20 Delicious Easy Healthy Crock Pot Recipes Nutritious

Hey there, busy home cooks! Are you on the hunt for meals that are as nutritious as they are delicious and easy to whip up? Look no further! Our roundup of 20 Delicious Easy Healthy Crock Pot Recipes is here to save your weeknights. From cozy comfort foods to light seasonal favorites, these slow-cooked wonders promise minimal fuss and maximum flavor. Let’s dive in and make dinner time a breeze!

Slow Cooker Chicken Quinoa Soup

Never underestimate the power of a slow cooker to transform simple ingredients into a hearty, flavorful meal. This Slow Cooker Chicken Quinoa Soup is your ticket to a fuss-free dinner that’s packed with protein and comfort.

Ingredients

• For the soup base:
  • 1 lb boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 cup quinoa, rinsed
  • 1 tbsp olive oil
• For the veggies:
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

1. Heat olive oil in a pan over medium heat. Tip: Searing the chicken first adds depth to the soup’s flavor.
2. Add chicken breasts and cook for 3-4 minutes on each side until lightly browned.
3. Transfer chicken to the slow cooker and add chicken broth, quinoa, carrots, celery, onion, garlic, salt, pepper, and thyme.
4. Cover and cook on low for 6 hours or high for 3 hours. Tip: Don’t peek! Keeping the lid on ensures even cooking.
5. Remove chicken and shred it using two forks. Return to the slow cooker. Tip: For extra flavor, let the soup sit for 10 minutes before serving.
6. Stir well and adjust seasoning if necessary.

Here’s the deal: this soup is creamy from the quinoa, with tender chicken and crisp-tender veggies. Serve it with a squeeze of lemon for a bright finish or over a scoop of cooked rice for extra heartiness.

Healthy Crock Pot Beef Stew

Unleash the magic of your crock pot with this hearty, healthy beef stew that practically cooks itself while you conquer your day.

Ingredients

• For the stew:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 4 cups beef broth
  • 3 carrots, sliced
  • 2 potatoes, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
• For thickening:
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
2. Transfer the beef to the crock pot. Add beef broth, carrots, potatoes, onion, garlic, salt, pepper, and thyme. Stir to combine.
3. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Tip: For deeper flavor, sauté the onions and garlic before adding them to the crock pot.
4. In a small bowl, mix cornstarch and water until smooth. Stir into the stew during the last 30 minutes of cooking to thicken. Tip: If the stew is too thick, add a little more broth to reach your desired consistency.

Warm, tender beef and veggies in a rich, savory broth make this stew a comfort food winner. Serve it over a scoop of quinoa for an extra protein boost or with crusty bread to soak up every last drop.

Vegetarian Lentil Soup in Crock Pot

Perfect for those lazy Sundays when you crave something hearty without the hassle. This Vegetarian Lentil Soup in Crock Pot is your set-it-and-forget-it dream come true.

Ingredients

• For the base:
  • 1 cup dried green lentils, rinsed
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the flavor:
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For finishing:
  • 2 tbsp lemon juice
  • 1/4 cup chopped fresh parsley

Instructions

1. Combine the lentils, onion, carrots, celery, and garlic in the crock pot.
2. Pour in the vegetable broth and add the diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir well to combine.
3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are tender. Tip: No peeking! Keeping the lid on ensures even cooking.
4. Once cooked, stir in the lemon juice and parsley. Tip: The lemon juice brightens the flavors, so don’t skip it!
5. Let the soup sit for 5 minutes before serving to allow the flavors to meld. Tip: For a thicker soup, blend a portion of it and stir back in.

Makes you wonder how something so simple can taste so rich and comforting. Serve with a dollop of yogurt or crusty bread for that extra oomph.

Crock Pot Turkey and Sweet Potato Chili

Spice up your meal prep with this no-fuss, flavor-packed chili that practically cooks itself. Perfect for those busy days when you crave something hearty without the hassle.

