18 Delicious Low Fat Slow Cooker Recipes for Healthy Living

Craving hearty, wholesome meals without the guilt? These 18 delicious low-fat slow cooker recipes make healthy eating effortless—and oh-so-tasty! From cozy soups to tender pulled chicken, each dish is packed with flavor but light on calories, perfect for busy weeknights or lazy Sundays. Get ready to let your slow cooker do the work while you enjoy nourishing comfort food that keeps you on track. Dig in!

Slow Cooker Chicken and Vegetable Stew

This hearty stew is a set-it-and-forget-it dream—tender chicken, chunky veggies, and a rich broth that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 medium carrots, chopped into 1-inch pieces
• 2 celery stalks, chopped into 1-inch pieces
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1.5 cups baby potatoes, halved
• 4 cups low-sodium chicken broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat 2 tbsp olive oil in a skillet over medium-high. Add chicken thighs and sear for 3 minutes per side until golden. Transfer to the slow cooker.
2. In the same skillet, sauté onion and garlic for 2 minutes until fragrant. Stir in 1 tbsp tomato paste, then scrape everything into the slow cooker.
3. Add carrots, celery, potatoes, 4 cups chicken broth, 1 tsp thyme, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1 tsp salt. Stir gently.
4. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until chicken shreds easily with a fork.
5. Garnish with fresh parsley before serving.

The smoky paprika and tomato paste deepen the flavor without overpowering the tender veggies—it’s comfort food with just the right balance.

Tip: For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 30 minutes of cooking.

Low Fat Turkey Chili

This hearty chili swaps out beef for lean ground turkey, keeping it light but still packed with smoky, comforting flavor—perfect for weeknights or game day.

Ingredients:

• 1 lb lean ground turkey (93% lean)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 bell pepper (any color), diced
• 3 garlic cloves, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes (no salt added)
• 1 (8 oz) can tomato sauce
• 1 cup low-sodium chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add ground turkey and cook, breaking it up with a spoon, until no pink remains (5–6 minutes).
2. Add onion, bell pepper, and garlic; sauté until softened (4–5 minutes).
3. Stir in 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper; cook 1 minute to toast spices.
4. Add kidney beans, diced tomatoes, tomato sauce, and 1 cup chicken broth. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.

The smoked paprika adds a subtle depth that makes this chili taste like it simmered all day—even though it’s ready in under 30 minutes!

Tip: For extra kick, stir in a pinch of cayenne with the spices.

Slow Cooker Lentil and Spinach Soup

This hearty, hands-off soup is packed with protein and greens—just toss everything in the slow cooker and let it work its magic while you go about your day.

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 1 medium yellow onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 6 cups low-sodium vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups fresh baby spinach
• 1 tbsp lemon juice

Instructions:

1. Combine lentils, onion, carrots, garlic, vegetable broth, diced tomatoes, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a 6-quart slow cooker. Stir well.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until lentils are tender.
3. Stir in spinach and 1 tbsp lemon juice. Cover and let wilt for 5 minutes before serving.

The lemon juice brightens the earthy lentils, while the spinach adds a fresh pop of color—no sad, mushy greens here!

Tip: For extra richness, swirl in a spoonful of plain Greek yogurt just before serving.

Healthy Slow Cooker Beef and Broccoli

This fuss-free version of takeout favorite lets your slow cooker do the work, delivering tender beef and crisp-tender broccoli in a savory-sweet sauce.

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 1/2 cup low-sodium beef broth
• 1/3 cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 2 tsp sesame oil
• 4 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp red pepper flakes (optional)
• Sesame seeds for garnish

Instructions

1. In your slow cooker, whisk together 1/2 cup beef broth, 1/3 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 2 tsp sesame oil, 4 minced garlic cloves, and 1 tsp ginger. Add flank steak and toss to coat.
2. Cover and cook on LOW for 5 hours or HIGH for 2.5 hours until beef is fork-tender.
3. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. Stir into the slow cooker along with broccoli and 1 tsp red pepper flakes (if using). Cover and cook 30 more minutes on HIGH until sauce thickens and broccoli is bright green.
4. Serve over rice, garnished with sesame seeds.

The magic here? The cornstarch slurry thickens the sauce after cooking, so it clings perfectly to every bite without turning gloopy.

Tip: For extra tender beef, freeze the flank steak for 20 minutes before slicing – it makes cutting paper-thin strips a breeze!

Low Fat Slow Cooker Ratatouille

This fuss-free ratatouille lets your slow cooker do the work, packing in garden-fresh flavors with hardly any oil—perfect for a light yet satisfying meal.

