18 High-Protein Crockpot Meals for Busy Fall Weeks

A slow cooker is the weeknight warrior of fall: it fills the house with savory smells while you handle work, school runs, or raking leaves. This roundup delivers 18 distinct high-protein crockpot dinners—beef, pork, poultry, seafood, legumes, and mixed protein stews—each fully detailed with prep time, cook time, servings, exact ingredient amounts, and numbered step-by-step directions. Every recipe is family-friendly and built to be cooked mostly in a crockpot; when a quick stovetop sear is suggested it is optional but clearly specified. Nutrition estimates are not included as exact values can vary by brand; if you calculate them, treat them as approximate. Use a 6–7-quart slow cooker for recipes unless otherwise noted.

1. Crockpot Chicken Chili Verde with White Beans

Prep time: 15 minutes
Cook time: 4 hours low / 2 hours high
Servings: 6

Ingredients:
– 2 lb boneless skinless chicken breasts (about 3 large)
– 3 cups low-sodium chicken broth
– 2 (7 oz) jars roasted green chiles, diced
– 1 large yellow onion, finely chopped (about 1 1/2 cups)
– 4 cloves garlic, minced (about 2 tsp)
– 2 cups canned cannellini beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 tbsp ground cumin
– 2 tsp dried oregano
– 1 1/2 tsp kosher salt
– 1/2 tsp ground black pepper
– 1 tbsp olive oil (optional, for searing)
– 1/3 cup chopped fresh cilantro (for garnish)
– 1 lime, cut into wedges (for serving)

Instructions:
1. Optional sear: Heat 1 tbsp olive oil in a skillet over medium-high heat. Brown chicken breasts 2 minutes per side to develop color, then transfer to crockpot.
2. Add chopped onion, minced garlic, roasted green chiles, cumin, oregano, salt, and black pepper into the crockpot.
3. Pour in 3 cups chicken broth. Cover and cook on LOW for 4 hours, or HIGH for 2 hours.
4. After cooking, remove chicken and shred with two forks; return shredded chicken to the pot.
5. Stir in cannellini beans and frozen corn. Cover and cook on HIGH 15 minutes until beans and corn are warmed through.
6. Taste and adjust seasoning if desired (add up to 1/4 tsp more salt if needed). Serve garnished with chopped cilantro and lime wedges.

2. Slow Cooker Beef and Barley Stew

Prep time: 20 minutes
Cook time: 8 hours low / 4 hours high
Servings: 6

Ingredients:
– 2 lb beef chuck, cut into 1 1/2-inch cubes
– 4 cups low-sodium beef broth
– 1 1/2 cups pearl barley, rinsed
– 3 medium carrots, sliced into 1/2-inch rounds (about 2 cups)
– 2 medium russet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
– 1 large onion, chopped (about 1 1/2 cups)
– 3 cloves garlic, minced (about 1 1/2 tsp)
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 1 tsp dried rosemary, crushed
– 1 1/2 tsp kosher salt
– 1/2 tsp ground black pepper
– 2 tbsp olive oil (for browning)

Instructions:
1. Heat 2 tbsp olive oil in a large skillet over medium-high. Brown beef cubes in batches, 3 minutes per side, and transfer to crockpot.
2. To the crockpot add chopped onion, minced garlic, carrots, potatoes, and pearl barley.
3. Whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper; pour over ingredients in crockpot.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef and barley are tender.
5. Stir well; if stew is too thin, remove lid and cook on HIGH 15–20 minutes to reduce. Adjust seasoning with up to 1/4 tsp more salt if necessary.
6. Serve hot with crusty bread.

3. Crockpot Turkey and Sweet Potato Chili (One-Pot, High-Protein)

Prep time: 15 minutes
Cook time: 6 hours low / 3 hours high
Servings: 6

Ingredients:
– 2 lb lean ground turkey
– 2 medium sweet potatoes, peeled and diced 1/2-inch (about 3 cups)
– 1 large yellow onion, diced (about 1 1/2 cups)
– 1 red bell pepper, seeded and diced
– 3 cloves garlic, minced (about 1 1/2 tsp)
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 1 cup low-sodium chicken broth
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 1/2 tsp kosher salt
– 1/2 tsp smoked paprika
– 2 tbsp olive oil (for browning)

Instructions:
1. Heat 2 tbsp olive oil in a skillet set to medium-high. Brown ground turkey 4–5 minutes until no pink remains; break up into crumbles. Transfer turkey to crockpot.
2. Add sweet potatoes, onion, red bell pepper, garlic, black beans, kidney beans, crushed tomatoes, and chicken broth to crockpot.
3. Stir in chili powder, cumin, salt, and smoked paprika until evenly distributed.
4. Cover and cook on LOW 6 hours or HIGH 3 hours, until sweet potatoes are tender.
5. Stir, taste, and add up to 1/4 tsp more salt if necessary. Serve hot with optional shredded cheddar cheese or plain Greek yogurt.

