12 Healthy Crockpot Dinner Recipes Built Around Lean Protein

Crockpot meals can make weeknight dinners easier when you want something healthy. These recipes center on lean proteins like chicken and turkey to keep things balanced. You can prep most of them in the morning and come home to a ready meal. Each one uses simple ingredients that you might already have on hand. Here are 12 options that fit into a healthy eating routine.

Tips for Lean Proteins in the Crockpot

Lean proteins need a bit more attention in the slow cooker to stay moist and flavorful.

Add Extra Liquid

Lean cuts release less fat during cooking. Add at least one cup of broth, tomato sauce, or marinade to prevent dryness.

Use the Low Setting

High heat toughens chicken breast and turkey. Cook most recipes on low for four to six hours for better texture.

Check Temperature Early

Lean proteins cook faster than fatty ones. Use a meat thermometer and remove them once they hit the safe internal temperature.

Cut Pieces Evenly

Slice meat into similar sized chunks before adding it. This helps everything finish cooking at the same time.

Slow Cooker Thai Basil Chicken with Green Beans and Jasmine Rice

This slow cooker meal keeps lean chicken breast tender while the green beans hold a slight crunch. It works well on busy weeknights when you want a hands-off dinner with fresh Thai flavors and minimal cleanup.

The finished dish tastes savory and lightly spiced, with bright notes from lime and basil. The jasmine rice soaks up the light sauce for a balanced plate.

Slow Cooker Thai Basil Chicken with Green Beans and Jasmine Rice

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Medium Pot
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 1 pound green beans, trimmed and halved
• 1/4 cup low-sodium soy sauce
• 2 tablespoons fish sauce
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon red pepper flakes
• 1 cup chicken broth
• 1 cup fresh Thai basil leaves
• 2 cups jasmine rice
• 3.5 cups water
• Juice of 1 lime

Instructions

 

• Add the chicken breasts, green beans, soy sauce, fish sauce, garlic, ginger, red pepper flakes, and chicken broth to the slow cooker. Stir to coat the chicken and beans evenly.
• Cover and cook on low for 5 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
• About 30 minutes before the chicken is done, bring the water to a boil in a medium pot. Stir in the jasmine rice, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
• Remove the chicken from the slow cooker and shred it with two forks, then return it to the pot. Stir in the Thai basil leaves and lime juice. Let everything sit for 5 minutes so the basil wilts slightly.
• Fluff the rice with a fork. Serve the chicken and green beans over the rice.

Notes

Add the basil right at the end so it stays bright and fragrant instead of turning dull. If the sauce seems thin, remove the lid for the last 30 minutes to let it reduce. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Medium Pot, Cutting Board, Knife

Crockpot Lean Beef and Mushroom Stroganoff over Whole Wheat Noodles

This recipe turns lean beef and mushrooms into a cozy weeknight meal that still fits healthy eating goals. The slow cooker handles the heavy lifting, creating tender beef in a light, savory sauce that pairs well with whole wheat noodles. It works especially well on busy evenings when you want something filling without much hands-on time.

The dish delivers earthy mushroom flavor balanced by a creamy sauce that stays light thanks to Greek yogurt. Lean beef keeps the protein high while the whole wheat noodles add fiber. It feels like comfort food but stays practical for regular rotation.

Crockpot Lean Beef and Mushroom Stroganoff over Whole Wheat Noodles

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Pot
• Whisk

Ingredients

  

• 1 pound lean beef stew meat
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 tablespoons all-purpose flour
• 1/2 cup plain Greek yogurt
• 8 ounces whole wheat egg noodles
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Instructions

 

• Add the lean beef stew meat, sliced mushrooms, chopped onion, and minced garlic to the slow cooker.
• In a small bowl, whisk the flour into 1 cup of the beef broth until smooth. Pour this mixture into the slow cooker along with the remaining beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine.
• Season with salt and black pepper, then cover and cook on low for 7 to 8 hours or on high for 4 hours until the beef is tender.
• About 20 minutes before serving, cook the whole wheat egg noodles according to package directions in a large pot of boiling water. Drain and set aside.
• Stir the Greek yogurt into the slow cooker until the sauce is creamy and well blended. Let it warm through for 5 minutes.
• Serve the stroganoff over the cooked noodles and top with chopped fresh parsley.

