18 High-Protein Crockpot Dinners for Busy Families

The slow cooker can keep protein-centered dinners in the rotation without requiring constant attention. These recipes use chicken or ground turkey with beans and winter vegetables.

Keep protein portions consistent

• Portion poultry before freezing so it is ready for a recipe.
• Brown ground turkey before adding it to the cooker.
• Confirm that all poultry reaches 165°F.

Before you start cooking

Every recipe includes serving count, ingredient quantities, preparation time, cooking time, and complete directions. Cooking times are estimates, so check tenderness and safe temperatures before serving. Where cooked rice or cooked lentils are listed, prepare them according to the package directions first; that separate cooking time is not included.

Grocery prices vary by location and season. The budget tips focus on affordable staples, overlapping ingredients, and reducing food waste rather than promising a fixed cost per serving.

How the protein estimates were calculated

These are conservative ingredient-based estimates, not a complete nutrition analysis. Poultry recipes count 1 1/2 pounds as six 4-ounce portions, assume 20 grams of protein per 4 ounces of raw poultry, and divide the recipe into four servings for about 30 grams each. Greek yogurt recipes assume 10 grams per 100 grams, cottage cheese recipes assume 11 grams per 100 grams, and eggs count as 6 grams each. Other ingredients may add protein but are not counted. Check your product labels and divide the finished dish into the stated number of equal portions.

Jump to a recipe

1. Sage Chicken and Sweet Potato Crockpot Stew
2. Chili-Spiced Chicken and Butternut Squash Crockpot Stew
3. Ginger-Spiced Chicken and Cabbage and Carrot Crockpot Stew
4. Garlic-Herb Chicken and Mushroom and Carrot Crockpot Stew
5. Rosemary Chicken and Pumpkin Crockpot Stew
6. Smoky Chicken and Apple and Carrot Crockpot Stew
7. Thyme Chicken and Cauliflower Crockpot Stew
8. Curried Chicken and Potato and Celery Crockpot Stew
9. Sage Chicken and Spinach and Carrot Crockpot Stew
10. Chili-Spiced Chicken and Green Bean and Carrot Crockpot Stew
11. Ginger-Spiced Turkey and Sweet Potato Crockpot Stew
12. Garlic-Herb Turkey and Butternut Squash Crockpot Stew
13. Rosemary Turkey and Cabbage and Carrot Crockpot Stew
14. Smoky Turkey and Mushroom and Carrot Crockpot Stew
15. Thyme Turkey and Pumpkin Crockpot Stew
16. Curried Turkey and Apple and Carrot Crockpot Stew
17. Sage Turkey and Cauliflower Crockpot Stew
18. Chili-Spiced Turkey and Potato and Celery Crockpot Stew

1. Sage Chicken and Sweet Potato Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 2 medium sweet potatoes, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lemon juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

2. Chili-Spiced Chicken and Butternut Squash Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 4 cups peeled butternut squash, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lime juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

3. Ginger-Spiced Chicken and Cabbage and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 4 cups thinly sliced cabbage and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lemon juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

4. Garlic-Herb Chicken and Mushroom and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 8 ounces mushrooms, sliced, and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons chopped parsley
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

5. Rosemary Chicken and Pumpkin Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 1 1/2 cups plain canned pumpkin puree and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lemon juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

6. Smoky Chicken and Apple and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 2 firm apples, diced, and 3 carrots, thinly sliced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika and 1 teaspoon ground cumin
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lime juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

7. Thyme Chicken and Cauliflower Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 4 cups small cauliflower florets and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme and 1/4 teaspoon black pepper
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1 tablespoon apple cider vinegar
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

8. Curried Chicken and Potato and Celery Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 1 pound potatoes, cut into 1/2-inch cubes, and 2 celery stalks, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free curry powder
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lemon juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

9. Sage Chicken and Spinach and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry, and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lemon juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

10. Chili-Spiced Chicken and Green Bean and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 3 cups frozen cut green beans and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lime juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

11. Ginger-Spiced Turkey and Sweet Potato Crockpot Stew

Servings: 4   Prep: 20 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds lean ground turkey
• 2 medium sweet potatoes, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lemon juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

12. Garlic-Herb Turkey and Butternut Squash Crockpot Stew

Servings: 4   Prep: 20 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds lean ground turkey
• 4 cups peeled butternut squash, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons chopped parsley
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

13. Rosemary Turkey and Cabbage and Carrot Crockpot Stew

Servings: 4   Prep: 20 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds lean ground turkey
• 4 cups thinly sliced cabbage and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lemon juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

14. Smoky Turkey and Mushroom and Carrot Crockpot Stew

Servings: 4   Prep: 20 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds lean ground turkey
• 8 ounces mushrooms, sliced, and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika and 1 teaspoon ground cumin
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lime juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

15. Thyme Turkey and Pumpkin Crockpot Stew

Servings: 4   Prep: 20 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds lean ground turkey
• 1 1/2 cups plain canned pumpkin puree and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme and 1/4 teaspoon black pepper
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1 tablespoon apple cider vinegar
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

16. Curried Turkey and Apple and Carrot Crockpot Stew

Servings: 4   Prep: 20 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds lean ground turkey
• 2 firm apples, diced, and 3 carrots, thinly sliced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free curry powder
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lemon juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

17. Sage Turkey and Cauliflower Crockpot Stew

Servings: 4   Prep: 20 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds lean ground turkey
• 4 cups small cauliflower florets and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lemon juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

18. Chili-Spiced Turkey and Potato and Celery Crockpot Stew

Servings: 4   Prep: 20 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds lean ground turkey
• 1 pound potatoes, cut into 1/2-inch cubes, and 2 celery stalks, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
• 2 cups gluten-free unsalted chicken or vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 2 tablespoons lime juice
• 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

Store and reheat leftovers

Refrigerate perishable foods in shallow containers within 2 hours, or within 1 hour when the temperature is above 90°F. Keep the refrigerator at 40°F or below. Use cooked leftovers within 3 to 4 days or freeze them promptly. Reheat cooked meals to 165°F. Keep cold dairy breakfasts and snacks refrigerated until serving. See the USDA leftovers guide.

Thaw poultry before slow cooking and use a thermometer to confirm 165°F. Reheat chilled leftovers on the stove, in the microwave, or in the oven rather than using a slow cooker to warm them from cold. Read the USDA slow-cooker safety guidance for more detail.

Common questions

Can I use dry beans instead of canned beans?

Use fully cooked beans in place of canned beans, about 1 1/2 cups per 15-ounce can. Do not put raw dried kidney beans directly into a slow cooker. Recipes specifically written with dry lentils include the liquid and time those lentils need.

Can I double these recipes?

Yes, if your equipment is large enough. Use two sheet pans or baking dishes instead of crowding ingredients. Follow the manufacturer’s fill guidance for slow cookers. Larger batches may require more time, so check center temperature and tenderness.