Crockpot chicken dinners make it easier to prepare a filling meal without spending the evening standing near the stove. I can add the ingredients earlier in the day, let everything cook slowly, and have tender chicken ready by dinnertime.
Chicken also works with many different flavors. It can be shredded for tacos, simmered in soup, cooked in a creamy sauce, or paired with vegetables and grains. This list includes 23 high-protein crockpot chicken dinners, ranging from light and fresh meals to rich comfort food.
Before using a slow cooker, I always thaw chicken completely and check its thickest part with a food thermometer. The USDA recommends cooking all poultry to an internal temperature of 165°F and provides additional slow cooker food safety guidance.
If you want more easy meals for colder evenings, these winter crockpot dinners include chicken, beef, soups, stews, and meatless options.
1. Slow Cooker Shredded Chicken
Slow cooker shredded chicken is a useful starting point for many easy dinners. Chicken breasts cook gently with broth and simple seasonings until they are tender enough to pull apart with two forks.
I can divide the cooked chicken into portions and use it in grain bowls, tacos, wraps, salads, soups, or sandwiches. Keeping the seasoning simple also makes it easier to use the leftovers in different meals throughout the week.
2. Chicken Tortilla Soup
Chicken tortilla soup combines shredded chicken, beans, corn, tomatoes, green chiles, and warming seasonings in one pot. The beans add extra substance, while the tomatoes and broth keep the soup light enough for an everyday dinner.
I like adding the tortilla strips just before serving so they remain crisp. Avocado, cilantro, shredded cheese, lime, and plain Greek yogurt also work well as toppings.
3. Chicken Noodle Soup
Chicken noodle soup is simple, familiar, and especially comforting on a cold evening. Cooking the chicken directly in the seasoned broth helps create a flavorful base while keeping the meat tender.
I add the noodles near the end instead of letting them cook all day. This keeps them from becoming too soft or absorbing most of the broth during the long cooking time.
4. White Bean Chicken Chili
White bean chicken chili is a creamy alternative to traditional beef chili. Chicken, white beans, corn, green chiles, garlic, and spices cook together until the chicken can be easily shredded.
The beans help thicken the chili while adding more protein and fiber. I finish it with lime juice to balance the creamy texture and give the entire bowl a fresher flavor.
For more filling bowls, these high-protein soups and stews provide additional cold-weather meal ideas.
5. Crockpot Chicken Chili Verde
Chicken chili verde gets its bright flavor from tomatillos, green chiles, garlic, onions, and lime. The chicken absorbs the tangy green sauce as it cooks and becomes tender enough to shred directly in the crockpot.
I can serve it over rice, spoon it into tortillas, or use it as a topping for baked potatoes. A small amount of cilantro and fresh lime added at the end keeps the finished dish from tasting heavy.
6. Chicken Cacciatore With Potatoes
Chicken cacciatore is a rustic dinner made with chicken thighs, tomatoes, mushrooms, peppers, onions, garlic, and Italian herbs. Adding potatoes turns it into a complete crockpot meal without requiring a separate side dish.
Chicken thighs work particularly well here because they remain tender during longer cooking. The potatoes absorb some of the tomato sauce and savory chicken juices, making every part of the meal flavorful.
7. Creamy Chicken Pasta
Creamy chicken pasta is a comforting option for evenings when I want something warm and filling. The chicken cooks slowly in a seasoned sauce before cooked pasta is stirred in near the end.
I prefer cooking the pasta separately because this gives me better control over its texture. A lighter creamy base made with evaporated milk, cream cheese, or Greek yogurt can provide richness without covering up the flavor of the chicken.
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8. Teriyaki Chicken
Slow cooker teriyaki chicken has a balance of savory, sweet, and slightly tangy flavors. A homemade sauce made with soy sauce, honey or brown sugar, garlic, ginger, and rice vinegar coats the chicken as it cooks.
The sauce can be thickened near the end with a cornstarch slurry. I serve the chicken with rice and steamed broccoli for an easy meal that feels complete without requiring many separate ingredients.
