21 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 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.

2. Crockpot Pesto Chicken

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

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

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

Ingredients

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

Instructions

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

3. 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.

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. 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.

6. 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.

7. 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!

8. 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.

9. Lazy Lasagna Soup

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

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

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

Ingredients

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

Instructions

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

10. 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.

11. 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.

12. 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.

13. 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.

14. Slow Cooker Pot Roast

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

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

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

Ingredients

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

Instructions

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

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. 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.)

17. Crockpot Mississippi Chicken

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

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

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

Ingredients

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

Instructions

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

18. 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, rinsed
• 3 cups low-sodium chicken broth or water (for rice)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained (or 1 1/2 cups frozen corn)
• 1 cup salsa (mild or medium, your choice)
• 1 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 cup low-sodium chicken broth (for slow cooker)
• Juice of 1 lime (about 2 tbsp)
• 2 tbsp chopped fresh cilantro, plus extra for garnish
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 medium avocado, sliced
• 1/2 cup sour cream or plain Greek yogurt (optional, for topping)
• Lime wedges, for serving (optional)

Instructions

1. 1. Prepare and measure everything: rinse the rice, dice the onion, mince the garlic, drain and rinse the beans and corn, shred the cheese, chop cilantro and slice the avocado. Set aside.
2. 2. Optional — brown the aromatics: heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and cook 3–4 minutes until softened, then add the minced garlic and cook 30–60 seconds until fragrant. Transfer the mixture to the slow cooker. (If you prefer, add onion and garlic raw directly to the slow cooker.)
3. 3. Add the chicken breasts to the slow cooker. Pour in 1 cup salsa, the drained black beans, drained corn, 1/2 cup chicken broth, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp pepper. Turn the chicken so it is coated with the mixture.
4. 4. Cook: cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is cooked through and tender (internal temperature 165°F / 74°C).
5. 5. While the chicken cooks, make the rice: bring 3 cups broth or water to a boil in a medium saucepan, add the rinsed rice, reduce heat to low, cover and simmer 18–20 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
6. 6. When the chicken is done, remove the breasts to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine with the beans, corn and sauce.
7. 7. Stir in the lime juice and 2 tbsp chopped cilantro. Taste the chicken mixture and adjust seasoning with more salt, pepper or a splash of lime as needed. If you want a thicker sauce, cook on HIGH uncovered 15–20 minutes to reduce a bit.
8. 8. Assemble bowls: divide the cooked rice among 4 bowls, spoon the shredded chicken mixture over the rice, and sprinkle each bowl with about 1/4 cup shredded cheese so it melts slightly.
9. 9. Finish and serve: top each bowl with avocado slices, a dollop of sour cream if using, extra cilantro and a lime wedge. Serve immediately.

19. 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!

20. High Protein Crockpot Chili Mac

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

Recipe details: Prep: PT10M · Cook: PT420M · Total: PT430M · Yield: [‘8’, ‘8 Servings’]

Slow cooked pulled beef chili with high protein mac and cheese.

Ingredients

• 2 pounds Top Round (cut into thirds*)
• 1 Tablespoon Chili Powder
• 1 Tablespoon Mexican Oregano
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion Powder
• 2 teaspoons Kosher Salt
• 1 teaspoon Ground Cumin
• ½ teaspoon Black Pepper
• 15 oz can Fire Roasted Crushed Tomatoes
• 2 cups Chicken or Beef Bone Broth
• 2 boxes (6 oz each) Goodles Pasta Shells (or your choice of boxed mac and cheese)
• ¾ cup Milk
• 4 oz Shredded Colby Jack Cheese

Instructions

1. Mix all the pulled beef ingredients together in a Crockpot or slow cooker before adding the chunks of beef.
2. Cover and cook on high for 6-7 hours or low for 8-10 hours until the beef easily shreds with forks.
3. Shred the beef in the pot before adding the pasta shells and stirring everything together. Cover and cook for 30 minutes on high until the pasta is al dente. (You can add more broth or cooking liquid if the pasta is looking dry and needs to cook longer.)
4. Set the Crockpot to its keep warm function and add the cheese seasoning packets and milk, stirring until smooth.
5. Top with the shredded cheese and cover for 15-20 minutes to melt the top layer of cheese before serving.

21. 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.

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.