15 Healthy Crockpot Recipes for Cozy Winter Dinners

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There’s something about winter that makes me want to put dinner in the crockpot in the morning and basically forget about it until the house starts smelling amazing.

Even better when dinner is warm and comforting but still packed with protein, vegetables, beans, whole grains, or other good-for-you ingredients.

These healthy crockpot recipes are exactly that kind of food. You’ll find cozy soups, hearty stews, chili, easy chicken dinners, and several dump-and-go options for those days when even chopping a dozen ingredients feels like too much work.

Most of these recipes also make great leftovers, so they’re perfect for meal prep or an easy lunch the next day.

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JUMP TO: SOUPS | STEWS & CHILI | EASY DINNERS | DUMP & GO MEALS

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Healthy Crockpot Soups for Cold Nights

Nothing beats a hot bowl of soup when it’s freezing outside. These healthy crockpot soup recipes are hearty enough to serve for dinner without relying on loads of cream, butter, or cheese to make them taste good.

Healthy Slow Cooker Chicken Tortilla Soup Recipe

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This is one of those soups that tastes like you did far more work than you actually did. The chicken, black beans, corn, tomatoes, and warm Mexican spices make it filling and flavorful, while fresh lime at the end wakes everything up.

Serves: 6

Ingredients

• 1½ pounds boneless, skinless chicken breasts
• 1 can (15 oz.) black beans, drained and rinsed
• 1 can (15 oz.) corn, drained
• 1 can (14.5 oz.) fire-roasted diced tomatoes
• 1 can (4 oz.) diced green chiles
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• Juice of 1 lime
• ¼ cup chopped cilantro

How to Make It

1. Add everything except the lime juice and cilantro to the crockpot.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
3. Remove the chicken, shred it with two forks, and return it to the crockpot.
4. Stir in the lime juice and cilantro just before serving.

Quick tip: Add sliced avocado, Greek yogurt, chopped cilantro, or a small handful of crushed tortilla chips on top rather than loading the entire pot with toppings.

Estimated nutrition per serving (1/6 of recipe): 330 calories | 35g protein | 36g carbs | 6g fat | 9g fiber

Lighter Crockpot Potato Soup

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Potato soup is peak winter comfort food, but it doesn’t have to start with heavy cream and end under a mountain of cheese. Blending some of the potatoes naturally thickens this version, while Greek yogurt gives it that creamy finish.

Serves: 6

Ingredients

• 2 pounds Yukon Gold potatoes, chopped
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup low-fat milk
• ¾ cup plain Greek yogurt
• ½ cup shredded sharp cheddar cheese

How to Make It

1. Add the potatoes, onion, carrots, celery, garlic, broth, thyme, salt, and pepper to the crockpot.
2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.
3. Use an immersion blender to partially blend the soup, leaving plenty of potato pieces intact.
4. Stir in the milk, Greek yogurt, and cheddar. Cover for another 10–15 minutes, until everything is warm and creamy.

Quick tip: Let the Greek yogurt come closer to room temperature before stirring it into the hot soup to help keep it smooth.

Estimated nutrition per serving (1/6 of recipe): 310 calories | 16g protein | 46g carbs | 8g fat | 5g fiber

Crockpot Chicken Noodle Soup

This is the kind of dinner I want when the weather is miserable and I have absolutely no interest in leaving the house. It’s simple, cozy, loaded with vegetables, and much better than anything that comes out of a can.

Serves: 6

Ingredients

• 1½ pounds boneless, skinless chicken breasts
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 7 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary
• 1 bay leaf
• ½ teaspoon black pepper
• 2 cups dry whole-wheat egg noodles
• 2 tablespoons chopped fresh parsley
• Juice of ½ lemon

How to Make It

1. Add the chicken, vegetables, garlic, broth, herbs, bay leaf, and pepper to the crockpot.
2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
3. Remove and shred the chicken, then return it to the crockpot.
4. Add the noodles and cook on HIGH for another 15–25 minutes, just until tender. Stir in parsley and lemon juice before serving.

