21 Summer 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 Vegetarian Lentil Soup

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

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘8’, ‘8 servings’]

Set-and-forget vegan Slow Cooker Lentil Soup is high in plant-based protein, fiber and easy to make in the crockpot.

Ingredients

• 2 medium onions (diced)
• 3 large celery stalks (diced)
• 3 large carrots (diced)
• 4 cups potatoes (diced)
• 2 cups corn (frozen)
• 1 1/2 cups green or brown lentils (rinsed & drained)
• 1 tablespoon garlic powder
• 2 teaspoons oregano (dried)
• 1 teaspoon thyme (dried)
• 3 tablespoons soy sauce (I use Bragg liquid aminos)
• 3 bay leaves
• 5 whole peppercorns
• 9 cups vegetable broth (low sodium)
• Green onion, cilantro, parsley, Greek yogurt, cheese, tortilla chips (for garnish and serving)

Instructions

1. In a large slow cooker, add onion, celery, carrots, potatoes, corn, lentils, garlic powder, oregano, thyme, soy sauce, bay leaves, peppercorns and vegetable broth. No need to stir.
2. Cover and cook on Low for 8-10 hours or on High for 4-5 hours (with this soup longer is better).
3. Discard bay leaves and peppercorns. Using an immersion blender, pulse a few times until desired texture – I like creamy with chunks.
4. Garnish with herbs and Parmesan cheese, plain yogurt, tortillas chips and serve hot.

2. 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!

3. 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 680 g) boneless skinless chicken breasts
• 1 1/2 cups long-grain white rice (uncooked)
• 3 cups water (for rice)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can whole kernel corn, drained
• 1 (14.5 oz) can diced tomatoes (undrained)
• 1 small yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 tablespoon olive oil (optional, for browning)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons lime juice (about 1 lime)
• 1/4 cup chopped fresh cilantro, divided
• 1 cup shredded cheddar or Mexican blend cheese (for topping)
• 1 ripe avocado, sliced (for serving)
• Sour cream and salsa (optional, for serving)
• Lime wedges (optional, for serving)

Instructions

1. 1) Measure and prepare ingredients: drain and rinse the black beans and corn; dice the onion; mince the garlic; rinse the rice in a fine-mesh strainer until water runs clear.
2. 2) (Optional) Brown the chicken: heat olive oil in a skillet over medium-high heat and sear the chicken breasts 1–2 minutes per side until lightly golden. This step adds flavor but can be skipped.
3. 3) Add to the slow cooker: place the chicken breasts in the bottom of a 4–6 quart slow cooker. Sprinkle the chili powder, cumin, paprika, oregano, salt, and pepper over the chicken. Add the diced onion, garlic, drained black beans, drained corn, and the can of diced tomatoes (with juices). Pour the chicken broth over everything.
4. 4) Slow-cook: cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is fully cooked and tender (internal temperature 165°F/74°C and it shreds easily).
5. 5) While the chicken cooks, make the rice: combine the rinsed rice and 3 cups water with a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 5 minutes; fluff with a fork. Stir half of the chopped cilantro and 1 tablespoon of lime juice into the rice if desired.
6. 6) Shred the chicken: remove the cooked chicken breasts 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 and tomato mixture.
7. 7) Adjust texture and seasoning: if the mixture is too thin, stir together 1 teaspoon cornstarch and 1 tablespoon cold water and add to the slow cooker; cook on high uncovered 10–15 minutes until slightly thickened. Taste and adjust salt, pepper, or lime juice as needed. Stir in the remaining tablespoon of lime juice and the rest of the chopped cilantro.
8. 8) Assemble bowls: spoon a portion of rice into each bowl (about 3/4–1 cup cooked rice per serving). Top with a generous scoop of the shredded chicken and bean mixture.
9. 9) Add toppings: sprinkle shredded cheese over the hot chicken mixture so it melts slightly. Add avocado slices, a dollop of sour cream, salsa, extra cilantro, and a lime wedge on the side.
10. 10) Serve: serve immediately while hot. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently on the stovetop or in the microwave until piping hot.

4. 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.

5. Pineapple Pork Loin

Slow Cooker Pineapple Pork Loin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT371M · Yield: [‘6’, ‘6 servings’]

Slow-cooker pineapple Pork Loin is delicious and tender, made with only six ingredients. It’s a great sweet and savory family dinner with a tasty tropical twist.

Ingredients

• 2-3 lb pork loin (trimmed of excess fat)
• 2 tablespoons vegetable oil
• salt and pepper
• 8 cloves garlic (minced)
• 1/4 cup soy sauce
• 1/2 cup brown sugar
• 1 23.5 ounces can pineapple chunks with juice

Instructions

1. Trim pork loin of excess fat and season with salt and pepper. Set aside.
2. Heat a large pan over medium-high heat. Add oil. Once the oil is hot, add the pork loin and brown it on each side for 2-4 minutes or until golden.
3. Add the pork to the slow cooker and rub with garlic. Add soy sauce and pineapple chunks with pineapple juice to the slow cooker. Distribute the brown sugar evenly over the top of the pork.
4. Put the lid on the slow cooker and cook on low for 6 hours for a soft pork loin that can still be sliced.
5. If you want extra soft pork to make shredded pineapple pork, cook it on low for 8-10 hours, lifting the lid a few times and using a ladle to pour the juices over the pork to keep it moist. After you shred the pork, add it to the slow cooker and cook it on low for another hour.
6. Serve and enjoy!

