5 Slow Cooker Meals

You don't have to be a master chef to whip up savory, satisfying dishes that are healthy, too. All you really need is a slow cooker, a kitchen must-have that will slash your prep time in half. The best part? It's an easy way to sneak colorful vegetables, whole grains, and lean meats into your family's menu without anyone noticing.

An estimated 80 percent of American households have slow cookers. Updated models come in sleek stainless steel with programmable timers. But even your older Crock-Pot can handle these hearty main-dish recipes, which are bursting with flavor and brimming with nutrients. They'll keep you warm (and full), even when it's cold outside.

Picadillo-Stuffed Peppers


Yellow and orange bell peppers deliver a healthy dose of vitamin C, beta-carotene, and folic acid.

1 jar (26 oz) marinara sauce 1 Tbsp red wine vinegar 1 tsp ground cumin ¼ tsp ground cinnamon 4 ½ lg bell peppers (preferably yellow and orange)

8 oz ground beef (93 percent lean) ½ c converted rice 1/3 c finely chopped onion ¼ c raisins Chopped parsley (garnish)

1. In medium bowl, stir sauce, vinegar, cumin, and cinnamon. Pour 1 1/3 cups of sauce mixture into 4-quart or larger slow cooker.

2. Finely chop the half bell pepper. Slice off top ½" of remaining peppers. Seed peppers and reserve tops.

3. In large bowl, using your hands, combine beef, uncooked rice, onion, raisins, chopped pepper, and remaining sauce mixture. Spoon resulting mixture into peppers and replace tops. Place into slow cooker.

4. Cover and cook on low 6 to 8 hours or until peppers are tender and filling is cooked through. Serve topped with sauce from pot. Garnish with parsley, if desired.

Makes 4 Servings

Per Serving: 360 cal, 18 g pro, 51 g carb, 10 g fat, 2.5 g sat fat, 20 mg chol, 7 g fiber, 810 mg sodium

Prep Time: 15 minutes

Cooking Time: 6-8 hours

Autumn Harvest Minestrone


This Italian-inspired, fiber-rich soup will warm you up and keep you satisfied.

2 cans (15 oz each) cannellini beans, rinsed and drained 2 cans (14 ½ oz each) fat-free, reduced-sodium chicken broth 3 c (½" chunks) butternut squash (1 lb) 1 can (14 ½ oz) diced tomatoes 2 med turnips, peeled and cut into ½" chunks 1 med parsnip, peeled, quartered, and sliced ¼" thick

2 c bagged coleslaw mix 1 lg leek (white and light green parts), sliced 1 Tbsp minced garlic 1 c (packed) fresh basil 1/3 c fresh parsley ¼ c grated Parmesan cheese 3 Tbsp extra virgin olive oil ¼ tsp salt ¼ tsp black pepper 2 Tbsp water

1. In 4-quart or larger slow cooker, mix beans, broth, squash, tomatoes (with juice), turnips, parsnip, coleslaw, leek, and 1 ½ teaspoons of the garlic. Cover and cook on low 7 to 9 hours or until vegetables are tender.

2. In blender, mix basil, parsley, cheese, oil, salt, pepper, water, and remaining 1 ½ teaspoons garlic until smooth. Scrape into small bowl and refrigerate.

3. To serve, ladle soup into serving bowls and top with a heaping tablespoon of basil sauce.

Makes 6 Servings

Per Serving: 280 cal, 11 g pro, 41 g carb, 10 g fat, 2 g sat fat, 5 mg chol, 9 g fiber, 570 mg sodium

Prep Time: 20 minutes

Cooking Time: 7-9 hours

Cranberry-Apricot Pork Roast


The surprising addition of cranberries lends a sweet-tart flavor and ups the antioxidant quotient of this savory pork dish.

1 can (16 oz) whole-berry cranberry sauce ½ c quartered dried apricots ½ tsp grated orange peel 1/4 c fresh orange juice 1 lg shallot, chopped (1/3 c) 2 tsp cider vinegar

1 tsp dry mustard 1 tsp salt 1 tsp grated fresh ginger 2 lb boneless pork loin roast, well trimmed Snipped chives (garnish)

1. Mix cranberry sauce, apricots, orange peel and juice, shallot, vinegar, mustard, salt, and ginger in 4-quart or larger slow cooker. Add pork and spoon some of cranberry mixture on top.

2. Cover and cook on low 7 to 9 hours or until pork is tender.

3. Remove pork to cutting board. Spoon off any fat from top of cranberry mixture in slow cooker. Slice pork into 6 thick slices. Serve topped with sauce. Garnish with chives, if desired.

Makes 6 Servings

Per Serving: 450 cal, 32 g pro, 39 g carb, 18 g fat, 6 g sat fat, 90 mg chol, 2 g fiber, 470 mg sodium

Prep Time: 10 minutes

Cooking Time: 7-9 hours

No-Need-to-Hurry Vegetable Curry


Even meat lovers will savor this exotic, slightly spicy, 100 percent vegetarian Indian dish.

1 can (14 oz) light coconut milk ¼ c all-purpose flour 2 ½ Tbsp mild Indian curry paste ½ tsp salt 2 med Yukon Gold potatoes (1 lb), peeled and cut into 1 ½" chunks 2 med onions, halved and thinly sliced 1 bag (8 oz) cauliflower florets

1 lg red bell pepper, quartered and cut into ¾"-wide strips 8 oz green beans, halved 1 c frozen peas, thawed ½ c chopped cilantro Torn cilantro leaves (garnish) Red bell pepper, finely chopped (garnish) Sliced almonds, toasted (garnish)

1. In 4-quart or larger slow cooker, whisk coconut milk, flour, curry paste, and salt until smooth. Add potatoes, onions, cauliflower, and pepper. Toss to mix. Place beans on top.

2. Cover and cook on low 6 to 8 hours or until vegetables are tender. Stir in peas and chopped cilantro. Serve over basmati rice. Garnish with cilantro, pepper, and almonds, if desired.

Makes 6 Servings

Per Serving (without rice): 200 cal, 7 g pro, 34 g carb, 5 g fat, 3.5 g sat fat, 0 mg chol, 5 g fiber, 370 mg sodium

Prep Time: 20 minutes

Cooking Time: 6-8 hours

Italian Hunter-Style Chicken


Tomato sauce and yellow squash are tasty ways to get your vitamin C. Tomatoes are also packed with heart-healthy lycopene.

1 jar (26 oz) marinara sauce 8 oz shiitake mushrooms, stemmed and sliced ½" thick (3 c) 2 lg carrots, peeled and halved lengthwise, sliced ¼" thick (1 c) 1/3 c dry white wine 1 Tbsp chopped fresh thyme leaves or ½ tsp dried

¼ tsp fennel seed ¼ tsp crushed red pepper 4 each skinless chicken drumsticks and thighs (about 2 lb) 2 sm yellow summer squash, sliced into ¾"-thick rounds Thin strips basil leaves (garnish) Thyme sprigs (garnish)

1. In 4-quart or larger slow cooker, combine sauce, mushrooms, carrots, wine, thyme, fennel, and pepper. Add chicken and toss to coat. Place squash on top.

2. Cover and cook on low 7 to 9 hours or until chicken and vegetables are tender. Serve with sauce, and garnish with basil and thyme, if desired.

Makes 4 Servings

Per Serving: 330 cal, 31 g pro, 29 g carb, 9 g fat, 2 g sat fat, 105 mg chol, 6 g fiber, 900 mg sodium

Prep Time: 8 minutes

Cooking Time: 7-9 hours