Four Cold-Weather Crock Pot Meals Under 500 Calories

The crisp fall weather is in full force, and winter is on the horizon. With the cooler temperatures pulling mealtimes indoors and away from the grill, crockpot meals are a great option. On top of warming you up, crockpot meals are easy, often times healthy and allow you to “set and forget” them while they cook.

Here are four of our favorites, all under 500 calories per serving.

1. Balsamic Chicken (from Delish.com)

Ingredients
2 c. Brussels sprouts, trimmed and halved
2 c. baby red potatoes, halved or quartered if large
4 boneless skinless chicken breasts
1/4 c. balsamic vinegar
1/3 c. low-sodium chicken broth
1/4 c. honey
2 tbsp. grainy Dijon mustard
1 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
Freshly chopped parsley, for garnish

Directions

1. In a large slow cooker, add Brussels sprouts and potatoes in an even layer and place chicken on top.
2. In a small bowl, whisk together balsamic vinegar, chicken broth, honey, mustard, dried thyme, rosemary, oregano and crushed red pepper flakes. Season generously with salt and pepper.
3. Pour marinade over chicken and vegetables. Scatter garlic on top.
4. Cover and cook on high until chicken is fall-apart tender, about 4.5 to 5 hours.
5. Garnish with parsley and serve with the juices. 

This dish serves four and is approximately 240 calories per serving.

2. Mongolian Beef (from 12Tomatoes.com)

Ingredients
2 1/2 lbs. of flank steak, cut into thin strips
1 c. carrot, shredded
3/4 c. soy sauce
3/4 c. packed brown sugar
3/4 c. water
1/4 c. cornstarch
2 tbsp. olive oil
1 t tbsp. garlic, minced
1 tbsp. fresh ginger, grated
1 tsp. red chili flakes

Directions

1. Add steak strips and cornstarch to a large resealable bag, and shake until beef is thoroughly coated.
2. Stir together soy sauce, brown sugar, water, olive oil, garlic, ginger and chili flakes in the bottom of slow cooker, then add beef and stir until covered with sauce.
3. Cover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours. 30 minutes before the beef is done, stir in grated carrots.
4. Garnish with green onions, serve and enjoy.

This dish serves six and is approximately 395 calories per serving.

3. Spicy, Creamy Pumpkin Soup (from cookingandbeer.com)

Ingredients
2 tbsp. canola oil
1 large yellow onion, diced
4 large carrots, peeled and diced
2 stalks of celery, diced
4 cloves of garlic, finely minced
1 tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground cardamom
1 tsp. ground coriander
1/4 tsp. cayenne pepper (more or less to taste)
1/8 tsp. ground nutmeg
salt and black pepper (to taste)
6 c. vegetable stock
1 14-oz. can full-fat coconut milk
20 oz. pumpkin puree (canned or homemade)
1 tbsp. brown sugar
1/4 c. roasted pumpkin seeds, garnish
1/4 c. chopped cilantro, garnish
Optional: drizzle of cashew cream

Directions

1. In a large nonstick skillet, heat the oil over medium heat. Add the onion, carrots and celery. Cook for about 10 minutes until tender. Add the garlic, curry powder, cumin, cardamom, coriander, cayenne pepper, nutmeg and a dash of salt and black pepper. Cook for about 2 minutes, stirring continuously. Transfer the    mixture to the bowl of your slow cooker.
2. Add the vegetable stock, coconut milk pumpkin puree and brown sugar to the slow cooker. Stir and cook on low for 8 hours or high for 4 hours.
3. Once the soup has slow cooked, transfer it to the pitcher of your blender (or you may use an immersion blender) and blend until smooth. Be careful as you transfer hot liquid to a blender. Cover it with a kitchen towel and hold the top with your hand as you blend.
4. Keep the soup warm in your slow cooker until you are ready to serve. Serve the soup with roasted pumpkin seeds and fresh cilantro. Enjoy!

This dish serves six and is approximately 215 calories per serving.

4. Lemon Chicken and Orzo Soup (from Delish.com)

Ingredients
1 bone-in chicken breast
4 carrots
1 medium onion
1 lemon
4 sprigs fresh dill
4 sprigs fresh parsley
4 c. low-sodium chicken broth
2 c. water
2 celery stalks
3/4 c. orzo
8 oz. snap peas

Directions

1. Place the chicken, carrots, onion and lemon in a 5- to 6-quart slow cooker. Using kitchen twine, tie the dill and parsley together and nestle it among the chicken and vegetables. Add the broth and water, cover, and cook until the chicken is cooked through and easily shreds, 7 to 8 hours on low or 4 to 5 hours on high.
2. Thirty minutes before serving, transfer the chicken to a bowl and the carrots and onion to a cutting board. Discard the lemon and herbs. Strain the liquid (if desired) and return to the slow cooker.
3. Cut the celery into 1/4-inch pieces and add it to the slow cooker along with the orzo. Cover and cook on high until the orzo is tender, 20 to 25 minutes.
4. Meanwhile, cut the carrots into rounds and cut the onion into 1/4-inch pieces. Shred the chicken into large pieces, discarding the bones.
5. Just before serving, return the chicken, carrots and onion to the slow cooker along with the snap peas and cook for 3 minutes. Serve with extra dill, if desired.

This dish serves four and is approximately 175 calories per serving. 

Happy cooking!