9. Chicken Fajitas
Crockpot chicken fajitas combine chicken breasts with bell peppers, onions, tomatoes, lime, and fajita seasoning. Everything cooks together until the chicken is tender and the vegetables have absorbed the seasonings.
Because bell peppers can become very soft in a slow cooker, I add some at the beginning for flavor and the rest later for better texture. The finished chicken works in tortillas, rice bowls, salads, or baked potatoes.
10. Lemon Herb Chicken
Lemon herb chicken is one of the lighter dinners in this collection. Lemon, garlic, thyme, parsley, and black pepper give the chicken plenty of flavor without needing a thick sauce.
I serve it with rice, quinoa, potatoes, or roasted vegetables. The leftovers also work well in wraps and salads because the seasoning is fresh and versatile.
11. Tomato Basil Chicken With Mozzarella
Tomato basil chicken with mozzarella combines tender chicken breasts with garlic, tomatoes, Italian herbs, and fresh basil. Mozzarella is added close to serving time so it melts over the chicken without disappearing into the sauce.
I like serving this dish with pasta, polenta, or crusty bread to make use of the tomato sauce. Fresh basil added at the end gives it a brighter flavor than basil cooked for several hours.
12. Chicken With Mushroom Gravy
Chicken with mushroom gravy is a straightforward comfort-food dinner. Chicken cooks with sliced mushrooms, onions, garlic, broth, and herbs until it becomes tender and the cooking liquid develops a rich, savory flavor.
I thicken the sauce near the end rather than adding too much thickener at the beginning. The finished chicken and gravy pair well with mashed potatoes, egg noodles, rice, or cauliflower mash.
You can find more filling family-meal inspiration in these high-protein comfort food dinners.
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13. Chicken, Chickpea, and Onion Bowl
Chicken, chickpeas, and onions create a satisfying meal with plenty of flavor and texture. Cumin, paprika, coriander, garlic, and a small amount of cinnamon give the dish gentle warmth without making it overly spicy.
The chickpeas absorb the seasoned cooking liquid while adding plant-based protein and fiber. I finish each bowl with lemon juice and serve it alone or over couscous, quinoa, or rice.
14. Chicken and Yellow Rice Curry
Chicken and yellow rice curry combines tender chicken with coconut milk, garlic, ginger, curry powder, and warm spices. The creamy sauce develops gradually as the chicken cooks.
I prepare the yellow rice separately and spoon the curry over it before serving. This prevents the rice from becoming too soft and makes it easier to store the leftovers without losing texture.
15. Braised Chicken Thighs With Broccoli and Brown Rice
Braised chicken thighs are well suited to slow cooking because they remain moist and flavorful. Broth, garlic, herbs, and a little lemon create a simple cooking liquid that complements the darker chicken meat.
I prepare the brown rice separately and add the broccoli near the end or steam it before serving. This produces a balanced plate without leaving the broccoli soft and overcooked.
16. Chicken Shawarma Plates
Slow cooker chicken shawarma uses cumin, coriander, paprika, turmeric, garlic, and lemon to create warm, savory flavor. The chicken becomes tender enough to slice or shred after cooking.
I build each plate with chicken, pita bread, cucumber and tomato salad, and a simple yogurt sauce. Rice, hummus, pickled onions, or roasted vegetables can also be added depending on what is available.
17. Cheesy Chicken and Spinach Bake
Cheesy chicken and spinach is rich enough to feel comforting while still keeping chicken at the center of the meal. The chicken cooks with garlic, herbs, broth, and a creamy ingredient before spinach and cheese are added near the end.
Adding spinach late helps it retain better color and texture. I serve this chicken with a salad, vegetables, pasta, or rice, depending on how substantial I want the meal to be.
18. Chicken Pot Pie
Crockpot chicken pot pie begins with a creamy filling made from chicken, carrots, celery, peas, corn, onions, and herbs. Slow cooking gives the filling plenty of flavor without requiring constant stirring.
