23 Delicious Clean Eating Crock Pot Recipes Healthy

Oh, the joy of coming home to a meal that’s not only ready to eat but also packed with wholesome goodness! Our roundup of 23 Delicious Clean Eating Crock Pot Recipes is your ticket to healthy, hassle-free dinners that don’t skimp on flavor. Whether you’re craving comfort food or looking for light, nutritious options, these slow-cooked wonders will keep you excited about eating clean. Dive in and discover your next favorite dish!

Slow Cooker Quinoa and Black Bean Chili

Great news for all my fellow busy bees out there—I’ve stumbled upon a chili recipe that’s not only a breeze to make but also packs a punch in the flavor department. It’s my go-to on those days when I’m juggling a million things but still crave something hearty and wholesome.

Ingredients

• For the chili base:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For seasoning:
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
• For garnish:
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced

Instructions

1. In your slow cooker, combine the quinoa, vegetable broth, black beans, diced tomatoes, onion, and garlic.
2. Add the chili powder, ground cumin, smoked paprika, and cayenne pepper to the slow cooker. Stir well to ensure all ingredients are evenly coated with the spices.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. The quinoa should be tender and the liquid mostly absorbed.
4. Once cooking is complete, give the chili a good stir. If it’s too thick, you can add a little more vegetable broth to reach your desired consistency.
5. Serve the chili hot, garnished with shredded cheddar cheese, chopped cilantro, and diced avocado.

Rich in texture and bursting with flavors, this Slow Cooker Quinoa and Black Bean Chili is a comforting bowl of goodness. I love serving it with a side of crusty bread or over a baked sweet potato for an extra hearty meal.

Crock Pot Lentil Soup

Kind of like that cozy sweater you can’t wait to slip into when the weather turns, this Crock Pot Lentil Soup is my go-to for chilly evenings. It’s hearty, nutritious, and practically makes itself while I’m busy with other things—like pretending to organize my spice rack.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the lentils and seasoning:
  • 1 cup dried green lentils, rinsed
  • 6 cups vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 bay leaf
  • Salt and pepper to taste
• For finishing:
  • 1 tbsp lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery, sautéing until softened, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant. Transfer this mixture to your Crock Pot.
3. Add the rinsed lentils, vegetable broth, cumin, smoked paprika, bay leaf, salt, and pepper to the Crock Pot. Stir to combine.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are tender.
5. Once cooked, remove the bay leaf and stir in the lemon juice. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh parsley.

Now, this soup has a wonderfully creamy texture with just the right amount of bite from the lentils. The smokiness from the paprika adds depth, making it a bowl you’ll want to dive into headfirst. Try serving it with a dollop of Greek yogurt or a side of crusty bread for dipping.

Clean Eating Slow Cooker Chicken Stew

Last week, I found myself craving something hearty yet healthy, a dish that would fill the house with comforting aromas without keeping me tied to the stove all day. That’s when I decided to whip up my Clean Eating Slow Cooker Chicken Stew, a recipe that’s as nourishing as it is delicious.

Ingredients

• For the stew base:
  • 2 lbs boneless, skinless chicken thighs
  • 4 cups low-sodium chicken broth
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 large onion, diced
• For seasoning:
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 2 bay leaves

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken thighs to the skillet, seasoning with sea salt and black pepper, and sear until golden brown on each side, about 4 minutes per side.
3. Transfer the seared chicken to the slow cooker, arranging it at the bottom.
4. In the same skillet, add the diced onions, carrots, and celery, sautéing until the onions are translucent, about 5 minutes.
5. Add the sautéed vegetables to the slow cooker, spreading them evenly over the chicken.
6. Pour the chicken broth over the chicken and vegetables, ensuring everything is submerged.
7. Add the dried thyme and bay leaves to the slow cooker, stirring gently to distribute the seasonings.
8. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
9. Once cooked, remove the bay leaves and discard them. Shred the chicken directly in the slow cooker using two forks.
10. Let the stew sit for 10 minutes before serving to allow the flavors to meld together beautifully.

One of the best things about this stew is how the chicken becomes melt-in-your-mouth tender, while the vegetables retain just enough bite to add texture. Serve it over a bed of quinoa or with a slice of crusty whole-grain bread for a complete, satisfying meal.

