You got a slow cooker ? Now what! Start making healthy slow cooker recipes with ease.
Cooking can be stressful and trying to eat healthy adds even more stress.
But with your slow cooker and these healthy slow cooker recipes cooking is easy.
These healthy slow cooker recipes range from chicken dinners and veggie packed soups.
Using your slow cooker is perfect for weeknights using these healthy slow cooker recipes take little to no meal prep.
1.CHICKEN SOUP
2 Onions
chopped 3 Carrots
sliced 2 Stalks celery
sliced 2 teaspoons
Salt 1/4 teaspoon
Pepper 1/2 teaspoon
Basil 1/4 teaspoon
Leaf thyme 3 tablespoons
Dry parsley flakes
1 package Frozen peas (10 oz.)
1 2-1/2 to 3 lb. whole chicken
4 cups Water or chicken stock
1 cup Noodles
Place all ingredients in slow cooker/Crock Pot, except noodles, in order listed. Cover and cook on LOW 8 to 10 hours, or HIGH 4 to 6 hours. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return meat to slow cooker. Add noodles. Turn to HIGH. Cover and cook 1 hour.
2. CORN CHOWDER
2 cans (16 oz) whole kernel corn
drained 2 to 3 medium potatoes chopped
1 onion chopped
1/2 teaspoon salt pepper to taste
2 cups chicken broth
2 cups milk
1/4 cup butter or margarine
Combine first 6 ingredients in Slow Cooker. Cover and cook on low for 7 to 9 hours. Puree in a blender or food processor, if desired, then return to pot. Stir in milk and butter; cook on high about 1 hour more. Serves 6 to 8.
3.AUTUMN PORK ROAST
3 to 4 lb. pork roast
Salt & pepper
1 c. cranberries
finely chopped
1/4 c. honey
1 tsp. grated orange peel
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
Sprinkle roast with salt and pepper. Place in slow cooking crockpot. -Combine remaining ingredients. Pour over roast. Cover. Cook on low for 8 to 10 hours. or on High for 4-5 .Makes 6 to 8 servings.
4.BARBECUED SHORT RIBS
2 c. water
3 or 4 lbs. boneless short ribs
18 oz. bottle barbecue sauce
1 tbsp. Worcestershire sauce
3 oz. Heinz 57 hickory smoke sauce
1/4 tsp. angostura
1/4 tbsp. lemon pepper seasoning
Combine water, barbecue sauce, Worcestershire, Heinz 57 sauce, angostura, lemon pepper and short ribs in crock pot on low heat for 12 hours. I usually cook this recipe overnight.
5.BEEF N BREW VEGETABLE SOUP
3 medium onions
sliced 1 lb carrots
cut into 1/2″ slices 4 parsnips
cut into 1/2″ slices 2 bay leaves 4 cloves garlic
minced 1 TBS snipped fresh thyme or 1 tsp dried thyme
crushed 1/2 tsp pepper
2 TBS quick cooking tapioca
1 1/2 lbs beef stew meat,cut into 1″ cubes
1 14 1/2 oz can beef broth
1 12 oz can beer
In a 5 or 6 quart slow cooker, place onions, carrots, parsnips, garlic, bay leaves, dried thyme, and pepper. Sprinkle with tapioca. Place meat on top of vegetables. Add beef broth and beer. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. To serve, remove bay leaves; if using fresh thyme, stir in now.
6.BOURBON BREAST OF CHICKEN
4 chicken breasts halves
1/4 c flour
1/2 tsp paprika Salt
2 tbsp butter
2 tbsp oil
2 tbsp onion, chopped
2 tbsp parsley, chopped
1/4 tsp dried chervil
1/4 c bourbon
1 (4 oz) can mushrooms
undrained 1 (10 oz) can tomatoes
1/4 tsp sugar Salt & Pepper
Dredge chicken in flour which has been mixed with paprika and a little salt. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook a moment. Remove from heat. Place chicken in crock cooker. Combine remaining ingredients and pour over chicken. Cover and cook on LOW for 6 to 7 hours. Serve with noodles of rice. Serves 4
7. BROCCOLI SOUP
4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed
Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn crock pot on low and cook for 2 hours.
8.BROWN RICE AND CHICKEN
1 c. diced cooked chicken
2 onions, chopped
2 stalks celery, chopped
2 c. cooked brown rice
1/4 c. dry white wine
2 c. chicken broth
1 c. sliced almonds
Combine all ingredients in slow cooker. Cook on low 6 to 8 hours or on automatic 4 to 5 hours. Serve with sliced almonds lightly toasted.
