Cold winter evenings call for warm, satisfying meals, but that does not mean spending hours standing over the stove. These winter crockpot dinners cook slowly throughout the day, filling the kitchen with comforting aromas while keeping dinner preparation simple.
This collection includes tender roasts, hearty soups, rich stews, creamy chicken dishes, and filling meatless options. Most are complete one-pot meals, while others pair perfectly with bread, rice, mashed potatoes, or a simple winter side dish.
For more seasonal inspiration, explore these fall crockpot dinners that work just as well when the temperature begins to drop.
1. Slow Cooker Beef Pot Roast
A classic beef pot roast is one of the most comforting dinners to serve on a cold winter night. Chuck roast cooks slowly with potatoes, carrots, onions, beef broth, and herbs until the meat becomes fork-tender.
Because the vegetables cook alongside the beef, there is no need to prepare several separate dishes. Spoon some of the savory cooking liquid over each serving for a complete winter dinner.
2. Crockpot Beef Stew
Chunks of beef, potatoes, carrots, celery, and peas create a hearty stew that feels especially satisfying after a long, cold day. Slow cooking allows the beef to tenderize while the vegetables absorb the rich flavor of the broth.
Thicken the cooking liquid near the end if you prefer a more substantial gravy. Serve the stew with crusty bread for soaking up every last spoonful.
3. Slow Cooker Chicken and Dumplings
Chicken and dumplings deliver everything people love about winter comfort food in one warm bowl. Chicken cooks in a creamy broth with carrots, celery, onions, and herbs before soft dumplings are added near the end.
The finished meal is rich and cozy without requiring a complicated cooking process. Using refrigerated biscuit dough is an easy shortcut for busy weeknights.
4. Crockpot White Chicken Chili
White chicken chili combines tender shredded chicken with white beans, green chiles, corn, and warming seasonings. A creamy base gives the chili a comforting texture while still allowing the chicken and vegetables to stand out.
Top each bowl with shredded cheese, avocado, cilantro, or crushed tortilla chips. It is a filling alternative to traditional tomato-based chili.
5. Slow Cooker Lasagna Soup
Lasagna soup delivers the familiar flavors of baked lasagna without requiring careful layering or time in the oven. Ground beef or Italian sausage simmers with tomatoes, broth, garlic, onions, and Italian herbs.
Broken lasagna noodles are added toward the end so they remain tender without becoming too soft. Finish each bowl with ricotta, mozzarella, and Parmesan for a rich winter meal.
6. Crockpot Chicken Noodle Soup
Chicken noodle soup is a dependable choice for chilly evenings and quiet weekends at home. Chicken, carrots, celery, onions, garlic, and herbs simmer in broth until the flavors come together.
Add the noodles during the final portion of cooking so they do not become mushy. The result is a classic, family-friendly soup with very little hands-on preparation.
If soups are frequently on your winter menu, these high-protein soups and stews offer even more filling ideas for cold nights.
7. Slow Cooker Beef and Barley Soup
Beef and barley soup is a substantial dinner with tender beef, chewy barley, vegetables, and a deeply savory broth. The barley naturally adds body to the soup as it cooks.
Mushrooms, carrots, celery, and onions make the meal feel complete without needing an elaborate side. It also stores well, making it useful for winter meal preparation.
8. Crockpot Turkey Chili
Ground turkey provides a lighter base for a thick chili filled with beans, tomatoes, peppers, and smoky spices. Slow cooking helps all the ingredients develop a richer, more balanced flavor.
Serve the chili with cornbread or offer toppings such as cheese, sour cream, sliced jalapeños, and green onions. Leftovers can be used over baked potatoes or rice the following day.
9. Slow Cooker Creamy Chicken and Wild Rice Soup
Chicken and wild rice soup is creamy, hearty, and particularly well suited to freezing winter weather. Wild rice cooks with chicken, carrots, celery, onions, broth, and herbs until it becomes tender.
A creamy finish gives the soup a silky consistency without hiding the earthy flavor of the rice. Add mushrooms for another layer of savory flavor.
10. Crockpot French Onion Soup
Slow cooking gives sliced onions enough time to become soft, sweet, and deeply flavorful. Beef broth, garlic, thyme, and a small amount of Worcestershire sauce transform them into a warming French onion soup.
