20 Delicious Low Sodium Crock Pot Recipes Heart-Healthy

Just imagine coming home to a house filled with the comforting aroma of a delicious, heart-healthy meal that practically cooked itself! If you’re looking for flavorful low-sodium dinners that are easy on your heart and your schedule, you’ve found your new favorite collection. These crock pot recipes deliver maximum flavor without the salt, making healthy eating both simple and satisfying. Let’s dive into these 20 delicious options!

Slow Cooker Garlic Herb Chicken and Vegetables

Hectic weeknights demand simple solutions that deliver big flavor. This slow cooker garlic herb chicken transforms basic ingredients into a complete meal with minimal effort. Just toss everything in and let the magic happen while you tackle your day.

Ingredients

– 2 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker)
– 1.5 lbs baby potatoes, halved (no peeling needed – that’s where the flavor lives)
– 4 large carrots, cut into 1-inch chunks (rainbow carrots add nice color if you can find them)
– 1 yellow onion, roughly chopped
– 6 garlic cloves, minced (fresh only – powdered garlic just doesn’t deliver the same punch)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 2 tbsp fresh rosemary, chopped (dried works in a pinch, but fresh makes all the difference)
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1/2 cup chicken broth (low-sodium lets you control the salt level)
– 1 tbsp lemon juice (brightens everything up at the end)

Instructions

1. Place chicken thighs in the bottom of a 6-quart slow cooker.
2. Arrange potatoes, carrots, and onion around and over the chicken.
3. In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, and pepper.
4. Pour the herb mixture over the chicken and vegetables, using tongs to coat everything evenly.
5. Tip: Make sure the garlic gets distributed throughout – nobody wants a mouthful of raw garlic.
6. Pour chicken broth around the edges, avoiding washing the herb coating off the chicken.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
8. Tip: Don’t peek during cooking – each lift of the lid adds 15-20 minutes to your cook time.
9. Use a slotted spoon to transfer chicken and vegetables to a serving platter.
10. Stir lemon juice into the remaining cooking liquid.
11. Tip: For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and whisk into the hot liquid.
12. Spoon the sauce over the chicken and vegetables before serving.

Deliciously tender chicken falls apart at the slightest touch, while the vegetables soak up the garlic-herb infused broth. The potatoes become creamy inside with slightly crisp edges where they touched the slow cooker. Serve this over egg noodles to catch every drop of the savory sauce, or shred the chicken for incredible next-day sandwiches.

Crock Pot Turkey and White Bean Chili

Make this hearty chili your new cold-weather staple. Minimal prep yields maximum flavor as your slow cooker does all the work. You’ll love how the turkey and beans meld together effortlessly.

Ingredients

• 1 lb ground turkey – I prefer 93% lean for better flavor
• 2 (15 oz) cans white beans, drained and rinsed – navy beans work perfectly here
• 1 yellow onion, diced – sweet onions are my favorite for chili
• 3 garlic cloves, minced – fresh garlic makes all the difference
• 1 (4 oz) can diced green chiles – don’t drain these, the liquid adds flavor
• 4 cups chicken broth – low-sodium lets you control the salt
• 1 tbsp olive oil – extra virgin is my go-to for sautéing
• 2 tsp chili powder – I use a medium-spice blend
• 1 tsp cumin – freshly ground if you have it
• 1/2 tsp oregano – Mexican oregano adds authentic flavor
• Salt and black pepper to taste – I start with 1 tsp salt and 1/2 tsp pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent, stirring frequently.
3. Add minced garlic and cook for 1 minute until fragrant – don’t let it brown.
4. Add ground turkey, breaking it up with a spatula as it cooks.
5. Cook turkey for 6-7 minutes until no pink remains, stirring occasionally.
6. Transfer turkey mixture to your crock pot insert – tip: deglaze the skillet with a bit of broth to get all the flavorful bits.
7. Add drained white beans, diced green chiles with their liquid, and chicken broth to the crock pot.
8. Sprinkle in chili powder, cumin, oregano, salt, and black pepper.
9. Stir all ingredients until well combined – tip: make sure the spices are fully incorporated.
10. Cover and cook on LOW for 6 hours or HIGH for 3 hours – tip: don’t lift the lid during cooking to maintain temperature.
11. After cooking time, stir chili and check seasoning, adding more salt if needed.

Ultimate comfort comes from the tender turkey and creamy beans in every spoonful. The subtle heat from green chiles builds gradually rather than overwhelming. Serve it topped with avocado slices or over baked potatoes for a satisfying meal that improves overnight.

Low Sodium Beef Stew with Root Vegetables

Ditch the salt shaker without sacrificing flavor—this hearty beef stew gets its depth from slow-cooked aromatics and sweet root vegetables. Perfect for chilly nights when you want comfort food that’s both satisfying and mindful. I make this weekly during fall, and it always hits the spot.

