11 Hearty Slow-Cooker Recipes (2024)

Looking for comfort on a chilly day? Just prep a few ingredients, turn on your slow cooker, and prepare to come home to a drool-worthy dinner. Bonus: leftovers make for great lunches during the week.

Here, 11 hearty (healthy!) slow cooker recipes.

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PREP TIME: 10 min
TOTAL TIME: 3 hr 10 min
SERVINGS: 6

2 cans (14½oz each) black beans, drained
2 cans (14½oz each) diced tomatoes with chiles, drained
1 c corn
1 bunch scallions, finely chopped
2 cloves garlic, finely chopped
1 Tbsp chili powder
1 tsp cumin
1 tsp cocoa powder
½ tsp salt
¼ tsp black pepper
½ bunch cilantro, minced (optional)
1 container (8 ounces) low-fat sour cream (optional)
Baked tortilla chips (optional)

1. IN a 6-quart slow cooker, combine the beans, tomatoes, corn, scallions, garlic, chili powder, cumin, cocoa powder, salt, and pepper. Cook for 3 to 4 hours on high.
2. GARNISH each serving with cilantro and sour cream. Serve with tortilla chips, if using.

NUTRITION(per serving) 228 cal, 12 g pro, 31.5 g carbs, 7 g fat, 3.5 g sat fat, 8.5 g fiber, 980 mg sodium

PREP TIME: 10 min
TOTAL TIME: 8 hr 10 min
SERVINGS: 6

1 lg onion, peeled and diced
3 cloves garlic, peeled and minced
2 stalks celery, diced
2 carrots, diced
2 med sweet red peppers
1 can (15 oz) crushed tomatoes
1 c long grain brown rice
1 pkg (12 oz) andouille turkey (or chicken) sausage, cut into½inch thick rounds
1 tsp hot sauce
2 Tbsp fresh thyme, minced (or 2 tsp dried)
1 tsp sea salt
½tsp ground black pepper
2 c water
3 Tbsp fresh parsley, minced
1 lb shrimp, peeled and deveined

1. PLACE onion, garlic, celery, carrots, peppers, tomatoes, rice, and sausage in the crockpot in that order.
2. ADD hot sauce, thyme, salt, pepper, and water.
3. COVER and cook on low for 8 to 9 hours.
4. ONE hour before it's finished cooking, toss in parsley and shrimp. Stir until well combined, adding more water if needed.

NUTRITION INFO (per serving) 316 cal, 29 g pro, 40 g carbs, 5.5 g fat, 2 g sat fat, 5 g fiber, 939 mg sodium

PREP TIME: 5 min
TOTAL TIME: 4 hrs 5 min
SERVINGS: 4

1 lb lean ground turkey
1 med onion, finely chopped
½c fresh, soft whole wheat bread crumbs (from 1 slice)
½c sliced mushrooms
1 egg
1 Tbsp Dijon mustard
1 Tbsp Penzeys Spices Pizza Seasoning
2 c marinara sauce
½c reduced-sodium chicken broth
2 c cooked brown rice

1. COMBINE the turkey, onion, bread crumbs, mushrooms, egg, mustard, and seasoning in a large bowl. Form into a round loaf
2. COMBINE the marinara sauce and broth in the bottom of a slow cooker. Place the meat loaf on top, spoon sauce over the meat loaf, and cook on high for 4 hours, turning and spooning sauce on the top after 2 hours.
3. SERVE over the brown rice.

NUTRITION (per serving of 1/4 meat loaf, 1/2 cup sauce, 1/2 cup brown rice) 403 cal, 27.5 g pro, 39 g carbs, 14 g fat, 3.5 g sat fat, 5 g fiber, 786 mg sodium

PREP TIME: 15 min
TOTAL TIME: 6 hr 15 min
SERVINGS: 6

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

1. PLACE chicken, broth, mixed vegetables, and onion in 4-quart or larger slow cooker. Stir to combine.
2. COVER Cook on low 5 hours or on high 2 1/2 hours.
3. COMBINE biscuit mix and milk in large bowl. Drop by rounded tablespoonfuls into soup. Cover. Cook on high 1 more hour. Garnish with freshly ground black pepper, if desired.

