10 Easy & Healthy Crockpot Recipes! Make these slow cooker recipes and you’ll be thanking yourself for nights to come. From hearty pot roast to warming soup, and even ribs, we’ve got dinner and dessert covered.
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1. Slow-Cooker Pineapple Baby Back Ribs
A sweet, sticky pineapple glaze coats these fall-off-the-bone ribs.
Prep Time : 4 hours
Ingredients
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- ½ teaspoon caynne
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons garlic powder
- 2 lb baby back ribs (912 g)
- 20 oz diced pineapple (560 g)
- 28 oz barbecue sauce (790 g)
Preparation
- In a small bowl, combine the chili powder, cayenne cumin, onion powder, salt, pepper and garlic powder.
- Rub the spice mix all over the baby back ribs.
- Drain the juice for frim the can of pineapple and add to the slow cooker, along with the barbecue sauce. Stir and combine.
- Add the diced pineapple and ribs to the slow cooker and cover with the sauce.
- Cover and cook on high for 3-4 hours.
- Halfway through, flip the racks of ribs so the one that was previously on the bottom is now on top. Cover with more sauce.
- Remove the ribs from the slow cooker and cut into individual pieces.
- Serve with the leftover sauce and pineapples chunks.
2. Crockpot Quinoa & Vegetables
Ingredients
- 1 cup quinoa
- 2 ½ chicken or vegetables broth
- 1 onion, chopped
- 1 tbs olive oil
- 2 bell peppers, chopped
- ½ cup chopped or shredded carrots
- 1 can beans
- 1 head broccoli, chopped
- 3 selery stalks, chopped
- 1 tbs garlic
- salt and pepper
- you can add in any vegetables you like
Preparation
- Rinse quinoa, dump into crockpot, add olive oil to coat.
- Stir in remaining ingredients, cook on high 3-4 hours or low 5-6 hours.
- Quinoa is done when you can fluff it with a fork, liquid should be absorbed.
3. Slow Cooker Tomato Soup
Prep Time : 7 hours
Ingredients
- 2 (28 oz) cans of low/no sodium crushed tomatoes
- 2 cups low/no sodium chicken or vegetable broth
- 1-2 cups carrots, diced
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2-3 bay leaves
- 4 tbsp no salt butter
- 1 cup coconut milk
- Ground black pepper for taste
Preparation
- Add all of the ingredients, except the bay leaves and milk/cream, into the slow cooker. Stir everything together.
- Next, place the bay leaves into the pot, close the lid, set the temperature, to low and cook for 6 to 7 hours. It took us about 7 hours.
- At the end, remove half of the soup to a bowl or blender. Pour half of the milk/cream, and blend it all together. Repeat for the second half and return the soup to the slow cooker. **Remove the bay leaves before blending together**
- And it Enjoy.
4. Slow Cooker Roast Chicken
Prep Time : 2h 30mins
Ingredients
- 1 tbsp olive or sunflower oil
- 1 tsp paprika
- 1 onion thickly sliced
- freshly ground black pepper
- 1 tsp flaked sea salt or ½ tsp fine salt
- ½ tsp coarsely ground black pepper
Preparation
- Scatter the onion over the base of a slow cooker. Remove any trussing string from the chicken and place, breast-side up, on top.
- Pour the oil into a small bowl. Stir in the paprika, salt and pepper. Brush the oil over the chicken.
- Cover the slow cooker with the lid and cook on high for 4–4 ½ hours or until the chicken is tender and thoroughly cooked – the meat should be almost falling off the bones. Remove the lid and pierce the thickest part of the bird with a skewer and make sure the juices run clear. If you wiggle one of the legs, it should move very easily.
- Transfer the chicken carefully to a board to rest.
- Strain the cooking liquor through a sieve and use as a thin gravy. (You can thicken it by simmering in a saucepan or adding a couple of teaspoons of gravy granules, if you like.)
- Carve into slices and serve.
5. Slow Cooker Stuffed Peppers
Prep Time : 4 hr 30 mins
For 5 Servings
Ingredients
- 5 bell peppers
- 2 cups cooked rice (460 g)
- salt, to taste
- 1 can corn, drained
- peppers, to taste
- ½ onion, diced
- ½ cup tomato (100 g), diced
- 1 can black beans, drained
- ½ cup chicken stock (120 ml)
- 2 cups shredded cheddar cheese (200 g), shredded
- ½ cup salsa (130 g)
Preparation
- Cut the tops off of the bell peppers, then use a spoon to remove the seeds.
- In a large bowl, mix together the rice, salt, corn, pepper, black beans, onion, salsa and tomatoes.
- Place the bell peppers, cut-side up, in a 7- quart (6 ½ liter) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
- Fill the peppers halfway with rice mixture, then sprinkle with 1 cup of cheese.
- Fill to the top with rice mixture, then top with the remaining cheese.
- Pour the chicken stock into the bottom of the slow cooker.
- Cook on high for 4 hours, until the cheese is melted and the peppers are tender.
- And it Enjoy.
6. Slow Cooker Roast Beef Stew
Ingredients
- 1 onion, sliced
- 2 tsp vegetable, sunflower or rapeseed oil
- 400–500g/14oz–1lb 2oz beef skirt, braising steaks or diced beef, chopped into 4–5cm/1½–2 in chunks
- beef stew cube, crumbled
- 2 tbsp wholegrain mustard
- 4 tbsp gravy granules
- salt and freshly ground black pepper
- 350g/12oz carrots, peeled and cut into 2–3cm/¾–1 ¼in batons
- 600g/1lb 5oz potatoes, peeled and cut into 4–5cm/1½ –2in chunks
- 12 frozen Yorkshire puddings (optional)
- 400g/14oz frozen peas
Preparation
- Heat 1 teaspoon oil in a heavy-based frying pan. Divide the beef into to two batches and add the first batch to the pan. Turn the beef to sear and colour on all sides to a rich, dark brown. Transfer the browned chunks straight to the slow cooker pot. Repeat with the remaining oil and beef.
- Add the onion, gravy granules, mustard and stock cube to the pot and pour in in 550ml/1pint water. Give everything a quick stir, then add the carrots and potatoes. Cover with the lid and cook for 7 hours on low. Stir once during cooking, if you are at home, to rotate the meaty chunks sitting on the top.
- Meanwhile, cook the Yorkshire puddings (if using) according to packet instructions or in an air fryer at 190C for 4 minutes. Steam, microwave or boil the peas for 3–4 minutes until cooked.
- Season the stew with salt and pepper. Ladle portions of the stew onto plates and top with the Yorkshire puddings. Serve the green peas alongside.
7. Honey garlic Slow Cooker Ribs
Prep Time : 8 hours
For 6 servings
Ingredients
- 2 ½ lb rack of pork ribs (1 kg), halved
- 1 cup honey (340 g)
- ½ cup sauce (120 ml)
- 10 garlic cloves, minced
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon paprika
- 1 tablespoon chili powder
Preparation
- In a small bowl, mix together the salt, pepper, paprika, and chili powder. Season the ribs evenly with the mixture, making sure to rub it in on all sides.
- Add the honey, soy souce, and garlic to a large slow cooker. Transfer the ribs to slow cooker and turn them over in the sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in. Cover and cook on high for 4 hours, or low for 6-7 hours. Check after the allotted time to make sure the meat is cooked through and tender.
- Remove the ribs and transfer to cutting board. Cut between the bones to separate into individual ribs. Serve with additional sauce from the slow cooker.
- And it Enjoy.
8. Slow Cooker Honey Roast Ham
Prep Time : Over 3 hours
Ingredients
- 1 tbsp clear honey
- 2 tbsp demerara sugar
- 1.6 kg/3lb 8oz boneless, rolled smoked or unsmoked gammon
- 1 onion, peeled and quartered
- 1 tbsp english mustard
Preparation
- Put the gammon, onion and 100ml/3½fl oz water in the slow cooker, cover with the lid and cook on low for 6-7 hours, or until the pork is thoroughly cooked. The longer the gammon is cooked, the more like pulled ham it will become.
- Remove the lid, lift the pork out of the slow cooker and onto a board, and leave it to stand for 10 minutes, or until cool enough to handle.
- Preheat the oven to 220C/200C Fan/Gas 7. very carefully, snip off the string and slide a knife, in a horizontal sawing motion, between the ham rind and fat, then lift off the rind, leaving a thin layer of fat on the meat. (You may need to do this in strips.)
- Lightly score the ham fat with a knife in a crisscross pattern. Line a small roasting tin with a piece of foil, large enough to come up the sides of the tin. Place the ham on top, fat-side up. If the ham is thinner one end than the other, prop the short end up with a wodge of crumpled kitchen foil, so the fat is more horizontal – this will help it brown more evenly.
- Mix the mustard, honey and sugar in a small bowl and spread it all over the ham fat. Bring the foil in towards the ham to create a bowl to catch any sticky juices. Bake the ham for 10–15 minutes, or until the fat is nicely browned.
- Serve in slices, warm or cold. And it Enjoy.
9. Slow Cooker Rosemary Bread
Prep Time : 3 hr 15 mins
For 8 servings
Ingredients
- 1 ½ cups lukewarm water (300 ml)
- 1 teaspoon sugar
- 1 packet active dry yeast, about 2 ¼ teaspoon
- 1 teaspoon salt, plus more for sprinkling
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped, plus more for sprinkling
- 3 ¾ cups all-purpose flour (470 g), plus more for dusting
Preparation
- In a large bowl mix together the water and sugar. Sprinkle the yeast over the water and stir. Let sit for 15 minutes, until the surface is foamy.
- Add the salt, olive oil, and rosemary. Mix well.
- Slowly add the flour and mix with a wooden spoon until well combined.
- Knead the dough for at least 10 minutes, until it is no longer sticky.
- Set the dough in the middle of a piece of parchment paper large enough to line the slow cooker.
- Place the parchment paper with the dough in the slow cooker. Drape a kitchen towel over the top and cover with the lid. Set the slow cooker to warm and let the dough proof for about 30 minutes, until doubled in size. Check occasionally to make sure the dough is not cooking.
- Lift the parchment paper to remove the dough from the slow cooker.
- Sprinkle a bit of flour on a clean surface. Knead the dough for about 5 minutes, then shape it into a ball that will fit in the slow cooker.
- Place the dough back on the parchment paper and return to the slow cooker. Sprinkle the top with salt and rosemary.
- Cover the slow cooker with the towel and the lid and cook on high heat for 1½-2 hours, until the bread has a thick, dry, white crust, or a thermometer inserted in the loaf reaches 190°F (90°C).
- Preheat the oven to 500°F (260°C).
- Using the parchment paper, transfer the bread to a baking sheet. Trim the excess parchment.
- Bake for 5-10 minutes, until the crust is golden brown.
- Let cool for about 15 minutes, then slice.
- And it Enjoy.
10. Slow Cooker Rice Pudding
Prep Time : Over 3 hours
For 4 servings
Ingredients
- 750ml/1¼ pint full-fat milk
- 100g/3½oz pudding rice
- 15g/½oz butter
- 25g/1oz caster sugar, ideally golden caster sugar
- 4 heaped tbsp jam, to serve
- ¼ tsp ground or grated nutmeg (optional)
Preparation
- Grease the inside of your slow cooker pot generously with the butter. Put the rice, milk and sugar in the dish. Add a little nutmeg if you like.
- Stir gently, then cover with the lid and cook on low for 3–4 hours, or until the rice is tender and creamy.
- Divide between four dishes and top with jam.
- And it Enjoy.
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