27+ Delicious Crockpot Dairy-Free Recipes for Every Meal

Looking for easy and delicious dairy-free meals? Crockpots are your best friend when it comes to preparing effortless and hearty dishes.

The slow cooking process allows flavors to develop and meld together, making it perfect for busy individuals or families.

Whether you’re following a dairy-free diet due to allergies, sensitivities, or a lifestyle choice, you don’t have to miss out on comfort foods.

A crockpot allows you to enjoy rich, flavorful meals without the need for any dairy products.

In this post, we’ve gathered over 27 mouth-watering crockpot recipes that are 100% dairy-free.

rom savory stews to satisfying casseroles, these recipes will make meal planning easier and more enjoyable.

So, let’s dive into the world of crockpot dairy-free recipes that will transform your mealtime routine.

27+ Delicious Crockpot Dairy-Free Recipes for Every Meal

Crockpot meals offer a convenient way to enjoy healthy, hearty dishes without spending hours in the kitchen.

With these 27+ dairy-free recipes, you can easily enjoy comforting meals that fit your dietary needs.

The versatility of the crockpot allows you to experiment with a variety of ingredients and flavors, making it perfect for any occasion.

Whether you’re cooking for yourself or feeding a crowd, these recipes will provide delicious, dairy-free options that everyone will love.

Take the stress out of mealtime with these tasty, dairy-free crockpot recipes!

Slow-Cooked Coconut Curry Chicken

This delightful coconut curry chicken recipe is a flavorful and comforting dish. Perfect for busy days, the crockpot does all the work while you enjoy a creamy, dairy-free meal packed with rich spices and tender chicken. It pairs well with rice, quinoa, or naan for a complete meal.

Ingredients:

• 1 ½ lbs chicken thighs, boneless and skinless
• 1 can (13.5 oz) full-fat coconut milk
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp red curry paste
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp paprika
• 1 medium red bell pepper, sliced
• 2 medium carrots, sliced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add the onion, garlic, and ginger to the bottom of the crockpot.
2. Place the chicken thighs on top and sprinkle with turmeric, cumin, and paprika.
3. Stir the red curry paste into the coconut milk until well blended, then pour the mixture over the chicken.
4. Add the red bell pepper and carrots. Season with salt and pepper.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours.
6. Before serving, shred the chicken slightly with two forks. Stir everything together.
7. Garnish with fresh cilantro and serve over your choice of grain or with naan.

This coconut curry chicken is a testament to how easy and delicious dairy-free cooking can be. The warm spices and creamy coconut milk make it a family favorite that you’ll return to time and again.

Dairy-Free Creamy Tuscan Chicken

This Tuscan-inspired chicken dish is rich, indulgent, and completely dairy-free. Made with a luscious coconut cream sauce and sun-dried tomatoes, it’s a dish you’ll love making for special occasions or just because you crave something extraordinary.

Ingredients:

• 1 ½ lbs chicken breasts or thighs
• 1 cup coconut cream (scoop the thick part from a can of chilled coconut milk)
• ½ cup sun-dried tomatoes, chopped
• 2 cups fresh spinach, chopped
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Place the chicken in the crockpot and season with salt, pepper, Italian seasoning, and dried basil.
2. Add the minced garlic and chopped sun-dried tomatoes.
3. Pour the coconut cream over the chicken.
4. Cover and cook on low for 6 hours or high for 3 hours.
5. Add the spinach during the last 30 minutes of cooking. Stir to combine.
6. Serve hot, garnished with additional herbs if desired.

This creamy Tuscan chicken is not only dairy-free but also incredibly rich and satisfying. Serve it over mashed potatoes, rice, or even zucchini noodles for a comforting yet healthy meal everyone will adore.

Hearty Vegetable and Lentil Stew

This vegetable and lentil stew is a hearty, plant-based crockpot meal perfect for chilly days. Packed with fiber, protein, and robust flavors, it’s an easy one-pot dish that’s both nourishing and delicious.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 medium sweet potato, diced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add all ingredients except the parsley to the crockpot. Stir to combine.
2. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the lentils and vegetables are tender.
3. Remove the bay leaf before serving.
4. Garnish with fresh parsley and enjoy hot.