Ladle the soup into oven-safe bowls and top it with toasted bread and melted cheese before serving. Although the final broiling step is optional, it produces the familiar golden topping.
11. Slow Cooker Short Ribs
Beef short ribs become exceptionally tender when cooked slowly in a savory sauce. Onions, garlic, broth, tomato paste, and herbs create a rich base that complements the beef.
Serve the short ribs over mashed potatoes, polenta, or buttered noodles. Spoon the reduced cooking liquid over the top to bring the entire meal together.
12. Crockpot Sausage, Potato, and Kale Soup
Italian sausage, potatoes, kale, onions, and garlic create a rustic soup with plenty of flavor and texture. The potatoes soften as they cook and help make the broth feel more substantial.
Stir in cream near the end for a richer soup, or leave the broth clear for a lighter variation. Either version makes a satisfying cold-weather dinner.
13. Slow Cooker Chicken Pot Pie Filling
This crockpot dinner has all the comforting flavors of chicken pot pie without requiring a traditional pastry crust. Chicken, peas, carrots, corn, celery, and onions cook in a creamy, herb-seasoned sauce.
Serve the filling with warm biscuits, puff pastry squares, or thick slices of bread. It is an easy way to enjoy a classic winter dish on a busy evening.
14. Crockpot Lentil Soup
Lentils cook beautifully in a slow cooker and produce a filling meatless dinner without much preparation. Combine them with carrots, celery, tomatoes, onions, garlic, broth, and warming spices.
A handful of spinach or kale stirred in near the end adds color and more vegetables. Serve the soup with bread or a simple salad for a complete meal.
Several dishes in this collection can also be assembled ahead of time. These crockpot freezer dump meals provide additional options for stocking the freezer before the busiest part of winter.
15. Slow Cooker Beef Stroganoff
Beef stroganoff combines tender beef and mushrooms with a rich, savory sauce. Slow cooking gives tougher cuts of beef enough time to soften while developing deep flavor.
Stir sour cream into the sauce near the end to keep it smooth and creamy. Serve the stroganoff over egg noodles, mashed potatoes, or rice.
16. Crockpot Split Pea and Ham Soup
Split pea soup is an economical winter dinner with a thick consistency and smoky flavor. Dried split peas cook with ham, carrots, celery, onions, broth, and herbs until soft.
A leftover ham bone can add even more flavor, although diced ham works well on its own. The soup thickens further as it cools and tastes excellent reheated the next day.
17. Slow Cooker Chicken Enchilada Soup
Chicken enchilada soup brings warming Southwestern flavors to the winter table. Chicken cooks with black beans, corn, tomatoes, enchilada sauce, broth, and spices before being shredded.
Finish each serving with cheese, sour cream, avocado, cilantro, or tortilla strips. The toppings make it easy for everyone to customize their own bowl.
18. Crockpot Pork and Sauerkraut
Pork and sauerkraut is a savory, tangy dinner that works particularly well during the colder months. Pork shoulder or pork loin cooks slowly with sauerkraut, onions, apples, and seasonings.
The apples add gentle sweetness that balances the acidity of the sauerkraut. Serve the pork with mashed potatoes or roasted root vegetables.
19. Slow Cooker Vegetable Curry
A warm vegetable curry makes a comforting plant-based winter dinner. Chickpeas, potatoes, carrots, cauliflower, tomatoes, and coconut milk create a filling combination with plenty of texture.
Curry powder, ginger, garlic, and cumin add warmth without making the dish unnecessarily complicated. Serve it over rice and add fresh cilantro or lime before eating.
20. Crockpot Meatballs and Marinara
Meatballs become tender and flavorful as they simmer slowly in tomato sauce. This versatile dinner can be served over spaghetti, spooned into toasted rolls, or paired with creamy polenta.
Use homemade meatballs or a convenient frozen variety depending on the time available. Add mozzarella or Parmesan just before serving for a satisfying finish.
For more warming family meals, browse these high-protein comfort food dinners.
21. Slow Cooker Red Beans and Sausage
Red beans and sausage create a filling dinner with smoky, savory flavor. Beans cook with sliced sausage, onions, celery, peppers, garlic, broth, and Cajun-inspired seasonings.
