14 Delicious Low-Calorie Crock Pot Recipes You'll Love

If you think low-calorie meals are bland or boring, think again! These low-calorie crock pot recipes are packed with flavor and simplicity, making healthy eating easy and enjoyable. Perfect for busy schedules, throw your ingredients in the crock pot and let it do the work while you go about your day. Get ready to savor delicious meals that keep your taste buds happy without the extra calories!

Deliciously Light Chicken Taco Soup

This Chicken Taco Soup is a delightful dish that combines the rich flavors of traditional tacos with a light and healthy twist. The image showcases a warm bowl of soup filled with tender shredded chicken, black beans, sweet corn, and fresh tomatoes. Topped with creamy avocado slices and vibrant cilantro, it’s not just a feast for the taste buds but also for the eyes.

The colorful ingredients make this soup not only nutritious but also visually appealing. The combination of spices adds depth to the flavor, making it a comforting meal for any occasion. Plus, it’s easy to prepare in a crock pot, allowing you to enjoy a delicious dinner without spending hours in the kitchen.

This recipe is perfect for busy weeknights or cozy weekends. Serve it with tortilla chips or a side salad for a complete meal that everyone will love.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 4 cups chicken broth
• 1 cup diced onion
• 1 cup diced bell pepper
• 1 avocado, sliced
• Fresh cilantro, for garnish

Instructions

1. Combine Ingredients: In a crock pot, place the chicken breasts, black beans, corn, diced tomatoes, taco seasoning, chicken broth, onion, and bell pepper.
2. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
3. Shred Chicken: Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the soup and stir well.
4. Serve: Ladle the soup into bowls and top with avocado slices and fresh cilantro. Enjoy!

Savory Garlic Herb Chicken And Veggies

This dish is a delightful mix of tender chicken and colorful veggies, all cooked together in a crock pot. The chicken is seasoned with garlic and herbs, making it flavorful and aromatic. The vibrant green beans and carrots not only add color but also provide a nice crunch to the meal.

Cooking in a crock pot is a fantastic way to prepare meals with minimal effort. Just toss everything in, set it, and let the flavors meld together. It’s perfect for busy days when you want a hearty meal waiting for you at dinner time.

Here’s how to make this delicious dish:

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups green beans, trimmed
• 2 cups carrots, sliced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup low-sodium chicken broth

Instructions

1. Prepare the Chicken: Season the chicken breasts with salt, pepper, thyme, and rosemary. Drizzle with olive oil.
2. Add to Crock Pot: Place the seasoned chicken at the bottom of the crock pot.
3. Add Veggies: Layer the green beans and carrots on top of the chicken.
4. Add Garlic and Broth: Sprinkle the minced garlic over the veggies and pour the chicken broth into the pot.
5. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
6. Serve: Once done, shred the chicken if desired and mix everything together before serving.

Sweet And Spicy Bbq Chicken

Sweet and spicy BBQ chicken is a fantastic dish that combines the best of both worlds. The image shows tender chicken thighs coated in a rich, sticky barbecue sauce, simmering away in a crock pot. This method ensures the chicken stays juicy and flavorful. The sides of coleslaw and pickles add a refreshing crunch, balancing the dish perfectly.

This recipe is not just about taste; it’s also about convenience. With a crock pot, you can set it and forget it, allowing the flavors to meld beautifully. Whether you're hosting a gathering or just enjoying a cozy night in, this dish is sure to impress.

Ingredients

• 4 chicken thighs (bone-in, skin-on)
• 1 cup BBQ sauce
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (adjust for spice level)
• Salt and pepper to taste

Instructions

1. Prepare the Chicken: Season the chicken thighs with salt, pepper, garlic powder, and onion powder.
2. Mix the Sauce: In a bowl, combine BBQ sauce, honey, apple cider vinegar, and cayenne pepper.
3. Add to Crock Pot: Place the seasoned chicken in the crock pot and pour the sauce over it, ensuring the chicken is well coated.
4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
5. Serve: Once done, shred the chicken if desired and mix it with the sauce. Serve with coleslaw and pickles for a complete meal.

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Creamy Mushroom Risotto

Creamy mushroom risotto is a comforting dish that’s perfect for any occasion. The rich flavors of mushrooms combined with creamy rice create a delightful meal that feels indulgent yet is low in calories. This dish is not just about taste; it’s also about the experience of cooking it slowly, allowing the flavors to meld beautifully.

