15 High-Protein Crockpot Meals for Easy Low-Calorie Dinners

Tired of bland dinners that leave you hungry an hour later? You’re not alone. Many high-protein meal seekers and home remedy fans struggle to find quick, healthy options that fit a busy life while supporting wellness goals.

High-protein crockpot meals for dinners solve this perfectly. These recipes pack 25-50g of protein per serving, stay under 400 calories, and cook hands-free. Read on for easy ideas that boost energy, curb cravings, and align with natural wellness.

You’ll get full recipes, tips, and variations to make dinner effortless and delicious. In this guide, you’ll find 15 high-protein, low-calorie crockpot dinners that are simple, comforting, and ideal for a wellness-focused lifestyle. Each recipe focuses on lean protein, fiber-rich veggies, and simple ingredients you can find in any store.

As you read, ask yourself: Which of these could fit into my week right away? That one is the best place to start.

Why Choose High-Protein Crockpot Meals for Dinner

High-protein dinners help you stay full longer, support muscle recovery, and reduce late-night snacking, which is crucial for both weight balance and blood sugar stability. These benefits are especially helpful if you’re already interested in home remedies and natural ways to support your body.

The crockpot adds another layer of support: you prep once, then let it slowly cook while you work, care for family, or rest. This “set and forget” style reduces stress around cooking and makes it easier to stick to your healthy eating goals consistently. When protein is paired with vegetables and broth in slow cooker meals, you also get more hydration and fiber, which can support digestion, energy, and overall wellness.

Quick benefits include:

• Satiety boost: 30g+ protein fights evening snacks.
• Batch magic: Make enough for lunches, saving time.
• Wellness fit: Pairs with anti-inflammatory diets using herbs and veggies.

Studies show high-protein meals cut calories naturally by 400 daily. Imagine shedding pounds without feeling deprived.

​How to Use These Recipes

Before jumping into the recipes, it helps to think about your goals. Are you mainly focused on weight loss, muscle maintenance, blood sugar balance, or simply eating cleaner? Knowing this helps you choose portions and sides that match your body’s current needs.

For weight loss, you might keep portions modest and pair your high-protein crockpot meals with extra non-starchy vegetables or salads. For muscle support, you may slightly increase your protein portion or add a protein-rich side like Greek yogurt-based dips or beans.

Ask yourself: How many nights per week do I realistically want to use my crockpot? Start with just one or two, and build from there.

Essential Ingredients and Tips for Success

Start with smart picks for low-cal, high-protein wins. Lean meats and plants deliver protein without fat overload.

Core ingredients:

• Proteins: Chicken breast (30g per 4oz), turkey, lean beef, lentils (18g per cup cooked).
• Veggies: Zucchini, spinach, broccoli—bulk up meals calorie-free.
• Flavor boosters: Garlic, cumin, salsa, low-sodium broth. Skip sugary sauces.

Pro tips for high-protein crockpot meals for dinner:

1. Trim visible fat from meats before adding.
2. Use chicken broth as a base that adds savoriness and cuts calories.
3. Layer veggies on the bottom for steaming, proteins on top.
4. Portion into 1-cup servings for control.

Common mistake to avoid: Overloading salt. Opt for herbs like turmeric for anti-inflammatory perks, a home remedy favorite.

Top 15 High-Protein Crockpot Meals for Dinner Recipes

Dive into these tested winners. Each serves 4-6, preps in 10 minutes max, cooks 4-6 hours on low. Macros based on lean cuts and portion control.

1. Crockpot BBQ Chicken (High Protein, Lower Sugar)

This crockpot BBQ chicken is perfect when you crave comfort food but still want a lean, high-protein crockpot meals for dinner. It uses a lighter sauce so, you get flavor without a heavy sugar hit.

Ingredients:

• 2 lbs skinless chicken breasts, trimmed
• 1 cup reduced-sugar BBQ sauce
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 cup water or low-sodium chicken broth

Instructions:

1. Place the sliced onion and garlic at the bottom of your crockpot.
2. Lay the chicken breasts on top in a single layer.
3. In a small bowl, mix BBQ sauce, smoked paprika, pepper, and water/broth.
4. Pour the sauce mixture over the chicken, making sure it is coated.
5. Cook on low for 5–6 hours or high for 3–4 hours, until the chicken is very tender.
6. Shred the chicken with two forks right in the crockpot and stir it into the sauce.

2. Slow Cooker Chicken Shawarma Bowls

This recipe turns classic shawarma flavors into a cozy, high-protein crockpot meals for dinner that your digestion will love. The spices add warmth without heavy oils or cream.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, trimmed
• 2 tbsp olive oil (optional for richness; you can reduce to 1 tbsp)
• Juice of 2 lemons
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• Optional: 1 small onion, sliced

Instructions:

1. In a bowl, whisk together lemon juice, olive oil, garlic, and all spices.
2. Place sliced onion (if using) in the crockpot, then add the chicken thighs on top.
3. Pour the spice mixture over the chicken, coating well.
4. Cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender.
5. Remove and slice or shred the chicken; return to juices to soak up flavor.

3. Salsa Verde Chicken

This is a light, tangy, high-protein crockpot meal for dinner that works well for tacos, bowls, or simple plates with veggies. It’s ideal for busy nights because you mostly just open and pour.