Serve the mixture over warm rice and add hot sauce according to taste. If using dried kidney beans, boil them properly before transferring them to the slow cooker because raw or undercooked kidney beans can be unsafe.
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22. Crockpot Loaded Baked Potato Soup
Loaded baked potato soup turns simple ingredients into a rich, creamy winter dinner. Potatoes cook with onions, garlic, broth, and seasonings until they are tender enough to mash partially.
Stir in cheese and cream near the end, then add bacon, green onions, or extra cheese to each bowl. Leaving some potato pieces intact gives the soup a heartier texture.
23. Slow Cooker Chicken Cacciatore
Chicken cacciatore features tender chicken cooked in a rustic tomato sauce with mushrooms, peppers, onions, garlic, and Italian herbs. The long cooking time helps the savory flavors blend together.
Serve it over pasta, creamy polenta, or mashed potatoes. Bone-in chicken thighs work particularly well because they stay moist during slow cooking.
24. Crockpot Stuffed Pepper Soup
Stuffed pepper soup offers all the flavors of traditional stuffed peppers in an easier one-pot form. Ground beef or turkey cooks with bell peppers, tomatoes, onions, garlic, broth, and Italian seasoning.
Cook the rice separately or add it near the end to prevent it from absorbing too much liquid. Sprinkle cheese over each bowl before serving.
25. Slow Cooker Guinness Beef Stew
Guinness beef stew has a dark, deeply savory broth that feels made for winter evenings. Beef cooks with potatoes, carrots, onions, tomato paste, herbs, broth, and stout until tender.
The stout adds complexity to the sauce rather than making the finished stew taste strongly of beer. Serve it with mashed potatoes or thick bread.
26. Crockpot Tuscan Chicken
Tuscan chicken combines tender chicken with garlic, sun-dried tomatoes, spinach, and a creamy Parmesan sauce. The dish feels indulgent but requires relatively little active preparation.
Stir the spinach and dairy ingredients in near the end for the best texture. Serve the chicken over pasta, rice, or mashed potatoes to make the most of the sauce.
27. Slow Cooker Shepherd’s Pie Filling
Shepherd’s pie filling is a practical way to enjoy the flavors of the classic casserole without preparing the entire dish in the oven. Ground or cubed lamb cooks with carrots, peas, onions, broth, tomato paste, and herbs.
Spoon the filling over creamy mashed potatoes when it is time to serve. Beef can be substituted for lamb, although that variation is more accurately known as cottage pie.
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Tips for Making Winter Crockpot Dinners
A few simple habits can improve the flavor, texture, and safety of slow-cooked meals:
- Cut vegetables into similarly sized pieces so they cook evenly.
- Place firm root vegetables near the bottom, where they receive more direct heat.
- Avoid lifting the lid repeatedly because the slow cooker loses heat each time it is opened.
- Add pasta, rice, dairy products, and delicate greens closer to the end when appropriate.
- Thaw meat and poultry before placing them in the slow cooker.
- Use the quantity and cooking time recommended for the size of your appliance.
- Check meat and poultry with a food thermometer before serving.
The USDA provides additional guidance on slow cookers and food safety, including safe preparation, thawing, cooking, and storage practices.
What to Serve With Winter Crockpot Meals
Many crockpot recipes are complete meals, but a simple side can make dinner feel more substantial. Consider serving soups and stews with crusty bread, biscuits, cornbread, roasted vegetables, mashed potatoes, rice, or a winter salad.
For holidays, Sunday dinners, and family gatherings, these make-ahead winter side dishes can help complete the menu without creating a stressful last-minute workload.
Storing and Reheating Leftovers
Allow leftovers to cool slightly, then transfer them to shallow, airtight containers and refrigerate promptly. Most cooked crockpot meals can be refrigerated for several days, although the exact storage time depends on the ingredients.
Reheat leftovers until hot throughout. Add a splash of broth or water to soups, stews, pasta, and rice dishes if they have thickened in the refrigerator.
Cream-based meals and recipes containing potatoes may change slightly in texture after freezing. Broth-based soups, chili, cooked meat fillings, and many stews are generally more freezer-friendly.
Final Thoughts
These winter crockpot dinners make it easier to serve warm, hearty food throughout the coldest months of the year. From beef stew and chicken noodle soup to creamy Tuscan chicken and vegetable curry, the collection includes options for family dinners, meal preparation, and relaxed winter weekends.