Vegetarian Crock Pot Minestrone

Diving into the heart of winter, there’s nothing more comforting than a bowl of hearty minestrone simmering away in the crock pot. I remember the first time I made this dish; the aroma filled my tiny apartment, making it feel like a home. It’s my go-to recipe when I need something nourishing that practically cooks itself.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the soup:
  • 1 (28 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 cup small pasta (like ditalini)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
• For finishing:
  • 2 cups fresh spinach
  • 1/4 cup grated Parmesan cheese

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
2. Transfer the sautéed vegetables to the crock pot. Add the diced tomatoes, vegetable broth, kidney beans, cannellini beans, pasta, basil, oregano, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Tip: If you’re short on time, the high setting will still deliver a flavorful soup.
4. 30 minutes before serving, stir in the fresh spinach. Tip: Adding the spinach towards the end preserves its color and nutrients.
5. Once the spinach is wilted, taste and adjust the seasoning if necessary. Tip: A splash of balsamic vinegar can add a nice depth of flavor at this stage.
6. Serve hot, garnished with grated Parmesan cheese.

Great for meal prep, this minestrone thickens beautifully overnight, making the flavors even more pronounced. The beans and pasta give it a satisfying heft, while the spinach adds a fresh contrast. Try serving it with a slice of crusty bread for dipping.

Slow Cooker Turkey and Sweet Potato Chili

Fall is just around the corner, and there’s nothing like a hearty bowl of chili to warm you up on a crisp evening. I remember the first time I made this Slow Cooker Turkey and Sweet Potato Chili; it was a hit with my family, and now it’s a staple in our meal rotation. The combination of lean turkey and sweet potatoes not only makes it healthier but also adds a delightful sweetness that balances the spices perfectly.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1 large onion, diced
  • 3 cloves garlic, minced
• For the spices and flavor:
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
• For the bulk and texture:
  • 2 large sweet potatoes, peeled and cubed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups chicken broth

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until no longer pink, about 5-7 minutes. Tip: Breaking the turkey into small pieces as it cooks ensures even browning.
2. Add the diced onion and minced garlic to the skillet with the turkey. Cook for another 3-4 minutes until the onion is translucent.
3. Transfer the turkey mixture to your slow cooker. Add the chili powder, cumin, smoked paprika, and cayenne pepper. Stir to combine.
4. Add the cubed sweet potatoes, black beans, diced tomatoes, and chicken broth to the slow cooker. Stir well to ensure everything is evenly distributed.
5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Tip: The chili is ready when the sweet potatoes are tender and can be easily pierced with a fork.
6. Give the chili a good stir before serving. Tip: If the chili seems too thick, you can thin it with a little extra chicken broth to reach your desired consistency.

Mmm, the texture of this chili is wonderfully hearty, with the sweet potatoes adding a creamy contrast to the lean turkey. The spices meld together beautifully, offering a warm, smoky flavor with just the right amount of heat. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of flavor.

Crock Pot Clean Eating Beef Stew

Sometimes, all I crave is a hearty, comforting stew that doesn’t skimp on flavor but keeps things on the healthier side. That’s exactly what this Crock Pot Clean Eating Beef Stew delivers, with tender chunks of beef, vibrant vegetables, and a rich, savory broth that’s guilt-free. It’s my go-to recipe on busy days when I want something nourishing without spending hours in the kitchen.

Ingredients

• For the stew:
• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 4 cups low-sodium beef broth
• 2 cups carrots, chopped
• 2 cups potatoes, diced
• 1 cup celery, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides, about 5 minutes. This step is crucial for locking in flavors.
2. Transfer the browned beef to your Crock Pot. Tip: Don’t skip browning the meat; it adds depth to the stew.
3. Add the carrots, potatoes, celery, onion, and garlic to the Crock Pot.
4. Pour in the beef broth, then sprinkle the thyme, rosemary, salt, and pepper over the top. Stir to combine. Tip: If you prefer a thicker stew, you can add a tablespoon of tomato paste here.
5. Cover and cook on low for 8 hours or on high for 4 hours. The stew is ready when the beef is fork-tender.
6. Before serving, taste and adjust the seasoning if necessary. Tip: Letting the stew sit for 10 minutes after cooking allows the flavors to meld even more.

Zesty and wholesome, this beef stew is a bowl of comfort with a clean eating twist. The beef melts in your mouth, and the vegetables are perfectly tender, making every spoonful a delight. Serve it with a slice of crusty whole-grain bread for dipping, or over a bed of quinoa for an extra protein boost.

