18 Delicious Slow Cooker Low Carb Recipes for Healthy Living

Venturing into healthy eating doesn’t mean sacrificing flavor or convenience! If you’re looking for delicious, low-carb meals that practically cook themselves, you’ve come to the right place. Our collection of slow cooker recipes makes healthy living effortless and satisfying. Get ready to discover 18 mouthwatering dishes that will keep you on track without spending hours in the kitchen—let’s dive in!

Savory Slow Cooker Garlic Herb Chicken

Remember those days when you want a comforting, home-cooked meal but don’t have hours to spend in the kitchen? That’s exactly why this savory slow cooker garlic herb chicken has become my weekday hero—it fills the house with the most incredible aroma while requiring minimal hands-on time.

Ingredients

• 4 boneless, skinless chicken breasts (I always buy the organic ones—they seem more tender)
• 1/2 cup chicken broth (I use low-sodium so I can control the salt)
• 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
• 6 garlic cloves, minced (don’t be shy—garlic makes everything better)
• 2 tbsp fresh rosemary, chopped (I grow my own in a little patio herb garden)
• 1 tbsp fresh thyme leaves (the dried stuff just doesn’t compare)
• 1 tsp salt (I prefer fine sea salt for even distribution)
• 1/2 tsp black pepper (freshly ground gives the best flavor)
• 1 lemon, sliced into thin rounds (I always roll mine on the counter first to get more juice)

Instructions

1. Place 4 boneless, skinless chicken breasts in the bottom of your 6-quart slow cooker, arranging them in a single layer without overlapping.
2. In a small bowl, whisk together 1/2 cup chicken broth, 1/4 cup extra virgin olive oil, 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper until well combined.
3. Pour the garlic herb mixture evenly over the chicken breasts, making sure each piece gets coated.
4. Arrange thin lemon slices from 1 lemon over the top of the chicken, covering as much surface area as possible.
5. Cover the slow cooker with its lid and cook on LOW heat for 6 hours—this low and slow method keeps the chicken incredibly moist.
6. After 6 hours, check that the chicken has reached an internal temperature of 165°F using an instant-read thermometer inserted into the thickest part.
7. Carefully remove the chicken from the slow cooker using tongs and transfer to a serving platter.
8. Use a ladle to skim off any excess fat from the surface of the cooking liquid in the slow cooker.
9. Serve the chicken immediately with the strained cooking liquid spooned over the top as a sauce.

Know that you’ll be rewarded with chicken so tender it practically falls apart at the touch of a fork, infused with the bright, aromatic flavors of garlic and fresh herbs. The lemon slices mellow during cooking, adding just the right amount of citrus brightness without being overpowering—it’s fantastic served over mashed potatoes to soak up every drop of that delicious sauce.

Tender Slow Cooker Beef and Broccoli

As the crisp autumn air settles in, I find myself craving those comforting, hands-off meals that fill the kitchen with incredible aromas all day long. This slow cooker beef and broccoli has become my absolute go-to for busy weeknights—it’s the kind of dish that makes you feel like a kitchen hero with minimal effort, and my family practically cheers when they smell it simmering.

Ingredients

• 1.5 pounds beef chuck roast, sliced thin against the grain (I pop mine in the freezer for 20 minutes first—makes slicing so much easier!)
• 1 cup beef broth (I use low-sodium so I can control the saltiness)
• 1/2 cup soy sauce (this is where that deep umami flavor comes from)
• 1/4 cup brown sugar, packed (my secret for balancing the saltiness)
• 2 tablespoons sesame oil (toasted sesame oil is non-negotiable for that nutty aroma)
• 3 garlic cloves, minced (fresh only—I keep a jar in the fridge for convenience)
• 1 tablespoon grated fresh ginger (I freeze ginger and grate it frozen—game changer!)
• 1 tablespoon cornstarch (this is our thickening agent for that glossy sauce)
• 4 cups broccoli florets (I like big florets that stay slightly crisp)
• Cooked white rice for serving (jasmine rice is my personal favorite here)

