Cooking nutritious meals can be so rewarding, especially when you have a trusty crockpot by your side.

With just a few fresh ingredients tossed in, you can set it and forget it, allowing the flavors to meld beautifully.

These 12 low-calorie recipes are not only packed with deliciousness, but they’re also super simple to prepare.

Each dish bursts with vibrant colors and textures, making every bite a guilt-free delight.

Are you excited to bring some healthy and tasty meals to your table? Let’s get started!

Chicken Tortilla Soup

Chicken Tortilla Soup is a delicious and comforting dish that’s perfect for those looking to enjoy a flavorful meal without the extra calories. Made in a crockpot, this recipe allows the ingredients to simmer slowly, melding together to create a rich, savory broth that’s both satisfying and healthy. The combination of tender chicken, vibrant vegetables, and warming spices makes this soup a delightful choice for a family dinner or a cozy night in.

Not only is this Chicken Tortilla Soup easy to prepare, but it also requires minimal effort, making it an ideal choice for anyone with a busy schedule. By letting the crockpot do the work, you can free up time for other activities while ensuring a nutritious meal is ready when you are. This recipe serves 4-6 people, providing ample portions for friends and family or leftovers for the next day.

Ingredients (serves 4-6):

1 pound boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with green chilies
1 cup frozen corn
1 onion, chopped
4 cups chicken broth
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper to taste
1 tablespoon lime juice
Optional toppings: avocado, fresh cilantro, shredded cheese, tortilla strips

Cooking Instructions:

Prepare the Ingredients: Begin by chopping the onion and mincing the garlic. Drain and rinse the black beans under cold water. Set aside all the prepared ingredients for easy assembly.
Assemble in the Crockpot: Place the chicken breasts at the bottom of the crockpot. Add the chopped onion, minced garlic, black beans, diced tomatoes with green chilies, and frozen corn on top of the chicken.
Season and Add Broth: Season the mixture with ground cumin, chili powder, paprika, salt, and pepper. Pour the chicken broth over the top, ensuring all ingredients are submerged.
Cook the Soup: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and tender by the end of the cooking time.
Shred the Chicken: Using two forks, shred the chicken breasts directly in the crockpot. Stir to distribute the chicken evenly throughout the soup.
Add Lime Juice: Stir in the lime juice just before serving to add a fresh, zesty flavor to the soup.
Serve and Garnish: Ladle the soup into bowls and garnish with optional toppings such as avocado slices, fresh cilantro, shredded cheese, and tortilla strips for added texture and flavor.

Extra Tips:

For an added depth of flavor, consider roasting the corn in a skillet before adding it to the crockpot. This will give the soup a slightly smoky taste.

If you prefer a thicker soup, you can mash some of the beans before adding them to the crockpot. Adjust the level of spiciness to your liking by adding more chili powder or a pinch of cayenne pepper.

Finally, make sure to taste and adjust the seasoning before serving, as the flavors can develop throughout the cooking process.

Beef and Vegetable Stew

Warm, hearty, and full of flavor, this Low-Calorie Crockpot Beef and Vegetable Stew is the perfect meal for those chilly days when you crave something comforting yet healthy. This stew combines tender beef chunks with a blend of fresh vegetables, all slowly simmered in a savory broth, allowing the flavors to meld beautifully over several hours.

It’s a dish that requires minimal preparation, letting the crockpot do the hard work while you go about your day. Packed with nutritional benefits, this stew isn’t only satisfying but also low in calories, making it an excellent choice for anyone looking to maintain a balanced diet.

The rich aroma of beef mixed with the earthy scent of vegetables will fill your kitchen as it cooks. Serve this stew to family or friends, and enjoy a meal that’s as nutritious as it’s delicious.

