After putting together my first collection of high-protein crockpot chicken dinners, I wanted to create another list with completely different recipes. Chicken works with so many sauces, vegetables, grains, and seasonings that there is no reason for slow cooker dinners to feel repetitive.
This second collection includes spicy buffalo chicken, creamy soups, chicken curry, barbecue sandwiches, casseroles, and several vegetable-filled meals. Every idea is different from the 23 dishes in the first article.
I always thaw chicken before placing it in a slow cooker and check it with a food thermometer before serving. According to the USDA’s slow cooker food-safety guidance, poultry should be thawed before slow cooking, and the lid should remain in place throughout cooking.
1. Crockpot Buffalo Chicken
Buffalo chicken is spicy, tangy, and easy to use in several different meals. Chicken breasts cook slowly with buffalo sauce, garlic, and a small amount of broth until they are tender enough to shred.
I stir in a little cream cheese or Greek yogurt near the end to soften the heat and give the sauce a smoother texture. The finished chicken works in sandwiches, wraps, baked potatoes, rice bowls, or lettuce cups.
2. Slow Cooker Garlic Parmesan Chicken
Garlic Parmesan chicken has a creamy, savory sauce that pairs well with pasta, rice, or mashed potatoes. Garlic, broth, Italian seasoning, and chicken cook together before Parmesan and a creamy ingredient are added at the end.
I add the cheese after the chicken is fully cooked so the sauce stays smooth. Spinach, mushrooms, or broccoli can also be included when I want more vegetables in the meal.
3. Honey Garlic Chicken
Honey garlic chicken combines sweet, savory, and lightly tangy flavors. The sauce usually includes honey, reduced-sodium soy sauce, garlic, ginger, and rice vinegar.
As the chicken cooks, it absorbs the sauce and becomes tender. I thicken the remaining liquid with a cornstarch slurry near the end and serve the chicken with rice and vegetables.
4. Crockpot Chicken Taco Bowls
Chicken taco bowls combine seasoned chicken with black beans, corn, tomatoes, and green chiles. Everything cooks in one pot before the chicken is shredded and mixed back into the vegetables.
I serve the mixture over rice with lettuce, salsa, avocado, cilantro, or plain Greek yogurt. Everyone can choose their own toppings, making this a useful family dinner.
5. Slow Cooker Chicken Enchilada Casserole
Chicken enchilada casserole has layers of shredded chicken, enchilada sauce, corn tortillas, beans, and cheese. The chicken cooks first and is shredded before the remaining ingredients are layered in the crockpot.
I add the tortillas during the final part of cooking so they soften without completely disappearing into the sauce. A moderate amount of cheese keeps the casserole satisfying while allowing the chicken to remain the main ingredient.
For more easy meals that can be prepared in advance, explore these crockpot freezer dump meals.
6. Chicken, Broccoli, and Rice Casserole
Chicken, broccoli, and rice casserole is a complete meal with protein, vegetables, and a filling grain. The chicken cooks in a seasoned broth before cooked rice, broccoli, and cheese are added near the end.
I prefer using separately cooked rice because it prevents the casserole from becoming dry or unevenly cooked. Adding broccoli late also helps it retain its color and texture.
7. Crockpot Chicken Tikka Masala
Chicken tikka masala combines tender chicken with tomatoes, garlic, ginger, garam masala, cumin, paprika, and a creamy finish. Slow cooking allows the spices to blend into a rich sauce.
I add yogurt, cream, or coconut milk near the end instead of cooking it for the entire time. The finished chicken is especially good with basmati rice, naan, or roasted vegetables.
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8. Coconut Lime Chicken Soup
Coconut lime chicken soup is creamy, bright, and gently warming. Chicken cooks with coconut milk, broth, mushrooms, garlic, ginger, and mild seasonings before lime juice is added at the end.
The lime balances the richness of the coconut milk. I also add spinach or chopped cilantro shortly before serving for freshness and color.
9. Slow Cooker Chicken Gnocchi Soup
Chicken gnocchi soup has tender chicken, soft potato gnocchi, carrots, celery, spinach, and a creamy broth. The chicken and firm vegetables cook first, while the gnocchi and dairy ingredients are added later.
