All things Whole30

This list of whole30 slow cooker recipes brings you all the whole30 recipe combos you could ever imagine. Whole30 is a healthy diet, but there are so many recipes that are filled with flavor and it’s so easy to make whole30 meals in the crockpot. Check out the 30 best whole30 slow cooker recipes you can easily throw in the crock pot.

What Can You Eat on the Whole30 Diet?

All foods that are whole and real are whole30 approved. Meat, seafood, veggies, eggs, fruit and healthy fats are whole30 approved. If you’re doing whole30, avoid these: gluten, dairy, sweetener of any kinda, alcohol, and vegetable oil.

How do I get started with Whole30?

The greatest way to start doing whole30 is meal planning. And if you’re on this page for the best whole30 slow cooker recipes then you’re in the right place. Learn about whole30, make a plan, hit the grocery store and just start!

Is Whole30 Good for Weight Loss?

Most people I know have experienced a great deal of weight loss by doing the Whole30 diet. Another great reason for it is it helps you pay more attention to the ingredients in the food we’re eating, especially where added sugars sneak in. All of this typically results in weight loss.

Whole30 Kitchen Staples

Here are a few of my pantry staples when we’re doing the whole30 diet. It will make your life easier if you have some of these tools.

  • Slow cooker
  • Cutting boards
  • Mixing bowls
  • Glass leftover containers
  • Knife set

Whole30 Ingredient Staples

There are some great ingredient alternatives if you’re doing the whole30 diet. If you have the right ingredients you can make so many recipes taste so good! You may not even know they’re whole30.

  • Coconut Cream/Milk
  • Almond Flour
  • Tapioca Flour
  • Bone Broth

Whole30 slow Cooker Chicken and Turkey Recipes

Creamy Chicken and “Rice” Soup (omit peas)
Slow cooker enchilada chicken
Slow Cooker BBQ Chicken
Slow cooker butter chicken
Buffalo Chicken Chili
Slow cooker buffalo chicken stuffed sweet potatoes
Slow Cooker Basil Chicken
Slow Cooker Hearty Tuscan Chicken Stew
Turkey Bolognese
Green Chili Chicken
Sticky Slow Cooker Chicken Wings
Aisan Chicken Lettuce Wraps

Whole30 Slow Cooker Beef and Pork Recipes

Slow cooker sweet potato beef stew
Slow cooker paleo chili
Crock Pot Coconut Pork Curry
Paleo Slow Cooker Meatballs
Slow Cooker Pork Carnitas
Healthy Crock Pot Pulled Pork
Slow Cooker Shredded Beef Barbacoa Tacos
Old Fashioned Pork Chops
Slow Cooker Korean Beef Stew

Whole30 Slow Cooker Vegetarian and Seafood Recipes

Paleo Cream of Mushroom Soup
Slow cooker vegetable korma
Spicy shrimp with Cauliflower Mash
Hearty Vegetable Soup
Spicy pumpkin crock pot soup
Slow Cooker Creamy Tomato Soup

Whole30 Slow Cooker Breakfast Recipes

Slow cooker egg bake
Easy crock pot breakfast casserole
Slow cooker vegetable frittata
Paleo Slow Cooker N’Oatmeal
Paleo Sweet Potato Hash

Slow cooker chicken shawarma (aka shwarma) combines the ease of a slow cooker meal with the complex flavor of a slow-roasted middle eastern chicken feast! This is a quick version of the middle eastern favorite: the slow cooker does a lot of the work and it can be prepped ahead of time. Various serving options make this sensational paleo and gluten free dinner recipe adaptable for low carb and Whole30 compliance, too!

I’m afraid I’m going to blow your minds with this one. Or maybe I’m not; maybe I just don’t get out much anymore (I mean, have you seen the single digit highs we’ve been having in Chicago??? I’m way too wussy for this winter).

Here’s why: this slow cooker chicken shawarma recipe is…

  • …a healthy dinner…
  • …that cooks in your slow cooker while you’re doing something else…
  • … only a total of about 10-15 minutes hands on prep time…
  • ..and produces a meal so flavorful that you’ll totally forget it is…
  • …low carb, gluten free, and whole30 compliant.
  • …also known as shwarma; by either name, it’s just as good.

How’s that for a sales pitch?

All hail the slow cooker!

It is so cliche this time of year, but I know I am not alone in relying heavily on my slow cooker this time of year. The ease with which that thing offers up comfort food; it’s practically magic. I’ve been rotating through a ton of slow cooker recipes for dinners lately, but this one is, by far, the one that has been getting the most mileage.

Like most slow cooker recipes, it’s one that can yield as much or as little food as you need. That said, I suggest doubling the recipe if you’re meal prepping, as an easy way to get a couple meals out of the least total time prepping.

