5 Healthy Crock Pot Recipes to Try Now

Healthy crock pot recipes

If you already use your slow cooker constantly like us, you may be in the market for some unique recipes that are also healthy, delicious and satisfying. There are literally hundreds of different crock pot and slow cooker recipes that you can try for your family. Here, we have 5 that we think you should find room for on your meal planner now!
While many crock pot recipes fall into the "healthy" category (or, at least, not terribly bad for you category), there are some that aren't as healthy as you may want, including recipes with large pieces of fatty meat, condensed soups and salad dressings. If the recipe that you are using does ask for condensed broth to be used, refrigerate it beforehand. This will cause the fat in the broth to rise to the top, creating a layer. You can scoop this layer off and the broth will instantly be healthier.

1. Squash, Chickpea and Red Lentil Stew
Stews are one of the best recipes to create in a crock pot. As they contain a high level of vegetables they also tend to be really healthy. This lentil and butternut squash variety will taste delicious and it is definitely one of the healthiest recipes available. Adding Parmesan cheese will help to give this dish a fantastic, deep flavor. You can add celery, vegetable broth, brown lentils, butternut squash and onion to give this a unique and delicious taste. 

Squash, Chickpea & Red Lentil Stew Recipe

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.
Notes: Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. An average kabocha weighs two to three pounds.
Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.
Per serving: 304 calories; 7 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 51 g carbohydrate; 15 g protein; 12 g fiber; 579 mg sodium; 1029 mg potassium; 0 g added sugars
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 starch, 1 vegetable, 1 1/2 lean meat
Nutrition Bonus: Vitamin A (310% daily value), Vitamin C (50% dv), Folate (30% dv), Potassium (27% dv).
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: Our nutritionists have verified that the recipes marked as gluten-free do not contain wheat, rye, barley or oats. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to make sure you pick a brand that does not contain a hidden source of gluten. Also, please note that while a recipe may be marked as “gluten-free,” the serving suggestions that accompany it may contain gluten.

Ingredients

3/4 cups of

dried chickpeas

2 1/2 pounds of

kabocha squash

2 large carrots

1 large onion

1 cup of

red lentils

4 cups of

vegetable broth

2 tablespoons of

tomato paste

1 tablespoon of

minced peeled fresh ginger

1 1/2 teaspoon of

ground cumin

1 teaspoon of

salt

1/4 teaspoon of

saffron

1/4 teaspoon of

freshly ground pepper

1/4 cup of

lime juice

1/2

cup of

chopped roasted unsalted peanuts

1/4 cup of

packed fresh cilantro leaves

Preparation Instructions

Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.
Stir in lime juice. Serve sprinkled with peanuts and cilantro.

2. Slow Cooker Braised Pork with Salsa
You can’t beat a nice crock pot of braised pork on a cold winter's evening. You only need a few ingredients to make this explosive and tender pork stew in your slow cooker.  Serve over quinoa or rice for a hearty meal.  Don't shy away from the tomatillo salad -- it's often labeled salsa verde or any green salsa will do.
Overall crock pot cooking is healthier than many other types of cooking. If you focus on vegetarian meals at least once per week you should be able to lead a healthier lifestyle. There are so many delicious vegetarian style recipes available to try out. The above 5 are just some of the great recipes available. Remember to try and add your own unique touch to your recipes. By adding different ingredients and tweaking the recipes, you will be able to come up with healthy recipes specifically for you and your family.

Slow-Cooker Braised Pork with Salsa Recipe

With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.
Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.
Per serving: 293 calories; 8 g fat (3 g sat, 3 g mono); 130 mg cholesterol; 6 g carbohydrate; 46 g protein; 1 g fiber; 370 mg sodium; 862 mg potassium; 0 g added sugars
Carbohydrate Servings: 2
Exchanges: 1 vegetable, 4 lean meat
Nutrition Bonus: Zinc (27% daily value), Potassium (24% dv)
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: Our nutritionists have verified that the recipes marked as gluten-free do not contain wheat, rye, barley or oats. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to make sure you pick a brand that does not contain a hidden source of gluten. Also, please note that while a recipe may be marked as “gluten-free,” the serving suggestions that accompany it may contain gluten.

