18 Healthy Crockpot Recipes To Try in 2025!
If you’re looking for lighter, healthy crockpot meals and dinner ideas that are easy to prepare and that’ll leave you feeling nourished and satisfied, you’re going to love this collection! Featuring high protein chicken recipes, veg-packed soups and stews, chili, meatballs, curries, and lots more, these ideas are perfect for when you’re searching for healthy meal prep inspiration without the fuss.
Some of these recipes are dump and go, and some of them require a tiny bit more hands-on time (and I really do mean a tiny amount!), and all of them are simple to prepare and full of goodness – there’s no compromising on flavor around here.
Before we get started with the recipes, I think it’s important to take a minute to recognise that everyone’s definition of ‘healthy’ may be slightly different, and we all have varying priorities and goals when it comes to eating well. This is something that I carefully considered when I was deciding what recipes would make the cut for this collection, and without getting too philosophical, it was interesting to consider what exactly constitutes as healthy, and what we look for in meals when we’re trying to take care of ourselves and our families a little better.
So I’ve included a really varied selection of recipes, from high protein dinners, to veggie soups and stews, and I’ve created them all with easy family dinners in mind. It might be the case that not all of them meet your specific dietary requirements, but I’m confident you’ll find ideas here you’ll love.
As well, you’ll notice that in some of these recipes I’ve included a splash of cream, or a side serving of pasta, or perhaps some other ingredients that not everyone would consider to be healthy, per se. But I really believe in balance – I believe in creating dishes that you’ll genuinely enjoy rather than just endure, and I believe that a healthy lifestyle is one that you should be able to fit in around day to day family life. These are meals that your kids can eat too, so there’s no trying to cook multiple different options every evening!
Okay, so with that out the way, let’s jump into these healthy crockpot recipes – I think you’re going to love them!
1. Crockpot Shredded Chicken
Shredded chicken is the Swiss Army knife of healthy meal prep—versatile, easy to make, and perfect for everything from tacos to salads. With just a few ingredients, this crockpot recipe delivers tender, juicy chicken that’s full of flavor and ready to transform your weeknight dinners. I love making a batch of this and using it for several different meals throughout the week!
Serves: 6
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth or water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare the Crockpot: Place the chicken breasts in the crockpot. Sprinkle garlic powder, onion powder, paprika, oregano, salt, and pepper evenly over the chicken.
- Add Liquid: Pour chicken broth or water over the chicken to keep it moist as it cooks.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shreds with a fork.
- Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot to soak up the flavorful juices.
- Serve: Use the shredded chicken in tacos, wraps, salads, or casseroles. It’s even great on its own as a high-protein meal option.
2. Crockpot Beef and Vegetable Soup
This hearty and wholesome soup is like a cozy warm hug in a bowl. Packed with tender beef, colorful vegetables, and rich broth, it’s a perfect healthy dinner for chilly nights—or any night you want a nourishing, fuss-free meal. Browning the beef before adding it to the crockpot enhances the flavor, making this dish even more delicious.
Serves: 6
Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut into pieces
- 1/2 cup frozen corn
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add the beef stew meat and cook until browned on all sides. This step adds depth of flavor to the soup.
- Transfer to Crockpot: Place the browned beef into the crockpot.
- Add Vegetables and Broth: Add carrots, celery, potatoes, green beans, corn, onion, and garlic to the crockpot. Pour in the beef broth and diced tomatoes (including their liquid).
- Season: Sprinkle in thyme, parsley, salt, and pepper. Stir to combine all ingredients.
- Cook: Cover and cook on low for 8–9 hours or high for 4–5 hours, until the beef is tender and the vegetables are cooked through.
- Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
- Serve: Ladle into bowls and enjoy with crusty bread or a side salad for a complete meal.
3. Crockpot Turkey Chili
This cozy, flavorsome turkey chili is a healthy twist on the classic dish. Packed with lean ground turkey, beans, and a blend of spices, it’s hearty enough to satisfy any crowd. Ground turkey is a hugely underrated ingredient – it’s lean, packed with flavor, and super budget friendly.
