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Three Healthy Crockpot Recipes to Try This Autumn | RMHP Blog

Three Healthy Crockpot Recipes to Try This Autumn | RMHP Blog



Three delicious and healthy slow cooker recipes

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.

1. Slow-Cooker Blueberry Oatmeal

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.


  • 3 cups milk of your choice
  • 2 cups water
  • ¼ cup brown sugar
  • 2 cups old-fashioned oats
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 2 Tablespoons natural maple syrup
  • ¼ teaspoon salt
  • 1 cup blueberries (fresh or frozen)
  • ¼ cup shredded coconut (optional)


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.

2. Slow-Cooker Lemon Salmon

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.


  • 1-2 pounds salmon filet, skin on
  • 1 ½ cups vegetable broth
  • 1 lemon, sliced
  • Juice from ½ lemon
  • Salt and pepper, to taste
  • Dill for garnish


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.

3. Vegetarian Chili

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.


  • 28 ounces diced tomatoes
  • 2 minced garlic cloves
  • 4 cups vegetable broth
  • 15 ounces black beans
  • 15 ounces white beans
  • 15 ounces red kidney beans
  • 1 cup baby lima beans
  • 1 cup diced onion
  • 1 green pepper, diced
  • 2 Tablespoon chili powder
  • 2 Tablespoon oregano
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1-2 teaspoons hot sauce
  • ⅓ cup couscous
  • ½ cup shredded cheese (Monterey or Colby Jack)
  • Salt and pepper, to taste
  • Cilantro for garnish


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.