24 Delicious Low Fat Slow Cooker Recipes Healthy

You’re in for a treat! Dive into our collection of 24 Delicious Low Fat Slow Cooker Recipes that promise to keep your meals healthy without skimping on flavor. Perfect for busy home cooks across North America, these recipes are your ticket to effortless, nutritious dinners that everyone will love. Ready to transform your cooking routine? Let’s get started!

Slow Cooker Chicken and Vegetable Stew

Gathering around the table for a warm, comforting meal is one of life’s simple pleasures, and this Slow Cooker Chicken and Vegetable Stew is here to make those moments even more special. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs more flavorful than breasts for stews)
• 3 carrots, peeled and chopped into 1-inch pieces (uniform sizes ensure even cooking)
• 2 celery stalks, chopped (the crunch adds a nice texture)
• 1 large onion, diced (yellow onions are my go-to for their sweetness when cooked)
• 3 garlic cloves, minced (fresh is best for that punch of flavor)
• 4 cups chicken broth (homemade or low-sodium store-bought works)
• 1 tsp dried thyme (rubbed between fingers to release oils before adding)
• 1 tsp salt (adjust based on your broth’s saltiness)
• 1/2 tsp black pepper (freshly ground for the best taste)
• 2 tbsp extra virgin olive oil (my choice for sautéing)
• 2 tbsp all-purpose flour (for thickening, gluten-free substitutes work too)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chicken thighs, browning each side for 3-4 minutes to develop flavor. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Transfer the chicken to the slow cooker, leaving any juices in the skillet.
4. In the same skillet, add the onion, carrots, and celery. Sauté for 5 minutes until slightly softened. Tip: This step builds a flavor base for the stew.
5. Add the garlic and cook for 1 more minute, stirring constantly to prevent burning.
6. Sprinkle the flour over the vegetables, stirring to coat evenly, and cook for another minute to remove the raw flour taste.
7. Transfer the vegetable mixture to the slow cooker, placing it over the chicken.
8. Pour in the chicken broth, then add the thyme, salt, and pepper. Stir gently to combine.
9. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Tip: Slow cooking on LOW yields more tender chicken.
10. Once done, taste and adjust seasoning if necessary before serving.

Mouthwatering and hearty, this stew’s tender chicken and vegetables swim in a richly flavored broth that’s both comforting and satisfying. Serve it with a slice of crusty bread to soak up every last drop, or over a bed of mashed potatoes for an extra comforting meal.

Low Fat Beef and Barley Soup

After a long day, there’s nothing more comforting than a bowl of hearty soup, and this Low Fat Beef and Barley Soup is no exception. A perfect blend of tender beef, wholesome barley, and vibrant vegetables, it’s a dish that promises both nutrition and comfort in every spoonful.

Ingredients

• 1 lb lean beef stew meat, cut into 1-inch pieces (I find that trimming any visible fat makes the soup lighter)
• 1 cup pearl barley, rinsed (it’s the star that gives the soup its hearty texture)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 large onion, diced (the base of any good soup)
• 2 carrots, peeled and diced (for a sweet crunch)
• 2 celery stalks, diced (adds a nice earthy flavor)
• 4 cups low-sodium beef broth (homemade is best, but store-bought works in a pinch)
• 2 cups water (to adjust the soup’s consistency)
• 1 tsp dried thyme (it brings a subtle depth)
• Salt and freshly ground black pepper (to season, but go easy on the salt)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the beef pieces and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove the beef and set aside. In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
4. Return the beef to the pot. Add the barley, beef broth, water, and thyme. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, or until the barley is tender. Tip: Stir occasionally to prevent sticking.
6. Season with salt and pepper to taste. Tip: Taste as you go to adjust the seasoning perfectly.

Mmm, the soup should be rich and hearty, with the barley adding a delightful chewiness. Serve it with a slice of crusty bread for dipping, or sprinkle some fresh parsley on top for a pop of color and freshness.

Healthy Slow Cooker Turkey Chili

Delving into the world of slow cooker meals can transform your weeknight dinners, and this Healthy Slow Cooker Turkey Chili is a perfect start. Designed for ease and packed with flavor, it’s a dish that welcomes beginners with open arms.

Ingredients

• 1 lb ground turkey (I find lean turkey works best for a healthier option)
• 1 can (15 oz) black beans, drained and rinsed (their creamy texture is key)
• 1 can (15 oz) kidney beans, drained and rinsed (for that classic chili feel)
• 1 can (14.5 oz) diced tomatoes (no salt added is my preference)
• 1 cup chicken broth (homemade or low-sodium store-bought)
• 1 medium onion, diced (yellow onions are my go-to for sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 2 tbsp chili powder (adjust based on your heat preference)
• 1 tbsp cumin (for that earthy depth)
• 1 tsp olive oil (extra virgin is my choice for its flavor)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic to the skillet and cook for another minute, until fragrant.
3. Transfer the onion and garlic mixture to your slow cooker.
4. In the same skillet, brown the ground turkey over medium heat, breaking it apart as it cooks, about 5-7 minutes.
5. Add the browned turkey to the slow cooker.
6. Stir in the black beans, kidney beans, diced tomatoes, chicken broth, chili powder, and cumin into the slow cooker.
7. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
8. Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking.
9. Tip: Taste and adjust the seasoning with a pinch of salt if needed, but remember the broth and tomatoes may already contribute enough.
10. Tip: Garnish with fresh cilantro or a dollop of Greek yogurt for added freshness and creaminess.

