12+ Best Slow Cooker Recipes Under 500 Calories

Below is an extensive guide to making 12+ Best Slow Cooker Recipes Under 500 Calories. This article is crafted for busy home cooks, housewives, and seniors who want to enjoy delicious, healthy meals without spending hours in the kitchen.

In our journey, I discovered that cooking with a slow cooker brings warmth and comfort to any home. I remember one chilly evening when a slow cooker filled with healthy slow cooker recipes under 500 calories filled our home with an inviting aroma, reminding us of the simple joys in life.

These recipes—ranging from hearty soups to satisfying stews and tender meats—are low-calorie, budget-friendly, and perfect for anyone who loves home-cooked meals.

Let’s dive in and explore these nutritious dishes together.

Understanding Slow Cooker Cooking for Healthier Meals

Before diving into our recipes, let me share some tips for successful slow cooking:

• Choose lean proteins and trim visible fat
• Load up on vegetables for bulk and nutrients
• Use herbs and spices instead of heavy sauces
• Measure ingredients carefully to maintain calorie counts
• Consider cooking time variations between HIGH and LOW settings

Lean Chicken and Vegetable Soup

This soul-warming soup has become my family’s favorite comfort food during chilly evenings. What makes this recipe special is how the chicken becomes incredibly tender while soaking up all the flavors from the vegetables and herbs.

I love that it’s both filling and light, perfect for those watching their calorie intake while still wanting something substantial.

Serve: 6 servings | Prep Time: 15 minutes | Cook Time: 6-8 hours (LOW) or 3-4 hours (HIGH) | Total Time: 6-8 hours | Calories: 245 per serving

Ingredients:

• 1.5 lbs boneless, skinless chicken breast
• 3 carrots, chopped
• 3 celery stalks, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups butternut squash, cubed
• 8 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 1 cup fresh spinach
• 2 tbsp fresh parsley, chopped

Instructions:

1. Place chicken breasts at the bottom of the slow cooker
2. Add all chopped vegetables except spinach and parsley
3. Pour in chicken broth and add herbs, salt, and pepper
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours
5. Remove chicken and shred with two forks
6. Return chicken to pot and add spinach
7. Cook for additional 5 minutes until spinach wilts
8. Garnish with fresh parsley before serving

Note: For extra flavor without adding calories, try adding a squeeze of lemon juice just before serving.

Mediterranean Quinoa Stew

This colorful vegetarian stew has become my go-to recipe when I want something hearty yet healthy. The combination of protein-rich quinoa and Mediterranean vegetables creates a perfectly balanced meal.

What I love most about this recipe is how the flavors deepen over time, making it even better as leftovers. It’s an excellent option for meal prep and tastes like a vacation to the Mediterranean in every bite.

Serve: 6 servings | Prep Time: 20 minutes | Cook Time: 6-7 hours (LOW) or 3-4 hours (HIGH) | Total Time: 6-7 hours | Calories: 298 per serving

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium zucchini, diced
• 1 red bell pepper, chopped
• 1 medium eggplant, cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp ground cumin
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste
• 2 cups fresh spinach

Instructions

1. Combine quinoa, vegetables (except spinach), chickpeas, and garlic in the slow cooker
2. Whisk together broth and tomato paste, pour over vegetables
3. Add all herbs and seasonings
4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours
5. Stir in spinach during the last 15 minutes of cooking
6. Taste and adjust seasonings
7. Garnish with fresh parsley before serving

Note: For added Mediterranean flavor, you can top each serving with a sprinkle of crumbled low-fat feta cheese (add 30 calories per ounce).

Lean Beef and Sweet Potato Stew

This protein-packed stew is my secret weapon for satisfying hunger while keeping calories in check. The sweet potatoes add natural sweetness and fiber, while the lean beef provides iron and protein.

I especially love making this on Sunday afternoons when I want the house to smell amazing and have healthy meals ready for the busy week ahead.

