Healthy Eating on the Go: Mini-Crockpot Recipes for Delicious Lunches

Nowadays, we all lead busy lives, and finding the time to prepare a healthy and delicious lunch can be a challenge. That’s where mini-crockpots come in! These handy little appliances are perfect for making meals on the go, without sacrificing taste or nutrition. In this article, I have compiled a list of 20 fabulous recipes that are perfect for lunchtime. From turkey chili to minestrone soup with Italian sausage, there is something on this list for everyone. So fire up your crockpot and get ready to enjoy some deliciousness!

1. Vegetable and Bean Soup

Vegetable and Bean Soup is a healthy and delicious recipe that can be made in a mini-crockpot. This hearty soup is packed with nutrients from a variety of vegetables and fiber-rich beans. It’s a great option for a quick and easy lunch that you can take on the go.

Here are the ingredients you’ll need to make the soup:

• Olive oil
• Onion
• Carrots
• Celery
• Garlic
• Diced tomatoes
• Vegetable broth
• Mixed beans (such as kidney, black, and navy beans)
• Frozen or fresh vegetables of your choice (such as green beans, corn, or peas)
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a pan and sauté the onion, carrots, and celery until the vegetables are tender.
2. Add the garlic and cook for another minute.
3. Transfer the vegetable mixture to the mini-crockpot.
4. Add the diced tomatoes, vegetable broth, mixed beans, and frozen or fresh vegetables.
5. Season with salt and pepper to taste.
6. Cover and cook on low heat for 6-8 hours, or until the vegetables are tender.
7. Serve hot and enjoy!

Vegetable and Bean Soup is a versatile recipe that can be customized to suit your preferences. You can add more or fewer vegetables, switch out the type of beans, or even add a protein such as chicken or sausage.

2. Chicken and Vegetable Stir-Fry

This Chicken and Vegetable Stir-Fry is a great lunch option if you’re looking for something quick and easy to make in your mini-crockpot. It’s packed with flavor and has plenty of protein and vegetables, making it a delicious and healthy meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 1 green bell pepper, cut into small cubes
• 2 cloves garlic, minced
• 2 stalks of celery, sliced
• 1 large carrot, sliced into thin rounds
• 1 lb boneless skinless chicken breasts, cubed
• Salt and freshly ground black pepper to taste

Instructions:

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3 minutes until softened.
2. Now, add the bell pepper, celery, and carrot stirring constantly for another 5 minutes until the vegetables are softened but still crisp.
3. Transfer the vegetables to Mini-Crockpot set on low heat. Sprinkle chicken cubes evenly over top of the vegetable mixture; season with salt and pepper to taste (not too much). Cover with the lid securely and cook on low heat setting for 4 – 6 hours or on high setting for 2 – 4 hours until chicken is cooked through.
4. Serve warm with rice or noodles of your choice as a side dish if desired. Enjoy!

3. Lentil and Brown Rice Casserole

Make your lunch break delicious and nutritious with this Lentil and Brown Rice Casserole – it’s a hearty, filling meal that can easily be prepared in a Mini-Crockpot. It’s full of flavors and textures, making it perfect for those looking for something quick and delicious to make.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup brown lentils, rinsed and drained
• 1 cup vegetable broth
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 2 cups cooked brown rice

Instructions:

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3 minutes until softened.
2. To start your crockpot meal, delicately place the vegetables into a Mini-Crockpot and set it to low heat. Next, add in the lentils and vegetable broth before sprinkling some oregano overtop of everything. Lastly, spice up your dish with salt and pepper to taste. Cover with the lid securely and cook on low heat setting for 6 – 8 hours or on high setting for 4 – 6 hours until lentils are tender but not mushy.
3. Once cooked through add in cooked brown rice; stir well to combine them into a casserole mixture. Replace the lid on the crockpot securely and cook another 30 minutes until heated through. Serve warm as is or with a side salad if desired. Enjoy!

4. Turkey Chili

This delicious Turkey Chili recipe is sure to become a family favorite! Not only is it packed with flavor, but it’s also a healthy and easy meal to make in your mini-crockpot.

