21 Delicious Heart Healthy Crockpot Recipes Nutritious

Unlock the secret to effortless, heart-healthy meals with our roundup of 21 delicious crockpot recipes! Perfect for busy home cooks across North America, these dishes blend nutrition with convenience, turning your slow cooker into a powerhouse of flavor and wellness. Whether you’re craving comfort food or quick dinners, our collection promises to inspire your next meal. Dive in and discover how easy eating well can be!

Slow Cooker Chicken and Quinoa Soup

Kick off your cozy evening with this hearty Slow Cooker Chicken and Quinoa Soup. It’s the perfect blend of comfort and nutrition, ready to warm you up from the inside out.

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 soup:
  • 1 lb boneless, skinless chicken breasts
  • 1 cup quinoa, rinsed
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
• For garnish:
  • Fresh parsley, chopped
  • Lemon wedges

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
2. Transfer the cooked vegetables to the slow cooker. Add the chicken breasts, quinoa, chicken broth, thyme, salt, and pepper.
3. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and the quinoa is tender.
4. Remove the chicken from the slow cooker. Shred it using two forks, then return it to the soup.
5. Ladle the soup into bowls. Garnish with fresh parsley and serve with lemon wedges on the side.

Unbelievably tender chicken and fluffy quinoa make this soup a texture lover’s dream. The lemon adds a bright finish, perfect for squeezing over just before you dig in.

Crockpot Turkey and Bean Chili

Unbelievably easy and packed with flavor, this Crockpot Turkey and Bean Chili is your go-to for those busy days when you want something hearty without the fuss. Just toss everything in the slow cooker and let it do all the work while you go about your day.

Ingredients

• For the chili:
  • 1 lb ground turkey
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a skillet over medium heat, cook the ground turkey until no longer pink, about 5-7 minutes. Tip: Break it up as it cooks for even browning.
2. Transfer the cooked turkey to your crockpot.
3. Add the black beans, kidney beans, diced tomatoes, chicken broth, onion, garlic, chili powder, cumin, salt, and pepper to the crockpot. Tip: Stir well to combine all the ingredients evenly.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Tip: The longer it cooks, the more the flavors meld together.
5. Give the chili a good stir before serving to distribute the flavors.

This chili comes out thick, hearty, and just the right amount of spicy, with the turkey adding a lean but satisfying protein. Serve it with a dollop of sour cream or a sprinkle of shredded cheese for extra richness, or over a baked potato for a twist on the classic.

Hearty Lentil and Vegetable Stew

Alright, let’s dive into making this comforting bowl of goodness that’s perfect for any day of the week. You’re going to love how simple and satisfying this lentil and vegetable stew is, packed with flavors that hug you from the inside out.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the stew:
  • 1 cup dried green lentils, rinsed
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • Salt and pepper to taste
• For finishing:
  • 2 cups fresh spinach
  • 1 tbsp lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the lentils, carrots, celery, cumin, and smoked paprika. Cook for 2 minutes to toast the spices.
3. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until lentils are tender.
4. Season with salt and pepper. Tip: Taste as you go to adjust seasoning perfectly.
5. Add the spinach and lemon juice, stirring until the spinach wilts, about 2 minutes. Tip: The lemon juice brightens the whole dish.
6. Remove from heat and let it sit for 5 minutes before serving. Tip: This allows the flavors to meld beautifully.

Final thoughts: This stew is hearty with a slight smokiness from the paprika, and the lentils give it a wonderful texture. Serve it with a slice of crusty bread for dipping, or over a bed of quinoa for an extra protein boost.

Slow Cooked Salmon with Dill and Lemon

Just imagine coming home to the aroma of tender, flaky salmon that’s been slow-cooked to perfection. You’ll love how the dill and lemon brighten up this dish, making it a refreshing yet comforting meal.

