25 High Protein Crock Pot Freezer Meals for Meal Prep

25 High Protein Crock Pot Freezer Meals for Meal Prep is here because weeknights are rough. Lately I crave meals that fill you up without a long kitchen routine. I want food that travels from freezer to table with minimal fuss. This season I keep grabbing takeout when the clock winds down. So I built a plan that cooks while you go about other tasks. Here is why I did this: real, protein packed dinners that you can grab and go when life gets busy. I pulled together this collection to save you time and stress.

If you are a busy parent, a student with a heavy schedule, an athlete training hard, or anyone who wants to eat well without extra stress, this post is for you. You care about protein, you want to keep costs in check, and you want meals that reheat well. This guide meets you where you are and helps you win those nights that feel rushed.

Inside you get 25 meals that are high in protein and easy to freeze. They cover chicken, beef, pork, turkey, and beans so you can mix and match. Each plan uses common ingredients you already keep in your pantry or freezer. I explain how to assemble, bag, and store each dish so you can grab a meal and go. The flavors stay comforting from chili to curry to simple herb roasts.

The payoff is clear. You save time on busy nights, stay on track with protein, and cut the stress of dinner decisions. You batch cook on weekends and then heat up a meal in minutes. The post shares practical tips for labeling, thawing, and reheating. You can tweak a recipe if someone at home has a dislike or an allergy.

Here is how to get started. Pick a couple of meals this week, set out your freezer bags, and write the date on each bag. Portion out ingredients so each bag holds a complete meal. Freeze flat for easy stacking. When you want dinner, thaw in the fridge overnight or use a quick cold water thaw, then finish in the crock pot as directed. You can swap proteins or switch spices to fit your taste.

Next steps: read through the ideas, pick favorites, and start with a small batch. You can add more meals as you get the hang of it. If you try one dish this week, tell me how it goes. The goal is simple meals that stay tasty and keep your protein up.

1. Spicy Chicken and Quinoa Stew

Are you looking for high protein crock pot meals you can prep once and reheat all week? This Spicy Chicken and Quinoa Stew fits that need. It pairs lean chicken, protein-packed quinoa, black beans, and colorful veggies with a warm chili kick. It reheats well from the fridge or freezer, making meal prep simple and tasty. It keeps you fueled after workouts and busy days alike.

Here is the complete recipe you can save for busy nights:

Overview

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 6 hours on low

– Total Time: 6 hours 15 minutes

– Calories: 350 per serving

– Protein: 30g

– Carbohydrates: 40g

– Fat: 8g

Ingredients

– 2 chicken breasts, diced

– 1 cup quinoa

– 1 can black beans, drained and rinsed

– 1 bell pepper, chopped

– 1 cup corn

– 1 can diced tomatoes

– 2 cups chicken broth

– 1 tablespoon ground cumin

– 2 teaspoons chili powder

– 1 teaspoon salt (to taste)

– 1/2 teaspoon black pepper

– Optional toppings: fresh cilantro, Greek yogurt

Instructions

1) Rinse quinoa in a fine sieve and shake off excess water.

2) In the crock pot, add all ingredients and spread them evenly.

3) Stir well so the quinoa is fully submerged in liquid.

4) Cover and cook on low for 6 hours, until chicken is cooked through and quinoa is fluffy.

5) Serve hot. Garnish with cilantro and a dollop of yogurt if you like.

Storage tips

– To freeze, portion the stew into airtight freezer containers. Freeze up to 3 months.

– Thaw overnight in the fridge, then reheat on the stove or in the microwave until steaming hot.

– For best texture, add a splash of broth if needed during reheating.

2. Beef and Barley Soup

Need a warm, protein-packed meal you can freeze for busy days? Beef and barley soup fits. It fuels your muscles with beef and barley fiber. The garlic, onion, and carrots add comfort and flavor. Here is why it helps after a tough workout.

Recipe at a glance

– Servings: 8

– Prep Time: 10 minutes

– Cook Time: 8 hours on low

– Total Time: 8 hours 10 minutes

– Calories: 400 per serving

– Protein: 36g, Carbs: 42g, Fat: 10g

Ingredients

– 1 lb beef stew meat, cubed

– 1/2 cup barley

– 2 carrots, chopped

– 1 onion, diced

– 2 cloves garlic, minced

– 6 cups beef broth

– 1 tsp thyme

– Salt and pepper to taste

Instructions

1. Place all ingredients in the crock pot.

2. Stir until well combined.

3. Cook on low for 8 hours, until beef is tender and barley is cooked through.

4. Serve hot with crusty bread.

For extra flavor, splash a little red wine before you start. Tip: for a thicker soup, add an extra 1/4 cup barley. This soup freezes well for up to 2 months.

