8 Easy Crockpot Recipes Under 400 Calories You’ll Crave All Week

By Brandon D / October 4, 2025

Weeknights are chaotic, lunch breaks are short, and the siren call of takeout is real. But what if dinner basically cooked itself while you lived your life—and stayed under 400 calories? That’s the magic of the slow cooker. Toss in simple ingredients, go do your thing, and come back to comforting, flavor-packed meals that won’t crush your goals.

These 8 easy Crockpot recipes are light, satisfying, and honestly pretty fun to make. Each one clocks in under 400 calories per serving, uses everyday ingredients, and brings big-time flavor. Ready to set it and forget it?

1. Zesty Salsa Chicken Tacos That Practically Shred Themselves

Meet the weeknight hero you’ll make again and again. This salsa chicken is tangy, juicy, and ridiculously versatile—pile it into tortillas, onto salad greens, or over cauliflower rice. It slow-cooks to tender perfection and turns into a hands-off taco night that tastes like a party.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup fresh salsa (your favorite, chunky works best)
• 1/2 cup low-sodium chicken broth
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• Juice of 1 lime
• Optional for serving: 8 small corn tortillas, shredded lettuce, pico de gallo, sliced radishes, cilantro

Instructions:

1. In the slow cooker, whisk salsa, broth, tomato paste, cumin, chili powder, smoked paprika, garlic powder, onion powder, and salt.
2. Nestle in the chicken breasts and spoon some sauce over the top.
3. Cook on Low for 4–5 hours or High for 2–3 hours, until the chicken shreds easily.
4. Shred the chicken directly in the cooker with two forks. Stir in lime juice and let it sit 5 minutes to soak up the sauce.
5. Warm tortillas, then load with chicken and your favorite fresh toppings.

Pro tip: For crispy edges, spread the shredded chicken on a sheet pan, broil 3–4 minutes, then return to the sauce. Each 1/2-cup serving of chicken is about 150–180 calories—stack your tacos with fresh veggies to keep it under 400.

2. Creamy Tuscan Chicken Soup That Feels Like a Hug

All the cozy, creamy vibes without the heavy cream crash. This slow cooker soup brings sun-dried tomatoes, spinach, herbs, and tender chicken together in a broth that tastes like a tiny vacation. It’s light, silky, and perfect for meal prep.

Ingredients:

• 1 lb boneless, skinless chicken thighs (or breasts), trimmed
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 cups low-sodium chicken broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 3 cups baby spinach
• 1/2 cup plain Greek yogurt (2% or nonfat)
• Juice of 1/2 lemon
• Fresh basil, chopped (optional)

Instructions:

1. Add chicken, onion, garlic, sun-dried tomatoes, Italian seasoning, red pepper flakes, salt, pepper, and broth to the slow cooker.
2. Cook on Low for 5–6 hours or High for 2.5–3 hours, until chicken is tender.
3. Shred chicken and return it to the cooker. Stir in cannellini beans and spinach.
4. In a small bowl, whisk Greek yogurt with a ladle of hot broth to temper, then stir it into the soup. Add lemon juice.
5. Warm through on Low for 10 minutes. Garnish with basil if using.

Serving idea: Ladle into bowls and top with a few Parmesan shavings (optional). Keep portions to about 1.5 cups to stay under 350 calories. Want it dairy-free? Skip the yogurt and add 1/4 cup coconut milk for a different but delicious finish.

3. Honey-Garlic Beef & Broccoli That Beats Takeout

Sticky-sweet meets savory-garlicky in this lighter take on a classic. You’ll get tender strips of beef, glossy sauce, and bright broccoli—without a wok or a ton of oil. Serve it over cauliflower rice or a small scoop of brown rice and call it a win.

Ingredients:

• 1.25 lbs flank steak or sirloin, thinly sliced across the grain
• 1/3 cup low-sodium soy sauce (or tamari)
• 3 tbsp honey
• 3 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup low-sodium beef broth
• 2 tbsp cornstarch + 2 tbsp water (slurry)
• 4 cups broccoli florets
• 2 tsp toasted sesame oil
• Sesame seeds and sliced scallions, for garnish

Instructions:

1. Whisk soy sauce, honey, rice vinegar, garlic, ginger, black pepper, red pepper flakes, and beef broth in the slow cooker.
2. Add sliced beef and stir to coat. Cook on Low for 3.5–4 hours or High for 2 hours, until tender.
3. Stir in the cornstarch slurry. Add broccoli on top. Cook on High for 20–30 minutes until the sauce thickens and broccoli is crisp-tender.
4. Finish with toasted sesame oil. Garnish with sesame seeds and scallions.

