Cooler weather is here, which means it’s time to get your slow cooker out again. For those of you who want to try some new recipes this autumn, here are three healthy, family-friendly options to check out.
For chilly mornings, you can make this oatmeal the night before and cook it on low for eight hours. That way, it’ll be ready when you wake up. This recipe is also easy to alter if you want to remove the coconut or substitute the frozen blueberries for fresh ones.
Grease or line the inside of your crockpot. Add the first eight ingredients and cook on high for four hours or on low for eight hours.
With ten minutes of cooking time left, stir in the blueberries and coconut. Garnish with maple syrup if desired.
With a small amount of prep and a few quick hours for cooking, this lemon salmon recipe is a healthy dinner that is easy to prepare.
You could also serve this with some grilled asparagus or rice pilaf to bring a Mediterranean feel into your whole meal.
Line the inside of your slow cooker. Place lemon slices along the bottom evenly and lay salmon on top, skin down. Season with salt and pepper. Add in the lemon juice and vegetable broth until liquid reaches halfway up the side of your filets.
Set the remaining lemon slices on top of salmon, then cook on low for two hours. Serve garnished with dill.
This is a great option for vegetarians who want to include chili in your diet! This vegetarian recipe serves 4-6 people and is loaded with flavor. You can substitute legumes for the beans if you prefer, and removing the cheese garnish makes this a vegan option as well.
Line the inside of your slow cooker and combine the first fourteen ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. Depending on the temperature of your slow cooker, add couscous 5-10 minutes before the chili is done. Season with salt and pepper. Serve chili garnished with cheese and cilantro.