This easy cobbler is a great way to use up any fresh, in-season blueberries you have but frozen blueberries are also a perfectly fine option. It’s very low in added sugar for a dessert — with most sweetness coming from the antioxidant-rich blueberries — yet it’s just sweet enough, clocking in at just over 200 calories and providing healthy fiber from oats and whole-wheat flour, as well as the blueberries (1,2,3,4).

Active time: 15 minutes | Total time: 3 1/2 hours

Slow-Cooker Blueberry-Ginger Oat Cobbler

Ingredients

• 6 cups (900g) fresh (or frozen and thawed) blueberries
• 4 tbsp packed brown sugar, divided
• 1 1/2 tbsp cornstarch
• 1 tbsp grated fresh ginger
• 1 tbsp lime juice
• 1 tsp lime zest
• 1 tsp vanilla extract
• 3/4 tsp salt
• 3/4 cup instant oats
• 1/2 cup (60g) whole-wheat flour
• 1 tsp baking soda
• 4 tbsp unsalted butter, cold

Directions

In a 5–6-quart slow cooker, stir together the blueberries, 2 tbsp brown sugar, cornstarch, ginger, lime juice, lime zest, vanilla extract, and ½ tsp salt. Cover and cook on high for 1 hour.

While the filling cooks, prepare the topping. In a large bowl, stir together the oats, flour, 2 tbsp brown sugar, baking soda, and 1/4 tsp salt. Cut the butter into small pieces and add to the dry ingredients. Use your fingers to gently pinch and knead until a crumbly dough forms.

After the filling has cooked for 1 hour, scatter the topping evenly over the fruit mixture. Cover and cook on high for an additional 2 1/2 hours, or until the filling is bubbly and thick and the topping is cooked through.

Serves: 8 | Serving Size: 3/4 cup

Nutrition (per serving): Calories: 211; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 15mg; Sodium: 270mg; Carbohydrate: 35g; Dietary Fiber: 4g; Sugar: 18g; Protein: 3g

Nutrition Bonus: Calcium: 7%; Potassium: 139mg; Vitamin A: 4%; Vitamin C: 16%; Iron: 17%

Originally published: September 9, 2018; Updated May 2026

The post Slow-Cooker Blueberry-Ginger Oat Cobbler appeared first on MyFitnessPal Blog.

In this recipe, lightened-up turkey meatballs cook low and slow in an aromatic pomodoro sauce. In place of pasta, we add lacinato kale and canned chickpeas. This meal is a great one to assemble before the work or school day, then dish up when you’re ready to serve dinner. The meatballs hold well on the warm setting of your slow cooker until you’re ready to eat.

Try this recipe for dinner after a workout. Because the prep is done ahead of time, it’s the perfect opportunity to spend your evening doing a hard workout and then refuel with protein, carbohydrates and a vegetable in a hearty dish.

Active time: 20 minutes | Total time: 4–8 hours

Slow Cooker Turkey Meatballs

Ingredients

For the meatballs

• 1 tbsp olive oil
• 1 lb (454g) ground turkey
• 1/2 cup (54g) plain breadcrumbs
• 1/4 cup (25g) Parmesan cheese, finely shredded
• 1/4 cup Italian parsley, finely chopped
• 1 large egg, lightly beaten
• 1 large garlic clove, finely grated
• ¾ tsp salt
• ½ tsp dried oregano
• ½ tsp ground black pepper

For the sauce

• 2 large garlic cloves, thinly sliced
• 2 large sprigs fresh basil
• 2 (28-oz/1,588g) cans no salt added crushed tomatoes
• ½ tsp onion powder
• ½ tsp crushed red pepper flakes
• ¼ tsp salt
• ½ bunch lacinato kale, stemmed and chopped
• 1 (15-oz/425g) can no salt added chickpeas, rinsed and drained
• 1 tbsp unsalted butter

Optional garnishes (not included in nutrition totals)

• Basil leaves, torn
• freshly shredded Parmesan cheese
• Crusty bread

Directions

Drizzle the olive oil in the bottom of a 6–8-quart slow cooker.

