13 Low Calorie Crockpot Recipes for Busy Weeks

Low calorie crockpot recipes work because gentle heat coaxes flavor from lean meat and vegetables without much oil. The crockpot handles the long simmer, so chicken breast, dried beans, and shredded beef get tender while the broth turns rich. These versions push that same method in different ways, from brothy soups to thick, saucy chicken.

Start with the herb chicken soup for a dependable weekday bowl. Go for the turkey chili if you want smoky heat, the ginger chicken and broccoli for brightness, and the lentil coconut curry for meatless planning. A freezer-friendly stuffed pepper soup rounds out the mix.

Which Low Calorie Crockpot Recipes Should You Make?

Herbed Lemon Chicken Soup

This is the recipe I make when I want a bowl of soup that tastes like it simmered all day but still stays light. The lemon and fresh dill wake up the broth at the end, so the chicken does not have to carry the whole flavor.

Ingredients (makes 6 servings)

• Boneless skinless chicken breast: 680 g (1 1/2 lb)
• Low sodium chicken broth: 1.4 L (6 cups)
• Carrots, peeled and sliced: 240 g (2 cups)
• Celery stalks, sliced: 120 g (1 cup)
• Yellow onion, diced: 150 g (1 cup)
• Garlic cloves, smashed: 4
• Dried thyme: 1 tsp
• Lemon, juiced and zested: 1
• Fresh dill, chopped: 15 g (1/4 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Put the 680 g (1 1/2 lb) chicken, 1.4 L (6 cups) broth, carrots, celery, onion, garlic, and 1 tsp thyme into the crockpot. Press the chicken down so the broth mostly covers your ingredients.

Step 2: Cover and cook on low for 5 hours, until the chicken pulls apart easily when you press it with two forks. If your crockpot runs hot, check it at 4 1/2 hours so the breast does not dry out.

Step 3: Lift the chicken onto a board and shred it with two forks. You want to stir it back into the soup along with the zest and juice from 1 lemon plus a good pinch of salt and pepper.

Step 4: Cover and leave the soup on warm for 10 minutes so the lemon brightens the broth. You can taste it now and adjust the salt, because the dill goes in last.

Step 5: Ladle the soup into your bowls and scatter the 15 g (1/4 cup) dill over each one. Serve hot.

Smoky Turkey and Black Bean Chili

This chili gets its deep, slow-cooked flavor from ground turkey, fire-roasted tomatoes, and a good hit of chipotle powder. The black beans thicken the pot without any flour, so every spoonful stays lean and filling.

Ingredients (makes 8 servings)

• Lean ground turkey: 900 g (2 lb)
• Black beans, drained and rinsed: 2 cans (425 g each)
• Fire-roasted diced tomatoes: 2 cans (411 g each)
• Yellow onion, diced: 200 g (1 1/2 cups)
• Green bell pepper, diced: 150 g (1 cup)
• Garlic cloves, minced: 4
• Chili powder: 2 tbsp
• Chipotle powder: 1/4 tsp
• Low sodium chicken broth: 240 ml (1 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Brown the 900 g (2 lb) ground turkey in a large skillet over medium-high heat, breaking it up with a wooden spoon, about 6 minutes until no pink remains. You can drain off any liquid before adding the turkey to the crockpot.

Step 2: Add the browned turkey, black beans, tomatoes, onion, bell pepper, garlic, 2 tbsp chili powder, 1/4 tsp chipotle powder, and 240 ml (1 cup) broth to the crockpot. Stir everything together so the spices coat your turkey evenly.

Step 3: Cover and cook on low for 6 hours. You want the chili to bubble gently around the edges and thicken, so lift the lid once near the end to check the consistency.

Step 4: If the chili looks too thick for your taste, stir in a splash of water, 60 ml (1/4 cup) at a time, until you like the texture. Taste and add salt, black pepper, or another pinch of chipotle powder for heat.

Step 5: Ladle the chili into your bowls. Serve hot, and if you want more heat, add another pinch of chipotle powder at the table.

Ginger Chicken and Broccoli

This one is for nights when you want the sweet, sharp taste of takeout without the oily rice. The chicken poaches gently in a garlic ginger sauce, and the broccoli goes in at the very end so it stays bright green and crisp-tender.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 680 g (1 1/2 lb)
• Broccoli florets: 400 g (5 cups)
• Low sodium chicken broth: 120 ml (1/2 cup)
• Soy sauce: 3 tbsp
• Rice vinegar: 2 tbsp
• Honey: 1 tbsp
• Fresh ginger, grated: 2 tbsp
• Garlic cloves, minced: 3
• Cornstarch: 2 tsp
• Sesame oil: 1 tsp

Instructions

Step 1: Whisk together the 120 ml (1/2 cup) chicken broth, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 2 tbsp grated ginger, and 3 minced garlic cloves right in the crockpot. You want the honey to dissolve fully before the chicken goes in.

