Soup

This creamy avocado chicken soup is a comforting, flavorful dish that’s perfect for any season. Packed with tender shredded chicken, creamy avocados, and a hint of spice, it’s a healthy and satisfying meal made effortlessly in your crockpot. The slow cooking allows all the flavors to meld together beautifully, creating a dish that’s as nourishing as it is delicious.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, diced (optional, for spice)
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 2 large avocados, mashed
• 1/4 cup heavy cream or coconut milk (optional for extra creaminess)
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Place the chicken breasts, chicken broth, diced tomatoes, onion, garlic, jalapeño (if using), cumin, chili powder, paprika, salt, and pepper into the crockpot.
2. Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender.
3. Remove the chicken from the crockpot, shred it with two forks, and return it to the pot.
4. Stir in the mashed avocado, lime juice, and heavy cream or coconut milk, if desired. Mix until well incorporated.
5. Let the soup cook for an additional 15–20 minutes on low.
6. Serve hot, garnished with fresh cilantro, and enjoy!

This creamy avocado chicken soup is a simple yet luxurious meal that your whole family will love. It’s an excellent way to incorporate healthy fats from avocados while enjoying the tender, slow-cooked goodness of chicken. Pair it with crusty bread or a side salad for a complete meal.

Slow-Cooked Avocado and Black Bean Chili

This slow-cooked avocado and black bean chili is a hearty, plant-based meal that’s both nutritious and flavorful. With the creaminess of avocado balancing the robust spices, this dish is perfect for cozy evenings or meal prepping. It’s easy to customize with your favorite toppings, making it a versatile option for all palates.

Ingredients

• 1 cup dried black beans (or 2 cans, drained and rinsed)
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, diced (optional)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• 2 large avocados, diced
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, diced red onion, or shredded cheese, for garnish

Instructions

1. If using dried beans, soak them overnight and rinse. If using canned beans, simply rinse them well.
2. Add black beans, diced tomatoes, onion, garlic, bell pepper, jalapeño, cumin, smoked paprika, chili powder, cayenne (if desired), and vegetable broth to the crockpot.
3. Stir to combine, cover, and cook on low for 8 hours or high for 4 hours until the beans are tender.
4. Before serving, gently fold in the diced avocados and lime juice. Adjust salt and pepper to taste.
5. Serve warm with your favorite garnishes like cilantro, diced red onion, or shredded cheese.

This avocado and black bean chili is a wholesome, crowd-pleasing dish perfect for vegetarians and vegans alike. The addition of avocado gives a creamy texture that elevates the traditional chili into something extraordinary. Make it for dinner or meal prep for the week; it only gets better as the flavors develop over time!

Crockpot Avocado Lime Chicken Tacos

These crockpot avocado lime chicken tacos are a game-changer for taco nights. The slow-cooked chicken is juicy, flavorful, and infused with avocado and lime, creating a zesty, creamy filling that pairs perfectly with fresh taco toppings. This dish is easy to prepare and guaranteed to be a hit at your next gathering.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup chicken broth
• 1/4 cup fresh lime juice
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 large avocados, mashed
• 1/4 cup sour cream or Greek yogurt
• 8–10 small tortillas (corn or flour)
• Toppings: shredded lettuce, diced tomatoes, sliced jalapeños, shredded cheese, cilantro

Instructions

1. Place the chicken thighs, chicken broth, lime juice, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper in the crockpot. Stir to coat the chicken evenly.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
3. Shred the chicken directly in the crockpot with two forks, allowing it to soak up the juices.
4. In a small bowl, mix the mashed avocado and sour cream or Greek yogurt until smooth.
5. Warm the tortillas and assemble the tacos by adding the chicken mixture, avocado sauce, and your favorite toppings.
6. Serve immediately and enjoy!

These crockpot avocado lime chicken tacos are bursting with flavor and incredibly easy to make. They’re perfect for busy weeknights or entertaining guests. Customize them with your favorite toppings to create a meal that’s fresh, satisfying, and unforgettable!

Crockpot Avocado Beef and Sweet Potato Stew

This hearty beef and sweet potato stew, slow-cooked with creamy avocado, is the perfect comfort meal for a chilly evening. The rich, savory beef melds wonderfully with the sweetness of the potatoes and the velvety texture of mashed avocado. It’s a wholesome, filling dish that’s loaded with nutrients and incredibly easy to prepare.

