If you’re looking to enjoy delicious meals without the discomfort that can come from high FODMAP foods, you’re in the right place. These low FODMAP crockpot recipes make it easy to whip up flavorful dishes with minimal effort. Grab your slow cooker, and let’s dive into some tasty, tummy-friendly meals that will satisfy your cravings while keeping your digestion happy!
Delicious Beef Stew with Root Vegetables
This beef stew is a delightful blend of tender meat and wholesome root vegetables, offering a warm and comforting meal that’s perfect for any day. The rich flavors combine beautifully as they simmer together, making every bite a treat. Plus, it’s super easy to prepare; just throw the ingredients into the crockpot and let it do all the work!
The hearty texture comes from the beef and a colorful mix of carrots, butternut squash, and parsnips, creating a satisfying dish that’s low FODMAP friendly. It’s an excellent choice for anyone looking to enjoy a nourishing meal without the hassle in the kitchen.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups low-sodium beef broth
- 2 cups carrots, diced
- 2 cups butternut squash, diced
- 1 cup parsnips, diced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Beef: In a pan, heat olive oil over medium heat. Add beef cubes and brown on all sides for about 5-7 minutes.
- Combine Ingredients: Transfer the browned beef to a crockpot. Add the diced carrots, butternut squash, and parsnips.
- Add Broth and Spices: Pour in the beef broth and add thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 6-8 hours or high for 4-5 hours until the beef is tender.
- Serve: Remove the bay leaf before serving. Enjoy your hearty beef stew warm!
Zesty Lemon Garlic Shrimp and Rice
This Zesty Lemon Garlic Shrimp and Rice dish is all about bright flavors and ease. The tangy lemon and savory garlic make for a delightful combination that pairs perfectly with tender shrimp. It’s a simple recipe that you can easily whip up in your crockpot, letting the flavors meld together while you go about your day.
Not only is this dish satisfying, but it’s also a great option for those following a low FODMAP diet. The fresh ingredients keep it light, while the shrimp adds a nice protein boost. Enjoy a delicious meal without the fuss!
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a crockpot, combine the rice, chicken broth, olive oil, garlic, lemon juice, and oregano. Stir to mix well.
- Place the shrimp on top of the rice mixture. Season with salt and pepper, and add lemon zest over the shrimp.
- Cover and cook on low for 4-5 hours, or until the rice is tender and the shrimp are cooked through.
- Before serving, fluff the rice with a fork and stir gently to combine. Garnish with fresh parsley and additional lemon wedges if desired.
Savory Herb Chicken and Quinoa
This Savory Herb Chicken and Quinoa recipe is a delightful dish that balances flavor and nutrition. The tender chicken pieces cook slowly with aromatic herbs, creating a savory base that pairs perfectly with fluffy quinoa. With a touch of freshness from herbs like parsley, this meal is both satisfying and wholesome.
What makes this dish particularly appealing is its simplicity. Just toss everything into a crockpot, set it, and let the flavors meld together over time. It’s a perfect weeknight dinner that you can prep in minutes, making it an easy option for busy days.
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup quinoa, rinsed
- 4 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
Instructions
- In the crockpot, combine the chicken, quinoa, chicken broth, olive oil, thyme, oregano, salt, and pepper. Stir to mix well.
- Cover and cook on low for about 4-6 hours or until the chicken is cooked through and quinoa is fluffy.
- During the last 30 minutes of cooking, add the cherry tomatoes to the mixture.
- Once done, fluff with a fork, sprinkle with fresh parsley, and serve warm.
Creamy Coconut Curry Vegetable Medley
This Creamy Coconut Curry Vegetable Medley is a delightful dish that brings together an array of colorful vegetables in a rich coconut curry sauce. With a blend of spices, the flavors are warm and inviting, making it a perfect meal for any day of the week. Plus, it’s simple to prepare, allowing you to set it and forget it while your slow cooker does all the work!
This recipe is a great choice for those following a low FODMAP diet, as it focuses on fresh vegetables and coconut milk, both of which are gentle on the digestive system. The creamy texture and aromatic spices create a comforting dish that is both satisfying and nutritious.
Ingredients
- 2 cups diced butternut squash
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup green beans, trimmed and chopped
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste (check for low FODMAP brands)
- 1 tablespoon fresh ginger, minced
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prep the Vegetables: In a large bowl, combine the butternut squash, carrots, potatoes, and green beans.
- Mix the Sauce: In a separate bowl, whisk together the coconut milk, red curry paste, minced ginger, olive oil, turmeric, salt, and pepper.
- Combine: Pour the sauce over the prepared vegetables in the slow cooker. Stir well to ensure the vegetables are coated evenly.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- Serve: Garnish with fresh cilantro before serving. Enjoy your creamy coconut curry vegetable medley over rice or on its own!
Mediterranean Lentil Soup with Spinach
This Mediterranean Lentil Soup with Spinach is a warm, comforting dish packed with flavor and nutrients. With its rich blend of spices, tender lentils, and fresh spinach, this soup is both satisfying and easy to prepare. Simply toss all the ingredients into your crockpot and let it do the work while you go about your day!
The combination of lentils and vegetables creates a hearty meal that’s perfect for a chilly evening. Plus, it’s low FODMAP, making it gentle on the digestive system. This soup is a great way to enjoy a taste of the Mediterranean without any hassle!
Ingredients
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth (low sodium)
- 1 can diced tomatoes (14.5 oz)
- 2 cups fresh spinach, chopped
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Combine the lentils, vegetable broth, diced tomatoes, carrot, zucchini, oregano, basil, cumin, salt, and pepper in the crockpot.
- Stir gently to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils and vegetables are tender.
- About 10 minutes before serving, stir in the fresh spinach and let it wilt in the heat of the soup.
- Adjust seasoning if needed and serve hot. Enjoy!
Hi, I’m Jason—a dad, home cook, and type 2 diabetic living overseas. I created Clean Eats Hub to help people discover simple, delicious, and health-forward meals that support their personal wellness goals. Whether you’re managing blood sugar, pursuing weight loss, or just trying to eat cleaner, I believe healthy food should never feel like a compromise. Here you’ll find real recipes that work for real life—family-tested, flavor-packed, and always nourishing.