20 High-Protein Slow Cooker Meals on a Budget

These slow cooker meals use affordable cuts of meat, beans, lentils, frozen vegetables, and pantry staples to make protein-rich dinners with minimal hands-on work.

All recipes use olive oil rather than seed oils and contain no soy or tofu. For gluten-free meals, verify packaged broth, seasonings, tortillas, pasta, and grains.

Before you begin

Times are estimates. Cook poultry and ground meat to 165°F and fish to 145°F. Reheat prepared portions until steaming hot.

Jump to a recipe

1. 1. Shredded Chicken
2. 2. Turkey Chili
3. 3. Beef Stew
4. 4. Chicken Lentil Soup
5. 5. Salsa Chicken Bowl
6. 6. White Chicken Chili
7. 7. Chicken Bean Soup
8. 8. Turkey Meatballs
9. 9. Beef Burrito Bowl
10. 10. Lemon Garlic Chicken
11. 11. Chicken Potato Stew
12. 12. Turkey Lentil Chili
13. 13. Chicken Taco Soup
14. 14. Beef Cabbage Stew
15. 15. Chicken Rice Bowl
16. 16. BBQ Pulled Chicken
17. 17. Italian Chicken and Beans
18. 18. Turkey Stuffed Peppers
19. 19. Chicken Quinoa Soup
20. 20. Beef Vegetable Soup

1. Shredded Chicken

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds boneless skinless chicken
• 4 cups chopped vegetables named in the recipe
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Heat olive oil in a large skillet over medium heat. Cook the protein until safely done, add the vegetables and seasonings, then stir in the cooked base and heat through.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

2. Turkey Chili

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds lean ground turkey
• 4 cups low-sodium gluten-free broth
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Place all ingredients except the citrus juice in a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until vegetables are tender and meat is safely cooked.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

3. Beef Stew

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds lean beef
• 4 cups low-sodium gluten-free broth
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Place all ingredients except the citrus juice in a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until vegetables are tender and meat is safely cooked.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

4. Chicken Lentil Soup

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds boneless skinless chicken
• 4 cups low-sodium gluten-free broth
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Place all ingredients except the citrus juice in a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until vegetables are tender and meat is safely cooked.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

5. Salsa Chicken Bowl

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds boneless skinless chicken
• 2 cups cooked brown rice, quinoa, or certified gluten-free grain
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Heat olive oil in a large skillet over medium heat. Cook the protein until safely done, add the vegetables and seasonings, then stir in the cooked base and heat through.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

6. White Chicken Chili

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds boneless skinless chicken
• 4 cups low-sodium gluten-free broth
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Place all ingredients except the citrus juice in a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until vegetables are tender and meat is safely cooked.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

7. Chicken Bean Soup

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds boneless skinless chicken
• 4 cups low-sodium gluten-free broth
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Place all ingredients except the citrus juice in a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until vegetables are tender and meat is safely cooked.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

8. Turkey Meatballs

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds lean ground turkey
• 4 cups chopped vegetables named in the recipe
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Heat olive oil in a large skillet over medium heat. Cook the protein until safely done, add the vegetables and seasonings, then stir in the cooked base and heat through.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

9. Beef Burrito Bowl

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds lean beef
• 2 cups cooked brown rice, quinoa, or certified gluten-free grain
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Heat olive oil in a large skillet over medium heat. Cook the protein until safely done, add the vegetables and seasonings, then stir in the cooked base and heat through.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

10. Lemon Garlic Chicken

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds boneless skinless chicken
• 4 cups chopped vegetables named in the recipe
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Heat olive oil in a large skillet over medium heat. Cook the protein until safely done, add the vegetables and seasonings, then stir in the cooked base and heat through.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

11. Chicken Potato Stew

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds boneless skinless chicken
• 1 1/2 pounds potatoes, diced
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Place all ingredients except the citrus juice in a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until vegetables are tender and meat is safely cooked.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

12. Turkey Lentil Chili

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds lean ground turkey
• 4 cups low-sodium gluten-free broth
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Place all ingredients except the citrus juice in a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until vegetables are tender and meat is safely cooked.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

13. Chicken Taco Soup

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds boneless skinless chicken
• 8 corn tortillas or gluten-free rolls
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Place all ingredients except the citrus juice in a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until vegetables are tender and meat is safely cooked.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

14. Beef Cabbage Stew

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds lean beef
• 4 cups low-sodium gluten-free broth
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Place all ingredients except the citrus juice in a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until vegetables are tender and meat is safely cooked.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

15. Chicken Rice Bowl

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds boneless skinless chicken
• 2 cups cooked brown rice, quinoa, or certified gluten-free grain
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Heat olive oil in a large skillet over medium heat. Cook the protein until safely done, add the vegetables and seasonings, then stir in the cooked base and heat through.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

16. BBQ Pulled Chicken

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds boneless skinless chicken
• 4 cups chopped vegetables named in the recipe
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Heat olive oil in a large skillet over medium heat. Cook the protein until safely done, add the vegetables and seasonings, then stir in the cooked base and heat through.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

17. Italian Chicken and Beans

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds boneless skinless chicken
• 4 cups chopped vegetables named in the recipe
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Heat olive oil in a large skillet over medium heat. Cook the protein until safely done, add the vegetables and seasonings, then stir in the cooked base and heat through.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

18. Turkey Stuffed Peppers

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds lean ground turkey
• 4 cups chopped vegetables named in the recipe
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Combine the prepared ingredients in a lightly oiled baking dish or fill the peppers. Bake at 375°F for 25 to 35 minutes, until hot and the meat is safely cooked.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

19. Chicken Quinoa Soup

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds boneless skinless chicken
• 4 cups low-sodium gluten-free broth
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Place all ingredients except the citrus juice in a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until vegetables are tender and meat is safely cooked.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

20. Beef Vegetable Soup

Servings: 4   Prep: 15 minutes   Cook: 15–40 minutes

Ingredients

• 1 1/4 pounds lean beef
• 4 cups low-sodium gluten-free broth
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables
• 1 teaspoon paprika, cumin, or Italian seasoning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 2 tablespoons lemon or lime juice

Instructions

1. Prepare the grain if needed, then wash and chop the produce. Keep raw meat and seafood separate from ready-to-eat food.
2. Place all ingredients except the citrus juice in a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until vegetables are tender and meat is safely cooked.
3. Stir in the lemon or lime juice and adjust the seasoning. Divide evenly into four servings.
4. Cool leftovers promptly and refrigerate in covered containers for up to four days.

Prep tip: Substitute another seasonal vegetable while keeping the listed protein and base quantities similar.

How to make the week easier

• Cook grains and chop sturdy vegetables ahead.
• Store fresh toppings separately.
• Freeze extra cooked portions when you will not eat them within four days.