24 Delicious Low Fat Slow Cooker Recipes Healthy

Just when you thought healthy eating meant sacrificing flavor, we’re here to prove you wrong with our roundup of 24 Delicious Low Fat Slow Cooker Recipes. Perfect for busy home cooks across North America, these meals are not only easy to prepare but also packed with taste and nutrition. Whether you’re craving comfort food or looking for quick dinner solutions, your slow cooker is about to become your best kitchen ally. Dive in and discover your next favorite dish!

Slow Cooker Chicken and Vegetable Stew

Hearty and wholesome, this Slow Cooker Chicken and Vegetable Stew is the epitome of comfort food, blending tender chicken with a medley of vegetables in a rich, savory broth that’s effortlessly prepared in your slow cooker.

Ingredients

• 2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces for even cooking)
• 3 cups low-sodium chicken broth (homemade or store-bought for depth of flavor)
• 1 cup diced carrots (about 2 medium, for a sweet crunch)
• 1 cup diced celery (about 2 stalks, for earthy notes)
• 1 cup diced yellow onion (1 medium, for aromatic sweetness)
• 2 cloves garlic, minced (for a pungent kick)
• 1 tbsp olive oil (or any neutral oil, for sautéing)
• 1 tsp dried thyme (or 1 tbsp fresh, for herbal brightness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp all-purpose flour (for thickening the stew)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sauté until lightly browned, about 3-4 minutes per side. Transfer to the slow cooker.
2. In the same skillet, add onions, carrots, and celery. Sauté until onions are translucent, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant. Transfer to the slow cooker.
3. Sprinkle flour over the vegetables and chicken in the slow cooker, stirring gently to coat. This will help thicken the stew as it cooks.
4. Pour in chicken broth, then add thyme, salt, and pepper. Stir to combine all ingredients.
5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender and vegetables are soft.
6. Before serving, taste and adjust seasoning if necessary. For a thicker stew, let it sit uncovered on HIGH for the last 30 minutes of cooking.

Melt-in-your-mouth chicken and perfectly tender vegetables make this stew a comforting delight. Serve it over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up the flavorful broth.

Low Fat Beef and Barley Soup

Hearty yet health-conscious, this Low Fat Beef and Barley Soup marries tender chunks of beef with chewy barley in a savory broth that’s both comforting and sophisticated. Perfect for a chilly evening, it’s a dish that promises warmth without the guilt, thanks to its lean ingredients and mindful preparation.

Ingredients

• 1 lb lean beef stew meat, cut into 1-inch pieces (trim excess fat for a leaner soup)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 cloves garlic, minced
• 6 cups low-sodium beef broth (homemade or store-bought)
• 1 cup pearl barley, rinsed
• 1 bay leaf
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add beef pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear until browned on all sides, about 3-4 minutes per batch. Remove beef and set aside.
3. In the same pot, add onion, carrots, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
4. Add garlic and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
5. Return the beef to the pot along with any accumulated juices. Add beef broth, barley, bay leaf, and thyme. Bring to a boil.
6. Reduce heat to low, cover, and simmer gently until beef is tender and barley is cooked through, about 1 hour, stirring occasionally.
7. Season with salt and pepper to taste. Remove bay leaf before serving.

Notably, this soup achieves a delightful balance of textures, from the tender beef to the slightly chewy barley, all enveloped in a rich, herb-infused broth. Serve it with a sprinkle of fresh parsley or a side of crusty whole-grain bread for a complete meal that’s as nourishing as it is delicious.

Healthy Slow Cooker Turkey Chili

Perfect for those brisk evenings when comfort is craved but health is not compromised, this Healthy Slow Cooker Turkey Chili marries lean protein with a symphony of spices, slow-cooked to perfection. Its robust flavors and hearty texture make it an ideal centerpiece for a nourishing meal.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground turkey (preferably 93% lean)
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups low-sodium chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
2. Transfer the cooked turkey to a slow cooker. Add diced onion, minced garlic, and diced red bell pepper to the skillet; sauté for 3-4 minutes until softened, then add to the slow cooker.
3. Stir in black beans, kidney beans, diced tomatoes with their juice, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper into the slow cooker.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until flavors are well blended and the chili has thickened slightly.
5. Tip: For a deeper flavor, toast the spices in a dry skillet before adding them to the slow cooker.
6. Tip: If the chili is too thick, add a little more chicken broth to reach your desired consistency.
7. Tip: Garnish with fresh cilantro, avocado slices, or a dollop of Greek yogurt for added freshness and creaminess.

Hearty and aromatic, this chili boasts a tender texture with a slight kick from the spices, making it a versatile dish that can be served over quinoa, with a side of cornbread, or simply enjoyed on its own for a satisfying meal.