Ingredients

– 2 lbs beef chuck, cut into 1-inch cubes (I trim excess fat for a cleaner broth)
– 2 tbsp extra virgin olive oil (my go-to for browning)
– 1 large yellow onion, diced (sweet varieties work best here)
– 3 cloves garlic, minced (fresh only—it makes a difference)
– 4 cups low-sodium beef broth (I swear by Pacific Foods brand)
– 2 tbsp tomato paste (from a tube to avoid waste)
– 1 tsp dried thyme (rub it between your fingers to wake up the flavor)
– 2 bay leaves (remove these before serving—no one likes a surprise)
– 3 large carrots, cut into 1-inch chunks (don’t skimp—they sweeten the stew)
– 2 parsnips, cut into 1-inch chunks (their peppery bite balances the sweetness)
– 1 lb Yukon Gold potatoes, cut into 1-inch cubes (they hold their shape beautifully)
– 1 tbsp cornstarch mixed with 2 tbsp cold water (my trick for a glossy, thick stew)
– Fresh parsley, chopped (a handful for brightness at the end)

Instructions

1. Pat the beef cubes dry with paper towels—this ensures a proper sear.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add the beef in a single layer, working in batches to avoid overcrowding.
4. Sear the beef for 3–4 minutes per side until deeply browned, then transfer to a plate.
5. Reduce heat to medium and add the onion, sautéing for 5 minutes until translucent.
6. Stir in the garlic and cook for 1 minute until fragrant (don’t let it burn).
7. Add the tomato paste and cook for 2 minutes, stirring constantly to deepen its flavor.
8. Pour in the beef broth, scraping up any browned bits from the pot bottom.
9. Return the seared beef to the pot, along with any accumulated juices.
10. Stir in the dried thyme and bay leaves, then bring the liquid to a simmer.
11. Cover the pot, reduce heat to low, and simmer for 1.5 hours until the beef is fork-tender.
12. Add the carrots, parsnips, and potatoes, submerging them in the broth.
13. Cover and simmer for another 30 minutes until the vegetables are easily pierced with a fork.
14. Tip: Skim off any surface fat with a spoon for a cleaner-tasting stew.
15. Stir the cornstarch slurry into the stew and cook for 3–5 minutes until thickened.
16. Remove the bay leaves and discard them.
17. Stir in the fresh parsley just before serving.
With tender beef that shreds easily and root vegetables that melt into the rich broth, this stew feels like a warm hug. We love serving it over creamy polenta or with a crusty whole-grain loaf to soak up every last drop. Leftovers taste even better the next day—if there are any.

Herbed Lentil and Vegetable Soup

Savor this hearty soup that warms you from the inside out. Simple ingredients create deep, satisfying flavors. Perfect for chilly evenings or meal prep.

Ingredients

– 2 tbsp extra virgin olive oil (my go-to for better flavor)
– 1 large yellow onion, diced (I prefer sweet varieties for milder taste)
– 3 carrots, chopped into ½-inch pieces
– 3 celery stalks, sliced (use the inner stalks for tenderness)
– 3 garlic cloves, minced
– 1 cup brown lentils, rinsed
– 6 cups vegetable broth
– 1 bay leaf
– 1 tsp dried thyme
– ½ tsp smoked paprika
– ¼ cup fresh parsley, chopped
– Salt and black pepper

Instructions

1. Heat olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in carrots and celery, cooking for 4 minutes until slightly softened.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Pour in rinsed lentils and vegetable broth.
6. Add bay leaf, thyme, and smoked paprika.
7. Bring to a boil, then reduce heat to low.
8. Cover and simmer for 35 minutes until lentils are tender.
9. Remove bay leaf and discard.
10. Stir in chopped parsley.
11. Season with 1 tsp salt and ½ tsp black pepper.
12. Simmer uncovered for 5 minutes to blend flavors.

Ladle this comforting soup into bowls while steaming hot. The lentils create a thick, substantial texture that holds up well overnight. For extra richness, drizzle with olive oil and serve with crusty bread for dipping.

Slow Cooker Lemon Garlic Salmon with Asparagus

Hectic weeknights call for effortless dinners that still taste impressive. This lemon garlic salmon with asparagus comes together with minimal prep but delivers restaurant-quality flavor. Just toss everything in the slow cooker and let it work its magic while you tackle your to-do list.

Ingredients

– 4 (6-ounce) salmon fillets, skin-on for extra flavor and moisture
– 1 pound fresh asparagus, ends trimmed (I snap them where they naturally break)
– 3 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 4 garlic cloves, minced (fresh only—jarred just doesn’t compare)
– 1 lemon, thinly sliced plus 2 tablespoons fresh lemon juice
– 1 teaspoon dried dill, or 1 tablespoon fresh if you have it
– ½ teaspoon kosher salt, I prefer it over table salt for even seasoning
– ¼ teaspoon black pepper, freshly ground for maximum aroma

Instructions

1. Pour 2 tablespoons olive oil into the bottom of a 6-quart slow cooker.
2. Arrange asparagus spears in a single layer over the oil.
3. Season salmon fillets evenly with salt, pepper, and dried dill on both sides.
4. Place salmon skin-side down on top of the asparagus bed.
5. Drizzle remaining 1 tablespoon olive oil over salmon fillets.
6. Sprinkle minced garlic evenly across all salmon surfaces.
7. Arrange lemon slices in a single layer over the salmon fillets.
8. Drizzle 2 tablespoons fresh lemon juice over everything.
9. Cover slow cooker and cook on LOW for 2 hours (salmon should flake easily with a fork but remain moist).
10. Carefully remove salmon and asparagus using a spatula to keep fillets intact.
11. Discard lemon slices before serving.

