Busy weeknights with sports practices and after school activities can leave little time for dinner prep. Crockpot meals let you set things up in the morning and come home to something ready. These 15 recipes focus on high protein ingredients to help keep active families satisfied. They use simple steps and common items like chicken, beans, and ground turkey. You can find options that work for different tastes and schedules.
Helpful Tips Before You Start
These tips help you turn out consistent high protein results with minimal daily effort.
Batch Prep Proteins on the Weekend
Portion chicken thighs or lean beef into freezer bags with basic seasoning. Pull one out the night before to thaw straight into the crockpot.
Add Beans or Lentils for Extra Protein
Stir in a can of rinsed beans during the last hour of cooking. This boosts protein without changing the texture or requiring extra steps.
Pack Meals for Grab and Go
Divide finished dishes into individual containers right after cooking. Active families can grab them for lunches or post activity snacks.
Taste and Adjust Seasoning at the End
Slow cooking can mute flavors, so add salt, pepper, or herbs once the meal is done. This keeps the taste fresh without extra ingredients.
Slow Cooker Chicken Burrito Bowls
This slow cooker meal packs tender chicken and beans into one easy pot. It works well for active families who need a filling dinner that holds up after practices or long days. The spices create a warm, savory flavor while the slow cooking keeps the chicken moist.
The bowls come together with minimal hands-on work. Serve them over rice so everyone can add their own toppings at the table.
Equipment
- Slow Cooker
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 cup chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked brown rice, for serving
- 1 avocado, sliced, for serving
- 1/2 cup shredded cheddar cheese, for serving
- Fresh cilantro, for serving
- Lime wedges, for serving
Instructions
- Place the chicken breasts in the slow cooker. Pour the chicken broth over the top.
- Add the black beans, corn, diced tomatoes with green chilies, onion, and garlic to the pot.
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir gently to combine the ingredients around the chicken.
- Cover and cook on low for 6 to 7 hours until the chicken reaches an internal temperature of 165°F.
- Remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker and stir to mix it with the sauce and vegetables.
- Spoon the chicken mixture over the cooked brown rice in individual bowls.
- Top each bowl with avocado slices, shredded cheddar cheese, fresh cilantro, and a squeeze of lime.
Notes
Cuisine: Mexican
Equipment: Slow Cooker
Crockpot Classic Beef Chili
This chili works well on days when your family needs a filling meal after practices or games. The crockpot handles the cooking while you manage the rest of the evening, and the result is a thick, beefy stew that reheats nicely for leftovers.
Lean ground beef and kidney beans give it solid protein without extra steps. The spices create a balanced, savory flavor with just enough warmth to appeal to both kids and adults.
Equipment
- Slow Cooker
- Skillet
Ingredients
- 1 pound lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes with juice
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks, then drain any excess fat.
- Transfer the browned beef to the slow cooker. Add the diced onion, minced garlic, and diced green bell pepper.
- Stir in the drained kidney beans and the can of diced tomatoes with their juice.
- Add the chili powder, ground cumin, salt, and black pepper. Stir everything until the spices are evenly distributed.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are soft and the flavors have blended.
- Stir the chili before serving.
Notes
Cuisine: American
Equipment: Slow Cooker, Skillet
Thai Peanut Chicken with Vegetables
This crockpot meal brings tender chicken and crisp-tender vegetables together in a creamy peanut sauce that tastes like takeout but fits easily into a busy week. Active families like it because the slow cooker does the work while they handle practices, homework, or errands, and the protein from chicken and peanut butter keeps everyone full longer.
The result is savory with a light sweetness and gentle heat, plus a mix of soft chicken and vegetables that still hold some bite. It works well for dinner and leaves solid leftovers for lunch the next day.
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1/2 cup natural peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 cup chicken broth
- 1 tsp honey
- 1/4 tsp red pepper flakes
- 1/4 cup chopped roasted peanuts
- 2 tbsp chopped fresh cilantro
- Cooked brown rice, for serving
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Add the broccoli florets, sliced red bell pepper, and shredded carrots on top.