Ingredients:

• 1 lb ground turkey
• 1 can of kidney beans, drained and rinsed
• 1 can of diced tomatoes
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 bell pepper, chopped
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Shredded cheddar cheese and sour cream for toppings (optional)

Instructions:

1. In a large skillet, brown the ground turkey over medium heat until fully cooked. Drain any excess fat.
2. Add the cooked turkey to the mini-crockpot.
3. Add the can of kidney beans, diced tomatoes, chopped onion, minced garlic, and chopped bell pepper to the crockpot.
4. Sprinkle the chili powder, cumin, salt, and pepper over the top of the ingredients in the crockpot. Stir everything together.
5. Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
6. Serve the turkey chili hot, topped with shredded cheddar cheese and a dollop of sour cream if desired.

5. Veggie-Packed Mac and Cheese

Ah, who doesn’t love a good bowl of creamy mac and cheese? And with this veggie-packed recipe, you can enjoy all the comfort of classic mac and cheese while getting in some much-needed vitamins and minerals. Here’s how to make it:

Ingredients:

• 1 pound of elbow macaroni
• 2 cups of frozen mixed vegetables (such as carrots, peas, and corn)
• 2 cups of grated cheddar cheese
• 1 cup of grated Parmesan cheese
• 1 cup of milk
• 2 tablespoons of butter
• 2 tablespoons of all-purpose flour
• Salt and pepper, to taste

Instructions:

1. Cook the macaroni according to the package instructions, then drain and set aside.
2. In the meantime, add the frozen mixed vegetables to the mini-crockpot.
3. In a separate saucepan, melt the butter over medium heat.
4. Whisk in the flour and continue to stir until the mixture becomes a paste, about 2 minutes.
5. Gradually add the milk while whisking continuously, until the mixture thickens, about 5 minutes.
6. Stir in the cheddar cheese and Parmesan cheese until they are melted and combined with the sauce.
7. Season with salt and pepper, to taste.
8. Add the cooked macaroni and cheese sauce to the mini-crockpot and mix until the macaroni is evenly coated.
9. Cover and cook on low heat for 2-3 hours or until the macaroni is hot and the cheese is melted and gooey.

And there you have it! A delicious and nutritious veggie-packed mac and cheese that’s perfect for a healthy lunch. Serve hot and enjoy!

6. Beef and Broccoli Stir-Fry

It is one of my favorites! Stir-fry dishes are a quick and easy option for a healthy meal, and this beef and broccoli stir-fry recipe is no exception. The savory beef combined with the crisp, tender broccoli and a flavorful sauce makes for a satisfying and delicious lunch that’s sure to hit the spot. 

Ingredients:

• 1 pound of flank steak, thinly sliced
• 4 cups of broccoli florets
• 1 red bell pepper, sliced
• 2 cloves of garlic, minced
• 2 tablespoons of soy sauce
• 2 tablespoons of hoisin sauce
• 1 tablespoon of rice wine vinegar
• 1 tablespoon of cornstarch
• 1 teaspoon of sesame oil
• Salt and pepper, to taste

Instructions:

1. In a bowl, whisk together the soy sauce, hoisin sauce, rice wine vinegar, cornstarch, sesame oil, salt, and pepper.
2. Add the sliced beef and mix until evenly coated.
3. In the mini-crockpot, add the coated beef, broccoli, red bell pepper, and minced garlic.
4. Pour the sauce mixture over the beef and vegetables.
5. Cover and cook on low heat for 2-3 hours or until the beef is tender and the vegetables are crisp-tender.
6. Serve over a bed of steamed rice or noodles.

7. Tomato and Basil Pasta Sauce

Who says healthy eating has to be bland and boring? With this tomato and basil pasta sauce recipe, you can enjoy all the delicious flavors of a classic pasta sauce without the added sugar and preservatives. Here’s how to make it:

Ingredients:

• 1 can of crushed tomatoes
• 1 cup of water
• 1 tablespoon of olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon of dried basil
• Salt and pepper, to taste

Instructions:

1. Add the crushed tomatoes and water to the mini-crockpot.
2. In a separate pan, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic, and cook until the onion is translucent, about 5 minutes.
4. Stir in the dried basil and cook for an additional minute.
5. Transfer the onion and basil mixture to the mini-crockpot and mix with the crushed tomatoes.
6. Season with salt and pepper, to taste.
7. Cover and cook on low heat for 4-5 hours, or until the sauce has thickened and the flavors have melded together.
8. Serve the sauce over your favorite pasta, and garnish with fresh basil and grated Parmesan cheese, if desired.

This simple and delicious tomato and basil pasta sauce is the perfect way to add some variety to your healthy lunch routine. So don’t wait, give it a shot and relish the taste of Italy wherever you may be!

8. Quinoa and Black Bean Salad

Salads are a fantastic way to get in all your daily vitamins and nutrients, but they can sometimes be a bit bland. This quinoa and black bean salad is the perfect solution! It’s packed with flavor and nutrition, and it’s easy to make in your mini-crockpot. Here’s how:

Ingredients:

• 1 cup of quinoa
• 1 can of black beans, drained and rinsed
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• 2 tablespoons of lime juice
• 1 teaspoon of cumin
• Salt and pepper, to taste

Instructions:

1. Rinse the quinoa and add it to the mini-crockpot.
2. Add the black beans, red bell pepper, yellow onion, jalapeño pepper, and garlic to the mini-crockpot.
3. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
4. Pour the dressing over the quinoa and vegetables in the mini-crockpot.
5. Stir everything together until well combined.
6. Cover and cook on low heat for 2-3 hours or until the quinoa is fully cooked and the flavors are well combined.
7. Serve warm or cold, garnished with fresh cilantro or parsley, if desired.

That’s it! A delicious, nutritious, and filling salad that you can take with you anywhere. This quinoa and black bean salad are perfect for a healthy lunch on the go, and it’s sure to keep you satisfied all day long.

9. Shrimp and Vegetable Paella

Paella is a traditional Spanish dish that’s known for its rich and flavorful combination of rice, seafood, and vegetables. And with this mini-crockpot recipe, you can enjoy the taste of paella any day of the week without all the fuss. How to make it:

Ingredients:

• 1 cup of arborio rice
• 1 cup of frozen mixed vegetables (such as peas, carrots, and red bell peppers)
• 1 can of diced tomatoes
• 1/2 cup of chicken broth
• 1/2 teaspoon of saffron threads
• 1/2 teaspoon of paprika
• 1/4 teaspoon of cumin
• 1/4 teaspoon of garlic powder
• Salt and pepper, to taste
• 1 pound of raw shrimp, peeled and deveined
• 1 lemon, sliced into wedges
• Fresh parsley, for garnish

Instructions:

1. In the mini-crockpot, mix together the rice, frozen mixed vegetables, diced tomatoes, chicken broth, saffron threads, paprika, cumin, garlic powder, salt, and pepper.
2. Cover and cook on low heat for 2-3 hours or until the rice is cooked and the vegetables are tender.
3. Stir in the raw shrimp and continue to cook for another 15 minutes or until the shrimp are pink and fully cooked.
4. Serve hot and garnish with lemon wedges and fresh parsley.

You’re done! A delicious and healthy paella that’s packed with vegetables and protein. The perfect lunch for when you’re busy and want a quick, flavorful meal that’s sure to satisfy you. Enjoy!

10. Sweet Potato and Black Bean Enchiladas

Enchiladas are a classic Mexican dish that is both delicious and filling. And with this sweet potato and black bean version, you’ll get all the flavor of traditional enchiladas with a healthy twist. Follow these steps:

Ingredients:

• 8 corn tortillas
• 2 medium-sized sweet potatoes, peeled and diced
• 1 can of black beans, drained and rinsed
• 1 cup of grated cheddar cheese
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon of chili powder
• 1 teaspoon of ground cumin
• Salt and pepper, to taste
• 2 cups of enchilada sauce
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F.
2. In a large skillet, heat a small amount of oil over medium heat.
3. Add the diced sweet potatoes and cook until they are tender, about 10 minutes.
4. Add the onion and garlic to the skillet and cook until they are softened, about 5 minutes.
5. Stir in the black beans, chili powder, cumin, salt, and pepper. Cook until the beans are heated through, about 5 minutes.
6. Spoon a small amount of enchilada sauce into the bottom of a 9×13 inch baking dish.
7. Warm the tortillas in the microwave for 30 seconds to make them pliable.
8. Spoon a generous amount of the sweet potato and black bean mixture down the center of each tortilla.
9. Roll up the tortillas and place them seam-side down in the baking dish.
10. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with cheddar cheese.
11. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
12. Serve hot and garnish with fresh cilantro, if desired.

These sweet potato and black bean enchiladas are the perfect healthy lunch to bring to work or school. They’re packed with fiber, protein, and vitamins, and they’re sure to satisfy your cravings for Mexican food. Enjoy!