Notes

Stir the Greek yogurt in after the cooking time ends and keep the slow cooker on warm to maintain a smooth sauce. If the sauce seems too thin, mix an extra teaspoon of flour with a splash of broth before adding the yogurt. Leftovers reheat well with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Whisk

Herb-Crusted Turkey Breast with Carrots and Fingerling Potatoes

This recipe keeps things simple with a slow cooker and a handful of fresh herbs. The turkey breast stays moist while the carrots and fingerling potatoes soak up the seasoning below it. It works well for weeknights when you want a complete meal with lean protein and vegetables in one pot.

The finished dish gives tender slices of turkey with a light herb coating and soft, flavorful vegetables on the side. Everything cooks together without much hands-on time.

Herb-Crusted Turkey Breast with Carrots and Fingerling Potatoes

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Small Bowl
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds boneless skinless turkey breast
• 1 pound fingerling potatoes, halved
• 4 medium carrots, peeled and cut into 2-inch pieces
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth

Instructions

 

• In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
• Rub the herb mixture evenly over all sides of the turkey breast.
• Place the halved fingerling potatoes and carrot pieces in the bottom of the slow cooker.
• Set the seasoned turkey breast on top of the vegetables.
• Pour the chicken broth around the sides of the turkey.
• Cover and cook on low for 6 hours, until the turkey reaches an internal temperature of 165°F and the vegetables are tender.
• Remove the turkey, let it rest for 5 minutes, then slice and serve with the carrots and potatoes.

Notes

Slice the turkey against the grain for the best texture. If the vegetables finish cooking before the turkey, remove them with a slotted spoon so they do not get too soft. Leftovers reheat well in a covered skillet with a splash of broth to keep the meat moist.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Small Bowl, Cutting Board, Knife

Mexican Chicken Black Bean Soup with Avocado and Lime

This crockpot soup combines lean chicken breast with black beans for a filling dinner that still feels light. The broth picks up smoky notes from chili powder and cumin, while fresh avocado and lime keep each bowl bright and balanced. It works well on weeknights when you want to set the slow cooker in the morning and come home to a ready meal.

The texture stays hearty from the beans and shredded chicken, with creamy avocado and a squeeze of lime adding contrast at the table. Serve it with a simple green salad or warm corn tortillas on the side.

Mexican Chicken Black Bean Soup with Avocado and Lime

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes with green chilies
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 4 cups low-sodium chicken broth
• 1/2 teaspoon salt
• 1 avocado, diced
• 1 lime, cut into wedges

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker. Add the drained black beans, diced tomatoes with green chilies, diced onion, and minced garlic on top.
• Sprinkle the chili powder, cumin, and salt over the ingredients. Pour the chicken broth over everything.
• Cover and cook on low for 6 to 7 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
• Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker. Stir to combine.
• Ladle the soup into bowls and top each serving with diced avocado and a lime wedge.

Notes

Squeeze the lime wedge right before eating so the citrus stays sharp against the warm broth. If you prefer a thicker soup, mash a few beans against the side of the pot after shredding the chicken. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board

Slow Cooker Indian Butter Chicken with Cauliflower Rice

This slow cooker take on butter chicken uses lean chicken breast and a yogurt-based sauce to keep the meal light while still delivering warm spices. It works well for weeknights when you want an Indian-inspired dinner that mostly cooks itself and pairs nicely with a simple vegetable side.

The finished dish has tender shredded chicken in a lightly creamy tomato sauce with earthy notes from garam masala and turmeric. Serving it over cauliflower rice adds freshness and keeps the focus on protein.