Ingredients

• 1 medium eggplant, diced into 1-inch cubes
• 2 medium zucchini, sliced into ½-inch rounds
• 1 red bell pepper, chopped
• 1 yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh basil

Instructions

1. Toss the eggplant, zucchini, bell pepper, onion, and garlic into the slow cooker.
2. In a small bowl, whisk together the diced tomatoes, tomato paste, olive oil, thyme, oregano, salt, and black pepper. Pour over the vegetables and stir gently to coat.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the vegetables are tender but not mushy.
4. Stir in the fresh basil just before serving.

The slow cooking melds the flavors beautifully while keeping the veggies intact—no soggy mess here! Serve it warm over quinoa or with crusty bread to soak up the savory juices.

Tip: For extra depth, add a pinch of red pepper flakes with the dried herbs.

Slow Cooker Quinoa and Black Bean Casserole

This hearty, hands-off casserole packs protein and flavor into every bite—perfect for busy weeknights when you want something wholesome without the fuss.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup frozen corn kernels
• 1 small red bell pepper, diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 ½ cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp salt
• 1 cup shredded Monterey Jack cheese (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Combine quinoa, black beans, diced tomatoes, corn, bell pepper, onion, garlic, vegetable broth, 1 tsp cumin, 1 tsp chili powder, ½ tsp smoked paprika, and ½ tsp salt in a slow cooker. Stir well.
2. Cover and cook on HIGH for 3 hours or LOW for 5–6 hours, until quinoa is tender and liquid is absorbed.
3. If using cheese, sprinkle 1 cup Monterey Jack evenly over the top. Cover and let melt for 5 minutes.
4. Garnish with fresh cilantro before serving.

The smoky spices and fire-roasted tomatoes give this casserole a depth of flavor that tastes like it simmered all day—even though your slow cooker did all the work!

Tip: For extra creaminess, stir in a dollop of Greek yogurt or avocado slices just before serving.

Low Fat Slow Cooker Chicken Tacos

These tender, flavor-packed chicken tacos practically make themselves—just toss everything in the slow cooker and let it work its magic!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth
• 1 (14.5 oz) can fire-roasted diced tomatoes, drained
• 1 small yellow onion, thinly sliced
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 8 corn tortillas, warmed
• Fresh cilantro and diced avocado for serving (optional)

Instructions

1. Add chicken breasts to the slow cooker, then pour in 1 cup chicken broth and 2 tbsp lime juice. Scatter 1 small sliced onion and the drained can of fire-roasted tomatoes over the top.
2. Sprinkle evenly with 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp salt. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
3. Shred the chicken directly in the slow cooker using two forks, stirring to mix with the juices. Let sit uncovered for 10 minutes to thicken slightly.
4. Serve on warmed corn tortillas, topped with fresh cilantro and avocado if desired.

The smoky-sweet tomatoes and citrusy lime balance perfectly with the tender shredded chicken—no dry bites here!

Tip: For extra flavor without fat, char the tortillas lightly over a gas burner or under the broiler for 30 seconds per side.

Slow Cooker Vegetable Curry

This hearty vegetable curry is a set-it-and-forget-it dream—packed with warming spices and tender veggies that melt into a rich, fragrant sauce.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can coconut milk
• 1 cup vegetable broth
• 1 large sweet potato, peeled and cubed
• 2 cups cauliflower florets
• 1 red bell pepper, sliced
• 1 cup chickpeas, drained and rinsed
• 1 tsp salt
• 1 tbsp brown sugar
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a skillet over medium. Add onion and cook for 3–4 minutes until softened. Stir in garlic, ginger, curry powder, cumin, turmeric, and cayenne; cook for 1 minute until fragrant.
2. Transfer the onion-spice mixture to a slow cooker. Add diced tomatoes, coconut milk, vegetable broth, sweet potato, cauliflower, bell pepper, chickpeas, salt, and brown sugar. Stir well.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the sweet potato is fork-tender.
4. Serve over rice, garnished with fresh cilantro.

The slow simmer coaxes out the sweetness of the veggies while keeping them perfectly intact—no mushy mess here!

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the dish.

Healthy Slow Cooker Sweet Potato Soup

This creamy, spiced sweet potato soup practically cooks itself—just toss everything in the slow cooker and let it work its magic!

Ingredients:

• 2 lbs sweet potatoes, peeled and diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 (13.5 oz) can light coconut milk
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of cayenne pepper (optional)

Instructions:

1. Add sweet potatoes, onion, garlic, vegetable broth, coconut milk, olive oil, maple syrup, cumin, smoked paprika, salt, black pepper, and cayenne (if using) to a 6-quart slow cooker. Stir to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until sweet potatoes are fork-tender.
3. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches). Taste and adjust salt if needed.

The coconut milk adds a subtle richness without heaviness, while the smoked paprika and cayenne give it a warm, smoky kick.

Tip: Top with a drizzle of coconut milk and roasted pepitas for extra crunch!

