14 High Protein Crockpot Recipes

As someone who balances a busy lifestyle, my crockpot has truly become my kitchen MVP.

Coming home to the delightful aroma of a savory Chicken Quinoa Stew or a hearty Beef and Bean Chili is such a treat.

These meals not only warm the soul but are also loaded with protein to keep you energized throughout the day.

What makes these recipes even more special is the little twist I’ve discovered along the way.

Let’s uncover the delicious secrets behind these high-protein crockpot wonders together!

Chicken Quinoa Stew

Chicken Quinoa Stew is a hearty and nutritious dish that combines the lean protein from chicken with the wholesome goodness of quinoa. This recipe is perfect for a busy day when you want a meal that requires minimal hands-on time. The slow-cooking process allows the flavors to meld beautifully, resulting in a comforting stew that warms you from the inside out.

Whether you’re looking for a post-workout meal or a family dinner, this recipe is sure to fulfill your hunger and keep you energized. The beauty of this crockpot recipe lies in its simplicity and versatility. You can easily adapt the ingredients to suit your taste preferences or dietary needs.

The addition of various vegetables not only enhances the flavor but also boosts the nutritional value of the dish. This Chicken Quinoa Stew is ideal for meal prep, as it keeps well in the refrigerator and can be reheated for a quick and delicious meal any day of the week. Gather your ingredients, set your crockpot, and let it do the work for you while you attend to other tasks.

Ingredients (Serves 4-6):

• 1 1/2 pounds boneless, skinless chicken breasts, diced
• 1 cup quinoa, rinsed
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Rinse the quinoa under cold water to remove any bitterness. Dice the chicken into bite-sized pieces and chop all the vegetables. Mince the garlic cloves.
2. Sauté the Aromatics: In a skillet over medium heat, add olive oil. Once hot, add the chopped onions and sauté until translucent. Add the minced garlic and continue to sauté for another minute until fragrant.
3. Combine in Crockpot: In the crockpot, add the sautéed onions and garlic, diced chicken, rinsed quinoa, carrots, celery, diced tomatoes (with juice), chicken broth, thyme, rosemary, paprika, salt, and pepper.
4. Stir and Cover: Stir all the ingredients well to guarantee even distribution of flavors. Cover the crockpot with its lid.
5. Cook the Stew: Set the crockpot to low and cook for 6-8 hours, or set to high and cook for 3-4 hours. The chicken should be tender, and the quinoa should be cooked through.
6. Final Touch: Once cooked, give the stew a final stir. Adjust the seasoning with additional salt and pepper if needed.
7. Garnish and Serve: Serve the Chicken Quinoa Stew hot, garnished with freshly chopped parsley for a burst of color and flavor.

Extra Tips:

For added flavor, consider using a mix of chicken broth and vegetable broth. If you prefer a spicier stew, add a pinch of red pepper flakes or a dash of hot sauce.

This stew pairs well with a slice of crusty bread or a simple side salad. Remember that the stew will thicken slightly as it cools, so if you like a thinner consistency, add a bit more broth before serving. For a vegetarian version, you can omit the chicken and increase the amount of veggies or add beans for protein.

Beef and Bean Chili

This Beef and Bean Chili is a hearty and nutritious dish perfect for those who love a protein-packed meal. Made conveniently in a crockpot, this recipe allows the flavors of beef, beans, and spices to meld together over hours of slow cooking, resulting in a rich and savory chili. Ideal for busy days, you can start the preparation in the morning and return home to a deliciously cooked meal.

Whether it’s a family dinner or a casual gathering with friends, this chili is sure to satisfy everyone at the table. The combination of lean ground beef and beans not only enhances the protein content but also creates a satisfying texture that can be enjoyed alone or paired with some crusty bread or over a bed of rice.

The spices add a warm and comforting kick, making it a perfect dish for cooler weather. Preparing this recipe in a crockpot means minimal effort with maximum flavor, making it an excellent choice for both novice and experienced cooks.

