35+ Healthy and Flavorful Friday Low Sodium Slow Cooker Recipes You’ll Love

Finding the perfect dinner ideas for a relaxing Friday evening can be a challenge, especially if you’re trying to keep your sodium intake in check.

Fortunately, slow cooker recipes are an easy, stress-free way to prepare a delicious meal without spending hours in the kitchen.

Whether you’re craving a comforting bowl of chili, a flavorful chicken dish, or a hearty vegetable stew, there are plenty of options that are both low in sodium and bursting with taste.

In this blog, we’ve rounded up 35+ Friday Low Sodium Slow Cooker Recipes to help you create the perfect end to your week, keeping your health goals intact while still enjoying a satisfying meal.

Let the slow cooker do all the work for you and enjoy a relaxing, flavorful dinner that won’t derail your nutrition goals.

35+ Healthy and Flavorful Friday Low Sodium Slow Cooker Recipes You’ll Love

These 35+ Friday Low Sodium Slow Cooker Recipes are a great way to ensure you end the week on a healthy and delicious note.

With the right mix of flavorful ingredients and minimal sodium, you can enjoy a comforting and wholesome dinner without the worry of excessive salt.

The slow cooker makes it easier than ever to enjoy a variety of tasty, nutritious meals with little effort.

From hearty stews to flavorful chicken dishes, these recipes are perfect for a relaxing Friday night at home.

With so many options to choose from, you’ll never run out of healthy, delicious meals that fit your low-sodium lifestyle.

Slow Cooker Lemon Herb Chicken

This low-sodium Slow Cooker Lemon Herb Chicken is a flavorful, tender dish that’s perfect for a Friday night dinner. With fresh lemon, garlic, and a variety of herbs, it’s a zesty and healthy way to enjoy a hearty meal without the extra sodium. The slow cooking process ensures the chicken becomes melt-in-your-mouth tender and infused with the tangy flavors of lemon and the warmth of herbs. It pairs wonderfully with a side of steamed vegetables or a light quinoa salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lemon (zested and juiced)
• 3 cloves garlic (minced)
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/2 cup low-sodium chicken broth
• 1 tablespoon fresh parsley (chopped, for garnish)

Instructions:

1. In a small bowl, combine lemon zest, lemon juice, minced garlic, olive oil, rosemary, thyme, and black pepper.
2. Place the chicken breasts in the slow cooker and pour the lemon herb mixture over the chicken.
3. Add the low-sodium chicken broth into the slow cooker.
4. Cover and cook on low for 6-7 hours or until the chicken is cooked through and tender.
5. Once done, garnish with freshly chopped parsley before serving.

This Slow Cooker Lemon Herb Chicken is a perfect dish for a stress-free, flavorful Friday meal. The combination of citrus and herbs not only enhances the taste but also keeps the sodium intake low, making it a heart-healthy option. The slow cooking method allows all the flavors to infuse deeply into the chicken, creating a meal that’s both delicious and nutritious.

Slow Cooker Vegetable Stew

Packed with an array of fresh vegetables, this low-sodium Slow Cooker Vegetable Stew is a comforting and filling dish, ideal for a cozy Friday dinner. It’s loaded with nutrient-rich vegetables like carrots, potatoes, and green beans, all simmered in a savory broth with subtle herbs and spices. This stew is easy to prepare and perfect for those looking to enjoy a wholesome, plant-based meal that doesn’t compromise on flavor.

Ingredients:

• 3 medium potatoes (diced)
• 2 carrots (peeled and sliced)
• 1 cup green beans (trimmed and chopped)
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) diced tomatoes (no salt added)
• 1/2 onion (diced)
• 3 cloves garlic (minced)
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• Fresh parsley (chopped, for garnish)

Instructions:

1. In the slow cooker, combine the diced potatoes, carrots, green beans, corn, diced tomatoes, onion, and garlic.
2. Add the vegetable broth, basil, and black pepper, then drizzle with olive oil.
3. Stir everything to combine, then cover and cook on low for 6-7 hours, or until the vegetables are tender.
4. Once the stew is done, taste and adjust seasoning if needed (keeping sodium in mind).
5. Serve hot, garnished with freshly chopped parsley.

This Slow Cooker Vegetable Stew is a fantastic Friday dinner option, offering a satisfying and low-sodium meal that’s packed with fresh flavors. The variety of vegetables provides an excellent source of vitamins and minerals, while the slow cooking process brings out the best in every ingredient. It’s a perfect choice for vegetarians or anyone looking to enjoy a wholesome, comforting meal without the added salt.