Quick tip: If you expect lots of leftovers, cook the noodles separately and add them to individual bowls. They won’t soak up all your broth overnight.

Estimated nutrition per serving (1/6 of recipe): 315 calories | 34g protein | 31g carbs | 6g fat | 4g fiber

Lemon Chicken, White Bean & Orzo Soup

This one tastes lighter and brighter than your typical winter soup but is still substantial enough for dinner. White beans, chicken, spinach, and orzo make it filling, and the lemon gives the whole thing a fresh Mediterranean feel.

Serves: 6

Ingredients

• 1¼ pounds boneless, skinless chicken breasts
• 1 can (15 oz.) cannellini beans, drained and rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¾ cup dry orzo
• 3 cups baby spinach
• Juice and zest of 1 lemon
• ¼ cup chopped fresh parsley
• Salt and pepper to taste

How to Make It

1. Add the chicken, beans, onion, carrots, celery, garlic, broth, oregano, and thyme to the crockpot.
2. Cook on LOW for 6 hours or HIGH for about 3 hours.
3. Shred the chicken and return it to the pot. Stir in the orzo and cook on HIGH for another 20–30 minutes.
4. Stir in the spinach, lemon juice, zest, and parsley just before serving.

Quick tip: Add the lemon at the very end. Long cooking can dull its fresh flavor.

Estimated nutrition per serving (1/6 of recipe): 355 calories | 34g protein | 42g carbs | 6g fat | 7g fiber

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Healthy Crockpot Stews & Chili

When soup doesn’t sound quite substantial enough, this is where I head next. These hearty crockpot meals have all the stick-to-your-ribs appeal of classic winter comfort food with plenty of protein, vegetables, and fiber.

Healthy Slow Cooker Beef Stew

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This is classic beef stew territory: tender beef, potatoes, carrots, mushrooms, and a rich savory broth. Using plenty of vegetables and a reasonably lean cut of beef keeps it hearty without turning one bowl into an all-day meal.

Serves: 6

Ingredients

• 1½ pounds lean beef stew meat, cut into 1-inch pieces
• 1 pound baby potatoes, halved
• 4 carrots, chopped
• 8 oz. mushrooms, quartered
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 cup frozen peas

How to Make It

1. Add the beef, potatoes, carrots, mushrooms, onion, garlic, broth, tomato paste, Worcestershire sauce, thyme, rosemary, and pepper to the crockpot.
2. Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
3. Mix the cornstarch and cold water into a slurry. Stir it into the stew along with the frozen peas.
4. Cover and cook on HIGH for another 15–20 minutes until slightly thickened.

Quick tip: If you have an extra 10 minutes, brown the beef before adding it to the crockpot. It isn’t required, but it adds another layer of flavor.

Estimated nutrition per serving (1/6 of recipe): 390 calories | 35g protein | 39g carbs | 11g fat | 7g fiber

Turkey & Sweet Potato Chili Slow Cooker Recipe

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Sweet potato is ridiculously good in chili. It adds a subtle sweetness that works beautifully with smoky spices, and pairing it with lean ground turkey and beans gives you a hearty bowl with plenty of protein and fiber.

Serves: 6

Ingredients

• 1½ pounds lean ground turkey
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz.) black beans, drained and rinsed
• 1 can (15 oz.) kidney beans, drained and rinsed
• 1 can (28 oz.) crushed tomatoes
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• 1 cup low-sodium chicken broth
• Salt and pepper to taste

How to Make It

1. Brown the ground turkey in a skillet, breaking it into crumbles, and drain any excess liquid.
2. Add the turkey and remaining ingredients to the crockpot.
3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
4. Taste and adjust the seasoning before serving.

Quick tip: This freezes extremely well. Portion cooled leftovers into individual containers for easy winter lunches.

