20 Delicious Low Fat Crock Pot Recipes Healthy

Dive into the world of hassle-free, healthy cooking with our roundup of 20 Delicious Low Fat Crock Pot Recipes! Perfect for busy home cooks across North America, these dishes promise maximum flavor without the guilt. From cozy comfort foods to light seasonal delights, each recipe is a ticket to a nutritious, satisfying meal. Ready to transform your dinner routine? Let's get slow-cooking!

Slow Cooker Chicken and Vegetable Stew

Hungry for a no-fuss, flavor-packed meal? This slow cooker chicken and vegetable stew is your weeknight hero—tender, hearty, and hands-off.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (trim excess fat for leaner stew)
• 2 cups carrots, chopped (about 3 medium)
• 2 cups potatoes, diced (Yukon Gold for creaminess)
• 1 cup onion, diced (yellow for sweetness)
• 3 cloves garlic, minced (fresh for best flavor)
• 4 cups chicken broth (low-sodium to control saltiness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp cornstarch (for thickening, optional)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 3 minutes per side until golden. Transfer to slow cooker.
2. In the same skillet, sauté onions and garlic for 2 minutes until fragrant. Scrape into slow cooker.
3. Add carrots, potatoes, thyme, salt, and pepper to the slow cooker. Pour in chicken broth.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily.
5. Optional: Mix cornstarch with 2 tbsp water. Stir into stew last 30 minutes for thicker gravy.

You’ll love the fork-tender chicken and veggies swimming in a rich, herby broth. Serve over mashed cauliflower for a low-carb twist or with crusty bread to soak up every drop.

Low Fat Crock Pot Turkey Chili

Ditch the guilt without skimping on flavor—this Low Fat Crock Pot Turkey Chili is your weeknight hero. Packed with lean protein and bold spices, it’s a set-it-and-forget-it dream.

Ingredients

• 1 lb ground turkey (93% lean for best results)
• 1 onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 red bell pepper, diced (adds a pop of color)
• 1 can (15 oz) black beans, drained and rinsed (or kidney beans for variety)
• 1 can (15 oz) diced tomatoes (fire-roasted for extra smokiness)
• 2 cups low-sodium chicken broth (or water in a pinch)
• 2 tbsp chili powder (adjust for heat preference)
• 1 tsp cumin (toasted and ground for depth)
• 1/2 tsp paprika (smoked or sweet, your call)
• Salt and pepper to taste (start with 1/2 tsp salt)

Instructions

1. Brown the ground turkey in a skillet over medium heat until no pink remains, about 5 minutes. Tip: Break it up finely for even cooking.
2. Transfer the turkey to your crock pot. Add the onion, garlic, and bell pepper. Tip: Sauté veggies first for extra flavor, but it’s not mandatory.
3. Stir in the black beans, diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Tip: The longer it cooks, the deeper the flavors meld.
5. Taste and adjust seasoning before serving. Tip: A splash of lime juice brightens everything up.

This chili is thick, hearty, and just spicy enough to keep you coming back. Serve it over quinoa for a protein-packed twist or with a dollop of Greek yogurt for creaminess.

Healthy Slow Cooker Beef Stroganoff

Craving comfort food that doesn’t wreck your diet? This Healthy Slow Cooker Beef Stroganoff delivers creamy, savory bliss with a fraction of the guilt. Dump, set, forget—then devour.