The image shows a bowl of risotto topped with sautéed mushrooms and a sprinkle of cheese, garnished with fresh herbs. The creamy texture is inviting, making it hard to resist. It’s served alongside fresh parsley and some crusty bread, which adds a nice touch to the meal.

Making risotto in a crock pot is a game changer. You can set it and forget it, letting the slow cooker do all the work while you go about your day. This method ensures the rice absorbs all the flavors without needing constant stirring.

Here’s how to whip up this delicious creamy mushroom risotto:

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup mushrooms, sliced (such as cremini or button)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Prepare the Broth: In a saucepan, heat the broth over low heat to keep it warm throughout the cooking process.
2. Sauté Aromatics: In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 3-4 minutes).
3. Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they are browned and tender (about 5-7 minutes).
4. Add the Rice: Stir in the Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.
5. Deglaze with Wine: If using, pour in the white wine and cook until it's mostly evaporated, stirring frequently.
6. Add Broth Gradually: Begin adding the warm broth, one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
7. Finish with Cheese: Once the rice is cooked, remove from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve: Garnish with fresh parsley and additional Parmesan if desired. Serve hot.

Mouthwatering Low-Cal Chili

Chili is a classic comfort food that warms the soul. This low-calorie version packs a punch with flavor while keeping the calories in check. The image shows a hearty bowl of chili, topped with fresh avocado slices and cilantro, sitting next to a piece of cornbread. The vibrant colors of the ingredients make it look inviting and delicious.

This chili is perfect for a cozy dinner or a gathering with friends. It’s made with lean ground meat, kidney beans, and a mix of spices that create a rich, satisfying dish. Plus, it’s easy to make in a crock pot, allowing the flavors to meld beautifully over time.

Serve it with a side of cornbread for a complete meal that everyone will love. You can also customize the toppings with cheese, sour cream, or jalapeños for an extra kick. Let’s get cooking!

Ingredients

• 1 pound lean ground turkey
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes with green chilies
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup low-sodium chicken broth
• Chopped cilantro or green onions for garnish (optional)

Instructions

1. Cook the Turkey: In a large pot, cook the ground turkey over medium heat until browned, breaking it apart with a spoon (about 5-7 minutes).
2. Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent (about 3-4 minutes).
3. Add Ingredients: Stir in the chili powder, cumin, paprika, salt, and pepper. Add the kidney beans, black beans, diced tomatoes, and chicken broth. Mix well.
4. Simmer: Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, stirring occasionally.
5. Serve: Ladle the chili into bowls and garnish with chopped cilantro or green onions if desired. Enjoy hot!

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Comforting Butternut Squash Soup

Butternut squash soup is a warm hug in a bowl. Its creamy texture and rich flavor make it a go-to comfort food, especially during the cooler months. This soup is not only delicious but also low in calories, making it a perfect choice for those looking to enjoy a hearty meal without the guilt.

The vibrant orange color of the soup, topped with pumpkin seeds and a drizzle of olive oil, is visually appealing. The ingredients come together beautifully, creating a dish that is both nutritious and satisfying. Plus, it’s easy to make in a crock pot, allowing you to set it and forget it while you go about your day.

Let’s get into the details of how to whip up this delightful soup!

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon olive oil
• Pumpkin seeds for garnish

Instructions

1. Prepare the Vegetables: In your crock pot, combine the cubed butternut squash, chopped onion, and minced garlic.
2. Add the Broth and Spices: Pour in the vegetable broth, then add the ground cumin, cinnamon, salt, and pepper. Stir to combine.
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the squash is tender.
4. Blend: Once cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
5. Finish: Stir in the olive oil for added richness. Taste and adjust seasoning if needed.
6. Serve: Ladle the soup into bowls and top with pumpkin seeds for a nice crunch.

Succulent Teriyaki Salmon

Teriyaki salmon is a delightful dish that brings together the rich flavors of soy sauce, ginger, and garlic. This low-calorie recipe is perfect for those who want to enjoy a tasty meal without the guilt. The salmon is tender and flaky, coated in a sweet and savory teriyaki sauce that makes every bite irresistible.

In the image, you can see a beautifully plated portion of teriyaki salmon, served alongside fluffy white rice and vibrant broccoli. The sesame seeds and green onions on top add a nice crunch and freshness, making the dish not only delicious but also visually appealing.

This recipe is simple to prepare, making it a great option for busy weeknights. Just pop it in the crock pot and let it do the work while you relax. You’ll love how easy it is to create a restaurant-quality meal at home!

