Slow cooker Recipes for Weight Loss

Kate Save · Originally published 2023-06-29

Tips for using a slow cooker:  

A slow cooker can be an essential tool in the kitchen, especially on those winter nights when you arrive home and the last thing you want to do I cook and clean up! It’s worthwhile investing in a slow cooker for those one-pot wonders! It is as simple as preparing all the ingredients, add them to the slow cooker and let simmer for several hours and done! The appliance itself is a heatproof ceramic pot inserted into a metal outer casing. Low, even heat from the side allows for a simmer which creates tender, delish meals such as stews, soups, curries and casseroles.  

• Prep ahead of meal. By cutting and trimming any meat, chop vegetables and measure out any liquid ingredients the night before so all you need to do is add them in the next morning. 
• Thaw meat, poultry or frozen vegetables before cooking. Placing frozen food straight in the cooker affects cooking time and food safety. 
• Trim the fat to reduce the extra kilojoules and reduce the fat content 
• Add herbs and spices at the end of simmering, giving your meal a fresh flavour  

Recipes:  

Moroccan Beef Casserole (8 servings) 

Ingredients:  

• 1 tablespoon olive oil 
• 750g Beef Chuck Casserole Steak, cut into 4cm pieces 
• 1 brown onion, finely chopped 
• 1 tablespoon ground cumin 
• 2 teaspoons turmeric 
• 1 cinnamon stick or quill 
• 1 tablespoon ginger, finely grated 
• 400g can crushed tomatoes no added salt  
• 1/2 cup (125ml) beef stock 
• 1kg sweet potato, peeled, cut into 4cm pieces  

Serving suggestions:  

• 75g fetta, crumbled 
• 2 tablespoons flaked almonds, toasted 
• Coriander leaves, to serve 
• Lime wedges, to serve 
• Steamed broccoli florets   

Method: 
Step 1 - Place oil in a large frying pan over high heat. Cook one-third of the beef, turning, for 3 mins or until browned all over. Transfer to the bowl of a 20-cup (5L) capacity slow cooker. Repeat with remaining beef.  

Step 2 - Add the onion, ginger, cinnamon, cumin, turmeric, tomato, stock, and sweet potato to the beef in the slow cooker. Cook on high for 4 hours, or on low for 6 hours, or until beef is tender.  

Step 3 - Spoon the beef mixture into serving bowls. Sprinkle with fetta, almonds and coriander and sliced lime wedge, add steamed broccoli for added fibre, vitamins and minerals  

Calories: 306 Cal
Protein: 26.2g
Fat: 11.8g
Carbs: 20.5g

Slow Cooker Vegetarian Chilli (2 servings) 

Ingredients:  

• 200g can of no-salt-added diced tomatoes, undrained 
• 1 1/4 cups unsalted vegetable broth 
• 200g can no-salt-added black beans, rinsed 
• 2 cups cubed unpeeled sweet potatoes (Added fibre)  
• 1 cup chopped brown onion 
• 1/2 cup chopped red bell pepper 
• 1/2 cup chopped yellow bell pepper 
• ½ cup no-salt-added tomato paste 
• 1 teaspoons ground cumin 
• 3 cloves garlic, minced 
• Pinch of salt 
• ¼ teaspoon ground pepper

Serving suggestions  

• Fresh coriander to garnish  
  
• 1/2 tablespoon of fresh lime juice 
  
• 1 tablespoons chili powder 

Method : 
Step 1 - Combine tomatoes, beans, sweet potatoes, broth, onion, bell peppers, tomato paste, chili powder, cumin, pepper, salt, and garlic in a slow cooker. Cover and cook on Low until the vegetables are tender, about 6 hours. 

Step 2 - Serve into bowls and stir in coriander, chilli and lime juice to serve as desired  

Calories: 328 Cal
Protein: 16.8g
Fat: 2.1g
Carbs: 53.2g

Ratatouille with Lentils (4 servings) 

Ingredients:  

• 1 cup dry lentils, rinsed and drained 
• 1 small eggplant peeled and cubed 
• 400g canned diced tomatoes  
• 1 tsp basil 
• 1 tsp fresh crushed garlic  
• 1/2 tsp of dried oregano  
• 2 medium yellow squash halved lengthwise and cut into ½-inch-thick slices 
• 2 large onions, coarsely chopped 
• 1 zucchini, halved lengthwise and cut into ½-inch-thick slices  
• 1 medium red bell pepper, seeded and chopped 
• ½ cup water 
• ¼ to ½ teaspoon ground black pepper 

Method: 
Step 1 - In a slow cooker, combine lentils, undrained tomatoes, eggplant, onions, squash, zucchini, bell pepper, water and black pepper. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4½ hours. Add fresh herbs and serve. 

Calories: 251 Cal
Protein: 19.1g
Fat: 1.8g
Carbs: 31.1g

Vegetable Minestrone soup (2 servings) 

Ingredients: 

• 4 large carrots, peeled and chopped 
• 3 stalks celery, chopped 
• 1 small red onion, chopped 
• 1 large zucchini, chopped 
• 3 cloves garlic, minced 
• 2 cups fresh green beans, trimmed and cut into small pieces 
• 400g can no-sodium-added diced tomatoes, undrained 
• 6 cups no-sodium-added vegetable broth 
• 2 tablespoons Italian seasoning 
• 1 teaspoon crushed red pepper 
• ¾ teaspoon salt 
• ½ teaspoon ground pepper 

Method: 
Step 1 - Combine carrots, celery, onion, garlic, green beans, tomatoes, broth, Italian seasoning, crushed red pepper, ¼ teaspoon salt, and pepper in a slow cooker. Cover and cook on Low for 6 hours. 

Step 2 - Stir in zucchini, and the remaining ½ teaspoon salt. Cover and cook for 15 to 20 minutes more. Serve immediately. Can freeze extra serves for another day, for a quick snack when hungry.  

Calories: 241 Cal
Protein: 11.9g
Fat: 3.5g
Carbs: 31.9g

Related reading

• Four Easy & Healthy Slow Cooker Recipes for You to Try This Week
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