20 Low-Cal Slow-Cooker Recipes (2024)

PREP TIME:20 minutes /TOTAL TIME:9 hours, 20 minutes /SERVINGS:6

2 cans (15 oz each) cannellini beans, rinsed and drained
2 cans (14½ oz each) reduced sodium chicken broth
3 c (½" chunks) butternut squash (1 lb)
1 can (14½oz) diced tomatoes
2 med turnips, peeled and cut into ½" chunks
1 med parsnip, peeled, quartered, and sliced¼" thick
2 c bagged coleslaw mix
1 lg leek (white and light green parts), sliced
1 Tbsp minced garlic
1 c (packed) fresh basil
⅓c fresh parsley
¼c grated Parmesan cheese
3 Tbsp extra virgin olive oil
¼ tspsalt
¼tspblack pepper
2 Tbspwater

1. MIXbeans, broth, squash, tomatoes (with juice), turnips, parsnip, coleslaw, leek, and 1½tsp of the garlic in a 4 quart or larger slow cooker.
2. COVERand cook on low 7 to 9 hours or until vegetables are tender.
3. BLENDbasil, parsley, cheese, oil, salt, pepper, water, and remaining 1½teaspoon garlic untilsmooth.
4. SCRAPEinto small bowl and refrigerate.
5. LADLEsoupinto serving bowls and top with a heaping tablespoon of basil sauce.

NUTRITION(per serving)279 cal, 12 g pro, 39 g carb, 10 g fiber, 10 g sugars, 9 g fat,682mg sodium

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PREP TIME:15 minutes /TOTAL TIME:8 hours, 25 minutes /SERVINGS:4

1 jar (26 oz) marinara sauce
1 Tbsp red wine vinegar
1 tsp ground cumin
¼tspground cinnamon
4 lg bell peppers (preferably yellow and orange)
½lg bell peppers
8 oz ground beef (93% lean)
2c coooked rice
⅓c finely chopped onion
¼c raisins
Chopped parsley (garnish)

1.STIRsauce, vinegar, cumin, and cinnamon in a medium bowl.
2.POUR1⅓cups of sauce mixture into 4 quart or larger slow cooker.
3.FINELY CHOPthe ½ lg bell pepper.
4.SLICEoff top½" of remaining peppers.
5.SEEDpeppers and reserve tops.
6. COMBINEbeef, uncooked rice, onion, raisins, chopped pepper, and remaining sauce mixture into a large bowl using your hands.
7. SPOONresulting mixture into peppers and replace tops.
8. PLACEinto slow cooker and cover. Cook on low6 to 8 hours or until peppers are tender and filling is cooked through.
9. SERVEtopped with sauce from pot. Garnish with parsley, if desired.

NUTRITION(per serving)325cal, 18 g pro, 51 g carb, 7 g fiber, 11 g sugars, 7 g fat, 1.4 g sat fat, 800 mg sodium

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PREP TIME:20 minutes /TOTAL TIME:8 hours /SERVINGS:6

1 can (14 oz) light coconut milk
¼c all purpose flour
2½Tbsp mild Indian curry paste
½tsp salt
2 med yukon gold potatoes (1 lb), peeled and cut into 1½" chunks
2 med onions, halved and thinly sliced
1 bag (8 oz) cauliflower florets
1 lg red bell pepper, quartered and cut into ¾" wide strips
8 oz green beans, halved
1 c frozen peas, thawed
½c chopped cilantrotorn cilantro leaves (garnish)
Red bell pepper, finely chopped (garnish)
Sliced almonds, toasted (garnish)

1.WHISKcoconut milk, flour, curry paste, and salt until smooth in a 4 quart or larger slow cooker.
2.ADDpotatoes, onions, cauliflower, and pepper and mix together.
3. PLACEPlace beans on top.
4. COVERand cook on low 6 to 8 hours or until vegetables are tender.
5.STIRin peas and cilantro.
6. SERVEover basmati rice. Garnish with cilantro, pepper, and almonds, if desired.

