healthy crock pot meals easy slow cooker dinners
This healthy crock pot meal is a simple slow cooker dinner made with lean chicken fresh vegetables and cozy herbs. You add everything to the crock pot in the morning and return to a complete family friendly meal with tender chicken and a rich tomato broth. Serve it over brown rice or quinoa for an easy balanced dinner that works for busy weeknights meal prep and healthy eating goals.
Equipment
- Slow cooker or crock pot at least four quart size
- Large skillet for sauteing vegetables optional
- Cutting board
- Sharp kitchen knife
- Measuring cups
- Measuring spoons
- Wooden spoon or heat safe spatula
Ingredients
- One and one half pounds boneless skinless chicken breast cut into large chunks or left whole
- One tablespoon olive oil
- One large yellow onion diced
- Three medium carrots peeled and sliced
- Two celery stalks sliced
- One red bell pepper diced
- One medium zucchini chopped
- Three cloves garlic minced
- One can diced tomatoes fourteen and one half ounces no added sugar
- Two and one half cups low sodium chicken broth
- One teaspoon fine sea salt plus more to taste
- One half teaspoon ground black pepper
- One teaspoon smoked paprika
- One teaspoon dried thyme
- One teaspoon dried oregano
- One bay leaf optional
- For serving
- Three to four cups cooked brown rice or cooked quinoa
- Two tablespoons chopped fresh parsley or cilantro
- One lemon cut into wedges
Instructions
- Step one prepare the ingredientsPlace the chicken on a board and trim any visible fat. Cut into large bite size chunks or leave the pieces whole if you plan to shred them after cooking.Dice the onion. Peel and slice the carrots. Slice the celery. Dice the red bell pepper. Chop the zucchini. Mince the garlic.
- Step two saute the base vegetables optional but recommendedWarm the olive oil in a large skillet over medium heat.Add the onion carrot and celery with a small pinch of salt. Cook for about five to seven minutes stirring from time to time until the onion softens and starts to turn golden at the edges.Add the minced garlic and cook for one more minute while stirring.
- Step three load the slow cookerTransfer the sauteed vegetables to the bottom of the crock pot. Spread them out in an even layer.Place the chicken pieces on top of the vegetables.Add the diced bell pepper and chopped zucchini around and over the chicken.Pour in the can of diced tomatoes with all juices and the chicken broth. The liquid should almost cover the solids.Sprinkle in the salt black pepper smoked paprika dried thyme and dried oregano.Add the bay leaf if you are using it.Gently stir once or twice so the seasonings mix into the liquid while keeping most chicken under the surface.
- Step four cook the healthy crock pot mealPlace the lid on the slow cooker.Cook on low setting for about six hours or until the chicken is very tender and the vegetables are soft.For a faster option cook on high setting for about three hours. Check for tenderness near the end of the time.Avoid opening the lid often so the cooker can maintain a steady temperature.
- Step five finish and seasonWhen the cooking time is complete check a piece of chicken. It should pull apart easily with a fork and show no pink in the center.If you left the chicken breasts whole remove them to a board and shred them with two forks then return the shredded meat to the crock pot. Stir to combine.Taste the broth. Add a little more salt or pepper if needed and stir again. Let the pot sit on warm setting for about ten minutes so flavors blend.
- Step six servePlace a scoop of warm cooked brown rice or quinoa into each bowl.Ladle the chicken and vegetable mixture over the grains so each serving has plenty of broth vegetables and chicken.Sprinkle with chopped fresh parsley or cilantro.Serve lemon wedges on the side and encourage diners to squeeze fresh lemon juice over the bowl for a bright finish.
Notes
This recipe is a flexible base for many healthy crock pot meals. You can swap half of the chicken for one can of beans to add more fiber or replace all of the chicken with beans and lentils for a plant based version. Use vegetable broth instead of chicken broth for vegetarian diners.
For a lower carbohydrate dinner serve the chicken and vegetables alone in a bowl or over steamed green vegetables instead of grains. For a higher protein meal serve with quinoa and add an extra half pound of chicken.
Leftovers keep well in the refrigerator for about three to four days. Store them in airtight containers and reheat gently until steaming hot. You can also freeze portions for up to three months for easy future meals.