7 Healthy Crockpot Meals for Easy Weeknight Dinners

Healthy eating does not have to mean complicated cooking. These healthy crockpot meals use lean protein, plenty of vegetables and simple seasonings, and the slow cooker does all the work. Prep takes about 10 minutes, so you can get a balanced dinner on the table even on your busiest days.

How to make crockpot meals lighter

• Choose lean protein. Chicken breast, turkey and lentils work beautifully in a slow cooker.
• Load up on vegetables. Add hardy veggies at the start and tender ones like broccoli in the last 30 minutes.
• Control the salt. Use low-sodium broth and soy sauce, then season to taste at the end.
• Skimp on cream. Swap heavy cream for light coconut milk or Greek yogurt stirred in at the end.
• Serve smart. Pair with brown rice, quinoa, cauliflower rice or a big green salad.

7 healthy crockpot meals

1. Lemon herb chicken and vegetables

Bright, fresh and tender, with the vegetables cooking right alongside the chicken.

• Prep15 min
• Cook4 hr
• Total4 hr 15 min
• Servings4
• Calories320

Ingredients

• 1½ lb boneless skinless chicken breasts
• 1 lb baby potatoes, halved
• 2 cups green beans, trimmed
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried thyme, 1 tsp dried oregano, salt and pepper
• ½ cup low-sodium chicken broth

Instructions

1. Place the potatoes in the bottom of the slow cooker and top with the chicken.
2. Mix the lemon juice, zest, garlic, olive oil, herbs, salt and pepper. Pour over the chicken and add the broth.
3. Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches 165°F (74°C).
4. Add the green beans for the last 45 minutes. Serve with the juices spooned over.

2. Chicken and sweet potato curry

Mild, creamy and cozy, with lots of vegetables and no heavy cream.

• Prep15 min
• Cook6 hr
• Total6 hr 15 min
• Servings6
• Calories380

Ingredients

• 1½ lb boneless skinless chicken thighs, cut in chunks
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) light coconut milk
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tbsp curry powder
• 1 tsp grated fresh ginger
• 2 cups baby spinach
• Salt, to taste

Instructions

1. Add everything except the spinach to the slow cooker and stir.
2. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken and sweet potatoes are tender.
3. Stir in the spinach until wilted. Season with salt and serve over rice or cauliflower rice.

3. Salsa chicken burrito bowls

Meal prep friendly and endlessly customizable.

• Prep10 min
• Cook6 hr
• Total6 hr 10 min
• Servings6
• Calories350

Ingredients

• 1½ lb boneless skinless chicken breasts
• 1 jar (16 oz) salsa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 tsp cumin, 1 tsp chili powder
• Cooked brown rice, avocado, lettuce and Greek yogurt, to serve

Instructions

1. Add the chicken, salsa, black beans, corn and spices to the slow cooker.
2. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
3. Shred the chicken and stir it back into the sauce.
4. Spoon over rice and add your favorite toppings.

4. Turkey stuffed peppers

All the flavor of classic stuffed peppers without turning on the oven.

• Prep20 min
• Cook4 hr
• Total4 hr 20 min
• Servings6
• Calories290

Ingredients

• 6 bell peppers, tops cut off and seeded
• 1 lb lean ground turkey
• 1½ cups cooked rice
• 1 can (14 oz) diced tomatoes, drained
• ½ cup shredded mozzarella, plus extra for topping
• 1 tsp Italian seasoning, 1 tsp garlic powder, salt and pepper
• ½ cup low-sodium chicken broth

Instructions

1. Mix the turkey, rice, tomatoes, mozzarella and seasonings in a bowl.
2. Stuff the filling into the peppers and stand them upright in the slow cooker. Pour the broth around them.
3. Cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the filling reaches 165°F (74°C).
4. Top with a little extra cheese and cover for 5 minutes until melted.

5. Red lentil dal

A budget-friendly, plant-based dinner packed with protein and fiber.

• Prep10 min
• Cook6 hr
• Total6 hr 10 min
• Servings6
• Calories310

Ingredients

• 1½ cups dried red lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) light coconut milk
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp curry powder, 1 tsp turmeric, 1 tsp grated fresh ginger
• Salt, to taste
• Fresh cilantro and a squeeze of lemon, to serve

Instructions

1. Add the lentils, broth, tomatoes, onion, garlic and spices to the slow cooker.
2. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the lentils are soft.
3. Stir in the coconut milk and cook 15 more minutes. Season with salt.
4. Serve with cilantro and lemon, over rice or with warm flatbread.

6. Teriyaki chicken and broccoli

Takeout flavor with far less sugar and salt.

• Prep15 min
• Cook5 hr
• Total5 hr 15 min
• Servings4
• Calories340

Ingredients

• 1½ lb boneless skinless chicken breasts
• ⅓ cup low-sodium soy sauce
• 2 tbsp honey
• 2 tbsp rice vinegar
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch mixed with 2 tbsp cold water
• 4 cups broccoli florets
• Cooked brown rice and sesame seeds, to serve

Instructions

1. Whisk the soy sauce, honey, vinegar, garlic and ginger. Pour over the chicken in the slow cooker.
2. Cook on low for 4 to 5 hours or on high for 2 to 3 hours.
3. Shred the chicken. Stir in the cornstarch mixture and the broccoli.
4. Cover and cook on high for 20 to 30 minutes, until the sauce thickens and the broccoli is tender.
5. Serve over rice with sesame seeds.

7. Greek chicken bowls

Juicy lemon-oregano chicken for bowls, pitas or salads.

• Prep15 min
• Cook5 hr
• Total5 hr 15 min
• Servings4
• Calories360

Ingredients

• 2 lb boneless skinless chicken thighs
• Juice of 2 lemons
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 2 tsp dried oregano, 1 tsp salt, ½ tsp pepper
• Cooked quinoa, cucumber, tomatoes, red onion and Greek yogurt or tzatziki, to serve

Instructions

1. Combine the lemon juice, olive oil, garlic, oregano, salt and pepper. Toss with the chicken in the slow cooker.
2. Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches 165°F (74°C).
3. Shred the chicken and toss with the juices.
4. Build bowls with quinoa, chopped vegetables, chicken and a spoonful of tzatziki.

Frequently asked questions

Are slow cooker meals healthy?

They can be. Slow cooking uses little added fat and keeps vegetables and lean proteins tender. What makes a meal healthy is the ingredients, so lean on vegetables, lean protein and whole grains, and go easy on creamy sauces and salt.

How do I keep vegetables from getting mushy?

Add hardy vegetables like potatoes and carrots at the start, and tender ones like broccoli, spinach and green beans near the end of cooking.

Can I use frozen vegetables?

Yes. Add them in the last 30 to 60 minutes so they do not overcook.

Can I meal prep these recipes?

Absolutely. Divide into containers with rice or quinoa and refrigerate for 3 to 4 days, or freeze for up to 3 months.

Do I have to brown the meat first?

No. These recipes skip the browning step to keep prep quick. Browning adds a little extra flavor if you have the time.

Want more easy dinner ideas? Check out our 8 easy crockpot dinners for busy weeknights. And save this post to Pinterest so it is ready for your next meal plan.