Ingredients

• For the chili:
  • 1 lb ground turkey
  • 2 cups sweet potatoes, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 cup chicken broth
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt to taste

Instructions

1. Brown the ground turkey in a skillet over medium heat until no pink remains, about 5 minutes.
2. Transfer the browned turkey to the crock pot.
3. Add the diced sweet potatoes, black beans, diced tomatoes, and chicken broth to the crock pot.
4. Sprinkle in the chili powder, cumin, garlic powder, onion powder, and salt. Stir to combine all ingredients evenly.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sweet potatoes are tender.
6. Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
7. Tip: Garnish with avocado slices or a dollop of Greek yogurt for a creamy contrast.
8. Tip: Double the recipe and freeze half for a quick meal on another busy day.

Ladle this chili into bowls and enjoy the perfect balance of sweet and spicy flavors. The tender sweet potatoes and hearty turkey make every bite satisfying. Try serving it over a bed of quinoa for an extra protein boost.

Easy Healthy Crock Pot Chicken Tacos

Make dinner a no-brainer with these Easy Healthy Crock Pot Chicken Tacos—juicy, flavorful, and ready when you are.

Ingredients

• For the chicken:
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 cup chicken broth
• For serving:
  • 8 corn tortillas
  • 1 cup diced tomatoes
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 avocado, sliced
  • 1 lime, cut into wedges

Instructions

1. Rub the chicken breasts with olive oil, then season both sides with salt, pepper, garlic powder, and cumin.
2. Place the seasoned chicken in the crock pot and pour the chicken broth over it.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and shreds easily with a fork.
4. Remove the chicken from the crock pot and shred it using two forks.
5. Return the shredded chicken to the crock pot and stir to coat with the remaining juices.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
7. Assemble the tacos by placing the shredded chicken on the tortillas and topping with diced tomatoes, red onion, cilantro, avocado slices, and a squeeze of lime juice.

Relish the tender, juicy chicken paired with the fresh, crunchy toppings for a taco night that’s both effortless and exciting. Serve with extra lime wedges on the side for an extra zing.

Slow Cooker Butternut Squash Soup

Absolutely nobody has time for complicated soups. **Dump**, **blend**, **devour**—this butternut squash soup is your lazy-day hero.

Ingredients

• For the soup:
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cinnamon
• For serving:
  • 1/4 cup heavy cream
  • 1 tbsp chopped fresh parsley

Instructions

1. Combine butternut squash, onion, garlic, vegetable broth, salt, pepper, and cinnamon in the slow cooker.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until squash is fork-tender.
3. Blend the soup with an immersion blender until smooth. Tip: For extra creaminess, blend in the heavy cream now.
4. Adjust seasoning if needed. Tip: A pinch of nutmeg can add warmth.
5. Ladle into bowls, drizzle with remaining cream, and sprinkle with parsley. Tip: Serve with crusty bread for dipping.

Zesty with a hint of spice, this soup is velvety perfection. Try topping with roasted pumpkin seeds for crunch.

Crock Pot Spinach and Feta Stuffed Chicken

Bold flavors meet effortless cooking in this spinach and feta stuffed chicken that’s all about big taste with minimal fuss. Perfect for busy weeknights, this dish packs a punch with creamy feta and vibrant spinach, all slow-cooked to tender perfection.

Ingredients

• For the stuffing:
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1 tbsp olive oil
• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
• For cooking:
  • 1/2 cup chicken broth

Instructions

1. Preheat your crock pot to LOW setting.
2. In a bowl, mix chopped spinach, crumbled feta, and olive oil until well combined.
3. Cut a pocket into each chicken breast, being careful not to cut through completely.
4. Stuff each chicken breast with the spinach and feta mixture, then secure with toothpicks.
5. Season the outside of each chicken breast with garlic powder, salt, and black pepper.
6. Place the chicken breasts in the crock pot and pour chicken broth around them.
7. Cover and cook on LOW for 6 hours or until the chicken is tender and reaches an internal temperature of 165°F.
8. Remove toothpicks before serving.

Hearty and flavorful, this stuffed chicken boasts a juicy interior with a melt-in-your-mouth filling. Serve it over a bed of quinoa or alongside roasted veggies for a complete meal that’s as nutritious as it is delicious.

Healthy Crock Pot Apple Cinnamon Oatmeal

Let’s ditch the boring breakfasts! This Healthy Crock Pot Apple Cinnamon Oatmeal is your ticket to a cozy, nutritious morning with zero fuss.