Ingredients

• For the salmon:
  • 1.5 lbs salmon fillet, skin on
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 2 tbsp fresh dill, chopped
  • 1 lemon, thinly sliced
  • 2 tbsp butter, melted

Instructions

1. Preheat your slow cooker to the low setting (200°F).
2. Rub the salmon fillet with olive oil, then season both sides with salt and pepper.
3. Place the salmon skin-side down in the slow cooker.
4. Arrange the lemon slices on top of the salmon, then sprinkle with chopped dill.
5. Drizzle the melted butter over the salmon and lemon slices.
6. Cover and cook on low for 2 hours, or until the salmon flakes easily with a fork.
7. Tip: For extra flavor, let the salmon marinate with the dill and lemon in the fridge for 30 minutes before cooking.
8. Tip: If you prefer a crispy top, broil the salmon for 2-3 minutes after slow cooking.
9. Tip: Always check the salmon at the 1.5-hour mark to avoid overcooking.

Here’s the deal: this salmon turns out so tender and moist, with the lemon and dill adding a zesty freshness. Serve it over a bed of quinoa or with roasted veggies for a complete meal that’s as nutritious as it is delicious.

Vegetarian Black Bean and Sweet Potato Chili

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this vegetarian chili combines the earthy flavors of black beans and sweet potatoes in a rich, spicy broth. You’ll love how easy it is to throw together, making it a great option for busy weeknights.

Ingredients

• For the chili base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 large sweet potato, peeled and cubed
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups vegetable broth
• For the spices:
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. Stir in the sweet potato cubes, black beans, diced tomatoes, and vegetable broth.
4. Add the chili powder, ground cumin, smoked paprika, and cayenne pepper to the pot. Stir well to combine all the ingredients.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the sweet potatoes are tender.
6. Tip: For a thicker chili, remove the lid during the last 10 minutes of cooking to allow some of the liquid to evaporate.
7. Tip: Taste the chili before serving and adjust the spices if needed. Remember, the flavors will deepen as it cooks.
8. Tip: Serve with a dollop of sour cream or avocado slices for added creaminess.

Every spoonful of this chili is a delightful mix of sweet and spicy, with the sweet potatoes adding a comforting softness against the hearty beans. Try topping it with fresh cilantro or a squeeze of lime for an extra zing that brightens up the dish.

Crockpot Chicken and Brown Rice

Wondering what to make for dinner that’s both easy and satisfying? This crockpot chicken and brown rice dish is your answer. It’s a one-pot wonder that’ll have you coming back for seconds.

Ingredients

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

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper.
2. Sear the chicken for 3-4 minutes on each side until golden brown. Tip: This step adds flavor but can be skipped if you’re short on time.
3. Place the seared chicken at the bottom of the crockpot.
4. Add the brown rice, chicken broth, garlic powder, and onion powder to the crockpot. Stir to combine.
5. Layer the diced carrots, celery, and onion on top of the rice. Tip: Don’t stir the veggies in; they’ll steam perfectly on top.
6. Cover and cook on low for 6 hours or high for 3 hours. Tip: Resist the urge to peek; lifting the lid lets heat escape.
7. Check that the chicken reaches an internal temperature of 165°F and the rice is tender.

After cooking, the chicken will be juicy, and the rice will have absorbed all the savory flavors. Serve it with a sprinkle of fresh parsley for a pop of color.

Slow Cooker Beef and Barley Soup

Nothing warms you up quite like a hearty bowl of slow cooker beef and barley soup. It’s the perfect set-it-and-forget-it meal for those chilly days when you crave something comforting without the fuss.

Ingredients

• For the soup base:
  • 1 lb beef chuck, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups beef broth
  • 1 cup pearl barley
  • 1 bay leaf
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Transfer to the slow cooker.
2. In the same skillet, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute. Transfer to the slow cooker.
3. Add the beef broth, barley, bay leaf, salt, pepper, and thyme to the slow cooker. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the barley is cooked through.
5. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Perfectly tender beef and chewy barley make this soup a texture lover’s dream. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping.

