10 Low FODMAP Crockpot Recipes for Calm Weeknight Meals

Low FODMAP crockpot recipes are built for days when you want dinner to cook itself and still feel settled. Slow, gentle heat turns chicken thighs, beef chuck, and root vegetables tender, while garlic-infused oil and fresh herbs do the heavy lifting. The versions below take that same foundation in genuinely different directions, from bright lemony chicken to smoky chili and creamy coconut curry.

Start with Old-Fashioned Low FODMAP Beef Stew for a classic bowl, go to Thai Coconut Chicken Curry for gentle heat, pick Lemon Herb Chicken and Rice Bowls for bright flavor, and keep Freezer-Prep Chicken and Rice Soup for meal planning.

Which Low FODMAP Crockpot Recipe Should You Make?

Old-Fashioned Low FODMAP Beef Stew

This is the one to make when you want a deep, beefy pot of comfort without fussy ingredients. A quick sear and a long slow cook give you tender meat and sweet root vegetables in a clean, rich broth.

Ingredients (makes 6 servings)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 1.2 kg (2.5 lb)
• Carrots and parsnips, peeled and cut into chunks: 600 g (about 2 medium carrots and 1 large parsnip)
• Baby red potatoes, quartered: 450 g (1 lb)
• Garlic-infused olive oil: 2 tbsp
• Tomato paste: 2 tbsp
• Beef stock: 750 ml (3 cups)
• Dried thyme: 1 tsp
• Bay leaves: 2
• Cornstarch: 1 tbsp
• Salt and freshly ground black pepper: to taste

Instructions

Step 1: Pat the 1.2 kg (2.5 lb) beef cubes dry with paper towels and season them all over with salt and pepper. Warm the 2 tbsp garlic-infused olive oil in a large skillet over medium-high heat while you do this. Add half the beef and leave it alone for 4 minutes, until a deep brown crust forms.

Step 2: Move the first batch to your slow cooker, then brown the remaining beef the same way. Add the 2 tbsp tomato paste to the hot skillet and stir for 1 minute, until it darkens and smells sweet. Pour in 120 ml (1/2 cup) of the beef stock and scrape the browned bits from the bottom before you add it all to the slow cooker.

Step 3: Add the 600 g (about 2 medium carrots and 1 large parsnip) carrots and parsnips, 450 g (1 lb) quartered potatoes, 1 tsp dried thyme, and 2 bay leaves to the slow cooker. Pour in the remaining 630 ml (2 1/2 cups) beef stock, stir once, cover, and cook on low for 8 hours, until the beef flakes apart when you press it with a fork.

Step 4: Stir the 1 tbsp cornstarch into 2 tbsp cold water until smooth, then stir it into the stew. Turn the slow cooker to high and cook for 15 minutes more, until the liquid coats the back of your spoon. Fish out the bay leaves before you serve.

Step 5: Ladle your stew into wide bowls and serve it hot. The broth should taste rich and clean, with the carrots and potatoes soaked through with beefy flavor.

Creamy Tuscan Chicken and Spinach

This version leans on a soft, creamy sauce that feels far fancier than the little prep it takes. Tender chicken thighs, sun-dried tomatoes, and wilted spinach make it a gentle weeknight option.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 900 g (2 lb)
• Garlic-infused olive oil: 1 tbsp
• Lactose-free heavy cream: 240 ml (1 cup)
• Chicken stock: 120 ml (1/2 cup)
• Oil-packed sun-dried tomatoes, drained and chopped: 60 g (1/4 cup)
• Baby spinach: 150 g (6 cups)
• Parmesan cheese, grated: 50 g (1/2 cup)
• Dried oregano: 1 tsp
• Salt and freshly ground black pepper: to taste

Instructions

Step 1: Pat the 900 g (2 lb) chicken thighs dry and season them with salt and pepper. Warm the 1 tbsp garlic-infused olive oil in a large skillet over medium-high heat, then add the chicken and sear for 4 minutes per side, until golden brown. Move the chicken to your slow cooker.