Choose a few favorites, prepare the ingredients ahead of time, and let the slow cooker handle most of the work. By dinnertime, a warm and comforting meal will be ready to serve.
1. Slow Cooker Beef Pot Roast (45g Protein)
45g ProteinIngredients: 3 lb boneless beef chuck roast, 1 1/2 lb baby potatoes, 4 carrots cut into chunks, 1 large yellow onion cut into wedges, 3 garlic cloves minced, 2 cups low-sodium beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp olive oil.
Step 1: Pat the thawed roast dry and season it with salt and pepper. Brown it in olive oil for 3 to 4 minutes per side.
Step 2: Place the potatoes, carrots, onion, and garlic in a 6-quart slow cooker. Set the roast on top.
Step 3: Whisk together the broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour it around the beef.
Step 4: Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until the beef and vegetables are tender.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat leftovers to 165°F.
2. Crockpot Beef Stew (33g Protein)
33g ProteinIngredients: 2 lb beef chuck cut into 1 1/2-inch pieces, 1 lb Yukon Gold potatoes cubed, 4 carrots sliced, 3 celery stalks sliced, 1 yellow onion chopped, 3 garlic cloves minced, 3 cups low-sodium beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, 1/2 tsp black pepper, 1 cup frozen peas, 2 tbsp cornstarch, and 2 tbsp cold water.
Step 1: Add the beef, potatoes, carrots, celery, onion, and garlic to a 6-quart slow cooker.
Step 2: Combine the broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour it into the cooker and add the bay leaf.
Step 3: Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours.
Step 4: Stir in the peas and cornstarch mixed with cold water. Cook on HIGH for 15 minutes. Remove the bay leaf.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
3. Crockpot Chicken and Dumplings (38g Protein)
38g ProteinIngredients: 2 lb boneless skinless chicken breasts, 4 carrots sliced, 3 celery stalks sliced, 1 onion chopped, 3 garlic cloves minced, 4 cups low-sodium chicken broth, 1 tsp dried thyme, 1/2 tsp dried sage, 1 tsp salt, 1/2 tsp black pepper, 1 cup frozen peas, 1/2 cup whole milk, and 1 tube refrigerated biscuit dough cut into quarters.
Step 1: Add the chicken, carrots, celery, onion, garlic, broth, thyme, sage, salt, and pepper to the slow cooker.
Step 2: Cook on LOW for 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F.
Step 3: Shred the chicken and return it to the cooker with the peas and milk.
Step 4: Arrange the biscuit pieces on top. Cover and cook on HIGH for 60 to 75 minutes, until no raw dough remains.
Storage: Refrigerate for 3 to 4 days. Reheat to 165°F.
4. Crockpot White Chicken Chili (34g Protein)
34g ProteinIngredients: 1 1/2 lb 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 ground cumin, 1 tsp dried 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 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F.
Step 3: Shred the chicken and mash about 1 cup of the 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 to 165°F.
5. Slow Cooker Lasagna Soup (32g Protein)
32g ProteinIngredients: 1 1/2 lb lean ground beef, 1 yellow onion chopped, 3 garlic cloves minced, 1 can (28 oz) crushed tomatoes, 1 can (15 oz) tomato sauce, 4 cups low-sodium beef broth, 2 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, 8 oz dry lasagna noodles broken into pieces, 3/4 cup part-skim ricotta, and 3/4 cup shredded part-skim mozzarella.
Step 1: Brown the beef and onion until the beef reaches 160°F. Drain and transfer to the slow cooker.
Step 2: Add garlic, tomatoes, tomato sauce, broth, and seasonings.
Step 3: Cook on LOW for 6 hours or HIGH for 3 hours.
Step 4: Add the noodles and cook on HIGH for 25 to 35 minutes. Divide into six bowls and top evenly with ricotta and mozzarella.
Storage: Refrigerate for 3 to 4 days. Add broth when reheating to 165°F.
6. Slow Cooker Chicken Noodle Soup (40g Protein)
40g ProteinIngredients: 2 lb 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: Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F.
Step 3: Shred the chicken, return it to the cooker, and discard the bay leaf.
