5 Healthy Slow-Cooker Recipes

1. Place an oven rack in the top third of the oven and turn the oven to the broil setting. Add the onion, garlic, and fresh peppers to a baking sheet. Add the avocado oil and a pinch of the salt, then toss to coat. Place the baking sheet in the oven and broil the vegetables, turning every five minutes, until the skin of the peppers is blackened and wrinkled, about 15 to 20 minutes.
2. Remove the baking sheet from the oven, wrap the peppers in foil, and allow them to rest for five minutes.
3. Use your clean hands to peel the skin off the peppers and remove the stems and seeds. Place the peeled peppers, onion, and garlic in a food processor with a splash of the chicken stock and process until smooth. Alternatively, combine the broiled onion and garlic with the canned green chilies.
4. Add one can of the beans to the food processor and blend until smooth. Pour the mixture into the slow cooker and add the other can of beans, chicken breasts, corn, spices, and the rest of the chicken stock and salt. Cook on high for three to four hours, or on low for eight hours.
5. Once the chicken is cooked through, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and add the cream cheese, yogurt, and lime juice. Stir until incorporated and add more salt or lime juice to taste. Serve with optional toppings.

Prepare the enchilada sauce:

1. Heat the oil in a saucepan over medium-low heat.
2. Add the seasonings and stir into a thick paste. Cook until fragrant, about one minute.
3. Add the tomato paste and cook until caramelized, about one to two minutes more.
4. Add the cornstarch. Whisking constantly, slowly add the vegetable broth, breaking up any clumps.
5. Bring to a simmer and cook until the sauce thickens, about five minutes.

Prepare the casserole:

1. Add the peppers, onion, beans, water, quinoa, corn, and enchilada sauce to a slow cooker. Stir until everything is evenly mixed.
2. Top with the cheddar cheese and cook on high for three hours or low for six hours.
3. Serve with optional toppings.

1. Preheat a large cast-iron skillet over medium-high heat, then add the oil.
2. Meanwhile, pat the meat dry with a paper towel, then season with the salt and pepper, applying generously to each side. Sear both sides for five to six minutes, or until deeply browned. Remove from the skillet and set aside.
3. Reduce heat to medium, then add the tomato paste and caramelize it by cooking for one to two minutes, or until darkened in color.
4. Add the mushrooms and cook, stirring occasionally, until their moisture is released and they begin to brown, about six to eight minutes.
5. Transfer the mushrooms to the slow cooker, and deglaze the hot skillet by adding the wine and scraping any browned bits that may be stuck to the bottom.
6. Simmer the wine until halved in volume, about two to three minutes, then transfer it to the slow cooker.
7. Slice the seared beef into bite-sized pieces and toss with the cornstarch until evenly coated.
8. Add everything to the slow cooker except the peas, and stir to combine.
9. Cook on high for four hours or low for eight hours. Remove the bay leaves and stir in the peas.
10. Add more salt or pepper to taste, then serve.

1. Mix the baking soda into the ground turkey and set aside for 15 minutes. This helps tenderize and concentrate the flavor of the meat.
2. Preheat a large skillet over medium heat, then add the oil. Add the ground turkey and a generous pinch of the salt and pepper. Cook, stirring occasionally and using a spoon to break up the meat, until the turkey is browned and cooked through, about 15 minutes.
3. Transfer the turkey to the slow cooker.
4. Return the skillet to the heat, then add the oregano, red-pepper flakes, and tomato paste, and cook for one to two minutes, or until caramelized and darkened in color.
5. Add the mushrooms and cook, stirring occasionally, until their moisture is released and they begin to brown, about six to eight minutes.
6. Transfer the mushroom mixture to the slow cooker and add the remaining salt and pepper.
7. Return the skillet to the heat and deglaze it by adding the red wine, scraping any browned bits that may be stuck to the bottom. Simmer the wine until halved in volume, about one to two minutes.
8. Add the wine and remaining ingredients, except the pasta or polenta, to the slow cooker, and cook on high for three hours or low for six hours, or until the vegetables are tender.
9. Add more salt or pepper to taste. Serve over pasta or polenta, with Parmesan cheese on top if you wish.

1. Prepare an ice bath by filling a large bowl with cold water and ice. Set aside.
2. Bring a small pot of water to a boil. Add the spinach and boil for 30 seconds, or until wilted and bright green.
3. Immediately transfer to the prepared ice bath to cool completely. Strain the spinach and press out excess water.
4. Add the cottage cheese to a food processor and blend until smooth.
5. Place the cottage cheese in the slow cooker with the remaining ingredients, except the chips or crackers.
6. Mix well, then cook on high for one hour or low for two hours, or until everything is melted and the edges are bubbling.
7. Add more salt to taste. Serve warm with pita chips or whole-grain crackers of choice.