Five Healthy-Ish Crockpot Recipes Getting Us Ready for Fall

September is likely one of if not the most underrated month of the year. Why? Hobby Lobby, Target, Home Goods, and all the other stores are popping off with their latest fall selections. The weather is cooling down just enough that you can enjoy the outdoors without withering into a puddle or freezing in place. Our favorite romance authors are releasing the year’s cheesiest pumpkin themed reads (p.s. here’s one of my favorites, you should read it). And, naturally, with school starting, game day weekends, and work, the Crockpot is ready to make its debut. 

If you’re asking yourself what to put in your favorite “set it and forget it” device, here’s my top five list along with some healthy swaps for the health-conscious queens. 

White Chicken Chili | Serves 4

Full transparency–this is a great multi-seasonal dish that my husband has me make at least once a week, so to say that I have the recipe down is an understatement. The instructions are simple, the ingredients require (almost) no measuring, and it’s utterly tasty. This dish is naturally gluten-free, high in fiber, protein, and nutrients and easily be made dairy free by leaving out the sour cream or subbing with an alternative. 

Ingredients 

• 1 lb chicken breast 
• 2 16 oz cans white beans, drained and rinsed (I use cannellini or great northern) 
• 2 4 oz cans diced green chiles, mild or hot depending on preference 
• 2 cups beef broth (I go bone broth for gut health and protein)
• 1 packet of your favorite taco seasoning (I use Siete) 
• Salt and pepper to taste 
• 1 8oz container sour cream (sub greek yogurt or lite sour cream for a healthy twist)
• 1 bunch rinsed and chopped cilantro (optional)

For serving: diced avocado, crushed tortilla chips, cheese 

Instructions

1. Set chicken breasts in the base of the Crockpot.
2. Sprinkle in taco seasoning, beans, green chiles, and beef broth. 
3. Set the Crockpot to low and cook for 6-8 hours or high and cook 3-4 hours. 
4. When the chicken shreds easily with two forks, shred the breasts, turn off your Crockpot, and stir in sour cream and cilantro. 
5. Serve on its own or with crushed tortilla chips, avocado, and/or cheese. 

Buffalo Chicken Dip | Serves 4-6

Everybody has a recipe for buffalo chicken dip come football season, but I like to think this one is a little more useful thanks to the order it’s prepared in. This recipe can easily be adjusted to taste, stores well, reheats even better (coming from someone who hates leftover chicken), and is a certified crowd pleaser. 

Ingredients 

• 1 lb chicken breast 
• 1 8oz block cream cheese (sub with blended cottage cheese for a lighter version)
• 1 packet ranch dressing mix t
• ¼ cup buffalo sauce 
• Salt, pepper, and garlic powder to taste

Instructions 

1. Place your raw chicken breast into a Crockpot and season to taste with salt, pepper, and garlic powder. Cook on low for 5-7 hours or high for 3-4 hours or until chicken shreds easily. 

Pro Tip: Cooking the chicken before you add the rest of your ingredients lets you pull out a little bit for another meal or snack. You’re welcome! 

2. Shred the cooked chicken in the Crockpot then add in buffalo sauce, ranch mix packet, and cream cheese. Cover and cook for another 30 minutes or until everything is hot and melty. Taste to adjust seasonings and serve with crackers, tortilla chips, or your favorite dipping vessel.

Shredded Beef | Serves 4

As the prices of beef continue to shoot for the stars, the cheaper cuts are becoming standard buys for the average working Joe (not that you can sear and baste a filet in your dorm or really want to use the shared apartment grills). The key to making these cheaper cuts good is cooking them low and slow, making them the perfect Crockpot companions. This recipe works with most cuts, but my favorites are chuck roast for a hearty meal or eye of round roast for a leaner option. This recipe is pretty fool proof, so experiment with any cuts that catch your eye. 

Ingredients 

• 1 lb beef cut of choice 
• 1 tsp salt 
• 1 tsp garlic 
• 1 tsp onion powder
• ½ tsp garlic powder 
• ½ c water (or broth, if you have it) 

Instructions 

1. Take your meat season, making sure all sides are covered. 
2. Set in your Crockpot with water or broth and cook on low for 8-10 hours. 
3. Shred, season to taste if needed, and serve with preferred sides. 

Note: This recipe is meant to be a base. This meat is perfect to add to tacos, Asian style bowls, mashed potatoes, and much more. Get creative with the direction you take it! 

Red Beans and Rice | Serves 6

I like this recipe because it looks impressive and because you can buy those single-serve microwavable rice bowls to use as you go through your batch. To any native Louisanians: this is absolutely not an authentic recipe and I am not claiming it to be. That said, this is a tasty rendition that stores and reheats well and amplifies in flavor the longer it sits. 

Ingredients 

• 2 15oz cans red beans 
• 2 15oz cans fire roasted tomatoes 
• 2 cups beef broth 
• 1 green bell pepper, diced
• 1 white or yellow onion, diced 
• 2 stalks celery, diced 
• 2 tsp cajun seasoning (I go Slap Ya Mama) 
• 1 tsp garlic powder 
• 1 tsp onion powder 
• 1 pound smoked sausage, cut into coins (I like Conecuh or any smoked turkey sausage for a lighter option) 

Instructions

1. Throw all ingredients into your Crockpot, set to low, and let cook for 6-8 hours. 
2. Taste, adjust seasoning as needed, serve over rice, and enjoy. 

“Baked” Apples | Serves However Much Your Heart Tells You to Eat

Okay–I said healthy-ish Crockpot recipes–and it wouldn’t be a well rounded meal if I didn’t include a sweet treat. One of my favorite desserts my mom would make me in the fall as a kid was baked apples. She would core them, stuff them with brown sugar, butter, and nuts, and bake them until soft and caramelized. This deconstructed recipe is inspired by her, and goes particularly well with ice cream.

Ingredients 

• 4 Granny Smith or Honeycrisp apples, chopped into large chunks 
• ½ c brown sugar, packed 
• 3 tbsp butter 
• 2 tsp cinnamon 
• ½ c chopped pecans 
• ¼ tsp salt 

Instructions 

1. Combine all ingredients inside your Crockpot, set to low, and cook for 2-3 hours until the apples are fork tender.
2. Serve with ice cream and enjoy.

When you’re making these recipes, remember you can always scale them up or down to fit your appetite, budget, and slow cooker size with a little math! Enjoy getting cozy, eating well, and remember to always season with your heart. 

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