Ingredients (Serves 4-6):

1 1/2 pounds of lean beef stew meat, cut into chunks
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 large carrots, sliced
3 celery stalks, chopped
3 medium potatoes, peeled and diced
1 cup fresh green beans, trimmed and halved
1 can (14.5 oz) diced tomatoes, undrained
4 cups low-sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 bay leaves
1/4 cup fresh parsley, chopped (for garnish)

Cooking Instructions:

Sear the Beef: Start by heating the olive oil in a large skillet over medium-high heat. Add the beef chunks and sear them until they’re browned on all sides. This process should take about 5-7 minutes. Once browned, transfer the beef to the crockpot.
Prepare Vegetables: In the same skillet, add the diced onion and minced garlic. Sauté them for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant. Add this mixture to the crockpot with the beef.
Add Vegetables and Seasonings: Add the carrots, celery, potatoes, and green beans to the crockpot. Pour in the diced tomatoes, beef broth, and tomato paste. Stir in the Worcestershire sauce, thyme, rosemary, salt, pepper, and bay leaves. Mix everything well to combine.
Cook the Stew: Set the crockpot to low and let the stew cook for 7-8 hours, or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Finish and Serve: Once the stew is done, remove the bay leaves. Taste and adjust seasonings if necessary. Serve hot, garnished with fresh parsley for a pop of color and added flavor.

Extra Tips:

For the best flavor, choose lean cuts of beef such as chuck or round, which become tender with long, slow cooking.

Feel free to customize the vegetables based on what’s in season or your personal preference; bell peppers or peas can be great additions. If you prefer a thicker stew, you can mash some of the potatoes after cooking or add a slurry of cornstarch and water towards the end.

Moroccan Chickpea Tagine

Moroccan Chickpea Tagine is a flavorful and aromatic dish perfect for those looking for a low-calorie meal that’s easy to prepare in a crockpot. This vegetarian dish blends an array of spices with chickpeas and vegetables to create a hearty stew that transports you to the bustling markets of Morocco with each bite.

The slow cooking process allows the spices to meld together, enhancing the depth of flavor and filling your home with a delightful aroma. Whether you’re a seasoned chef or a kitchen novice, this recipe offers a simple yet exotic culinary experience.

This dish isn’t only delicious but also packed with nutrients. Chickpeas are a great source of protein and fiber, making this tagine a satisfying meal that’s also good for your health. The addition of vegetables like carrots, bell peppers, and tomatoes further boosts the nutritional content, while the various spices used—such as cumin, coriander, and cinnamon—add a unique taste without adding excess calories.

With minimal preparation and the convenience of a crockpot, you can enjoy a taste of Morocco in the comfort of your own home.

Ingredients for 4-6 servings:

2 cans (15 oz each) chickpeas, drained and rinsed
1 large onion, diced
3 cloves garlic, minced
2 large carrots, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 can (14 oz) diced tomatoes
1 cup vegetable broth
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
1/4 cup chopped fresh cilantro (for garnish)
1/4 cup sliced almonds (for garnish)
Cooked couscous or rice, for serving

Cooking Instructions:

Prepare the Ingredients: Begin by draining and rinsing the chickpeas. Dice the onion and mince the garlic. Slice the carrots and chop the red and yellow bell peppers. Set aside all prepared ingredients.
Combine Ingredients in Crockpot: In a large crockpot, add the chickpeas, diced onion, minced garlic, sliced carrots, chopped bell peppers, and diced tomatoes. Pour in the vegetable broth and olive oil.
Add Spices: Sprinkle the ground cumin, ground coriander, ground cinnamon, ground ginger, and smoked paprika over the mixture. If you prefer a bit of heat, add the optional cayenne pepper. Season with salt and pepper to taste.
Stir and Cook: Gently stir all the ingredients in the crockpot to confirm the spices are well distributed. Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.
Serve and Garnish: Once cooked, stir the tagine one final time before serving. Serve it over cooked couscous or rice, garnished with chopped fresh cilantro and sliced almonds for added texture and flavor.

Extra Tips:

For an even richer flavor, consider toasting the spices in a dry skillet for a couple of minutes before adding them to the crockpot. This will release their essential oils and enhance their aromatic qualities.

If you’re short on time, you can use pre-chopped vegetables available in the grocery store. Also, this dish can be made a day ahead and stored in the refrigerator; the flavors will become even more pronounced after resting overnight.

Finally, if you prefer a more protein-rich meal, you can add chunks of chicken breast or thigh to the crockpot with the vegetables. Enjoy your Moroccan Chickpea Tagine with a side of warm, crusty bread to soak up the delicious sauce.