Biscuits can be baked separately and placed over individual servings. This keeps their tops crisp and prevents leftover biscuits from becoming soft in the refrigerated filling.
Several of these meals can be prepared ahead. My collection of crockpot freezer dump meals includes more practical options for busy weeks.
19. Glazed Chicken Over Farro
Glazed chicken over farro combines tender chicken with a savory-sweet sauce that thickens near the end of cooking. Garlic, soy sauce, honey, and a little vinegar create a balanced glaze without requiring a long ingredient list.
Farro has a firm, chewy texture that holds up well under the sauce. I cook it separately and spoon the glazed chicken over the top so both parts of the meal maintain their best texture.
20. Chicken Sausage With Green Beans
Chicken sausage with green beans is a simple one-pot dinner requiring very little preparation. Fully cooked chicken sausage, green beans, onions, garlic, and baby potatoes simmer together in a small amount of seasoned broth.
I add the green beans later if I want them to remain firmer. The potatoes make the meal more substantial, but they can be left out when a lighter dinner is preferred.
21. Whole Crockpot Chicken With Vegetables
A whole chicken can cook successfully in a slow cooker when the appliance is large enough and the lid closes properly. Carrots, celery, onions, and potatoes sit beneath the chicken and absorb the seasoned cooking juices.
I check the thickest parts of the breast and thigh to confirm they have reached 165°F. The skin will remain soft in the crockpot, but the cooked chicken can be transferred carefully to a baking tray and briefly broiled if crisp skin is preferred.
22. Chicken Cheese Quesadillas
Chicken cheese quesadillas are an easy way to turn crockpot shredded chicken into another dinner. The cooked chicken is placed inside tortillas with cheese and any preferred additions, such as peppers, onions, corn, or beans.
The quesadillas are finished in a skillet rather than the crockpot so the tortillas become crisp. I use enough cheese to hold the filling together while allowing the chicken to remain the main ingredient.
23. Chicken Thighs Braised in White Wine
Chicken thighs braised in white wine make a simple crockpot dinner with a rich, savory sauce. White wine, broth, garlic, onions, thyme, and a small amount of butter complement the chicken without hiding its flavor.
I serve the chicken with mashed potatoes, rice, polenta, or cauliflower mash to catch the sauce. For an alcohol-free variation, the wine can be replaced with additional chicken broth and a small amount of lemon juice.
Tips for Better Crockpot Chicken Dinners
I use thawed chicken rather than placing frozen chicken directly in the slow cooker. I also choose an appropriately sized appliance and avoid lifting the lid repeatedly, since every opening releases heat and can lengthen the cooking time.
Chicken breasts are lean but can become dry when cooked longer than necessary. Chicken thighs contain more fat and generally remain tender during longer cooking. Whichever cut I use, I check for an internal temperature of 165°F before serving.
Pasta, cooked rice, dairy products, cheese, spinach, broccoli, and other delicate ingredients usually produce better results when added near the end. I also use a cornstarch slurry at the end when a sauce needs thickening instead of adding excess flour or cornstarch at the start.
How to Store Crockpot Chicken
I transfer leftover chicken to shallow, airtight containers and refrigerate it within 2 hours. Cooked chicken dishes can generally be kept in the refrigerator for 3 to 4 days and should be reheated to 165°F.
Shredded chicken, chili, tortilla soup, chicken cacciatore, curry, and pot pie filling are useful freezer options. Pasta, rice, dairy sauces, and tender vegetables may have a softer texture after freezing, so I store them separately whenever possible.
Final Thoughts
These high-protein crockpot chicken dinners make it easier to plan satisfying meals without repeating the same flavors every night. The collection includes soups, chili, pasta, fajitas, curry, shawarma, comfort food, and simple chicken dishes that can be served with different sides.
I can choose a few recipes for the week, prepare the ingredients in advance, and let the slow cooker handle most of the cooking. It is a practical way to keep chicken dinners varied while reducing the amount of active work needed at mealtime.