Keep it light: Portion about 1 cup beef and broccoli over 1/2 cup cooked brown rice to keep things under 400 calories. For extra veg, throw in sliced mushrooms or snap peas with the broccoli.

4. Lemon Herb Greek Chicken Bowls That Brighten Your Day

Clean, fresh, and wildly flavorful, these Greek-inspired chicken bowls are all about zingy lemon and herby goodness. The slow cooker keeps the chicken juicy, and the final bowl comes together fast with crunchy veggies and a dollop of tzatziki. Meal prep gold.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• Zest of 1 lemon + juice of 2 lemons
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup low-sodium chicken broth
• 2 tbsp olive oil
• For serving: 2 cups cooked quinoa or cauliflower rice, chopped cucumber, cherry tomatoes, red onion, fresh parsley, 1/2 cup tzatziki (store-bought or homemade)

Instructions:

1. Whisk lemon zest, lemon juice, garlic, oregano, thyme, paprika, salt, pepper, broth, and olive oil. Pour into the slow cooker.
2. Add chicken and coat well. Cook on Low for 4–5 hours or High for 2–3 hours.
3. Shred or slice the chicken. Spoon extra cooking liquid over the top for flavor.
4. Assemble bowls with quinoa or cauliflower rice, the chicken, and fresh veggies. Add a spoon of tzatziki.

Make it yours: Keep portions to 1/2 cup quinoa, 4–5 oz chicken, and unlimited crunchy veggies. Swap tzatziki for a quick yogurt-lemon drizzle to save a few calories if you want. Fresh dill is a delicious finishing touch.

5. Cozy Smoky Lentil & Veggie Stew That Fills You Up

This is the kind of stew that makes your kitchen smell incredible and your belly happy. Protein-packed lentils, loads of vegetables, and a whisper of smoke from paprika make this hearty without being heavy. It’s a meatless Monday superstar that reheats like a dream.

Ingredients:

• 1.5 cups dry brown or green lentils, rinsed
• 1 large onion, diced
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (14.5 oz) can diced tomatoes
• 5 cups low-sodium vegetable broth
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 cups chopped kale or spinach
• 1 tbsp red wine vinegar or lemon juice
• Chopped parsley, for garnish (optional)

Instructions:

1. Add lentils, onion, carrots, celery, garlic, bell pepper, tomatoes, broth, smoked paprika, cumin, thyme, bay leaf, salt, and pepper to the slow cooker. Stir.
2. Cook on Low for 7–8 hours or High for 3.5–4 hours, until lentils are tender.
3. Stir in kale or spinach to wilt, then add vinegar or lemon juice. Adjust seasoning.
4. Remove bay leaf and ladle into bowls.

Serving suggestion: A squeeze of lemon and a sprinkle of feta (optional) are amazing here. Keep portions at 1.5 cups to land well under 400 calories. Craving more heat? Add a pinch of chili flakes.

6. Maple-Mustard Pork Tenderloin With Carrots You’ll Make on Repeat

This one is sweet-savory balanced bliss. Lean pork tenderloin stays tender in the slow cooker, and the maple-Dijon sauce turns glossy and spoon-worthy. Toss in carrots so your side is built-in—fewer dishes, more flavor.

Ingredients:

• 1.5–2 lbs pork tenderloin (usually two small tenderloins)
• 1 lb carrots, peeled and cut into 1-inch chunks
• 1 small onion, sliced
• 1/4 cup pure maple syrup
• 3 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1/2 cup low-sodium chicken broth
• 2 garlic cloves, minced
• 1 tsp dried rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp cornstarch + 1 tbsp water (optional, to thicken)
• Chopped parsley, for garnish (optional)

Instructions:

1. Place carrots and onion in the bottom of the slow cooker.
2. Whisk maple syrup, Dijon, vinegar, broth, garlic, rosemary, salt, and pepper. Pour over the vegetables.
3. Nestle in the pork tenderloins and spoon some sauce over them.
4. Cook on Low for 3–4 hours or High for 1.5–2 hours, until pork reaches 145°F internally.
5. Transfer pork to a cutting board and rest 5–10 minutes. Slice.
6. If you want a thicker sauce, stir in the cornstarch slurry and cook on High 10 minutes.
7. Serve sliced pork with carrots and spoon sauce over the top.