Instructions

1. Place the thinly sliced beef chuck roast in the bottom of your slow cooker.
2. In a medium bowl, whisk together 1 cup beef broth, 1/2 cup soy sauce, 1/4 cup packed brown sugar, 2 tablespoons sesame oil, 3 minced garlic cloves, and 1 tablespoon grated fresh ginger until the brown sugar completely dissolves.
3. Pour the sauce mixture over the beef in the slow cooker, ensuring all pieces are coated.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours until the beef is fork-tender.
5. In a small bowl, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water until smooth with no lumps.
6. Stir the cornstarch slurry into the slow cooker sauce and mix thoroughly to combine.
7. Add 4 cups broccoli florets to the slow cooker, gently pressing them into the sauce.
8. Cover and continue cooking on HIGH for 30-45 minutes until the broccoli is bright green and tender-crisp.
9. Serve immediately over cooked white rice.

Velvety tender beef practically melts in your mouth while the broccoli maintains just enough crunch to keep things interesting. The rich, savory sauce soaked into fluffy jasmine rice creates the most comforting bite—I sometimes sprinkle extra sesame seeds on top for texture and serve it with quick-pickled cucumbers on the side to cut through the richness.

Slow Cooker Keto Pulled Pork

My slow cooker has become my kitchen superhero, especially on busy weekdays when I want a delicious meal waiting for me after work. This keto pulled pork recipe is one I’ve perfected over countless Sunday meal preps—it’s so tender it practically falls apart with just a fork, and the low-carb seasoning blend makes it perfect for my dietary needs without sacrificing flavor.

Ingredients

• 4 lbs pork shoulder roast (I always look for one with good marbling—it makes all the difference in tenderness)
• 1 tbsp smoked paprika (this is my secret weapon for that smoky depth without a grill)
• 2 tsp garlic powder (I prefer the granulated kind over powdered—it doesn’t clump)
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 cup chicken broth (I use low-sodium so I can control the salt level)
• 2 tbsp apple cider vinegar (the organic kind with the “mother” is my favorite for extra tang)
• 1 tbsp Worcestershire sauce
• 1/2 tsp liquid smoke (just a splash gives that authentic barbecue flavor)

Instructions

1. Pat the pork shoulder completely dry with paper towels—this helps the seasoning stick better and creates a nicer crust.
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, and dried oregano until evenly mixed.
3. Rub the seasoning mixture thoroughly over all surfaces of the pork shoulder, making sure to cover every inch.
4. Place the seasoned pork shoulder fat-side up in your slow cooker insert.
5. Pour the chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke around the pork (not over it, to keep the rub intact).
6. Cover the slow cooker and cook on LOW for 8 hours until the pork reaches an internal temperature of 195°F and shreds easily with two forks.
7. Transfer the cooked pork to a large cutting board, reserving the cooking liquid in the slow cooker.
8. Using two forks, shred the pork by pulling in opposite directions until no large chunks remain.
9. Return the shredded pork to the slow cooker and stir to coat with the remaining cooking liquid.
10. Let the pork sit in the warm slow cooker for 15 minutes to absorb the juices before serving.

Outrageously tender with a perfect balance of smoky and tangy flavors, this pulled pork becomes almost melt-in-your-mouth after that slow cooking process. I love serving it over cauliflower rice for a complete keto meal, or stuffing it into lettuce wraps with some crunchy slaw for texture contrast—it’s become my go-to for casual dinners and impressive enough for company too.

Creamy Slow Cooker Tuscan Chicken

Keeping my slow cooker busy is my secret to delicious weeknight dinners, especially when I’m craving something comforting yet elegant. This Tuscan chicken recipe has become my go-to for busy days when I want to feel like I’ve cooked something special without spending hours in the kitchen—it’s the kind of meal that makes my whole house smell incredible all afternoon.