Low Fat Slow Cooker Italian Chicken

This fuss-free Italian chicken simmers all day in your slow cooker, packing big flavor without the guilt—perfect for busy weeknights!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 red bell pepper, sliced
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup low-sodium chicken broth
• 1 tbsp balsamic vinegar

Instructions:

1. Place chicken in the slow cooker. Top with diced tomatoes (with juices), bell pepper, onion, and garlic.
2. Sprinkle evenly with Italian seasoning, basil, salt, and black pepper. Pour chicken broth and balsamic vinegar over everything.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
4. Use two forks to shred chicken directly in the slow cooker, stirring to coat with the sauce.

The balsamic vinegar adds a subtle tang that balances the sweet tomatoes and herbs—no one will guess it’s low-fat! Serve over zucchini noodles or whole wheat pasta.

Tip: For extra depth, stir in 1/4 cup chopped fresh basil just before serving.

Slow Cooker Cauliflower and Chickpea Stew

This hearty, plant-based stew is a set-it-and-forget-it dream—packed with warming spices and tender veggies that melt into a rich, cozy broth.

Ingredients:

• 1 medium head cauliflower, cut into florets (about 4 cups)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5-oz) can diced tomatoes
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes until translucent, then stir in garlic and tomato paste and cook for 1 minute.
2. Transfer the onion mixture to a slow cooker. Add cauliflower, chickpeas, diced tomatoes, vegetable broth, cumin, smoked paprika, turmeric, salt, and black pepper. Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the cauliflower is fork-tender.
4. Ladle into bowls and garnish with fresh parsley.

The smoky paprika and turmeric give this stew a deep, golden hue and earthy flavor that’s even better the next day. Tip: For extra creaminess, stir in a splash of coconut milk before serving.

Low Fat Slow Cooker Moroccan Lentils

These hearty, spiced lentils cook hands-off in your slow cooker, packing big flavor without the guilt—perfect for a cozy weeknight dinner.

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 1 small yellow onion, diced
• 2 carrots, peeled and diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 3 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp lemon juice
• 1/2 tsp salt
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Add lentils, onion, carrots, garlic, diced tomatoes, and vegetable broth to a 4–6 quart slow cooker.
2. Sprinkle in 1 tsp cumin, 1 tsp coriander, 1/2 tsp smoked paprika, 1/2 tsp cinnamon, 1/4 tsp cayenne (if using), and 1/2 tsp salt. Stir well.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until lentils are tender but not mushy.
4. Stir in 1 tbsp lemon juice. Taste and adjust salt if needed.
5. Serve warm, topped with fresh cilantro.

The warming spices and bright lemon make these lentils anything but boring—they’re like a hug in a bowl! Tip: For extra creaminess, stir in a handful of baby spinach during the last 10 minutes of cooking.

Slow Cooker Chicken and Brown Rice Casserole

This cozy casserole brings tender chicken, nutty brown rice, and creamy cheese together in one hands-off slow cooker meal—perfect for busy weeknights.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup uncooked brown rice
• 1 (10.5 oz) can cream of mushroom soup
• 1 cup low-sodium chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Sear chicken thighs for 3 minutes per side until lightly browned (they’ll finish cooking in the slow cooker).
2. In the slow cooker, combine 1 cup brown rice, 1/2 cup diced onion, 1 tsp garlic powder, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 1 can cream of mushroom soup and 1 cup chicken broth, stirring to mix.
3. Nestle the seared chicken into the rice mixture. Cover and cook on LOW for 4 hours or until rice is tender and chicken reaches 165°F internally.
4. Sprinkle 1 cup cheddar cheese over the top, cover until melted (about 5 minutes).

The magic here? The rice absorbs all the savory flavors while staying perfectly chewy—no mushy grains! Serve with a crisp green salad to balance the richness.

Tip: For extra depth, swap the cream of mushroom soup for cream of chicken with herbs.

Healthy Slow Cooker Butternut Squash Soup

This velvety butternut squash soup practically cooks itself, filling your kitchen with warm, cozy aromas while you go about your day.

Ingredients:

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp pure maple syrup
• 1/2 cup full-fat coconut milk
• 1 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium. Add onion and cook 5 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
2. Transfer onion mixture to slow cooker. Add butternut squash, vegetable broth, 1 tsp cumin, 1/2 tsp cinnamon, 1/4 tsp cayenne (if using), and 1 1/2 tsp salt. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until squash is fork-tender.
4. Use an immersion blender to puree soup until smooth (or carefully blend in batches). Stir in 1 tbsp maple syrup and coconut milk.
5. Taste and adjust salt if needed. Serve hot with a drizzle of coconut milk.

The coconut milk adds a subtle richness that balances the squash’s natural sweetness, while the cumin and cinnamon give it a gently spiced depth.