Slow Cooker Lentil and Spinach Soup

Perfect for those crisp autumn evenings, this Slow Cooker Lentil and Spinach Soup marries the earthy depth of lentils with the fresh vibrancy of spinach, creating a dish that’s as nourishing as it is flavorful. Prepared in the gentle embrace of a slow cooker, it promises a hassle-free cooking experience with results that taste like they took hours of meticulous preparation.

Ingredients

• 1 cup dried green lentils, rinsed and drained (no need to soak)
• 4 cups vegetable broth (for a richer flavor, use homemade)
• 1 large onion, finely diced (yellow or white for sweetness)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced (adjust to taste)
• 1 tsp ground cumin (toasted for extra aroma)
• 1/2 tsp smoked paprika (adds a subtle depth)
• 4 cups fresh spinach, roughly chopped (stems removed for tenderness)
• 1 tbsp olive oil (or any neutral oil)
• Salt and freshly ground black pepper (adjust to taste)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery, sautéing until the onion is translucent, about 5 minutes.
2. Stir in the garlic, cumin, and smoked paprika, cooking for another minute until fragrant. This step unlocks the spices’ flavors.
3. Transfer the sautéed vegetables to the slow cooker. Add the lentils and vegetable broth, stirring to combine.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are tender but not mushy.
5. About 30 minutes before serving, stir in the fresh spinach, allowing it to wilt into the soup. Season with salt and pepper to taste.
6. For a smoother texture, blend half of the soup before adding the spinach, then return it to the pot.

Unassuming yet utterly satisfying, this soup boasts a velvety texture with a hint of smokiness from the paprika. Serve it with a dollop of Greek yogurt and a sprinkle of fresh herbs for an extra layer of flavor, or alongside crusty bread for a heartier meal.

Low Fat Slow Cooker Chicken Tacos

Zesty yet wholesome, these Low Fat Slow Cooker Chicken Tacos redefine comfort food with their lean profile and vibrant flavors, perfect for a health-conscious gathering or a cozy weeknight dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (for even cooking, ensure they’re similar in size)
• 1 cup low-sodium chicken broth (or water for a lighter taste)
• 2 tbsp taco seasoning (homemade or store-bought, adjust to spice preference)
• 1 tbsp olive oil (or any neutral oil)
• 8 small whole wheat tortillas (corn tortillas for a gluten-free option)
• 1 cup shredded lettuce (iceberg or romaine for crunch)
• 1/2 cup diced tomatoes (ripe, for sweetness)
• 1/4 cup chopped cilantro (optional, for freshness)
• 1/2 cup non-fat Greek yogurt (or sour cream for a richer taste)

Instructions

1. In a slow cooker, combine the chicken breasts, chicken broth, and taco seasoning, ensuring the chicken is well-coated. Tip: For deeper flavor, marinate the chicken in the seasoning overnight.
2. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds with a fork. Tip: Avoid opening the lid frequently to maintain consistent temperature.
3. Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and mix with the cooking liquid. Tip: For a thicker consistency, let it sit uncovered on high for 10 minutes.
4. Heat the olive oil in a skillet over medium heat and lightly toast the tortillas for about 30 seconds per side, until warm and slightly crispy.
5. Assemble the tacos by placing the shredded chicken on the tortillas, then topping with lettuce, tomatoes, cilantro, and a dollop of Greek yogurt.

Charming in their simplicity, these tacos boast a succulent texture and a harmonious blend of spices, ideal for customizing with your favorite toppings or serving alongside a crisp, citrusy salad.

Healthy Slow Cooker Vegetable Curry

Nothing warms the soul quite like a hearty bowl of vegetable curry, especially when it’s been simmering to perfection in your slow cooker. This Healthy Slow Cooker Vegetable Curry is a vibrant, flavor-packed dish that effortlessly combines nutrition with comfort, making it an ideal choice for any day of the week.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder (adjust to taste)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 large sweet potatoes, peeled and cubed
• 1 head cauliflower, cut into florets
• 1 cup green peas (fresh or frozen)
• Salt, to taste

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger to the skillet, cooking for another minute until fragrant.
3. Stir in the curry powder, toasting it with the onion mixture for about 30 seconds to release its flavors.
4. Transfer the onion mixture to your slow cooker. Add the coconut milk, vegetable broth, sweet potatoes, and cauliflower florets, stirring to combine.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender.
6. Add the green peas during the last 30 minutes of cooking to retain their vibrant color and texture.
7. Season with salt to taste before serving.

Aromatic and richly spiced, this curry boasts a creamy texture with chunks of tender vegetables that melt in your mouth. Serve it over a bed of fluffy basmati rice or with warm naan bread for a complete meal that’s as nourishing as it is delicious.

