21 Fall High Protein Crockpot Dinners for Families

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Slow Cooker Adobo Chicken

Slow Cooker Adobo Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT200M · Total: PT215M · Yield: [‘8’]

Slow-cooker chicken adobo is a tender, juicy, and flavorful chicken recipe traditionally made with simple vinegar and soy sauce-based sauce.

Ingredients

• 3 lbs boneless skinless chicken thighs
• 1/2 cup white distilled vinegar
• 1/2 cup coconut aminos (or soy sauce)
• 6 cloves garlic (crushed or minced)
• 1 teaspoon black peppercorns
• 2 – 3 bay leaves
• 1/2 sweet onion (chopped)
• 2 tablespoon coconut sugar (or brown sugar)

Instructions

1. Add the vinegar, coconut aminos/soy sauce, peppercorn, brown sugar/coconut sugar, bay leaves, half the onions, and garlic to the slow cooker. Mix to combine.
2. Toss the chicken in the sauce and arrange in an even layer.  Top with the remaining onions, close the lid, and cook for 3-4 hours on high or 5-6 hours on low.  Remove bay leaves when the chicken is done cooking.
3. Option 1:  Garnish with green onions and dig in.
4. Option 2:  Drain 1/2 to all of the liquid and reduce by boiling the broth in a saucepan on the skillet for 20 minutes or so.  Pour the glaze back over the chicken!

2. Slow Cooker Pot Roast

Slow Cooker Pot Roast (Easy Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT540M · Total: PT555M · Yield: [‘8’, ‘8 servings’]

My best slow cooker pot roast recipe! This Crock Pot pot roast is fall-apart tender, flavorful, and easy to make, with simple ingredients.

Ingredients

• 3 lb Chuck roast
• 1 tbsp Sea salt
• 3/4 tsp Black pepper
• 2 tbsp Avocado oil
• 2 lb Yukon gold potatoes ((peeled and diced into 1.5-inch pieces; or halved radishes for low carb) )
• 1 lb Carrots ((~5-6 carrots; peeled and sliced diagonally into 1.5-2 inch long pieces))
• 1 large Onion ( (cut into petals, about 1.5-inch squares))
• 3 sprigs Fresh rosemary
• 6 sprigs Fresh thyme
• 1 14.5 oz can Beef broth

Instructions

1. Season the chuck roast liberally with sea salt and black pepper on all sides, rubbing it in evenly. Let sit for about 30 to 45 minutes to come to room temperature.
2. Meanwhile, heat a tablespoon of oil in a large Dutch oven or stock pot over medium-high heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until they are starting to brown.
3. Transfer the onions to your slow cooker. Add the potatoes or radishes, and carrots. Stir together.
4. Add another tablespoon of oil to the pot. Add the chuck roast and sear on all sides, 2-3 minutes per side, until browned on both sides.
5. Place the chuck roast in the slow cooker over the vegetables. Pour in the broth. Tie the rosemary and thyme sprigs with a piece of kitchen twine and place them to the side of the roast.
6. Close the slow cooker lid. Cook the pot roast in the slow cooker for 9-10 hours on Low or 4.5-5 hours on High, until the beef is fall-apart tender.
7. Remove the bundle of herbs and discard it. Use 2 forks to shred the beef. Serve the pot roast with potatoes, carrots, and onions. I recommend drizzling them all with the liquid from the slow cooker!

3. Crockpot Hawaiian Chicken

Crockpot Hawaiian Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT303M · Total: PT308M · Yield: [‘4’, ‘4 bowls’]

Sweet and tangy – this crockpot Hawaiian chicken is a tropical pineapple meal full of flavors. It’s packing 27g of protein, gluten-free, and only 420 calories.