Ingredients

3 pounds of

boneless pork shoulder

1 1/2 cup of

prepared tomatillo salsa

1 3/4 cup of

reduced-sodium chicken broth

1 medium onion

1 teaspoon of

cumin seeds

3 plum tomatoes

1/2 cup of

chopped fresh cilantro

1/2 cup of

reduced-fat sour cream

Preparation Instructions

Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.
Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.
Oven method: Total: 3 hours
Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Cooking Time: 

480 minutes

Preparation Time: 

480 minutes

Serves: 

8 servings, generous 3/4 cup each

Cuisine: 

Mexican

Occasion: 

FallHousewarmingSpringSuper BowlWinter

Difficulty: 

intermediate

Dietary Consideration: 

diabetes appropriatehealthy weightheart healthyhigh potassiumlow calorielow carblow sat fatlow sodium

Source: 

EatingWell

Cooking Time: 

480 minutes

Preparation Time: 

30 minutes

Serves: 

8 servings

Cuisine: 

African

Solution: 

budget

Occasion: 

FallWinter

Difficulty: 

beginner

Dietary Consideration: 

diabetes appropriatehealthy weightheart healthyhigh fiberhigh potassiumlow calorielow cholesterollow sat fat

Source: 

EatingWell

3.Hungarian Beef Goulash
Just because you feel like eating beef doesn't mean that you give up a nutritious, healthy meal.  This hungarian beef goulash is only 177 calories per serving, and can be paired with whole-wheat egg noodles for a healthy and filling meal.

Hungarian Beef Goulash Recipe

This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.
Ingredient Note: Paprika specifically labeled as "Hungarian" is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.
Per serving: 177 calories; 5 g fat (2 g sat, 2 g mono); 49 mg cholesterol; 7 g carbohydrate; 25 g protein; 1 g fiber; 340 mg sodium; 288 mg potassium; 0 g added sugars
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 3 lean meat
Nutrition Bonus: Vitamin C (40% daily value), Zinc (38% dv), Vitamin A (25% dv)
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: Our nutritionists have verified that the recipes marked as gluten-free do not contain wheat, rye, barley or oats. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to make sure you pick a brand that does not contain a hidden source of gluten. Also, please note that while a recipe may be marked as “gluten-free,” the serving suggestions that accompany it may contain gluten.

Ingredients

2 pounds of beef stew meat

2 teaspoons of caraway seeds

1 1/2-2 tablespoon of sweet or hot paprika

1/4 teaspoon of salt Freshly ground pepper

1 large or 2 medium onions

1 small red bell pepper

1 can of

diced tomatoes

1 can of

reduced-sodium beef broth

1 teaspoon of

Worcestershire sauce

3 garlic

2 bay leaves

1 tablespoon of

cornstarch mixed with 2 tablespoons water

2 tablespoons of

chopped fresh parsley

Preparation Instructions

Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until
the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Cooking Time: 

270 minutes

Preparation Time: 

30 minutes

Serves: 

8 servings, about 1 cup each

Cuisine: 

Eastern European/RussianOther European

Solution: 

budget

Occasion: 

FallSuper BowlWinter

Difficulty: 

beginner

Dietary Consideration: 

diabetes appropriatehealthy weightheart healthylow calorielow carblow cholesterollow sat fatlow sodium

Source: 

EatingWell   4.Barley Risotto with Fennel
This easy alternative to the stovetop risotto ensures your grains are cooked thoroughly without the usual frequent stirring.  Only 236 calories per serving, this barley risotto uses Parmesan cheese for a creamy texture and lemons and olives for a zesty kick.

Barley Risotto with Fennel Recipe

This convenient alternative to traditional stovetop risotto uses healthy, fiber-rich whole grains—either barley or brown rice—seasoned with Parmesan cheese, lemon zest and oil-cured olives. The gentle, uniform heat of a slow cooker allows you to cook a creamy risotto without the usual frequent stirring.
Per serving: 235 calories; 5 g fat (2 g sat, 1 g mono); 6 mg cholesterol; 36 g carbohydrate; 9 g protein; 8 g fiber; 750 mg sodium; 467 mg potassium; 0 g added sugars
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 vegetable, 1 fat
Nutrition Bonus: Vitamin A (35% daily value), Vitamin C (15% dv)
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Ingredients