Ingredients

– 2 lbs boneless, skinless chicken breasts (I always look for thicker cuts—they stay juicier during slow cooking)
– 1 cup heavy cream (don’t skimp here—it creates that luxurious sauce we love)
– 1/2 cup sun-dried tomatoes packed in oil, drained and chopped (I save the oil for drizzling over bread later)
– 1 cup fresh spinach (I add an extra handful because it wilts down so much)
– 1/2 cup grated Parmesan cheese (the freshly grated kind melts so much better)
– 3 cloves garlic, minced (fresh is best—I keep a jar of pre-minced for lazy days)
– 1 tsp dried Italian seasoning (my homemade blend includes extra oregano)
– 1/2 tsp red pepper flakes (just enough for a subtle kick)
– 1/2 cup chicken broth (low-sodium lets me control the salt level)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– Salt and black pepper to taste (I’m generous with the pepper)

Instructions

1. Season both sides of the chicken breasts generously with salt and black pepper.
2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
3. Sear the chicken breasts for 3-4 minutes per side until golden brown—this creates flavorful fond in the pan.
4. Transfer the seared chicken to your slow cooker, arranging them in a single layer.
5. Tip: Deglaze the hot skillet with 1/2 cup chicken broth, scraping up all the browned bits—this adds incredible depth to your sauce.
6. Pour the broth mixture over the chicken in the slow cooker.
7. Add 1/2 cup chopped sun-dried tomatoes, 3 cloves minced garlic, 1 teaspoon dried Italian seasoning, and 1/2 teaspoon red pepper flakes around the chicken.
8. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until chicken reaches 165°F internally.
9. Tip: About 30 minutes before serving, stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese until smooth.
10. Add 1 cup fresh spinach and stir gently until it wilts into the sauce, about 10-15 minutes.
11. Tip: Let the dish rest uncovered for 10 minutes after cooking—this allows the sauce to thicken perfectly.
12. Shred or slice the chicken before serving to soak up all that creamy sauce.

You’ll love how the creamy sauce clings to every bite of tender chicken, with the sun-dried tomatoes adding little bursts of sweetness against the savory Parmesan. Yesterday, I served it over creamy polenta instead of pasta, and my family declared it their new favorite—the way the sauce pools around the polenta is absolutely divine.

Slow Cooker Spinach and Artichoke Dip

Unbelievably easy and always a crowd-pleaser, this slow cooker spinach and artichoke dip has saved me from countless last-minute party panics. I first discovered this recipe when hosting my first big holiday gathering, and now it’s my go-to for everything from game days to book club meetings. There’s something magical about how these simple ingredients transform into creamy, cheesy perfection with minimal effort.

Ingredients

– 1 (8 oz) package cream cheese (I always use full-fat for that rich, creamy texture we all love)
– 1 cup sour cream (room temperature blends so much smoother)
– 1/2 cup mayonnaise (this is my secret ingredient for extra creaminess)
– 1 (14 oz) can artichoke hearts, drained and chopped (I prefer the water-packed variety over oil-packed)
– 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry (seriously, squeeze out every last drop of water)
– 1 cup shredded mozzarella cheese (I often add an extra handful because who doesn’t love more cheese?)
– 1/2 cup grated Parmesan cheese (the real stuff, not the powdered kind)
– 2 cloves garlic, minced (fresh garlic makes all the difference here)
– 1/2 tsp onion powder
– 1/4 tsp black pepper

Instructions

1. Place the cream cheese, sour cream, and mayonnaise in your slow cooker insert.
2. Turn the slow cooker to LOW heat and cover with the lid.
3. Heat the mixture for 15 minutes until the cream cheese begins to soften.
4. Remove the lid and use a wooden spoon to break up and stir the cream cheese until smooth.
5. Add the chopped artichoke hearts and squeezed-dry spinach to the slow cooker.
6. Stir in the mozzarella cheese, Parmesan cheese, minced garlic, onion powder, and black pepper until well combined.
7. Replace the lid and cook on LOW for 2 hours, stirring once after 1 hour to ensure even heating.
8. After 2 hours, remove the lid and stir the dip thoroughly.
9. Continue cooking uncovered for 15 minutes to thicken the dip slightly.
10. Turn off the slow cooker and let the dip stand for 5 minutes before serving. Perfectly creamy with that wonderful garlicky kick, this dip develops an even richer flavor as it sits. Personally, I love serving it with crispy baguette slices, but it’s also fantastic with tortilla chips or fresh vegetable sticks for a lighter option.

Zesty Slow Cooker Lemon Herb Chicken Thighs

Keeping dinner simple yet flavorful is my weeknight mantra, and these lemon herb chicken thighs have become my go-to solution. I first threw this together during a particularly hectic soccer practice week when my slow cooker became my best kitchen friend—now it’s a family favorite that fills the house with the most incredible citrusy aroma.

