35 Soothing Anti-Inflammatory Slow Cooker Recipes for Healing

Whether you’re battling chronic inflammation or simply seeking comforting, nourishing meals, these 35 anti-inflammatory slow cooker recipes are your ticket to healing. Imagine coming home to aromatic, wholesome dishes that soothe your body and soul—all with minimal effort. From vibrant vegetable stews to tender protein-packed creations, get ready to transform your health, one delicious spoonful at a time. Let’s dive into these easy, restorative recipes!

Turmeric Lemon Ginger Chicken Stew

Kind of craving something that warms you from the inside out? This turmeric lemon ginger chicken stew is exactly what you need on a chilly day—it’s cozy, vibrant, and packed with flavor that’ll make you feel amazing. You’re going to love how simple it is to throw together.

Ingredients

For the chicken and base:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp freshly grated ginger

For the stew:
– 4 cups chicken broth
– 1 cup full-fat coconut milk
– 2 tbsp fresh lemon juice
– 1 tsp ground turmeric
– 1/2 tsp black pepper
– 1 tsp salt
– 2 medium carrots, sliced into 1/2-inch rounds
– 2 medium Yukon Gold potatoes, cut into 1-inch cubes

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add 1.5 lbs chicken pieces in a single layer and cook for 5-6 minutes until browned on all sides, then transfer to a plate. Tip: Don’t overcrowd the pot—work in batches if needed for better browning.
3. Reduce heat to medium and add the diced onion to the same pot, cooking for 4-5 minutes until softened.
4. Add 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
5. Pour in 4 cups chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Add 2 medium sliced carrots and 2 cubed potatoes to the pot.
7. Stir in 1 tsp turmeric, 1/2 tsp black pepper, and 1 tsp salt until well combined.
8. Return the browned chicken and any accumulated juices to the pot.
9. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25 minutes until potatoes are fork-tender. Tip: Keep the lid slightly ajar to prevent boiling over.
10. Stir in 1 cup coconut milk and 2 tbsp lemon juice, heating for 2-3 minutes until warmed through. Tip: Don’t boil after adding coconut milk to prevent curdling.
11. Remove from heat and let stand for 5 minutes before serving.

Grab a big bowl and dig in—the chicken becomes incredibly tender while the potatoes soak up all that golden broth. That bright lemon and ginger really cut through the richness, making each spoonful feel both comforting and refreshing. Try serving it over cauliflower rice for a lighter meal, or with crusty bread to soak up every last drop of that vibrant yellow broth.

Ginger Sweet Potato and Lentil Soup

Ginger sweet potato and lentil soup is exactly what you need when you want something cozy but healthy. You get that warm ginger spice, sweet potato comfort, and protein-packed lentils all in one bowl. It’s the kind of meal that makes you feel good from the inside out.

Ingredients

For the soup base:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 medium sweet potatoes, peeled and cubed (about 4 cups)
• 1 cup brown lentils, rinsed
• 6 cups vegetable broth

For finishing:

• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant. Tip: Don’t let the garlic brown or it will turn bitter.
4. Stir in 4 cups cubed sweet potatoes and 1 cup rinsed brown lentils.
5. Pour in 6 cups vegetable broth, scraping the bottom of the pot to lift any browned bits.
6. Bring the soup to a boil, then reduce heat to low and cover the pot.
7. Simmer for 25 minutes, or until the sweet potatoes are fork-tender and lentils are soft. Tip: If the soup thickens too much, add 1/2 cup more broth or water.
8. Stir in 1 tsp salt, 1/2 tsp black pepper, 1/4 cup chopped cilantro, and 1 tbsp lemon juice. Tip: The lemon juice brightens the flavors—don’t skip it!

Hearty and velvety, this soup has a creamy texture from the soft sweet potatoes and lentils. The ginger adds a subtle warmth that pairs perfectly with the earthy lentils. Try topping it with a dollop of Greek yogurt or serving it with crusty bread for dipping.

