11 Protein-Packed Crockpot Meals for Busy Weeknights

When life gets hectic, but you still want a meal that keeps you full and energized, these protein-packed crockpot recipes are here to help. Loaded with lean meats, hearty beans, and wholesome ingredients, each dish is designed to deliver maximum flavor and taste with minimal effort. The crockpot does all the hard work – slow-cooking everything to tender, flavorful perfection while you focus on your day.

High-Protein Tomato Basil Soup With Cottage Cheese

Warm, cozy, and made right in your slow cooker, this creamy tomato basil cottage cheese soup is the kind of recipe that fits right into your fall crockpot rotation. It’s rich in flavor thanks to fire-roasted tomatoes, fresh basil, and a slow-simmered base of garlic and herbs. Blending in cottage cheese gives it an ultra-smooth finish without the need for heavy cream. If you are planning for simple cozy soups to batch cook, this high-protein tomato soup is a must.
Get the recipe: Tomato Cottage Cheese Soup.

Dump and Go High-Protein Quinoa Chili

This dump-and-go quinoa chili is everything a slow cooker meal should be – bold, filling, and packed with plant-based protein. Quinoa, beans, and veggies come together in a smoky tomato base that thickens as it cooks. No stovetop steps, no fancy prep; just big flavors and a meal that holds up all week. Perfect with chips, avocado, or just on its own.
Get the recipe: Slow cooker Quinoa Chili.

Dump and Go High-Protein Vegan Burrito Filling

This dump-and-go burrito filling is a plant-based powerhouse – lentils, brown rice, and black beans slow-cook in a smoky salsa base until thick, hearty, and ready to stuff into anything. It’s meal prep magic: spoon it into tortillas, pile it onto bowls, or eat it straight from the crockpot with lime and avocado on the side.

Ingredients

• 1 cup dry brown lentils, rinsed
• ½ cup uncooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup salsa
• 2 cups vegetable broth
• 1 teaspoon each of cumin and smoked paprika
• ½ teaspoon each of chili powder, onion powder, garlic powder
• ¼ teaspoon salt (adjust to taste)
• Juice of half a lime
• Optional toppings: avocado slices, chopped cilantro, lime wedges, tortillas

Instructions

1. Add lentils, brown rice, black beans, tomatoes, salsa, broth, and all seasonings to the crockpot. Stir well to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until everything is tender and the mixture is thick and scoopable. Stir in lime juice. Serve with avocado, fresh cilantro, and tortillas or use it as a filling for bowls, wraps, or tacos.

High-Protein Black Bean Enchilada Casserole

Loaded with bold flavors and pantry staples, this crockpot black bean enchilada casserole is a hands-off dinner that practically makes itself. It’s packed with beans, corn, quinoa, or rice, and smothered in enchilada sauce with just the right amount of spice. A sprinkle of melty cheese seals it all together. Perfect for meal prep, burrito bowls, or scooping straight from the crock.

Ingredients

• 1 cup uncooked quinoa (rinsed)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can of corn, drained
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 (10 oz) can red enchilada sauce
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tsp each of garlic powder, onion powder, ground cumin, and smoked paprika
• 1½ cups vegetable broth
• ¾ cup shredded vegan cheese (plus more for topping, optional)

Instructions

1. Add quinoa, black beans, corn, diced tomatoes (with liquid), enchilada sauce, both bell peppers, garlic powder, onion powder, cumin, smoked paprika, and broth directly into the Crockpot. Stir everything together until well combined.
2. Cover and cook on high for 2½ to 3 hours or on low for 5 to 6 hours, until quinoa is fully cooked and the mixture is thickened. Stir in shredded vegan cheese at the end, then let it sit for 5-10 minutes with the lid on to melt. Serve hot with your favorite toppings like avocado, cilantro, or a dollop of plant-based sour cream.

Dump and Go BBQ Bean and Quinoa Bake

This bold, smoky Crockpot bean and quinoa bake is a no-fuss way to bring BBQ flavor to the table, without the grill. Packed with beans, quinoa, and barbecue sauce, it’s perfect for busy weeknights or casual meal prep. Just layer everything in the slow cooker, press start, and walk away. Serve it with sliced avocado, scallions, or crunchy tortilla chips to round it out.
Get the recipe: BBQ Bean and Quinoa Bake.

