21 Spring 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. 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.

2. Crockpot Pepper Steak

Dump and Go Slow Cooker Pepper Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’]

Crockpot Pepper Steak is an effortless dump and go meal that takes 10 minutes to prepare, with no hands-on work while it cooks. Tender beef strips, peppers and onions are slow cooked in a savory unami sauce, then served over rice to make a hearty and wholesome dinner. Make it a full meal by adding rice to the crockpot

Ingredients

• 2 lbs beef sirloin strips (or sirloin steak cut into slices)
• 3 large colorful bell peppers (sliced thick)
• 1 large onion (sliced)
• 3 garlic cloves
• 3/4 cup beef broth
• 3 beef bouillon cubes
• 1/4 cup soy sauce
• 2 tsp Worcestershire sauce
• 2 tbsp honey
• 1 tsp ground ginger
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp cornstarch (or flour)

Instructions

1. Make the sauce. Combine hot beef broth, bouillon cubes, soy sauce, worchestire sauce, honey, ground ginger, black pepper, salt and cornstarch/flour in a mixing glass. Stir well, crushing the bouillon cubes.
2. Place beef strips into the slow cooker. Pour sauce on top. Add peppers, onions and garlic on top of the beef.
3. Set to LOW for 6 hours or HIGH for 3 hours. If possible, stir the ingredients halfway through.
4. When finished, stir well and transfer to a serving dish. Serve over rice or noodles or as a side with mashed or baked potatoes.

3. 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.

4. Healthy White Chicken Chili

Healthy White Chicken Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Healthy White Chicken Chili recipe with chicken, white beans, corn, cumin, and yogurt. Ready in 30 minutes on the stovetop, slow cooker or Instant Pot!

Ingredients

• 1.5 pounds boneless skinless chicken breasts (3 medium-large)
• 1 small onion (diced)
• 2 large garlic cloves (minced)
• 1 tablespoon oil (I use avocado oil)
• 3 cups chicken broth (low sodium)
• 2 x 15 ounces cans great Northern beans or cannellini beans (drained and rinsed)
• 2 cups corn
• 4 ounces can diced green chilies
• 1 teaspoon cumin (ground)
• 1/2 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 small bunch cilantro (finely chopped)
• 1/2 cup plain or Greek yogurt (fat 2%+)
• 1 lime (juice of)
• Tortilla chips, avocado, more yogurt, limes (for serving)

Instructions Stovetop Healthy White Chicken Chili

1. Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
2. In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
3. Transfer to the pot along with chicken broth, remaining whole beans, corn, green chilies and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.
4. Turn off the heat. Remove chicken and shred with 2 forks or meat claws. Return chicken to the pot along with lime juice, cilantro and yogurt.
5. Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Slow Cooker Healthy White Chicken Chili

1. Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly. Transfer to a large slow cooker.
2. In a small bowl, add about 1 cup of beans and mash with a fork. Transfer to the slow cooker along with only 1 cup broth, remaining whole beans, corn, green chilies and chicken breasts. Cover and cook on Low for 6 hours or on High for 3 hours.
3. After follow the steps like in the stovetop version above.

Instant Pot Healthy White Chicken Chili

1. In a small bowl, add about 1 cup of beans and mash with a fork.
2. To 6 or 8 quart Instant Pot, add ingredients in the following order: garlic, onion, corn, whole and mashed beans, chicken breasts, green chiles, cumin, oregano, chili powder, cayenne pepper, salt, pepper and only 1 cup broth. Do not stir.
3. Close the lid, set pressure vent to Sealing and Pressure Cook on High or Manual for 20 minutes. Release pressure using Quick Release method by turning pressure valve to Venting position immediately after cooking.
4. Open the lid, remove chicken and shred with 2 forks or meat claws. After follow the steps like in the stovetop version above.

5. 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.

6. 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.

7. Slow Cooker Sesame Chicken

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

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘6’, ‘6 people’]

This slow-cooker sesame chicken is an easy weeknight staple that everyone will love. It’s a classic but without hands-on cook time!

Ingredients

• 1 1/2 lbs boneless skinless chicken breast
• 1 1/2 lbs boneless skinless chicken thighs
• 3 cloves garlic (minced )
• 1/2 cup coconut aminos
• 1/3 cup ketchup
• 1/4 cup honey
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water
• sesame seeds
• green onion

Instructions

1. Combine sauce ingredients: honey, ketchup, coconut aminos, rice vinegar, and minced garlic. Whisk together corn starch and water, then add to the sauce. Whisk to combine everything.
2. Add chicken to slow cooker.
3. Pour sauce over the top, and wiggle the chicken around so the sauce gets underneath the chicken, too.
4. Close the lid and cook for 3-4 hours on high or 4-6 hours on low.
5. It should shred easily when cooked and be at least 165F.
6. Shred chicken into chunks.  Garnish with sesame seeds and green onion. Serve immediately.