Plate smart: Aim for 4–5 oz pork plus a generous scoop of carrots to stay under 400 calories. Add steamed green beans or a simple side salad for color and crunch. The leftovers make killer sandwiches with a smear of Dijon.

7. Fire-Roasted Turkey Chili That Warms Without Weighing You Down

This chili is meaty, spicy, and deeply satisfying—without the heavy beans-and-beef bomb. Lean ground turkey, fire-roasted tomatoes, and a splash of coffee (yes, coffee!) add depth. It’s the kind of bowl that makes game night better and Sundays cozier.

Ingredients:

• 1 lb lean ground turkey (93% or 99%)
• 1 small onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 (28 oz) can fire-roasted crushed tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 1/2 cup brewed black coffee (optional but fantastic)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 chipotle pepper in adobo, minced, plus 1 tsp adobo sauce (optional for heat)

Instructions:

1. Lightly brown the turkey in a skillet over medium heat, breaking it up as it cooks. This step adds flavor but you can skip if rushed.
2. Add turkey, onion, bell pepper, garlic, tomatoes, black beans, broth, coffee, chili powder, cumin, smoked paprika, oregano, salt, pepper, and chipotle to the slow cooker. Stir.
3. Cook on Low for 6–7 hours or High for 3–3.5 hours.
4. Taste and adjust salt or heat. If you want it thicker, crack the lid and cook 20–30 more minutes.

Top it right: A spoon of Greek yogurt, chopped cilantro, and diced red onion are perfect. Keep it to a 1.5-cup serving to stay under 400 calories. Want extra veg? Stir in a handful of corn or zucchini in the last hour.

8. Coconut Lime Shrimp Curry That Tastes Like Vacation

Bright, zippy, and super fragrant, this curry is a slow cooker surprise because shrimp only need a short time. The trick? Build the sauce first, then add shrimp at the end. You get tender shrimp, creamy coconut, and lime in every bite—no takeout required.

Ingredients:

• 1 (14 oz) can light coconut milk
• 1 cup low-sodium vegetable or chicken broth
• 2 tbsp red curry paste
• 1 tbsp fish sauce (or 1 tsp soy sauce if you prefer)
• 1 tbsp brown sugar or coconut sugar
• 1 red bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp turmeric (optional, for color)
• 1 lb raw shrimp, peeled and deveined (medium or large)
• Juice and zest of 1 lime
• 2 cups baby spinach or chopped bok choy
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Whisk coconut milk, broth, curry paste, fish sauce, brown sugar, garlic, ginger, and turmeric in the slow cooker.
2. Add bell pepper and onion. Cook on Low for 3–4 hours or High for 1.5–2 hours, until vegetables are tender.
3. Stir in shrimp and spinach. Cook on High 15–25 minutes, until shrimp are pink and just cooked through.
4. Finish with lime zest and juice. Taste and adjust salt or fish sauce.

Serving smart: Ladle a generous cup over 1/2 cup cooked jasmine rice or cauliflower rice to stay under 400 calories. Garnish with cilantro and extra lime. If you like it spicier, add sliced fresh chilies.

Slow Cooker Success Tips

Want to nail every recipe? A few quick pointers:

• Don’t overfill: Keep your slow cooker between half and two-thirds full for best results.
• Layer wisely: Dense veggies on the bottom, proteins in the middle, sauces on top.
• Thicken at the end: Add cornstarch or yogurt after cooking so sauces stay silky, not curdled.
• Finish with acid: Lemon, lime, or vinegar at the end brightens flavors like magic.

Make It Meal Prep-Friendly

These recipes are perfect for prepping your week. Portion into airtight containers, label, and refrigerate up to 4 days (most of them freeze well, too—except dishes heavy on dairy or shrimp). Reheat gently on the stove or in the microwave with a splash of broth to keep things saucy.

There you have it: 8 easy Crockpot recipes under 400 calories that taste anything but “diet.” Which one are you throwing into the slow cooker first? Go on—press start and let dinner make itself. Your future self is already grateful.