21 High Protein Crockpot Recipes Under 500 Kcal

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 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!

2. 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!

3. 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.

4. 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.

5. Crockpot Marry Me Chicken

Crock Pot Marry Me Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [‘4’]

Crock Pot Marry Me Chicken – tender chicken breasts in a rich and creamy sundried tomato sauce. A meal so good it’s proposal worthy! This easy slow cooker chicken recipe is absolutely delicious served with pasta, rice or mashed potatoes.

Ingredients

• 4 chicken breasts (, skin on or skinless (about 2–2¼ lb / 900g–1kg total, or 2 large breasts halved))
• 2 tsp Italian seasoning
• Salt and pepper
• 1 tbsp unsalted butter
• 1 tsp olive oil ((can omit if preferred))
• ½ cup (120ml) white wine + ½ cup water OR 1 cup (240) chicken broth
• 4 tbsp diced sun-dried tomatoes ((drained))
• 1 tsp sweet paprika
• 1 tsp garlic granules
• 1 tsp chicken bouillon ((if you have used wine))
• 1 cup (225g) sour cream or heavy cream
• 1 tbsp cornstarch diluted in 2 tbsp cold water ((optional))
• 2-3 tbsp grated Parmesan cheese
• 2 tbsp flat leaf parsley (or fresh basil, chopped)

Instructions

1. Season the chicken breasts with salt and pepper and sprinkle with the dried Italian herbs.
2. Heat the butter and oil in a pan or directly in the slow cooker if it has a browning function. Pan fry, skin side down, until golden.
3. Turn the chicken breasts over (transfer to the slow cooker if not already using) and pour in the wine or chicken broth. Season with paprika, garlic granules and add the sun-dried tomatoes.
4. Cover and cook on the LOW setting for 90 mins – 2 hours or until the chicken registers internal temperature of 165°F (75°C).
5. Optional: make a cornstarch slurry by mixing it with a little cold water and stir into the sauce ten minutes before cooking time is over. The cornstarch will need to be heated through to activate and thicken the sauce. If you are using sour cream you can leave this out.
6. Pile the chicken to one side and stir in the sour cream or heavy cream until incorporated. Stir in the grated Parmesan cheese and fresh parsley just to warm it through, no need to bring it to a simmer or boil.
7. Serve the chicken over rice or noodles, with mashed potatoes or however you like!

6. Slow Cooker Sticky Chicken

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

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT855M · Yield: [‘6’, ‘6 servings’]

This crockpot chicken recipe is our family’s favorite. We make good use of our slow cooker with this spice rubbed sticky chicken at least once a month.

Ingredients

• 6 boneless skinless chicken breasts (or one whole chicken)
• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon thyme
• 1 teaspoon white pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 cup chopped onion
• 1/2 cup chicken broth

Instructions

1. In a small bowl, thoroughly combine all the spices.
2. Remove giblets from chicken(if using whole); clean the cavity well and pat dry with paper towels.
3. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
4. Place in a re-sealable plastic bag, seal and refrigerate overnight.
5. Stuff cavity with onions and place in slow cooker. Add chicken broth. (if using breasts, place onions on the bottom of the slow cooker).
6. Cover and cook on low for 6-8 hours.
7. Use a turkey baster to remove about a cup of the liquid and place it in a saucepan. Add enough cornstarch (1 tbsp maybe) to thicken it up on low heat, makes a fab gravy!

7. Crockpot Mexican Chicken Soup

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

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

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

Ingredients

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

Instructions

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

8. Crockpot Lemon Chicken Soup

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

Recipe details: Prep: PT15M · Cook: PT250M · Total: PT265M · Yield: [‘6’, ‘6 bowls’]

Easy, comforting crockpot soup with bright lemon and savory herbs. Packing 36 grams of protein per serving, this set-it-and-forget-it meal keeps you full, perfect when you want homemade without the effort!