Tip: For extra texture, top with toasted pepitas or crumbled goat cheese.

Low Fat Slow Cooker Beef and Mushroom Stew

This hearty stew is packed with tender beef and earthy mushrooms, all simmered low and slow for maximum flavor—without the guilt.

Ingredients:

• 1.5 lbs lean beef stew meat, trimmed of excess fat
• 8 oz cremini mushrooms, quartered
• 1 large yellow onion, diced
• 3 carrots, sliced into 1-inch pieces
• 3 cloves garlic, minced
• 3 cups low-sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp salt
• 2 tbsp cornstarch + 2 tbsp water (for slurry)

Instructions:

1. Add beef, mushrooms, onion, carrots, and garlic to a 6-quart slow cooker.
2. In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, smoked paprika, black pepper, and salt. Pour over the ingredients in the slow cooker.
3. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
4. In a small bowl, mix cornstarch and water to create a slurry. Stir into the stew, then cover and cook for an additional 15–20 minutes until thickened.

The slow cooking melds the smoky paprika and thyme into a rich, velvety broth that clings perfectly to every bite. Serve it over mashed cauliflower for a cozy, low-carb twist!

Tip: For deeper flavor, brown the beef in a skillet before adding it to the slow cooker—just a quick sear makes a big difference.

Slow Cooker Vegetarian Chili

This hearty chili is packed with smoky spices and tender beans—perfect for cozy nights when you want a hands-off dinner.

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can kidney beans, drained and rinsed
• 1 (15-oz) can diced tomatoes
• 1 cup frozen corn
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and garlic; sauté for 5 minutes until softened.
2. Transfer the mixture to a slow cooker. Add black beans, kidney beans, diced tomatoes, corn, tomato paste, and vegetable broth.
3. Stir in chili powder, cumin, smoked paprika, salt, and black pepper until well combined.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, stirring once halfway.

The smoky paprika and melded spices give this chili a deep, rich flavor—no one will miss the meat! Serve with avocado or shredded cheese for extra indulgence.

Tip: For a thicker chili, remove the lid for the last 30 minutes of cooking.

Low Fat Slow Cooker Chicken and Wild Rice Soup

This comforting soup simmers away while you go about your day, delivering tender chicken, nutty wild rice, and a savory broth that’s light but deeply satisfying.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup wild rice blend (uncooked)
• 1 medium yellow onion, diced
• 2 medium carrots, sliced into rounds
• 2 celery stalks, chopped
• 4 cups low-sodium chicken broth
• 2 cups water
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 bay leaf

Instructions:

1. Add chicken, wild rice blend, onion, carrots, celery, chicken broth, water, minced garlic, 1 tsp dried thyme, 1 tsp dried parsley, 1/2 tsp black pepper, 1/2 tsp salt, and bay leaf to the slow cooker. Stir gently to combine.
2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the rice is tender and chicken shreds easily.
3. Remove the chicken, shred it with two forks, and return it to the pot. Discard the bay leaf.
4. Taste and adjust seasoning with an extra pinch of salt or pepper if needed.

The wild rice adds a delightful chewiness to every spoonful, while the slow cooking melds the flavors into a cozy, broth-forward soup that doesn’t skimp on heartiness.

Tip: For extra brightness, stir in a squeeze of lemon juice or a handful of fresh parsley just before serving.

Slow Cooker Spicy Black Bean Soup

This hearty, smoky soup practically cooks itself—just toss everything in the slow cooker and let the flavors meld into a rich, spicy bowl of comfort.

Ingredients:

• 1 lb dried black beans, rinsed and drained
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 jalapeño, seeded and finely chopped
• 6 cups vegetable broth
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh cilantro and sour cream (for serving)

Instructions:

1. Combine the black beans, onion, bell pepper, garlic, jalapeño, vegetable broth, diced tomatoes, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper in a 6-quart slow cooker. Stir well.
2. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beans are tender.
3. Stir in 1 tbsp lime juice. Use an immersion blender to lightly puree about 1/3 of the soup (or transfer 2 cups to a blender and return to the pot) for a creamy-but-chunky texture.
4. Serve topped with fresh cilantro and a dollop of sour cream.

The smoky heat from the fire-roasted tomatoes and cayenne balances perfectly with the creamy beans—no pre-soaking required!

Tip: For extra depth, stir in 1 tbsp tomato paste with the spices in Step 1.

Conclusion

With these 18 delicious low-fat slow cooker recipes, eating healthy has never been easier—or tastier! Whether you’re meal prepping or craving a cozy dinner, these dishes are sure to satisfy. Give them a try, and let us know which ones are your favorites in the comments below. Don’t forget to share this roundup on Pinterest to inspire others on their healthy living journey. Happy slow cooking!