Heart Healthy Crockpot Vegetable Soup

You know those days when you want something hearty but don’t want to spend hours in the kitchen? This Heart Healthy Crockpot Vegetable Soup is your answer. It’s packed with nutrients, easy to make, and perfect for any day of the week.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups vegetable broth
  • 2 cups water
  • 3 medium carrots, sliced
  • 2 celery stalks, chopped
  • 1 medium potato, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Transfer the onion and garlic to your crockpot.
3. Add all the remaining soup ingredients to the crockpot. Stir well to combine.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are tender.
5. Tip: For a thicker soup, mash some of the potatoes against the side of the crockpot before serving.
6. Tip: Add a splash of lemon juice before serving to brighten the flavors.
7. Tip: This soup freezes well, so don’t hesitate to make a big batch.

So there you have it—a soup that’s as nutritious as it is delicious. The vegetables stay perfectly tender, and the broth is rich with herbs. Serve it with a slice of crusty bread for the ultimate comfort meal.

Slow Cooked Turkey Breast with Herbs

Ready to make your kitchen smell amazing? This slow-cooked turkey breast is juicy, flavorful, and practically cooks itself. Perfect for those days when you want a hearty meal without the fuss.

Ingredients

• For the turkey:
  • 1 (4 to 5-pound) turkey breast, bone-in
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the herb rub:
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 1 tbsp dried sage
  • 2 cloves garlic, minced

Instructions

1. Preheat your slow cooker on the low setting.
2. In a small bowl, mix together the thyme, rosemary, sage, and minced garlic to create the herb rub.
3. Pat the turkey breast dry with paper towels. This helps the skin get crispy.
4. Rub the olive oil all over the turkey breast, then sprinkle with salt and pepper.
5. Evenly coat the turkey breast with the herb rub, pressing gently to adhere.
6. Place the turkey breast in the slow cooker, cover, and cook on low for 6-7 hours, or until the internal temperature reaches 165°F.
7. Let the turkey rest for 10 minutes before slicing. This keeps it juicy.

Mmm, the turkey comes out so tender it practically falls off the bone. The herbs create a fragrant crust that’s packed with flavor. Try serving it over a bed of mashed sweet potatoes for a cozy, autumnal twist.

Crockpot Quinoa and Vegetable Pilaf

Under the hustle of daily life, you crave something nutritious yet effortless. This Crockpot Quinoa and Vegetable Pilaf is your answer, blending simplicity with flavors that feel like a hug.

Ingredients

• For the pilaf:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • Salt, to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Transfer the onion and garlic to the crockpot. Add quinoa, vegetable broth, bell pepper, zucchini, cherry tomatoes, cumin, turmeric, and salt. Stir to combine.
3. Cover and cook on high for 2 hours or low for 4 hours, until the quinoa is fluffy and the liquid is absorbed.
4. Fluff the pilaf with a fork before serving. Tip: Let it sit for 5 minutes after cooking for the best texture.

This pilaf turns out fluffy with a slight bite, the veggies adding a sweet crunch. Try topping it with avocado slices or a dollop of Greek yogurt for extra creaminess.

Slow Cooker Chicken and Kale Soup

Let’s face it, you’re craving something hearty yet healthy, and this slow cooker chicken and kale soup is just the ticket. It’s the kind of meal that simmers away while you do your thing, filling your kitchen with mouthwatering aromas.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
• For the protein and greens:
  • 1 lb boneless, skinless chicken thighs
  • 4 cups kale, stems removed and leaves chopped
• For the liquid and seasoning:
  • 6 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme

Instructions

1. Heat the olive oil in a pan over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
2. Transfer the cooked vegetables to the slow cooker. Place the chicken thighs on top of the vegetables.
3. Pour the chicken broth over the chicken and vegetables. Add the salt, pepper, and thyme. Stir gently to combine.
4. Cover and cook on low for 6 hours or on high for 3 hours. Tip: For richer flavor, let it cook on low if you have the time.
5. Remove the chicken thighs from the slow cooker. Shred the chicken using two forks, then return it to the soup.
6. Add the chopped kale to the slow cooker. Cover and cook on high for an additional 15 minutes, or until the kale is wilted but still vibrant green. Tip: Don’t skip this step—kale adds a lovely texture and nutrients.
7. Taste the soup and adjust seasoning if necessary. Tip: A splash of lemon juice can brighten the flavors if it tastes a bit flat.