Ingredients

• 1.5 lbs lean beef stew meat (chuck works great)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup sliced mushrooms (baby bellas add depth)
• 1 small onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 2 cups low-sodium beef broth (homemade if you’ve got it)
• 1 tbsp Worcestershire sauce (adds umami punch)
• 1 tsp Dijon mustard (or yellow mustard in a pinch)
• 1/2 cup plain Greek yogurt (full-fat for creaminess)
• 1 tbsp cornstarch (for thickening)
• Salt and pepper (adjust to taste)
• 8 oz whole wheat egg noodles (or any pasta you love)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a skillet over medium-high. Tip: Pat beef dry first for a better sear.
2. Sear beef in batches until browned, about 3 minutes per side. Transfer to slow cooker.
3. Sauté mushrooms, onion, and garlic in the same skillet until soft, about 5 minutes. Tip: Deglaze with a splash of broth to grab all the flavor bits.
4. Add veggie mix, broth, Worcestershire, and mustard to the slow cooker. Stir.
5. Cook on low for 7-8 hours or high for 3-4 hours, until beef is tender.
6. Whisk yogurt and cornstarch in a bowl. Stir into slow cooker. Tip: Temper yogurt with a bit of hot liquid first to prevent curdling.
7. Cook noodles al dente according to package. Drain.
8. Serve stroganoff over noodles, garnished with parsley.

The beef melts in your mouth, the sauce clings to every noodle, and the yogurt keeps it light. Try topping with extra cracked pepper or a dollop of yogurt for a fresh twist.

Crock Pot Lentil Soup

Lentils are the unsung heroes of the pantry, and this Crock Pot Lentil Soup is about to make them the star of your weeknight dinners.

Ingredients

• 1 cup dried green lentils (no need to soak)
• 4 cups vegetable broth (or chicken broth for more flavor)
• 1 large carrot, diced (about 1 cup)
• 1 celery stalk, diced (about 1/2 cup)
• 1 small onion, diced (about 1/2 cup)
• 2 garlic cloves, minced (or 1/2 tsp garlic powder)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp smoked paprika (for a subtle smoky flavor)
• Salt and pepper to taste (start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, carrot, and celery. Cook for 5 minutes until softened.
2. Add minced garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Transfer the vegetable mixture to the Crock Pot. Add lentils and vegetable broth. Stir to combine.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until lentils are tender.
5. Season with salt and pepper. Stir well. Taste and adjust seasoning if needed.
6. Serve hot. For a creamy texture, blend half the soup and mix it back in.

Just like that, you’ve got a hearty, flavorful soup that’s perfect with crusty bread or over rice. The lentils hold their shape but melt in your mouth, while the smoked paprika adds a depth that’ll have everyone asking for seconds.

Low Fat Slow Cooker Pulled Pork

Ditch the guilt but keep the flavor with this low-fat slow cooker pulled pork that’s all about big taste without the big calories. Perfect for meal prep or feeding a crowd, it’s set-it-and-forget-it easy.

Ingredients

• 2 lbs pork tenderloin (trim all visible fat for leanest option)
• 1 cup low-sodium chicken broth (or water for less sodium)
• 1/4 cup apple cider vinegar (adds tang, adjust to taste)
• 2 tbsp smoked paprika (for that smoky depth)
• 1 tbsp garlic powder (or fresh minced garlic for more punch)
• 1 tbsp onion powder
• 1 tsp salt (adjust based on dietary needs)
• 1 tsp black pepper (freshly ground preferred)
• 1/2 tsp cayenne pepper (optional for heat)

Instructions

1. Place the trimmed pork tenderloin in the slow cooker.
2. In a small bowl, whisk together chicken broth, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until well combined.
3. Pour the mixture over the pork in the slow cooker, ensuring the meat is evenly coated.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the pork is tender enough to shred easily with a fork.
5. Once cooked, remove the pork from the slow cooker and shred it using two forks. Tip: For extra tenderness, let the pork rest for 10 minutes before shredding.
6. Return the shredded pork to the slow cooker and mix it with the cooking juices. Tip: If the mixture seems too dry, add a splash of chicken broth or water to moisten.
7. Serve hot. Tip: For a crispy texture, broil the shredded pork on a baking sheet for 2-3 minutes before serving.

Enjoy the succulent, smoky flavors of this pulled pork, perfect piled high on whole grain buns or atop a crisp salad for a lighter take. Either way, it’s a crowd-pleaser that doesn’t skimp on taste or health.