8. 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.

9. Crockpot Honey Balsamic Chicken

Crock-Pot Honey Balsamic Chicken and Carrots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT375M · Yield: [‘4’, ‘4 people’]

Chicken breasts and carrots get a flavor boost from balsamic vinegar, honey, garlic and chile oil for this simple, tasty crock-pot honey balsamic chicken.

Ingredients

• 12 chicken tenders or 3 chicken breast halves (about 2 pounds total)
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1 1/2 teaspoons minced garlic
• 1 teaspoon hot chili oil (or substitute 1/2 teaspoon red pepper flakes)
• 1 pound baby carrots
• 2 tablespoons extra virgin olive oil
• 2 tablespoons melted butter
• 3/4 teaspoon garlic salt (or substitute kosher salt)
• 2 tablespoons finely chopped parsley

Instructions

1. Thaw the chicken, if frozen. Trim fat and tendons, and discard excess water.
2. Mix the balsamic vinegar, honey, garlic and chili oil in a small bowl or measuring cup, and set aside.
3. Place the chicken on one side of a crock-pot or slow cooker, with the carrots on the other side.
4. Drizzle the chicken and carrots with olive oil and melted butter. Sprinkle with garlic salt. Pour the balsamic mixture over all.
5. Cook in the crock-pot on high for about 3 hours or on low for about 6 hours. During the last hour of cooking, turn the heat up to high and remove the lid to allow excess water to evaporate.
6. Serve the chicken and carrots with potatoes, polenta, noodles, rice or couscous.

10. 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.

11. 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!

12. 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 lb (680 g) boneless skinless chicken breasts or thighs
• 1 cup (190 g) uncooked long-grain white rice
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1 cup (150 g) frozen corn, thawed (or 1 (15 oz) can drained)
• 1 cup (240 g) salsa (mild or medium)
• 1/2 cup (120 ml) low-sodium chicken broth
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 tbsp taco seasoning
• 1 tbsp olive oil (optional, for browning)
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 lime (zest and juice), divided
• 1/4 cup chopped fresh cilantro (plus extra for garnish)
• 1 cup (100 g) shredded cheddar or Mexican blend cheese (optional)
• 1 large avocado, sliced (optional)
• 1/2 cup sour cream or plain Greek yogurt (optional)
• Warmed tortillas or tortilla chips, for serving (optional)

Instructions

1. 1. Prepare ingredients: dice the onion, mince the garlic, drain and rinse the beans, thaw the corn, zest and juice the lime, and measure the other ingredients.
2. 2. (Optional) Heat 1 tbsp olive oil in a skillet over medium-high. Season the chicken with 1/4 tsp black pepper and a pinch of salt. Sear the chicken 2–3 minutes per side until lightly browned; this step adds flavor but can be skipped.
3. 3. Place the chicken in the slow cooker. Add the diced onion, minced garlic, 1 cup salsa, 1/2 cup chicken broth, 2 tbsp taco seasoning, 1/2 tsp salt, and the lime zest. Stir gently so the sauce surrounds the chicken.
4. 4. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is cooked through and can be shredded easily.
5. 5. While the chicken cooks, prepare the rice: combine 1 cup uncooked rice with 2 cups water in a saucepan, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes (or cook in a rice cooker) until water is absorbed. Fluff with a fork and stir in the juice of half the lime and half the chopped cilantro.
6. 6. When the chicken is done, transfer it to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
7. 7. Add the drained black beans and thawed corn to the slow cooker, stir to combine, and cook on HIGH for 15–30 minutes more to heat everything through and let flavors meld.
8. 8. Taste the mixture and adjust seasoning with more salt, pepper, or lime juice as needed. Stir in the remaining chopped cilantro just before serving.
9. 9. Assemble bowls: divide the cilantro-lime rice among four bowls, top with the chicken, beans, and corn mixture. Add desired toppings such as shredded cheese, sliced avocado, a dollop of sour cream or yogurt, extra cilantro, and lime wedges. Serve with warm tortillas or tortilla chips if you like.
10. 10. Store any leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat gently before serving.

13. 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.

14. Crockpot Fiesta Chicken

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

Recipe details: Prep: PT10M · Cook: PT240M · Yield: [‘6’, ‘6 People’]

The whole family is going to want seconds when they try this crock pot fiesta chicken recipe! It’s full of creamy chicken, taco flavors, and tex mex staples that is an easy dump and go idea for the perfect weeknight meal.

Ingredients

• 1.5 lbs chicken
• 4 oz cream cheese
• 8 oz salsa
• 1 cup frozen corn
• 1 can black beans
• 1 packet taco seasoning

Instructions Slow Cooker

1. Add all of your ingredients to the crockpot and cook on high for 4 hours or low for 6.
2. Once it has finished cooking, use a hand mixer to shred the chicken directly in your crockpot OR take the chicken out and shred it with two forks and add the chicken back to the crockpot. Stir to combine.
3. Serve immediately!

