14 High-Protein Spring Crockpot Meals

As the weather warms up, the last thing you want to do is spend hours in a hot kitchen. The Crockpot, or slow cooker, is the perfect solution for creating delicious, high-protein meals with minimal effort. These recipes are designed to be set and forgotten, allowing you to enjoy the beautiful spring days. A diet rich in protein can help with muscle maintenance and weight management by keeping you feeling full and satisfied [1]. This collection of 14 Crockpot recipes is packed with spring flavors and wholesome ingredients.

1. Slow Cooker Lemon Herb Chicken with Spring Vegetables

This bright and flavorful dish is the epitome of spring, with tender chicken and a medley of fresh vegetables all cooked to perfection in the slow cooker.

Protein: Approximately 40g per serving

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb baby potatoes, halved
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 cup of carrots, sliced
• 1 lemon, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Place the potatoes and carrots in the bottom of the slow cooker.
2. Top with the chicken breasts.
3. In a small bowl, whisk together the olive oil, garlic, thyme, salt, and pepper. Pour over the chicken and vegetables.
4. Lay the lemon slices on top of the chicken.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. Add the asparagus during the last 30 minutes of cooking.

2. Crockpot Beef and Barley Stew with Root Vegetables

A hearty and comforting stew that’s perfect for a cool spring evening. The tender beef and chewy barley are a delicious combination.

Protein: Approximately 35g per serving

Ingredients:

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 1 cup pearl barley
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Place the beef, barley, carrots, celery, and onion in the slow cooker.
2. In a bowl, whisk together the beef broth, Worcestershire sauce, thyme, salt, and pepper. Pour over the ingredients in the slow cooker.
3. Cover and cook on low for 8-10 hours or on high for 4-5 hours.

3. Slow Cooker White Chicken Chili with Spring Greens

A lighter version of chili that’s perfect for spring, with tender chicken, white beans, and a handful of fresh spring greens.

Protein: Approximately 38g per serving

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 2 cans (15 oz) cannellini beans, rinsed and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (4 oz) can diced green chiles
• 4 cups chicken broth
• 1 teaspoon cumin
• 2 cups of chopped spring greens (like spinach or kale)

Instructions:

1. Place the chicken, beans, onion, garlic, green chiles, chicken broth, and cumin in the slow cooker.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Remove the chicken from the slow cooker and shred it. Return the shredded chicken to the pot.
4. Stir in the spring greens until they are wilted.

4. Crockpot Turkey Meatballs in Marinara Sauce

These tender turkey meatballs are simmered in a rich marinara sauce, making for a delicious and versatile meal that can be served over pasta, zucchini noodles, or in a sub.

Protein: Approximately 36g per serving

Ingredients:

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• 1 jar (24 oz) marinara sauce

Instructions:

1. In a bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, and Italian seasoning. Form into meatballs.
2. Pour the marinara sauce into the bottom of the slow cooker.
3. Gently place the meatballs in the sauce.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours.

5. Slow Cooker Pork Carnitas with Cilantro-Lime Slaw

Tender, juicy pork carnitas are perfect for tacos, salads, or burrito bowls. The fresh cilantro-lime slaw adds a bright, springy touch.

Protein: Approximately 42g per serving

Ingredients:

• 3-4 lb pork shoulder
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 orange, halved
• 1 lime, halved
• 1 teaspoon cumin
• For the slaw: 3 cups shredded cabbage, 1/2 cup chopped cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, salt, and pepper.

Instructions:

1. Place the pork shoulder in the slow cooker. Add the onion, garlic, and cumin. Squeeze the juice from the orange and lime over the pork, then place the squeezed halves in the slow cooker.
2. Cover and cook on low for 8-10 hours.
3. Remove the pork from the slow cooker and shred it. For crispy carnitas, spread the shredded pork on a baking sheet and broil for a few minutes.
4. In a bowl, combine all the slaw ingredients. Serve the carnitas with the slaw.

6. Crockpot Chicken and Quinoa with Asparagus

An all-in-one meal that’s both healthy and delicious. The quinoa cooks right in the slow cooker with the chicken and vegetables.

Protein: Approximately 34g per serving

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup quinoa, rinsed
• 1 bunch of asparagus, trimmed and chopped
• 2 cups chicken broth
• 1 lemon, juiced
• Salt and pepper to taste

Instructions:

1. Place the chicken, quinoa, and chicken broth in the slow cooker.
2. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
3. Stir in the asparagus and lemon juice during the last 30 minutes of cooking.
4. Shred the chicken and stir everything together before serving.

7. Slow Cooker Moroccan Chickpea Stew

A fragrant and flavorful vegetarian stew that’s packed with plant-based protein and warm spices.

