High-Protein Crockpot Recipes to Fuel Your Body and Satisfy Your Cravings

2025-06-24

recipe

In the realm of culinary convenience, the crockpot reigns supreme. This versatile appliance offers effortless and flavorful cooking, making it a favorite among busy individuals and culinary enthusiasts alike. Whether you’re seeking to nourish your body with substantial proteins or simply savor delectable dishes, the world of crockpot recipes holds a treasure trove of options that will tantalize your taste buds.

When it comes to protein-rich crockpot recipes, there is an abundance of choices that cater to diverse dietary preferences. Lean meats such as chicken, turkey, and fish can be effortlessly cooked in the crockpot, resulting in tender and juicy results. Vegetarian and vegan alternatives, such as tofu, lentils, and beans, offer a hearty source of plant-based protein that is both nutritious and versatile. With a wide array of seasonings and ingredients to choose from, the possibilities for creating flavorful and protein-packed meals are endless.

Moreover, crockpot recipes are renowned for their ease of preparation. Simply combine your chosen ingredients in the crockpot, set the timer, and let the appliance do its magic. Slow cooking allows the flavors to meld and develop gradually, resulting in dishes that are both comforting and satisfying. Whether you’re preparing a hearty stew, a savory roast, or a tantalizing curry, the crockpot provides a convenient and efficient way to enjoy delicious and protein-rich meals.

Creamy Crockpot Salmon and Spinach

Ingredients:

Ingredients	Quantity
Salmon fillets (fresh or frozen, thawed)	2-3 pounds
Fresh spinach	1 (10-ounce) package
Cream of mushroom soup	1 (10.5-ounce) can
Milk	1 cup
Mayonnaise	1/2 cup
Garlic powder	1 teaspoon
Salt and pepper	To taste

Instructions:

To begin, place the salmon fillets in a large crockpot. Season with salt and pepper as desired. In a separate bowl, whisk together the cream of mushroom soup, milk, mayonnaise, garlic powder, salt, and pepper. Pour the sauce over the salmon fillets.

Rinse the fresh spinach and pat it dry. Spread the spinach evenly over the salmon. Cook on low for 6-8 hours, or until the salmon is cooked through and flakes easily with a fork.

Serving Suggestions: Serve the salmon and spinach over rice, pasta, or your favorite vegetables. Garnish with a sprinkle of fresh dill or parsley for a fresh flavor.

Crockpot Cooking Tips for Beginners:

Don’t overfill the crockpot. Fill the crockpot no more than two-thirds full to allow for expansion during cooking.
Add liquids cautiously. Slow cookers do not evaporate liquids as quickly as other cooking methods, so add liquids gradually and taste as you go.
Cook on low for longer periods. Cooking on low heat for longer periods allows the flavors to blend and develop fully.
Don’t lift the lid frequently. Every time you lift the lid, heat escapes, extending the cooking time.
Use a meat thermometer to ensure doneness. Insert a meat thermometer into the thickest part of the meat to ensure it has reached the correct internal temperature.
Thicken sauces if needed. If the sauce becomes too thin, add a cornstarch slurry (equal parts cornstarch and water) to thicken it.
Plan ahead. Crockpot cooking requires longer cooking times, so plan ahead and start cooking early in the day or even overnight.
Clean the crockpot easily. To clean the crockpot easily, fill it with hot water and dish soap. Let it soak for a few hours, then wash as usual.
Don’t be afraid to experiment. The crockpot is a versatile appliance, and you can adjust recipes to your liking. Experiment with different ingredients and flavors to create delicious meals.
Enjoy the convenience. Crockpot cooking is a convenient and easy way to prepare delicious meals with minimal effort.

Savory Crockpot Lentil and Sausage Stew

Ingredients

Ingredient	Amount
Dried lentils	1 cup
Italian sausage	1 pound
Onion	1 large
Garlic	2 cloves
Chicken broth	4 cups
Crushed tomatoes	1 (15-ounce) can
Bay leaf	1
Thyme	1 teaspoon
Salt and pepper	To taste

Instructions

Rinse the lentils and sort out any debris or stones.
Remove the sausage from its casing and crumble it into a large skillet. Cook over medium heat until browned.
Chop the onion and garlic.
Add the lentils, browned sausage, onion, garlic, chicken broth, crushed tomatoes, bay leaf, thyme, salt, and pepper to a slow cooker.
Cook on low for 6-8 hours, or until the lentils are tender and the stew has thickened.