Slow Cooker Indian Butter Chicken with Cauliflower Rice

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Slow Cooker
• Food Processor
• Microwave-Safe Bowl

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 (15-ounce) can tomato sauce
• 1/2 cup plain Greek yogurt
• 2 tablespoons butter, melted
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1 large head cauliflower
• 2 tablespoons chopped fresh cilantro

Instructions

 

• Place the chicken breasts in the slow cooker. Add the chopped onion, minced garlic, grated ginger, tomato sauce, Greek yogurt, melted butter, garam masala, cumin, turmeric, paprika, and salt.
• Stir the ingredients around the chicken to combine evenly. Cover and cook on low for 6 hours.
• Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
• Cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like texture. Microwave the cauliflower rice in a covered bowl for 4 to 5 minutes until tender.
• Spoon the cauliflower rice into bowls and top with the butter chicken. Sprinkle with chopped cilantro before serving.

Notes

Shred the chicken while it is still hot so it soaks up more sauce. If the sauce seems thick after cooking, stir in a splash of water before serving. Leftovers reheat well in a covered skillet over low heat with a little extra yogurt stirred in to restore creaminess.

Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Food Processor, Microwave-Safe Bowl

Lemon Rosemary Pork Tenderloin with Brussels Sprouts and Quinoa

This lemon rosemary pork tenderloin turns simple ingredients into a fresh and satisfying slow cooker dinner. The pork stays juicy while the Brussels sprouts pick up the herb and citrus notes, and quinoa rounds it out into a balanced meal.

It suits weeknight cooking when you want lean protein with minimal effort. The flavors stay bright and savory without feeling heavy.

Lemon Rosemary Pork Tenderloin with Brussels Sprouts and Quinoa

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Small Pot
• Knife
• Cutting Board

Ingredients

  

• 1 pound pork tenderloin
• 1 pound Brussels sprouts, trimmed and halved
• 1 cup uncooked quinoa
• 2 lemons, zested and juiced
• 2 tablespoons fresh rosemary, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Rinse the quinoa under cold water and set it aside in a small pot with 2 cups of water for later cooking.
• Place the pork tenderloin in the slow cooker and season it with the salt and pepper.
• Add the halved Brussels sprouts, minced garlic, chopped rosemary, lemon zest, lemon juice, chicken broth, and olive oil around the pork.
• Cover and cook on low for 5 to 6 hours until the pork reaches an internal temperature of 145 degrees.
• About 15 minutes before the pork finishes, bring the quinoa to a boil, then reduce to a simmer and cook for 12 to 15 minutes until the water is absorbed and the quinoa is fluffy.
• Remove the pork from the slow cooker and let it rest for 5 minutes before slicing.
• Serve the sliced pork with the Brussels sprouts and cooking juices spooned over the quinoa.

Notes

Use fresh rosemary rather than dried for the best herb flavor in the slow cooker. Slice the pork against the grain after resting to keep each piece tender. Leftovers reheat well with a splash of broth to loosen the quinoa.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Small Pot, Knife, Cutting Board

Crockpot Shrimp Creole with Brown Rice and Bell Peppers

This crockpot shrimp creole brings together tender shrimp and colorful bell peppers in a lightly spiced tomato sauce. It works well for busy weeknights when you want a hands-off dinner that still feels fresh and satisfying. The brown rice adds a nutty texture that balances the juicy vegetables and lean protein.

