10 Best Low-Carb Crockpot Recipes for Easy and Healthy Meals!

There’s a unique comfort in arriving home to the rich aroma of a slow-cooked meal. My journey with low-carb crockpot recipes began during a period when I craved hearty dishes that aligned with my health goals.

Cooking has always been a therapeutic outlet for me, a bridge between cherished family traditions and personal well-being.

Weekends spent in my grandmother’s kitchen, absorbing her slow-cooking wisdom, have profoundly influenced my culinary path.

In this curated list of my top 10 low-carb crockpot recipes, I’ve blended the essence of familial warmth with health-conscious choices.

Each dish is crafted to be approachable, inviting you to create wholesome, delightful meals with ease.

1. Butternut Squash and Barley Soup

There’s nothing like a pot of butternut squash and barley soup simmering away on a chilly evening. The squash turns velvety soft, melting into a lightly spiced broth infused with thyme and a touch of nutmeg.

Barley adds a heartiness that makes this soup feel like a complete meal—chewy, nutty, and perfect for soaking up every last spoonful. A drizzle of good olive oil and a sprinkle of Parmesan at the end takes it over the top. Cozy, nourishing, and packed with fall flavors, this is the kind of soup you’ll want to make all season long.

Servings: 8

Ingredients:

• 1 small butternut squash (2-1/2 to 3 pounds), peeled and cut into 1-inch cubes (about 6 cups)
• 4 cups water
• 1 carton (32 ounces) reduced-sodium chicken broth
• 3/4 cup medium pearl barley
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 1 small onion, chopped
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
• 2 garlic cloves, minced
• 1 teaspoon rubbed sage
• 1-1/4 teaspoons salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon pepper
• 1 cup cubed cooked turkey

Instructions:

• Add all ingredients (except turkey) to a 5- or 6-quart slow cooker. Cover and cook on low for 5-7 hours until the squash and barley are tender.
• Stir in the turkey, cover, and cook for another 15 minutes until heated through.

2. Creamy Chicken Noodle Soup

Nothing says comfort quite like a steaming bowl of creamy chicken noodle soup. This version takes the classic and gives it a velvety upgrade with a rich, savory broth, tender chicken, and silky egg noodles that soak up every bit of flavor.

Fresh thyme and a splash of cream bring warmth and depth, making it the perfect dish for chilly evenings or when you just need a little extra coziness in your life. It’s the kind of soup that feels like a hug in a bowl—simple, nostalgic, and always satisfying.

Servings: 12

Ingredients:

• 1 Tablespoon (14g) unsalted butter
• 3/4 cup (100g) chopped yellow onion
• 1 cup (120g) sliced or diced carrots
• 1 cup (120g) sliced or diced celery
• 2 garlic cloves, minced
• 1/4 cup (31g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano cooked chicken
• 1 cup (240ml) half-and-half or whole milk
• 3–4 cups (about 112-150g) of uncooked wide egg noodles
• optional for garnish: fresh thyme leaves

Instructions:

• Melt butter in a large pot over medium heat.
• Add onion, carrots, celery, and garlic. Cook for 5 minutes until softened.
• Stir in flour, salt, pepper, thyme, and oregano. Cook for 2 minutes.
• Add chicken broth and potato. Bring to a boil for 3 minutes, then simmer for 25 minutes.
• Taste and adjust seasoning if needed.
• Add chicken, half-and-half/milk, and noodles. Cook for 10 minutes until noodles are tender.
• Serve warm. Store leftovers in the fridge for up to 1 week.
• Reheat over medium heat, adding more broth if too thick.

3. Pork Chops and Beans

This rustic, one-pan wonder feels like a dish straight out of an old farmhouse kitchen. Bone-in pork chops are seared until golden, then simmered in a rich, garlicky tomato sauce with creamy white beans that soak up every bit of flavor.

A splash of white wine and a scattering of fresh rosemary add just the right amount of depth. The result? A deeply satisfying meal with fork-tender pork and beans that taste like they’ve been slow-cooked all day. Serve with crusty bread to scoop up the sauce, and you’ve got comfort food at its best.