NUTRITION (per serving) 250 cal, 26.5 g pro, 32 g carbs, 3 g fat, 0.7 g sat fat, 3.5 g fiber, 417.5 mg sodium

More from Prevention: 20 Satisfying Soups And Stews

PREP TIME: 11 min
TOTAL TIME: 5 hr 11 min
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 cup)
1 container (7 oz) prechopped onion (1 cup)
½c baby carrots

1. COAT the inside of a 5- to 6-quart slow cooker pot with cooking spray.
2. DRAIN the pineapple and set it aside, reserving 1 cup of juice. In the pot, combine the sugar, vinegar, soy sauce, cornstarch, garlic, ginger, and the reserved juice. Whisk until smooth. Add the chicken, pepper, onion, and carrots. Stir to coat with sauce. Cover and cook on the low-heat setting for 5 to 6 hours. Stir in the reserved pineapple. Cook for 5 minutes, or until the pineapple is heated.

NOTE: This recipe can also be cooked on the high-heat setting for 2½ to 3 hours.

NUTRITION(per serving) 339 cal, 30 g pro, 28 g carbs, 11.5 g fat, 3 g sat fat, 2 g fiber, 600.5 mg sodium

PREP TIME: 20 min
TOTAL TIME: 4 hr 20 min
SERVINGS: 4

¾ lb lean ground turkey
½ c uncooked quinoa
¼ c chopped cilantro
3 scallions, chopped
1 sm yellow onion, finely chopped
1 sm jalapeno chile pepper, finely chopped
1 clove garlic, minced
¼ tsp salt
¼ tsp freshly ground black pepper
4 lg green bell or Cubanelle peppers
2 c reduced-sodium chicken broth
1 can (28 ounces) tomato puree (choose one that has less than 50 mg sodium per 1/2 cup)
¾ tsp dried oregano
2 Tbsp chopped fresh parsley
Salt
Freshly ground black pepper

1. COMBINE the turkey, quinoa,¼cup cilantro, scallions, onion, jalapeno pepper, garlic, salt, and black pepper in a large bowl.
2. CUT the tops off the bell or Cubanelle peppers and scoop out the seeds. Stuff each pepper with one-quarter of the turkey mixture. Replace the pepper tops and place in the slow cooker.
3. COMBINE the broth, tomato puree, and oregano in a medium bowl. Pour over the peppers in the slow cooker. Position the peppers carefully so that they are covered by the liquid. Cook on high heat for 4 hours.
4. SPRINKLE each pepper with the parsley before serving. Season with salt and black pepper.

NUTRITION (per serving) 347 cal, 25.5 g pro, 44 g carbs, 10 g fat, 2.5 g sat fat, 9 g fiber, 327 mg sodium

PREP TIME: 10 min
TOTAL TIME: 8 hr 10 min
SERVINGS: 12

½ c tomato puree
½ c apple juice
2 Tbsp maple syrup
1 Tbsp flour
2 tsp chipotle chile powder or ground red pepper
½ tsp salt
½ tsp ground black pepper
3 lb lean-only top round beef roast, cut into 3 or 4 large pieces
2 c sliced sweet onion

1. COATthe inside of a 5- to 6-quart slow cooker pot with cooking spray.
2. ADDthe tomato puree, apple juice, maple syrup, flour, chipotle powder or ground red pepper, salt, and black pepper. Whisk until smooth. Place the meat in the pot. Turn to coat well with the sauce.
3. ADDthe onion. Cover and cook on the low-heat setting for 8 to 9 hours, or until fork tender.
4. REMOVEthe meat from the slow cooker to a cutting board. Shred the beef with a fork. Return to the slow cooker and combine with the sauce.

NUTRITION (per serving) 139 cal, 24.5 g pro, 7 g carbs, 3.5 g fat, 1.5 g sat fat, 0.5 g fiber, 196 mg sodium

PREP TIME: 20 min
TOTAL TIME: 6 hr 20 min
SERVINGS: 6

Chicken
½ c reduced-sodium chicken broth
¼ c all-purpose flour
3 Tbsp olive oil
2 tsp ground cumin
½ tsp freshly ground black pepper
¼ tsp salt
1 can (14½oz) no-saltadded stewed tomatoes
1 carrot, sliced
1 lg onion
30 sm black olives, pitted (about 1 cup)
3 cloves garlic, minced
2 lb boneless, skinless chicken breast halves
½ c chopped fresh cilantro (optional)

Harissa
¾ c dried hot red chile peppers, such as guajillo
2 cloves garlic, minced
1 tsp ground coriander
1 tsp ground caraway seed
¼ tsp salt
3 Tbsp olive oil

1. TO PREPARE THE CHICKEN: Coat the stoneware of a slow cooker pot with cooking spray. Combine the broth, flour, oil, cumin, pepper, and salt in the pot. Whisk until smooth. Add the tomatoes (with juice), carrot, onion, olives, and garlic. Stir to mix. Tuck the chicken into the pot, covering with the other ingredients. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
2. TOPREPARE THE HARISSA: Remove the stems and seeds from the peppers and discard. Soak the peppers in warm water for about 1 hour or until softened. Drain and transfer to a food processor fitted with a metal blade or a blender. Add the garlic, coriander, caraway seed, and salt. Process, scraping the sides of the bowl as needed, until a paste forms. Drizzle in the oil through the tube to reach a smooth consistency.
3. STIR in the cilantro (if using) just before serving. Pass the harissa at the table

NUTRITION(per serving) 378 cal, 38 g pro, 14 g carbs, 18 g fat, 2.5 g sat fat, 3 g fiber, 527 mg sodium

PREP TIME: 8 min
TOTAL TIME: 9 hr 8 min
SERVINGS: 4

2 cans (14½ oz each) no-sodium-added diced tomatoes
8 oz shiitake mushrooms, stemmed and sliced ½" thick (3 cups)
2 lg carrots, halved lengthwise, sliced ¼" thick (1 cup)
⅓ c dry white wine
1 Tbsp chopped fresh thyme leaves or½teaspoon dried thyme
1 clove garlic, minced
1 tsp dried basil
¼tsp fennel seeds
¼ tsp red-pepper flakes
4 each skinless chicken drumsticks and thighs (about 2 pounds)
2 sm yellow summer squash, sliced into ¾"-thick rounds
Thin strips basil leaves (optional)

1. IN a 4-quart or larger slow cooker, combine the tomatoes (with juice), mushrooms, carrots, wine, thyme, garlic, basil, fennel seeds, and red-pepper flakes. Add the chicken and toss to coat. Place the squash on top.
2. COVER and cook on low setting for 7 to 9 hours, or until the chicken and vegetables are tender. Serve with sauce. Garnish with basil, if desired.

NUTRITION (per serving) 387 cal, 48 g pro, 21.5 g carbs, 9 g fat, 2 g sat fat, 4.5 g fiber, 304 mg sodium

PREP TIME: 5 min
TOTAL TIME: 8 hr 5 min
SERVINGS: 6

3 Tbsp flour
2 Tbsp brown sugar
½ c dry red wine
2 Tbsp red wine vinegar
1 c canned diced tomatoes
½tspsalt
½ tsp ground black pepper
¼tspground cloves
2 bags (10 oz each) preshredded red cabbage (7 c)
1½ c prechopped onion
2 bay leaves
3 lb beef short ribs
Prepared horseradish

1. COAT the inside of a 5- to 6-quart slow cooker pot with cooking spray.
2. ADD the flour and sugar. Whisk to combine. Add the wine and vinegar. Whisk until smooth.
3. ADD the tomatoes (with juice), salt, pepper, and cloves. Stir to mix well.
4. ADD the cabbage, onion, and bay leaves. Stir to coat well with the seasoning mixture.
5. INSERT the ribs so they are partially covered with the cabbage mixture. Cover and cook on the low-heat setting for 7 to 8 hours. Remove and discard the bay leaves. Serve with the horseradish.

NOTE: This recipe can be cooked on the high-heat setting for 3½to 4 hours.

NUTRITION (per serving) 496 cal, 46 g pro, 21 g carbs, 23.5 g fat, 10 g sat fat, 3.5 g fiber, 424.5 mg sodium

PREP TIME: 5 min
TOTAL TIME: 8 hr 5 min
SERVINGS: 8

½ c flour
1 can (14 oz) beef broth
3 Tbsp tomato paste
1 tsp dried thyme
1 tsp salt
1 tsp ground black pepper
2½ lb boneless beef chuck roast or top sirloin roast
1 bag (12 oz) precut carrot and celery sticks
1 c prechopped onion
1 lb sm prescrubbed new potatoes
Prepared horseradish

1. COAT the inside of a 5- to 6-quart slow cooker pot with cooking spray.
2. PLACE the flour in the pot. Add the broth gradually, whisking constantly, until smooth. Add the tomato paste, thyme, salt, and pepper.Whisk to combine.
3. PLACE the beef, carrot and celery, onion, and potatoes into the pot. Spoon some of the sauce over the beef. Cover and cook on the low-heat setting for 8 to 9 hours, or until the beef is fork tender. Serve with the horseradish.

NOTE: This recipe can also be cooked on high heat 4 to 4½ hours.

NUTRITION(per serving) 264 cal, 31 g pro, 22 g carbs, 5 g fat, 2 g sat fat, 3 g fiber, 638 mg sodium

More from Prevention: 5-Ingredient Slow Cooker Recipes