21 Fall Protein Crockpot Dinners with 35+G Protein

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. 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.

2. 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.

3. 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.

4. 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!

5. 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 1/2 lb (about 700 g) boneless skinless chicken breasts
• 1 (1 oz) packet taco seasoning (or 2 tbsp homemade taco seasoning)
• 1 cup (240 ml) salsa (mild or medium)
• 1/2 cup (120 ml) low-sodium chicken broth
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1 cup (150 g) frozen corn (or 1 (15 oz) can drained)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 1/2 cups (270 g) long-grain white rice, uncooked (or 4 cups cooked rice)
• 3 cups (720 ml) water (for cooking rice)
• 1 lime (juice and wedges)
• 1/4 cup chopped fresh cilantro (optional)
• 1 avocado, sliced (optional)
• 1 cup shredded cheddar or Mexican blend cheese (optional)
• 1/2 cup sour cream or plain Greek yogurt (optional)
• Salt and freshly ground black pepper, to taste
• Optional garnish: chopped romaine or shredded lettuce, sliced jalapeño, hot sauce

Instructions

1. 1. Prepare and measure everything: drain and rinse the black beans, thaw the corn if frozen, dice the onion, mince the garlic, measure the salsa, broth, and taco seasoning. Rinse the rice and set water aside if you plan to cook it while the chicken finishes.
2. 2. Place the chicken breasts in the slow cooker. Sprinkle the taco seasoning evenly over the chicken, then pour the salsa and chicken broth over the top. Add the diced onion and minced garlic around the chicken.
3. 3. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is fully cooked and easy to shred (internal temperature 165°F / 74°C).
4. 4. Remove the chicken to a cutting board or bowl and shred with two forks. Return the shredded chicken to the slow cooker. Add the drained black beans and corn, stir to combine, and cover. Cook an additional 15–30 minutes on LOW to heat the beans and corn through and allow flavors to meld.
5. 5. While the beans and corn warm, cook the rice according to package directions (for 1 1/2 cups uncooked rice use about 3 cups water): bring water to a boil, add rice, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Fluff with a fork. If desired, stir in the juice of half a lime and 2 tablespoons chopped cilantro to make cilantro-lime rice.
6. 6. After the final simmer, taste the chicken mixture and adjust seasoning with salt, pepper, and more lime juice if needed. Stir in the remaining chopped cilantro, if using.
7. 7. To serve, divide the cooked rice among 4 bowls. Top each bowl with the slow-cooked shredded chicken, black beans and corn. Offer optional toppings such as shredded cheese, avocado slices, sour cream, chopped lettuce, jalapeño, and lime wedges.
8. 8. Serve immediately. Store any leftovers in airtight containers in the refrigerator for up to 3–4 days; reheat thoroughly before eating.

6. Crockpot Lasagna

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

Recipe details: Prep: PT15M · Cook: PT365M · Total: PT380M · Yield: [‘8’, ‘8 bowls’]

Rich, cheesy layers of beef, ricotta, and marinara sauce. The best thing is that you don’t need to boil this pasta, and it gives you a whopping 35 grams of protein per serving.

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef (5%)
• 1 yellow onion (diced)
• 4 cloves garlic (minced)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 24 oz jars of marinara sauce
• 1 lb lasagna noodles (uncooked)
• 16 oz tub of ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup water
• Fresh basil

Instructions

1. Place a skillet over medium-high heat and add olive oil to it. Cook ground beef and break it apart with a spatula.
2. Add onion, garlic, salt, and pepper, and cook until softened. Stir in 1 jar of tomato sauce. Cook a total of about 5 minutes, even if the meat is not fully cooked.
3. Spray the crockpot with cooking spray.
4. Layer meat sauce, uncooked noodles (breaking as needed), ricotta, and mozzarella. Repeat layers until full (about 3 layers).
5. Pour the remaining 1 jar of tomato sauce over the top and sprinkle with a little extra mozzarella.
6. Pour water around the edges.
7. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
8. Garnish with fresh basil and serve.

7. 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.

8. 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.

9. 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.

10. Crockpot Peanut Chicken

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

Recipe details: Prep: PT10M · Cook: PT300M · Total: PT310M · Yield: [‘4’, ‘4 plates’]

A simple and delicious crockpot chicken recipe that’s savory and perfect for your busy weeknights. This meal is low in carbs and has over 40 grams of protein per serving.

Ingredients

• 1 red bell pepper (diced)
• ½ large yellow onion (diced)
• 2 garlic cloves (minced)
• 1.5 lb chicken breasts (skinless and boneless)
• 1/2 cup peanut butter
• 1/2 cup chicken broth
• 1/4 cup soy sauce (or coconut aminos)
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp chili pepper paste
• ½ lime (juiced)
• A bunch cilantro (chopped)

Instructions

1. Add bell pepper, onion, and garlic to the bottom of the crockpot. Place chicken on top.
2. In a bowl, whisk together peanut butter, chicken broth, soy sauce, honey, sesame oil, and chili paste.
3. Pour the sauce over the chicken.
4. Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours.
5. Stir in lime juice and cilantro.
6. Serve warm with rice.