Slow Cooker Turkey Chili

For a hearty and satisfying meal on a Friday night, this low-sodium Slow Cooker Turkey Chili is an excellent choice. It’s made with lean ground turkey, kidney beans, tomatoes, and a variety of spices, offering a robust, spicy flavor without the excess sodium found in many traditional chili recipes. This healthy chili is full of protein and fiber, making it filling and perfect for a cozy evening. Plus, it’s easy to make and perfect for leftovers.

Ingredients:

• 1 lb lean ground turkey
• 1 can (15 oz) kidney beans (rinsed and drained)
• 1 can (15 oz) diced tomatoes (no salt added)
• 1 onion (diced)
• 1 bell pepper (diced)
• 2 cloves garlic (minced)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 cup low-sodium chicken broth
• 1 tablespoon olive oil

Instructions:

1. In a pan, heat olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon.
2. Transfer the cooked turkey to the slow cooker and add kidney beans, diced tomatoes, onion, bell pepper, garlic, chili powder, cumin, paprika, and black pepper.
3. Pour in the low-sodium chicken broth and stir everything together.
4. Cover and cook on low for 6-7 hours or until the vegetables are tender and the chili has thickened.
5. Serve hot, and optionally garnish with fresh cilantro or a dollop of Greek yogurt.

This Slow Cooker Turkey Chili is a perfect Friday dinner for those seeking comfort food without the high sodium content. Packed with lean protein, fiber, and flavorful spices, it’s a filling and nutritious meal. The slow cooking process allows the flavors to meld together, creating a dish that’s as satisfying as it is healthy. Leftovers are even better the next day, making it a meal you can enjoy throughout the weekend!

Slow Cooker Garlic and Herb Salmon

For a light yet flavorful Friday dinner, this Slow Cooker Garlic and Herb Salmon is a perfect choice. The delicate salmon is cooked to perfection with a blend of garlic, lemon, and fresh herbs, all while keeping sodium levels low. This dish is simple to prepare and requires minimal effort, making it an ideal option for a quick and healthy meal. Paired with steamed vegetables or a fresh salad, it’s a wholesome and satisfying dinner to wrap up the week.

Ingredients:

• 4 salmon fillets (skin on or off)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Fresh parsley (chopped, for garnish)

Instructions:

1. Lightly grease the bottom of the slow cooker with olive oil.
2. Place the salmon fillets in the slow cooker, skin-side down if applicable.
3. In a small bowl, combine the minced garlic, thyme, rosemary, black pepper, lemon juice, and lemon zest.
4. Rub the garlic and herb mixture evenly over the salmon fillets.
5. Cover and cook on low for 1.5-2 hours, or until the salmon is fully cooked and flakes easily with a fork.
6. Garnish with fresh parsley before serving.

This Slow Cooker Garlic and Herb Salmon is a fantastic choice for a Friday dinner that’s both light and delicious. The salmon is cooked gently to retain its delicate flavor and moisture, while the garlic and herbs infuse it with rich, aromatic taste. This dish is not only low in sodium but also high in omega-3 fatty acids, making it a heart-healthy option that’s simple yet packed with flavor.

Slow Cooker Chicken and Sweet Potato Stew

This nourishing Slow Cooker Chicken and Sweet Potato Stew is the ultimate comfort food for a cozy Friday night meal. Featuring tender chicken thighs, hearty sweet potatoes, and a blend of warm spices, this stew is both flavorful and satisfying. The slow cooker does all the work, infusing the ingredients with a savory, aromatic broth that’s low in sodium. It’s an easy, one-pot meal that’s perfect for families or anyone looking to enjoy a wholesome dinner without spending much time in the kitchen.

Ingredients:

• 4 boneless, skinless chicken thighs (cut into chunks)
• 2 medium sweet potatoes (peeled and cubed)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 2 carrots (sliced)
• 1 cup low-sodium chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• Fresh cilantro (chopped, for garnish)

Instructions:

1. In a pan, heat olive oil over medium heat. Add the chicken thighs and cook until browned on all sides.
2. Transfer the browned chicken to the slow cooker and add sweet potatoes, carrots, onion, and garlic.
3. Pour in the low-sodium chicken broth and add the cumin, cinnamon, turmeric, and black pepper.
4. Stir everything together, then cover and cook on low for 6-7 hours or until the vegetables are tender and the chicken is fully cooked.
5. Serve hot, garnished with fresh cilantro.