1. Slow Cooker Shredded Chicken (52g Protein)
52g ProteinIngredients: 3 lb thawed boneless skinless chicken breasts, 1 cup low-sodium chicken broth, 1 tbsp olive oil, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper.
Step 1: Place the chicken in a 6-quart slow cooker and drizzle it with olive oil.
Step 2: Combine the garlic powder, onion powder, paprika, salt, and pepper. Sprinkle the mixture evenly over the chicken.
Step 3: Pour the broth around the chicken. Cover and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours.
Step 4: Check that the thickest pieces have reached 165°F. Rest for 5 minutes, shred, and mix with some cooking liquid.
Storage: Refrigerate within 2 hours for 3 to 4 days or freeze in airtight portions. Reheat to 165°F.
2. Chicken Tortilla Soup (34g Protein)
34g ProteinIngredients: 1 1/2 lb thawed boneless skinless chicken breasts, 1 can (15 oz) black beans drained and rinsed, 1 can (15 oz) corn drained, 1 can (28 oz) crushed tomatoes, 1 can (4 oz) diced green chiles, 1 onion chopped, 3 garlic cloves minced, 4 cups low-sodium chicken broth, 2 tsp cumin, 1 tsp chili powder, 1 tsp salt, 3 oz shredded cheddar, and 3 corn tortillas cut into strips and baked until crisp.
Step 1: Add the chicken, beans, corn, tomatoes, green chiles, onion, garlic, broth, and seasonings to the slow cooker.
Step 2: Cover and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours.
Step 3: Confirm the chicken reaches 165°F, then remove, shred, and return it to the soup.
Step 4: Divide into six bowls. Top each serving with 1/2 oz cheddar and baked tortilla strips.
Storage: Store the tortilla strips separately. Refrigerate the soup for 3 to 4 days and reheat to 165°F.
3. Chicken Noodle Soup (40g Protein)
40g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 4 carrots sliced, 3 celery stalks sliced, 1 onion chopped, 3 garlic cloves minced, 8 cups low-sodium chicken broth, 1 tsp dried thyme, 1 tsp dried parsley, 1 bay leaf, 1 tsp salt, 1/2 tsp black pepper, and 8 oz dry egg noodles.
Step 1: Add everything except the noodles to the slow cooker.
Step 2: Cover and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours.
Step 3: Check that the chicken reaches 165°F. Shred it, return it to the cooker, and discard the bay leaf.
Step 4: Add the noodles and cook on HIGH for 15 to 25 minutes, checking regularly until just tender.
Storage: Store noodles separately when possible. Refrigerate for 3 to 4 days and reheat to 165°F.
4. White Bean Chicken Chili (32g Protein)
32g ProteinIngredients: 1 1/2 lb thawed boneless skinless chicken breasts, 2 cans (15 oz each) cannellini beans drained and rinsed, 1 can (15 oz) corn drained, 2 cans (4 oz each) diced green chiles, 1 onion chopped, 3 garlic cloves minced, 3 cups low-sodium chicken broth, 2 tsp cumin, 1 tsp oregano, 1/2 tsp chili powder, 1 tsp salt, 4 oz reduced-fat cream cheese, and 1 tbsp lime juice.
Step 1: Add everything except the cream cheese and lime juice to the slow cooker.
Step 2: Cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours.
Step 3: Check that the chicken reaches 165°F. Shred it and mash about 1 cup of beans to thicken the chili.
Step 4: Return the chicken and stir in the cream cheese and lime juice until smooth.
Storage: Refrigerate for 3 to 4 days. Reheat gently to 165°F.
5. Crockpot Chicken Chili Verde (36g Protein)
36g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 2 jars (16 oz each) salsa verde, 1 can (15 oz) white beans drained and rinsed, 1 onion chopped, 2 poblano peppers chopped, 3 garlic cloves minced, 1 cup low-sodium chicken broth, 1 tsp cumin, 1/2 tsp oregano, 1/2 tsp salt, and 2 tbsp lime juice.