Serve: 8 servings | Prep Time: 25 minutes | Cook Time: 8-10 hours (LOW) or 4-5 hours (HIGH) | Total Time: 8-10 hours | Calories: 342 per serving

Ingredients

• 2 lbs lean beef stew meat, cut into 1-inch cubes
• 3 medium sweet potatoes, peeled and cubed
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups mushrooms, quartered
• 4 cups low-sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 tbsp cornstarch (optional for thickening)
• ¼ cup cold water (if using cornstarch)
• Fresh parsley for garnish

Instructions

1. Trim any visible fat from beef and season with salt and pepper
2. Layer sweet potatoes, carrots, celery, onion, garlic, and mushrooms in slow cooker
3. Place seasoned beef on top of vegetables
4. Mix broth, tomato paste, and Worcestershire sauce in a bowl
5. Pour liquid mixture over meat and vegetables
6. Add thyme and bay leaves
7. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours
8. If desired, mix cornstarch with cold water and stir into stew during last 30 minutes to thicken
9. Remove bay leaves before serving
10. Garnish with fresh parsley

Note: Choose “Choice” or “Select” grades of beef instead of “Prime” for lower fat content while maintaining flavor.

Asian-Inspired Turkey Lettuce Wraps

I created this lighter version of takeout-style lettuce wraps that’s become a family favorite. What makes this recipe special is how the lean ground turkey soaks up all the Asian-inspired flavors while staying incredibly moist in the slow cooker.

I love serving these on busy weeknights because they’re interactive and fun to eat, plus they’re perfect for anyone watching their calories.

Serve: 6 servings | Prep Time: 15 minutes | Cook Time: 4-6 hours (LOW) or 2-3 hours (HIGH) | Total Time: 4-6 hours | Calories: 245 per serving

Ingredients

• 2 lbs lean ground turkey
• 1 medium onion, finely diced
• 2 carrots, shredded
• 8 oz mushrooms, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• ¼ cup low-sodium soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cups water chestnuts, diced
• 2 green onions, sliced
• 1 head butter lettuce, separated into leaves
• Optional toppings: crushed peanuts, cilantro, sriracha

Instructions

1. Brown ground turkey in a pan (optional but adds flavor)
2. Place turkey and all vegetables (except water chestnuts and green onions) in slow cooker
3. Mix soy sauce, hoisin sauce, rice vinegar, and sesame oil in a bowl
4. Pour sauce mixture over turkey and vegetables
5. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours
6. Add water chestnuts during the last 30 minutes
7. Stir and break up any large chunks of meat
8. Serve in lettuce leaves
9. Top with green onions and optional toppings

Note: For meal prep, store the meat mixture separately from lettuce leaves to maintain crispness.

Lemon Garlic Chicken with Herbs

This bright and flavorful chicken dish is one of my most requested recipes. What I love about it is how the lemon and herbs infuse the chicken with amazing flavor while keeping it light and healthy.

It’s perfect for those days when you want something that tastes special but doesn’t require hours in the kitchen.

Serve: 6 servings | Prep Time: 15 minutes | Cook Time: 6-8 hours (LOW) or 3-4 hours (HIGH) | Total Time: 6-8 hours | Calories: 285 per serving

Ingredients

• 2.5 lbs boneless, skinless chicken breasts
• 4 lemons (2 sliced, 2 juiced)
• 6 garlic cloves, minced
• 2 tbsp olive oil
• 1 cup chicken broth
• 1 tbsp dried oregano
• 1 tbsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• Optional: 1 lb baby potatoes, halved

Instructions

1. Layer lemon slices on bottom of slow cooker
2. Place chicken breasts on top of lemon slices
3. Mix lemon juice, garlic, olive oil, and herbs in a bowl
4. Pour mixture over chicken
5. Add chicken broth
6. If using potatoes, arrange them around the chicken
7. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours
8. Check chicken temperature (should reach 165°F)
9. Garnish with fresh parsley before serving

Note: For extra tenderness, avoid opening the lid during cooking unless necessary.

Vegetarian Black Bean and Sweet Potato Chili

This hearty vegetarian chili has become my favorite meatless Monday meal. What makes this recipe special is how the sweet potatoes balance the spicy flavors while keeping you satisfied for hours.

I love that it’s packed with protein from the beans and loaded with vegetables, making it a perfect option for anyone looking for a filling meal under 500 calories.

Serve: 8 servings | Prep Time: 20 minutes | Cook Time: 6-8 hours (LOW) or 3-4 hours (HIGH) | Total Time: 6-8 hours | Calories: 285 per serving

Ingredients

• 3 cans (15 oz each) black beans, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, diced
• 2 bell peppers, chopped
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (4 oz) diced green chilies
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 2 cups vegetable broth
• Salt and pepper to taste
• Optional toppings: Greek yogurt, cilantro, green onions

Instructions

1. Place sweet potatoes, onion, and peppers in slow cooker
2. Add black beans, tomatoes, and green chilies
3. Pour in vegetable broth
4. Add all seasonings and stir to combine
5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours
6. Check sweet potatoes for tenderness
7. Taste and adjust seasonings
8. Serve with optional toppings

Note: For extra protein, top with a dollop of non-fat Greek yogurt instead of sour cream.