NUTRITION(per serving)161cal, 7 g pro, 24 g carb, 7 g fiber, 8 g sugars, 5 g fat, 0 g sat fat, 373 mg sodium

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PREP TIME:10 minutes /TOTAL TIME:7 hours /SERVINGS:8

1 c chopped cranberries
¼c quartered dried apricots
½tsp grated orange peel
¼c orange juice
⅓c chopped shallot or onion
2 tsp cider vinegar
1 tsp dry mustard
1 tsp salt
1 tsp grated fresh ginger
2 lbs boneless pork loin roast
Snipped chives or scallion greens (optional)

1.COMBINEthe cranberries, apricots, orange peel and juice, shallot or onion, vinegar, mustard, salt, and ginger in a 4-quart or larger bowl.
2.ADDthe meat and spoon some of the cranberry mixture on top.
3. COVERand cook on the low setting for 7 to 9 hours, or until the pork is fork-tender.
4. REMOVEthe pork to a cutting board.
5.SPOONoff any fat from the top of the cranberry mixture in the slow cooker.
6. CUTthe pork into 6 slices.
7. SERVEtopped with the sauce. Garnish with chives or scallion greens, if desired.

NUTRITION(per serving)245cal, 34 g pro, 8 g carb, 1 g fiber, 5 g sugars, 8 g fat, 3 g sat fat, 490 mg sodium

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PREP TIME:11 minutes /TOTAL TIME:5 hours, 10 minutes /SERVINGS:6

1 can (20 oz) pineapple chunks in juice
¼c brown sugar
¼c rice vinegar or white wine vinegar
3 Tbsp soy sauce
2 Tbsp cornstarch
1 Tbsp preminced oil-packed garlic
1 Tbsp jarred grated fresh ginger
2 lbs boneless, skinless chicken thighs
1 container (7 oz) prechopped tricolor bell pepper (1 c)
1 container (7 oz) prechopped onion (1 c)
½c baby carrots

1.COATthe inside of a 5- to 6-quart slow cooker pot with cooking spray.
2. DRAINthe pineapple and set it aside, reserving 1 cup of juice.
3. COMBINEthe sugar, vinegar, soy sauce, cornstarch, garlic, ginger, and the reserved juice in the pot.
4. WHISKuntil smooth.
5. ADDthe chicken, pepper, onion, and carrots.
6. STIRto coat with sauce.
7. COOKon the low-heat setting for 5 to 6 hours.
8. STIRin the reserved pineapple.
9. COOKfor 5 minutes, or until the pineapple is heated. Note: Chinese Sweet-and-Sour Chicken can also be cooked on the high-heat setting for 2½to 3 hours.

NUTRITION(per serving)339cal, 30 g pro, 28 g carb, 2 g fiber, 26 g sugars, 13 g fat, 3.1 g sat fat, 601 mg sodium

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PREP TIME:10 minutes /TOTAL TIME:10 hours /SERVINGS:6

6 parsnips (about 2 lb), peeled and cut into chunks
2 apples (we used Gala), peeled, cored, and quartered
1 onion, finely chopped
3 cans (14.5 oz each) low-sodium chicken broth
½tsp salt

1.PLACEingredients in 4-quart or larger slow cooker.
2. STIRto combine.
3. COVER AND COOKon low 10 to 12 hours, or until parsnips are tender.
4. COOLfor about 10 minutes.
5. PUREEsoup in blender until smooth and serve immediately.

NUTRITION(per serving)169cal, 30 g pro, 38 g carb, 7 g fiber, 14 g sugars, 1 g fat, 0.4 g sat fat, 252 mg sodium

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PREP TIME:10 minutes /TOTAL TIME:10 hours /SERVINGS:6

1½lbs lean beef stew meat, cut into 1" cubes
1 onion, chopped
1 clove garlic, minced
1 tsp salt
¼tsp freshly ground black pepper
1 lb mushrooms, sliced
1 c fat-free sour cream
1 can (10.75 oz) fat-free cream of mushroom soup
1 c water

1.PLACEall ingredients except sour cream in 4-quart or larger slow cooker.
2. STIRto combine.
3.COVER AND COOKon low for 6 to 8 hours.
4. STIRin sour cream.
5. COVER AND COOKon high a few more minutes, or until heated through.
6. SERVEover hot cooked egg noodles and garnish with chopped parsley, if desired.