Step 4: Stir in the noodles and cook on HIGH for 15 to 25 minutes, until just tender.
Storage: Store noodles separately when possible. Refrigerate for 3 to 4 days and reheat to 165°F.
7. Slow Cooker Beef and Barley Soup (34g Protein)
34g ProteinIngredients: 2 lb beef chuck cut into cubes, 3/4 cup pearl barley rinsed, 8 oz mushrooms sliced, 3 carrots sliced, 3 celery stalks sliced, 1 onion chopped, 3 garlic cloves minced, 7 cups low-sodium beef broth, 1 tbsp tomato paste, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
Step 1: Add the beef, barley, mushrooms, vegetables, and garlic to the slow cooker.
Step 2: Add the broth, tomato paste, thyme, bay leaf, salt, and pepper.
Step 3: Cook on LOW for 8 hours or HIGH for 4 to 5 hours.
Step 4: Remove the bay leaf and add more hot broth if a thinner soup is preferred.
Storage: Refrigerate for 3 to 4 days. Add broth when reheating to 165°F.
8. Crockpot Turkey Chili (39g Protein)
39g ProteinIngredients: 2 lb lean ground turkey, 1 onion chopped, 1 red bell pepper chopped, 3 garlic cloves minced, 2 cans (15 oz each) kidney beans drained and rinsed, 1 can (28 oz) crushed tomatoes, 1 can (15 oz) diced tomatoes, 1 cup low-sodium chicken broth, 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
Step 1: Brown the turkey until it reaches 165°F.
Step 2: Transfer it to the slow cooker and add all remaining ingredients.
Step 3: Cover and cook on LOW for 6 hours or HIGH for 3 hours.
Step 4: Stir well, adjust the seasoning, and divide into six equal servings.
Storage: Refrigerate for 3 to 4 days or freeze in portions. Reheat to 165°F.
9. Creamy Chicken and Wild Rice Soup (31g Protein)
31g ProteinIngredients: 1 1/2 lb 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 dried thyme, 1/2 tsp rosemary, 1 tsp salt, 1/2 tsp black pepper, 1 cup evaporated milk, 3 tbsp cornstarch, and 3 tbsp cold water.
Step 1: Add everything except the milk, cornstarch, and water 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.
Step 3: Shred the chicken and return it to the soup with the evaporated milk.
Step 4: Stir in the cornstarch mixed with cold water. Cook on HIGH for 15 minutes.
Storage: Refrigerate for 3 to 4 days. Add broth when reheating to 165°F.
10. Crockpot French Onion Soup (17g Protein)
17g ProteinIngredients: 3 lb yellow onions thinly sliced, 3 tbsp unsalted butter melted, 1 tsp brown sugar, 1 tsp salt, 1/2 tsp black pepper, 2 garlic cloves minced, 8 cups low-sodium beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 bay leaf, 6 baguette slices, and 12 oz Gruyère shredded.
Step 1: Toss the onions with butter, sugar, salt, and pepper.
Step 2: Cook on LOW for 8 hours, until the onions are soft and golden.
Step 3: Add garlic, broth, Worcestershire sauce, thyme, and bay leaf. Cook on HIGH for 1 hour.
Step 4: Remove the bay leaf. Top each serving with one toasted baguette slice and 2 oz Gruyère.
Storage: Store soup separately from bread and cheese for 3 to 4 days. Reheat to 165°F.
11. Slow Cooker Short Ribs (32g Protein)
32g ProteinIngredients: 4 lb bone-in beef short ribs trimmed, 1 tbsp olive oil, 1 onion chopped, 3 carrots cut into chunks, 4 garlic cloves minced, 2 cups low-sodium beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
Step 1: Season and brown the short ribs in olive oil for 2 to 3 minutes per side.
Step 2: Transfer them to the slow cooker and add the onion, carrots, and garlic.
Step 3: Combine the remaining ingredients and pour them around the ribs.
Step 4: Cook on LOW for 8 to 9 hours or HIGH for 5 hours, until tender. Skim excess fat before serving.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
12. Sausage, Potato, and Kale Soup (24g Protein)
24g ProteinIngredients: 1 1/2 lb Italian turkey sausage, 1 1/2 lb Yukon Gold potatoes cut into chunks, 1 onion chopped, 3 garlic cloves minced, 6 cups low-sodium chicken broth, 1 tsp Italian seasoning, 1/2 tsp black pepper, 5 cups chopped kale, and 1 cup evaporated milk.