9. CABBAGE AND BEEF CASSEROLE
2 lb. ground beef
1 head cabbage, shredded
1 small onion, chopped
1 (16oz) can tomatoes broth or tomato juice to cover bottom of pot
Layer cabbage, onion, spices, meat, and garlic salt. Repeat layers ending with beef. Top with tomatoes, undrained and a dusting of oregano. Cook on high for 1 hour. Stir all together. Cook on low heat until ready to eat, 8-10 hours. Makes 3-4 servings.
10. CATALINA RIBS
1 1/2-2 lbs boneless pork ribs
1 onion chopped
2 cloves garlic, minced
1 (8 oz) bottle of Catalina
Place or throw ribs in slowcooker . Put in rest of ingredients and cook low for 5-7 hours.
11. CHICKEN CASSEROLE
4 lg. chicken breasts
1 sm. can cream of chicken soup
1 sm. can cream of celery soup
1 sm. can cream of mushroom soup
1/2 c. diced celery
1 c. Minute Rice
Mix in crockpot the soups and rice. Place chicken on top of mixture, then sprinkle diced celery over chicken. Cook on low for 4 hours. Makes 4 servings.
12. CHICKEN ENCHILADAS
1 Lg. can Enchilada sauce
4 chicken breasts
2 cans cream of chicken soup
1 sm. can sliced black olives
2 dozen corn tortillas
1 chopped onion
1 pkg sharp cheddar cheese
Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges. Layer crockpot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cook on low temp all day.
13. HAMBURGER CASSEROLE
2 lbs. browned ground beef
3 carrots, peeled and sliced
2 onions, sliced
4 potatoes, peeled and sliced
1 can peas, drained
2 stalks celery, diced
1 can cream of chicken soup
1 can water
Place potatoes in bottom of slowcooker, top with carrots and other vegetables. Place ground beef on top. Combine soup and water and pour over ground beef. Cover and cook on low for 6 to 8 hours.
14. MACARONI AND CHEESE
1 (16 oz.) pkg. macaroni, cooked & drained
1 tbsp. salad oil
1 (13 oz.) can evaporated milk
1 1/2 c. milk
1 tsp. salt
3 c. shredded sharp cheddar cheese
1/2 c. melted butter
Lightly grease Slowcooker . Toss macaroni and oil. Add all remaining ingredients. Stir, cover and cook on low 3 to 4 hours, stirring occasionally.
15.POTATO SOUP
6-8 potatoes, chunked
2 med. carrots, cubed
2 stalks celery, cubed
1 med. onion, chopped
1 tbsp. parsley flakes
5 c. water
Salt and pepper to taste
Cook in slowcooker on low for 8 hours or until vegetables are done. One hour before serving, add one can of evaporated milk.
16.ROAST
2 1/2 lb. Chuck roast
2 packets dry Italian dressing mix OR Ranch dressing mix
1 cup water
Place beef in slowcooker , sprinkle seasonings over meat, pour water over all. Cook on low 6-8 hours or until meat shreds easily.
17. GARLIC PEPPER CHICKEN PARMESAN
4 chicken leg quarters
2 Tbsp. Mrs. Dash’s Gallant Garlics Roasted Garlic Pepper seasoning
1 can Del Monte Zucchini with Tomato Sauce
3 oz. shredded mozzarella cheese
Put chicken in pot. Sprinkle with seasoning. Pour zucchini with tomato sauce over chicken. Cook for 6 hours on high. Sprinkle with cheese and cook until cheese melts – about 30 mins.
18. HONEYED CHICKEN WINGS
3 lb. chicken wings
Salt & pepper, to taste
1 c. honey
1/2 c. soy sauce
2 tbsp. vegetable oil
2 tbsp. ketchup
1/2 garlic clove, minced
Cut off and discard chicken wing tips. Cut each wing into 2 parts and sprinkle with salt and pepper. Combine remaining ingredients and mix well. Place wings in slow cooker and pour sauce over. Cook 6 to 8 hours on low.
19. LEMON BAKED CHICKEN
16 ounces skinned and boned uncooked chicken breasts, cut into 4 pieces
1 lemon
1 teaspoon lemon pepper
1 teaspoon paprika
Place chicken pieces in a slow cooker. Squeeze juice of half a lemon over chicken. Sprinkle lemon pepper and paprika over top. Cut remaining lemon half into thin slices. Arrange slices around chicken. Cover and cook on HIGH for 4 hours.
20. SALMON AND POTATO CASSEROLE
4 potatoes, peeled and thinly sliced
3 tablespoons flour salt and pepper
1 can (16 ounces) salmon, drained and flaked
1 medium onion, chopped
1 can (10 3/4 ounces) cream of mushroom soup
1/4 cup water
Place half of the potatoes in greased slow cooker. Sprinkle with half of the flour, salt and pepper. Cover with half the salmon; sprinkle with half the onion. Repeat layers in order. Combine soup and water. Pour over potato-salmon mixture. Dust with nutmeg. Cover and cook on Low for 7-10 hours. Serves 6.
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