Coconut Curry Quinoa with Vegetables

Kind of craving something that’s both comforting and healthy? This coconut curry quinoa with vegetables hits all the right notes—it’s creamy, packed with flavor, and comes together in one pot for easy cleanup. You’ll love how the quinoa soaks up all that delicious coconut curry goodness while staying perfectly fluffy.

Ingredients

For the quinoa and vegetables

• 1 cup quinoa, rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 1 medium carrot, sliced

For the sauce

• 1 (13.5 oz) can coconut milk
• 1 cup vegetable broth
• 2 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 3-4 minutes until translucent.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 chopped red bell pepper, 1 cup broccoli florets, and 1 sliced carrot to the skillet.
5. Sauté vegetables for 5 minutes, stirring occasionally, until slightly softened.
6. Pour in 1 cup rinsed quinoa and stir to combine with vegetables.
7. Add 2 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp salt to the skillet.
8. Stir spices into the quinoa and vegetables for 1 minute until evenly coated and fragrant.
9. Pour in 1 can coconut milk and 1 cup vegetable broth, stirring to combine everything.
10. Bring the mixture to a boil, then reduce heat to low and cover the skillet.
11. Simmer for 18-20 minutes until quinoa is tender and has absorbed most of the liquid.
12. Remove from heat and let stand covered for 5 minutes to allow quinoa to fully absorb remaining moisture.
13. Fluff with a fork before serving.

Just look at that creamy texture with the fluffy quinoa and tender-crisp vegetables! The coconut milk creates this luxurious sauce that clings to every bite, while the curry powder gives it that warm, aromatic depth. Try topping it with chopped cilantro or a squeeze of lime for an extra fresh kick, or serve it alongside grilled chicken if you want some added protein.

Anti-Inflammatory Turmeric and Chickpea Stew

Venturing into cozy, comforting meals that actually make you feel good? This vibrant stew is packed with anti-inflammatory ingredients that come together in one pot for the easiest weeknight dinner. You’ll love how the earthy turmeric and creamy chickpeas create something truly special.

Ingredients

– For the base: 2 tbsp olive oil, 1 medium yellow onion (diced), 3 garlic cloves (minced), 1 tbsp fresh ginger (grated)
– For the spices: 2 tsp ground turmeric, 1 tsp ground cumin, 1/2 tsp black pepper
– For the stew: 2 (15 oz) cans chickpeas (rinsed and drained), 1 (14.5 oz) can diced tomatoes, 4 cups vegetable broth, 1 (13.5 oz) can coconut milk
– For finishing: 1/2 cup fresh cilantro (chopped), 1 tbsp fresh lemon juice

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Stir in 2 tsp turmeric, 1 tsp cumin, and 1/2 tsp black pepper, toasting for 30 seconds to release oils.
5. Pour in 2 cans rinsed chickpeas, stirring to coat with spices.
6. Add 1 can diced tomatoes with their juices, scraping any browned bits from the pot bottom.
7. Pour in 4 cups vegetable broth and bring to a boil over high heat.
8. Reduce heat to medium-low, cover, and simmer for 20 minutes to develop flavors.
9. Stir in 1 can coconut milk and simmer uncovered for 10 minutes to thicken slightly.
10. Remove from heat and stir in 1/2 cup chopped cilantro and 1 tbsp lemon juice.

You’ll notice the stew thickens beautifully as it cools slightly, with the chickpeas becoming tender while maintaining their shape. The turmeric gives it that golden hue and earthy depth that pairs wonderfully with the creamy coconut milk. Try serving it over quinoa or with crusty bread for soaking up every last bit of that flavorful broth.

Cinnamon Spiced Apple Cider Pulled Pork

Getting cozy this fall just got easier with this incredible pulled pork recipe. You’ll love how the warm cinnamon and sweet apple cider transform ordinary pork into something truly special. It’s the perfect hands-off meal for busy days when you want something comforting without the fuss.

