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    Healthy Summer Slow Cooker Recipes continued...

    Slow Cooker Skillet Rosemary Potatoes

    This dish is two side dishes in one (potatoes and carrots). Throw some lean meat or fish on the grill and dinner is done.


    7 cups quartered medium sized red potatoes (about 8 potatoes)

    1 sweet or yellow onion, coarsely cut into chunks

    2 cups baby carrots

    2 tablespoons olive oil

    1 tablespoon finely chopped fresh rosemary, packed

    1/2 teaspoon salt

    1/2 teaspoon pepper


    1. In large bowl, combine potato wedges, onions, carrots, olive oil, rosemary, salt and pepper until vegetables are evenly coated with oil and seasonings.
    2. Coat inside of slow cooker with olive oil cooking spray. Spoon the potato mixture inside, drizzling any oil or seasoning in bottom of the bowl over the top.
    3. Cook on HIGH for 3-4 hours or LOW for 6-8 hours.

    Yield: Makes 6-8 servings

    WebMD Weight Loss Clinic members: Journal as 1/2 cup starchy foods with 1 tsp fat maximum

    Nutrition Information: Per serving: 191 calories, 5 g protein, 35 g carbohydrate, 3.7 g fat, 0.5 g saturated fat, 0 mg cholesterol, 3.5 g fiber, 167 mg sodium. Calories from fat: 17%.

    Crock Pot Chocolate Kahlua Cake

    This moist cake is amazing served warm straight from the slow cooker, along with a small scoop of light vanilla bean ice cream.


    1 box (18.25 ounce) devil’s food cake mix

    1 cup fat-free sour cream

    1 cup 1% low-fat milk (or use nonfat or 2% milk)

    2 large eggs, a higher omega-3 brand if available

    2 egg whites or 1/4 cup egg substitute

    3/4 cup Kahlua liqueur (or similar)


    1. Coat inside of slow cooker with canola cooking spray.
    2. In large mixing bowl, combine cake mix, sour cream, milk, eggs, egg whites, and Kahlua by beating on medium for about a minute.
    3. Pour cake batter into prepared slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
    4. Cut cake into about 16 wedges. Serve each slice with a small scoop of light vanilla bean ice cream (using a cookie dough scoop), if desired.

    Yield: Makes 16 servings

    WebMD Weight Loss Clinic members: Journal as 1 portion medium dessert.

    Nutrition Information: Per serving: 210 calories, 4 g protein, 33 g carbohydrate, 5.5 g fat, 1.4 g saturated fat, 29 mg cholesterol, 1 g fiber, 314 mg sodium. Calories from fat: 23%.

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