11 Heart Healthy Crockpot Recipes for Easy Weeknights

Slow cooking is one of the easiest ways to build heart healthy meals without standing over a stove. The long, gentle heat coaxes deep flavor from lean proteins, beans, and vegetables, giving you all the hands-off ease of a set-and-forget dinner. These heart healthy crockpot recipes take that same foundation in directions that range from bright and brothy to spicy and stew-like.

Start with the Classic Chicken and White Bean Soup for the most traditional bowl. Go for the Spiced Chickpea and Spinach Curry if you want heat, the Slow Cooker Stuffed Bell Peppers for a format change, and the Harissa Butternut Squash and Red Lentil Stew for warmth.

Which Heart Healthy Crockpot Recipe Should You Make?

Classic Chicken and White Bean Soup

This is the one to make when you want a comforting bowl that still feels light. Boneless chicken breast and creamy white beans give you plenty of protein, and the lemon at the end keeps the broth from tasting heavy.

Ingredients (makes 6 servings)

• Boneless skinless chicken breasts: 680 g (1.5 lb)
• Cannellini beans, drained and rinsed: 2 (15 oz) cans
• Yellow onion, chopped: 1 medium
• Carrots, sliced: 3 medium
• Celery stalks, sliced: 3
• Low sodium chicken broth: 960 ml (4 cups)
• Dried thyme: 1 tsp
• Kale, stems removed and chopped: 4 cups packed
• Lemon juice: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Place the 680 g (1.5 lb) chicken breasts in the bottom of your slow cooker, then scatter over the chopped onion, the 3 sliced carrots, and the 3 sliced celery stalks. You want the vegetables under and around the chicken so they catch all the juice as it cooks.

Step 2: Pour in the 960 ml (4 cups) low sodium chicken broth and stir in the 1 tsp dried thyme. Add the 2 drained cans of cannellini beans, then cover with your slow cooker’s lid.

Step 3: Set your slow cooker to low, 6 hours, or high, 3 hours, until the chicken shreds without resistance when you pull at it with two forks. If you open it early and the chicken still holds together, give it another 30 minutes.

Step 4: When the chicken is ready, transfer it to a cutting board with tongs, shred it, and stir the pieces back into the pot. Add the 4 cups packed kale and the 2 tbsp lemon juice, then cover and cook on high for 20 minutes so the greens soften.

Step 5: Taste the broth and season with salt and black pepper to your liking. Ladle the soup into bowls while it is hot and serve with an extra squeeze of lemon if you have one.

Turkey and Sweet Potato Chili

This chili leans on lean ground turkey and cubed sweet potato, so it comes out thick, a little sweet, and deeply spiced. It is the batch you make when you want lunches sorted for days.

Ingredients (makes 8 servings)

• Lean ground turkey: 450 g (1 lb)
• Sweet potatoes, peeled and cubed: 2 large, about 680 g (1.5 lb)
• Yellow onion, chopped: 1 large
• Red bell pepper, chopped: 2
• Garlic cloves, minced: 3
• Low sodium chicken broth: 480 ml (2 cups)
• Canned crushed tomatoes: 1 (28 oz) can
• Canned kidney beans, drained and rinsed: 2 (15 oz) cans
• Chili powder: 2 tbsp
• Ground cumin and smoked paprika: 2 tsp and 1 tsp

Instructions

Step 1: Set your slow cooker to high and add the 450 g (1 lb) ground turkey to the insert, breaking it into rough clumps with a wooden spoon. You do not need to brown it first, but stirring it once halfway helps it cook in pieces.

Step 2: Add the 2 large cubed sweet potatoes, the chopped onion, the 2 chopped red bell peppers, and the 3 minced garlic cloves on top of the turkey. The layers will look full now, but they settle as the vegetables soften.

Step 3: Pour in the 480 ml (2 cups) low sodium chicken broth and the 28 oz can of crushed tomatoes, then stir in the 2 tbsp chili powder, 2 tsp ground cumin, and 1 tsp smoked paprika. Fold in the 2 drained cans of kidney beans gently so they stay whole.