Storage

Store in airtight containers. Refrigerate up to 5 days or freeze for later use.

Warm up your workouts with a hearty Beef and Barley Soup! Packed with 36g of protein per serving, it’s the perfect meal prep companion for busy days and muscle recovery.

3. Lentil and Spinach Chili

If you want a big protein kick that also fits in your freezer, this Lentil and Spinach Chili is for you. Lentils bring protein and fiber, and spinach adds fresh greens. The spices wake up the flavor without adding fat. A slow cooker makes it easy to set and forget.

Here is the complete recipe you can prep now and pull out later.

Servings: 4

Prep Time: 15 minutes

Cook Time: 6 hours on low

Total Time: 6 hours 15 minutes

Calories: 280 per serving

Protein: 18g

Carbohydrates: 45g

Fat: 5g

Ingredients

– 1 cup lentils, rinsed

– 2 cups spinach, chopped

– 1 bell pepper, diced

– 1 onion, diced

– 2 cloves garlic, minced

– 1 can diced tomatoes

– 3 cups vegetable broth

– 2 tsp cumin

– 1 tsp chili powder

– Salt and pepper to taste

Instructions

1) Place all ingredients in the crock pot.

2) Stir to mix well.

3) Cook on low for 6 hours, or until lentils are tender.

4) Ladle into bowls and top with cilantro and avocado slices.

This chili is vegan-friendly and freezes well. Thaw and heat for a quick meal.

Storage

– Refrigerate up to 5 days or freeze up to 3 months.

Gluten-free note: Lentils are naturally gluten-free.

4. Italian Sausage and Peppers

Stuck on weeknight meals that are bland and heavy? You want something easy, tasty, and high in protein. This Italian sausage and peppers crock pot dish fits that need. It cooks in one pot, blends juicy sausage with colorful peppers and onions, and looks good on the plate. Serve over brown rice or tuck into a whole-grain wrap for solid meal prep.

Here is the complete recipe you can freeze for later.

Ingredients

– 1 lb Italian sausage (turkey or pork)

– 2 bell peppers, sliced

– 1 onion, sliced

– 4 cloves garlic, minced

– 1 can diced tomatoes

– 1 tsp Italian seasoning

– Salt and pepper to taste

Instructions

1) Layer sausage, peppers, onion, and garlic in the crock pot.

2) Top with tomatoes and seasoning; season with salt and pepper.

3) Cook on low for 8 hours.

4) Slice sausages before serving; serve over brown rice or in a whole-grain wrap.

Freezer tip: Divide into single portions and freeze flat for quick reheats.

Nutritional note: Each serving gives about 28 g protein, with carbs and fat to keep you satisfied.

5. Greek Chicken Bowls

You want a fast, protein packed meal you can prep ahead. These Greek Chicken Bowls bring the flavors of the Mediterranean to your crock pot. Tangy lemon and oregano meet crisp cucumber, tomatoes, and feta, all tied together with protein-rich quinoa. It’s a solid post workout option and a great base for weekly meal prep. Here is a complete recipe you can use for meal prep.

Ingredients

– 1 lb chicken thighs, cubed

– 1 cup quinoa

– 1 cucumber, diced

– 1 cup cherry tomatoes, halved

– 1/2 cup feta cheese, crumbled

– 1/4 cup olives, sliced

– 1/4 cup olive oil

– 2 tbsp lemon juice

– 1 tsp oregano

– Salt and pepper to taste

– 1 1/2 cups water or low-sodium broth

Step-by-step making process

1. In a bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.

2. Toss chicken in the marinade until well coated.

3. Layer the crock pot with the marinated chicken. Add quinoa and water or broth. Stir to combine.

4. Cover and cook on low for 6 hours, until the chicken is tender and the quinoa is fluffy.

5. To serve, top bowls with cucumber, cherry tomatoes, feta, and olives for bright texture.

Storage and serving tips

Refrigerate for up to 5 days. Freeze for up to 2 months. Thaw overnight and reheat gently.

6. BBQ Pulled Pork

Are you chasing a protein punch you can keep in the fridge all week? This BBQ pulled pork fits that need. It comes out tender with a smoky edge and a simple mix of ingredients. Use it in sandwiches, on salads, or as a topping for baked potatoes; it freezes well for meal prep.