This Slow Cooker Chicken and Sweet Potato Stew is an ideal Friday night meal, offering a wholesome and comforting dish without excess sodium. The combination of chicken and sweet potatoes creates a satisfying meal that’s packed with flavor and nutrients. The warm spices give the stew a cozy, rich taste, making it perfect for chilly evenings. Plus, it’s a one-pot dish that’s incredibly easy to prepare, leaving you with more time to relax and enjoy your evening.

Slow Cooker Mediterranean Chickpea Stew

A vibrant and flavorful option for a Friday dinner, this Slow Cooker Mediterranean Chickpea Stew brings together the earthy taste of chickpeas, the sweetness of tomatoes, and the richness of olive oil and herbs. It’s a heart-healthy, plant-based meal that’s both filling and low in sodium. The slow cooker makes it easy to blend all the ingredients together into a fragrant, satisfying stew that’s perfect for vegetarians or anyone looking to enjoy a wholesome, meatless meal.

Ingredients:

• 2 cans (15 oz each) chickpeas (rinsed and drained)
• 1 can (15 oz) diced tomatoes (no salt added)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 bell pepper (diced)
• 1 zucchini (diced)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1/4 cup extra virgin olive oil
• 1/2 cup low-sodium vegetable broth
• Fresh basil (chopped, for garnish)

Instructions:

1. In the slow cooker, combine chickpeas, diced tomatoes, onion, garlic, bell pepper, and zucchini.
2. Add the oregano, basil, black pepper, olive oil, and vegetable broth. Stir to combine.
3. Cover and cook on low for 6-7 hours or until the vegetables are tender and the flavors have melded together.
4. Serve hot, garnished with freshly chopped basil.

This Slow Cooker Mediterranean Chickpea Stew is a delightful and flavorful option for a low-sodium Friday meal. Packed with fiber, protein, and antioxidants, this stew is not only good for your health but also satisfying and delicious. The Mediterranean flavors of olive oil, garlic, and herbs create a savory base that complements the chickpeas and vegetables perfectly. It’s a wholesome, plant-based dinner that’s easy to prepare and even easier to enjoy!

Slow Cooker Low-Sodium Beef and Barley Soup

This hearty and nutritious Slow Cooker Low-Sodium Beef and Barley Soup is perfect for a filling Friday dinner. With tender pieces of lean beef, nutrient-packed barley, and a medley of vegetables, this soup is both comforting and satisfying. It’s a great option for those looking to enjoy a warm, wholesome meal without the added sodium. The slow cooking process allows the flavors to deepen and meld together, making it a flavorful dish that’s as good for your heart as it is for your taste buds.

Ingredients:

• 1 lb lean beef stew meat (cut into cubes)
• 1/2 cup barley (rinsed)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 can (15 oz) diced tomatoes (no salt added)
• 4 cups low-sodium beef broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• Fresh parsley (chopped, for garnish)

Instructions:

1. In the slow cooker, combine the beef stew meat, barley, carrots, celery, onion, and garlic.
2. Add the diced tomatoes, low-sodium beef broth, thyme, black pepper, and bay leaf.
3. Stir everything together and cover. Cook on low for 7-8 hours, or until the beef is tender and the barley is cooked through.
4. Remove the bay leaf before serving.
5. Garnish with freshly chopped parsley and serve hot.

This Slow Cooker Low-Sodium Beef and Barley Soup is a wonderfully filling, heart-healthy option for a Friday night. The tender beef and chewy barley combine with the vegetables to create a rich and satisfying bowl of soup. With minimal added sodium, it’s a great way to enjoy a classic comfort food in a healthier way. The slow cooking technique ensures the flavors develop and enhance, making this soup an excellent choice for a cozy evening.

