There are things you can do to update regular slow cooker recipes, of course. Try refrigerating canned broths before using them. The fat will congeal in a layer on top of the broth so it can be removed before you add the broth to the slow cooker. Look for low sodium and low fat ingredients. Trim fat and skin from meats before cooking. Try vegetarian recipes once a week. And any recipe that uses a lot of fresh vegetables will be healthier than one with canned this and that.
3 pound boneless pork sirloin roast
1 Tablespoon vegetable oil
2 medium acorn squash
4 medium sweet potatoes, peeled
1/2 cup apple butter
3 Tablespoons prepared horseradish
1 Tablespoon cornstarch
1/2 teaspoon ground allspice
1/4 teaspoon pepper
1 cup chicken broth
1 teaspoon dried thyme leaves
Heat oil in a heavy skillet and cook pork roast until browned on all sides, turning occasionally.
This should take about 10 minutes.
While that's cooking, cut each acorn squash into 8 wedges and remove seeds.
Do not peel.
Cut sweet potatoes into chunks.
Place squash and sweet potatoes in 4-6 quart slow cooker.
Top with browned pork roast.
In a small bowl, mix together apple butter, horseradish, cornstarch, allspice, pepper, chicken broth, and thyme.
Pour into slow cooker.
Cover slow cooker and cook on low for 7-9 hours until pork and vegetables are tender.
SASS**As this got 3 of 5 stars, I would add more herbs or spices that you like. Would be better. Also using low fat or sugarfree ingredients will pick up the "Healthy" aspect.