Ingredients

– 2 lbs pork shoulder

– 1 cup BBQ sauce

– 1/2 cup chicken broth

– 1 onion, quartered

– Salt and pepper to taste

Instructions

1. Place the pork shoulder in the crock pot. Season with salt and pepper.

2. Pour in BBQ sauce and chicken broth, then layer the onion on top.

3. Cook on low for 8 hours until the meat is tender.

4. Shred the pork with two forks and stir it into the sauce.

Tips

– For a stronger smoke flavor, add 1/2 tsp smoked paprika or a few drops of liquid smoke.

– If the sauce is thin after shredding, simmer on high for 5–10 minutes to thicken or stir in a bit more BBQ sauce.

Serving ideas

Serve on whole-grain buns with coleslaw for a classic BBQ meal. Leftovers work great in grain bowls, wraps, or as a topping for baked potatoes.

Storage

Refrigerate up to 3 days or freeze for up to 3 months.

7. Moroccan Chickpea Stew

Crave a protein-packed meal you can make once and eat all week? This Moroccan Chickpea Stew fits. It blends chickpeas with tomatoes, carrots, peppers, and warm spices. It tastes bold, yet stays simple for busy days and freezes beautifully.

Complete recipe:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 6 hours on low

– Total Time: 6 hours 15 minutes

– Calories: 330 per serving

Nutrition Information:

– Protein: 12g

– Carbohydrates: 55g

– Fat: 10g

Ingredients:

– 2 cans chickpeas, drained

– 1 can diced tomatoes

– 2 carrots, diced

– 1 bell pepper, diced

– 1 onion, diced

– 2 cloves garlic, minced

– 1 tbsp cumin

– 1 tbsp cinnamon

– 1 tsp turmeric

– Salt and pepper to taste

Instructions:

1. Add all ingredients to the crock pot and stir.

2. Cover and cook on low for 6 hours.

3. Serve hot over rice or couscous. Garnish with chopped parsley.

4. For extra protein, stir in diced chicken or tofu during the last 30 minutes of cooking.

Storage: Refrigerate up to 5 days or freeze for 3 months.

8. Teriyaki Salmon with Veggies

If you want a high protein meal that’s easy to make and can be frozen, you’re in the right spot. This Teriyaki Salmon with Veggies keeps things simple and tasty. Salmon packs protein and omega-3s, helping with muscle recovery. Crunchy, colorful veggies add fiber and life to the dish. It’s sweet and savory from teriyaki, yet easy enough to pull off on a busy day. Serve it with brown rice or quinoa for a complete, satisfying meal.

Here is the complete recipe you can save for your meal plan.

Ingredients

– 4 salmon fillets

– 2 cups mixed vegetables (broccoli, carrots, bell peppers)

– 1/2 cup teriyaki sauce

– 1 tablespoon sesame oil

– Salt and pepper to taste

– Sesame seeds for garnish (optional)

Instructions

1) Place the salmon fillets in the crock pot and season with salt and pepper.

2) Add the mixed vegetables on top.

3) Pour the teriyaki sauce and sesame oil over everything.

4) Cook on low for 4 hours.

5) Serve over brown rice or quinoa. Sprinkle sesame seeds if you like a little crunch.

Tips and storage

– This makes 4 servings. Refrigerate if you plan to eat within 3 days, or freeze for up to 2 months.

– Reheat in the microwave or a quick skillet until warm.

– If you want a different fish, cod or trout work well in this same setup.

Next steps

– Add a squeeze of lime or lemon for brightness before serving.

– Swap in snap peas or green beans for more crunch.

– Pair with a side of leafy greens to boost micronutrients.

9. Chicken Tikka Masala

You need high-protein meals you can freeze and grab on busy days. This Chicken Tikka Masala in the slow cooker gives protein and bold flavor in one dish. The yogurt coats the chicken and locks in moisture. Coconut milk adds a creamy finish you can enjoy with rice or naan.

What you get

This dish fits a meal-prep plan. It cooks slowly and tastes great straight from the freezer. It’s easy to scale up for a week of lunches.

Complete recipe details

Ingredients

– 1 lb chicken breast, cubed

– 1 cup plain yogurt

– 2 tbsp garam masala

– 1 onion, diced

– 1 can coconut milk (14 oz)

– 2 tsp fresh ginger, minced

– 2 cloves garlic, minced

– Salt and pepper to taste

Instructions

1) In a bowl, mix yogurt, garam masala, ginger, garlic, salt, and pepper.

2) Add cubed chicken and toss to coat. Marinate at least 30 minutes or overnight.

