18 Delicious High Protein Crock Pot Recipes for Fitness Enthusiasts

Busy schedule? No problem! These 18 high-protein Crock Pot recipes are here to save your weeknights—delicious, fuss-free, and packed with the fuel your fitness goals demand. Whether you crave cozy comfort food, zesty weeknight dinners, or meal-prep heroes, we’ve got a slow-cooked winner for you. Grab your spoon (and maybe some extra napkins) and let’s dig in!

Slow Cooker Chicken and Quinoa Stew

This hearty stew combines tender chicken, protein-packed quinoa, and cozy spices—all simmered to perfection while you go about your day.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup uncooked quinoa, rinsed
• 1 yellow onion, diced
• 3 carrots, sliced into coins
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Add chicken thighs, quinoa, onion, carrots, and garlic to a 6-quart slow cooker.
2. Pour in chicken broth and diced tomatoes, then sprinkle with cumin, smoked paprika, salt, and black pepper. Stir gently to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily and quinoa is tender.
4. Use two forks to shred the chicken directly in the pot. Stir to distribute.
5. Serve hot, garnished with fresh parsley.

The quinoa thickens the stew beautifully, giving it a creamy texture without any dairy—perfect for chilly nights when you crave something wholesome but hands-off.

Tip: For extra depth, brown the chicken thighs in a skillet before adding them to the slow cooker.

High Protein Beef and Bean Chili

This hearty chili packs a protein punch with lean beef and fiber-rich beans, simmered in a smoky, slightly spicy broth that’ll warm you up from the inside out.

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef (90/10)
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat if needed.
2. Add onion and cook until softened (3–4 minutes). Stir in garlic, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, and 1/4 tsp cayenne (if using). Cook for 1 minute until fragrant.
3. Add kidney beans, black beans, diced tomatoes, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until thickened.
4. Serve hot with toppings of choice.

The smoky paprika and tender beans balance the richness of the beef, making this chili satisfying without feeling heavy. Tip: For extra depth, stir in 1 tbsp tomato paste with the spices in step 2.

Crock Pot Turkey and Lentil Soup

This Crock Pot Turkey and Lentil Soup is the ultimate hands-off meal—tender turkey, hearty lentils, and cozy spices simmer together while you go about your day.

• 1 lb ground turkey
• 1 cup dried green or brown lentils, rinsed
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp lemon juice (optional, for serving)

1. Heat olive oil in a skillet over medium-high. Add ground turkey and cook, breaking it up, until no pink remains, about 5 minutes. Transfer to a 6-quart slow cooker.
2. Add lentils, onion, carrots, celery, garlic, chicken broth, diced tomatoes, thyme, cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir to combine.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until lentils are tender.
4. Stir in lemon juice (if using) just before serving. Taste and adjust salt as needed.

The smoky cumin and paprika give this soup a subtle depth, while the lentils thicken it into the coziest, spoonable texture—no blending required!

Tip: For extra brightness, top with chopped fresh parsley or a dollop of Greek yogurt.

Protein-Packed Slow Cooker Chicken Curry

This hearty curry is a set-it-and-forget-it dream, with tender chicken and bold spices that meld together effortlessly in your slow cooker.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 (13.5 oz) can coconut milk
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp honey
• 1/2 cup chopped fresh cilantro (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add diced yellow onion and cook for 3 minutes until softened. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
2. Transfer the onion mixture to a slow cooker. Add chicken thighs, 1 can coconut milk, 1 can chickpeas, 2 tbsp curry powder, 1 tsp turmeric, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp honey. Stir gently to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken shreds easily with a fork.
4. Shred the chicken directly in the slow cooker and stir to coat with the sauce. Serve topped with chopped cilantro.

The honey balances the spices beautifully, while the chickpeas add a satisfying bite to every spoonful.

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the slow cooker.

Slow Cooker Black Bean and Beef Casserole

This hearty casserole is a set-it-and-forget-it dream—packed with savory beef, tender black beans, and just the right amount of spice to warm you up.

Ingredients

• 1 lb ground beef
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup frozen corn
• 1 small yellow onion, diced
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. In a skillet over medium heat, brown the ground beef until no pink remains, about 6–8 minutes. Drain excess fat.
2. Transfer the beef to a slow cooker. Add the black beans, diced tomatoes (with juices), frozen corn, onion, bell pepper, garlic, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Stir once halfway through cooking, then sprinkle the cheddar cheese over the top during the last 15 minutes to melt.
5. Garnish with fresh cilantro (if using) before serving.

The smoky paprika and melty cheese take this humble casserole to comfort-food heaven—perfect for spooning over rice or scooping up with tortilla chips.

Tip: For extra depth, stir in a splash of lime juice just before serving.