Serves: 6
Ingredients
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups chicken broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
Instructions
- Brown the Turkey: Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it into small pieces as it cooks. Season with a pinch of salt and pepper.
- Sauté the Aromatics: Add diced onion, green bell pepper, and garlic to the skillet with the turkey. Cook for 2–3 minutes until softened and fragrant.
- Transfer to Crockpot: Pour the turkey mixture into the crockpot.
- Add Remaining Ingredients: Add kidney beans, black beans, diced tomatoes, tomato paste, chicken broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), and additional salt and pepper. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, stirring occasionally.
- Adjust Seasoning: Taste the chili before serving and adjust the seasoning with more salt, pepper, or chili powder if needed.
- Serve: Ladle into bowls and top with your favorite garnishes like shredded cheese, sour cream, chopped green onions, or avocado.
4. Crockpot Teriyaki Chicken with Broccoli
Tender, juicy chicken simmered in a sweet and savory teriyaki sauce, paired with perfectly crisp broccoli, makes this dish a healthy, flavorful dinner that’s better than takeout. Adding the broccoli towards the end ensures it keeps its vibrant color and satisfying crunch.
Serves: 4
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup water
- 1 tbsp cornstarch
- 3 cups fresh broccoli florets
- Optional toppings: sesame seeds, sliced green onions
Instructions
- Prepare the Chicken: Place the chicken thighs or breasts in the crockpot.
- Make the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using). Pour the sauce over the chicken.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shredded.
- Thicken the Sauce: In a small bowl, mix water and cornstarch until smooth. Stir the mixture into the crockpot during the last 30 minutes of cooking. This will thicken the teriyaki sauce.
- Add the Broccoli: Add the broccoli florets to the crockpot during the last 15–20 minutes of cooking. Cover and let them steam until tender-crisp.
- Shred the Chicken: Remove the chicken from the crockpot, shred it using two forks, and return it to the sauce. Stir everything to combine.
- Serve: Serve the teriyaki chicken and broccoli over rice, quinoa, or noodles. Garnish with sesame seeds and sliced green onions, if desired.
5. Crockpot Lentil and Potato Soup
This hearty, nutrient-packed lentil and potato soup is the perfect comforting meal for chilly days. It’s loaded with protein-rich lentils, tender potatoes, and a medley of aromatic vegetables and herbs. Let the crockpot do the work for an effortless, healthy dinner!
Serves: 6
Ingredients
- 1 cup dried green or brown lentils, rinsed
- 3 medium potatoes, peeled and diced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 2 cups water
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 bay leaf
- Salt and pepper to taste
- Optional toppings: chopped parsley, grated parmesan, or a drizzle of olive oil
Instructions
- Prepare the Ingredients: Add lentils, potatoes, carrots, celery, onion, and garlic to the crockpot.
- Add Liquid and Seasoning: Pour in vegetable broth and water. Add diced tomatoes, thyme, smoked paprika, cumin, bay leaf, salt, and pepper. Stir everything to combine.
- Cook: Cover and cook on low for 5-6 hours or high for 3-4 hours, until the lentils and potatoes are tender.
- Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper, if needed. Remove the bay leaf before serving.
- Serve: Ladle the soup into bowls and garnish with parsley, grated parmesan, or a drizzle of olive oil, if desired. Pair with crusty bread for the ultimate cozy meal.
6. Crockpot Healthy Chicken Stew
Warm, hearty, and packed with tender chicken and vibrant veggies, this crockpot chicken stew is the perfect one-pot meal for a cozy dinner. It’s healthy, satisfying, and filled with rich flavors that develop slowly as it simmers all day.
Serves: 6
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into large chunks
- 3 medium potatoes, peeled and diced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1/4 cup fresh parsley, chopped (optional)
- Salt and pepper to taste
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Instructions
- Prepare the Crockpot: Place the chicken chunks in the crockpot. Add the potatoes, carrots, celery, onion, and garlic.
- Add Liquid and Seasonings: Pour in the chicken broth and diced tomatoes. Add thyme, smoked paprika, rosemary, bay leaf, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
- Thicken the Stew (Optional): During the last 30 minutes of cooking, stir in the cornstarch slurry to thicken the broth if desired.