Ingredients

• 1 lb chicken breasts (cut into 1-inch cubes)
• ¼ cup cornstarch (or tapioca flour)
• ¾ teaspoon salt (divided)
• ¼ teaspoon black pepper
• 2 tbsp olive oil
• 15 oz can pineapple chunks in juice (divided)
• ¼ cup ketchup (low sugar)
• 3 tbsp coconut sugar
• 3 tbsp soy sauce (or Tamari, or coconut aminos)
• 1 tbsp rice vinegar (or apple cider vinegar)
• juice of 1 lime
• 2 cloves garlic (minced)
• 1 tsp Sriracha sauce
• 2 bell peppers (cut into bite-sized pieces)
• 1 red onion (cut into bite-sized pieces)

Instructions

1. In a large bowl, toss chicken cubes with cornstarch, ½ teaspoon salt, and black pepper until evenly coated.
2. Heat oil in a skillet over medium-high heat and sear chicken for 2–3 minutes until lightly golden. Transfer to crockpot.
3. In a blender, combine ¾ cup pineapple chunks, ⅓ cup pineapple juice, ketchup, sugar, soy sauce, vinegar, lime juice, garlic, Sriracha, and remaining salt. Blend until smooth.
4. Pour sauce over chicken in the crockpot and stir to coat.
5. Add bell peppers and onion on top (do not stir).
6. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is cooked through and tender.
7. Stir in the remaining pineapple chunks once it’s done.
8. Serve over rice and top with green onions.

4. Crockpot Turkey Chili

Crockpot Turkey Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT540M · Total: PT555M · Yield: [‘6’, ‘6 bowls’]

This hearty crockpot turkey chili is full of bold spices, tender turkey, and nutritious veggies. It’s gluten-free, high in fiber, and perfect when you need a comforting meal.

Ingredients

• 1 tbsp extra virgin olive oil
• 16 oz ground turkey
• 1 large white onion (diced)
• 1 red bell pepper (diced)
• 1 medium zucchini (diced)
• 28 oz can diced tomatoes
• 15 oz can black beans (drained and rinsed)
• 15 oz can corn kernels (drained)
• 2 tbsp tomato paste
• 4 cloves garlic (minced)
• 2 tsp chili powder
• 2 tsp cumin
• 1 tbsp paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes

Instructions

1. Heat a sauté pan over medium heat and add the olive oil. Add the ground turkey, breaking it apart as it cooks, and sauté until fully cooked and lightly browned. It should take 7-10 minutes.
2. Transfer the cooked turkey to a crockpot. Add all remaining ingredients and mix well so everything is evenly combined.
3. Cover and cook on low for 8–9 hours or on high for 4-5 hours, stirring only once or twice during cooking.
4. Serve hot. If desired, garnish with sour cream, shredded cheddar, chopped red onion, chives, or crispy bacon crumbles.

5. Crockpot Lemon Chicken Orzo Soup

Crockpot Lemon Chicken Orzo Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT390M · Total: PT400M · Yield: [‘6’, ‘6 bowls’]

Cozy one-pot lemon chicken orzo soup with tender shredded chicken, soft pasta, and bright citrus flavors. It’s high protein, made in the crockpot for easy weeknight dinners, comforting, healthy, and minimal cleanup required!

Ingredients

• 4 medium chicken breasts (skinless and boneless)
• 2 large carrots (peeled and diced)
• 2 sticks celery (diced)
• 6 cloves garlic (minced)
• 4 cups chicken broth
• 4 cups vegetable broth
• 1 tsp onion powder
• 1 tbsp dried basil
• 1 tbsp Italian seasoning
• 4 bay leaves
• 1 cup orzo (uncooked)
• 1 lemon (juiced)
• 1 handful fresh parsley. chopped
• Salt and black pepper (to taste)

Instructions

1. Add chicken breasts, carrots, celery, garlic, chicken broth, vegetable broth, onion powder, dried basil, Italian seasoning, and bay leaves into a crockpot. Cook on low for 6-8 hours or on high for 3-4 hours.
2. When you only have 30 minutes left, remove the bay leaves from the crockpot and take the chicken out of the slow cooker.
3. Shred the chicken with 2 forks or a food processor and return the chicken to the crockpot. Add in orzo, lemon juice, and fresh parsley.
4. Make the heat is on high and cook for another 30 minutes, stirring every 10 minutes to prevent orzo from sticking to the bottom of the crockpot.
5. Once orzo is fully cooked, your soup is finished. Salt and pepper it to taste and serve immediately.

