Here are 5 high-protein, budget-friendly slow cooker recipes that are perfect for a healthy start to 2025. These incorporate lean meats or other high-protein ingredients for a satisfying meal that will keep you feeling fuller for longer. Plus, we’ve added two vegan-friendly options for plant-based eaters.
-
Slow Cooker High-Protein Chicken & White Bean Chilli
Servings: 6 | Calories per serving: ~280 | Protein per serving: ~30g
Preparation Time: 10 minutes | Cook Time: 6-8 hours (low) or 3-4 hours (high)
Ingredients:
450g boneless, skinless chicken breast
1 can (400g) cannellini or haricot beans, drained and rinsed
1 can (400g) chopped tomatoes
500ml chicken stock (low salt)
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 teaspoon chilli powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
Instructions:
1. Add the chicken breasts to the bottom of the slow cooker. Top with beans, chopped tomatoes, onion, bell pepper, and garlic.
2. Sprinkle with chilli powder, cumin, paprika, salt, and pepper. Pour the chicken stock over everything.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Once cooked, shred the chicken using two forks and mix well into the chili. Adjust seasoning if needed.
5. Serve as is or with a side of low-fat natural yoghurt for extra creaminess.
-
Slow Cooker Beef and Vegetable Stew
Servings: 6 | Calories per serving: ~300 | Protein per serving: ~35g
Preparation Time: 15 minutes | Cook Time: 8 hours (low) or 4-5 hours (high)
Ingredients:
700g lean diced beef
2 cups chopped vegetables (e.g., carrots, celery, green beans)
1 medium onion, diced
2 cloves garlic, minced
500ml beef stock (low salt)
1 can (400g) chopped tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt (optional)
Instructions:
1. Add the beef cubes to the slow cooker. Top with chopped vegetables, onion, and garlic.
2. Pour in the beef stock and chopped tomatoes. Add Worcestershire sauce, thyme, garlic powder, pepper, and salt. Stir to combine.
3. Cook on low for 8 hours or high for 4-5 hours, until the beef is tender.
4. Serve hot. Optional: Sprinkle with fresh parsley or a squeeze of lemon for extra flavour.
-
Slow Cooker Turkey and Sweet Potato Curry
Servings: 6 | Calories per serving: ~320 | Protein per serving: ~34g
Preparation Time: 15 minutes | Cook Time: 6-7 hours (low) or 3-4 hours (high)
Ingredients:
450g 5% lean turkey mince
2 medium sweet potatoes, peeled and diced
1 can (400g) chopped tomatoes
250ml light coconut milk
125ml chicken stock (low salt)
1 small onion, diced
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon salt (optional)
1/4 teaspoon cayenne pepper (optional for heat)
Instructions:
1. Brown the turkey mince in a frying pan before adding it to the slow cooker to enhance flavour.
2. Add the browned turkey, sweet potatoes, chopped tomatoes, coconut milk, chicken stock, onion, and garlic to the slow cooker.
3. Stir in curry powder, turmeric, cumin, salt, and cayenne (if using). Mix well.
4. Cook on low for 6-7 hours or high for 3-4 hours until sweet potatoes are tender.
5. Stir before serving. Optional: Garnish with fresh coriander or a squeeze of lime.
-
Slow Cooker Vegan Chickpea and Spinach Curry
Servings: 6 | Calories per serving: ~280 | Protein per serving: ~12g
Preparation Time: 10 minutes | Cook Time: 6-7 hours (low) or 3-4 hours (high)
Ingredients:
2 cans (400g each) chickpeas, drained and rinsed
1 can (400g) chopped tomatoes
250ml light coconut milk
1 small onion, diced
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
100g fresh spinach leaves
1/2 teaspoon salt (optional)
1/4 teaspoon cayenne pepper (optional for heat)
Instructions:
1. Add the chickpeas, chopped tomatoes, coconut milk, onion, garlic, curry powder, turmeric, cumin, salt, and cayenne to the slow cooker. Stir to combine.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. Stir in the spinach leaves 10 minutes before serving to wilt.
4. Serve with basmati rice or a warm wholemeal pitta.
-
Slow Cooker Lentil and Vegetable Stew
Servings: 6 | Calories per serving: ~250 | Protein per serving: ~14g
Preparation Time: 15 minutes | Cook Time: 7-8 hours (low) or 3-4 hours (high)
Ingredients:
200g dried red lentils, rinsed
1 can (400g) chopped tomatoes
500ml vegetable stock (low salt)
2 medium carrots, diced
2 celery sticks, sliced
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon salt (optional)
Black pepper to taste
Instructions:
1. Add the lentils, chopped tomatoes, vegetable stock, carrots, celery, onion, garlic, thyme, smoked paprika, salt, and pepper to the slow cooker. Stir well.
2. Cook on low for 7-8 hours or high for 3-4 hours, until the lentils are soft and vegetables are tender.
3. Serve hot, optionally garnished with fresh parsley or a squeeze of lemon.