- In a mixing bowl, whisk together the peanut butter, soy sauce, lime juice, minced garlic, grated ginger, chicken broth, honey, and red pepper flakes until smooth.
- Pour the peanut sauce over the chicken and vegetables in the slow cooker. Cover and cook on low for 6 hours or high for 3 hours.
- Remove the chicken, shred it with two forks, then return it to the slow cooker and stir everything together to coat evenly.
- Serve over cooked brown rice. Top each portion with chopped roasted peanuts and fresh cilantro.
Notes
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl
Slow Cooker Turkey Sweet Potato Chili
This slow cooker chili brings lean ground turkey and sweet potatoes together for a filling meal that supports active families. The sweet potatoes add natural sweetness and extra bulk while the turkey keeps the protein high. It simmers into a thick, hearty bowl with warm spices that everyone can enjoy after school or practice.
The recipe works well for busy evenings because it mostly comes together in one pot. You get a balanced mix of protein, vegetables, and fiber that holds up well for leftovers the next day.
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
- Knife
Ingredients
- 1 pound ground turkey
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a skillet over medium heat and add the ground turkey, onion, and garlic. Cook until the turkey is no longer pink, breaking it up as it browns.
- Transfer the turkey mixture to the slow cooker. Add the sweet potato cubes, black beans, diced tomatoes, and chicken broth.
- Stir in the chili powder, cumin, paprika, salt, and black pepper until everything is evenly combined.
- Cover and cook on low for 6 to 7 hours, or until the sweet potatoes are tender.
- Stir the chili before serving to check the thickness. If it seems too thick, add a splash more broth.
Notes
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife
Mexican Shredded Beef Taco Bowls
This recipe turns a simple beef roast into tender, flavorful shredded meat that works well for busy weeknights. The slow cooker does the work while you handle other tasks, and the result is a high-protein meal that fuels active families without much hands-on time. Taco bowls keep things flexible so everyone can build their own plate with the toppings they like.
The beef simmers with classic Mexican spices and salsa until it pulls apart easily. Black beans add extra protein and heartiness, while the bowls come together over rice for a filling dinner that reheats well for leftovers or packed lunches.
Equipment
- Slow Cooker
- Measuring Spoons
- Forks
Ingredients
- 2 pounds beef chuck roast
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 cup salsa
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups cooked brown rice, for serving
- Shredded cheddar cheese, diced avocado, chopped cilantro, and lime wedges, for serving
Instructions
- Place the beef chuck roast in the slow cooker. Add the sliced onion and minced garlic on top.
- In a small bowl, stir together the chili powder, cumin, salt, and black pepper. Rub the spice mixture evenly over the beef.
- Pour the beef broth and salsa around the sides of the roast so the spices stay on top.
- Cover and cook on low for 8 hours or until the beef shreds easily with two forks.
- Shred the beef directly in the slow cooker, then stir in the drained black beans. Let everything warm together for 10 minutes.
- Spoon the shredded beef mixture over the cooked brown rice in bowls. Add shredded cheddar cheese, diced avocado, chopped cilantro, and lime wedges to finish.
Notes
Cuisine: Mexican
Equipment: Slow Cooker, Measuring Spoons, Forks
High-Protein White Chicken Chili
This High-Protein White Chicken Chili works well for active families who need a filling meal after sports or long days. It uses simple crockpot cooking to create a creamy broth with tender chicken and beans while keeping protein high. The flavor stays mild with cumin and green chiles, and the texture turns thick and comforting once the Greek yogurt is stirred in at the end.
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (4 oz) can diced green chiles
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1 cup plain Greek yogurt
- Salt and black pepper to taste
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Add the drained white beans, diced green chiles, diced onion, and minced garlic on top.
- Pour in the chicken broth, then sprinkle the cumin, oregano, chili powder, salt, and black pepper over the mixture.