Healthy Slow Cooker Chicken Tortilla Soup

Perfect for those chilly evenings or when you’re craving something hearty yet healthy, this Slow Cooker Chicken Tortilla Soup has become a staple in my kitchen. It’s a dish that reminds me of my grandmother’s cooking, with a modern twist that keeps it light and nutritious.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups low-sodium chicken broth
• For the chicken and vegetables:
  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup frozen corn
• For serving:
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 4 corn tortillas, cut into strips and baked at 350°F for 10 minutes until crispy

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Transfer the onion and garlic to the slow cooker. Add the cumin and chili powder, stirring to combine.
3. Pour in the chicken broth, then add the chicken breasts, black beans, diced tomatoes, and corn. Cover and cook on low for 6 hours or high for 3 hours.
4. Remove the chicken breasts from the slow cooker. Shred the chicken using two forks, then return it to the soup.
5. Ladle the soup into bowls. Top with diced avocado, chopped cilantro, a squeeze of lime juice, and crispy tortilla strips.

Just like that, you’ve got a soup that’s bursting with flavors and textures—creamy avocado, tender chicken, and a slight crunch from the tortilla strips. It’s a dish that’s as pleasing to the eye as it is to the palate, perfect for serving with a side of warm cornbread or over a bed of cooked quinoa for an extra protein boost.

Clean Eating Crock Pot Pork Tenderloin

Perfect for those busy days when you want something hearty without the hassle, this Clean Eating Crock Pot Pork Tenderloin has become a staple in my kitchen. It’s a dish that promises minimal prep and maximum flavor, leaving you with tender, juicy pork every time.

Ingredients

• For the pork:
  • 1.5 lbs pork tenderloin
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
• For the sauce:
  • 1/2 cup chicken broth
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard

Instructions

1. Pat the pork tenderloin dry with paper towels to ensure a good sear.
2. Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side.
3. Transfer the pork to the crock pot. Season with salt, pepper, garlic powder, and onion powder.
4. In a small bowl, whisk together chicken broth, honey, apple cider vinegar, and Dijon mustard for the sauce.
5. Pour the sauce over the pork in the crock pot, ensuring it’s evenly coated.
6. Cover and cook on low for 6 hours or on high for 3 hours, until the pork reaches an internal temperature of 145°F.
7. Once cooked, let the pork rest for 5 minutes before slicing to retain its juices.

Zesty and flavorful, this pork tenderloin pairs beautifully with a side of roasted vegetables or over a bed of quinoa for a complete clean eating meal. The sauce reduces to a delicious glaze that’s just the right balance of sweet and tangy, making every bite irresistible.

Slow Cooker Vegetable Curry

Zesty flavors and hearty vegetables come together in this slow cooker vegetable curry that’s perfect for those busy days when you want something delicious without the fuss. I remember the first time I made this; the aroma filled my kitchen, and I knew it was going to be a staple in my recipe collection.

Ingredients

• For the curry base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
• For the vegetables:
  • 2 cups sweet potatoes, cubed
  • 1 cup carrots, sliced
  • 1 cup cauliflower florets
  • 1 cup green beans, trimmed and halved
• For the sauce:
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp salt

Instructions

1. Heat the olive oil in a pan over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Transfer the sautéed mixture to the slow cooker. Add the sweet potatoes, carrots, cauliflower, and green beans.
3. In a bowl, whisk together the coconut milk, curry powder, turmeric, cumin, and salt until well combined. Pour over the vegetables in the slow cooker.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender.
5. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
6. Tip: If you prefer a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper with the other spices.
7. Tip: Stirring is not necessary during cooking, but if you’re around, giving it a gentle stir halfway through can help distribute the flavors evenly.

After cooking, the vegetables should be tender but not mushy, and the sauce rich and aromatic. Serve this curry over a bed of fluffy rice or with warm naan bread for a complete meal that’s sure to satisfy.

Crock Pot Clean Eating Chicken and Rice

Cooking has always been my therapy, especially on busy weekdays when time is of the essence but I still crave something wholesome. That’s why this Crock Pot Clean Eating Chicken and Rice has become a staple in my kitchen—it’s effortless, nutritious, and utterly comforting.