4. Slow Cooker Lentil and Chicken Sausage Stew (Vegetable-Forward Protein)

Prep time: 15 minutes
Cook time: 6 hours low / 3 hours high
Servings: 6

Ingredients:
– 14 oz bag brown lentils, rinsed (about 3 cups)
– 1 lb fully cooked chicken sausage, sliced into 1/2-inch rounds
– 1 large onion, diced (about 1 1/2 cups)
– 3 cloves garlic, minced (about 1 1/2 tsp)
– 3 medium carrots, sliced (about 2 cups)
– 2 celery stalks, sliced (about 1 cup)
– 1 (28 oz) can diced tomatoes, with juices
– 4 cups low-sodium chicken broth
– 2 bay leaves
– 1 tsp dried thyme
– 1 1/2 tsp kosher salt
– 1/2 tsp ground black pepper
– 2 tbsp chopped fresh parsley (for finishing)

Instructions:
1. Place rinsed lentils, sliced chicken sausage, onion, garlic, carrots, celery, diced tomatoes, bay leaves, thyme, salt, and pepper into the crockpot.
2. Pour in 4 cups chicken broth and stir to combine.
3. Cover and cook on LOW 6 hours or HIGH 3 hours, until lentils are tender but not mushy.
4. Remove bay leaves, stir in chopped parsley, and ladle into bowls. If stew is too thick, add up to 1/2 cup hot water and stir. Serve warm.

5. Crockpot Pulled Pork with Maple Mustard BBQ (Freezer-Friendly Option)

Prep time: 15 minutes (+ optional 10 minutes sear)
Cook time: 8 hours low / 5 hours high
Servings: 8

Ingredients:
– 4 lb pork shoulder (Boston butt), trimmed
– 1 cup low-sodium chicken broth
– 1/2 cup pure maple syrup
– 1/3 cup Dijon mustard
– 1/3 cup ketchup
– 2 tbsp apple cider vinegar
– 2 tbsp brown sugar, packed
– 1 tbsp smoked paprika
– 1 1/2 tsp kosher salt
– 1 tsp ground black pepper
– 1/2 tsp ground cayenne pepper
– 2 large onions, sliced (about 3 cups)
– 2 tbsp vegetable oil (optional, for browning)

Instructions:
1. Optional sear: Heat 2 tbsp oil in a large skillet over medium-high heat and brown pork shoulder 3 minutes per side; transfer to crockpot.
2. Place sliced onions in the bottom of crockpot and put pork on top.
3. Whisk together chicken broth, maple syrup, Dijon, ketchup, apple cider vinegar, brown sugar, smoked paprika, salt, black pepper, and cayenne. Pour over pork.
4. Cover and cook on LOW 8 hours or HIGH 5 hours, until pork reaches 195–205°F and pulls apart easily.
5. Transfer pork to a cutting board and shred with two forks; discard large pieces of fat. Skim excess fat from cooking liquid, then stir shredded pork back into sauce in crockpot and cook on HIGH 15 minutes.
6. Serve on whole-grain buns or over roasted root vegetables. To freeze: cool completely, portion into freezer bags, and freeze up to 3 months.