Instant pot

1. Add all of your ingredients except the cream cheese to the instant pot. Cook on high for 13 minutes and allow instant pot to release pressure naturally.
2. Once it has finished cooking, use a hand mixer to shred the chicken directly in your instant pot (be careful not to let the hot juices burn you!) OR take the chicken out and shred it with two forks and add the chicken back to the crockpot. Stir in cream cheese and combine until evenly distributed and creamy.
3. Serve immediatley.

15. 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.

16. 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.

17. Crockpot Chipotle Soup

Crockpot Chipotle Chicken Soup 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’]

This Crockpot chipotle chicken soup recipe is simple, healthy, and full of flavor! You can easily kick up the spice in this soup if you like it hot.

Ingredients

• 4 large chicken breasts (boneless, skinless)
• 1/2 medium onion (chopped)
• 3 sticks celery (chopped small)
• 1 (15 fluid ounce) can black beans (drained)
• 1 (12 fluid ounce) can corn (drained)
• 1 (28 fluid ounce) can diced tomatoes (with juices)
• 3 cloves garlic (minced)
• 2 chipotle chilis (chopped) + 1 tablespoon adobo sauce
• 1 teaspoon chili powder
• 4 cups chicken or vegetable broth
• Salt & pepper (to taste)
• 1 tablespoon cilantro (chopped)
• Lime wedges (optional)
• Tortilla strips (optional, to taste)
• Sour cream or Greek yogurt (optional, to taste)

Instructions

1. Prep everything except for the garnish ingredients and add them to the slow cooker. I like to add the chicken last so I can give the soup a good stir prior to adding it.
2. Cook the soup on high for 3-4 hours or low for 6-8 hours (I cooked it on high for 4 hours). 
3. Take the chicken out of the Crockpot and shred it using 2 forks. Add it back into the slow cooker. Chop the cilantro and stir it in. Season soup with salt & pepper as needed. Serve immediately. I like to serve with a squeeze of lime juice, but that’s optional. Soup freezes well for up to 3 months.

18. Crockpot Mexican Chicken Soup

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

Recipe details: Prep: PT15M · Cook: PT480M · Total: PT495M · Yield: [‘6’]

This slow cooker Mexican chicken soup is fresh, tangy, and comforting. Set it and forget it, and you’ll come back home to a wonderful healthy homemade soup!

Ingredients

• 1 (28 fluid ounce) can crushed or diced tomatoes (with juices)
• 4 cups chicken broth
• 1 (14 fluid ounce) can black beans (drained & rinsed)
• 1 (12 fluid ounce) can corn (drained)
• 1/2 medium onion (chopped)
• 4 sticks celery (chopped)
• 2 large carrots (peeled & sliced)
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 tablespoon chili powder
• Cayenne pepper (to taste (optional))
• 3-4 chicken breasts (boneless, skinless)
• Salt & pepper (to taste)
• Handful fresh cilantro (chopped)
• Juice of 1/2 lime
• Crushed tortilla chips
• Greek yogurt or sour cream
• Sliced jalapenos
• Avocado slices
• Lime wedges
• …etc!

Instructions

1. Prep your onion, celery, and carrots.
2. Add all the soup ingredients except for salt & pepper, cilantro, and lime juice to your Crockpot. I like to give everything a good stir prior to adding the chicken breasts. Cook on low for 6-8 hours.
3. Once the soup is cooked, shred the chicken with 2 forks and stir in the cilantro and lime juice. Season to taste with salt & pepper if desired.
4. Garnish the soup with any/all of the garnish suggestions. Serve immediately.

19. 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!

20. Slow Cooker Turkey Chili

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

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’, ‘6 -8’]

Slow Cooker Turkey Chili. The BEST turkey chili made healthier and in the slow cooker! Hearty, thick, filling and full of flavor!

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground turkey
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 2 15 ounce cans tomato sauce
• 2 14.5 ounce cans fire roasted garlic diced tomatoes
• 1 15 ounce can black beans, rinsed and drained
• 1 15 ounce can kidney beans, rinsed and drained
• 1 1/2 cups frozen corn ((no need to thaw))
• 1 4 ounce can chopped green chiles
• 1 cup chicken broth
• 2 tablespoons chili powder
• 1½ tablespoons ground cumin
• 1/2 teaspoon paprika
• 2 whole chipotles in adobo (diced (can add some sauce too for some more heat))
• salt and pepper
• shredded cheddar cheese
• sour cream
• green onions, cilantro or parsley
• tortilla chips

Instructions

1. Heat a large skillet with olive oil. Add in ground turkey and cook until browned and no longer pink.
2. Add the turkey to the slow cooker along with the rest of the ingredients (except for toppings)
3. Cook on low for 6 hours, or on high for 4 hours, until the soup is cooked through.
4. Serve warm with the suggested toppings above!

21. 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.

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.