Healthy Crockpot Recipes


Quick Crock Pot Vegetarian Chili

Quick Crock Pot Vegetarian Chili

2 cans chili beans
2 cans black beans
2 cans diced tomato
2 small cans sliced black olives
7 oz dry textured vegetable protein (TVP)
22 oz water
1-2 envelope mild chili seasoning (depending on your tastes)

Put in crock pot on low for 6-8 hours or on high for 2-3.

This is for a 5.5qt crock pot. Just cut in half for the smaller ones.

1 cup: 175 calories; 26g carb; 11g protein; 2.6g fat

One of my favorite lunches. I freeze it in 2 cup portions and just grab one out of the freezer on my way out the door in the morning.

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Crock Pot Spinach Lasagna

Crock Pot Spinach Lasagna

2 cups shredded mozzarella cheese
16 oz cottage cheese (I use 1%)
2 tablespoons dry parsley
1/4 cup grated Parmesan cheese
2 teaspoons minced garlic
4 - 5 cups marinara-style pasta sauce
6 - 8 oz no-boil lasagna noodles
24 - 32 ounces chopped spinach
1/2 teaspoon black pepper
pinch of red pepper
1/2 teaspoon salt

If you're using frozen spinach, put it in the microwave to thaw while you prep the rest.

Mix 2 cups mozzarella cheese, the cottage cheese, Parmesan, parsley, garlic, black pepper and red pepper and salt.

When the spinach is thawed (doesn't have to be cooked, just not frozen), drain it and mix it with the cheese.

Spray the crock pot with non-stick spray.

Put a layer of spaghetti sauce in the bottom of the crock pot.

Then put lasagna noodles. Break them to fit. Then more spaghetti sauce. 1/3 of the spinach/cheese mix. Do this sequence 2 more times.

Put one more layer of lasagna noodles and cover with sauce.

Set crock pot on low for 4.5 hours. Can add cheese on top about 3 hours in.

Done in a 5.5 qt crock pot.

8 oz serving: 200 calories; 18g carbs; 17g protein; 7g fat



Good one, tried and yummy!:

Crockpot Chicken Barley Soup



1 (14oz) can fat free chicken broth
1 (16oz)package frozen vegetables for soup or stew
2/3 c. pearl barley
1 c. fresh mushroom slices
2 c. water
1 (1.8oz) envelope dry vegetable soup mix
1 lb. boneless, skinless chicken breasts, cut into cubes
1/2 t. salt
1/8 t. pepper


combine all ingredients in crock. Cover and cook on:
Low - 6 hours
High - 3 hours

Special Notes

Makes about 3 quarts. Freezes well.

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