Ingredients

• 1 tbsp olive oil
• 2 large carrots (diced)
• 1 white onion (chopped)
• 1 celery stalk (chopped)
• 3 garlic cloves (minced)
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 2 bay leaves
• 1 ½ lbs chicken breasts (boneless and skinless)
• 6 cups chicken broth (low sodium)
• 1 cup dry orzo pasta
• 2 lemons

Instructions

1. Place a large skillet over medium-high heat. Add the olive oil, carrots, onion, celery, and garlic. Sauté for 5 minutes.
2. Add the sautéed vegetables into the crockpot with salt, black pepper, dried parsley, dried thyme, bay leaves, chicken breasts, and chicken broth. Give it a stir.
3. Cover the crockpot and cook on low for 8 hours or on high for 4-5 hours.
4. When the soup is nearly finished, bring a pot to a boil and add orzo pasta. Lower the heat and cook according to directions for 10-12 minutes.
5. Once the soup is cooked, remove the chicken breasts from the crockpot and shred them with two forks. Remove the bay leaves while you’re at it.
6. Add the shredded chicken back into the crockpot with cooked orzo and squeeze in the juices from the 2 lemons. Stir to combine and serve.

9. 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.

10. Crockpot Tortellini Chicken Soup

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

Recipe details: Prep: PT15M · Cook: PT390M · Total: PT405M · Yield: [‘8’, ‘8 bowls’]

Cozy crockpot soup with tender chicken, cheesy tortellini, and rich tomato broth loaded with vegetables. A satisfying one-pot meal perfect for busy weeknights or lazy weekends when you need comfort food!

Ingredients

• 4 medium chicken breasts (skinless and boneless)
• 1 tbsp extra virgin olive oil
• 1/2 large white onion (chopped)
• 2 medium carrots (finely diced)
• 4 cloves garlic (minced)
• 2 sticks celery (chopped)
• 1 28 oz can crushed tomatoes
• 1 14 oz can diced tomatoes with juices
• 1 tbsp Italian seasoning
• 1 tbsp dried basil
• 4 cups chicken broth
• 2 9 oz packages refrigerated cheese tortellini
• 2 cups fresh baby spinach
• 3/4 cup heavy cream
• 1/2 cup Parmesan cheese (grated)
• Salt and black pepper (to taste)

Instructions

1. Place a skillet over medium-high heat and add olive oil, white onion, and saute for 5 minutes until the onion is translucent.
2. Add in the carrots and cook for another 3-4 minutes. Then add garlic and saute for another 30 seconds.
3. Transfer the cooked onion mixture into the crockpot. Add in the celery, chicken, crushed tomatoes, diced tomatoes, Italian seasoning, dried basil, and chicken broth. Give it a stir.
4. Cook on high for 3-4 hours or on low for 6-8 hours.
5. About 30 minutes prior to serving, remove the chicken breasts and shred them with two forks.
6. Then, return the chicken to the crockpot, add in the packaged tortellini, baby spinach, heavy cream, and Parmesan. Turn the crockpot to high. Give it a stir occasionally for the last 30 minutes of cooking.
7. Salt and pepper before serving according to your taste.

11. Crockpot Chicken Vegetable Soup

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

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘8’, ‘8 1-cup servings’]

Crockpot chicken vegetable soup is packed with tender chicken and fresh veggies slow-cooked to perfection for a comforting, hearty meal!

Ingredients

• 1 pound Boneless Skinless Chicken Thighs
• Salt (as needed for seasoning)
• 1/4 teaspoon Black Pepper
• 1 pound Potatoes (1/2-inch diced (about 2 cups))
• 2 ribs Celery (diced (about 1 cup))
• 1 large Carrot (diced (about 1 cup))
• 1/2 medium Onion (diced (about 1 cup))
• 4 cloves Garlic (minced)
• 1 Bay Leaf
• 1 teaspoon Fresh Thyme (or 1/4 tsp dried thyme)
• 6-8 cups Chicken Broth
• 1 cup Peas (fresh or frozen)
• Salt and Black Pepper (to taste)
• 2 tablespoons Fresh Parsley (chopped)

Instructions (See recipe footnotes for stove instructions)

1. Place CHICKEN THIGHS in the Crockpot. Generously season their surface with SALT and PEPPER. Add POTATOES, CELERY, CARROTS, ONION, GARLIC, BAY LEAF, THYME, and CHICKEN BROTH.
2. Cover the cooker and cook on HIGH for 3-4 hours or LOW for 8 hours. *see recipe footnote
3. Check the chicken for doneness by inserting a meat thermometer into the thickest part. It should read 165°F.
4. Transfer chicken thighs to a plate and shred with two forks. Stir the shredded chicken back into the soup. Add the PEAS and continue heating until warmed through.
5. Remove the bay leaf. Add more SALT and PEPPER, to taste. Serve warm, garnished with chopped PARSLEY.
6. To store, cool the soup completely. Refrigerate in an airtight container up to 5 days or freeze up to 3 months (or longer if vacuum sealed). Thaw overnight in the refrigerator.