Kick back and enjoy the rich, hearty flavors of this chili, where the turkey shines amidst a tapestry of beans and spices. Serve it over a bed of quinoa for an extra protein punch or with a side of cornbread to soak up every last bit.

Slow Cooker Lentil and Spinach Soup

Under the cozy glow of your kitchen light, this Slow Cooker Lentil and Spinach Soup is your ticket to a hearty, nutritious meal with minimal fuss. Let’s walk through the steps together, ensuring every spoonful is as comforting as it is delicious.

Ingredients

• 1 cup dried green lentils (rinsed and picked over for stones)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 tsp ground cumin (toasted cumin seeds ground at home elevate the flavor)
• 1/2 tsp smoked paprika (adds a subtle depth)
• 4 cups fresh spinach (roughly chopped, stems removed for tenderness)
• 2 tbsp extra virgin olive oil (my favorite for its fruity notes)
• Salt and pepper (to taste, but start with 1/2 tsp salt and adjust)

Instructions

1. Heat the extra virgin olive oil in a skillet over medium heat. Add the diced onion, carrots, and celery, sautéing until the onions are translucent, about 5 minutes.
2. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for another minute until fragrant. This step unlocks the spices’ flavors.
3. Transfer the sautéed vegetables to your slow cooker. Add the rinsed lentils and vegetable broth, stirring to combine.
4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the lentils are tender. Slow cooking melds the flavors beautifully.
5. About 30 minutes before serving, stir in the fresh spinach, allowing it to wilt into the soup. This preserves its vibrant color and nutrients.
6. Season with salt and pepper to taste, remembering the broth may already contain salt.

When the soup is ready, you’ll notice the lentils have softened into a creamy texture, while the spinach adds a fresh contrast. Serve it with a drizzle of olive oil and a slice of crusty bread for a complete meal that’s as nourishing as it is satisfying.

Low Fat Slow Cooker Pork Tenderloin

Slow cookers are a game-changer for busy home cooks, and this Low Fat Slow Cooker Pork Tenderloin is no exception. Starting with a lean cut ensures a healthier meal without sacrificing flavor, and the slow cooking process guarantees tenderness every time.

Ingredients

• 1.5 lbs pork tenderloin (trimmed of visible fat for a leaner dish)
• 1 cup low-sodium chicken broth (homemade adds a richer flavor, but store-bought works fine)
• 2 tbsp Dijon mustard (I love the tang it adds, but feel free to adjust to your taste)
• 1 tbsp honey (for a subtle sweetness that balances the mustard)
• 3 cloves garlic, minced (fresh is best here for maximum flavor)
• 1 tsp dried thyme (or 1 tbsp fresh if you have it)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes a difference)

Instructions

1. Place the trimmed pork tenderloin in the slow cooker, ensuring it fits comfortably without being cramped.
2. In a small bowl, whisk together the chicken broth, Dijon mustard, honey, minced garlic, thyme, salt, and pepper until well combined.
3. Pour the mixture over the pork tenderloin, making sure it’s evenly coated. Tip: Use a brush to spread the mixture if needed for even coverage.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. The pork is done when it reaches an internal temperature of 145°F. Tip: Avoid opening the lid frequently to check, as this can significantly increase cooking time.
5. Once cooked, let the pork rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender result. Tip: Use a meat thermometer for accuracy to prevent overcooking.
6. Serve the sliced pork with the cooking juices drizzled over the top for added flavor.

You’ll love how the pork tenderloin turns out incredibly tender and flavorful, with the perfect balance of tangy and sweet from the sauce. Try serving it over a bed of quinoa or roasted vegetables for a complete, nutritious meal.

Healthy Slow Cooker Chicken Tacos

Unlock the secret to effortless, nutritious meals with these Healthy Slow Cooker Chicken Tacos, perfect for busy weeknights or lazy weekends. Let your slow cooker do the heavy lifting while you enjoy the aromatic journey from prep to plate.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic chicken absorbs flavors better)
• 1 cup chicken broth (low-sodium is my preference to control saltiness)
• 1 tbsp olive oil (extra virgin for its fruity notes)
• 1 packet taco seasoning (or 2 tbsp homemade blend for a personal touch)
• 1 cup diced tomatoes (canned, fire-roasted add a smoky depth)
• 1/2 cup diced onion (yellow for sweetness)
• 2 cloves garlic, minced (freshly minced releases more aroma)
• 8 corn tortillas (warmed slightly for flexibility)
• 1/2 cup chopped cilantro (for a fresh finish)
• 1 avocado, sliced (ripe but firm for the perfect texture)

Instructions

1. Place chicken breasts in the slow cooker. Pour chicken broth and olive oil over the chicken.
2. Sprinkle taco seasoning evenly over the chicken. Add diced tomatoes, onion, and minced garlic around the chicken.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist lifting the lid to keep the heat consistent.
4. Once cooked, use two forks to shred the chicken directly in the slow cooker. Tip: Let it sit for 10 minutes to absorb more juices.
5. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep them stacked and wrapped in a towel to stay warm.
6. Assemble tacos by placing shredded chicken on tortillas. Top with cilantro and avocado slices.

Lightly juicy with a hint of smokiness, these tacos offer a satisfying bite with minimal effort. Serve them with a side of lime wedges for an extra zing, or layer them with a sprinkle of cotija cheese for a creamy contrast.

Slow Cooker Quinoa and Black Bean Stew

On a chilly evening, nothing beats the comfort of a hearty stew simmering away in your slow cooker. This quinoa and black bean stew is not only nutritious but also incredibly easy to make, perfect for beginners looking to dive into slow cooking.