Estimated nutrition per serving (1/6 of recipe): 410 calories | 35g protein | 50g carbs | 8g fat | 12g fiber

Crockpot White Chicken Chili

Creamy white chicken chili feels indulgent, but white beans and Greek yogurt do most of the heavy lifting here. It’s hearty, slightly spicy, protein-packed, and especially good with lime and cilantro piled on top.

Serves: 6

Ingredients

• 1½ pounds boneless, skinless chicken breasts
• 2 cans (15 oz. each) cannellini beans, drained and rinsed
• 1 can (4 oz.) diced green chiles
• 1 cup frozen corn
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon oregano
• 4 oz. reduced-fat cream cheese
• ½ cup plain Greek yogurt
• Juice of 1 lime

How to Make It

1. Add everything except the cream cheese, Greek yogurt, and lime juice to the crockpot.
2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
3. Shred the chicken. Mash about ½ cup of the beans against the side of the crockpot to naturally thicken the chili.
4. Stir in the cream cheese. Once melted, remove from the heat and stir in the Greek yogurt and lime juice.

Quick tip: Mashing some of the beans is the easiest way to get thick, creamy chili without adding lots of cream.

Estimated nutrition per serving (1/6 of recipe): 400 calories | 43g protein | 40g carbs | 9g fat | 9g fiber

Chicken, White Bean & Kale Stew

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This is my kind of clean-out-the-fridge winter dinner: rustic, forgiving, and full of things that actually keep you satisfied. Chicken and white beans bring the protein, while kale, carrots, and tomatoes give you plenty of vegetables in one bowl.

Serves: 6

Ingredients

• 1¼ pounds boneless, skinless chicken thighs
• 2 cans (15 oz. each) cannellini beans, drained and rinsed
• 1 can (14.5 oz.) diced tomatoes
• 3 carrots, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes
• 4 cups chopped kale
• 1 tablespoon olive oil
• Juice of ½ lemon

How to Make It

1. Add everything except the kale, olive oil, and lemon juice to the crockpot.
2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
3. Shred or roughly break apart the chicken and stir in the kale.
4. Cook for another 10–15 minutes, then finish with olive oil and lemon juice.

Estimated nutrition per serving (1/6 of recipe): 380 calories | 35g protein | 39g carbs | 11g fat | 10g fiber

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Easy Healthy Crockpot Dinners

Not every crockpot meal needs to be soup or stew. These easy healthy crockpot recipes give you a protein-packed centerpiece that can become dinner with a simple side, grain, or handful of vegetables.

Mediterranean Chicken & Chickpeas

This is one of my favorites when I’m craving something cozy but don’t want another heavy winter meal. Tomatoes, chickpeas, lemon, garlic, and Mediterranean herbs create a flavorful sauce that’s especially good over quinoa, brown rice, or cauliflower rice.

Serves: 6

Ingredients

• 1½ pounds boneless, skinless chicken thighs
• 1 can (15 oz.) chickpeas, drained and rinsed
• 1 can (14.5 oz.) diced tomatoes
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ cup low-sodium chicken broth
• ⅓ cup pitted Kalamata olives, halved
• Juice of 1 lemon
• ¼ cup chopped parsley

How to Make It

1. Add the chicken, chickpeas, tomatoes, bell pepper, onion, garlic, seasonings, and broth to the crockpot.
2. Cook on LOW for 6 hours or HIGH for about 3 hours.
3. Stir in the olives during the final 15 minutes.
4. Finish with lemon juice and fresh parsley.

Quick tip: Wait until the end to add the olives so their flavor doesn’t overpower the entire dish.

Estimated nutrition per serving (1/6 of recipe): 390 calories | 36g protein | 29g carbs | 15g fat | 7g fiber

Salsa Verde Chicken Bowls

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This might be the easiest meal-prep recipe in the entire bunch. The chicken cooks in salsa verde until it practically falls apart, and then you can turn it into rice bowls, tacos, salads, or lunches throughout the week.

