High Protein Crock Pot Recipes
Discover the secret to effortless, protein-packed meals! Our high-protein crock pot recipes are perfect for busy professionals and fitness enthusiasts. Save time, eat well, and achieve your nutrition goals.
Equipment
- Slow cooker (at least 6-quart capacity)
- Cutting board
- Knife
- Measuring cups and spoons
- Can opener 
- Forks (for shredding chicken) 
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup quinoa rinsed
- 1 15-ounce can black beans, drained and rinsed 
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can corn kernels, drained 
- 2 14.5-ounce cans diced tomatoes with green chilies
- 3 cups low-sodium chicken broth
- 1 medium onion diced
- 3 cloves garlic minced 
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- Optional toppings: chopped cilantro sliced avocado, shredded cheese, sour cream
Instructions
Prepare the Ingredients:
- Rinse the quinoa under cold water.
- Dice the onion and mince the garlic.
Assemble in the Slow Cooker:
- Place the chicken breasts at the bottom of the slow cooker.
- Add the rinsed quinoa, black beans, kidney beans, corn, diced tomatoes with green chilies, diced onion, and minced garlic.
- Pour in the chicken broth.
Season:
- Sprinkle the chili powder, cumin, paprika, black pepper, and salt over the top.
Cook:
- Cover and cook on low for 6 hours or until the chicken is cooked through and tender.
Shred the Chicken:
- Remove the chicken breasts from the slow cooker, shred them using two forks, and return the shredded chicken to the pot.
Stir and Serve:
- Mix everything well to combine.
- Ladle the chili into bowls and top with optional garnishes like chopped cilantro, sliced avocado, shredded cheese, or a dollop of sour cream.
Notes
Nutrition Facts (per serving):
- Calories: 350 kcal
- Protein: 35g
- Carbohydrates: 45g
- Fat: 4g
- Fiber: 10g
- Sodium: 600mg