12 High Protein Crockpot Recipes for Weeknights That Fill You Up

A slow cooker gives lean proteins the long heat they need to turn tender, and that’s exactly what makes high protein crockpot recipes so dependable on a weeknight. You get deep flavor from a few simple ingredients, and the low heat breaks down beef, chicken, turkey, and lamb without drying them out. The twelve versions below take that same foundation into chili, curry, soup, tagine, and more.

Start with Classic Beef and Bean Chili for the benchmark bowl. Go for Crockpot Beef and Broccoli when you want sticky and sweet, try Lamb and Chickpea Tagine for cozy spice, or make Slow Cooker Chicken Tikka Masala for a creamy curry night.

Which High Protein Crockpot Recipes Should You Make?

Classic Beef and Bean Chili

This is the one to make when you want a chili that tastes like it simmered all day, because it did. Lean ground beef and a double hit of beans give it staying power, while the spices mellow into the tomatoes.

Ingredients (makes 6 servings)

• Lean ground beef, 90% lean: 900 g (2 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 5
• Tomato paste: 3 tbsp
• Chili powder, ground cumin, and smoked paprika: 3 tbsp, 1 tbsp, 2 tsp
• Diced tomatoes, with juice: 1 (800 g / 28 oz) can
• Kidney and black beans, drained and rinsed: 1 can each (400 g / 14 oz each)
• Beef stock: 250 ml (1 cup)
• Olive oil, for browning: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 1 tbsp olive oil in a large skillet over medium-high. You’ll add the 900 g (2 lb) ground beef and cook it for 6 minutes, breaking it apart, until no pink remains. Stir in the diced onion and 5 minced garlic cloves and cook for 3 more minutes, until the onion softens.

Step 2: Stir the 3 tbsp tomato paste and the 3 tbsp chili powder, 1 tbsp cumin, and 2 tsp smoked paprika into the pan. You want the tomato paste to darken a shade and the spices to smell warm, about 1 minute. Scrape everything into the slow cooker and add the diced tomatoes, both cans of beans, and 250 ml (1 cup) beef stock.

Step 3: Cover and cook on low for 7 hours or on high for 4 hours. You’ll know it’s ready when the beans are tender and the sauce has thickened around the meat.

Step 4: Give the chili a taste and season with salt and black pepper as needed. Then you can ladle it into bowls and serve hot.

Slow Cooker Chicken Tikka Masala

This is the curry I would make for someone who wants the takeout version at home. Chicken thighs stay tender through a long cook, and the spiced tomato cream sauce is bright enough to spoon over rice.

Ingredients (makes 5 servings)

• Boneless skinless chicken thighs, trimmed and halved: 900 g (2 lb)
• Plain Greek yogurt, divided: 180 g (3/4 cup)
• Yellow onion, finely diced: 1 large
• Garlic cloves, minced: 6
• Fresh ginger, grated: 2 tbsp
• Garam masala: 2 tbsp
• Ground turmeric: 1 tsp
• Canned crushed tomatoes: 1 (800 g / 28 oz) can
• Heavy cream: 120 ml (1/2 cup)
• Salt: 1 tsp

Instructions

Step 1: Whisk 120 g (1/2 cup) of the Greek yogurt, the garam masala, turmeric, and salt in the slow cooker. You want a thick paste that coats the back of a spoon before the chicken goes in.

Step 2: Add the chicken thighs, diced onion, 6 minced garlic cloves, and grated ginger to the slow cooker. You’ll turn the chicken pieces in the sauce so every bite gets seasoned, then cover and cook on low for 5 hours or high for 3 hours.

Step 3: Lift the chicken out once it is tender enough to pull apart, about 5 hours on low. You can leave the sauce on warm while you cut the chicken into bite-size pieces.

Step 4: Stir the remaining yogurt and 120 ml (1/2 cup) heavy cream into the slow cooker, then return the chicken and let it heat through for 10 minutes. You’re looking for a sauce that is pinkish orange and creamy, not boiling.

Step 5: Spoon the chicken and sauce into bowls and serve hot. You get the best balance when the sauce is slightly tangy from the yogurt and warm from the garam masala.

Crockpot Turkey Sloppy Joes

This is the sandwich filling that turns a pack of lean ground turkey into something you actually pile high. The sauce gets sticky and sweet, but the meat stays loose enough to spoon onto a bun.

