10 Tasty Low Calorie Crock Pot Recipes

The crock pot, or slow cooker, provides an easy way to cook a delicious meal – just throw the ingredients in the pot and let them cook all day while you go about your business.

Plus, there’s nothing better than the aroma that fills your house while the food cooks!

Combine the ease of cooking in a crock pot with low calorie foods and you have a recipe for easy weight loss.

Plus, these low calorie crock pot recipes are made with healthy, nutrient packed ingredients that not only add delicious flavor, but may improve your well-being!

Enjoy!

Quick Jump:

  1. Vegetable Soup (66 calories)
  2. Southwestern Spicy Pork (169 calories)
  3. South Of The Border Chicken (170 calories)
  4. Mongolian Beef Goulash (180 calories)
  5. Chicken Stew  (190 calories)
  6. World’s Best Chicken Tortilla Soup (200 calories)
  7. Slow Cooked Bean & Barley Soup (205 calories)
  8. Slow Cooked Breakfast Skillet (220 calories)
  9. Slow Cooked Chili (260 calories)
  10. Lean Turkey Chili (270 calories)

Vegetable Soup

Low Calorie Crock Pot RecipesServings: 10

Ingredients

  • 1 can of low sodium chicken broth
  • 1/2 head of Cabbage – chopped
  • 3 large carrots – chopped
  • 8 stalks of celery
  • 1 onion chopped
  • 2 large green peppers
  • 1 tomato
  • 1 pkg of lipton onion soup mix
  • 12 oz can of low sodium v-8 juice

Directions

  1. Chop all veggies into bite size pieces and add to a large crock pot – cook on high for two hours and then on low for 3 hours.

Nutrition Info
Calories: 66, Fat: 0.5g, Carbs: 12g, Protein: 4g

Back to the Top

Southwestern Spicy Pork

Servings: 8

Ingredients

  • 1 onion, chopped
  • 2.5 lbs pork shoulder roast
  • 1 – 16 oz jar green salsa
  • 1/2 cup chopped fresh cilantro
  • 2 serrano chile peppers
  • Pepper to taste

Directions

  1. Spray slow cooker with non-stick spray.
  2. Layer the chopped onion into the bottom of a slow cooker.
  3. Season the pork shoulder with salt and pepper and place atop the chopped onion.
  4. Pour the green salsa over the pork and sprinkle the the cilantro over top.
  5. Drop the serrano chile peppers into the slow cooker.
  6. Cook on low for about 8 hours.
  7. Gently remove the pork to a cutting board.
  8. Shred the pork shoulder with a pair of forks.
  9. Pour liquid from the slow cooker over shredded pork to serve.

Nutrition Info
Calories: 169, Fat: 8g, Carbs: 5g, Protein: 16g

Back to the Top

South Of The Border Chicken

Servings: 6

Ingredients

  • 6 – boneless and skinless chicken breast halves
  • 1 jar Salsa
  • 1 tbsp brown sugar
  • 1 tbsp brown mustard

Directions

  1. Place chicken in crock pot or casserole dish.
  2. Mix salsa, brown sugar and mustard in a medium bowl.
  3. Pour mix over chicken
  4. Cook in crock pot on low for 6-8 hours.

Nutrition Info
Calories: 170, Fat: 2g, Carbs: 10g, Protein: 28g

Back to the Top

Mongolian Beef Goulash

Servings: 8

Ingredients

  • 2 lbs beef stew meat or lean steak cut up.
  • 2 tbsp sweet or hot paprika
  • Freshly ground pepper
  • 1 large onion, chopped
  • 1 small red bell pepper, chopped
  • 1 – 14oz can diced tomatoes
  • 1 – 14oz can reduced-sodium beef broth
  • 1 tsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tbsp cornstarch mixed with 2 tbsp water

Directions

  1. Spray crockpot with non-stick spray.
  2. Place beef in croockpot.
  3. Sprinkle the beef with paprika and pepper.
  4. Add diced tomatoes, broth, Worcestershire sauce, chopped onion, chopped bell pepper and garlic.
  5. Place bay leaves on top.
  6. Cover on low for 6-8hrs or until beef is tender
  7. Remove the bay leaves and add the cornstarch mixture to the stew and cook on high, until thickened – usually 10-15 minutes.

Nutrition Info
Calories: 180, Fat: 5g, Carbs: 6g, Protein: 25g

Back to the Top

Chicken Stew

Servings: 8

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup zucchini, chopped
  • 1 cup carrots, sliced
  • 1/2 cup celery, chopped
  • 4 cups low sodium chicken broth
  • 1/4 cup fat free half and half
  • 1/2 cup water
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme leaves
  • 1/2 cup chopped fresh parsley
  • 3 bay leaves
  • 1/2 tsp freshly grated lemon zest
  • 2 tbsp cornstarch
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions

  1. Spray a large crockpot with non-stick spray and turn to high heat.
  2. Cut chicken into small, bite-size chunks and add to crock pot.
  3. Add broth, celery, zucchini, carrots, thyme, rosemary, bay leaves and lemon zest.
  4. Coverand cook until the chicken is very tender for about 4 hours.
  5. Transfer the chicken and vegetables to a bowl; discard bay leaves.
  6. Boil remaining juice over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
  7. Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened.
  8. Add half and half and lemon juice; stir until boiling.
  9. Return the chicken and vegetables to the sauce and heat through
  10. Season with pepper and parsley.