Adding gnocchi near the end prevents it from becoming too soft. This produces a thick and satisfying soup that works well as a complete dinner.
10. Chicken and Wild Rice Soup
Chicken and wild rice soup is a filling cold-weather meal with chicken, mushrooms, carrots, celery, onions, and herbs. Wild rice adds a firm texture and helps make the soup more substantial.
I use a wild rice blend that can withstand longer cooking. A small amount of evaporated milk added near the end gives the broth a creamy finish without making it overly heavy.
If you enjoy warm one-bowl meals, these high-protein soups and stews offer more satisfying ideas.
11. Crockpot Chicken Bacon Ranch
Chicken bacon ranch combines seasoned chicken with garlic, ranch-style herbs, cream cheese, cheddar, and cooked bacon. The result is rich, creamy, and easy to serve in several ways.
I use the bacon as a finishing ingredient so it keeps some texture. The chicken can be served over potatoes, rice, pasta, or steamed vegetables.
12. Slow Cooker Chicken Marsala
Chicken Marsala features tender chicken with mushrooms and a savory sauce made with Marsala wine, broth, garlic, and herbs. The mushrooms absorb the sauce while the chicken cooks.
I thicken the cooking liquid near the end to give it a gravy-like consistency. Mashed potatoes, pasta, polenta, or green vegetables all pair well with the finished dish.
13. Crockpot Chicken Piccata
Chicken piccata gets its distinctive flavor from lemon, garlic, broth, capers, and a small amount of butter. The sauce is bright and savory rather than creamy.
I add some of the lemon juice near the end so its flavor remains fresh. The chicken can be served with pasta, rice, mashed potatoes, or roasted vegetables.
14. Balsamic Chicken With Vegetables
Balsamic chicken combines chicken breasts or thighs with balsamic vinegar, tomatoes, garlic, onions, and Italian herbs. The vinegar mellows during cooking and creates a lightly sweet, tangy sauce.
Carrots, mushrooms, and bell peppers can cook alongside the chicken. I serve the finished meal with potatoes, quinoa, or brown rice when I want an additional side.
15. Slow Cooker Pesto Chicken and Potatoes
Pesto chicken and potatoes is a simple one-pot dinner with plenty of herb and garlic flavor. Baby potatoes cook beneath the chicken while pesto seasons both ingredients.
I add green beans during the final part of cooking so they do not become too soft. A little Parmesan added before serving complements the pesto without overwhelming the chicken.
16. Crockpot Salsa Chicken With Black Beans
Salsa chicken with black beans requires only a short ingredient list but can be served in many different ways. Chicken cooks with salsa, black beans, corn, garlic, cumin, and lime.
Once shredded, the chicken absorbs the seasoned tomato sauce. I use it in rice bowls, tacos, quesadillas, salads, or stuffed sweet potatoes.
17. Chicken and Quinoa Stew
Chicken and quinoa stew combines chicken, quinoa, tomatoes, beans, carrots, celery, and herbs in one filling meal. Quinoa contributes extra protein while also thickening the broth slightly.
I rinse the quinoa before adding it to remove its naturally bitter coating. Spinach or kale can be stirred in near the end for additional vegetables.
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18. Sweet Potato Chicken Chili
Sweet potato chicken chili is hearty without relying on beef. Chicken, sweet potatoes, black beans, tomatoes, peppers, and smoky seasonings cook together until the potatoes are tender.
The sweet potatoes balance the chili powder and add thickness to the broth. I finish each serving with lime, cilantro, avocado, or a spoonful of Greek yogurt.
These winter crockpot dinners include more warm meals for cold evenings.
19. Slow Cooker Chicken Corn Chowder
Chicken corn chowder combines tender chicken, corn, potatoes, onions, celery, and a creamy broth. Smoked paprika and garlic add depth without making the chowder spicy.
I mash some of the cooked potatoes to thicken the soup naturally. Milk and cheese are added near the end to prevent the creamy base from separating during the long cooking time.