Step 2: Pour the 120 ml (1/2 cup) chicken stock into the hot skillet, scraping up the browned bits while it bubbles for 1 minute. Pour this liquid over the chicken in your slow cooker.

Step 3: Add the 60 g (1/4 cup) sun-dried tomatoes, 1 tsp dried oregano, and a pinch of salt to the slow cooker. Cover and cook on low for 5 hours, until the chicken is tender enough to shred when you press it with a spoon.

Step 4: Turn the slow cooker to warm, then stir in the 240 ml (1 cup) lactose-free heavy cream and 150 g (6 cups) baby spinach. Put the lid back on for 5 minutes, until the spinach has wilted and you can see a creamy, golden sauce form.

Step 5: Sprinkle in the 50 g (1/2 cup) Parmesan and stir until it melts into the sauce. Serve your chicken in shallow bowls, spooning plenty of sauce and spinach over each piece.

Lemon Herb Chicken and Rice Bowls

This one is brighter than the others, with lemon and dill doing most of the talking. The rice cooks right in the pot, so you get a complete bowl from one slow cooker.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs, cut into 2.5 cm (1 in) pieces: 900 g (2 lb)
• Long grain white rice, rinsed: 220 g (1 cup)
• Chicken stock: 480 ml (2 cups)
• Carrots, diced small: 2 medium
• Zucchini, quartered and sliced: 1 large
• Garlic-infused olive oil: 2 tbsp
• Lemon, zest and juice: 1 (about 3 tbsp juice)
• Fresh dill, chopped: 2 tbsp
• Dried oregano: 1 tsp
• Salt and freshly ground black pepper: to taste

Instructions

Step 1: Warm the 2 tbsp garlic-infused olive oil in a skillet over medium-high heat. Add the 900 g (2 lb) chicken pieces and cook for 4 minutes, turning once, until the outsides are no longer pink and you see a little golden color.

Step 2: Scrape the chicken into your slow cooker, then add the 2 diced carrots, 1 sliced zucchini, 220 g (1 cup) rinsed rice, 480 ml (2 cups) chicken stock, lemon zest, 3 tbsp lemon juice, 1 tsp dried oregano, and a pinch of salt. Stir once so the rice settles evenly.

Step 3: Cover and cook on low for 4 hours, until the rice has absorbed most of the liquid and you can fluff it with a fork. Turn off the slow cooker and let it sit for 5 minutes with the lid off.

Step 4: Gently fluff the rice and chicken with a fork, then fold in the 2 tbsp chopped dill. Taste and add more salt or lemon if you like. Serve your chicken and rice in wide bowls while it is still steaming.

Smoky Turkey and Sweet Potato Chili

This chili skips the beans and leans on sweet potatoes for heft, so it stays gentle while still feeling like a bowl of comfort. The smoked paprika gives you a deep, warm heat without any searing.

Ingredients (makes 6 servings)

• Ground turkey: 900 g (2 lb)
• Sweet potatoes, peeled and cubed: 600 g (1.25 lb)
• Red bell pepper, diced: 1 large
• Canned diced tomatoes, with juice: 800 g (28 oz)
• Tomato paste: 2 tbsp
• Chicken stock: 240 ml (1 cup)
• Garlic-infused olive oil: 1 tbsp
• Smoked paprika: 2 tsp
• Ground cumin and dried oregano: 1 tsp each
• Salt and freshly ground black pepper: to taste

Instructions

Step 1: Warm the 1 tbsp garlic-infused olive oil in a large skillet over medium-high heat. Add the 900 g (2 lb) ground turkey and cook for 6 minutes, breaking it up with your spoon, until no pink remains.

Step 2: Move the cooked turkey to your slow cooker. Add the 600 g (1.25 lb) sweet potatoes, 1 diced red bell pepper, 800 g (28 oz) diced tomatoes, and 2 tbsp tomato paste.

Step 3: Sprinkle in the 2 tsp smoked paprika and 1 tsp each cumin and oregano. Stir everything together until the tomato paste has dissolved and you can smell the warm spices.