Tips

For a spicier stew, add a pinch of red pepper flakes.
Add diced carrots or celery for extra vegetables.
Serve the stew over rice or pasta for a complete meal.
If the stew is too thick, add a little water or chicken broth.
Leftover stew can be stored in the refrigerator for up to 3 days.

Ingredients

This recipe calls for a 3-4 pound boneless pork roast, 2 medium sweet potatoes, 2 medium apples, 1 onion, 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 cup chicken broth, and 1/4 teaspoon ground cinnamon.

Instructions

Begin by preheating your crockpot on low. Trim any excess fat from the pork roast and season it generously with salt and pepper. In a large skillet, heat the olive oil over medium heat and add the roast. Sear the roast on all sides until it is browned. Once the roast is browned, remove it from the skillet and place it in the crockpot. Add the sweet potatoes, apples, onion, chicken broth, and cinnamon to the crockpot. Cover and cook on low for 8-10 hours, or until the pork is tender and the vegetables are cooked through.

Tender Crockpot Pork Roast with Sweet Potato and Apples

This hearty and flavorful dish is perfect for a cold winter night. The pork is succulent and juicy, while the sweet potatoes and apples add a touch of sweetness and crunch. The onion and chicken broth provide a savory base, and the cinnamon adds a hint of spice. Here’s how to make this delicious meal in your crockpot:

Ingredients

Ingredient	Amount
Boneless pork roast	3-4 pounds
Sweet potatoes	2 medium
Apples	2 medium
Onion	1 medium
Olive oil	2 tablespoons
Salt	1 teaspoon
Black pepper	1/2 teaspoon
Chicken broth	1/2 cup
Ground cinnamon	1/4 teaspoon

Instructions

Preheat your crockpot on low.
Trim any excess fat from the pork roast and season it generously with salt and pepper.
In a large skillet, heat the olive oil over medium heat and add the roast.
Sear the roast on all sides until it is browned.
Once the roast is browned, remove it from the skillet and place it in the crockpot.
Add the sweet potatoes, apples, onion, chicken broth, and cinnamon to the crockpot.
Cover and cook on low for 8-10 hours, or until the pork is tender and the vegetables are cooked through.

Tips

If you don’t have a large skillet, you can sear the pork roast in the crockpot on the “sear” setting.
You can add other vegetables to this recipe, such as carrots, celery, or parsnips.
If you want a thicker sauce, you can make a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water. Add the slurry to the crockpot and cook for an additional 15 minutes, or until the sauce has thickened.

Variations

There are many ways to customize this recipe to your liking. Here are a few ideas:

Use a different type of pork roast, such as a shoulder roast or a loin roast.
Add different spices and seasonings to the pork roast, such as garlic powder, onion powder, or paprika.
Use different types of vegetables, such as carrots, celery, or parsnips.
Add a different type of liquid to the crockpot, such as beef broth, vegetable broth, or apple juice.
Add a different type of finishing touch, such as a glaze or a sprinkle of fresh herbs.

Creamy Crockpot Spinach and Ricotta Artichoke Dip

Indulge in the ultimate comfort food with this delectable Creamy Crockpot Spinach and Ricotta Artichoke Dip, perfect for game days, parties, or cozy nights in. This dip combines the richness of spinach, the creaminess of ricotta, and the savory tang of artichokes to create a harmonious symphony of flavors that will tantalize your taste buds. The slow cooker does all the work, allowing you to relax and savor the delicious results.

Ingredients:

2 (10-ounce) packages frozen spinach, thawed and drained
1 (15-ounce) container ricotta cheese
1 (14-ounce) can artichoke hearts, quartered
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/4 cup finely chopped sun-dried tomatoes
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley, for garnish

Instructions:

In the bottom of a slow cooker, combine the thawed spinach, ricotta cheese, artichoke hearts, Parmesan cheese, basil, sun-dried tomatoes, garlic, salt, and black pepper.
Stir until well combined.
Cover and cook on low for 3-4 hours, or until the dip is warm and bubbly.
Stir occasionally to prevent scorching.
Before serving, sprinkle with chopped fresh parsley for garnish.