I could eat chicken shawarma every day…

…and I’ve been known to. I think we had it three times last week, and I still want more. It’s no secret that I am moderately-to-let’s-face-it-extremely obsessed with middle eastern food, and I love making my own at home.

This chicken shawarma recipe is one that I kind of made up on a whim about a year ago and have been tweaking and perfecting ever since.

How to make shawarma:

I admit, this is a total cheater’s shawarma (but until I achieve my dream of having my very own supply of meat on a spit in my own home, this will have to do!), and there are two parts to the cheat.

You’ll start by cooking a few boneless, skinless chicken breasts in the slow cooker. You can use a mix of breasts and boneless, skinless chicken thighs, if you prefer. Just don’t use all chicken thighs, which get too fatty once you fry them into shawarma. Oh, and if you prefer a longer cooking time on low heat (instead of quicker cook on high heat, as the recipe calls for), just use this easy slow cooker shredded chicken method, but don’t shred the chicken once it’s done.

Once your chicken is cooked, you’ll be ready to move on to part two, in which the shawarma-ing happens. It’s at this point that you’ll look at your cooked chicken and then back at me as though to ask “are you sure, Nora? This looks… unappetizing.” Yes, I’m sure.

Remove the cooked chicken from the slow cooker (discard the leftover liquid) and slice it up. Then you’ll simply fry the sliced chicken with your spice mixture, which I give you the recipe for below.

A few pointers for making shawarma:

Before you ask, you can definitely make the chicken ahead of time. Don’t worry about it getting cold; it will heat up when you finish cooking it in the pan with olive oil and a to-die-for homemade spice mix. Make the chicken the day before (or even a few days before) you plan to serve it, store it in an airtight container in the fridge until you’re ready to eat, and then do the pan frying part right before your meal. You can also make the spice mixture in advance; store it in an airtight container at room temperature for up to a week.

And, I’m sure you’re wondering why this recipe calls for double cooking? Well, two reasons, really.

First, so that this can be a make ahead recipe, if you want it to be, as I said above.

But also, because that is what mimics the texture of shawarma, without many hours on a rotating spit. Shawarma is made from marinated meat that is packed tightly together and slow cooked, so that the fat renders out of the cuts that have some to spare and moistens the entire cone. Yes, meat cone. The slow cooking near an open flame crisps the exposed edges so that you get some crunchy bits and some soft bits in every bite.

Frying the cooked, sliced chicken with spices adds the fat back in (from the extra virgin olive oil; this is the one I use and love) and crisps the edges (from the frying process), and flavors the whole thing with a heavy dose of seasoning mix that allows you to skip the time consuming marinating process.

And a few more for serving shawarma:

As you can see in the picture, it’s not a particularly elegant food.

Chicken shawarma is, in my book, the kind of food that never stands alone, and is best enjoyed in a bowl full of lots of textures and flavors – rice, olives, sumac onions (or marinated red onion), and a drizzle of fresh lemon juice on top – with a fresh, crisp salad (I’m biased, I know, but I think my Jerusalem salad goes really well with this!) on the side to balance out the silky rice and aromatically-spiced chicken.

As for what to serve it over, rice is, as I said, my preference – and I’ll share the recipe for the turmeric rice you see in the bowl later this week or early next. But you can certainly stuff a gluten free pita bread with this shawarma to make it into a sandwich, or keep it in the bowl, but use a base of cauliflower rice to make it low carb and Whole30 compliant.

No matter how you eat it, I hope you enjoy it!

PS: Looking for more Middle Eastern recipes? How about trying:

  • Jerusalem Salad
  • Turkish Breakfast
  • Turmeric Rice

If you pair this shawarma with Jerusalem salad and turmeric rice, it makes a perfect meal!

Ingredients

For the Chicken

  • 2 lbs chicken breasts , (boneless, skinless)
  • 1/2 cup water

For the spice mix

  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground sumac
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon granulated garlic, (or garlic powder)
  • 1/4 teaspoon fine sea salt, (to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • Generous pinch ground cloves

Ingredients for Frying

  • 1/4 cup olive oil, (divided; you may need a little less)

Ingredients for Tahini Sauce (optional)

  • 1/4 cup tahini
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons water, (or as much as you need to get your desired consistency)
  • 2 teaspoons minced garlic
  • Generous pinch fine sea salt, (to taste)