Step 4: Pour in the 240 ml (1 cup) chicken stock and stir once more. Cover and cook on low for 6 hours, until the sweet potatoes are soft enough for you to smash against the side of the pot.

Step 5: Taste the chili and add salt, pepper, or a pinch more smoked paprika if you want a deeper smoke. If it looks too thick, stir in a little warm water until it reaches a texture you like.

Step 6: Ladle your chili into bowls and serve it hot. The sweet potatoes should break down slightly at the edges, making the broth feel thick and glossy.

Thai Coconut Chicken Curry

This curry is fragrant and creamy, with ginger and warm spices doing the work of a long-simmered sauce. It is gentle in heat but still feels like a real change of pace.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs, cut into 2.5 cm (1 in) pieces: 900 g (2 lb)
• Canned full fat coconut milk: 400 ml (1 can)
• Water: 240 ml (1 cup)
• Red bell pepper, sliced: 1 large
• Carrots, sliced into coins: 250 g (2 medium)
• Garlic-infused olive oil: 1 tbsp
• Fresh ginger, grated: 1 tbsp
• Ground turmeric, coriander, and cumin: 1 tsp each
• Tamari or coconut aminos: 2 tbsp
• Lime juice: 2 tbsp

Instructions

Step 1: Warm the 1 tbsp garlic-infused olive oil in your slow cooker insert or a skillet over medium-high heat. Add the 900 g (2 lb) chicken pieces and cook for 4 minutes, turning once, until the edges turn golden and release easily.

Step 2: Stir the 1 tbsp grated ginger and 1 tsp each turmeric, coriander, and cumin into the hot pan. Cook for 30 seconds, until you can smell the oils deepen.

Step 3: Add the 400 ml (1 can) coconut milk and 240 ml (1 cup) water to the pan, scraping up any brown bits. Pour the coconut mixture over the chicken in your slow cooker, then add the sliced red bell pepper and carrot coins.

Step 4: Stir in the 2 tbsp tamari, cover, and cook on low for 5 hours, until the chicken breaks apart when you press it with a spoon and the sauce looks golden.

Step 5: Turn off the slow cooker and stir in the 2 tbsp lime juice. Taste the sauce and add a little more tamari if you want more salt. Ladle your curry into shallow bowls and serve it hot.

Moroccan Spiced Beef and Carrot Tagine

This one is built on warm spices and sweet carrots, with a thick, glossy sauce that comes from a long, slow simmer. It is the version I reach for when the air turns cool and I want something deeply savory.

Ingredients (makes 6 servings)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 1.4 kg (3 lb)
• Carrots, cut into thick coins: 400 g (3 medium)
• Zucchini, quartered and sliced: 1 large
• Canned diced tomatoes: 400 g (14 oz)
• Beef stock: 250 ml (1 cup)
• Garlic-infused olive oil: 2 tbsp
• Tomato paste: 2 tbsp
• Ground cumin, coriander, cinnamon, and turmeric: 2 tsp, 1 tsp, 1/2 tsp, and 1/2 tsp
• Fresh cilantro, chopped: 3 tbsp
• Salt and freshly ground black pepper: to taste

Instructions

Step 1: Pat the 1.4 kg (3 lb) beef cubes dry and season them with salt and pepper while you warm the 2 tbsp garlic-infused olive oil in a large skillet. Add half the beef and sear for 6 minutes, turning once, until deeply browned on two sides. Move the first batch to your slow cooker and repeat with the rest.

Step 2: Add the 2 tbsp tomato paste to the still-hot skillet and stir for 1 minute, until it darkens and smells sweet. Scrape it into your slow cooker, then add the 400 g (3 medium) carrot coins, 1 sliced zucchini, 400 g (14 oz) diced tomatoes, and 250 ml (1 cup) beef stock. Sprinkle in the 2 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, and 1/2 tsp turmeric, then stir once.

Step 3: Cover and cook on low for 8 hours, until the beef breaks apart when you press it with a spoon. The sauce should look thick and glossy, with the carrots tender but still holding their shape.