Ingredients (makes 6 servings)

• Lean ground turkey: 900 g (2 lb)
• Yellow onion, finely chopped: 1 large
• Green bell pepper, finely chopped: 1 medium
• Garlic cloves, minced: 4
• Tomato sauce: 1 (425 g / 15 oz) can
• Ketchup: 120 ml (1/2 cup)
• Yellow mustard: 2 tbsp
• Brown sugar: 1 tbsp
• Soy sauce: 1 tbsp
• Hamburger buns, split: 6

Instructions

Step 1: Cook the 900 g (2 lb) ground turkey in a dry nonstick skillet over medium-high heat, breaking it up, for 6 minutes. You’ll add the chopped onion, bell pepper, and 4 minced garlic cloves for the last 3 minutes, until the vegetables soften.

Step 2: Scrape the turkey mixture into the slow cooker and add the tomato sauce, ketchup, mustard, brown sugar, and soy sauce. Give it a good stir, and you will see the sauce go glossy and deep red.

Step 3: Set the slow cooker to low for 5 hours or high for 3 hours. You want the sauce to thicken around the meat without drying out, so leave the lid on.

Step 4: Toast your hamburger buns, spoon the meat over the bottom halves, and serve. You can keep the extra warm in the slow cooker for seconds.

Braised Beef Short Ribs with Vegetables

This is a weekend-grade braise that sits in the slow cooker all afternoon. Bone-in short ribs turn spoon-tender, and the vegetables cook down into a rich, savory sauce you’ll want over mashed potatoes.

Ingredients (makes 4 servings)

• Bone-in beef short ribs, trimmed: 1.4 kg (3 lb)
• Salt and black pepper: to taste
• Yellow onion, sliced: 1 large
• Carrots, cut into 5 cm (2 in) chunks: 4
• Celery stalks, cut into thick slices: 3
• Garlic cloves, smashed: 6
• Tomato paste: 3 tbsp
• Beef stock: 500 ml (2 cups)
• Fresh thyme sprigs: 4
• Olive oil, for browning: 1 tbsp

Instructions

Step 1: Pat the 1.4 kg (3 lb) short ribs dry and season them with salt and pepper. Heat the 1 tbsp olive oil in a large skillet over medium-high, and you’ll sear the ribs in batches until deeply browned on all sides, about 3 minutes per side.

Step 2: Add the sliced onion, carrot chunks, celery, and smashed garlic to the skillet and cook for 5 minutes, until the onion softens. Stir in the 3 tbsp tomato paste and let it darken for 1 minute, so you get a deeper braise.

Step 3: Move the vegetables to the slow cooker and nestle the browned short ribs on top. Pour in 500 ml (2 cups) beef stock, add the 4 thyme sprigs, and you will see the liquid come about halfway up the meat.

Step 4: Cover and cook on low for 8 hours or on high for 5 hours. You want the meat to pull away from the bone with almost no pressure.

Step 5: Lift the short ribs onto a platter and skim the fat from the surface of the sauce. You can spoon the sauce and vegetables over the ribs and serve hot.

Chicken Enchilada Quinoa Bake

This one skips the rolling and bakes itself into a cheesy, spoonable dinner. Quinoa soaks up the enchilada sauce as it steams, and the chicken stays juicy under a layer of melted cheese.

Ingredients (makes 6 servings)

• Boneless skinless chicken breasts: 680 g (1.5 lb)
• Quinoa, rinsed: 200 g (1 cup)
• Red enchilada sauce: 1 (425 g / 15 oz) can
• Black beans, drained and rinsed: 1 (400 g / 14 oz) can
• Frozen corn kernels: 150 g (1 cup)
• Diced green chiles, drained: 1 (113 g / 4 oz) can
• Garlic cloves, minced: 3
• Ground cumin: 1 tbsp
• Chicken stock: 250 ml (1 cup)
• Shredded Monterey jack cheese: 180 g (2 cups)

Instructions

Step 1: Stir the 200 g (1 cup) rinsed quinoa, 250 ml (1 cup) chicken stock, enchilada sauce, diced chiles, and cumin in the slow cooker. You want the quinoa evenly distributed before the chicken sits on top.