Step 2: Add the 680 g (1 1/2 lb) chicken thighs and turn them in the sauce so every piece gets coated. Cover and cook on low for 4 hours, until the chicken is tender enough to shred with a fork.

Step 3: Lift the chicken out of the crockpot and set it on a board. In a small bowl, whisk the 2 tsp cornstarch with 1 tbsp of the hot poaching liquid, then stir that paste back into the sauce and switch your crockpot to high.

Step 4: Let the sauce bubble for 10 minutes, and you will see it thicken to a glossy coating. Shred the chicken with two forks while you wait, leaving the pieces fairly large.

Step 5: Return the shredded chicken to the crockpot along with the 400 g (5 cups) broccoli florets. Cover and cook on high for 20 minutes, and you will see the broccoli turn bright green while still holding its bite, then stir in the 1 tsp sesame oil.

Step 6: Serve the chicken and broccoli with the sauce spooned over each plate. You can pile the broccoli on top so it stays crisp.

Slow Cooker Lentil Coconut Curry

I go heavier on the ginger and lime than most curry recipes do, because red lentils can taste flat without them. The coconut milk is the light kind, so the curry stays creamy without pushing the calorie count up.

Ingredients (makes 7 servings)

• Dried red lentils, rinsed: 400 g (2 cups)
• Light coconut milk: 400 ml (1 can, 13.5 fl oz)
• Crushed tomatoes: 794 g (28 oz)
• Yellow onion, diced: 150 g (1 cup)
• Garlic cloves, minced: 4
• Fresh ginger, grated: 1 tbsp
• Curry powder: 2 tbsp
• Vegetable broth: 480 ml (2 cups)
• Lime, juiced: 1
• Salt: to taste

Instructions

Step 1: Rinse the 400 g (2 cups) red lentils in a fine mesh strainer until the water runs mostly clear, then tip them into the crockpot. You do not need to soak them, but the rinse keeps the curry from going starchy.

Step 2: Add the 400 ml (13.5 fl oz) coconut milk, 794 g (28 oz) crushed tomatoes, onion, garlic, ginger, 2 tbsp curry powder, and 480 ml (2 cups) vegetable broth. Stir everything together so the lentils and spices are evenly mixed.

Step 3: Cover and cook on high for 3 hours or low for 6 hours, until the lentils have broken down into a thick, slightly chunky curry. Stir it once halfway if you are around, but it will be fine if you cannot.

Step 4: Squeeze in the juice from 1 lime and taste the curry. You will likely need a good pinch of salt, and you can add a splash of water if it looks thicker than you prefer.

Step 5: Serve the curry over brown rice or scooped up with flatbread. The sauce thickens a little as it sits, so you can spoon it straight from the pot.

Beef and Cabbage Tomato Soup

Lean ground beef and shredded cabbage turn a big pot of tomato broth into a full dinner that still feels light. I add smoked paprika and a little vinegar at the end to round out the sweetness of the cabbage.

Ingredients (makes 8 servings)

• Lean ground beef: 900 g (2 lb)
• Green cabbage, thinly sliced: 600 g (6 cups)
• Diced tomatoes with juice: 2 cans (411 g each)
• Beef broth: 1 L (4 cups)
• Yellow onion, diced: 150 g (1 cup)
• Carrots, peeled and diced: 120 g (1 cup)
• Garlic cloves, minced: 3
• Smoked paprika: 1 tbsp
• White vinegar: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Brown the 900 g (2 lb) ground beef in a skillet over medium-high heat, breaking it apart with a spoon, about 6 minutes until no pink remains. You can pour off any excess fat before the beef goes into the crockpot.

Step 2: Add the beef, 600 g (6 cups) cabbage, tomatoes, 1 L (4 cups) beef broth, onion, carrots, garlic, and 1 tbsp smoked paprika to the crockpot. Stir well so the paprika colors your whole pot, not just the top.

Step 3: Cover and cook on low for 6 hours. You know it is ready when the cabbage has gone soft and the broth smells like smoked pepper and beef.

Step 4: Stir in the 1 tbsp white vinegar and taste the soup. You may want more salt, black pepper, or another splash of vinegar depending on how sweet your cabbage was.

Step 5: Ladle the soup into wide bowls. Serve each one piping hot with a dollop of sour cream or Greek yogurt on top if you want a cool finish.