- Finish with Fresh Herbs: Remove the bay leaf, taste, and adjust seasoning as needed. Stir in fresh parsley for added brightness.
- Serve: Ladle the stew into bowls and serve with crusty bread or over rice for a hearty meal.
7. Crockpot Turkey Meatballs in Marinara Sauce
These tender turkey meatballs simmered in a rich marinara sauce are the ultimate comfort food. Browning the meatballs before adding them to the crockpot enhances their flavor and helps them hold their shape, ensuring they’re perfectly juicy and delicious. As I’ve previously mentioned, ground turkey is a wonderful ingredient to use in your recipes if you’re trying to eat a little healthier!
Serves: 6 (makes about 24 meatballs)
Ingredients
For the Meatballs:
- 1 lb ground turkey
- 1/2 cup breadcrumbs (regular or panko)
- 1/4 cup grated parmesan cheese
- 1 egg
- 1/4 cup finely chopped parsley
- 1 garlic clove, minced
- 1 tsp onion powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil (for browning)
For the Marinara Sauce:
- 1 jar (24 oz) marinara sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Meatballs: In a large bowl, combine ground turkey, breadcrumbs, parmesan cheese, egg, parsley, minced garlic, onion powder, oregano, salt, and pepper. Mix gently until just combined—don’t overmix, as this can make the meatballs tough.
- Shape the Meatballs: Form the mixture into 1 1/2-inch meatballs (about 24 meatballs).
- Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides (they don’t need to be cooked through). This step enhances flavor and ensures the meatballs maintain their shape in the crockpot.
- Assemble in the Crockpot: Place the browned meatballs in the crockpot. Pour the marinara sauce and diced tomatoes over the top. Add basil, red pepper flakes (if using), garlic powder, salt, and pepper. Stir gently to coat the meatballs in the sauce.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the meatballs are fully cooked and the flavors have melded together.
- Serve: Serve the meatballs and marinara sauce over spaghetti, zucchini noodles, or alongside crusty bread. Garnish with fresh parsley or additional parmesan cheese if desired.
8. Crockpot Healthy Chicken and Rice
This crockpot chicken and rice is the ultimate one-pot comfort meal. It’s packed with tender chicken, creamy rice, and perfectly seasoned veggies, making it a hearty, healthy, family-friendly dinner. The slow cooking process ensures the flavors meld together beautifully for a dish that’s as easy as it is delicious.
Serves: 6
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 cup long-grain white rice, rinsed
- 3 cups chicken broth
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup heavy cream or whole milk (optional, for creaminess)
- 1/2 cup grated parmesan cheese (optional)
- Fresh parsley for garnish
Instructions
- Prepare the Crockpot: Place the chicken thighs or breasts in the crockpot. Season with salt, pepper, thyme, garlic powder, and smoked paprika.
- Add the Veggies and Rice: Add the diced onion, garlic, carrots, celery, and rinsed rice to the crockpot. Pour in the chicken broth and stir gently to combine.
- Cook: Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is cooked through and the rice is tender.
- Shred or Leave Whole: Remove the chicken from the crockpot and shred it with two forks, or leave it whole if you prefer. Return the chicken to the crockpot.
- Optional Creaminess: If you’d like a creamier dish, stir in the heavy cream or milk and parmesan cheese during the last 15 minutes of cooking.
- Serve: Garnish with fresh parsley and serve hot. Pair with a side salad or steamed vegetables for a complete meal.
9. Crockpot Honey Garlic Chicken with Broccoli
This crockpot honey garlic chicken is a perfect mix of sweet, savory, and sticky goodness. Paired with tender chicken and perfectly crisp broccoli, it’s an easy, healthy dinner that feels like a takeout treat. Adding the broccoli towards the end ensures it stays vibrant and crunchy.
Serves: 4
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- 3 cups fresh broccoli florets
- Optional garnish: sesame seeds, sliced green onions
Instructions
- Prepare the Chicken: Place the chicken thighs or breasts in the crockpot.
- Make the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using). Pour the sauce over the chicken.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
- Thicken the Sauce: During the last 30 minutes of cooking, mix the cornstarch and water in a small bowl to make a slurry. Stir it into the crockpot to thicken the sauce.