NUTRITION(per serving)269cal, 27 g pro, 15 g carb, 2 g fiber, 6 g sugars, 11 g fat, 4.3 g sat fat, 864 mg sodium

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PREP TIME:20 minutes /TOTAL TIME:8 hours, 25 minutes /SERVINGS:6

2 cans (14.5 oz each) low-sodium vegetable broth
1 can (15 oz) red kidney beans, rinsed and drained
1 can (15.5 oz) cannellini beans, rinsed and drained
¾tsp dried Italian seasoning
1 pkg (12 oz) rotini pasta
2 cans (14.5 oz each) diced tomatoes
6 carrots, peeled and thinly sliced
1 bunch scallions, thinly sliced
1 pkg (10 oz) frozen spinach, thawed and squeezed dry

1.PLACEbroth, beans, tomatoes, carrots, scallions, and Italian seasoning in 4-quart or larger slow cooker.
2. STIRto combine.
3. COVER AND COOKon low 6 to 8 hours, or until parsnips are tender.
4. PREPAREpasta according to package directions.
5. ADDpasta and spinach to cooker and stir to combine.
6. COVER AND COOK15 to 20 more minutes, or until heated through.

NUTRITION(per serving)257 cal, 12 g pro, 48 g carb, 8 g fiber, 7 g sugars, 1 g fat, 3 g sat fat, 369 mg sodium

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PREP TIME:15 minutes /TOTAL TIME:10 hours, 15 minutes /SERVINGS:6

2 cans (15 oz each) whole kernel corn, drained
3 potatoes, peeled and cut into½" pieces
1 onion, chopped
2 c low-sodium vegetable or chicken broth
2 c 1% milk
¼c butter

1.PLACEcorn, potatoes, onion, and broth in 4-quart or larger slow cooker.
2. STIRto combine.
3. COVER AND COOKon low 7 to 9 hours.
4. LETcool slightly, about 10 minutes.
5. PUREEhalf of the batch in blender.
6. RETURNpureed mixture to cooker and stir in milk and butter.
7. COVER AND COOKon high 1 more hour. Garnish with chives, if desired.

NUTRITION(per serving)358 cal, 11 g pro, 54 g carb, 5 g fiber, 11 g sugars, 10 g fat, 5.5 g sat fat, 477 mg sodium

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PREP TIME:20 minutes /TOTAL TIME:6 hours, 30 minutes /SERVINGS:12

1 lb extra lean ground beef
14½oz diced tomatoes
1 sm onion, finely chopped
1 c sliced mushrooms
1 clove garlic, minced
9 oven-ready lasagna noodles
28 oz tomato sauce
16 oz fat-free cottage cheese
2 c shredded reduced-fat mozzarella cheese
¼c grated Parmesan cheese

1.COMBINEbeef, tomatoes, onion, mushrooms, and garlic in large nonstick skillet over medium-high heat.
2. COOKuntil meat is no longer pink, 8 to 10 minutes.
3. COAT4-quart or larger slow cooker with cooking spray.
4. PLACE3 noodles, side by side, in bottom of cooker.
5. TOPwith one-third each of the tomato sauce, cottage cheese, beef mixture, and mozzarella.
6. REPEATlayers two more times, ending with mozzarella.
7. COVER AND COOKon low 5 to 6 hours, or until lasagna is cooked through and cheese is bubbly.

NUTRITION(per serving)229 cal, 21 g pro, 22 g carb, 2 g fiber, 6 g sugars, 6 g fat, 3 g sat fat, 592 mg sodium

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PREP TIME:5 minutes /TOTAL TIME:2 hours, 5 minutes /SERVINGS:12

2 c shredded reduced-fat mozzarella
1 container (8 oz) reduced-fat onion and chive cream cheese
¼c grated Parmesan cheese
¼large onion, chopped
1 bag (10 oz) frozen spinach, thawed
1 can (13.75 ounces) artichoke hearts, drained and chopped
¼tsp garlic powder
¼tsp ground red pepper
Salt and ground black pepper
Baked tortilla chips (optional)
Celery and carrot sticks (optional)

1. COMBINE and stirtogether the mozzarella, cream cheese, Parmesan, onion, spinach, artichokes, garlic powder, and red pepper in a 3- to 5-quart slow cooker.
2. SEASONwith salt and pepper to taste.
3. COVER AND COOKon high for 2 hours, stirring occasionally, until heated through.
4. SERVEwarm with tortilla chips or celery and carrot sticks.