2 teaspoons of fennel seeds

1 large or 2 small fennel bulbs

1 cup of pearl barley

1 small carrot

1 large shallot

2 garlic

4 cups of reduced-sodium chicken broth

1-1 1/2 cup of water

1/3 cup of dry white wine

2 cups of frozen French-cut green beans

1/2 cup of grated Parmesan cheese

1/3 cup of pitted oil-cured black olives

1 tablespoon of freshly grated lemon zest

Freshly ground pepper

Preparation Instructions

Coat a 4-quart or larger slow cooker with cooking spray. Crush fennel seeds with the bottom of a saucepan. Combine the fennel seeds, diced fennel, barley (or rice), carrot, shallot and garlic in the slow cooker. Add broth, 1 cup water and wine, and stir to combine. Cover and cook until the barley (or rice) is tender, but pleasantly chewy, and the risotto is thick and creamy, 2 1/2 to 3 1/2 hours on high or low.
Shortly before serving, cook green beans according to package instructions and drain. Turn off the slow cooker. Stir the green beans, Parmesan, olives, lemon zest and pepper into the risotto. If it seems dry, heat the remaining 1/2 cup water and stir it into the risotto. Serve sprinkled with the chopped fennel fronds.

Cooking Time: 

180 minutes

Preparation Time: 

30 minutes

Serves: 

6 servings, generous 1 cup each

Cuisine: 

AmericanItalianMediterranean

Solution: 

budget

Occasion: 

EntertainmentFallHousewarmingSpringSummerWinter

Difficulty: 

beginner

Dietary Consideration: 

diabetes appropriatehealthy weightheart healthyhigh fiberlow calorielow cholesterollow sat fat

Source: 

EatingWell  

5.Stuffed Bell Peppers
This is potentially one of the easiest recipes to create in a crock pot. What you actually stuff into the pepper will depend upon your own personal tastes. A great recipe idea would be to mix vegetarian style mince with tomato paste, lemon juice, garlic, onion and various herbs such as thyme and oregano. Stuff the mixture into a bell pepper and place in the crock pot for around 6 hours on a low heat setting. You can then turn them up to high for a final 2 hours.
This recipe is particularly filling and is a healthy kind of comfort food great for warm and cold weather evenings alike. The fresh taste of the peppers also makes this dish ideal for summer lunches too.

Stuffed Bell Peppers Recipe

Use lean ground beef in these crock pot bell peppers for a healthy crock pot recipe.

Ingredients

2 pounds of Ground beef (lightly browned)

8 Large bell peppers (red)

1 Large onion

1 cup of Cooked rice

2 Eggs beaten

1/2 cup of Milk

1/2 cup of Ketchup

1 dash of Hot pepper sauce

2 teaspoons of Salt

1/2 teaspoon of Pepper

1/2 can of Tomato sauce (add more if too dry)

1 can of Sweet corn

Preparation Instructions

Combine all ingredients except peppers. Gently pack mixture into peppers which have been capped and seeded. Place in greased slow cooker. Cover. Cook on low 9-11 hours, or high 5-6 hours.

Cooking Time: 

5-11 hours minutes

Preparation Time: 

10 minutes

Serves: 

8

Cuisine: 

Any Cuisine

Cost: 

average

3 Tips to Making Healthy Crock Pot Recipes
Interested in making your crock pot recipes healthier?

Tip 1: Choose lean meats
When a recipe calls for protein, choose a lean variety.  These will contain less saturated fat than non-lean varieties. If the meat does come with fat then trim it off before using it in the crock pot. Skinless chicken breast is a great option, as is turkey and pork tenderloin.

Tip 2: Avoid any cream-based sauces
BBQ sauce, thick gravy and condensed soups all high quite a high fat content. That is the reason they taste so good. Instead opt for herbs, spices and stock cubes to give the dish additional flavor. The great thing about crock pot cooking is that all of the flavors blend together from the ingredients over a long period of time. This makes the recipes a lot more flavorful anyway in comparison to other cooking methods.

Tip 3: Go vegetarian
For the healthiest dishes, you may want to try going vegetarian, even for just one day per week. Vegetables are hearty, healthy and easy to cook in a crock pot. Below you will find 5 of the best vegetable-inspired, healthy crock pot recipes that will help you to stick to a nutritious diet.