White Bean and Tuscan Kale Soup

This is the soup I pour over a thick slice of toast when I want something comforting but still full of greens. Cannellini beans give it body without much starch, and the kale goes in at the end so it keeps some chew.

Ingredients (makes 5 servings)

• Cannellini beans, drained and rinsed: 2 cans (425 g each)
• Tuscan kale, ribs removed and chopped: 200 g (8 cups)
• Low sodium chicken broth: 1.2 L (5 cups)
• Yellow onion, diced: 150 g (1 cup)
• Celery stalks, diced: 100 g (3/4 cup)
• Garlic cloves, minced: 4
• Dried oregano: 1 tsp
• Red pepper flakes: 1/2 tsp
• Lemon, juiced: 1
• Salt and black pepper: to taste

Instructions

Step 1: Put 1 can of the rinsed beans, 240 ml (1 cup) of the broth, and half of the 150 g (1 cup) diced onion into a blender. Blend until smooth, because you want this puree to act as the thick base for the soup.

Step 2: Pour the bean puree into the crockpot with the remaining beans, remaining broth, celery, garlic, oregano, and 1/2 tsp red pepper flakes. Stir everything together, and you can season lightly with salt and black pepper.

Step 3: Cover and cook on low for 5 hours. The mixture should smell herbal and slightly spicy when you lift the lid, and the beans will have softened further.

Step 4: Stir in the 200 g (8 cups) chopped kale and let it wilt into the soup for 20 minutes on high. You want the kale tender but not grey, so check it at 15 minutes.

Step 5: Squeeze in the juice from 1 lemon, then taste and add more salt or pepper to your liking. Serve hot in deep bowls.

Stuffed Pepper Soup

All the filling of a classic stuffed pepper without the baking dish, this soup keeps its bell pepper pieces slightly firm so they do not turn to mush. I use brown rice stirred in at the end, which means every bowl holds together without being heavy.

Ingredients (makes 6 servings)

• Lean ground turkey: 680 g (1 1/2 lb)
• Bell peppers, any color, diced: 400 g (4 cups)
• Diced tomatoes with juice: 794 g (28 oz)
• Low sodium chicken broth: 960 ml (4 cups)
• Yellow onion, diced: 150 g (1 cup)
• Garlic cloves, minced: 3
• Cooked brown rice: 300 g (2 cups)
• Italian seasoning: 1 tbsp
• Smoked paprika: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Brown the 680 g (1 1/2 lb) ground turkey in a skillet over medium-high heat, breaking it up as it cooks, about 5 minutes until no pink remains. You can then spoon it into the crockpot, draining off any liquid first.

Step 2: Add the 400 g (4 cups) bell peppers, 794 g (28 oz) tomatoes, 960 ml (4 cups) broth, onion, garlic, 1 tbsp Italian seasoning, and 1 tsp smoked paprika. Stir well, because you want the peppers evenly distributed through the meat.

Step 3: Cover and cook on low for 5 hours. The peppers should keep a little bite, so check one at 4 1/2 hours if you prefer a firmer texture.

Step 4: Stir in the 300 g (2 cups) cooked brown rice and let it warm through for 10 minutes on high. You want the rice to absorb some broth without turning mushy.

Step 5: Taste the soup and add salt and black pepper as you like it. Ladle into your bowls and serve hot.

Zucchini Turkey Meatball Soup

Tiny turkey meatballs cook right in the broth, so they stay tender and the soup picks up their flavor as they simmer. It is a lighter spin on a wedding soup, with lemon and dill doing the work instead of pasta.

Ingredients (makes 4 servings)

• Lean ground turkey: 450 g (1 lb)
• Zucchini, halved and sliced: 300 g (3 cups)
• Low sodium chicken broth: 1 L (4 cups)
• Carrots, peeled and sliced: 120 g (1 cup)
• Yellow onion, finely diced: 100 g (1/2 cup)
• Garlic cloves, minced: 2
• Dried dill: 1 tsp
• Lemon, juiced: 1
• Egg, lightly beaten: 1 large
• Salt and black pepper: to taste

Instructions

Step 1: Mix the 450 g (1 lb) turkey, half the onion, 1 garlic clove, 1/2 tsp salt, a pinch of black pepper, and the beaten egg in a mixing bowl. Roll the mixture into about 20 small meatballs with damp hands so they do not stick to your palms.

Step 2: Place the meatballs in the crockpot and add the remaining onion, remaining garlic, carrots, 1 L (4 cups) broth, and 1 tsp dill. You want the broth to just cover the meatballs, so move them around gently if needed.