Perfect for chilly evenings, this soup boasts tender chicken, silky kale, and a broth that’s deeply flavorful. Serve it with a slice of crusty bread for dipping, or over a scoop of quinoa for an extra protein punch.

Hearty Crockpot White Bean and Spinach Stew

Dinner just got easier with this cozy crockpot stew that’s packed with flavor and goodness. You’ll love how the white beans and spinach come together in this hearty dish, perfect for those busy days when you want something delicious without the fuss.

Ingredients

• For the stew:
  • 2 cups dried white beans, soaked overnight
  • 4 cups vegetable broth
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
• For finishing:
  • 4 cups fresh spinach
  • 1 tbsp lemon juice

Instructions

1. Drain and rinse the soaked white beans.
2. Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Transfer the onion and garlic to the crockpot. Add the drained white beans, vegetable broth, salt, black pepper, smoked paprika, and cumin. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender.
5. Once the beans are cooked, stir in the fresh spinach and lemon juice. Cover and let sit for 5 minutes, or until the spinach is wilted.
6. Tip: For a thicker stew, mash some of the beans against the side of the crockpot before adding the spinach.
7. Tip: If you’re in a hurry, you can use canned white beans. Just reduce the cooking time to 2 hours on low.
8. Tip: Add a pinch of red pepper flakes with the spices for a little heat.

Enjoy this stew’s creamy texture and smoky flavor, perfect with a slice of crusty bread or over a bed of quinoa for an extra protein boost.

Slow Cooked Lentil and Mushroom Soup

Back to basics with this hearty slow-cooked lentil and mushroom soup. It’s the kind of meal that feels like a warm hug on a chilly evening, and guess what? It’s ridiculously easy to make.

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 mushrooms:
  • 1 cup dried green lentils, rinsed
  • 8 oz mushrooms, sliced
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a slow cooker on the sauté setting. Add the onion, carrots, and celery. Cook for 5 minutes, until the vegetables start to soften.
2. Add the garlic and cook for another minute, until fragrant.
3. Stir in the lentils, mushrooms, vegetable broth, thyme, and bay leaf. Season with salt and pepper.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
5. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Comforting and earthy, this soup’s texture is wonderfully thick, thanks to the lentils. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for extra richness.

Crockpot Chicken and Chickpea Curry

Perfect for those busy evenings when you’re craving something hearty but don’t want to spend hours in the kitchen, this Crockpot Chicken and Chickpea Curry is a game-changer. It’s all about tossing everything in and letting the slow cooker do its magic.

Ingredients

For the curry:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup coconut milk
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

For serving:

• Fresh cilantro, chopped
• Cooked basmati rice

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until lightly browned, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
2. Transfer the browned chicken to your crockpot. Add the chickpeas, diced tomatoes, coconut milk, onion, garlic, ginger, curry powder, cumin, turmeric, salt, and black pepper. Stir well to combine.
3. Cover and cook on low for 6 hours or on high for 3 hours. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking.
4. Once done, give the curry a good stir. Taste and adjust seasoning if necessary. Tip: If the curry is too thick, you can thin it with a little water or additional coconut milk.

Mouthwatering and aromatic, this curry boasts tender chicken and creamy chickpeas in a rich, spiced coconut sauce. Serve it over fluffy basmati rice and garnish with fresh cilantro for a vibrant finish.