Ingredients

• For the chicken:
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the rice:
  • 1 cup brown rice, rinsed
  • 2 cups low-sodium chicken broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup diced onion

Instructions

1. In a small bowl, mix the garlic powder, onion powder, salt, and black pepper. Rub this mixture evenly over the chicken breasts.
2. Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. This step locks in the flavors.
3. Transfer the seared chicken to the crock pot. Add the rinsed brown rice, chicken broth, carrots, celery, and onion around the chicken.
4. Cover and cook on low for 6 hours or on high for 3 hours. The chicken should be tender and easily shred with a fork, and the rice should be fluffy and fully cooked.
5. Once done, remove the chicken and shred it using two forks. Return the shredded chicken to the crock pot and stir to combine with the rice and vegetables.

My favorite part about this dish is how the chicken stays juicy while the rice absorbs all the savory flavors. Serve it with a squeeze of lemon for a bright finish or over a bed of greens for an extra health kick.

Healthy Slow Cooker Lentil and Kale Soup

Yesterday, as the rain drizzled outside, I found myself craving something hearty yet healthy to warm up the house and our bellies. That’s when I remembered this slow cooker lentil and kale soup recipe that’s become a staple in our home during the cooler months. It’s packed with nutrients, easy to make, and the slow cooker does most of the work for you.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the lentils and kale:
  • 1 cup dried green lentils, rinsed
  • 4 cups vegetable broth
  • 1 bunch kale, stems removed and leaves chopped
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Transfer the cooked vegetables to the slow cooker.
4. Add the rinsed lentils, vegetable broth, cumin, and smoked paprika to the slow cooker. Stir to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
6. Stir in the chopped kale during the last 30 minutes of cooking.
7. Season with salt and pepper to taste before serving.

My favorite thing about this soup is how the kale retains a slight crunch, adding a lovely texture contrast to the creamy lentils. Serve it with a slice of crusty bread for dipping, or top with a dollop of Greek yogurt for a creamy twist.

Clean Eating Slow Cooker Beef and Broccoli

Just last week, I found myself craving something hearty yet healthy, a dish that wouldn’t keep me in the kitchen all day but still felt like a warm hug. That’s when I decided to whip up my Clean Eating Slow Cooker Beef and Broccoli, a dish that’s as nourishing as it is delicious.

Ingredients

• For the beef:
  • 1.5 lbs beef chuck, cut into thin strips
  • 1 tbsp olive oil
• For the sauce:
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tbsp sesame oil
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
• For the broccoli:
  • 4 cups broccoli florets

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef strips and sear until browned on all sides, about 3-4 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
2. Transfer the seared beef to your slow cooker.
3. In a small bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, and grated ginger. Pour this sauce over the beef in the slow cooker.
4. Cover and cook on low for 6 hours or on high for 3 hours. Tip: Slow cooking on low heat makes the beef incredibly tender.
5. Add the broccoli florets to the slow cooker, stirring gently to mix them with the beef and sauce. Cover and cook for an additional 30 minutes on high. Tip: Adding the broccoli towards the end keeps it crisp and vibrant.
6. Once the broccoli is tender-crisp, your dish is ready to serve.

Zesty and satisfying, this beef and broccoli comes out perfectly tender with a sauce that’s just the right balance of sweet and savory. Serve it over a bed of quinoa or brown rice for a complete meal that’s sure to impress.

Crock Pot Vegetarian Chili

Finally, a chili recipe that’s as easy as tossing everything into your crock pot and letting time do the magic. I remember the first time I tried making vegetarian chili; it was a chilly autumn evening, and I wanted something hearty without the meat. This recipe has been my go-to ever since, perfect for those busy days when you crave comfort food without the fuss.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
• For the chili:
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 cup vegetable broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt to taste
• For serving:
  • 1 avocado, sliced
  • 1/4 cup chopped cilantro
  • 1/2 cup shredded cheese (optional)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Transfer the onion and garlic to the crock pot. Add the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and salt.
3. Stir all the ingredients until well combined. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
5. Tip: Taste and adjust the seasoning before serving. Sometimes a little extra chili powder can bring more warmth to the dish.
6. Serve the chili hot, topped with avocado slices, chopped cilantro, and shredded cheese if desired.
7. Tip: Leftovers taste even better the next day as the flavors have more time to meld together.

Just like that, you’ve got a bowl of rich, smoky vegetarian chili that’s bursting with flavors and textures. The creaminess of the avocado pairs beautifully with the hearty beans, making every spoonful a delight. Try serving it over a baked sweet potato for an extra comforting meal.