Step 4: Cover and set your slow cooker to low, 7 hours, or high, 4 hours. The chili is done when the sweet potatoes are tender and the liquid has thickened, so leave the lid off for 20 minutes on high if it looks too thin at the end.

Step 5: Give the chili a final stir, then spoon it into bowls. Top with a spoonful of plain Greek yogurt and chopped cilantro if you have them.

Lentil and Vegetable Stew

No meat here, just brown lentils and a big pile of vegetables that melt into a rich, earthy broth. This one is for the meal prep crowd, because it tastes even better the next day.

Ingredients (makes 6 servings)

• Dried brown lentils, rinsed: 400 g (2 cups)
• Carrots, chopped: 4 medium
• Celery stalks, chopped: 3
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 4
• Baby potatoes, halved: 450 g (1 lb)
• Canned diced tomatoes: 1 (28 oz) can
• Low sodium vegetable broth: 960 ml (4 cups)
• Dried oregano and smoked paprika: 1 tsp each
• Baby spinach: 5 oz bag

Instructions

Step 1: Rinse the 400 g (2 cups) brown lentils in a fine strainer, then tip them into your slow cooker. You want to pick out any small stones before they disappear into the stew.

Step 2: Chop the 4 carrots, 3 celery stalks, 1 large onion, and halve the 450 g (1 lb) baby potatoes, then add them all to the pot with the 4 minced garlic cloves. The pile will sit well above the liquid line, but do not worry.

Step 3: Pour in the 28 oz can of diced tomatoes and the 960 ml (4 cups) vegetable broth, then add the 1 tsp dried oregano and 1 tsp smoked paprika. Stir once so the seasonings find their way through the liquid.

Step 4: Cover and set your slow cooker to low, 8 hours, or high, 5 hours. The stew is ready when the lentils are completely tender and the potatoes break when you press one with a spoon.

Step 5: Stir in the 5 oz bag of baby spinach a handful at a time, letting each batch wilt before the next goes in. Ladle the stew into your bowls and finish with a small drizzle of olive oil on top if you like.

Slow Cooker Lemon Dill Salmon

Salmon gets a gentle poach in the slow cooker, so it stays silky rather than drying out. Serve it over rice or with a simple salad when you want dinner to feel a little special without much fuss.

Ingredients (makes 4 servings)

• Salmon fillets, skin removed: 4, about 680 g (1.5 lb) total
• Low sodium vegetable broth: 240 ml (1 cup)
• Lemon, thinly sliced: 1
• Fresh dill, chopped: 3 tbsp
• Garlic cloves, thinly sliced: 2
• Red onion, thinly sliced: 1 small
• Capers, rinsed: 2 tbsp
• Olive oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Stir the 240 ml (1 cup) vegetable broth, the 3 tbsp chopped dill, and the 2 sliced garlic cloves in the bottom of your slow cooker. Lay the lemon slices over the liquid in a single layer.

Step 2: Pat the 4 salmon fillets dry with a paper towel, then set them on top of the lemon slices. Season each piece with a pinch of salt and black pepper.

Step 3: Scatter the 1 small sliced red onion and the 2 tbsp rinsed capers over the fish, then drizzle with the 1 tbsp olive oil. Cover and set your slow cooker to low, about 1 hour 15 minutes, until the salmon flakes easily when you press it with a fork.

Step 4: Use a wide spatula to lift the salmon out of the poaching liquid, leaving the onion and lemon behind if you like. Serve the fillets warm over rice or potatoes with a few spoonfuls of the cooking juices on top.

Spiced Chickpea and Spinach Curry

This curry is built on pantry chickpeas and a coconut milk sauce that gets its warmth from ginger, cumin, and garam masala. Keep a flatbread or some rice nearby, because the sauce is the whole point.