Serves: 6

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 2 cups salsa verde
• 1 can (15 oz.) black beans, drained and rinsed
• 1 cup frozen corn
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• Juice of 1 lime
• ¼ cup chopped cilantro

How to Make It

1. Place the chicken in the crockpot and sprinkle with cumin and garlic powder.
2. Pour the salsa verde over the chicken.
3. Cook on LOW for 5–6 hours or HIGH for 2½–3½ hours.
4. Shred the chicken and stir in the black beans and corn. Cook another 10–15 minutes, then finish with lime and cilantro.

Quick tip: Portion this with brown rice or quinoa and vegetables for grab-and-go meal-prep bowls.

Estimated nutrition per serving (1/6 of recipe, before rice or other bowl toppings): 350 calories | 46g protein | 30g carbs | 5g fat | 7g fiber

Healthy Crockpot Pot Roast with Vegetables

Yes, pot roast can still fit into a healthy dinner lineup. The trick is using a well-trimmed roast, loading the crockpot with vegetables, and letting the beef and herbs create the rich flavor rather than relying on packaged seasoning mixes.

Serves: 6

Ingredients

• 2½-pound chuck roast, trimmed of excess visible fat
• 1 pound baby potatoes
• 4 carrots, cut into large pieces
• 2 celery stalks, chopped
• 1 large onion, cut into wedges
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ½ teaspoon black pepper

How to Make It

1. Place the vegetables in the bottom of the crockpot and set the roast on top.
2. Whisk together the broth, tomato paste, Worcestershire sauce, rosemary, thyme, and pepper, then pour over the beef.
3. Cook on LOW for 8–9 hours or until the roast is fork-tender.
4. Shred or slice the beef and serve with the vegetables and a little of the cooking liquid.

Quick tip: For a less fatty broth, let the cooking liquid sit for a few minutes and skim excess fat from the top before serving.

Estimated nutrition per serving (1/6 of recipe): 430 calories | 39g protein | 28g carbs | 18g fat | 5g fiber

Balsamic Chicken with Mushrooms

Balsamic vinegar becomes slightly sweet and wonderfully savory after hours in the slow cooker. With mushrooms, garlic, tomatoes, and herbs, this is an easy chicken dinner that tastes much fancier than the effort involved.

Serves: 6

Ingredients

• 1½ pounds boneless, skinless chicken thighs
• 12 oz. mushrooms, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz.) diced tomatoes
• ¼ cup balsamic vinegar
• ½ cup low-sodium chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 2 cups baby spinach

How to Make It

1. Add the chicken, mushrooms, onion, garlic, tomatoes, balsamic vinegar, broth, seasoning, and pepper to the crockpot.
2. Cook on LOW for 5–6 hours or HIGH for about 3 hours.
3. Stir in the spinach during the last 10 minutes of cooking.
4. Taste and season before serving.

Estimated nutrition per serving (1/6 of recipe): 310 calories | 32g protein | 16g carbs | 13g fat | 4g fiber

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Dump-and-Go Healthy Crockpot Meals

These are the recipes to bookmark for your busiest days. There’s little to no precooking involved—add everything to the crockpot, turn it on, and let dinner take care of itself.

Dump-and-Go Tuscan Chicken & White Beans

This is ridiculously easy for something that comes out tasting so cozy. White beans, tomatoes, garlic, herbs, and chicken slowly cook together into a rustic Tuscan-inspired dinner that needs very little attention.

Serves: 6

Ingredients

• 1½ pounds boneless, skinless chicken breasts
• 2 cans (15 oz. each) cannellini beans, drained and rinsed
• 1 can (14.5 oz.) fire-roasted diced tomatoes
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes
• 3 cups baby spinach
• ¼ cup grated Parmesan
• Juice of ½ lemon

How to Make It

1. Add everything except the spinach, Parmesan, and lemon to the crockpot.
2. Cook on LOW for 6 hours or HIGH for about 3 hours.
3. Shred the chicken and stir it back into the beans.
4. Add the spinach, Parmesan, and lemon and cook for another 5–10 minutes.

