Five Whole30 Slow Cooker Recipes

If you’re feeling sluggish and unfit, changing your diet to embrace nutritious foods can be a quick way to get healthy and enjoy more energy. Whole30 is a popular plan to revamp your relationship with food by eliminating some notorious culprits from your diet. It can take some significant preparation to cook healthy meals, but that’s where your slow cooker comes in. Start these five recipes in the morning, and you’ll come home to a delicious, healthy dinner after a long day — no extra effort required.

What Is Whole30?

The Whole30 Challenge asks you to eliminate common foods during a month-long detox that will help cleanse your palette to break your addiction to sweeteners and other unhealthy foods. Foods to eliminate include the following:

  • Added sugar or artificial sweeteners
  • Alcohol
  • Grains
  • Legumes
  • Dairy
  • Carrageenan, MSG or sulfites

Eliminating processed foods allows your body to reset, and it makes room in your diet for all the healthful fruits and vegetables you should be eating. Benefits of the Whole30 diet include improved energy, better sleep, clearer skin, lower blood sugar and improved digestive health.

Best of all, your slow cooker makes it easy to plan Whole30-approved meals ahead of time. Get started with these delicious recipes today:

Paleo Slow Cooker Butternut Squash Soup
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Paleo Slow Cooker Butternut Squash Soup
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Servings
4servings
Servings
4servings
Ingredients
  • 6 cups Butternut Squash chopped
  • 2 Apples peeled, cored and chopped
  • 2 Carrots peeled and chopped
  • 1 White Onion chopped
  • 1 Garlic Clove chopped
  • 2 cups Chicken Stock
  • 1/2 tsp Dried Sage
  • 1 1/2 tsps Dried Thyme
  • 1 cup Almond Milk
  • 1/2 tsp Sea Salt
  • 1/4 tsp Ground Black Pepper
  • 6 Strips of Sugar-Free Bacon cooked and crumbled
  • 1/8 cup Parsley or Chives chopped
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Ingredients
  • 6 cups Butternut Squash chopped
  • 2 Apples peeled, cored and chopped
  • 2 Carrots peeled and chopped
  • 1 White Onion chopped
  • 1 Garlic Clove chopped
  • 2 cups Chicken Stock
  • 1/2 tsp Dried Sage
  • 1 1/2 tsps Dried Thyme
  • 1 cup Almond Milk
  • 1/2 tsp Sea Salt
  • 1/4 tsp Ground Black Pepper
  • 6 Strips of Sugar-Free Bacon cooked and crumbled
  • 1/8 cup Parsley or Chives chopped
Servings: servings
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Instructions
  1. Place squash, apples, carrots, onion, garlic, chicken stock and seasoning in a slow cooker on low. Cook for six to eight hours.
  2. Add the almond milk and stir to combine.
  3. Transfer the soup to a blender and blend until smooth. Add extra chicken stock if a thinner consistency is desired.
  4. Add sea salt and pepper to taste. Garnish with bacon and herbs. Serve hot.
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Slow Cooker Balsamic Root Vegetables
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Slow Cooker Balsamic Root Vegetables
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Servings
6servings
Servings
6servings
Ingredients
  • 1 lb Sweet Potatoes washed and chopped
  • 1 lb Parsnips washed and chopped
  • 1 lb Carrots washed and chopped
  • 1 Rutabaga peeled and chopped
  • 1 Onion chopped
  • 4 Garlic Cloves minced
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Water
  • 1 tbsp Extra-Virgin Olive Oil
  • Salt to taste
  • Pepper to taste
Servings: servings
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Ingredients
  • 1 lb Sweet Potatoes washed and chopped
  • 1 lb Parsnips washed and chopped
  • 1 lb Carrots washed and chopped
  • 1 Rutabaga peeled and chopped
  • 1 Onion chopped
  • 4 Garlic Cloves minced
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Water
  • 1 tbsp Extra-Virgin Olive Oil
  • Salt to taste
  • Pepper to taste
Servings: servings
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Instructions
  1. Add all ingredients to the slow cooker.
  2. Cook on low for six to eight hours until vegetables are tender. If the liquid evaporates too quickly, add more water.
  3. Serve hot as a side dish or vegetarian/vegan meal.
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Slow Cooker Breakfast Meatloaf
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Slow Cooker Breakfast Meatloaf
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Servings
8servings
Servings
8servings
Ingredients
  • 2 cups Onions diced
  • 1 tbsp Coconut Oil
  • 2 Eggs
  • 1/2 cup Almond Flour
  • 1 tbsp Garlic Powder
  • 2 tsp Fennel Seeds
  • 2 tsp Dried Oregano
  • 2 tsp Red Pepper Flakes
  • 2 tsp Ground Sage
  • 2 tsp Dried Thyme
  • 1 tsp Black Pepper
  • 1 tsp Paprika
  • 1 tsp Sea Salt
  • 2 lbs Ground Pork
Servings: servings
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Ingredients
  • 2 cups Onions diced
  • 1 tbsp Coconut Oil
  • 2 Eggs
  • 1/2 cup Almond Flour
  • 1 tbsp Garlic Powder
  • 2 tsp Fennel Seeds
  • 2 tsp Dried Oregano
  • 2 tsp Red Pepper Flakes
  • 2 tsp Ground Sage
  • 2 tsp Dried Thyme
  • 1 tsp Black Pepper
  • 1 tsp Paprika
  • 1 tsp Sea Salt
  • 2 lbs Ground Pork
Servings: servings
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Instructions
