Slow Cooking for Healthy Meals

by Aimee Keiluhn
Certified Personal Trainer & Nutrition Anaylst
slow cooking

slow cooking

Slow Cooking

Slow cooking has been popular since… well since forever. It has been made easier for us with the invention of the Crock Pot in 1971. Not only is it safer than leaving a boiling pot on an open flame all day, it requires almost no effort.

The benefits of slow cooking are numerous. Slow cooking increases the bioavailability of nutrients in plant foods and reduces the number of cell-damaging compounds that occur in broiled or grilled meat.


Two important tips to remember when using a slow cooker

  • NEVER use canned vegetables (other than canned tomatoes) when slow cooking. Always use fresh veggies. Canned vegetables will turn your slow cooker meal into a vegetable smoothie.
  • Don’t under season your dish. There needs to be a few levels of flavor. At the start of slow cooking add onions, shallots and garlic to give your meal a savory flavor. At the very end of cooking add freshly chopped herbs (if possible) to give your meal fresh flavor quickly.


Slow cookers are inexpensive, economical to use and help you make the most of budget ingredients. They offer a healthier, low-fat method of cooking and require the minimum amount of effort.

Slow cookers allow you to get healthy meals on the table fast. The free recipes you can find online are endless and you can easily make your own creations. In short… you can’t screw it up!

If you want to save time, money, effort and FAT (no oil required)… choose slow cooking!



  2 pounds skinless chicken breasts
  Black pepper
  2 teaspoons basil
  8 cloves garlic, smashed
  1 cup wild rice
  3 cups broccoli
  1/4 cup fresh squeezed lemon juice
  2 1/4 cups water

Season the chicken breasts with salt and pepper. Place the chicken breasts in the bottom of crockpot. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken.

Stir once to coat. Place the lid on the crockpot and set on low for 8 hours. Add the broccoli and basil in the last 20 minutes of cooking



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