12 Healthy Slow Cooker Recipes That Still Taste Amazing

Busy days often leave little time for cooking healthy meals from scratch. A slow cooker can help you prepare balanced dishes with minimal effort. These recipes use everyday ingredients and deliver solid flavor without extra steps. You will find ideas for chicken, vegetables, and hearty soups that fit into a regular routine. Each one turns out well and keeps things practical for weeknights.

Helpful Tips Before You Start

These tips will help your slow cooker meals stay healthy without losing flavor.

Trim and Choose Lean Proteins

Use lean cuts like chicken breast or turkey thigh. Remove any visible fat before cooking to keep the dish lighter.

Layer Vegetables at the Bottom

Place root vegetables like carrots and potatoes in the base of the pot. They cook evenly and help prevent lean meats from drying out.

Add Fresh Herbs at the End

Stir in chopped parsley, cilantro, or basil in the final 30 minutes. This keeps their bright taste intact instead of cooking it away.

Taste Before Serving

Slow cooker dishes often need a final seasoning boost. Add salt, pepper, or a squeeze of lemon after cooking to lift the flavors.

Slow Cooker Lemon Herb Chicken with Quinoa and Asparagus

This slow cooker lemon herb chicken turns simple ingredients into a bright and satisfying dinner. The chicken becomes tender as it cooks in a light lemon and herb broth that keeps the whole dish fresh and balanced.

It works well for weeknights when you want a complete meal with minimal hands-on time. The quinoa adds a nutty base while the asparagus brings a crisp contrast that feels light and wholesome.

Slow Cooker Lemon Herb Chicken with Quinoa and Asparagus

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Medium Saucepan

Ingredients

  

• 4 boneless, skinless chicken breasts
• 2 lemons, juiced and zested
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• 2 cups low-sodium chicken broth
• 1 cup quinoa, rinsed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Place the chicken breasts in the slow cooker. Add the lemon juice, lemon zest, minced garlic, thyme, rosemary, chicken broth, salt, and pepper. Stir gently to coat the chicken.
• Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F.
• About 20 minutes before the chicken is done, combine the quinoa with 2 cups water in a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 15 minutes until the water is absorbed.
• In the final 10 minutes of cooking, add the asparagus pieces directly to the slow cooker and stir to combine with the broth.
• Remove the chicken from the slow cooker and slice or shred it. Fluff the quinoa with a fork, then divide the quinoa among four plates. Top each with chicken, asparagus, and a spoonful of the cooking broth. Finish with chopped parsley.

Notes

For the brightest flavor, add half the lemon zest at the start and the rest right before serving. If the asparagus looks too soft, steam it separately for 4 minutes instead of adding it to the slow cooker. Leftovers reheat well with a splash of broth to keep the quinoa moist.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Medium Saucepan

Slow Cooker Spicy Black Bean and Sweet Potato Chili

This chili combines sweet potatoes and black beans in a tomato base with a steady kick of spice. The slow cooker lets the flavors deepen while the sweet potatoes stay firm and the beans turn creamy. It works well for busy weeknights or weekend meal prep when you want something filling and plant-based.

The finished dish has a thick, stew-like texture with bright vegetable pieces and warming heat. Fresh toppings at the end balance the spice and add a cool contrast.

Slow Cooker Spicy Black Bean and Sweet Potato Chili

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 2 medium sweet potatoes, peeled and cut into 1-inch pieces
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (28-ounce) can diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• Chopped cilantro, lime wedges, and sliced avocado for serving

Instructions

 

• Place the sweet potatoes, onion, bell pepper, and garlic in the slow cooker.
• Add the black beans, diced tomatoes, and vegetable broth.
• Sprinkle in the chili powder, cumin, cayenne pepper, and salt. Stir everything together until evenly combined.
• Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the sweet potatoes are tender when pierced with a fork.
• Ladle into bowls and top each serving with cilantro, a squeeze of lime, and avocado slices.