Step 2: Lay the 680 g (1.5 lb) chicken breasts over the quinoa and scatter the black beans, corn, and garlic around them. You can press the chicken down gently so the liquid covers the quinoa.

Step 3: Cover and cook on low for 4 hours or on high for 2 and a half hours. You’ll know it is done when the quinoa has puffed and the chicken reaches 74C (165F) at the thickest point.

Step 4: Lift the chicken out, shred it with two forks, then stir it back into the quinoa mixture. You’ll top everything with the 180 g (2 cups) shredded Monterey jack cheese and cover for 10 minutes, until it melts.

Step 5: Scoop the bake into bowls and serve hot. You get a little heat from the enchilada sauce and a creamy bite from the cheese.

Lentil and Chicken Sausage Stew

This is the one to reach for when you want a high protein dinner that still feels light. Chicken sausage brings a savory, herby backbone, and lentils thicken the broth without needing any flour.

Ingredients (makes 6 servings)

• Chicken sausage, sliced into coins: 450 g (1 lb)
• Green or brown lentils, rinsed: 300 g (1 1/2 cups)
• Yellow onion, diced: 1 medium
• Carrots, diced: 3
• Celery stalks, diced: 2
• Garlic cloves, minced: 5
• Canned crushed tomatoes: 400 g (14 oz)
• Chicken stock: 1 L (4 cups)
• Fresh thyme sprigs: 4
• Baby spinach: 150 g (5 oz)

Instructions

Step 1: Brown the 450 g (1 lb) chicken sausage in a large nonstick skillet over medium-high for 4 minutes, turning the coins once, until the edges are crisp. You’ll see some browned bits in the pan, and that is where the flavor starts.

Step 2: Add the diced onion, carrots, celery, and 5 minced garlic cloves to the skillet and cook for 5 minutes, until the onion turns translucent. You can soften them quickly, but don’t let the garlic burn.

Step 3: Scrape the sausage and vegetables into the slow cooker and add the 300 g (1 1/2 cups) lentils, crushed tomatoes, 1 L (4 cups) chicken stock, and thyme sprigs. Give it one good stir, and you’ll see the lentils settle into the liquid.

Step 4: Cover and cook on low for 6 hours or on high for 3 hours. You want the lentils to hold their shape but crush easily between your fingers.

Step 5: Turn off the slow cooker, add the 150 g (5 oz) baby spinach, and stir just until it wilts. You can ladle the stew into deep bowls and serve hot.

Smoky Black Bean and Ground Beef Soup

A pot of this is what you want on a cold night when you need something filling but not heavy. Lean ground beef gives the broth body, and the black beans and smoked paprika make it taste almost like it came from a campfire.

Ingredients (makes 6 servings)

• Lean ground beef, 93% lean: 680 g (1.5 lb)
• Black beans, drained and rinsed: 2 (400 g / 14 oz) cans
• Yellow onion, diced: 1 medium
• Red bell pepper, diced: 1 large
• Garlic cloves, minced: 4
• Smoked paprika: 1 tbsp
• Ground cumin: 1 tbsp
• Canned fire-roasted tomatoes: 1 (800 g / 28 oz) can
• Beef stock: 750 ml (3 cups)
• Salt and black pepper: to taste

Instructions

Step 1: Cook the 680 g (1.5 lb) ground beef in a large nonstick skillet over medium-high, breaking it up, for 5 minutes. You’ll add the onion and red bell pepper for the last 3 minutes, so they soften without going mushy.

Step 2: Stir in the 4 minced garlic cloves, 1 tbsp smoked paprika, and 1 tbsp cumin and cook for 30 seconds. You will see the spices darken slightly, and the whole pan will smell smoky.

Step 3: Scrape the beef mixture into the slow cooker and add the black beans, fire-roasted tomatoes, and 750 ml (3 cups) beef stock. Stir everything once, and you’ll notice the broth immediately looks rich and dark.

Step 4: Cover and cook on low for 6 hours or on high for 3 hours. You want the beans to hold their shape and the meat to be tender.

Step 5: Give the soup a taste and season with salt and black pepper as needed. Then you can ladle it into bowls and serve hot.