Slow Cooker Clean Eating Turkey Meatballs

Very few things bring me as much joy as coming home to the aroma of a meal that’s been simmering away all day. That’s why these Slow Cooker Clean Eating Turkey Meatballs are a staple in my kitchen—easy, nutritious, and packed with flavor.

Ingredients

• For the meatballs:
  • 1 lb ground turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 can (28 oz) crushed tomatoes
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix until just combined—overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch meatballs. A small cookie scoop can help keep them uniform in size, ensuring even cooking.
3. Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
4. Transfer the sautéed onions and garlic to the slow cooker. Add the crushed tomatoes, dried basil, salt, and black pepper, stirring to combine.
5. Gently place the turkey meatballs into the sauce in the slow cooker. Cover and cook on low for 6 hours or on high for 3 hours.
6. Tip: Resist the urge to stir the meatballs too often; they’re delicate and can break apart.
7. Once cooked, the meatballs should be tender and the sauce thickened. Serve hot.

These meatballs are incredibly tender and soak up all the flavors of the sauce beautifully. Try serving them over a bed of zucchini noodles for a low-carb option that’s just as satisfying.

Healthy Crock Pot Chicken and Vegetable Soup

Hearty and wholesome, this Healthy Crock Pot Chicken and Vegetable Soup has become my go-to recipe for busy weeknights. It’s a dish that simmers to perfection while I tackle my never-ending to-do list, filling the house with comforting aromas that promise a nutritious meal without the fuss.

Ingredients

• For the soup base:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
• For the protein and vegetables:
  • 1 pound boneless, skinless chicken breasts
  • 2 large carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
• For seasoning:
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Transfer the sautéed onion and garlic to the crock pot. Pour in the chicken broth.
3. Place the chicken breasts on top of the broth mixture. Add the carrots, celery, and green beans around the chicken.
4. Sprinkle the thyme, salt, and pepper over the ingredients in the crock pot.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and the vegetables are tender.
6. Remove the chicken from the crock pot. Shred it using two forks, then return it to the pot.
7. Stir the soup well to combine all the ingredients. Let it sit for 5 minutes before serving to allow the flavors to meld.

Flavorful and satisfying, this soup boasts tender chicken and crisp-tender vegetables in a savory broth. Serve it with a slice of crusty whole-grain bread for a complete meal that’s as nourishing as it is delicious.

Clean Eating Slow Cooker Salmon

Yesterday, I found myself staring at a beautiful piece of salmon in my fridge, wondering how to make it the star of my dinner without spending hours in the kitchen. That’s when I remembered my trusty slow cooker, and voila, this Clean Eating Slow Cooker Salmon recipe was born. It’s perfect for those days when you want something healthy, delicious, and fuss-free.

Ingredients

• For the salmon:
  • 1.5 lbs salmon fillet, skin-on
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger

Instructions

1. Pat the salmon fillet dry with paper towels to ensure the skin gets crispy.
2. Rub the salmon with olive oil, then season both sides with sea salt and black pepper.
3. In a small bowl, whisk together honey, soy sauce, minced garlic, and grated ginger to make the sauce.
4. Place the salmon skin-side down in the slow cooker and pour the sauce evenly over the top.
5. Cover and cook on low for 2 hours, or until the salmon flakes easily with a fork.
6. Carefully remove the salmon from the slow cooker using a spatula to keep it intact.

Velvety and rich, this salmon melts in your mouth with a perfect balance of sweet and savory from the sauce. Serve it over a bed of quinoa or with steamed vegetables for a complete meal that’s as nutritious as it is delicious.

Crock Pot Quinoa Stuffed Peppers

Nothing beats the comfort of coming home to a meal that’s been slowly cooking itself to perfection, especially when it’s as colorful and nutritious as these Crock Pot Quinoa Stuffed Peppers. I remember the first time I tried making them; my kitchen smelled like a cozy autumn evening, and the peppers turned out so tender, they practically melted in my mouth.

Ingredients

• For the stuffing:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt to taste
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro for garnish

Instructions

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Stir in the quinoa, vegetable broth, cumin, paprika, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa cooks, prepare the bell peppers by cutting off the tops and removing the seeds. Tip: Choose peppers that can stand upright for a prettier presentation.
4. Once the quinoa is ready, spoon the mixture into the prepared bell peppers, packing it down lightly. Top each pepper with shredded cheese.
5. Place the stuffed peppers in the crock pot. Add 1/2 cup of water to the bottom of the pot to prevent sticking. Cook on low for 4 hours or on high for 2 hours, until the peppers are tender.
6. Garnish with fresh cilantro before serving. Tip: For an extra kick, serve with a side of salsa or avocado slices.