Ingredients

– 8 bone-in, skin-on chicken thighs (the skin keeps them incredibly moist during slow cooking)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 1/3 cup fresh lemon juice (about 2 large lemons—I always roll them on the counter first to maximize juice)
– 4 garlic cloves, minced (fresh is essential here for that pungent kick)
– 2 teaspoons dried oregano (rubbed between my palms to release the oils)
– 1 teaspoon onion powder
– 1/2 teaspoon red pepper flakes (adjustable, but I love the subtle heat)
– 1 teaspoon kosher salt (it distributes more evenly than table salt)
– 1/2 teaspoon black pepper, freshly ground

Instructions

1. Pat chicken thighs completely dry with paper towels—this helps the seasoning stick better and promotes browning.
2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, onion powder, red pepper flakes, salt, and pepper until fully combined.
3. Place chicken thighs in a single layer in your slow cooker, skin-side up.
4. Pour the lemon herb mixture evenly over all chicken pieces, making sure each thigh gets coated.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours—the chicken should reach 165°F internally and pull away from the bone easily.
6. Carefully transfer chicken to a serving platter using tongs, as the meat will be fall-apart tender.
7. Skim any excess fat from the cooking liquid if desired, then spoon the remaining sauce over the chicken before serving. The tender, juicy chicken practically melts in your mouth with bright lemon notes balanced by earthy herbs. I love serving it over fluffy rice to soak up every drop of that incredible sauce, or shredding it for the most amazing tacos with fresh cilantro and avocado.

Slow Cooker Mexican Chicken Soup

When the crisp autumn air starts rolling in, nothing warms my soul quite like a big pot of this Slow Cooker Mexican Chicken Soup. I first discovered this recipe during a particularly hectic week when my toddler decided sleep was optional, and it’s been my go-to comfort food ever since—so forgiving and packed with flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts during slow cooking)
• 1 yellow onion, diced (my eyes always water, but it’s worth it!)
• 3 cloves garlic, minced (fresh is best—I keep a jar of pre-minced for emergencies)
• 1 jalapeño, seeded and finely chopped (leave the seeds if you like extra heat)
• 1 red bell pepper, chopped (the pop of color makes me so happy)
• 1 cup frozen corn (no need to thaw—so convenient)
• 1 can (15 oz) black beans, rinsed and drained (I love the creamy texture)
• 1 can (14.5 oz) diced tomatoes with green chilies (Rotel is my favorite brand)
• 4 cups chicken broth (low-sodium lets me control the salt)
• 1 tsp ground cumin (toasted whole seeds ground fresh if I’m feeling fancy)
• 1 tsp chili powder (my secret is using a blend with a touch of cocoa)
• 1/2 tsp dried oregano (rubbed between my palms to wake up the oils)
• 1/4 cup fresh lime juice (about 2 limes—bottled just doesn’t compare)
• 1/4 cup chopped fresh cilantro (I add extra for garnish)

Instructions

1. Place chicken thighs in the bottom of a 6-quart slow cooker.
2. Add diced onion, minced garlic, chopped jalapeño, and chopped red bell pepper around the chicken.
3. Scatter frozen corn, rinsed black beans, and diced tomatoes with green chilies over the chicken and vegetables.
4. Pour in chicken broth until ingredients are fully submerged.
5. Sprinkle ground cumin, chili powder, and dried oregano evenly over the surface.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken shreds easily with a fork.
7. Remove chicken thighs with tongs and shred using two forks on a cutting board.
8. Return shredded chicken to the slow cooker and stir to combine.
9. Stir in fresh lime juice and chopped cilantro.
10. Ladle soup into bowls and serve immediately.

Now that you’ve made it, notice how the chicken stays incredibly tender while the lime brightens every spoonful. I love serving this soup over a scoop of cilantro-lime rice or with crunchy tortilla strips for texture—it’s become my favorite way to cozy up on chilly evenings.

Garam Masala Slow Cooker Lamb Curry

Craving something deeply comforting that fills your home with the most incredible aromas? This garam masala slow cooker lamb curry has become my ultimate Sunday meal prep solution—the kind of dish that simmers away while I tackle laundry or binge my favorite show, yet tastes like I spent hours actively cooking. I first discovered this recipe during a particularly hectic week when my slow cooker became my kitchen hero, and now it’s a regular in my rotation for its foolproof, hands-off approach.