Slow Cooker Quinoa and Black Bean Chili

Savory and satisfying, this Slow Cooker Quinoa and Black Bean Chili is a harmonious blend of textures and flavors, perfect for those seeking a hearty yet healthful meal. Its rich aroma and vibrant colors promise a comforting dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup quinoa, rinsed (for a fluffier texture)
• 2 cans (15 oz each) black beans, drained and rinsed (or substitute with kidney beans for variation)
• 1 large onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh is best for maximum flavor)
• 1 red bell pepper, diced (adds a sweet crunch)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted recommended for depth)
• 2 cups vegetable broth (low sodium to control saltiness)
• 2 tbsp chili powder (adjust for heat preference)
• 1 tsp ground cumin (toasted for enhanced aroma)
• 1/2 tsp smoked paprika (for a subtle smokiness)
• Salt to taste (start with 1/2 tsp and adjust)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and diced red bell pepper to the skillet. Cook for another 3 minutes, stirring occasionally, until fragrant.
3. Transfer the sautéed vegetables to the slow cooker. Add rinsed quinoa, black beans, diced tomatoes, vegetable broth, chili powder, ground cumin, smoked paprika, and salt.
4. Stir all ingredients until well combined. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until quinoa is tender and flavors melded.
5. Once cooking is complete, give the chili a good stir. Taste and adjust seasoning if necessary.

Fluffy quinoa and creamy black beans create a delightful contrast in this chili, while the spices offer a warm, inviting depth. Serve topped with avocado slices or a dollop of Greek yogurt for an extra layer of richness.

Low Fat Slow Cooker Pork Tenderloin

Brimming with succulent flavors and tender textures, this Low Fat Slow Cooker Pork Tenderloin is a testament to the magic of slow cooking. Perfectly seasoned and effortlessly prepared, it’s a dish that promises to elevate your weeknight dinners with minimal fuss.

Ingredients

• 1.5 lbs pork tenderloin (trimmed of excess fat for a leaner dish)
• 1 tbsp olive oil (or any neutral oil for searing)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder
• 1/2 tsp smoked paprika (for a subtle smoky flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup low-sodium chicken broth (to keep the dish moist)
• 1 tbsp Dijon mustard (for a tangy depth)
• 1 tbsp honey (or maple syrup for a touch of sweetness)

Instructions

1. Pat the pork tenderloin dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
3. Transfer the seared pork to the slow cooker. In a small bowl, whisk together garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub this mixture evenly over the pork.
4. Pour the chicken broth around the pork in the slow cooker to avoid washing off the seasoning.
5. In the same small bowl, mix Dijon mustard and honey. Spread this mixture over the top of the pork tenderloin.
6. Cover and cook on low for 6-7 hours or until the pork is tender and reaches an internal temperature of 145°F.
7. Let the pork rest for 10 minutes before slicing to retain its juices.

Remarkably tender and infused with a harmonious blend of spices, this pork tenderloin pairs beautifully with roasted vegetables or a crisp salad. For an extra touch of elegance, drizzle the cooking juices over the sliced pork before serving.

Healthy Slow Cooker Minestrone Soup

Minestrone soup, a timeless Italian classic, transforms into a nourishing, slow-cooked masterpiece that marries the richness of seasonal vegetables with the heartiness of beans and pasta, all simmered to perfection in a savory broth.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups vegetable broth (low sodium preferred)
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 cup small pasta (like ditalini or elbow)
• 2 cups fresh spinach, roughly chopped
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, adjust to taste
• 1/2 cup grated Parmesan cheese, for serving (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, sautéing until softened, about 5 minutes.
2. Stir in garlic and cook for another minute until fragrant, being careful not to burn.
3. Transfer the sautéed vegetables to your slow cooker. Add diced tomatoes, vegetable broth, kidney beans, cannellini beans, pasta, basil, and oregano. Season with salt and pepper.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and the pasta is cooked through.
5. Stir in the spinach during the last 10 minutes of cooking, allowing it to wilt.
6. Adjust seasoning with additional salt and pepper if needed before serving.

Yield a bowl of this minestrone soup, and you’ll be greeted with a harmonious blend of textures—tender vegetables, creamy beans, and al dente pasta—all enveloped in a deeply flavorful broth. For an extra touch of indulgence, sprinkle with Parmesan cheese and serve with a slice of crusty bread.

Slow Cooker Chicken and Wild Rice Soup

Zesty and comforting, this Slow Cooker Chicken and Wild Rice Soup is a harmonious blend of tender chicken, earthy wild rice, and aromatic vegetables, all simmered to perfection in a rich, savory broth. It’s the epitome of cozy elegance, perfect for chilly evenings or when you crave a nourishing meal with minimal fuss.

Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs for more flavor)
• 1 cup wild rice blend (rinsed to remove excess starch)
• 4 cups chicken broth (low-sodium recommended for better control of flavor)
• 1 cup diced carrots (about 2 medium, for a sweet crunch)
• 1 cup diced celery (about 2 stalks, for freshness)
• 1/2 cup diced onion (yellow or white, for a subtle sharpness)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tsp dried thyme (or 1 tbsp fresh, for a more vibrant flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil, for sautéing)

Instructions

1. Heat olive oil in a skillet over medium heat. Add diced onion, carrots, and celery, sautéing until the onions are translucent, about 5 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
2. Transfer the sautéed vegetables to the slow cooker. Add the chicken breasts, wild rice, chicken broth, thyme, salt, and pepper.
3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is cooked through and the rice is tender.
4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
5. Let the soup sit for 5 minutes before serving to allow the flavors to meld further.

This soup boasts a delightful texture, with the wild rice offering a slight chewiness against the velvety broth and tender chicken. The thyme and garlic lend a depth of flavor that’s both rustic and refined. Serve it with a crusty baguette or a sprinkle of fresh parsley for a touch of color and freshness.

Low Fat Slow Cooker Beef Stew

Venturing into the realm of comforting yet health-conscious meals, this slow cooker beef stew marries the richness of tender beef with the brightness of fresh vegetables, all while keeping an eye on fat content. Perfect for those seeking a hearty meal without the guilt, it’s a testament to the fact that flavor need not be sacrificed for nutrition.

Ingredients

• 1.5 lbs lean beef stew meat, cut into 1-inch cubes (trim excess fat for a leaner option)
• 2 cups low-sodium beef broth (or water for a lighter version)
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 2 stalks)
• 1 cup diced potatoes (any variety, peeled if desired)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 tbsp tomato paste (adds depth of flavor)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 3-4 minutes per batch. Transfer to the slow cooker.
2. In the same skillet, add onions and garlic, sautéing until translucent, about 2 minutes. Stir in tomato paste and cook for another minute to deepen the flavor. Transfer to the slow cooker.
3. Add carrots, celery, potatoes, beef broth, thyme, salt, and pepper to the slow cooker. Stir to combine all ingredients evenly.
4. Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the beef is fork-tender and vegetables are cooked through.
5. Once cooking is complete, taste and adjust seasoning if necessary. For a thicker stew, mash some of the potatoes against the side of the pot or let it cook uncovered for the last 30 minutes.

Hearty and satisfying, this stew boasts tender chunks of beef and vegetables in a savory broth, with each spoonful offering a perfect balance of flavors. Serve it over a bed of cauliflower rice for a low-carb option or alongside a slice of crusty whole-grain bread to soak up every last drop.

Healthy Slow Cooker Butternut Squash Soup

Kindly embrace the warmth of autumn with this velvety Healthy Slow Cooker Butternut Squash Soup, a harmonious blend of sweet and savory notes that promises comfort in every spoonful. Perfect for those crisp days when only a bowl of something nourishing will do, this recipe is as effortless as it is elegant.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 medium onion, diced (or shallots for a milder flavor)
• 2 cloves garlic, minced (adjust to taste)
• 4 cups vegetable broth (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp ground cinnamon (for a warm spice note)
• 1/4 tsp ground nutmeg (freshly grated for best flavor)
• Salt and pepper to taste (start with 1/2 tsp salt)
• 1/2 cup coconut milk (full fat for creaminess)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
2. Add the minced garlic to the skillet and cook for another 30 seconds until fragrant, being careful not to burn it.
3. Transfer the sautéed onion and garlic to the slow cooker. Add the cubed butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the squash is very tender.
5. Use an immersion blender to puree the soup directly in the slow cooker until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
6. Stir in the coconut milk until fully incorporated. Taste and adjust seasoning if necessary.
7. Ladle the soup into bowls and serve warm. For an extra touch, garnish with a drizzle of coconut milk, a sprinkle of cinnamon, or toasted pumpkin seeds.

Just as the seasons change, so does the appeal of this soup, with its creamy texture and rich, comforting flavors. Serve it alongside a crusty whole-grain bread for a satisfying meal, or enjoy it as a starter to a festive autumn dinner.