Ingredients (Serves 4-6):

• 1 1/2 pounds lean ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (28-ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional toppings: shredded cheese, sour cream, chopped green onions, or fresh cilantro

Cooking Instructions:

1. Brown the Beef: In a large skillet over medium heat, add the olive oil. Once heated, add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
2. Prepare the Aromatics: Add the diced onion and minced garlic to the skillet with the beef. Sauté for an additional 3-4 minutes until the onions are translucent and fragrant.
3. Assemble in Crockpot: Transfer the beef mixture into a crockpot. Add the drained kidney beans, black beans, diced tomatoes, and tomato paste. Stir to combine.
4. Add Liquids and Spices: Pour in the beef broth, then add the chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and pepper. Stir well to confirm all ingredients are evenly mixed.
5. Slow Cook: Set the crockpot to low heat and cook for 6-8 hours or on high for 3-4 hours. The long cooking time allows the flavors to meld and the chili to thicken.
6. Final Adjustments: Taste the chili and adjust the seasoning if necessary. If you prefer a thicker chili, you can remove the lid for the last 30 minutes of cooking to let some of the liquid evaporate.
7. Serve: Ladle the chili into bowls and garnish with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.

Extra Tips:

For enhanced flavor, consider browning the beef a day ahead and refrigerating it, allowing the seasonings to infuse the meat. If you like a spicier chili, increase the amount of cayenne pepper or add a diced jalapeño during the cooking process.

For a vegetarian version, you can replace the beef with additional beans or a meat substitute like textured vegetable protein. Finally, this chili can be made in advance and stored in the refrigerator for up to three days or frozen for up to three months for convenient future meals.

Lentil Vegetable Soup

Lentil Vegetable Soup is a hearty and nutritious meal perfect for any time of the year. This high-protein dish is packed with wholesome ingredients like lentils, which are a great source of plant-based protein and fiber, alongside a medley of vegetables that provide essential vitamins and minerals.

Using a crockpot to prepare this soup guarantees that the flavors meld beautifully over several hours, making it an easy and convenient option for busy days. The slow cooking process allows the lentils to become tender and absorb the flavors of the broth and spices, resulting in a rich and satisfying soup.

This dish isn’t only delicious but also budget-friendly, making it an excellent choice for feeding a family of 4-6 people. Whether you’re looking to warm up on a chilly day or simply enjoy a nourishing meal, Lentil Vegetable Soup is sure to become a staple in your household.

Ingredients (Serves 4-6):

• 1 1/2 cups dried green or brown lentils, rinsed and drained
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 large potato, diced
• 1 can (14.5 oz) diced tomatoes, with juice
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon lemon juice
• Fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by preparing all the vegetables. Chop the onion, mince the garlic, slice the carrots and celery, and dice the potato. Rinse and drain the lentils thoroughly.
2. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes. This step enhances the flavors of the aromatics before adding them to the crockpot.
3. Assemble the Soup: In your crockpot, combine the sautéed onions and garlic with the lentils, carrots, celery, potato, diced tomatoes with juice, and vegetable broth. Stir in the thyme, cumin, smoked paprika, salt, and black pepper.
4. Slow Cook: Cover the crockpot and cook the soup on low for 6-8 hours or on high for 3-4 hours, until the lentils and vegetables are tender.
5. Add Spinach and Lemon Juice: About 30 minutes before the cooking time is up, stir in the chopped spinach and lemon juice. This will add a fresh flavor and vibrant color to the soup.
6. Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.

Extra Tips:

For a richer flavor, consider adding a bay leaf during cooking, removing it before serving. If you prefer a spicier soup, add a pinch of red pepper flakes along with the other spices.

This soup can be stored in an airtight container in the refrigerator for up to 5 days, making it a great option for meal prep. You can also freeze it for up to 3 months; just thaw it overnight in the refrigerator before reheating. If you find the soup too thick after reheating, simply add a bit more broth or water to reach your desired consistency.

Turkey Meatball Marinara

Turkey Meatball Marinara is a delightful high-protein dish that’s perfect for a comforting family meal. This recipe combines lean turkey meatballs with a rich marinara sauce, all cooked to perfection in a crockpot. The slow cooking process allows the flavors to meld together beautifully, making the meatballs tender and the sauce incredibly flavorful. Not only is this dish nutritious, but it’s also convenient to prepare, making it an excellent choice for busy weeknights or lazy weekends.

The preparation of this dish involves making homemade turkey meatballs, which are then simmered in a savory marinara sauce. The use of a crockpot guarantees that the meatballs are cooked evenly and absorb all the wonderful flavors of the sauce. As the dish cooks, the house will be filled with the tantalizing aroma of herbs and spices. Serve this Turkey Meatball Marinara over whole wheat spaghetti, or enjoy it with crusty bread for a wholesome meal. This recipe serves 4-6 people, making it ideal for a family dinner or small gathering.

