20 Delicious High Protein Crock Pot Recipes Easy to Make

Are you on the hunt for hearty, protein-packed meals that practically cook themselves? Look no further! Our roundup of 20 Delicious High Protein Crock Pot Recipes is here to save your weeknights. From tender meats to vegetarian delights, these easy-to-make dishes promise maximum flavor with minimal effort. Perfect for busy home cooks, get ready to transform your slow cooker into your new best friend. Let’s dive in!

Slow Cooker Beef and Black Bean Chili

Nothing beats coming home to the rich, comforting aroma of this Slow Cooker Beef and Black Bean Chili simmering away—it’s a hearty, flavor-packed meal that practically cooks itself!

Ingredients

• 1.5 lbs ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground beef, onion, and garlic, cooking until the beef is browned and the onion is translucent, about 5-7 minutes.
2. Transfer the beef mixture to your slow cooker. Add the red bell pepper, black beans, crushed tomatoes, beef broth, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chili is thick and the flavors are well blended.
4. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped green onions.

The slow cooking process deepens the flavors, creating a chili that’s robust and satisfying, with the perfect balance of spice and smokiness.

Tip: For an extra kick, stir in a diced jalapeño with the bell pepper.

Crock Pot Chicken and Quinoa Stew

Warm up your evenings with this hearty Crock Pot Chicken and Quinoa Stew, a comforting blend of tender chicken, wholesome quinoa, and vibrant vegetables that cooks effortlessly while you go about your day.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup quinoa, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a skillet over medium heat. Add chicken thighs and cook until lightly browned, about 3 minutes per side.
2. Transfer the chicken to the crock pot. Add quinoa, carrots, celery, onion, and garlic.
3. Pour in chicken broth and season with salt, black pepper, and dried thyme. Stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the quinoa is fluffy.
5. Shred the chicken directly in the pot with two forks. Stir the stew well to distribute the flavors.

The magic of this stew lies in the quinoa, which thickens the broth into a creamy texture while keeping the dish gluten-free and protein-packed.

Tip: For an extra flavor boost, stir in a handful of fresh parsley just before serving.

High Protein Lentil and Turkey Soup

Warm up your kitchen with this hearty High Protein Lentil and Turkey Soup, a perfect blend of nutrition and comfort that’s sure to become a weeknight favorite.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 pound ground turkey
• 1 cup dried green lentils, rinsed
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic and ground turkey, breaking the turkey into small pieces with a spoon, and cook until the turkey is no longer pink, about 5 minutes.
3. Add the lentils, chicken broth, thyme, salt, pepper, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until the lentils are tender.
4. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

This soup stands out with its rich, savory depth from the turkey and lentils, offering a satisfying meal that’s both filling and nutritious.

Tip: For an extra boost of flavor, try stirring in a splash of lemon juice or a handful of fresh parsley just before serving.

Slow Cooker Pulled Pork with High Protein BBQ Sauce

Nothing says comfort like a bowl of slow-cooked pulled pork, especially when it’s smothered in a high-protein BBQ sauce that’s as nutritious as it is delicious.

Ingredients

• 3 lbs pork shoulder
• 1 cup high-protein BBQ sauce
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. In a small bowl, mix together the apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper to create a rub.
2. Massage the rub all over the pork shoulder, ensuring it’s evenly coated.
3. Place the pork shoulder in the slow cooker and pour the chicken broth around it to keep the meat moist during cooking.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender enough to shred easily with a fork.
5. Remove the pork from the slow cooker, shred it using two forks, and discard any excess fat.
6. Return the shredded pork to the slow cooker, stir in the high-protein BBQ sauce, and cook on low for an additional 30 minutes to let the flavors meld.

The magic of this recipe lies in the high-protein BBQ sauce, which adds a rich, smoky depth to the tender pulled pork without the guilt. Perfect for meal prep or a hearty weekend dinner.

Tip: For an extra kick, add a dash of cayenne pepper to the rub before applying it to the pork.

Crock Pot Greek Yogurt Chicken

This Crock Pot Greek Yogurt Chicken is a creamy, tangy delight that practically cooks itself, making it perfect for busy weeknights.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup plain Greek yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. In a medium bowl, whisk together 1 cup plain Greek yogurt, 2 tbsp olive oil, 1 tbsp lemon juice, 2 cloves minced garlic, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika until well combined.
2. Place the chicken breasts in the bottom of your crock pot and pour the yogurt mixture over them, turning to coat evenly.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
4. Serve the chicken with the creamy sauce spooned over the top for extra flavor.

The magic of this dish lies in how the Greek yogurt tenderizes the chicken while infusing it with a Mediterranean flair that’s both light and satisfying.