Ingredients:

• 2 lbs skinless chicken breasts or thighs
• 2 cups salsa verde (look for a no-sugar-added version)
• 1 bell pepper, sliced
• 1 small onion, chopped
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Fresh cilantro for topping

Instructions:

1. Add the onion and bell pepper to the bottom of the crockpot.
2. Place the chicken on top of the vegetables.
3. Sprinkle cumin and garlic powder over the chicken.
4. Pour salsa verde over everything.
5. Cook on low for 5–6 hours or high for 3–4 hours, until the chicken shreds easily.
6. Shred the chicken and mix it back into the sauce.

4. Chicken Fajita Crockpot Bowls

These fajita-style bowls are colorful, satisfying, and perfect if you love Tex-Mex flavors but want a cleaner, home-remedy-friendly version.

Ingredients:

• 2 lbs chicken breast, sliced into strips
• 3 bell peppers (mixed colors), sliced
• 1 large onion, sliced
• 1 can diced tomatoes (no salt added)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Add sliced peppers and onion to the crockpot.
2. Place chicken strips on top of the vegetables.
3. Sprinkle spices over the chicken and veggies.
4. Pour diced tomatoes over everything.
5. Cook on low for 4–5 hours or high for 2–3 hours, until the chicken is cooked through.
6. Stir gently before serving to combine flavors.

5. Creamy Tuscan Chicken (Lightened)

This is a comfort-style high-protein crockpot meal for dinner that tastes rich but uses lighter ingredients to stay within a wellness-friendly calorie range.

Ingredients:

• 2 lbs chicken breast
• 2 cups low-sodium chicken broth
• 1/2 cup plain Greek yogurt (added at the end)
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Place chicken breasts in the crockpot.
2. Add broth, garlic, and Italian seasoning.
3. Cook on low for 4–5 hours or high for 2–3 hours, until the chicken is cooked through.
4. Stir in cherry tomatoes and spinach for the last 20–30 minutes of cooking.
5. Turn off the heat and let the mixture cool slightly, then stir in Greek yogurt until creamy.

6. High-Protein Chicken Burrito Bowls (Crockpot)

This slow cooker burrito bowl recipe is packed with lean protein from chicken and black beans, plus fiber from corn and veggies, making it a great high-protein crockpot meal for busy wellness-focused readers. Similar slow cooker burrito bowl recipes often use a base of chicken breast, salsa, black beans, and corn for an easy, one-pot, high-protein meal.​

Ingredients (Serves 4–6)

• 2 lbs boneless, skinless chicken breasts, trimmed​
• 1 can (15 oz) black beans, drained and rinsed (use low-sodium if possible)​
• 1.5–2 cups frozen or canned corn (drained if canned)​
• 1 jar (about 2–2½ cups) tomato salsa or diced tomatoes with green chilies (no-sugar-added)​
• 1/2 cup low-sodium chicken broth or water (optional for extra sauciness)​
• 1–2 tbsp chili powder (adjust to spice level)​
• 2 tsp ground cumin​
• 1 tsp smoked paprika
• 1 tsp dried oregano​
• 1/2 tsp garlic powder (or 2 cloves minced garlic)​
• 1/2 tsp onion powder
• 1/2 tsp salt (or to taste, depending on broth and salsa)
• 1/4 tsp black pepper
• Juice of 1 lime (added at the end)​

For serving (choose what fits your audience):

• Cooked brown rice or cilantro-lime rice
• Shredded lettuce or mixed salad greens
• Diced avocado or guacamole
• Plain Greek yogurt or light sour cream​
• Shredded cheese (optional)​
• Fresh cilantro, extra lime wedges

Instructions:

1. Layer in the crockpot: Place the chicken breasts in the bottom of the slow cooker in a single layer.​
2. Add beans and corn: Sprinkle the rinsed black beans and corn evenly over the chicken.​
3. Add salsa and liquid: Pour the salsa (and broth or water if using) over the top so the chicken is mostly covered in liquid and sauce.​
4. Season well: In a small bowl, mix chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper. Sprinkle this spice blend evenly over everything in the crockpot.​
5. Slow cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is very tender and shreds easily. Similar recipes use a 4–8 hour window depending on temperature and thickness of the chicken.​
6. Shred the chicken: Remove the chicken breasts to a cutting board and shred them with two forks, then return the shredded chicken to the slow cooker and stir to coat with the bean–corn–salsa mixture.​
7. Finish with lime: Stir in the lime juice and taste, adjusting salt or spices if needed.​

How to Build the Burrito Bowls:

Start with a base and customize accordingly:

• Add a scoop of brown rice or cauliflower rice to the bowl.​
• Top with a generous serving of the chicken–bean–corn mixture.
• Add shredded lettuce, diced tomato, avocado or guacamole, and a spoon of plain Greek yogurt instead of sour cream for extra protein.​
• Sprinkle with a small amount of cheese if desired, and finish with fresh cilantro and lime juice.​

7. Lean Beef Pot Roast (Crockpot, High Protein)

This version focuses on lean beef, plenty of vegetables, and simple seasonings for a lighter, heart-friendly pot roast that still tastes rich and cozy. Similar healthy pot roast recipes use trimmed chuck or rump roast, carrots, onions, and potatoes with herbs and broth for a balanced protein-and-veg meal.​

Ingredients (Serves 6):