- Cover and cook on low for 6 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
- Stir in the Greek yogurt until the chili becomes creamy and well combined. Let it sit for 5 minutes before serving.
Notes
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Asian Beef and Broccoli Stir Fry
This slow cooker take on Asian beef and broccoli gives families a high-protein dinner that holds up well after long days. The beef turns tender during the long cook while the sauce stays balanced and savory.
It works well for meal prep because the leftovers reheat without losing much texture. The broccoli stays bright when added near the end.
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1.5 pounds flank steak, thinly sliced
- 4 cups broccoli florets
- 1/2 cup low-sodium soy sauce
- 1/4 cup beef broth
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons water
- Cooked rice, for serving
- Sliced green onions and sesame seeds, for garnish
Instructions
- Place the sliced flank steak in the slow cooker. Add the soy sauce, beef broth, minced garlic, grated ginger, honey, and sesame oil. Stir to coat the beef evenly.
- Cover and cook on low for 5 hours until the beef is tender.
- In the final hour, stir in the broccoli florets so they stay firm.
- Mix the cornstarch with the water to form a slurry. Stir it into the slow cooker and cook on high for 15 minutes until the sauce thickens.
- Serve the beef and broccoli over cooked rice. Top with sliced green onions and sesame seeds.
Notes
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl
Italian Sausage Kale and White Bean Soup
This soup brings together Italian sausage, creamy white beans, and fresh kale in one pot. It works well for weeknights when families need a filling meal after practice or long days. The broth stays light while the sausage and beans supply steady protein, and the kale adds color and texture without overpowering the dish.
The flavor leans savory with hints of garlic and herbs. Kale softens just enough during the long cook while still holding some bite, and the beans turn tender in the slow cooker.
Equipment
- Slow Cooker
- Skillet
Ingredients
- 1 pound Italian sausage, casings removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chopped kale
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat a skillet over medium heat and add the Italian sausage. Cook until browned, breaking it into crumbles as it cooks. Add the diced onion and minced garlic and cook for 2 more minutes until the onion softens.
- Transfer the sausage mixture to the slow cooker. Pour in the chicken broth, white beans, and Italian seasoning. Stir to combine.
- Cover and cook on low for 6 hours.
- Stir in the chopped kale during the last 30 minutes of cooking so it wilts but keeps some texture.
- Taste and season with salt and pepper as needed. Ladle into bowls and top with grated Parmesan cheese before serving.
Notes
Cuisine: Italian
Equipment: Slow Cooker, Skillet
Lemon Herb Pork Roast with Root Vegetables
This lemon herb pork roast turns a simple slow cooker meal into something the whole family looks forward to after busy days. The bright citrus and fresh herbs keep the pork moist while the root vegetables cook down into a hearty side that needs no extra work.
It works well for weeknight dinners or weekend prep because everything goes in at once and comes out ready to serve. The flavors stay light and fresh rather than heavy, with the lemon cutting through the richness of the pork.
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 2 pounds pork loin roast
- 4 medium carrots, peeled and cut into 2-inch pieces
- 3 medium russet potatoes, cubed
- 2 parsnips, peeled and sliced
- 4 garlic cloves, minced
- 2 lemons, juiced and zested
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add the carrots, potatoes, and parsnips to the bottom of the slow cooker.
- Place the pork loin roast on top of the vegetables.
- Sprinkle the minced garlic, rosemary, thyme, salt, and pepper over the pork.
- Pour the chicken broth and the juice of both lemons into the slow cooker around the pork.
- Scatter the lemon zest over the top of the pork.
- Cover and cook on low for 7 to 8 hours until the pork reaches an internal temperature of 145°F and the vegetables are tender.
- Slice the pork and serve it with the vegetables and some of the cooking liquid spooned over the top.
Notes
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife
Crockpot Moroccan Chicken and Chickpea Stew
This stew brings together chicken and chickpeas for a solid protein boost that fits busy family schedules. It works well on weeknights when you need a hands-off meal that still feels satisfying after sports or activities. The slow cooker turns simple ingredients into a hearty dish with warm spices and tender textures.