Ingredients:

• 1 pound ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 (24-ounce) jar marinara sauce
• 1/2 cup chicken broth

Cooking Instructions:

1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, oregano, basil, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. Form the Meatballs: Shape the mixture into 1-inch meatballs. You should have about 16-20 meatballs, depending on the size.
3. Brown the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides. This should take about 5 minutes. The meatballs don’t need to be cooked through at this point, just browned.
4. Prepare the Crockpot: Pour the jar of marinara sauce and chicken broth into the crockpot and stir well to combine.
5. Add the Meatballs: Gently place the browned meatballs into the crockpot, making sure they’re submerged in the sauce.
6. Cook the Dish: Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours. The meatballs should be cooked through and tender.
7. Serve: Once cooked, serve the turkey meatballs and marinara sauce over your choice of pasta or with crusty bread. Garnish with additional Parmesan cheese and fresh basil, if desired.

Extra Tips:

For an even richer flavor, consider adding a splash of red wine to the marinara sauce before cooking. If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce. To make sure the meatballs hold their shape, avoid over-mixing the ingredients. If you’re short on time, you can prepare the meatballs the night before and store them in the refrigerator until you’re ready to cook.

Pork Tenderloin Roast

This Slow Cooker Pork Tenderloin Roast is a delightful and savory dish that’s perfect for those looking for a high-protein meal without the fuss. The tenderloin is gently cooked to perfection in a crockpot, guaranteeing the meat remains juicy and flavorful. Infused with a rich blend of herbs and spices, this roast is suitable for both a weeknight family dinner and an elegant weekend gathering.

The slow cooking process allows the flavors to meld beautifully, creating a succulent dish that will have everyone asking for seconds. Cooking this pork tenderloin in a crockpot not only saves you time but also enhances the tenderness of the meat. By using a slow cooker, you assure that the pork absorbs all the delicious spices and herbs you add to it, resulting in a mouth-watering experience.

The beauty of this dish lies in its simplicity; with minimal preparation and effort, you can achieve a gourmet-quality meal that’s both nutritious and satisfying. Serve this pork tenderloin with roasted vegetables or a fresh salad for a complete and balanced meal.

Ingredients (Serves 4-6):

• 2 lbs pork tenderloin
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon Dijon mustard

Cooking Instructions:

1. Prepare the Pork Tenderloin: Begin by patting the pork tenderloin dry with paper towels. This step is essential for allowing the seasoning to adhere properly to the meat.
2. Season the Pork: In a small bowl, combine the minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper. Rub this spice mixture all over the pork tenderloin, making sure it’s evenly coated.
3. Sear the Pork: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned pork tenderloin to the skillet and sear each side for about 2-3 minutes, or until browned. This step locks in the flavors and juices.
4. Prepare the Sauce: In a separate bowl, mix together the chicken broth, soy sauce, honey, and Dijon mustard. Stir well to combine.
5. Slow Cook the Pork: Place the seared pork tenderloin in the crockpot. Pour the prepared sauce over the top of the pork. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is fully cooked and tender.
6. Rest and Serve: Once cooked, remove the pork tenderloin from the crockpot and let it rest for a few minutes before slicing. Serve with the sauce from the crockpot drizzled over the top.

Extra Tips:

For an even richer flavor, consider marinating the pork tenderloin in the sauce mixture overnight before cooking. This allows the meat to absorb more of the marinade’s flavors.

If you prefer a slightly thicker sauce, remove the cooked pork and, with the crockpot set to high, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) into the sauce, cooking until thickened.

Always use a meat thermometer to guarantee the internal temperature of the pork reaches at least 145°F for safe consumption.

Black Bean Enchiladas

Black Bean Enchiladas are a delicious and nutritious option for those looking to enjoy a high-protein vegetarian meal. Using a crockpot for this recipe not only infuses the dish with rich flavors but also makes it incredibly easy to prepare. By slow-cooking the enchiladas, you allow the spices to meld together, creating a mouthwatering experience with every bite.

This recipe is perfect for busy weeknights when you want something satisfying but don’t have time to spend hours in the kitchen. This dish is packed with protein thanks to the black beans, which serve as the primary filling. Combined with corn, bell peppers, and a blend of spices, these enchiladas are both hearty and wholesome.

Topped with cheese and enchilada sauce, and cooked to perfection in the crockpot, they offer a comforting meal that the whole family will love. The recipe yields enough to serve 4-6 people, making it perfect for family dinners or meal prepping for the week ahead.

