Healthy High Protein Slow Cooker Recipes

Discover healthy high protein slow cooker recipes for nutritious meals. Easy to make with diverse ingredients. Perfect for healthy lifestyles.

1. Healthy High Protein Slow Cooker Recipes Beef Stew

Ingredients:

To start, gather 1.5 pounds of stew beef, which should be cut into cubes. Also, prepare 1 chopped onion, 2 minced cloves of garlic, 3 peeled and sliced carrots, 3 peeled and cubed potatoes, 1 cup of sliced celery, 1 cup of frozen peas, 1 can (15 oz) of low-sodium diced tomatoes, 4 cups of low-sodium beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon each of dried thyme and dried rosemary, salt-free seasoning blend (to taste), freshly ground black pepper (to taste), and 2 tablespoons of cornstarch (optional, for thickening).

Instructions:

To begin with, prepare the ingredients by cutting the stew beef into bite-sized cubes. Additionally, chop the onion, mince the garlic, peel and slice the carrots, peel and cube the potatoes, slice the celery, and gather the frozen peas.

Next, combine all the prepared ingredients in the slow cooker. This includes placing the cubed beef, chopped onion, minced garlic, sliced carrots, cubed potatoes, sliced celery, frozen peas, diced tomatoes (including juices), low-sodium beef broth, Worcestershire sauce, dried thyme, dried rosemary, salt-free seasoning blend (to taste), and freshly ground black pepper (to taste) into the slow cooker.

Once all ingredients are combined, stir them well to ensure an even distribution of flavors. Cover the slow cooker with its lid and set it to cook on low heat for 7-8 hours, or alternatively, on high heat for 4-5 hours. This will allow the beef to become tender and the vegetables to cook thoroughly.

If you prefer a thicker consistency for the stew, consider adding a cornstarch mixture approximately 30 minutes before serving. To create this mixture, combine 2 tablespoons of cornstarch with a small amount of cold water until it becomes smooth. Add this to the slow cooker, cover it again, and allow it to cook for the remaining time.

Before serving, taste the stew and adjust the seasoning according to your preference. Serve the stew while it’s hot and optionally garnish it with fresh herbs for added flavor.

Notes:

Ensure that all ingredients used are labeled as low-sodium or no-salt-added in order to maintain a balanced level of sodium intake.

Thanks to the protein-rich stew beef, this dish is not only hearty but also provides a substantial amount of protein.

Store any leftovers in the refrigerator for up to 3-4 days, or alternatively, freeze them for longer preservation. Reheat the stew thoroughly before serving it again.

Enjoy the delightful and protein-packed slow cooker beef stew, a perfect choice for a comforting and nutritious meal!

2. Healthy High Protein Slow Cooker Recipes – Chicken Quinoa Stew

Ingredients:

To start off, prepare 1 pound of boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Additionally, gather 1 cup of rinsed quinoa, 1 chopped onion, 2 minced cloves of garlic, 3 peeled and sliced carrots, 2 sliced celery stalks, 1 chopped red bell pepper, 1 can (15 oz) of low-sodium diced tomatoes, 4 cups of low-sodium chicken broth, 1 teaspoon each of dried thyme and dried rosemary, salt-free seasoning blend (to taste), freshly ground black pepper (to taste), and chopped fresh parsley or cilantro for garnish.

Instructions:

Combine Ingredients in Slow Cooker: Begin by placing the chicken pieces, rinsed quinoa, chopped onion, minced garlic, sliced carrots, sliced celery, chopped red bell pepper, diced tomatoes (including juices), and low-sodium chicken broth into the slow cooker.

Seasoning: Next, add the dried thyme, dried rosemary, salt-free seasoning blend (to taste), and freshly ground black pepper (to taste) to the slow cooker. Stir thoroughly to ensure all ingredients are evenly mixed.

Cooking: Cover the slow cooker with its lid and set it to cook on low heat for 6-7 hours or, if preferred, on high heat for 3-4 hours. This cooking method ensures that the chicken cooks thoroughly, the quinoa becomes tender, and the flavors meld together beautifully.

Serve: Upon completion of cooking, taste the stew and adjust the seasoning to your preference. Serve the stew in bowls, garnishing each serving with chopped fresh parsley or cilantro.

Notes:

Quinoa stands out as a valuable source of plant-based protein, complementing the chicken to create a meal rich in protein content.

To maintain a low overall sodium intake, it’s essential to use ingredients labeled as low-sodium or no-salt-added.

Store any leftover stew in the refrigerator for up to 3-4 days, or alternatively, freeze it for extended storage. Reheat the stew thoroughly before serving.