Tip: For an extra burst of freshness, garnish with chopped fresh parsley or dill before serving.

High Protein Vegetarian Chili with Sweet Potatoes

Warm up your kitchen with this hearty High Protein Vegetarian Chili, packed with sweet potatoes and a rich blend of spices for a comforting meal that doesn’t skimp on flavor or nutrition.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 avocado, diced (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the sweet potatoes and red bell pepper, cooking for another 5 minutes until the vegetables start to soften.
3. Add the black beans, kidney beans, crushed tomatoes, and vegetable broth to the pot. Stir well to combine.
4. Season with chili powder, ground cumin, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 25 minutes, or until the sweet potatoes are tender.
5. Serve the chili hot, garnished with diced avocado and fresh cilantro.

The natural sweetness of the potatoes balances the smoky spices perfectly, creating a chili that’s as satisfying as it is wholesome.

Tip: For an extra protein boost, stir in a cup of cooked quinoa during the last 5 minutes of simmering.

Slow Cooker Beef Stroganoff with Greek Yogurt

There’s nothing quite like coming home to the rich, comforting aroma of Slow Cooker Beef Stroganoff simmering away, especially when it’s lightened up with a tangy Greek yogurt finish.

Ingredients

• 1.5 lbs beef stew meat
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1/2 cup Greek yogurt
• 8 oz egg noodles, cooked according to package directions
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef stew meat and brown on all sides, about 5 minutes. Transfer to slow cooker.
2. In the same skillet, add onion and mushrooms. Cook until softened, about 5 minutes. Add garlic, salt, pepper, and paprika; cook for 1 minute more. Transfer to slow cooker.
3. Pour beef broth and Worcestershire sauce over the beef and vegetables in the slow cooker. Cover and cook on low for 7-8 hours or on high for 3-4 hours.
4. Once cooking is complete, stir in Greek yogurt until well combined. Serve over cooked egg noodles and garnish with fresh parsley.

The Greek yogurt adds a creamy tang that balances the deep flavors of the beef and mushrooms, making this stroganoff a refreshing twist on the classic.

Tip: For an even thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the slow cooker 30 minutes before serving.

Crock Pot Chicken Tikka Masala with Coconut Milk

Imagine coming home to the aromatic bliss of Chicken Tikka Masala, effortlessly simmered in your crock pot with creamy coconut milk. This recipe brings the flavors of India to your kitchen with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup canned coconut milk
• 1 cup tomato sauce
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp olive oil
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1 tbsp sugar
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a large skillet, heat olive oil over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in garam masala, cumin, turmeric, cayenne pepper, salt, and sugar, cooking for 1 minute until fragrant.
3. Add chicken thighs to the skillet, browning lightly on each side, about 3 minutes per side.
4. Transfer the chicken and onion mixture to the crock pot. Pour in tomato sauce and coconut milk, stirring to combine.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the sauce has thickened.
6. Garnish with fresh cilantro before serving.

The magic of this dish lies in the slow melding of spices with coconut milk, creating a sauce that’s rich yet surprisingly light. Perfect for spooning over steamed rice or scooping up with naan.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

High Protein Turkey and White Bean Stew

Warm up your kitchen with this hearty High Protein Turkey and White Bean Stew, a comforting dish that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chicken broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 bay leaf
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add ground turkey and cook until no longer pink, about 5 minutes.
2. Add diced onion, minced garlic, diced carrots, and diced celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
4. Pour in 4 cups chicken broth, add 2 cans white beans and 1 bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Remove the bay leaf and stir in 2 tbsp fresh parsley before serving.

This stew stands out with its smoky paprika and thyme flavors, perfectly complementing the creamy white beans and lean turkey.

Tip: For an extra protein boost, serve with a side of quinoa or brown rice.

Slow Cooker Salmon with Lentils and Spinach

This Slow Cooker Salmon with Lentils and Spinach is a heartwarming dish that brings together the richness of salmon with the earthiness of lentils and the freshness of spinach, all with minimal effort thanks to your slow cooker.

Ingredients

• 1 cup dried green lentils, rinsed
• 1 1/2 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 salmon fillets (about 6 ounces each)
• 2 cups fresh spinach
• 1 tablespoon lemon juice
• 1 teaspoon dried dill

Instructions

1. In the slow cooker, combine the lentils, vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and cook on low for 3 hours.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes. Stir into the lentils in the slow cooker.
3. Place the salmon fillets on top of the lentil mixture. Sprinkle with 1 teaspoon dried dill and drizzle with 1 tablespoon lemon juice. Cover and cook on low for an additional 1 hour.
4. Gently stir in 2 cups fresh spinach until wilted, about 5 minutes before serving.