Ingredients

• 1 cup quinoa, rinsed (I find rinsing removes any bitterness)
• 2 cups black beans, cooked (canned works great for convenience)
• 1 large onion, diced (yellow onions are my favorite for their sweetness)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 red bell pepper, diced (adds a nice crunch and color)
• 4 cups vegetable broth (homemade broth elevates the flavor)
• 1 tbsp cumin (toasted cumin seeds ground fresh is my preference)
• 1 tsp smoked paprika (for that deep, smoky flavor)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and diced red bell pepper to the pan. Sauté for another 3 minutes until fragrant.
3. Transfer the sautéed vegetables to the slow cooker. Add the rinsed quinoa, black beans, vegetable broth, cumin, smoked paprika, and salt.
4. Stir all the ingredients together until well combined. Cover and cook on low for 6 hours or high for 3 hours.
5. Once cooking is complete, give the stew a good stir. The quinoa should be tender and the stew thick.
6. Tip: For an extra layer of flavor, toast the cumin seeds before grinding them. Tip: If the stew is too thick, add a little more broth to reach your desired consistency. Tip: Let the stew sit for 10 minutes after cooking to allow the flavors to meld together beautifully.

Unbelievably hearty and flavorful, this stew boasts a perfect balance of textures—creamy beans, tender quinoa, and crunchy bell peppers. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra touch of freshness.

Low Fat Slow Cooker Beef Stew

Warm up your kitchen and your soul with this comforting low-fat slow cooker beef stew, perfect for those chilly evenings when you crave something hearty yet healthy. Let me guide you through each step to ensure your stew turns out perfectly tender and flavorful.

Ingredients

• 1.5 lbs lean beef stew meat, trimmed of fat (I find that cutting the meat into uniform 1-inch pieces ensures even cooking)
• 3 cups low-sodium beef broth (homemade or store-bought, but always go for low-sodium to control the saltiness)
• 2 cups diced carrots (about 3 medium carrots, peeled for a smoother texture)
• 1.5 cups diced potatoes (I prefer Yukon Gold for their buttery flavor)
• 1 cup diced onions (yellow onions are my go-to for their sweetness)
• 2 tbsp tomato paste (adds a rich depth of flavor)
• 1 tbsp Worcestershire sauce (a secret ingredient for umami)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tsp dried thyme (rubbed between your fingers to release its oils)
• 1 tsp dried rosemary (same as thyme, for maximum flavor)
• 1/2 tsp black pepper (freshly ground, if possible)
• 1 tbsp olive oil (extra virgin is my preference for its fruity notes)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the beef stew meat in a single layer, working in batches if necessary to avoid overcrowding, and brown on all sides, about 3 minutes per batch. (Tip: Don’t skip browning; it’s crucial for flavor.)
3. Transfer the browned beef to your slow cooker.
4. In the same skillet, add the onions and garlic, sautéing until the onions are translucent, about 3 minutes. (Tip: This step builds layers of flavor.)
5. Stir in the tomato paste and cook for 1 minute to caramelize slightly.
6. Pour in a splash of beef broth to deglaze the skillet, scraping up any browned bits, then transfer everything to the slow cooker.
7. Add the remaining beef broth, carrots, potatoes, Worcestershire sauce, thyme, rosemary, and black pepper to the slow cooker, stirring to combine.
8. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender. (Tip: Resist the urge to peek; keeping the lid on ensures even cooking.)

Rich in flavor and with a melt-in-your-mouth texture, this stew is a testament to the magic of slow cooking. Serve it over a bed of creamy mashed cauliflower for a low-carb twist or with a slice of crusty whole-grain bread to soak up every last drop of the savory broth.

Healthy Slow Cooker Vegetable Lasagna

Gathering all the ingredients for this Healthy Slow Cooker Vegetable Lasagna is the first step to creating a comforting, nutritious meal that practically cooks itself. Perfect for busy weeknights, this dish layers vibrant vegetables, creamy ricotta, and whole wheat noodles for a satisfying dinner.

Ingredients

• 9 whole wheat lasagna noodles (no-boil variety works best here)
• 15 oz part-skim ricotta cheese (I find the part-skim offers the perfect balance of creaminess without being too heavy)
• 2 cups shredded mozzarella cheese (divided, because who doesn’t love extra cheese on top?)
• 1/2 cup grated Parmesan cheese (the real deal, please, for that sharp flavor)
• 1 egg (room temperature blends more smoothly into the ricotta mixture)
• 2 cups marinara sauce (homemade or your favorite jarred brand)
• 2 cups sliced zucchini (about 1 medium, for a fresh crunch)
• 1 cup sliced mushrooms (I prefer cremini for their earthy flavor)
• 1 cup chopped spinach (packed, because it wilts down so much)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp dried basil (or 1 tbsp fresh, if you have it)
• 1/2 tsp garlic powder (for that essential garlicky note)
• 1/2 tsp salt (to bring all the flavors together)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, dried basil, garlic powder, salt, and black pepper. Mix until well blended.
2. Heat the olive oil in a large skillet over medium heat. Add the zucchini and mushrooms, sautéing for about 5 minutes until they start to soften. Stir in the spinach and cook for another 2 minutes until wilted.
3. Spread 1/2 cup of marinara sauce on the bottom of your slow cooker. Layer 3 lasagna noodles over the sauce, breaking them to fit if necessary.
4. Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables. Repeat the layers: sauce, noodles, remaining ricotta mixture, and remaining vegetables.
5. Top with the remaining 3 noodles, the rest of the marinara sauce, and the remaining 1 cup of mozzarella cheese.
6. Cover and cook on LOW for 4 hours or until the noodles are tender. Avoid opening the lid too often to keep the heat consistent.
7. Let the lasagna stand for 10 minutes before serving to set up nicely.