12. 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.

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. Crockpot Chipotle Soup

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

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT490M · Yield: [‘6’]

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

Ingredients

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

Instructions

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

15. Crockpot Chicken Gnocchi Soup

Easy Crockpot Chicken Gnocchi Soup (Olive Garden Copycat) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT360M · Total: PT380M · Yield: [‘6’, ‘6 to 7’]

This crockpot chicken gnocchi soup is a hearty, nutritious, creamy and yet lightened-up soup packed with chicken, gnocchi and vegetables, just like the one you love at Olive Garden! Get the best quality ingredients and you can make a truly delicious meal in your slow cooker or pressure cooker with just 7 main ingredients.

Ingredients

• 1.5 pounds chicken breasts (skinless boneless (3 medium to large))
• 1 onion (large, chopped)
• 2 carrots (peeled and sliced)
• 4 sticks celery (chopped)
• 3 cloves garlic (peeled and crushed or chopped)
• 4.5 cups chicken stock ((US=chicken broth))
• 1 tablespoon mixed Italian herbs (e.g. basil, thyme, oregano (or Italian seasoning))
• 14 ounces evaporated milk ((1 can))
• 3 tablespoons corn flour (dissolved in a little water (US=cornstarch))
• 16 ounces gnocchi
• 7 ounces spinach ((baby spinach))
• salt and pepper (to taste)

Instructions

1. Place the chicken, onion, carrots, celery, garlic, broth and herbs in the crockpot and cook on low for six hours minimum (or high for four). If you prefer to use an electric pressure cooker/Instant Pot, cook for 10 minutes on high pressure (70kpa), then quick pressure release (either instant or auto quick which takes 5-10 minutes in my pressure cooker).
2. At the end of the cooking time, shred the chicken in the pot with two forks.
3. Stir in the evaporated milk, cornstarch/water, and gnocchi (no need to cook it first). Bubble on ‘high’ until the soup has thickened a little and the gnocchi is cooked (a few minutes). If cooking in a pressure cooker, use the saute function instead.
4. Wilt the spinach into the pot, grind in plenty of salt and pepper to taste, then serve.

16. Crockpot Chicken Shawarma Bowl

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.

17. 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.

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. 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.

20. Slow Cooker Chicken Stew

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

Recipe details: Prep: PT15M · Cook: PT480M · Total: PT495M · Yield: [‘4’]

This delicious creamy slow cooker chicken stew is a creamy and hearty dish perfect for chilly nights! Made with chicken breasts or thighs, carrots, potatoes and peas this is a family favorite recipe that couldn’t be easier to make.

Ingredients

• 1 tbsp olive oil
• 4 boneless, skinless chicken breasts (or thighs, about 1.5 lbs cut into 1/2″ cubes)
• 1/2 lb Yellow or white potatoes (peeled and cut into 1/2″ chunks)
• 2 carrots (peeled and sliced into half moons)
• 1 celery (finely chopped)
• 1 onion (finely chopped)
• 3 cloves garlic (minced)
• 2 tbsp white wine
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp dried thyme
• 3 cups chicken broth (low sodium)
• 2 bay leaves
• 2 tbsp corn starch
• 2 tbsp water
• 1/2 cup peas
• 1/4 cup heavy cream

Instructions

1. In a slow cooker insert, toss cubed chicken with potatoes, carrots, celery, onion and garlic with olive oil. Add white wine, tomato paste, salt and dried thyme. Pour over chicken broth and add bay leaves.
2. Cover and cook on low for 6-8 hours.
3. Combine corn starch with water in a small bowl. When stew is done cooking, remove bay leaves and add in peas, heavy cream and slurry. Stir to chicken and cook peas.

21. 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.

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.