NUTRITION(per serving)139cal, 11 g pro, 8 g carb, 2 g fiber, 3 g sugars, 8 g fat, 5 g sat fat, 561 mg sodium

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PREP TIME:15 minutes /TOTAL TIME:6 hours /SERVINGS:6

1 lb boneless, skinless chicken breasts, cut into small pieces
2 cans (14.5 oz each) low-sodium chicken broth
1 pkg (10 oz) frozen mixed vegetables
1 onion, chopped
1½c biscuit or all-purpose baking mix
½c 1% milk

1.PLACEchicken, broth, mixed vegetables, and onion in 4-quart or larger slow cooker.
2. STIRto combine.
3. COVER AND COOKon low 5 hours or on high 2½hours.
4. COMBINEbiscuit mix and milk in large bowl.
5. DROPby rounded tablespoonfuls into soup.
6. COVER AND COOKon high 1 more hour.Garnish with freshly ground black pepper, if desired.

NUTRITION(per serving)250 cal, 26 g pro, 32 g carb, 4 g fiber, 4 g sugars, 3 g fat, 7 g sat fat, 417 mg sodium

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PREP TIME:10 minutes /TOTAL TIME:4 hours 10 minutes /SERVINGS:4

4 sweet potatoes (8–10 oz each)
1 Tbsp canola oil
1 Tbsp butter, melted
1 Tbsp honey
3 Tbsp water
1 tsp ground cinnamon
¼tspground nutmeg

1. SCRUBsweet potatoes and pierce with fork on all sides.
2. COMBINEoil, butter, honey, water, cinnamon, and nutmeg in bowl.
3. COATeach potato with mixture.
4. PLACEin 4-quart or larger slow cooker.
5. SEASONwith salt and freshly ground black pepper.
6. COVER AND COOKon low 4 to 6 hours, or until tender when pierced with fork.

NUTRITION(per serving)186cal, 2 g pro, 31 g carb, 4 g fiber, 9 g sugars, 6.5 g fat, 2 g sat fat, 97 mg sodium

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PREP TIME:15 minutes /TOTAL TIME:7 hours /SERVINGS:4

1 can (28 oz) whole tomatoes in thick puree
1 lg onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
¼tsp crushed red pepper
1 lb medium shrimp, peeled and deveined
6 oz whole grain spaghetti

1. COMBINEthe tomatoes, onion, pepper, garlic, oregano, basil, and crushed red pepper in a 4-to 6-quart slow cooker.
2. COVER AND COOKon high for 4 to 6 hours or on low for 5 to 7 hours.
3. ADDthe shrimp and cook for 30 minutes, or until opaque (if cooking on low, increase the heat to high).
4. PREPAREthe pasta according to package directions.
5. DRAIN AND DIVIDEamong 4 plates and top with the sauce.

NUTRITION(per serving)324 cal, 29 g pro, 42 g carb, 10 g fiber, 10 g sugars, 5 g fat, 8 g sat fat, 441 mg sodium

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PREP TIME:5 minutes /TOTAL TIME:6 hours, 45 minutes /SERVINGS:6
½lb andouille-style spicy chicken sausage
1 pkg (16 oz) frozen pepper stir-fry mix (bell peppers with onion)
2 stalks celery, chopped
1 can (14.5 oz) diced tomatoes with jalapeño
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
2 c water
1 pkg (8 oz) Zatarain's New Orleans Style Jambalaya Rice Mix
1 lb frozen peeled and cooked shrimp, thawed

1. HALVEthe sausage lengthwise and cut into½-inch slices.
2. PLACEin a large slow cooker and stir in the peppers, celery, tomatoes with juice, chicken, water, and the spice packet from the rice mix.
3. COVER AND COOKon low for 6 hours.
4. STIR INthe rest of the rice mix, cover, and cook on high for 35 minutes.
5.STIR INthe shrimp and cook for 5 minutes.

NUTRITION(per serving)387 cal, 42 g pro, 37 g carb, 2 g fiber, 3 g sugars, 6 g fat, 1.5 g sat fat, 726 mg sodium

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PREP TIME:10 minutes /TOTAL TIME:5 hours /SERVINGS:6

1 can (14.5 oz) seasoned diced tomatoes
2 Tbsp tomato paste
1 Tbsp minced garlic
1½tsp freshly ground black pepper
1 c chopped onion
2 bags (10 oz each) shredded green cabbage
1¼lb turkey sausage links or patties, cut into 1" chunks
½c instant brown rice
1 c chopped parsley

1. COAT4-quart or larger slow cooker with cooking spray.
2. ADDtomatoes, tomato paste, garlic, and pepper.
3. STIRto combine.
4. ADDonion, cabbage, sausage, and rice and mix well.
5. STIRin parsley and serve.