Ingredients

– 2 lbs lamb shoulder, cut into 1-inch cubes (I always ask my butcher to do this—it saves so much time!)
– 1 large yellow onion, finely chopped (I swear by sweet onions here for a mellower flavor)
– 3 cloves garlic, minced (fresh is key—I keep a jar of pre-minced in the fridge for busy days)
– 1 tbsp freshly grated ginger (I use a microplane for this—no fibrous bits!)
– 2 tbsp garam masala (my favorite brand is from a local Indian market—toast it lightly first if you have time)
– 1 tsp ground turmeric (it stains, so I wear an apron!)
– 1/2 tsp cayenne pepper (adjust this—my family likes it mild, so I use just a pinch)
– 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted add a nice smoky depth)
– 1 cup full-fat coconut milk (don’t skimp—the creaminess is everything)
– 1 tbsp vegetable oil (my go-to for high-heat searing)
– 1 tsp salt (I use fine sea salt for even distribution)
– 1/2 cup fresh cilantro, chopped (I add extra for garnish—it brightens the whole dish)

Instructions

1. Pat the lamb cubes completely dry with paper towels—this ensures a proper sear without steaming.
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the lamb in a single layer for 3-4 minutes per side until deeply browned, working in batches to avoid crowding the pan.
4. Transfer the seared lamb to the slow cooker insert using tongs.
5. In the same skillet, sauté the chopped onion for 5-7 minutes until softened and translucent, scraping up any browned bits from the lamb.
6. Add the minced garlic and grated ginger to the skillet, cooking for 1 minute until fragrant.
7. Stir in the garam masala, turmeric, and cayenne pepper, toasting the spices for 30 seconds to unlock their oils.
8. Pour in the diced tomatoes with their juices, stirring to combine and deglaze the pan.
9. Transfer the tomato-spice mixture to the slow cooker over the lamb.
10. Add the coconut milk and salt to the slow cooker, stirring gently to combine all ingredients.
11. Cover and cook on LOW for 7 hours until the lamb is fork-tender and easily shreds.
12. Stir in the chopped cilantro just before serving. Every spoonful of this curry delivers fall-apart tender lamb in a richly spiced, creamy sauce that clings perfectly to basmati rice. I love serving it over fluffy jasmine rice with a side of naan for dipping—it’s become our favorite cozy meal for chilly evenings.

Slow Cooker Southwestern Stuffed Peppers

Craving something hearty and hands-off for these busy fall evenings, I found myself reaching for my trusty slow cooker again. These Southwestern stuffed peppers have become my go-to comfort food—they’re packed with flavor and practically make themselves while I tackle my never-ending to-do list.

Ingredients

• 4 large bell peppers (I like using a mix of red and yellow for color)
• 1 pound ground beef (85% lean works best for flavor without being too greasy)
• 1 cup cooked rice (I always use leftover jasmine rice from last night’s takeout)
• 1 can (15 oz) black beans, rinsed and drained (don’t skip rinsing—it makes a difference!)
• 1 cup frozen corn kernels (straight from the freezer is fine)
• 1 can (10 oz) diced tomatoes with green chilies (Rotel is my favorite brand for this)
• 1 tablespoon chili powder (I use mild for the kids, but spicy works too)
• 1 teaspoon ground cumin (freshly ground if you have it)
• 1 cup shredded cheddar cheese (I always buy block cheese and shred it myself—it melts better)
• 1/2 cup beef broth (low sodium lets you control the salt)