This hearty vegetable and lentil stew is a meal you’ll feel good about eating. Packed with wholesome ingredients, it’s filling enough to stand alone and makes excellent leftovers for busy days.

Slow-Cooked Sweet Potato and Black Bean Chili

This vibrant and nutritious chili combines the sweetness of tender sweet potatoes with the hearty texture of black beans for a satisfying dairy-free meal. Packed with spices and topped with fresh toppings, it’s perfect for a cozy dinner or meal prep.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cans (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp ground cinnamon
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro and avocado for garnish

Instructions:

1. Add the sweet potatoes, black beans, diced tomatoes, onion, garlic, and red bell pepper to the crockpot.
2. Sprinkle the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper over the mixture.
3. Pour the vegetable broth over the ingredients and stir.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender.
5. Garnish with fresh cilantro and avocado slices before serving.

This chili is a colorful and nutritious way to enjoy a cozy, hearty meal. The sweet potatoes balance the spices, creating a perfect combination of flavors, while the black beans provide protein and fiber. Enjoy it as a stand-alone dish or with a side of cornbread for a satisfying meal.

Dairy-Free Beef Stroganoff

This dairy-free beef stroganoff swaps traditional sour cream for creamy coconut milk, resulting in a rich, savory dish that’s just as comforting as the classic version. It’s a perfect crockpot recipe for busy days and family dinners.

Ingredients:

• 1 ½ lbs beef stew meat or sirloin, cut into bite-sized pieces
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 cup beef broth
• 1 cup coconut milk
• 2 tbsp Dijon mustard
• 1 tsp dried thyme
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 tbsp arrowroot powder or cornstarch (optional, for thickening)

Instructions:

1. Heat olive oil in a pan over medium heat and brown the beef stew meat on all sides. Transfer to the crockpot.
2. Add the chopped onion, garlic, beef broth, coconut milk, Dijon mustard, thyme, 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 beef is tender.
4. If the sauce needs thickening, mix arrowroot powder with water and stir into the crockpot during the last 30 minutes of cooking.
5. Garnish with fresh parsley and serve over rice, noodles, or mashed potatoes.

This dairy-free beef stroganoff is indulgent and creamy without the dairy, thanks to the coconut milk. It’s a filling, rich dish that will leave you satisfied and warm, with the beef perfectly tender and the sauce deeply flavorful.

Crockpot Lemon Garlic Chicken with Vegetables

For a light yet flavorful dinner, this lemon garlic chicken with vegetables is an easy-to-make, dairy-free recipe that’s packed with fresh flavors. The chicken comes out juicy and perfectly seasoned, while the vegetables are tender and aromatic.

Ingredients:

• 4 bone-in, skinless chicken breasts or thighs
• 2 cups baby potatoes, halved
• 3 carrots, sliced
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 lemon, sliced
• 1 tsp dried oregano
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 cup low-sodium chicken broth

Instructions:

1. Place the baby potatoes, carrots, and onions in the bottom of the crockpot.
2. Season the chicken breasts with salt, pepper, oregano, and rosemary, then place them on top of the vegetables.
3. Sprinkle the garlic over the chicken and vegetables, then top with lemon slices.
4. Pour the chicken broth around the ingredients.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours.
6. Serve the chicken with the vegetables and juices from the crockpot.

This dish is fresh and full of zesty lemon flavor, with the garlic and herbs infusing the chicken and vegetables. It’s a simple yet flavorful meal, great for those looking for a healthy and easy dinner that doesn’t compromise on taste.

Crockpot Spaghetti Squash Bolognese

This healthy, dairy-free version of the classic spaghetti Bolognese features a rich tomato sauce paired with roasted spaghetti squash. The combination is satisfying, light, and full of flavor, making it a perfect meal for any occasion.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey or beef
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Cut the spaghetti squash in half lengthwise, remove the seeds, and place the halves in the crockpot with the cut sides facing down.
2. In a skillet, brown the ground turkey or beef with the onion and garlic. Add the tomato paste, crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Stir and cook for 5 minutes.
3. Pour the meat sauce over the spaghetti squash in the crockpot.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours.
5. Once done, use a fork to scrape the flesh of the spaghetti squash into noodle-like strands. Serve topped with the Bolognese sauce and garnish with fresh herbs.

