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7 Easy Slow-Cooker Recipes

The slim girl's surprising secret weapon? A slow cooker. These easy, healthy slow cooker recipes make healthy eating a snap. From healthy slow cooker soups to chicken, heart healthy options and more this is one must-have tool for your kitchen.

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Vegetable and Chickpea Curry
Andy Lyons
Mike Dieter
Scott Little
Graham Brown
Scott Little
Mike Dieter
Blaine Moats
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Prev 1 of 8 Next

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

Ingredients
3 cups cauliflower florets
1 15-ounce can chickpeas, rinsed and drained
1 cup loose-pack frozen cut green beans
1 cup sliced carrots
1/2 cup chopped onion
1 14-ounce can vegetable broth
2-3 teaspoons curry powder
1 14-ounce can light coconut milk
1/4 cup shredded fresh basil leaves
Cooked brown rice (optional)

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.

Nutrition facts per serving: 219 calories, 8g protein, 32g carbohydrate, 7g fat (4g saturated), 9g fiber

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Savory Bean and Spinach Soup

Makes: 6 servings

Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber

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Pasta with Eggplant Sauce

Makes: 6 servings

Ingredients
1 medium eggplant
1/2 cup chopped onion
2 14-1/2-ounce cans diced tomatoes
1 6-ounce can Italian-style tomato paste
1 4-ounce can sliced mushrooms, drained
1/4 cup dry red wine
1/4 cup water
2 garlic cloves, chopped
1 1/2 teaspoons dried oregano
1/3 cup pitted kalamata olives, sliced
2 tablespoons chopped fresh parsley
Black pepper
Cooked penne pasta
Shredded Parmesan cheese

Directions
1. Peel eggplant; cut into 1-inch cubes.
2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano.
3. Cover; cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours.
4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta; sprinkle with Parmesan cheese and serve.

Nutrition facts per serving: 346 calories, 13g protein, 65g carbohydrate, 4g fat (1g saturated), 9g fiber

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Beef Vegetable Soup

Makes: 4 servings

Ingredients
1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces
3 medium carrots, cut into 1/2-inch-thick slices
2 small potatoes, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf
2 14-1/2-ounce cans diced tomatoes
1 cup water
1/2 cup loose-pack frozen peas
Fresh parsley sprigs (optional)

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Remove and discard bay leaf. Stir in peas and garnish with parsley if desired.

Nutrition facts per serving: 269 calories, 28g protein, 29g carbohydrate, 4g fat (1g saturated), 4g fiber

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Prev 5 of 8 Next

Red Beans Over Spanish Rice

Makes: 6 to 8 servings

Ingredients
2 cups dry red beans or dry kidney beans
5 cups cold water
1 tablespoon vegetable oil
3/4 pound boneless pork shoulder, cut into 1-inch pieces
2 1/2 cups chopped onions
6 garlic cloves, chopped
1 tablespoon ground cumin
4 cups water
1 6-3/4-ounce package Spanish rice, cooked
Fresh jalapeno peppers, sliced

Directions
1. Rinse beans; drain. In a large saucepan, combine beans and the 5 cups water; bring to a boil. Reduce heat and simmer 10 minutes.
2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans.
3. Heat oil in a skillet over medium-high heat. Cook pork in two batches; drain fat.
4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic, and cumin. Pour in the 4 cups water; stir.
5. Cover; cook on low heat 10 to 11 hours.
6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno.

Nutrition facts per serving: 344 calories, 19g protein, 68g carbohydrate, 1g fat (0g saturated), 17g fiber

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Prev 6 of 8 Next

Cajun Shrimp and Rice

Makes: 6 servings

Ingredients
1 28-ounce can diced tomatoes
1 14-ounce can chicken broth
1 cup chopped onions
1 cup chopped green bell pepper
1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben's
1/4 cup water
2 garlic cloves, chopped
1/2 teaspoon Cajun seasoning
1 pound cooked, shelled and deveined shrimp
Hot-pepper sauce (optional)

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning.
2. Cover; cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours.
3. Stir shrimp into rice mixture. Cover; cook for 15 minutes longer at high-heat setting. Sprinkle with hot-pepper sauce if desired.

Nutrition facts per serving: 223 calories, 21g protein, 32g carbohydrate, 2g fat (0g saturated), 3g fiber

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Gingered Beef and Vegetables

Makes: 6 servings

Ingredients
1 1/2 pounds boneless beef round steak, cut into 1-inch cubes
4 medium carrots, cut into 1/2-inch-thick slices
1/2 cup sliced scallions
2 garlic cloves, minced
1 1/2 cups water
2 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
1 1/2 teaspoons instant beef-bouillon granules
1/4 teaspoon crushed red pepper
3 tablespoons cornstarch
3 tablespoons cold water
1/2 cup chopped red bell pepper
2 cups loose-pack frozen sugar snap peas, thawed
Cooked rice

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
2. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice.

Nutrition facts per serving: 350 calories, 29g protein, 35g carbohydrate, 10g fat (4g saturated), 3g fiber

Originally published in FITNESS magazine, April 2009.

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What do you think? Review this slideshow!

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Dwidian wrote:

I first made this is a small crock pot (halved the recipe) when I was TDY and living in a dorm environment with no access to kitchen facilities. It was great! What I really like about this recipe is, in its base form, it is not very spicy. I prefer spicy food and was able to spice it up as I saw fit, but when I returned home and made it for my family (who doesn't care as much for spice), they were able to enjoy it as well.

12/26/2013 04:58:23 PM Report Abuse
christinaw12 wrote:

This is tasty if you add more seasonings - I added ground ginger and chili flakes for some heat. Also added turkey sausage and ground turkey to make it much thicker like a hearty stew. One complaint is the brown rice never really 'cooked' and still seems hard/chewy. Maybe it will be better tomorrow.

11/24/2013 01:54:21 PM Report Abuse
bzyfdn wrote:

Agreed with several others that it was bland. We doctored it with several additional spices (cumin, ginger and a pinch of cinnamon), but still felt it needed more. Be aware that cooking it with the slow cooker over several hours also leaves the house smelling like cooked cauliflower!

10/25/2011 07:48:24 AM Report Abuse
supernerd17 wrote:

is anyone else annoyed with the slide show layout that accompanies everything from fitnessmagazine.com?

10/24/2011 09:54:19 AM Report Abuse
cirving1204 wrote:

I roasted the vegetables in the oven for 35 minutes first. That gave everything a nice roasted flavor and I included 2 cloves of garlic. I still think it's lacking something. I might try a small amount of sweetner.

9/25/2011 03:23:05 PM Report Abuse

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FITNESS Magazine, April 2009
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