Ingredients

• For the oatmeal:
  • 2 cups rolled oats
  • 4 cups water
  • 2 cups almond milk
  • 2 apples, peeled and diced
  • 1 tbsp cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

Instructions

1. Combine rolled oats, water, almond milk, diced apples, cinnamon, vanilla extract, and maple syrup in the crock pot.
2. Stir the mixture well to ensure all ingredients are evenly distributed.
3. Set the crock pot to low heat and cook for 6 hours. Tip: For a creamier texture, stir once halfway through cooking.
4. Check the oatmeal after 6 hours; it should be thick and the apples soft. Tip: If it’s too thick, add a splash of almond milk to reach your desired consistency.
5. Serve hot, garnished with additional diced apples or a drizzle of maple syrup if desired. Tip: For an extra protein boost, stir in a scoop of your favorite protein powder before serving.

Zesty with cinnamon and naturally sweet from apples, this oatmeal is a hug in a bowl. Try topping with crunchy walnuts or a dollop of Greek yogurt for contrasting textures.

Slow Cooker Moroccan Chickpea Stew

Ready to spice up your dinner routine? This **Slow Cooker Moroccan Chickpea Stew** is a flavor-packed, set-it-and-forget-it dream. Bold spices, tender chickpeas, and a rich tomato base come together effortlessly.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
• For the stew:
  • 2 cups vegetable broth
  • 1 can (15 oz) diced tomatoes
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp ground ginger
  • 1/2 tsp cayenne pepper
• For serving:
  • Fresh cilantro, chopped
  • 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
2. Transfer the onion and garlic to the slow cooker. Add vegetable broth, diced tomatoes, chickpeas, cumin, cinnamon, smoked paprika, ginger, and cayenne pepper. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For deeper flavor, let it cook on LOW if time allows.
4. Once cooked, give the stew a good stir. Tip: If it’s too thick, add a splash of water or broth to reach your desired consistency.
5. Serve hot, garnished with fresh cilantro and a squeeze of lemon. Tip: Pair with crusty bread or over couscous for a heartier meal.

Amazingly aromatic, this stew boasts a creamy texture with a kick of warmth from the spices. Serve it with a dollop of yogurt or over a bed of quinoa for a twist.

Easy Crock Pot Vegetable Curry

Craving something hearty but too busy to babysit the stove? This veggie-packed curry cooks itself while you do you.

Ingredients

• For the curry base:
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
• For the spices:
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
• For the vegetables and liquid:
  • 2 cups sweet potatoes, cubed
  • 1 cup carrots, sliced
  • 1 bell pepper, chopped
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
• For finishing:
  • 1 cup frozen peas
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a skillet over medium heat. Tip: This step can be skipped if your crock pot has a sauté function.
2. Add onion, garlic, and ginger. Cook until fragrant, about 2 minutes.
3. Transfer the onion mixture to the crock pot.
4. Add curry powder, turmeric, and cayenne pepper to the crock pot. Stir to coat the onions.
5. Add sweet potatoes, carrots, bell pepper, coconut milk, and vegetable broth to the crock pot. Stir to combine. Tip: For a thicker curry, reduce the vegetable broth by half.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Don’t peek! Keeping the lid on ensures even cooking.
7. Stir in frozen peas and salt. Cover and cook for an additional 10 minutes.
8. Garnish with fresh cilantro before serving.

Unbelievably creamy with a kick, this curry clings to rice like a cozy blanket. Try scooping it with naan for a fun twist.

Healthy Slow Cooker Chicken and Brown Rice

Whisk your weeknight dinners into shape with this no-fuss, dump-and-go slow cooker marvel that packs protein and whole grains in every bite.

Ingredients

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

Instructions

1. Prep the chicken: Rub chicken breasts with olive oil, then sprinkle evenly with garlic powder, onion powder, salt, and black pepper.
2. Layer the ingredients: Place the seasoned chicken at the bottom of the slow cooker. Add brown rice, chicken broth, water, carrots, celery, and onion on top.
3. Cook: Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist the urge to open the lid; it releases heat and extends cooking time.
4. Check doneness: Chicken should reach an internal temperature of 165°F, and rice should be tender. Tip: If rice is too wet, leave uncovered on HIGH for 15 minutes.
5. Shred the chicken: Use two forks to shred the chicken directly in the slow cooker. Tip: For extra flavor, stir in a splash of lemon juice or hot sauce before serving.