For the roast:

• 2–2.5 lbs lean beef roast (lean chuck, round, or rump), well trimmed of visible fat​
• 1 tbsp olive oil (for optional searing; can reduce to 1/2 tbsp)​
• 1 tsp salt (or less, to taste, if low-sodium is needed)​
• 1/2 tsp black pepper

Vegetables:

• 4 medium carrots, cut into large chunks​
• 2–3 small potatoes, chopped into large pieces (or use baby potatoes)​
• 2 celery stalks, chopped (optional, but adds flavor and fiber)​
• 1 large onion, thickly sliced​
• 3–4 garlic cloves, smashed or minced​

Broth and seasoning:

• 1.5 cups low-sodium beef broth​
• 1 tbsp Worcestershire sauce (optional for depth)​
• 1 tsp onion powder
• 1 tsp garlic powder​
• 1 tsp dried thyme​
• 1 tsp dried parsley or Italian seasoning​
• 1 bay leaf (optional)​

Instructions:

1. Prepare the beef (optional sear):
   Pat the roast dry and season all over with salt and pepper. If you want extra flavor, heat olive oil in a skillet over medium-high heat and sear the roast for 2–3 minutes per side until browned, then transfer it to a plate. Searing is commonly used in healthier slow cooker pot roast recipes to boost flavor without adding much extra fat.​
2. Layer the vegetables:
   Place the sliced onion and garlic in the bottom of the slow cooker, then add carrots, potatoes, and celery on top. Many heart‑healthy and high‑protein pot roast recipes build a bed of vegetables under the meat to flavor the broth and keep things balanced.​
3. Add the roast:
   Set the seasoned (and optionally seared) beef roast on top of the vegetables. This positioning lets the juices drip down and season the veggies as everything cooks.​
4. Mix broth and seasonings:
   In a bowl or measuring jug, whisk together beef broth, Worcestershire sauce (if using), onion powder, garlic powder, thyme, parsley/Italian seasoning, and bay leaf. Pour this mixture around the roast in the slow cooker. Some healthy pot roast recipes use a similar simple broth-and-herb mixture for a lighter, flavorful cooking liquid.​
5. Slow cook until tender:
   Cover and cook on low for 8–10 hours or high for about 4–5 hours, until the beef is fork-tender and easily pulls apart. Slow cooker pot roast recipes typically recommend longer, low-and-slow cooking for the most tender meat.​
6. Finish and serve:
   Remove the roast to a cutting board and slice against the grain or gently shred with two forks. Discard the bay leaf if used. Serve the beef with a portion of the cooked carrots, potatoes, and onions, spooning some of the broth over the top. This serving style is standard in lighter pot roast recipes to keep the meal moist and satisfying without heavy gravies.​

8. Turkey Meatballs in Marinara (Crockpot, Reduced-Sugar)

These slow cooker turkey meatballs simmer in a simple marinara, giving you a tender, high-protein dinner with minimal prep and very little added sugar. Similar healthy versions use lean ground turkey, light binders, and either homemade or low-sugar marinara to keep the dish lean and nutrient-dense.​

Ingredients (Serves 4–6):

For the meatballs:

• 1.5 lbs lean ground turkey (93–99% lean)​
• 1 large egg, lightly beaten​
• 1/3 cup whole wheat breadcrumbs or oat flour (or almond flour for grain-free)​
• 1/4 cup finely grated Parmesan (optional, skip for dairy-free)​
• 2 tbsp finely chopped fresh parsley or 1 tbsp dried parsley​
• 1 tsp dried basil or Italian seasoning​
• 1 tsp garlic powder or 2 cloves garlic, minced​
• 1/2 tsp onion powder​
• 1/2 tsp salt (adjust if sauce is salty)​
• 1/4 tsp black pepper​

For the marinara sauce:

• 1 jar (about 24–26 oz) reduced-sugar or no-sugar-added marinara sauce
  • or 1 can (28 oz) crushed tomatoes + 1–2 tsp Italian seasoning + 1/2 tsp salt, 1/2 tsp garlic powder​
• 1/2 cup water or low-sodium broth, if a thinner sauce is desired​

Instructions:

1. Prep the sauce in the slow cooker: Pour about half of the marinara sauce into the bottom of the slow cooker and spread it out to cover the base. Many slow cooker turkey meatball recipes start with a layer of sauce to prevent sticking and help the meatballs cook gently.​
2. Mix the meatball mixture: In a large bowl, combine ground turkey, egg, breadcrumbs or flour, Parmesan (if using), parsley, basil/Italian seasoning, garlic powder (or minced garlic), onion powder, salt, and pepper. Stir gently until everything is just combined; overmixing can make meatballs tough. Healthy turkey meatball recipes often emphasize minimal handling for a tender texture.​
3. Form the meatballs: With slightly damp hands or a small scoop, form the mixture into meatballs about 1.5–2 tablespoons each (roughly 1.5 inches in diameter). Place them on a plate or tray as you go. Using a scoop is a common trick to keep them uniform so they cook evenly.​
4. (Optional) Lightly brown for extra flavor: If you want a deeper flavor and a firmer texture, you can briefly brown the meatballs in a non-stick skillet with a light spray of oil for a few minutes on each side until lightly golden; they do not need to be cooked through. Some healthier recipes either sear or broil meatballs briefly so they hold together better in the slow cooker.​
5. Add meatballs to the slow cooker: Arrange the meatballs in a single layer over the sauce in the slow cooker. It’s fine if they are close together, but try not to stack them too high.​
6. Cover with remaining sauce: Pour the rest of the marinara sauce over the meatballs so they are mostly covered. If needed, add up to 1/2 cup water or broth to thin the sauce slightly so it can circulate around the meatballs as it cooks. Many slow cooker recipes simply pour sauce over uncooked meatballs and let them simmer until tender.​
7. Slow cook until tender and cooked through: Cover and cook on low for 4–6 hours or high for about 2–3 hours, until the meatballs reach an internal temperature of 165°F (74°C) and are very tender. Timing is in the same range as other slow cooker turkey meatball recipes that simmer them in sauce.​
8. Finish and serve: Gently stir the meatballs in the sauce to coat them. Taste the sauce and adjust salt or Italian seasoning if needed. Serve the turkey meatballs and marinara over zucchini noodles, spaghetti squash, whole grain pasta, or a bed of steamed vegetables, depending on your readers’ goals. Many healthy versions suggest pairing with veggies or lighter bases instead of heavy, refined pasta.​