Ingredients (Serving Size: 4-6 people):

• 2 cups canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced bell peppers (any color)
• 1 cup diced onion
• 2 cups enchilada sauce
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 8-10 corn tortillas
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Filling: In a large bowl, combine the black beans, corn, diced bell peppers, diced onion, ground cumin, chili powder, garlic powder, salt, and pepper. Mix well to guarantee the spices are evenly distributed.
2. Assemble the Enchiladas: Lightly grease the bottom of your crockpot with olive oil. Spread a thin layer of enchilada sauce on the bottom. Take each tortilla, fill it with a generous scoop of the black bean mixture, sprinkle some cheese over the filling, and roll it up. Place the rolled tortillas seam-side down in the crockpot.
3. Add Sauce and Cheese: Once all the enchiladas are in the crockpot, pour the remaining enchilada sauce over the top, guaranteeing that each enchilada is well-covered. Sprinkle the remaining shredded cheese evenly over the enchiladas.
4. Cook: Cover the crockpot with its lid and cook on low heat for 4-5 hours or on high heat for 2-3 hours. The cheese should be melted, and the enchiladas should be heated through.
5. Serve: Once cooked, carefully remove the enchiladas from the crockpot using a spatula. Garnish with fresh cilantro, if desired, and serve hot.

Extra Tips:

For an extra kick, consider adding some diced jalapeños or a splash of hot sauce to the black bean mixture. If you prefer your enchiladas a bit crispy, you can transfer them to a baking dish and broil them in the oven for a few minutes before serving.

Additionally, feel free to experiment with different types of cheese or add other vegetables such as zucchini or mushrooms to suit your taste preferences. Enjoy your meal with a side of guacamole or sour cream for added flavor.

White Chicken Chili

White Chicken Chili is a delicious and hearty dish that’s perfect for any time of the year. This high-protein meal is made with tender chicken, creamy beans, and a blend of spices that create a comforting and flavorful dish. By using a crockpot, you can easily prepare this meal with minimal effort, allowing the flavors to meld together over several hours. The result is a warm, satisfying bowl of chili that’s sure to please everyone at the table.

This recipe is designed to serve 4-6 people, making it ideal for family dinners or small gatherings. The slow cooking process guarantees that the chicken becomes incredibly tender, and the spices have time to infuse every bite with their robust flavors. Whether you’re a fan of traditional chili or looking for a lighter, creamier alternative, White Chicken Chili is a dish that’s sure to become a staple in your recipe rotation.

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 (15-ounce) cans of white beans, drained and rinsed
• 1 (4-ounce) can diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup sour cream
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all the ingredients. Dice the onion and mince the garlic to have them ready for the crockpot.
2. Layer the Ingredients: Place the chicken breasts at the bottom of the crockpot. Add the diced onion, minced garlic, and drained white beans on top of the chicken.
3. Add Spices and Broth: Sprinkle the cumin, chili powder, coriander, salt, and black pepper evenly over the ingredients. Pour the chicken broth over everything, making sure all the ingredients are submerged.
4. Start Cooking: Cover the crockpot with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. This allows the chicken to cook thoroughly and the flavors to develop.
5. Shred the Chicken: Once the cooking time is complete, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot.
6. Finish the Chili: Stir in the corn, diced green chilies, sour cream, and lime juice. Allow the chili to cook for an additional 15-20 minutes on low to heat through.
7. Serve: Once heated, ladle the chili into bowls. Garnish with fresh cilantro before serving.

Extra Tips:

For a thicker chili, you can mash some of the beans before adding them to the crockpot. If you prefer a spicier flavor, consider adding a chopped jalapeño or a pinch of cayenne pepper to the mix.

The sour cream can be substituted with Greek yogurt for a healthier option, maintaining the creaminess without sacrificing flavor. Finally, the chili can be stored in an airtight container in the refrigerator for up to four days, making it a great option for meal prep.

Spinach Artichoke Dip

Spinach Artichoke Dip is a creamy, savory delight that’s perfect for gatherings or a cozy night in. This high-protein version is made effortlessly in a crockpot, allowing the flavors to meld beautifully over time. The combination of spinach, artichokes, and a blend of cheeses creates a rich and satisfying dip that pairs well with a variety of dippers, from fresh bread to crunchy vegetables.

This recipe is designed to serve 4-6 people and requires minimal preparation, making it an ideal choice for those who want to enjoy a nutritious, protein-packed snack without spending too much time in the kitchen. The crockpot does all the hard work, guaranteeing the dip stays warm and ready to serve whenever you’re ready to enjoy it.