Ingredients

• 1 lb stew beef, cubed
• 2 large sweet potatoes, peeled and diced
• 4 cups beef broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp rosemary
• 1/2 tsp black pepper
• 2 large avocados, mashed
• Salt, to taste
• Fresh parsley, for garnish

Instructions

1. In the crockpot, combine the cubed stew beef, sweet potatoes, beef broth, onion, garlic, thyme, rosemary, black pepper, and salt.
2. Cover and cook on low for 7–8 hours or high for 4–5 hours until the beef is tender and the sweet potatoes are soft.
3. Before serving, stir in the mashed avocados until fully incorporated.
4. Garnish with fresh parsley and serve hot.

This avocado beef and sweet potato stew offers a satisfying combination of tender beef, creamy avocado, and hearty sweet potatoes. It’s a fantastic one-pot meal that’s perfect for meal prep or a cozy family dinner. The avocado adds an unexpected but delightful creaminess, making it a unique twist on a classic stew.

Crockpot Avocado Salsa Verde Chicken

This salsa verde chicken made in the crockpot is a fresh and zesty dish, enhanced by the creamy addition of avocado. The tender chicken soaked in tangy salsa verde is perfect for tacos, burritos, or even as a topping for salads. It’s a versatile recipe that is full of flavor and incredibly easy to make.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 jar (16 oz) salsa verde
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 2 large avocados, diced
• Juice of 1 lime
• Fresh cilantro, for garnish
• Tortillas, for serving

Instructions

1. Place the chicken breasts, salsa verde, onion, garlic, cumin, chili powder, and salt in the crockpot.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is cooked through and tender.
3. Shred the chicken with two forks and mix it with the salsa verde in the crockpot.
4. Before serving, gently fold in the diced avocados and lime juice.
5. Serve the chicken in tortillas and garnish with fresh cilantro.

This avocado salsa verde chicken is a vibrant, flavorful dish that can be enjoyed in so many ways. Whether in tacos, over rice, or in a salad, the combination of tangy salsa verde and creamy avocado creates an unforgettable meal. It’s perfect for a weeknight dinner or for prepping meals in advance.

Slow Cooker Avocado and Chickpea Curry

This vegetarian avocado and chickpea curry is an aromatic, hearty dish that’s both satisfying and nourishing. The slow cooker allows all the spices to blend together beautifully, creating a rich and flavorful curry. The addition of avocado adds a creamy texture, balancing the spices perfectly.

Ingredients

• 2 cans (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp chili powder
• 1/2 tsp cinnamon
• 2 large avocados, diced
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Add the chickpeas, coconut milk, vegetable broth, onion, garlic, cumin, coriander, turmeric, chili powder, and cinnamon to the crockpot.
2. Stir well, cover, and cook on low for 6–7 hours or high for 3–4 hours until the flavors have melded together.
3. Before serving, gently fold in the diced avocados and season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro.

This slow-cooked avocado and chickpea curry is a warming, flavorful vegetarian dish that’s perfect for meatless Mondays or any day of the week. The creamy avocado adds richness to the coconut milk-based curry, while the chickpeas provide a filling source of protein. Serve this with rice or naan for a complete meal that’s sure to please.

Crockpot Avocado Pork Carnitas

This avocado pork carnitas recipe is a flavorful and juicy twist on the classic carnitas. The pork is slow-cooked in a delicious blend of spices, and the avocado is added at the end to give the dish a creamy, fresh texture. Perfect for tacos, burritos, or salads, these carnitas are sure to be a crowd favorite.

Ingredients

• 3 lbs pork shoulder, trimmed and cut into chunks
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup orange juice
• 1/2 cup lime juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1/2 tsp chili powder
• 2 large avocados, mashed
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Tortillas or rice, for serving

Instructions

1. Place the pork shoulder, onion, garlic, orange juice, lime juice, cumin, paprika, oregano, chili powder, salt, and pepper in the crockpot.
2. Cover and cook on low for 8–10 hours or high for 4–5 hours until the pork is fork-tender.
3. Shred the pork with two forks and stir well to combine with the juices.
4. Gently fold in the mashed avocados just before serving.
5. Serve in tortillas, over rice, or as a salad, garnished with fresh cilantro.

These crockpot avocado pork carnitas are an excellent option for taco night or any meal where you want juicy, flavorful pork. The avocado gives the carnitas a creamy texture that makes them stand out from other pulled pork recipes. This dish is both easy to make and a guaranteed hit, with endless possibilities for serving.