Servings: 4

Ingredients:

• 4 pork loin chops (1/2 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1/4 cup chili sauce
• 1-1/2 teaspoons brown sugar
• 1 teaspoon prepared mustard
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1-3/4 cups frozen lima beans, thawed

Instructions:

• Season pork chops with salt and pepper. In a large skillet, heat oil over medium-high heat and brown the chops on both sides. Transfer to a 3-quart slow cooker.
• Discard extra drippings, keeping 1 tablespoon in the skillet. Sauté onions until tender, then add garlic and cook for 1 minute.
• Stir in chili sauce, brown sugar, and mustard. Pour the mixture over the pork chops.
• Cover and cook on low for 4 hours until the meat is almost tender.
• Stir in beans and cook for another 1 to 2 hours until heated through.

4. Apple-Dijon Pork Roast

The combination of pork and apples is a classic for a reason—it just works. This roast takes things up a notch with a Dijon mustard glaze that caramelizes beautifully in the oven, balancing the natural sweetness of the apples.

Roasting everything together allows the flavors to meld, creating a pan sauce that’s tangy, savory, and just the right amount of sweet. Serve it with roasted potatoes or buttery green beans for a meal that feels both effortless and elegant.

Servings: 4

Ingredients:

• 1 boneless pork loin roast (2 to 3 pounds)
• 1 can (14-1/2 ounces) chicken broth
• 1 cup unsweetened apple juice
• 1/2 cup Dijon mustard
• 6 tablespoons cornstarch
• 6 tablespoons cold water
• Coarsely ground pepper, optional

Instructions:

• Season the ribs with ½ teaspoon salt and pepper.
• Heat 1 tablespoon oil in a large skillet over medium-high heat.
• Brown the ribs on all sides for about 5 minutes, then transfer to a slow cooker.
• Add the remaining oil and onion to the skillet; cook until browned, about 3-5 minutes.
• Stir in tomato paste, garlic, and thyme; cook for 1 minute.
• Add vinegar, scrape up browned bits, and cook until reduced, about 3-5 minutes. Transfer to the slow cooker with broth.
• Cover and cook on High for 4 hours or Low for 8 hours.
• Boil the cooking liquid, whisk in cornstarch slurry, and cook until thickened. Serve ribs with gravy and parsley.

5. Country Captain Chicken

A Southern favorite with roots tracing back to Indian and British influences, Country Captain Chicken is the kind of dish that surprises you with its warmth and complexity.

Tender chicken thighs braised in a spiced tomato sauce, studded with sweet raisins and crunchy almonds, give it a balance of savory, sweet, and just a hint of heat.

The aroma alone—warm curry, garlic, and slow-cooked onions—will have everyone asking what’s for dinner. Spoon it over fluffy rice, garnish with fresh parsley, and enjoy a dish with a history as rich as its flavor.

Servings: 8

Ingredients:

• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 2 teaspoons minced garlic
• 3 pounds boneless skinless chicken thighs
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon dried thyme
• 1 tablespoon packed brown sugar
• 1/2 cup chicken broth
• 1/2 cup golden raisins or raisins
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• Hot cooked rice
• Chopped fresh parsley, optional

Instructions:

• Add onion, pepper, and garlic to a 6-quart slow cooker. Place chicken pieces on top.
• Whisk the next 5 ingredients with the chicken broth, then pour over the chicken.
• Cover and cook on high for 1 hour.
• Add raisins and tomatoes, then reduce heat to low.
• Cook for about 2½ hours, until the chicken reaches 165°F.
• Serve over rice and sprinkle with parsley if desired.

6. Sweet & Spicy Soy-Braised Short Ribs

These short ribs are pure magic—slow-braised until meltingly tender in a sauce that’s equal parts savory, sweet, and just the right amount of heat. The combination of soy sauce, ginger, brown sugar, and gochujang creates a glossy, caramelized coating that clings to every bite.