Step 1: Brown the sausage until it reaches 165°F and transfer it to the slow cooker.
Step 2: Add the potatoes, onion, garlic, broth, seasoning, and pepper.
Step 3: Cook on LOW for 5 to 6 hours or HIGH for 3 hours.
Step 4: Add the kale and evaporated milk. Cook on HIGH for 15 to 20 minutes.
Storage: Refrigerate for 3 to 4 days. Reheat to 165°F.
13. Crockpot Chicken Pot Pie (39g Protein)
39g ProteinIngredients: 2 lb 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 dried 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 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F.
Step 3: Shred the chicken and stir in the peas, corn, and milk.
Step 4: Add the cornstarch slurry and cook on HIGH for 15 minutes. Serve each portion with one biscuit.
Storage: Store biscuits separately. Refrigerate the filling for 3 to 4 days and reheat to 165°F.
14. Slow Cooker Lentil Soup (18g Protein)
18g ProteinIngredients: 2 cups dry brown or green lentils sorted and rinsed, 3 carrots sliced, 3 celery stalks sliced, 1 onion chopped, 3 garlic cloves minced, 1 can (14.5 oz) diced tomatoes, 7 cups low-sodium vegetable broth, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, 1/2 tsp black pepper, 4 cups baby spinach, and 1 tbsp lemon juice.
Step 1: Add everything except the spinach and lemon juice to the slow cooker.
Step 2: Cook on LOW for 7 to 8 hours or HIGH for 4 hours.
Step 3: Remove the bay leaf and stir in the spinach.
Step 4: Cover for 5 minutes, then add the lemon juice.
Storage: Refrigerate for 3 to 4 days or freeze in portions.
15. Slow Cooker Beef Stroganoff (39g Protein)
39g ProteinIngredients: 2 lb beef chuck cut into strips, 12 oz mushrooms sliced, 1 onion chopped, 3 garlic cloves minced, 2 1/2 cups low-sodium beef broth, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, 3 tbsp cornstarch, 3 tbsp cold water, 3/4 cup sour cream, and 12 oz dry egg noodles cooked separately.
Step 1: Add the beef, mushrooms, onion, garlic, broth, and seasonings to the slow cooker.
Step 2: Cook on LOW for 7 to 8 hours or HIGH for 4 hours.
Step 3: Stir in the cornstarch slurry and cook on HIGH for 15 minutes.
Step 4: Turn off the heat, stir in the sour cream, and serve over six equal noodle portions.
Storage: Store noodles separately. Refrigerate for 3 to 4 days and reheat the beef mixture to 165°F.
16. Split Pea and Ham Soup (36g Protein)
36g ProteinIngredients: 1 lb dry green split peas sorted and rinsed, 1 1/2 lb fully cooked lean ham diced, 3 carrots chopped, 3 celery stalks chopped, 1 onion chopped, 3 garlic cloves minced, 7 cups low-sodium chicken broth, 1 tsp dried thyme, 1 bay leaf, and 1/2 tsp black pepper.
Step 1: Add all ingredients to the slow cooker.
Step 2: Cook on LOW for 7 to 8 hours or HIGH for 4 hours.
Step 3: Check that the split peas are completely soft and the ham is heated throughout.
Step 4: Remove the bay leaf and stir well. Add broth if needed.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
17. Chicken Enchilada Soup (33g Protein)
33g ProteinIngredients: 1 1/2 lb boneless skinless chicken breasts, 1 can (15 oz) black beans drained and rinsed, 1 can (15 oz) corn drained, 1 can (15 oz) diced tomatoes, 1 can (10 oz) red enchilada sauce, 3 cups low-sodium chicken broth, 1 onion chopped, 3 garlic cloves minced, 2 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt.
Step 1: Place all ingredients in the slow cooker.
Step 2: Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
Step 3: Check that the chicken reaches 165°F, then shred it.
Step 4: Return the chicken to the soup and stir before serving.
Storage: Refrigerate for 3 to 4 days or freeze in portions. Reheat to 165°F.