Instructions

1. Slice the tops off all 4 bell peppers and remove the seeds and membranes, creating hollow pepper cups.
2. In a large skillet over medium-high heat, brown the ground beef for exactly 6-7 minutes until no pink remains, breaking it into small crumbles with a wooden spoon.
3. Drain any excess grease from the skillet using a colander—this prevents oily peppers.
4. Return the beef to the skillet and add the cooked rice, black beans, frozen corn, diced tomatoes with green chilies, chili powder, and cumin.
5. Stir the mixture continuously for 2 minutes over medium heat until everything is evenly combined and fragrant.
6. Stand the prepared pepper cups upright in your 6-quart slow cooker, packing them tightly so they don’t tip over.
7. Spoon the beef and rice mixture evenly into each pepper cup, filling them to about 1/4 inch from the top.
8. Pour the beef broth carefully into the bottom of the slow cooker around the peppers—not over them—to create steam.
9. Cover and cook on LOW heat for 5 hours until peppers are tender when pierced with a fork but still hold their shape.
10. Sprinkle the shredded cheddar cheese evenly over the top of each stuffed pepper.
11. Cover and continue cooking on LOW for another 15 minutes until the cheese is completely melted and bubbly.

Just pulled from the slow cooker, these peppers have the perfect tender-crisp texture that holds up to the hearty filling. The smoky cumin and chili powder really shine through the cheesy topping, making each bite better than the last. I love serving these straight from the cooker with a dollop of cool sour cream and extra hot sauce for those who want more kick.

Hearty Slow Cooker Italian Meatballs

Growing up in an Italian-American household, I learned early that meatballs aren’t just food—they’re edible hugs. These slow cooker versions have become my weekday lifesaver, filling the house with that familiar garlic-and-herb aroma that instantly feels like Sunday dinner, even on a busy Tuesday.

Ingredients

– 1 lb ground beef (I like 85/15 for the perfect balance of flavor and tenderness)
– ½ lb ground pork (this adds incredible moisture—my Nonna’s secret!)
– 1 cup panko breadcrumbs (they stay crispier than regular breadcrumbs)
– ½ cup whole milk (room temperature helps it absorb better)
– 1 large egg (I crack mine right into the mixing bowl to save dishes)
– ¼ cup freshly grated Parmesan cheese (the real stuff, please—it melts so much better)
– 3 cloves garlic, minced (fresh only—the jarred kind just doesn’t compare)
– 2 tbsp extra virgin olive oil (my go-to for both cooking and drizzling)
– 1 tsp dried oregano (crush it between your palms to wake up the oils)
– ½ tsp red pepper flakes (optional, but I always add them for a subtle kick)
– 24 oz jar marinara sauce (I use my homemade stash, but your favorite brand works too)
– 1 tsp kosher salt (it dissolves more evenly than table salt)
– ½ tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a large mixing bowl, combine 1 lb ground beef, ½ lb ground pork, 1 cup panko breadcrumbs, ½ cup whole milk, 1 large egg, ¼ cup freshly grated Parmesan cheese, 3 cloves minced garlic, 1 tsp dried oregano, ½ tsp red pepper flakes, 1 tsp kosher salt, and ½ tsp black pepper.
2. Use your hands to gently mix everything until just combined—overmixing makes tough meatballs.
3. Roll the mixture into 1½-inch balls (about the size of a golf ball) and place them on a parchment-lined baking sheet.
4. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
5. Working in batches, brown the meatballs for 2-3 minutes per side until they develop a golden crust—this seals in juices and adds flavor.
6. Pour ½ cup of the 24 oz jar marinara sauce into the bottom of a 6-quart slow cooker.
7. Arrange the browned meatballs in a single layer in the slow cooker.
8. Pour the remaining marinara sauce over the meatballs, ensuring they’re fully covered.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the internal temperature reaches 165°F.
10. Carefully remove the meatballs with a slotted spoon to prevent breaking.
Now that they’re ready, notice how tender these meatballs are—they practically melt when you bite into them, yet hold their shape beautifully. Nestle them over creamy polenta for ultimate comfort, or slice them thin for an incredible meatball sub that’ll have everyone asking for seconds.

Slow Cooker Creamy Cauliflower Mash

Remember those chilly autumn evenings when you just want something warm and comforting without spending hours in the kitchen? That’s exactly why I fell in love with this slow cooker cauliflower mash—it’s become my go-to side dish for busy weeknights when I’m craving something creamy and satisfying but don’t want the fuss of traditional mashed potatoes.