11. Veggie-Loaded Minestrone Soup

Minestrone soup is a hearty and comforting dish that’s perfect for a chilly day. And with this veggie-loaded version, you’ll get all the flavor of a classic minestrone while getting in a serving of healthy vegetables. Let’s see how to make it:

Ingredients:

• 2 tablespoons of olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 potatoes, chopped
• 2 cups of frozen mixed vegetables (such as corn, green beans, and peas)
• 1 can of diced tomatoes
• 4 cups of vegetable broth
• 1 can of chickpeas, drained and rinsed
• 1 teaspoon of dried basil
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion, garlic, carrots, and celery and cook until the vegetables are tender, about 5 minutes.
3. Add the chopped potatoes, frozen mixed vegetables, diced tomatoes, vegetable broth, chickpeas, and dried basil.
4. Season with salt and pepper, to taste.
5. Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are tender, about 20 minutes.
6. Transfer the mixture to the mini-crockpot and cover.
7. Cook on low heat for 2-3 hours or until the soup is hot and the flavors have had a chance to meld.

12. Chicken Fajita Bowls

Chicken fajitas are a crowd-pleaser and a staple in Tex-Mex cuisine, and this mini-crockpot recipe is no exception. These chicken fajita bowls are packed with flavor, and the slow-cooking method ensures that the chicken is juicy and tender. 

Ingredients:

• 1 pound of boneless, skinless chicken breast, cut into thin strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 2 cloves of garlic, minced
• 1 tablespoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper, to taste
• 1 cup of chicken broth
• 1 tablespoon of olive oil
• Shredded cheese, salsa, and sour cream, for topping (optional)

Instructions:

1. In the mini-crockpot, combine the chicken strips, bell peppers, onion, garlic, chili powder, cumin, paprika, salt, and pepper.
2. Pour the chicken broth and olive oil over the ingredients and stir to mix.
3. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
4. Serve the chicken fajita mixture over a bed of rice or quinoa, and top with shredded cheese, salsa, and sour cream, if desired.

13. Stuffed Bell Peppers

Stuffed bell peppers are a classic comfort food that’s perfect for a healthy lunch or dinner. And with this mini-crockpot recipe, you can enjoy them with ease, right at your desk! Here’s how to make it:

Ingredients:

• 4 large bell peppers (any color), sliced in half and seeded
• 1 cup of cooked quinoa
• 1 can of black beans, drained and rinsed
• 1 cup of diced tomatoes
• 1 cup of corn kernels
• 1/2 cup of grated cheddar cheese
• 2 tablespoons of chili powder
• 1 teaspoon of cumin
• Salt and pepper, to taste

Instructions:

1. In a large bowl, mix together the cooked quinoa, black beans, diced tomatoes, corn, cheddar cheese, chili powder, cumin, salt, and pepper.
2. Fill each bell pepper half with the quinoa mixture.
3. Place the stuffed bell peppers in the mini-crockpot.
4. Cover and cook on low heat for 2-3 hours, or until the bell peppers are tender and the filling is hot.

Make this stuffed bell pepper recipe for a delicious and healthy lunch. And with the convenience of a mini-crockpot, you can have a hot, home-cooked meal wherever you are.

14. Veggie and Sausage Lasagna

Lasagna is a classic Italian dish that’s perfect for a comforting and filling meal. And with this veggie and sausage version, you’ll get all the flavor of traditional lasagna with a healthier twist. 

How to make it:

Ingredients:

• 8 lasagna noodles
• 1 pound of Italian sausage, casings removed
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 cups of sliced mushrooms
• 2 cups of chopped spinach
• 1 jar of marinara sauce
• 1 cup of ricotta cheese
• 1 cup of grated mozzarella cheese
• Salt and pepper, to taste

Instructions:

1. Cook the lasagna noodles according to the package instructions, then drain and set aside.
2. In a large skillet, cook the Italian sausage over medium heat until it’s browned, about 5 minutes.
3. Add the onion, garlic, and mushrooms to the skillet and continue to cook until the vegetables are softened, about 5 minutes.
4. Stir in the chopped spinach and cook until it’s wilted about 2 minutes.
5. In a separate bowl, mix together the ricotta cheese, mozzarella cheese, and a pinch of salt and pepper.
6. In the bottom of the mini-crockpot, spread a thin layer of marinara sauce.
7. Layer the cooked lasagna noodles over the marinara sauce.
8. Spoon half of the sausage and vegetable mixture over the lasagna noodles.
9. Repeat the layers of lasagna noodles, sausage and vegetable mixture, and marinara sauce, ending with a layer of marinara sauce on top.
10. Cover the mini-crockpot and cook on low heat for 2-3 hours or until the lasagna is hot and the cheese is melted.