Out of the crock pot, these stuffed peppers are a sight to behold—the cheese perfectly melted, the quinoa fluffy and fragrant, and the peppers so tender they barely need a knife. They’re a hearty, wholesome meal that’s as pleasing to the eye as it is to the palate, perfect for a weeknight dinner or a casual gathering with friends.

Slow Cooker Clean Eating Vegetable Soup

Craving something hearty yet healthy that practically cooks itself? I’ve been there, especially on those busy days when the last thing I want to do is stand over a stove. That’s why this Slow Cooker Clean Eating Vegetable Soup has become a staple in my kitchen. It’s packed with nutrients, and the slow cooker does all the work, making it perfect for meal prep or a cozy dinner.

Ingredients

• For the soup base:
  • 6 cups vegetable broth
  • 1 tbsp olive oil
• For the vegetables:
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 cup diced onion
  • 3 cloves garlic, minced
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

1. Heat the olive oil in a pan over medium heat (about 350°F) and sauté the onions, carrots, and celery until they start to soften, about 5 minutes. Tip: Sautéing the veggies first adds depth to the soup’s flavor.
2. Add the minced garlic and cook for another minute until fragrant. Tip: Garlic burns easily, so keep an eye on it and stir frequently.
3. Transfer the sautéed vegetables to the slow cooker and add the vegetable broth, salt, pepper, and thyme. Tip: If you prefer a thicker soup, you can add a diced potato to absorb some of the liquid.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The soup is ready when the vegetables are tender.

Vibrant and full of flavor, this soup is a comforting bowl of goodness. Serve it with a slice of whole-grain bread for a complete meal, or top it with fresh herbs for an extra burst of flavor.

Healthy Crock Pot Beef and Quinoa Stew

After a long day of work, there’s nothing more comforting than coming home to a warm, hearty stew that’s been simmering away in the crock pot. This Healthy Crock Pot Beef and Quinoa Stew is my go-to for those busy days when I want something nutritious and delicious without the fuss.

Ingredients

• For the stew:
  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 1 cup quinoa, rinsed
  • 4 cups beef broth
  • 2 cups water
  • 3 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Instructions

1. Place the beef cubes at the bottom of your crock pot. This ensures they get the most heat and cook evenly.
2. Add the rinsed quinoa, carrots, celery, onion, and minced garlic on top of the beef.
3. Pour in the beef broth and water, ensuring all ingredients are submerged.
4. Season with salt, black pepper, dried thyme, and dried rosemary. Stir gently to combine.
5. Cover and cook on low for 8 hours or on high for 4 hours. The stew is ready when the beef is tender and the quinoa is fluffy.
6. Tip: For an extra flavor boost, brown the beef cubes in a skillet before adding them to the crock pot.
7. Tip: If the stew is too thick after cooking, add a little more water or broth until you reach your desired consistency.
8. Tip: Leftovers taste even better the next day as the flavors continue to meld together.

My favorite thing about this stew is how the quinoa thickens it naturally, giving it a satisfying texture without any cream. The beef becomes melt-in-your-mouth tender, and the herbs add a lovely depth of flavor. Serve it with a slice of crusty bread for dipping, or over a bed of greens for a lighter meal.

Clean Eating Slow Cooker Chicken Curry

Perfect for those busy days when you crave something hearty yet healthy, this Clean Eating Slow Cooker Chicken Curry has become my go-to recipe. It’s a dish that fills the house with an irresistible aroma, promising a meal that’s as nourishing as it is delicious.

Ingredients

• For the curry:
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 2 cups butternut squash, cubed
  • 1 red bell pepper, sliced
  • 1 cup spinach leaves
  • Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Add the chicken pieces to the skillet, browning them on all sides, approximately 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. Transfer the chicken and onion mixture to the slow cooker. Sprinkle with curry powder and turmeric, stirring to coat evenly.
4. Pour in the coconut milk and chicken broth, adding the butternut squash and red bell pepper. Stir to combine.
5. Cover and cook on low for 6 hours or on high for 3 hours. Tip: Slow cooking on low heat brings out the flavors more deeply.
6. 30 minutes before serving, stir in the spinach leaves and let them wilt into the curry. Tip: Adding the spinach at the end preserves its color and nutrients.
7. Season with salt to taste before serving.