Ingredients

• 4 salmon fillets
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water
• Cooked white rice, for serving
• Steamed broccoli, for serving
• Sesame seeds and sliced green onions, for garnish

Instructions

1. Prepare the Sauce: In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
2. Combine in Crock Pot: Place the salmon fillets in the crock pot and pour the sauce over them. Cook on low for 2-3 hours or until the salmon is cooked through.
3. Thicken the Sauce: In a small bowl, mix cornstarch and water. Add this mixture to the crock pot during the last 30 minutes of cooking to thicken the sauce.
4. Serve: Once done, serve the salmon over cooked white rice and alongside steamed broccoli. Drizzle with extra sauce and garnish with sesame seeds and green onions.

Refreshing Cucumber And Tomato Salad

This refreshing cucumber and tomato salad is a perfect side dish for any meal. It’s light, crisp, and packed with flavor. The vibrant colors of the cucumbers and tomatoes make it visually appealing, and the fresh herbs add a delightful aroma.

To make this salad, you’ll need some simple ingredients. Start with fresh cucumbers and ripe tomatoes. The crunch of the cucumbers pairs beautifully with the juiciness of the tomatoes. Adding a bit of onion and fresh herbs like dill or parsley enhances the taste even more.

This salad is not just tasty; it’s also low in calories, making it a great option for those watching their intake. It’s perfect for summer picnics or as a refreshing addition to your dinner table.

Ingredients

• 2 large cucumbers, sliced
• 3 medium tomatoes, chopped
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh dill or parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced cucumbers, chopped tomatoes, and red onion.
2. Add the chopped dill or parsley to the bowl.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Spicy Sweet Potato And Black Bean Tacos

These Spicy Sweet Potato and Black Bean Tacos are a delightful treat that packs a punch of flavor without the extra calories. The vibrant colors of the sweet potatoes and black beans make these tacos not only tasty but also visually appealing. Topped with fresh cilantro and a squeeze of lime, they are perfect for any meal.

The combination of roasted sweet potatoes and hearty black beans creates a satisfying filling. The spices add a kick that elevates the dish, making it a favorite among both vegetarians and meat lovers. Serve them with avocado slices and lime wedges for an extra burst of freshness.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Avocado slices, optional

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them on a baking sheet.
2. Roast the sweet potatoes for about 25-30 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, warm the black beans in a small pot over low heat.
4. Once the sweet potatoes are done, warm the tortillas in a skillet or microwave.
5. Assemble the tacos by adding a scoop of black beans and roasted sweet potatoes to each tortilla. Top with fresh cilantro and avocado slices if desired.
6. Serve with lime wedges on the side for an extra zing!

Tasty Turkey And Spinach Meatballs

These turkey and spinach meatballs are a delightful twist on a classic dish. They’re not just low-calorie; they’re packed with flavor and nutrients. The image shows a plate of golden-brown meatballs topped with a rich tomato sauce, served alongside a bed of spaghetti. A fresh salad in the background adds a pop of color and a healthy crunch.

Using ground turkey makes these meatballs leaner, while spinach adds a nutritious boost. The combination of herbs and spices ensures they taste amazing without the extra calories. Plus, they’re easy to make in a crock pot, allowing you to enjoy a hearty meal with minimal effort.

Serve these meatballs over whole wheat pasta or with a side of zoodles for a lighter option. They’re perfect for meal prep, too, as they reheat well and can be used in various dishes throughout the week.

Ingredients

• 1 pound ground turkey
• 1 cup fresh spinach, chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• Cooked spaghetti or zoodles, for serving

Instructions

1. In a large bowl, combine ground turkey, chopped spinach, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix until well combined.
2. Form the mixture into meatballs, about 1 inch in diameter.
3. Place the meatballs in the crock pot and pour marinara sauce over them.
4. Cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are cooked through.
5. Serve over spaghetti or zoodles, and enjoy your delicious, healthy meal!

Flavor-Packed Mediterranean Chickpea Stew

This Mediterranean Chickpea Stew is a delightful blend of flavors and textures. The warm, inviting bowl is filled with hearty chickpeas, vibrant carrots, and rich tomatoes. Each ingredient brings something special to the table, making this dish not just healthy but also incredibly satisfying.

The stew is garnished with fresh herbs and olives, adding a touch of brightness. Served alongside crusty bread, it’s perfect for dipping. The colorful presentation makes it as appealing to the eyes as it is to the palate.