Rich, buttery salmon flakes melt against the bright lemon-garlic sauce, while the asparagus stays crisp-tender beneath. Serve over quinoa to soak up every drop of the flavorful cooking liquid, or flake it into tacos with avocado crema for a fresh twist.

Vegetable and Chickpea Curry

You know those nights when cooking feels like a chore? This vegetable and chickpea curry comes together fast with pantry staples. Your kitchen will smell incredible in under 30 minutes.

Ingredients

– 2 tbsp coconut oil (my favorite for that tropical aroma)
– 1 yellow onion, diced (I like them finely chopped for even cooking)
– 3 garlic cloves, minced (fresh is always better than jarred here)
– 1 tbsp fresh ginger, grated (keep your ginger in the freezer for easy grating)
– 1 tbsp curry powder (I use mild but spicy works too)
– 1 tsp ground cumin (toasting whole seeds and grinding is worth the extra minute)
– 1/4 tsp cayenne pepper (adjust this to your heat preference)
– 1 (15 oz) can chickpeas, drained and rinsed (don’t skip rinsing – it removes that canned flavor)
– 1 (14.5 oz) can diced tomatoes with their juices
– 1 (13.5 oz) can coconut milk (full-fat gives the creamiest result)
– 1 cup frozen peas (no need to thaw – they cook perfectly in the sauce)
– 1 tsp salt (I use fine sea salt for even distribution)

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle in curry powder, cumin, and cayenne, toasting for 30 seconds to bloom the spices.
5. Pour in diced tomatoes with their juices, scraping any browned bits from the pot bottom.
6. Add drained chickpeas and stir to coat with the spice mixture.
7. Pour in coconut milk and bring to a gentle simmer.
8. Reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.
9. Stir in frozen peas and salt, cooking for 3 more minutes until peas are tender.
10. Remove from heat and let rest for 2 minutes before serving.

Let the creamy coconut sauce cling to every spoonful of chickpeas and vegetables. Last night I served it over quinoa, but it’s equally good with naan for dipping. The peas add little bursts of sweetness that balance the warm spices perfectly.

Low Sodium Chicken and Wild Rice Soup

Zesty and wholesome, this low sodium chicken and wild rice soup delivers deep flavor without the salt overload. Perfect for chilly evenings when you want something nourishing yet simple. It comes together in one pot with minimal fuss.

Ingredients

– 1 lb boneless, skinless chicken thighs (I find thighs stay juicier than breasts in soups)
– 1 cup wild rice blend (the mix of textures keeps things interesting)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 1 medium yellow onion, diced (sweet varieties work well here)
– 2 carrots, sliced into coins (no need to peel if they’re organic)
– 2 celery stalks, chopped
– 4 cups low sodium chicken broth (check labels—some “low sodium” versions still pack salt)
– 1 tsp dried thyme (crush it between your fingers to wake up the aroma)
– ½ tsp black pepper, freshly ground
– 2 tbsp fresh parsley, chopped (adds a bright finish)

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers.
2. Add diced onion, carrots, and celery, stirring occasionally until onions turn translucent, about 5 minutes.
3. Push vegetables to one side and add chicken thighs, cooking until browned on both sides, roughly 4 minutes per side.
4. Pour in low sodium chicken broth, scraping the bottom to lift any browned bits—this builds flavor.
5. Stir in wild rice blend, dried thyme, and black pepper.
6. Bring the soup to a boil, then reduce heat to low and cover the pot.
7. Simmer for 45 minutes until the rice is tender and has split open.
8. Remove chicken thighs with tongs and shred them using two forks.
9. Return shredded chicken to the pot and stir in fresh parsley.
10. Ladle the soup into bowls and serve immediately. Knowing this soup thickens as it sits, the wild rice gives it a pleasantly chewy texture against the tender chicken. Keep leftovers refrigerated for up to 3 days—it tastes even better the next day.

Crock Pot Quinoa and Black Bean Stew

Just dump everything in your slow cooker before work—this stew practically cooks itself. Juicy black beans and protein-packed quinoa create a hearty vegetarian meal that’s ready when you are. Your kitchen will smell incredible by dinnertime.

