Explore new flavorful low sodium crock pot recipes! Delicious and healthy slow-cooker meals with reduced salt content for a balanced diet.
What you will need for these low sodium crock pot recipes:
Why you need it:
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- Convenience and Time-Saving.
- Versatility in Cooking.
- Economical and Energy Efficient.
Where to get it:
1. Low Sodium Crock Pot Recipes for Beef Stew
Image Source: https://easylowsodiumrecipes.com
Ingredients:
To begin with, gather 1 pound of beef stew meat, ensuring it’s trimmed and cut into cubes. Additionally, you’ll need 4 cups of low-sodium beef broth and 2 cups of water. Don’t forget 1 chopped onion, 2 minced cloves of garlic, 4 peeled and sliced carrots, 3 peeled and cubed potatoes, 1 cup of sliced celery, 1 teaspoon each of dried thyme and dried rosemary, salt-free seasoning blend (to taste), freshly ground black pepper (to taste), and optionally, 2 tablespoons of cornstarch for thickening.
Instructions:
Prepare Ingredients: Start by trimming any excess fat from the beef stew meat and proceeding to cut it into cubes. Following this, chop the onion, mince the garlic, peel and slice the carrots, peel and cube the potatoes, and slice the celery.
Combine Ingredients in Crock Pot: Moving forward, place the beef stew meat, chopped onion, minced garlic, sliced carrots, cubed potatoes, and sliced celery into the crock pot.
Seasoning: It’s essential to add the dried thyme, dried rosemary, salt-free seasoning blend (to taste), and freshly ground black pepper (to taste) into the crock pot. Pay attention to the salt-free seasoning blend as some may still contain sodium. Adjust accordingly to meet your dietary requirements.
Add Liquid: Pour the low-sodium beef broth and water over the ingredients in the crock pot. Carefully stir to combine all components.
Cooking: Cover the crock pot using its lid and proceed to cook on low heat for 7-8 hours or, alternatively, on high heat for 3-4 hours. The aim is for the beef to become tender and the vegetables to cook through adequately.
Thickening (Optional): Should you desire a thicker consistency, roughly 30 minutes before serving, prepare a mixture of 2 tablespoons of cornstarch with a small amount of cold water until smooth. Subsequently, stir the cornstarch mixture into the crock pot, recover, and let it continue cooking for the remaining duration.
Adjust Seasoning and Serve: Before serving, taste the stew and, if necessary, adjust the seasoning to your liking. It’s best served hot and can be garnished with fresh herbs if desired.
Notes:
To maintain a low overall sodium content, verify that all ingredients utilized are labeled as low-sodium or no-salt-added.
This recipe offers the flexibility to incorporate additional low-sodium vegetables such as green beans or peas according to preference.
Given variations in crock pot models, cooking times may vary; adjust accordingly to ensure optimal results.
Indulge in the comforting experience of this low-sodium beef stew, perfectly prepared right in your crock pot!
2. Low Sodium Crock Pot Recipes for Mexican Chili
Image Source: https://easylowsodiumrecipes.com
Ingredients:
Initially, gather 1 lb of lean ground beef or ground turkey; you can also opt for a combination of both if desired. In addition, prepare 1 chopped onion, 2 minced cloves of garlic, and 1 diced red bell pepper. Further, ensure to have a can (15 oz) of low-sodium black beans, drained and rinsed, alongside another can (15 oz) of low-sodium kidney beans, similarly drained and rinsed. Lastly, include a can (15 oz) of low-sodium diced tomatoes, 1 cup of low-sodium beef broth or vegetable broth, 1 tbsp of chili powder, 1 tsp of ground cumin, 1 tsp of paprika, 1/2 tsp of dried oregano, salt-free seasoning blend (to taste), and freshly ground black pepper (to taste).
Instructions:
Commence by cooking the ground meat in a large skillet over medium-high heat, ensuring to brown and cook it throughly. Next, drain any excessive fat from the skillet.
Prepare Ingredients: Proceed by chopping the onion, mincing the garlic, and dicing the red bell pepper.
Combine Ingredients in Crock Pot: Then, transfer the cooked ground meat to the crock pot. Following that, add the chopped onion, minced garlic, diced red bell pepper, drained and rinsed black beans, drained and rinsed kidney beans, diced tomatoes (including juices), and low-sodium beef or vegetable broth.
Seasoning: Subsequently, add the chili powder, ground cumin, paprika, dried oregano, salt-free seasoning blend (to taste), and freshly ground black pepper (to taste) to the crock pot. Stir the mixture well to ensure all ingredients are evenly combined.
Cooking: To continue, cover the crock pot using its lid and proceed to cook on low heat for 6-8 hours or, alternatively, on high heat for 3-4 hours. Such measures shall lead to the chili being sufficiently heated and the flavors sufficiently melding together.
Adjust Seasoning and Serve: Following cooking, evaluate the chili and, if needed, adjust seasoning. The chili should be served hot, optionally garnished with chopped fresh cilantro, diced avocado, low-sodium cheese, and a dollop of plain Greek yogurt or sour cream.
Notes:
Prior to using, check that all canned ingredients have been properly labeled as low-sodium or no-salt-added, ensuring a low overall sodium content.