Zesty and hearty, this lasagna comes out with perfectly tender noodles and a melty cheese topping. Serve it with a crisp green salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Slow Cooker Chicken and Wild Rice Soup

On a chilly evening, nothing beats the comfort of a hearty bowl of soup. This Slow Cooker Chicken and Wild Rice Soup is a fuss-free recipe that promises rich flavors and tender textures, perfect for beginners to master.

Ingredients

• 1 lb boneless, skinless chicken breasts (I find they stay juicier than thighs in the slow cooker)
• 1 cup wild rice blend (the nutty flavor is unmatched)
• 4 cups chicken broth (homemade or low-sodium store-bought for better control over saltiness)
• 1 cup diced carrots (about 2 medium, for a sweet crunch)
• 1 cup diced celery (about 2 stalks, I like them finely diced for even cooking)
• 1 medium onion, diced (yellow onions are my go-to for their balance of sweetness and sharpness)
• 2 cloves garlic, minced (freshly minced garlic elevates the soup’s aroma)
• 1 tsp dried thyme (rubbed between fingers before adding to release its oils)
• 1/2 tsp black pepper (freshly ground for the best flavor)
• 1/2 cup heavy cream (added at the end for a luxurious finish)
• 2 tbsp unsalted butter (for sautéing, because it adds richness)

Instructions

1. Place the chicken breasts at the bottom of your slow cooker.
2. Add the wild rice blend, carrots, celery, onion, and minced garlic on top of the chicken.
3. Pour in the chicken broth, ensuring all ingredients are submerged.
4. Sprinkle the dried thyme and black pepper over the top.
5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily.
6. Remove the chicken breasts and shred them using two forks, then return the shredded chicken to the slow cooker.
7. Stir in the heavy cream and butter until fully incorporated and the butter is melted.
8. Let the soup sit for 5 minutes to thicken slightly before serving.

Buttery and rich, this soup boasts a creamy texture with the delightful chew of wild rice. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping to make it a meal.

Low Fat Slow Cooker Moroccan Chicken

Preparing a delicious and healthy meal doesn’t have to be complicated, especially with this Low Fat Slow Cooker Moroccan Chicken recipe. Perfect for beginners, this dish combines simple ingredients with minimal effort for maximum flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs more flavorful than breasts for slow cooking)
• 1 cup diced onions (yellow onions work best for their sweetness)
• 3 cloves garlic, minced (freshly minced garlic makes a difference)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp ground cumin (toast it lightly for extra aroma)
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon (a little goes a long way)
• 1/2 tsp smoked paprika
• 1/4 tsp ground turmeric
• 1 cup low-sodium chicken broth (homemade broth is ideal, but store-bought works too)
• 1/2 cup dried apricots, halved (they add a natural sweetness)
• 1/4 cup fresh cilantro, chopped (for garnish, adds a fresh contrast)
• Salt to taste (I prefer sea salt for its clean flavor)

Instructions

1. Heat the olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onions and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, cumin, coriander, cinnamon, smoked paprika, and turmeric, cooking for 1 minute until fragrant. Tip: Toasting the spices releases their essential oils, enhancing the dish’s flavor.
4. Transfer the onion and spice mixture to the slow cooker.
5. Place the chicken thighs on top of the onion mixture in the slow cooker.
6. Pour the chicken broth over the chicken, ensuring it’s evenly distributed.
7. Scatter the halved dried apricots around the chicken. Tip: Soaking the apricots in warm water for 10 minutes before adding them can make them even plumper.
8. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork. Tip: Avoid opening the lid during cooking to maintain the temperature and moisture.
9. Once cooked, season with salt to taste and garnish with fresh cilantro before serving.

Zesty and aromatic, this Moroccan chicken is wonderfully tender with a hint of sweetness from the apricots. Serve it over a bed of couscous or quinoa for a complete meal that’s as nutritious as it is flavorful.

Healthy Slow Cooker Minestrone Soup

Let’s dive into making a comforting bowl of Healthy Slow Cooker Minestrone Soup, perfect for those busy days when you want something nutritious without the fuss. This recipe is a breeze, thanks to your slow cooker doing most of the work.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 medium onion, diced (I find yellow onions work best here)
• 2 carrots, peeled and chopped into 1/2-inch pieces
• 2 celery stalks, chopped (adds a nice crunch)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 (14.5 oz) can diced tomatoes, undrained (I prefer fire-roasted for extra flavor)
• 4 cups vegetable broth (homemade or store-bought, both work)
• 1 (15 oz) can kidney beans, rinsed and drained (for that protein punch)
• 1 cup whole wheat elbow pasta (or any small pasta you have on hand)
• 2 cups fresh spinach (packed, it wilts down a lot)
• 1 tsp dried basil (fresh is great if you have it)
• 1/2 tsp dried oregano
• Salt and pepper to taste (but really, don’t skip the salt)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Add the minced garlic and cook for another 30 seconds, just until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Transfer the sautéed vegetables to your slow cooker. Add the diced tomatoes, vegetable broth, kidney beans, pasta, basil, and oregano. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: If you’re around, give it a stir halfway through to prevent sticking.
5. About 30 minutes before serving, stir in the fresh spinach. It’ll wilt perfectly in the residual heat. Tip: Adding the spinach last keeps its vibrant color and nutrients intact.
6. Season with salt and pepper to taste. Serve hot, maybe with a sprinkle of Parmesan cheese on top for an extra flavor boost.