Healthy Crock Pot Chicken Tacos

Kick your taco night up a notch with these Healthy Crock Pot Chicken Tacos—minimal prep, maximum flavor, and all the good vibes.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (thawed for even cooking)
• 1 cup salsa (choose your heat level)
• 1 tbsp taco seasoning (homemade or store-bought)
• 1/2 cup chicken broth (low-sodium for better control)
• 8 corn tortillas (warmed for best texture)
• 1 avocado, sliced (adds creaminess)
• 1/4 cup cilantro, chopped (for a fresh finish)
• 1 lime, cut into wedges (squeeze over tacos)

Instructions

1. Place chicken breasts in the crock pot.
2. Pour salsa, taco seasoning, and chicken broth over the chicken. Tip: Mix the liquids slightly to distribute the seasoning.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: No peeking! Keeping the lid on ensures even cooking.
4. Remove chicken and shred with two forks. Tip: For extra flavor, mix the shredded chicken back into the crock pot juices for 10 minutes.
5. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
6. Fill tortillas with shredded chicken, top with avocado slices, cilantro, and a squeeze of lime.

Absolutely tender and packed with zesty flavors, these tacos are a game-changer. Serve them with a side of black beans or a crisp salad for a full fiesta on your plate.

Slow Cooker Vegetarian Lasagna

Let’s ditch the oven and let your slow cooker do the work with this Slow Cooker Vegetarian Lasagna. Layer up flavors effortlessly for a dish that’s as easy as it is delicious.

Ingredients

• 12 lasagna noodles (no-boil, or pre-cook traditional noodles)
• 15 oz ricotta cheese (low-fat works too)
• 2 cups shredded mozzarella (save 1/2 cup for topping)
• 1/2 cup grated Parmesan (plus extra for serving)
• 24 oz marinara sauce (homemade or jarred)
• 10 oz frozen spinach, thawed and squeezed dry (or fresh, chopped)
• 1 egg (helps bind the ricotta mixture)
• 1 tbsp Italian seasoning (adjust to taste)
• 1/2 tsp garlic powder (or fresh minced garlic)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Mix ricotta, 1.5 cups mozzarella, Parmesan, egg, spinach, Italian seasoning, garlic powder, salt, and pepper in a bowl.
2. Spread 1 cup marinara sauce at the bottom of the slow cooker.
3. Layer 4 noodles (break to fit), half the ricotta mix, and 1 cup sauce. Repeat.
4. Top with remaining noodles, sauce, and reserved mozzarella.
5. Cover and cook on LOW for 4 hours (no peeking!).
6. Let rest for 15 minutes before serving to set.

With layers of creamy ricotta and tangy marinara, this lasagna is a texture dream. Serve with a sprinkle of Parmesan and a side of garlic bread for the ultimate comfort meal.

Low Fat Crock Pot Beef Stew

Just when you thought beef stew couldn’t get any easier—boom—here’s a low-fat version that cooks itself while you binge your favorite show. Packed with flavor and zero guilt, this crock pot magic is your weeknight hero.

Ingredients

• 1.5 lbs lean beef stew meat, trimmed of fat (chuck works great)
• 3 cups low-sodium beef broth (or water for a lighter version)
• 2 cups baby carrots (halve if large)
• 1.5 cups diced potatoes (Yukon gold for creaminess)
• 1 cup diced onions (yellow for sweetness)
• 2 tbsp tomato paste (adds depth)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp smoked paprika (for a hint of smokiness)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches, 3-4 minutes per side, to lock in flavors.
2. Transfer the beef to the crock pot. Deglaze the skillet with a splash of broth, scraping up browned bits, and pour over beef.
3. Add carrots, potatoes, onions, garlic, tomato paste, thyme, paprika, salt, and pepper to the crock pot.
4. Pour in the remaining broth, ensuring ingredients are just covered. Stir gently to combine.
5. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is fork-tender.
6. Skim off any fat from the surface before serving for a cleaner finish.

Velvety tender beef meets soft, sweet veggies in a broth that’s rich without the heaviness. Serve over a scoop of quinoa or with crusty whole-grain bread to soak up every last drop.

