Slow cookers are lifesavers: chop up your ingredients, toss them in the pot, and forget about it until your stomach starts asking about dinner. Try the recipes below for dishes that are healthy and almost as satisfying as jumping in a pile of leaves.

Slow Cooker Black Bean and Pumpkin Turkey Chili
(via Ambitious Kitchen)

Ingredients
1 tablespoon olive oil
1 pound extra lean ground turkey (99%)
1 medium white onion, chopped
1 jalapeno, seeded and finely diced
3 garlic cloves, minced
2 1/2 tablespoons chili powder
1 1/2 teaspoons cumin
1/4 teaspoon red cayenne pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt, plus more to taste
Freshly ground black pepper
2 tablespoons pure maple syrup (or brown sugar)
1 (28 oz) can diced tomatoes (preferably no salt added)
3/4 cup low sodium chicken broth
1 (15 oz) can pumpkin puree (or 1 3/4 cup fresh pumpkin puree)
1 (15 oz) can black beans, rinsed and drained
To garnish: cilantro, sour cream (or greek yogurt), guacamole and cheddar cheese

 See instructions for Ambitious Kitchen’s recipe here.

Slow Cooker Collard Greens
(via Wendy Polisi)

Ingredients 
8 ounces turkey bacon or bacon of choice, chopped
1 onion chopped
1 teaspoon minced garlic
8 cups chicken broth
1 pound collard greens washed, trimmed and chopped
1/4 cup apple cider vinegar
2 teaspoons Old Bay seasoning
1 teaspoon celery seeds
1 teaspoon honey or sweetener of choice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sea salt

See instructions for Wendy Polisi’s recipe here.

Vegan Slow Cooker Butternut Squash Soup
(via 365 Days of Slow Cooking)

Ingredients
1 medium butternut squash (1 lb of peeled and cubed butternut squash)
1 medium onion, diced
1/2 lb carrots, peeled and cut into chunks
1 granny smith apple, peeled and sliced
3 cups vegetable broth
1 bay leaf
1 tsp salt
1 tsp pepper
1/4 tsp dried ground sage
1 (13.5 oz) can coconut milk
Salt and pepper to taste

See instructions for 365 Days of Slow Cooking’s recipe here.

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