Ginger-Soy Salmon and Vegetables

This Asian-inspired salmon dish has revolutionized how I cook fish in the slow cooker. The gentle cooking method ensures perfectly tender salmon every time, while the ginger-soy sauce adds incredible flavor without excess calories.

It’s become my go-to recipe for busy weeknights when I want something healthy and impressive.

Serve: 4 servings | Prep Time: 15 minutes | Cook Time: 2-3 hours (LOW only) | Total Time: 2-3 hours | Calories: 325 per serving

Ingredients

• 4 (6 oz) salmon fillets
• 2 cups broccoli florets
• 2 cups snap peas
• 1 red bell pepper, sliced
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tsp sesame oil
• 2 green onions, sliced
• 1 tbsp cornstarch
• 2 tbsp water
• Sesame seeds for garnish

Instructions

1. Line slow cooker with parchment paper or foil
2. Place vegetables in the bottom
3. Mix soy sauce, vinegar, ginger, garlic, honey, and sesame oil
4. Place salmon fillets on top of vegetables
5. Pour sauce mixture over salmon
6. Cover and cook on LOW for 2-3 hours
7. Check salmon at 2 hours (it should flake easily)
8. Mix cornstarch with water and add to sauce if thickening desired
9. Garnish with green onions and sesame seeds

Note: Don’t overcook the salmon – check it at the 2-hour mark to ensure it stays moist.

Turkey and Wild Rice Soup

This comforting soup has become my winter staple. What I love most about this recipe is how the wild rice adds wonderful texture and nutty flavor while keeping the calories low.

The combination of lean turkey and vegetables makes it filling enough to be a complete meal, perfect for those cold evenings when you want something warming but healthy.

Serve: 8 servings | Prep Time: 20 minutes | Cook Time: 7-8 hours (LOW) or 4-5 hours (HIGH) | Total Time: 7-8 hours | Calories: 265 per serving

Ingredients

• 1.5 lbs lean ground turkey
• 1 cup wild rice, uncooked
• 3 carrots, diced
• 3 celery stalks, diced
• 1 large onion, chopped
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ cup half-and-half (light)
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Brown ground turkey in a pan, drain any excess fat
2. Add turkey and all ingredients except half-and-half and spinach to slow cooker
3. Pour in broth and stir to combine
4. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours
5. Check wild rice for tenderness
6. During last 30 minutes, stir in half-and-half and spinach
7. Remove bay leaves before serving
8. Garnish with fresh parsley

Note: Wild rice takes longer to cook than regular rice, so make sure to give it enough time to become tender.

Mediterranean Fish Stew

This light yet satisfying stew has transformed how I think about fish dishes. What makes it special is the combination of delicate white fish with Mediterranean vegetables and herbs, creating a restaurant-quality meal that’s surprisingly low in calories.

I love serving this when I want to impress guests without spending hours in the kitchen.

Serve: 6 servings | Prep Time: 20 minutes | Cook Time: 4-5 hours (LOW) or 2-3 hours (HIGH) | Total Time: 4-5 hours | Calories: 295 per serving

Ingredients

• 2 lbs firm white fish (cod or halibut), cut into chunks
• 2 cans (14.5 oz each) diced tomatoes
• 1 large fennel bulb, sliced
• 2 bell peppers, chopped
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 cups fish or vegetable broth
• ½ cup white wine (optional)
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes
• 1 bay leaf
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Layer vegetables in bottom of slow cooker
2. Mix broth, wine (if using), tomato paste, and seasonings
3. Pour liquid mixture over vegetables
4. Cover and cook on LOW for 3 hours or HIGH for 1.5 hours
5. Add fish chunks on top
6. Continue cooking for 1-2 hours on LOW or 30-45 minutes on HIGH
7. Check fish for doneness (should flake easily)
8. Add lemon zest and adjust seasonings
9. Garnish with fresh parsley

Note: Be careful not to overcook the fish – it’s done when it flakes easily with a fork.

Spicy Mexican Chicken Tortilla Soup

This vibrant soup has become my favorite way to enjoy Mexican flavors while keeping things light. What I love most about this recipe is how it delivers bold flavors and different textures without excessive calories.

The combination of tender chicken, crispy tortilla strips, and fresh toppings makes every bowl exciting and satisfying.