Healthy Slow Cooker Chicken Curry

Zesty flavors and minimal effort? Yes, please! This Healthy Slow Cooker Chicken Curry is your ticket to a flavorful, fuss-free dinner. Dump, set, forget—then devour.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (breasts work too, but thighs stay juicier)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess, light for fewer calories)
• 2 tbsp curry powder (or your favorite curry blend for a personal twist)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 3 garlic cloves, minced (pre-minced saves time)
• 1 tbsp ginger, grated (fresh packs more punch)
• 1 cup chicken broth (low-sodium to control saltiness)
• 1 red bell pepper, sliced (adds color and crunch)
• Salt to taste (start with 1/2 tsp, adjust later)

Instructions

1. Heat olive oil in a pan over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and ginger, cook for 1 minute until fragrant. Tip: Don’t let garlic burn—it turns bitter.
3. Transfer onion mixture to slow cooker. Add chicken, coconut milk, curry powder, and chicken broth. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist lifting the lid—it slows cooking.
5. Add bell pepper in the last 30 minutes of cooking to keep it crisp. Tip: Stir in frozen peas for extra veggies.
6. Season with salt to taste before serving. Serve over rice or quinoa for a hearty meal.

Melt-in-your-mouth chicken swims in a creamy, aromatic sauce with just the right kick. Try topping with fresh cilantro and a squeeze of lime for a bright finish.

Crock Pot Quinoa and Black Bean Chili

Dig into a bowl of this hearty Crock Pot Quinoa and Black Bean Chili that’s packed with protein and flavor. Perfect for meal prep or a cozy night in, this dish is a game-changer.

Ingredients

• 1 cup quinoa, rinsed (for fluffier texture)
• 2 cans black beans, drained and rinsed (or sub kidney beans)
• 1 can diced tomatoes, undrained (fire-roasted for extra flavor)
• 1 cup vegetable broth (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp cumin (toasted for depth)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic, chili powder, cumin, and smoked paprika to the skillet. Stir for 30 seconds until fragrant.
3. Transfer the onion mixture to the Crock Pot. Add rinsed quinoa, black beans, diced tomatoes, and vegetable broth. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until quinoa is tender and liquid is absorbed.
5. Season with salt to taste before serving. Tip: Let it sit for 10 minutes after cooking for thicker consistency.

Enjoy this chili’s rich, smoky flavors and satisfying texture. Serve topped with avocado slices or a dollop of Greek yogurt for a creamy contrast.

Low Fat Slow Cooker Sausage and Peppers

Perfect for meal prep or a lazy Sunday, this low-fat slow cooker sausage and peppers dish is a set-it-and-forget-it dream. Packed with flavor, it’s a guilt-free way to satisfy those comfort food cravings.

Ingredients

• 1 lb turkey sausage links, sliced (chicken sausage works too)
• 2 bell peppers, sliced (mix colors for vibrancy)
• 1 onion, sliced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 cup low-sodium chicken broth (or water in a pinch)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp Italian seasoning (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. Heat olive oil in a pan over medium heat. Brown sausage slices for 2-3 minutes per side for flavor.
2. Transfer sausage to slow cooker. Add bell peppers, onion, and garlic.
3. Pour chicken broth over ingredients. Sprinkle Italian seasoning, red pepper flakes, salt, and pepper.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Stir once halfway through if possible.
5. Check seasoning before serving. Add more salt, pepper, or red pepper flakes if needed.

Zesty and tender, the sausage and peppers meld into a savory, slightly sweet dish. Serve over quinoa for a protein-packed meal or stuff into whole wheat pitas for a handheld option.