Inspired by Korean flavors, this dish is bold, deeply satisfying, and perfect for when you’re craving something a little different. Pair it with steamed rice and a crisp cucumber salad for a meal that’s as exciting as it is comforting.

Servings: 8

Ingredients:

• ⅓ cup reduced-sodium tamari or soy sauce
• 1 Asian pear, grated
• 1 bunch scallions, cut into 2-inch pieces, plus more for serving
• 2 tablespoons honey plus 1 teaspoon, divided
• 2 tablespoons gochujang plus 1 teaspoon, divided
• 2 tablespoons toasted sesame oil plus 1 teaspoon, divided
• 2 tablespoons grated fresh ginger
• 3 cloves garlic, grated
• ¼ teaspoon salt
• Toasted sesame seeds (optional)

Instructions:

• In a slow cooker, whisk broth, tamari (or soy sauce), pear, scallions, 2 tbsp each of honey, gochujang, sesame oil, ginger, garlic, and salt.
• Place short ribs, meat-side down, into the sauce.
• Cover and cook on High for 4 hours or Low for 8 hours.
• Preheat broiler to high and line a baking sheet with foil.
• Transfer short ribs to the baking sheet. Strain the cooking liquid and remove fat.
• Mix 1 tsp each honey, gochujang, and sesame oil. Brush over ribs.
• Broil for 2-3 minutes until lightly crisped.
• Sprinkle with sesame seeds and scallions. Serve with the sauce.

7. Slow-cooker Turkey Thighs with Herb Gravy

If you think turkey is just for Thanksgiving, this recipe will change your mind. Slow-cooked turkey thighs become unbelievably tender, soaking up all the flavors of fresh rosemary, sage, and garlic. The real star, though, is the rich, herb-infused gravy—silky, savory, and perfect for spooning over everything.

Whether you’re looking for an easy alternative to a full roast turkey or just want a hearty, no-fuss dinner, this dish delivers all the cozy, holiday-worthy flavors with none of the hassle.

Servings: 4

Ingredients:

• 1 tablespoon olive oil
• 4 bone-in, skinless turkey thighs (about 3 pounds)
• ¾ teaspoon coarsely ground black pepper
• 1 teaspoon kosher salt, divided
• ¼ cup finely chopped shallots (from 1 large shallot)
• 2 tablespoons sliced garlic (from 6 cloves)
• 2 tablespoons chopped fresh thyme, divided
• 1 ½ cups unsalted chicken stock
• 2 tablespoons all-purpose flour
• 1 tablespoon unsalted butter, softened
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions:

• Heat 1 tbsp oil in a large skillet over medium-high heat.
• Season 3 lbs turkey thighs with ¾ tsp salt and ¾ tsp pepper.
• Brown turkey in batches, 4 minutes per side, then transfer to a slow cooker.
• In the same skillet, cook ¼ cup shallots, 2 tbsp garlic, and 1 tbsp thyme for 30 seconds.
• Add 1½ cups stock, scrape up browned bits, and bring to a boil. Pour into the slow cooker.
• Cover and cook on LOW for 4 hours 30 minutes until turkey is very tender.
• Remove turkey, discard bones, and keep the meat warm.
• Strain cooking liquid into a saucepan. Whisk in a paste of 2 tbsp flour and 1 tbsp butter.
• Boil until thickened (3-4 minutes), then stir in 2 tbsp parsley, 1 tbsp thyme, and ¼ tsp salt. Serve with turkey.

8. Barbecue Pulled Chicken

Juicy, smoky, and perfectly saucy—this barbecue-pulled chicken is what sandwich dreams are made of. Slow-cooked until fork-tender, the chicken is tossed in a tangy, slightly sweet barbecue sauce that seeps into every shred.

Pile it onto a soft bun with crunchy slaw, or go all-in with baked beans and cornbread on the side. Whether you’re making it for a casual weeknight meal or a backyard get-together, it’s an easy, crowd-pleasing classic that never disappoints.