The magic of this recipe lies in how the salmon stays perfectly moist while the lentils absorb all the flavorful juices, creating a dish that’s both nourishing and effortlessly elegant.

Tip: For an extra touch of brightness, garnish with additional lemon wedges and fresh dill before serving.

Crock Pot High Protein Minestrone Soup

Warm up your kitchen with this hearty Crock Pot High Protein Minestrone Soup, a comforting bowl packed with veggies, beans, and pasta for a satisfying meal.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup whole wheat pasta
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in garlic and cook for 1 minute more.
2. Transfer the vegetable mixture to the crock pot. Add diced tomatoes, kidney beans, cannellini beans, vegetable broth, basil, oregano, salt, and black pepper. Stir to combine.
3. Cover and cook on low for 6 hours or high for 3 hours.
4. Add whole wheat pasta and spinach to the crock pot. Cover and cook on high for 15 more minutes, or until pasta is tender.
5. Serve hot, garnished with Parmesan cheese if desired.

This minestrone stands out with its double dose of beans for extra protein, making it a filling meal that doesn’t skimp on flavor or texture.

Tip: For an even richer taste, try sautéing the vegetables in bacon fat before adding them to the crock pot.

Slow Cooker Chicken and Chickpea Curry

Warm up your kitchen with this effortlessly delicious Slow Cooker Chicken and Chickpea Curry, a dish that brings together tender chicken and creamy chickpeas in a richly spiced sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup coconut milk
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in curry powder, turmeric, salt, and black pepper, cooking for another minute until fragrant.
3. Transfer the onion mixture to the slow cooker. Add chicken thighs, chickpeas, diced tomatoes, and coconut milk, stirring to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds.
5. Garnish with fresh cilantro before serving.

The magic of this curry lies in the slow cooker doing all the work, melding the spices into a deeply flavorful sauce that clings to every bite of chicken and chickpea.

Tip: For an extra layer of flavor, toast the curry powder in a dry skillet for 30 seconds before adding it to the dish.

High Protein Beef and Barley Soup

Warm up with this hearty High Protein Beef and Barley Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 lb beef stew meat, cut into 1-inch pieces
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 cup pearl barley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef stew meat and cook until browned on all sides, about 5 minutes.
2. Add onion, carrots, and celery to the pot. Cook until vegetables begin to soften, about 5 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Pour in beef broth, then add pearl barley, salt, black pepper, dried thyme, and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes, or until barley is tender and beef is cooked through.
6. Remove bay leaf before serving. This soup’s rich broth and tender barley make it a satisfying meal that’s packed with protein and fiber.

Tip: For an even richer flavor, brown the beef in batches to avoid overcrowding the pot.

Crock Pot Turkey Meatballs in Marinara Sauce

These Crock Pot Turkey Meatballs in Marinara Sauce are a game-changer for busy weeknights, offering a hearty, flavorful meal with minimal fuss.

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 24 oz marinara sauce
• 1 tbsp olive oil

Instructions

1. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, dried oregano, salt, and black pepper. Mix until just combined.
2. Shape the mixture into 1-inch meatballs, placing them on a plate as you go.
3. Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side, just to get a nice crust. They don’t need to be cooked through.
4. Transfer the browned meatballs to your crock pot. Pour marinara sauce over the top, ensuring all meatballs are covered.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the meatballs are cooked through.

The slow cooking process infuses the meatballs with rich marinara flavors, making them incredibly tender and juicy. Perfect for spooning over spaghetti or stuffing into a sub roll!

Tip: For an extra flavor boost, stir in a handful of fresh basil leaves during the last 30 minutes of cooking.

Slow Cooker High Protein Vegan Chili

Warm up your kitchen with this hearty Slow Cooker High Protein Vegan Chili, packed with flavors and nutrients to keep you satisfied.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 carrots, diced
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 3 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Transfer the onion and garlic to the slow cooker. Add the red bell pepper, green bell pepper, carrots, quinoa, black beans, kidney beans, diced tomatoes, and vegetable broth.
3. Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper until well combined.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the quinoa is tender and the flavors have melded.

The quinoa not only boosts the protein content but also gives this chili a unique, slightly nutty texture that sets it apart from traditional recipes.

Tip: For an extra kick, add a diced jalapeño with the bell peppers.

Crock Pot Chicken and Brown Rice Casserole

This Crock Pot Chicken and Brown Rice Casserole is a hearty, one-pot wonder that brings comfort to your table with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup uncooked brown rice
• 2 cups chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a skillet over medium heat. Add chicken thighs and cook until lightly browned, about 3 minutes per side. Transfer to the crock pot.
2. In the same skillet, sauté onion, garlic, carrots, and celery until softened, about 5 minutes. Add to the crock pot.
3. Rinse brown rice under cold water, then add to the crock pot along with chicken broth, salt, pepper, and thyme. Stir to combine.
4. Cover and cook on low for 6 hours or until rice is tender and chicken is cooked through.
5. Shred the chicken lightly with two forks before serving.