Step 4: Stir in the 3 tbsp chopped cilantro just before you serve. Ladle your tagine into shallow bowls and serve it hot, making sure each bowl gets plenty of carrots and sauce.

Maple Mustard Chicken Thighs

Sweet, tangy, and sticky, this version is the one I make when I want a sauce that can stand up to a pile of roasted potatoes. The bone-in thighs stay juicy over a long afternoon.

Ingredients (makes 5 servings)

• Bone-in skin-on chicken thighs: 1.1 kg (2.5 lb)
• Baby red potatoes, halved: 450 g (1 lb)
• Carrots, cut into chunks: 250 g (2 medium)
• Dijon mustard: 60 ml (1/4 cup)
• Maple syrup: 60 ml (1/4 cup)
• Chicken stock: 120 ml (1/2 cup)
• Garlic-infused olive oil: 1 tbsp
• Dried thyme: 1 tsp
• Cornstarch: 1 tbsp
• Salt and freshly ground black pepper: to taste

Instructions

Step 1: Pat the 1.1 kg (2.5 lb) chicken thighs dry and season them with salt and pepper while you warm the 1 tbsp garlic-infused olive oil in a skillet. Add the chicken skin side down and cook for 5 minutes, until the skin is crisp and golden.

Step 2: In a small bowl, whisk the 60 ml (1/4 cup) Dijon mustard, 60 ml (1/4 cup) maple syrup, and 120 ml (1/2 cup) chicken stock until smooth. Place the browned chicken in your slow cooker, then pour the mustard mixture over the top.

Step 3: Add the 450 g (1 lb) halved potatoes, 250 g (2 medium) carrot chunks, and 1 tsp dried thyme to your slow cooker. Stir gently so the vegetables pick up some of the sauce, then cover.

Step 4: Cook on low for 6 hours, until the chicken is tender enough to pull from the bone with a fork. If you want a thicker sauce, turn the slow cooker to high for the last 20 minutes with the lid slightly askew.

Step 5: Stir the 1 tbsp cornstarch into 2 tbsp cold water, then stir it into the sauce and cook on high for 10 minutes until it looks glossy. Serve your chicken and potatoes with plenty of the sticky sauce spooned over the top.

Slow Cooker Chicken Taco Bowls

This one turns a few pantry spices and some bell peppers into the kind of filling you can pile into bowls with whatever toppings you like. It is smoky, savory, and just bright enough from a squeeze of lime.

Ingredients (makes 4 servings)

• Boneless skinless chicken breasts: 900 g (2 lb)
• Red and yellow bell peppers, sliced: 2 large
• Frozen corn kernels: 100 g (3/4 cup)
• Tomato paste: 2 tbsp
• Chicken stock: 120 ml (1/2 cup)
• Garlic-infused olive oil: 1 tbsp
• Ground cumin, smoked paprika, dried oregano, and ground coriander: 2 tsp, 1 tsp, 1 tsp, and 1 tsp
• Lime juice: 2 tbsp
• Fresh cilantro, chopped: 2 tbsp
• Salt: to taste

Instructions

Step 1: Season the 900 g (2 lb) chicken breasts with salt and rub the 2 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, and 1 tsp coriander all over them. Place the chicken in your slow cooker.

Step 2: Add the 2 sliced bell peppers, 100 g (3/4 cup) corn, 2 tbsp tomato paste, and 120 ml (1/2 cup) chicken stock to your slow cooker. Stir the sauce and vegetables together, but leave the chicken on the bottom.

Step 3: Cover and cook on low for 4 hours, until the chicken shreds easily when you press it with two forks. Turn off the slow cooker.

Step 4: Remove the chicken to a cutting board and shred it with two forks while you let the sauce sit. Stir the shredded chicken back into the slow cooker with the peppers and sauce, then splash in the 2 tbsp lime juice.

Step 5: Taste and add a pinch more salt or lime juice if you want it brighter. Keep the slow cooker on warm while you set out your bowls.