Cooking this stew in a crock pot allows the flavors to meld beautifully. The slow cooking process ensures that every bite is packed with taste. It’s a fantastic option for meal prep or a cozy family dinner.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 cup carrots, sliced
• 1 cup bell peppers, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup olives, sliced
• Fresh parsley for garnish
• Crusty bread for serving

Instructions

1. Prepare the Base: In your crock pot, combine chickpeas, diced tomatoes, vegetable broth, carrots, bell peppers, onion, garlic, cumin, paprika, salt, and pepper.
2. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
3. Add Olives: About 15 minutes before serving, stir in the sliced olives to warm them through.
4. Garnish: Serve hot, garnished with fresh parsley and alongside crusty bread for dipping.

Nutritious Quinoa And Black Bean Bowl

This quinoa and black bean bowl is a colorful and nutritious meal that’s perfect for any day of the week. Packed with protein and fiber, it’s not only healthy but also incredibly satisfying. The vibrant ingredients make it a feast for the eyes, too!

The bowl features fluffy quinoa, hearty black beans, and fresh veggies like tomatoes and avocado. Each bite is a burst of flavor, especially with a squeeze of lime. It’s a simple dish that you can customize based on what you have at home.

Making this bowl is easy. Just cook the quinoa, mix in the beans, and top with your favorite veggies. You can even throw in some corn for extra sweetness. This meal is perfect for meal prep, too, as it keeps well in the fridge.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 can black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1 cup corn (fresh or frozen)
• 1 lime, juiced
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
2. Mix in Beans: Once the quinoa is cooked, fluff it with a fork and stir in the black beans. Season with salt and pepper to taste.
3. Prepare Veggies: In a bowl, combine the cherry tomatoes, avocado, and corn. Drizzle with lime juice and toss gently.
4. Assemble the Bowl: In serving bowls, layer the quinoa mixture and top with the veggie mix. Garnish with fresh cilantro.
5. Serve: Enjoy your nutritious quinoa and black bean bowl warm or chilled!

Sweet And Tangy Pineapple Chicken

Sweet and Tangy Pineapple Chicken is a delightful dish that combines juicy chicken with the vibrant flavors of pineapple and bell peppers. This recipe is perfect for those looking for a low-calorie meal that doesn’t skimp on taste. The bright colors of the dish, with chunks of chicken, red and yellow peppers, and sweet pineapple, make it visually appealing and inviting.

Cooking this dish in a crock pot allows the flavors to meld beautifully over time. The chicken becomes tender, soaking up the sweet and tangy sauce. Serve it over a bed of fluffy rice, and you have a meal that’s not only healthy but also satisfying.

Let’s get to the recipe so you can enjoy this delicious dish at home!

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup pineapple chunks (fresh or canned)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch (optional, for thickening)
• 2 green onions, sliced (for garnish)
• Cooked rice (for serving)

Instructions

1. Prepare the Sauce: In a bowl, mix together the soy sauce, honey, rice vinegar, garlic, and ginger. Set aside.
2. Add Ingredients to Crock Pot: Place the chicken pieces, pineapple chunks, and bell peppers in the crock pot. Pour the sauce over the top and stir to combine.
3. Cook: Cover the crock pot and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through.
4. Thicken the Sauce (optional): If you prefer a thicker sauce, mix cornstarch with a little water to create a slurry. Stir this into the crock pot during the last 30 minutes of cooking.
5. Serve: Once cooked, serve the pineapple chicken over rice and garnish with sliced green onions.

Zingy Garlic And Herb Roasted Potatoes

These zingy garlic and herb roasted potatoes are a delightful addition to any meal. They are golden brown, crispy on the outside, and fluffy on the inside. The aroma of garlic and fresh herbs fills the kitchen, making it hard to resist. Plus, they are low in calories, so you can enjoy them guilt-free!

To make these potatoes, you’ll need a few simple ingredients: potatoes, garlic, olive oil, and your favorite herbs. The combination of these elements creates a dish that’s bursting with flavor. Roasting them in a crock pot allows the flavors to meld beautifully while keeping the potatoes tender.

Pair these potatoes with grilled chicken or a fresh salad for a complete meal. They also make a great side dish for gatherings, impressing your guests without much effort. Enjoy the satisfying crunch and the zingy taste that makes this dish a winner!

Ingredients

• 2 pounds baby potatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Potatoes: In a large bowl, combine the halved potatoes, minced garlic, olive oil, oregano, thyme, salt, and pepper. Toss until the potatoes are well coated.
2. Transfer to Crock Pot: Place the seasoned potatoes in the crock pot. Spread them out evenly.
3. Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the potatoes are tender and golden.
4. Garnish: Once cooked, sprinkle fresh parsley on top before serving.

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