High Protein Crock Pot Greek Chicken Bowls

These Greek chicken bowls are a hands-off, flavor-packed meal that’ll have your kitchen smelling like a Mediterranean taverna—no babysitting required!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 1/2 English cucumber, diced
• 1 tbsp chopped fresh dill
• Cooked quinoa or brown rice, for serving
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced Kalamata olives

Instructions:

1. In a 6-quart slow cooker, combine chicken thighs, 1/4 cup olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat.
2. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken shreds easily with a fork.
3. Meanwhile, stir together 1 cup Greek yogurt, diced cucumber, and 1 tbsp dill. Refrigerate until serving.
4. Shred chicken directly in the slow cooker, mixing it with the juices. Serve over quinoa or rice, topped with yogurt sauce, 1/2 cup feta, and 1/4 cup olives.

The magic here? The chicken soaks up all the zesty garlic-lemon broth as it cooks, staying juicy while the tangy yogurt sauce balances the salty olives and feta.

Tip: For meal prep, store components separately—the chicken reheats beautifully with a splash of water to keep it moist.

Slow Cooker Shredded Chicken Tacos with Avocado

These Slow Cooker Shredded Chicken Tacos practically make themselves, delivering juicy, flavor-packed meat with minimal effort—just pile it onto warm tortillas and top with creamy avocado for the ultimate weeknight win.

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup mild salsa (store-bought or homemade)
• 1 tbsp taco seasoning
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lime juice
• 1 ripe avocado, diced
• 8 small corn or flour tortillas, warmed
• Fresh cilantro and crumbled cotija cheese (optional, for serving)

1. Add the chicken breasts to a slow cooker. Pour the salsa over the top, then sprinkle with taco seasoning, cumin, salt, and black pepper. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
2. Once the chicken shreds easily with a fork, transfer it to a bowl and use two forks to shred it completely. Stir in the lime juice.
3. Serve the shredded chicken on warmed tortillas, topped with diced avocado, cilantro, and cotija cheese if desired.

The magic here? The salsa doubles as a cooking liquid, keeping the chicken incredibly moist while infusing it with bold, tangy flavor—no pre-searing required.

Tip: For extra depth, char the tortillas lightly over a gas flame or in a dry skillet before filling.

Protein-Rich Crock Pot Pork and Sweet Potato Stew

This hearty stew is a hands-off wonder—tender pork, sweet potatoes, and warm spices meld together effortlessly in your slow cooker for a meal that feels like a hug in a bowl.

Ingredients:

• 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
• 2 medium sweet potatoes, peeled and diced (about 3 cups)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add the pork and sear until browned on all sides, about 5 minutes. Transfer to the crock pot.
2. Add the sweet potatoes, onion, and garlic to the crock pot. Sprinkle with 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to coat.
3. Pour in 2 cups chicken broth, 1 tbsp apple cider vinegar, and 1 tbsp maple syrup. Stir to combine.
4. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the pork shreds easily with a fork.
5. Serve topped with fresh cilantro.

The maple syrup and cider vinegar create a sweet-tangy balance that makes this stew taste like it simmered all day—even though your crock pot did all the work.

Tip: For extra richness, stir in a splash of coconut milk before serving.

Slow Cooker High Protein Veggie and Chickpea Curry

This hearty curry is a set-it-and-forget-it dream—packed with plant-based protein and warming spices that meld together effortlessly in the slow cooker.

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (13.5 oz) can coconut milk
• 2 cups chopped sweet potatoes (1/2-inch cubes)
• 1 red bell pepper, diced
• 1 tsp salt
• 1/2 cup vegetable broth
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Add the onion and sauté for 3 minutes until translucent. Stir in 3 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp curry powder, 1 tsp cumin, 1 tsp turmeric, and 1/2 tsp cayenne (if using); cook for 1 minute until fragrant.
2. Transfer the spiced onion mixture to a slow cooker. Add chickpeas, diced tomatoes (with juices), coconut milk, sweet potatoes, red bell pepper, 1 tsp salt, and 1/2 cup vegetable broth. Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until sweet potatoes are tender.
4. Garnish with fresh cilantro before serving.

The slow cooker works magic here, turning humble ingredients into a silky, deeply spiced curry with zero fuss. Leftovers taste even better the next day!

Tip: For extra greens, stir in a handful of spinach during the last 10 minutes of cooking.

Crock Pot Salmon and White Bean Stew

This cozy stew combines tender salmon with creamy white beans and a rich tomato broth—perfect for a hands-off dinner that feels effortlessly special.