Ingredients (makes 6 servings)

• Canned chickpeas, drained and rinsed: 2 (15 oz) cans
• Canned diced tomatoes: 1 (28 oz) can
• Coconut milk, full fat: 1 (14 oz) can
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 3
• Fresh ginger, grated: 2 tbsp
• Ground cumin: 2 tsp
• Garam masala and turmeric: 1 tbsp and 1 tsp
• Baby spinach: 5 oz bag
• Vegetable oil: 2 tbsp

Instructions

Step 1: Warm the 2 tbsp vegetable oil in your slow cooker insert on high if it allows stovetop use, or in a small skillet. Once the oil shimmers, add the 1 large chopped onion and cook until it softens, about 4 minutes.

Step 2: Stir the 3 minced garlic cloves and 2 tbsp grated ginger into the softened onion, cooking just until fragrant, about 30 seconds. Scrape the mixture into the slow cooker if you used a skillet.

Step 3: Add the 2 drained cans of chickpeas, the 28 oz can of diced tomatoes, and the 14 oz can of coconut milk. Stir in the 2 tsp ground cumin, 1 tbsp garam masala, and 1 tsp turmeric until the spice colors the sauce.

Step 4: Cover and set your slow cooker to low, 6 hours, or high, 3 hours. The sauce will deepen in color and the chickpeas should stay whole but turn creamy at the edges.

Step 5: Stir in the 5 oz bag of baby spinach a handful at a time and let it wilt. Taste and add salt if you like, then spoon the curry over rice or alongside warm flatbread.

Lean Beef and Barley Soup

Lean beef round and pearled barley make this one hearty without being heavy. A long, slow simmer turns the barley tender and gives the broth a deep, savory backbone.

Ingredients (makes 8 servings)

• Lean beef round, trimmed and cubed: 900 g (2 lb)
• Pearled barley: 200 g (1 cup)
• Yellow onion, chopped: 1 large
• Carrots, sliced: 4
• Celery stalks, sliced: 3
• Garlic cloves, minced: 3
• Mushrooms, sliced: 225 g (8 oz)
• Low sodium beef broth: 1.2 L (5 cups)
• Dried thyme: 1 tsp
• Bay leaf: 1

Instructions

Step 1: Place the 900 g (2 lb) beef cubes in your slow cooker with the 1 large chopped onion and 3 minced garlic cloves. You want the onion tucked around the beef so it sweetens as the meat breaks down.

Step 2: Add the 4 sliced carrots, 3 sliced celery stalks, 225 g (8 oz) mushrooms, and 200 g (1 cup) pearled barley. Scatter the barley evenly so it does not clump as it swells.

Step 3: Pour in the 1.2 L (5 cups) low sodium beef broth and add the 1 tsp dried thyme and 1 bay leaf. Give everything one good stir, then cover with your slow cooker’s lid.

Step 4: Set your slow cooker to low, 8 hours, or high, 5 hours. The soup is ready when the barley is tender and the beef breaks apart with a spoon, so give a piece a quick press before you serve.

Step 5: Fish out the bay leaf, then taste the broth and add a splash of water if it has thickened too much. Ladle the soup into bowls and serve hot.

Slow Cooker Stuffed Bell Peppers

A slow cooker turns stuffed peppers into a hands-off dinner, and the peppers steam to that tender-but-not-mushy point. This version uses lean ground chicken and brown rice, with a little feta on top for bite.

Ingredients (makes 4 bell peppers)

• Large bell peppers, tops cut off and seeds removed: 4
• Lean ground chicken: 450 g (1 lb)
• Cooked brown rice: 200 g (1 cup)
• Canned diced tomatoes, drained: 1 (14.5 oz) can
• Yellow onion, finely chopped: 1 small
• Garlic cloves, minced: 2
• Dried oregano: 1 tsp
• Smoked paprika: 1 tsp
• Crumbled feta cheese: 60 g (1/2 cup)
• Low sodium chicken broth: 120 ml (1/2 cup)

Instructions

Step 1: In a large bowl, mix the 450 g (1 lb) ground chicken, 200 g (1 cup) cooked brown rice, the drained 14.5 oz can of diced tomatoes, 1 small chopped onion, 2 minced garlic cloves, 1 tsp oregano, and 1 tsp smoked paprika. Use your hands or a fork until the mixture holds together when pressed.