9. Light Beef & Veggie Stew (Crockpot, High Protein)

This stew keeps the classic cozy flavor of beef stew but lightens things up with lean beef, extra vegetables, and a simple broth-based sauce instead of heavy gravies. Healthy slow cooker beef stews often use lean stew meat, plenty of root vegetables, and low-sodium broth to create a filling, protein-rich meal that isn’t overly heavy.​

Ingredients (Serves 6):

Beef and base:

• 2 lbs lean beef stew meat (trimmed chuck or round), cut into 1–1.5 inch cubes​
• 1 tbsp olive oil (for optional browning; can reduce to 1/2 tbsp)​
• 1 tsp salt (or less, to taste)​
• 1/2 tsp black pepper

Vegetables:

• 1 medium yellow onion, diced​
• 3 medium carrots, peeled and sliced into thick coins​
• 2 small potatoes, diced into 1-inch chunks (yellow, red, or russet)​
• 1–2 stalks celery, sliced (optional but adds flavor and fiber)​
• 1 cup green beans, cut into 1–2 inch pieces (fresh or frozen, added later)​
• 2–3 cloves garlic, minced​

Broth and flavor:

• 3 cups low-sodium beef broth​
• 2 tbsp tomato paste (for richness without making it heavy)​
• 1 tbsp Worcestershire sauce (optional)​
• 1 tsp dried thyme​
• 1 tsp dried rosemary or Italian seasoning​
• 1 bay leaf (optional)​

Instructions:

1. Season and optionally brown the beef:
   Pat the beef dry and season with salt and pepper. For extra flavor, heat olive oil in a skillet over medium-high heat and brown the beef pieces on a few sides, working in batches so the pan isn’t crowded. Many healthy beef stew recipes recommend browning to deepen flavor while still keeping the dish light.​
2. Layer ingredients in the slow cooker:
   Add onion, carrots, potatoes, celery (if using), and garlic to the bottom of the slow cooker. Place the seasoned (and optionally browned) beef on top of the vegetables. This layering technique is common in slow cooker beef and vegetable stews for even cooking and good flavor distribution.​
3. Mix the broth and seasonings:
   In a bowl or large measuring jug, whisk together beef broth, tomato paste, Worcestershire sauce (if using), thyme, rosemary/Italian seasoning, and bay leaf. Pour this mixture over the beef and vegetables in the slow cooker. Healthier stew recipes often rely on a broth-and-herb base instead of flour-heavy gravy to keep calories in check.​
4. Slow cook until tender:
   Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef and potatoes are very tender. This time range matches most slow cooker beef stew recipes designed for lean cuts and hearty vegetables.​
5. Add green beans at the end:
   About 30–45 minutes before serving, stir in the green beans. Continue cooking until they are tender but still bright in color. Some healthy stew recipes add delicate vegetables such as green beans near the end so they don’t overcook.​
6. Final seasoning and serve:
   Remove the bay leaf, taste the stew, and adjust salt and pepper if needed. Serve the Light Beef & Veggie Stew in bowls with plenty of broth and vegetables for a balanced, high-protein crockpot meal. Nutritious stew recipes typically emphasize generous veggie portions alongside the protein.​

10. High Protein Turkey Chili (Slow Cooker)

This turkey chili uses lean ground turkey, beans, tomatoes, and warm spices to create a hearty, high-protein crockpot meals for dinner that’s lighter than traditional beef chili. Healthy slow cooker turkey chili recipes commonly combine lean turkey, kidney and black beans, tomatoes, peppers, and chili spices for a protein- and fiber-rich bowl.​​

Ingredients (Serves 6):

• 2 lbs lean ground turkey (93–99% lean)​
• 1 tbsp olive oil (for browning)​
• 1 medium onion, diced​
• 2 bell peppers, diced (any color)​
• 3 cloves garlic, minced​
• 1 can (15 oz) kidney beans, drained and rinsed​
• 1 can (15 oz) black beans or pinto beans, drained and rinsed​
• 1 can (28 oz) crushed tomatoes or tomato sauce (no-sugar-added if possible)​
• 1 cup low-sodium chicken broth or water (adjust for thickness)​