Instructions

  1. Place chicken in the bowl of your slow cooker, and add water. Cook on high 2 hours until the chicken is cooked through (the juices run clear and the fat has rendered out of the chicken).
  2. When the chicken is cooked, slice each breast against the grain.
  3. In a large bowl, mix together all of the spice mix ingredients. Set aside.
  4. Over medium high heat, preheat 2 Tablespoons of olive oil in a heavy bottomed pan large enough to hold all of the chicken in a single layer without being too crowded.
  5. Add the chicken to the skillet and sprinkle the spice mixture evenly over the chicken.
  6. Allow the chicken to fry, without moving it, until crisp.
  7. Pour 1 Tablespoon more of oil over the chicken and flip the chicken, stirring gently to make sure that the chicken is well coated with the spice mix. If the chicken is starting to stick to the pan once flipped, add the remaining Tablespoon of oil and stir gently.
  8. Remove chicken from pan as soon as it is crisped to your liking.
  9. If serving with lemon tahini sauce, combine all sauce ingredients in a blender and blend until smooth.
  10. Serve immediately, with lemon tahini sauce, if desired. (See notes for serving suggestions.)

Notes

  • You can definitely make the chicken ahead of time. Don’t worry about it getting cold; it will heat up when you finish cooking it in the pan with olive oil and a to-die-for homemade spice mix.Make the chicken the day before (or even a few days before) you plan to serve it, store it in an airtight container in the fridge until you’re ready to eat, and then do the pan frying part right before your meal. You can also make the spice mixture in advance; store it in an airtight container at room temperature for up to a week.
  • Chicken shawarma is, in my book, the kind of thing you don’t each on your own, but instead serve in a bowl full of lots of textures and flavors – rice, olives, sumac onions (or marinated red onion), and a drizzle of fresh lemon juice on top – with a fresh, crisp salad (I’m biased, I know, but I think my Jerusalem salad goes really well with this!) on the side to balance out the silky rice and aromatically-spiced chicken.
  • As for what to serve it over, rice is, as I said, my preference. But you can certainly stuff a gluten free pita bread to make it into a sandwich, or keep it in the bowl, but use a base of cauliflower rice to make it low carb and Whole30 compliant.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Cuisinart MSC-800 Cook Central 4-in-1 Multi-Cooker, 7 quart
Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 317 Saturated Fat: 2g Cholesterol: 96mg Sodium: 281mg Carbohydrates: 3g Protein: 34g

Pin for later:

(Want to know how I meal plan a month in minutes? Here’s how!)

(Make the Whole30 the easiest ever with personalized, customizable meal plans!)

I love my slow cooker. I love the Whole30. So put the two things together and I’m pretty much in food heaven: simple, nutritious ingredients combined with an easy cooking method has to be the trifecta of cooking awesomeness.

If you came here for the slow cooker recipes, you might be wondering what a Whole30 is. At it’s simplest, a Whole30 is 30 days where you commit to eating only real, unprocessed food and is based on the New York Times’ Bestselling book It Starts With Food. But it’s not just avoiding the junk and losing some weight (in fact a key and often overlooked part of a Whole30 is NOT weighing yourself!). It’s about taking all of the things in your diet that may be affecting your health negatively OUT so that you can begin to heal your gut from the inside out. And to do that, you must avoid all grains, added sugars, soy, dairy, beans, legumes or treats.

Read more about WHY you might want to do a Whole30 here!

And if you read that and stared at the page in horror, don’t worry. Keep scrolling down and you’ll see that I’ve put together a list of THIRTY dishes you can prep EASILY in your slow cooker (mine is programmable and I love it!) that are also Whole30 compliant. See? Eating clean doesn’t have to be terrible or tasteless, I promise!

Thirty Whole30 Slow Cooker Recipes




Need some help getting started with Whole30?

Planning and preparation are crucial for hitting the Whole30 with success, but if the idea of meal planning and grocery list making and stressing over what meals to make when is keeping you from starting or hitting your goals… there’s an easy solution.

Whole30 partnered up with Real Plans to bring you personalized, easy to use and (almost!) infinitely customizable Whole30 meal plans!

My favorite part? The meal plans are designed not just for the 30 day elimination phase, but with a 10 day reintroduction period, too. So it takes care of you before and after your Whole30. No math required.

A month’s worth of Whole30 recipes… planned in MINUTES!

Grab your Whole30 approved meal plans here.

And if you’re looking for AIP meal plans, don’t forget to check out mine! All the magic of Real Plans, wrapped up in the tastiness of my best AIP recipes.

Crockpot Whole30 Chili

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Crockpot Whole30 Chili – a hearty, no bean chili recipe. The perfect addition to a Whole30 or Paleo menu and super simple to prepare ahead! Includes Instant Pot instructions.

Watch this Instant Pot version of Whole30 Chili:

If you’re embarking on Whole30 challenge for the first time, this Crockpot Whole30 Chili recipe is the perfect addition to your meal plan! Simple, satisfying, and easy prep – perfect for a quick dinner and packing leftovers for lunch. I love all kinds of chili but I wasn’t so sure about a bean-less chili recipe…turns out, I didn’t miss the beans one bit! And if you’re in a time crunch, this recipe can also be prepared in the Instant Pot!