6. Slow Cooker Moroccan Chickpea and Lamb Stew

Prep time: 20 minutes
Cook time: 7 hours low / 4 hours high
Servings: 6

Ingredients:
– 2 lb boneless lamb shoulder, cut into 1 1/2-inch cubes
– 2 (15 oz) cans chickpeas, drained and rinsed
– 1 large onion, chopped (about 1 1/2 cups)
– 2 cloves garlic, minced (about 1 tsp)
– 1 (14 oz) can diced tomatoes
– 1 cup low-sodium beef or lamb broth
– 1/2 cup dried apricots, chopped
– 2 medium carrots, sliced (about 1 1/2 cups)
– 1 tbsp ground cumin
– 1 tbsp ground coriander
– 1 tsp ground cinnamon
– 1 1/2 tsp kosher salt
– 1/2 tsp ground black pepper
– 2 tbsp chopped fresh cilantro (for garnish)
– 2 tbsp olive oil (for browning)

Instructions:
1. Heat 2 tbsp olive oil in a skillet over medium-high. Brown lamb cubes in batches 2–3 minutes per side; transfer to crockpot.
2. Add onion, garlic, chickpeas, diced tomatoes, broth, chopped apricots, carrots, cumin, coriander, cinnamon, salt, and pepper to crockpot.
3. Stir to combine, cover, and cook on LOW 7 hours or HIGH 4 hours until lamb is tender.
4. Adjust seasoning if needed, then serve garnished with chopped cilantro and a side of couscous or whole-grain pita.

7. Crockpot White Chicken Chili with Cannellini and Corn

Prep time: 15 minutes
Cook time: 4 hours low / 2 hours high
Servings: 6

Ingredients:
– 2 lb boneless skinless chicken thighs
– 2 (15 oz) cans cannellini beans, drained and rinsed
– 1 (15 oz) can white corn, drained
– 1 medium onion, diced (about 1 cup)
– 3 cloves garlic, minced (about 1 1/2 tsp)
– 4 cups low-sodium chicken broth
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 1 1/2 tsp kosher salt
– 1/2 tsp ground black pepper
– 4 oz reduced-fat cream cheese, cubed
– 1/4 cup nonfat plain Greek yogurt (for finishing)
– 2 tbsp chopped fresh cilantro (for garnish)

Instructions:
1. Place chicken thighs in crockpot. Add onion, garlic, cannellini beans, corn, cumin, oregano, salt, pepper, and chicken broth.
2. Cover and cook on LOW 4 hours or HIGH 2 hours, until chicken is cooked through (internal temperature 165°F).
3. Remove chicken, shred with forks, and return to crockpot.
4. Stir in cubed cream cheese until melted and well combined. If needed, use a whisk to smooth.
5. Serve bowls topped with 1 tbsp Greek yogurt and chopped cilantro per serving.

8. Slow Cooker Greek Lemon Chicken with Olives and Chickpeas

Prep time: 15 minutes
Cook time: 5 hours low / 3 hours high
Servings: 6

Ingredients:
– 3 lb bone-in, skinless chicken thighs (about 8 thighs)
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 cup low-sodium chicken broth
– 1/3 cup fresh lemon juice (about 2 lemons)
– 1/4 cup extra-virgin olive oil
– 3 cloves garlic, minced (about 1 1/2 tsp)
– 1 tbsp dried oregano
– 1 tsp dried thyme
– 1 1/2 tsp kosher salt
– 1/2 tsp ground black pepper
– 1 cup pitted Kalamata olives
– 1/2 cup crumbled feta cheese (for serving)
– 1/4 cup chopped fresh parsley (for garnish)

Instructions:
1. Whisk together chicken broth, lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper in a bowl.
2. Place chicken thighs in crockpot. Add chickpeas and pour lemon-olive mixture over chicken.
3. Cover and cook on LOW 5 hours or HIGH 3 hours, until chicken reaches 165°F and is tender.
4. Stir in Kalamata olives for final 10 minutes of cooking to warm.
5. Serve each portion topped with crumbled feta and chopped parsley.

9. Crockpot Beef Stroganoff with Mushrooms and Greek Yogurt

Prep time: 20 minutes
Cook time: 6 hours low / 3 hours high
Servings: 6

Ingredients:
– 2 lb beef chuck roast, cut into 1 1/2-inch pieces
– 10 oz baby bella mushrooms, sliced
– 1 large onion, thinly sliced (about 1 1/2 cups)
– 3 cloves garlic, minced (about 1 1/2 tsp)
– 3 cups low-sodium beef broth
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 2 tsp dried thyme
– 1 1/2 tsp kosher salt
– 1/2 tsp ground black pepper
– 3 tbsp cornstarch mixed with 3 tbsp cold water (slurry)
– 3/4 cup plain Greek yogurt (for finishing)
– 2 tbsp chopped fresh parsley (for garnish)