Ingredients

– 1 cup quinoa, rinsed well (I always rinse to remove that bitter coating)
– 2 (15 oz) cans black beans, drained but not rinsed (keep that starchy liquid for thickening)
– 1 large yellow onion, diced (sweet yellow works best here)
– 3 cloves garlic, minced (fresh only—jarred garlic just doesn’t compare)
– 1 red bell pepper, chopped (adds nice color and sweetness)
– 1 (14.5 oz) can fire-roasted diced tomatoes with juices (the fire-roasted kind adds smoky depth)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1 tbsp chili powder (my favorite brand gives the perfect heat)
– 1 tsp ground cumin (toasting your own seeds makes it even better)
– 1 tsp smoked paprika (this is what gives it that campfire vibe)
– 1/2 tsp salt (add more at the end if needed)
– 1/4 tsp black pepper (freshly cracked is worth the effort)
– 1 bay leaf (don’t forget to fish it out later)
– 1 lime, cut into wedges for serving (fresh lime juice brightens everything up)

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 full minute, rubbing grains between your fingers.
2. Drain 2 cans black beans but do not rinse them—the starchy liquid helps thicken the stew.
3. Dice 1 large yellow onion into 1/4-inch pieces.
4. Mince 3 cloves garlic until fine.
5. Chop 1 red bell pepper into 1/2-inch chunks.
6. Add all ingredients except lime wedges to a 6-quart slow cooker.
7. Stir thoroughly with a wooden spoon until spices are evenly distributed.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours—don’t peek during the first hour to maintain temperature.
9. Remove lid after cooking time—quinoa should be tender and have released its spirals.
10. Discard the bay leaf using tongs.
11. Let stew rest uncovered for 10 minutes to thicken slightly before serving.
12. Squeeze fresh lime juice over individual bowls right before eating.

Zesty lime cuts through the rich, smoky broth while tender quinoa makes each spoonful substantial. The stew thickens beautifully overnight—try it over baked potatoes or with a dollop of cool Greek yogurt for contrast.

Slow Cooker Ratatouille with Fresh Herbs

Zesty and vibrant, this slow cooker ratatouille transforms humble vegetables into a deeply flavorful dish. Perfect for busy weeknights, it requires minimal prep but delivers maximum comfort. Fresh herbs elevate it from simple stew to something truly special.

Ingredients

– 2 large eggplants, cut into 1-inch cubes (I never peel them—the skin adds great texture)
– 3 medium zucchini, sliced into 1/2-inch rounds (summer squash works too)
– 1 large yellow onion, thinly sliced (sweet varieties like Vidalia are my favorite)
– 2 red bell peppers, cut into 1-inch pieces (I always remove all seeds and ribs)
– 4 cloves garlic, minced (fresh is essential—no jarred stuff here)
– 1 (28-ounce) can crushed tomatoes (San Marzano are worth the splurge)
– 1/4 cup extra virgin olive oil (my go-to for rich flavor)
– 1 tablespoon fresh thyme leaves (strip them from woody stems)
– 1/4 cup fresh basil, chopped (add at the end for brightest flavor)
– 1 teaspoon kosher salt (I prefer Diamond Crystal)
– 1/2 teaspoon black pepper, freshly ground

Instructions

1. Combine eggplant, zucchini, onion, bell peppers, and garlic in a 6-quart slow cooker.
2. Pour crushed tomatoes evenly over the vegetables.
3. Drizzle olive oil over the mixture.
4. Sprinkle with thyme, salt, and pepper.
5. Gently stir everything together until well combined.
6. Cover and cook on LOW for 6 hours until vegetables are tender but not mushy.
7. Stir in fresh basil during the last 10 minutes of cooking.
8. Let rest uncovered for 15 minutes before serving to allow flavors to meld.

Aromatic and richly textured, this ratatouille develops deep, sweet notes from slow cooking. The vegetables maintain their distinct shapes while becoming meltingly tender. Serve over creamy polenta, with crusty bread, or topped with a fried egg for a complete meal.

Turkey and Sweet Potato Chili

Vividly spiced and deeply comforting, this turkey and sweet potato chili comes together in one pot with minimal fuss. Perfect for chilly evenings when you want something hearty without spending hours in the kitchen. The sweet potatoes add natural sweetness that balances the savory turkey beautifully.

Ingredients

– 1 lb ground turkey (I prefer 93% lean for better flavor)
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 large yellow onion, finely chopped
– 3 cloves garlic, minced (fresh garlic makes all the difference)
– 2 tbsp olive oil (extra virgin is my go-to for sautéing)
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 4 cups chicken broth
– 2 tbsp chili powder
– 1 tsp cumin
– ½ tsp smoked paprika
– ½ tsp salt
– ¼ tsp black pepper

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add ground turkey and cook for 5-7 minutes, breaking it up with a wooden spoon until no pink remains.
3. Add chopped onion and cook for 4 minutes until translucent, stirring frequently.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add chili powder, cumin, smoked paprika, salt, and black pepper, toasting the spices for 30 seconds.
6. Pour in diced tomatoes with their juices, scraping any browned bits from the bottom of the pot.
7. Add diced sweet potatoes, kidney beans, and chicken broth, stirring to combine.
8. Bring to a boil, then reduce heat to maintain a gentle simmer.
9. Cover and simmer for 25 minutes until sweet potatoes are fork-tender.
10. Remove lid and simmer uncovered for 10 minutes to thicken the chili slightly.

When serving, the tender sweet potatoes practically melt into the rich broth while the turkey stays perfectly textured. For a creative twist, try topping with crispy tortilla strips or serving over baked potatoes for a double-carb delight.

