Low fat crockpot recipes are becoming a rage with culinary renegades. Explore this piece for some tasty low fat crockpot recipes.

Low Fat Crockpot Recipes

As the frost bites in, bringing with it the nippy winter chills and early dusk, nothing can bring more warmth than a good, old, stick-to-your-ribs hearty feast. So grab your roasters, ovens and crockpots and whip up a simple, traditional dish to gratify your hot winter food cravings. Forget the fast food and the bland soups and cook up your own crockpot dish to warm your bones and beat the chills. If you no idea about what a crockpot recipe entails, know that a crockpot recipe is any dish cooked in a kind of a slow cooker that comes with a housing, a crock and a lid. Since most crockpot recipes include canned ingredients and condensed soups, they are more often than not, high on sodium and fat. However, if you have been vying to diet on a nutrient dense, low sodium and low fat recipe, then these healthy low fat crockpot recipes should appease your appetite. Scroll down this article and explore more on low fat crackpot recipes.  

Healthy Crockpot Recipes

Low Fat Crock Pot Chili 


  • 1 tbsp Olive Oil
  • 1 large can Tomato Sauce
  • 1 large can Tomatoes (diced)
  • 2 packages Chili Seasoning
  • 1 can Dark Red Kidney Beans
  • 1 can Light Red Kidney Beans
  • 1 medium Onion (diced)
  • ½ cup Brown Sugar
  • 1 can Chickpeas Beans
  • 2 pounds Ground Turkey
  • Take a frying pan, drizzle some olive oil and sauté the diced onions until soft and brown.
  • Add the ground turkey and brown sugar and stir-fry for a while.
  • Now hold the turkey and onion in a filter over the kitchen sink to drain out the excess fat.
  • In the crockpot, take together diced tomatoes, tomato sauce, brown sugar, chili seasoning, both light and dark kidney beans and chickpeas beans.
  • Now add the turkey and onion to the crockpot and stir all the ingredients well.
  • Put a lid over the crockpot and cook on a high flame for 2-3 minutes.
  • Your yummy crockpot chili is ready to be savored.

Spicy Lemon Crock Pot Chicken 

  • ¼ cup Lemon Juice
  • 1 medium Onion (chopped)
  • 1 tbsp Vegetable Oil
  • Salt to taste
  • ½ tsp Garlic Powder
  • ½ tsp Chili Powder
  • ½ tsp Paprika
  • ½ tsp Ginger (ground)
  • 4 Chicken Breast Halves (boneless)
  • ¼ tsp Pepper
  • 1/3 cup Water
  • 4½ tsp Cornstarch
  • 4½ tsp Cold Water
  • Hot Cooked Noodles or Rice
  • Take the crockpot and grease it well using a butter flavored cooking spray.
  • Add the oil, onions, water, lemon juice, chicken, garlic powder, chili powder, paprika, ground ginger and pepper.
  • Stir the ingredients well and mix until the chicken breasts are well coated with the seasoning.
  • Cover the crockpot and cook the chicken for 4-5 hours at 170 degrees Fahrenheit.
  • In a separate pan, take cornstarch and cold water together. Cook the mixture over medium flame until thick.
  • Pour the mixture over the chicken and stir for a while.
  • Serve hot with noodles or rice. 

Crockpot Barley Casserole 


  • 1 tbsp Olive Oil
  • 1 Onion (chopped)
  • 3 cloves Garlic (minced)
  • 1 cup Pearl Barley (uncooked)
  • ½ cup Tomato Juice
  • ½ tsp Thyme Leaves (dried)
  • ½ tsp Oregano Leaves (dried)
  • ¼ tsp Salt
  • ¼ tsp White Pepper
  • 1 Red Bell Pepper (chopped)
  • 1 cup Mushrooms (chopped)
  • 2 ½ cups Vegetable Broth
  • 1/3 cup Pine Nuts (toasted)
  • Take a microwave-safe dish and add olive oil, onion and garlic to it. Combine the ingredients together and microwave on high for a couple of minutes until the onion is soft.
  • Take a 3-quart slow cooker and add onion-garlic mix, pearl barley, tomato juice, dried thyme leave, dried oregano leaves, salt, white pepper, red bell pepper, mushrooms and vegetable broth, cover and cook on low for 7-8 hours.
  • Once the barley and vegetables are tender enough, add the pine nuts and serve hot.

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