3) Place the marinated chicken and onion in the crock pot.

4) Pour in the coconut milk.

5) Cook on low for 6 hours.

6) Serve with basmati rice or whole grain naan. Garnish with cilantro if you like.

Nutritional notes: Calories 480 per serving; Protein 35 g; Carbohydrates 40 g; Fat 20 g.

Storage tips: Store in an airtight container in the fridge up to 4 days or freeze for 3 months.

Can I swap turkey? Yes, ground turkey can work in place of chicken.

10. Curried Chickpea and Potato Stew

You want a protein-packed dinner you can prep once and enjoy all week. This curried chickpea and potato stew is filling, cozy, and easy in a crock pot. Chickpeas add protein and fiber, while potatoes keep you full. Warm curry and coconut milk make a comforting aroma, and this freezes well for meal prep.

Complete Recipe

Ingredients

– 2 cans chickpeas, drained and rinsed

– 2 medium potatoes, diced

– 1 onion, diced

– 2 garlic cloves, minced

– 1 can coconut milk

– 2 tbsp curry powder

– 1 cup vegetable broth

– Salt and pepper to taste

– Optional: pinch of chili flakes for heat

Steps

1. In the crock pot, place all ingredients. Stir to mix.

2. Cover and cook on low for 6 hours, until potatoes are tender.

3. Stir, taste, and adjust salt or curry if needed. Serve with warm naan or rice.

4. Cool and freeze in individual portions for easy future meals.

Storage: Refrigerate up to 5 days or freeze for up to 3 months.

11. Chicken Fajita Soup

You’re looking for a high-protein, make-ahead dinner that tastes great. This Chicken Fajita Soup fits a busy week. It packs color, spice, and real protein in every bowl. The slow cooker does the heavy lift, so you save time and still eat well. Serve it with tortilla chips, avocado, or over rice for a cozy, satisfying meal.

It travels well in a freezer bag for quick meals on busy days.

Here is the full recipe so you can cook today or freeze for later.

Ingredients:

– 1 lb chicken breast, diced

– 2 bell peppers, sliced

– 1 onion, sliced

– 1 can diced tomatoes (14.5 oz)

– 4 cups chicken broth

– 2 tsp cumin

– 1 tsp chili powder

– Salt and pepper to taste

Instructions:

– Place all ingredients in the crock pot and stir to mix.

– Cook on low for 6 hours, until the chicken is cooked through.

– Ladle hot and top with avocado and a squeeze of lime. Optional: add tortilla chips or serve over rice.

Notes

– This soup freezes well. Cool, then store in airtight containers for up to 3 months. Per serving, about 300 calories and 25 g protein.

Storage

– Refrigerate up to 5 days.

12. Cauliflower and Chickpea Curry

You want a meal that is easy, tasty, and protein packed. This cauliflower and chickpea curry in the crock pot delivers. The cauliflower turns tender, and chickpeas stay hearty in a creamy coconut curry. It fits a vegan plan and reheats well. You can ladle it over rice or quinoa for a complete meal.

Here is why this works for meal prep: it uses simple ingredients, it cooks while you do other things, and it freezes well.

Recipe overview

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 6 hours on low

– Total Time: 6 hours 15 minutes

– Calories: 350 per serving

– Protein: 12g; Carbohydrates: 45g; Fat: 15g

Ingredients

– 1 head cauliflower, cut into florets

– 2 cans chickpeas, drained

– 1 can coconut milk

– 2 tbsp curry powder

– 1 onion, diced

– 2 cloves garlic, minced

– Salt and pepper to taste

Instructions

1. Place all ingredients in the crock pot and stir.

2. Cook on low for 6 hours until the cauliflower is tender.

3. Serve hot with rice or quinoa. Top with toasted coconut or chopped nuts if you like.

Storage and tips

Store in an airtight container in the fridge up to 5 days. You can freeze the leftovers for up to 3 months.

13. Balsamic Chicken with Vegetables

You want a protein rich dinner that you can make with little effort. This balsamic chicken with vegetables fits a busy week and stays tasty. The slow cooker keeps the chicken tender, while the balsamic glaze gives a bright tang. It’s easy to store and great for meal prep, lunch bowls, or quick weeknight dinners.