Low Sodium Minestrone Soup

Lately, I’ve been craving a hearty soup that doesn’t leave me feeling bloated. This low sodium minestrone delivers deep flavor without the salt overload. It’s my go-to for chilly evenings when I want something nourishing but light.

Ingredients

– 2 tbsp extra virgin olive oil (my favorite for its fruity notes)
– 1 medium yellow onion, diced (I find sweet onions work best here)
– 2 carrots, chopped into ½-inch pieces
– 2 celery stalks, sliced (use the inner stalks for tenderness)
– 3 garlic cloves, minced (fresh only—no jarred stuff)
– 1 (14.5 oz) can no-salt-added diced tomatoes
– 6 cups low sodium vegetable broth
– 1 tsp dried oregano
– ½ tsp black pepper, freshly ground
– 1 (15 oz) can no-salt-added kidney beans, rinsed
– 1 cup whole wheat elbow pasta
– 2 cups fresh spinach, roughly chopped
– 1 tbsp lemon juice (brightens everything up)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion, carrots, and celery to the pot.
3. Sauté vegetables for 8 minutes, stirring occasionally, until onions are translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Pour in the entire can of diced tomatoes with their juices.
6. Add 6 cups low sodium vegetable broth, 1 tsp dried oregano, and ½ tsp black pepper.
7. Bring soup to a boil over high heat, then reduce to a simmer.
8. Cover the pot and simmer for 15 minutes to develop flavors.
9. Stir in rinsed kidney beans and 1 cup whole wheat pasta.
10. Simmer uncovered for 10 minutes until pasta is al dente.
11. Turn off heat and stir in 2 cups fresh spinach until just wilted.
12. Mix in 1 tbsp lemon juice to finish.

Perfectly balanced between brothy and substantial, this soup has a satisfying texture from the tender vegetables and beans. The lemon juice at the end really makes the flavors pop without needing salt. Serve it with a sprinkle of nutritional yeast for a cheesy note or alongside crusty whole grain bread for dipping.

Slow Cooker Moroccan Spiced Chickpeas

Ready to transform your slow cooker into a flavor powerhouse? These Moroccan-spiced chickpeas deliver deep, aromatic spices with minimal effort. Rely on your slow cooker to develop complex flavors while you go about your day.

Ingredients

– 2 cups dried chickpeas (I always soak overnight for creamier texture)
– 1 large yellow onion, finely diced (sweet onions work beautifully here)
– 4 garlic cloves, minced (fresh is essential for that aromatic punch)
– 2 tbsp olive oil (extra virgin is my go-to for finishing)
– 1 tbsp ground cumin (toast yours for maximum fragrance)
– 2 tsp smoked paprika (this adds that signature smoky depth)
– 1 tsp ground cinnamon (Ceylon cinnamon provides brighter notes)
– 1/2 tsp cayenne pepper (adjust based on your heat preference)
– 4 cups vegetable broth (homemade if you have it)
– 1 tbsp tomato paste (I keep tube paste for easy measuring)
– 1 lemon, juiced (freshly squeezed makes all the difference)
– 1/4 cup chopped fresh cilantro (stems included for extra flavor)

Instructions

1. Rinse 2 cups dried chickpeas under cold water and drain thoroughly.
2. Heat 2 tbsp olive oil in a skillet over medium heat until shimmering, about 2 minutes.
3. Add finely diced onion and cook until translucent, 5-7 minutes, stirring frequently.
4. Stir in minced garlic and cook until fragrant, exactly 1 minute (don’t let it brown).
5. Add 1 tbsp cumin, 2 tsp smoked paprika, 1 tsp cinnamon, and 1/2 tsp cayenne to the skillet.
6. Toast spices with onions for 30 seconds until very fragrant (this unlocks their oils).
7. Transfer onion-spice mixture to your slow cooker insert.
8. Add rinsed chickpeas, 4 cups vegetable broth, and 1 tbsp tomato paste to slow cooker.
9. Stir all ingredients until tomato paste is fully incorporated into the liquid.
10. Cover and cook on LOW for 8 hours until chickpeas are tender but not mushy.
11. Stir in juice of 1 lemon and 1/4 cup chopped cilantro during the last 15 minutes of cooking.
12. Season with salt only at the end (adding salt early can toughen chickpeas).

Buttery soft chickpeas soak up the warm spice blend, creating a richly textured dish that’s neither too firm nor falling apart. The cinnamon and cumin create an earthy-sweet balance that lingers pleasantly. Serve over couscous for traditional pairing, or stuff into pita pockets with cucumber yogurt sauce for a handheld meal.

Vegetable and Barley Stew

You know those chilly evenings when only a hearty bowl will do? This vegetable and barley stew delivers comfort in every spoonful. Your kitchen will smell incredible as it simmers.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for better flavor)
• 1 large yellow onion, diced (I like bigger pieces for texture)
• 3 carrots, chopped into ½-inch coins
• 2 celery stalks, sliced (don’t skip these—they add great depth)
• 3 garlic cloves, minced (fresh is always better here)
• 6 cups vegetable broth (low-sodium lets you control salt)
• 1 cup pearl barley (rinsed well to remove excess starch)
• 1 tsp dried thyme (rubbed between fingers to wake up the oils)
• 1 bay leaf (remove it before serving—I’ve forgotten too many times)
• 2 cups chopped kale, tough stems removed (I prefer lacinato for tenderness)
• 1 tbsp red wine vinegar (brightens everything at the end)

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add onion, carrots, and celery and cook for 8 minutes, stirring occasionally, until vegetables soften slightly.
3. Add garlic and cook for 1 minute until fragrant but not browned.
4. Pour in vegetable broth, scraping any browned bits from the bottom of the pot.
5. Stir in barley, thyme, and bay leaf.
6. Bring to a boil, then reduce heat to maintain a gentle simmer.
7. Cover and cook for 45 minutes, stirring every 15 minutes to prevent sticking.
8. Remove lid and stir in kale.
9. Cook uncovered for 10 minutes until kale wilts and barley is tender but chewy.
10. Remove from heat and discard bay leaf.
11. Stir in red wine vinegar.

Chewy barley gives this stew wonderful texture against the softened vegetables. The vinegar adds just enough brightness to cut through the richness. Serve it with crusty bread for dipping, or top with grated Parmesan for extra depth.

Low Sodium Chicken Fajita Soup

Perfect for chilly evenings, this low sodium chicken fajita soup delivers bold flavor without the salt overload. Packed with colorful peppers and tender chicken, it comes together in one pot for minimal cleanup. I make this weekly during soup season—it’s that reliable.

Ingredients

• 1 lb boneless, skinless chicken breasts (I slice them thin for faster cooking)
• 2 tbsp olive oil (extra virgin is my go-to for better flavor)
• 1 large yellow onion, thinly sliced
• 2 bell peppers (I use one red and one green for color), sliced into strips
• 3 cloves garlic, minced (fresh garlic makes a huge difference here)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 4 cups low sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/4 cup fresh cilantro, chopped (save some for garnish)
• 1 lime, cut into wedges for serving

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb sliced chicken breasts and cook for 5–6 minutes, flipping once, until no longer pink. Tip: Don’t overcrowd the pot—work in batches if needed for even browning.
3. Transfer cooked chicken to a clean plate and set aside.
4. Add sliced onion and bell peppers to the same pot and cook for 6–7 minutes, stirring occasionally, until softened and lightly charred.
5. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
6. Sprinkle 1 tsp chili powder, 1 tsp cumin, and 1/2 tsp smoked paprika over the vegetables and stir for 30 seconds to toast the spices.
7. Pour in 4 cups low sodium chicken broth and 1 can diced tomatoes, scraping the bottom of the pot to lift any browned bits.
8. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
9. Return the cooked chicken to the pot and simmer for 5 more minutes to heat through. Tip: Simmering longer (up to 25 minutes) deepens the flavors if you have time.
10. Stir in 1/4 cup chopped cilantro just before serving. Tip: Reserve a few leaves for a fresh garnish on top.

Vibrant and satisfying, this soup has a brothy base with tender chicken and soft peppers. The lime wedge squeezed over each bowl brightens every spoonful. Serve it with warm tortillas or over cilantro rice for a heartier meal.

Crock Pot Butternut Squash and Apple Soup

Even the busiest fall days deserve a warm, comforting meal. Embrace the season with this hands-off slow cooker soup that practically makes itself. Your kitchen will smell incredible as squash and apples transform into silky perfection.

Ingredients

• 1 large butternut squash, peeled and cubed – I find pre-cut squash saves precious time on busy weekdays
• 2 crisp apples, cored and chopped – Honeycrisp apples add the perfect sweet-tart balance
• 1 yellow onion, diced – Don’t skip this flavor foundation
• 4 cups vegetable broth – Low-sodium lets you control the salt level
• 1 cup heavy cream – For that luxurious velvety texture
• 2 tbsp olive oil – Extra virgin is my go-to for better flavor
• 1 tsp cinnamon – Ceylon cinnamon has a warmer, more complex flavor
• 1/2 tsp nutmeg – Freshly grated makes all the difference
• Salt and pepper – I’m generous with both for depth

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 5 minutes until translucent and fragrant.
3. Transfer onions to your 6-quart slow cooker.
4. Add cubed butternut squash and chopped apples to the slow cooker.
5. Pour vegetable broth over the vegetables until just covered.
6. Sprinkle cinnamon, nutmeg, salt, and pepper evenly over the mixture.
7. Cover and cook on HIGH for 4 hours or LOW for 6 hours until squash is fork-tender.
8. Carefully transfer the hot mixture to a blender in batches, filling only halfway.
9. Blend each batch for 45 seconds until completely smooth and creamy.
10. Return all blended soup to the slow cooker and stir in heavy cream.
11. Heat on LOW for 15 minutes until warmed through.
12. Ladle soup into bowls and serve immediately.