NUTRITION(per serving)304 cal, 24 g pro, 18 g carb, 4 g fiber, 7 g sugars, 16 g fat, 5.4 g sat fat, 865 mg sodium

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PREP TIME:25 minutes /TOTAL TIME:5 hours /SERVINGS:6

1 whole chicken (3-3½lbs), skinned and chopped
½tsp salt
½ tsp black pepper
1 Tbsp olive oil
1 onion, chopped
1 rib celery, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
6 oz mushrooms, sliced
1 can (28 oz) crushed tomatoes with added puree
½c dry red wine
1 c reduced-sodium chicken broth
1 Tbsp tomato paste
¼tsp crushed red-pepper flakes
¼c grated Romano cheese

1. SEASONthe chicken with the salt and pepper.
2. HEATthe oil in a large nonstick skillet over medium-high heat.
3. ADDchicken in batches and cook for 5 minutes, turning, until browned.
4. LAYERthe onion, celery, bell pepper, garlic, and mushrooms in a 6-quart slow cooker.
5. AS THE CHICKEN BROWNS, place it on top of the vegetables in an even layer.
6. STIRtogether the tomatoes, wine, broth, tomato paste, and pepper flakes. Pour over the chicken.
7. REMOVEthe chicken to a platter.
8. POURthe vegetables from the slow cooker into a saucepan and simmer for 10 to 15 minutes to thicken the sauce.
9. SPOONthe sauce over the chicken. Serve with the cheese.

NUTRITION(per serving)376 cal, 52 g pro, 15 g carb, 4 g fiber, 3 g sugars, 10 g fat, 3 g sat fat, 718 mg sodium

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PREP TIME: 10minutes /TOTAL TIME:7 hours /SERVINGS:6

1 c prechopped onion
¾ c bagged baby carrots, halved
¼c olive oil
2 Tbsp preminced oil-packed garlic
1¼lbs Italian turkey sausage, cut into 2" lengths
1 can (15 oz) tomato sauce
2 tsp herbes de Provence
1 tsp ground black pepper
2 cans (15 oz each) great Northern beans, rinsed and drained
½c (2 oz) bagged precco*ked crumbled bacon

1. COMBINEthe onion, carrots, oil, and garlic in an8" x 8" microwaveable baking dish.
2. COVERwith plastic wrap, leaving a small corner vent.
3. MICROWAVEon high power for 4 minutes, or until sizzling.
4. SETaside.
5. COATthe inside of a 3½-quart slow cooker pot with cooking spray.
6. ADDthe sausage, tomato sauce, herbes, pepper, and the reserved onion mixture.
7. STIRto combine.
8. COVER AND COOKon the low-heat setting for 7 to 8 hours.
9. ADDthe beans to the pot in the last hour of cooking.
10. STIR gently to combine.
11. PLACE the bacon on a microwaveable plate.
12. MICROWAVE on high power for 1 minute, or until sizzling.
13. SPRINKLE on each serving. Note: To use the high-heat setting, cook for 3½ to 4 hours.

NUTRITION(per serving)382 cal, 27 g pro, 25 g carb, 6 g fiber, 8 g sugars, 19 g fat, 4.2 g sat fat, 902 mg sodium

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PREP TIME:10minutes /TOTAL TIME:7 hours /SERVINGS:6

2 lbs russet potatoes, peeled and cut into 3 inch cubes
4 c low-sodium chicken or vegetable broth
1 Tbsp smoky paprika
1 tsp hot paprika
1 tsp celery seeds
½tsp salt
1 Tbsp olive oil
1 white onion, finely chopped
2 Tbsp finely chopped fresh dill
⅛ tsp ground nutmeg
1 c fat-free milk

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PREP TIME:10minutes /TOTAL TIME:5 hours, 10 minutes /SERVINGS:10

1 Tbsp olive oil
3 lb boneless, skinless chicken breasts, cut into bite-sized chunks
2 onions, chopped
2 cloves garlic, minced
2 cans (14 oz each) reduced-sodium chicken broth
4 cans (15.5 oz each) cannellini beans, rinsed and drained
1 can (4.5 oz) chopped green chile peppers
1 tsp salt
1 tsp ground cumin
¾ tsp dried oregano
½tsp chili powder
½tsp freshly ground black pepper
⅛tsp ground cloves
⅛tsp cayenne pepper

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