Spices:

• 2–3 tbsp chili powder (to taste)​​
• 2 tsp ground cumin​​
• 1 tsp smoked paprika (or regular paprika)​​
• 1 tsp dried oregano​​
• 1/2–1 tsp salt, to taste (go lighter if your broth is salty)​
• 1/2 tsp black pepper​
• Pinch of cayenne or red pepper flakes, optional, for heat​​

Optional toppings:

• Plain Greek yogurt or light sour cream
• Diced avocado
• Shredded cheese (in small amounts)
• Fresh cilantro, green onions, extra chili flakes​

Instructions:

1. Brown the turkey:
   Heat olive oil in a large skillet over medium-high heat. Add ground turkey, season lightly with salt and pepper, and cook, breaking it up with a spoon, until no longer pink. Many high-protein turkey chili recipes brown the turkey first for better texture and flavor before transferring to the slow cooker.​
2. Add turkey and veggies to the slow cooker:
   Transfer the cooked turkey to the slow cooker. Add diced onion, bell peppers, and garlic on top. Slow cooker turkey chili recipes frequently layer browned turkey with onion, peppers, and garlic for a flavorful base.​
3. Add beans, tomatoes, and broth:
   Stir in kidney beans, black (or pinto) beans, crushed tomatoes or tomato sauce, and chicken broth or water. Using a mix of beans is common in high-protein chili to boost both protein and fiber.​
4. Season well:
   Add chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Stir to combine everything evenly. Lean turkey chili recipes usually rely on a generous blend of these spices to make a lighter chili taste rich and satisfying.​​
5. Slow cook:
   Cover and cook on low for 6–8 hours or high for 3–4 hours, until the flavors have blended and the vegetables are very tender. Most slow cooker turkey chili recipes use similar timing ranges for a thick, cozy result.​
6. Adjust and serve:
   Taste and adjust salt, pepper, or chili powder if needed. Ladle into bowls and add toppings like Greek yogurt, avocado, cilantro, or a small sprinkle of cheese. Many healthy turkey chili recipes suggest Greek yogurt instead of sour cream to boost protein and keep the dish lighter.​

11. White Chicken Chili (Crockpot, Greek Yogurt Creamy)

This high-protein crockpot meal uses shredded chicken, white beans, and Greek yogurt for a creamy, comforting bowl that still fits a wellness-focused lifestyle. Similar healthy white chicken chili recipes use chicken breast, white beans, green chiles, broth, and Greek yogurt added at the end for a high-protein, lower-fat twist.​

Ingredients (Serves 6):

• 2 lbs boneless, skinless chicken breasts (trimmed)​
• 1 medium onion, finely diced​
• 3 cloves garlic, minced​
• 2 cans (15 oz each) white beans such as Great Northern or cannellini, drained and rinsed​​
• 1–2 cans (4 oz each) diced green chiles (mild or hot)​​
• 4 cups low-sodium chicken broth (or bone broth for extra protein)​​
• 1 tsp ground cumin​​
• 1 tsp dried oregano​
• 1/2 tsp chili powder (optional for more warmth)​
• 1/2 tsp smoked or regular paprika (optional)​
• 1/2–1 tsp salt, to taste (go lighter if broth is salty)​​
• 1/2 tsp black pepper​

To make it creamy:

• 1 cup plain Greek yogurt (nonfat or low-fat)​
• 2–3 tbsp water or broth to thin the yogurt slightly (helps it blend smoothly)​

Optional toppings:

• Fresh cilantro
• Lime wedges
• Diced avocado
• A small sprinkle of shredded cheese
• Crushed baked tortilla chips (for those not strictly low-calorie)​

Instructions:

1. Build the base in the slow cooker:
   Add the diced onion, garlic, rinsed white beans, green chiles, and chicken broth to the crockpot. Place the chicken breasts on top. Many healthy white chicken chili recipes use this “dump and go” method with chicken, beans, chilies, and broth layered together.​
2. Season generously:
   Sprinkle cumin, oregano, chili powder (if using), paprika, salt, and pepper over everything. Gently stir around the sides (leaving the chicken mostly on top) so the spices disperse into the broth. These same spices are frequently used to give white chicken chilies warmth and depth without heavy cream.​​
3. Slow cook until chicken is tender:
   Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through and very tender. This time frame matches common crockpot white chicken chili recipes that rely on whole chicken breasts.​​
4. Shred the chicken:
   Remove the chicken breasts to a cutting board or bowl and shred them with two forks. Return the shredded chicken to the slow cooker and stir to combine with the beans and broth. Healthy high-protein versions often shred the chicken at the end for an even, hearty texture.​​
5. Make the Greek yogurt mixture:
   In a separate small bowl or jug, whisk the Greek yogurt with 2–3 tablespoons of water or warm broth until smooth and pourable. Several recipes recommend thinning or tempering the yogurt so it blends into hot soup without curdling.​
6. Stir in the yogurt off heat:
   Turn the slow cooker to warm or turn it off for a few minutes so the chili is hot but not vigorously boiling. Slowly stir in the Greek yogurt mixture until the chili looks creamy and slightly thickened. Both high-protein and Greek-yogurt-based white chicken chili recipes add the yogurt at the end to keep it silky and stable.​
7. Adjust seasoning and serve:
   Taste and adjust salt, pepper, or chili powder. Ladle into bowls and top with cilantro, a squeeze of lime, and any other toppings your audience enjoys. Healthy recipes often suggest herbs, lime, and a bit of avocado instead of heavy cheese for a fresher finish.​

