Description
A collection of over 25 high-protein, low-calorie crockpot recipes designed for healthy eating and convenience. These recipes are perfect for meal prep, weight loss, and maintaining a balanced diet without sacrificing flavor.
Ingredients
Scale
For the Crust:
- For **Chicken & Veggie Stew**:
- 2 lbs boneless, skinless chicken breast
- 4 cups low-sodium chicken broth
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
- For **Turkey Chili**:
- 1 lb ground turkey (lean)
- 1 can black beans, drained
- 1 can diced tomatoes (no salt added)
- 1 bell pepper, diced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- For **Greek Yogurt Chicken**:
- 4 chicken breasts
- 1 cup plain Greek yogurt
- 1 lemon, juiced
- 2 tsp oregano
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- **Chicken & Veggie Stew**:
- 1. Place chicken, carrots, celery, onion, and garlic in the crockpot.
- 2. Pour chicken broth over the ingredients.
- 3. Add thyme, salt, and pepper.
- 4. Cook on low for 6-8 hours or high for 3-4 hours.
- 5. Shred chicken before serving.
- **Turkey Chili**:
- 1. Brown ground turkey in a skillet, then transfer to crockpot.
- 2. Add black beans, diced tomatoes, bell pepper, and spices.
- 3. Stir well and cook on low for 6 hours or high for 3 hours.
- **Greek Yogurt Chicken**:
- 1. Mix Greek yogurt, lemon juice, oregano, garlic, salt, and pepper in a bowl.
- 2. Coat chicken breasts with the mixture and place in crockpot.
- 3. Cook on low for 6 hours or high for 3 hours.
Notes
For best results, use fresh ingredients and adjust spices to taste. These recipes can be stored in the fridge for up to 4 days or frozen for longer storage. Always check internal meat temperatures for safety (165°F for poultry).