Keep this soup chunky if you prefer more texture, or blend until silky smooth for elegant dinner parties. The natural sweetness from the apples balances beautifully with the earthy squash, creating a complex flavor that tastes far more sophisticated than the minimal effort required. Try swirling in a tablespoon of Greek yogurt or topping with toasted pumpkin seeds for contrasting textures.

Slow Cooker Lemon Pepper Tilapia with Zucchini

Only have 15 minutes to prep dinner? This slow cooker tilapia delivers big flavor with minimal effort. Olive oil coats the fish and zucchini perfectly. Lemon and pepper create a bright, zesty sauce as everything cooks together.

Ingredients

– 4 tilapia fillets (I prefer fresh over frozen for better texture)
– 2 medium zucchini, sliced into ½-inch rounds (don’t cut them too thin or they’ll turn mushy)
– ¼ cup extra virgin olive oil (my go-to for its fruity notes)
– 3 tbsp lemon juice (freshly squeezed makes all the difference)
– 2 tsp black pepper (coarsely ground gives the best bite)
– 1 tsp garlic powder
– ½ tsp salt
– ¼ cup chicken broth (low-sodium lets you control the salt level)

Instructions

1. Pour chicken broth into the slow cooker to create a thin liquid base.
2. Arrange zucchini rounds in a single layer at the bottom of the slow cooker.
3. Pat tilapia fillets completely dry with paper towels—this helps the seasoning stick better.
4. Drizzle olive oil over both sides of each tilapia fillet.
5. Rub garlic powder, black pepper, and salt evenly onto all fillet surfaces.
6. Place seasoned tilapia fillets directly on top of the zucchini layer.
7. Pour lemon juice evenly over the fish and vegetables.
8. Cover slow cooker and cook on LOW for 2 hours—fish should flake easily with a fork when done.
9. Use a wide spatula to carefully transfer fish and zucchini to serving plates.
10. Spoon remaining cooking liquid over each portion as a light sauce.

A flaky, tender fish pairs beautifully with the softened zucchini in this dish. The lemon-pepper sauce adds a bright acidity that cuts through the mild tilapia. Try serving it over quinoa or with crusty bread to soak up every drop of the flavorful juices.

Low Sodium Black Bean and Corn Chili

Ditch the bland low-sodium meals with this hearty chili that delivers big flavor without the salt overload. Black beans and sweet corn create a satisfying base that’s perfect for chilly evenings. This one-pot wonder comes together in under 45 minutes from pantry staples.

Ingredients

– 2 tablespoons olive oil (I always use extra virgin for better flavor)
– 1 large yellow onion, diced (sweet onions work beautifully here)
– 3 garlic cloves, minced (fresh is essential—don’t use jarred)
– 1 tablespoon chili powder (I prefer ancho chili powder for mild heat)
– 2 teaspoons ground cumin (toast whole seeds and grind them yourself for maximum aroma)
– 1 teaspoon smoked paprika (this adds that smoky depth you’d miss without salt)
– 1 (15-ounce) can no-salt-added black beans, drained and rinsed
– 1 (15-ounce) can no-salt-added corn, drained
– 1 (28-ounce) can no-salt-added crushed tomatoes
– 2 cups vegetable broth (low-sodium variety is crucial)
– 1 tablespoon lime juice (freshly squeezed makes all the difference)
– ¼ cup chopped fresh cilantro (save some for garnish)

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, stirring occasionally, for 5-7 minutes.
3. Stir in minced garlic and cook until fragrant, about 1 minute—don’t let it brown.
4. Add chili powder, cumin, and smoked paprika, toasting the spices for 30 seconds to release their oils.
5. Pour in crushed tomatoes, scraping any browned bits from the bottom of the pot.
6. Add black beans, corn, and vegetable broth, stirring to combine thoroughly.
7. Bring chili to a boil, then reduce heat to maintain a gentle simmer.
8. Cook uncovered for 25 minutes, stirring every 8-10 minutes to prevent sticking.
9. Stir in lime juice and chopped cilantro during the last 2 minutes of cooking.
10. Remove from heat and let stand for 5 minutes to allow flavors to meld.

When you serve this chili, you’ll notice the creamy black beans contrast beautifully with the sweet corn kernels. The smoked paprika provides a subtle smokiness that complements the earthy cumin. Try topping with avocado slices or serving over baked sweet potatoes for a complete meal.

Herbed Mushroom and Brown Rice Pilaf

Dinner just got easier with this one-pan wonder. Herbed mushroom and brown rice pilaf delivers earthy flavors with minimal cleanup. It’s my go-to when I want something satisfying but don’t feel like washing multiple pots.

