3 Easy, Healthy Slow Cooker Recipes
Hello fit foodie! I’m here today to show you three delicious and healthy slow cooker recipes to shake up your weekly meal prep. A good slow cooker recipe is easy to prepare, delicious to eat, and quick to store. The reason I gave you these three to try in your crock pot or instant pot, as you will see below, is because you can have one for every meal of the day. Read on below for tips and tricks to make these recipes a success in your kitchen.
For a tasty breakfast recipe, you can make my apple oatmeal slow cooker recipe, prepped the night before and ready for you when you wake up. If it smells like a delicious and warm apple pie, that’s because that is what I am going for. This recipe is vegan friendly since it uses almond milk in place of cow’s milk. Next for lunch, you can have a teriyaki pulled pork that is tangy and juicy and great alongside some brown or wild rice. You can turn it into a slow cooker chicken teriyaki recipe as well, if you wanted to stay away from pork. Finally, take a look at my chipotle stuffed bell peppers recipe, filled with lean turkey protein and bursts of flavor. You can easily switch out the black beans for black-eyed peas. A tablespoon of chili powder adds an extra pinch of yum. I highly recommend serving it with a dollop of sour cream. Portion and freeze and reheat these for grab and go lunches.
If you enjoyed these healthy slow cooker recipes, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and fitness goals while also eating tasty and filling food. Be happy and healthy!
TERIYAKI PULLED CHICKEN
- Spray the inside of a slow cooker with olive oil.
- Add all of the ingredients except for the arrowroot starch into the slow cooker and stir together.
- Add the chicken breasts to the mixture and stir so that the sauce covers the chicken breasts.
- Place the top on the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Once the cooking cycle has finished, remove the chicken breasts and place them in a bowl.
- Pull the chicken apart using forks and set the chicken aside.
- Set a deep skillet on medium high heat and once the skillet is hot, pour in the sauce from the slow cooker and bring it to a simmer.
- Add arrowroot starch to the sauce and stir. TIP: mix 1.5 tablespoon of water with the arrowroot starch before adding it to the sauce.
- Remove the heat skillet from the heat and allow the sauce to thicken just a bit.
- Add the pulled chicken back to the slow cooker and pour in the teriyaki sauce. Mix together using a spatula.
- Allow the chicken to cook for another 20 to 30 minutes on low and then serve.
- Garnish with sesame seeds and green onion.
Approximate macros for 1 of 8 servings
Available in the FitMenCook app
Open this recipe in the FitMenCook app to add the ingredients to your shopping list, scale the recipe and track your calories. Enjoy!
- Thoroughly spray the inside of the slow cooker with coconut oil to prevent the oatmeal from burning by sticking to the sides of the inside of the slow cooker.
- Add all of the ingredients to the slow cooker and mix together with a spatula.
- Place the top on the slow cooker and cook overnight on low for 7 to 8 hours. If you routinely wake up in the middle of the night, you can check on the oatmeal to stir it but it is not necessary.
- After the cooking cycle, stir the oatmeal and enjoy. You can store uneaten portions of the oatmeal in your refrigerator for up to 5 days, but practice proper reheating techniques.
Makes 6 servings.
- Chop the tops off bell peppers and carefully remove the insides with a knife.
- In a bowl, mix together all of the ingredients for the stuffing. Evenly divide and stuff the mixture into the bell peppers.
- Pour 1/3 cup or 1/2 cup water into the slow cooker and then carefully stand up the bell peppers into the slow cooker.
- Place the top on (with a whole/crack to vent) and cook for 5 to 6 hours on low heat.
- Once the peppers have finished cooking, remove the slow cooker top and sprinkle reduced fat cheddar on each bell pepper. Place the top back on and cook for another 10 to 15 minutes until the cheese has melted.
- Remove the stuffed peppers from the slow cooker and enjoy.