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Our best healthy crock pot recipes - 5 recipes

Chef Tips and Tricks

VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

Top rated Healthy crock pot recipes

By

This is an easy, veggie-packed chili recipe that I came up with that you can make in your crock-pot! It's great fo

  • 1 cup Diced Onions
  • 120 g Red Bell Pepper
  • 332 g Zucchini
  • 210 g Yellow Squash
  • 2 tsp Chili Powder
  • 1 tsp Organic Ground Cayenne Red Pepper
  • 1 tsp Minced Garlic
  • 439 g Garbanzo Beans
  • 794 g Crushed Tomatoes
  • 411 g Tomatoes Diced W/green Chilies
  • 5/6 cup Niblets (whole Kernel Corn)
  • 454 g Bush’s Best Chili Beans (mild Sauce)
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4.4/5 (21 Votes)

By

The transition into the Fall season & the cooler, crisp weather, beginning of the fluffy, white stuff we call snow ...

  • 1 1/4 lb Boneless Skinless Chicken Breasts
  • 1/2 cup Yellow Onion, Chopped
  • 126 g Celery, Chopped
  • 2 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 12 oz Diced Tomatoes (original)
  • 10 oz Enchilada Sauce (mild)
  • 113 g Fire-roasted Diced Green Chiles
  • 432 g Whole Kernel Corn – No Salt Added
  • 16 oz Light Red Kidney Beans
  • 16 oz Reduced Sodium Pinto Beans
4.1/5 (98 Votes)

By

My twist on chicken enchiladas

  • 4 boneless, skinless chicken breasts that have been either poached or cooked ahead of time in the crock pot
  • 1 -24 count package of CORN tortillas (you need 16 tortillas for this recipe)
  • 1 small can of green chili
  • 1 12 oz can cream of chicken soup
  • 1 12 oz can of green enchilada sauce
  • 4 cups shredded Mexican cheese blend OR Mild/Medium Cheddar Cheese Shredded
4.1/5 (24 Votes)

By

This is an easy & super tasty recipe that you can make in the crock-pot

  • 1-1/2 lbs boneless, skinless chicken breasts
  • 32 oz. fat-free reduced sodium chicken broth
  • 1/2 c water
  • 2 tbsp apple cider vinegar
  • 1 tsp dried parsley flakes
  • 1-1/2 tsp minced garlic
  • 1 c yellow onion, chopped
  • Approx. 3 stalks (193g) celery, chopped
  • 3 medium carrots (268g), sliced into “coins”
  • 3 small (430g) fuji apples, chopped
  • 2 Chorizo sausages, sliced into “coins” (I used Klement’s)
3.2/5 (76 Votes)

By

This is a great Fall comfort food recipe that you can make in your crock-pot

  • 1 can (425g) pumpkin puree (NOT pumpkin pie mix)
  • 1 extra large can (794g) crushed tomatoes (no salt added if available)​
  • ​2 tsp minced garlic
  • 1 tsp ground cumin​
  • 1 tsp pumpkin pie spice​
  • 1 tbsp ground red pepper​
  • 1 tbsp chili powder​
  • 1/4 tsp sea salt​
  • ​1 bag (340g) frozen shelled edamame
  • ​1 medium yellow onion (about 340g)
  • 1 medium green bell pepper (about 126g)​
  • 1 medium zucchini (about 190g)​
  • 1-1/4c white mushrooms (about 170g)​
  • 1 can (425g) reduced sodium black beans​
  • *optional* topping of fat-free shredded mozzarella or Greek yogurt​
3/5 (17 Votes)

Any burning questions? Our chefs answer!

Pumpkin Veggie Chili Crock-Pot Veggie Chili