In a large bowl, gently combine the remaining meatball ingredients. Using your hands or a 1 3/4-in ice cream scoop, portion out the meatballs and arrange in the bottom of the slow cooker. You should have about 12 meatballs.

To make the sauce, scatter the sliced garlic and basil sprigs over the meatballs, then pour the crushed tomatoes over the top. Add the onion powder and crushed red pepper and season with salt. Do not stir.

Cover the slow cooker and cook on high for 4 hours or on low for 6–8 hours, until the meatballs are cooked through and register 165°F on an instant-read thermometer. Remove basil sprigs and discard. Gently stir in the kale and chickpeas and cook on high for 30 minutes, or until the kale is wilted. Stir in the butter until melted and season the sauce with salt, if needed.

Ladle the meatballs and sauce into four shallow bowls. Garnish with torn basil leaves and freshly shredded Parmesan cheese, if desired. Serve right away, passing slices of crusty bread to mop up the sauce (optional).

Serves: 4 | Serving Size: 3 meatballs, plus 1 cup of sauce

Nutrition (per serving): Calories: 499; Total Fat: 20g; Saturated Fat: 6g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 4g; Cholesterol: 147mg; Sodium: 910mg; Carbohydrate: 46g; Dietary Fiber: 15g; Sugar: 14g; Protein: 36g

Nutrition Bonus: Potassium: 1687mg; Iron: 24%; Vitamin A: 93%; Vitamin C: 28%; Calcium: 13%

Originally published September 22, 2020; Updated May 2026

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Say hello to your new breakfast bestie: the slow cooker. Use it to make our simple slow-cooked banana-nut oatmeal by adding pantry staples like oats, milk, nut butter and honey. This satisfying breakfast will keep you full for hours.

Active time: 5 minutes | Total time: 8 hours + 5 minutes

Slow Cooker Banana-Nut Oatmeal

Ingredients

• Cooking spray
• 1 cup steel cut oats 
• 3 cups water
• 1 cup low-fat (2%) milk
• 1/4 tsp salt
• 2 medium bananas, sliced
• 2 tbsp almond butter
• 2 tbsp honey

Directions

Lightly coat a 4-quart slow cooker with cooking spray. Combine the oats, water, milk, and salt in the slow cooker. Cover and cook on low for 8 hours.

Spoon about 1 cup of oatmeal into 4 bowls. Top evenly with banana slices and drizzle with almond butter and honey.

Serves: 4 | Serving Size: 1 cup oatmeal + 1/2 banana + 1 1/2 tsp almond butter + 1 1/2 tsp honey

Nutrition (per serving): Calories: 339; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 5mg; Sodium: 188mg; Carbohydrate: 55g; Dietary Fiber: 7g; Sugar: 21g; Protein: 11g

Nutrition Bonus: Potassium: 354mg; Iron: 12%; Vitamin C: 12%; Calcium: 12%

Originally published: November 21, 2017; Updated April 2026

The post Slow Cooker Banana-Nut Oatmeal appeared first on MyFitnessPal Blog.

Oh, the simple joy of cozying up next to a bowl of hearty black bean soup! Ours is slow cooked and bold with onion, peppers, garlic, chile, a dash of cumin and served with creamy avocado for a delicious and nutritious meal.

RD Tip: Black beans are a protein-fiber powerhouse and deliver a host of micronutrients like folate, potassium and magnesium (1).

Active time: 10 minutes | Total time: 30 minutes

Slow Cooker Black Bean Soup

Ingredients

• 1 lb (454g) dried black beans, sorted and rinsed
• 1 large (150g) onion, coarsely chopped
• 1 medium (120g) green bell pepper, coarsely chopped
• 3 garlic cloves, minced
• 4 cups (960g) low-sodium vegetable broth
• 1 tbsp ground cumin
• 2 tbsp chopped chipotle chiles in adobo sauce
• 3 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tsp salt
• 2 tbsp light sour cream
• 1 small avocado, diced
• 6 fresh cilantro sprigs for garnish (optional)

Directions

Place beans in a large bowl or stock pot, adding water to cover by 2 inches. Soak for 12 hours; drain and discard water.