  1. Soften diced onion in coconut oil over medium heat, cooking until onions are translucent. Remove from the heat and set aside.
  2. Add all remaining ingredients except the ground pork to a large mixing bowl. Whisk to combine.
  3. Add the ground pork and softened onions to the mixture and use your hands to evenly combine all the ingredients.
  4. Gather up the meat mixture and place it in the center of your slow cooker's insert. Use your hands to shape the loaf so that it has at least a half-inch gap between the loaf and the sides of the insert. Pat the top of the loaf flat and place the lid on the slow cooker.
  5. If your slow cooker has a temperature probe, slide that into the meatloaf now, making sure not to let it touch the bottom of the cooker.
  6. Cook the meatloaf on low until it reaches an internal temperature of 150 degrees Fahrenheit, about three hours.
  7. Turn off the cooker and remove the lid. Allow the meatloaf to rest for 15 to 30 minutes before transferring to a serving dish.
  8. The meatloaf can be eaten immediately, but is much better if it is refrigerated overnight and then sliced in the morning. Reheat the slices in an oiled skillet over medium heat for one to two minutes per side before serving.
  9. For a gourmet breakfast, top meatloaf with a slice of tomato and/or sunny-side up egg to serve.
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Slow Cooker Chicken in Salsa Verde
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Slow Cooker Chicken in Salsa Verde
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Servings
6servings
Servings
6servings
Ingredients
  • 1 lb Chicken Breast boneless and skinless
  • 1 lb Chicken Thighs boneless and skinless
  • 1/2 lb Tomatillos husked and quartered
  • 2 Poblano Peppers seeded and chopped
  • 1 Jalapeño Pepper seeded and chopped
  • 1 Onion sliced
  • 1/3 cup Cilantro chopped
  • 1 tbsp Coconut Aminos
  • 2 tsp Cumin
  • Salt to taste
  • Pepper to taste
Servings: servings
Units:
Ingredients
  • 1 lb Chicken Breast boneless and skinless
  • 1 lb Chicken Thighs boneless and skinless
  • 1/2 lb Tomatillos husked and quartered
  • 2 Poblano Peppers seeded and chopped
  • 1 Jalapeño Pepper seeded and chopped
  • 1 Onion sliced
  • 1/3 cup Cilantro chopped
  • 1 tbsp Coconut Aminos
  • 2 tsp Cumin
  • Salt to taste
  • Pepper to taste
Servings: servings
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Instructions
  1. Place the chicken in slow cooker and top with the remaining ingredients.
  2. Cook for four hours or until chicken shreds easily with a fork.
  3. Serve hot; this reheats well in the microwave for leftovers.
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Slow Cooker Chili
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Slow Cooker Chili
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Servings
12servings
Servings
12servings
Ingredients
  • 5 lbs Ground Beef
  • 2 Onions diced
  • 2 Bell Peppers deseeded and diced
  • 2 Poblano Peppers deseeded and diced
  • 6 Jalapeño Peppers deseeded and diced
  • 4 Hot Yellow Peppers deseeded and diced
  • 1 tbsp Extra-Virgin Olive Oil
  • 2 tbsps Ground Cumin
  • 2 tbsps Oregano Leaves
  • 2 tbsps Ground Coriander Seed
  • 2 tbsps Garlic Powder
  • 2 tbsps Ground Ancho Chile Powder
  • 28 oz Can Diced Tomatoes drained
  • 1/4 cup Beef Stock
  • 2 tbsps Arrowroot Powder
  • 1/2 tbsp Cocoa Powder
  • Salt to taste
Servings: servings
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Ingredients
  • 5 lbs Ground Beef
  • 2 Onions diced
  • 2 Bell Peppers deseeded and diced
  • 2 Poblano Peppers deseeded and diced
  • 6 Jalapeño Peppers deseeded and diced
  • 4 Hot Yellow Peppers deseeded and diced
  • 1 tbsp Extra-Virgin Olive Oil
  • 2 tbsps Ground Cumin
  • 2 tbsps Oregano Leaves
  • 2 tbsps Ground Coriander Seed
  • 2 tbsps Garlic Powder
  • 2 tbsps Ground Ancho Chile Powder
  • 28 oz Can Diced Tomatoes drained
  • 1/4 cup Beef Stock
  • 2 tbsps Arrowroot Powder
  • 1/2 tbsp Cocoa Powder
  • Salt to taste
Servings: servings
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Instructions
  1. In a large skillet over medium heat, brown ground beef in batches, draining any excess fat before putting it into the bottom of the slow cooker. While you are doing this, chop onions and peppers; set aside.
  2. Once all the beef is browned, drained and in the slow cooker, heat olive oil in a large pan and add the vegetables.
  3. Sauté the vegetables over medium heat until the volume in the pan starts to reduce and the onions become translucent.
  4. Add herbs and seasonings to the pan; cook until fragrant and the volume continues to decrease in the pan. There should be little to no moisture in the base of the pan.
  5. Drain diced tomatoes and add those to the pan, stirring the mixture thoroughly before adding to the slow cooker. No need to stir; just layer the vegetable mixture on top and pat down.
  6. Add the beef stock to the slow cooker before putting on the lid and turning on the slow cooker. Cook for two hours on high heat.
  7. Mix arrowroot powder with a bit of water to make a paste, then add to chili as a thickener. Add cocoa powder and stir until well combined. Season to taste with salt, then cook for another hour on high.
  8. Serve hot with a squeeze of lime for garnish.
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