5 Healthy Crock-Pot Recipes Perfect for a Nourishing Meal

No kitchen gadget can make cooking easier than a trusty slow cooker aka the crockpot. But making dinnertime a breeze isn't its only superpower. The tried-and-true-and-tested cooking device can also cook the healthiest meals around - as long as you toss in the right ingredients. So, if you want to make a habit out of eating more healthily (but have zero time to cook), these five healthy Crock-Pot recipes are a great place to start.

1. Chicken Vegetable Soup

Packed with vegetables and textured soy protein, this slow cooker recipe is perfect for those cold winter days when you want to fortify your health with something soothing. The soup also freezes well, so you can make a Crock-Pot full, enjoy as much as you want on the spot, and save the rest for later (like 2 or 3 months later).

Ingredients:

• 2 1/2 cups textured soy protein chicken bits
• 1/3 cup dried onions
• 1 cup dried carrots
• 2 cups freeze dried potatoes
• 1/2 cup dried corn
• 2 tsp dried garlic (granulated)
• 1/3 cup dried celery
• 2 1/2 quarts chicken broth
• 1 14-ounce can of diced tomatoes
• 2 tbsp tomato paste
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• Salt & pepper, to taste

Instructions:

1. Add all the ingredients to the slow cooker (except for the corn) and stir to combine.
2. Cover with the lid and cook on low for about 6 hours - until the veggies are cooked through.
3. Then, stir in the corn and cook for half an hour. Spoon the soup into a bowl and serve with toasted bread.

2. Beef Bourguignon

Beef Bourguignon is basically a beef stew with a splash of red wine added to the mix. While one could argue that the dish doesn't constitute as healthy, this veggie-heavy Crock-Pot recipe proves that the dish can be hearty and nutritious at the same time. Plus, the resveratrol hidden in the red wine⁽¹⁾ will provide you with a hefty dose of antioxidants for the day.

Ingredients:

• 3 tbsp olive oil
• 1/3 cup soy protein bacon bits
• 6 cups soy protein beef bits
• 1 cup red wine
• 2 cups vegetable broth
• 1/3 cup tomato sauce
• 1/4 cup soy sauce
• 1/4 cup all-purpose flour
• 2 tsp dried garlic (granulated)
• 1 1/4 cups dried carrots
• 3 cups freeze dried potatoes
• ⅔ cup eggplant, chopped into small cubes
• 2 tsp dried thyme
• Salt & pepper, to taste

Instructions:

1. Fill a medium pot with warm water and add the beef and bacon bits. Soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.

2. Heat the olive oil in a large skillet over medium heat. Sauté the beef and bacon until lightly browned. Add the chopped eggplant and cook for an additional 5-7 minutes, stirring occasionally, until the eggplant is slightly softened and browned.

3. Pour the red wine into the skillet and bring the sauce to a simmer. Add the vegetable broth, tomato sauce, and soy sauce. Slowly whisk in the flour and transfer the mixture to the slow cooker.

4. Add the remaining ingredients, stir to combine, and cover with the lid. Cook on low for about 8 hours. Once ready, spoon the stew into bowls and serve with mashed potatoes or long-grain rice on the side.

3. Blueberry Oatmeal

Considering their high fiber content, oats and blueberries are the perfect combo to start your day. Plus, dumping all the ingredients in the Crock-Pot and letting it do all the cooking is way easier than you prepping, mixing, and whisking the oatmeal over a stove. Talk about an easy and filling breakfast!

Ingredients:

• 1 1/2 cups freeze dried blueberries
• 1 cup steel-cut oats
• 2 cups milk or an alternative milk
• 2 cups water
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1 tbsp almond butter
• 1 tbsp butter
• 1/4 cup chopped almonds

Instructions:

1. Add all the ingredients to the slow cooker (except for the almonds) and stir to combine.
2. Cover with the lid and cook on low for about 7 hours (it's better to do this overnight to have a tasty breakfast meal waiting for you in the morning).
3. Once ready, spoon oatmeal into the bowl and top with the almonds. Store leftovers in the fridge.

4. Honey Lime Ginger Ham

Sure, ham is a classic entree for all-you-can-eat holiday feasts. But in this healthy Crock-Pot recipe the dish turns into a nourishing choice for Sunday and weekday dinners. The secret? You just swap meaty ham with soy protein ham and let it simmer in a marinade of healthier ingredients, such as honey, lime juice, and ginger.

Ingredients:

• 5 cups soy protein ham bits
• 1 tbsp olive oil
• 1/2 cup raw honey
• 2 tbsp freshly squeezed lime juice
• 1/4 cup soy sauce
• 1 tsp dried garlic (granulated)
• 1/2 tsp ground ginger
• 1 tbsp cornstarch
• Salt & pepper, to taste

Instructions:

1. Fill a pot with warm water and add the ham bits. Soak for 15 minutes and, when hydrated, squeeze away excess liquid and set aside.
2. Heat the olive oil in a skillet over medium heat. Sautée the ham bits until lightly browned (about 5 minutes).
3. Transfer the ham to the slow cooker and add the remaining ingredients (except for the cornstarch). Stir to combine.
4. Top with the lid and cook for about 8 hours. Once ready, transfer the ham to a platter and pour the juice from the Crock-pot into a saucepan. Whisk in the cornstarch and cook for 2-3 minutes over medium heat until the sauce thickens. Pour the sauce over the ham and serve.

5. Red Beans & Rice Stew

Protein-packed red beans and carb-laden rice join forces in this healthy Crock-Pot recipe and create a meal that can keep you full and energized for hours. For those of you who want to make the dish more indulgent (without ruining your healthy eating plans), add a little bit of soy protein sausage. The treat tastes as good as its meaty counterpart and contains much less fat.

Ingredients

For the red beans:

• 2 1/2 cups dehydrated red beans
• 1 3/4 cups soy protein sausage (optional)
• 1 tbsp dried garlic (granulated)
• 1/4 cup dried onions
• 1/4 cup organic dried green bell peppers
• 1/2 tsp red pepper flakes
• 6 cups vegetable stock (or 8, if you add sausage)
• Salt & pepper, to taste

For the rice:

• 2 cups white long-grain rice
• 3 cups water

Instructions:

1. Add all the ingredients to the slow cooker (except for the rice) and stir to combine. Top with the lid and cook on low for 9 hours. Tip: If you add sausage to the stew, pour 2 more cups of vegetable stock into the slow cooker.
2. Make the rice as the red beans turn into mushy goodness. Put the recommended serving in a bowl and rinse with water until it runs clear. Transfer the rice to a pot and add water. Heat over medium heat until the water bubbles. Reduce the heat to low, cover with a lid, and cook for 15 minutes.
3. Remove the pot from the stove (lid still on) and leave for another 15 minutes.
4. Remove the lid, fluff with a fork, and serve. Top with the red beans, and enjoy!

Do you have any healthy Crock-Pot recipes to share with us? If so, please drop them in the comment section below!

References:

1. https://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/red-wine/art-20048281
2. https://thecleaneatingcouple.com/chicken-vegetable-soup/
3. https://therecipecritic.com/slow-cooker-beef-bourguignon/
4. https://www.suburbansimplicity.com/blueberry-crockpot-oatmeal/
5. https://stockpilingmoms.com/slow-cooker-honey-lime-ginger-pork/
6. https://www.thespeckledpalate.com/slow-cooker-red-beans-and-rice/

← Previous Post Next Post →