Ingredients

For the pork rub:

• 3 lbs pork shoulder
• 2 tbsp brown sugar
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

For the cooking liquid:

• 2 cups apple cider
• 1 cinnamon stick
• 1 onion, sliced

For finishing:

• 2 tbsp apple cider vinegar

Instructions

1. Pat the 3 lbs pork shoulder completely dry with paper towels.
2. Combine 2 tbsp brown sugar, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder in a small bowl.
3. Rub the spice mixture evenly over all sides of the pork shoulder.
4. Place the seasoned pork shoulder in your slow cooker.
5. Arrange 1 sliced onion around the pork in the slow cooker.
6. Pour 2 cups apple cider around the pork, being careful not to wash off the rub.
7. Add 1 cinnamon stick to the liquid.
8. Cover and cook on low for 8 hours until the pork shreds easily with a fork.
9. Remove the pork from the slow cooker and place it on a cutting board.
10. Use two forks to shred the pork, discarding any large fat pieces.
11. Strain the cooking liquid from the slow cooker into a fat separator or measuring cup.
12. Skim off and discard the fat from the top of the liquid.
13. Return the shredded pork to the slow cooker.
14. Pour 1 cup of the skimmed cooking liquid back over the pork.
15. Stir in 2 tbsp apple cider vinegar to brighten the flavors.
16. Let the pork sit in the warm slow cooker for 10 minutes to absorb the liquid.

Looking at that tender, juicy pork, you’ll notice how perfectly it shreds with just a gentle pull. The cinnamon and apple cider create this amazing sweet-savory balance that’s not too heavy. Try piling it high on soft buns with crunchy coleslaw, or serve it over creamy mashed potatoes for the ultimate comfort meal.

Honey Garlic Turmeric Chicken Thighs

Oh, you know those nights when you want something delicious but don’t want to fuss? This honey garlic turmeric chicken is your answer—it’s got that perfect balance of sweet, savory, and just enough spice to keep things interesting. Plus, it comes together with minimal effort for maximum flavor.

Ingredients

For the chicken:
– 2 lbs bone-in, skin-on chicken thighs
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 tbsp olive oil

For the sauce:
– ⅓ cup honey
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tsp ground turmeric
– ½ tsp red pepper flakes
– 2 tbsp soy sauce
– 1 tbsp rice vinegar

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels.
3. Season both sides of the chicken with salt and pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
5. Place chicken thighs skin-side down in the hot skillet.
6. Cook for 6-8 minutes without moving until the skin is golden brown and crispy.
7. Flip the chicken thighs using tongs.
8. Cook for 2 more minutes on the second side.
9. While chicken cooks, whisk together honey, minced garlic, grated ginger, turmeric, red pepper flakes, soy sauce, and rice vinegar in a small bowl.
10. Remove skillet from heat and carefully pour the sauce over the chicken, making sure each piece is coated.
11. Transfer the skillet to the preheated oven.
12. Bake for 20-25 minutes until the chicken reaches 165°F internally and the sauce is bubbling.
13. Remove from oven and let rest for 5 minutes before serving.

Now that golden turmeric sauce has caramelized into the most incredible sticky glaze that clings to every bite. The chicken stays incredibly juicy while the skin stays crackly-crisp—perfect served over fluffy rice to soak up all that amazing sauce, or chop it up for killer tacos with a quick cabbage slaw.

Slow Cooker Oatmeal with Blueberries and Walnuts

Very few breakfasts feel as comforting as waking up to warm, ready-to-eat oatmeal. You just toss everything in the slow cooker before bed, and by morning, your kitchen smells amazing. It’s the perfect hands-off way to start your day with something wholesome and delicious.

Ingredients

For the oatmeal base:

• 1 cup steel-cut oats
• 4 cups water
• 1/4 tsp salt

For adding before serving:

• 1 cup fresh or frozen blueberries
• 1/2 cup chopped walnuts
• 2 tbsp maple syrup

Instructions

1. Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking.
2. Add 1 cup steel-cut oats, 4 cups water, and 1/4 tsp salt to the slow cooker.
3. Stir the mixture with a spoon until the ingredients are well combined.
4. Place the lid securely on the slow cooker.
5. Set the slow cooker to LOW heat and cook for 7 hours. Tip: Using LOW heat ensures the oats cook evenly without burning on the bottom.
6. After 7 hours, remove the lid carefully to avoid steam.
7. Stir the oatmeal thoroughly to check the consistency—it should be thick and creamy.
8. Add 1 cup blueberries and 1/2 cup chopped walnuts to the oatmeal. Tip: If using frozen blueberries, add them straight from the freezer; they’ll thaw quickly in the hot oatmeal.
9. Drizzle in 2 tbsp maple syrup and stir everything together until evenly distributed.
10. Let the oatmeal sit for 2 minutes to allow the blueberries to soften slightly. Tip: For extra crunch, reserve some walnuts to sprinkle on top right before serving.

