1.  Slow Cooker Chicken and Vegetable Soup

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 2 cups spinach or kale (optional)
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper to taste

Instructions:

1. Add chicken, broth, carrots, celery, onion, garlic, thyme, and parsley to the crockpot.
2. Cook on low for 6–8 hours or high for 3–4 hours.
3. Shred the chicken, add spinach/kale, and cook for an additional 15 minutes.

2.  Turkey Chili

Ingredients:

• 1 lb ground turkey
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes (14 oz)
• 1 cup diced bell peppers
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Brown the turkey in a skillet before adding it to the crockpot.
2. Add all remaining ingredients to the crockpot.
3. Stir well and cook on low for 6–8 hours or high for 3–4 hours.

3.  Slow Cooker Lemon Garlic Chicken

Ingredients:

• 4 chicken thighs (bone-in, skin removed)
• 4 cloves garlic, minced
• Juice of 2 lemons
• 1/2 cup low-sodium chicken broth
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Place chicken thighs in the crockpot.
2. In a small bowl, mix garlic, lemon juice, broth, oregano, paprika, salt, and pepper. Pour over chicken.
3. Cook on low for 6 hours or high for 3 hours.

4.  Vegetarian Lentil Stew

Ingredients:

• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 2 cups spinach
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Add all ingredients except spinach to the crockpot.
2. Cook on low for 6–8 hours or high for 3–4 hours.
3. Add spinach in the last 10 minutes of cooking.

 

5.  Slow Cooker Beef and Broccoli

Ingredients:

• 1.5 lbs beef chuck roast, sliced thin
• 1 cup low-sodium beef broth
• 1/3 cup low-sodium soy sauce
• 1/4 cup honey or coconut sugar
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 4 cups broccoli florets

Instructions:

1. Add beef, broth, soy sauce, honey, garlic, and ginger to the crockpot.
2. Cook on low for 6–8 hours or high for 3–4 hours.
3. Add broccoli in the last 30 minutes of cooking.

6.  Healthy Chicken Chili

Servings: 6

Calories per serving: ~250

Ingredients:

• 1 lb boneless, skinless chicken breast (cubed or shredded)
• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 bell pepper (any color), diced
• 1 cup diced tomatoes (canned or fresh)
• 1 cup low-sodium chicken broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for spice)
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, sautéing for 3-5 minutes until softened.
2. Add the chicken pieces and cook until lightly browned, about 5-7 minutes.
3. Stir in the chili powder, cumin, paprika, cayenne, salt, and pepper. Cook for 1 minute to toast the spices.
4. Add diced tomatoes, chicken broth, black beans, and corn. Stir well.
5. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally.
6. Serve with fresh cilantro and lime wedges.

7.  Healthy Beef Stew

Servings: 6

Calories per serving: ~300

Ingredients:

• 1 lb lean beef stew meat, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, cubed
• 1 cup green beans (fresh or frozen)
• 4 cups low-sodium beef broth
• 1 can (14 oz) diced tomatoes, with juice
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Brown the beef on all sides, then remove and set aside.
2. In the same pot, sauté the onion, garlic, carrots, and celery for 3-5 minutes until softened.
3. Add the beef back to the pot, along with the potatoes, green beans, diced tomatoes, beef broth, thyme, paprika, bay leaf, salt, and pepper. Stir well.
4. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the vegetables are cooked.
5. Remove the bay leaf and serve warm.

 

8.  Crockpot Honey Garlic Chicken

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup honey
• 1/4 cup low-sodium soy sauce or coconut aminos
• 3 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch (optional for thickening)

Instructions:

1. Add chicken to the crockpot.
2. In a small bowl, whisk honey, soy sauce, garlic, vinegar, and sesame oil. Pour over chicken.
3. Cook on low for 4-6 hours or high for 2-3 hours.
4. Optional: Remove chicken, whisk cornstarch into sauce, and cook on high for 10 minutes to thicken.
5. Serve with steamed broccoli and brown rice.

9.  Crockpot Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey or lean ground beef
• 1 cup cooked quinoa or brown rice
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup shredded zucchini
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)

Instructions:

1. In a bowl, mix ground meat, cooked quinoa, tomatoes, zucchini, and seasonings.
2. Stuff each pepper with the mixture and place in the crockpot.
3. Add 1/2 cup water or broth to the bottom of the crockpot.
4. Cook on low for 6-7 hours or high for 3-4 hours.
5. Sprinkle cheese on top in the last 10 minutes (if using).

10.  Crockpot Greek Chicken Bowls

Ingredients:

• 1 lb boneless, skinless chicken breast
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, sliced
• 1 small red onion, sliced
• 1/2 cup crumbled feta cheese
• 1 tsp dried oregano
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Add chicken, tomatoes, olives, onion, oregano, garlic, lemon juice, salt, and pepper to the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred chicken and serve over quinoa, farro, or a bed of greens, topped with feta.