TIME-SAVING TIP: Don’t have 12 hours? To quick-soak beans, place beans in a stock pot and cover with water. Bring to a boil over high heat; reduce heat and simmer briskly for 5 minutes. Remove from heat; cover and let soak for 1 hour. Drain and discard water.

Combine beans, onion, bell pepper and garlic in a 4-quart slow cooker. Stir in broth and cumin. Cover and cook on low for 10 hours or on high for 5 hours until the beans are tender. Stir in chipotle, cilantro, lime juice and salt.

For a smooth, thick texture, blend mixture in slow cooker with an immersion blender for 30 seconds until desired consistency. Alternatively, transfer in batches to a blender. Remove stopper from lid and cover with a kitchen towel (hot steam will cause the lid to pop off if not vented); blend until smooth.

Top each serving with 1 tsp sour cream, 2 tbsp chopped avocado and a sprig of cilantro.

Serves: 6 |  Serving Size: 1 ⅓  cups + 1 tsp sour cream + 2 tbsp diced avocados

Nutrition (per serving): Calories: 344; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 2mg; Sodium: 511mg; Carbohydrate: 58g; Dietary Fiber: 15g; Sugar: 5g; Protein: 19g

Nutrition Bonus: Potassium: 1532mg; Iron: 30%; Vitamin A: 105%; Vitamin C: 47%; Calcium: 16% 

Originally published May 1, 2020; Updated April 2026

The post Slow Cooker Black Bean Soup appeared first on MyFitnessPal Blog.

This hearty, stick-to-your-ribs stew features tender wild rice and buttery-soft chicken. The poultry slowly simmers on the bone, lending more flavor to the soup and moisture to the meat. 

RD Tip: For efficiency, chop the veggies the night before, and put everything in the slow cooker in the morning so it cooks all day while you go about your day. Just a little advance planning makes it possible to be busy and still balance a healthy lifestyle.

Active time: 20 minutes | Total time: 7 hours, 30 minutes

Slow Cooker Chicken & Wild Rice Stew

Ingredients

• 6 cups (1440g) unsalted chicken stock
• 2 cups (320g) onion, chopped
• 1 1/2 cups (190g) carrots, chopped
• 1 cup (100g) celery, chopped
• 1 1/4 cups (200g) uncooked wild rice
• 1 ½ tsp salt
• 1 tsp ground black pepper
• 8 oz (227g) white mushrooms, sliced
• 3 garlic cloves, minced
• 2 lbs (907g) skinless, bone-in skinless chicken breasts
• 5 thyme sprigs
• 2 bay leaves
• 3 cups (732g) 2% reduced-fat milk
• 1/2 cup (63g) all-purpose flour
• 3 tbsp chopped fresh parsley (optional garnish)

Directions

In a 6-quart slow cooker, stir together chicken stock, onion, carrots, celery, wild rice, salt, pepper, mushrooms and garlic. Nestle in the chicken, thyme and bay leaves. Cover and cook on low until chicken and wild rice are tender, about 7 hours (or on high for 3-4 hours).

Remove chicken from the slow cooker. Increase heat to high. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.

In a medium bowl, whisk milk and flour until completely smooth, then slowly stir into the soup to prevent lumps.

Cook on high until thickened, about 10-20 minutes. Gently stir in chicken. Serve in bowls and garnish with parsley, if desired.

Serves: 8 | Serving Size: About 1 ⅔  cups

Nutrition (per serving): Calories: 393; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g ; Cholesterol: 85mg; Sodium: 421mg; Carbohydrate: 43g; Dietary Fiber: 5g; Sugar: 9g; Protein: 42g

Nutrition Bonus: Potassium: 519mg; Iron: 7%; Vitamin A: 16%; Vitamin C: 13%; Calcium: 15%

Originally published February 4, 2020; Updated April 2026

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Collagen-rich and deeply flavorful, there’s a reason this thrifty cut is a favorite of home cooks and chefs alike. Oxtail contains meat, bones and cartilage, which melt into a delicious sauce when braised in the slow cooker. Look for meaty pieces that are at least 2 ½-3 inches or larger in diameter for the best value.