Slow Cooker Balsamic Chicken with Vegetables

This Slow Cooker Balsamic Chicken with Vegetables is a savory, tangy dish that combines the richness of chicken with the bold flavors of balsamic vinegar and fresh herbs. The slow cooker helps the chicken stay tender while infusing it with the deep, sweet-tart notes of balsamic vinegar. With a variety of vegetables like carrots, zucchini, and bell peppers, this low-sodium dish is not only flavorful but also full of healthy nutrients. It’s an ideal meal for a busy Friday evening when you want something hearty and easy to prepare.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 red bell pepper (sliced)
• 1 zucchini (sliced)
• 2 carrots (sliced)
• 1 onion (diced)
• 1/2 cup low-sodium chicken broth
• Fresh basil (chopped, for garnish)

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, oregano, and black pepper.
3. Pour the balsamic mixture over the chicken.
4. Add the sliced bell pepper, zucchini, carrots, and onion into the slow cooker, surrounding the chicken.
5. Pour the low-sodium chicken broth over everything and cover.
6. Cook on low for 6-7 hours or until the chicken is cooked through and the vegetables are tender.
7. Serve hot, garnished with freshly chopped basil.

This Slow Cooker Balsamic Chicken with Vegetables offers a fantastic blend of savory, tangy, and fresh flavors, all while keeping the sodium levels in check. The slow cooker method allows the chicken to absorb the rich balsamic glaze, making each bite tender and full of flavor. Paired with colorful vegetables, this dish is not only delicious but also nutritionally balanced, making it an excellent choice for a healthy Friday meal.

Slow Cooker Low-Sodium Lentil Soup

For a hearty, plant-based Friday meal, this Slow Cooker Low-Sodium Lentil Soup is a fantastic option. Full of protein and fiber from lentils, vegetables, and spices, this soup is both filling and nutritious. The slow cooking method allows the lentils and vegetables to absorb the rich flavors of garlic, cumin, and turmeric, creating a warming and satisfying bowl of goodness. It’s a budget-friendly and low-sodium dish that’s perfect for those looking to enjoy a healthy, vegetarian dinner.

Ingredients:

• 1 cup dried lentils (rinsed)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 can (15 oz) diced tomatoes (no salt added)
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• Fresh cilantro (chopped, for garnish)

Instructions:

1. Place the rinsed lentils, carrots, celery, onion, and garlic into the slow cooker.
2. Add the diced tomatoes, vegetable broth, cumin, turmeric, black pepper, and bay leaf.
3. Stir everything together and cover the slow cooker.
4. Cook on low for 7-8 hours or until the lentils are tender and the soup has thickened.
5. Remove the bay leaf before serving.
6. Garnish with fresh cilantro and serve hot.

This Slow Cooker Low-Sodium Lentil Soup is an excellent choice for a filling and nutritious Friday dinner. The lentils provide a substantial base, offering plenty of protein and fiber, while the spices give the soup a rich and aromatic flavor. With minimal sodium, this soup is heart-healthy and perfect for anyone seeking a flavorful vegetarian meal. Plus, it’s a great make-ahead option for busy weeks and makes for delicious leftovers!

Slow Cooker Lemon Herb Chicken and Potatoes

This Slow Cooker Lemon Herb Chicken and Potatoes is a refreshing and satisfying meal for a low-sodium Friday dinner. The chicken is tender and infused with the bright flavors of lemon, garlic, and fresh herbs, while the potatoes cook up soft and flavorful in the same pot. With minimal effort, this one-pot dish delivers a complete, wholesome meal that is low in sodium but rich in flavor. It’s the perfect choice for those seeking a light yet filling dinner after a busy week.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 4 medium potatoes (cut into cubes)
• 1 lemon (juiced and zested)
• 3 cloves garlic (minced)
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground black pepper
• 1/2 cup low-sodium chicken broth
• Fresh parsley (chopped, for garnish)

Instructions:

1. Place the chicken thighs at the bottom of the slow cooker.
2. Add the cubed potatoes around the chicken.
3. In a small bowl, combine lemon juice, lemon zest, minced garlic, olive oil, thyme, rosemary, and black pepper. Stir to combine.
4. Pour the lemon herb mixture over the chicken and potatoes, and then add the low-sodium chicken broth.
5. Cover and cook on low for 6-7 hours, or until the chicken is fully cooked and the potatoes are tender.
6. Garnish with freshly chopped parsley before serving.

This Slow Cooker Lemon Herb Chicken and Potatoes dish is a refreshing and light option that makes a perfect low-sodium Friday dinner. The tangy lemon and fragrant herbs elevate the chicken and potatoes, making this simple meal feel gourmet. With minimal preparation and cleanup, this dish is a great way to enjoy a wholesome, flavorful meal while keeping sodium levels low and staying on track with healthy eating.