Lemon Herb Chicken

Lemon Herb Chicken is a delightful and revitalizing dish, perfect for those seeking a light yet flavorful meal. This low-calorie recipe makes use of fresh herbs and zesty lemon to infuse the chicken with a bright and vibrant taste. By using a crockpot, you guarantee the chicken remains tender and juicy, absorbing all the aromatic flavors throughout the slow cooking process.

This recipe is ideal for a busy day when you want to come home to a delicious, ready-to-eat meal. The crockpot method not only simplifies the cooking process but also allows the flavors to meld beautifully over several hours. This dish is perfect for serving 4-6 people and pairs wonderfully with a side of steamed vegetables or a fresh salad.

Whether you’re hosting a dinner party or just enjoying a quiet family meal, Lemon Herb Chicken is sure to impress with its simplicity and taste.

Ingredients for 4-6 servings:

4-6 boneless, skinless chicken breasts
1/4 cup fresh lemon juice
Zest of 1 lemon
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1/4 cup chicken broth
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)

Cooking Instructions:

Prepare the Chicken: Rinse the chicken breasts under cold water and pat them dry with paper towels. Season both sides with salt and pepper.
Make the Marinade: In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, olive oil, and chicken broth.
Combine Ingredients: Place the chicken breasts in the crockpot. Pour the lemon herb marinade over the chicken, guaranteeing each piece is well-coated. Use a spoon or tongs to mix gently if needed.
Slow Cook: Cover the crockpot with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and cooked through (internal temperature should reach 165°F).
Garnish and Serve: Once cooked, remove the chicken from the crockpot and place it on a serving platter. Spoon some of the juices from the crockpot over the chicken. Garnish with fresh parsley before serving.

Extra Tips:

For an extra burst of flavor, consider adding slices of lemon and sprigs of fresh herbs on top of the chicken before starting the slow cooking process.

If you prefer a more robust flavor, allow the chicken to marinate in the lemon herb mixture for 1-2 hours in the refrigerator before placing it in the crockpot.

To guarantee even cooking, try to select chicken breasts of similar size and thickness. Finally, if you find the sauce too thin, you can reduce it by transferring it to a saucepan and simmering it on the stove until it thickens to your liking.

Black Bean Chili

If you’re looking for a hearty yet low-calorie meal, Black Bean Chili in a crockpot is the perfect choice. This dish combines the rich flavors of black beans, tomatoes, and various spices to create a comforting bowl of chili that’s both healthy and satisfying. The slow cooking process allows the flavors to meld together beautifully, resulting in a dish that’s full of depth and warmth.

Ideal for busy weekdays or a relaxing weekend meal, this chili can be prepared in the morning and left to cook throughout the day.

One of the great things about Black Bean Chili is its versatility. You can adjust the spices to your liking and even add in extra vegetables for additional nutrients. It’s not only a great source of protein and fiber, but it’s also a dish that can be enjoyed by everyone in the family, including vegetarians.

Serve it with a side of whole-grain bread or a simple green salad for a complete and balanced meal. This recipe serves 4-6 people, making it perfect for a family dinner or for meal prepping for the week.

Ingredients:

2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 cup vegetable broth
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil
Fresh cilantro for garnish (optional)

Cooking Instructions:

Prepare the Ingredients: Begin by chopping the onion and red bell pepper into small, even pieces. Mince the garlic cloves and set everything aside.
Sauté the Vegetables: In a skillet over medium heat, add the olive oil. Once the oil is hot, add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Add the garlic and red bell pepper, and continue to sauté for another 2-3 minutes.
Combine Ingredients in the Crockpot: Transfer the sautéed vegetables to your crockpot. Add the drained and rinsed black beans, diced tomatoes, and vegetable broth.
Add the Seasonings: Sprinkle in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper if using. Stir everything together to verify the spices are evenly distributed.
Cook the Chili: Set your crockpot to low and cook for 6-8 hours, or on high for 3-4 hours. This slow cooking process will allow the flavors to meld together beautifully.
Serve and Garnish: Once cooked, taste the chili and adjust seasonings if necessary. Serve hot, garnished with fresh cilantro if desired.

Extra Tips:

For added flavor, consider roasting the red bell pepper before adding it to the chili; this will enhance the smoky taste. If you prefer a thicker chili, mash some of the beans with a fork before adding them to the crockpot. This will give the chili a creamier consistency.