Ingredients:

• 1 lb skinless salmon fillet, cut into 1-inch chunks
• 2 (15-oz) cans white beans, drained and rinsed
• 1 (14.5-oz) can diced tomatoes, undrained
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken or vegetable broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and sauté for 3–4 minutes until translucent, then stir in garlic and cook for 30 seconds until fragrant.
2. Transfer the onion mixture to a 6-quart slow cooker. Add white beans, diced tomatoes, broth, smoked paprika, thyme, salt, and black pepper. Stir to combine.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
4. Gently nestle salmon chunks into the stew. Cover and cook on HIGH for 20–25 minutes until the salmon flakes easily with a fork.
5. Ladle into bowls and garnish with fresh parsley.

The slow cooker keeps the salmon melt-in-your-mouth tender while infusing the broth with smoky depth—no stovetop babysitting required!

Tip: For extra richness, stir in a splash of heavy cream or coconut milk just before serving.

High Protein Slow Cooker Chicken and Broccoli Casserole

This hearty casserole is a set-it-and-forget-it dream—packed with lean protein and fresh veggies, it’s comfort food that fuels you.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 3 cups broccoli florets
• 1 (10.5 oz) can cream of chicken soup
• 1 cup plain Greek yogurt
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until lightly browned (they’ll finish cooking in the slow cooker).
2. In a bowl, whisk together cream of chicken soup, Greek yogurt, garlic powder, onion powder, salt, and black pepper.
3. Place chicken in the slow cooker, pour sauce over it, and stir gently to coat. Cover and cook on LOW for 4 hours.
4. Shred chicken with two forks directly in the slow cooker. Stir in broccoli florets, cheddar cheese, and Parmesan. Cover and cook on HIGH for 15–20 minutes until broccoli is tender.

The Greek yogurt adds a tangy creaminess without heaviness, while the quick broccoli steam at the end keeps it crisp-tender. Serve over rice or enjoy as-is!

Tip: For extra flavor, swap the Parmesan for sharp white cheddar or a sprinkle of smoked paprika.

Slow Cooker Turkey Meatball and Spinach Soup

This cozy, protein-packed soup practically makes itself—just toss everything in the slow cooker and let the flavors meld into a comforting bowl.

Ingredients

• 1 lb ground turkey
• 1/4 cup breadcrumbs
• 1 large egg, beaten
• 2 tsp Italian seasoning, divided
• 1 tsp garlic powder, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 tbsp olive oil
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 small yellow onion, diced
• 2 carrots, sliced into rounds
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1/4 cup grated Parmesan (optional)

Instructions

1. In a bowl, mix turkey, breadcrumbs, egg, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Roll into 1-inch meatballs (about 20).
2. Heat olive oil in a skillet over medium. Brown meatballs for 2 minutes per side (they’ll finish cooking in the soup). Transfer to slow cooker.
3. Add broth, tomatoes, onion, carrots, garlic, remaining 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently.
4. Cover and cook on LOW 6 hours or HIGH 3 hours. Stir in spinach until wilted (about 5 minutes).
5. Serve topped with Parmesan if desired.

The tender turkey meatballs soak up the savory broth, while the spinach adds a fresh pop—no bland bites here!

Tip: For extra flavor, swap half the broth for tomato juice or add a Parmesan rind while cooking.

Protein-Packed Crock Pot Beef Stroganoff

This creamy, hearty stroganoff is a slow-cooker dream—tender beef, savory mushrooms, and a rich sauce that clings perfectly to egg noodles.

Ingredients:

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 1 yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp cornstarch
• 12 oz wide egg noodles, cooked
• Fresh parsley, chopped (for garnish)

Instructions:

1. Add beef, onion, mushrooms, and garlic to a 6-quart slow cooker. Pour in beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper. Stir to combine.
2. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender.
3. Whisk cornstarch with 2 tbsp cold water, then stir into the slow cooker. Cover and cook on HIGH for 15 minutes until slightly thickened.
4. Turn off heat, stir in sour cream until smooth. Serve over cooked egg noodles, garnished with parsley.

The long, slow cook gives the beef melt-in-your-mouth texture while the cornstarch slurry ensures the sauce coats every noodle without being gloppy.

Tip: For extra depth, sear the beef in a skillet before adding it to the slow cooker—it’s worth the extra pan!

Slow Cooker Chicken and Black Bean Enchiladas

These enchiladas are a dream for busy weeknights—just toss everything in the slow cooker and let the flavors meld into cheesy, saucy perfection.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 (6-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese
• Fresh cilantro and sour cream, for serving

Instructions:

1. In a slow cooker, combine chicken, black beans, enchilada sauce, green chiles, cumin, chili powder, garlic powder, and salt. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken shreds easily.
2. Shred chicken with two forks, then stir to coat in the sauce. Preheat oven to 375°F.
3. Spoon 1/3 cup filling onto each tortilla, sprinkle with 2 tbsp cheese, roll tightly, and place seam-side down in a greased 9×13″ baking dish. Top with remaining enchilada sauce and cheese.
4. Bake for 20 minutes until cheese is bubbly. Garnish with cilantro and serve with sour cream.