- Add the Broccoli: Add the broccoli florets to the crockpot during the last 15–20 minutes of cooking. Cover and let the broccoli steam until tender-crisp.
- Shred or Serve Whole: Remove the chicken from the crockpot and shred it with two forks or leave it whole. Return it to the sauce and stir to coat.
- Serve: Serve the honey garlic chicken and broccoli over steamed rice, quinoa, or noodles. Garnish with sesame seeds and sliced green onions if desired.
10. Crockpot Chicken Burrito Bowls
Crockpot chicken burrito bowls are an easy, healthy dinner that’s loaded with bold Mexican-inspired ingredients. Juicy shredded chicken, black beans, and corn simmer together in a rich, seasoned sauce, making the perfect base for a customizable burrito bowl. Simply cook your rice separately and assemble your bowl with all your favorite toppings!
Serves: 6
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 packet (1 oz) taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (14.5 oz) diced tomatoes with green chilies, undrained
- 1 cup chicken broth
- 1 small onion, diced
- 1 green bell pepper, diced
- Juice of 1 lime
- 3 cups cooked white or brown rice (prepared separately)
- Optional toppings: shredded cheese, sour cream, guacamole, salsa, fresh cilantro, or jalapeños
Instructions
- Prepare the Crockpot: Place the chicken in the bottom of the crockpot and sprinkle it evenly with taco seasoning.
- Add Ingredients: Top the chicken with the black beans, corn, diced tomatoes, onion, and bell pepper. Pour the chicken broth and lime juice over everything. Stir gently to combine the seasonings and liquid.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.
- Shred the Chicken: Remove the chicken from the crockpot, shred it with two forks, and return it to the pot. Stir everything to combine.
- Assemble the Bowls: Spoon the cooked rice into individual serving bowls. Top each bowl with the shredded chicken mixture and your favorite toppings like shredded cheese, guacamole, or salsa.
- Serve: Serve immediately and enjoy a flavorful, filling dinner!
11. Crockpot Italian Chicken
This crockpot Italian chicken is bursting with classic Italian flavors. With tender chicken, a savory blend of herbs, and a rich tomato base, it’s a versatile dish that pairs beautifully with pasta, rice, or crusty bread.
Serves: 4
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/4 cup tomato paste
- 1/2 cup chicken broth
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional, for heat)
- Salt and pepper to taste
- 1/4 cup grated parmesan cheese (optional, for serving)
- Optional garnish: fresh basil or parsley
Instructions
- Prepare the Chicken: Season the chicken with salt, pepper, and garlic powder on both sides. Place the chicken in the crockpot.
- Add Vegetables and Seasoning: Top the chicken with diced tomatoes, tomato paste, chicken broth, onion, garlic, basil, oregano, thyme, and red pepper flakes (if using). Stir gently to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.
- Shred or Serve Whole: Remove the chicken from the crockpot and shred it with two forks or leave it whole, depending on your preference. Stir the chicken back into the sauce.
- Serve: Spoon the Italian chicken over cooked pasta, rice, or alongside crusty bread. Garnish with grated parmesan cheese and fresh herbs if desired.
12. Crockpot BBQ Pulled Chicken
This crockpot BBQ pulled chicken is tender, juicy, and packed with smoky-sweet barbecue flavor! It’s a simple, crowd-pleasing dish perfect for sandwiches, tacos, or even a salad topping.
Serves: 6
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 1/2 cups barbecue sauce (your favorite brand or homemade)
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
Instructions
- Prepare the Chicken: Place the chicken in the crockpot.
- Make the Sauce: In a medium bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using).
- Combine: Pour the sauce over the chicken in the crockpot, making sure it’s fully coated.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shredded.
- Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and mix it well with the sauce. Let it sit for another 10–15 minutes to soak up the flavors.
- Serve: Serve the BBQ pulled chicken on hamburger buns, in tacos, or over a bed of rice. Garnish with coleslaw or pickles for an extra touch.