This spaghetti squash Bolognese is a lighter take on the beloved Italian classic, making it perfect for those avoiding pasta. The spaghetti squash serves as a great substitute, and the sauce is rich and flavorful. It’s a filling, healthy meal the whole family will love.

Crockpot Mushroom Stroganoff

For those who love mushrooms, this dairy-free mushroom stroganoff offers the same creamy texture and savory taste as the traditional version but without any dairy. The coconut milk adds richness, while the mushrooms provide depth and umami.

Ingredients:

• 1 ½ lbs mushrooms (button, cremini, or a mix), sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup coconut milk
• 1 cup vegetable broth
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Add the sliced mushrooms, onion, and garlic to the crockpot.
2. In a small bowl, whisk together the coconut milk, vegetable broth, Dijon mustard, thyme, salt, and pepper. Pour this mixture over the vegetables.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the mushrooms are tender.
4. Garnish with fresh parsley before serving.

This mushroom stroganoff is rich, creamy, and full of flavor, offering a comforting alternative to the dairy-filled version. Serve it over rice, noodles, or mashed potatoes for a delicious, satisfying meal. The mushrooms provide plenty of texture, and the coconut milk gives the sauce a velvety finish.

Crockpot Chickpea and Spinach Stew

This hearty chickpea and spinach stew is a flavorful, nutrient-packed dish that’s perfect for a healthy, satisfying meal. The combination of chickpeas, spinach, and a flavorful tomato base creates a dish full of protein and fiber that’s both light and filling.

Ingredients:

• 2 cans (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp ground paprika
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions:

1. Add the chickpeas, spinach, diced tomatoes, onion, and garlic to the crockpot.
2. Stir in the cumin, coriander, turmeric, paprika, vegetable broth, salt, and pepper.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
4. Stir in the lemon juice and garnish with fresh cilantro before serving.

This chickpea and spinach stew is a simple yet flavorful dish that’s packed with nutrients. The combination of spices and vegetables creates a rich, comforting flavor, while the chickpeas provide a satisfying texture. Perfect for a cozy dinner or meal prep for the week ahead.

Crockpot Pulled Pork Tacos

Tender and juicy pulled pork made in the crockpot is an easy and delicious meal. This recipe uses simple ingredients, and the slow-cooked pork becomes infused with spices and smoky flavors. Serve it on corn tortillas for a perfect taco night.

Ingredients:

• 3 lbs pork shoulder
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground oregano
• 1 tsp ground coriander
• 1 cup orange juice
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Corn tortillas for serving

Instructions:

1. Rub the pork shoulder with chili powder, smoked paprika, cumin, oregano, coriander, salt, and pepper.
2. Place the pork in the crockpot, and add the chopped onion, garlic, and orange juice.
3. Cover and cook on low for 8 hours or high for 4 hours, until the pork is tender and can be easily shredded.
4. Shred the pork using two forks, and stir it in the juices.
5. Serve on corn tortillas with fresh cilantro and your favorite toppings.

These pulled pork tacos are a crowd-pleaser, offering a tangy and savory flavor profile from the slow-cooked pork and the infusion of orange juice. Perfect for taco night, they are easy to make and delicious every time.

Crockpot Lentil and Sweet Potato Curry

A rich, comforting, and flavorful curry with lentils, sweet potatoes, and spices, this dairy-free dish is a great one-pot meal. The creamy coconut milk and spices come together for a deeply satisfying dish that’s perfect for dinner or meal prep.

Ingredients:

• 1 ½ cups dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground ginger
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add the lentils, sweet potatoes, onion, garlic, diced tomatoes, coconut milk, curry powder, turmeric, cumin, ginger, and vegetable broth to the crockpot.
2. Stir to combine, and season with salt and pepper.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the lentils and sweet potatoes are tender.
4. Garnish with fresh cilantro before serving.

This lentil and sweet potato curry is not only comforting but also packed with protein, fiber, and vibrant flavors. The creamy coconut milk enhances the dish, making it a hearty and satisfying meal that’s perfect for a family dinner or leftovers for the next day.