6. Lazy Lasagna Soup

High Protein Lasagna Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT270M · Total: PT280M · Yield: [‘6’, ‘6 servings’]

High Protein Lasagna Soup with 34g protein and 5g fiber per serving has all the flavors of lasagna, but it simmers all day long for even more flavor. Formulated by yours truly, a Registered Dietitian, as a healthy, dump-and-go comfort meal with no layering required! {Gluten-free- friendly}

Ingredients

• 1 pound extra lean ground beef
• 1 small onion, (diced)
• 3 garlic cloves, (minced)
• 1 large red pepper, (diced)
• 14.5 oz can fire-roasted tomatoes, (crushed or diced)
• 24 oz jar marinara sauce
• 1 tablespoon Italian seasoning
• 1/4 teaspoon red pepper flakes ((optional))
• 4 cups reduced-sodium beef broth
• 10 oz lasagna noodles (whole wheat or fiber-enriched (about 10 lasagna noodles))
• Salt and pepper, (to taste)
• 1 cup part-skim mozzarella cheese
• 1/2 cup ricotta cheese
• Freshly grated parmesan cheese
• Chopped parsley

Instructions

1. In a large skillet over medium high heat, cook the ground beef until browned, about 4-5 minutes. Drain off any excess grease. You can also do this step in the crockpot if it has a saute function.
2. Place the ground beef into the crockpot. Add in the diced onion, garlic, red bell pepper, fire-roasted tomatoes, marinara sauce, seasonings and broth. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3.5-4 hours.
4. Remove the lid. Break the lasagna noodles into bite size pieces over the crockpot and stir them in with the other ingredients.
5. Cover and cook on high for 30-45 minutes or until the noodles are tender.
6. Divide into bowls. Top with a tablespoon of ricotta cheese, a sprinkle of mozzarella and parmesan cheese. Garnish with chopped parsley, if desired.

7. Crockpot Chicken Tacos

Crockpot Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [’12’, ’12 tortillas’]

These crockpot chicken tacos are effortless and delicious. A high protein and low-carb meal perfect for any night of the week. They’re flavorful, delicious and so easy to assemble.

Ingredients

• 2 lbs chicken breasts (boneless, skinless)
• 1 yellow onion (finely chopped)
• 4 garlic cloves (minced)
• 16 oz chunky salsa
• 1/2 lime’s juice
• 2 tsp paprika
• 2 tsp ground cumin
• ¼ tsp chili powder
• ½ tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 12 tortillas (Mission Carb Balance)
• 2 avocados (mashed)
• 4 tbsp sour cream
• 1 lime (sliced)
• Fresh cilantro (chopped)

Instructions

1. Add all the ingredients into the slow cooker except for tortillas and toppings. Mix everything, making sure the spices and salsa mixture all cover the chicken breasts.
2. Cover and cook on high for 3 hours or for 6 hours on a low function.
3. Once the chicken is tender, shred it using two forks. Give the whole mixture a good stir and cook for an additional 1 hour. This time, keep the lid slightly ajar to let the moisture evaporate.
4. Slightly toast your tortillas on a stovetop. Do about 20-30 seconds per side until they brown up a little bit and warm. You can use a slight amount of oil.
5. Top each tortilla with chicken. Top up with avocado mash, sour cream, lime slices, and fresh cilantro. Serve immediately.

8. Crockpot Chicken Lemon Soup

Crockpot Chicken Lemon Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT250M · Total: PT265M · Yield: [‘6’, ‘6 bowls’]

Easy, comforting crockpot soup with bright lemon and savory herbs. Packing 36 grams of protein per serving, this set-it-and-forget-it meal keeps you full, perfect when you want homemade without the effort!

Ingredients

• 1 tbsp olive oil
• 2 large carrots (diced)
• 1 white onion (chopped)
• 1 celery stalk (chopped)
• 3 garlic cloves (minced)
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 2 bay leaves
• 1 ½ lbs chicken breasts (boneless and skinless)
• 6 cups chicken broth (low sodium)
• 1 cup dry orzo pasta
• 2 lemons

Instructions

1. Place a large skillet over medium-high heat. Add the olive oil, carrots, onion, celery, and garlic. Sauté for 5 minutes.
2. Add the sautéed vegetables into the crockpot with salt, black pepper, dried parsley, dried thyme, bay leaves, chicken breasts, and chicken broth. Give it a stir.
3. Cover the crockpot and cook on low for 8 hours or on high for 4-5 hours.
4. When the soup is nearly finished, bring a pot to a boil and add orzo pasta. Lower the heat and cook according to directions for 10-12 minutes.
5. Once the soup is cooked, remove the chicken breasts from the crockpot and shred them with two forks. Remove the bay leaves while you’re at it.
6. Add the shredded chicken back into the crockpot with cooked orzo and squeeze in the juices from the 2 lemons. Stir to combine and serve.