The slow cooking melds the flavors beautifully, while the brown rice adds a nutty depth that white rice just can’t match.

Tip: For a creamier texture, stir in a 1/2 cup of heavy cream during the last 30 minutes of cooking.

High Protein Slow Cooker Pork Loin with Apples

This High Protein Slow Cooker Pork Loin with Apples is a cozy, hands-off meal that brings together the sweetness of apples with the savory depth of pork, perfect for those busy days when you want dinner ready without the fuss.

Ingredients

• 1 (3-pound) pork loin
• 2 large apples, cored and sliced
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp garlic powder

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side.
2. Transfer the pork loin to the slow cooker. Arrange the apple slices around the pork.
3. In a small bowl, whisk together the chicken broth, honey, salt, black pepper, dried thyme, and garlic powder. Pour the mixture over the pork and apples.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the pork is tender and reaches an internal temperature of 145°F.
5. Let the pork rest for 10 minutes before slicing. Serve with the apples and drizzle with the cooking juices.

The magic of this dish lies in the way the apples melt into a sweet, tangy sauce that perfectly complements the savory pork, creating a balance of flavors that’s both sophisticated and comforting.

Tip: For an extra layer of flavor, try adding a splash of apple cider vinegar to the broth mixture before cooking.

Crock Pot Beef and Broccoli with Quinoa

Imagine coming home to the comforting aroma of tender beef and crisp broccoli, all effortlessly cooked in your crock pot and served over fluffy quinoa. This dish is a weeknight hero that doesn’t skimp on flavor or nutrition.

Ingredients

• 1.5 lbs beef chuck, cut into thin strips
• 3 cups broccoli florets
• 1 cup quinoa, rinsed
• 2 cups beef broth
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 2 tbsp cornstarch
• 2 tbsp water

Instructions

1. In your crock pot, combine the beef strips, beef broth, soy sauce, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes. Stir to coat the beef evenly.
2. Cover and cook on low for 6 hours or on high for 3 hours, until the beef is tender.
3. An hour before serving, stir in the broccoli florets.
4. In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the crock pot to thicken the sauce, then cook for an additional 30 minutes.
5. Meanwhile, cook the quinoa according to package instructions.
6. Serve the beef and broccoli over the cooked quinoa, drizzled with the rich sauce from the crock pot.

The magic of this recipe lies in the slow-cooked beef that becomes melt-in-your-mouth tender, paired with the bright crunch of broccoli and the nutty quinoa. It’s a harmonious blend of textures and flavors that feels indulgent yet is packed with wholesome ingredients.

Tip: For an extra layer of flavor, toast the quinoa in a dry skillet before cooking it, just until it starts to pop and smell nutty.

Slow Cooker High Protein Tofu and Vegetable Stew

Warm up your kitchen with this hearty Slow Cooker High Protein Tofu and Vegetable Stew, a perfect blend of nutrition and comfort that practically cooks itself.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 cups vegetable broth
• 1 cup diced carrots
• 1 cup diced potatoes
• 1 cup chopped kale
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Transfer the sautéed onion and garlic to the slow cooker. Add the tofu, carrots, potatoes, kale, vegetable broth, smoked paprika, salt, black pepper, and cayenne pepper (if using). Stir to combine.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender.
4. Adjust seasoning with additional salt and pepper if needed before serving.

The smoked paprika lends a subtle depth to this stew, while the kale adds a pop of color and texture that makes each bite interesting.

Tip: For an extra protein boost, stir in a can of rinsed and drained white beans during the last 30 minutes of cooking.

Crock Pot Lentil and Sausage Soup

Warm up your kitchen with this hearty Crock Pot Lentil and Sausage Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 pound smoked sausage, sliced into rounds
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Transfer to the Crock Pot.
2. In the same skillet, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute. Transfer to the Crock Pot.
3. Add the rinsed lentils, chicken broth, dried thyme, salt, black pepper, and bay leaf to the Crock Pot. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
5. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

The smoky sausage and earthy lentils create a depth of flavor that’s perfectly balanced by the sweetness of the carrots and the aromatic thyme.

Tip: For an extra layer of flavor, try browning the sausage in batches to ensure each piece gets a nice sear.

Conclusion

We hope you’re as excited about these 20 delicious, high-protein Crock Pot recipes as we are! Perfect for busy home cooks, they’re easy to make and packed with flavor. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next meal planning session. Happy slow cooking!

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