Additionally, you can add other vegetables like corn or zucchini if you want to increase the veggie content. Finally, this chili can be stored in an airtight container in the refrigerator for up to 4 days, making it perfect for leftovers or meal prep.

Turkey Cabbage Rolls

Turkey Cabbage Rolls are a delicious and healthy option for a hearty meal that doesn’t compromise on flavor. Packed with lean ground turkey, nutritious cabbage, and a mix of herbs and spices, these rolls are simmered to perfection in a crockpot, allowing the flavors to meld beautifully. A perfect dish for those who are watching their calorie intake but still want to enjoy a satisfying meal, these cabbage rolls are easy to prepare and make for a great weeknight dinner.

Using a crockpot not only simplifies the cooking process but also guarantees that the turkey cabbage rolls retain all their moisture and flavor. The slow cooking method allows the turkey to become tender while the cabbage leaves soak up the savory tomato-based sauce. This recipe serves 4-6 people, making it an ideal choice for family dinners or small gatherings. Let’s explore the ingredient list and cooking instructions to create these delectable rolls.

Ingredients for Turkey Cabbage Rolls (Serves 4-6):

1 large head of green cabbage
1 pound ground turkey
1 cup cooked brown rice
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
1 can (15 ounces) crushed tomatoes
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup low-sodium chicken broth
2 tablespoons olive oil
Fresh parsley for garnish (optional)

Cooking Instructions:

Prepare the Cabbage Leaves: Start by removing the core from the cabbage head. Bring a large pot of water to a boil and carefully place the cabbage in the water. Boil for about 5 minutes, or until the outer leaves become pliable. Remove the cabbage and gently peel off the leaves. Set aside to cool.
Make the Filling: In a large bowl, combine the ground turkey, cooked brown rice, chopped onion, minced garlic, oregano, thyme, salt, and pepper. Mix everything well until fully incorporated.
Assemble the Rolls: Take one cabbage leaf and place about 1/4 cup of the turkey mixture in the center. Fold in the sides and roll up tightly, similar to a burrito. Repeat this process with the remaining cabbage leaves and filling.
Prepare the Sauce: In a separate bowl, combine the crushed tomatoes, tomato paste, Worcestershire sauce, and chicken broth. Mix well to create a smooth sauce.
Cook in the Crockpot: Lightly grease the bottom of the crockpot with olive oil. Place a layer of cabbage rolls in the pot and pour half of the tomato sauce over them. Add another layer of rolls and top with the remaining sauce.
Slow Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. The rolls should be tender, and the turkey fully cooked through.
Serve: Carefully remove the cabbage rolls from the crockpot and arrange them on a serving dish. Garnish with fresh parsley if desired.

Extra Tips:

For additional flavor, consider adding a pinch of red pepper flakes or a splash of balsamic vinegar to the sauce. If you prefer, you can substitute ground chicken for turkey to vary the taste.

To make the cabbage leaves easier to handle, you can place them in the freezer for a few hours before boiling; this softens them without the need for boiling. Remember, the key to perfect cabbage rolls is confirming they’re tightly rolled before placing them in the crockpot to prevent them from unraveling during cooking.

Enjoy your healthy and delicious turkey cabbage rolls!

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers are a delightful and nutritious dish that brings together vibrant bell peppers and a hearty quinoa filling. This low-calorie meal is perfect for those seeking a healthy yet satisfying option. The slow cooker method allows the flavors to meld beautifully, resulting in a deliciously tender and flavorful dish.

Whether you’re cooking for your family or hosting a small gathering, these quinoa stuffed peppers are sure to impress everyone at the table. The combination of protein-rich quinoa, black beans, corn, and spices provides a balanced meal that’s both filling and wholesome.

The natural sweetness of the bell peppers complements the savory filling perfectly, making it a great option for both vegetarians and meat-lovers alike. Plus, using a crockpot means you can set it and forget it, freeing up your time to focus on other tasks or simply relax.

This recipe serves 4-6 people, making it ideal for family dinners or meal prepping for the week.