Protein: Approximately 24g per serving

Ingredients:

• 2 cans (15 oz) chickpeas, rinsed and drained
• 1 can (28 oz) diced tomatoes
• 1 sweet potato, peeled and cubed
• 1 onion, chopped
• 2 carrots, chopped
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 4 cups vegetable broth

Instructions:

1. Combine all ingredients in the slow cooker.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

8. Crockpot Honey Garlic Chicken Thighs

These sweet and savory chicken thighs are incredibly tender and flavorful. They are perfect served with a side of roasted spring vegetables.

Protein: Approximately 38g per serving

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1/2 cup honey
• 1/2 cup soy sauce
• 4 cloves garlic, minced
• 1 tablespoon grated ginger

Instructions:

1. Place the chicken thighs in the slow cooker.
2. In a bowl, whisk together the honey, soy sauce, garlic, and ginger. Pour over the chicken.
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours.

9. Slow Cooker Beef Stroganoff with Mushrooms

A classic comfort food made easier in the slow cooker. The creamy mushroom sauce is irresistible.

Protein: Approximately 40g per serving

Ingredients:

• 1.5 lbs beef stew meat
• 1 lb mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup sour cream or Greek yogurt
• Egg noodles, for serving

Instructions:

1. Place the beef, mushrooms, onion, garlic, and beef broth in the slow cooker.
2. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
3. Just before serving, stir in the sour cream or Greek yogurt.
4. Serve over egg noodles.

10. Crockpot Lentil and Vegetable Curry

A hearty and healthy vegetarian curry that’s packed with flavor and protein.

Protein: Approximately 26g per serving

Ingredients:

• 1.5 cups brown or green lentils, rinsed
• 1 can (13.5 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 carrots, chopped
• 1 bell pepper, chopped
• 2 tablespoons curry powder
• 4 cups vegetable broth

Instructions:

1. Combine all ingredients in the slow cooker.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

11. Slow Cooker Salsa Verde Chicken

This zesty and flavorful chicken is perfect for tacos, burritos, or salads. It’s incredibly easy to make with just a few ingredients.

Protein: Approximately 36g per serving

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 jar (16 oz) salsa verde
• 1 onion, chopped
• 1 teaspoon cumin

Instructions:

1. Place the chicken, salsa verde, onion, and cumin in the slow cooker.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Shred the chicken with two forks before serving.

12. Crockpot Italian Wedding Soup with Spring Greens

A classic soup made even easier in the slow cooker. The addition of spring greens adds a fresh, seasonal touch.

Protein: Approximately 32g per serving

Ingredients:

• 1 lb ground chicken or turkey
• 1/2 cup breadcrumbs
• 1/4 cup Parmesan cheese
• 1 egg
• 8 cups chicken broth
• 1 cup small pasta (like acini di pepe)
• 2 cups chopped spring greens (like escarole or spinach)

Instructions:

1. In a bowl, combine the ground meat, breadcrumbs, Parmesan, and egg. Form into small meatballs.
2. Place the meatballs and chicken broth in the slow cooker.
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
4. Stir in the pasta and spring greens during the last 30 minutes of cooking.

13. Slow Cooker Balsamic Pot Roast with Vegetables

A tender and flavorful pot roast with a tangy balsamic glaze. The root vegetables cook right alongside the roast for a complete meal.

Protein: Approximately 44g per serving

Ingredients:

• 3-4 lb beef chuck roast
• 1 lb baby potatoes
• 1 lb carrots, peeled and chopped
• 1 onion, sliced
• 1/2 cup balsamic vinegar
• 1/4 cup soy sauce
• 2 tablespoons honey

Instructions:

1. Place the potatoes, carrots, and onion in the bottom of the slow cooker.
2. Place the roast on top of the vegetables.
3. In a bowl, whisk together the balsamic vinegar, soy sauce, and honey. Pour over the roast.
4. Cover and cook on low for 8-10 hours.

14. Crockpot Tuscan White Bean and Sausage Soup

A hearty and flavorful soup that’s perfect for a chilly spring day. The combination of sausage, white beans, and kale is a classic.

Protein: Approximately 30g per serving

Ingredients:

• 1 lb Italian sausage, casings removed
• 2 cans (15 oz) cannellini beans, rinsed and drained
• 1 onion, chopped
• 2 carrots, chopped
• 4 cups chicken broth
• 4 cups chopped kale

Instructions:

1. In a skillet, brown the sausage. Drain any excess fat.
2. Place the cooked sausage, beans, onion, carrots, and chicken broth in the slow cooker.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Stir in the kale during the last 30 minutes of cooking.

References

[1] Leidy, H. J., Clifton, P. M., Astrup, A., Wycherley, T. P., Westerterp-Plantenga, M. S., Luscombe-Marsh, N. D., … & Mattes, R. D. (2015). The role of protein in weight loss and maintenance. The American journal of clinical nutrition, 101(6), 1320S-1329S.