20. Greek Chicken With Potatoes
Greek chicken with potatoes has fresh Mediterranean flavors from lemon, garlic, oregano, and olive oil. The potatoes cook beneath the chicken and absorb the seasoned cooking liquid.
I add olives near the end and finish the dish with parsley and feta. A cucumber and tomato salad makes a fresh side for the warm chicken and potatoes.
21. Crockpot Barbecue Chicken Sandwiches
Barbecue chicken sandwiches are easy to prepare for weeknight dinners or casual gatherings. Chicken breasts cook slowly with barbecue sauce, garlic, onion, and a small amount of broth.
After shredding the chicken, I mix it thoroughly with the sauce and serve it on whole-grain buns. Coleslaw, pickles, corn, or baked beans work well on the side.
22. Slow Cooker Chicken Meatballs
Chicken meatballs are a lighter alternative to traditional beef meatballs. Ground chicken is mixed with egg, breadcrumbs, Parmesan, garlic, and Italian herbs before being shaped and cooked in marinara sauce.
I keep the meatballs similar in size so they cook evenly. They can be served with pasta, polenta, vegetables, or toasted rolls.
23. Crockpot Chicken Jambalaya
Chicken jambalaya is a bold one-pot meal with chicken, chicken sausage, tomatoes, peppers, celery, onions, and Cajun seasoning. The chicken and sausage create a savory base while the vegetables add flavor and texture.
I cook the rice separately and stir it into individual portions before serving. This makes the liquid easier to control and prevents the rice from becoming overly soft.
For additional warm and filling meals, browse these high-protein comfort food dinners.
Tips for Making Crockpot Chicken
I always begin with fully thawed chicken and avoid overcrowding the slow cooker. Keeping the lid closed helps maintain a steady cooking temperature, while opening it repeatedly can increase the required cooking time.
Chicken breasts usually require less cooking time than thighs. I start checking them near the lower end of the recommended range and use a food thermometer to confirm they have reached 165°F.
Dairy products, pasta, cooked rice, cheese, spinach, broccoli, and other delicate ingredients are generally best added near the end. This helps sauces stay smooth and prevents vegetables or grains from becoming too soft.
Storing and Reheating Leftovers
I transfer cooked food to shallow airtight containers and refrigerate it within 2 hours. Most cooked chicken dishes can be refrigerated for 3 to 4 days.
Leftovers should be reheated to 165°F. When reheating creamy chicken, soup, pasta, rice, or quinoa, I add a small amount of broth or milk if the dish has thickened in the refrigerator.
Many shredded chicken dishes, soups, chili, curries, and tomato-based meals freeze well. I usually freeze cooked pasta, rice, dairy toppings, and fresh garnishes separately for better texture.
Final Thoughts
These 23 high-protein crockpot chicken dinners provide another complete collection without repeating the recipes from the first article. The options range from buffalo chicken and taco bowls to tikka masala, creamy soups, Greek chicken, and jambalaya.
With both collections, there are now 46 different crockpot chicken ideas to choose from. I can rotate them throughout the year, adjust the sides and toppings, and keep easy chicken dinners from feeling repetitive.
1. Crockpot Buffalo Chicken (36g Protein)
36g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1 cup buffalo sauce, 1/2 cup low-sodium chicken broth, 3 garlic cloves minced, 1 tsp onion powder, 1/2 tsp smoked paprika, and 4 oz reduced-fat cream cheese.
Step 1: Place the chicken in the slow cooker.
Step 2: Combine the buffalo sauce, broth, garlic, onion powder, and paprika. Pour the mixture over the chicken.
Step 3: Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F.
Step 4: Shred the chicken and stir in the cream cheese until smooth.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
2. Slow Cooker Garlic Parmesan Chicken (40g Protein)
40g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1 cup low-sodium chicken broth, 5 garlic cloves minced, 1 tsp Italian seasoning, 1/2 tsp salt, 1/2 tsp black pepper, 1 cup evaporated milk, 1 cup finely grated Parmesan, 2 tbsp cornstarch, and 2 tbsp cold water.
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: Transfer the chicken to a plate. Stir in the evaporated milk, Parmesan, and cornstarch mixed with cold water.