Instructions:
1. Add beef, mushrooms, onion, garlic, beef broth, Worcestershire, Dijon, thyme, salt, and pepper to crockpot. Stir to combine.
2. Cover and cook on LOW 6 hours or HIGH 3 hours, until beef is fork-tender.
3. Remove 1/2 cup hot liquid into a bowl and whisk in cornstarch slurry; pour back into crockpot and stir. Cook on HIGH 15–20 minutes to thicken.
4. Remove crockpot insert from heat and let cool 5 minutes. Stir in Greek yogurt slowly until incorporated (do not boil after adding yogurt).
5. Serve over whole-wheat egg noodles or mashed cauliflower; garnish with parsley.

10. Slow Cooker Honey-Soy Chicken Thighs (Serve Over Quinoa)

Prep time: 10 minutes
Cook time: 4 hours low / 2 hours high
Servings: 6

Ingredients:
– 3 lb boneless skinless chicken thighs (about 10–12 thighs)
– 1/2 cup low-sodium soy sauce
– 1/3 cup honey
– 3 tbsp rice vinegar
– 3 cloves garlic, minced (about 1 1/2 tsp)
– 1 tbsp grated fresh ginger
– 2 tbsp cornstarch mixed with 2 tbsp cold water
– 1/4 cup chopped green onions (for garnish)
– 2 tbsp toasted sesame seeds (for garnish)
– 3 cups cooked quinoa (instructions below)

Cook the quinoa:
– 1 1/2 cups uncooked quinoa, rinsed
– 3 cups water
1. Combine quinoa and water in a medium saucepan and bring to a boil. Reduce to low, cover, and simmer 15 minutes. Remove from heat and let stand 5 minutes, then fluff.

Instructions:
1. Whisk together soy sauce, honey, rice vinegar, garlic, and ginger.
2. Place chicken thighs in crockpot and pour sauce over.
3. Cover and cook on LOW 4 hours or HIGH 2 hours, until chicken registers 165°F.
4. Remove chicken to a platter and stir cornstarch slurry into sauce in crockpot. Cook on HIGH 10–15 minutes until sauce thickens.
5. Return chicken to sauce and turn to coat.
6. Serve 1 cup cooked quinoa per 2 servings topped with chicken, garnished with green onions and sesame seeds.

11. Crockpot Vegetarian Black Bean and Quinoa Chili (Gluten-Free)

Prep time: 15 minutes
Cook time: 6 hours low / 3 hours high
Servings: 6

Ingredients:
– 2 cups dry quinoa, rinsed (yields about 6 cups cooked)
– 3 (15 oz) cans black beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 1 large onion, diced (about 1 1/2 cups)
– 2 cups vegetable broth
– 1 cup frozen corn
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 1/2 tsp kosher salt
– 1/2 tsp ground black pepper
– 1 large red bell pepper, diced
– 1/2 cup chopped fresh cilantro (for serving)
– 1 avocado, sliced (for serving)

Instructions:
1. Place rinsed quinoa, black beans, crushed tomatoes, onion, vegetable broth, corn, chili powder, cumin, salt, pepper, and red bell pepper into crockpot.
2. Stir to combine. Cover and cook on LOW 6 hours or HIGH 3 hours, until quinoa is tender and chili has thickened.
3. Stir well before serving. Ladle into bowls and top with cilantro and avocado slices.

12. Slow Cooker Turkey Meatball and Tomato Ragu (High-Protein Family Meal)

Prep time: 25 minutes
Cook time: 6 hours low / 3 hours high
Servings: 6

Ingredients:
– 2 lb ground turkey
– 1/2 cup finely grated Parmesan cheese
– 1/2 cup plain breadcrumbs
– 2 large eggs
– 3 cloves garlic, minced (about 1 1/2 tsp)
– 1/4 cup chopped fresh parsley
– 1 tsp dried oregano
– 1 1/2 tsp kosher salt
– 1/2 tsp ground black pepper
– 1 (28 oz) can crushed tomatoes
– 1 (14 oz) can diced tomatoes
– 1/2 cup low-sodium chicken broth
– 1 medium onion, finely chopped (about 1 cup)
– 1 tbsp olive oil (for browning)
– 12 oz whole-wheat pasta or cooked spaghetti squash (for serving)

Instructions:
1. In a large bowl combine ground turkey, Parmesan, breadcrumbs, eggs, minced garlic, parsley, oregano, salt, and pepper. Mix and form into 1 1/4-inch meatballs (about 30 meatballs).
2. Optional browning: Heat 1 tbsp olive oil in a skillet over medium-high and brown meatballs 1 minute per side to help them hold shape; transfer to crockpot.
3. Add crushed tomatoes, diced tomatoes, chicken broth, and chopped onion to crockpot. Nestle meatballs in the sauce.
4. Cover and cook on LOW 6 hours or HIGH 3 hours, until meatballs are cooked through.
5. Serve over cooked whole-wheat pasta or spaghetti squash.