Nutritional Information:

Serving Size:	1/2 cup
Calories:	220
Fat:	10g
Carbohydrates:	15g
Protein:	20g

Tips for Achieving the Perfect Dip:

For a more vibrant color, use fresh spinach instead of frozen.
If you don’t have fresh basil, use 1 tablespoon of dried basil.
Add a pinch of red pepper flakes for a spicy kick.
Serve the dip with your favorite dippers, such as tortilla chips, crackers, or vegetable sticks.
Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.

Variations:

Add cooked ground sausage or bacon for a meaty twist.
Swap out the artichoke hearts for diced bell peppers or mushrooms.
Add a dollop of sour cream or Greek yogurt for extra creaminess.
Top with shredded mozzarella cheese for a golden-brown crust.
Bake the dip in a preheated oven at 375°F (190°C) for 30-40 minutes, or until bubbly and melted.

Serve with:

Tortilla chips
Crackers
Vegetable sticks (carrots, celery, cucumbers)
Pita bread
Naan bread

Indulge in the creamy delight of this Crockpot Spinach and Ricotta Artichoke Dip, a dish that will captivate your taste buds and leave you craving more. So gather your friends, family, or loved ones and savor each delicious bite of this culinary masterpiece.

High-Protein Slow Cooker Pulled Pork Tacos

Ingredients:

2 pounds pork shoulder
1 cup chicken broth
1/2 cup low-sodium soy sauce
1/4 cup tomato paste
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
12 corn tortillas
Shredded cheese, for serving
Sour cream, for serving
Chopped cilantro, for serving

Instructions:

Place pork shoulder in a 6-quart slow cooker.
In a bowl, whisk together the chicken broth, soy sauce, tomato paste, brown sugar, chili powder, cumin, smoked paprika, salt, and black pepper.
Pour the sauce over the pork shoulder.
Cover and cook on low for 8-10 hours, or on high for 4-6 hours.
Once the pork is tender, use two forks to shred it.
Warm the tortillas in the microwave or in a skillet.
Fill the tortillas with shredded pork and your desired toppings.
Enjoy!

Nutritional Information:

Serving Size:	2 tacos
Calories:	350
Fat:	15 grams
Protein:	25 grams
Carbohydrates:	30 grams
Sugar:	10 grams

Tips:

* For a healthier option, use whole wheat tortillas instead of corn tortillas. * To add more flavor, top the tacos with your favorite toppings, such as cheese, salsa, sour cream, and guacamole. * If you don’t have a slow cooker, you can cook the pork in a Dutch oven over medium heat for 1-2 hours, or until tender. * The pulled pork can also be used to make sandwiches, burritos, or quesadillas. * Leftover pulled pork can be stored in the refrigerator for up to 3 days.

Ingredients:

For the Shepherd’s Pie Filling:

2 pounds ground lamb or beef
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1/2 cup all-purpose flour
1 cup beef broth
1/2 cup tomato paste
1 tablespoon Worcestershire sauce
Salt and pepper to taste

For the Mashed Potato Topping:

2 pounds potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
Salt and pepper to taste

Instructions:

In a large skillet, brown the ground lamb or beef over medium heat. Drain any excess fat.
Add the onion, carrots, and celery to the skillet and cook until softened, about 5 minutes.
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
Gradually whisk in the beef broth, tomato paste, and Worcestershire sauce. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
Season with salt and pepper to taste.
Transfer the filling to a 6-quart slow cooker.
In a large pot of boiling water, cook the potatoes until tender, about 15 minutes.
Drain the potatoes and return them to the pot.
Add the milk, butter, salt, and pepper to the potatoes and mash until smooth.
Spread the mashed potatoes over the filling in the slow cooker.
Cook on low for 6-8 hours or on high for 3-4 hours, or until heated through and bubbly.
Serve warm.

Nutritional Information:

Per serving (1 cup):

Calories: 450
Protein: 30 grams
Carbohydrates: 35 grams
Fat: 20 grams

Leftovers and Freezing

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Freezing: Shepherd’s pie can be frozen for up to 3 months. To freeze, let the pie cool completely and then transfer it to a freezer-safe container. Freeze for up to 3 months. When ready to serve, thaw the pie overnight in the refrigerator and then reheat in the oven or microwave until heated through.

Here is a table summarizing the freezing and reheating instructions:

	Freezing	Reheating
Timeframe	3 months	Overnight in the refrigerator, then reheat in the oven or microwave
Container	Freezer-safe container	Reheat in the oven or microwave

Healthy Crockpot Chicken and Quinoa Stuffed Peppers

This hearty and healthy dish is perfect for a busy weeknight meal. The combination of chicken, quinoa, and vegetables provides a balanced and satisfying meal.

Here’s What You’ll Need:

12 bell peppers (any color)
1 pound boneless, skinless chicken breasts
1 cup cooked quinoa
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 (10-ounce) can diced tomatoes with green chilies
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro

Instructions:

Cut the tops off the bell peppers and remove the seeds and ribs.Rinse the peppers and pat them dry.
In a large bowl, combine the chicken, quinoa, onion, green bell pepper, red bell pepper, zucchini, black beans, corn, tomatoes, chili powder, cumin, salt, and black pepper.Mix well.
Spoon the filling into the bell peppers, pressing down gently to pack it in.Top with the shredded cheddar cheese.
Place the stuffed peppers in a slow cooker.Add 1/2 cup of water to the bottom of the slow cooker.
Cook on low for 6-8 hours, or on high for 3-4 hours, or until the peppers are tender and the filling is cooked through.

23. Nutritional Information

Each stuffed pepper contains approximately:

Nutrient	Amount
Calories	300
Protein	25 grams
Carbohydrates	35 grams
Fat	10 grams
Fiber	10 grams
Sodium	600 milligrams

This dish is a good source of protein, fiber, and other nutrients. It is also relatively low in calories and fat. The addition of quinoa provides a complete protein source, meaning it contains all of the essential amino acids that the body needs.

The stuffed peppers can be customized to your liking. For example, you can use ground turkey or beef instead of chicken, or you can add additional vegetables such as mushrooms or spinach. The recipe is also gluten-free if you use gluten-free quinoa.

This healthy and delicious dish is sure to become a family favorite. It is perfect for meal prepping or for a quick and easy weeknight dinner.

Savory Turkey Breast with Homemade Gravy

Indulge in a succulent turkey breast enveloped in rich gravy, lovingly crafted in the convenience of your crockpot. This effortless recipe promises a protein-packed foundation for a satisfying meal.

Prepping the Turkey Canvas

Acquire a skinless, boneless turkey breast (4-6 pounds).
Gently pat it dry with paper towels to remove excess moisture.
Season generously with salt and freshly ground black pepper.

Aromatic Herb Blend

In a small bowl, combine dried thyme (1 teaspoon), dried oregano (1 teaspoon), and dried sage (1/2 teaspoon).
Sprinkle the fragrant herb mixture evenly over the seasoned turkey.

Golden Brown Base

In a large skillet over medium heat, melt butter (2 tablespoons).
Sear the seasoned turkey breast on all sides, 2-3 minutes per side, for a captivating golden hue.

Crockpot’s Warm Embrace

Place the seared turkey breast in a crockpot.
Add 3 cups of low-sodium chicken broth or turkey broth.
Optional: Toss in chopped carrots, celery, and onions for added flavor and nutrition.

Cook with Patience

Cook on low heat for 6-8 hours, or until an instant-read thermometer inserted into the thickest part of the turkey reaches an internal temperature of 165°F.

Time to Make Magic

Remove the cooked turkey from the crockpot and let it rest for 15-20 minutes before slicing.
Strain the cooking liquid from the crockpot into a medium saucepan.

Gravy Crafting

In the same saucepan, whisk in flour (¼ cup) until it forms a smooth paste.
Gradually add the strained cooking liquid while whisking constantly.
Bring the mixture to a boil, reduce heat, and simmer for 5-7 minutes, or until thickened.
Season the gravy to taste with additional salt and pepper, if desired.

Carving and Presentation

Slice the rested turkey breast against the grain into thin, juicy slices.
Arrange the turkey slices on a serving platter and spoon the homemade gravy over top.
Garnish with fresh parsley or chives for a touch of freshness.

Slow Cooker Protein Powerhouse: Beef and Lentil Stew

Protein-Packed Goodness

Indulge in a delectable stew that delivers a hearty dose of protein, warming your body and satisfying your taste buds. With beef and lentils as its cornerstone ingredients, this slow-cooker creation offers a nutritional powerhouse that will fuel your day.