Hearty and satisfying, this oatmeal has a creamy texture with bursts of sweet blueberries and crunchy walnuts in every bite. Try topping it with a dollop of Greek yogurt for a tangy contrast, or serve it with a drizzle of extra maple syrup for those with a sweeter tooth. It’s the kind of cozy breakfast that makes chilly mornings something to look forward to.

Ginger Garlic Beef and Broccoli Stir-Fry

Just when you need a quick dinner that feels like takeout but comes together faster, this ginger garlic beef and broccoli stir-fry hits the spot. You get tender slices of beef, crisp-tender broccoli, and a savory-sweet sauce that coats everything perfectly.

Ingredients

For the Beef and Marinade

• 1 lb flank steak, sliced thinly against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch

For the Sauce

• 1/3 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 cup beef broth
• 1 tbsp cornstarch

For Stir-Frying

• 1 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups broccoli florets
• 1/2 cup water

Instructions

1. In a medium bowl, combine the sliced flank steak, 2 tbsp soy sauce, and 1 tbsp cornstarch.
2. Toss the beef until every piece is evenly coated in the marinade.
3. Let the beef marinate at room temperature for 15 minutes. (Tip: Slicing against the grain ensures the beef stays tender after cooking.)
4. In a separate small bowl, whisk together 1/3 cup soy sauce, honey, rice vinegar, sesame oil, beef broth, and 1 tbsp cornstarch to make the sauce.
5. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until it shimmers.
6. Add the marinated beef to the hot skillet in a single layer.
7. Sear the beef for 2 minutes without stirring to develop a brown crust.
8. Flip the beef and cook for another 1 minute until browned but not fully cooked through.
9. Transfer the beef to a clean plate using a slotted spoon.
10. Add the minced garlic and grated ginger to the same skillet.
11. Stir-fry the garlic and ginger for 30 seconds until fragrant. (Tip: Keep the garlic moving to prevent burning, which can make it bitter.)
12. Add the broccoli florets and 1/2 cup water to the skillet.
13. Cover the skillet and steam the broccoli for 3 minutes until bright green and crisp-tender.
14. Remove the lid and pour the prepared sauce into the skillet.
15. Bring the sauce to a simmer, stirring constantly until it thickens, about 1–2 minutes.
16. Return the cooked beef and any accumulated juices to the skillet.
17. Toss everything together until the beef and broccoli are evenly coated in the sauce and heated through, about 1 more minute. (Tip: Don’t overcook the beef at this stage—just warm it through to keep it tender.)

Every bite delivers a mix of juicy beef and crisp broccoli coated in that glossy, savory-sweet sauce. The ginger and garlic come through with just enough warmth to make it comforting without being overpowering. Try serving it over cauliflower rice for a low-carb twist, or spoon it into lettuce cups for a fun, hands-on meal.

Mango Curry Chickpeas and Cauliflower

Haven’t you been craving something that’s both comforting and exciting? This mango curry brings together sweet and savory in the most delicious way. It’s the kind of meal that makes your kitchen smell amazing while being surprisingly simple to pull together.

Ingredients

For the vegetable base:
– 1 head cauliflower, cut into florets
– 2 tablespoons olive oil
– 1 teaspoon salt

For the curry sauce:
– 1 tablespoon coconut oil
– 1 yellow onion, diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons curry powder
– 1 cup coconut milk
– 1 ripe mango, peeled and diced
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup vegetable broth
– 1 tablespoon lime juice
– 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 425°F.
2. Toss cauliflower florets with olive oil and salt on a baking sheet.
3. Roast cauliflower for 20-25 minutes until edges are golden brown and tender when pierced with a fork.
4. Heat coconut oil in a large pot over medium heat.
5. Sauté diced onion for 5-7 minutes until translucent and slightly caramelized.
6. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Stir in curry powder and toast for 30 seconds to deepen the flavor.
8. Pour in coconut milk, scraping any browned bits from the bottom of the pot.
9. Add diced mango and cook for 3-4 minutes until it begins to break down.
10. Transfer the mixture to a blender and blend until completely smooth.
11. Return the smooth sauce to the pot over medium heat.
12. Stir in drained chickpeas and vegetable broth.
13. Simmer the curry for 10 minutes, stirring occasionally.
14. Fold in the roasted cauliflower florets.
15. Stir in lime juice and fresh cilantro just before serving.

Just imagine the creamy coconut sauce clinging to those tender chickpeas and caramelized cauliflower. The sweet mango creates this incredible balance against the warm curry spices. Try serving it over fluffy jasmine rice or scooping it up with warm naan for the ultimate comfort food experience.

Basil Pesto and Spinach Stuffed Peppers

Gosh, you know those days when you want something healthy but also comforting? These basil pesto and spinach stuffed peppers hit that perfect spot—they’re vibrant, flavorful, and surprisingly simple to pull together. You’ll love how the fresh basil and creamy cheese mingle with the tender peppers.

Ingredients

For the peppers:
– 4 large bell peppers (any color)
– 1 tbsp olive oil
– 1/2 tsp salt

For the filling:
– 1 cup cooked quinoa
– 2 cups fresh spinach, chopped
– 1/2 cup basil pesto
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Slice each bell pepper in half lengthwise and remove the seeds and membranes.
3. Brush the inside of each pepper half with 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
4. Place the pepper halves cut-side up on a baking sheet lined with parchment paper.
5. Bake the peppers for 15 minutes at 375°F until they just begin to soften. Tip: Par-baking the peppers first helps them hold their shape and shortens the final cooking time.
6. While the peppers bake, combine 1 cup cooked quinoa, 2 cups chopped spinach, 1/2 cup basil pesto, 1/2 cup ricotta, 1/4 cup Parmesan, and 1/4 tsp black pepper in a mixing bowl.
7. Stir the filling mixture until all ingredients are evenly distributed.
8. Remove the peppers from the oven after 15 minutes.
9. Spoon the filling mixture evenly into each pepper half, pressing down gently. Tip: Don’t overfill—leave a little space at the top so the filling doesn’t spill over during baking.
10. Return the stuffed peppers to the oven and bake for 20–25 minutes at 375°F until the filling is hot and the pepper edges are slightly charred.
11. Let the peppers rest for 5 minutes before serving. Tip: Resting allows the filling to set, making them easier to handle.

Know that first bite? You’ll get a tender pepper that gives way to a creamy, herby filling with just the right chew from the quinoa. Try serving these alongside a simple arugula salad or topping them with extra pesto for a fresh, vibrant finish.

Cinnamon and Turmeric Infused Indian Dal

Ever have one of those days where you just need a big, comforting bowl of something warm and cozy? This cinnamon and turmeric infused dal is exactly that kind of meal. It’s packed with flavor and comes together with minimal effort, making it perfect for a busy weeknight.

Ingredients

For the Lentils:

• 1 cup red lentils
• 4 cups water

For the Spice Infusion:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 cinnamon stick
• 1 tsp cumin seeds

For Finishing:

• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. Rinse 1 cup of red lentils under cold water in a fine-mesh strainer until the water runs clear.
2. Combine the rinsed lentils and 4 cups of water in a large pot.
3. Bring the pot to a boil over high heat.
4. Reduce the heat to low and simmer the lentils uncovered for 15 minutes, skimming off any foam that rises to the top.
5. Heat 2 tablespoons of olive oil in a separate skillet over medium heat.
6. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until the onion turns translucent.
7. Add 3 minced garlic cloves and 1 tablespoon of grated ginger to the skillet.
8. Cook for 1 minute, stirring constantly, until the mixture becomes fragrant.
9. Add 1 teaspoon of cumin seeds to the skillet and toast for 30 seconds, until they start to pop.
10. Stir in 1 teaspoon of ground turmeric and 1 cinnamon stick, cooking for another 30 seconds to toast the spices.
11. Pour the entire spice and onion mixture into the pot with the simmering lentils.
12. Add 1 can of diced tomatoes and 1 teaspoon of salt to the pot.
13. Simmer the dal for another 10 minutes over low heat, stirring occasionally, until it thickens to a stew-like consistency.
14. Remove the pot from the heat and discard the cinnamon stick.
15. Stir in 1/4 cup of chopped fresh cilantro and 1 tablespoon of lemon juice.