Nutrition Info
Calories: 190, Fat: 4g, Carbs: 11g, Protein: 25g

Back to the Top

World’s Best Chicken Tortilla Soup

Servings: 8

Ingredients

  • 1 lb. shredded and cooked chicken
  • 1 – 15 oz can whole peeled tomatoes, mashed
  • 1 – 10 oz can enchilada sauce
  • 1 medium onion, chopped
  • 1 – 4 oz can chopped green chile peppers
  • 2 tbsp minced garlic
  • 2 cups water
  • 1 – 14.5 oz can low sodium chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 1 – 10 oz package frozen corn
  • 1 tbsp chopped cilantro
  • 2 whole wheat tortillas
  • vegetable oil

Directions

  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into crock pot.
  2. Pour in water and chicken broth, and season with cumin, chili powder and pepper.
  3. Stir in corn and cilantro.
  4. Cover and cook on Low for 6 to 8 hours (recommended) or on High for 3 to 4 hours.
  5. Preheat oven to 400 degrees F.
  6. Cut tortillas into strips and place on a baking sheet.
  7. Bake in preheated oven until crisp, about 10 to 15 minutes.
  8. To serve, sprinkle tortilla strips over soup.

Nutrition Info
Calories: 200, Fat: 10g, Carbs: 20g, Protein: 17g

Back to the Top

Slow Cooked Bean & Barley Soup

Servings: 6

Ingredients

  • 1 large onion
  • 1 large stalk celery
  • 1 large carrot
  • 9 cups water
  • 4 cups low sodium chicken broth
  • 1/3 cup dried black beans
  • 1/2 cup pearl barley
  • 1/3 cup dried kidney beans
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano

Directions

  1. Spray crockpot with non-stick spray and turn on low.
  2. Dice onion, celery and carrot and add to crock pot.
  3. Add water, broth, barley, black beans, kidney beans, chili powder, cumin and oregano.
  4. Let cook for 6 hours on low, stirring occasionally.

Nutrition Info
Calories:205, Fat: 2g, Carbs: 32g, Protein: 11g

Back to the Top

Slow Cooked Breakfast Skillet

Servings: 12

Ingredients

  • 32 oz frozen hash browns
  • 1 lb cooked lean ham, cubed (preferably minimally processed)
  • 1 onion
  • 1 green bell pepper
  • 1.5 cup shredded cheese
  • 6 eggs, 6 egg whites
  • 1 cup skim milk
  • 1 tsp salt
  • 1 tsp black pepper

Directions

  1. Dice the onions and green peppers.
  2. Spray crockpot with non-stick spray and add half of the hash browns, then ham, onions, peppers and cheese. Repeat to layer the ingredients.
  3. Beat eggs, milk salt and pepper pour over layers in the crock pot. Cover and turn on low.
  4. Cook for 10-12 hours.

Nutrition Info
Calories: 220, Fat: 11g, Carbs: 17g, Protein: 15g

Back to the Top

Slow Cooked Chili

Servings: 8

Ingredients

  • 1 lb lean ground beef
  • 3/4 cup diced onion
  • 3/4 cup diced celery
  • 3/4 cup diced green bell pepper
  • 2 tbsp minced garlic
  • 2 – 10.75 oz cans tomato puree
  • 1 – 15 oz can kidney beans with liquid
  • 1 – 15 oz can kidney beans, drained
  • 1 – 15 oz can cannellini beans with liquid
  • 1/2 tbsp chili powder
  • 1/2 tsp dried parsley
  • 3/4 tsp dried basil
  • 3/4 tsp dried oregano
  • 1/4 tsp ground black pepper
  • 1/8 tsp hot pepper sauce

Directions

  1. Brown the beef in a skillet over medium heat and drain grease.
  2. Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans.
  3. Sprinkle with chili powder, parsley, basil, oregano, black pepper, and hot pepper sauce.
  4. Cover, and cook on low for 8 hours.

Nutritional Info
Calories: 260, Fat: 6g, Carbs: 32g, Protein: 19g

Back to the Top

Lean Turkey Chili

Servings: 12

Ingredients

  • 2 lbs 99% Lean Ground Turkey
  • 1 large Onion, diced
  • 2 – 15 oz. cans Black Beans
  • 2 – 15 oz. cans Kidney Beans
  • 2 – 10 oz. cans Tomato Soup
  • 1 – 10 oz. can Diced Tomatos
  • 1 – 8 oz. can Tomato Paste
  • 1 tsp. Taco Seasoning
  • 2 tsp. Ground Cumin
  • 2 tsp. Chili Powder

Directions

  1. Brown ground turkey in large skillet and drain.
  2. Spray a large crockpot with non-stick spray.
  3. Combine turkey with all other ingredients in large crock pot.
  4. Cook 6-8 hours on low.

Nutrition Info
Calories: 270, Fat: 1g, Carbs: 35g, Protein: 30g

Back to the Top

 

Looking for more healthy recipes?  Check out the ever-growing low calorie recipe page for more ideas and inspiration!

Advertisements
Related Posts

Comments

  1. says

    I love my slow cooker. It is a great tool to make easy healthy recipes. This recipe looks pretty tasty and perfect on a cold winter day like today.

Leave a Reply

Your email address will not be published. Required fields are marked *