Slow and Steady Cooking: Enhance Flavor and Tenderness

The magic of slow cooking lies in its gentle heat that gradually transforms tough cuts of meat into tender, melt-in-your-mouth delights. This process also allows the flavors of the ingredients to meld harmoniously, creating a rich and satisfying broth.

Beef: A Lean Protein Essential

Beef, renowned for its high protein content, forms the backbone of this stew. Select lean cuts such as round or flank to minimize fat content while maximizing protein intake.

Lentils: The Vegetarian’s Delight

Lentils, tiny but mighty legumes, contribute a significant amount of protein to this stew while providing essential dietary fiber. Their earthy flavor complements the beef beautifully, adding depth and complexity.

Veggies Galore: A Colorful Nutrient Symphony

An array of vegetables, such as carrots, celery, onions, and tomatoes, enriches this stew with vitamins, minerals, and antioxidants. Their vivid colors not only enhance its appearance but also provide a nutritional boost.

Herbs and Spices: The Flavor Enhancers

A generous array of herbs and spices, including bay leaves, thyme, rosemary, and black pepper, elevates the flavor profile of this stew. These aromatic additions impart subtle nuances that create a symphony of flavors.

Broth: The Flavorful Foundation

Whether you opt for a homemade bone broth or a store-bought variety, a flavorful broth forms the liquid base of this stew. It adds depth and provides a medium for the ingredients to meld together.

Cooking Instructions: A Simple Guide

Brown the beef in a skillet over medium heat.
Place the browned beef, lentils, vegetables, herbs, and spices in the slow cooker.
Add the broth, covering the ingredients by at least 1 inch.
Cook on low for 6-8 hours or on high for 3-4 hours.
Serve hot with your favorite bread or rice.

Nutritional Powerhouse: A Breakdown

Nutrient	Amount Per Serving
Protein	25 grams
Fiber	10 grams
Iron	5 milligrams
Potassium	500 milligrams

Recipe Variations: Adding Your Personal Touch

Feel free to customize this recipe to suit your preferences and dietary needs:

Swap out lentils for other beans, such as chickpeas or black beans.
Add a touch of heat with diced jalapeño or chili powder.
Enhance the veggie content by adding zucchini, sweet potatoes, or mushrooms.
Use a vegetarian broth to create a meatless version.

Creamy Crockpot Fiesta Chicken Pasta

Ingredients:

1 pound boneless, skinless chicken breasts
1 can (15 ounces) diced tomatoes and green chilies, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn, drained
1 cup chicken broth
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces cream cheese, softened
1 cup sour cream
1 pound pasta, cooked and drained
Shredded cheese for topping (optional)

Instructions:

Place the chicken breasts in the bottom of a slow cooker.
Add the remaining ingredients, except for the pasta and shredded cheese.
Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through.
Add the pasta to the slow cooker and stir to combine.
Cook for an additional 30 minutes, or until the pasta is heated through.
Serve topped with shredded cheese, if desired.

Recipe Notes:

* For a creamier sauce, stir in an additional 1/2 cup of cream cheese or sour cream. * For a spicier sauce, add an additional teaspoon of chili powder or cumin. * Serve with your favorite toppings, such as shredded cheese, diced tomatoes, or chopped onions.

Nutrition Information

One serving of Creamy Crockpot Fiesta Chicken Pasta contains approximately:

Nutrient	Amount
Calories	420
Fat	15g
Saturated Fat	6g
Cholesterol	90mg
Sodium	520mg
Carbohydrates	45g
Fiber	5g
Sugar	12g
Protein	30g

This recipe is a good source of protein, fiber, and carbohydrates. It is also a relatively low-fat and low-sodium dish. The high protein content makes this recipe a great choice for those looking to build muscle or maintain a healthy weight.

Heartwarming Crockpot Turkey and Stuffing Casserole

Indulge in the cozy flavors of Thanksgiving with this heartwarming crockpot turkey and stuffing casserole. This comforting dish combines succulent turkey, savory stuffing, and a creamy sauce, creating a delectable meal that will warm your soul on chilly nights.

