21 Summer Protein Crockpot Dinners with 30G+ 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 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.

3. Slow Cooker Mongolian Beef

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

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘5’]

This slow cooker Mongolian beef is flank steak cooked with garlic, ginger, brown sugar and soy sauce. This crock pot recipe tastes just like a meal you would get at a Chinese restaurant!

Ingredients

• 1 1/2 pounds flank steak (thinly sliced against the grain)
• 1/4 cup cornstarch
• 1 tablespoon toasted sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1/2 cup water
• 1/2 cup green onions (cut into 1/2 inch pieces)

Instructions

1. Place the flank steak in a bowl with the cornstarch and toss to coat evenly.
2. Add the flank steak to the slow cooker.
3. Place the sesame oil, garlic, ginger, soy sauce, brown sugar and water in the slow cooker. Stir to coat the meat in the sauce.
4. Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours. 
5. Stir in the green onions, then serve.

4. 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!

5. 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.

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 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 (700 g) boneless skinless chicken breasts or thighs
• 1 cup long-grain white rice (uncooked)
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1 (15 oz / 425 g) can sweet corn, drained
• 1 1/2 cups (about 12 oz / 340 g) salsa (mild or medium)
• 1 cup low-sodium chicken broth
• 1 small yellow or white onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lime juice (about 1 lime)
• 2 tablespoons chopped fresh cilantro, plus extra for garnish
• 1 cup (about 100 g) shredded cheddar or Mexican-blend cheese (for topping)
• 1 avocado, sliced (for serving)
• 1/2 cup sour cream or Greek yogurt (for serving)
• Tortilla chips or 4 small flour tortillas (optional, for serving)
• Lime wedges for serving (optional)

Instructions

1. 1) Prepare and measure the ingredients: drain and rinse the black beans and corn, dice the onion, mince the garlic, juice the lime, shred the cheese, and slice the avocado. Measure out the spices and liquids.
2. 2) Add the main ingredients to the slow cooker: place the chicken in the bottom of a 4–6 quart slow cooker. Pour the salsa and chicken broth over the chicken. Add the diced onion, minced garlic, drained black beans, drained corn, chili powder, cumin, smoked paprika (if using), salt, and pepper. Stir gently to combine so the spices and salsa coat the chicken.
3. 3) Cook until the chicken and beans are tender and fully cooked: cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the chicken is very tender and reaches an internal temperature of 165°F (74°C).
4. 4) Shred the chicken and finish in the cooker: remove the chicken to a cutting board or large bowl, shred with two forks, then return the shredded chicken to the slow cooker and stir into the sauce. Add the lime juice and about half of the chopped cilantro and stir to combine.
5. 5) Taste and adjust seasoning: sample the sauce and shredded chicken. Add more salt, pepper, lime juice, or a splash of salsa if needed to balance flavors.
6. 6) Cook the rice: while the chicken finishes, cook the rice according to package instructions (for 1 cup long-grain rice, bring 2 cups water to a boil, add rice, reduce heat to low, cover and simmer 18 minutes, then fluff).
7. 7) Assemble the burrito bowls: divide the cooked rice among 4 bowls. Top each bowl with a generous portion of the shredded chicken and bean mixture.
8. 8) Add toppings and garnish: sprinkle shredded cheese over the hot chicken so it softens/melts, add avocado slices, a dollop of sour cream or Greek yogurt, extra chopped cilantro, and tortilla chips or warm tortillas on the side. Serve with lime wedges for squeezing over the bowls.
9. 9) Serve immediately: enjoy warm. Leftovers can be refrigerated in an airtight container for 3–4 days and reheated gently before serving.

8. 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.

9. 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.

10. 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.

11. 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.

12. Chicken Fajita Crockpot

Chicken Fajita Crockpot Recipe 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 1 cup servings’]

Learn how to make Crock Pot Chicken Fajitas! The best easy slow cooker chicken fajita recipe that everyone will love. Healthy and delicious!

