Healthy and Hearty Slow Cooker Recipes for Fall

Grab your jackets, rake some leaves, fire up your forgotten fireplaces and throw these healthy crock-pot recipes into your slow cooker. It finally feels like fall! It's the perfect time for some warm, cozy and hearty (but still healthy) cooking.

Slow Cooker Savory Superfood Soup

(photo courtesy Skinny Ms.)

Ingredients

• 2 cups sliced carrots
• 1 large sweet potato, cut into 1/2 inch cubes
• 1 cup fresh or frozen green beans
• ½ cup fresh cilantro, chopped
• 1 small onion, diced
• 1 clove garlic, minced
• 2 (15 ounce) cans black beans, drained and rinsed
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Kosher or sea salt to taste
• 2 cups vegetable juice
• 2 cups vegetable broth, low-sodium

Instructions

1. Combine all ingredients in the slow cooker, cover and cook on low 6-8 hours, or until veggies are tender.
2. Add a tablespoon of reduced fat cheddar cheese, if desired.
3. NOTE: If you prefer a less subtle onion and garlic taste, saute onion in 1 tablespoon olive oil until tender, about 5 minutes. Add garlic and saute 1 additional minute. Add to slow cooker along with other ingredients.
4. To make this even more of a Superfood Soup, add 2 cups coarsely chopped kale the last 5 minutes of cooking, or until wilted.

Slow Cooker BBQ Pulled Pork

(photo courtesy Skinny Ms.)

Ingredients

• 1 (15 ounce) can tomato sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• ½ cup honey
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground cinnamon, less to taste
• ½ teaspoon kosher or sea salt
• 4 pork loin chops

Instructions

1. Mix together all of the ingredients in the slow cooker, except the chops. This will create the barbecue sauce.
2. Please note that this makes a lot of sauce. If you feel it’s too much, simply save some of it for another use, but do not reduce by more than half.
3. Place the chops in the sauce and cook as directed.
4. Cook on low setting for 4 to 6 hours or high for 2 to 3 hours, or until the internal temperature of the meat reaches at least 165 degrees. Meat should easily pull apart when done.
5. Optional: Garnish with red onion and add a slice of provolone cheese to each sandwich.

Crock-Pot Turkey Chili

(photo courtesy Eat Yourself Skinny)

Ingredients

• 2 pounds 99% fat-free ground turkey
• 1 yellow onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon olive oil
• 1 (28 ounce) can crushed tomatoes, no-salt added
• 1 (15 ounce) can petite diced tomatoes, no-salt added
• 3 tablespoons tomato paste
• ½ teaspoon hot sauce (such as Texas Pete)
• 1 (15 ounce) can kidney beans, no-salt added, drained and rinsed
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 jalapenos, chopped
• 1½ teaspoon sea salt
• Pinch of pepper
• 1 packet Stevia
• 3 tablespoons chili powder
• 2 teaspoons oregano
• ⅛ teaspoon cayenne pepper

Instructions

1. Drizzle olive oil in a large pot and sauté onion and garlic until fragrant, about 3 minutes.
2. Add ground turkey and cook until crumbled and brown, draining excess liquid as necessary.
3. Add all the rest of the ingredients and cook on medium/low heat for about an hour.