6. 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.

7. Teriyaki Chicken

Crock Pot Teriyaki 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 servings’]

An easy recipe for Crock Pot Teriyaki Chicken that takes less than 10 minutes to prep! Delicious, healthy, and so much better than takeout!

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 2/3 cup low-sodium soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• 3 tablespoons brown sugar
• 1 clove garlic (minced)
• 1 tablespoon minced fresh ginger
• 2 tablespoons water
• 1 tablespoon cornstarch
• Toasted sesame seeds (for serving)
• Chopped green onions (for serving)
• Prepared brown rice

Instructions

1. Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
2. In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.
3. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.
4. In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.
5. Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.

8. 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.

9. 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.

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. 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.

12. 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.

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. 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!

15. 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.

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 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.

18. 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!

19. Slow Cooker Crack Chicken

Crack Chicken (Crock Pot Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT180M · Total: PT185M · Yield: [’10’, ’10 servings’]

Make my easy crack chicken recipe in the Crock Pot with just 5 minutes of prep! It’s creamy, cheesy, and so addicting for the whole family.

Ingredients

• 2 lb Boneless skinless chicken breasts
• 2 tbsp Dried parsley
• 1 tbsp Dried dill
• 1 tbsp Dried chives
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Black pepper ((or more to taste))
• 12 oz Cream cheese ((cut into 3/4 inch pieces))
• 1 cup Cheddar cheese ((shredded; plus more for topping if you like))
• 8 slices Cooked bacon ((chopped or crumbled, or 1/2 cup bacon bits; plus more for topping))
• 1/3 cup Green onions ((sliced thinly; plus more for topping))

Instructions

1. Place the chicken breasts into a slow cooker in a single layer. Sprinkle dried herbs and spices on top.
2. Arrange the pieces of cream cheese evenly over the chicken.
3. Cook the chicken for 2-3 hours on high or 4-5 hours on low, until the chicken is easy to shred.
4. Shred the chicken with two forks, and stir to mix with the cream cheese.
5. Stir in the shredded cheddar, bacon, and green onions.
6. If you like, sprinkle more shredded cheese on top, close the lid, and keep on warm for 5-10 minutes to melt. (This is optional.)

20. Balsamic Chicken

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

Ingredients

• 4 boneless skinless chicken breasts (about 1¾–2 lb / 800–900 g total)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 small shallot, finely chopped (or 1/4 small onion)
• 3 garlic cloves, minced
• 1/2 cup (120 ml) balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1/2 cup (120 ml) low-sodium chicken broth
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 tablespoon unsalted butter (optional, for a glossy finish)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, to thicken sauce)
• Fresh parsley or extra thyme leaves for garnish

Instructions

1. 1. Prepare and measure ingredients: pat chicken dry with paper towels and season both sides with salt and pepper. Mince garlic and chop the shallot; measure vinegar, honey, mustard, broth, and thyme.
2. 2. Heat a large skillet over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot and shimmering, add two chicken breasts. Cook without moving until a golden crust forms, about 4–5 minutes, then flip and cook the other side 3–4 minutes. Transfer to a plate. Repeat with remaining 1 tablespoon olive oil and the other two chicken breasts. (Work in batches if your pan is small.)
3. 3. Reduce heat to medium. Add the chopped shallot to the pan and cook, stirring, until softened, about 1–2 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
4. 4. Pour in the balsamic vinegar to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the vinegar reduce for 1–2 minutes.
5. 5. Stir in the honey, Dijon mustard, chicken broth, and thyme. Bring the sauce to a gentle simmer and taste; adjust seasoning with a little salt and pepper if needed.
6. 6. Return all the seared chicken breasts to the skillet, spoon some sauce over them, reduce heat to low, and cover. Simmer gently until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sauce has slightly thickened, about 6–8 minutes depending on thickness.
7. 7. If you prefer a thicker glaze, remove the chicken to a plate and stir the cornstarch slurry into the simmering sauce. Cook 1–2 minutes until the sauce is glossy and coats the back of a spoon.
8. 8. Stir the tablespoon of butter into the sauce off the heat for a silky finish, then return the chicken to the pan to warm and coat with glaze.
9. 9. Taste and adjust seasoning as needed. Spoon sauce over the chicken, garnish with chopped parsley or extra thyme, and serve.
10. 10. Serve suggestions: pair with roasted vegetables, mashed potatoes, or rice to soak up the balsamic glaze.

21. 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.

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.