Step 1: Place the chicken in the slow cooker and add the salsa verde, beans, onion, peppers, garlic, broth, and seasonings.
Step 2: Cover and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours.
Step 3: Confirm the chicken reaches 165°F, then shred it and return it to the sauce.
Step 4: Stir in the lime juice and divide into six equal servings.
Storage: Refrigerate for 3 to 4 days or freeze in portions. Reheat to 165°F.
6. Chicken Cacciatore With Potatoes (37g Protein)
37g ProteinIngredients: 2 1/2 lb thawed boneless skinless chicken thighs, 1 1/2 lb baby potatoes halved, 8 oz mushrooms sliced, 1 red bell pepper sliced, 1 onion sliced, 3 garlic cloves minced, 1 can (28 oz) crushed tomatoes, 2 tbsp tomato paste, 1 tsp oregano, 1 tsp basil, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 cup pitted olives.
Step 1: Place the potatoes, mushrooms, pepper, onion, and garlic in the slow cooker. Arrange the chicken on top.
Step 2: Mix the tomatoes, tomato paste, oregano, basil, salt, and pepper. Pour over the chicken.
Step 3: Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and the potatoes are tender.
Step 4: Stir in the olives during the final 15 minutes, then divide evenly.
Storage: Refrigerate for 3 to 4 days or freeze without the potatoes for the best texture. Reheat to 165°F.
7. Creamy Chicken Pasta (45g Protein)
45g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1 1/2 cups low-sodium chicken broth, 1 onion finely chopped, 3 garlic cloves minced, 1 tsp Italian seasoning, 1/2 tsp salt, 1/2 tsp black pepper, 1 cup evaporated milk, 4 oz reduced-fat cream cheese, 3/4 cup grated Parmesan, 12 oz dry penne cooked separately, and 3 cups baby spinach.
Step 1: Add the chicken, broth, onion, garlic, Italian seasoning, salt, and pepper to the slow cooker.
Step 2: Cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours, until the chicken reaches 165°F.
Step 3: Shred the chicken and stir in the evaporated milk, cream cheese, Parmesan, and spinach.
Step 4: Cover for 10 minutes, then fold in the separately cooked pasta and divide into six servings.
Storage: Refrigerate for 3 to 4 days. Reheat gently to 165°F with a splash of broth.
8. Crockpot Teriyaki Chicken (38g Protein)
38g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1/2 cup reduced-sodium soy sauce, 1/3 cup honey, 1/4 cup rice vinegar, 3 garlic cloves minced, 1 tbsp grated ginger, 1 tsp toasted sesame oil, 2 tbsp cornstarch, 2 tbsp cold water, 3 cups cooked brown rice, and 3 cups steamed broccoli.
Step 1: Place the chicken in the slow cooker. Whisk together the soy sauce, honey, vinegar, garlic, ginger, and sesame oil and pour it over the chicken.
Step 2: Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F.
Step 3: Remove and slice or shred the chicken. Stir the cornstarch slurry into the sauce and cook on HIGH for 10 to 15 minutes.
Step 4: Return the chicken to the sauce. Serve six equal portions with 1/2 cup rice and 1/2 cup broccoli each.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
9. Crockpot Chicken Fajitas (39g Protein)
39g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 3 bell peppers sliced, 1 large onion sliced, 1 can (14.5 oz) diced tomatoes drained, 3 garlic cloves minced, 2 tsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, 2 tbsp lime juice, and 12 six-inch flour tortillas.
Step 1: Place half the peppers and onions in the slow cooker, add the chicken, then add the tomatoes, garlic, and seasonings.
Step 2: Cook on LOW for 4 hours. Add the remaining peppers and onions and cook for 1 more hour.
Step 3: Check that the chicken reaches 165°F, then slice or shred it and stir in the lime juice.
Step 4: Divide the filling into six portions and serve each with two warm tortillas.
Storage: Store tortillas separately. Refrigerate the filling for 3 to 4 days and reheat to 165°F.