Savor the robust and protein-packed goodness of this chicken and quinoa stew, an ideal choice for a nutritious meal prepared effortlessly in your slow cooker!

3. Healthy High Protein Slow Cooker Recipes – Turkey Chili

Ingredients:

Initially, gather 1 pound of lean ground turkey. Additionally, you’ll need 1 chopped onion, 2 minced cloves of garlic, 1 diced red bell pepper, 1 diced green bell pepper, 1 can (15 oz) of low-sodium black beans drained and rinsed, another can (15 oz) of low-sodium kidney beans drained and rinsed, a can (15 oz) of low-sodium diced tomatoes, 1 cup of low-sodium chicken broth, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of dried oregano, salt-free seasoning blend (to taste), and freshly ground black pepper (to taste).

Instructions:

Firstly, cook the ground turkey in a large skillet over medium-high heat until it’s browned and cooked through. Remember to drain any excess fat.

Prepare Ingredients: Begin by chopping the onion, mincing the garlic, and dicing the red and green bell peppers.

Combine Ingredients in Slow Cooker: Then, transfer the cooked ground turkey to the slow cooker. Add the chopped onion, minced garlic, diced red and green bell peppers, drained and rinsed black beans, drained and rinsed kidney beans, diced tomatoes (including juices), and low-sodium chicken broth.

Seasoning: Subsequently, incorporate the chili powder, ground cumin, paprika, dried oregano, salt-free seasoning blend (to taste), and freshly ground black pepper (to taste) into the slow cooker. Stir all ingredients well to ensure even distribution of flavors.

Cooking: Proceed to cover the slow cooker using its lid, and set it to cook on low heat for 6-7 hours or, alternatively, on high heat for 3-4 hours. This duration allows the flavors to blend harmoniously.

Adjust Seasoning and Serve: Once the cooking is complete, taste the chili and adjust the seasoning to suit your preferences. It’s best served hot, garnished with chopped fresh cilantro, diced avocado, low-fat shredded cheese, and a dollop of plain Greek yogurt or sour cream if desired.

Notes:

Verify that all canned ingredients used are labeled as low-sodium or no-salt-added to maintain a balanced sodium intake.

Thanks to the lean ground turkey and nutrient-rich beans, this turkey chili provides a significant amount of protein and fiber.

Store any leftovers in the refrigerator for up to 3-4 days, or alternatively, freeze them for longer preservation. Reheat the chili thoroughly before serving.

Enjoy the hearty and protein-packed goodness of this slow cooker turkey chili, ideal for a satisfying meal!

4. Healthy High Protein Slow Cooker Recipes – Quinoa Black Bean Vegetarian Stew

Ingredients:

Initially, gather 1 cup of rinsed quinoa, followed by a can (15 oz) of drained and rinsed low-sodium black beans and another can (15 oz) of drained and rinsed low-sodium kidney beans. Additionally, include a can (15 oz) of diced tomatoes, 1 chopped onion, 1 diced red bell pepper, 1 diced green bell pepper, 2 minced cloves of garlic, 4 cups of low-sodium vegetable broth, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of dried oregano, salt-free seasoning blend (to taste), and freshly ground black pepper (to taste).

Instructions:

Combine Ingredients in Slow Cooker: Begin by assembling all ingredients in the slow cooker—specifically, the rinsed quinoa, drained and rinsed black beans, drained and rinsed kidney beans, diced tomatoes (including juices), chopped onion, diced red and green bell peppers, minced garlic, and low-sodium vegetable broth.

Seasoning: Proceed by adding the chili powder, ground cumin, paprika, dried oregano, salt-free seasoning blend (to taste), and freshly ground black pepper (to taste) to the slow cooker. Thoroughly mix all ingredients to ensure even distribution of flavors.

Cooking: With the lid securely in place, set the slow cooker to cook on low heat for 6-7 hours or, alternatively, on high heat for 3-4 hours. This method ensures that the quinoa cooks thoroughly while allowing the flavors to blend harmoniously.

Adjust Seasoning and Serve: Upon completion of cooking, taste the chili and adjust the seasoning as desired. Serve the chili hot, and if desired, garnish it with chopped fresh cilantro, diced avocado, shredded cheese, and a dollop of plain Greek yogurt or sour cream.

Notes:

It is imperative to verify that all canned ingredients used are labeled as low-sodium or no-salt-added to maintain a balanced sodium content.

Thanks to the protein-rich combination of quinoa and beans, this vegetarian chili offers a satisfying and nutritious meal option.

Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for extended storage. Remember to reheat the chili before serving.

Savor the comforting and protein-packed goodness of this vegetarian quinoa and black bean chili, an ideal choice for a wholesome meal prepared effortlessly in your slow cooker!

Check out more yummy recipes here.