Step 4: Cook the sauce on HIGH for 10 to 15 minutes, then return the chicken.
Storage: Refrigerate for 3 to 4 days and reheat gently to 165°F.
3. Slow Cooker Honey Garlic Chicken (38g Protein)
38g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1/3 cup honey, 1/2 cup reduced-sodium soy sauce, 1/4 cup rice vinegar, 5 garlic cloves minced, 1 tbsp grated ginger, 1 tsp sesame oil, 2 tbsp cornstarch, 2 tbsp cold water, and 3 cups cooked brown rice.
Step 1: Place the chicken in the slow cooker.
Step 2: Whisk together the honey, soy sauce, vinegar, garlic, ginger, and sesame oil. Pour over the chicken.
Step 3: Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F.
Step 4: Remove the chicken. Add the cornstarch slurry and cook on HIGH for 10 minutes. Return the chicken and serve each portion with 1/2 cup rice.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
4. Crockpot Chicken Taco Bowls (41g Protein)
41g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1 can (15 oz) black beans drained and rinsed, 1 can (15 oz) corn drained, 1 jar (16 oz) salsa, 1 can (4 oz) diced green chiles, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, 3 cups cooked brown rice, and 3/4 cup plain Greek yogurt.
Step 1: Add the chicken, beans, corn, salsa, green chiles, cumin, chili powder, and salt 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: Confirm the chicken reaches 165°F, then shred it and stir it back into the mixture.
Step 4: Serve six equal portions with 1/2 cup rice and 2 tbsp Greek yogurt each.
Storage: Store the yogurt separately. Refrigerate the chicken mixture and rice for 3 to 4 days and reheat to 165°F.
5. Chicken Enchilada Casserole (48g Protein)
48g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 2 cans (10 oz each) red enchilada sauce, 1 can (15 oz) black beans drained and rinsed, 12 corn tortillas cut into strips, 8 oz shredded Monterey Jack, 1 can (4 oz) diced green chiles, 1 tsp cumin, and 1/2 tsp salt.
Step 1: Add the chicken, enchilada sauce, green chiles, cumin, and salt 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. Stir in the beans and tortilla strips, then spread the cheese over the top.
Step 4: Cover and cook on HIGH for 20 to 30 minutes, until the casserole is hot and the cheese melts.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
6. Chicken, Broccoli, and Rice Casserole (47g Protein)
47g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1 1/2 cups low-sodium chicken broth, 1 onion chopped, 3 garlic cloves minced, 1 tsp dried thyme, 1/2 tsp salt, 1/2 tsp black pepper, 4 cups cooked brown rice, 5 cups broccoli florets, 1 cup evaporated milk, and 8 oz shredded cheddar.
Step 1: Add the chicken, broth, onion, garlic, thyme, salt, and pepper to the slow cooker.
Step 2: Cook on LOW for 5 hours or HIGH for 2 1/2 to 3 hours, until the chicken reaches 165°F.
Step 3: Shred the chicken and stir in the cooked rice, broccoli, and evaporated milk.
Step 4: Sprinkle with cheddar and cook on HIGH for 20 to 30 minutes, until the broccoli is tender and the cheese melts.
Storage: Refrigerate for 3 to 4 days. Add a little broth when reheating to 165°F.
7. Crockpot Chicken Tikka Masala (40g Protein)
40g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts cut into large pieces, 1 can (28 oz) crushed tomatoes, 1 onion chopped, 4 garlic cloves minced, 1 tbsp grated ginger, 1 tbsp garam masala, 2 tsp paprika, 1 tsp cumin, 1 tsp turmeric, 1 tsp salt, 1 cup plain Greek yogurt, and 3 cups cooked basmati rice.
Step 1: Add the tomatoes, onion, garlic, ginger, spices, 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, until the chicken reaches 165°F.
Step 3: Turn off the heat. Temper the yogurt with a little warm sauce, then stir it into the slow cooker.
Step 4: Divide into six portions and serve each with 1/2 cup cooked basmati rice.
Storage: Store rice separately. Refrigerate for 3 to 4 days and reheat gently to 165°F.
