Creating low FODMAP crockpot recipes is a challenge. So it’s a good thing for you that I like challenges!
The reason it’s quite challenging to make delicious low FODMAP crockpot recipes is that the key ingredients for savory soups/stews (onion and garlic) are off-limits.
Additionally, many soup/stew recipes use broth. My preference is to use homemade broth whenever possible, but that kind of defeats the purpose of a crockpot recipe- quick & easy!
So Casa de Sante has come to the rescue in this recipe. They make a low FODMAP vegetable stock powder without any junk- the ingredients are as follows: Carrots, Salt, Cucumber, Parsnips, Red Peppers, Parsley, Thyme. That’s it!
I made this recipe for my mom and her partner. He is from Iran and told me that this recipe reminded him of a stew he would have back home.
Thus, I’ve labeled this as “Persian” cuisine- but truthfully, that’s quite a statement to make because I am not very familiar with Persian cuisine. It could just as easily be called “Pacific Northwest” cuisine- since we all love kale in Portland 😉
Either way- I hope you enjoy!
If you are looking for additional low FODMAP crockpot recipes, consider checking out the following:
- 1.5 lbs boneless skinless chicken thighs
- 1 tablespoon garlic-infused (or regular) olive oil
- 1 leek (green part only), diced
- 2 medium carrots, sliced in ¼ inch coins
- 1 stalk celery, sliced
- ½ cup uncooked wild rice
- 2 bay leaves
- 1 tablespoon fresh thyme, removed from stems
- 1 teaspoon dried oregano
- ¼ teaspoon sea salt
- ½ teaspoon ground black pepper
- 4 cups water
- 4 teaspoons Casa De Sante vegetable stock powder
- ½ cup freshly chopped Italian parsley
- 2 cups destemmed, chopped lacinto (dinosaur) kale
- Juice and zest of ½ lemon
- Add all ingredients to crockpot.
- Slow cook on low for 6 hours.
- Remove bay leaves and serve warm.
Disclaimer: this post was sponsored by Casa de Sante. All opinions, text, and photos are completely my own. I only share about products I truly love!