9. Crockpot Tuscan Chicken

Crockpot Tuscan Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘6’, ‘6 plates’]

This Crockpot Tuscan Chicken features tender chicken thighs in a creamy Parmesan garlic sauce with spinach and sun-dried tomatoes. It’s low carb, high protein, and soy-free.

Ingredients

• 1 tbsp olive oil
• 6 cloves garlic (minced)
• 1 cup heavy cream
• 1/3 cup chicken broth
• 3/4 cup parmesan cheese (grated)
• 6 – 8 chicken thighs (skinless, bone-in)
• 1 tbsp Italian seasoning
• 1/2 tsp crushed red chili pepper flakes
• Salt and black pepper (to taste)
• 1/2 cup sun-dried tomatoes (chopped)
• 2 cups spinach (chopped)

Instructions Sauce

1. Place a saucepan over medium-high heat. Add in olive oil and garlic. Saute for 1 minute.
2. Now, add in the heavy cream and chicken broth, give it a mix, lower the heat, and simmer for 10 minutes until the sauce thickens up.
3. When the cream sauce is ready, lower the heat even more and add in parmesan cheese. Whisk to mix it in well.

Chicken

1. While the sauce is simmering, place the chicken thighs in a crockpot. Season with Italian seasoning, red chili pepper flakes, salt, and black pepper.
2. Top it all up with sun-dried tomatoes.
3. Pour the sauce over the chicken, covering as much of the chicken as possible. Cook for 3-4 hours on a high or 6-8 hours on a low setting.
4. Once chicken is cooked, remove the chicken thighs from the crockpot, very gently as it’ll be very soft. Turn the crockpot on a high setting and add in the chopped spinach. Cook for a few minutes until the spinach wilts.
5. Return the chicken back into the crockpot, spoon the sauce with sun-dried tomatoes and spinach all over the chicken. Now it’s ready to serve.

10. Crockpot Tortellini Chicken Soup

Crockpot Tortellini Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT390M · Total: PT405M · Yield: [‘8’, ‘8 bowls’]

Cozy crockpot soup with tender chicken, cheesy tortellini, and rich tomato broth loaded with vegetables. A satisfying one-pot meal perfect for busy weeknights or lazy weekends when you need comfort food!

Ingredients

• 4 medium chicken breasts (skinless and boneless)
• 1 tbsp extra virgin olive oil
• 1/2 large white onion (chopped)
• 2 medium carrots (finely diced)
• 4 cloves garlic (minced)
• 2 sticks celery (chopped)
• 1 28 oz can crushed tomatoes
• 1 14 oz can diced tomatoes with juices
• 1 tbsp Italian seasoning
• 1 tbsp dried basil
• 4 cups chicken broth
• 2 9 oz packages refrigerated cheese tortellini
• 2 cups fresh baby spinach
• 3/4 cup heavy cream
• 1/2 cup Parmesan cheese (grated)
• Salt and black pepper (to taste)

Instructions

1. Place a skillet over medium-high heat and add olive oil, white onion, and saute for 5 minutes until the onion is translucent.
2. Add in the carrots and cook for another 3-4 minutes. Then add garlic and saute for another 30 seconds.
3. Transfer the cooked onion mixture into the crockpot. Add in the celery, chicken, crushed tomatoes, diced tomatoes, Italian seasoning, dried basil, and chicken broth. Give it a stir.
4. Cook on high for 3-4 hours or on low for 6-8 hours.
5. About 30 minutes prior to serving, remove the chicken breasts and shred them with two forks.
6. Then, return the chicken to the crockpot, add in the packaged tortellini, baby spinach, heavy cream, and Parmesan. Turn the crockpot to high. Give it a stir occasionally for the last 30 minutes of cooking.
7. Salt and pepper before serving according to your taste.

11. Crockpot Pesto Chicken

Crockpot Pesto Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT255M · Yield: [‘4’, ‘4 chicken breasts’]

This crockpot pesto chicken is a simple slow cooker recipe with tender chicken, basil pesto, and parmesan. It is high protein, low carb and gluten-free.

Ingredients

• 2 lbs chicken breasts (skinless and boneless)
• 2 tbsp Italian seasoning
• 1 cup pesto
• Sea salt and black pepper (to taste)
• 4 tbsp pesto
• 1 Roma tomato (chopped)
• 2 tbsp parmesan (grated)

Instructions

1. Add the chicken breasts into a crockpot. Seasoning with Italian seasoning, salt, and black pepper on all sides.
2. Cover the chicken breasts with pesto using a tablespoon, covering all of the chicken.
3. Cook for 4-5 hours on low heat until the chicken fully cooks through. 2 hours in, check whether the chicken is not dry. If dry, pour in some vegetable broth and continue checking accordingly.
4. Cover the chicken with a little bit more pesto (1 tbsp per chicken breast) or any other sauce you love. Top up with chopped tomato and grated parmesan. Serve with rice, potatoes, pasta, or vegetables.

12. Crockpot Butter Chicken

Crockpot Butter Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT255M · Yield: [‘4’, ‘4 bowls’]

Rich, creamy slow cooker butter chicken with aromatic Indian spices. High in protein and gluten-free, this hands-off recipe requires minimal effort, just add ingredients and let the crockpot do the work!

Ingredients

• 16 oz tomato sauce
• 5 cloves garlic (minced)
• 2 tbsp fresh ginger (grated)
• 1 tsp ground cumin
• 2 tsp garam masala
• 1 tbsp smoked paprika
• 1 tsp ground turmeric
• ½ tsp chili powder
• 1 tsp salt
• 1 tsp honey
• 2 lbs chicken thighs
• 3 tbsp unsalted butter (cold and chopped)
• ½ cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions

1. Add tomato sauce, garlic, ginger, cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and honey into the crockpot. Give the sauce a stir.
2. Add the chicken thighs and coat them in the sauce.
3. Scatter chopped cold unsalted butter all over the top of the chicken. Cook on low for 4-6 hours or high for 2 hours until the chicken is done.
4. Remove the chicken from the crockpot and let it cool down a little bit on a chopping board.
5. Add the heavy cream to the crockpot and whisk to create a creamy sauce.
6. Once the chicken had cooled down enough, cut it into bite-sized pieces and return it to the crockpot. Give everything a stir and serve the chicken with basmati rice and garnish with fresh parsley.

13. Slow Cooker Chicken Burrito Bowl

Slow Cooker Chicken Burrito Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn (or 1 (15-ounce) can, drained)
• 1 (14.5-ounce) can diced tomatoes with green chiles, undrained
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (optional)
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 1/2 cups long-grain white rice (uncooked)
• 3 cups water (for rice)
• 1 tablespoon freshly squeezed lime juice (about 1 lime)
• 1/4 cup chopped fresh cilantro
• Optional toppings: 1 avocado (sliced), 1 cup shredded cheddar or Mexican blend cheese, 1/2 cup sour cream or Greek yogurt, salsa, lime wedges

Instructions

1. 1. Prep ingredients: chop the onion, mince the garlic, drain and rinse the beans (if canned), measure spices, and zest/juice the lime.
2. 2. Add the chicken to the slow cooker and season lightly with 1/2 teaspoon of the salt and 1/4 teaspoon pepper.
3. 3. Pour the drained black beans, corn, and the can of diced tomatoes (with their juices) around the chicken in the slow cooker. Scatter the chopped onion and minced garlic over the top.
4. 4. In a small bowl, whisk together the chicken broth, chili powder, cumin, oregano, smoked paprika (if using), remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Pour this spice-broth mixture evenly over the ingredients in the slow cooker.
5. 5. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
6. 6. While the chicken cooks, make the rice: rinse the rice under cold water until the water runs clear. Combine the rinsed rice, 3 cups water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes or until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.
7. 7. When the chicken is done, remove it from the slow cooker to a cutting board or bowl and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine with the beans, corn, tomatoes, and juices. Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with more salt, pepper, or lime as desired.
8. 8. Assemble bowls: divide the cooked rice among four bowls, top with the slow-cooked shredded chicken and vegetable mixture.
9. 9. Add optional toppings as desired: sliced avocado, shredded cheese, a dollop of sour cream or yogurt, salsa, extra cilantro, and lime wedges.
10. 10. Serve warm. Leftovers can be refrigerated up to 3–4 days; reheat gently on the stove or in the microwave until steaming hot.