Ingredients:

• 1 (10-ounce) package of frozen chopped spinach, thawed and drained
• 1 (14-ounce) can of artichoke hearts, drained and chopped
• 1 cup Greek yogurt
• 1 cup cottage cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Prepare the Ingredients: Start by certifying your spinach is well-drained. Squeeze out any excess moisture to prevent the dip from becoming watery. Chop the artichoke hearts into small, bite-sized pieces.
2. Mix the Ingredients: In a large mixing bowl, combine the spinach, artichoke hearts, Greek yogurt, cottage cheese, mozzarella cheese, Parmesan cheese, cream cheese, minced garlic, onion powder, salt, black pepper, and red pepper flakes. Stir until all the ingredients are thoroughly mixed.
3. Transfer to Crockpot: Lightly grease the inside of your crockpot with cooking spray or a small amount of oil to prevent sticking. Pour the mixed ingredients into the crockpot and spread evenly.
4. Cook the Dip: Set your crockpot to low heat and cook for 2-3 hours, or until the cheeses are fully melted and the dip is creamy. Stir occasionally to guarantee even cooking and prevent the edges from burning.
5. Serve the Dish: Once cooked, switch the crockpot to the warm setting to keep the dip hot while serving. Serve with your choice of dippers such as sliced baguette, tortilla chips, or fresh vegetables.

Extra Tips:

For a smoother texture, you can blend the cottage cheese before adding it to the mixture. If you prefer a spicier dip, consider increasing the amount of red pepper flakes or adding a dash of hot sauce to the mixture.

This dip can also be made ahead of time and reheated in the crockpot before serving. Experiment with adding other ingredients like sun-dried tomatoes or roasted red peppers for a twist on the classic flavors.

Beef Stroganoff

Beef Stroganoff is a classic dish that combines tender beef with a creamy mushroom sauce, all served over egg noodles. When prepared in a crockpot, this dish becomes exceptionally convenient, ensuring that the beef is perfectly tender and the flavors are well developed. The high protein content makes it a suitable option for those looking to increase their protein intake without compromising on taste.

By using a crockpot, the preparation is simplified, allowing for a hassle-free cooking experience that’s perfect for busy days or when you want to prepare a comforting meal with minimal effort.

This recipe for Beef Stroganoff is designed to serve 4-6 people, making it ideal for a family dinner or for meal prepping throughout the week. The slow cooking process allows the beef to become incredibly tender, while the combination of sour cream, mushrooms, and onions creates a rich and savory sauce. The addition of Greek yogurt not only enhances the creaminess but also boosts the protein content, making this a nutritious yet indulgent meal.

Ingredients:

• 2 pounds beef stew meat
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3 cups beef broth
• 1 cup sour cream
• 1/2 cup Greek yogurt
• Salt and pepper to taste
• 2 tablespoons cornstarch
• 1/4 cup water
• 12 ounces wide egg noodles
• Fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Beef: Season the beef stew meat with salt and pepper. In a large skillet over medium-high heat, add the olive oil and brown the beef on all sides. This step is vital to lock in the meat’s juices and add flavor. Once browned, transfer the beef to the crockpot.
2. Sauté the Vegetables: In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, approximately 3-4 minutes. Add the sliced mushrooms and continue to cook for another 5 minutes until they’re tender. Transfer the mixture to the crockpot with the beef.
3. Mix the Sauce: In a bowl, whisk together the beef broth, Worcestershire sauce, and Dijon mustard. Pour this mixture over the beef and vegetables in the crockpot. Stir to combine all the ingredients.
4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The beef should be tender and the flavors well-developed by the end of this time.
5. Thicken the Sauce: About 30 minutes before serving, mix the cornstarch and water to create a slurry. Stir this into the crockpot, then add the sour cream and Greek yogurt. Mix well and allow the sauce to thicken as the dish continues to cook.
6. Prepare the Noodles: Cook the egg noodles according to package instructions. Drain and set aside.
7. Serve: Serve the beef stroganoff over the cooked egg noodles. Garnish with fresh parsley if desired.

Extra Tips:

For an even richer flavor, consider adding a splash of dry white wine or sherry to the sauce before cooking. If you prefer your sauce to be less creamy, you can adjust the amount of sour cream and Greek yogurt to suit your taste.