12. Lentil & Bean Chili (Vegan, High Fiber, Crockpot)

This chili uses lentils plus a mix of beans, veggies, and spices to create a thick, satisfying bowl that’s naturally vegan and packed with fiber and plant protein. Similar slow cooker lentil chilis combine dry lentils, canned beans, tomatoes, and broth in a simple dump-and-cook method for an easy, budget-friendly meal.​

Ingredients (Serves 6–8):

• 1 cup dry lentils, rinsed (green or brown hold their shape best)​
• 1 can (15 oz) black beans, drained and rinsed​
• 1 can (15 oz) kidney beans or cannellini beans, drained and rinsed​
• 1 large onion, diced​
• 1 bell pepper, diced (any color)​
• 2 medium carrots, diced​
• 3 cloves garlic, minced​
• 1 jalapeño, seeded and finely chopped (optional for heat)​
• 1 can (28 oz) diced or crushed tomatoes with juices​
• 3–4 cups vegetable broth (start with 3, add more for thinner chili)​

Spices:

• 2 tbsp chili powder​
• 2 tsp ground cumin​
• 1 tsp smoked or regular paprika​
• 1 tsp dried oregano​
• 1/2 tsp salt, plus more to taste (depends on broth/salt level)​
• 1/4–1/2 tsp black pepper​

Optional add-ins/toppings:

• Corn kernels (fresh or frozen) for sweetness
• Lime wedges
• Diced avocado
• Fresh cilantro
• Crushed tortilla chips (if not strictly low-calorie)​

Instructions:

1. Add all base ingredients to the slow cooker:
   Place lentils, black beans, kidney/cannellini beans, onion, bell pepper, carrots, garlic, jalapeño (if using), tomatoes, and 3 cups of vegetable broth into the slow cooker. Vegan lentil and bean chili recipes often use this all-in-one method for minimal prep and easy cleanup.​
2. Season well:
   Add chili powder, cumin, paprika, oregano, salt, and pepper. Stir everything together until the spices are evenly distributed. Using a bold chili-spice mix like this is typical in vegan lentil chili to create a rich flavor without meat.​
3. Slow cook until lentils are tender:
   Cover and cook on low for 6–8 hours or high for 3–4 hours, until the lentils are tender and the chili is thick. Most slow cooker lentil chilis use similar timing, allowing lentils to soften and flavors to deepen.​
4. Adjust thickness and seasoning:
   If the chili is too thick, stir in additional vegetable broth or a splash of water until it reaches your desired consistency. Taste and adjust salt, pepper, or chili powder as needed. Many recipes suggest tweaking broth and spices at the end to get the perfect balance.​
5. Serve with fiber-friendly toppings:
   Ladle the chili into bowls and top with avocado, cilantro, lime juice, or crushed tortilla chips, depending on your audience’s goals. Vegan lentil chilis are often served with fresh toppings for extra texture and nutrients.​

13. Chicken Tortilla Soup (Healthy Crockpot Version)

This version uses lean chicken breast, beans, corn, tomatoes, and spices for a flavorful, filling soup that stays relatively low in calories but high in protein and fiber. Many healthy slow cooker chicken tortilla soup recipes follow this same pattern: chicken, broth, tomatoes, beans, corn, and a chili-spiced base with lighter toppings like Greek yogurt and avocado.​

Ingredients (Serves 6):

• 2 lbs boneless, skinless chicken breasts​
• 1 medium onion, diced​
• 3 cloves garlic, minced​
• 1 bell pepper, diced (optional but adds color and nutrients)​
• 1 can (14.5–15 oz) diced tomatoes (fire-roasted if possible)​
• 1 can (10–15 oz) diced tomatoes with green chiles or Rotel-style tomatoes (optional for extra kick)​
• 1 can (15 oz) black beans, drained and rinsed​
• 1 can (15 oz) corn kernels, drained and rinsed (or about 1.5–2 cups frozen corn)​
• 4–6 cups low-sodium chicken broth (start with 4; add more for thinner soup)​

Spices:

• 2–3 tsp chili powder​
• 1–2 tsp ground cumin​
• 1 tsp smoked or regular paprika​
• 1 tsp dried oregano​
• 1/2–1 tsp salt, to taste (adjust based on broth and canned ingredients)​
• 1/2 tsp black pepper​

For serving/topping:

• Plain Greek yogurt (instead of sour cream)​
• Diced avocado​
• Fresh cilantro, chopped​
• Lime wedges​
• Baked tortilla strips or a few crumbled tortilla chips (optional)​

Instructions:

1. Build the soup base in the crockpot:
   Add onion, garlic, bell pepper (if using), diced tomatoes, tomatoes with green chiles (if using), black beans, corn, and 4 cups of chicken broth to the slow cooker. Healthy crockpot chicken tortilla soup recipes often start by combining broth, tomatoes, beans, and corn with aromatics in the crock before adding chicken.​
2. Season well:
   Stir in chili powder, cumin, paprika, oregano, salt, and pepper until evenly distributed. This spice combination is widely used to give chicken tortilla soup its classic Tex-Mex flavor without relying on heavy ingredients.​
3. Add the chicken:
   Place the chicken breasts on top of the mixture, gently pressing them down so they are mostly submerged in the broth. Many recipes simply lay raw chicken breasts directly into the seasoned broth to cook and shred later.​
4. Slow cook until chicken is tender:
   Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through and shreds easily with two forks. These time ranges match typical slow cooker chicken tortilla soup directions for moist, shreddable chicken.​
5. Shred the chicken:
   Remove the chicken breasts to a cutting board and shred them with two forks, then return the shredded chicken to the slow cooker and stir to combine. Healthy versions emphasize shredding at the end to distribute lean protein evenly in each serving.​
6. Adjust consistency and seasoning:
   If you prefer a thinner soup, add a bit more broth; if you want it thicker, let it cook uncovered for a short time. Taste and adjust salt, pepper, or chili powder as needed. Many lighter chicken tortilla soup recipes recommend fine-tuning the seasoning at the end once the flavors have developed.​
7. Serve with light, nutrient-dense toppings:
   Ladle the soup into bowls and top with a spoonful of plain Greek yogurt, diced avocado, cilantro, and a squeeze of lime. Some healthier recipes highlight Greek yogurt, avocado, and baked tortilla strips as more nourishing toppings than heavy cheese or sour cream.​

14. High Protein Minestrone Soup (Crockpot)

This recipe boosts classic minestrone with extra protein from beans and optional lean chicken or turkey, while keeping lots of vegetables and Italian flavors for a light but filling dinner. High protein minestrone variations often use kidney beans, white beans, or chickpeas, tomatoes, veggies, Italian herbs, and either Italian-seasoned ground turkey or chicken breast for added protein.​

Ingredients (Serves 6–8):

Protein and beans:

• 1 lb lean Italian chicken or turkey sausage, removed from casings
  • or 1 lb extra-lean ground turkey or 2 chicken breasts, diced​
• 1 can (15 oz) kidney beans, drained and rinsed​
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed​
• Optional: 1 can (15 oz) chickpeas for extra plant protein​

Veggies and base:

• 1 medium onion, diced​
• 2–3 carrots, sliced​
• 2 celery stalks, sliced​
• 1 small zucchini, diced (added later)​
• 1 cup green beans, cut into 1–2 cm pieces (fresh or frozen, added later)​
• 3 cloves garlic, minced​
• 1 can (28 oz) diced or crushed tomatoes with juices (fire-roasted if possible)​
• 6 cups low-sodium chicken or vegetable broth​

Pasta and seasonings:

• 3/4 cup small pasta (ditalini, small shells, or gluten-free pasta)​
• 1.5–2 tsp dried basil​
• 1.5–2 tsp dried oregano​
• 1 tsp dried thyme or Italian seasoning​
• 1 bay leaf (optional)​
• 1/2–1 tsp salt, to taste (adjust for broth and sausage)​
• 1/2 tsp black pepper​

Optional for serving:

• Fresh parsley or basil, chopped
• Grated Parmesan (skip for dairy-free; many high protein versions keep it optional)​

Instructions:

1. Brown the sausage or turkey (optional but flavorful):
   In a skillet over medium heat, crumble and cook the chicken/turkey sausage or ground turkey until no longer pink, breaking it into small pieces, then drain excess fat. High protein minestrone recipes often brown the sausage or turkey first to add depth before slow cooking.​
2. Add ingredients to the slow cooker (except pasta, zucchini, and green beans):
   To the crockpot, add browned sausage/turkey (or raw diced chicken if using that instead), onion, carrots, celery, garlic, beans (kidney, white, and chickpeas if using), tomatoes, broth, basil, oregano, thyme/Italian seasoning, bay leaf, salt, and pepper. Stir to combine. Slow cooker minestrone soups typically cook all the base vegetables, beans, tomatoes, broth, and herbs together for several hours.​
3. Slow-cook the base:
   Cover and cook on low for 6–8 hours or high for 3–4 hours, until the veggies are tender and flavors have blended. This timing is similar to hearty slow cooker minestrone recipes that use a mix of vegetables, beans, and sausage or chicken.​
4. Add pasta, zucchini, and green beans near the end:
   About 30 minutes before serving, stir in the dry pasta and diced zucchini, then cook on high until the pasta is al dente. Add the green beans in the last 5–10 minutes so they stay bright and slightly crisp. Many slow cooker minestrone recipes add pasta and delicate veggies toward the end to avoid overcooking.​
5. Adjust seasoning and serve:
   Remove the bay leaf, taste, and adjust salt and pepper as needed. Ladle into bowls and top with fresh herbs and a light sprinkle of Parmesan if desired. High-protein minestrone soups often finish with herbs and optional Parmesan for extra flavor without relying on heavy cream.​

15. Mediterranean Chickpea & Chicken Stew

This stew combines lean chicken, chickpeas, tomatoes, veggies, olive oil, lemon, and herbs for a bright, hearty, and naturally high-protein dinner. Mediterranean-style chicken and chickpea stews often layer chicken with chickpeas, tomatoes, broth, garlic, lemon, and spices like paprika, cumin, and oregano for a protein-rich, heart-friendly bowl.​

Ingredients (Serves 6):