10. Slow Cooker Lemon Herb Chicken (36g Protein)
36g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1 cup low-sodium chicken broth, 2 tbsp olive oil, zest and juice of 1 lemon, 4 garlic cloves minced, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper, and 2 tbsp chopped parsley.
Step 1: Arrange the chicken in the slow cooker.
Step 2: Whisk together the broth, oil, lemon zest, lemon juice, garlic, thyme, oregano, salt, and pepper. Pour over the chicken.
Step 3: Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the thickest pieces reach 165°F.
Step 4: Rest for 5 minutes, divide into six equal portions, and finish with parsley.
Storage: Refrigerate for 3 to 4 days or freeze in airtight portions. Reheat to 165°F.
11. Tomato Basil Chicken With Mozzarella (42g Protein)
42g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1 can (28 oz) crushed tomatoes, 1 onion chopped, 4 garlic cloves minced, 1 tsp dried oregano, 1 tsp Italian seasoning, 1 tsp salt, 1/2 tsp black pepper, 6 oz fresh mozzarella sliced, and 1/2 cup fresh basil leaves sliced.
Step 1: Add the tomatoes, onion, garlic, and seasonings to the slow cooker. Place the chicken in the sauce.
Step 2: Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours.
Step 3: Check that the chicken reaches 165°F. Place 1 oz mozzarella over each of six equal portions.
Step 4: Cover for 5 to 10 minutes until the cheese melts, then finish with fresh basil.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
12. Chicken With Mushroom Gravy (37g Protein)
37g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 16 oz mushrooms sliced, 1 onion chopped, 3 garlic cloves minced, 2 cups low-sodium chicken broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, 1 cup evaporated milk, 3 tbsp cornstarch, and 3 tbsp cold water.
Step 1: Add the mushrooms, onion, and garlic to the slow cooker and place the chicken on top.
Step 2: Add the broth, Worcestershire sauce, thyme, salt, and pepper. Cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours.
Step 3: Check that the chicken reaches 165°F and transfer it to a plate.
Step 4: Stir in the milk and cornstarch slurry. Cook on HIGH for 15 minutes, then return the chicken to the gravy.
Storage: Refrigerate for 3 to 4 days and reheat gently to 165°F.
13. Chicken, Chickpea, and Onion Bowl (31g Protein)
31g ProteinIngredients: 1 1/2 lb thawed boneless skinless chicken breasts, 2 cans (15 oz each) chickpeas drained and rinsed, 2 onions sliced, 3 garlic cloves minced, 1 can (14.5 oz) diced tomatoes, 1 cup low-sodium chicken broth, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp coriander, 1/4 tsp cinnamon, 1 tsp salt, and 2 tbsp lemon juice.
Step 1: Add the chickpeas, onions, garlic, tomatoes, broth, and spices to the slow cooker. Place the chicken in the mixture.
Step 2: Cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours.
Step 3: Check that the chicken reaches 165°F, then remove and cut or shred it.
Step 4: Return the chicken, add the lemon juice, and divide into six bowls.
Storage: Refrigerate for 3 to 4 days or freeze in portions. Reheat to 165°F.
14. Chicken and Yellow Rice Curry (39g Protein)
39g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1 can (13.5 oz) light coconut milk, 1 cup low-sodium chicken broth, 1 onion chopped, 3 garlic cloves minced, 1 tbsp grated ginger, 2 tbsp curry powder, 1 tsp turmeric, 1/2 tsp cumin, 1 tsp salt, 1 tbsp lime juice, and 3 cups cooked yellow rice.
Step 1: Add the coconut milk, broth, onion, garlic, ginger, curry powder, turmeric, cumin, and salt to the slow cooker. Stir and add the chicken.
Step 2: Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours.
Step 3: Confirm the chicken reaches 165°F, then slice or shred it and stir in the lime juice.
Step 4: Divide the curry into six portions and serve each with 1/2 cup cooked yellow rice.
Storage: Store rice separately. Refrigerate for 3 to 4 days and reheat to 165°F.