Additionally, if you want to boost the nutritional content further, consider adding a handful of spinach or kale to the crockpot in the last hour of cooking. This dish can also be frozen for later use; simply store the beef and sauce separately from the noodles to prevent them from becoming mushy upon reheating.

Thai Peanut Chicken

Thai Peanut Chicken is a delightful and flavorful dish that combines the savory taste of chicken with the rich, creamy texture of peanut butter, all enhanced by the aromatic spices typical of Thai cuisine. This dish is perfect for those who enjoy the bold flavors of Thai food and are looking for a high-protein meal that’s both satisfying and easy to prepare.

By using a crockpot, you can conveniently let the ingredients meld together over a few hours, allowing the flavors to develop fully without much active cooking time. This recipe is designed to serve 4-6 people, making it ideal for family dinners or small gatherings.

The combination of chicken, peanut butter, and spices creates a perfect balance of protein and flavor, while the slow cooking process guarantees that the chicken becomes tender and absorbs all the delicious flavors. Once you try this dish, it’s sure to become a favorite in your home.

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 2 tablespoons honey
• 1 tablespoon grated ginger
• 3 cloves garlic, minced
• 1 teaspoon chili paste (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 1 red bell pepper, sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peanuts (optional for garnish)
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Chicken: Start by trimming any excess fat from the chicken thighs and seasoning them with salt and pepper. Place the chicken thighs in the bottom of the crockpot.
2. Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, grated ginger, minced garlic, chili paste, and coconut milk until smooth and well combined. This sauce will provide the rich flavor base for the dish.
3. Assemble the Ingredients: Pour the peanut sauce over the chicken in the crockpot, making sure that the chicken is well coated. Add the sliced red bell pepper on top.
4. Cook the Chicken: Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
5. Finish and Serve: Once cooked, stir in the chopped cilantro. Adjust the seasoning with additional salt, pepper, or chili paste if needed. Serve the Thai Peanut Chicken over steamed rice or noodles, and garnish with chopped peanuts if desired.

Extra Tips: For an extra boost of flavor, you can marinate the chicken in the peanut sauce for a few hours or overnight before cooking.

If you prefer a thicker sauce, you can remove the chicken once it’s cooked and let the sauce simmer in the crockpot uncovered for an additional 15-20 minutes to reduce. Leftovers store well in the refrigerator for up to 3 days, making it a great option for meal prep.

Adjust the level of chili paste to your spice preference, especially if you’re serving children or guests with varying spice tolerance.

Tofu and Vegetable Curry

Tofu and Vegetable Curry is a delightful high-protein dish that’s perfect for a satisfying meal. It’s a vibrant, flavorful curry with a rich and creamy coconut milk base, brimming with the goodness of protein-packed tofu and an array of colorful vegetables. Utilizing a crockpot makes this recipe incredibly convenient, allowing the flavors to meld beautifully over a slow cooking process.

This curry is ideal for those looking for a hearty meal that’s both nutritious and easy to prepare, offering a luscious taste experience that will please the whole family. This dish isn’t only delicious but also versatile, allowing you to adjust the spice level and vegetable choices according to your preference.

The tofu absorbs the aromatic spices and creamy sauce, while the vegetables add texture and depth to the curry. Perfect for a family dinner, this recipe serves 4-6 people. It’s an excellent option for meal prep and can be paired with rice, quinoa, or naan for a complete and satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 block (14 oz) firm tofu, cubed
• 2 cups cauliflower florets
• 1 bell pepper, sliced
• 1 cup green beans, trimmed
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan (for serving)

Instructions:

1. Prepare the Ingredients: Start by chopping the onion, mincing the garlic, and grating the ginger. Cube the tofu and prepare the vegetables by cutting the cauliflower into florets, slicing the bell pepper, and trimming the green beans.
2. Sauté the Aromatics: In a skillet over medium heat, add olive oil. Once hot, sauté the chopped onion until translucent. Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
3. Add the Spices: Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook for another minute, allowing the spices to release their flavors.
4. Combine in the Crockpot: Transfer the sautéed mixture to the crockpot. Add the coconut milk, diced tomatoes, cubed tofu, cauliflower florets, bell pepper, and green beans. Season with salt and pepper to taste.
5. Cook the Curry: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the tofu is infused with the curry flavors.
6. Garnish and Serve: Once cooked, taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving. Serve the curry hot with cooked rice or naan to soak up the delicious sauce.

Extra Tips:

For the best texture, consider pressing the tofu before cubing it to remove excess moisture, which helps it absorb more flavors from the curry. If you prefer a thicker curry, you can blend a portion of the cooked vegetables with some of the liquid and return it to the crockpot.