14. Slow Cooker Cream Cheese Chicken

Slow Cooker Cream Cheese Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT420M · Total: PT430M · Yield: [‘6’, ‘6 plates’]

This Slow Cooker Chicken is rich, creamy, and cheesy, infused with Italian herbs, garlic, and a subtle tang. High in protein, gluten-free, and low-carb.

Ingredients

• 2 lbs chicken breasts (skinless and boneless)
• 2 tbsp Italian seasoning
• 1 tbsp onion powder
• 1 tsp dried parsley
• 1 tsp sea salt
• 1/2 tsp black pepper
• 6 garlic cloves (minced)
• 2 10.5 oz cans cream of mushroom soup
• 8 oz cream cheese (softened)
• Chives (chopped)

Instructions

1. Add the chicken breasts into the slow cooker.
2. In a small bowl, combine Italian seasoning, onion powder, dried parsley, sea salt and black pepper.
3. Sprinkle the mix all over the chicken inside the crockpot.
4. Using a garlic press, press garlic cloves over the chicken and leave it there.
5. Now, pour the cream of mushroom soup over the chicken.
6. Cook on low for 6-8 hours. Shred the chicken with two forks and give it a mix.
7. Add in the cream cheese, stir and cook on high for 1 hour.
8. Give the cream cheese chicken another stir.
9. Sprinkle with chives before serving. Serve with rice, potatoes or salad.

15. Crockpot Chicken Shawarma

Crockpot Chicken Shawarma Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT180M · Total: PT195M · Yield: [‘4’, ‘4 bowls’]

Easy slow cooker chicken shawarma bowl with bold, savory Middle Eastern spices. High in protein and gluten-free, it recreates restaurant flavors at home, perfect for meal prep without guilt or overspending!

Ingredients

• 1 large onion (sliced)
• 2 lbs chicken breasts (boneless and skinless)
• 1/2 cup water
• 3 tbsp olive oil
• 4 cloves garlic (minced)
• 2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 cup dry basmati rice
• 1 red onion (finely chopped)
• 2 cups cherry tomatoes (halved)
• 1/2 cup Greek yogurt (full-fat)
• 1/2 lemon (freshly squeezed juice)
• Fresh parsley (chopped)

Instructions

1. In a small bowl, combine the spice mix.
2. Cover the bottom of the slow cooker with sliced onion. Top up with chicken and cover it with the spice mix. Cover with water.
3. Cook on high for 3 hours until the chicken has cooked through. Shred with two forks while the chicken is still inside the crockpot.
4. Boil basmati rice according to instructions on the package. Remove chicken from the crockpot, leaving the leftover water inside the crockpot, and add chicken to the bowl on one side.
5. Divide red onion, cherry tomatoes amongst the bowls. Add Greek yogurt, squeeze over the lemon juice, and cover with chopped parsley.

16. Slow Cooker Protein Chili

Slow Cooker Protein Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT300M · Total: PT330M · Yield: [‘6’, ‘6 bowls’]

This high-protein chili is packed with lean ground beef, beans, and bold spices for a delicious and nutritious dish. It is high protein, gluten free and dairy free.

Ingredients

• 1 tbsp olive oil
• 1 1/2 lb lean ground beef mince (5% fat)
• 1 yellow onion (chopped)
• 5 garlic cloves (minced)
• 1 red bell pepper (diced)
• 1 tbsp chili powder
• 2 tbsp unsweetened cocoa powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tbsp dried oregano
• 1/8 tsp cayenne pepper
• 1 28 oz can fire-roasted tomatoes
• 15 oz can crushed tomatoes
• 1 4 oz can green chiles (mild & chopped)
• 1/4 cup beef broth (low sodium)
• 1 15 oz can black beans (drained and rinsed)
• 1 15 oz can kidney beans (drained and rinsed)
• 1 15 oz can sweet kernel corn (drained and rinsed)
• Salt and pepper (to taste)
• 1 avocado (sliced)
• 6 tbsp sour cream
• Green onion (chopped)

Instructions

1. Heat a skillet over medium-high heat. Add in the olive oil and beef mince. Break it apart and cook for 5-6 minutes until the beef browns up. Drain the fat.
2. Next, add onion, garlic, and red bell pepper. Stir and cook for another 3-5 minutes until the onion is translucent.
3. Transfer the beef mixture to the slow cooker. Add the rest of the chili ingredients and mix to combine.
4. Cook on high for 3-4 hours or on low for 6-8 hours. If the chili has too much liquid towards the end, slightly open the lid for water to evaporate. If it is too thick, pour in more beef broth.
5. Serve in bowls and top up with avocado slices, sour cream, and green onion.