13. Crockpot Shredded Chicken Tacos
These crockpot shredded chicken tacos are the ultimate easy dinner. Juicy, flavorful chicken seasoned with taco spices cooks slowly until it’s tender enough to shred. It’s a healthy, versatile dish perfect for taco night or meal prep.
Serves: 6
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 packet (1 oz) taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 can (14.5 oz) diced tomatoes with green chilies, undrained
- 1/2 cup chicken broth
- Juice of 1 lime
- Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, avocado slices, sour cream, salsa, or fresh cilantro
- 12 small taco-sized tortillas
Instructions
- Prepare the Crockpot: Place the chicken in the bottom of the crockpot.
- Season the Chicken: Sprinkle the taco seasoning evenly over the chicken.
- Add Liquid: Pour the diced tomatoes (with their juices), chicken broth, and lime juice over the chicken. Stir slightly to combine the seasoning with the liquid.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to coat it in the flavorful juices.
- Assemble Tacos: Warm the tortillas and fill them with the shredded chicken. Add your favorite toppings for a fully loaded taco experience.
- Serve: Serve immediately with lime wedges on the side for an extra burst of flavor.
14. Crockpot Yellow Chicken Curry
This crockpot yellow chicken curry is a comforting, flavorful dish packed with tender chicken, warm spices, and creamy coconut or yogurt-based richness. Adding the yogurt or coconut milk at the end ensures a silky, smooth texture without splitting.
Serves: 4
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 medium potatoes, peeled and diced
- 2 medium carrots, sliced
- 1 cup chicken broth
- 1 tbsp yellow curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt (or to taste)
- 1/2 cup plain Greek yogurt or light coconut milk (added later)
- Optional garnish: fresh cilantro, lime wedges
Instructions
- Prepare the Crockpot: Add the chicken pieces, onion, garlic, ginger, potatoes, and carrots to the crockpot.
- Season and Add Liquid: Sprinkle the curry powder, turmeric, cumin, coriander, cayenne pepper (if using), and salt over the ingredients. Pour the chicken broth over everything and stir gently to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken and vegetables are tender.
- Add the Yogurt or Coconut Milk: About 20 minutes before the cooking time is up, stir in the Greek yogurt or coconut milk to create a creamy consistency. Let it heat through without boiling to avoid splitting.
- Serve: Spoon the curry over steamed rice, quinoa, or cauliflower rice. Garnish with fresh cilantro and a squeeze of lime for extra brightness.
15. Crockpot Garlic Parmesan Chicken and Potatoes
This crockpot garlic parmesan chicken and potatoes is a deliciously creamy, cheesy one-pot meal that’s perfect for weeknights. With tender chicken, perfectly cooked potatoes, and a rich garlic parmesan sauce, it’s a guaranteed family favorite!
Serves: 6
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1.5 lbs baby potatoes, halved (or quartered if large)
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream (add at the end)
- 1/2 cup grated parmesan cheese (plus more for garnish)
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- Optional garnish: chopped parsley
Instructions
- Prepare the Crockpot: Place the chicken thighs or breasts in the crockpot. Add the halved baby potatoes and diced onion around the chicken.
- Season and Add Liquid: Sprinkle garlic, parsley, thyme, paprika, salt, and pepper evenly over the chicken and potatoes. Pour the chicken broth over the top.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the potatoes are cooked through.
- Finish the Sauce: About 20 minutes before serving, stir in the heavy cream and parmesan cheese. Let the sauce thicken slightly as it heats through.
- Serve: Plate the chicken and potatoes, spooning the garlic parmesan sauce over the top. Garnish with additional parmesan cheese and chopped parsley if desired.
16. Crockpot Meatloaf
This crockpot meatloaf is a healthier twist on the classic comfort food. Made with lean ground beef, protein-packed eggs, and flavorful seasonings, it skips the grease of traditional methods thanks to the slow cooker. The result? A tender, juicy meatloaf topped with a perfectly tangy glaze. Serve it with mashed potatoes or a side of steamed veggies for a wholesome, satisfying meal!