Additionally, this curry can be customized with your favorite vegetables, such as carrots or peas, and adjusted for spice by adding more or less cayenne pepper. This dish also freezes well, making it a great option for batch cooking and future meals.

Lemon Garlic Salmon

Lemon Garlic Salmon is a delightful and nutritious dish that combines the fresh, zesty flavor of lemon with the rich, savory taste of garlic-infused salmon. This high-protein meal is perfect for those looking to enjoy a healthy and satisfying dinner without spending hours in the kitchen.

Using a crockpot, you can effortlessly prepare a tender and flavorful salmon that’s sure to impress. The slow-cooking method allows the salmon to absorb the aromatic flavors, resulting in a melt-in-your-mouth experience.

Ideal for serving 4-6 people, this Lemon Garlic Salmon recipe is perfect for family dinners or small gatherings. The preparation is straightforward, making it a great choice for both novice cooks and seasoned chefs.

The use of fresh ingredients guarantees a wholesome dish that not only tastes amazing but also provides numerous health benefits. Packed with omega-3 fatty acids, vitamins, and minerals, this salmon dish is a fantastic addition to any balanced diet.

Ingredients:

• 2 pounds of salmon fillets
• 3 tablespoons of olive oil
• 4 cloves of garlic, minced
• 2 lemons, sliced
• 2 tablespoons of fresh dill, chopped
• 1 teaspoon of sea salt
• 1/2 teaspoon of black pepper
• 1/4 cup of chicken or vegetable broth

Cooking Instructions:

1. Prepare the Salmon: Begin by rinsing the salmon fillets under cold water and patting them dry with paper towels. This helps remove any residual fishy smell and guarantees the seasoning sticks better.
2. Seasoning: Place the salmon fillets in a shallow dish. Drizzle the olive oil over them, and then sprinkle the minced garlic, sea salt, and black pepper evenly. Gently rub the mixture into the salmon to guarantee even coverage.
3. Arrange in Crockpot: In the crockpot, pour the chicken or vegetable broth to create a base for steaming. Place the seasoned salmon fillets on top, ensuring they’re in a single layer for even cooking.
4. Add Lemon and Dill: Lay the lemon slices over the salmon fillets, then sprinkle the fresh dill over the top. The lemon slices will infuse the salmon with a fresh citrus flavor while the dill adds a hint of herbaceousness.
5. Cook: Cover the crockpot with its lid and set it to cook on low for 2-3 hours. This slow-cook method will keep the salmon moist and tender while allowing the flavors to meld perfectly.
6. Check for Doneness: After 2 hours, check the salmon for doneness. It should flake easily with a fork and have an opaque appearance. If needed, allow it to cook for an additional 30 minutes.
7. Serve: Carefully remove the salmon from the crockpot using a spatula to maintain its shape. Serve warm, garnished with additional dill or a squeeze of fresh lemon juice if desired.

Extra Tips:

For best results, use fresh salmon fillets rather than frozen, as they tend to hold up better in the slow-cooking process. If you prefer a stronger garlic flavor, you can increase the number of garlic cloves to your liking.

Additionally, adding a splash of white wine to the broth can enhance the overall flavor profile of the dish. Remember to adjust the cooking time if your crockpot tends to cook faster or slower than average.

Split Pea Soup

Split Pea Soup is a comforting, hearty dish that’s perfect for chilly days. This high-protein recipe isn’t only delicious but also incredibly easy to prepare using a crockpot. The slow cooking process allows the flavors to meld together beautifully, creating a rich and satisfying meal. The addition of ham or a ham bone adds a smoky depth of flavor, while the vegetables and peas provide a creamy texture without the need for cream.

This recipe yields enough to serve 4-6 people, making it ideal for a family dinner or for meal prepping for the week. Packed with protein from the split peas and ham, this soup isn’t only filling but also nutritious. Whether you’re a seasoned cook or a beginner, this crockpot Split Pea Soup is a fuss-free way to enjoy a wholesome meal with minimal effort.

