Go Back Print

3 Easy, Healthy Slow Cooker Recipes

Cook: 18h 25min
Recipe 1

TERIYAKI PULLED CHICKEN

Cook 4h 0min
194cal

Ingredients

  • 2lbs raw chicken breasts
  • Sauce:
    • 1/2 cup Bragg Liquid Aminos or low sodium soy sauce
    • 1/3 cup rice wine vinegar
    • 3 tablespoons arrowroot starch
    • 1/3 cup raw honey (or coconut sugar)
    • 1/3 cup chopped red onion
    • 1 tablespoon garlic
    • 1/8 cup red chili pepper sauce
  • spray olive oil
  • Garnish:
    • sesame seeds
    • chopped green onion

Steps

Step 1

Spray the inside of a slow cooker with olive oil.

Step 2

Add all of the ingredients except for the arrowroot starch into the slow cooker and stir together.

Step 3

Add the chicken breasts to the mixture and stir so that the sauce covers the chicken breasts.

Step 4

Place the top on the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Step 5

Once the cooking cycle has finished, remove the chicken breasts and place them in a bowl.

Step 6

Pull the chicken apart using forks and set the chicken aside.

Step 7

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.

Step 8

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.

Step 9

Remove the heat skillet from the heat and allow the sauce to thicken just a bit.

Step 10

Add the pulled chicken back to the slow cooker and pour in the teriyaki sauce. Mix together using a spatula.

Step 11

Allow the chicken to cook for another 20 to 30 minutes on low and then serve.

Step 12

Garnish with sesame seeds and green onion.

 

Approximate macros for 1 of 8 servings

Calories194cal
Protein28g
Fats2g
Carbs17g
Fiber1g
Sugar12g
Recipe 2

APPLE CINNAMON OATMEAL

Cook 8h 0min
218cal

Ingredients

Ingredients for 6 servings:

  • 1 3/4 cup rolled oats or steel cut oats, NOT INSTANT oatmeal
  • 3 cups unsweetened almond milk
  • 2 cups water
  • 2 small green apples, chopped
  • 1 1/2 tablespoon cinnamon
  • 2 tablespoons maca powder
  • 1/4 cup coconut sugar (1 tablespoon stevia in the raw)*
  • 1 tablespoon vanilla extract
  • spray coconut oil

( * ) – denotes an optional ingredient

Steps

Step 1

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.

Step 2

Add all of the ingredients to the slow cooker and mix together with a spatula.

Step 3

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.

Step 4

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.

Calories218cal
Protein8g
Fats5g
Carbs42g
Fiber7g
Sugar7g
Recipe 3

CHIPOTLE STUFFED BELL PEPPERS

Cook 6h 25min
439cal

Ingredients

  • 4 colorful bell peppers
  • Stuffing:
    • 1lb raw 93% lean ground turkey
    • 15oz (1 can) low sodium black beans, rinsed and drained
    • 1/3 cup chopped red onion
    • 1 cup cooked brown rice
    • 3/4 cup tomato sauce
    • 1/3 cup chopped chipotle peppers
    • 1/3 cup fresh chopped cilantro
    • 1 tablespoon chili powder
    • 1 tablespoon cumin
  • 1 cup reduced fat cheddar
  • Water bath: ~1/3 cup – 1/2 cup water (depending on the size of your slow cooker; more water is needed for wider slow cookers)

Steps

Step 1

Chop the tops off bell peppers and carefully remove the insides with a knife.

Step 2

In a bowl, mix together all of the ingredients for the stuffing. Evenly divide and stuff the mixture into the bell peppers.

Step 3

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.

Step 4

Place the top on (with a whole/crack to vent) and cook for 5 to 6 hours on low heat.

Step 5

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.

Step 6

Remove the stuffed peppers from the slow cooker and enjoy.

Calories439cal
Protein39g
Fats15g
Carbs39g
Fiber2g
Sugar2g