Slow Cooker Turkey and Sweet Potato Chili

On a crisp autumn evening, nothing warms the soul quite like a hearty bowl of chili, especially when it’s a meticulously crafted Slow Cooker Turkey and Sweet Potato Chili. This dish marries the lean, subtle flavors of ground turkey with the natural sweetness of sweet potatoes, creating a harmonious blend that’s both nourishing and indulgent.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground turkey (preferably 93% lean)
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, undrained
• 2 cups chicken broth (low sodium preferred)
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: For deeper flavor, let the turkey brown slightly before stirring.
3. Transfer the cooked turkey to the slow cooker, leaving any excess fat behind in the skillet.
4. In the same skillet, add the onion and garlic, sautéing until the onion is translucent, about 3 minutes. Tip: This step builds a flavor base, so don’t rush it.
5. Add the sautéed onion and garlic to the slow cooker, along with the sweet potato, chili powder, cumin, smoked paprika, and cayenne pepper.
6. Stir in the black beans, diced tomatoes, and chicken broth until well combined.
7. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the sweet potatoes are tender. Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking.
8. Season with salt to taste before serving.

Comforting and richly flavored, this chili boasts a velvety texture with chunks of tender sweet potato and turkey. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of flavor, or over a bed of quinoa for a wholesome twist.

Low Fat Slow Cooker Chicken Alfredo

Fusing convenience with indulgence, this Low Fat Slow Cooker Chicken Alfredo transforms simple ingredients into a creamy, comforting dish that doesn’t skimp on flavor. Perfect for busy weeknights, it’s a guilt-free twist on a classic that promises to satisfy.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (trimmed of excess fat for a leaner dish)
• 2 cups low-sodium chicken broth (for depth of flavor without the salt)
• 1 cup fat-free half-and-half (creamy texture without the fat)
• 1/2 cup grated Parmesan cheese (freshly grated for best meltability)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder for convenience)
• 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1/2 tsp black pepper (freshly ground preferred)
• 8 oz whole wheat fettuccine (or any pasta of choice for versatility)
• 1 tbsp cornstarch (mixed with 2 tbsp water for thickening, if needed)

Instructions

1. Place the chicken breasts at the bottom of the slow cooker, ensuring they lay flat.
2. In a medium bowl, whisk together the chicken broth, half-and-half, Parmesan cheese, garlic, Italian seasoning, and black pepper until well combined.
3. Pour the mixture over the chicken in the slow cooker, ensuring the chicken is fully submerged.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
6. Cook the fettuccine according to package instructions until al dente, then drain.
7. If a thicker sauce is desired, mix cornstarch with water and stir into the slow cooker. Cook on HIGH for an additional 15 minutes, stirring occasionally.
8. Add the cooked fettuccine to the slow cooker, tossing gently to coat with the sauce.

Hearty yet light, this dish boasts a velvety sauce clinging to tender chicken and al dente pasta. Serve it garnished with extra Parmesan and a sprinkle of fresh parsley for a touch of color and freshness.

Healthy Slow Cooker Moroccan Chicken

Yearning for a dish that transports your taste buds to the bustling markets of Marrakech without leaving your kitchen? This Healthy Slow Cooker Moroccan Chicken melds aromatic spices with tender chicken, offering a feast for the senses that’s as nourishing as it is flavorful.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (for richer flavor, or breasts for leaner option)
• 1 cup diced yellow onion (about 1 medium onion)
• 3 cloves garlic, minced (or 1 tbsp pre-minced)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp ground cumin (toast lightly for enhanced aroma)
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 cup low-sodium chicken broth
• 1/2 cup dried apricots, halved (substitute with dates for deeper sweetness)
• 1/2 cup green olives, pitted
• Salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic to the skillet, sautéing until translucent and fragrant, approximately 3-4 minutes.
3. Stir in cumin, cinnamon, ginger, turmeric, and cayenne pepper, cooking for 1 minute to bloom the spices.
4. Transfer the onion and spice mixture to the slow cooker, spreading evenly across the bottom.
5. Place chicken thighs on top of the onion layer, seasoning lightly with salt.
6. Pour chicken broth over the chicken, ensuring it’s evenly distributed.
7. Scatter apricots and green olives around the chicken.
8. Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender and easily shreds with a fork.
9. Tip: For a thicker sauce, remove the lid and cook on high for an additional 30 minutes.
10. Tip: Garnish with fresh cilantro or parsley before serving for a burst of color and freshness.
11. Tip: Serve over a bed of couscous or quinoa to soak up the flavorful sauce.

Unveil a dish where the chicken falls apart at the mere touch of a fork, enveloped in a sauce that’s a harmonious blend of sweet, spicy, and savory. The apricots and olives offer delightful bursts of flavor, making each bite a discovery. Consider serving it with a side of warm, crusty bread to complete the Moroccan experience.

Slow Cooker Vegetable and Chickpea Stew

Delightfully hearty and brimming with wholesome flavors, this Slow Cooker Vegetable and Chickpea Stew is a testament to the beauty of simple ingredients transforming into a deeply satisfying meal. Perfect for those crisp autumn evenings or a nourishing weeknight dinner, it promises a comforting embrace with every spoonful.