15. Braised Chicken Thighs With Broccoli and Brown Rice (41g Protein)
41g ProteinIngredients: 2 1/2 lb thawed boneless skinless chicken thighs, 1 1/2 cups low-sodium chicken broth, 3 garlic cloves minced, 1 tsp dried thyme, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, 3 cups cooked brown rice, 6 cups steamed broccoli, and 1 tbsp lemon juice.
Step 1: Season the chicken with thyme, paprika, salt, and pepper and place it in the slow cooker.
Step 2: Add the broth and garlic. Cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours.
Step 3: Check that the chicken reaches 165°F and stir the lemon juice into the cooking liquid.
Step 4: Divide into six portions, each with 1/2 cup brown rice and 1 cup steamed broccoli.
Storage: Refrigerate the components for 3 to 4 days and reheat the chicken and rice to 165°F.
16. Slow Cooker Chicken Shawarma Plates (41g Protein)
41g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 2 tbsp olive oil, juice of 1 lemon, 4 garlic cloves minced, 2 tsp cumin, 2 tsp paprika, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp cinnamon, 1 tsp salt, 1/2 tsp black pepper, 6 small whole-wheat pitas, 1 1/2 cups plain Greek yogurt, 2 cups diced cucumber, and 2 cups diced tomatoes.
Step 1: Combine the oil, lemon juice, garlic, and spices. Coat the chicken and place it in the slow cooker.
Step 2: Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F.
Step 3: Rest briefly, then slice or shred the chicken and mix it with a little cooking liquid.
Step 4: Divide into six plates with one pita, 1/4 cup yogurt, cucumber, and tomatoes per serving.
Storage: Refrigerate the chicken separately from the fresh vegetables and pita for 3 to 4 days. Reheat chicken to 165°F.
17. Cheesy Chicken and Spinach (42g Protein)
42g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1 cup low-sodium chicken broth, 3 garlic cloves minced, 1 tsp Italian seasoning, 1/2 tsp salt, 1/2 tsp black pepper, 4 oz reduced-fat cream cheese, 6 oz shredded mozzarella, 1/2 cup grated Parmesan, and 5 cups baby spinach.
Step 1: Add the chicken, broth, garlic, Italian seasoning, salt, and pepper to the slow cooker.
Step 2: Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F.
Step 3: Shred the chicken and stir in the cream cheese, mozzarella, Parmesan, and spinach.
Step 4: Cover and cook on HIGH for 10 to 15 minutes, until the spinach wilts and the cheese melts.
Storage: Refrigerate for 3 to 4 days and reheat gently to 165°F.
18. Crockpot Chicken Pot Pie (39g Protein)
39g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 3 carrots sliced, 3 celery stalks sliced, 1 onion chopped, 3 garlic cloves minced, 3 cups low-sodium chicken broth, 1 tsp thyme, 1 tsp salt, 1/2 tsp black pepper, 1 cup frozen peas, 1 cup frozen corn, 1 cup evaporated milk, 3 tbsp cornstarch, 3 tbsp cold water, and 6 baked biscuits.
Step 1: Add the chicken, fresh vegetables, broth, and seasonings to the slow cooker.
Step 2: Cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours, until the chicken reaches 165°F.
Step 3: Shred the chicken and stir in the peas, corn, evaporated milk, and cornstarch slurry.
Step 4: Cook on HIGH for 15 minutes. Divide into six servings and top each with one baked biscuit.
Storage: Store biscuits separately. Refrigerate the filling for 3 to 4 days and reheat to 165°F.
19. Glazed Chicken Over Farro (40g Protein)
40g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1/3 cup reduced-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 3 garlic cloves minced, 1 tbsp grated ginger, 1 cup low-sodium chicken broth, 2 tbsp cornstarch, 2 tbsp cold water, and 3 cups cooked farro.
Step 1: Add the chicken to the slow cooker. Whisk together the soy sauce, honey, vinegar, garlic, ginger, and broth and pour it over the chicken.