Zesty and creamy, this dal has a wonderfully smooth texture with little bursts of tomato. The cinnamon adds a subtle warmth that plays perfectly with the earthy turmeric. Try serving it over fluffy basmati rice or with warm naan for dipping into every last bit.

Zesty Lemon Garlic Salmon with Herbs

Picture this: you’re craving something fresh, flavorful, and fast enough for a busy weeknight. This zesty lemon garlic salmon with herbs is exactly that—a bright, savory dish that feels fancy but comes together in no time.

Ingredients

• For the salmon:
  • 4 (6-ounce) salmon fillets, skin-on or skinless
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the lemon garlic herb sauce:
  • 3 tablespoons butter, melted
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets dry with paper towels to help the skin crisp up (if using skin-on).
3. Brush both sides of each fillet with 1 tablespoon olive oil.
4. Sprinkle the salt and black pepper evenly over the fillets.
5. Place the salmon skin-side down (if applicable) on the prepared baking sheet.
6. Bake for 12–15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
7. While the salmon bakes, melt 3 tablespoons butter in a small saucepan over low heat.
8. Add 3 cloves minced garlic and cook for 1 minute, just until fragrant—don’t let it brown.
9. Remove the saucepan from heat and stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest.
10. Fold in 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh dill.
11. Once the salmon is done baking, spoon the lemon garlic herb sauce evenly over each fillet.

Keep it simple by serving this salmon over a bed of fluffy quinoa or with roasted asparagus. The flesh stays moist and tender, while the sauce adds a bright, garlicky punch that’s seriously irresistible.

Spicy Black Bean and Quinoa Chili

Zesty flavors are exactly what you need when the weather turns chilly, and this spicy black bean and quinoa chili delivers just that. It’s hearty, packed with plant-based protein, and comes together in one pot for minimal cleanup. You’ll love how the spices meld together to create a comforting bowl that’s perfect for cozy nights.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
• For the spice mix:
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
• For the chili:
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1 (15 oz) can diced tomatoes
  • 1 cup quinoa, rinsed
  • 4 cups vegetable broth
  • 1 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 3 minced garlic cloves and 1 chopped red bell pepper, and cook for 3 more minutes until fragrant.
4. Tip: Sautéing the aromatics first builds a flavorful foundation for the chili.
5. Stir in 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper, and cook for 1 minute to toast the spices.
6. Add 2 cans of rinsed black beans, 1 can of diced tomatoes, 1 cup rinsed quinoa, 4 cups vegetable broth, and 1 tsp salt to the pot.
7. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
8. Simmer for 25 minutes, stirring once halfway through, until the quinoa is tender and has absorbed most of the liquid.
9. Tip: Rinsing quinoa removes its natural coating, which can make the chili bitter if left on.
10. Remove the pot from the heat and let it sit, covered, for 5 minutes to thicken.
11. Tip: Allowing the chili to rest off the heat helps the flavors meld and the texture perfect.

Great texture comes from the tender quinoa and creamy black beans, while the cayenne and smoked paprika give it a smoky kick. Serve it topped with avocado slices or a dollop of Greek yogurt for a cool contrast, and enjoy how the spices deepen after sitting overnight.

Conclusion

Whether you’re managing chronic inflammation or simply seeking nourishing meals, these 35 slow cooker recipes offer delicious healing solutions. We hope you find comfort and flavor in these dishes—try one this week, leave a comment with your favorite, and share this roundup on Pinterest to spread the wellness!