Ingredients

– 1 large head of cauliflower, cut into florets (I always look for one that feels heavy for its size)
– 1/2 cup heavy cream (this gives it that luxurious texture I adore)
– 1/4 cup unsalted butter, cubed (I keep mine cold until ready to use)
– 1/2 cup grated Parmesan cheese (the good stuff from the refrigerated section)
– 3 cloves garlic, minced (fresh garlic makes all the difference here)
– 1 teaspoon salt (I use fine sea salt for even distribution)
– 1/2 teaspoon black pepper (freshly ground if you have it)
– 1/4 teaspoon nutmeg (just a pinch really elevates the flavor)

Instructions

1. Place the cauliflower florets into your slow cooker insert.
2. Pour the heavy cream over the cauliflower, making sure it coats most of the florets.
3. Add the cubed butter, distributing it evenly across the cauliflower.
4. Sprinkle the minced garlic, salt, black pepper, and nutmeg over everything.
5. Cover the slow cooker and cook on HIGH for 3 hours or until the cauliflower is very tender when pierced with a fork.
6. Carefully transfer the cooked cauliflower and all the liquid to a large mixing bowl.
7. Use an immersion blender to puree the mixture until completely smooth, about 2-3 minutes.
8. Stir in the grated Parmesan cheese until fully incorporated and the cheese has melted.
9. Taste and adjust seasoning if needed before serving immediately.

Finally, what I love most about this mash is its velvety texture that rivals traditional mashed potatoes but with a lighter feel. The nutmeg adds this subtle warmth that makes it perfect for autumn meals, and I’ve found it’s absolutely divine topped with some crispy fried onions or served alongside a juicy roasted chicken.

Spicy Slow Cooker Thai Green Curry Chicken

Sometimes, the best meals are the ones that practically cook themselves while you go about your day. Spicy Slow Cooker Thai Green Curry Chicken has become my go-to when I want something comforting yet exciting—it fills the house with the most incredible aroma that always makes my family ask, “Is it curry night?” I love how the slow cooker does all the heavy lifting, transforming simple ingredients into a vibrant, restaurant-worthy dish with minimal effort.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker)
– 1 (13.5 oz) can full-fat coconut milk (don’t skimp here—the richness makes the curry)
– 1/4 cup Thai green curry paste (my favorite brand is Mae Ploy for that authentic kick)
– 1 red bell pepper, sliced into 1/2-inch strips (adds a sweet crunch)
– 1 small yellow onion, thinly sliced (I always have these on hand for base flavor)
– 2 tbsp fish sauce (it smells strong but mellows beautifully)
– 1 tbsp brown sugar (just enough to balance the heat)
– 1 cup frozen peas (I toss these in at the end for a pop of color)
– 1/4 cup fresh basil leaves (Thai basil if you can find it—its licorice notes are divine)
– 1 tbsp lime juice (freshly squeezed right before serving)

Instructions

1. Place the chicken thighs in the bottom of a 6-quart slow cooker.
2. In a medium bowl, whisk together the coconut milk, green curry paste, fish sauce, and brown sugar until smooth.
3. Pour the coconut milk mixture over the chicken, ensuring it’s fully coated.
4. Scatter the sliced onion and red bell pepper evenly over the top.
5. Cover and cook on LOW for 6 hours or on HIGH for 3 hours—the chicken should shred easily with a fork when done. (Tip: Resist lifting the lid during cooking to maintain steady heat.)
6. Use two forks to shred the chicken directly in the slow cooker.
7. Stir in the frozen peas and cook for an additional 10 minutes on HIGH until the peas are tender. (Tip: Adding peas last keeps them bright green and avoids mushiness.)
8. Turn off the slow cooker and stir in the fresh basil leaves and lime juice. (Tip: Fresh herbs and citrus always go in at the end to preserve their vibrant flavors.)

Unbelievably tender chicken soaked in a creamy, aromatic sauce with just the right amount of heat—this curry is a texture dream. I love serving it over jasmine rice to soak up every last drop, or for a fun twist, spoon it into lettuce cups for a lighter meal that still feels indulgent.

Conclusion

Finally, these 18 slow cooker low-carb recipes make healthy eating deliciously simple. From cozy soups to satisfying mains, there’s something for every craving. I’d love to hear which recipes become your favorites—drop a comment below! If you found this roundup helpful, please share it on Pinterest so other home cooks can discover these tasty options too. Happy slow cooking!