Whole30 Crockpot Recipes: 30 Easy Recipes
Hey there! So, let me tell you about the time I decided to dive into the Whole30 craze—armed only with my trusty crockpot. Picture this: a kitchen strewn with veggies, a slightly frantic me realizing I forgot to buy onions (a key ingredient, duh), and my husband hilariously suggesting we just order pizza. But, I soldiered on and discovered some pretty fantastic recipes that have become staples in our home. Trust me, if I can do this, you definitely can!
Why You’ll Love This
I usually whip these up when I’m feeling a bit overwhelmed and need something hands-off (perfect for those days, right?). My family practically licks the pot clean because these dishes somehow manage to be both hearty and healthy. Plus, the smell that wafts through the house as everything cooks—heaven!
Ingredients
- 2 lbs of chicken thighs (or breasts if that’s what you have)
- 3 bell peppers, any color (though red ones are my fave!)
- 1 onion, chopped (or a shallot if you’re feeling fancy)
- 3 cloves of garlic, minced
- 1 can of diced tomatoes (I know, but any brand will do)
- 1 tsp salt (or more, I’m not your doctor)
- 1 tsp black pepper
- 2 cups chicken broth (or veggie broth, no one’s judging)
Directions
- Dump everything into your crockpot. Seriously, just toss it all in there. (This is usually where I sneak a taste of the broth mixture.)
- Set it on low for about 6-8 hours or high if you’re impatient like me, about 4 hours.
- Check the chicken; it should be super tender—almost falling apart. If it looks a bit pale, don’t panic. It tastes better than it looks!
- Give it a good stir, and that’s it. You’re done!
Notes
If you’re anything like me, you’ll realize you forgot to chop the garlic until the last minute—no worries, just crush it right in. I found that adding a splash of lime juice at the end perks everything up.
Variations
I’ve tried this with beef, and it works, but it’s not quite as lovely. Once, I used tofu—let’s just say that was an interesting experiment and leave it at that.
Equipment
If you don’t have a crockpot, any slow cooker will do. Heck, even a big old pot on a low stove works, but you’ll have to babysit it a bit more.
Storage
Store leftovers in an airtight container in the fridge—though, honestly, in my house, it never lasts more than a day! You can freeze it too, for up to three months.
Serving Suggestions
We like to serve this over cauliflower rice (because, Whole30). Sometimes I mix things up with a side of roasted green beans or a salad.
Pro Tips
Once, I tried rushing the initial dump-and-go step, only to realize I forgot the broth—everything burned a bit. Lesson learned: slow and steady wins the race. Actually, I find it works better if I layer the vegetables on the bottom.
FAQ
Can I use frozen chicken? Absolutely! Just toss it in frozen, but add 1-2 hours to cooking time (or check Whole30 for more tips).
Is this spicy? Not really, but you can add chili flakes if you’re feeling adventurous.
Do I really need a crockpot? Well, it’s handy, but a slow cooker or even a Dutch oven will do in a pinch.