Feel free to personalize this chili by including more vegetables such as corn or diced zucchini.
You may refrigerate this chili for up to 3-4 days or opt for longer-term storage by freezing it. Before serving, reheat as necessary.
Indulge in this appetizing, low-sodium Mexican chili, ideal for a satisfying meal directly from your crock pot!
3. Low Sodium Crock Pot Recipes for Vegetarian Chili
Image Source: https://easylowsodiumrecipes.com
Ingredients:
Initially, start with 1 chopped onion and 2 minced garlic cloves. Additionally, dice 1 red bell pepper and 1 green bell pepper. Next, drain and rinse both a 15 oz can of low-sodium black beans and a 15 oz can of low-sodium kidney beans. Moreover, incorporate a 15 oz can of low-sodium diced tomatoes, along with 1 cup of low-sodium vegetable broth and 1 cup of frozen corn kernels. Further, add 1 tbsp of chili powder, 1 tsp of ground cumin, 1 tsp of paprika, 1/2 tsp of dried oregano, salt-free seasoning blend (to taste), and freshly ground black pepper (to taste).
Instructions:
Begin by chopping the onion, mincing the garlic, and dicing the red and green bell peppers. Then, in the crock pot, combine the chopped onion, minced garlic, diced red and green bell peppers, drained and rinsed black beans, drained and rinsed kidney beans, diced tomatoes (including juices), low-sodium vegetable broth, and frozen corn kernels.
For seasoning, add the chili powder, ground cumin, paprika, dried oregano, salt-free seasoning blend (to taste), and freshly ground black pepper (to taste) to the crock pot. Thoroughly stir to combine all ingredients.
Cover the crock pot with its lid and cook on low heat for 6-8 hours or, alternatively, on high heat for 3-4 hours. This is done to ensure the vegetables become tender and the flavors meld together harmoniously.
Upon completion of cooking, taste the chili and adjust the seasoning to your preference if deemed necessary. Subsequently, serve the chili hot, optionally garnishing it with chopped fresh cilantro, diced avocado, and a dollop of plain Greek yogurt or sour cream.
Notes:
Be sure that all canned ingredients utilized are labeled as low-sodium or no-salt-added, thereby maintaining an overall low sodium content.
Feel free to enhance this recipe by incorporating additional vegetables such as diced carrots or zucchini for added nutrition.
Store any leftover chili in the refrigerator for up to 3-4 days or opt to freeze it for more extended storage. Ensure to reheat the chili before serving.
Relish this hearty and nourishing low-sodium vegetarian chili, ideal for a comforting meal freshly prepared from your crock pot!
4. Low Sodium Crock Pot Recipes for Chicken Noodle Soup
Image Source: https://saltsanity.com
Ingredients:
1 lb boneless, skinless chicken breasts or thighs
6 cups low-sodium chicken broth
2 cups water
3 carrots, peeled and sliced
3 celery stalks, sliced
1 onion, chopped
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp dried parsley
Salt-free seasoning blend (to taste)
Freshly ground black pepper (to taste)
2 cups uncooked egg noodles (or pasta of your choice)
Instructions:
Prepare Ingredients: Start by trimming any excess fat from the chicken breasts or thighs. Next, chop the carrots, slice the celery, chop the onion, and mince the garlic.
Combine Ingredients in Crock Pot: Begin by placing the chicken breasts or thighs in the crock pot. Next, add the chopped carrots, sliced celery, chopped onion, minced garlic, dried thyme, dried rosemary, dried parsley, salt-free seasoning blend (to taste), and freshly ground black pepper (to taste).
Add Liquid: Afterward, pour in the low-sodium chicken broth and water over the ingredients in the crock pot. Then, stir gently to combine everything.
Cooking: Cover the crock pot with the lid and proceed to cook on low heat for 6-7 hours, or alternatively, on high heat for 3-4 hours. This ensures that the chicken becomes tender and fully cooked.
Shred Chicken and Add Noodles: Once the chicken is fully cooked, carefully remove it from the crock pot and shred it using two forks. After shredding, return the chicken to the crock pot. Additionally, add the uncooked egg noodles (or pasta of your choice) to the crock pot. Ensure that you stir the mixture well to combine all the ingredients evenly.
Finish Cooking: Re-cover the crock pot and continue cooking on high heat for an additional 30 minutes or until the noodles have softened and are fully cooked.
Adjust Seasoning and Serve: Remember to taste the soup and adjust the seasoning if necessary. To serve, it’s best enjoyed while hot and can be garnished with fresh parsley if desired.
Notes:
It’s important to ensure that all the ingredients used are labeled as low-sodium or no-salt-added to help maintain a low overall sodium content.
For added variety, you can customize this soup by incorporating additional vegetables like peas or spinach during the final hour of cooking.
Any leftovers can be conveniently stored in the refrigerator for up to 3-4 days. Note that the noodles may absorb more liquid as the soup sits, so consider adding a bit of water or broth when reheating.
Ultimately, savor the comforting and nourishing experience of this low-sodium chicken noodle soup, prepared effortlessly right in your crock pot!
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