20 Delicious Low Fat Crock Pot Recipes Healthy

Just when you thought your crock pot couldn’t get any more magical, we’ve rounded up 20 delicious low-fat recipes that promise to keep your meals healthy without skimping on flavor. Whether you’re craving comfort food or looking for quick dinner solutions, these recipes are your ticket to effortless, nutritious eating. Dive in and discover how easy it is to enjoy hearty meals that love you back!

Low Fat Crock Pot Chicken Chili

Zesty and zippy, this low-fat crock pot chicken chili is your ticket to a flavorful, fuss-free meal. Packed with lean protein and bold spices, it’s a hearty dish that doesn’t skimp on taste.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup diced onions
• 1 cup diced green bell peppers
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 cup low-sodium chicken broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place chicken breasts at the bottom of the crock pot.
2. Add onions, green bell peppers, and garlic on top of the chicken.
3. Pour diced tomatoes, black beans, kidney beans, and chicken broth over the vegetables.
4. Sprinkle chili powder, ground cumin, smoked paprika, salt, and black pepper evenly over the mixture.
5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is tender and easily shreds.
6. Remove chicken from the crock pot and shred using two forks.
7. Return shredded chicken to the crock pot and stir to combine.
8. Cover and cook on HIGH for an additional 15 minutes to meld flavors.

Flavorful and satisfying, this chili boasts a perfect balance of smoky spices and tender chicken. Serve it topped with a dollop of Greek yogurt and a sprinkle of fresh cilantro for an extra kick.

Slow Cooker Turkey and Vegetable Stew

Transform your slow cooker into a flavor powerhouse with this hearty turkey and vegetable stew. **Toss** in the ingredients, set it, and forget it—dinner’s done with zero fuss.

Ingredients

• 1.5 lbs turkey breast, cubed
• 2 cups carrots, sliced
• 2 cups potatoes, diced
• 1 cup celery, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp thyme
• 1 tsp rosemary

Instructions

1. Heat olive oil in a pan over medium-high heat. Brown turkey cubes for 5 minutes, stirring occasionally.
2. Transfer turkey to the slow cooker. Add carrots, potatoes, celery, onion, and garlic.
3. Pour chicken broth over the ingredients. Sprinkle salt, pepper, thyme, and rosemary evenly.
4. Cover and cook on LOW for 7 hours or HIGH for 4 hours, until vegetables are tender.
5. Tip: For a thicker stew, mash some potatoes against the side of the slow cooker before serving.
6. Tip: Fresh herbs can replace dried ones—double the amount for the same flavor punch.
7. Tip: Let the stew sit for 10 minutes after cooking to allow flavors to meld beautifully.

Ladle this stew into bowls for a cozy meal that’s packed with tender turkey and vibrant veggies. The broth is rich, the herbs are aromatic, and serving it with crusty bread? **Chef’s kiss.**

Healthy Crock Pot Lentil Soup

Zero excuses needed for this Healthy Crock Pot Lentil Soup—it’s a set-it-and-forget-it dream that packs protein and flavor without the fuss.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 minced garlic cloves
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup dried green lentils
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chopped spinach
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat for 1 minute.
2. Add 1 cup diced onion and sauté until translucent, about 3 minutes.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Transfer the onion and garlic to the crock pot.
5. Add 1 cup chopped carrots, 1 cup chopped celery, and 1 cup dried green lentils to the crock pot.
6. Pour in 4 cups vegetable broth.
7. Season with 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
9. Stir in 2 cups chopped spinach and 1 tbsp lemon juice just before serving.

Whip up this soup for a hearty, earthy bowl that’s thick with lentils and bright with lemon. Serve with a dollop of Greek yogurt or crusty bread for dipping.

Low Fat Crock Pot Beef and Broccoli

Forget takeout—this Low Fat Crock Pot Beef and Broccoli is your new weeknight hero. **Toss** everything in, **set** it, and **forget** it until dinner’s ready.

Ingredients

• 1.5 lbs beef sirloin, sliced thin
• 3 cups broccoli florets
• 1/2 cup low sodium soy sauce
• 1/4 cup honey
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 cup beef broth
• 2 tbsp cornstarch
• 1/4 cup water

Instructions

1. Place beef sirloin, soy sauce, honey, sesame oil, garlic, and ginger in the crock pot.
2. Pour beef broth over the ingredients.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Whisk together cornstarch and water in a small bowl until smooth.
5. Stir cornstarch mixture into the crock pot to thicken the sauce.
6. Add broccoli florets, stirring to combine.
7. Cover and cook on HIGH for an additional 30 minutes, or until broccoli is tender-crisp.

Get ready for tender beef and crisp broccoli smothered in a sticky-sweet sauce. **Serve** over rice or noodles for a complete meal that’s packed with flavor, not guilt.

Slow Cooker Quinoa and Black Bean Casserole

Hungry for a no-fuss, protein-packed meal? This slow cooker casserole blends quinoa and black beans into a hearty, hands-off dinner. Set it, forget it, and feast.

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 2 tbsp chopped cilantro

Instructions

1. Combine quinoa, black beans, corn, diced tomatoes with green chilies, vegetable broth, cumin, chili powder, and salt in the slow cooker.
2. Stir the mixture well to ensure all ingredients are evenly distributed.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until quinoa is tender and liquid is absorbed.
4. Sprinkle shredded cheddar cheese over the top during the last 10 minutes of cooking to melt.
5. Garnish with chopped cilantro before serving.

Make this casserole your go-to for busy weeknights. The quinoa offers a slight crunch, while the melted cheese adds a creamy contrast. Serve it scooped into tortillas or over a bed of greens for a fresh twist.

Healthy Crock Pot Chicken Tacos

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

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup salsa
• 1 tbsp taco seasoning
• 1/2 cup water
• 8 corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 avocado, sliced
• 1/4 cup sour cream

Instructions

1. Place 1.5 lbs boneless, skinless chicken breasts in the crock pot.
2. Pour 1 cup salsa over the chicken.
3. Sprinkle 1 tbsp taco seasoning evenly over the chicken and salsa.
4. Add 1/2 cup water to the crock pot.
5. Cover and cook on low for 6 hours or high for 3 hours. Tip: For shreddable chicken, check at the 5-hour mark on low.
6. Remove chicken from crock pot and shred with two forks. Tip: Reserve the cooking liquid to moisten the chicken if needed.
7. Return shredded chicken to the crock pot and mix with the remaining sauce.
8. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep them warm by wrapping in a clean kitchen towel.
9. Assemble tacos with chicken, 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/4 cup chopped cilantro, 1/2 avocado sliced, and 1/4 cup sour cream.

Bold flavors and tender, juicy chicken make these tacos a weeknight hero. Serve with a squeeze of lime for an extra zing or pile high with your favorite toppings for a customizable feast.

Low Fat Crock Pot Vegetable Curry

Ready to ditch the guilt without skimping on flavor? This low-fat crock pot vegetable curry is your weeknight hero—packed with vibrant veggies and bold spices, all simmered to perfection while you do you.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 can (14 oz) coconut milk, light
• 1 cup vegetable broth
• 2 cups sweet potatoes, cubed
• 1 cup carrots, sliced
• 1 cup cauliflower florets
• 1 cup chickpeas, drained and rinsed
• 1 cup spinach, fresh
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3 minutes.
2. Add curry powder and turmeric to the skillet. Stir for 1 minute to toast the spices.
3. Transfer the onion mixture to the crock pot. Pour in coconut milk and vegetable broth, stirring to combine.
4. Add sweet potatoes, carrots, cauliflower, and chickpeas to the crock pot. Stir well to coat with the liquid.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until vegetables are tender.
6. Stir in spinach and lime juice. Cover and let sit for 5 minutes until spinach wilts.
7. Garnish with cilantro before serving.

Yield a curry that’s creamy with a kick, thanks to the toasted spices. Serve over quinoa for extra protein or with naan to scoop up every last bite.

Slow Cooker Turkey Meatballs in Marinara

Elevate your weeknight dinner with these juicy, flavor-packed turkey meatballs simmered in a rich marinara—all hands-off thanks to your slow cooker.

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 24 oz marinara sauce
• 1/2 cup water

Instructions

1. In a large bowl, combine 1 lb ground turkey, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Mix until just combined—overmixing can make the meatballs tough.
2. Shape the mixture into 1.5-inch meatballs, about 20 total. For even cooking, make sure they’re all the same size.
3. Heat 1 tbsp 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 24 oz marinara sauce and 1/2 cup water over the meatballs, gently stirring to coat.
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. Let the meatballs rest in the sauce for 10 minutes before serving; this helps them soak up even more flavor.

These meatballs come out tender and moist, with the marinara infusing every bite. Serve them over zucchini noodles for a low-carb twist or pile them onto a toasted sub roll for a hearty sandwich.

Healthy Crock Pot Minestrone Soup

Now, let’s dive into a bowl of comfort that’s as nutritious as it is delicious. This Healthy Crock Pot Minestrone Soup is your go-to for a fuss-free, flavor-packed meal.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 minced garlic cloves
• 2 cups diced carrots
• 2 cups diced celery
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) cannellini beans, drained
• 1 cup whole wheat pasta
• 2 cups chopped spinach
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup diced onion and 2 minced garlic cloves; sauté until translucent, about 5 minutes.
2. Transfer the onion and garlic to the crock pot. Add 2 cups diced carrots, 2 cups diced celery, 1 can diced tomatoes, and 4 cups vegetable broth.
3. Stir in 1 can kidney beans, 1 can cannellini beans, 1 cup whole wheat pasta, 1 tsp dried basil, and 1 tsp dried oregano. Season with salt and pepper.
4. Cover and cook on low for 6 hours or high for 3 hours, until vegetables are tender.
5. Add 2 cups chopped spinach in the last 30 minutes of cooking.
6. Tip: For a thicker soup, mash some of the beans before adding them to the pot.
7. Tip: Swap whole wheat pasta for gluten-free options if needed.
8. Tip: Garnish with grated Parmesan cheese for an extra flavor boost.

Craving something hearty yet light? This minestrone delivers a perfect balance with its tender veggies, creamy beans, and al dente pasta. Serve it with a slice of crusty bread for dipping, or top with fresh basil for a pop of color.

Low Fat Crock Pot Chicken and Rice

Ready to ditch the guilt but keep the flavor? This low-fat crock pot chicken and rice is your weeknight hero—set it, forget it, and feast without the fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 3 minutes per side until golden.
2. Transfer chicken to the crock pot. Layer rice, carrots, and celery around the chicken.
3. In a bowl, whisk together chicken broth, garlic powder, onion powder, salt, and pepper. Pour over the ingredients in the crock pot.
4. Cover and cook on LOW for 4 hours or until chicken reaches 165°F internally.
5. Remove chicken, shred with two forks, and return to the crock pot. Stir to combine.
6. Let sit for 5 minutes to thicken before serving.

This dish delivers tender chicken and fluffy rice with a hint of savory spices. Try topping with fresh parsley or a squeeze of lemon for a bright finish.

Healthy Crock Pot Sweet Potato and Black Bean Stew

Dig into this hearty, flavor-packed stew that’s as easy as tossing everything into your crock pot. Perfect for busy weeknights, it’s a vegan delight that doesn’t skimp on satisfaction.

Ingredients

• 2 cups sweet potatoes, peeled and diced
• 1 cup black beans, rinsed and drained
• 1 cup diced tomatoes
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 cups vegetable broth

Instructions

1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent, about 3 minutes.
2. Transfer the onion and garlic to the crock pot. Add sweet potatoes, black beans, diced tomatoes, cumin, smoked paprika, and salt.
3. Pour vegetable broth over the ingredients in the crock pot. Stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until sweet potatoes are tender.
5. For a thicker stew, remove the lid and cook on high for an additional 30 minutes.
6. Tip: For extra flavor, toast the cumin and smoked paprika before adding them to the crock pot.
7. Tip: Garnish with avocado slices or cilantro for a fresh contrast.
8. Tip: Double the recipe and freeze half for a quick meal later.

Zesty and comforting, this stew boasts a creamy texture from the sweet potatoes with a smoky depth from the spices. Serve it over quinoa or with a side of crusty bread to soak up every last drop.

Low Fat Crock Pot Chicken Noodle Soup

Transform your dinner game with this effortless Low Fat Crock Pot Chicken Noodle Soup—packed with flavor, minus the guilt.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 6 cups low-sodium chicken broth
• 2 cups water
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 2 cups egg noodles
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a skillet over medium heat. Add chicken breasts and sear for 3 minutes on each side until lightly browned.
2. Transfer chicken to the crock pot. Add chicken broth, water, carrots, celery, onion, garlic, thyme, parsley, and black pepper.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender.
4. Remove chicken from the crock pot. Shred using two forks, then return to the pot.
5. Add egg noodles. Cover and cook on HIGH for 15 minutes, until noodles are tender.
6. Tip: For extra flavor, sauté the onions and garlic before adding to the crock pot.
7. Tip: If the soup is too thick, add more water or broth until desired consistency is reached.
8. Tip: Fresh herbs can be used in place of dried for a brighter flavor.

Comforting and hearty, this soup boasts tender chicken and perfectly cooked noodles. Serve with a sprinkle of fresh parsley or a side of crusty bread for dipping.

Healthy Crock Pot Greek Chicken

Make your weeknights effortless with this protein-packed, flavor-loaded dish that’s as easy as dump-and-go. Marrying tender chicken with vibrant Greek flavors, it’s a meal that cooks itself while you do you.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 2 tbsp red wine vinegar
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 1/2 cup pitted kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
2. Add chicken thighs to the bowl, ensuring each piece is evenly coated with the marinade. Tip: For deeper flavor, marinate for 30 minutes before cooking, though it’s not necessary.
3. Transfer chicken and marinade to a crock pot. Pour in chicken broth.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Avoid opening the lid to check, as it releases heat and increases cooking time.
5. Once cooked, shred chicken directly in the pot using two forks. Tip: For chunkier pieces, shred less; for finer texture, shred more.
6. Stir in kalamata olives and half of the feta cheese. Reserve the rest for garnish.
7. Garnish with fresh parsley and remaining feta before serving.

Kick back and savor the tender, juicy chicken infused with tangy, herby notes. Perfect over a bed of quinoa or stuffed in warm pitas for a handheld feast.

Low Fat Crock Pot Beef Stew

Unlock the secret to a hearty, guilt-free dinner with this slow-cooked marvel that’s big on flavor but light on calories.

Ingredients

• 1.5 lbs lean beef stew meat
• 2 cups low-sodium beef broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tomato paste
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add beef stew meat to the skillet, browning on all sides for 3-4 minutes total. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Transfer the browned beef to a 6-quart crock pot.
4. In the same skillet, add diced onions, carrots, and celery, sautéing for 3 minutes until slightly softened.
5. Add minced garlic, thyme, rosemary, salt, and pepper, cooking for 1 minute until fragrant.
6. Stir in tomato paste and beef broth, scraping up any browned bits from the bottom of the skillet.
7. Pour the vegetable and broth mixture over the beef in the crock pot. Add the bay leaf.
8. Cover and cook on low for 7-8 hours or on high for 3-4 hours. Tip: For the best flavor, resist the urge to lift the lid during cooking.
9. In a small bowl, mix cornstarch and water until smooth. Stir into the stew during the last 30 minutes of cooking to thicken. Tip: For a thicker stew, increase cornstarch to 2 tbsp.
10. Remove the bay leaf before serving.

Velvety tender beef and veggies melt in your mouth, with a rich broth that’s surprisingly light. Serve over a bed of cauliflower rice for an extra low-carb twist.

Slow Cooker Vegetable Lasagna

Get ready to revolutionize your weeknight dinners with this hands-off, flavor-packed slow cooker veggie lasagna. No pre-cooking, no fuss—just layer, set, and forget.

Ingredients

• 9 lasagna noodles, uncooked
• 2 cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups sliced zucchini
• 1 cup sliced mushrooms
• 1 cup spinach leaves
• 1 tbsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a bowl, mix ricotta cheese, egg, Parmesan cheese, Italian seasoning, salt, and pepper until well combined.
2. Spread 1/2 cup marinara sauce at the bottom of the slow cooker.
3. Layer 3 lasagna noodles over the sauce, breaking them to fit if necessary.
4. Spread half of the ricotta mixture over the noodles, then layer half of the zucchini, mushrooms, and spinach.
5. Sprinkle 1/2 cup mozzarella cheese over the vegetables.
6. Repeat layers: sauce, noodles, remaining ricotta mixture, remaining vegetables, and another 1/2 cup mozzarella.
7. Top with the last 3 noodles, remaining sauce, and remaining mozzarella cheese.
8. Cover and cook on LOW for 4 hours or until noodles are tender.
9. Let stand for 10 minutes before serving to set.

Cheesy, hearty, and packed with veggies, this lasagna is a crowd-pleaser. Serve with a crisp salad for a complete meal that’s as nutritious as it is delicious.

Healthy Crock Pot Moroccan Chicken

Whip up a storm in your kitchen with this effortless Healthy Crock Pot Moroccan Chicken. Bold spices and tender chicken come together in a dish that’s as nutritious as it is Instagram-worthy.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 cup low-sodium chicken broth
• 1/2 cup dried apricots, chopped
• 1/2 cup green olives, pitted
• 1 tbsp honey
• 1/2 tsp salt

Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 3 minutes per side until golden. Transfer to crock pot.
2. In the same skillet, sauté onion and garlic for 2 minutes until fragrant. Add to crock pot.
3. Combine cumin, coriander, cinnamon, turmeric, cayenne, and salt in a small bowl. Sprinkle over chicken.
4. Pour chicken broth into crock pot. Add apricots, olives, and honey. Stir gently to combine.
5. Cover and cook on low for 6 hours or high for 3 hours, until chicken is fork-tender.
6. Tip: For deeper flavor, toast the spices in a dry pan before adding.
7. Tip: If the sauce is too thin, remove lid and cook on high for the last 30 minutes.
8. Tip: Serve over couscous or quinoa for a complete meal.

Zesty and aromatic, this Moroccan chicken melts in your mouth with a perfect balance of sweet and savory. Try garnishing with fresh cilantro and a squeeze of lemon for an extra pop of flavor.

Low Fat Crock Pot Shrimp and Vegetable Medley

Overwhelm your taste buds with this effortless, flavor-packed dish that’s as easy as tossing everything into your crock pot and walking away. Perfect for busy weeknights or lazy weekends, it’s a guilt-free pleasure that doesn’t skimp on taste.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 cup carrots, sliced
• 1 cup bell peppers, diced
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup low-sodium chicken broth

Instructions

1. Heat olive oil in a skillet over medium heat. Add shrimp and cook for 2 minutes per side, just until pink. Remove and set aside.
2. In the same skillet, add broccoli, carrots, bell peppers, onion, and garlic. Sauté for 5 minutes until vegetables start to soften.
3. Transfer sautéed vegetables to the crock pot. Add paprika, salt, black pepper, and chicken broth. Stir to combine.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
5. Add the cooked shrimp to the crock pot during the last 30 minutes of cooking to warm through.
6. Tip: For extra flavor, squeeze fresh lemon juice over the dish before serving.
7. Tip: If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir into the crock pot during the last 15 minutes.
8. Tip: Serve over quinoa or brown rice for a complete meal.

Kick back and enjoy the tender shrimp and crisp-tender vegetables swimming in a lightly spiced broth. For a fun twist, serve it in hollowed-out bell peppers or alongside crusty whole-grain bread to soak up every last drop.

Slow Cooker Low Fat Turkey Chili

Whip up a storm in your slow cooker with this lean, mean, flavor-packed turkey chili that’s as easy as it is delicious. Perfect for meal prep or a cozy night in, this dish is a game-changer for health-conscious foodies.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 cup diced onion
• 1 cup diced bell pepper
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 cup low-sodium chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook until no longer pink, about 5 minutes.
2. Transfer the cooked turkey to your slow cooker.
3. In the same skillet, add onion and bell pepper. Cook until softened, about 3 minutes.
4. Add garlic, chili powder, cumin, smoked paprika, and cayenne pepper to the skillet. Cook for 1 minute until fragrant.
5. Transfer the vegetable mixture to the slow cooker.
6. Add diced tomatoes, black beans, kidney beans, chicken broth, salt, and black pepper to the slow cooker. Stir to combine.
7. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
8. Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking.
9. Tip: Garnish with fresh cilantro or avocado slices for an extra flavor boost.
10. Tip: Freeze leftovers in airtight containers for up to 3 months.

Get ready to dive into a bowl of this hearty chili, where the tender turkey and beans swim in a richly spiced, slightly smoky broth. Serve it over a baked sweet potato or with a side of cornbread for the ultimate comfort meal.

Summary

Featuring a variety of mouthwatering options, our roundup of 20 Delicious Low Fat Crock Pot Recipes proves healthy eating doesn’t have to be boring. Whether you’re a busy parent or just looking for simpler, healthier meals, these recipes are sure to inspire. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy slow cooking!