Delight in the hearty texture and rich flavors of this minestrone, where each spoonful brings a comforting mix of vegetables, beans, and pasta. Try serving it with a side of crusty bread for dipping, making it a meal to remember.

Slow Cooker Turkey and Sweet Potato Chili

Ready to dive into a comforting bowl of chili that practically cooks itself? This slow cooker turkey and sweet potato chili is a hearty, flavorful dish that’s perfect for busy weeknights or lazy weekends. Let’s get started with the ingredients and step-by-step instructions to bring this delicious meal to life.

Ingredients

• 1 lb ground turkey (I find lean turkey works best for a healthier option)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (they add a lovely sweetness and texture)
• 1 can (15 oz) black beans, drained and rinsed (for that extra protein punch)
• 1 can (15 oz) diced tomatoes, undrained (they form the base of our chili)
• 1 cup chicken broth (homemade or low-sodium store-bought is my preference)
• 1 tbsp chili powder (the key to that deep, smoky flavor)
• 1 tsp ground cumin (it adds a warm, earthy note)
• 1/2 tsp garlic powder (for a hint of sharpness)
• 1/2 tsp salt (to bring all the flavors together)
• 1/4 tsp black pepper (just enough to add a little kick)

Instructions

1. In a large skillet over medium heat, brown the ground turkey until no longer pink, about 5-7 minutes. Tip: Break it up as it cooks for even browning.
2. Transfer the browned turkey to your slow cooker. Add the sweet potatoes, black beans, diced tomatoes, chicken broth, chili powder, cumin, garlic powder, salt, and black pepper. Tip: Stir well to ensure all ingredients are evenly distributed.
3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Tip: The chili is ready when the sweet potatoes are tender and the flavors have melded beautifully.

Perfect for those chilly evenings, this chili boasts a rich, smoky flavor with a hint of sweetness from the potatoes. Serve it with a dollop of sour cream or a sprinkle of shredded cheese for an extra indulgent touch.

Low Fat Slow Cooker Asian Chicken

Whipping up a delicious and healthy meal doesn’t have to be complicated, especially with this Low Fat Slow Cooker Asian Chicken recipe. It’s perfect for those busy days when you want something flavorful without the fuss.

Ingredients

• 2 lbs boneless, skinless chicken breasts (I find that organic chicken adds a cleaner taste)
• 1/4 cup low-sodium soy sauce (this is my secret to keeping the dish flavorful but not overly salty)
• 2 tbsp honey (for that perfect touch of sweetness)
• 1 tbsp sesame oil (just a splash adds incredible depth)
• 3 cloves garlic, minced (fresh garlic is a must for me)
• 1 tsp grated ginger (I keep a knob in the freezer for easy grating)
• 1/2 cup chicken broth (homemade or low-sodium store-bought works great)
• 1 tbsp cornstarch (to thicken the sauce beautifully)
• 2 green onions, sliced (for a fresh finish)

Instructions

1. Place the chicken breasts in the slow cooker. Make sure they’re arranged in a single layer for even cooking.
2. In a small bowl, whisk together the soy sauce, honey, sesame oil, garlic, ginger, and chicken broth. Pour this mixture over the chicken.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should be tender enough to shred easily with a fork.
4. Remove the chicken from the slow cooker and shred it using two forks. Tip: Letting it cool slightly makes shredding easier and safer.
5. In a small bowl, mix the cornstarch with 2 tbsp of the cooking liquid until smooth. Stir this back into the slow cooker to thicken the sauce.
6. Return the shredded chicken to the slow cooker, stirring to coat it evenly with the sauce. Cook for an additional 10 minutes on HIGH to heat through.
7. Garnish with sliced green onions before serving. Tip: For an extra crunch, sprinkle with sesame seeds or serve over a bed of steamed broccoli.

Enjoy the tender, juicy chicken with a sauce that’s perfectly balanced between sweet and savory. It’s fantastic served over brown rice or quinoa for a complete meal that’s both satisfying and light.

Healthy Slow Cooker Ratatouille

On a bustling weekend or a quiet evening, nothing beats the comfort of a dish that cooks itself while you go about your day. This Healthy Slow Cooker Ratatouille is a vibrant, vegetable-packed meal that’s as nutritious as it is delicious, perfect for those looking to enjoy a hearty dish without the hassle.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 large eggplant, diced into 1-inch pieces (I find leaving the skin on adds a nice texture)
• 2 medium zucchinis, sliced into half-moons
• 1 large yellow bell pepper, chopped (for a sweet contrast)
• 1 large red onion, thinly sliced
• 3 cloves garlic, minced (because more garlic is always better)
• 1 can (28 oz) crushed tomatoes (I prefer San Marzano for their sweetness)
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and freshly ground black pepper, to taste (but be generous with the pepper)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat. Add the eggplant, zucchinis, bell pepper, and onion. Sauté for about 5 minutes, just until the vegetables start to soften.
2. Transfer the sautéed vegetables to your slow cooker. Add the minced garlic, crushed tomatoes, thyme, and basil. Stir well to combine.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. The ratatouille is ready when the vegetables are tender but still hold their shape.
4. Season with salt and freshly ground black pepper to taste. Stir gently to mix.

Ladle this comforting ratatouille into bowls and enjoy its melded flavors and tender yet distinct vegetable pieces. For a creative twist, serve it over a bed of quinoa or with a slice of crusty bread to soak up the delicious sauce.

Slow Cooker Chicken and Mushroom Stroganoff

Begin by gathering your ingredients and prepping your slow cooker for a comforting meal that practically cooks itself. This Slow Cooker Chicken and Mushroom Stroganoff is a creamy, savory dish that’s perfect for busy weeknights or lazy weekends.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker)
• 8 oz cremini mushrooms, sliced (baby bellas work great too)
• 1 medium yellow onion, finely diced (the sweetness balances the dish)
• 2 cloves garlic, minced (fresh is best for that punch of flavor)
• 1 cup chicken broth (low sodium lets you control the saltiness)
• 1 tbsp Worcestershire sauce (a splash adds depth)
• 1 tsp Dijon mustard (just a hint for tang)
• 1/2 cup sour cream (full fat for creaminess)
• 2 tbsp all-purpose flour (to thicken the sauce just right)
• 1 tbsp olive oil (extra virgin is my go-to for sautéing)
• Salt and pepper (to season as you go)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent, about 5 minutes.
2. Add garlic and mushrooms to the skillet. Cook until mushrooms are soft and garlic is fragrant, about 3 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Transfer the onion, garlic, and mushroom mixture to the slow cooker.
4. Season chicken thighs with salt and pepper, then add them to the slow cooker on top of the vegetables.
5. In a small bowl, whisk together chicken broth, Worcestershire sauce, and Dijon mustard. Pour over the chicken.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist the urge to open the lid; it lets heat escape.
7. Remove chicken from the slow cooker and shred with two forks. Tip: Let it cool slightly to handle easily.
8. Whisk sour cream and flour in a small bowl until smooth. Stir into the slow cooker to thicken the sauce.
9. Return the shredded chicken to the slow cooker, stirring to combine. Cook on HIGH for an additional 15 minutes.

Rich and creamy, this stroganoff pairs wonderfully with egg noodles or mashed potatoes for a hearty meal. The mushrooms add an earthy depth, while the sour cream brings a tangy smoothness that’s utterly comforting.

Low Fat Slow Cooker Beef and Broccoli

When you’re craving something hearty yet healthy, this Low Fat Slow Cooker Beef and Broccoli hits the spot without the guilt. Perfect for busy weeknights, it’s a set-it-and-forget-it kind of meal that delivers on flavor and nutrition.

Ingredients

• 1.5 lbs lean beef stew meat, cut into bite-sized pieces (I find that trimming any visible fat makes it even leaner)
• 3 cups fresh broccoli florets (for that crisp-tender texture we all love)
• 1/2 cup low-sodium soy sauce (it’s all about balancing flavors without the extra salt)
• 1/4 cup honey (a natural sweetener that caramelizes beautifully)
• 2 tbsp minced garlic (because garlic is life)
• 1 tbsp grated ginger (freshly grated makes all the difference)
• 1 tbsp cornstarch (to thicken the sauce just right)
• 1/2 cup beef broth (low-sodium to keep it healthy)
• 1 tbsp sesame oil (for that nutty aroma)

Instructions

1. In a small bowl, whisk together the soy sauce, honey, garlic, ginger, cornstarch, and beef broth until the cornstarch is fully dissolved.
2. Place the beef pieces in the slow cooker and pour the sauce mixture over them, ensuring each piece is coated. Tip: For even more flavor, let the beef marinate in the sauce for 30 minutes before cooking.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the beef is tender. Tip: Resist the urge to open the lid frequently, as it slows down the cooking process.
4. Add the broccoli florets to the slow cooker, stirring gently to mix them with the beef and sauce. Cover and cook for an additional 30 minutes on HIGH, or until the broccoli is crisp-tender. Tip: If you prefer your broccoli softer, add it earlier in the cooking process.
5. Drizzle with sesame oil before serving to enhance the flavors.

Out of the slow cooker, the beef is melt-in-your-mouth tender, while the broccoli retains just enough bite to contrast beautifully. Serve it over a bed of brown rice or quinoa for a complete meal that’s as satisfying as it is nutritious.

Healthy Slow Cooker Butternut Squash Soup

Zesty flavors and hearty ingredients come together in this comforting butternut squash soup, perfect for those chilly evenings when you crave something warm and nutritious. Let’s dive into making this simple yet flavorful dish that’s sure to become a staple in your kitchen.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups) – I find the pre-cut squash from the store a real time-saver!
• 1 large onion, diced – yellow onions are my go-to for their perfect balance of sweetness and sharpness.
• 2 cloves garlic, minced – fresh garlic elevates the flavor, but feel free to use 1/2 tsp of garlic powder in a pinch.
• 4 cups vegetable broth – homemade is best, but any high-quality store-bought version works.
• 1 tbsp extra virgin olive oil – my kitchen staple for sautéing.
• 1/2 tsp ground cinnamon – a little secret ingredient that adds a warm depth.
• Salt and pepper to taste – I like to start with 1/2 tsp salt and adjust from there.

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
2. Add the minced garlic to the skillet and cook for another 1 minute, until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
3. Transfer the sautéed onions and garlic to your slow cooker. Add the cubed butternut squash, vegetable broth, and ground cinnamon. Stir to combine.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the squash is tender. Tip: If you’re short on time, high heat works just as well.
5. Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, you can blend it in batches in a regular blender. Tip: For an extra creamy texture, blend a little longer.
6. Season with salt and pepper to taste. Serve hot. Garnish with a drizzle of olive oil or a sprinkle of cinnamon if desired.

Gloriously smooth and velvety, this butternut squash soup boasts a sweet and savory flavor profile that’s irresistibly comforting. Try serving it with a side of crusty bread or a dollop of Greek yogurt for an extra touch of richness.

Slow Cooker Chicken and Corn Chowder

Unveiling the comfort of a bowl that combines the heartiness of chicken with the sweetness of corn, this Slow Cooker Chicken and Corn Chowder is a testament to how simple ingredients can create a symphony of flavors. Perfect for those chilly evenings or when you’re craving something nourishing without the fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs add more flavor than breasts)
• 4 cups chicken broth (homemade if you have it, but store-bought works just fine)
• 3 cups frozen corn kernels (no need to thaw, they’ll cook perfectly in the slow cooker)
• 1 cup heavy cream (for that rich, velvety texture we all love)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 tbsp butter (unsalted, so you can control the seasoning)
• 1 tsp salt (start with this, you can always add more later)
• 1/2 tsp black pepper (freshly ground if possible)
• 1/2 tsp dried thyme (it’s amazing how this little herb elevates the dish)

Instructions

1. Place the chicken thighs at the bottom of your slow cooker. They’ll cook directly in the broth, absorbing all those flavors.
2. Add the diced onion, minced garlic, frozen corn, chicken broth, salt, pepper, and dried thyme over the chicken. No need to stir yet.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The slow cooker does all the work here, melding the flavors together beautifully.
4. After cooking, remove the chicken thighs and shred them using two forks. Tip: Let the chicken cool slightly to make shredding easier.
5. Return the shredded chicken to the slow cooker. Add the heavy cream and butter, stirring gently to combine. Tip: The butter adds a lovely richness, but you can skip it if you’re watching calories.
6. Cover and cook on HIGH for an additional 30 minutes. This step ensures everything is heated through and the flavors are fully integrated.
7. Give the chowder a taste and adjust the seasoning if necessary. Tip: Sometimes a little extra pepper can really make the flavors pop.

Kindly note how the chowder has thickened slightly, with the corn adding a pleasant sweetness against the savory chicken. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping, and watch it disappear before your eyes.

Low Fat Slow Cooker Italian Sausage and Peppers

On a bustling weekday, nothing beats the convenience and heartiness of a slow cooker meal. This Low Fat Slow Cooker Italian Sausage and Peppers is a testament to how simple ingredients can transform into a flavorful feast with minimal effort.

Ingredients

• 1 lb Italian turkey sausage (I find the lean turkey sausage keeps it light without sacrificing flavor)
• 2 large bell peppers, sliced (a mix of red and yellow adds a sweet contrast)
• 1 large onion, sliced (yellow onions are my go-to for their sweetness when cooked)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 can (14.5 oz) diced tomatoes, undrained (I prefer fire-roasted for a smoky depth)
• 1/2 cup low-sodium chicken broth (homemade broth is ideal, but store-bought works in a pinch)
• 1 tsp dried oregano (crush it between your fingers to release its oils before adding)
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (adjust based on your heat preference)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat. Add the Italian turkey sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Browning the sausage first adds a depth of flavor that can’t be achieved by just slow cooking.
2. Transfer the browned sausage to your slow cooker. In the same skillet, add the sliced bell peppers and onion. Sauté for about 3 minutes, just until they start to soften. Tip: Sautéing the veggies briefly before slow cooking helps retain their texture.
3. Add the minced garlic to the skillet and cook for 30 seconds, until fragrant. Then, transfer the pepper and onion mixture to the slow cooker.
4. Pour in the diced tomatoes and chicken broth. Sprinkle the dried oregano, basil, and red pepper flakes over the top. Stir gently to combine all the ingredients.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Slow cooking on LOW allows the flavors to meld together more beautifully.

The result is a dish where the sausage is tender, the peppers and onions are perfectly soft yet retain a bit of bite, and the broth is rich with the flavors of Italy. Try serving it over a bed of quinoa or whole wheat pasta for a complete meal that’s both satisfying and light.

Healthy Slow Cooker Black Bean Soup

Slow cookers are a game-changer for busy weeknights, and this Healthy Slow Cooker Black Bean Soup is no exception. Simple ingredients transform into a hearty, flavorful dish with minimal effort.

Ingredients

• 1 lb dried black beans (soaked overnight for best texture)
• 1 large onion, diced (I love the sweetness of Vidalia onions here)
• 3 cloves garlic, minced (fresh is key for that punch of flavor)
• 1 red bell pepper, diced (adds a nice crunch and color)
• 2 carrots, diced (for a hint of natural sweetness)
• 6 cups vegetable broth (low-sodium to control the saltiness)
• 1 tbsp ground cumin (my go-to for depth)
• 1 tsp smoked paprika (for that subtle smokiness)
• 2 bay leaves (don’t skip, they’re essential for aroma)
• 1 tbsp olive oil (extra virgin is my preference for sautéing)
• Salt and pepper (to your liking, but start with 1 tsp salt)

Instructions

1. Heat olive oil in a skillet over medium heat. Sauté onion, garlic, bell pepper, and carrots until soft, about 5 minutes.
2. Transfer the sautéed veggies to the slow cooker. Add soaked black beans, vegetable broth, cumin, smoked paprika, and bay leaves.
3. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beans are tender.
4. Remove bay leaves. Use an immersion blender to partially blend the soup for a creamy yet chunky texture.
5. Season with salt and pepper. Stir well and let it sit for 5 minutes to meld flavors.

Great for meal prep, this soup’s creamy texture and smoky flavor pair wonderfully with a dollop of Greek yogurt or avocado slices. Serve it with a side of crusty bread for a complete meal.

Slow Cooker Chicken and Dumplings

When the weather turns chilly, there’s nothing quite as comforting as a bowl of homemade slow cooker chicken and dumplings. This recipe is perfect for beginners, offering a step-by-step guide to creating a hearty, flavorful dish that feels like a warm hug.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs more flavorful than breasts)
• 1 cup diced carrots (about 2 medium, for a sweet crunch)
• 1 cup diced celery (about 2 stalks, for that essential earthy flavor)
• 1 medium onion, diced (yellow onions are my go-to for their balance of sweetness and sharpness)
• 4 cups chicken broth (homemade if you have it, but store-bought works fine)
• 1 tsp salt (adjust based on your broth’s saltiness)
• 1/2 tsp black pepper (freshly ground if possible)
• 1 tsp dried thyme (for that herby depth)
• 2 cups all-purpose flour (I like to sift mine for fluffier dumplings)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt
• 3/4 cup milk (whole milk gives the dumplings richness)
• 2 tbsp unsalted butter, melted (because everything’s better with butter)

Instructions

1. Place the chicken thighs, carrots, celery, and onion in the slow cooker.
2. Pour the chicken broth over the ingredients, then add the salt, pepper, and thyme.
3. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds.
4. Remove the chicken with a slotted spoon and shred it with two forks, then return it to the slow cooker. Tip: Letting the chicken cool slightly makes shredding easier and safer.
5. In a medium bowl, whisk together the flour, baking powder, and salt.
6. Stir in the milk and melted butter until just combined. Tip: Overmixing the dough can lead to tough dumplings.
7. Drop tablespoon-sized dollops of the dough into the slow cooker. Tip: Wetting the spoon can help the dough release more easily.
8. Cover and cook on high for 30 minutes, or until the dumplings are cooked through and fluffy.

The dumplings should be light and pillowy, soaking up the rich broth, while the chicken and vegetables offer a satisfying bite. Serve this dish in deep bowls with a sprinkle of fresh parsley for a pop of color and freshness.

Low Fat Slow Cooker Mexican Casserole

Zesty flavors and hearty ingredients come together in this Low Fat Slow Cooker Mexican Casserole, a dish that promises to deliver all the comfort of traditional Mexican cuisine without the guilt. Let’s dive into the methodical process of creating this crowd-pleaser, ensuring even beginners can follow along with ease.

Ingredients

• 1 lb lean ground turkey (I find it’s the perfect base for keeping things light yet flavorful)
• 1 cup diced onions (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 cup black beans, rinsed and drained (for that fiber boost)
• 1 cup corn kernels (frozen works great here, no need to thaw)
• 1 can (10 oz) diced tomatoes with green chilies (adds just the right amount of heat)
• 1 tsp ground cumin (the secret to that authentic Mexican flavor)
• 1 tsp chili powder (adjust based on your heat preference)
• 1/2 cup low-fat shredded cheddar cheese (melts beautifully for that cheesy top)
• 1/4 cup chopped fresh cilantro (for a fresh finish)

Instructions

1. Heat a non-stick skillet over medium heat and cook the ground turkey until no longer pink, about 5-7 minutes. Tip: Break the turkey into small crumbles as it cooks for even browning.
2. Add the diced onions and minced garlic to the skillet, cooking for an additional 3 minutes until the onions are translucent. Tip: Stir frequently to prevent the garlic from burning.
3. Transfer the turkey mixture to your slow cooker, then add the black beans, corn, diced tomatoes with green chilies, ground cumin, and chili powder. Stir to combine all ingredients evenly.
4. Cover and cook on low for 4 hours. Tip: Resist the urge to open the lid frequently, as this can significantly increase cooking time.
5. Sprinkle the shredded cheddar cheese over the top during the last 15 minutes of cooking, allowing it to melt perfectly.
6. Garnish with chopped fresh cilantro before serving.

Layers of tender turkey, beans, and corn meld together under a blanket of melted cheese, offering a satisfying texture contrast. Serve this casserole with a side of avocado slices or a dollop of Greek yogurt for an extra creamy touch.

Healthy Slow Cooker Spinach and Lentil Dal

Amidst the hustle of daily life, finding time to prepare a nutritious meal can be a challenge, but this Healthy Slow Cooker Spinach and Lentil Dal is here to change that. It’s a hearty, flavorful dish that practically cooks itself, leaving you with more time to enjoy the things you love.

Ingredients

• 1 cup dried green lentils (rinsed and picked over for stones)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 1 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 medium onion, finely diced (yellow onions work best here for their sweetness)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp grated fresh ginger (trust me, it’s worth the extra effort)
• 1 tsp ground cumin (toasted and ground at home if you’re feeling ambitious)
• 1/2 tsp turmeric powder (for that beautiful golden color)
• 4 cups fresh spinach, roughly chopped (packed tightly for maximum greens)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the extra virgin olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger to the skillet. Cook for another minute until fragrant, stirring constantly to prevent burning.
3. Transfer the onion mixture to your slow cooker. Add the rinsed lentils, vegetable broth, ground cumin, and turmeric powder. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the lentils are tender but not mushy.
5. Stir in the chopped spinach during the last 30 minutes of cooking. The residual heat will wilt the spinach perfectly.
6. Season with salt to taste. Start with 1/2 tsp and adjust according to your preference.

Gently ladle the dal into bowls and marvel at its creamy texture and vibrant color. The lentils should be tender, with the spinach adding a fresh, slightly earthy note. Serve over steamed rice or with a side of warm naan for a complete meal that’s as satisfying as it is nutritious.

Conclusion

Valuable for anyone seeking healthy, hassle-free meals, our roundup of 24 Delicious Low Fat Slow Cooker Recipes offers something for every taste. We invite you to try these comforting dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy slow cooking!