Why do we love slow cookers so much?
If you want to cook healthier meals but just can’t find the time, you’re missing a slow cooker in your life.
These miracle cookers are affordable, long-lasting, and so versatile!
Slow cookers make healthy meal prepping easier than anything as the recipes need very little preparation.
We’ve put together some of our favourite healthy slow cooker recipes below to help you up your healthy food prep game. A healthy lifestyle and body image is as much about your nutrition as it is about exercising, so get those nutrients in thanks to these recipes. You’re welcome!
Vegan Chilli from BBC GoodFood
Ingredients
3 tbsp olive oil
2 sweet potatoes, peeled and cut into medium chunks
2 tsp smoked paprika and ground cumin
1 onion, chopped
2 carrots, chopped
1 red pepper, cut into chunks
2 celery sticks, chopped
2 garlic cloves, crushed
1-2 tsp chilli powder (depending on how hot you like it), 1 tsp dried oregano
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
400g can black beans, drained
400g can kidney beans, drained
lime wedges, guacamole, rice and coriander to serve
Instructions
- Heat the oil in a large frying pan over a medium heat.
- Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more.
- Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker.
- Add the red pepper and chopped tomatoes.
- Give everything a good stir then cook on low for 5 hrs.
- Stir in the beans and cook for another 30 mins to 1 hr.
- Season to taste and serve with lime wedges, guacamole, rice and coriander.
Tikka Masala Chicken from Delish
Ingredients
900 g boneless skinless chicken breasts, cut into 2.5cm cubes
85 g plain Greek yoghurt
1/2 tsp. ground coriander (optional)
Salt & pepper
1 onion, chopped
5 cloves garlic, crushed
1 tbsp. freshly crushed ginger
1/2 tsp. ground turmeric
2 tsp. ground cumin, paprika, garam masala
1/2 tsp. cayenne pepper
2 (400g) cans chopped tomatoes
120 ml double cream
Freshly chopped coriander, for garnish
Rice or naan, for serving
Instructions
- In the bowl of the slow cooker, combine chicken, yoghurt, and coriander; season with salt and pepper. Let this marinate for 15 minutes.
- Stir in onion, garlic, ginger, and spices, then add tomatoes. Cover and cook until chicken is cooked through, on high for 4 hours or on low for 8 hours.
- Stir in cream and garnish with coriander before serving.
Pulled Pork Tacos from Tesco
Ingredients
95g jar chipotle chilli and smoked paprika paste
1 tsp oregano
1 tsp garlic salt
¼ tsp chilli flakes
2 tbsp tomato purée
2 tbsp cider vinegar
1.4kg pork shoulder joint
60ml orange juice
To serve
1 red onion, thinly sliced
1 lime, juiced
10 pack mini plain tortilla wraps
½ iceberg lettuce, shredded
8g coriander, roughly chopped
1 red chilli, finely sliced
Instructions
- Put the chipotle paste, oregano, garlic salt, chilli flakes, tomato purée and cider vinegar into a bowl. Season and stir well.
- Pour the marinade over the pork and rub it over all sides. Put the pork into the slow cooker, along with all the marinade. Pour in the orange juice and put the lid on the slow cooker. Set the slow cooker to high and cook for 5 hrs.
- Meanwhile, put the red onion into a small bowl. Cover with boiling water and leave for 15 mins. Drain the onions and place them back into the bowl. Add a good pinch of salt and add the lime juice. Stir well and leave to pickle for 15 mins. They will turn a bright pink colour.
- When the pork is nearly done, preheat the oven to gas 1, 140°C, 120°C fan. Wrap the tortillas in foil and heat in the oven for 6-8 mins.
- Remove the lid from the slow cooker and pull out any bones from the pork. Spoon out any excess fat from the pot then, using two forks, begin to pull the meat apart until it is all shredded and sitting in all the juices.
- When the tacos are warm, remove them from the oven. Fill each taco with a little lettuce, top with pulled pork and sprinkle with some coriander and the red chilli.
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