Melt-in-your-mouth chicken meets fluffy, nutty brown rice with a confetti of crisp-tender veggies. Serve it scooped over greens for a grain bowl twist or stuffed into whole wheat tortillas for a hearty wrap.

Crock Pot Greek Chicken and Vegetables

Ditch the takeout menus—this Crock Pot Greek Chicken and Vegetables is your ticket to a flavor-packed dinner with zero fuss. Bold spices, tender chicken, and crisp veggies come together in a dish that’s as easy as it is delicious.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp garlic powder
• For the vegetables:
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 1 cup cherry tomatoes
  • 1/2 cup Kalamata olives
• For the sauce:
  • 1/4 cup lemon juice
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder

Instructions

1. Season the chicken breasts with salt, pepper, oregano, and garlic powder.
2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3 minutes per side until golden brown.
3. Transfer the chicken to the Crock Pot.
4. Add the sliced bell peppers, red onion, cherry tomatoes, and Kalamata olives around the chicken.
5. In a small bowl, whisk together lemon juice, olive oil, oregano, and garlic powder for the sauce.
6. Pour the sauce over the chicken and vegetables in the Crock Pot.
7. Cover and cook on low for 6 hours or on high for 3 hours.
8. Tip: For extra flavor, let the chicken marinate in the seasoning for 30 minutes before cooking.
9. Tip: If you prefer crispier vegetables, add them during the last hour of cooking.
10. Tip: Serve with a sprinkle of feta cheese for an authentic Greek touch.

Velvety chicken and vibrant veggies soak up the zesty sauce, creating a dish that’s both hearty and refreshing. Try stuffing it into warm pita bread or serving over a bed of fluffy quinoa for a complete meal.

Slow Cooker Quinoa and Black Bean Chili

Dig into this hearty, plant-powered chili that’s a breeze to make and packed with protein. **Set it and forget it**—your slow cooker does all the work while you reap the rewards.

Ingredients

• For the base:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tbsp olive oil
• For the chili:
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika

Instructions

1. **Heat** olive oil in a skillet over medium heat. **Sauté** onion, bell pepper, and garlic until soft, about 5 minutes.
2. **Transfer** the sautéed veggies to your slow cooker. **Add** quinoa, black beans, diced tomatoes, vegetable broth, chili powder, cumin, and smoked paprika. **Stir** to combine.
3. **Cover** and **cook** on low for 6 hours or high for 3 hours, until quinoa is fluffy and liquid is absorbed. **Tip:** For a thicker chili, leave the lid slightly ajar during the last 30 minutes.
4. **Season** with salt and pepper before serving. **Tip:** Garnish with avocado or cilantro for a fresh contrast.

Kick back and enjoy a chili that’s **unapologetically bold** with a smoky depth. Serve it over sweet potatoes or with a side of cornbread for a comforting twist.

Healthy Crock Pot Pumpkin Soup

Here’s how to whip up a creamy, dreamy pumpkin soup that’s as easy as tossing everything into your crock pot and hitting start. Perfect for those cozy nights in or meal prep Sundays.

Ingredients

• For the base: 1 medium onion (diced), 2 cloves garlic (minced), 1 tbsp olive oil
• For the soup: 4 cups pumpkin puree, 3 cups vegetable broth, 1 cup coconut milk, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp cinnamon, 1/4 tsp nutmeg
• For garnish: 1/4 cup pumpkin seeds, 2 tbsp chopped parsley

Instructions

1. Heat olive oil in a pan over medium heat. Sauté onion and garlic until translucent, about 5 minutes.
2. Transfer the sautéed onion and garlic to the crock pot. Add pumpkin puree, vegetable broth, coconut milk, salt, pepper, cinnamon, and nutmeg. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For a smoother texture, blend the soup with an immersion blender before serving.
4. While the soup cooks, toast pumpkin seeds in a dry pan over medium heat until they start to pop, about 3 minutes. Tip: Keep an eye on them to prevent burning.
5. Ladle the soup into bowls. Garnish with toasted pumpkin seeds and chopped parsley. Tip: A drizzle of coconut milk adds a beautiful swirl effect.