Crockpot Shrimp Creole with Brown Rice and Bell Peppers

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Saucepan
• Knife

Ingredients

  

• 1 pound large shrimp, peeled and deveined
• 1 cup uncooked brown rice
• 2 bell peppers, diced
• 1 onion, chopped
• 2 celery stalks, sliced
• 1 can (14 oz) diced tomatoes
• 2 cups low-sodium chicken broth
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 green onions, sliced

Instructions

 

• Add the diced tomatoes, chicken broth, onion, celery, bell peppers, garlic, paprika, thyme, cayenne, salt, and black pepper to the slow cooker. Stir to combine.
• Cover and cook on low for 5 hours until the vegetables soften.
• Stir in the shrimp, then cover and cook on low for 30 more minutes until the shrimp turn pink and opaque.
• While the shrimp finish cooking, prepare the brown rice according to package directions using 2 cups of water.
• Spoon the rice into bowls, top with the shrimp creole mixture, and sprinkle with sliced green onions.

Notes

Cook the rice just before serving so it stays fluffy rather than sitting and becoming dense. If the sauce tastes too mild after cooking, stir in an extra pinch of cayenne right before adding the shrimp. Leftovers keep well in the fridge for two days and reheat gently on the stovetop with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Saucepan, Knife

Turkey Meatball Minestrone with Kale and White Beans

This soup brings together lean turkey meatballs, white beans, and plenty of vegetables in a light tomato broth. The slow cooker handles the simmering, so the meatballs stay tender while the flavors blend without extra effort.

It makes a practical choice for busy evenings when you want a complete meal with protein and greens in one pot. The kale softens just enough to add texture without losing its color or freshness.

Turkey Meatball Minestrone with Kale and White Beans

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Knife

Ingredients

  

• 1 lb ground turkey
• 1/4 cup breadcrumbs
• 1 egg
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups kale, chopped
• Grated Parmesan, for serving

Instructions

 

• In a mixing bowl, combine the ground turkey, breadcrumbs, egg, Italian seasoning, salt, and black pepper. Mix gently until just combined, then form the mixture into 1-inch meatballs.
• Place the onion, carrots, celery, and garlic in the bottom of the slow cooker. Add the meatballs on top.
• Pour in the chicken broth and diced tomatoes. Stir in the white beans and oregano.
• Cover and cook on low for 6 hours.
• Stir in the kale during the last 20 minutes of cooking so it wilts but stays bright.
• Ladle into bowls and top with grated Parmesan before serving.

Notes

Form the meatballs a day ahead and keep them covered in the fridge so dinner prep moves faster. If the broth tastes too mild after cooking, add a pinch more salt or a dash of dried oregano right before serving. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl, Knife

Asian Ginger Salmon with Bok Choy and Sesame Brown Rice

This crockpot meal brings together tender salmon and crisp bok choy in a simple ginger soy sauce. The lean protein stays moist during the long cook, while the sesame brown rice adds a nutty base that rounds out the plate. It works well on busy evenings when you want a hands-off dinner with balanced Asian flavors.

The dish has savory depth from the ginger and garlic, with a light touch of sweetness and sesame. Bok choy softens just enough to soak up the sauce without turning mushy.

Asian Ginger Salmon with Bok Choy and Sesame Brown Rice

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Small Bowl
• Saucepan

Ingredients

  

• 4 salmon fillets (about 6 ounces each)
• 4 baby bok choy, trimmed and halved lengthwise
• 1/4 cup low-sodium soy sauce
• 3 tablespoons grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2 cups cooked brown rice
• 1 tablespoon sesame seeds
• 2 green onions, sliced

Instructions

 

• Stir together the soy sauce, ginger, garlic, honey, and sesame oil in a small bowl.
• Arrange the salmon fillets and bok choy halves in the slow cooker. Pour the sauce evenly over the top.
• Cover and cook on low for 2 to 2.5 hours, until the salmon flakes easily with a fork.
• While the salmon cooks, warm the cooked brown rice in a saucepan over low heat if needed, then stir in the sesame seeds.
• Spoon the rice onto plates. Top each serving with one salmon fillet and bok choy halves. Finish with a sprinkle of sliced green onions.