Step 6: Spoon the chicken and peppers into your bowls and scatter the 2 tbsp chopped cilantro over the top. Serve hot with any toppings you like that fit your day.

Fire-Roasted Tomato and Red Pepper Soup

This soup gets its sweetness from roasted red peppers and slow-cooked carrots, with no cream needed. It is smooth, smoky, and good enough to eat on its own with a spoon.

Ingredients (makes 4 servings)

• Canned fire-roasted diced tomatoes: 800 g (28 oz)
• Jarred roasted red peppers, drained: 350 g (12 oz)
• Carrots, chopped: 200 g (2 medium)
• Yellow potato, peeled and chopped: 150 g (1 medium)
• Vegetable stock: 480 ml (2 cups)
• Garlic-infused olive oil: 2 tbsp
• Tomato paste: 1 tbsp
• Dried basil and oregano: 1 tsp and 1/2 tsp
• Fresh basil leaves, torn: 2 tbsp
• Salt and freshly ground black pepper: to taste

Instructions

Step 1: Warm the 2 tbsp garlic-infused olive oil in a skillet over medium heat while you add the 200 g (2 medium) chopped carrots and 150 g (1 medium) chopped potato. Cook for 5 minutes, until you see the edges begin to soften.

Step 2: Stir in the 1 tbsp tomato paste and cook for 1 minute, until it darkens and smells sweet. Transfer the vegetables to your slow cooker, then add the 800 g (28 oz) fire-roasted tomatoes, 350 g (12 oz) roasted red peppers, 480 ml (2 cups) vegetable stock, 1 tsp basil, and 1/2 tsp oregano.

Step 3: Cover and cook on low for 6 hours, until the carrots and potato are completely tender when you press one with a spoon. Turn off the slow cooker.

Step 4: Blend the soup with an immersion blender until smooth, or carefully transfer it to a blender in batches. If you want a thinner soup, stir in a little warm water. Ladle the soup into bowls and scatter the 2 tbsp torn basil over each serving.

Freezer-Prep Chicken and Rice Soup

This is the batch-cook version, made extra forgiving so you can cool and freeze half for another night. It is brothy, mild, and full of tender chicken with soft rice and sweet root vegetables.

Ingredients (makes 6 servings)

• Chicken thighs, boneless skinless: 675 g (1.5 lb)
• Long grain white rice, rinsed: 180 g (3/4 cup)
• Carrots and parsnips, diced: 350 g (about 2 medium carrots and 1 parsnip)
• Chicken stock: 1.5 L (6 cups)
• Garlic-infused olive oil: 2 tbsp
• Dried thyme: 1 tsp
• Bay leaves: 2
• Fresh dill, chopped: 2 tbsp
• Lemon juice: 1 tbsp
• Salt and freshly ground black pepper: to taste

Instructions

Step 1: Place the 675 g (1.5 lb) chicken thighs, 180 g (3/4 cup) rinsed rice, 350 g diced carrots and parsnips, 1.5 L (6 cups) chicken stock, 2 tbsp garlic-infused olive oil, 1 tsp dried thyme, and 2 bay leaves in your slow cooker. Stir once so nothing clumps.

Step 2: Cover and cook on low for 6 hours, until the chicken shreds easily and the rice has swollen into the broth. If you prefer a thicker soup, cook with the lid off for the last 15 minutes.

Step 3: Remove the chicken to a cutting board and shred it with two forks while you let the soup sit. Stir the shredded chicken back into the pot, then fish out the bay leaves.

Step 4: Stir in the 2 tbsp chopped dill and 1 tbsp lemon juice. Taste and add a little more salt or lemon if you want a brighter broth.

Step 5: Ladle your soup into bowls and serve hot. Cool your leftovers completely, then portion them into freezer containers and freeze for up to 3 months.

The one thing that matters most in a low FODMAP crockpot recipe is building flavor before the lid goes on. A quick sear on the chicken or beef, plus a minute of toasting the tomato paste or spices, gives the slow cooker something to work with all afternoon.

Pick the version that matches your evening, set the pot, and let it do its thing. Dinner will be ready when you are.