Ingredients

• 1 cup brown rice – I always rinse mine to remove excess starch
• 8 oz cremini mushrooms, sliced – baby bellas add deeper flavor than white buttons
• 1 medium yellow onion, diced – this forms the flavor base
• 2 cloves garlic, minced – fresh only, please
• 2 cups vegetable broth – low-sodium lets you control seasoning
• 2 tbsp olive oil – extra virgin is my kitchen workhorse
• 1 tsp dried thyme – rub between your fingers to wake up the oils
• ½ tsp smoked paprika – this adds subtle smokiness
• Salt and black pepper – I’m generous with both
• 2 tbsp chopped fresh parsley – save this for the very end

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers.
2. Add diced onion and cook for 4 minutes until translucent.
3. Add sliced mushrooms and cook for 8 minutes until browned and moisture evaporates.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add brown rice to the skillet and toast for 2 minutes, stirring constantly.
6. Pour in vegetable broth, scraping any browned bits from the pan bottom.
7. Stir in dried thyme, smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
8. Bring mixture to a boil, then immediately reduce heat to low.
9. Cover skillet tightly and simmer for 45 minutes without peeking.
10. Remove from heat and let stand covered for 10 minutes to steam.
11. Fluff rice with a fork, then stir in chopped fresh parsley.
12. Taste and adjust seasoning with additional salt and pepper if needed.

Buttery mushrooms melt into the chewy rice grains, while thyme and smoked paprika create warmth without heat. Serve it alongside roasted chicken or fold in wilted spinach for a vegetarian main. Leftovers taste even better the next day when flavors have fully married.

Slow Cooker Mediterranean Stuffed Peppers

Now is the perfect time for a hands-off dinner that tastes like you spent hours in the kitchen. Nothing beats coming home to these aromatic peppers already cooked to perfection. They’re packed with Mediterranean flavors that make weeknights feel special.

Ingredients

– 4 large bell peppers (I like using a mix of red and yellow for color)
– 1 lb ground lamb (beef works too, but lamb gives that authentic Mediterranean flavor)
– 1 cup uncooked long-grain white rice
– 1 can (14.5 oz) diced tomatoes, undrained (the liquid helps cook the rice)
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced (fresh garlic makes all the difference here)
– 2 tbsp extra virgin olive oil (my go-to for Mediterranean dishes)
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 cup chopped fresh parsley
– 1/2 cup crumbled feta cheese (I prefer the block kind you crumble yourself)
– 1 cup chicken broth

Instructions

1. Cut the tops off bell peppers and remove seeds and membranes.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and cook for 4 minutes until translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Add ground lamb and cook for 6 minutes, breaking it up with a spoon, until browned.
6. Drain excess fat from the skillet.
7. Stir in uncooked rice, diced tomatoes with their liquid, oregano, and cumin.
8. Cook for 2 minutes, stirring constantly to coat the rice.
9. Remove skillet from heat and stir in chopped parsley and half the feta cheese.
10. Spoon the filling mixture evenly into the prepared bell peppers, packing it down lightly.
11. Arrange stuffed peppers upright in a 6-quart slow cooker.
12. Pour chicken broth around the peppers (not over them).
13. Cover and cook on LOW for 6 hours until peppers are tender and rice is cooked through.
14. Sprinkle remaining feta cheese over the peppers.
15. Cover and let stand for 5 minutes until cheese softens.
Finally, these peppers emerge tender but still hold their shape beautifully. The rice absorbs all the Mediterranean spices and tomato essence while staying perfectly separate. For a complete meal, serve them with a simple Greek salad or some warm pita bread to soak up the delicious juices.

Low Sodium Vegetable and Lentil Stew

Savor this hearty vegetable and lentil stew when you want something nourishing without the salt overload. Simple ingredients transform into a deeply satisfying meal that’s ready in under an hour. Perfect for busy weeknights or meal prep.

Ingredients

– 2 tbsp extra virgin olive oil (my go-to for richer flavor)
– 1 large yellow onion, diced (I prefer sweet varieties here)
– 3 carrots, chopped into ½-inch coins
– 3 celery stalks, chopped
– 4 garlic cloves, minced
– 1 tbsp tomato paste
– 1 cup brown lentils, rinsed
– 6 cups low sodium vegetable broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tsp dried thyme
– 1 tsp smoked paprika
– ½ tsp black pepper
– 4 cups chopped kale, tough stems removed
– 2 tbsp fresh lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add onion, carrots, and celery to the pot.
3. Sauté vegetables for 8 minutes, stirring occasionally, until onions are translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
6. Add rinsed lentils to the pot.
7. Pour in vegetable broth and diced tomatoes with their juices.
8. Stir in dried thyme, smoked paprika, and black pepper.
9. Bring the stew to a boil over high heat.
10. Reduce heat to low and cover the pot.
11. Simmer for 30 minutes until lentils are tender but not mushy.
12. Stir in chopped kale and cook uncovered for 5 minutes until wilted.
13. Remove pot from heat and stir in fresh lemon juice.

Nothing beats the tender lentils and vegetables swimming in that rich, tomato-based broth. The kale adds wonderful texture while the lemon brightens everything up. Try serving it over quinoa or with a slice of crusty whole grain bread for dipping.

Summary

Ready to transform your heart-healthy eating? These 20 delicious low-sodium crock pot recipes make nutritious meals effortless and flavorful. We hope you find new family favorites! Share which recipes you love in the comments below, and don’t forget to pin this article on Pinterest to save these healthy ideas for later.