Step 2: Spoon the filling into the 4 hollowed bell peppers, packing it gently so there are no air pockets. Set the stuffed peppers upright in your slow cooker, and they should sit snugly against each other.

Step 3: Pour the 120 ml (1/2 cup) low sodium chicken broth around the bases of the peppers, not over the tops. Cover and set your slow cooker to low, about 4 hours, until the peppers are tender and the chicken reaches 165F (74C) inside.

Step 4: Sprinkle the 60 g (1/2 cup) crumbled feta over the top of each pepper in the last 10 minutes of cooking, then cover again just until the cheese softens. Your peppers will be hot, so handle them with a towel as you lift them out and spoon a little broth over each one.

Moroccan Chicken with Apricots and Carrots

Warm spices, sweet apricots, and tender carrots turn lean chicken thighs into a fragrant one-pot dinner. The sauce is on the thicker side, made for spooning over couscous or whole grains.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 680 g (1.5 lb)
• Dried apricots, halved: 150 g (1 cup)
• Carrots, cut into thick slices: 4 large
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 3
• Low sodium chicken broth: 240 ml (1 cup)
• Canned crushed tomatoes: 1 (15 oz) can
• Ground cumin, coriander, and cinnamon: 2 tsp, 1 tsp, and 1/2 tsp
• Fresh parsley, chopped, for serving: 1/4 cup

Instructions

Step 1: Place the 680 g (1.5 lb) chicken thighs in your slow cooker and scatter the 1 large chopped onion and 3 minced garlic cloves over them. You want the onion nestled around the chicken so it sweetens as it cooks.

Step 2: Add the 4 large carrots and 150 g (1 cup) dried apricots, tucking them between the chicken pieces. A few apricots will soften into the sauce, and that is exactly what you want.

Step 3: Pour in the 240 ml (1 cup) chicken broth and the 15 oz can of crushed tomatoes, then stir in the 2 tsp cumin, 1 tsp coriander, and 1/2 tsp cinnamon. The spices should color the sauce a warm reddish brown.

Step 4: Cover and set your slow cooker to low, 5 hours, or high, 2.5 hours. The chicken is ready when it pulls apart easily, and the carrots should offer no resistance to a fork.

Step 5: Leave the lid off and turn the heat to high for 20 minutes if the sauce looks thin. Give the chicken a gentle stir so the pieces break into large chunks.

Step 6: Taste the sauce and add a pinch of salt if you like, then spoon the chicken, carrots, and apricots over couscous. Scatter the 1/4 cup chopped parsley over the top.

Creamy Cauliflower and Broccoli Soup

This soup gets its velvety texture from blended cauliflower, not cream, so it stays light while still tasting rich. Broccoli added near the end keeps some bite, which I think makes the whole bowl better.

Ingredients (makes 6 servings)

• Cauliflower florets: 1 large head, about 900 g (2 lb)
• Broccoli florets: 450 g (1 lb)
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 3
• Yukon gold potatoes, peeled and cubed: 2 medium, about 300 g (10 oz)
• Low sodium vegetable broth: 960 ml (4 cups)
• Dried thyme: 1 tsp
• Unsweetened almond milk: 240 ml (1 cup)
• Salt and black pepper: to taste
• Fresh chives, chopped, for serving: 2 tbsp

Instructions

Step 1: Put the 900 g (2 lb) cauliflower florets, 2 cubed Yukon gold potatoes, 1 large chopped onion, and 3 minced garlic cloves into your slow cooker. Pour in the 960 ml (4 cups) vegetable broth and add the 1 tsp dried thyme.

Step 2: Cover and set your slow cooker to low, 6 hours, or high, 3 hours. The cauliflower and potatoes should be completely soft when you press a piece against the side of the pot.

Step 3: Add the 450 g (1 lb) broccoli florets and the 240 ml (1 cup) unsweetened almond milk, then cover again and cook on high for 20 minutes. You want the broccoli tender but still bright green.

Step 4: Carefully transfer the soup to a blender in batches, filling your blender only halfway each time so the steam can escape. Blend until smooth, then return it to the slow cooker and keep it on warm.