13. Crockpot Honey Mustard Pork Tenderloin with Apples

Prep time: 10 minutes
Cook time: 3 hours low / 2 hours high
Servings: 6

Ingredients:
– 2 lb pork tenderloin (about 2 pieces)
– 2 medium Gala apples, cored and sliced into 1/2-inch wedges
– 1/3 cup Dijon mustard
– 1/4 cup honey
– 1/4 cup low-sodium chicken broth
– 1 tbsp apple cider vinegar
– 1 tsp dried rosemary
– 1 1/2 tsp kosher salt
– 1/2 tsp ground black pepper
– 1 tbsp cornstarch mixed with 1 tbsp cold water (slurry)

Instructions:
1. Place apple slices in the bottom of the crockpot. Lay pork tenderloins on top.
2. Whisk together Dijon, honey, chicken broth, apple cider vinegar, rosemary, salt, and pepper. Pour over pork and apples.
3. Cover and cook on LOW 3 hours or HIGH 2 hours, until pork reaches 145°F.
4. Remove pork to a cutting board, tent with foil and rest 10 minutes. Stir cornstarch slurry into crockpot sauce and cook on HIGH 10 minutes to thicken.
5. Slice pork into 1/2-inch medallions and serve with apples and sauce spooned over.

14. Slow Cooker Coconut Curried Chickpea and Chicken Stew

Prep time: 15 minutes
Cook time: 5 hours low / 3 hours high
Servings: 6

Ingredients:
– 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
– 2 (15 oz) cans chickpeas, drained and rinsed
– 1 (14 oz) can light coconut milk
– 1 (14 oz) can diced tomatoes
– 1 large sweet potato, peeled and diced 1/2-inch (about 2 cups)
– 1 large onion, chopped (about 1 1/2 cups)
– 2 tbsp yellow curry powder
– 1 tbsp ground turmeric
– 1 1/2 tsp kosher salt
– 1/2 tsp ground black pepper
– 2 cups low-sodium chicken broth
– 2 tbsp lime juice (about 1 lime)
– 1/4 cup chopped fresh cilantro (for garnish)

Instructions:
1. Place chicken, chickpeas, coconut milk, diced tomatoes, sweet potato, onion, curry powder, turmeric, salt, pepper, and chicken broth into crockpot.
2. Stir to combine, cover, and cook on LOW 5 hours or HIGH 3 hours until chicken and sweet potato are tender.
3. Stir in lime juice. Serve garnished with chopped cilantro over brown rice or cauliflower rice.

15. Crockpot BBQ Chicken and Black Bean Burrito Bowls

Prep time: 15 minutes
Cook time: 4 hours low / 2 hours high
Servings: 6

Ingredients:
– 3 lb boneless skinless chicken breasts
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup low-sodium chicken broth
– 1 cup favorite sugar-reduced barbecue sauce
– 1/2 cup chopped red onion
– 1 cup frozen corn
– 1 tbsp smoked paprika
– 1 1/2 tsp kosher salt
– 1/2 tsp ground black pepper
– 1/4 cup chopped fresh cilantro (for serving)
– 2 cups cooked brown rice (for serving)

Instructions:
1. Place chicken breasts in crockpot. Add black beans, red onion, and corn.
2. Whisk together chicken broth, barbecue sauce, smoked paprika, salt, and pepper; pour over chicken mixture.
3. Cover and cook on LOW 4 hours or HIGH 2 hours until chicken reaches 165°F.
4. Remove chicken and shred with forks; return to crockpot and stir to coat with sauce.
5. Serve 1/3 cup cooked brown rice per bowl topped with shredded BBQ chicken and cilantro.