The flavors come from Moroccan-inspired seasonings that develop during the long cook time. Chickpeas add creaminess while the chicken stays moist. It pairs easily with quick sides like rice or flatbread to round out the meal.
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- 2 tablespoons fresh cilantro, chopped
Instructions
- Place the chicken thighs in the bottom of the slow cooker. Add the chopped onion, minced garlic, and sliced carrots on top.
- Pour in the drained chickpeas and the can of diced tomatoes with their juices.
- In a small bowl, stir together the chicken broth, cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper. Pour this mixture over the ingredients in the slow cooker.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
- Shred the chicken directly in the slow cooker using two forks, then stir everything together. Stir in the lemon juice and let it sit for 5 minutes.
- Serve hot, topped with the chopped cilantro.
Notes
Cuisine: Moroccan
Equipment: Slow Cooker, Cutting Board, Knife
Beef and Mushroom Stroganoff over Egg Noodles
This crockpot stroganoff gives active families a hearty, protein-packed dinner with minimal effort. Lean beef and mushrooms simmer together in a savory broth until tender, then Greek yogurt adds creaminess at the end. The result is a comforting dish with rich flavor and a smooth sauce that clings well to egg noodles.
It works especially well on busy weeknights when you need a filling meal ready after sports practice or work. The slow cooker handles the main cooking, so you only need to boil noodles and stir in the yogurt before serving.
Equipment
- Slow Cooker
- Large Pot
- Mixing Bowl
Ingredients
- 1.5 pounds lean beef stew meat
- 8 ounces sliced mushrooms
- 1 medium onion, diced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 1 cup plain Greek yogurt
- 12 ounces egg noodles
- 2 tablespoons chopped fresh parsley
Instructions
- Place the beef stew meat, mushrooms, and diced onion into the slow cooker.
- Add the beef broth, Worcestershire sauce, garlic powder, paprika, salt, and black pepper. Stir to combine.
- Cover and cook on low for 7 hours until the beef is tender.
- In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Stir the mixture into the slow cooker.
- Cover and cook on high for 30 minutes to thicken the sauce.
- Turn off the heat and let the mixture sit for 5 minutes before stirring in the Greek yogurt.
- Meanwhile, cook the egg noodles according to package directions. Drain and divide among four bowls.
- Spoon the beef and mushroom mixture over the noodles and sprinkle with chopped parsley.
Notes
Cuisine: American
Equipment: Slow Cooker, Large Pot, Mixing Bowl
Greek Lemon Chicken with Potatoes and Olives
This crockpot meal brings bright lemon and herb flavors to tender chicken and potatoes. It works well for busy weeknights when you want a complete dinner with minimal effort. The olives add a salty bite that pairs nicely with the potatoes and juicy chicken.
The recipe keeps protein high from the chicken while the potatoes make it filling for active families. Everything cooks together in one pot, so cleanup stays simple.
Equipment
- Slow Cooker
- Cutting Board
- Knife
- Small Bowl
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1.5 pounds baby potatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 3 garlic cloves, minced
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Place the halved baby potatoes in the bottom of the slow cooker.
- Add the chicken thighs on top of the potatoes.
- In a small bowl, mix the minced garlic, lemon juice, lemon zest, olive oil, oregano, salt, and pepper.
- Pour the lemon mixture over the chicken and potatoes.
- Add the chicken broth to the slow cooker.
- Scatter the halved Kalamata olives over the top.
- Cover and cook on low for 6 to 7 hours until the chicken reaches 165 degrees and the potatoes are tender.
- Sprinkle with chopped fresh parsley before serving.