Quick tip: Keep frozen chopped spinach on hand and this becomes an even easier pantry/freezer dinner.

Estimated nutrition per serving (1/6 of recipe): 395 calories | 44g protein | 38g carbs | 8g fat | 9g fiber

Dump-and-Go Lentil Vegetable Soup

SAVE

This is one of the least expensive recipes on the list, and it happens to be packed with fiber and plant-based protein. Lentils don’t require soaking, which makes them especially convenient for true dump-and-go crockpot meals.

Serves: 6

Ingredients

• 1½ cups dry brown or green lentils, rinsed
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz.) diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 3 cups chopped kale or spinach
• 1 tablespoon olive oil
• Juice of 1 lemon

How to Make It

1. Add the lentils, vegetables, garlic, tomatoes, broth, and seasonings to the crockpot.
2. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the lentils are tender.
3. Stir in the kale and olive oil and cook for another 10 minutes.
4. Add the lemon juice just before serving.

Quick tip: Lentils continue absorbing liquid as they sit, so add a splash of broth when reheating leftovers if the soup becomes too thick.

Estimated nutrition per serving (1/6 of recipe): 300 calories | 16g protein | 48g carbs | 6g fat | 17g fiber

Dump-and-Go Chicken & Vegetable Stew

This is the recipe for those mornings when dinner needs to take approximately five minutes of thought. Chicken, potatoes, carrots, peas, and herbs turn into a simple old-fashioned stew that’s especially satisfying on a cold night.

Serves: 6

Ingredients

• 1½ pounds boneless, skinless chicken thighs, cut into chunks
• 1 pound baby potatoes, halved
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon black pepper
• 1 cup frozen peas
• 2 tablespoons cornstarch
• 2 tablespoons cold water

How to Make It

1. Add the chicken, potatoes, carrots, celery, onion, garlic, broth, and seasonings to the crockpot.
2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
3. Whisk together the cornstarch and cold water and stir it into the stew along with the peas.
4. Cook on HIGH for another 15–20 minutes, until the broth thickens slightly.

Quick tip: Cut the potatoes and carrots into similar-size pieces so everything finishes cooking at roughly the same time.

Estimated nutrition per serving (1/6 of recipe): 365 calories | 32g protein | 38g carbs | 10g fat | 6g fiber per serving

Easy Ways to Make Crockpot Meals Healthier

You don’t have to completely reinvent comfort food to make a crockpot dinner a little healthier. A few simple swaps can make a surprisingly big difference while still leaving you with something everyone actually wants to eat.

• Pile in the vegetables. Carrots, mushrooms, peppers, spinach, kale, sweet potatoes, and tomatoes work especially well in slow cooker meals.
• Add beans or lentils. They’re inexpensive and add both protein and fiber.
• Choose lower-sodium broth. You can always add salt at the end, but you can’t take it back out.
• Use Greek yogurt strategically. It can replace some of the cream or sour cream in creamy soups and chili.
• Don’t fear potatoes. Potatoes themselves aren’t the problem. They’re filling, contain potassium and vitamin C, and can absolutely be part of a balanced meal.
• Finish with something fresh. Lemon, lime, cilantro, parsley, or fresh spinach can make a crockpot meal taste brighter after cooking for hours.

Make Winter Dinner a Little Easier

One of my favorite things about healthy crockpot meals is that you don’t have to choose between comfort food and a dinner that leaves you feeling good afterward. A pot full of chicken, beans, vegetables, herbs, and a flavorful broth can be every bit as satisfying as the heavier winter meals we tend to crave.

Start with one or two recipes that sound especially good, and make enough for leftovers. Future-you will be very happy when lunch is already sitting in the refrigerator.

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