Serve: 6 servings | Prep Time: 15 minutes | Cook Time: 6-8 hours (LOW) or 3-4 hours (HIGH) | Total Time: 6-8 hours | Calories: 298 per serving

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 onion, diced
• 2 bell peppers, chopped
• 2 jalapeños, seeded and diced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 6 corn tortillas, cut into strips
• Optional toppings: avocado, lime wedges, cilantro, low-fat cheese

Instructions

1. Place chicken breasts at bottom of slow cooker
2. Add all vegetables and beans
3. Pour in broth and add seasonings
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours
5. Remove chicken and shred with forks
6. Return chicken to pot
7. Preheat oven to 375°F for tortilla strips
8. Bake tortilla strips for 10-12 minutes until crispy
9. Serve soup topped with tortilla strips and optional toppings

Note: For extra heat, leave some jalapeño seeds in or add a dash of hot sauce.

Asian-Style Pork and Bok Choy

This lean pork dish has revolutionized how I make Asian-inspired meals at home. The combination of tender meat and crisp vegetables creates a perfectly balanced meal that’s both satisfying and light.

I especially love how the bok choy stays crisp-tender while soaking up all the delicious flavors.

Serve: 6 servings | Prep Time: 20 minutes | Cook Time: 6-7 hours (LOW) or 3-4 hours (HIGH) | Total Time: 6-7 hours | Calories: 325 per serving

Ingredients

• 2 lbs lean pork tenderloin, cut into 1-inch pieces
• 4 baby bok choy, quartered
• 2 cups mushrooms, sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• ¼ cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 cup low-sodium chicken broth
• 2 tbsp cornstarch
• ¼ cup cold water
• Sesame seeds for garnish

Instructions

1. Place pork in slow cooker
2. Add mushrooms, bell pepper, and onion
3. Mix soy sauce, vinegar, honey, sesame oil, and broth
4. Pour sauce mixture over meat and vegetables
5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours
6. Add bok choy during last 30 minutes
7. Mix cornstarch with cold water
8. Stir into slow cooker to thicken sauce
9. Garnish with sesame seeds

Note: Don’t add the bok choy too early to maintain its texture.

Italian Wedding Soup Lightened Up

This lighter version of the classic Italian wedding soup has become my go-to comfort food. I adore it because the tiny meatballs, made with lean turkey, blend perfectly with tender vegetables and flavorful broth to create a dish that’s both hearty and light on calories.

Every time I prepare this soup, especially on Sunday afternoons, I feel a warm, cozy connection to my kitchen. It’s a satisfying meal that makes me smile, knowing I’m enjoying something both delicious and healthy. The balance of protein, greens, and aromatic herbs makes it a true family favorite in my home.

Serve: 6 servings | Prep Time: 25 minutes | Cook Time: 5 hours (LOW) or 3 hours (HIGH) | Total Time: 5 hours 25 minutes (LOW) / 3 hours 25 minutes (HIGH) | Calories: Approximately 380 per serving

Ingredients

• For the Meatballs:
  • 1 lb lean ground turkey
  • 1/4 cup whole wheat breadcrumbs
  • 1 egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste
• For the Soup:
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 2 cups chopped escarole or spinach
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • Optional: 1/2 cup small pasta (like orzo), added during the last 30 minutes

Instructions

1. Prepare the Meatballs:
   In a bowl, mix the lean ground turkey, whole wheat breadcrumbs, beaten egg, Parmesan cheese, minced garlic, fresh parsley, salt, and pepper. Form the mixture into small, bite-sized meatballs. I like them just the size of a walnut.
2. Layer the Ingredients:
   Place the meatballs in the slow cooker. Add the diced onion, minced garlic, carrots, and celery. Pour in the low-sodium chicken broth and diced tomatoes with their juice. Sprinkle in the dried oregano, dried basil, salt, and pepper.
3. Cooking Options:
   • Low Option: Cover and cook on low for 5 hours.
   • High Option: Cover and cook on high for 3 hours.
     If using small pasta, stir it in during the last 30 minutes of cooking so it cooks perfectly.
4. Finish with Greens:
   In the final 15 minutes of cooking, stir in the chopped escarole or spinach until just wilted.
5. Serve:
   Once the soup is ready, give it a gentle stir and taste for seasoning adjustments. Ladle the soup into bowls, making sure to include a few meatballs and plenty of vegetables in each serving. Enjoy this warm, healthy bowl of Italian comfort.