Step 5: Taste the soup and add salt and black pepper to your liking. Ladle it into bowls and top with the 2 tbsp chopped chives.

Turkey Meatball and Escarole Soup

Tender turkey meatballs and slightly bitter escarole float in a light, garlicky broth. This is the bowl to choose when you want comfort food that does not sit heavy.

Ingredients (makes 6 servings)

• Lean ground turkey: 450 g (1 lb)
• Fresh parsley, finely chopped: 3 tbsp
• Grated Parmesan cheese: 40 g (1/2 cup)
• Breadcrumbs, plain: 30 g (1/4 cup)
• Egg, lightly beaten: 1 large
• Garlic cloves, minced: 4
• Low sodium chicken broth: 1.2 L (5 cups)
• Escarole, chopped: 1 large head
• Olive oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: In a bowl, combine the 450 g (1 lb) ground turkey, 3 tbsp chopped parsley, 40 g (1/2 cup) Parmesan, 30 g (1/4 cup) breadcrumbs, and 1 lightly beaten egg. Use your hands to mix just until everything comes together, then roll the mixture into about 24 small meatballs.

Step 2: Warm the 1 tbsp olive oil in your slow cooker insert on high if it allows stovetop use, otherwise use a skillet. Cook the meatballs in batches until they brown lightly on the outside, about 3 minutes per side, then transfer them to a plate.

Step 3: Add the 4 minced garlic cloves to the same insert or skillet and cook for 2 minutes, scraping up any browned bits. You do not want the garlic to burn, so keep it moving.

Step 4: Pour in the 1.2 L (5 cups) chicken broth and bring it to a gentle simmer, stirring to lift the last bits from the bottom. Transfer the broth to your slow cooker if you used a skillet.

Step 5: Add the browned meatballs and the chopped escarole, then cover and set your slow cooker to low, 4 hours. The meatballs are ready when they feel firm and spring back under a spoon.

Step 6: Taste the broth and season with a little salt and black pepper if you like. Ladle the soup into bowls and finish with a sprinkle of Parmesan and a drizzle of olive oil.

Harissa Butternut Squash and Red Lentil Stew

Red lentils break down into a thick, almost creamy base while the butternut squash goes soft and sweet. A spoonful of harissa gives the whole pot a warm, slow-building heat.

Ingredients (makes 6 servings)

• Butternut squash, peeled and cubed: 900 g (2 lb)
• Dried red lentils, rinsed: 300 g (1.5 cups)
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 3
• Fresh ginger, grated: 2 tbsp
• Canned diced tomatoes: 1 (14.5 oz) can
• Low sodium vegetable broth: 960 ml (4 cups)
• Harissa paste: 2 tbsp
• Baby spinach: 3 cups
• Lemon juice and olive oil, for finishing: 1 tbsp each

Instructions

Step 1: Place the 900 g (2 lb) cubed butternut squash, 300 g (1.5 cups) rinsed red lentils, 1 large chopped onion, 3 minced garlic cloves, and 2 tbsp grated ginger in your slow cooker. Stir them once so the lentils settle among the squash cubes.

Step 2: Add the 14.5 oz can of diced tomatoes, the 960 ml (4 cups) vegetable broth, and 2 tbsp harissa paste. Stir the harissa through the broth so the color turns a warm orange, not just one concentrated spot.

Step 3: Cover and set your slow cooker to low, 6 hours, or high, 3 hours. The stew is done when the lentils have melted into the broth and the squash slides off the tip of a knife.

Step 4: Stir in the 3 cups baby spinach and the 1 tbsp lemon juice, letting the leaves wilt in the residual heat. Spoon the stew into your bowls and drizzle a little olive oil over each serving, passing the harissa at the table if you want more heat.

Across all of these, the biggest difference comes from not lifting the lid too often. Every peek lets heat and steam out, and that can add 20 minutes to your cook time. If a broth or stew tastes flat at the end, a small squeeze of lemon or a pinch of salt will help.

Pick the version that matches your evening, get everything in the pot, and walk away. Dinner is already working for you.