3 Low-Calorie Crockpot Recipes Straight From Gwyneth Paltrow's Kitchen

As the poster child for health and wellness, Gwyneth Paltrow certainly knows a thing or two about making comfort food healthy. Case in point: her mouthwatering winter crockpot recipes, all of which are low in calories and high in flavor. The Goop founder created each recipe from scratch specifically for winter 2016, simply because "there's really nothing better than returning home to a bubbling pot of something fantastic," she says. We couldn't agree more. Try your hand at one or all three of these low-calorie crockpot meals over the holidays and beyond, from Gwyneth Paltrow's kitchen to yours:

Crockpot Turkey Meatballs


1 medium yellow onion

4 garlic cloves

2 tbsp. olive oil, plus extra for searing

Salt, to taste

1/4 tsp. chili flakes

1/2 tsp. fennel seeds

1 28-oz. can whole tomatoes

2 tbsp. basil leaves, very finely chopped

1 tbsp. parsley leaves, very finely chopped

1 egg

1/3 cup lightly packed finely grated parmesan cheese

3 tbsp. breadcrumbs

1 lb. ground dark-meat turkey

1 tsp. kosher salt


Grate the onion on a box grater (leaving the extra liquid behind) and use a microplaner to grate the garlic (or you can mince it by hand).

Heat the olive oil in a medium sauté pan, add the olive oil, onion, and garlic; and cook over medium heat for 5 to 7 minutes, or until the onion is just starting to brown.

Add a large pinch of salt, the chili flakes, and fennel seeds, and cook another 3 minutes. Let cool for 5 minutes.

For the full recipe, head over to Goop.

Crockpot Moroccan Chicken


8 boneless, skinless chicken thighs

1 medium yellow onion, cut in half then thinly sliced

1/4 cup olive oil

1 1/2 tsp. kosher salt

1 large pinch saffron

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. ground paprika

4 garlic cloves, finely sliced

1-inch piece ginger, peeled and minced

1/4 cup cilantro stems, chopped

1 preserved lemon, flesh discarded and skin thinly sliced

1/2 cup pitted green olives

1 cup low-sodium chicken stock


Place all ingredients except chicken stock in the crockpot and use your hands to mix everything together, making sure the chicken is evenly coated in the salt and spices. Add the chicken stock, set the crockpot to the slow-cook low setting, and cook for 6 hours.

For the full recipe, head over to Goop.

Crockpot Veggie Chili


2 tbsp. olive oil

1 large yellow onion, finely diced

1 large carrot, finely diced

1/2 red bell pepper, finely diced

3 garlic cloves, minced

Salt, to taste

1 tsp. ground cumin

1/2 tsp. each chili powder and chipotle powder

1 tsp. smoked paprika

2 medium sweet potatoes, peeled and cut into 1/2-inch pieces

1 28-oz. can whole tomatoes, crushed with your hands

1 cup dried cannellini beans

1 cup puy lentils


Heat the olive oil in a large sauté pan or dutch oven (or the crockpot over high heat, if it is a multi-cooker) over medium-high heat. Add onion and cook for 5 to 7 minutes.

Add carrot, bell pepper, garlic, and a large pinch of salt and sauté another 5 minutes. Transfer vegetables to the crockpot (or switch to slow cook function) and add spices, diced sweet potatoes, crushed tomatoes, beans, and lentils.

For the full recipe, head over to Goop.