This chili is so good and seriously beyond easy to make. I’ve found that easy, make-ahead recipes like this one are key to Whole30 and any healthy eating plan/lifestyle. Planning and prepping ahead for the week is my secret weapon for staying on track. Every Saturday, I write down my menu and shopping list for the next week (seems if I write it down, I am much more likely to actually do it!) Then I spend a couple of hours on Sunday prepping a few meals and snacks for my family.

Variations on Whole30 Chili

For a quicker version, make the chili in the Instant Pot using the directions below.

Add more veggies if desired – zucchini and riced cauliflower are great options.

Kick it up a notch! If you like heat, add some cayenne, red pepper flakes, or tabasco for a spicier chili.

If you’re a fan of this recipe, you’re going to also love this Instant Pot Turkey Sweet Potato Chili.

For Meal Prep, make this chili ahead and portion into these glass containers for lunch all week!

How to Make Homemade Chili Seasoning Blend

In this recipe, I used my own homemade chili seasoning blend. Because I make different varieties of chili so often, I’ve found it easier to make a large batch of my favorite blend to have on hand, rather than measuring separate spices for each recipe. Check out this post for the chili seasoning blend recipe. It really is a time saver and only basic pantry spices are needed.

Also head over to this post to see recipes for all of my favorite homemade spice blends that I use regularly!

Whole30 Tips for Success

Read the book, The Whole30: The 30 Day Guide to Total Health and Food Freedom. It includes everything you need to know and tons of awesome recipes. I adapted this recipe from the Classic Chili recipe in the book.

Stock up on staples at Thrive Market. Thrive has so many great compliant options that are sometimes hard to find in the grocery store. And if you use , you’ll get 25% off your first order!

Keep it simple! Whole30 can be overwhelming. I’ve found it’s best to stick to easy recipes that can be made ahead, like this chili.

Find a support network. Whether in real life or over social media, a peer group can be a crucial tool for staying on track. Check out my private Facebook Whole30 Support Group!

For more Whole30 info and ideas, check out this complete Whole30 Survival Guide with menu plan, shopping list, and tips for success.

For More Chili Recipes, Check Out:

Instant Pot Turkey Sweet Potato Chili

Best Ever Instant Pot Chili

Slow Cooker Pumpkin Chicken Chili

White Chicken Chili

Vegetarian Lentil Chili

Crockpot Whole30 Chili – a hearty, no bean chili recipe. The perfect addition to a Whole30 or Paleo menu and super simple to prepare ahead! 4.79 from 14 votes Pin Course: Main Course, Soup Cuisine: American Keyword: chili, crockpot, slow cooker, soup Prep Time: 10 minutes Cook Time: 3 hours Total Time: 3 hours 10 minutes Servings: 8 servings Calories: 116kcal

  • 1 lb ground turkey (or beef)
  • 2 bell peppers, diced
  • 1 medium onion, diced
  • 1 can (14.5 oz) diced unsalted tomatoes
  • 1 cup crushed tomatoes
  • 2.5 tablespoons homemade chili seasoning see below
  • 2 cups low sodium beef broth or chicken broth
  • salt, to taste
  • Brown the turkey over medium high heat.
  • Add the turkey and remaining ingredients to a slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours. Adjust seasonings to taste and top with sliced jalapenos, chopped red onion, avocado, etc. as desired.
  • Homemade Chili Seasoning Blend: 5 Tablespoons chili powder, 2 Tablespoons cumin, 2 Tablespoons garlic powder, 2 Tablespoons oregano, 1 Tablespoon paprika (or smoked paprika), 1 1/2 Tablespoons onion powder, 1 teaspoon black pepper, 2 teaspoons salt. Store in a mason jar or tightly sealed container.

For the Instant Pot

  • Set Instant Pot to saute. Spray with cooking spray or add 1 teaspoon olive oil to the pot. Add ground turkey, stirring until cooked. Add remaining ingredients to the pot. Set to Manual for 10 minutes. When cycle is complete, allow for natural release of pressure. Serve with favorite toppings!

Calories: 116kcal | Carbohydrates: 6g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 191mg | Potassium: 451mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1295IU | Vitamin C: 27.7mg | Calcium: 33mg | Iron: 1.7mg **Note: this recipe was updated on 9/17/18. Original recipe did not include crushed tomatoes and called for less chili seasoning. Tried this recipe?Mention @tastythin or tag #tastythin!

Note: this recipe was updated on 9/17/18

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Whole30 crock pot meals

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