Ingredients

• 2 tablespoons olive oil (or any neutral oil)
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped into 1/2-inch pieces
• 2 celery stalks, chopped into 1/2-inch pieces
• 1 teaspoon ground cumin (adjust to taste)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups vegetable broth (low sodium preferred)
• 2 cups chopped kale (stems removed)
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, carrots, and celery, cooking for another 3 minutes until the vegetables begin to soften.
4. Sprinkle the ground cumin, smoked paprika, and turmeric over the vegetables, stirring well to coat evenly and toast the spices for about 1 minute.
5. Transfer the vegetable mixture to the slow cooker, adding the chickpeas, diced tomatoes, and vegetable broth. Stir to combine.
6. Cover and cook on low for 6 hours or high for 3 hours, until the vegetables are tender and the flavors melded.
7. About 30 minutes before serving, stir in the chopped kale and season with salt and pepper to taste, allowing the kale to wilt into the stew.

Just before serving, give the stew a final taste and adjust the seasoning if necessary. The result is a richly flavored, velvety stew with a delightful contrast of textures from the tender vegetables and hearty chickpeas. Serve it with a crusty bread or over a bed of quinoa for an extra protein boost.

Low Fat Slow Cooker Sausage and Peppers

This season calls for dishes that are both comforting and light, and our Low Fat Slow Cooker Sausage and Peppers fits the bill perfectly. Transform your weeknight dinners with this vibrant, flavor-packed dish that promises minimal effort for maximum reward.

Ingredients

• 1 lb Italian turkey sausage, casings removed (or any lean sausage of choice)
• 2 large bell peppers, thinly sliced (mix colors for visual appeal)
• 1 large onion, thinly sliced
• 2 cloves garlic, minced (use more for extra flavor)
• 1/2 cup low-sodium chicken broth (water can be substituted in a pinch)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano (fresh oregano can be used if available)
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Transfer the cooked sausage to the slow cooker, leaving any excess fat behind in the skillet.
3. In the same skillet, add the sliced bell peppers and onion. Sauté until just softened, about 3 minutes, then stir in the garlic and cook for an additional 30 seconds.
4. Add the sautéed vegetables to the slow cooker with the sausage.
5. Pour in the chicken broth, then sprinkle with oregano, red pepper flakes, salt, and black pepper. Stir to combine all ingredients evenly.
6. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the vegetables are tender and the flavors have melded together.
7. For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.

Finished with a flourish, this dish boasts tender, juicy sausage and peppers in a light, aromatic broth. Serve it over a bed of whole grain rice or alongside a crisp green salad for a complete meal that delights the senses.

Healthy Slow Cooker Black Bean Soup

Lusciously hearty and brimming with wholesome flavors, this Healthy Slow Cooker Black Bean Soup is a testament to the beauty of simplicity. Perfect for those seeking a nourishing meal that doesn’t skimp on depth or satisfaction, it’s a dish that promises to warm the soul with every spoonful.

Ingredients

• 1 pound dried black beans, rinsed and picked over (no soaking required)
• 1 large onion, diced (about 2 cups)
• 3 cloves garlic, minced (or 1 tbsp pre-minced)
• 1 red bell pepper, diced (about 1 cup)
• 1 jalapeño, seeded and minced (optional, for heat)
• 1 tbsp ground cumin (toasted for deeper flavor)
• 1 tsp smoked paprika
• 6 cups vegetable broth (low sodium preferred)
• 2 tbsp olive oil (or any neutral oil)
• Salt, to taste (start with 1 tsp)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, garlic, bell pepper, and jalapeño, sautéing until softened, about 5 minutes.
2. Transfer the sautéed vegetables to the slow cooker. Add black beans, cumin, smoked paprika, and vegetable broth. Stir to combine.
3. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beans are tender.
4. Once cooked, use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, remove 2 cups of soup, blend until smooth, and return to the pot.
5. Season with salt to taste, starting with 1 teaspoon and adjusting as needed.
6. Serve hot, garnished with fresh cilantro and lime wedges on the side for squeezing.

Offering a velvety texture with bursts of whole beans, this soup is a harmonious blend of smoky and fresh flavors. For a creative twist, top with diced avocado or a dollop of Greek yogurt to add creaminess and tang.

