This is the time of year for some good comfort food, and so you may want to think through some weight loss crock pot dinners. Many people think that comfort food, particularly the type made in a crock pot, can’t possibly be healthy—but this is a wrong assumption!
Using fresh and natural ingredients and making healthy substitutions can ensure that you get the ease of a crock pot meal, and yet not the usual fat that this sort of comfort food can bring. So if you’re wondering what to make tonight, try looking into one of these easy weight loss crock pot dinners that will wow any crowd!
Spicy Black Bean Soup
This is one of the easiest weight loss crock pot dinners out there, and yet it’s so substantial. You won’t believe how quickly you can make it, and it’s sure to please the most discerning taste.
- 1 tablespoon olive oil
- 2 medium-size red onions, chopped
- 1 medium-size red bell pepper, chopped
- 1 medium-size green bell pepper, chopped
- 4 garlic cloves, minced
- 4 teaspoons ground cumin
- 1 16-ounce package dried black beans
- 1 tablespoon chopped chipotle chiles from a can (use less if you prefer less heat)
- 7 cups hot water (tap water is fine)
- 2 tablespoons fresh lime juice
- 2 teaspoons coarse kosher salt
- 1/4 teaspoon ground black pepper
- Optional toppings:
- sour cream
- Greek yogurt
- crema or creme fraiche
Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 hours, but longer if necessary.
Transfer four cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste. Ladle soup into bowls. Serve with desired toppings.
When you think of weight loss crock pot dinners, you don’t necessarily think of international cuisine. This is as good as you would get at a restaurant, and yet it’s so super easy to make. You’ll come home to the smell of something delicious, and it won’t kill your calorie count!
- 6 skinless chicken thighs, bone-in
- 1/2 an onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup honey
- 1/2 cup low-sodium soy sauce
- 4 tbs tomato puree/paste
- 2 tsp sesame oil
- 3 tsp cornflour/cornstarch
- 1/4 cup water
- 2 cups broccoli florets, chopped into bite sized peices + 1tsp sesame oil for frying
- Rice or quinoa, to serve
- Toasted sesame seeds, to serve
Place the thighs in the bowl of a slow cooker.
Combine the onion, garlic, honey, soy sauce, tomato puree and oil in a bowl, and pour over the chicken. Cook on low for at least four hours, preferably six, turning occasionally to ensure the thighs cook evenly.
20 mins before you want to serve, prepare the rice according to packet instructions, and remove the chicken from the slow cooker.
Combine the cornflour and water in a cup or small bowl to create a slurry, and add it to the remaining sauce in the slow cooker, turning the temperature up to high to allow the sauce to thicken. While it thickens up, shred the chicken with a fork and discard the bones.
Add the shredded chicken back to the thickening sauce, turning the mixture occasionally.
In a skillet or fry pan, heat 1 tsp of sesame oil over a medium-high heat. Stir fry the broccoli pieces, until they turn a fresh rich green color and their outsides look moist, but they’re still fairly firm to bite (no mushy broccoli here, thanks!)
Lay the broccoli over the rice, and top with a good dollop of the chicken/sauce mixture, then sprinkle with sesame seeds. Couldn’t be easier.
For more great meal ideas, check out our Healthy Recipes section.