Ingredients:

• 2 cups dried split peas
• 1 ham bone or 2 cups diced ham
• 1 large onion, chopped
• 3 carrots, sliced
• 3 celery stalks, chopped
• 3 cloves of garlic, minced
• 8 cups of chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Prepare the Ingredients: Begin by rinsing the split peas under cold water until the water runs clear. This step is essential to remove any dirt or debris from the peas.
2. Layer in the Crockpot: Place the rinsed split peas in the bottom of the crockpot. Add the ham bone or diced ham on top of the peas. Next, layer the chopped onion, sliced carrots, and chopped celery over the ham. Sprinkle the minced garlic over the vegetables.
3. Add Seasonings and Broth: Pour the chicken or vegetable broth over the ingredients in the crockpot. Add the dried thyme, dried rosemary, and bay leaf. Season with salt and pepper to taste, keeping in mind that the ham may add saltiness to the dish.
4. Cook the Soup: Cover the crockpot and set it to cook on low for 8-10 hours or on high for 4-6 hours. The long cooking time allows the peas to become tender and the flavors to meld together beautifully.
5. Check Consistency: Towards the end of the cooking time, check the consistency of the soup. If it’s too thick, add a bit more broth or water to reach your desired consistency. Remove the bay leaf and the ham bone if used. If using a ham bone, shred any remaining meat and return it to the soup.
6. Serve: Ladle the hot soup into bowls and serve with crusty bread or a side salad for a complete meal.

Extra Tips:

For a creamier texture, you can use an immersion blender to partially blend the soup once it’s finished cooking. This will give the soup a smooth consistency while still retaining some chunky bits for texture.

If you prefer a vegetarian version, simply omit the ham and use vegetable broth instead. This dish also freezes well, so consider making a double batch and freezing individual portions for quick meals in the future.

Adjust the seasoning to your taste, especially after adding the ham, as it can be salty. Enjoy this comforting soup on a cold day for a nourishing and satisfying meal.

BBQ Pulled Chicken

BBQ Pulled Chicken is a flavorful and easy-to-make dish that satisfies those cravings for something smoky and savory. By utilizing a crockpot, this recipe allows you to enjoy tender, juicy chicken that pulls apart effortlessly, all the while infusing it with the delicious taste of BBQ sauce.

Whether you’re preparing for a family dinner or looking to make enough for leftovers, this dish is both convenient and delightful, offering a high-protein meal that pairs well with a variety of sides.

Perfect for serving 4-6 people, this BBQ Pulled Chicken recipe is simple to prepare and requires minimal hands-on time, making it an ideal choice for busy days. The slow cooking process guarantees the chicken absorbs all the wonderful flavors of the BBQ sauce, making every bite rich and satisfying.

Once the chicken is cooked to perfection, it can be served on buns, over rice, or alongside vegetables for a complete meal.

Ingredients:

• 3-4 boneless, skinless chicken breasts
• 1 cup of your favorite BBQ sauce
• 1/4 cup apple cider vinegar
• 1/4 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Optional: hamburger buns, coleslaw for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients. Rinse the chicken breasts under cold water and pat them dry with paper towels. This guarantees that any excess bacteria or packaging residue is removed.
2. Mix the Sauce: In a bowl, combine the BBQ sauce, apple cider vinegar, chicken broth, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, and onion powder. Stir well to guarantee that all spices and ingredients are thoroughly mixed.
3. Layer the Chicken: Place the chicken breasts in the bottom of your crockpot. Make sure they’re arranged in a single layer for even cooking. Season them with salt and pepper according to your taste preference.
4. Add the Sauce: Pour the BBQ sauce mixture over the chicken breasts in the crockpot. Use a spoon or spatula to guarantee that the sauce covers the chicken completely, allowing the flavors to seep in as it cooks.
5. Cook the Chicken: Set your crockpot to low and cook for 6-7 hours, or on high for 3-4 hours. The chicken should be tender and easy to shred with a fork once done. Cooking times may vary slightly depending on your crockpot model.
6. Shred the Chicken: Once the chicken is fully cooked, use two forks to shred the meat directly in the crockpot. Stir the shredded chicken with the sauce to guarantee even coating.
7. Serve: If desired, toast hamburger buns and serve the BBQ pulled chicken on the buns. Top with coleslaw for added crunch and flavor, or serve over rice or with your favorite side dishes.

Extra Tips:

For an added depth of flavor, consider marinating the chicken in the BBQ sauce mixture for a few hours before cooking. If you prefer a spicier kick, add a dash of hot sauce or cayenne pepper to the sauce mixture.

Additionally, leftovers can be stored in an airtight container in the refrigerator for up to 3 days, allowing for quick and easy meals later in the week. For a healthier option, serve the BBQ pulled chicken in lettuce wraps or over a bed of greens.