Dump and Go Chickpea Tikka Masala

Crockpot Chickpea Tikka Masala is what happens when your favorite takeout craving meets a no-effort dinner plan. Just toss everything into the slow cooker, without any blending or sautéing, and let it simmer into a rich, spiced, coconut-tomato curry while you do literally anything else. By the time dinner rolls around, you’ve got a creamy, flavor-packed chickpea masala ready to scoop over rice or mop up with naan.
Get the recipe: Crockpot Chickpea Tikka Masala.

Dump and Go Red Lentil Dahl

This dump-and-go red lentil dahl is rich, comforting, and packed with warm spices; no sautéing, no blending, and no extra steps. Everything simmers together in the slow cooker for a creamy, cozy dish that’s perfect with rice and naan. A swirl of coconut milk and a pinch of chili flakes bring the whole bowl to life. Just scoop and serve when you’re ready.
Get the recipe: Slow Cooker Red Lentil Dal

Slow Cooker Cottage Cheese Chili

This slow cooker cottage cheese chili is loaded with beans, tomatoes, and sweet corn for a hearty dinner. The cottage cheese melts right in, giving the chili a creamy texture and tangy flavor without needing sour cream. It’s the kind of cozy, protein-packed bowl that works great for meal prep or casual weeknight dinners. Serve it with crusty bread, lime wedges, or your favorite toppings.
Get the recipe: Slow Cooker Cottage Cheese Chili

Slow Cooker Cottage Cheese Chicken Stew

This cottage cheese chicken stew is the kind of cozy, satisfying dinner that practically makes itself. Hearty chunks of potato and carrot soak up flavor from the seasoned broth, while shredded chicken keeps it simple. Blending cottage cheese into the base makes the broth extra creamy without needing flour or cream. It’s a hands-off, family-friendly recipe you’ll want to bookmark for chilly nights or anytime you need comfort in a bowl.

Ingredients

• For the crockpot:
  • 1½ pounds boneless skinless chicken breasts or thighs
  • 4 cups low-sodium chicken broth
  • 1 pound baby potatoes, halved
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 small yellow onion, diced
  • 2 teaspoons dried Italian seasoning
  • ¾ teaspoon garlic powder
  • Salt and pepper to taste
• For the cottage cheese base:
  • 1 cup cottage cheese
  • ¼ cup milk (or broth from the pot)
  • 1 tablespoon Dijon mustard (optional)

Instructions

1. Add chicken, potatoes, carrots, celery, onion, and all seasonings to the slow cooker. Pour in the broth and stir gently to combine.
2. Cover and cook on low for 5-6 hours or high for 3-3½ hours, until the chicken is tender and vegetables are soft. Remove the chicken and shred it using two forks.
3. In a blender, blend the cottage cheese, milk, and Dijon mustard until completely smooth. Stir the blended mixture into the stew along with the shredded chicken.
4. Let it heat through on warm for another 5-10 minutes before serving. Top with chopped parsley or extra black pepper if desired.

Crockpot Chicken and Rice

Crockpot Chicken and Rice is a comforting, one-pot meal that’s creamy, hearty, and effortless to make. Tender diced chicken is slow-cooked with rice in a flavorful broth, creating a cozy and satisfying dinner with minimal effort. Perfect for busy weeknights, this is one of the easiest crockpot chicken recipes and delivers a rich and creamy texture without the need for constant stirring.

Ingredients

• 2 lbs boneless, skinless chicken thighs, diced into bite-sized pieces
• 1 ½ cups long-grain white rice, rinsed
• 3 cups low-sodium chicken broth
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon each of dried thyme and paprika
• 1 cup shredded cheddar cheese (optional, for a cheesy version)
• 1 (10.5 oz) can cream of chicken soup
• ½ cup heavy cream or whole milk
• 1 cup frozen peas and carrots (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Add diced chicken, rice, chicken broth, onion, garlic, salt, pepper, thyme, and paprika to the crockpot. Stir everything together. Cover and cook on low for 4 hours or high for 2 hours, until the rice is tender and the chicken is fully cooked.
2. Stir in the cream of chicken soup and heavy cream, mixing until smooth. If using cheese, add it now and stir until melted. If adding peas and carrots, stir them in and cook for an additional 10-15 minutes, until heated through. Garnish with fresh parsley and serve warm.

Crockpot White Chicken Chili

This dump-and-go white chicken chili is packed with tender shredded chicken, creamy white beans, and a flavorful broth. With minimal prep and maximum comfort, this is the perfect meal for busy days.
Get the recipe: Crockpot White Chicken Chili.