Buffalo Chicken Stuffed Sweet Potatoes

This is the one for anyone who wants buffalo flavor without deep frying. The chicken cooks in a spicy, buttery sauce, then you pile it into warm sweet potatoes and let the cheese melt on top.

Ingredients (makes 4 servings)

• Boneless skinless chicken breasts: 680 g (1.5 lb)
• Sweet potatoes, scrubbed: 4 medium
• Hot sauce, such as Frank’s RedHot: 120 ml (1/2 cup)
• Unsalted butter, melted: 3 tbsp
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Celery stalks, chopped: 2
• Crumbled blue cheese: 90 g (3/4 cup)
• Plain Greek yogurt: 120 g (1/2 cup)
• Salt: 1/2 tsp

Instructions

Step 1: Whisk the 120 ml (1/2 cup) hot sauce, melted butter, garlic powder, onion powder, and salt in the slow cooker. You want a smooth, spicy sauce that clings to the chicken.

Step 2: Add the 680 g (1.5 lb) chicken breasts to the sauce and turn them to coat. Arrange the 4 sweet potatoes around the chicken, and you’ll cover the slow cooker.

Step 3: Cover and cook on low for 6 hours or on high for 3 and a half hours. You’ll know the sweet potatoes are ready when a knife slides into the thickest one without resistance.

Step 4: Lift the chicken out and shred it with two forks, then stir it back into the sauce. You want every piece to soak up that spicy butter mixture.

Step 5: Split each sweet potato down the middle and fluff the flesh with a fork. Pile the shredded chicken inside, then top with the chopped celery, blue cheese, and a spoon of Greek yogurt.

Lamb and Chickpea Tagine with Apricots

This is a slow braise with deep, sweet spices and chunks of lamb that fall apart. The apricots melt into the sauce, giving it a gentle sweetness that balances the chickpeas.

Ingredients (makes 6 servings)

• Lamb shoulder, cut into 4 cm (1.5 in) chunks: 1.2 kg (2.5 lb)
• Chickpeas, drained and rinsed: 2 (400 g / 14 oz) cans
• Yellow onion, finely sliced: 1 large
• Garlic cloves, minced: 6
• Fresh ginger, grated: 1 tbsp
• Ground cumin and cinnamon: 2 tsp and 1 tsp
• Dried apricots, halved: 100 g (2/3 cup)
• Canned crushed tomatoes: 400 g (14 oz)
• Chicken stock: 500 ml (2 cups)
• Couscous, for serving: 300 g (1 1/2 cups)

Instructions

Step 1: Sear the 1.2 kg (2.5 lb) lamb chunks in a dry heavy skillet over medium-high for 4 minutes per side. You want the fat to render and form a brown crust.

Step 2: Add the sliced onion, 6 minced garlic cloves, and grated ginger to the skillet and cook for 5 minutes. You’ll see the onion soften and pick up the browned bits from the lamb.

Step 3: Stir in the 2 tsp cumin and 1 tsp cinnamon and cook for 30 seconds. You will smell the cinnamon turn fragrant, which tells you the spices are awake.

Step 4: Move the lamb and onion mixture into the slow cooker and add the chickpeas, apricots, crushed tomatoes, and 500 ml (2 cups) chicken stock. Stir everything once, and you’ll notice the apricots float to the top.

Step 5: Cover and cook on low for 7 hours or on high for 4 hours. You want the lamb to be tender enough to crush against the side of the pot.

Step 6: Ladle the tagine over the steamed couscous and serve hot. You will see the sauce is glossy and slightly sweet.

Crockpot Beef and Broccoli

This is the one to make when you want that glossy takeout tray but with beef that stays tender. The sauce is salty and a little sweet, and the broccoli goes in at the end so it keeps some snap.

Ingredients (makes 4 servings)

• Beef chuck steak, sliced thin against the grain: 680 g (1.5 lb)
• Broccoli florets: 400 g (4 cups)
• Low sodium soy sauce: 120 ml (1/2 cup)
• Beef stock: 120 ml (1/2 cup)
• Honey: 3 tbsp
• Rice vinegar: 2 tbsp
• Garlic cloves, minced: 5
• Fresh ginger, grated: 1 tbsp
• Toasted sesame oil: 2 tsp
• Cornstarch slurry: 2 tbsp cornstarch mixed with 3 tbsp cold water

Instructions

Step 1: Whisk the 120 ml (1/2 cup) soy sauce, 120 ml (1/2 cup) beef stock, honey, rice vinegar, and toasted sesame oil in the slow cooker. You want the honey to dissolve fully before the beef goes in.

Step 2: Add the sliced beef, 5 minced garlic cloves, and grated ginger to the sauce and stir to coat every piece. You can let it sit for 5 minutes so the beef soaks up the salty-sweet mixture.

Step 3: Cover and cook on low for 4 hours or on high for 2 hours. You’ll know the beef is ready when it tears easily when you pull it with a fork.

Step 4: Stir the cornstarch slurry into the sauce and add the 400 g (4 cups) broccoli florets. Cover and cook on high for 30 more minutes, and you will see the sauce turn glossy and cling to the meat.

Step 5: Spoon the beef and broccoli into bowls and serve hot, with extra sauce over the top.

Greek Lemon Chicken and White Bean Soup

This is a bright, brothy soup that still has plenty of protein. The lemon goes in at the very end so it keeps a fresh zing, and the white beans make the broth creamy without any dairy.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs: 680 g (1.5 lb)
• Cannellini beans, drained and rinsed: 2 (400 g / 14 oz) cans
• Yellow onion, diced: 1 small
• Carrots, diced: 3
• Celery stalks, diced: 2
• Garlic cloves, minced: 4
• Chicken stock: 1.25 L (5 cups)
• Lemons, juiced: 2
• Fresh parsley, chopped: 10 g (1/4 cup)
• Olive oil: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp olive oil in a skillet over medium and cook the onion, carrots, and celery for 5 minutes. You want them to soften but not brown, so stir them a few times.

Step 2: Add the 4 minced garlic cloves and let them sizzle for 30 seconds. You’ll smell the garlic turn sweet before you transfer everything to the slow cooker.

Step 3: Move the vegetables to the slow cooker and add the 680 g (1.5 lb) chicken thighs, cannellini beans, and 1.25 L (5 cups) chicken stock. Stir once, and you will see the chicken settle into the broth.

Step 4: Cover and cook on low for 5 hours or on high for 3 hours. Lift the chicken out, shred it with two forks, and return it to the pot when you can pull it apart easily.

Step 5: Stir in the lemon juice and chopped parsley just before serving. You can ladle the soup into bowls and serve hot.

Turkey Meatballs in Tomato Basil Sauce

This is a gentler meatball that stays light but still holds up in sauce. The slow cooker poaches the turkey meatballs in tomatoes, so they stay tender and soak up the basil as they cook.

Ingredients (makes 24 meatballs)

• Lean ground turkey: 900 g (2 lb)
• Egg, beaten: 1 large
• Plain breadcrumbs: 60 g (1/2 cup)
• Grated Parmesan cheese: 45 g (1/2 cup)
• Garlic cloves, minced: 4
• Yellow onion, finely grated: 1/2 small
• Fresh parsley, chopped: 2 tbsp
• Canned crushed tomatoes and tomato passata: 1 (800 g / 28 oz) can plus 400 g (14 oz) passata
• Fresh basil leaves, torn: 30 g (1 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Mix the 900 g (2 lb) ground turkey, beaten egg, breadcrumbs, Parmesan, garlic, grated onion, parsley, salt, and pepper in a large bowl. Use your hands just until everything comes together, because overmixing makes the meatballs tough.

Step 2: Roll the mixture into 24 meatballs about 3 cm (1 in) wide and place them on a plate. You can lightly oil your hands to keep the turkey from sticking.

Step 3: Pour the crushed tomatoes and passata into the slow cooker and add half of the torn basil. Stir it once, and you’ll see the sauce is thick but still pourable.

Step 4: Nestle the meatballs into the sauce in a single layer, or as close as you can get. Cover and cook on low for 5 hours or on high for 2 and a half hours.

Step 5: Stir the remaining basil into the sauce and serve the meatballs in shallow bowls. You can spoon extra sauce over each portion.

No matter which version you pick, the slow cooker does its best work when you leave the lid on. That trapped steam turns beef, chicken, turkey, and lamb tender, and it builds a sauce that tastes like it simmered all day.

Pick the one that matches what you are craving tonight and let the pot do the rest. I hope one of these becomes your go-to.