Healthy Crock Pot Minestrone Soup

Overflowing with garden-fresh veggies and hearty beans, this crock pot minestrone is your set-it-and-forget-it ticket to a nourishing meal. Bold flavors meld together effortlessly while you go about your day.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 2 minced garlic cloves
• 2 cups diced carrots (about 3 medium)
• 2 cups diced celery (about 4 stalks)
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups low-sodium vegetable broth
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) cannellini beans, rinsed and drained
• 1 cup uncooked whole wheat elbow pasta
• 2 cups chopped fresh spinach
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent, about 3 minutes.
2. Transfer the onion mixture to the crock pot. Add carrots, celery, diced tomatoes, and vegetable broth.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: The longer it cooks, the deeper the flavors.
4. Stir in kidney beans, cannellini beans, and pasta. Cover and cook on HIGH for 30 more minutes.
5. Add spinach, basil, and oregano. Stir until spinach wilts, about 5 minutes. Tip: Fresh herbs can be used for a brighter taste.
6. Season with salt and pepper. Tip: Taste as you go to avoid over-salting.

Dive into a bowl of this minestrone where every spoonful is packed with texture—tender pasta, creamy beans, and crisp-tender veggies. Serve with a sprinkle of Parmesan or a slice of crusty bread for a cozy finish.

Slow Cooker Turkey Meatballs in Tomato Sauce

Make your weeknights a breeze with these juicy slow cooker turkey meatballs swimming in a rich tomato sauce—minimal prep, maximum flavor.

Ingredients

• 1 lb ground turkey (for lighter meatballs)
• 1/2 cup breadcrumbs (panko works great for extra crunch)
• 1/4 cup grated Parmesan (the real deal, not the shaker kind)
• 1 large egg (bind it all together)
• 2 cloves garlic, minced (more if you’re a garlic lover)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1 tbsp olive oil (or any neutral oil)
• 24 oz jar tomato sauce (go for a basil or garlic-infused one)
• 1/2 tsp dried oregano (rub between fingers to awaken the flavor)

Instructions

1. In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, minced garlic, salt, and pepper. Mix gently with your hands until just combined—overmixing leads to tough meatballs.
2. Shape the mixture into 1.5-inch meatballs. You should get about 20. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, about 2 minutes per side. They don’t need to be cooked through—just seared for flavor.
4. Transfer the meatballs to the slow cooker. Pour the tomato sauce over them and sprinkle with oregano.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours. The meatballs are done when they reach an internal temperature of 165°F.
6. Give the sauce a gentle stir before serving to redistribute the flavors.

Amazingly tender and packed with herby goodness, these meatballs are perfect over spaghetti, stuffed into a sub, or even on their own with a sprinkle of extra Parmesan. The sauce thickens beautifully, clinging to every bite for a truly comforting meal.

Low Fat Crock Pot Chicken Noodle Soup

Every spoonful of this Low Fat Crock Pot Chicken Noodle Soup is a hug in a bowl—comforting, light, and packed with flavor. **Dump, set, forget**, and come home to a meal that’s ready to devour.

Ingredients

• 1 lb boneless, skinless chicken breasts (thawed for even cooking)
• 6 cups low-sodium chicken broth (or water with bouillon for more control)
• 2 cups wide egg noodles (swap for whole wheat for extra fiber)
• 1 cup diced carrots (about 2 medium, for a sweet crunch)
• 1 cup diced celery (about 2 stalks, for freshness)
• 1/2 cup diced onion (yellow or white, for a mild bite)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp dried thyme (fresh is great if you have it)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. **Heat** olive oil in a skillet over medium heat. **Sauté** onions, carrots, and celery until slightly soft, about 5 minutes. **Add** garlic and cook for 1 more minute. (Tip: This step builds flavor—don’t skip it!)
2. **Transfer** veggies to the crock pot. **Place** chicken breasts on top. **Pour** in chicken broth. **Sprinkle** thyme, salt, and pepper over everything.
3. **Cover** and cook on LOW for 6-7 hours or HIGH for 3-4 hours. (Tip: Chicken is done when it shreds easily with a fork.)
4. **Remove** chicken and shred with two forks. **Return** to the pot. **Add** egg noodles. **Cover** and cook on HIGH for 10-15 minutes until noodles are tender. (Tip: Don’t overcook—noodles will continue to soften in the hot broth.)