Recipe Overview

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 6 hours on low

– Total Time: 6 hours 10 minutes

– Calories: 400 per serving

Nutrition Information

– Protein: 28g

– Carbohydrates: 30g

– Fat: 15g

Ingredients

– 4 chicken thighs

– 2 cups assorted vegetables (carrots, zucchini, bell peppers)

– 1/2 cup balsamic vinegar

– 2 tbsp olive oil

– 1 tsp garlic powder

– Salt and pepper to taste

Instructions

1. In a bowl, whisk balsamic vinegar, olive oil, garlic powder, salt, and pepper.

2. Place chicken in the crock pot and pour the marinade over it.

3. Add vegetables around the chicken.

4. Cook on low for 6 hours. Serve warm over quinoa or brown rice.

Tip: this dish also tastes good cold as a salad topper for extra meal prep ideas.

14. Thai Red Curry Chicken

You want meals that taste great and stay easy to fetch during a busy week. This Thai red curry chicken does that. It blends coconut milk with red curry paste and juicy chicken for a comforting, protein-packed dinner. It works well over rice or noodles and packs up nicely for freezer meals. Each serving runs about 35 g of protein, helping you hit your daily goals.

Here’s why it fits meal prep and lean eating. You cook once and portion out several dinners. You can pull it from the fridge or freezer and reheat in minutes. The slow cooker makes the chicken tender without much hands-on time. Spice level is adjustable, so you can keep it mild or make it bold.

Complete recipe details

– Servings: 4

– Prep time: 15 minutes

– Cook time: 6 hours on low

– Total time: 6 hours 15 minutes

– Calories: about 500 per serving

Ingredients

– 1 lb chicken thighs, cubed

– 1 can (14 oz) coconut milk

– 3 tbsp red curry paste

– 1 bell pepper, sliced

– 1 onion, sliced

– 2 cups vegetable broth

– Salt to taste

Steps

1) Add chicken, coconut milk, curry paste, and broth to the crock pot.

2) Stir in the onion and pepper. Add salt.

3) Cover and cook on low for 6 hours.

4) Serve over jasmine rice or noodles. Taste and adjust spice with more curry paste if you like it hotter.

– To freeze: cool completely, then portion into freezer-safe containers or bags. Freeze up to 2 months.

– To store: refrigerate for up to 4 days. Reheat gently on the stove or in the microwave.

Next steps: tweak the veggies to your liking. Spinach, carrots, or snap peas all work well. This dish stays tasty after freezing and makes weeknight meals simple.

15. Sweet Potato and Black Bean Chili

You want a warm, protein-packed meal you can set in the crock pot and freeze for busy days. This Sweet Potato and Black Bean Chili gives you soft potatoes, hearty beans, and rich flavors in one pot. It’s a easy win for meal prep that you can heat up after workouts. A dollop of Greek yogurt or avocado adds extra creaminess and brightness.

Complete Recipe

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 6 hours on low

– Total Time: 6 hours 15 minutes

– Calories: 360 per serving

– Protein: 15g; Carbohydrates: 60g; Fat: 7g

Ingredients

– 2 medium sweet potatoes, diced

– 2 cans black beans, drained and rinsed

– 1 can diced tomatoes

– 1 onion, diced

– 3 cups vegetable broth

– 1 tablespoon chili powder

– 1 teaspoon ground cumin

– Salt and pepper to taste

– Optional toppings: Greek yogurt, avocado

Steps

1) Add all ingredients to the crock pot and stir to combine.

2) Cook on low for 6 hours, until sweet potatoes are tender.

3) Taste and adjust salt and pepper.

4) Serve hot with your favorite toppings.

Notes

– This chili freezes well. Portion for quick meals later.

– Is it vegan? Yes, it is plant based.

– Storage: Refrigerate up to 5 days or freeze up to 3 months.

16. Chicken Alfredo Pasta

You want a protein-packed meal that tastes great and is easy to make. Chicken Alfredo pasta fits that need. Tender chicken meets a creamy sauce that clings to noodles in every bite. This crock pot version saves you time and keeps leftovers fresh for days. You can add spinach or broccoli to boost nutrients without changing the flavor. A light sprinkle of parmesan and fresh herbs finishes the dish with color and aroma.

Here is why it works for meal prep. It cooks slowly, so you can drop in ingredients in the morning and come home to a ready dish. Leftovers reheat well, and you can freeze portions for busy nights.

Ingredients

– 1 lb chicken breast, cubed

– 1 cup heavy cream

– 1 cup chicken broth

– 2 cups uncooked pasta

– 1/2 cup grated parmesan cheese

– 2 cloves garlic, minced

– Salt and pepper to taste

Steps

1. Place chicken, cream, broth, garlic, salt, and pepper in the crock pot.

2. Cook on low for 4 hours.

3. Add uncooked pasta in the last 30 minutes; stir until al dente.

4. Stir in parmesan cheese; serve warm. Add extra herbs if you like.

Storage: refrigerate up to 4 days or freeze portions for later meals.