8. Coconut Lime Chicken Soup (28g Protein)
28g ProteinIngredients: 1 1/2 lb thawed boneless skinless chicken breasts, 1 can (13.5 oz) light coconut milk, 5 cups low-sodium chicken broth, 8 oz mushrooms sliced, 1 red bell pepper sliced, 3 garlic cloves minced, 1 tbsp grated ginger, 1 tbsp reduced-sodium soy sauce, 4 cups baby spinach, 3 tbsp lime juice, and 1/3 cup chopped cilantro.
Step 1: Add the chicken, coconut milk, broth, mushrooms, bell pepper, garlic, ginger, and soy sauce 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 return it to the soup with the spinach.
Step 4: Cover for 5 minutes, then stir in the lime juice and cilantro.
Storage: Refrigerate for 3 to 4 days and reheat gently to 165°F.
9. Slow Cooker Chicken Gnocchi Soup (41g Protein)
41g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 4 carrots sliced, 3 celery stalks sliced, 1 onion chopped, 3 garlic cloves minced, 6 cups low-sodium chicken broth, 1 tsp thyme, 1 tsp salt, 1/2 tsp black pepper, 1 cup evaporated milk, 1 package (16 oz) potato gnocchi, and 4 cups baby spinach.
Step 1: Add the chicken, carrots, celery, onion, garlic, broth, thyme, 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 return it with the evaporated milk and gnocchi.
Step 4: Cook on HIGH for 20 to 30 minutes. Stir in the spinach during the final 5 minutes.
Storage: Refrigerate for 3 to 4 days. Add broth when reheating to 165°F.
10. Chicken and Wild Rice Soup (32g Protein)
32g ProteinIngredients: 1 1/2 lb thawed boneless skinless chicken breasts, 1 cup uncooked wild rice blend rinsed, 8 oz mushrooms sliced, 3 carrots sliced, 3 celery stalks sliced, 1 onion chopped, 3 garlic cloves minced, 7 cups low-sodium chicken broth, 1 tsp thyme, 1/2 tsp rosemary, 1 tsp salt, 1/2 tsp black pepper, and 1 cup evaporated milk.
Step 1: Add everything except the evaporated milk to the slow cooker.
Step 2: Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and the rice is tender.
Step 3: Shred the chicken and return it to the soup.
Step 4: Stir in the evaporated milk and heat on HIGH for 10 minutes.
Storage: Refrigerate for 3 to 4 days. Add broth when reheating to 165°F.
11. Crockpot Chicken Bacon Ranch (46g Protein)
46g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1 cup low-sodium chicken broth, 1 tsp dried dill, 1 tsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 4 oz reduced-fat cream cheese, 6 oz shredded cheddar, and 8 cooked bacon slices crumbled.
Step 1: Add the chicken, broth, dill, parsley, garlic powder, onion powder, and salt 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 and cheddar.
Step 4: Cover for 10 minutes, then stir and top six equal portions with the bacon.
Storage: Refrigerate for 3 to 4 days and reheat gently to 165°F.
12. Slow Cooker Chicken Marsala (37g Protein)
37g ProteinIngredients: 2 1/2 lb thawed boneless skinless chicken thighs, 16 oz mushrooms sliced, 1 shallot chopped, 3 garlic cloves minced, 1 cup dry Marsala wine, 1 cup low-sodium chicken broth, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, 3 tbsp cornstarch, and 3 tbsp cold water.
Step 1: Place the mushrooms, shallot, and garlic in the slow cooker and arrange the chicken on top.
Step 2: Add the Marsala, broth, thyme, salt, and pepper.
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: Remove the chicken. Stir in the 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.
13. Crockpot Chicken Piccata (36g Protein)
36g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1 1/2 cups low-sodium chicken broth, 4 garlic cloves minced, 1/3 cup fresh lemon juice, 2 tbsp drained capers, 1 tsp dried parsley, 1/2 tsp salt, 1/2 tsp black pepper, 2 tbsp unsalted butter, 2 tbsp cornstarch, and 2 tbsp cold water.
Step 1: Place the chicken in the slow cooker and add the broth, garlic, half the lemon juice, parsley, salt, and pepper.
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 the chicken. Stir in the capers, remaining lemon juice, butter, and cornstarch slurry.
Step 4: Cook on HIGH for 10 to 15 minutes, then return the chicken to the sauce.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
14. Balsamic Chicken With Vegetables (37g Protein)
37g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 4 carrots cut into chunks, 8 oz mushrooms sliced, 2 bell peppers chopped, 1 onion sliced, 3 garlic cloves minced, 1 can (14.5 oz) diced tomatoes, 1/3 cup balsamic vinegar, 1 cup low-sodium chicken broth, 1 tsp Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper.
Step 1: Place the carrots, mushrooms, peppers, onion, and garlic in the slow cooker.
Step 2: Arrange the chicken on top and add the tomatoes, vinegar, broth, and seasonings.
Step 3: Cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours.
Step 4: Check that the chicken reaches 165°F and divide the chicken, vegetables, and sauce into six servings.
Storage: Refrigerate for 3 to 4 days or freeze in portions. Reheat to 165°F.
15. Slow Cooker Pesto Chicken and Potatoes (38g Protein)
38g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1 1/2 lb baby potatoes halved, 1 cup low-sodium chicken broth, 3/4 cup prepared basil pesto, 3 garlic cloves minced, 1/2 tsp salt, 1 lb fresh green beans trimmed, and 1/2 cup grated Parmesan.
Step 1: Place the potatoes in the slow cooker and arrange the chicken on top.
Step 2: Combine the broth, pesto, garlic, and salt and pour over the chicken.
Step 3: Cook on LOW for 4 hours, add the green beans, and continue cooking for 1 to 2 hours until the chicken reaches 165°F.
Step 4: Divide into six servings and finish evenly with Parmesan.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
16. Salsa Chicken With Black Beans (38g Protein)
38g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1 jar (24 oz) salsa, 2 cans (15 oz each) black beans drained and rinsed, 1 can (15 oz) corn drained, 1 onion chopped, 3 garlic cloves minced, 1 tsp cumin, 1 tsp chili powder, and 2 tbsp lime juice.
Step 1: Add the chicken, salsa, beans, corn, onion, garlic, cumin, and chili powder 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: Confirm the chicken reaches 165°F, then shred it and mix it back into the sauce.
Step 4: Stir in the lime juice and divide into six servings.
Storage: Refrigerate for 3 to 4 days or freeze in portions. Reheat to 165°F.
17. Chicken and Quinoa Stew (33g Protein)
33g ProteinIngredients: 1 1/2 lb thawed boneless skinless chicken breasts, 1 cup dry quinoa rinsed, 1 can (15 oz) cannellini beans drained and rinsed, 3 carrots sliced, 3 celery stalks sliced, 1 onion chopped, 3 garlic cloves minced, 1 can (14.5 oz) diced tomatoes, 6 cups low-sodium chicken broth, 1 tsp thyme, 1 tsp smoked paprika, 1 tsp salt, and 4 cups baby spinach.
Step 1: Add everything except the spinach 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 and the quinoa is tender. Shred the chicken and return it to the stew.
Step 4: Stir in the spinach and cover for 5 minutes.
Storage: Refrigerate for 3 to 4 days. Add broth when reheating to 165°F.
18. Sweet Potato Chicken Chili (30g Protein)
30g ProteinIngredients: 1 1/2 lb thawed boneless skinless chicken breasts, 2 medium sweet potatoes peeled and cubed, 2 cans (15 oz each) black beans drained and rinsed, 1 can (28 oz) crushed tomatoes, 1 onion chopped, 1 red bell pepper chopped, 3 garlic cloves minced, 2 cups low-sodium chicken broth, 2 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, and 1 tsp salt.
Step 1: Add all ingredients to the slow cooker and stir the liquid around the chicken.
Step 2: Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
Step 3: Confirm the chicken reaches 165°F, then shred it and return it to the chili.
Step 4: Stir well and lightly mash some sweet potato pieces if a thicker chili is preferred.