Notes
Cuisine: Mediterranean
Equipment: Slow Cooker, Cutting Board, Knife, Small Bowl
Slow Cooker BBQ Pulled Pork with Baked Potatoes
This recipe gives active families a filling, high-protein dinner with minimal effort. The pork simmers in the slow cooker until it pulls apart easily, while the baked potatoes come out fluffy inside with crisp skins. Smoky barbecue flavor pairs well with the simple potato base for a meal that holds up to reheating.
Equipment
- Slow Cooker
- Oven
Ingredients
- 2 pounds boneless pork shoulder
- 1 cup barbecue sauce
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large russet potatoes
- 2 tablespoons olive oil
Instructions
- Add the sliced onion and minced garlic to the bottom of the slow cooker.
- Rub the pork shoulder with paprika, salt, and black pepper, then place it on top of the onion and garlic.
- Pour the barbecue sauce over the pork. Cover and cook on low for 8 hours until the meat shreds easily with two forks.
- About 1 hour before the pork finishes, rub each potato with olive oil. Place the potatoes directly on the oven rack and bake at 400 degrees F for 50 to 60 minutes until tender when pierced.
- Shred the pork in the slow cooker and stir it into the sauce and onions. Serve the pulled pork alongside or on top of the baked potatoes.
Notes
Cuisine: American
Equipment: Slow Cooker, Oven
Turkey Meatball Marinara with Zucchini Noodles
This recipe gives active families a lighter version of spaghetti and meatballs that still delivers plenty of protein after sports or long days. The slow cooker handles the meatballs and sauce while the zucchini noodles stay fresh and crisp on the side. You get tender turkey meatballs in a simple marinara with a clean finish from the vegetables.
It works well for weeknight dinners because most of the work happens in the crockpot with little hands-on time. The flavor is savory and herby with a bright tomato base and a light texture from the zucchini.
Equipment
- Slow Cooker
- Mixing Bowl
- Spiralizer
Ingredients
- 1 pound ground turkey
- 1/4 cup whole wheat breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces marinara sauce
- 4 medium zucchini
- 2 tablespoons grated Parmesan cheese
- 8 fresh basil leaves
Instructions
- Combine the ground turkey, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper in a mixing bowl. Stir until evenly mixed, then shape the mixture into 16 small meatballs.
- Pour half the marinara sauce into the slow cooker. Place the meatballs in a single layer over the sauce, then cover them with the remaining sauce.
- Cover and cook on low for 6 hours or on high for 3 hours until the meatballs reach an internal temperature of 165°F.
- While the meatballs cook, use a spiralizer to turn the zucchini into noodles. Set the noodles aside in a bowl.
- Spoon the meatballs and sauce over the zucchini noodles. Top each serving with Parmesan cheese and torn basil leaves.
Notes
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl, Spiralizer
Indian Butter Chicken with Cauliflower Rice
This crockpot butter chicken turns simple pantry spices and chicken into a creamy, spiced tomato sauce that simmers all day. Families appreciate the hands-off prep on weeknights when practices run late, and the cauliflower rice keeps the meal light while still delivering plenty of protein to refuel everyone.
The finished dish has tender chicken pieces in a mild, velvety sauce with warm notes of garam masala and cumin. It tastes rich without feeling heavy and reheats well for next-day lunches.
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 (14 oz) can crushed tomatoes
- 3 tbsp butter
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 cup heavy cream
- 4 cups cauliflower rice, prepared
- 2 tbsp fresh cilantro, chopped
Instructions
- Place the chicken thighs, onion, garlic, ginger, crushed tomatoes, butter, garam masala, cumin, smoked paprika, and salt into the slow cooker. Stir to combine everything evenly around the chicken.
- Cover and cook on low for 6 hours until the chicken is very tender.
- Remove the chicken to a cutting board, cut it into bite-sized pieces, and return it to the slow cooker.
- Stir the heavy cream into the sauce until fully blended and the sauce turns a lighter orange color.
- Spoon the butter chicken over prepared cauliflower rice and sprinkle with fresh cilantro before serving.
Notes
Cuisine: Indian
Equipment: Slow Cooker, Cutting Board, Knife