Crockpot Chicken and Vegetable Soup

This simple yet hearty chicken and vegetable soup is made with a variety of fresh vegetables and tender chicken, making it a satisfying and nutritious meal. Perfect for busy days, this crockpot recipe is packed with flavor and comfort in every bite.

Ingredients:

• 1 ½ lbs boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup green beans, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Add the chicken breasts, chicken broth, carrots, celery, onion, garlic, green beans, corn, thyme, rosemary, salt, and pepper to the crockpot.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
3. Remove the chicken breasts, shred them with two forks, and return them to the crockpot.
4. Stir and serve hot.

This chicken and vegetable soup is a classic, comforting dish that’s light yet filling. It’s easy to make, and the slow cooking method helps bring out the best flavors in the chicken and vegetables. A perfect choice for chilly nights or when you need a wholesome meal with minimal effort.

Crockpot Vegan Chili

This vegan chili is hearty and full of robust flavors, making it a great dairy-free and plant-based option. With a variety of beans, vegetables, and spices, this chili is perfect for a satisfying dinner or meal prep. It’s also great for serving a crowd!

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 cups corn kernels (fresh or frozen)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional for heat)
• 1 cup vegetable broth
• Salt and pepper to taste

Instructions:

1. Add all the beans, diced tomatoes, onion, garlic, bell pepper, corn, chili powder, cumin, paprika, cayenne pepper, vegetable broth, salt, and pepper to the crockpot.
2. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender and the flavors have melded together.
4. Serve hot, optionally garnished with fresh cilantro or avocado.

This vegan chili is a delicious, hearty, and filling meal that’s perfect for those seeking a plant-based dish. The combination of beans and vegetables provides plenty of nutrients, while the spices bring warmth and depth to the chili. It’s an ideal option for anyone looking to enjoy a comforting and nutritious meal.

Crockpot Balsamic Chicken and Vegetables

This balsamic chicken and vegetable dish features juicy chicken breasts or thighs paired with roasted vegetables and flavored with a tangy balsamic vinegar glaze. The slow cooking process results in tender, flavorful chicken and perfectly cooked veggies.

Ingredients:

• 4 bone-in, skinless chicken breasts or thighs
• 2 cups baby potatoes, halved
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 onion, chopped
• 4 garlic cloves, minced
• ¼ cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp dried thyme
• Salt and pepper to taste

Instructions:

1. Place the baby potatoes, carrots, zucchini, onion, and garlic in the bottom of the crockpot.
2. Season the chicken with salt, pepper, thyme, and drizzle with olive oil and balsamic vinegar. Place the chicken on top of the vegetables.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
4. Serve the chicken with the roasted vegetables and drizzle with the balsamic juices.

This balsamic chicken and vegetable dish is both flavorful and nutritious. The tangy balsamic vinegar pairs wonderfully with the chicken, and the slow-cooked vegetables add sweetness and depth. It’s an easy and delicious meal that’s perfect for a weeknight dinner or meal prep.

Crockpot Vegetable and Quinoa Soup

This vegetable and quinoa soup is light yet hearty, packed with vegetables and protein-rich quinoa. The slow cooker makes it easy to prepare, and it’s a perfect, healthy, and warming meal for any time of year.

Ingredients:

• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup spinach, chopped
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Add the quinoa, vegetable broth, carrots, celery, zucchini, diced tomatoes, onion, garlic, thyme, and oregano to the crockpot.
2. Stir to combine and season with salt and pepper.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender and the quinoa is fully cooked.
4. Stir in the chopped spinach during the last 10 minutes of cooking.
5. Serve hot, and enjoy!

This vegetable and quinoa soup is a nutritious, light meal with plenty of fiber and protein. It’s full of wholesome vegetables and perfect for those looking to eat clean and feel nourished. It’s an easy, versatile dish you can modify with different vegetables based on what you have on hand.