17. Coconut Curry Chicken Soup

Need a protein-packed soup you can fix in a crock pot and freeze for busy days? This Coconut Curry Chicken Soup fits that need. It pairs juicy chicken with fragrant spices, creamy coconut milk, and bright vegetables. The curry adds warmth without heavy heat, making it ideal for weeknights and meal prep. Make a big batch, then reheat for a quick, comforting bowl.

Servings: 4 | Prep time: 15 minutes | Cook time: 6 hours on low | Total time: 6 hours 15 minutes | Calories per serving: 450

Ingredients

– 1 lb chicken breast, diced

– 1 can coconut milk (14 oz)

– 2 cups vegetable broth

– 1 onion, diced

– 2 carrots, sliced

– 2 tsp curry powder

– Salt and pepper to taste

– Optional garnish: lime juice, fresh cilantro

Directions

1) Add all ingredients to the crock pot and stir to blend the flavors.

2) Cover and cook on low for 6 hours. The meat should be tender and the veggies soft.

3) Open, taste, and adjust salt and pepper. Serve hot with a squeeze of lime and a sprinkle of cilantro. Try over rice or with crusty bread for a full meal.

4) For freezing, cool completely, portion into freezer-safe containers, and freeze up to 2 months. Thaw in the fridge, then reheat on the stove or in 1–2 minutes in the microwave.

Tips: If you like more protein variety, swap in shrimp or tofu for a different texture.

18. Spaghetti Squash and Meatballs

You want a tasty, high-protein dinner that fits your freezer plan. Spaghetti squash and meatballs give you a classic meal without heavy pasta. This low-carb swap is packed with fiber and protein, perfect for busy nights. You can prep it in a crock pot and save time later.

Here are the complete recipe details you can rely on.

Ingredients

– 1 medium spaghetti squash

– 1 lb ground turkey or lean beef

– 1 cup marinara sauce

– 1 small onion, finely chopped

– 2 cloves garlic, minced

– 1 egg

– Salt and pepper to taste

Instructions

1) Rinse the squash. Cut it in half and scoop out the seeds. Place the halves in the crock pot cut side up.

2) In a bowl, mix the meat, onion, garlic, egg, salt, and pepper. Shape into about 12 small meatballs.

3) Set meatballs on top of the squash halves. Pour the marinara sauce over the meat.

4) Cover and cook on low for 5 hours.

5) When done, fork-scrape the squash to make noodle strands. Top with sauce and meatballs, and garnish with basil or parmesan.

Storage tip: refrigerate up to 4 days or freeze for later.

Swap out heavy pasta for spaghetti squash and meatballs – a delicious, high-protein meal that fits your freezer plan! Meal prep just got a tasty upgrade for those busy nights.

19. Herb and Garlic Chicken with Rice

You want meals that stay high in protein and easy to make. This herb and garlic chicken with rice delivers both. The chicken picks up warm herbs and garlic, while the rice soaks up the savory sauce. It works great for meal prep and tastes good as leftovers. It’s a simple dish you can set and forget in the crock pot.

Ingredients

– 4 chicken thighs

– 2 cups chicken broth

– 1 cup rice

– 4 cloves garlic, minced

– 1 tbsp mixed herbs (thyme and rosemary)

– Salt and pepper to taste

Instructions

– Step 1: In a bowl, mix garlic, herbs, salt, and pepper. Rub the mixture over the chicken thighs.

– Step 2: Place the chicken in the crock pot and pour in the chicken broth.

– Step 3: Add the rice. Make sure it’s submerged in the broth.

– Step 4: Cook on low for 6 hours. Serve warm, with a sprinkle of extra herbs if you like.

Storage

– Refrigerate for up to 4 days or freeze for later use.

This version keeps your protein goals intact while giving you a tasty, adaptable meal. You can double the batch to stock up for the week, then reheat in minutes.

Ready for high protein freezer meals that are as easy as set and forget? This herb and garlic chicken with rice is your secret weapon for delicious leftovers that fuel your active lifestyle!

20. Loaded Nacho Chicken

You want a fast, high protein meal that still tastes good. Loaded nacho chicken fits that need. We stack bright toppings on tender chicken for a tasty twist. It works for game night, casual dinners, and easy meal prep, and it freezes well for later.