18. Crockpot Pork and Sauerkraut (36g Protein)
36g ProteinIngredients: 3 lb boneless pork loin roast, 2 lb sauerkraut lightly drained, 1 large onion sliced, 2 firm apples peeled and sliced, 1 cup low-sodium chicken broth, 1 tbsp Dijon mustard, 1 tsp caraway seeds, 1/2 tsp salt, and 1/2 tsp black pepper.
Step 1: Spread the onion, apples, and half the sauerkraut in the slow cooker.
Step 2: Season the pork, place it on top, and add the remaining sauerkraut.
Step 3: Combine the broth, mustard, and caraway seeds and pour around the pork.
Step 4: Cook on LOW for 7 to 8 hours or HIGH for 4 hours. Check for at least 145°F and rest for 3 minutes.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
19. Chickpea and Red Lentil Curry (16g Protein)
16g ProteinIngredients: 2 cans (15 oz each) chickpeas drained and rinsed, 1 cup dry red lentils rinsed, 1 lb Yukon Gold potatoes cubed, 1 small cauliflower cut into florets, 1 onion chopped, 3 garlic cloves minced, 1 tbsp grated ginger, 1 can (14.5 oz) diced tomatoes, 1 can (13.5 oz) light coconut milk, 3 cups low-sodium vegetable broth, 2 tbsp curry powder, 1 tsp cumin, and 1/2 tsp salt.
Step 1: Add all ingredients to the slow cooker and stir.
Step 2: Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
Step 3: Check that the potatoes, cauliflower, chickpeas, and lentils are completely tender.
Step 4: Stir and add hot broth if a thinner curry is preferred.
Storage: Refrigerate for 3 to 4 days or freeze in portions.
20. Crockpot Meatballs and Marinara (34g Protein)
34g ProteinIngredients: 2 lb 90% lean ground beef, 1 large egg, 1/2 cup whole-wheat breadcrumbs, 1/2 cup grated Parmesan, 3 garlic cloves minced and divided, 2 tsp Italian seasoning divided, 1 tsp salt, 1/2 tsp black pepper, 2 jars (24 oz each) marinara sauce, and 1/2 cup water.
Step 1: Combine the beef, egg, breadcrumbs, Parmesan, half the garlic, half the seasoning, salt, and pepper. Shape 24 meatballs.
Step 2: Stir the sauce, water, remaining garlic, and seasoning in the slow cooker.
Step 3: Arrange the meatballs in the sauce.
Step 4: Cook on LOW for 5 to 6 hours or HIGH for 3 hours, until the centers reach 160°F. Serve four meatballs per portion.
Storage: Refrigerate for 3 to 4 days or freeze in portions. Reheat to 165°F.
21. Slow Cooker Red Beans and Sausage (32g Protein)
32g ProteinIngredients: 4 cans (15 oz each) red kidney beans drained and rinsed, 1 lb fully cooked chicken andouille sausage sliced, 1 onion chopped, 1 green bell pepper chopped, 3 celery stalks chopped, 3 garlic cloves minced, 4 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 6 to 7 hours or HIGH for 3 to 4 hours.
Step 3: Remove the bay leaf and mash about 1 cup of beans to thicken the mixture.
Step 4: Divide into six portions and serve each with 1/2 cup cooked rice.
Storage: Store rice separately. Refrigerate for 3 to 4 days and reheat to 165°F.
22. Loaded Baked Potato Soup (17g Protein)
17g ProteinIngredients: 3 lb russet potatoes peeled and cubed, 1 onion chopped, 3 garlic cloves minced, 5 cups low-sodium chicken broth, 1 tsp salt, 1/2 tsp black pepper, 1 cup evaporated milk, 6 oz shredded sharp cheddar, 6 cooked bacon slices crumbled, and 1/3 cup sliced green onions.
Step 1: Add the potatoes, onion, garlic, broth, salt, and pepper to the slow cooker.
Step 2: Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
Step 3: Mash half the potatoes and stir in the milk and cheddar.
Step 4: Cover for 10 minutes. Divide into six bowls and top evenly with bacon and green onions.
Storage: Refrigerate for 3 to 4 days and reheat gently to 165°F.