Light yet satisfying, this soup’s broth is rich with herbs, while the chicken stays juicy and the veggies keep a slight bite. **Ladle** it into bowls with a sprinkle of fresh parsley or a squeeze of lemon for a bright finish.

Healthy Slow Cooker Ratatouille

Forget spending hours in the kitchen—this Healthy Slow Cooker Ratatouille is your ticket to a veggie-packed meal with minimal effort. **Toss** everything in, **set** it, and **forget** it until dinner’s ready.

Ingredients

• 2 cups diced eggplant (peeled or unpeeled, your choice)
• 2 cups diced zucchini (about 2 medium)
• 1 cup diced bell pepper (any color)
• 1 cup diced onion (yellow or white for sweetness)
• 3 cloves garlic, minced (or 1 tbsp pre-minced)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried basil (or 1 tbsp fresh)
• 1 tsp dried oregano (or 1 tbsp fresh)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. **Prep** all vegetables by dicing them into 1-inch pieces for even cooking.
2. **Add** eggplant, zucchini, bell pepper, onion, garlic, diced tomatoes, olive oil, basil, oregano, salt, and pepper to the slow cooker.
3. **Stir** gently to combine all ingredients without mashing the vegetables.
4. **Cover** and cook on LOW for 6 hours or HIGH for 3 hours, until vegetables are tender but not mushy.
5. **Tip:** For a thicker sauce, remove the lid during the last 30 minutes of cooking.
6. **Taste** and adjust seasoning with more salt or pepper if needed.
7. **Serve** hot, garnished with fresh herbs if desired.

All the veggies melt into a silky, savory stew with just the right bite. **Pair** it with crusty bread or over quinoa for a heartier meal.

Crock Pot Spicy Black Bean Soup

Bold flavors and minimal effort collide in this Crock Pot Spicy Black Bean Soup—your next weeknight hero. Just dump, set, and forget for a meal that packs heat, heartiness, and a whole lot of convenience.

Ingredients

• 2 cups dried black beans (soaked overnight, or use canned for a shortcut)
• 4 cups vegetable broth (chicken broth works too)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 3 garlic cloves, minced (more if you love garlic)
• 1 jalapeño, seeded and diced (keep seeds for extra heat)
• 1 tbsp cumin (toast for deeper flavor)
• 1 tsp smoked paprika (for that smoky kick)
• Salt to taste (start with 1 tsp)
• 1 lime, juiced (adds brightness)
• Fresh cilantro for garnish (optional but recommended)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, garlic, and jalapeño. Sauté until soft, about 5 minutes.
2. Transfer the sautéed mix to your Crock Pot. Add soaked black beans, vegetable broth, cumin, and smoked paprika. Stir to combine.
3. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beans are tender.
4. Once cooked, use an immersion blender to partially blend the soup for a creamy yet chunky texture. Alternatively, mash some beans with a spoon.
5. Stir in lime juice and salt. Taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh cilantro. Pair with crusty bread or avocado slices for extra indulgence.

Perfectly creamy with a smoky, spicy depth, this soup is a bowl of comfort. Try topping with a dollop of sour cream or shredded cheese to balance the heat.

Low Fat Slow Cooker BBQ Chicken

Get ready to shake up your meal prep with this effortless, flavor-packed dish that’s all about keeping it light without skimping on taste.

Ingredients

• 2 lbs boneless, skinless chicken breasts (thighs work too for more flavor)
• 1 cup BBQ sauce (go for a low-sugar version to keep it lean)
• 1/4 cup apple cider vinegar (adds a tangy kick)
• 1 tbsp smoked paprika (for that deep, smoky flavor)
• 1 tsp garlic powder (or fresh minced garlic for extra punch)
• 1/2 tsp salt (adjust based on your sauce’s saltiness)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Place the chicken breasts in the slow cooker, ensuring they’re not overlapping too much for even cooking.
2. In a bowl, whisk together the BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper until well combined.
3. Pour the sauce mixture over the chicken, making sure each piece is generously coated.
4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken should be tender enough to shred easily with a fork.
5. Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the sauce to soak up all the flavors.
6. Let it sit for 5 minutes to thicken slightly before serving.

