Heart healthy crock pot recipes

Wellness
Heart healthy crock pot recipes

Want to boost your heart health without dedicating endless hours to cooking? Slow cookers are your solution for crafting nutritious, heart-friendly meals that taste great. By utilizing low sodium products and fresh ingredients, you can whip up dishes that support your heart health while saving precious time.

These easy slow cooker recipes are designed to cut down on sodium, incorporate lean proteins and enhance your fiber intake — essential factors for heart wellness. Let your slow cooker handle the hard part and enjoy a week full of meals that contribute to your overall health. 

Southwest slow cooker chicken

Ingredients:

  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 1/4 tsp oregano
  • 1/4-1/2 tsp cayenne pepper (optional and variable depending on how spicy you like your chicken!)
  • 1 lb boneless, skinless chicken breasts or tenderloins (all visible fat discarded)
  • 14.5 oz canned, no-salt-added, diced tomatoes (undrained)
  • 1-3 oz canned green chiles
  • 1 cup low-sodium chicken broth

Instructions:

  • In a small bowl, stir together chili powder, cumin, garlic powder, onion powder, paprika, oregano and cayenne pepper (optional).
  • Place chicken in slow cooker and sprinkle half of seasoning mixture over chicken. Flip with a fork and sprinkle other half of seasoning mixture over chicken.
  • Pour tomatoes, chilies and chicken broth over the chicken in the slow cooker.
  • Cover and cook over low setting for 8-10 hours, or over high setting for 3-4 hours. Chicken make break apart easily with fork once cooked. Makes 6 servings.

Recipe adapted from heart.org.

Slow-cooker chicken parmesan with eggplant and angel hair pasta

Ingredients:

  • Cooking spray
  • 1 medium eggplant, peeled and finely chopped (about 8 cups)
  • 1 28-ounce can no-salt-added crushed tomatoes
  • 1 tbs dried Italian seasoning, crumbled, and 1/4 tsp dried Italian seasoning, crumbled, divided use
  • 1/8 tsp salt
  • 1/8 tsp pepper (freshly ground preferred)
  • 6 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded
  • 12 ounces whole-grain angel hair pasta, broken into quarters
  • 2 tbs shredded or grated Parmesan cheese
  • 1/4 cup shredded fat-free mozzarella cheese

Instructions:

  • Lightly coat the inside of a large slow cooker with cooking spray. Add the eggplant, tomatoes, and 1 tbs Italian seasoning, stirring to combine.
  • In a small bowl, stir together the remaining ¼ tsp Italian seasoning, salt, and pepper. Sprinkle over the chicken. Using your fingertips, gently press the seasoning mixture so it adheres to the chicken. Add the chicken to the slow cooker, nestling it into the eggplant mixture. Cook, covered, on low for 7 to 8 hours or on high for 3 to 4 hours, or until the chicken is no longer pink in the center.
  • When the chicken is almost cooked, transfer it and 1/2 cup sauce to a large plate or bowl. Add the pasta to the slow cooker, stirring it into the remaining sauce. Transfer the chicken back into the slow cooker. Do not stir. Pour the reserved ½ cup sauce over the chicken. Sprinkle with the Parmesan and mozzarella.
  • Cook, covered, for 15 to 25 minutes, or until the pasta is al dente. (The pasta will cook more quickly if the slow cooker is on high.) Makes 6 servings.

Recipe adapted from heart.org.

Cinnamon quinoa with peaches

Ingredients:

  • Cooking spray
  • 2 1/2 cups water
  • 1 cup uncooked quinoa (rinsed, drained)
  • 1/2 tsp ground cinnamon
  • 1 1/2 cups fat-free half-and-half
  • 1/4 cup sugar
  • 1 1/2 tsp vanilla extract
  • 2 cups frozen peach slices thawed (sliced or diced)
  • 1/4 cup plus 2 tbs chopped pecans (dry roasted, coarsely chopped)
  • 2 tbs chopped pecans (dry-roasted, coarsely chopped)

Instructions:

  • In a 3- to 4 1/2-quart round or oval slow cooker, lightly spray the slow cooker with cooking spray. Pour in the water. Stir in the quinoa and cinnamon. Cook, covered, on low for 2 hours or on high for 1 hour, or until the water is absorbed and the quinoa is tender.
  • Just before the quinoa is ready, in a small bowl, stir together the half-and-half, sugar, and vanilla extract until the sugar has dissolved.
  • Spoon the quinoa into bowls. Top with the peaches. Pour in the half-and half mixture. Sprinkle with the pecans. Makes 6 servings.

Recipe adapted from heart.org.

Next steps:

Register for an upcoming nutrition and healthy eating webinar or cooking class at the King of Prussia Teaching Kitchen

Nutrition information, recipes and food safety tips are provided in collaboration with Main Line Health King of Prussia's Teaching Kitchen.

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