Healthy Crockpot Meals

1. Chicken & Vegetable Soup

Prep Time: 15 minutes
Servings: 4
Storage: Refrigerate for 5 days; freeze for up to 3 months

Ingredients:

• 1 lb boneless, skinless chicken breast

• 4 cups low-sodium chicken broth

• 1 cup diced carrots

• 1 cup diced celery

• 1 cup diced zucchini

• 1 cup chopped green beans

• 1 cup canned diced tomatoes (no salt added)

• 1 tsp garlic powder

• 1 tsp dried thyme

• ½ tsp black pepper

Instructions:

1. Add all ingredients to the crockpot.

2. Cook on low for 6–8 hours or high for 3–4 hours.

3. Shred chicken before serving.

2. Slow Cooker Turkey Chili

Prep Time: 20 minutes
Servings: 4
Storage: Refrigerate for 5 days; freeze for up to 3 months

Ingredients:

• 1 lb lean ground turkey

• 1 cup chopped onion

• 1 cup chopped bell peppers

• 1 can (15 oz) black beans, rinsed and drained

• 1 can (15 oz) kidney beans, rinsed and drained

• 1 can (15 oz) diced tomatoes

• 1 tbsp chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• ½ tsp salt

Instructions:

1. Brown ground turkey in a skillet over medium heat, then transfer to crockpot.

2. Add all other ingredients and stir.

3. Cook on low for 6–8 hours or high for 3–4 hours.

3. Lemon Garlic Chicken

Prep Time: 10 minutes
Servings: 4
Storage: Refrigerate for 4 days; freeze for up to 3 months

Ingredients:

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil

• ¼ cup chicken broth

• 2 tbsp fresh lemon juice

• 4 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp dried parsley

• ½ tsp salt

Instructions:

1. Place chicken breasts in crockpot.

2. Mix olive oil, chicken broth, lemon juice, garlic, oregano, parsley, and salt. Pour over chicken.

3. Cook on low for 6 hours or high for 3 hours.

4. Slow Cooker Beef & Broccoli

Prep Time: 10 minutes
Servings: 4
Storage: Refrigerate for 4 days

Ingredients:

• 1 lb lean beef, thinly sliced

• 1 cup low-sodium beef broth

• ¼ cup gluten-free soy sauce or coconut aminos

• 2 tbsp honey

• 2 garlic cloves, minced

• 1 tbsp cornstarch mixed with 2 tbsp water

• 3 cups broccoli florets

Instructions:

1. Add beef, broth, soy sauce, honey, and garlic to crockpot.

2. Cook on low for 5–6 hours.

3. Mix cornstarch with water and stir into crockpot. Add broccoli and cook for another 30 minutes.

5. Balsamic Chicken and Vegetables

Prep Time: 15 minutes
Servings: 4
Storage: Refrigerate for up to 4 days; freeze for up to 3 months

Ingredients:

• 4 boneless, skinless chicken thighs

• 1 cup baby carrots

• 1 cup diced zucchini

• ½ cup diced red onion

• ¼ cup balsamic vinegar

• 2 tbsp olive oil

• 1 tsp dried basil

• 1 tsp dried oregano

• ½ tsp salt

• ½ tsp black pepper

• 2 garlic cloves, minced

Instructions:

1. Place chicken thighs in the crockpot.

2. Add baby carrots, zucchini, and red onion on top.

3. In a small bowl, whisk together balsamic vinegar, olive oil, basil, oregano, salt, black pepper, and minced garlic. Pour over the chicken and vegetables.

4. Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.

5. Serve warm with a side of whole grains or quinoa if desired.

6. Slow Cooker Stuffed Bell Peppers

Prep Time: 20 minutes
Servings: 4
Storage: Refrigerate for up to 4 days; freeze for up to 3 months

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed

• ½ lb lean ground turkey or beef (93% lean)

• 1 cup cooked quinoa

• ½ cup diced onion

• 1 cup canned diced tomatoes (no added salt)

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• ½ tsp salt

• ½ tsp black pepper

• ½ cup shredded mozzarella or Parmesan (optional)

Instructions:

1. In a bowl, mix ground turkey or beef with cooked quinoa, diced onion, canned tomatoes, garlic powder, Italian seasoning, salt, and pepper.

2. Stuff each bell pepper with the mixture and place them upright in the crockpot.

3. Cover and cook on low for 6–8 hours or high for 3–4 hours until peppers are tender.

4. If using cheese, sprinkle on top and allow it to melt before serving.

7. Salsa Chicken

Prep Time: 5 minutes
Servings: 4
Storage: Refrigerate for up to 4 days; freeze for up to 3 months

Ingredients:

• 4 boneless, skinless chicken breasts

• 1 cup fresh, low-sugar salsa

• ½ tsp cumin

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp salt

• ½ cup chopped cilantro (optional)

Instructions:

1. Place chicken breasts in the crockpot.

2. Sprinkle cumin, smoked paprika, garlic powder, and salt over the chicken.

3. Pour salsa over the chicken, covering evenly.

4. Cover and cook on low for 6 hours or high for 3 hours until chicken shreds easily.

5. Garnish with fresh cilantro before serving. Serve over salad greens, cauliflower rice, or whole-grain tortillas.

8. Slow Cooker Beef and Broccoli

Prep Time: 10 minutes
Servings: 4
Storage: Refrigerate for up to 4 days

Ingredients:

• 1 lb lean beef, thinly sliced (flank steak or sirloin)

• 1 cup low-sodium beef broth

• ¼ cup gluten-free soy sauce or coconut aminos

• 2 tbsp honey

• 2 garlic cloves, minced

• 1 tbsp cornstarch or arrowroot powder (for thickening)

• 3 cups broccoli florets

Instructions:

1. Add beef, broth, soy sauce, honey, and garlic to the crockpot.

2. Cover and cook on low for 5–6 hours until beef is tender.

3. In a small bowl, mix cornstarch with 2 tbsp water and stir into the crockpot.

4. Add broccoli florets and cook for another 30 minutes until tender.

5. Serve over brown rice or cauliflower rice.

9. Crockpot Turkey and Kale Soup

Prep Time: 15 minutes
Servings: 4
Storage: Refrigerate for up to 5 days; freeze for up to 3 months

Ingredients:

• 1 lb ground turkey (93% lean)

• 4 cups low-sodium chicken broth

• 1 cup diced tomatoes (no added salt)

• 1 cup chopped kale

• 1 cup diced zucchini

• 1 tsp garlic powder

• ½ tsp dried thyme

• ½ tsp salt

• ½ tsp black pepper

Instructions:

1. Brown ground turkey in a skillet over medium heat for 5–7 minutes, then transfer to the crockpot.

2. Add broth, diced tomatoes, kale, zucchini, and seasonings.

3. Cover and cook on low for 6 hours or high for 3 hours.

4. Serve warm.

10. Slow Cooker Lentil Stew

Prep Time: 15 minutes
Servings: 4
Storage: Refrigerate for up to 5 days; freeze for up to 3 months

Ingredients:

• 1 cup dried green lentils, rinsed

• 4 cups low-sodium vegetable broth

• 1 cup diced carrots

• 1 cup diced celery

• 1 cup diced tomatoes (no added salt)

• 1 tsp cumin

• 1 tsp smoked paprika

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp turmeric (optional for anti-inflammatory benefits)

Instructions:

1. Add all ingredients to the crockpot and stir well.

2. Cover and cook on low for 7–8 hours or high for 4–5 hours until lentils are tender.

3. Stir and serve warm.