11. Crockpot Lemon Chicken 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.

12. 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.

13. 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.

14. Crockpot Ground Beef Veggie Soup

Crockpot Ground Beef Veggie Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT248M · Total: PT250M · Yield: [‘4’, ‘4 bowls’]

Enjoy the rich, savory flavors of tender ground beef and hearty vegetables that are simmered in a warm herb broth. This comforting soup is the best low-carb and gluten-free pick-me-up for cold nights.

Ingredients

• 2 tbsp olive oil
• 1 white onion (chopped)
• 4 garlic cloves (minced)
• 1 ½ lbs lean ground beef
• 2 medium carrots (diced)
• 2 stalks celery (diced)
• 4 cups beef broth (organic, grass-fed)
• 3 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 medium zucchini (cubed)
• 1 ½ cup broccoli florets
• 2 tbsp fresh parsley (chopped)
• Salt and black pepper (to taste)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and cook for 2–3 minutes.
2. Add garlic and cook for 30 seconds, then add ground beef and cook until browned, breaking into crumbles. Remove from heat.
3. Transfer the beef mixture to the crockpot. Add carrots, celery, zucchini, broccoli, bay leaves, thyme, oregano, and beef broth.
4. Cover and cook on LOW for 4 hours.
5. Season with salt and black pepper to taste.
6. Stir in parsley and serve warm.

15. 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.

16. 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.

17. Crockpot Greek Chicken

Crockpot Greek 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: [‘4’, ‘4 plates’]

This bold Mediterranean slow cooker chicken is loaded with olives, feta, and herbs. It’s a delicious crockpot meal that’s gluten-free, low-carb, and packing 56 grams of protein per serving.

Ingredients

• 1 tbsp olive oil
• 2 lbs chicken breasts (boneless and skinless)
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 12 oz jar roasted red peppers (drained and chopped)
• 1 cup kalamata olives (drained)
• 1 medium red onion (cut into chunks)
• 3 tbsp red wine vinegar
• 4 garlic cloves (minced)
• 1 tsp honey
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 cup feta cheese (crumbled)
• fresh parsley (chopped)

Instructions

1. Heat olive oil in a skillet over medium-high heat.
2. Season chicken with salt and pepper. Sear for 1-2 minutes per side until lightly browned. Transfer to crockpot.
3. Add roasted red peppers, olives, and onion around the chicken.
4. In a bowl, mix vinegar, garlic, honey, oregano, and thyme.
5. Pour mixture over chicken and vegetables.
6. Cover and cook on HIGH for 1.5-2 hours or LOW for 3-4 hours, until chicken is fully cooked.
7. Top with feta and fresh parsley. Serve.

18. 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.

19. Teriyaki Beef Cauliflower Rice Bowls

Teriyaki Beef Cauliflower Rice Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT336M · Total: PT343M · Yield: [‘4’, ‘4 bowls’]

These teriyaki beef cauliflower rice bowls are high in protein, gluten-free, and perfect for busy weeknights.

Ingredients

• 1 ½ lbs flank steak (cut into ½-inch thick strips)
• 1 medium white onion (sliced)
• 4 garlic cloves (minced)
• 1/2 tsp fresh ginger
• 2 red bell peppers (cut into strips)
• Sea salt (to taste)
• Black pepper (to taste)
• 1 ½ tbsp honey
• ½ cup coconut aminos
• 1 tsp sesame oil
• 2 tbsp arrowroot flour
• 2 tbsp olive oil
• 4 garlic cloves (minced)
• 4 cups cauliflower florets (riced in a food processor)
• Sea salt (to taste)
• Black pepper (to taste)
• 1 spring onion (sliced, divided)

Instructions

1. Add steak, onion, garlic, and ginger to the crockpot.
2. In a bowl, mix honey, coconut aminos, sesame oil, and arrowroot flour. Pour over beef and stir to combine.
3. Cover and cook on LOW for 5 hours.
4. Add bell peppers, cover, and cook for 30 more minutes.
5. Season with salt and black pepper to taste.
6. Heat olive oil in a skillet. Add garlic and cook for 1 minute.
7. Add cauliflower rice, season with salt and pepper, and stir.
8. Cover and cook for 3–5 minutes, then stir in half the sliced spring onion.
9. Divide cauliflower rice into bowls, top with teriyaki beef, and garnish with the remaining spring onion. Serve.

20. 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.

21. 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!

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.