Step 3: Cover and cook on low for 4 hours. The meatballs will be cooked through and floating when you peek under the lid at the 4-hour mark.

Step 4: Add the 300 g (3 cups) zucchini and cook on high for 15 minutes. You are looking for the zucchini to soften just enough to hold its shape and turn bright green.

Step 5: Stir in the juice from 1 lemon, then taste the broth and adjust the salt and pepper. Serve your soup hot in wide bowls.

Butternut Squash and Apple Soup

This soup leans on the natural sugars in roasted squash and apples, so you do not need cream or a pile of butter to make it taste rich. A little onion and fresh thyme keep it on the savory side, which is how I prefer it.

Ingredients (makes 7 servings)

• Butternut squash, peeled and cubed: 1.2 kg (8 cups)
• Apples, peeled and chopped, such as Honeycrisp: 300 g (2 cups)
• Yellow onion, diced: 150 g (1 cup)
• Low sodium vegetable broth: 720 ml (3 cups)
• Garlic cloves, smashed: 3
• Fresh thyme sprigs: 3
• Ground cinnamon: 1/4 tsp
• Nutmeg, freshly grated: 1/4 tsp
• Olive oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Toss the 1.2 kg (8 cups) squash, 300 g (2 cups) apples, onion, and garlic with the 1 tbsp olive oil right in the crockpot. You want every piece lightly coated so the seasonings cling without burning.

Step 2: Add the 720 ml (3 cups) vegetable broth, 3 thyme sprigs, 1/4 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt and pepper. Stir once, then cover and cook on high for 3 hours, until the squash melts when you press it against the side.

Step 3: Fish out the thyme stems and discard them. Use an immersion blender to puree the soup until smooth, and if you only have a regular blender, work in small batches with the lid vented.

Step 4: Taste the puree and add more salt, black pepper, or a pinch more nutmeg as you like it. If the soup feels too thick, pour in a little warm water, 60 ml (1/4 cup) at a time, then ladle it into bowls and serve hot.

Mexican Chicken Corn Chowder

This chowder gets its creaminess from pureed corn and a little milk, not from a roux or heavy cream. The green chilies and lime juice keep it bright, so it never tastes like a heavy winter soup.

Ingredients (makes 4 servings)

• Boneless skinless chicken breast: 680 g (1 1/2 lb)
• Frozen corn kernels, thawed: 400 g (3 cups)
• Diced green chilies: 2 cans (113 g each)
• Yukon gold potatoes, diced: 300 g (2 cups)
• Yellow onion, diced: 150 g (1 cup)
• Garlic cloves, minced: 3
• Low sodium chicken broth: 720 ml (3 cups)
• Milk, 2%: 240 ml (1 cup)
• Lime, juiced: 1
• Salt and black pepper: to taste

Instructions

Step 1: Put the 300 g (2 cups) thawed corn and 240 ml (1 cup) of the broth into a blender and puree until smooth. You want this corn base to stand in for the cream that a traditional chowder would use.

Step 2: You can pour the corn puree into the crockpot with the remaining 480 ml (2 cups) broth, potatoes, onion, garlic, and 2 cans of diced green chilies. Stir everything, then tuck the 680 g (1 1/2 lb) chicken breast into the liquid so it sits just below the surface.

Step 3: Cover and cook on low for 4 hours. The chicken should be cooked through and the potatoes tender when you pierce one with a fork.

Step 4: Lift the chicken out, shred it with two forks, and return it to the pot along with the 240 ml (1 cup) milk and juice from 1 lime. Let your chowder warm through on high for 10 minutes without boiling.

Step 5: You want to taste the chowder now and season it with salt and black pepper until bright and creamy. Serve it in bowls.

Garlic Balsamic Chicken and Vegetables

A whole head of garlic sounds like a lot, but the slow cooker turns it soft and mellow. The balsamic vinegar cooks down into a glaze that clings to the chicken and mushrooms, which is why I spoon extra sauce over every plate.

Ingredients (makes 5 servings)

• Boneless skinless chicken thighs: 900 g (2 lb)
• Cremini mushrooms, halved: 300 g (4 cups)
• Zucchini, cut into thick rounds: 200 g (2 cups)
• Red bell pepper, sliced: 150 g (1 cup)
• Garlic cloves, smashed: 8
• Balsamic vinegar: 3 tbsp
• Low sodium chicken broth: 120 ml (1/2 cup)
• Dried oregano: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Whisk the 3 tbsp balsamic vinegar, 120 ml (1/2 cup) chicken broth, and 1 tsp oregano in the crockpot. You want the tangy smell of the vinegar to be noticeable but not sharp, which means the broth does most of the work.

Step 2: Add the 900 g (2 lb) chicken thighs, mushrooms, zucchini, bell pepper, and 8 smashed garlic cloves. Turn the chicken a few times so each piece picks up the balsamic mixture and the garlic falls between the vegetables.

Step 3: Cover and cook on low for 5 hours. The chicken will be fall-apart tender when you press it with a fork, and the mushrooms will have released their liquid into the sauce.

Step 4: If the sauce looks thin, lift the chicken and vegetables out with a slotted spoon, then turn your crockpot to high and let the liquid bubble uncovered for 15 minutes. You can pour it back over the chicken once it thickens slightly.

Step 5: Serve the chicken and vegetables in wide bowls with the sauce spooned over the top. A little extra black pepper over each plate works well.

Turkey Sausage and White Bean Stew

Turkey sausage gives this stew the same deeply savory backbone as a long-simmered stock, without much fat. I use fire-roasted tomatoes and a handful of spinach for brightness, so the white beans stay the main event.

Ingredients (makes 6 servings)

• Italian turkey sausage, casings removed: 450 g (1 lb)
• Cannellini beans, drained and rinsed: 2 cans (425 g each)
• Fire-roasted diced tomatoes: 1 can (411 g)
• Low sodium chicken broth: 720 ml (3 cups)
• Yellow onion, diced: 150 g (1 cup)
• Garlic cloves, minced: 4
• Dried thyme: 1 tsp
• Red pepper flakes: 1/4 tsp
• Fresh spinach: 100 g (4 cups)
• Salt and black pepper: to taste

Instructions

Step 1: Squeeze the 450 g (1 lb) turkey sausage out of its casings and crumble it into a hot skillet over medium-high heat. Cook it, breaking the pieces apart with a spoon, about 5 minutes until browned, then transfer the sausage to your crockpot.

Step 2: Add the beans, tomatoes, 720 ml (3 cups) broth, onion, garlic, 1 tsp thyme, and 1/4 tsp red pepper flakes to the crockpot. Stir everything well, because you want the thyme to reach every corner of the pot.

Step 3: Cover and cook on low for 5 hours. The beans should be tender and the broth will have taken on a creamy look from them when you lift the lid.

Step 4: Stir in the 100 g (4 cups) spinach and let it wilt for 5 minutes on high. You want the leaves to soften without losing their bright green color.

Step 5: Taste the stew and adjust the salt and black pepper, because the heat from the sausage can vary. Ladle it into your bowls and serve warm.

Thai Red Curry Chicken Soup

Red curry paste, coconut milk, and a squeeze of lime turn a simple chicken soup into something that tastes bright and spicy. I add mushrooms and snow peas near the end so the vegetables still have some snap.

Ingredients (makes 4 servings)

• Boneless skinless chicken breast, sliced thin: 580 g (1 1/4 lb)
• Light coconut milk: 400 ml (13.5 fl oz)
• Red curry paste: 3 tbsp
• Low sodium chicken broth: 480 ml (2 cups)
• Bell pepper, sliced: 100 g (1 cup)
• Snow peas, trimmed: 150 g (2 cups)
• Fresh ginger, grated: 1 tbsp
• Garlic cloves, minced: 3
• Lime, juiced: 1
• Salt: to taste

Instructions

Step 1: Whisk the 3 tbsp red curry paste into 120 ml (1/2 cup) of the coconut milk in the crockpot until smooth. You want to dissolve the paste before adding the rest, so it does not sit in hard lumps.

Step 2: Stir in the remaining coconut milk, 480 ml (2 cups) broth, ginger, garlic, and sliced chicken. Add the 100 g (1 cup) bell pepper too, then cover and cook on low for 3 hours, until the chicken is just cooked through.

Step 3: Add the 150 g (2 cups) snow peas to the soup. Cook on high for 10 minutes, so the peas steam in the hot broth while your chicken stays tender.

Step 4: Squeeze in the juice from 1 lime and taste the broth. You can add a little salt or a pinch more curry paste if you want a deeper red heat.

Step 5: Ladle the soup into bowls and serve it hot. The broth is the star here, so spoon some over the chicken in each bowl.

Across every recipe, the one move that matters most is checking your seasoning before you serve. A slow cooker dulls salt and bright flavors, so taste the broth in the last twenty minutes and adjust it. A pinch of salt changes everything.

Pick the one that sounds like tonight, get it into the pot, and let the slow cooker do the long work. You will come back to a kitchen that already smells like dinner is done.