Outrageously creamy with a hint of spice, this soup is a hug in a bowl. Serve it with crusty bread for dipping or top with a dollop of Greek yogurt for extra tang.

Easy Slow Cooker Beef and Broccoli

You won’t believe how simple it is to whip up this Easy Slow Cooker Beef and Broccoli. Just set it, forget it, and come back to a meal that’s bursting with flavor.

Ingredients

• For the beef: 1.5 lbs flank steak, sliced thin against the grain
• For the sauce: 1/2 cup low sodium soy sauce, 1/4 cup beef broth, 1/4 cup brown sugar, 1 tbsp sesame oil, 3 garlic cloves minced, 1/2 tsp ground ginger
• For the broccoli: 4 cups broccoli florets
• For thickening: 2 tbsp cornstarch, 2 tbsp water

Instructions

1. Place the sliced flank steak in the slow cooker.
2. In a bowl, whisk together soy sauce, beef broth, brown sugar, sesame oil, minced garlic, and ground ginger. Pour over the beef.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: For extra tender beef, don’t skip the slow cooking.
4. In a small bowl, mix cornstarch and water to create a slurry. Stir into the slow cooker to thicken the sauce.
5. Add the broccoli florets, cover, and cook for an additional 30 minutes on HIGH. Tip: The broccoli should be tender but still vibrant green.
6. Serve hot over rice. Tip: For a low-carb option, try cauliflower rice.

Beef turns melt-in-your-mouth tender, while the broccoli stays crisp. The sauce? A perfect balance of savory and sweet. Try topping with sesame seeds for an extra crunch.

Crock Pot Mediterranean Fish Stew

Get ready to dive into a flavor-packed journey with this Crock Pot Mediterranean Fish Stew. Bold, vibrant, and effortlessly delicious, it’s your next weeknight hero.

Ingredients

• For the base: 2 tbsp olive oil, 1 large onion (diced), 3 cloves garlic (minced), 1 red bell pepper (sliced), 1 can (14.5 oz) diced tomatoes, 1 cup fish stock
• For the stew: 1 lb firm white fish (cut into chunks), 1/2 lb shrimp (peeled and deveined), 1/2 cup kalamata olives (pitted), 1 tsp dried oregano, 1/2 tsp red pepper flakes, salt to taste
• For serving: Fresh parsley (chopped), lemon wedges

Instructions

1. Heat olive oil in the Crock Pot on the sauté setting. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Add red bell pepper, diced tomatoes, and fish stock. Stir to combine. Cover and cook on low for 4 hours.
3. Tip: For deeper flavor, let the base simmer uncovered for the last 30 minutes to reduce slightly.
4. Gently add fish chunks, shrimp, olives, oregano, and red pepper flakes. Season with salt. Cover and cook on high for 20 minutes, or until fish is opaque and shrimp are pink.
5. Tip: Avoid stirring too much after adding the fish to keep the chunks intact.
6. Ladle into bowls, garnish with fresh parsley and serve with lemon wedges on the side.
7. Tip: For an extra touch, drizzle with a bit more olive oil before serving.

Marvel at the tender fish and plump shrimp swimming in a rich, tomatoey broth with a hint of spice. Perfect with crusty bread to soak up every last drop.

Healthy Slow Cooker Turkey Meatballs

Here’s how to whip up a batch of these juicy, flavor-packed meatballs that’ll have your slow cooker doing all the heavy lifting.

Ingredients

• For the meatballs:
  • 1 lb ground turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 24 oz marinara sauce
  • 1/2 cup water

Instructions

1. In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined—overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch meatballs. For even cooking, make sure they’re all the same size.
3. Place the meatballs in the slow cooker. Pour marinara sauce and water over them, ensuring they’re fully submerged.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The meatballs are done when they reach an internal temperature of 165°F.
5. Serve hot, garnished with extra Parmesan and fresh basil if desired. For a twist, try them over zucchini noodles or stuffed into a sub roll.