The slow cooker does the heavy lifting here, infusing the chicken with smoky spices and keeping it melt-in-your-mouth tender. No dry enchiladas here!

Tip: For extra flavor, char the tortillas lightly over a gas flame before filling.

High Protein Slow Cooker Sausage and Kale Soup

This hearty soup is a set-it-and-forget-it dream—packed with savory sausage, tender kale, and creamy white beans for a protein boost that keeps you full.

Ingredients:

• 1 tbsp olive oil
• 1 lb Italian turkey sausage (casings removed)
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 (15 oz) can white beans, drained and rinsed
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chopped kale (stems removed)
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add sausage, breaking it into crumbles with a spoon, and cook until browned (5–6 minutes). Transfer to a slow cooker.
2. In the same skillet, sauté onion until soft (3–4 minutes), then add garlic and cook for 30 seconds. Scrape into the slow cooker.
3. Add chicken broth, white beans, 1 tsp oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir, cover, and cook on LOW for 6 hours or HIGH for 3 hours.
4. Stir in kale and 1 tbsp lemon juice. Cover and cook on HIGH for 15 minutes until kale is wilted.

The lemon juice brightens the rich broth, while the kale stays vibrantly green—no mushy greens here!

Tip: For extra creaminess, mash a few beans against the slow cooker wall before adding the kale.

Crock Pot Lentil and Turkey Bolognese

This hearty, protein-packed Bolognese simmers all day in your slow cooker for a hands-off dinner that tastes like you spent hours at the stove.

Ingredients:

• 1 lb ground turkey (93% lean)
• 1 cup dried brown lentils, rinsed
• 1 medium yellow onion, diced
• 2 carrots, finely chopped
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 2 cups low-sodium chicken broth
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground turkey and cook until no pink remains, breaking it apart with a spoon, about 5 minutes. Transfer to slow cooker.
2. Add onion, carrots, garlic, 1 tsp oregano, 1 tsp basil, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper to the slow cooker. Stir in lentils, crushed tomatoes, chicken broth, and 2 tbsp tomato paste until combined.
3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until lentils are tender and sauce has thickened.
4. Stir well and adjust seasoning if needed. Serve over pasta or zucchini noodles, garnished with fresh parsley.

The lentils add a meaty texture while soaking up all the rich tomato and herb flavors—no one will guess this Bolognese is half-plant-based!

Tip: For extra depth, splash in 1/4 cup red wine with the broth.

Slow Cooker High Protein Eggplant and Chickpea Stew

This hearty Slow Cooker High Protein Eggplant and Chickpea Stew is a set-it-and-forget-it dream, packing bold Mediterranean flavors with minimal effort.

• 1 large eggplant, diced into 1-inch cubes
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth
• 1/4 cup chopped fresh parsley (for garnish)

1. Heat olive oil in a skillet over medium. Sauté onion for 3 minutes until translucent, then add garlic and cook 1 minute until fragrant. Stir in tomato paste, cumin, smoked paprika, salt, and black pepper.
2. Transfer the onion mixture to a slow cooker. Add eggplant, chickpeas, diced tomatoes, and vegetable broth. Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the eggplant is tender but holds its shape.
4. Garnish with fresh parsley before serving.

The smoky paprika and creamy chickpeas balance the eggplant’s silky texture, making this stew satisfying without feeling heavy.

Tip: For extra richness, stir in a spoonful of Greek yogurt just before serving.

Protein-Rich Crock Pot Chicken and Cauliflower Rice

This fuss-free slow cooker meal packs a protein punch while keeping carbs light—perfect for busy weeknights when you want something hearty but healthy.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 4 cups riced cauliflower (fresh or frozen)
• 1 cup low-sodium chicken broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Coat the bottom of your crock pot with 1 tbsp olive oil. Add chicken thighs, then sprinkle evenly with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Pour 1 cup chicken broth around the chicken (not directly on top to keep seasoning intact). Cover and cook on LOW for 5 hours.
3. Shred chicken with two forks directly in the pot, then stir in riced cauliflower. Cover and cook on HIGH for 20 minutes until cauliflower is tender but still slightly crisp.
4. Garnish with fresh parsley before serving.

The smoky paprika and tender cauliflower soak up the savory chicken juices, creating a dish that’s flavorful without feeling heavy. Tip: For extra richness, stir in a splash of heavy cream during the last 10 minutes of cooking.

Conclusion

With 18 mouthwatering, high-protein Crock Pot recipes, this roundup makes healthy eating effortless for fitness lovers. Whether you’re meal prepping or craving comfort food, there’s something here for everyone. Try these recipes, share your favorites in the comments, and don’t forget to pin this article for later—happy slow cooking!