Notes

If the chili thickens too much during cooking, stir in a splash of extra broth right before serving. The cayenne sets the heat level, so taste and add a pinch more only after the cook time ends. Leftovers keep in the fridge for four days and reheat well on the stove with a little water to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker

Slow Cooker Thai Coconut Lentil Curry with Brown Rice

This slow cooker Thai coconut lentil curry combines creamy coconut milk with hearty lentils and fresh vegetables. It works well for weeknight dinners when you want a filling meal with minimal hands-on time. The result is a thick, spiced curry with gentle heat and a rich texture that pairs naturally with brown rice.

The dish comes together in one pot and reheats nicely for lunches or later meals. Brown rice helps soak up the sauce while keeping the focus on plant-based ingredients.

Slow Cooker Thai Coconut Lentil Curry with Brown Rice

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 cup dried brown lentils, rinsed
• 1 can (13.5 oz) coconut milk
• 3 tablespoons Thai red curry paste
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 carrots, sliced into rounds
• 1 red bell pepper, diced
• 3 cups vegetable broth
• 2 cups fresh spinach
• 1/2 teaspoon salt
• 2 cups cooked brown rice, for serving
• Lime wedges and chopped cilantro, for serving

Instructions

 

• Add the rinsed lentils, coconut milk, Thai red curry paste, diced onion, minced garlic, grated ginger, sliced carrots, diced bell pepper, vegetable broth, and salt to the slow cooker.
• Stir everything together until the curry paste is mostly dissolved into the liquid.
• Cover and cook on low for 6 hours or on high for 3 hours, until the lentils are tender and the carrots are soft.
• Stir in the fresh spinach during the last 10 minutes of cooking so it wilts but stays bright.
• Spoon the curry over cooked brown rice in bowls and finish with a squeeze of lime and a sprinkle of cilantro.

Notes

Add the spinach right at the end so it keeps some texture instead of turning mushy. If the curry tastes too thick after cooking, stir in a splash of broth or water to loosen it. Leftovers store well in the fridge for up to four days and reheat gently on the stove with a little extra liquid.

Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board

Slow Cooker Balsamic Beef and Root Vegetable Stew

This stew brings together tender beef and earthy root vegetables in a broth that balances savory depth with a gentle tang from balsamic vinegar. It works well for weeknight dinners or weekend meal prep when you want something filling yet light.

The slow cooker turns the ingredients soft and flavorful without much hands-on time. Root vegetables like carrots and parsnips keep their shape while soaking up the broth, creating a comforting texture that feels hearty.

Slow Cooker Balsamic Beef and Root Vegetable Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1 pound beef stew meat, cut into 1-inch pieces
• 4 carrots, peeled and cut into 2-inch chunks
• 2 parsnips, peeled and cut into 2-inch chunks
• 2 medium potatoes, cut into 1-inch cubes
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups low-sodium beef broth
• 1/4 cup balsamic vinegar
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Place the beef, carrots, parsnips, potatoes, onion, and garlic in the slow cooker.
• In a small bowl, whisk the beef broth, balsamic vinegar, tomato paste, thyme, salt, and pepper until smooth.
• Pour the broth mixture over the ingredients in the slow cooker and stir gently to combine.
• Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is tender and the vegetables are soft.
• Stir the stew once more, then ladle into bowls and top with fresh parsley before serving.

Notes

Browning the beef in a skillet before adding it to the slow cooker deepens the flavor if you have an extra ten minutes. Leftovers store well in the fridge for up to three days and reheat nicely on the stovetop with a splash of broth to loosen the sauce. Skip the potatoes and add extra parsnips if you prefer a lower-carb version.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet

Slow Cooker Moroccan Chickpea Tagine with Couscous

This slow cooker tagine brings together hearty chickpeas, sweet dried fruit, and warm spices in one pot. It works well for weeknight dinners when you want something filling without much hands-on time. The result is a gently spiced stew with tender vegetables and a light, fluffy couscous base.

The flavors lean earthy with a touch of sweetness from apricots and brightness from lemon at the end. It stays satisfying while keeping the focus on plant-based ingredients and minimal oil.