Ingredients:

1 pound boneless, skinless turkey breast
1 (10.75 ounce) can cream of mushroom soup
1 (10.75 ounce) can cream of celery soup
1 (12 ounce) package herb stuffing mix, prepared
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup chopped fresh parsley
Salt and pepper to taste

Instructions:

Place the turkey breast in the bottom of a 6-quart crockpot.
In a large bowl, combine the cream of mushroom soup, cream of celery soup, prepared stuffing mix, onion, celery, carrots, parsley, salt, and pepper.
Pour the sauce mixture over the turkey.
Cover and cook on low for 6-8 hours, or until the turkey is cooked through and the stuffing is heated.
Serve the casserole hot with your favorite sides.

Variations:

For a richer flavor, use dark meat turkey instead of white meat.
Add 1 cup of cooked wild rice or quinoa to the stuffing mixture for extra texture and nutrition.
Top the casserole with 1/2 cup shredded cheese before serving for a cheesy twist.

Tips:

To check if the turkey is cooked, insert a meat thermometer into the thickest part of the breast. The internal temperature should read 165°F (74°C).
If you don’t have a stuffing mix, you can make your own by combining 1 cup dry bread crumbs, 1/2 cup chopped onion, 1/4 cup chopped celery, 1/4 cup chopped carrots, and some poultry seasoning.
Leftover casserole can be refrigerated for up to 3 days. Reheat in the microwave or oven before serving.

Additional Comforting Crockpot Recipes:

Name	Description
Creamy Chicken and Potato Casserole	Tender chicken, creamy potatoes, and flavorful sauce come together in this comforting dish.
Slow Cooker Ham and Bean Soup	A hearty and flavorful soup featuring tender ham, beans, and a rich broth.
Cheesy Broccoli Mac and Cheese	Indulge in a childhood favorite with a grown-up twist, featuring pasta, creamy cheese sauce, and tender broccoli.

Protein-Boosted Crockpot Black Bean Burrito Casserole

Ingredients

1 pound lean ground beef
1 onion, chopped
2 bell peppers (any color), chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can tomato soup
1 (10 ounce) can diced tomatoes with green chilies
1 cup chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
12 (6-inch) corn tortillas
1 cup shredded cheddar cheese

Instructions

In a large skillet, brown the ground beef over medium heat. Drain off any excess fat.
Add the onion and bell peppers to the skillet and cook until softened, about 5 minutes.
Stir in the black beans, corn, tomato soup, diced tomatoes, chicken broth, chili powder, cumin, salt, and black pepper.
Bring to a simmer and cook for 5 minutes, stirring occasionally.
Spray a 6-quart slow cooker with non-stick cooking spray.
Place half of the tortillas in the bottom of the slow cooker.
Top with half of the beef mixture.
Repeat layers.
Sprinkle with the cheddar cheese.
Cover and cook on low for 6-8 hours, or until the tortillas are soft and the casserole is heated through.

Serving Suggestions

Serve with your favorite toppings, such as guacamole, sour cream, salsa, and chopped cilantro.

This protein-packed casserole is a great way to use up leftover ground beef and tortillas. The beans and corn add fiber and nutrition, while the cheese melts into a gooey, delicious topping. It’s also a great option for meal prep, as it can be made ahead of time and reheated for easy dinners all week long.

Nutritional Information

One serving of this casserole contains approximately:

Nutrient	Amount
Calories	350
Protein	25g
Fat	15g
Carbohydrates	35g
Fiber	10g

Tips

* For a vegetarian version, omit the ground beef and use additional black beans or lentils. * To make this casserole in a Dutch oven, brown the ground beef and vegetables in the Dutch oven over medium heat. Add the remaining ingredients and bring to a simmer. Reduce heat to low, cover, and cook for 1 hour, or until the tortillas are soft and the casserole is heated through. * To make this casserole ahead of time, prepare the casserole as directed and let it cool completely. Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When ready to serve, thaw overnight in the refrigerator and reheat in a slow cooker or oven until heated through.

High-Protein Crockpot Pork Roast with Cranberry Sauce

Looking for a hearty and filling meal that’s packed with protein? Our crockpot pork roast with cranberry sauce is the perfect dish. It’s easy to make, and the slow-cooker does all the work for you.

Ingredients:

1 (3-4 pound) boneless pork loin roast
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 (12 ounce) can tomato paste
1 (14.5 ounce) can low-sodium chicken broth
1/2 cup dry red wine (optional)
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Salt and pepper to taste For the Cranberry Sauce:
12 ounces cranberries
1/2 cup sugar
1/4 cup water

Instructions:

Place the pork roast in the bottom of a slow cooker.
Add the chopped onion, carrots, celery, and garlic to the slow cooker.
In a small bowl, whisk together the tomato paste, chicken broth, red wine (if using), rosemary, thyme, salt, and pepper.
Pour the broth mixture over the pork roast and vegetables.
Cover and cook on low for 6-8 hours, or until the internal temperature of the pork reaches 145 degrees F.
Remove the pork roast from the slow cooker and let it rest for 10 minutes before slicing and serving.
To make the cranberry sauce, combine the cranberries, sugar, and water in a small saucepan.
Bring to a simmer over medium heat, stirring occasionally.
Reduce heat and simmer for 10 minutes, or until the cranberries have burst and the sauce has thickened.
Serve the cranberry sauce with the pork roast.

Nutritional Information:

One serving of this recipe contains approximately:

Tips:

For a richer flavor, use a pork shoulder roast instead of a pork loin roast.
If you don’t have dry red wine, you can substitute beef broth.
To make the cranberry sauce ahead of time, simply follow the instructions and then store the sauce in an airtight container in the refrigerator for up to 3 days.

Creamy Crockpot Chicken and Mushroom Casserole

Indulge in the comforting warmth and delectable flavors of this creamy crockpot chicken and mushroom casserole, a culinary masterpiece that’s perfect for cozy nights in. This dish boasts an exceptional combination of tender chicken, succulent mushrooms, and a rich, creamy sauce that will tantalize your taste buds with every bite.

Ingredients:

2 large boneless, skinless chicken breasts, cut into small cubes
12 ounces fresh mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour
Salt and pepper to taste

Instructions:

Prepare the chicken and vegetables: Season the chicken cubes with salt and pepper and sear them in a skillet over medium heat until golden brown on all sides. Set aside. Sauté the mushrooms, onion, and garlic in the same skillet until softened.
Combine the ingredients: Place the chicken, mushrooms, onion, and garlic in the slow cooker. Add the chicken broth, heavy cream, Parmesan cheese, and flour to the pot. Stir well to combine and season with additional salt and pepper as needed.
Cook: Cover and cook on low for 6-8 hours, or on high for 4-6 hours, or until the chicken is cooked through and the sauce has thickened.
Garnish and serve: When the casserole is done, garnish with fresh parsley or chopped chives. Serve hot over pasta, rice, or mashed potatoes.

44. Slow Cookers and Convenience

Crockpots, also known as slow cookers, have gained immense popularity over the years due to their convenience and ability to create delicious meals with minimal effort. These appliances allow you to cook food over an extended period at a low temperature, resulting in tender and flavorful dishes. Slow cookers are particularly suitable for busy individuals or those who enjoy hosting casual get-togethers, as they can be programmed to cook while you’re away from home.

Here are some key advantages of using slow cookers:

Nutrient	Amount
Calories	290
Fat	10 grams
Protein	35 grams
Carbohydrates	15 grams
Fiber	1 gram

Advantages of Slow Cookers
Saves Time and Effort: Set your ingredients in the slow cooker in the morning and come home to a finished meal in the evening, eliminating the need for extensive meal preparation.
Tender and Flavorful Dishes: Extended cooking at low temperatures allows connective tissues in meats to break down, resulting in tender and succulent results.
Minimal Monitoring: Slow cookers can be left unattended for long periods, freeing you up to run errands or attend to other tasks.
Energy-Efficient: Slow cookers use less energy compared to conventional ovens or stovetops, making them a more economical choice.
Perfect for Casual Gatherings: Slow cookers can accommodate large quantities of food, making them ideal for feeding crowds at parties or potlucks.

Crockpot Recipes: A High-Protein Powerhouse

For those seeking convenient and nutritious meals, crockpot recipes offer a remarkable solution. With their ability to simmer ingredients over extended periods, crockpots excel in tenderizing tough cuts of meat and extracting rich flavors. One notable advantage of crockpot recipes is their high protein content, a crucial nutrient for building and maintaining lean muscle mass.

By incorporating high-protein ingredients into crockpot dishes, such as lean meats, poultry, beans, and lentils, you can create meals that not only satisfy your hunger but also support your fitness goals. From savory stews to flavorful soups and slow-cooked roasts, the possibilities for high-protein crockpot recipes are endless.