Slow Cooker Beef and Lentil Stew

Feeling like you need a hearty meal that practically cooks itself? This slow cooker beef and lentil stew is your answer, combining tender beef, nutritious lentils, and a rich broth that’ll have you coming back for seconds.

Ingredients

• For the stew:
  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 1 cup dried green lentils, rinsed
  • 4 cups beef broth
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Instructions

1. Place the beef cubes in the slow cooker. Season with salt, pepper, thyme, and smoked paprika.
2. Add the diced onion, sliced carrots, celery, and minced garlic to the slow cooker.
3. Stir in the tomato paste and rinsed lentils until everything is well combined.
4. Pour the beef broth over the ingredients, ensuring they’re fully submerged.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the lentils are soft.
6. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
7. Tip: If you prefer a smoother texture, blend a portion of the stew before serving.
8. Tip: Always taste and adjust the seasoning before serving to ensure the flavors are balanced.

Serve this stew with a sprinkle of fresh parsley or a dollop of sour cream for extra richness. The beef should be fork-tender, and the lentils will have absorbed all the savory flavors of the broth, making every spoonful deeply satisfying.

Heart Healthy Crockpot Minestrone Soup

Making a delicious, heart-healthy meal doesn’t have to be complicated or time-consuming. This crockpot minestrone soup is packed with veggies, beans, and whole grains, simmering away while you go about your day.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
• For the soup:
  • 6 cups low-sodium vegetable broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 cup whole wheat pasta
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• 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, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
2. Transfer the cooked vegetables to the crockpot. Add the vegetable broth, diced tomatoes, kidney beans, whole wheat 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 give you the same delicious results.
4. 30 minutes before serving, stir in the fresh spinach. Tip: Adding the spinach at the end keeps its color vibrant and nutrients intact.
5. Serve the soup hot, topped with grated Parmesan cheese. Tip: For an extra flavor boost, toast some whole wheat bread to serve on the side.

This minestrone soup is hearty and flavorful, with a perfect balance of textures from the tender vegetables, creamy beans, and al dente pasta. Try serving it with a sprinkle of red pepper flakes for a little heat.

Slow Cooked Vegetable and Bean Chili

Think you’ve tried every chili recipe out there? This slow-cooked vegetable and bean chili is a game-changer, packed with flavors that meld beautifully over hours of cooking. You’ll love how easy it is to throw together, leaving you free to enjoy your day while it simmers away.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 carrots, diced
• For the spices:
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
• For the beans and tomatoes:
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the onion, garlic, bell pepper, and carrots to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the chili powder, cumin, smoked paprika, and salt. Cook for 1 minute to toast the spices, stirring constantly to prevent burning.
4. Transfer the vegetable mixture to your slow cooker. Add the black beans, crushed tomatoes, and vegetable broth. Stir to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chili is ready when the vegetables are tender and the flavors have melded.
6. For a thicker chili, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.

Finished chili boasts a rich, smoky flavor with a hearty texture that’s perfect for chilly nights. Serve it over rice or with a side of cornbread for a comforting meal that’s sure to impress.

Crockpot Salmon and Vegetable Chowder

Got a craving for something hearty yet healthy? You’re in luck because this Crockpot Salmon and Vegetable Chowder is about to become your new go-to. It’s packed with flavor, super easy to make, and perfect for those busy days when you want a no-fuss meal.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the chowder:
  • 4 cups chicken broth
  • 1 lb potatoes, diced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 lb salmon fillet, skin removed and cut into chunks
  • 1 cup corn kernels
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes until softened.
2. Transfer the sautéed vegetables to the crockpot. Add the chicken broth, potatoes, thyme, and bay leaf. Cover and cook on low for 6 hours or high for 3 hours.
3. Tip: For a richer flavor, you can sauté the vegetables in butter instead of olive oil.
4. Add the salmon chunks and corn to the crockpot. Cover and cook for another 30 minutes on high.
5. Tip: Make sure the salmon is fully submerged in the liquid to cook evenly.
6. Stir in the heavy cream. Season with salt and pepper. Cook for an additional 10 minutes.
7. Tip: If the chowder is too thick, you can thin it with a little more chicken broth or water.
8. Remove the bay leaf before serving.