Step 2: Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F.
Step 3: Transfer the chicken to a plate. Stir the cornstarch slurry into the sauce and cook on HIGH for 10 to 15 minutes.
Step 4: Return the chicken to the glaze and serve six equal portions over 1/2 cup cooked farro each.
Storage: Store farro separately. Refrigerate for 3 to 4 days and reheat chicken to 165°F.
20. Chicken Sausage With Green Beans (27g Protein)
27g ProteinIngredients: 2 lb fully cooked chicken sausage sliced, 1 1/2 lb baby potatoes halved, 1 1/2 lb fresh green beans trimmed, 1 onion sliced, 3 garlic cloves minced, 1 1/2 cups low-sodium chicken broth, 1 tsp Italian seasoning, 1/2 tsp smoked paprika, and 1/2 tsp black pepper.
Step 1: Add the potatoes, onion, garlic, broth, and seasonings to the slow cooker.
Step 2: Add the sliced chicken sausage. Cover and cook on LOW for 3 1/2 hours.
Step 3: Add the green beans and continue cooking on LOW for 1 to 1 1/2 hours, until the potatoes and beans are tender.
Step 4: Check that the sausage is heated thoroughly and divide into six equal portions.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
21. Whole Crockpot Chicken With Vegetables (44g Protein)
44g ProteinIngredients: 1 thawed whole chicken weighing approximately 5 lb with giblets removed, 1 lb baby potatoes, 4 carrots cut into chunks, 3 celery stalks cut into chunks, 1 large onion cut into wedges, 1 tbsp olive oil, 2 tsp paprika, 1 tsp garlic powder, 1 tsp dried thyme, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper.
Step 1: Place the potatoes, carrots, celery, and onion in a 6-quart or larger slow cooker.
Step 2: Pat the chicken dry. Rub it with olive oil and season it inside and outside with the paprika, garlic powder, thyme, salt, and pepper.
Step 3: Place the chicken breast-side up over the vegetables. Cook on LOW for 6 to 7 hours or HIGH for 3 1/2 to 4 1/2 hours.
Step 4: Check that the innermost thigh, innermost wing, and thickest breast reach 165°F. Rest for 10 minutes before carving into six portions.
Storage: Remove meat from the bones and refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
22. Chicken Cheese Quesadillas (29g Protein)
29g ProteinIngredients: 3 cups prepared slow cooker shredded chicken, 6 large flour tortillas, 6 oz shredded Monterey Jack or cheddar, 1 cup sliced bell peppers, 1/2 cup sliced green onions, 1/2 cup salsa, and 2 tsp olive oil divided.
Step 1: Divide the chicken, cheese, bell peppers, and green onions evenly over one half of each tortilla.
Step 2: Fold the tortillas over the filling and brush the outsides lightly with olive oil.
Step 3: Cook in a skillet over medium heat for 2 to 3 minutes per side, until golden and the filling reaches 165°F.
Step 4: Rest for 2 minutes, cut into wedges, and serve each quesadilla with salsa.
Storage: Refrigerate for up to 3 days. Reheat in a skillet or oven until the filling reaches 165°F.
23. Chicken Thighs Braised in White Wine (43g Protein)
43g ProteinIngredients: 3 lb thawed boneless skinless chicken thighs, 1 tbsp olive oil, 1 onion sliced, 8 oz mushrooms sliced, 4 garlic cloves minced, 1 cup dry white wine, 1 cup low-sodium chicken broth, 1 tsp dried thyme, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp unsalted butter, 2 tbsp cornstarch, and 2 tbsp cold water.
Step 1: Season the chicken with salt and pepper. Brown it briefly in olive oil and transfer it to the slow cooker.
Step 2: Add the onion, mushrooms, garlic, wine, broth, and thyme.
Step 3: Cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours, until the chicken reaches 165°F.
Step 4: Transfer the chicken to a plate. Stir in the butter and cornstarch slurry and cook on HIGH for 15 minutes, then return the chicken.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
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