Ingredients

• 1 10 oz can of Rotel
• 1 tablespoon honey
• 1 tablespoon minced garlic
• 3 cups sliced bell pepper (cut in strips)
• ½ cup diced onion
• 2 lbs boneless skinless chicken breasts
• ¼ cup low sodium taco seasoning
• limes for serving

Instructions

1. In a 6-8 quart crockpot, mix Rotel, honey, and garlic.
2. Layer the bell peppers and onion in the crockpot over the Rotel mixture.
3. Layer the chicken breasts over the vegetables and coat with taco seasoning.
4. Cook on low for 6-8 hours or on high for 4 hours. The chicken’s internal temperature should be at least 165 degrees and easy to break apart.
5. Using forks or a shredding tool, shred the chicken and mix with peppers and Rotel mixture.
6. Serve warm on soft tortillas or by itself with limes for fresh lime juice.

13. 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.

14. 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.

15. Slow Cooker Mediterranean Chicken With Artichokes

Slow Cooker Mediterranean Chicken With Artichokes 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’]

Slow cooker Mediterranean chicken is a delicious and easy one-pot meal. Filled with the tasty combination of olives, tomatoes, lemons, and garlic, this dish will disappear quickly.

Ingredients

• 3 – 4 chicken breasts, boneless skinless (or 6-8 boneless thighs – cut into bite sized chunks)
• 28 oz can crushed tomatoes
• 1 cup olives, pitted (green or kalamata)
• 14 oz jar roasted red peppers (drained)
• 14 oz jar artichoke hearts, quartered (drained)
• ½ cup chicken broth
• 1 lemon (juiced (about 3 tablespoons) )
• 2 tsp dried oregeno
• 2 tsp dried basil
• 1 tsp dried dill
• 1 tsp garlic powder
• 1 tsp onion powder
• capers (optional)
• feta cheese crumbles (optional)

Instructions

1. cut chicken into approximately 2″ chunks and place in slow cooker
2. add all remaining ingredients into slow cooker, other than capers and feta cheese, and stir to combine
3. cook on low for 4-6 hours depending on you slow cooker. Use a meat thermometer to confirm that chicken is fully cooked prior to serving. Chicken is considered safe to eat when it reaches an internal temperature of 165°F.
4. oncefully cooked, top with feta cheese and capers and serve promptly

16. Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic 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’]

Easy slow cooker honey garlic chicken – a healthy recipe with simple ingredients! Chicken thighs in a sticky, sweet addicting take-out like sauce.

Ingredients

• 1.5 pounds boneless (skinless chicken thighs, cut into cubes)
• salt and pepper
• 4 cloves garlic (minced)
• 1 inch piece of fresh ginger (minced)
• 1/2 cup low sodium soy sauce (or coconut aminos/tamari)
• 1/3 cup honey
• 3 tablespoons ketchup
• 1 tablespoon rice vinegar
• 1/2 tablespoon sriracha
• 2 tablespoons chicken broth or water
• 1 cup frozen cubed pineapple
• 1 tablespoon corn starch (or arrowroot powder)
• 1 tablespoon water
• sesame seeds for garnish
• chopped green onion for garnish

Instructions

1. Season chicken with salt and pepper.
2. Combine garlic, ginger, soy sauce, honey, ketchup, rice vinegar, sriracha and broth/water in a small bowl and whisk together.
3. Place chicken and the pineapple in the slow cooker and pour the sauce over top.
4. Cook on low for 3.5-4 hours.
5. Remove lid and transfer chicken with a slotted spoon to a dish and set aside.
6. Whisk the cornstarch (or arrowroot powder) together with the water in a small bowl. Add to the slow cooker (with it still on) and stir into the sauce until thickened. (*see note)
7. Once thickened, add the chicken back into the pot, stir to combine then garnish with green onions and sesame seeds.
8. Serve over rice and enjoy!

17. 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!

18. 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.

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 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.

21. 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.

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.