Crockpot Avocado and Spinach Breakfast Casserole

This avocado and spinach breakfast casserole is a savory, filling breakfast dish that’s both healthy and satisfying. With eggs, spinach, and avocado, it’s a great way to start your day with a balance of protein, healthy fats, and vegetables. It’s easy to prepare in the crockpot and can be enjoyed throughout the week.

Ingredients

• 6 large eggs
• 2 cups fresh spinach, chopped
• 1 avocado, diced
• 1 cup shredded cheese (cheddar or mozzarella)
• 1/2 cup milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste

Instructions

1. In a large bowl, whisk the eggs, milk, garlic powder, onion powder, salt, and pepper until fully combined.
2. Add the chopped spinach, diced avocado, and shredded cheese to the egg mixture and stir to combine.
3. Pour the mixture into a greased crockpot.
4. Cover and cook on low for 3–4 hours or high for 1.5–2 hours until the eggs are set and the casserole is firm.
5. Slice and serve warm.

This crockpot avocado and spinach breakfast casserole is the perfect make-ahead meal for busy mornings. It’s packed with nutrients from the spinach and avocado and offers a satisfying start to your day. The creamy avocado and melted cheese combine for a delicious, comforting breakfast that the whole family will enjoy.

Crockpot Avocado Shrimp Tacos

These crockpot avocado shrimp tacos are a fresh, flavorful, and light dish perfect for taco night. The shrimp are tender and cooked to perfection in the slow cooker, absorbing the seasonings and spices. With the creamy addition of avocado, these tacos are a delicious combination of texture and flavor. They’re easy to make and perfect for a quick weeknight dinner or a festive gathering.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup salsa (mild or medium)
• 1/2 cup lime juice
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp paprika
• 2 large avocados, diced
• 8–10 soft tortillas
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions

1. In the crockpot, combine the shrimp, salsa, lime juice, cumin, chili powder, paprika, salt, and pepper.
2. Cover and cook on low for 1.5–2 hours or until the shrimp are tender and cooked through.
3. Gently stir in the diced avocados and let them warm through in the sauce for a few minutes.
4. Serve the shrimp and avocado mixture in tortillas and garnish with fresh cilantro.

These crockpot avocado shrimp tacos are an ideal meal for those looking for something quick, healthy, and delicious. The shrimp are perfectly seasoned, and the avocado adds a creamy, fresh element that contrasts beautifully with the spices. Serve with a side of rice or a simple salad for a well-rounded meal.

Slow Cooker Avocado and Turkey Chili

This slow-cooked avocado and turkey chili is a light yet satisfying version of the classic chili, featuring lean ground turkey, beans, and a creamy avocado twist. It’s the perfect balance of healthy, hearty, and comforting, with the avocado adding richness to the chili. Great for meal prep, this dish is perfect for a cozy evening or a game day gathering.

Ingredients

• 1 lb ground turkey
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 4 cups chicken broth
• 2 large avocados, diced
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Brown the ground turkey in a skillet over medium heat, then transfer it to the crockpot.
2. Add the kidney beans, diced tomatoes, onion, garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), chicken broth, salt, and pepper to the crockpot. Stir to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until the flavors are well melded.
4. Stir in the diced avocados just before serving.
5. Serve the chili hot, garnished with fresh cilantro.

This slow cooker avocado and turkey chili is a healthy, lighter alternative to traditional chili, with the added richness of creamy avocado. It’s a filling and nutritious meal that’s full of bold flavors. Whether you’re serving it for dinner or making a big batch for meal prep, it’s a dish everyone will enjoy.

Crockpot Avocado and Eggplant Ratatouille

This avocado and eggplant ratatouille is a Mediterranean-inspired dish full of vibrant vegetables. The slow cooking process allows the flavors to meld together, making it a perfect comforting meal. The creamy avocado adds a unique richness to the traditionally savory vegetable medley, creating a dish that’s both healthy and satisfying.

Ingredients

• 1 medium eggplant, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 large avocados, diced
• Fresh basil, for garnish

Instructions

1. Place the eggplant, zucchini, bell pepper, diced tomatoes, onion, garlic, olive oil, oregano, thyme, salt, and pepper in the crockpot.
2. Stir everything together and cover. Cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are tender.
3. Gently stir in the diced avocados and let them warm through for a few minutes.
4. Serve the ratatouille warm, garnished with fresh basil.