Ingredients

6 large bell peppers (any color)
1 cup quinoa, rinsed and drained
2 cups vegetable broth or water
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes, drained
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh cilantro for garnish (optional)

Cooking Instructions

Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.
Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it tightly. Place the stuffed peppers upright in the crockpot.
Cook: Cover the crockpot and cook on low for 4-6 hours, or until the peppers are tender.
Add Cheese (Optional): If using cheese, sprinkle it over the top of each stuffed pepper during the last 15 minutes of cooking, allowing it to melt.
Serve: Carefully remove the peppers from the crockpot. Garnish with fresh cilantro if desired and serve warm.

Extra Tips

For an added kick, consider adding a pinch of cayenne pepper or diced jalapeños to the filling. If you prefer a slightly crispier texture to the cheese, you can transfer the stuffed peppers to a baking sheet and broil them in the oven for a few minutes after cooking.

Additionally, these stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven, making them a convenient option for meal prep.

Garlic Lime Shrimp

Garlic Lime Shrimp is a flavorful and low-calorie dish that can be easily prepared using a crockpot. This recipe combines succulent shrimp with the zesty flavors of garlic and lime, creating a revitalizing meal perfect for any occasion. By using a crockpot, you guarantee that the shrimp is cooked to perfection while allowing the flavors to meld beautifully.

This dish is ideal for a light lunch or a satisfying dinner, and its low-calorie content makes it a guilt-free delight. The dish serves 4-6 people, making it perfect for a family meal or a small gathering. Whether you’re a seafood lover or just looking for a tasty low-calorie recipe, Garlic Lime Shrimp is sure to impress.

Serve it over a bed of quinoa or alongside a fresh salad for a complete meal. The simplicity of this dish paired with its vibrant flavors will make it a staple in your cooking repertoire.

Ingredients:

1.5 pounds large shrimp, peeled and deveined
4 cloves garlic, minced
2 tablespoons olive oil
1/4 cup fresh lime juice
1 teaspoon lime zest
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
2 tablespoons fresh cilantro, chopped

Cooking Instructions:

Prepare the Shrimp: Start by guaranteeing your shrimp is properly peeled and deveined. Rinse them under cold water and pat dry with paper towels to remove excess moisture.
Mix the Marinade: In a bowl, combine the minced garlic, olive oil, fresh lime juice, lime zest, salt, black pepper, and red pepper flakes if using. Stir well to create a uniform marinade.
Marinate the Shrimp: Place the shrimp in a large zip-lock bag or a shallow dish. Pour the marinade over the shrimp, guaranteeing they’re well-coated. Seal the bag or cover the dish, and let the shrimp marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.
Set Up the Crockpot: After marinating, transfer the shrimp along with the marinade into the crockpot. Spread them out evenly.
Cook the Shrimp: Cover the crockpot and set it to low heat. Cook the shrimp for about 1.5 to 2 hours, or until they turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery.
Finish and Serve: Once cooked, sprinkle the chopped cilantro over the shrimp for a fresh burst of flavor. Serve immediately over quinoa, rice, or with a side of vegetables.

Extra Tips:

When cooking shrimp in a crockpot, it’s important not to overcook them. Shrimp cook quickly, even on a low setting, so keep an eye on them to avoid a rubbery texture.

If you prefer a more intense lime flavor, consider adding thin lime slices to the crockpot during cooking. For an additional layer of flavor, you can substitute some of the olive oil with butter, which adds richness to the dish.

Remember to adjust the seasoning to your preference, and feel free to add more red pepper flakes if you enjoy a bit of heat.

Sweet Potato Curry

Sweet Potato Curry is a delightful and hearty dish that combines the sweetness of sweet potatoes with the aromatic flavors of curry spices. This low-calorie recipe is perfect for those looking to enjoy a satisfying meal without compromising on taste or nutrition. By using a crockpot, you can effortlessly create a rich and flavorful curry that will fill your home with enticing aromas and tantalize your taste buds.

This dish isn’t only delicious but also highly nutritious, making it an excellent choice for a healthy dinner. Packed with vitamins from the sweet potatoes and a variety of other vegetables, Sweet Potato Curry is a wholesome meal that can be enjoyed by the whole family. The slow cooking process allows the flavors to meld together beautifully, resulting in a curry that’s both comforting and satisfying.