Slow Cooker Low-Sodium Vegetable Curry

This Slow Cooker Low-Sodium Vegetable Curry is a vibrant, flavorful dish that’s both comforting and healthy. The slow cooker allows the vegetables to absorb the aromatic spices, creating a rich and hearty curry that’s packed with nutrients. With a mix of vegetables like potatoes, carrots, and bell peppers, this curry is a satisfying meal for a meatless Friday dinner. Plus, it’s easy to prepare and full of flavor without relying on high-sodium ingredients.

Ingredients:

• 2 large potatoes (diced)
• 2 carrots (sliced)
• 1 red bell pepper (diced)
• 1 zucchini (diced)
• 1 can (15 oz) diced tomatoes (no salt added)
• 1 can (15 oz) coconut milk (light)
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1 cup low-sodium vegetable broth
• Fresh cilantro (chopped, for garnish)

Instructions:

1. Add the diced potatoes, carrots, bell pepper, and zucchini to the slow cooker.
2. Pour in the diced tomatoes, coconut milk, and vegetable broth.
3. Sprinkle in the curry powder, turmeric, cumin, cinnamon, and black pepper. Stir well to combine.
4. Cover and cook on low for 6-7 hours, or until the vegetables are tender and the flavors have melded together.
5. Garnish with freshly chopped cilantro and serve hot.

This Slow Cooker Low-Sodium Vegetable Curry is a vibrant, flavor-packed dish that makes a perfect meatless Friday dinner. The combination of curry powder, turmeric, and cumin adds warmth and depth to the dish, while the coconut milk adds creaminess without being too heavy. This curry is rich in vegetables, making it a hearty and nutritious option that’s also low in sodium, perfect for anyone looking to enjoy a satisfying and healthy meal.

Slow Cooker Low-Sodium Turkey Chili

This Slow Cooker Low-Sodium Turkey Chili is a lean, flavorful dish that brings the bold taste of chili without all the excess sodium. Using ground turkey as a base, this chili is packed with beans, tomatoes, and a rich blend of spices. The slow cooking process ensures the flavors meld together beautifully, creating a hearty and satisfying meal that’s perfect for a cozy Friday dinner. It’s a nutritious, low-sodium option that’s filling enough to enjoy on its own or served with a side of whole-grain cornbread.

Ingredients:

• 1 lb ground turkey (lean)
• 1 can (15 oz) kidney beans (rinsed and drained)
• 1 can (15 oz) black beans (rinsed and drained)
• 1 can (15 oz) diced tomatoes (no salt added)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 bell pepper (diced)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 cup low-sodium chicken broth

Instructions:

1. In a pan, brown the ground turkey over medium heat, breaking it apart with a spoon.
2. Transfer the cooked turkey to the slow cooker and add the kidney beans, black beans, diced tomatoes, onion, garlic, and bell pepper.
3. Stir in the chili powder, cumin, smoked paprika, black pepper, and low-sodium chicken broth.
4. Cover and cook on low for 6-7 hours, or until the vegetables are tender and the flavors are well combined.
5. Serve hot with a sprinkle of fresh cilantro, if desired.

This Slow Cooker Low-Sodium Turkey Chili is the perfect dish to enjoy on a Friday night. The ground turkey makes it a lean and healthy choice, while the blend of beans and vegetables adds both nutrition and hearty texture. The spices, such as chili powder and cumin, create a rich, flavorful chili that’s sure to satisfy without excess sodium. Whether served on its own or with a side, this chili is a great way to kick off the weekend with a comforting and low-sodium meal.

Slow Cooker Low-Sodium Stuffed Bell Peppers

These Slow Cooker Low-Sodium Stuffed Bell Peppers are a delicious and healthy way to enjoy a hearty meal without all the extra sodium. Packed with lean ground turkey, brown rice, and fresh vegetables, the peppers are filled with flavor and nutrients. The slow cooker method ensures that the peppers become tender while the filling absorbs all the spices, creating a wholesome and satisfying dish. It’s a great meal prep option and a perfect low-sodium dinner to enjoy on a Friday night.