There you have a delicious and nutritious veggie and sausage lasagna that’s perfect for a healthy lunch. Serve hot and enjoy!

15. Beef and Mushroom Stew

A hearty beef and mushroom stew is the perfect comfort food for those chilly days when you need something warm and satisfying. And with this recipe, you can enjoy all the flavors of a classic beef stew without the added guilt. Let’s get started!

Ingredients:

• 1 pound of beef stew meat, cut into 1-inch cubes
• 1 large onion, diced
• 8 ounces of mushrooms, sliced
• 2 cloves of garlic, minced
• 2 cups of beef broth
• 1 cup of red wine
• 2 tablespoons of tomato paste
• 2 tablespoons of all-purpose flour
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the beef and cook until browned on all sides, about 5 minutes.
3. Transfer the beef to the mini-crockpot.
4. In the same skillet, add the onions, mushrooms, and garlic and cook until the onions are translucent and the mushrooms are tender, about 5 minutes.
5. Transfer the onion and mushroom mixture to the mini-crockpot.
6. In a small bowl, whisk together the flour and 1/2 cup of beef broth.
7. Add the flour mixture, remaining beef broth, red wine, and tomato paste to the mini-crockpot.
8. Season with salt and pepper, to taste.
9. Cover and cook on low heat for 6-8 hours or until the beef is tender and the stew is thick and flavorful.

16. Chicken and Sweet Potato Curry

Who doesn’t love a warm, comforting bowl of curry on a chilly day? And with this mini-crockpot recipe for chicken and sweet potato curry, you’ll be able to enjoy all the delicious flavors right at your fingertips. Here’s how to make it:

Ingredients:

• 1 pound of boneless, skinless chicken breast, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves of garlic, minced
• 1 can of coconut milk
• 2 tablespoons of curry powder
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In the mini-crockpot, add the chicken, sweet potatoes, onion, bell pepper, and garlic.
2. In a small bowl, whisk together the coconut milk, curry powder, cumin, coriander, salt, and pepper.
3. Pour the mixture over the chicken and vegetables in the mini-crockpot.
4. Cover and cook on low heat for 4-5 hours or until the chicken is cooked through and the sweet potatoes are tender.
5. Serve hot with a sprinkle of fresh cilantro and your choice of rice or bread.

The combination of tender chicken, sweet potatoes, and aromatic spices makes for a satisfying and flavorful dish that will keep you coming back for more. Enjoy!

17. Chickpea and Spinach Curry

This Chickpea and Spinach Curry is a hearty and flavorful dish that’s perfect for a nutritious lunch. The creamy tomato sauce, tender chickpeas, and nutritious spinach make for a satisfying and delicious meal. Here’s how to make it:

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 1 cup of chopped spinach
• 1 large onion, diced
• 3 cloves of garlic, minced
• 1 can of crushed tomatoes
• 1 cup of vegetable broth
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of turmeric
• Salt and pepper, to taste

Instructions:

1. Add the chickpeas, spinach, onion, and garlic to the mini-crockpot.
2. In a separate bowl, mix together the crushed tomatoes, vegetable broth, cumin, coriander, turmeric, salt, and pepper.
3. Pour the tomato mixture over the chickpeas and vegetables in the mini-crockpot.
4. Cover and cook on low heat for 2-3 hours or until the chickpeas are tender and the spinach is wilted.
5. Serve hot over rice or with naan bread.

18. Carrot and Ginger Soup

Carrot and ginger soup is a comforting and nutritious meal that’s perfect for cooler days. With this mini-crockpot recipe, you can enjoy a hot and healthy lunch without having to spend too much time in the kitchen. Here’s what you’ll need:

Ingredients:

• 4 cups of chopped carrots
• 1 onion, chopped
• 2 tablespoons of grated fresh ginger
• 4 cups of chicken or vegetable broth
• 1 cup of coconut milk
• Salt and pepper, to taste

Instructions:

1. Add the chopped carrots, onion, and ginger to the mini-crockpot.
2. Pour in the broth and coconut milk, then season with salt and pepper to taste.
3. Stir everything together to combine.
4. Cover and cook on low heat for 4-6 hours or until the carrots are tender.
5. Use an immersion blender to puree the soup until smooth.
6. If the soup is too thick, add more broth or coconut milk as needed.
7. Taste and adjust the seasoning, if necessary.
8. Serve hot and garnish with fresh herbs or a dollop of plain Greek yogurt, if desired. 

19. Minestrone Soup with Italian Sausage

Minestrone soup is a comforting, hearty, and filling dish that’s ideal for a healthy lunch. And with the addition of spicy Italian sausage, this recipe packs a flavor punch that’s sure to satisfy. Here’s how to make it:

Ingredients:

• 1 pound of Italian sausage, casings removed
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 stalks of celery, diced
• 1 can of diced tomatoes
• 4 cups of chicken broth
• 1 can of kidney beans, drained and rinsed
• 1 cup of elbow macaroni
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large skillet, cook the Italian sausage over medium heat, breaking it up into small pieces as it cooks.
2. Transfer the cooked sausage to the mini-crockpot.
3. Add the onion, garlic, carrots, and celery to the same skillet and cook until the vegetables are softened, about 5 minutes.
4. Transfer the vegetables to the mini-crockpot, along with the diced tomatoes, chicken broth, kidney beans, macaroni, basil, and oregano.
5. Season with salt and pepper, to taste.
6. Cover and cook on low heat for 2-3 hours or until the vegetables are tender and the soup is hot.

That’s it! A delicious and nutritious minestrone soup with Italian sausage is ready for your healthy lunch on the go. Serve hot and enjoy!

20. Crockpot Pad Thai

Pad Thai is a popular Thai dish known for its delicious combination of sweet, salty, and sour flavors. And with this crockpot version, you can enjoy this classic dish without having to spend hours in the kitchen. Here’s how to make it:

Ingredients:

• 1 pound of boneless, skinless chicken breast, sliced into thin strips
• 1 cup of uncooked jasmine rice
• 2 cups of chicken broth
• 1 red bell pepper, sliced into thin strips
• 1 yellow onion, sliced into thin strips
• 1/2 cup of peanuts, chopped
• 1/4 cup of cilantro, chopped
• 2 tablespoons of soy sauce
• 2 tablespoons of hoisin sauce
• 2 tablespoons of brown sugar
• 1 tablespoon of fish sauce
• 1 tablespoon of cornstarch
• 1 tablespoon of water
• Lime wedges, for serving

Instructions:

1. In the mini-crockpot, add the chicken strips, jasmine rice, and chicken broth. Stir to combine.
2. In a separate bowl, mix together the soy sauce, hoisin sauce, brown sugar, and fish sauce.
3. Pour the sauce mixture over the chicken and rice in the mini-crockpot.
4. Add the red bell pepper and onion to the mini-crockpot, stirring to distribute evenly.
5. Cover and cook on low heat for 4-5 hours or until the rice is tender and the chicken is cooked through.
6. In a small bowl, whisk together the cornstarch and water until smooth.
7. Stir the cornstarch mixture into the crockpot and continue cooking for another 10 minutes, or until the sauce has thickened.
8. Serve the pad thai in bowls, topped with chopped peanuts and cilantro. Squeeze a wedge of lime over each serving, if desired.

This healthy and delicious pad thai combines all of your favorite flavors and ingredients, but without the hassle of traditional cooking methods. Enjoy!

Final Thoughts

That’s it for now, folks. I hope these recipes have given you ideas on how to use your mini-crockpot to make healthy meals.

Using a mini-crockpot for healthy eating is a simple and convenient way to enjoy delicious, nutritious meals every day. 

One of the best benefits of using a mini-crockpot is the ability to prepare meals in advance. This way, you always have a healthy option on hand, saving you time, stress, and money on costly takeout or vending machine snacks.

Preparing meals with a mini-crockpot also gives you control over portions and ingredients, allowing you to make healthier food choices and reach your wellness goals. You can add more vegetables, lean proteins, and healthy fats, while avoiding unhealthy processed ingredients.

So why wait? Invest in a mini-crockpot today and start enjoying the benefits of home-cooked meals!