Bold flavors meet tender, juicy chicken in this dish, perfect for piling high on whole wheat buns or serving over a crisp salad for a lighter take. The smoky, tangy sauce clings to every shred, making each bite irresistibly good.

Healthy Crock Pot Vegetable Curry

Spice up your weeknight dinner with this set-it-and-forget-it veggie curry that’s as nutritious as it is delicious. Dump everything in your slow cooker and let the magic happen while you tackle your day.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated (fresh is best)
• 2 tbsp curry powder (adjust to taste)
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 2 cups vegetable broth (low sodium preferred)
• 2 large carrots, sliced into coins
• 1 large sweet potato, cubed
• 1 red bell pepper, chopped
• 1 cup green beans, trimmed and halved
• 1 can (15 oz) chickpeas, drained and rinsed
• Salt to taste

Instructions

1. Heat coconut oil in a pan over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and ginger, cook for 1 minute until fragrant.
3. Stir in curry powder, cook for 30 seconds to bloom the spices.
4. Transfer the onion mixture to your crock pot.
5. Pour in coconut milk and vegetable broth, stir to combine.
6. Add carrots, sweet potato, bell pepper, green beans, and chickpeas to the pot.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until vegetables are tender.
8. Season with salt before serving.

Get ready for a curry that’s bursting with flavor and has the perfect creamy texture. Serve it over a bed of fluffy rice or with naan bread to scoop up every last bit.

Slow Cooker Mushroom and Barley Soup

Get ready to cozy up with a bowl of this hearty slow cooker mushroom and barley soup—it’s the ultimate set-it-and-forget-it meal that packs a punch of umami and comfort.

Ingredients

• 1 cup pearl barley (rinsed)
• 8 oz cremini mushrooms (sliced, or any mushroom variety)
• 1 large onion (diced)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 4 garlic cloves (minced)
• 6 cups vegetable broth (low sodium, adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried thyme
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until softened.
2. Add garlic and mushrooms to the skillet. Cook for another 3 minutes until mushrooms start to brown.
3. Transfer the sautéed vegetables to the slow cooker. Add rinsed barley, vegetable broth, and dried thyme. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until barley is tender.
5. Season with salt and pepper before serving. Tip: For a thicker soup, let it sit uncovered for 10 minutes after cooking.

Outstanding in flavor and texture, this soup boasts chewy barley and earthy mushrooms in every spoonful. Serve with a dollop of sour cream or crusty bread for an extra comforting meal.

Low Fat Crock Pot Apple Cinnamon Oatmeal

Yes, you can wake up to a breakfast that’s both hearty and healthy. This crock pot oatmeal blends sweet apples and warm cinnamon for a cozy morning vibe—no morning prep needed.

Ingredients

• 2 cups old-fashioned oats (not instant for better texture)
• 4 cups water (or swap half with almond milk for creaminess)
• 2 medium apples, diced (any variety, but Fuji adds sweetness)
• 1 tbsp ground cinnamon (adjust to spice preference)
• 1/4 cup maple syrup (or honey, adjust to sweetness)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Spray your crock pot with non-stick spray to prevent sticking.
2. Add oats, water, diced apples, cinnamon, maple syrup, and vanilla extract to the crock pot. Stir to combine.
3. Cover and cook on LOW for 7 hours. Tip: Perfect for overnight cooking.
4. Stir the oatmeal well after cooking to distribute the apples and cinnamon evenly.
5. Serve hot. Tip: Top with a dollop of Greek yogurt for extra protein.

A creamy texture meets the sweet crunch of apples in every bite. Try drizzling with extra maple syrup and a sprinkle of nuts for a decadent twist.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious low-fat crock pot recipes that make healthy eating both easy and flavorful. Each dish is designed to bring joy to your table without the guilt. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy slow cooking!