This crockpot avocado and eggplant ratatouille is a delicious, veggie-packed dish that’s perfect for vegetarians and anyone looking for a light yet satisfying meal. The addition of avocado gives the ratatouille a creamy texture that elevates the dish. It’s great served on its own or over couscous, quinoa, or rice.

Crockpot Avocado and Bacon Breakfast Burritos

These avocado and bacon breakfast burritos are the perfect morning meal for those who want something hearty, flavorful, and quick. The slow cooker does most of the work, cooking the eggs and bacon together while you sleep, and the avocado provides a creamy finish. These burritos are great for a weekend brunch or meal prepping for busy mornings.

Ingredients

• 8 large eggs
• 1 lb bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 2 large avocados, diced
• 8 large flour tortillas
• 1/2 cup salsa
• Salt and pepper, to taste

Instructions

1. Place the eggs in the crockpot and cook on low for 2–3 hours until the eggs are set, stirring halfway through.
2. While the eggs are cooking, cook the bacon and crumble it into small pieces.
3. Once the eggs are done, gently stir in the crumbled bacon, shredded cheddar cheese, salt, and pepper.
4. Warm the tortillas and fill them with the egg-bacon mixture.
5. Top with diced avocados and salsa before wrapping the burritos.

These crockpot avocado and bacon breakfast burritos are a convenient, delicious, and filling way to start the day. With creamy avocado, crispy bacon, and cheesy scrambled eggs, they’re a perfect breakfast for anyone who loves bold, savory flavors. You can easily prepare a batch to enjoy throughout the week.

Crockpot Avocado and Chicken Enchiladas

These crockpot avocado and chicken enchiladas are an easy and flavorful way to enjoy classic enchiladas. The chicken is slow-cooked in a rich, savory sauce, then topped with creamy avocado for a twist on the traditional dish. This recipe is perfect for a family meal or when you’re hosting friends for a Mexican-themed dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 can (14 oz) enchilada sauce
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• 10–12 corn tortillas
• 2 large avocados, sliced
• Fresh cilantro, for garnish

Instructions

1. Place the chicken breasts, enchilada sauce, chili powder, cumin, garlic powder, and onion powder in the crockpot.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and can be shredded with two forks.
3. Shred the chicken and stir it into the sauce.
4. Warm the tortillas and fill them with the shredded chicken mixture.
5. Roll up the tortillas and place them in a baking dish.
6. Top the enchiladas with cheese and bake at 350°F for 15–20 minutes until the cheese is melted.
7. Serve the enchiladas with sliced avocado and fresh cilantro.

These crockpot avocado and chicken enchiladas are a tasty twist on a classic Mexican dish. The avocado adds a creamy, cool contrast to the warm, spicy chicken, making them a great choice for taco night or any time you want to indulge in a comforting, flavorful meal.

Crockpot Avocado and Mushroom Risotto

This creamy crockpot avocado and mushroom risotto is an easy, hands-off version of the classic dish. The earthy flavor of the mushrooms combined with the smooth, rich avocado creates a hearty and satisfying meal. The slow cooking process allows the rice to absorb all the flavors, making it a perfect comfort dish for a cozy evening.

Ingredients

• 1 1/2 cups Arborio rice
• 1 lb mushrooms, sliced
• 4 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 2 large avocados, mashed
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In the crockpot, combine the Arborio rice, sliced mushrooms, vegetable broth, onion, garlic, olive oil, salt, and pepper.
2. Cover and cook on low for 3–4 hours, stirring occasionally, until the rice is tender and creamy.
3. Once cooked, stir in the mashed avocados and Parmesan cheese until well combined.
4. Serve the risotto warm, garnished with fresh parsley.

This crockpot avocado and mushroom risotto is the perfect dish for those who want to enjoy a creamy, flavorful meal without the fuss of constant stirring. The avocado adds a rich, velvety texture that perfectly complements the earthy mushrooms. It’s a great option for vegetarians and a comforting meal on a cool evening.