• 2 lbs boneless, skinless chicken thighs or breasts, trimmed​
• 2 cans (15 oz each) chickpeas (garbanzo beans), drained and rinsed​
• 1 medium onion, diced​
• 2 carrots, sliced​
• 1 red bell pepper, diced (optional, but adds color and vitamin C)​
• 3–4 cloves garlic, minced​
• 1 can (28 oz) diced or crushed tomatoes with juices​
• 3–4 cups low-sodium chicken broth (start with 3; add more for a thinner stew)​
• 2 tbsp olive oil (optional; you can reduce to 1 tbsp to keep calories lower)​
• Juice of 1 lemon (plus extra wedges for serving)​

Spices & herbs:

• 2 tsp paprika (sweet or smoked, or half and half)​
• 1 tsp ground cumin​
• 1 tsp dried oregano​
• 1/2 tsp ground coriander (optional)​
• 1/4–1/2 tsp chili flakes or chili powder (optional, to taste)​
• 1/2–1 tsp salt, to taste (adjust for broth)​
• 1/2 tsp black pepper​

For serving:

• Fresh parsley or cilantro, chopped​
• Extra lemon wedges
• Optional: a spoon of plain Greek yogurt on top, or serve over brown rice, quinoa, or cauliflower rice​

Instructions:

1. Layer the vegetables and chickpeas:
   Add onion, carrots, bell pepper, garlic, and chickpeas to the bottom of the slow cooker. Many slow cooker chicken and chickpea stews begin with a base of vegetables and chickpeas to build flavor and texture.​
2. Add chicken:
   Place the chicken pieces on top of the vegetable–chickpea mixture in a single layer. Mediterranean chicken and chickpea recipes typically lay the chicken over the vegetables so it cooks gently in the flavorful liquid.​
3. Mix tomatoes, broth, lemon, and spices:
   In a bowl or jug, whisk together diced/crushed tomatoes, chicken broth, olive oil (if using), lemon juice, paprika, cumin, oregano, coriander (if using), chili flakes/powder, salt, and pepper. Pour this mixture evenly over the chicken and vegetables. Similar stews blend tomatoes, broth, lemon, and Mediterranean spices into one seasoned cooking liquid.​
4. Slow cook until tender:
   Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is very tender and cooked through. Slow cooker chicken and chickpea stews commonly use this time range to soften vegetables and allow flavors to meld.​
5. Shred or chunk the chicken:
   Remove the chicken to a cutting board and shred it with two forks or cut it into bite-size pieces, then return it to the slow cooker and stir to combine. Several Mediterranean-inspired chicken chickpea stews shred or chunk the chicken before serving, so every spoonful has protein.​
6. Finish and adjust seasoning:
   Taste the stew and add extra lemon juice, salt, or pepper if needed. Let it sit for a few minutes to thicken slightly. Many heart‑healthy Mediterranean chicken stews finish with extra lemon and herbs for brightness rather than heavy cream or cheese.​
7. Serve:
   Ladle the stew into bowls and garnish with chopped parsley or cilantro and extra lemon wedges. Serve on its own, over brown rice or quinoa, or with a spoonful of Greek yogurt if your audience includes dairy. Mediterranean chickpea and chicken dishes are often served with grains or yogurt for extra satisfaction and protein.​

Nutritional Snapshot of 15 High-Protein Crockpot Meals Dinner Recipes

Takeaway

These 15 high-protein crockpot meals for dinner recipes give you a full month’s worth of nourishing, low-effort dinners that support weight management, muscle health, and steady energy. Each recipe focuses on lean protein, fiber-rich ingredients, and simple seasoning so you can eat well without spending hours in the kitchen.

You can mix and match options: meat-based (chicken, turkey, lean beef) for maximum protein, and plant-forward recipes like Lentil & Bean Chili for vegan, high-fiber nights. This balance makes it easier to honor both your wellness goals and your cravings, while still staying on track with a home-remedy, whole-food lifestyle.

Most recipes are “set it and forget it,” with 10–20 minutes of prep and several hours of hands-off cooking, which fits busy schedules and family life. Think of this collection as your plug-and-play toolkit: choose 2–3 recipes per week, rotate them, and you’ll always have satisfying, high-protein dinners ready with minimal stress.

Trust in your purchase:
Every product featured on our site has been carefully researched and selected based on quality, customer ratings, and positive reviews to ensure you receive excellent value for your money.

Please note:
This post contains affiliate links. If you make a purchase through these links, we may earn a small commission at no additional cost to you. This helps support our site and allows us to continue bringing you valuable content. Thank you!

You may also like:

Epsom Salt for Sunburn

Epsom Salt for Sunburn Relief: 2 Soothing Natural Solutions Sunburns are no fun! We’ve all…

Epsom Salt for Hemorrhoids

Epsom Salt for Hemorrhoids: 4 Best Remedies to Treat at Home If you’re one of…

Health Benefits of Garlic

10 Powerful Health Benefits of Garlic You Need to Know About Garlic, a staple ingredient…

Gastroparesis Diet Recipes

Gastroparesis Diet Recipes: Your Easy-To-Digest Meal Guide Living with gastroparesis can feel like a constant…

Home Remedies for Body Odor

10 Best Home Remedies for Body Odor Mild body odor is common in people; however,…

Oxytocin Benefits and Side Effects

Oxytocin Benefits and Side Effects You Ever Want to Know Everybody catches the love bug…