You’ll love the creamy texture and the way the salmon melts in your mouth. Serve it with a sprinkle of fresh dill or a side of crusty bread for an extra touch of comfort.

Slow Cooker Chicken and Sweet Potato Stew

Back to basics with this cozy, no-fuss slow cooker chicken and sweet potato stew that practically cooks itself while you go about your day.

Ingredients

• For the stew:
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 large sweet potatoes, peeled and cubed
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Add the chicken thighs and brown them for about 3 minutes on each side. This step isn’t about cooking them through but getting some color for flavor.
2. Transfer the browned chicken to your slow cooker. Tip: Don’t skip the browning step—it adds depth to the stew.
3. Add the sweet potatoes, carrots, celery, onion, and garlic to the slow cooker.
4. Pour in the chicken broth and sprinkle the salt, pepper, thyme, and rosemary over the top. Tip: If you prefer a thicker stew, you can reduce the broth to 3 cups.
5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The stew is ready when the chicken shreds easily with a fork and the sweet potatoes are tender.
6. Once cooked, use two forks to shred the chicken directly in the slow cooker. Tip: For an extra flavor boost, stir in a splash of apple cider vinegar before serving.

Mmm, the result is a hearty, slightly sweet stew with tender chicken and veggies that melt in your mouth. Serve it with a sprinkle of fresh parsley or over a bed of quinoa for an extra protein punch.

Hearty Crockpot Split Pea Soup

Warm up your kitchen with this cozy, no-fuss crockpot split pea soup that’s perfect for those busy days when you want something hearty without the hassle. You’ll love how the flavors meld together while you go about your day.

Ingredients

• For the soup base:
  • 1 lb dried green split peas, rinsed and drained
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 6 cups chicken or vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
• For finishing:
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions

1. Combine the split peas, onion, carrots, celery, garlic, broth, thyme, and bay leaf in your crockpot.
2. Cover and cook on low for 8 hours or high for 4 hours, until the peas are completely soft and the soup is thick.
3. Remove the bay leaf and stir in the lemon juice. Season with salt and pepper to taste.
4. For a smoother texture, blend half of the soup with an immersion blender or in batches in a regular blender, then stir it back into the pot.

This soup turns out luxuriously creamy with a rich, savory depth from the slow-cooked vegetables. Try topping it with crispy croutons or a dollop of sour cream for an extra touch of indulgence.

Slow Cooked Turkey and Lentil Soup

Ready to cozy up with a bowl of something hearty? This slow-cooked turkey and lentil soup is your go-to for a comforting meal that practically makes itself.

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 soup:
  • 1 lb ground turkey
  • 1 cup dried green lentils, rinsed
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
2. Add the garlic and cook for 1 more minute, until fragrant.
3. Push the vegetables to one side of the pot. Add the ground turkey to the other side. Cook, breaking it up with a spoon, until no longer pink, about 5 minutes.
4. Stir in the lentils, chicken broth, thyme, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
6. Tip: For extra flavor, brown the turkey in a separate pan before adding it to the pot.
7. Tip: If the soup is too thick, add more broth or water until you reach your desired consistency.
8. Tip: Let the soup sit for 10 minutes after cooking to allow the flavors to meld together.

Mmm, this soup is a hug in a bowl—thick, flavorful, and packed with protein. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of fresh parsley for a pop of color.

Conclusion

Valuable for anyone seeking heart-healthy meals, our roundup of 21 delicious crockpot recipes offers both nutrition and convenience. We invite you to explore these dishes, find your favorites, and share your experiences in the comments. Don’t forget to pin this article on Pinterest to spread the love for healthy, slow-cooked meals!