Crockpot Avocado and Chicken Caesar Wraps

These crockpot avocado and chicken Caesar wraps are a deliciously fresh and filling twist on the traditional Caesar salad. The slow-cooked chicken is tender and infused with a savory flavor, and the creamy avocado adds a smooth, indulgent layer. Wrapped in a tortilla, this dish is a perfect, easy-to-eat meal for lunch or dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 cup Caesar dressing
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 large avocados, sliced
• 1 cup shredded romaine lettuce
• 8 whole-wheat or flour tortillas
• Fresh Parmesan cheese, for garnish

Instructions

1. Place the chicken breasts in the crockpot with Caesar dressing, garlic powder, and onion powder.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is cooked through and tender.
3. Shred the chicken with two forks and toss it in the sauce.
4. Warm the tortillas and fill them with the chicken mixture, sliced avocado, and shredded lettuce.
5. Top with freshly grated Parmesan cheese and roll up the wraps.

These crockpot avocado and chicken Caesar wraps offer a fun, handheld version of a classic salad. The creamy avocado complements the savory, tangy chicken, and the crispy lettuce adds a fresh crunch. This easy recipe is great for meal prep or a quick and satisfying lunch.

Crockpot Avocado Coconut Curry Chicken

This slow-cooked avocado coconut curry chicken is a rich and flavorful dish, blending the warmth of curry spices with the creaminess of coconut milk and avocado. The chicken comes out tender, soaking up the bold flavors, while the avocado adds a smooth, cooling effect. It’s perfect over rice or served with naan for a hearty, satisfying meal.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 can (14 oz) coconut milk
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1 tsp ginger, ground
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 large avocados, diced
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Instructions

1. Place the chicken thighs in the crockpot and add the coconut milk, curry powder, turmeric, cinnamon, ginger, onion, garlic, salt, and pepper.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
3. Shred the chicken and stir to combine with the sauce.
4. Gently fold in the diced avocados just before serving.
5. Serve the curry over rice or with naan, garnished with fresh cilantro.

This crockpot avocado coconut curry chicken is a flavorful, creamy dish that’s perfect for curry lovers. The richness of the coconut milk and the coolness of the avocado make a perfect contrast to the spiced chicken. It’s an easy-to-make dish that’s sure to impress your family or guests.

Crockpot Avocado BBQ Pulled Pork

This crockpot avocado BBQ pulled pork is a delightful twist on the traditional pulled pork. The slow-cooked pork is tender and infused with smoky BBQ flavors, and the addition of avocado brings a creamy, fresh element that balances out the savory richness. Perfect for sandwiches or tacos, this dish is full of flavor and perfect for casual gatherings.

Ingredients

• 3 lbs pork shoulder, trimmed and cut into chunks
• 1 cup BBQ sauce (your favorite variety)
• 1 onion, sliced
• 1/2 cup apple cider vinegar
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 large avocados, mashed
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Buns or tortillas, for serving

Instructions

1. Place the pork shoulder, BBQ sauce, onion, apple cider vinegar, paprika, garlic powder, onion powder, salt, and pepper in the crockpot.
2. Cover and cook on low for 8–10 hours or high for 4–5 hours, until the pork is tender and easily shreds.
3. Shred the pork with two forks and stir to combine with the sauce.
4. Before serving, fold in the mashed avocados to add creaminess.
5. Serve on buns or tortillas and garnish with fresh cilantro.

This crockpot avocado BBQ pulled pork is a fantastic option for a laid-back meal. The creamy avocado adds a surprising richness to the smoky pulled pork, making it a unique and satisfying dish. Whether served in sandwiches or tacos, it’s a great crowd-pleaser that’s sure to be enjoyed by all.

Crockpot Avocado and Black Bean Soup

This hearty, vegan crockpot avocado and black bean soup is packed with flavor and nutrients. The black beans provide protein, while the creamy avocado adds richness and texture to the broth. With a variety of spices and a long simmer in the slow cooker, this soup is a warming, healthy meal that’s perfect for chilly days.

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 2 large avocados, diced
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. In the crockpot, combine the black beans, diced tomatoes, onion, garlic, cumin, chili powder, smoked paprika, vegetable broth, salt, and pepper.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours until the flavors are well blended and the beans are tender.
3. Stir in the diced avocados just before serving, allowing them to warm through in the soup.
4. Serve the soup hot, garnished with fresh cilantro.

This crockpot avocado and black bean soup is a simple yet satisfying dish, perfect for those seeking a healthy, plant-based meal. The creamy avocado elevates the hearty black beans and spices, creating a soup that is both comforting and nourishing. It’s a great option for lunch or dinner and can be paired with crusty bread for a complete meal.

Note: More recipes are coming soon!