Serves: 6
Ingredients
For the Meatloaf:
- 2 lbs lean ground beef (90/10 or similar)
- 1 cup breadcrumbs (regular or panko)
- 1/2 cup milk
- 1/2 cup grated parmesan cheese
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 large eggs, lightly beaten
- 1 tbsp Worcestershire sauce
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Glaze:
- 1/3 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
Instructions
- Combine Ingredients: In a large bowl, mix the ground beef, breadcrumbs, milk, parmesan cheese, onion, garlic, eggs, Worcestershire sauce, parsley, thyme, smoked paprika, salt, and pepper until just combined. Avoid overmixing to keep the meatloaf tender.
- Shape the Meatloaf: Form the mixture into a loaf shape and place it on a sheet of aluminum foil. Fold up the edges of the foil to create a “boat” to catch the juices while cooking.
- Prepare the Crockpot: Place the foil-wrapped meatloaf into the crockpot, ensuring the foil edges are high enough to contain the juices.
- Make the Glaze: Whisk together the ketchup, brown sugar, and Dijon mustard in a small bowl. Spread half of the glaze evenly over the meatloaf.
- Cook the Meatloaf: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the meatloaf reaches an internal temperature of 160°F (71°C).
- Add the Final Glaze: During the last 30 minutes of cooking, spread the remaining glaze over the meatloaf and continue cooking uncovered to allow the glaze to set and caramelize slightly.
- Rest and Serve: Carefully remove the meatloaf from the crockpot using the foil. Let it rest for 5–10 minutes before slicing. Serve warm with your favorite sides.
17. Crockpot Spring Vegetable Risotto
This crockpot spring vegetable risotto is a creamy, fresh, and hands-off twist on a classic dish. Packed with tender asparagus, sweet peas, and vibrant herbs, it’s the perfect light but comforting meal to celebrate the flavors of spring. The best part? The crockpot does all the work for you—no constant stirring required!
Serves: 4
Ingredients
- 1 1/2 cups arborio rice
- 4 cups vegetable broth, warmed
- 1/2 cup dry white wine (optional, substitute with extra broth if desired)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1/2 cup grated parmesan cheese (plus extra for garnish)
- 1/4 cup heavy cream (optional, for extra creaminess)
- 1 tbsp olive oil or butter
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (optional garnish)
- 1 tbsp lemon juice (optional, for brightness)
Instructions
- Prepare the Crockpot: Lightly grease the inside of the crockpot with olive oil or butter.
- Combine Ingredients: Add the arborio rice, diced onion, minced garlic, vegetable broth, and white wine (if using) to the crockpot. Stir to combine.
- Cook: Cover and cook on high for 1 1/2 to 2 hours, stirring once halfway through, until the rice is tender and creamy.
- Add Vegetables: About 20 minutes before the risotto is finished, stir in the asparagus and peas. Cover and continue cooking until the vegetables are tender but still vibrant.
- Finish with Creaminess: Stir in the parmesan cheese and heavy cream (if using). Season with salt, pepper, and a squeeze of lemon juice for a fresh, zesty kick.
- Serve: Spoon the risotto into bowls and garnish with chopped parsley and extra parmesan cheese, if desired.
18. Crockpot Fiesta Chicken
This crockpot fiesta chicken is a vibrant, flavorful dish that’s as fun to eat as it is to make. Loaded with lean chicken, black beans, corn, and fresh veggies, it’s a healthy, protein-packed option perfect for tacos, rice bowls, or even as a dip with tortilla chips. The slow cooker makes it a breeze to prepare while letting all those bold flavors meld together!
Serves: 6
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies, undrained
- 1 cup frozen corn
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
- Optional toppings: avocado slices, shredded cheese, lime wedges
Instructions
- Prepare the Crockpot: Place the chicken in the bottom of the crockpot.
- Add Vegetables and Seasonings: Top the chicken with black beans, diced tomatoes, frozen corn, onion, and bell peppers. Sprinkle with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir lightly to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shredded.
- Shred the Chicken: Remove the chicken from the crockpot, shred it using two forks, and return it to the crockpot. Stir to coat the chicken in the flavorful sauce.
- Serve: Serve the fiesta chicken over rice, in tacos, or as a topping for a salad. Garnish with fresh cilantro and any desired toppings like avocado or shredded cheese.
Which of these healthy crockpot recipes will you be trying first?