23. Slow Cooker Chicken Cacciatore (36g Protein)
36g ProteinIngredients: 2 1/2 lb boneless skinless chicken thighs, 8 oz mushrooms sliced, 1 red bell pepper sliced, 1 green bell pepper sliced, 1 onion sliced, 3 garlic cloves minced, 1 can (28 oz) crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 cup pitted olives.
Step 1: Add the mushrooms, peppers, onion, and garlic to the slow cooker. Place the chicken on top.
Step 2: Combine the tomatoes, tomato paste, and seasonings and 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.
Step 4: Stir in the olives during the final 15 minutes.
Storage: Refrigerate for 3 to 4 days or freeze in portions. Reheat to 165°F.
24. Crockpot Stuffed Pepper Soup (25g Protein)
25g ProteinIngredients: 1 1/2 lb 90% lean ground beef, 3 bell peppers chopped, 1 onion chopped, 3 garlic cloves minced, 1 can (28 oz) crushed tomatoes, 1 can (15 oz) diced tomatoes, 4 cups low-sodium beef broth, 2 tsp Italian seasoning, 1 tsp salt, 1/2 tsp black pepper, and 3 cups cooked brown rice.
Step 1: Brown the beef and onion until the beef reaches 160°F. Drain excess fat.
Step 2: Transfer to the slow cooker and add everything except the rice.
Step 3: Cook on LOW for 6 hours or HIGH for 3 hours.
Step 4: Divide into six portions and add 1/2 cup cooked rice to each serving.
Storage: Store rice separately. Refrigerate for 3 to 4 days and reheat to 165°F.
25. Slow Cooker Guinness Beef Stew (39g Protein)
39g ProteinIngredients: 2 1/2 lb beef chuck cut into cubes, 1 tbsp olive oil, 1 lb baby potatoes, 4 carrots cut into chunks, 1 onion chopped, 3 garlic cloves minced, 1 bottle (11.2 oz) Guinness stout, 2 cups low-sodium beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp cornstarch, and 2 tbsp cold water.
Step 1: Season and brown the beef in olive oil, then transfer it to the slow cooker.
Step 2: Add the vegetables. Combine the stout, broth, tomato paste, Worcestershire sauce, and seasonings and pour over the beef.
Step 3: Cook on LOW for 8 hours or HIGH for 4 to 5 hours.
Step 4: Stir in the cornstarch slurry and cook on HIGH for 15 minutes.
Storage: Refrigerate for 3 to 4 days or freeze in portions. Reheat to 165°F.
26. Crockpot Tuscan Chicken (39g Protein)
39g ProteinIngredients: 2 lb boneless skinless chicken breasts, 1 cup low-sodium chicken broth, 1/2 cup drained sliced sun-dried tomatoes, 3 garlic cloves minced, 1 tsp Italian seasoning, 1/2 tsp salt, 1/2 tsp black pepper, 1 cup evaporated milk, 3/4 cup finely grated Parmesan, 3 tbsp cornstarch, 3 tbsp cold water, and 5 cups baby spinach.
Step 1: Add the chicken, broth, tomatoes, garlic, 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: Remove the chicken and stir the milk and Parmesan into the cooking liquid.
Step 4: Add the cornstarch slurry and spinach. Cook on HIGH for 10 to 15 minutes, then return the chicken.
Storage: Refrigerate for 3 to 4 days and reheat gently to 165°F.
27. Slow Cooker Shepherd’s Pie Filling (32g Protein)
32g ProteinIngredients: 2 lb ground lamb, 1 onion chopped, 3 carrots diced, 3 garlic cloves minced, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 2 cups low-sodium beef broth, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, 1/2 tsp black pepper, 1 1/2 cups frozen peas, 2 tbsp cornstarch, 2 tbsp cold water, and 4 cups prepared mashed potatoes.
Step 1: Brown the lamb and onion until the lamb reaches 160°F. Drain and transfer to the slow cooker.
Step 2: Add the carrots, garlic, tomato paste, Worcestershire sauce, broth, and seasonings.
Step 3: Cook on LOW for 5 to 6 hours or HIGH for 3 hours.
Step 4: Add the peas and cornstarch slurry. Cook on HIGH for 15 minutes and serve with six equal portions of mashed potatoes.
Storage: Refrigerate the filling and potatoes for 3 to 4 days. Reheat to 165°F.
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