Servings: 8

Ingredients:

• 3 lbs chicken breasts, (boneless, skinless), about 5-6 count
• 1 1/2 cups BBQ Sauce,
• 1/2 medium onion, grated (with juice)
• 1 Tbsp olive oil
• 1 Tbsp Worcestershire sauce
• 2 Tbsp brown sugar

Instructions:

• Stir together all sauce ingredients in a 5-6 qt slow cooker.
• Add chicken and turn to coat in the sauce.
• Cover and cook on high for 2-3 hours or low for 6-7 hours.
• Check early if using smaller pieces or a hot slow cooker.
• Chicken is done when it reaches 165°F and shreds easily.
• Shred with two forks, return to the sauce, and stir to coat.

9. Pork Tacos with Mango Salsa

These tacos bring together the best of both worlds—rich, slow-cooked pork and a bright, juicy mango salsa that adds just the right amount of sweetness and zing. The pork is seasoned with smoky spices and cooked until ridiculously tender, then tucked into warm tortillas and topped with a fresh burst of mango, lime, and cilantro.

Every bite is a perfect balance of bold and refreshing flavors, making these tacos impossible to eat just one. Perfect for taco night, summer cookouts, or when you just need something vibrant and delicious.

Servings:

Ingredients:

Pork:

• 2½ lb boneless pork shoulder, well-trimmed
• 4 garlic cloves
• 1 small onion, roughly chopped
• 2 jalapeños, sliced
• ¼ cup lime juice
• 2 Tbsp low-sodium soy sauce
• 3 Tbsp olive oil
• 1 Tbsp packed brown sugar
• 1 Tbsp thyme leaves
• 2 tsp ground allspice
• 2 tsp black pepper
• ¾ tsp ground nutmeg
• ½ tsp ground cinnamon

Salsa:

• 2 mangoes, diced
• ¼ red onion, finely chopped
• ½ cup cilantro, chopped
• ¼ cup lime juice

Instructions:

• Blend garlic, onion, jalapeños, lime juice, soy sauce, olive oil, brown sugar, thyme, allspice, pepper, nutmeg, and cinnamon until smooth.
• Transfer the mixture to a slow cooker and add the pork shoulder, turning to coat.
• Cook on low for 7-10 hours.
• Mix salsa ingredients in a bowl and refrigerate until ready to use.
• Shred the cooked pork with two forks, discarding all but 1 cup of liquid.
• Return pork to the slow cooker, mix, and serve in corn tortillas with salsa.

10. Chickpea and Potato Curry

This hearty, aromatic curry is a love letter to comforting, home-cooked Indian flavors. Chickpeas and tender potatoes simmer in a fragrant, coconut-infused sauce, spiced with cumin, coriander, and just the right amount of heat. The best part? It all comes together effortlessly in the slow cooker, letting the flavors meld and deepen while you go about your day.

Serve it with fluffy basmati rice or warm naan to soak up every last bit of that luscious, golden sauce. Whether you’re vegetarian or just looking for a new go-to comfort dish, this one’s a keeper.

Servings: 4

Ingredients:

• 2 tablespoons vegetable oil or canola, corn, sunflower oil
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 1 inch (3 cm) ginger root grated
• 1 green chili deseeded and diced
• 1 teaspoon garam masala
• ½ teaspoon curry powder optional
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 pound (450 grams) potatoes peeled and cubed
• 1 cup chickpeas cooked
• 1 cup water or vegetable stock
• 1 x 14-ounce (400g) can of diced tomatoes (crushed tomatoes in the UK)
• ½ teaspoon salt
• 2 cups baby spinach leaves packed
• 2 tablespoons chopped fresh parsley or cilantro/coriander

Instructions:

• Heat oil in a large saucepan and sauté onions, ginger, and chili until soft. Add garlic and cook for 1 more minute.
• Stir in the spices and cook for another minute until fragrant.
• Add diced tomatoes, then fill the empty can with water and add it to the pot.
• Add potatoes and chickpeas, bring to a boil, then simmer until potatoes are soft. (Optional: Add half a can of coconut milk.)
• Stir in spinach and cook for a minute until wilted.
• Serve over rice and garnish with chopped parsley or coriander.