Complete recipe

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 6 hours on low

– Total Time: 6 hours 10 minutes

– Calories: 480 per serving

Ingredients

– 1 lb chicken breasts

– 1 cup shredded cheese

– 1 can black beans, drained

– 1 cup salsa

– 1 avocado, diced

– 1/4 cup jalapeños, sliced

– Salt to taste

– Optional: 1 tsp taco seasoning

Instructions

1. Place chicken in the crock pot and season lightly with salt.

2. Top with black beans and salsa.

3. Cook on low for 6 hours.

4. Shred the chicken, then top with cheese, avocado, and jalapeños. Serve with tortilla chips on the side.

Tip: For extra flavor, stir in taco seasoning before cooking.

21. Thai Basil Chicken

If you want a protein-packed crock pot meal that tastes bright, Thai Basil Chicken fits the bill. It uses tender chicken in a garlicky, basil-scented sauce with a hint of chili. This slow cooker dish is perfect for meal prep, and you cook once and enjoy several meals. It goes well with jasmine rice for a fragrant finish.

Recipe details

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 6 hours on low

– Total Time: 6 hours 15 minutes

– Calories: 400 per serving

– Protein: 32g, Carbs: 30g, Fat: 15g

Ingredients

– 1 lb chicken breast, thinly sliced

– 1/4 cup soy sauce

– 1/4 cup chicken broth

– 1/4 cup fresh basil leaves

– 2 cloves garlic, minced

– 1/2 tsp chili flakes

– Salt to taste

Instructions

1. In the crock pot, combine chicken, soy sauce, broth, garlic, chili flakes, and salt.

2. Cook on low for 6 hours.

3. Stir in fresh basil just before serving. Serve hot over rice.

This dish is freezer-friendly; just thaw before cooking.

FAQs

– Can I add vegetables? Yes, bell peppers or snap peas are great additions.

Storage

Store in the fridge for 4 days or freeze for later use.

Savor the flavor! With 32g of protein in every serving, Thai Basil Chicken is your go-to for delicious and nutritious meal prep. Cook once, enjoy all week!

22. Butternut Squash and Turkey Chili

Are you after a meal that fills you up without soaking up your time? This butternut squash and turkey chili fits. The squash brings natural sweetness, and lean turkey gives solid protein. It makes a cozy, family-friendly dish and freezes well for busy nights. Top a hot bowl with a bit of cheese and fresh cilantro for extra flavor. It tastes even better the next day as flavors meld.

Recipe at a glance

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 6 hours on low

– Total Time: 6 hours 15 minutes

– Calories: 360 per serving

– Protein: 25g

– Carbohydrates: 45g

– Fat: 10g

Ingredients

– 1 lb ground turkey

– 2 cups cubed butternut squash

– 1 can diced tomatoes (14.5 oz)

– 1 onion, diced

– 3 cups vegetable broth

– 1 tbsp chili powder

– Salt and pepper to taste

Instructions

1. Brown the turkey in a skillet, then move it to your crock pot.

2. Stir in squash, tomatoes, onion, broth, chili powder, salt, and pepper.

3. Cook on low for 6 hours. Serve hot.

Make ahead and storage

This chili freezes beautifully. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.

Gluten-free by default. Refrigerate up to 5 days.

23. Chicken and Vegetable Stir Fry

Crave a high protein meal that you can set and forget? This chicken and vegetable stir fry slides right into your crock pot. It brings a bright Asian touch with simple ingredients and clean flavors. Perfect for meal prep, it reheats well and fits busy weeks.

Recipe overview

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 4 hours on low

– Total Time: 4 hours 10 minutes

– Calories: 350 per serving

Nutrition information

– Protein: 30g

– Carbohydrates: 40g

– Fat: 10g

Ingredients

– 1 lb boneless skinless chicken breast, diced into bite-size pieces

– 2 cups mixed vegetables (bell peppers, broccoli florets, snow peas)

– 1/4 cup soy sauce

– 1 tablespoon fresh ginger, minced

– 2 cloves garlic, minced

– Salt and pepper to taste

Instructions

1. In the crock pot, add chicken, vegetables, soy sauce, ginger, garlic, salt, and pepper.

2. Cook on low for 4 hours. Serve over rice or noodles.

This meal works great for quick lunches during the week and is easy to adapt with your favorite vegetables.

Storage

– Keep in the fridge for 3 days or freeze for later meals.

24. Cheesy Broccoli Chicken Casserole

If you want a protein-packed freezer meal that tastes great, this Cheesy Broccoli Chicken Casserole fits the bill. It blends tender chicken, broccoli, and a creamy cheese sauce in one slow cooker. It makes solid leftovers for meal prep, so you stay fueled all week. It reheats well and stays creamy.