Storage: Refrigerate for 3 to 4 days or freeze in portions. Reheat to 165°F.
19. Slow Cooker Chicken Corn Chowder (38g Protein)
38g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1 1/2 lb Yukon Gold potatoes cubed, 3 cups corn, 1 onion chopped, 3 celery stalks sliced, 3 garlic cloves minced, 5 cups low-sodium chicken broth, 1 tsp smoked paprika, 1 tsp thyme, 1 tsp salt, 1/2 tsp black pepper, 1 1/2 cups evaporated milk, and 3 tbsp cornstarch mixed with 3 tbsp cold water.
Step 1: Add everything except the evaporated milk and cornstarch slurry 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 mash some potatoes to thicken the chowder.
Step 4: Stir in the evaporated milk and cornstarch slurry. Cook on HIGH for 15 minutes.
Storage: Refrigerate for 3 to 4 days. Reheat gently to 165°F.
20. Greek Chicken With Potatoes (40g Protein)
40g ProteinIngredients: 2 1/2 lb thawed boneless skinless chicken thighs, 1 1/2 lb baby potatoes halved, 1 cup low-sodium chicken broth, 3 tbsp olive oil, juice of 2 lemons, 5 garlic cloves minced, 2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, 1/2 cup pitted Kalamata olives, and 6 oz crumbled feta.
Step 1: Place the potatoes in the slow cooker and arrange the chicken over them.
Step 2: Whisk together the broth, oil, lemon juice, garlic, oregano, salt, and pepper. Pour it 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: Add the olives during the final 15 minutes and top six equal portions with 1 oz feta each.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
21. Crockpot Barbecue Chicken Sandwiches (40g Protein)
40g ProteinIngredients: 2 lb thawed boneless skinless chicken breasts, 1 1/2 cups barbecue sauce, 1/2 cup low-sodium chicken broth, 1 onion sliced, 3 garlic cloves minced, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, and 6 whole-grain sandwich buns.
Step 1: Place the onion and garlic in the slow cooker and arrange the chicken on top.
Step 2: Combine the barbecue sauce, broth, vinegar, and paprika and pour over the chicken.
Step 3: Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F.
Step 4: Shred the chicken, mix it with the sauce, and serve six equal portions on the buns.
Storage: Store buns separately. Refrigerate the chicken for 3 to 4 days and reheat to 165°F.
22. Slow Cooker Chicken Meatballs (36g Protein)
36g ProteinIngredients: 2 lb ground chicken, 1 large egg, 1/2 cup whole-wheat breadcrumbs, 1/2 cup grated Parmesan, 3 garlic cloves minced, 2 tsp Italian seasoning, 1 tsp salt, 1/2 tsp black pepper, 2 jars (24 oz each) marinara sauce, and 1/2 cup water.
Step 1: Combine the chicken, egg, breadcrumbs, Parmesan, garlic, seasoning, salt, and pepper. Shape into 24 equal meatballs.
Step 2: Add the marinara and water to the slow cooker. Arrange the meatballs in the sauce.
Step 3: Cook on LOW for 4 hours or HIGH for 2 hours, until every meatball reaches 165°F.
Step 4: Divide into six servings of four meatballs with sauce.
Storage: Refrigerate for 3 to 4 days or freeze in portions. Reheat to 165°F.
23. Crockpot Chicken Jambalaya (42g Protein)
42g ProteinIngredients: 1 1/2 lb thawed boneless skinless chicken breasts cut into large pieces, 1 lb fully cooked chicken andouille sausage sliced, 1 can (28 oz) crushed tomatoes, 1 green bell pepper chopped, 3 celery stalks chopped, 1 onion chopped, 3 garlic cloves minced, 2 cups low-sodium chicken broth, 2 tsp Cajun seasoning, 1 tsp dried thyme, 1 bay leaf, and 3 cups cooked brown rice.
Step 1: Add everything except the cooked rice 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 and the sausage is heated throughout. Remove the bay leaf.
Step 4: Divide into six portions and serve each with 1/2 cup cooked brown rice.
Storage: Store rice separately. Refrigerate for 3 to 4 days and reheat to 165°F.
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