Crockpot BBQ Chicken

This slow-cooked BBQ chicken is incredibly easy to prepare and results in tender, juicy chicken that is perfect for serving in sandwiches, over rice, or on a salad. The tangy BBQ sauce adds the right amount of flavor, and it’s completely dairy-free.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup BBQ sauce (check for dairy-free option)
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a small bowl, mix together the BBQ sauce, apple cider vinegar, honey, smoked paprika, salt, and pepper.
3. Pour the sauce over the chicken and stir to coat.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shredded.
5. Shred the chicken with two forks and stir in the juices. Serve hot.

This BBQ chicken is perfect for a simple, flavorful meal. Whether you serve it in a sandwich, over rice, or in a wrap, the smoky and tangy flavors make it a crowd-pleaser that’s easy to prepare.

Crockpot Coconut-Lime Chicken

This tropical-inspired coconut-lime chicken is zesty and flavorful, with a hint of sweetness from coconut milk. It’s a refreshing, dairy-free dish that’s perfect for light dinners, served with rice or a simple salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (13.5 oz) coconut milk
• 2 tbsp lime juice
• 1 tsp lime zest
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tbsp honey
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a small bowl, whisk together the coconut milk, lime juice, lime zest, garlic, cumin, honey, salt, and pepper.
3. Pour the mixture over the chicken.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
5. Garnish with fresh cilantro before serving.

This coconut-lime chicken is a refreshing change from traditional chicken dishes. The creamy coconut milk and tangy lime combine for a balanced, flavorful dish that pairs perfectly with rice, quinoa, or a green vegetable.

Crockpot Apple Cinnamon Pork Roast

This apple cinnamon pork roast is a comforting, fall-inspired dish that blends savory and sweet flavors perfectly. The apples and cinnamon bring a natural sweetness, and the slow-cooked pork is tender and flavorful.

Ingredients:

• 3 lbs pork roast (shoulder or loin)
• 2 apples, cored and sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 cup apple cider or apple juice
• Salt and pepper to taste

Instructions:

1. Place the pork roast in the crockpot and season it with cinnamon, cumin, salt, and pepper.
2. Arrange the sliced apples, chopped onion, and minced garlic around the pork.
3. Pour the apple cider or apple juice over the roast.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the pork is tender and easy to shred.
5. Shred the pork with two forks and stir the apples and juices into the meat. Serve hot.

This apple cinnamon pork roast is a perfect balance of sweet and savory flavors, with the apples and cinnamon infusing the pork while it slow cooks. The tender, shredded pork is perfect on its own, served with vegetables, or in sandwiches.

Crockpot Thai Peanut Chicken

This Thai-inspired peanut chicken is a creamy, flavorful dish that combines the rich taste of peanut butter with a hint of spice. Served over rice or noodles, it’s a quick and easy crockpot meal that’s sure to satisfy your cravings.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup peanut butter (smooth or crunchy)
• ¼ cup low-sodium soy sauce or coconut aminos
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp ground ginger
• 2 garlic cloves, minced
• 1 tsp chili flakes (optional for heat)
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro and chopped peanuts for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, chili flakes (if using), coconut milk, salt, and pepper.
3. Pour the peanut sauce over the chicken.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
5. Shred the chicken with two forks and stir in the sauce. Serve over rice or noodles, garnished with fresh cilantro and chopped peanuts.

This Thai peanut chicken is rich and creamy with a nice balance of sweetness, saltiness, and heat. It’s perfect for a busy weeknight dinner, and the peanut butter gives it a unique flavor profile that’s both comforting and exotic.

Crockpot Mushroom and Lentil Stew

This earthy, hearty mushroom and lentil stew is full of fiber, protein, and savory flavors. The mushrooms add depth, while the lentils provide a satisfying texture, making this a comforting and filling dairy-free meal.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 cups mushrooms (cremini, button, or a mix), sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Add the lentils, mushrooms, onion, garlic, carrots, diced tomatoes, vegetable broth, thyme, rosemary, and bay leaf to the crockpot.
2. Stir to combine and season with salt and pepper.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the lentils and vegetables are tender.
4. Remove the bay leaf before serving and serve hot.

This mushroom and lentil stew is a hearty, nourishing meal that’s perfect for cool days. The mushrooms give the stew a rich, savory flavor, while the lentils add a filling, hearty element. It’s a great choice for a cozy, comforting dinner that’s both filling and healthy.

Note: More recipes are coming soon!