5 Fat-Burning Slow Cooker Recipes You Should Make To Lose 5 Pounds Fast

October 11, 2018 by Emily Belfiore
shefinds | Food

Most people don’t have enough time to cook themselves a healthy dinner when they come home from work. This lack of time often results in unhealthy decisions like takeout and instant meals. If you’re stressing to find time to make yourself a healthy, well-balanced meal, then it’s time to start using a Crock-Pot or slow cooker to cut your prep time.

Need some beginner recipes to start with? Here are some tasty fat-burning recipes that will help you stay healthy:

Slow-Cooker Pork Tacos




3 whole ancho chiles

3 whole pasilla chiles

4 cloves garlic, unpeeled

2 to 3 chipotles in adobo sauce

1/2 medium white onion, roughly chopped

3 tbsp extra-virgin olive oil

2 tbsp honey

1 tbsp cider vinegar

Kosher salt

2 tbsp dried oregano, preferably Mexican

3 3/4 cups low-sodium chicken broth

4 pounds boneless pork shoulder (untrimmed), cut into chunks

Freshly ground pepper

2 bay leaves

1 cinnamon stick

Corn tortillas, warmed, for serving

Assorted taco toppings, for garnish

Slow Cooker Bean and Barley Soup




1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed

1/2 cup pearl barley

3 cloves garlic, smashed

2 medium carrots, roughly chopped

2 ribs celery, roughly chopped

1/2 medium onion, roughly chopped

1 bay leaf

Kosher salt

2 teaspoons dried Italian herb blend

Freshly ground black pepper

1/2 ounce dried porcini mushrooms, crumbled if large, optional

One 14-ounce can whole tomatoes, with juice

3 cups cleaned baby spinach leaves (about 3 ounces)

1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling

Extra-virgin olive oil, for drizzling


Mexican Chicken Casserole




1 cup uncooked quinoa
1 tablespoon olive oil
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound boneless, skinless chicken breasts, cut into bite-size pieces (about 2 large breasts)
1 tablespoon plus 2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon minced garlic (about 2 cloves)
1 (15-ounce) can fire-roasted diced tomatoes, well drained
1 (15-ounce) can black beans, rinsed and drained
1 cup plain Greek yogurt
1/2 cup freshly grated sharp cheddar cheese, divided
1/2 cup freshly grated mozzarella cheese, divided
Fresh cilantro, for serving

Super Easy Skinny Veggie Crockpot Lasagna




(2) 24 ounce jars or cans of Italian tomato sauce (see notes)
9 thick lasagna noodles with wavy edges (mine were called bronze cut)
24 ounces part-skim ricotta cheese OR cottage cheese
3-4 cups chopped vegetables of choice (I used kale)
2 cups shredded Mozzarella or Provolone cheese
Parmesan cheese for topping
fresh parsley for topping


Editorial Assistant

Emily is SheFinds' resident beauty expert and pop culture enthusiast. In addition to covering the latest trends and developments in the beauty/skincare industry and reporting the latest on your favorite celebrities, Emily also contributes to SheFinds' fashion and weight loss/wellness sections. You can reach her at [email protected]

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