17. Crockpot Mississippi Chicken

Crockpot Mississippi Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT370M · Yield: [‘6’, ‘6 plates’]

This juicy, tender chicken is slow-cooked with ranch seasoning, savory gravy, and tangy pepperoncini for a flavor-packed dish everyone will love. It’s high protein, low-calorie and low-carb.

Ingredients

• 2 lbs chicken breasts (skinless and boneless)
• 1 oz packet ranch dressing seasoning mix
• 1 oz packet dry au jus gravy mix
• 1/2 cup butter (unsalted)
• 1 cup pepperoncini peppers (sliced and drained)
• 1/4 cup pepper juice (from the jar of pepperoncini peppers)

Instructions

1. Add the chicken breasts to the slow cooker. Cover with the ranch seasoning and gravy mix.
2. Place butter on top of the seasoned chicken, and add pepperoncini peppers. Cover with pepper juice.
3. Cook on high heat for up to 4 hours or on low heat for 6-8 hours. Shred the chicken with two forks before serving.
4. Serve with rice, potatoes, egg noodles, or a salad for a healthier version!

18. Crockpot Beef Enchilada Casserole

Crockpot Beef Enchilada Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT490M · Yield: [‘6’, ‘6 Servings’]

Shredded lean top round beef in a chile and fire roasted tomato sauce with layers of corn tortilla strips and jack cheese.

Ingredients

• 1 2-pound Top Round Roast or Steak (cut into thirds*)
• 1 Tablespoon Chili Powder (I used half chipotle and half ancho chile powder)
• 1 Tablespoon Dried Mexican Oregano
• 2 teaspoons Onion Powder
• 2 teaspoons Garlic Powder
• 2 teaspoons Kosher Salt
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Black Pepper
• 15 oz can Fire Roasted Crushed Tomatoes
• 1 1/2 cup Chicken or Beef Bone Broth
• 8 Corn Tortillas (cut into strips)
• 6 oz Freshly Grated Colby Jack or Pepper Jack Cheese

Instructions

1. Mix the spice blend, tomatoes, and broth together in a Crockpot or slow cooker before adding the beef.
2. Cover and cook on low for 8-10 hours or high for 5-7 hours until the beef shreds easily with forks. If the beef isn’t easy to shred, cook it longer.
3. Once the beef is ready to shred, set the Crockpot to its keep warm function and shred the beef in the pot.
4. Add the tortilla strips and half the cheese to the shredded beef and fold everything together.
5. Top with the remaining cheese and cover for 15-20 minutes to melt before garnishing with fresh cilantro and jalapeño slices, lime wedges, and Mexican crema or nonfat Greek yogurt. Serve with rice, beans, and pickled onions or escabeche.

19. Crockpot Sesame Chicken

Crockpot Sesame Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘6’, ‘6 bowls’]

It’s slightly sweet, savory, and ridiculously tender. This crockpot sesame chicken is easy to make, it’s gluten-free, high in protein, and perfect when you need a quick meal.

Ingredients

• 1 ½ lbs chicken breast (boneless and skinless)
• 1 ½ lbs chicken thighs (boneless and skinless)
• 4 cloves minced garlic
• ½ cup coconut aminos
• ¼ cup honey
• ⅓ cup ketchup (low sugar)
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tbsp water
• 2 tbsp sesame seeds
• 2 scallions (chopped)

Instructions

1. In a small bowl, combine minced garlic, coconut aminos, honey, ketchup, and rice vinegar.
2. In a separate small bowl, stir the cornstarch and water until smooth, then whisk it into the sauce we’ve just mixed together until fully combined.
3. Place the chicken breasts and thighs into the slow cooker. Pour the sauce evenly over the chicken, gently shifting the pieces so the sauce coats the bottom and sides as well.
4. Cover and cook on high for 3–4 hours or on low for 4–6 hours, until the chicken is tender, easily shredded, and reaches an internal temperature of at least 165F.
5. Shred the chicken into bite-sized pieces directly in the slow cooker. Sprinkle with sesame seeds and sliced green onions, then serve warm. It will go perfectly with rice.

20. Crockpot Marry Me Chicken

Crockpot Marry Me Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT130M · Total: PT150M · Yield: [‘4’, ‘4 chicken breasts with sauce’]

This meal is super easy to make with a crockpot, creamy and flavorful. The recipe is gluten-free, high in protein, and low in carbs, making it a guilt-free comfort food!

Ingredients

• 4 chicken breasts (boneless and skinless)
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tbsp virgin olive oil
• 1 tbsp unsalted butter
• 1 cup chicken broth
• 1 tbsp cornstarch
• 4 cloves garlic (minced)
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper
• 1/2 tsp dried basil
• 1 tsp dried oregano
• ¼ tsp dried thyme
• ½ cup sun-dried tomatoes (chopped)
• 1 cup heavy cream (warmed slightly in the microwave)
• ½ cup grated Parmesan cheese
• 2 tbsp fresh basil leaves (chopped)

Instructions

1. Season the chicken breasts evenly with the sea salt and black pepper. Heat the olive oil and butter together in a skillet over medium heat.
2. Add the chicken and sear for about 2–3 minutes per side, just until lightly golden. Transfer the chicken to the crockpot, including any remaining butter and pan juices.
3. In a bowl, whisk together the chicken broth and cornstarch until smooth. Add the minced garlic, smoked paprika, crushed red pepper, dried basil, dried oregano, and dried thyme. Stir well to combine, then pour the mixture evenly over the chicken in the crockpot.
4. Sprinkle the chopped sun-dried tomatoes over the top of the chicken. Cover and cook on low for 3–4 hours or high for 1½–2 hours, until the chicken is fully cooked.
5. Once cooked, remove the chicken from the crockpot and set it aside, keeping it warm.
6. Warm up the heavy cream slightly in a microwave. Add the heavy cream and Parmesan cheese to the sauce in the crockpot. Stir until the sauce is smooth and creamy.
7. Return the chicken to the crockpot and spoon the sauce over the top. Let it sit on the warm setting for about 5–10 minutes to allow the flavors to come together.
8. Finish by sprinkling the chopped fresh basil over the chicken before serving.

21. Creamy Crockpot Chicken Black Rice Soup

Creamy Crockpot Chicken Black Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT370M · Total: PT385M · Yield: [‘8’, ‘8 bowls’]

Rich, hearty crockpot soup with nutty wild rice and tender shredded chicken in a creamy broth. This easy, gluten-free set-it-and-forget-it meal is perfect comfort food when you’re feeling under the weather!

Ingredients

• 1 ½ lbs chicken breasts (skinless and boneless)
• 4 carrots (sliced)
• 3 celery stalks (diced)
• 1 yellow onion (finely diced)
• 6 cloves garlic (minced)
• 1 tbsp Italian seasoning
• 1 tsp thyme
• 1 tsp dried parsley
• ½ tsp sea salt
• ½ tsp black pepper
• 8-10 cups chicken broth (low sodium)
• 1 cup wild rice (uncooked)
• 3 bay leaves
• ¼ cup all-purpose flour (or gluten-free flour)
• ½ cup heavy cream
• ½ cup whole milk
• Fresh parsley (chopped)

Instructions

1. Add chicken breasts, carrots, celery, yellow onion, garlic, Italian seasoning, thyme, dried parsley, sea salt, and black pepper to the crockpot.
2. Then, cover with chicken broth, wild rice, and bay leaves.
3. Cook on a low setting for 6-8 hours or a high setting for 3-4 hours until the chicken is cooked.
4. Remove the chicken and shred it with two forks. Then, return it to the crockpot.
5. In a medium bowl, whisk together all-purpose flour with heavy cream and whole milk until flour dissolves completely.
6. Pour the mixture into the crockpot, and slowly combine until the soup is creamy. If the soup is too thick, add more broth.
7. Leave in the crockpot for another 10 minutes to make sure the soup is warm, and serve with fresh parsley.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.