Slow Cooker Moroccan Chickpea Tagine with Couscous

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 carrots, sliced into rounds
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 can (14 oz) diced tomatoes
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• ½ teaspoon ground ginger
• 1 cup vegetable broth
• ½ cup dried apricots, chopped
• 1 cup couscous
• ¼ cup fresh cilantro, chopped
• Lemon wedges, for serving

Instructions

 

• Add the chickpeas, onion, carrots, bell pepper, zucchini, diced tomatoes, and garlic to the slow cooker.
• Stir in the cumin, coriander, cinnamon, paprika, and ginger until the vegetables are evenly coated.
• Pour the vegetable broth over the mixture and add the chopped apricots. Stir once to combine.
• Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender.
• About 10 minutes before serving, prepare the couscous according to package directions using boiling water.
• Fluff the couscous with a fork and divide it among four bowls.
• Spoon the chickpea tagine over the couscous. Top with fresh cilantro and serve with lemon wedges.

Notes

For a thicker stew, remove the lid for the final 30 minutes of cooking. If you prefer a milder flavor, reduce the cinnamon to ½ teaspoon. Leftovers keep well in the refrigerator for up to four days and reheat nicely with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Cutting Board, Knife

Slow Cooker Turkey and Kale White Bean Soup

This soup brings together lean ground turkey, creamy white beans, and fresh kale in a light yet satisfying broth. The slow cooker lets the herbs and vegetables meld gently, creating a savory flavor with tender bites of meat and beans alongside soft greens.

It fits well for weeknight dinners or weekend meal prep when you want a healthy option that still feels comforting. The result is a balanced bowl with subtle herbal notes and a mix of textures that holds up well for leftovers.

Slow Cooker Turkey and Kale White Bean Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1 pound ground turkey
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 4 cups chicken broth
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chopped kale
• Grated Parmesan cheese, for serving (optional)

Instructions

 

• Heat a skillet over medium heat and cook the ground turkey with the diced onion and minced garlic until the turkey browns and the onion softens. Drain any excess liquid.
• Transfer the turkey mixture to the slow cooker. Add the diced carrots, chicken broth, white beans, dried thyme, salt, and black pepper.
• Cover and cook on low for 6 hours or on high for 3 hours until the carrots are tender.
• Stir in the chopped kale and cook for an additional 30 minutes until the kale wilts.
• Ladle into bowls and top with grated Parmesan cheese if desired.

Notes

Add the kale only at the end so it stays bright green and keeps some texture instead of turning mushy. For a thicker broth, lightly mash a few white beans with a fork before stirring them in. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet

Slow Cooker Ginger Sesame Chicken and Broccoli Bowls

This slow cooker recipe combines tender chicken with fresh broccoli in a simple ginger sesame sauce. It works well for weeknight dinners or meal prep when you want a healthy option that feels satisfying.

The result is a balanced bowl with savory flavors and a light touch of sweetness. The broccoli stays bright when added toward the end of cooking.

Slow Cooker Ginger Sesame Chicken and Broccoli Bowls

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Measuring Cups

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 4 cups broccoli florets
• 1/4 cup low sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons sesame oil
• 1 tablespoon fresh grated ginger
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• 2 cups cooked brown rice, for serving
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, sliced, for garnish

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker.
• In a mixing bowl, whisk together the soy sauce, honey, sesame oil, ginger, garlic, chicken broth, and cornstarch until smooth.
• Pour the sauce mixture over the chicken. Cover and cook on low for 5 hours.
• Add the broccoli florets to the slow cooker. Stir gently to coat them in the sauce. Cook for 1 more hour until the broccoli is tender but still bright.
• Remove the chicken and shred or slice it. Return it to the slow cooker and stir to combine with the broccoli and sauce.
• Spoon the chicken and broccoli mixture over the cooked brown rice. Top each bowl with sesame seeds and sliced green onions.

Notes

Add the broccoli only in the final hour so it keeps some texture instead of turning soft. For a gluten free version, swap the soy sauce for tamari. Leftovers store well in the fridge for up to three days and reheat easily in the microwave with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Measuring Cups

Slow Cooker Italian Turkey Meatball Minestrone

This slow cooker minestrone combines lean turkey meatballs with a broth full of vegetables and beans. It creates a hearty bowl that feels satisfying yet light enough for regular weeknight meals.

The Italian seasoning and Parmesan in the meatballs give the soup steady flavor while the vegetables stay tender and the pasta softens nicely in the broth. It suits cool evenings when you want something warming that still counts as a balanced meal.

Slow Cooker Italian Turkey Meatball Minestrone

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1 pound ground turkey
• 1/4 cup breadcrumbs
• 1 large egg
• 1 teaspoon dried Italian seasoning
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 4 cups low-sodium chicken broth
• 1 (14-ounce) can diced tomatoes
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 (15-ounce) can white beans, drained and rinsed
• 1/2 cup small pasta shapes
• 2 cups fresh spinach
• Salt and black pepper, to taste
• Fresh basil leaves, for serving

Instructions

 

• Combine the ground turkey, breadcrumbs, egg, Italian seasoning, minced garlic, and Parmesan cheese in a mixing bowl. Mix gently until evenly blended, then roll the mixture into small meatballs about one inch across.
• Place the meatballs in the slow cooker. Add the chicken broth, diced tomatoes, carrots, celery, and zucchini.
• Cover and cook on low until the meatballs are cooked through and the vegetables have softened.
• Stir in the white beans, pasta, and spinach. Continue cooking on high until the pasta reaches a tender texture.
• Taste and adjust with salt and black pepper. Ladle into bowls and top each serving with a few fresh basil leaves.

Notes

Stir the spinach in at the very end so it keeps its bright color and does not overcook. If the soup thickens after storage, add a little extra broth when reheating to bring back the original consistency. You can form the meatballs the night before and keep them covered in the refrigerator until you are ready to start the slow cooker.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl

Slow Cooker Butternut Squash and Apple Soup with Pumpkin Seeds

This soup combines sweet butternut squash with fresh apples for a light and comforting bowl. The slow cooker does most of the work, so it fits well into a busy weeknight or weekend meal prep. Finished with toasted pumpkin seeds, it offers a creamy texture and gentle crunch in every serving.

The flavors stay balanced with warm spices that highlight the natural sweetness of the produce. It works nicely as a starter or a simple lunch alongside a salad or whole grain bread.

Slow Cooker Butternut Squash and Apple Soup with Pumpkin Seeds

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Immersion Blender
• Skillet

Ingredients

  

• 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
• 2 medium apples, peeled, cored, and chopped
• 1 small yellow onion, diced
• 3 cups low-sodium vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup raw pumpkin seeds

Instructions

 

• Place the cubed butternut squash, chopped apples, and diced onion into the slow cooker.
• Pour the vegetable broth over the vegetables and fruit.
• Add the cinnamon, nutmeg, salt, and black pepper. Stir gently to combine.
• Cover and cook on low for 6 hours or until the squash is very soft.
• Use an immersion blender to puree the soup directly in the slow cooker until smooth. If using a countertop blender, work in batches and return the soup to the slow cooker.
• Toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until lightly golden.
• Ladle the soup into bowls and sprinkle the toasted pumpkin seeds on top before serving.

Notes

For a thicker texture, reduce the broth to 2 1/2 cups. If the soup tastes too sweet after blending, add an extra pinch of salt to balance the apples. Leftovers keep well in the refrigerator for three days and reheat smoothly on the stovetop with a splash of broth to loosen.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender, Skillet

Slow Cooker Mexican Quinoa and Pinto Bean Casserole

This slow cooker Mexican quinoa and pinto bean casserole is a simple way to get a filling, plant-based meal on the table with almost no hands-on time. It works well for weeknight dinners or weekend meal prep when you want something hearty that still feels fresh.

The finished dish has a thick, casserole-like texture with tender quinoa and creamy pinto beans in a lightly spiced tomato base. Corn and bell pepper add a bit of sweetness and crunch that balance the cumin and chili powder.

