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Delicious (and Healthy) Crockpot Recipes


Crockpot Risotto

With colder days approaching, it’s always handy to have some go-to recipes you can throw together in your crockpot whenever the urge hits. Soups, stews, and even desserts can warm up the chilliest days. Here are a couple of recipes to try. Don’t be afraid to mix up ingredients and make your own crockpot creations!


Spinach, Chicken, and Wild Rice Soup


  • 3 cups water
  • 1 14-oz. can reduced sodium chicken broth
  • 1 10.75-oz. can reduced-fat and reduced-sodium condensed cream of chicken soup
  • ⅔ cup uncooked wild rice, rinsed and drained
  • ½ tsp. dried thyme, crushed
  • ¼ tsp. ground black pepper
  • 3 cups chopped cooked chicken or turkey
  • 2 cups shredded fresh spinach


Recipe tips

  • Make sure your crockpot is big enough. For this recipe, you will need at least a 3½- to 4-quart crockpot.
  • Two ways to prepare: Low heat for 7-8 hours or high heat for 3-4½ hours.



  1. Combine water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
  2. Cook and cover! Based off your heat settings depends on cook time.
  3. To serve, stir in chicken and spinach.

Serves 6. Serving size is 1½ cup.


Approximate nutrition information per serving:

216 calories, 4 grams fat, 19 grams carbohydrates, 26 grams protein



Fall Crockpot Recipes

Cinnamon Quinoa with Peaches

All things fall typically revolve around pumpkin spice — but cinnamon and pecans are coming in hot! This recipe makes the house smell wonderful and our bellies happy with fall flavors. You can even swap it for your morning oatmeal.



  • Cooking spray
  • 2½ cups water
  • 1 cups uncooked quinoa (rinsed and drained)
  • ½ tsp. ground cinnamon
  • 1½ cups fat-free half-and-half
  • ¼ cups sugar
  • 2 cups frozen peach slices thawed (sliced or diced)
  • 1½ tsp. vanilla extract
  • ¼ cup chopped pecans (dry roasted, coarsely chopped)


Recipe tips

  • Not a fan of peaches? No worries. Try substituting apples or pears!
  • Use a 3½- to 4-quart crockpot.
  • Two ways to prepare: Low heat for 2 hours or high heat for 1 hour. This dish should be ready when all the water is absorbed and the quinoa is tender.



  1. Lightly spray crockpot with cooking spray.
  2. Add water to crockpot. Stir in the quinoa and cinnamon. Cover and cook.
  3. In a separate bowl, stir together the sugar, vanilla extract, and half-and-half. Be sure that the sugar completely dissolves.
  4. To serve, add quinoa to bowl and top with peaches. Add the half-and-half mixture. Sprinkle with pecans.

Serves 6. Serving size is ½ cup quinoa, ¼ cup peaches. ¼ cup half-and-half mixture, 1 Tbsp. pecans.


Approximate nutrition information per serving:

254 calories, 7 grams fat, 42 grams carbohydrates, 10 grams protein