Ingredients:

• 4 large bell peppers (tops cut off and seeds removed)
• 1 lb ground turkey (lean)
• 1/2 cup cooked brown rice
• 1/2 onion (diced)
• 1 garlic clove (minced)
• 1 can (15 oz) diced tomatoes (no salt added)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1/2 cup low-sodium chicken broth

Instructions:

1. Brown the ground turkey in a skillet over medium heat. Once cooked through, add the diced onion and garlic, and cook for another 2 minutes.
2. Stir in the cooked brown rice, diced tomatoes, oregano, basil, and black pepper. Mix well and remove from heat.
3. Stuff the bell peppers with the turkey and rice mixture, packing them tightly.
4. Place the stuffed peppers in the slow cooker and pour the low-sodium chicken broth around them.
5. Cover and cook on low for 6-7 hours, or until the peppers are tender and the filling is heated through.
6. Serve hot and enjoy!

These Slow Cooker Low-Sodium Stuffed Bell Peppers are a perfect balance of protein, fiber, and vegetables. The turkey and rice filling is both nutritious and flavorful, and the slow cooker allows the peppers to soften perfectly, making each bite tender and satisfying. With minimal sodium and a rich combination of herbs and spices, this dish is a great way to enjoy a healthy Friday dinner that will fill you up without compromising on taste.

Slow Cooker Low-Sodium Chicken Fajitas

This Slow Cooker Low-Sodium Chicken Fajitas recipe is a zesty and satisfying option for a Friday night dinner. The chicken breast is tenderized with a blend of fresh bell peppers, onions, and a mix of spices, making it a flavorful and healthy choice for those looking to enjoy fajitas without the extra sodium. With minimal preparation and the help of the slow cooker, you can have a delicious, low-sodium meal that’s perfect for taco night or served with your favorite side dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 bell peppers (sliced)
• 1 onion (sliced)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground oregano
• 1/4 cup low-sodium chicken broth
• Fresh cilantro (for garnish)
• Whole wheat tortillas (optional)

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the sliced bell peppers and onion on top of the chicken.
3. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, black pepper, and oregano.
4. Sprinkle the spice mix over the chicken and vegetables, then pour the low-sodium chicken broth over everything.
5. Cover and cook on low for 6-7 hours or until the chicken is cooked through and easily shreds.
6. Shred the chicken with two forks and mix everything together. Serve in whole wheat tortillas and garnish with fresh cilantro.

These Slow Cooker Low-Sodium Chicken Fajitas are an easy and flavorful way to enjoy a Mexican-inspired meal while keeping the sodium levels low. The chicken becomes tender and infused with the spices, and the bell peppers and onions add a delightful crunch and sweetness. This dish is not only low in sodium but also packed with nutrients, making it an ideal option for a healthy Friday dinner. You can serve it with whole wheat tortillas or enjoy it as a bowl for a lighter meal.

Slow Cooker Low-Sodium Sweet Potato and Black Bean Chili

For a delicious and nourishing vegetarian option, this Slow Cooker Low-Sodium Sweet Potato and Black Bean Chili is a fantastic choice. The combination of tender sweet potatoes, hearty black beans, and rich spices creates a filling and healthy dish. Slow-cooking brings out the natural sweetness of the potatoes while blending all the flavors together. This chili is not only low in sodium but also high in fiber and antioxidants, making it a perfect Friday dinner that is both satisfying and wholesome.

Ingredients:

• 2 large sweet potatoes (peeled and diced)
• 2 cans (15 oz each) black beans (rinsed and drained)
• 1 can (15 oz) diced tomatoes (no salt added)
• 1 onion (diced)
• 1 bell pepper (diced)
• 2 cloves garlic (minced)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 2 cups low-sodium vegetable broth

Instructions:

1. Add the diced sweet potatoes, black beans, diced tomatoes, onion, bell pepper, and garlic to the slow cooker.
2. Sprinkle in the chili powder, cumin, smoked paprika, and black pepper, then pour in the vegetable broth.
3. Stir everything together, cover, and cook on low for 7-8 hours, or until the sweet potatoes are tender and the flavors have melded together.
4. Serve hot, and garnish with fresh cilantro if desired.

This Slow Cooker Low-Sodium Sweet Potato and Black Bean Chili is the perfect option for those looking for a comforting, plant-based meal. The sweet potatoes add a subtle sweetness that balances beautifully with the spices, while the black beans provide a great source of protein. The slow cooker does all the work, allowing the ingredients to meld into a rich and flavorful chili that’s both satisfying and heart-healthy. Enjoy this dish as a complete meal or pair it with a side of whole-grain bread for extra comfort.

Note: More recipes are coming soon!