Ingredients for 4-6 servings:

2 large sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 onion, chopped
3 cloves garlic, minced
1-inch piece ginger, grated
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1 cup vegetable broth
1 red bell pepper, chopped
1 cup spinach leaves
1 tablespoon olive oil
Fresh cilantro, for garnish
Cooked rice or naan, for serving

Cooking Instructions:

Prepare the Ingredients: Start by peeling and dicing the sweet potatoes into bite-sized pieces. Chop the onion, mince the garlic, grate the ginger, and chop the red bell pepper. Rinse and drain the chickpeas.
Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes until the onion becomes translucent and the mixture is fragrant.
Combine Ingredients in Crockpot: Transfer the sautéed aromatics into the crockpot. Add the diced sweet potatoes, chickpeas, chopped red bell pepper, curry powder, cumin, turmeric, salt, and black pepper. Stir well to guarantee the spices are evenly distributed.
Add Liquids: Pour in the coconut milk and vegetable broth. Stir to combine all the ingredients. Ensure that the sweet potatoes are mostly submerged in the liquid.
Cook the Curry: Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The sweet potatoes should be tender, and the flavors should be well combined.
Add Spinach: About 15 minutes before serving, stir in the spinach leaves. Allow them to wilt into the curry.
Garnish and Serve: Once ready, garnish the curry with fresh cilantro. Serve hot with cooked rice or naan on the side.

Extra Tips:

For a richer flavor, you can lightly toast the spices in the olive oil before adding the onion, garlic, and ginger, which helps to release their essential oils and deepen the curry’s taste.

If you prefer a spicier curry, you can add a pinch of cayenne pepper or a chopped chili to the crockpot. Adjust the seasoning to taste before serving, and remember that the curry will thicken as it sits, so you may want to add a little more broth if you like a soupy consistency.

Enjoy your Sweet Potato Curry with a squeeze of lime juice for a zesty finish!

Lentil and Spinach Dal

Lentil and Spinach Dal is a nourishing and flavorful dish that’s perfect for those looking to enjoy a hearty meal without the extra calories. This dish combines protein-rich lentils with nutrient-dense spinach, delivering a comforting bowl of goodness that can be easily prepared in a crockpot. The slow cooking process allows the spices to infuse deeply into the lentils, creating a robust and aromatic flavor profile. This makes it an ideal meal for chilly evenings or when you need a wholesome meal that doesn’t require constant attention.

Balsamic Glazed Pork

Balsamic Glazed Pork is a delicious and succulent dish that blends savory and sweet flavors to create a comforting meal perfect for any occasion. This low-calorie recipe involves using a crockpot, which allows the pork to slowly cook to tender perfection while absorbing the rich, tangy balsamic glaze. The dish isn’t only easy to prepare but also requires minimal attention, making it ideal for busy days when you want to come home to a ready-made dinner.

The balsamic glaze adds a depth of flavor to the pork, complemented by hints of garlic and herbs that infuse throughout the cooking process. This dish pairs well with a side of roasted vegetables or a fresh green salad, providing a balanced meal that’s both nutritious and satisfying. With this crockpot recipe, you can enjoy a gourmet-style meal with ease, impressing your family and friends with its delightful taste and aroma.

Ingredients (Serves 4-6):

2 pounds pork tenderloin
1 cup balsamic vinegar
1/2 cup chicken broth
1/4 cup honey
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon water

Cooking Instructions:

Prepare the Pork: Rinse the pork tenderloin under cold water and pat it dry with paper towels. Season the tenderloin on all sides with salt and black pepper, ensuring it’s evenly coated.
Make the Glaze: In a bowl, whisk together the balsamic vinegar, chicken broth, honey, Dijon mustard, minced garlic, dried rosemary, and dried thyme until well combined.
Assemble in Crockpot: Place the seasoned pork tenderloin into the crockpot and pour the balsamic glaze mixture over the top, making sure the pork is fully covered in the sauce.
Cook the Pork: Set the crockpot to low heat and cook for 6-8 hours, or until the pork is tender and easily shredded with a fork. Alternatively, you can cook on high heat for 3-4 hours.
Thicken the Glaze: About 30 minutes before the cooking time is up, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the crockpot to thicken the glaze.
Rest and Serve: Once the pork is cooked, remove it from the crockpot and let it rest for a few minutes before slicing or shredding. Serve the pork with the thickened balsamic glaze drizzled over the top.