Slow Cooker Chicken and Mushroom Stroganoff

Lusciously creamy and deeply flavorful, this Slow Cooker Chicken and Mushroom Stroganoff transforms simple ingredients into a comforting masterpiece, perfect for any day of the week.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces for even cooking)
• 8 oz cremini mushrooms, sliced (white mushrooms work too)
• 1 medium onion, finely diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 cup chicken broth (low-sodium recommended to control saltiness)
• 1 tbsp Dijon mustard (adds a tangy depth)
• 1 tsp Worcestershire sauce (for umami richness)
• 1/2 cup sour cream (full-fat for creaminess)
• 2 tbsp all-purpose flour (to thicken the sauce)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, seasoning lightly with salt and pepper, and brown on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
2. In the same skillet, add onions and mushrooms, cooking until the onions are translucent and mushrooms have released their moisture, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Transfer to the slow cooker.
3. Whisk together chicken broth, Dijon mustard, Worcestershire sauce, and flour in a bowl until smooth. Pour over the chicken and vegetables in the slow cooker.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and the sauce has thickened.
5. Stir in sour cream until fully incorporated and heat through for another 10 minutes on LOW.
6. Season with additional salt and pepper if needed, and garnish with fresh parsley before serving.

Creamy with a hint of tanginess, this stroganoff pairs beautifully over egg noodles or mashed potatoes, offering a satisfying meal that’s both rustic and refined.

Low Fat Slow Cooker Beef and Broccoli

Craving a dish that marries convenience with gourmet flair? Our Low Fat Slow Cooker Beef and Broccoli transforms simple ingredients into a tender, flavorful masterpiece, perfect for busy weeknights without compromising on taste or health.

Ingredients

• 1.5 lbs lean beef stew meat, cut into bite-sized pieces (for quicker cooking)
• 3 cups broccoli florets (fresh or frozen, but add frozen in the last 30 minutes)
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup honey (adjust to sweetness preference)
• 2 tbsp minced garlic (about 4 cloves)
• 1 tbsp grated ginger (fresh is best for vibrant flavor)
• 1 tbsp sesame oil (or any neutral oil, but sesame adds depth)
• 1/2 cup beef broth (low-sodium to control saltiness)
• 1 tbsp cornstarch (for thickening the sauce)
• 2 tbsp water (to mix with cornstarch)

Instructions

1. In a slow cooker, combine the beef, soy sauce, honey, garlic, ginger, and sesame oil. Stir to coat the beef evenly.
2. Pour the beef broth over the mixture, ensuring the beef is nearly submerged for even cooking.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the beef is fork-tender. Tip: Resist opening the lid to maintain consistent temperature.
4. In a small bowl, whisk together cornstarch and water until smooth. Stir this slurry into the slow cooker to thicken the sauce.
5. Add the broccoli florets, stirring gently to combine. Cover and cook for an additional 30 minutes on HIGH, or until the broccoli is tender yet crisp. Tip: For brighter green broccoli, plunge it in ice water after cooking.
6. Once done, let the dish sit for 5 minutes to allow the flavors to meld further. Tip: Skim any excess fat from the surface for a leaner meal.

Lusciously tender beef and crisp-tender broccoli are enveloped in a glossy, savory-sweet sauce that clings beautifully to each bite. Serve over a bed of steamed brown rice or quinoa for a wholesome meal that delights the senses and satisfies the soul.

Healthy Slow Cooker Lentil Dal

Delightfully aromatic and effortlessly nutritious, this Healthy Slow Cooker Lentil Dal is a testament to the beauty of simple ingredients transforming into a dish brimming with depth and warmth. Perfect for busy weeknights or leisurely weekends, it promises a comforting meal with minimal fuss.

Ingredients

• 1 cup dried brown lentils, rinsed and drained (no need to soak)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (adjust to taste)
• 4 cups vegetable broth (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 tsp salt (adjust to taste)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, garlic, and ginger, sautéing until translucent, about 5 minutes.
2. Stir in turmeric, cumin, coriander, and cayenne pepper, cooking for 1 minute until fragrant to bloom the spices.
3. Transfer the onion mixture to the slow cooker. Add lentils, vegetable broth, diced tomatoes, and salt, stirring to combine.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until lentils are tender but not mushy.
5. Once cooked, taste and adjust seasoning with more salt or cayenne if desired.
6. Serve hot, garnished with fresh cilantro.

Hearty yet light, this dal boasts a creamy texture with a subtle kick from the spices, making it a versatile dish that pairs beautifully with steamed rice or warm naan. For an extra touch of luxury, drizzle with a bit of coconut milk before serving.

Slow Cooker Tomato Basil Soup

Radiating warmth and comfort, this Slow Cooker Tomato Basil Soup melds the rustic charm of garden-fresh tomatoes with the aromatic allure of basil, creating a dish that’s as nourishing as it is flavorful. Perfect for those seeking a hassle-free yet sophisticated meal, it promises a delightful culinary experience with minimal effort.

Ingredients

• 2 lbs ripe tomatoes, chopped (or canned whole tomatoes for convenience)
• 1 medium onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (adjust to taste)
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• 4 cups vegetable broth (low sodium preferred)
• 1/2 cup heavy cream (or coconut milk for a dairy-free option)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic to the skillet and cook for another minute until fragrant, stirring constantly to prevent burning.
3. Transfer the onion and garlic mixture to the slow cooker. Add chopped tomatoes, vegetable broth, and chopped basil. Stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, allowing the flavors to meld beautifully.
5. Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a stand blender, ensuring to vent the lid to avoid pressure buildup.
6. Stir in heavy cream and sugar (if using). Season with salt and pepper to taste. Cook on low for an additional 30 minutes to heat through.
7. Ladle the soup into bowls, garnish with fresh basil leaves, and serve warm.

Best enjoyed with a crusty piece of artisanal bread or a grilled cheese sandwich for dipping, this soup boasts a velvety texture and a rich, herbaceous flavor profile that’s both comforting and refined. For an extra touch of elegance, drizzle with a swirl of cream or a sprinkle of grated Parmesan before serving.

Low Fat Slow Cooker Chicken Curry

Elevate your weeknight dinner with this Low Fat Slow Cooker Chicken Curry, a dish that marries the warmth of aromatic spices with the convenience of slow cooking, resulting in a meal that’s both nourishing and effortlessly sophisticated.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces (for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, finely diced (about 1 cup)
• 3 garlic cloves, minced (adjust to taste)
• 1 tbsp fresh ginger, grated (for a brighter flavor)
• 2 tbsp curry powder (or to taste, depending on brand)
• 1 can (14.5 oz) diced tomatoes, undrained (adds acidity and depth)
• 1 can (13.5 oz) light coconut milk (for creaminess without the fat)
• 1 cup low-sodium chicken broth (or water, for thinning)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 cups fresh spinach leaves (adds color and nutrients)
• Fresh cilantro, for garnish (optional)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Sprinkle the curry powder over the onion mixture, stirring to coat, and cook for 1 minute to toast the spices.
5. Transfer the onion mixture to the slow cooker. Add the chicken pieces, diced tomatoes, coconut milk, chicken broth, salt, and black pepper, stirring to combine.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and cooked through. Tip: Avoid opening the lid frequently to maintain consistent temperature.
7. Stir in the fresh spinach leaves during the last 10 minutes of cooking, allowing them to wilt. Tip: For extra greens, kale can be substituted for spinach.
8. Serve the curry hot, garnished with fresh cilantro if desired. Great alongside steamed basmati rice or quinoa for a complete meal.

Gently spiced and luxuriously creamy, this chicken curry offers a comforting embrace with every bite. The spinach adds a vibrant contrast, both in color and texture, making it as pleasing to the eye as it is to the palate. For an extra touch of elegance, serve with a side of naan bread to scoop up the flavorful sauce.

Healthy Slow Cooker Vegetable Lasagna

Yearning for a comforting yet nutritious meal that practically cooks itself? This Healthy Slow Cooker Vegetable Lasagna layers vibrant veggies, rich tomato sauce, and creamy ricotta between tender noodles, all melded together with minimal effort.

Ingredients

• 9 lasagna noodles, uncooked (no-boil variety works best)
• 2 cups ricotta cheese (part-skim for a lighter option)
• 1 egg, lightly beaten (helps bind the ricotta)
• 2 cups shredded mozzarella cheese (divided)
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce (homemade or store-bought)
• 2 cups sliced zucchini (about 1 medium)
• 1 cup sliced mushrooms (cremini or button)
• 1 cup baby spinach leaves (packed)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (or 1 tbsp fresh)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. In a medium bowl, mix ricotta cheese, beaten egg, 1 cup mozzarella, Parmesan, garlic powder, basil, salt, and pepper until well combined.
2. Lightly grease the slow cooker insert with olive oil to prevent sticking.
3. Spread 1/2 cup marinara sauce evenly over the bottom of the slow cooker.
4. Arrange 3 lasagna noodles over the sauce, breaking them to fit if necessary.
5. Spread half of the ricotta mixture over the noodles, then layer half of the zucchini, mushrooms, and spinach on top.
6. Repeat the layers: sauce, noodles, remaining ricotta mixture, and remaining vegetables.
7. Top with the remaining 3 noodles, sauce, and 1 cup mozzarella cheese.
8. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until noodles are tender and cheese is bubbly.
9. Let the lasagna stand for 10 minutes before serving to set.

Perfectly layered with a harmonious blend of textures, this lasagna boasts a creamy interior and a slightly crisp top. Serve with a crisp green salad and crusty bread for a complete meal that delights the senses.

Conclusion

Variety is the spice of life, and our roundup of 24 Delicious Low Fat Slow Cooker Recipes offers just that—healthy, hassle-free meals to suit any taste. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy slow cooking!