Complete recipe details

– Servings: 4

– Prep time: 10 minutes

– Cook time: 6 hours on low

– Total time: 6 hours 10 minutes

– Calories per serving: 480

– Protein: 40g; Carbs: 30g; Fat: 25g

Ingredients

– 1 lb chicken breast, cubed

– 2 cups broccoli florets

– 1 cup cheddar cheese

– 1/2 cup cream of mushroom soup

– 1/2 cup chicken broth

– Salt and pepper to taste

Instructions

1. Lightly oil or spray the crock pot.

2. Add chicken, broccoli, soup, broth, and a pinch of salt and pepper.

3. Cover and cook on low for 6 hours.

4. Stir in cheddar cheese until melted and creamy.

5. Serve as is or over rice for extra filling.

Storage

Storage: Refrigerate up to 4 days or freeze for later.

Tips

– Freeze extra servings in single-serve containers for quick meals.

25. Garlic Lemon Chicken with Asparagus

You’re finishing a busy meal-prep week and want something bright that’s easy to freeze. Garlic lemon chicken with asparagus fits that need. Juicy chicken breasts soak in a garlicky lemon bath, while crisp-tender asparagus adds color and crunch. This crock pot dish stays tasty after hours on low and goes great with brown rice or quinoa.

Here is the complete recipe you can prep now and enjoy later.

Chef’s notes

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 6 hours on low

– Total Time: 6 hours 10 minutes

– Calories: 350 per serving

Ingredients

– 4 chicken breasts

– 1 bunch asparagus, trimmed

– 4 cloves garlic, minced

– 1 lemon, juiced

– 1/4 cup chicken broth

– Salt and pepper to taste

Instructions

1. In a small bowl, whisk garlic, lemon juice, chicken broth, salt, and pepper.

2. Place the chicken in the crock pot and pour the mixture over it.

3. Layer the asparagus on top.

4. Cook on low for 6 hours. Serve warm with brown rice or quinoa.

Storage and serving ideas

– Refrigerate for up to 4 days or freeze for later.

– For serving, add a squeeze of lemon and a light herb dust for extra brightness.

Key Takeaways

Conclusion

With these 25 high protein crock pot freezer meals, meal prep becomes an enjoyable and rewarding task!

Each recipe is designed to boost your nutrition without sacrificing flavor, making them perfect for athletes and health enthusiasts alike.

Embrace these easy weeknight dinners and enjoy the convenience and satisfaction of having flavorful, protein-packed meals ready to go. Happy cooking!

Frequently Asked Questions

What are high protein freezer meals and why are they ideal for athletes?

High protein freezer meals are nutritious dishes packed with protein that can be prepared in advance and stored in the freezer for easy access. They’re ideal for athletes because they support muscle recovery and growth, helping you meet your dietary needs without spending too much time in the kitchen.

These meals can be made in a crock pot, making them convenient and flavorful, so you can focus on your training while still fueling your body effectively.

How do I properly freeze and reheat crock pot meals?

To properly freeze crock pot meals, allow them to cool completely before placing them in airtight containers or freezer bags. Label them with the name and date for easy identification! When you’re ready to enjoy a meal, simply thaw it in the fridge overnight and reheat in the microwave or on the stove until heated through.

For best results, use a slow cooker to reheat, as it helps maintain the meal’s texture and flavor.

Are these high protein crock pot meals suitable for meal prep throughout the week?

Absolutely! These high protein crock pot meals are designed for easy meal prep. You can prepare multiple recipes at once and portion them out for the week, ensuring you have delicious, easy weeknight dinners ready to go. Most recipes can be kept in the fridge for up to a week or frozen for longer storage, making them perfect for busy athletes who need nutritious options on hand!

What types of proteins are commonly used in these crock pot recipes?

The recipes featured include a variety of protein sources to suit different preferences. You’ll find lean meats like chicken and turkey, beef, as well as plant-based proteins such as lentils and chickpeas. Each option is tailored to provide a hearty dose of protein while keeping the meals healthy and satisfying, ensuring you get the nutrients you need to perform your best!

Can I customize these recipes to fit my dietary preferences?

Yes, you can easily customize these high protein crock pot recipes to fit your dietary preferences! Whether you’re vegetarian, vegan, or have specific food intolerances, many recipes can be adapted by swapping out proteins or adjusting spices. Feel free to experiment with different freezer-friendly dishes to find combinations that work for you while still maintaining the meal’s high protein integrity!