Easy Macro Friendly Crock Pot Dinner – High Protein

Welcome to my kitchen! Today we're making a dinner that fits your macros without sacrificing flavor. This Macro Friendly Recipes Dinner Crock Pot is a one-pot wonder that's perfect for busy weeknights.

I've designed this recipe to be high in protein, moderate in carbs, and low in fat, making it easy to hit your daily targets. Plus, the slow cooker does all the work while you go about your day.

Let's dive in and create a meal that's as nutritious as it is delicious.

About the Ingredients

1.5 lbs (680g) boneless, skinless chicken breast

Chicken breast is lean and high in protein. Substitute with turkey breast or firm tofu for a vegetarian option.

1 cup (185g) dry quinoa, rinsed

Quinoa adds fiber and complete protein. Use brown rice or farro if preferred.

1 can (15 oz / 425g) black beans, drained and rinsed

Black beans boost fiber and protein. Try pinto or kidney beans as alternatives.

1 can (14.5 oz / 411g) diced tomatoes with green chilies

Adds flavor and moisture. Use regular diced tomatoes plus a pinch of chili flakes for a milder version.

1 cup (240ml) low-sodium chicken broth

Keeps the dish moist. Use vegetable broth for a vegetarian version.

1 medium onion, diced

Adds savory depth. Use a yellow or sweet onion for a milder taste.

1 red bell pepper, chopped

Adds color and vitamin C. Use any color bell pepper or zucchini.

2 cloves garlic, minced

Garlic enhances flavor. Use 1/2 tsp garlic powder if fresh is unavailable.

1 tsp ground cumin

Warm spice that complements beans and chicken. Add 1/2 tsp smoked paprika for a smoky twist.

1 tsp chili powder

Adds mild heat. Adjust to taste or use chipotle powder for more kick.

1/2 tsp salt

Enhances all flavors. Use sea salt or kosher salt.

1/4 tsp black pepper

Adds a subtle bite. Freshly ground is best.

Tips & Tricks

Don't overcook the chicken

it can become dry. Use a meat thermometer to ensure it reaches 165°F (74°C).

• Rinse quinoa thoroughly to remove bitterness.
• If you prefer a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir into the crock pot during the last 15 minutes.

Step-by-Step Instructions

1. Layer ingredients

Place chicken breast at the bottom of the crock pot. Add quinoa, black beans, tomatoes, onion, bell pepper, and garlic on top. Sprinkle with cumin, chili powder, salt, and pepper.

2. Pour broth

Pour chicken broth over everything. Do not stir – this helps the quinoa cook evenly.

3. Cook on low

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is cooked through and quinoa is tender.

4. Shred chicken

When chicken is done (internal temp 165°F/74°C), remove it to a cutting board, shred with two forks, then return to the pot.

5. Stir and rest

Stir everything together. Cover and let rest for 5 minutes to allow flavors to meld.

6. Serve

Spoon into bowls and enjoy! Garnish with fresh cilantro, avocado, or a squeeze of lime if desired.

Delicious Variations

Spicy

Add 1 diced jalapeño and 1/2 tsp cayenne pepper.

Veggie

Replace chicken with 2 cups cubed butternut squash and use vegetable broth.

Tex-Mex

Stir in 1 cup frozen corn and top with Greek yogurt and salsa.

How to Store Macro Friendly Recipes Dinner Crock Pot

Frequently Asked Questions

I hope this Macro Friendly Crock Pot Dinner becomes a staple in your meal rotation. It's easy, delicious, and keeps you on track. If you make it, tag me in your photos – I'd love to see!

Macro Friendly Recipes Dinner Crock Pot

Macro Friendly Recipes Dinner Crock Pot: a hearty, high-protein slow cooker meal with 12g protein per serving, ready in under an hour of prep.

★★★★½ 4.8 (127 ratings)

15 minPrep time360 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breast
• 1 cup (185g) dry quinoa, rinsed
• 1 can (15 oz / 425g) black beans, drained and rinsed
• 1 can (14.5 oz / 411g) diced tomatoes with green chilies
• 1 cup (240ml) low-sodium chicken broth
• 1 medium onion, diced
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

📋 Instructions

1. 1Layer ingredients — Place chicken breast at the bottom of the crock pot. Add quinoa, black beans, tomatoes, onion, bell pepper, and garlic on top. Sprinkle with cumin, chili powder, salt, and pepper.
2. 2Pour broth — Pour chicken broth over everything. Do not stir – this helps the quinoa cook evenly.
3. 3Cook on low — Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is cooked through and quinoa is tender.
4. 4Shred chicken — When chicken is done (internal temp 165°F/74°C), remove it to a cutting board, shred with two forks, then return to the pot.
5. 5Stir and rest — Stir everything together. Cover and let rest for 5 minutes to allow flavors to meld.
6. 6Serve — Spoon into bowls and enjoy! Garnish with fresh cilantro, avocado, or a squeeze of lime if desired.

👨‍🍳 Chef's Note: For extra flavor, add a bay leaf during cooking and remove before serving. Adjust spices to your heat preference.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat