healthy crockpot recipes

Healthy Slow Cooker Honey Garlic Chicken. Easy recipe with 8 simple ingredients! Juicy chicken thighs or breasts in a sticky honey garlic sauce.

Slow Cooker Honey Garlic Chicken

chicken thighs (or chicken breasts)

soy sauce

honey

tomato paste

chili paste (sambal oelek, sriracha,

garlic (minced)

rice vinegar

cornstarch

brown rice, quinoa, or cauliflower rice

sesame seeds

green onion

Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)

Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you'd like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker OR follow the stovetop method below.

For quicker sauce thickening, reduce the sauce on the stove: After whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack.)

With two forks (or your fingers if the chicken is cool enough), shred the chicken and place it in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce. Serve over rice, sprinkled with green onions and sesame seeds.

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A hearty vegan Moroccan inspired stew you can make in your crockpot!

Crockpot Moroccan chickpea stew

avocado oil (or vegetable oil)

onion, chopped

garlic cloves, chopped

potatoes,

chickpeas

tomato sauce

vegetable broth

tsp cumin

curry powder

paprika

cinnamon

turmeric

cayenne pepper

salt & pepper

maple syrup

Heat a pan with avocado oil on medium-high heat. Add the onion and let cook for 3 minutes. Next, add the garlic and let cook for one more minute.

Turn the heat off and add put the onions and garlic into the crockpot, along with all the other ingredients.

Serve alone or over rice and garnish with cilantro

I made this last night and it was great!!

Takes a bit of time, but super easy to make and you have a great excuse to relax at home while everything is cooking. :)

This recipe sounds absolutely amazing! I love that it's so easy to make. Perfect for me because I love being lazy. :)

I want to make this recipe BUT the person I will be sharing it with cannot eat tomatoes. Do you have a sub suggestion? Thanks in advance :) 

PS. Love making your recipes

This was delicious!Instead on rice I used garlic naan bread.  
I brought leftovers to work,  and all my coworkers wanted to try some because it smelt so good!
When they tried it, they all asked for the recipe!
Keeper for sure!

I just made this now and it is so delicious! With the autumn weather starting I brought out my crockpot and this was the first stew of the season. Chopped everything up in the morning, put on the heat, started work, and had a fresh hot lunch waiting for me (ah, the joys of working from home!) I added raisins as suggested and used diced tomatoes + tomato paste because I didn't have tomato sauce and it turned out wonderful. Topped with Greek yogurt and served on a bed of warm basmati rice, this was perfect for a cozy midday pick-me-up 😊

Love this recipe! I use diced tomatoes and add spinach at the end. Lovely flavours.

An easy, healthy recipe for the best Crock Pot Chicken Noodle Soup! From-scratch, fast to make, and yet so hearty and comforting. A true family favorite!

Crock Pot Chicken Noodle Soup

chicken breasts (trimmed of excess fat)

salt

black pepper (plus additional to taste)

onion

carrots

celery (thinly sliced)

garlic

rosemary

bay leaf

chicken stock (divided)

whole wheat wide egg noodles (about 4 heaping cups)

fresh parsley

To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time can vary greatly depending on your slow cooker model, so check the thickest part of the chicken for doneness early to ensure it does not overcook.

Remove the chicken from slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary springs (don’t worry if a few of the rosemary leaves are left in the soup). Shred the chicken—a hand mixer, two forks, or your fingers (if the chicken is cool enough) all work well for shredding. Set the shredded chicken aside.

To cook the noodles on the stove (the best option so that you don’t worry about them over- or undercooking and so the noodles stay more intact): Towards the end of the soup’s cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.

To cook noodles directly in the slow cooker (the best option if you are willing to risk less-than-perfect noodles for the sake of not washing a separate pasta pot): Add the uncooked egg noodles to the soup. Cook on LOW for 10 minutes, or until al dente. Stir in the shredded chicken.

Add as much of the remaining 1 cup chicken stock as you like to reach your desired consistency. (If you cooked your noodles in the slow cooker, you may also need to add some additional stock since the noodles absorb the stock as they cook). Serve hot with a sprinkle of fresh parsley.

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If you&#039;re looking for one of the best healthy crockpot recipes, try this Crockpot Chicken Pot Pie Soup. With over 100 5 star ratings - it&#039;s one of our favorite slow cooker meals!

Healthy Crockpot Recipes: Slow Cooker Chicken Pot Pie Soup

olive oil

chicken breasts (about 2 larger breasts)

celery (1 inch pieces)

carrot (1 inch pieces)

onion (finely chopped)

garlic (finely minced)

potatoes

pepper

chicken broth (or bone broth- low sodium!)

parsley

almond milk

Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper.  Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)

Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add broth. Cover + set to low for 6 hours.

Once cooked, remove the large potato pieces + chicken breasts.

Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.

Place chicken breasts on a cutting board and shred.  Put the chicken back into the pot.

Stir everything together until combined and smooth. Garnish with parsley and serve.

This Slow Cooker Jackfruit Stew + Celery Root Mash is the perfect hearty, cozy, comforting crock pot recipe to curl up with on a chilly day.

Slow Cooker Jackfruit Stew + Celery Root Mash

avocado oil

sesame oil

ginger

garlic powder

sea salt

onion powder

ground pepper

carrots (about 4 medium carrots)

celery (about 4 stalks)

(13 oz) unsweetened coconut cream

coconut sugar

tamari (or soy sauce)

arrowroot flour (aka arrowroot starch)

fish sauce (omit to make vegan)

sriracha

celery roots

garlic cloves,

Once rinsed, look at the triangle fan-shaped pieces of the jackfruit. The fan part is the part of the jackfruit that will easily shred. Cut the point of the fan off and discard.

Place the trimmed jackfruit in a large bowl along with the avocado oil, sesame oil, ginger powder, garlic powder, sea salt, onion powder, and pepper.

Spray the bottom and sides of the slow cooker with avocado oil.

Add the jackfruit to the crock pot along with the chopped onion, chopped carrot, chopped celery, coconut cream, coconut sugar, tamari (or soy sauce), arrowroot flour (arrowroot starch), fish sauce, and hot sauce.

Cover and cook on low for 6 &#8211; 8 hours.

When there are about two hours left, use a fork to press the jackfruit pieces against the side of the crockpot to shred it.

With about 30 minutes left of cooking, cut the top off the celery root and use a vegetable peeler to peel off the outer skin.

Cut the celery root into about 1 inch pieces and place in a large pan over medium-high heat.

Add the garlic and continue to cook for another three minutes.

Add the broth to the pan and allow to simmer for five minutes.

Pour the contents of the pan into a food processor along with the sea salt.

Process for about three minutes until smooth. Take breaks to scrape down the sides of the food processor and start again.

Once smooth, place a couple dollops of mash into a bowl.

Top with a couple scoops of the jackfruit stew and garnish with some fresh thyme sprigs.

Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

Yummy😋 I swapped one tin of jackfruit for a tin of chickpeas and used 2tbsp of maple syrup instead of the sugar. So good thank you.x

Make this Easy Slow Cooker Chicken &amp; Rice recipe below or any of the 65+ Healthy Crockpot Recipes in this post for a delicious meal that everyone will love!

65+ Easy Healthy Crockpot Recipes

chicken breasts

onion flakes

oregano

rice

chicken broth

broccoli

plain greek yogurt

shredded cheese

Add Chicken &amp; Seasoning

Add the chicken breasts along with the minced garlic, onion flakes, dried oregano, dried parsley, salt, and pepper in the slow cooker.

Cook on High

Set the slow cooker on high for 1 hour and add the lid.

Add Rice &amp; Broth

Cook

Set the timer for another 30 minutes (on high) and continue to cook.

Cube the Chicken

Remove the chicken and cut it into small cubes, then place it back into the slow cooker.

Add Broccoli, Yogurt, &amp; Cheese

Add the broccoli, yogurt, and 1/2 of the cheese.

Mix &amp; Cook

Mix everything together and cook on high for another 45 minutes.

Add Cheese &amp; Cook

Add the remaining cheese and cook for another 15 minutes.

Top 6 healthy crockpot recipes recipes from across the web

The most viewed healthy crockpot recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Slow Cooker Honey Garlic Chicken

Crockpot Moroccan chickpea stew

Crock Pot Chicken Noodle Soup

Healthy Crockpot Recipes: Slow Cook...

Slow Cooker Jackfruit Stew + Celery...

65+ Easy Healthy Crockpot Recipes

Top 6 healthy crockpot recipes recipes from across the web

The most viewed healthy crockpot recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Honey Garlic Chicken

Crockpot Moroccan chickpea stew

Crock Pot Chicken Noodle Soup

Healthy Crockpot Recipes: Slow Cook...

Slow Cooker Jackfruit Stew + Celery...

65+ Easy Healthy Crockpot Recipes

The most viewed healthy crockpot recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine