A healthy slow cooker dinner comes down to lean-but-collagen-rich protein, vegetables added in the right order, dairy stirred in at the end and a stated portion. Every recipe below states the pot size and the servings, so you know what a plate is before you start.
Below are 10 healthy crockpot recipes, all timed for a 6-quart pot serving four to six. If your last one felt dry or beige on the plate, the order the food goes in is usually why. Cooking on a tight budget? See cheap dinners for a family.
Quick answer
Take recipe 1 for a first try, or recipe 2 if you want no meat at all. Fill the pot between half and three-quarters, put root vegetables on the bottom and the meat on top, and add greens in the last twenty minutes. An instant-read thermometer takes the guessing out of lean meat.
A healthy slow cooker dinner is pot size divided by servings: fill the pot between half and three-quarters and write the number of plates down.
What are healthy crockpot recipes?
Healthy crockpot recipes are slow cooker dinners that rely on lean cuts with collagen, beans or lentils, and a lot of vegetables, rather than added fat and cream. A slow cooker suits them because cheap protein turns tender with no frying. The risk is not the pot but portion size, dairy added by the cup, and vegetables cooked to nothing. If you want soup, start with crockpot soup recipes, and for a family week see easy crockpot dinners.
Pick the right healthy crockpot recipe in one minute
Every recipe below has a full card with ingredients and steps. Use this table to jump to the one that fits your evening.
| Preview | Recipe | Best for | LOW cook time | Avoid if | Get it |
|---|---|---|---|---|---|
 | 1. Chicken thighs with lemon and olives | A light weeknight dinner | Low · 5–6 h | You like dry white meat | Jump to recipe |
| 2. Red lentil and sweet potato stew | A meatless night | Low · 6 h | You want a firm bite | Jump to recipe | |
| 3. Turkey and white bean chili | Feeding a family lightly | Low · 6 h | You would drop raw turkey in the pot | Jump to recipe | |
| 4. Whole chicken on onions | Dinner plus stock | Low · 6 h | Your pot is under 6 quarts | Jump to recipe | |
| 5. Beef and barley soup | Stretching a little beef | Low · 8 h | You need a quick dinner | Jump to recipe | |
 | 6. Two-ingredient salsa chicken | Bowls with rice and greens | Low · 5–6 h | You want fresh flavor | Jump to recipe |
| 7. Vegetable and chickpea tagine | A meat-free dinner | Low · 6 h | Guests skip chickpeas | Jump to recipe | |
 | 8. Pork loin with apples and cabbage | A lean cut with a short cook | Low · 4 h | You will be away over 4 hours | Jump to recipe |
| 9. Slow cooker minestrone | A big batch of vegetables | Low · 6 h | You want pasta cooked in the pot | Jump to recipe | |
 | 10. Chicken tortilla soup | A light bowl or a full dinner | Low · 6 h | Soggy tortilla strips bother you | Jump to recipe |
How do you choose a healthy crockpot recipe?
- Which cut is lean and right for the pot: skinless chicken thighs, turkey thigh, cubed pork loin on a short cook, beans, lentils, or a small amount of chuck. Fatty cuts come out best but undo the point.
- How the vegetables go in: carrot, potato, onion and squash on the bottom at the start, courgette and peppers halfway, spinach, peas and herbs in the last 15 to 20 minutes, and yoghurt or cream off the heat.
- What to do at the end: skim the fat, add acid, and portion into containers at the counter. The free version of a recipe never tells you how much a plate is, and a flat digital scale turns “serves six” into six equal containers.
Prefer pasta or beef? Crockpot pasta recipes and roast beef crock pot recipes follow the same order of adding food.
1. Chicken Thighs With Lemon and Olives
Skinless thighs, olives and oregano cook 5 to 6 hours on LOW in a 6-quart pot with no added fat. Thighs keep the collagen a long cook needs, which breast meat does not have.
Root vegetables sit on the bottom, the chicken on top, and the preserved lemon goes in only at the end so it stays bright instead of dulling over five hours.
Skip it for dry, skinless breast. If breast is all you have, cut the time to 3 hours.
Crockpot Chicken Thighs With Lemon and Olives
Course: Main CourseDifficulty: Easy5
servings10
minutes5
hours30
minutesSkinless chicken thighs, olives and oregano cook 5 to 6 hours on LOW with no added fat, and the preserved lemon is stirred in at the end so it stays bright.
Ingredients
2 lb skinless bone-in chicken thighs
1 tsp kosher salt
1/2 tsp black pepper
1 large onion, sliced
3 carrots, cut into chunks
2 medium potatoes, cut into chunks
4 garlic cloves, smashed
1/2 cup pitted green olives
2 tsp dried oregano
1/2 cup low-sodium chicken broth
1/4 preserved lemon, rind finely chopped
Fresh parsley, for serving
Directions
- Season the thighs with the salt and pepper.
- Put the onion, carrots and potatoes in the bottom of a 6-quart slow cooker.
- Add the garlic and half the oregano.
- Lay the thighs on top of the vegetables in one layer.
- Scatter the olives over the chicken and sprinkle with the remaining oregano.
- Pour the broth around the edge, not over the chicken.
- Cover and cook on LOW for 5 to 6 hours, until the thickest part reads 175°F.
- Skim any fat from the top with a spoon.
- Stir in the preserved lemon and parsley at the end.
- Portion into containers at the counter and serve.
Notes
- No added oil or butter is needed: thighs release enough fat to cook the vegetables. Leftovers keep 4 days in the refrigerator and freeze for 3 months.
Crock-Pot 7-quart slow cooker
A 7-quart cooker lets the thighs lie in one layer above the vegetables.
Freezer soup containers
Portion the pot at the counter and freeze the extra servings in the juices.
2. Red Lentil and Sweet Potato Stew
Red lentils and cubed sweet potato cook 6 hours on LOW with no soaking and no meat. The lentils thicken the pot themselves, so no cream is needed.
Coconut milk goes in for the last twenty minutes, so it stays smooth instead of splitting.
Skip it if you want a firm bite: red lentils cook soft by design.
6
servings15
minutes6
hoursRed lentils and cubed sweet potato cook 6 hours on LOW, and coconut milk is stirred in for the last twenty minutes for a thick, meatless stew.
Ingredients
1 1/2 cups red lentils, rinsed
2 medium sweet potatoes, cut into 1-inch cubes
1 large onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tsp ground cumin
1 tsp ground turmeric
1/2 tsp smoked paprika
4 cups low-sodium vegetable broth
1 can (14 oz) diced tomatoes
1 can (13.5 oz) light coconut milk
2 cups baby spinach
Juice of 1 lime
Directions
- Put the onion, garlic and ginger in the slow cooker.
- Add the lentils, sweet potatoes and spices.
- Pour in the broth and tomatoes and stir once.
- Cover and cook on LOW for 6 hours, until the lentils are soft.
- Stir in the coconut milk and cook 20 minutes more.
- Add the spinach and let it wilt for 5 minutes.
- Mash a few sweet potato cubes against the side to thicken the stew.
- Squeeze in the lime juice and taste for salt.
- Ladle into bowls and top with herbs.
Notes
- Lentils keep absorbing liquid as they sit, so thin leftovers with a splash of broth. Keeps 5 days in the refrigerator.
Used in this step: glass jars with lids, for packing the stew into lunch portions.
3. Turkey and White Bean Chili
Ground turkey is browned first, because it turns lumpy and grey if it goes in raw, then cooks 6 hours on LOW with cannellini beans, green chilies and cumin.
The beans carry the body, so the pot needs no cheese or cream to feel like a full bowl.
Do not drop raw ground turkey into the pot. The sear is the difference between chili and boiled mince.
6
servings20
minutes6
hoursBrowned ground turkey, cannellini beans, green chilies and cumin cook 6 hours on LOW into a light chili that needs no cream or cheese.
Ingredients
1 lb ground turkey
1 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
2 cans (15 oz) cannellini beans, drained
1 can (4 oz) diced green chilies
2 cups low-sodium chicken broth
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp smoked paprika
1 tsp kosher salt
1 cup frozen corn
Lime wedges and cilantro, for serving
Directions
- Heat the oil in a skillet and brown the turkey for 6 minutes, breaking it up.
- Add the onion and garlic to the skillet for 2 minutes.
- Scrape everything into the slow cooker.
- Add the beans, chilies, broth and spices.
- Stir well, cover and cook on LOW for 6 hours.
- Mash a ladle of beans against the side of the pot to thicken the chili.
- Stir in the corn and cook 15 minutes more.
- Taste for salt and add lime juice.
- Serve with cilantro and a spoon of Greek yoghurt.
Notes
- Cooked beans are already tender, so do not add them in the first hour or they turn to paste. Leftovers keep 5 days and freeze well.
4. Whole Chicken on Onions
A whole chicken cooks 6 hours on LOW with no liquid and no added fat, sitting on sliced onions that lift it off the base of the pot.
It serves four hot, then makes stock from the carcass overnight, which makes it the cheapest protein on this list.
You need a 6-quart pot at least. Anything smaller and the lid will not close.
4
servings10
minutes6
hoursA 4 lb whole chicken cooks 6 hours on LOW on a bed of sliced onions with no added liquid, then the carcass makes stock overnight.
Ingredients
1 whole chicken, about 4 lb
2 large onions, thickly sliced
1 tbsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried thyme
4 garlic cloves, whole
1 lemon, halved
Fresh parsley, for serving
Directions
- Pat the chicken completely dry.
- Mix the salt, pepper, paprika, garlic powder and thyme.
- Rub the mix over the chicken, including under the skin of the breast.
- Spread the onions across the bottom of a 6-quart slow cooker.
- Put the garlic and lemon inside the chicken.
- Set the chicken breast-side up on the onions.
- Cover and cook on LOW for 6 hours without lifting the lid.
- Check that the thickest part of the thigh reads 165°F.
- Rest the chicken 15 minutes before carving.
- Save the carcass and juices for stock.
Notes
- For stock, cover the carcass with water in the same pot and cook on LOW overnight. Strain and refrigerate; skim the fat in the morning.
Used in this step: fast meat thermometer, 165°F in the thigh is the only reliable sign it is done.
5. Beef and Barley Soup
Beef and barley soup stretches a small amount of chuck across a lot of vegetables for 8 hours on LOW, so there is more vegetable than beef by volume.
A pound of beef across six portions is a different thing from a pound across two, and that is the point of this soup.
It does not suit a dinner that has to start after noon; barley needs the full time.
6
servings20
minutes8
hoursA pound of cubed chuck cooks 8 hours on LOW with pearl barley, carrot, celery and onion in a soup that holds six portions.
Ingredients
1 lb beef chuck, trimmed and cut into 1-inch cubes
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
1 large onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 garlic cloves, minced
3/4 cup pearl barley, rinsed
6 cups low-sodium beef broth
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
Directions
- Season the beef with the salt and pepper.
- Brown the beef in the oil in a skillet for 5 minutes and move it to the slow cooker.
- Cook the onion for 2 minutes in the same skillet and add the garlic.
- Add the vegetables and barley to the slow cooker.
- Whisk the tomato paste into the broth and pour it in.
- Add the bay leaves and thyme.
- Cover and cook on LOW for 8 hours, until the beef is tender.
- Remove the bay leaves.
- Mash a spoon of barley against the side to thicken the soup.
- Taste for salt and portion into six bowls.
Notes
- Barley keeps absorbing liquid in the refrigerator, so thin leftovers with broth. Keeps 5 days and freezes for 3 months.
6. Two-Ingredient Salsa Chicken
Two-ingredient salsa chicken is chicken breast and a jar of salsa, cooked 5 to 6 hours on LOW and shredded into bowls. It is the least effort on this list.
Shred it over rice and greens rather than into wraps for the lighter version, and weigh the portions so “serves six” means six equal containers.
The salsa cooks down, so skip it if you want a fresh, bright flavor.
Crockpot Two-Ingredient Salsa Chicken
Course: Main CourseDifficulty: Easy6
servings5
minutes5
hours30
minutesChicken breast and a jar of salsa cook 5 to 6 hours on LOW and shred into bowls with rice and greens, with portions weighed out at the counter.
Ingredients
2 lb boneless skinless chicken breasts
1 jar (16 oz) chunky salsa
1 tsp ground cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tsp kosher salt
1 can (15 oz) black beans, drained
Juice of 1 lime
3 cups cooked brown rice
4 cups shredded lettuce or baby spinach
1 avocado, sliced
Fresh cilantro, for serving
Directions
- Put the chicken in the slow cooker in one layer.
- Sprinkle with the cumin, chili powder, garlic powder and salt.
- Pour the salsa over the top.
- Cover and cook on LOW for 5 to 6 hours.
- Check that the thickest part reads 165°F.
- Shred the chicken with two forks right in the pot.
- Stir in the black beans and let them warm for 10 minutes.
- Add the lime juice and taste.
- Divide the rice and greens into bowls.
- Top each with chicken, avocado and cilantro.
Notes
- Breast meat dries out past 6 hours, so check at hour five. Keeps 4 days in the refrigerator; portions pack well for lunch boxes.
7. Vegetable and Chickpea Tagine
Squash, carrot, chickpeas, ras el hanout and dried apricot cook 6 hours on LOW into a meat-free tagine that does not read as a compromise.
The apricot sweetens the spice without added sugar, and the chickpeas make it a full dinner.
Skip it if anyone at the table avoids chickpeas.
6
servings20
minutes6
hoursButternut squash, carrot, chickpeas, ras el hanout and dried apricot cook 6 hours on LOW into a sweet-spiced, meat-free tagine.
Ingredients
1 small butternut squash, peeled and cubed
3 carrots, cut into chunks
1 large onion, sliced
2 cans (15 oz) chickpeas, drained
1/2 cup dried apricots, halved
3 garlic cloves, minced
2 tbsp ras el hanout
1 tsp ground cinnamon
1 can (14 oz) diced tomatoes
1 cup low-sodium vegetable broth
1 tsp kosher salt
Juice of 1/2 lemon
Fresh cilantro and toasted almonds, for serving
Directions
- Put the onion, carrots and squash in the slow cooker.
- Add the chickpeas, apricots and garlic.
- Sprinkle the ras el hanout and cinnamon over the top.
- Pour in the tomatoes and broth and stir.
- Cover and cook on LOW for 6 hours, until the squash is tender.
- Season with the salt.
- Stir in the lemon juice.
- Taste and adjust the spice.
- Serve over couscous or rice with cilantro and almonds.
Notes
- Tagine tastes better the next day. It keeps 5 days in the refrigerator and freezes for 3 months.
8. Pork Loin With Apples and Cabbage
Pork loin with apples and cabbage is the one lean cut worth doing in a slow cooker, because it cooks just 4 hours on LOW and is pulled at 145°F.
Loin past four hours dries out, so the short time is the whole recipe. The pork sits on top of the cabbage, where it steams instead of frying against the base.
Skip it if you will be away longer than four hours.
Crockpot Pork Loin With Apples and Cabbage
Course: Main CourseDifficulty: Easy6
servings15
minutes4
hoursA 2 lb pork loin cooks 4 hours on LOW on top of cabbage and apples and is pulled at 145°F so the lean cut stays juicy.
Ingredients
2 lb boneless pork loin
1 tsp kosher salt
1/2 tsp black pepper
1 tsp dried sage
1/2 small green cabbage, sliced
2 apples, cored and sliced
1 large onion, sliced
3 garlic cloves, smashed
1/2 cup apple cider
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 sprigs fresh thyme
Directions
- Season the pork with the salt, pepper and sage.
- Put the cabbage, apples, onion and garlic in the slow cooker.
- Whisk the cider, mustard and vinegar and pour it over the vegetables.
- Set the pork on top and add the thyme.
- Cover and cook on LOW for about 4 hours.
- Start checking at 3 hours: pull the pork at 145°F.
- Move the pork to a board and rest it 10 minutes.
- Stir the cabbage and apples in their juices.
- Slice the pork and serve over the cabbage.
Notes
- Never go past 150°F with pork loin. Leftover slices keep 4 days in the refrigerator.
Instant-read meat thermometer
Pork loin has a narrow window: pull it at 145°F, not by the clock.
Digital meat thermometer
A second probe lets you watch the thickest and thinnest ends of the loin.
Half-second thermometer
A fast thermometer reads in seconds, so the lid stays open for only a moment.
9. Slow Cooker Minestrone
Slow cooker minestrone is beans, tomato and three vegetables for 6 hours on LOW, with the pasta cooked separately and added to the bowl.
Pasta goes into the bowl, not the pot, or it turns to paste by the second serving.
A big batch keeps all week, which makes it the best choice for a pot of vegetables in the refrigerator.
6
servings20
minutes6
hoursCannellini beans, tomato, carrot, celery and courgette cook 6 hours on LOW into a vegetable-heavy minestrone, with the pasta cooked separately.
Ingredients
1 tbsp olive oil
1 large onion, diced
3 carrots, diced
3 celery stalks, diced
3 garlic cloves, minced
2 cans (15 oz) cannellini beans, drained
1 can (28 oz) crushed tomatoes
5 cups low-sodium vegetable broth
2 tsp dried Italian seasoning
1 parmesan rind
2 courgettes, diced
2 cups baby spinach
1 cup small pasta, cooked separately
Directions
- Heat the oil and soften the onion, carrots and celery for 5 minutes.
- Add the garlic for 30 seconds and move everything to the slow cooker.
- Add the beans, tomatoes, broth and Italian seasoning.
- Tuck in the parmesan rind.
- Cover and cook on LOW for 5 hours.
- Add the courgettes and cook 1 hour more.
- Stir in the spinach for the last 10 minutes.
- Remove the parmesan rind.
- Cook the pasta separately and add a spoonful to each bowl.
- Finish with olive oil and black pepper.
Notes
- Keep the pasta separate in the refrigerator too, or it swells. Soup keeps 5 days and freezes for 3 months without the pasta.
10. Chicken Tortilla Soup
Chicken tortilla soup is thighs, tomato, beans and corn for 6 hours on LOW, and it is a light bowl if the tortilla strips are skipped.
Add the strips and it is dinner. Skimming the surface for two minutes before serving removes a meaningful amount of fat.
Add the tortilla strips at the table, not in the pot, or they go soggy.
Crockpot Chicken Tortilla Soup
Course: Main CourseDifficulty: Easy6
servings15
minutes6
hoursChicken thighs, tomato, black beans and corn cook 6 hours on LOW into a soup that is light with the tortilla strips left out and filling with them added.
Ingredients
1 1/2 lb skinless chicken thighs
1 large onion, diced
3 garlic cloves, minced
1 can (15 oz) black beans, drained
1 can (15 oz) fire-roasted diced tomatoes
1 cup frozen corn
4 cups low-sodium chicken broth
2 tsp ground cumin
1 tsp chili powder
1 tsp kosher salt
1 lime, juiced
Baked tortilla strips, for serving
Avocado and cilantro, for serving
Directions
- Put the onion and garlic in the slow cooker.
- Add the chicken thighs.
- Pour in the beans, tomatoes, corn and broth.
- Add the cumin, chili powder and salt.
- Cover and cook on LOW for 6 hours.
- Lift out the chicken and shred it.
- Return the chicken to the pot.
- Skim the fat from the surface with a spoon for two minutes.
- Stir in the lime juice.
- Ladle into bowls and add tortilla strips, avocado and cilantro.
Notes
- Keep the strips separate. Soup without them keeps 4 days in the refrigerator and freezes for 3 months.
Used in this step: fat separator, if the pot looks greasy, pour the broth through it before the chicken goes back in.
If it goes wrong
- The vegetables are olive-grey mush: greens went in at the start. Add spinach, kale and peas in the last 15 to 20 minutes.
- The cream split: dairy was cooked for hours. Stir cream, cream cheese or Greek yoghurt in at the end, off the heat.
- The pot is greasy: fat rises to the top. Skim with a spoon for a minute before serving, or use a fat separator jug if it becomes gravy.
- The lean pork is dry: it ran past four hours. Check pork loin at 145°F instead of by the clock.
- The portions keep growing: the pot was served at the table. Portion into five bowls once, at the counter.
If the pot made too much, crockpot potatoes are an easy side and Mississippi pot roast is the opposite, rich option.
Key takeaways
- State the servings first: pot size divided by plates is the number that matters.
- Layer roots low, meat above, and greens late so nothing cooks to mush.
- Add yoghurt, cream or cheese only once the heat is off.
- Skim fat and add acid at the end, then portion into matching containers.
- Reach for skinless thighs, beans or lentils when you want lean and tender.
When the free version isn’t enough
A recipe lists ingredients, but not the portion you actually put on a plate. If you keep wondering how much the pot made, matching containers settle it, and a full pot goes into the refrigerator as five dinners instead of a vat. For the same cuts pushed towards the cheapest week, see cheap crockpot dinners for a family, and for portioning ahead, crockpot freezer meals.
For the soup half of this list, timed out, see crockpot soup recipes. For the same portion logic on a baked dish, see casserole recipes for dinner.
Common questions
Are slow cookers healthy for everyday dinners?
Yes. They favour cheap protein that needs no added fat to become tender, large volumes of vegetables and no frying. The risks are portion size, dairy added by the cup and vegetables cooked to nothing.
What is the healthiest meat for a crockpot?
Skinless chicken thighs and turkey thigh are lean enough and keep the collagen a long cook needs. Beans and lentils beat all of them on fat. Bone-in pork chops work if pulled at 145°F, as the crockpot pork chops times show.
Do nutrients survive eight hours of slow cooking?
Fat-soluble vitamins survive well. Water-soluble ones leach into the liquid, which is only a loss if you throw the liquid away, and in a soup or stew you eat it. Greens added at the end keep far more.
Can I make healthy crockpot meals without meat?
Yes, and red lentils are the place to start: no soaking, six hours on LOW, and they thicken the pot with no cream. Chickpeas and white beans do the same job with a longer cook.
How do I stop a healthy crockpot dinner tasting bland?
Add acid and heat at the end. Long cooking flattens both, so a squeeze of lemon, a splash of vinegar or a pinch of chili in the last fifteen minutes does more than another spoon of salt.
How many servings does a 6-quart slow cooker make?
Four to six portions when filled between half and three-quarters. Ladled straight from the pot it serves however many times someone goes back, so portion it once at the counter.
What are the best healthy crockpot recipes for beginners?
Start with the chicken thighs with lemon and olives (1) or the two-ingredient salsa chicken (6). Both need almost no prep and give a clear portion.
Are healthy crockpot recipes good for weight loss?
They can be, because the slow cooker needs no frying and favors vegetables, beans and lean protein. What matters is the portion: split the pot into equal plates once, at the counter.
What are the best healthy crock pot recipes ever?
The best healthy crock pot recipes ever are the ones you repeat: chicken thighs with lemon and olives (1), red lentil and sweet potato stew (2) and turkey and white bean chili (3). All three use lean protein or beans and state the portion.
What are healthy crockpot meals?
Healthy crockpot meals are slow cooker dinners built on lean protein, beans or lentils, and plenty of vegetables, with fat and cream kept low. Every recipe here counts as one.
What are the best healthy slow cooker recipes for weight loss?
For a best healthy slow cook recipe on a lighter plate, pick the two-ingredient salsa chicken (6), the minestrone (9) or the beef and barley soup (5). They are vegetable- or bean-heavy, and a weighed portion keeps the plate honest.
What are the best easy healthy crockpot recipes?
The easiest are the salsa chicken (6) and the whole chicken on onions (4): both need no browning and almost no chopping.
What are the best heart healthy crock pot recipes?
Lentil stew (2), the chickpea tagine (7) and the minestrone (9) are the most heart healthy crock pot recipes here, because they use beans and vegetables with no cream and little saturated fat.
What are the best rated healthy crockpot recipes?
The best rated healthy crockpot recipes on this page are the chicken tortilla soup (10) and the turkey and white bean chili (3), which are the two bowls most people add a second portion of.
What are the best healthy crockpot chicken recipes?
Chicken thighs with lemon and olives (1), the salsa chicken (6) and the whole chicken on onions (4). Thighs stay moist; breast needs the shorter cook.
What are the best healthy crockpot soup recipes?
Beef and barley soup (5), minestrone (9) and chicken tortilla soup (10) are the healthy crockpot soup recipes here. All three keep for five days.
What do people on Reddit say are the best healthy crock pot recipes?
Home cooks usually recommend lentil stews, chili and shredded chicken, because they reheat well and need no sauce from a packet. Those are recipes 2, 3 and 6 here.
What is the healthiest slow cooker pot size and what about UK recipes?
A 6-quart pot filled between half and three-quarters serves four to six. UK cooks can use the same recipes: swap courgettes for zucchini, or the other way, and use the stated hours.
