healthy dinner recipes crockpot easy slow cooker meals
This easy recipe for healthy dinner recipes crockpot style uses lean chicken fresh vegetables and simple herbs to create a complete slow cooker meal. You load everything into the crockpot in the morning and come home to tender chicken in a rich tomato broth that is perfect over brown rice or quinoa. It is a budget friendly dinner that works for busy weeknights and simple meal prep.
Equipment
- Slow cooker or crockpot 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
- 1.5 pounds boneless skinless chicken breast cut into large chunks or left whole
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 3 medium carrots peeled and sliced
- 2 celery stalks sliced
- 1 red bell pepper diced
- 1 medium zucchini chopped
- 3 cloves garlic minced
- 1 can diced tomatoes about 14.5 ounces no added sugar
- 2.5 cups low sodium chicken broth
- 1 teaspoon fine sea salt plus more to taste
- 0.5 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf optional
- For serving
- 3 to 4 cups cooked brown rice or cooked quinoa
- 2 tablespoons chopped fresh parsley or cilantro
- 1 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 while 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 crockpotTransfer the sauteed vegetables to the bottom of the slow cooker. 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 dinner recipes crockpot mealPlace the lid on the slow cooker.Cook on low setting for about 6 hours or until the chicken is very tender and the vegetables are soft.For a faster dinner cook on high setting for about 3 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 crockpot. 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 10 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 healthy dinner recipes crockpot style. 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 breast.
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 quick future meals.