Ready to dig in? These meatballs are tender, packed with herbs, and smothered in a rich marinara. Perfect for meal prep or a cozy dinner that practically cooks itself.

Easy Crock Pot Minestrone Soup

This hearty Easy Crock Pot Minestrone Soup is your next weeknight hero. Throw everything in, let the slow cooker do its magic, and come back to a veggie-packed, soul-warming bowl.

Ingredients

• For the soup 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 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup ditalini pasta
  • 2 cups fresh spinach

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5 minutes until softened.
2. Transfer the sautéed veggies to the crock pot.
3. Add diced tomatoes, kidney beans, cannellini beans, vegetable broth, oregano, basil, salt, and pepper to the crock pot. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
5. 30 minutes before serving, add ditalini pasta to the crock pot. Stir well.
6. 5 minutes before serving, stir in fresh spinach until wilted.
7. Serve hot, garnished with grated Parmesan cheese if desired.

This minestrone is thick, hearty, and bursting with flavors. Serve it with a slice of crusty bread for dipping, or top with extra Parmesan for a cheesy finish.

Slow Cooker Spicy Lentil Dal

Nothing beats coming home to a warm, spicy bowl of Slow Cooker Spicy Lentil Dal that’s been simmering all day. **Bold** flavors, **minimal** effort, and **maximum** comfort—this dish is a weeknight hero.

Ingredients

• For the dal: 1 cup red lentils, 4 cups vegetable broth, 1 can (14 oz) diced tomatoes, 1 tbsp grated ginger, 3 cloves minced garlic, 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1/2 tsp cayenne pepper
• For the tempering: 2 tbsp olive oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 small diced onion, 1 diced green chili
• For garnish: Fresh cilantro, lemon wedges

Instructions

1. Rinse the red lentils under cold water until the water runs clear.
2. In a slow cooker, combine the lentils, vegetable broth, diced tomatoes, ginger, garlic, turmeric, cumin, coriander, and cayenne pepper. Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the lentils are tender.
4. Heat olive oil in a small pan over medium heat. Add mustard seeds and cumin seeds; wait until they pop.
5. Add the diced onion and green chili to the pan. Sauté until the onion is golden brown.
6. Pour the tempering over the cooked dal. Stir gently to combine.
7. Garnish with fresh cilantro and serve with lemon wedges on the side.

Melding the earthy lentils with the fiery tempering creates a dal that’s both hearty and vibrant. Serve it over steamed rice or with naan for a complete meal that’s bursting with flavor.

Healthy Crock Pot Banana Bread Oatmeal

Banish boring breakfasts with this set-it-and-forget-it crock pot marvel that turns bananas and oats into a creamy dream. It’s the ultimate hug in a bowl, ready when you wake up.

Ingredients

• For the oatmeal:
  • 2 cups old-fashioned oats
  • 2 ripe bananas, mashed
  • 4 cups water
  • 1/2 cup almond milk
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
• For topping:
  • 1 banana, sliced
  • 2 tbsp chopped walnuts
  • 1 tbsp chia seeds

Instructions

1. Spray the inside of your crock pot with non-stick cooking spray for easy cleanup.
2. Add the oats, mashed bananas, water, almond milk, maple syrup, vanilla extract, cinnamon, and salt to the crock pot. Stir well to combine.
3. Cover and cook on LOW for 7 hours or HIGH for 3.5 hours. Tip: For a creamier texture, stir halfway through cooking.
4. Once cooking is complete, give the oatmeal a good stir to fluff it up. Tip: If the oatmeal is too thick, stir in a little more almond milk to reach your desired consistency.
5. Serve hot, topped with sliced banana, chopped walnuts, and chia seeds. Tip: For extra sweetness, drizzle with additional maple syrup.

Kickstart your morning with this lusciously thick and naturally sweet oatmeal. The bananas melt into the oats, creating a comforting base that’s elevated by the crunch of walnuts and the pop of chia. Try it cold for a refreshing twist on overnight oats!

Conclusion

We hope this roundup of 20 delicious, easy, and healthy Crock Pot recipes inspires your next meal! Perfect for busy home cooks, these nutritious dishes are sure to please. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next cooking adventure. Happy slow cooking!