16. Slow Cooker Split Pea Soup with Ham

Prep time: 15 minutes
Cook time: 8 hours low / 4 hours high
Servings: 8

Ingredients:
– 1 lb dried green split peas, rinsed
– 2 cups cooked diced ham (about 10 oz)
– 3 medium carrots, diced (about 2 cups)
– 2 celery stalks, diced (about 1 cup)
– 1 large onion, chopped (about 1 1/2 cups)
– 4 cloves garlic, minced (about 2 tsp)
– 6 cups low-sodium chicken broth
– 2 cups water
– 1 bay leaf
– 1 1/2 tsp dried thyme
– 1 1/2 tsp kosher salt
– 1/2 tsp ground black pepper

Instructions:
1. Place rinsed split peas, diced ham, carrots, celery, onion, garlic, chicken broth, water, bay leaf, thyme, salt, and pepper into crockpot.
2. Stir to combine. Cover and cook on LOW 8 hours or HIGH 4 hours until peas are very soft.
3. Remove bay leaf. Optionally puree half the soup with an immersion blender for creamier texture, then stir back in.
4. Adjust seasoning if needed and serve warm with whole-grain crackers.

17. Crockpot Asian Beef and Broccoli (Slow Cooker-Friendly)

Prep time: 15 minutes (+ quick stovetop finish)
Cook time: 6 hours low / 3 hours high
Servings: 6

Ingredients:
– 2 lb beef flank steak or chuck roast, thinly sliced across the grain
– 1 1/2 cups low-sodium beef broth
– 1/2 cup low-sodium soy sauce
– 1/3 cup brown sugar, packed
– 3 tbsp rice vinegar
– 2 tbsp grated fresh ginger
– 3 cloves garlic, minced (about 1 1/2 tsp)
– 1 tsp toasted sesame oil
– 2 lbs broccoli florets (about 8 cups)
– 2 tbsp cornstarch mixed with 2 tbsp cold water
– 3 cups cooked brown rice (for serving)
– 2 tbsp sliced green onions (for garnish)

Instructions:
1. Place sliced beef, beef broth, soy sauce, brown sugar, rice vinegar, ginger, garlic, and sesame oil into crockpot. Stir to combine.
2. Cover and cook on LOW 6 hours or HIGH 3 hours until beef is tender.
3. During the last 20 minutes, steam or blanch broccoli (microwave 3–4 minutes until bright green and just tender) and add to crockpot.
4. Stir cornstarch slurry into sauce and cook on HIGH 10–15 minutes until sauce thickens.
5. Serve over cooked brown rice and garnish with sliced green onions.

18. Slow Cooker White Bean, Kale, and Chicken Stew

Prep time: 15 minutes
Cook time: 5 hours low / 3 hours high
Servings: 6

Ingredients:
– 2 lb boneless skinless chicken breasts
– 2 (15 oz) cans great northern or cannellini beans, drained and rinsed
– 1 large onion, chopped (about 1 1/2 cups)
– 3 cloves garlic, minced (about 1 1/2 tsp)
– 4 cups low-sodium chicken broth
– 1 large bunch kale, stems removed and leaves chopped (about 6 cups packed)
– 2 medium carrots, sliced (about 1 1/2 cups)
– 1 tsp dried thyme
– 1 1/2 tsp kosher salt
– 1/2 tsp ground black pepper
– 1/3 cup grated Parmesan cheese (for serving)
– 2 tbsp lemon juice (about 1 lemon)

Instructions:
1. Place chicken breasts, beans, onion, garlic, carrots, thyme, salt, pepper, and chicken broth into crockpot.
2. Cover and cook on LOW 5 hours or HIGH 3 hours until chicken is cooked through.
3. Remove chicken, shred with forks, and return to crockpot. Stir in chopped kale and lemon juice, then cover and cook on HIGH 10–15 minutes until kale wilts.
4. Serve topped with 1 tbsp grated Parmesan per bowl.

Practical note: Slow cookers vary in temperature and cook times. “Low” generally equals 200°F and “High” about 300°F; check meats with an instant-read thermometer (poultry 165°F, pork 145°F followed by a short rest, shredded pork 195–205°F). Several recipes suggest optional searing—this step is for flavor and is not required for safety. If you plan to freeze meals, cool completely and pack in airtight freezer-safe containers; label with date and reheat thoroughly. Enjoy these simple, protein-forward crockpot dinners all fall long.