Notes

Cook on low rather than high to keep the salmon from drying out. If you prefer firmer bok choy, add the halves during the final 45 minutes. Leftovers reheat gently in the microwave with a splash of water to loosen the sauce.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Small Bowl, Saucepan

Lean Beef and Sweet Potato Chili with Cilantro

This chili brings together lean beef and sweet potatoes in a slow cooker for an easy weeknight meal. The sweet potatoes soften and add a gentle sweetness that balances the spices. It suits cool evenings when you want something warm and filling with minimal hands-on time.

The result is a thick chili with tender sweet potato pieces and well-seasoned beef. Fresh cilantro on top adds brightness without overpowering the other flavors.

Lean Beef and Sweet Potato Chili with Cilantro

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 2 medium sweet potatoes, peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 (15 oz) can black beans, rinsed and drained
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup low-sodium beef broth
• 1/4 cup chopped fresh cilantro

Instructions

 

• Heat the olive oil in a skillet over medium heat. Add the lean ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Transfer the browned beef to the slow cooker.
• Add the sweet potatoes, onion, garlic, diced tomatoes, black beans, chili powder, cumin, salt, black pepper, and beef broth to the slow cooker.
• Stir everything together until evenly combined.
• Cover and cook on low for 6 to 7 hours, or until the sweet potatoes are tender.
• Ladle into bowls and top each serving with chopped fresh cilantro.

Notes

Mash a few sweet potato pieces right in the slow cooker before serving if you want a thicker texture. Leftovers keep well in the fridge for up to three days and reheat easily on the stovetop with a splash of broth to loosen them. Skip the beans and add extra sweet potato if you prefer a lower-carb version.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet

Moroccan Chicken Tagine with Apricots and Couscous

This slow cooker recipe brings together lean chicken with warm spices and sweet dried apricots for a balanced dinner. It works well on busy weeknights when you want something hands-off but still full of flavor. The result is tender chicken in a lightly spiced broth that soaks into fluffy couscous.

Moroccan Chicken Tagine with Apricots and Couscous

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup dried apricots, halved
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 cups low-sodium chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1.5 cups couscous, cooked according to package directions
• 2 tablespoons chopped fresh cilantro

Instructions

 

• Place the chicken pieces, chopped onion, and minced garlic into the slow cooker.
• Add the halved apricots and drained chickpeas on top of the chicken.
• In a small bowl, stir together the chicken broth, cumin, cinnamon, ginger, turmeric, salt, and black pepper.
• Pour the broth mixture over the ingredients in the slow cooker and stir gently to combine.
• Cover and cook on low for 6 hours until the chicken is tender.
• Serve the chicken and sauce over the cooked couscous and sprinkle with fresh cilantro.

Notes

Cook the couscous just before serving so it stays light and separate. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking. Leftovers reheat well with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Cutting Board, Knife

Crockpot Greek Lemon Chicken with Zucchini and Orzo

This recipe brings together tender chicken, fresh zucchini, and orzo in a bright lemon broth. It works well for weeknight dinners when you want something light but filling. The flavors stay simple and clean with garlic and oregano leading the way.

The slow cooker keeps the chicken moist while the zucchini softens without turning mushy. Orzo absorbs the lemony liquid and adds a pleasant chew. It feels like a complete meal in one pot.

Crockpot Greek Lemon Chicken with Zucchini and Orzo

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 2 medium zucchinis, sliced into half-moons
• 1 cup uncooked orzo
• 2 cups low-sodium chicken broth
• Juice and zest of 2 lemons
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker.
• Add the minced garlic, oregano, salt, pepper, lemon zest, lemon juice, and chicken broth.
• Cover and cook on low for 5 hours.
• Stir in the sliced zucchini and uncooked orzo. Cover and cook on low for 1 more hour.
• Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir everything together.
• Serve in bowls topped with crumbled feta and fresh parsley.

Notes

Add the orzo and zucchini only in the final hour so they keep some texture instead of becoming soft. If the orzo absorbs too much liquid, stir in a splash of extra broth before serving. Leftovers reheat well with a little water added to loosen the orzo.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board