RD Tip: If oxtail is hard to find, you can swap them out with just about any meat-on-the-bone, like short ribs, beef shanks, or even bone-in chicken thighs.

Slow Cooker Braised Oxtail and Carrots

Ingredients

• 4 lb. (1814g) oxtails
• 1 tsp ground black pepper
• 1/2 tsp salt
• 1 tbsp olive oil
• 3 tbsp no salt-added tomato paste
• 1/2 cup (113g) dry red wine (such as Pinot Noir or Merlot)
• 2 cups (360g) low-sodium beef broth
• 1 tsp granulated garlic or garlic powder
• 2 bay leaves
• 1 small sprig rosemary 
• 1 large yellow onion, chopped
• 3 large carrots (475g), cut into 1/2-in. thick coins
• 2 celery stalks, sliced
• 1 large parsnip, chopped
• 2 tbsp cornstarch

Directions

Season the oxtails with pepper and salt. Heat the oil in a large non-stick pan over medium-high heat. When the oil is hot, add the oxtails to the pan (in batches if needed, to avoid overcrowding the pan.) Cook, turning occasionally, until browned all over, about 10 minutes. Add to the slow cooker.

Pour off the fat in the pan. Return the pan to medium-high heat and add the tomato paste. Cook, stirring constantly, about 2-3 minutes, or until it begins to brown. Add the wine and simmer for another 1 minute, scraping up the brown bits on the bottom of the pan. Add the broth, granulated garlic, rosemary and bay leaves and stir to combine.

Pour the wine mixture over the oxtails in the slow cooker. Nestle the celery and onion around the oxtail. Cover and cook on low in a large (6.5qt/6L) slow cooker for 8–9 hours (or on high for 4-5 hours) until oxtail reaches an internal temperature of 190-205°F, adding the parsnips and carrots during the last 2-3 hours of cooking.

Transfer the oxtails and vegetables to a large serving bowl with a slotted spoon. Discard the bay leaves and rosemary sprig. Cover meat and vegetables with foil. Set aside.

Pour the cooking liquid into a gravy separator and let it stand for a few minutes so the fat rises; discard the fat (alternatively, pour the cooking liquid into a large measuring cup, let sit for a few minutes, then spoon the fat off the top and discard.) Pour the defatted cooking liquid into a small saucepan. Bring the cooking liquid to a boil over medium-high heat and simmer for 4 minutes.

In a small bowl, combine the cornstarch with 2 tbsp water and stir to combine. Add to the cooking liquid and simmer until thickened, about 2 minutes. Season sauce with additional salt and pepper, if desired. Pour the sauce over the oxtails and vegetables and serve.

Serves: 6 | Serving Size: 2 medium oxtails, 2/3 cup vegetables, 1/3 cup sauce

Nutrition (per serving): Calories: 628; Total Fat: 33g; Saturated Fat: 13g; Monounsaturated Fat: 16g; Polyunsaturated Fat: 2g; Cholesterol: 227mg; Sodium: 620mg; Carbohydrate: 21g; Dietary Fiber: 3g; Sugar: 5g; Protein: 63g

Nutrition Bonus: Potassium: 1194mg; Iron: 49%; Calcium: 7%; Vitamin A: 25%; Vitamin C: 15%

Originally published March 10, 2020; Updated April 2026

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This brisket recipe uses an Instant Pot to make a fork-tender roast with minimal fuss. The braising liquid of beer, smoked paprika and smoky chipotle peppers gives the dish a zesty, Southwestern flavor. Serve with mashed sweet potatoes and an avocado salad. You’ll have extra sauce; save it to use later as a base for the best chili ever.

Active time: 20 minutes | Total time: 2 hours, 15 minutes

Pressure Cooker Beer Braised Beef Brisket

Ingredients

• 3 lb (1,362g) flat-cut beef brisket, fat trimmed to 1/8-in (0.32cm)
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup (240g) dark ale
• 1 cup (240g) low-sodium beef broth, divided
• 1 large yellow onion, thickly sliced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped and canned chipotle peppers
• 4 large carrots, peeled
• 1 tbsp all-purpose flour
• 1 tbsp honey

Directions

Rub the brisket all over with the paprika, salt, and pepper. Heat the oil in an electric Instant Pot on the sauté function over medium heat until hot. Add the brisket and cook until browned, about 3 minutes per side. Remove from the pot. Add the beer and simmer, scraping up the browned bits from the bottom of the pot. Press cancel.

Add 3/4 cup of the broth, onion, rosemary, and chipotle peppers to the pot. Return the brisket to the pot and place the whole carrots on top of the roast. Lock the lid, select high pressure, and set for 1 1/2 hours. Let the pressure naturally release, about 30 minutes, to ensure the roast is tender and easy to slice.

Carefully transfer the carrots and brisket to a platter and cover with foil. Select the sauté function, adjust the heat to high, and bring the sauce to a simmer. Skim off any clear liquid fat that collects on the surface and discard.

Place the flour in a small bowl. Gradually whisk the remaining 1/4 cup (60g) broth into the flour until smooth. Add the flour mixture and honey to the sauce and simmer until thickened, about 5 minutes. Thinly slice the brisket against the grain and cut the carrots into bite-sized pieces. Serve with 1/4 cup (60ml) sauce per serving. Reserve the remaining sauce for another use.

Serves: 6 | Serving Size: 4 oz. sliced meat, 1/2 cup carrots, 1/4 cup sauce

Nutrition (per serving): Calories: 440; Total Fat: 19g; Saturated Fat: 6g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 1g; Cholesterol: 141mg; Sodium: 885mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 49g

Nutrition Bonus: Iron: 26%; Potassium: 986mg; Vitamin A: 556%; Vitamin C: 8%

Originally published date: February 2, 2019; Updated date: May 2026

The post Pressure Cooker Beer Braised Beef Brisket appeared first on MyFitnessPal Blog.

Turkey and bean chili is easy to make, especially if a slow cooker is involved. This easy recipe for chili features lean ground turkey slowly simmered with tangy tomatoes and fiber-filled beans.

Slow Cooker Turkey & Bean Chili

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 (15-oz.) can no-sugar added tomato sauce
• 1 (14.5-oz.) can low sodium diced tomatoes
• 2 (15-oz.) cans low sodium kidney beans, drained and rinsed
• 1/2 cup nonfat plain Greek yogurt
• 6 oz. baked tortilla chips

Directions

Heat the olive oil in a large nonstick skillet over medium heat. Add the ground turkey and onion and cook, breaking up the meat with a wooden spoon, for about 10 minutes or until the turkey is cooked through to an internal temperature of 165°F. Stir in the garlic, chili powder, oregano, cumin, salt, and pepper and cook for 1 minute more, until fragrant.

Transfer the mixture to a 4-quart slow cooker. Add the tomato sauce, diced tomatoes, kidney beans, chili powder, oregano, and cumin and stir to combine. Cover and cook on low for 4–6 hours or on high for 4 hours, until the flavors have melded and the chili is heated through.

Taste and season with additional salt as needed. Ladle into bowls and serve topped with a dollop of Greek yogurt and baked tortilla chips on the side.

Serves: 6 | Serving Size: 1 1/2 cups chili + 1 oz. baked tortilla chips

Nutrition (per serving): Calories: 446; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 54mg; Sodium: 854mg; Carbohydrate: 59g; Dietary Fiber: 11g; Sugar: 6g; Protein: 30g

Nutrition Bonus: Potassium: 1018mg; Iron: 35%; Vitamin A: 56%; Vitamin C: 6%; Calcium: 18%

Originally published: November 8, 2019; Updated May 2026

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You don’t have to worry about making a hot breakfast when you put this porridge in the slow cooker before bed. You’ll awaken to a cinnamon-laced, slightly sweet pot of comfort food. It’s easy to store in the refrigerator to reheat and keeps for several days. Add a dollop of Greek yogurt or nut butter to boost the protein, if desired.

Active time: 10 minutes | Total time: 7 hours, 10 minutes

Slow Cooker Oat Porridge With Berries

Ingredients

• 1 cup (240ml) apple juice
• 3 cups unsweetened soy milk
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/2 cup steel-cut oats
• 1/2 cup millet
• 1 cup fresh raspberries
• 1 cup fresh blueberries

Directions

In a slow cooker, whisk together the apple juice, soy milk, cinnamon, and allspice. Add the steel-cut oats and millet and stir to combine. Cover and cook on low for 7 hours, or until thick.

Remove the lid and stir well to redistribute the grains, then top with the raspberries and blueberries. Serve warm.

Serves: 5 | Serving Size: 1 cup porridge and berries

Nutrition (per serving): Calories: 236; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 53mg; Carbohydrate: 40g; Dietary Fiber: 6g; Sugar: 10g; Protein: 9g

Nutrition Bonus: Calcium: 21%; Iron: 13%; Potassium: 423mg; Vitamin C: 36%

Originally published: February 16, 2020; Updated May 2026

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Let your slow cooker do the heavy lifting with this vibrant, plant-based sweet potato curry. Tender sweet potatoes and hearty chickpeas cook down in a coconut milk and curry broth that fills your kitchen with incredible aroma. Come dinnertime, all that’s left to do is stir in fresh basil and lime, spoon it over rice, and serve.

Active time: 10 minutes | Total time: 4 hours, 10 minutes

Slow Cooker Sweet Potato Curry

Ingredients

• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 2 large sweet potatoes, peeled and cut into 1 inch cubes
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 cups vegetable broth
• 1/2 cup light coconut milk
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/4 cup fresh basil, roughly chopped
• 1/2 tsp lime zest
• 1 1/2 tbsp fresh lime juice
• 1 15-oz. can low sodium chickpeas, rinsed and drained
• 3 cups cooked jasmine or basmati rice
• 4 tbsp plain nonfat Greek yogurt

Directions

Combine the onion, bell pepper, sweet potatoes, garlic, and ginger in a 4-quart slow cooker.

In a small bowl, stir together the vegetable broth, coconut milk, curry powder, and salt, then pour over the vegetables. Cover and cook on high for 4 hours or low for 8 hours, until the sweet potatoes are tender. Stir in the basil, lime zest, lime juice and chickpeas.

Serve the curry over hot cooked rice. Top each serving with 1 tbsp yogurt and garnish with basil, if desired.

Serves: 4 | Serving Size: 2 cups curry with 3/4 cup rice + 1 tbsp yogurt

Nutrition (per serving): Calories: 421; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 1mg; Sodium: 951mg; Carbohydrate: 81g; Dietary Fiber: 9g; Sugar: 14g; Protein: 14g

Nutrition Bonus: Potassium: 1050mg; Iron: 19%; Vitamin A: 58%; Vitamin C: 106%; Calcium: 10%

Originally published: November 22, 2019; Updated May 2026

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Once you’ve cooked mashed potatoes in a slow cooker, you might never go back to the stovetop method. Traditionally, you cook potatoes in water, then drain them and toss the cooking liquid. Here, we cook sweet potatoes in the very liquid we are going to use to mash them, so they absorb the flavor of the coconut milk. You can use this same method with Yukon Golds and whole milk, but we like this tropical twist with antioxidant-rich sweet potatoes.

Sweet potatoes bring a nutritional boost to the classic mashed potato — they’re an excellent source of vitamin A, antioxidants, and fiber, making them a naturally nutrient-dense choice (1)

Active time: 20 minutes | Total time: 4-5 hours

Slow Cooker Vegan Mashed Sweet Potatoes

Ingredients

• 4 lb (1814g) sweet potatoes, peeled and cut into 2-inch pieces
• 1 14-oz. can unsweetened full-fat coconut milk
• 1 14-oz. can reduced fat coconut milk
• 5 garlic cloves, smashed
• 1/2 tsp salt 
• 1/2 tsp black pepper
• 2 tbsp fresh lime juice
• 1/2 cup pomegranate seeds

Directions

In the insert of a 5–7-quart slow cooker, combine the sweet potatoes, coconut milk, and garlic. Season with salt and pepper. Cover and cook on high for 4–5 hours or on low for 6–8 hours, until the potatoes are fork-tender. Check the potatoes at the lower end of the cook time range and add ¼ cup water if the liquid has been absorbed before the potatoes are tender.

Drain the potatoes, reserving the coconut milk. Return the sweet potatoes and garlic to the slow cooker and mash until smooth. Stir in 1 1/2 cups of the reserved coconut milk, adding more as needed to reach the desired consistency. Stir in the lime juice.

Transfer the mashed sweet potatoes to a serving bowl. Top with pomegranate seeds. Serve immediately.

Serves: 12 | Serving Size: About 1/2 cup

Nutrition (per serving): Calories: 232; Total Fat: 9g; Saturated Fat: 9g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 348mg; Carbohydrate: 32g; Dietary Fiber: 5g; Sugar: 12g; Protein: 5g

Nutrition Bonus: Calcium: 4%; Iron: 4%; Potassium: 917mg; Vitamin A: 71%; Vitamin C: 36%

Originally published: February 25, 2021; Updated May 2026

The post Slow Cooker Vegan Mashed Sweet Potatoes appeared first on MyFitnessPal Blog.

Stir a few ingredients together in your slow cooker, add chicken breasts and you’ve got a chicken dinner with a velvety Thai inspired peanut sauce ready when you are. We add crisp-tender broccoli, but green beans, carrots, baby corn or a long list of other veggies are welcome. The trick is to briefly microwave or steam the veggies and stir them through the sauce right before serving so they’re not overcooked. Serve over brown rice or quinoa.

Active time: 10 minutes | Total time: 4 hours, 10 minutes (low) or 2 hours, 10 minutes (high)

Slow Cooker Peanut Chicken With Broccoli

Ingredients

• 1/2 cup light coconut milk
• 1/4 cup smooth peanut butter
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp low-sodium soy sauce
• 2 tsp Thai red curry paste
• 1 tsp lemongrass paste
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts
• 4 cups broccoli florets
• 1 tsp cornstarch

Directions

In a 6-quart slow cooker, whisk together the coconut milk, peanut butter, rice vinegar, brown sugar, soy sauce, red curry paste, and lemongrass paste until smooth. Stir in the onion and garlic. Add the chicken and stir to coat.

Cover and cook on low for 3½–4 hours or on high for 2–2½ hours, until the chicken reaches an internal temperature of 165°F (74°C).

Transfer the chicken to a cutting board and slice or shred into bite-size pieces. Pour the cooking liquid into a small saucepan. In a small bowl, whisk together the cornstarch and 1 tbsp cold water until smooth, then stir into the saucepan. Bring to a simmer over medium heat, stirring frequently, until the sauce has thickened, about 2 minutes. Remove from heat.

While the sauce thickens, combine the broccoli with 2 tbsp water in a microwave-safe bowl and microwave on high for 2–3 minutes, or until crisp-tender. Alternatively, steam the broccoli on the stovetop for about 3 minutes. Drain.

Arrange the chicken and broccoli on a serving platter or divide between bowls. Pour the sauce over the top and serve immediately.

Serves: 4 | Serving Size: 4 oz. chicken, 1 cup broccoli, 1/4 cup sauce

Nutrition (per serving): Calories: 320; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 369mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 7g; Protein: 32g

Nutrition Bonus: Calcium: 7%; Iron: 8%; Potassium: 809mg; Vitamin A: 1%; Vitamin C: 140%

Originally published: January 17, 2020; Updated May 2026

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