But what truly makes this curry stand out is its creamy texture and the subtle sweetness from the butternut squash, perfectly balanced with the warmth of the spices. Serve it over a bed of quinoa or brown rice for a complete, clean-eating meal that’s sure to impress.

Crock Pot Lentil and Spinach Soup

Unbelievable how a simple bowl of soup can bring so much comfort, especially when it’s as hearty and nutritious as this Crock Pot Lentil and Spinach Soup. I remember the first time I made it; the aroma filled my kitchen, promising a meal that was both satisfying and wholesome. It’s become my go-to recipe for busy weeknights, and I love how it allows me to sneak in those greens without a fuss.

Ingredients

• For the soup base:
  • 1 cup dried green lentils, rinsed
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
• For finishing:
  • 4 cups fresh spinach, roughly chopped
  • 2 tbsp lemon juice
  • 1/2 tsp black pepper

Instructions

1. Place the rinsed lentils, diced onion, carrots, celery, minced garlic, vegetable broth, ground cumin, smoked paprika, and salt into the Crock Pot.
2. Stir all the ingredients together until well combined.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the lentils are tender. Tip: If you’re around, give it a stir halfway through to ensure even cooking.
4. Once the lentils are cooked, stir in the chopped spinach, lemon juice, and black pepper. Tip: The spinach will wilt quickly, so there’s no need to cook it for long.
5. Cover and let it sit for 5 minutes to allow the flavors to meld. Tip: A splash of olive oil before serving adds a lovely richness.

Enjoy the creamy texture of the lentils against the slight bite of the spinach, with the smokiness of the paprika shining through. Serve it with a slice of crusty bread for dipping, or top with a dollop of Greek yogurt for a tangy contrast.

Slow Cooker Clean Eating Pork Chops

Back when I first started my clean eating journey, I was skeptical about how flavorful healthy meals could be. That was until I stumbled upon this slow cooker pork chops recipe that changed my mind entirely. It’s become a staple in my household, especially on busy days when I want something delicious without the fuss.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, about 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper.
2. Sear the pork chops for 2-3 minutes on each side until golden brown. This step locks in the juices, ensuring your pork chops stay moist.
3. Transfer the seared pork chops to the slow cooker.
4. In a bowl, whisk together the chicken broth, apple cider vinegar, honey, garlic powder, onion powder, and dried thyme until well combined.
5. Pour the sauce over the pork chops in the slow cooker, making sure they’re evenly coated.
6. Cover and cook on low for 6 hours or on high for 3 hours. The low and slow method is key to tender pork chops.
7. Once done, carefully remove the pork chops from the slow cooker. Let them rest for 5 minutes before serving to allow the juices to redistribute.

Just like that, you’ve got yourself a meal that’s both nutritious and bursting with flavor. The pork chops come out incredibly tender, with a sweet and tangy sauce that’s perfect over a bed of quinoa or steamed vegetables. For an extra touch, garnish with fresh thyme or a drizzle of honey before serving.

Healthy Crock Pot Chicken and Quinoa Soup

After a long day of work, there’s nothing more comforting than coming home to a warm, hearty soup that’s been simmering away in the crock pot. This Healthy Crock Pot Chicken and Quinoa Soup is my go-to for those busy weeknights when I want something nutritious without the fuss.

Ingredients

• For the soup base:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the protein and grains:
  • 1 pound boneless, skinless chicken breasts
  • 1 cup quinoa, rinsed
• For the liquid and seasoning:
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Transfer the sautéed vegetables to the crock pot. Add the chicken breasts, quinoa, chicken broth, thyme, salt, and pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the quinoa is tender.
4. Remove the chicken breasts from the crock pot and shred them 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 together.

Great for meal prep or a cozy dinner, this soup is packed with protein and fiber, making it as satisfying as it is delicious. The quinoa adds a nice texture, while the shredded chicken keeps it light yet filling. Serve it with a slice of crusty bread for the ultimate comfort meal.

Conclusion

Certainly, this roundup of 23 Delicious Clean Eating Crock Pot Recipes offers a treasure trove of healthy, hassle-free meals perfect for any home cook. We hope you’re inspired to try these recipes and find new favorites. Don’t forget to share your thoughts in the comments and pin your top picks on Pinterest to spread the joy of clean eating!