Extra Tips:

For best results, searing the pork tenderloin in a skillet over medium-high heat before placing it in the crockpot can enhance the flavor by creating a caramelized crust.

Additionally, if you prefer a slightly sweeter glaze, you can increase the amount of honey. Be sure to taste the glaze towards the end of cooking and adjust the seasoning if necessary.

This dish can also be made a day in advance; the flavors will continue to develop, making it even more delicious when reheated.

Tomato Basil Pasta

Tomato Basil Pasta is a delightful and nutritious dish that can be effortlessly prepared using a crockpot. This low-calorie recipe brings together the rich flavors of tomatoes, fresh basil, and the comforting texture of pasta, creating a satisfying meal that’s both healthy and delicious. Ideal for busy weeknights or a cozy weekend dinner, this dish requires minimal preparation and allows the crockpot to do all the work, infusing the pasta with a robust, aromatic sauce.

By slow-cooking the ingredients, this Tomato Basil Pasta achieves a depth of flavor that’s hard to resist. The tomatoes break down into a luscious sauce, while the basil imparts its distinctive fragrance and taste throughout the dish. This recipe is perfect for those looking to enjoy a hearty meal without compromising on health or flavor, making it a staple in any kitchen.

Ingredients for 4-6 servings:

12 ounces of whole wheat pasta (penne or fusilli recommended)
1 can (28 ounces) crushed tomatoes
1 can (14 ounces) diced tomatoes
3 cups vegetable broth
1 medium onion, finely chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 cup fresh basil leaves, chopped
1/4 cup grated Parmesan cheese (optional)

Cooking Instructions:

Prepare the Ingredients: Begin by gathering and preparing all your ingredients. Chop the onion finely and mince the garlic cloves. If using fresh basil, chop it into thin strips.
Layer the Ingredients: In your crockpot, add the crushed tomatoes, diced tomatoes, and vegetable broth. Stir in the chopped onion, minced garlic, oregano, thyme, salt, black pepper, and red pepper flakes if using. Mix well to combine the flavors.
Add the Pasta: Place the whole wheat pasta directly into the crockpot, ensuring it’s submerged in the liquid. This is essential for the pasta to cook evenly and absorb the flavors of the sauce.
Cook the Pasta: Cover the crockpot with its lid and set it to cook on low for 3-4 hours or on high for 1.5-2 hours. The pasta should be tender and the sauce rich and aromatic by the end of the cooking time.
Add Fresh Basil: Once the pasta is cooked, stir in the chopped fresh basil. Allow it to cook for an additional 5-10 minutes on low to blend the flavors.
Serve: Serve the Tomato Basil Pasta hot, garnished with grated Parmesan cheese if desired. This adds a delightful richness to the dish but can be omitted for a dairy-free option.

Extra Tips:

For an extra burst of flavor, consider adding a splash of balsamic vinegar or a teaspoon of sugar to balance the acidity of the tomatoes. If you prefer a creamier sauce, stir in a few tablespoons of light cream cheese or Greek yogurt before serving.

Additionally, feel free to add vegetables like spinach or bell peppers to increase the nutritional value. Remember to check the pasta occasionally to avoid overcooking and adjust the seasoning to your taste before serving. Enjoy this comforting meal with a side of garlic bread or a fresh green salad for a complete dining experience.

Tiffany Christensen

Hi there! I'm Tiffany Christensen, and I have a passion for all the stories and lessons the Bible has to offer. Ever since I was little, I've been drawn to the way these ancient texts still resonate today. I've devoted my studies to Christian theology and enjoy translating that into everyday language that’s easy to connect with. My goal is to bring the pages of the Bible to life in a way that's both informative and engaging. I'm thrilled to share this journey with you through my writing on Biblical Pathway.

View all posts

12 Low-Calorie Crockpot Recipes

Chicken Tortilla Soup

Beef and Vegetable Stew

Moroccan Chickpea Tagine

Lemon Herb Chicken

Black Bean Chili

Turkey Cabbage Rolls