Slow Cooker Mexican Quinoa and Pinto Bean Casserole

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife
• Measuring Cups

Ingredients

  

• 1 cup quinoa, rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 cup frozen corn
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

 

• Place the rinsed quinoa, pinto beans, diced tomatoes, frozen corn, diced bell pepper, diced onion, minced garlic, vegetable broth, chili powder, cumin, and salt into the slow cooker.
• Stir everything together until the spices are evenly distributed and the quinoa is submerged in the liquid.
• Cover the slow cooker and cook on low for 4 to 5 hours, until the quinoa has absorbed most of the liquid and is soft.
• Turn off the heat and let the casserole sit for 10 minutes to thicken slightly.
• Spoon into bowls and top each serving with shredded cheddar cheese and chopped cilantro.

Notes

For a brighter finish, add a squeeze of lime juice right before serving. Leftovers keep well in the refrigerator for three days and reheat easily in the microwave with a splash of broth to loosen the texture. If you prefer less spice, swap the diced tomatoes with green chilies for plain diced tomatoes.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife, Measuring Cups

Slow Cooker Coconut Curry Turkey with Spinach and Cauliflower Rice

This slow cooker meal combines lean turkey with a lightly spiced coconut sauce for an easy weeknight option. It works well when you want a warm, filling dinner that still feels light and balanced.

The spinach wilts into the sauce for added freshness while cauliflower rice serves as a simple low-carb base. The result is tender meat in a creamy curry with gentle heat and a clean finish.

Slow Cooker Coconut Curry Turkey with Spinach and Cauliflower Rice

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound turkey breast, cut into bite-sized pieces
• 1 can (13.5 oz) light coconut milk
• 3 tablespoons red curry paste
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric
• Salt and black pepper to taste
• 4 cups fresh spinach
• 4 cups cauliflower rice
• Fresh cilantro for garnish (optional)

Instructions

 

• Place the turkey pieces, diced onion, minced garlic, grated ginger, red curry paste, turmeric, light coconut milk, salt, and pepper into the slow cooker. Stir everything until the curry paste is evenly distributed.
• Cover and cook on low for 6 hours or on high for 3 hours, until the turkey is fully cooked and tender.
• Stir in the fresh spinach and let it cook for 5 more minutes until the leaves are wilted and mixed through the sauce.
• While the spinach wilts, steam or microwave the cauliflower rice until tender. Spoon the curry mixture over the cauliflower rice and add cilantro if using.

Notes

Stir the spinach in only at the end so it stays bright rather than turning dull. Light coconut milk keeps the sauce from becoming too heavy while still giving good body. If you want a thicker sauce, remove the lid for the last 30 minutes of cooking.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker

Slow Cooker Herb-Crusted Pork Tenderloin with Roasted Carrots and Farro

This slow cooker meal combines juicy pork with a simple herb rub, tender carrots, and chewy farro for a balanced dinner. The long, gentle cooking lets the flavors from the herbs and vegetables come together without much effort on your part.

It works well on busy evenings when you want a complete plate with protein, vegetables, and whole grains. The pork stays moist, the carrots pick up a sweet depth, and the farro absorbs the cooking juices for a satisfying texture.

Slow Cooker Herb-Crusted Pork Tenderloin with Roasted Carrots and Farro

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Knife

Ingredients

  

• 1 pound pork tenderloin
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large carrots, peeled and cut into 2-inch pieces
• 1 cup farro, rinsed
• 2 cups low-sodium chicken broth
• 2 tablespoons fresh parsley, chopped

Instructions

 

• In a small bowl, mix the olive oil, rosemary, thyme, garlic, salt, and pepper to form a paste.
• Rub the herb paste evenly over the pork tenderloin and set it aside.
• Place the carrots and farro in the bottom of the slow cooker.
• Pour the chicken broth over the carrots and farro.
• Set the herb-coated pork on top of the vegetables and grains.
• Cover and cook on low until the pork reaches an internal temperature of 145 degrees and the carrots are fork-tender.
• Remove the pork, let it rest for a few minutes, then slice it.
• Stir the parsley into the farro and carrot mixture before serving.
• Plate the sliced pork alongside the farro and carrots.

Notes

For the best texture, slice the pork against the grain after resting so it stays tender. If the farro absorbs most of the broth, add a splash of warm broth before serving to loosen it. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stovetop with a little extra broth to refresh the grains.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife