The thought of coming home to the smell of dinner sounds ideal. But to a meal that will not disrupt weight loss goals? That sounds too good to be true.

Fortunately, that dream becomes a reality thanks to these delicious and nutritious recipes slow-cooked to perfection. Better yet, they can all fit into any meal plan!

Prepare these four recipes before a busy workday or on a weekend when you would rather be spending time making memories with friends and family. (And not worrying about preparing dinner once you get home!)

4 High-Protein & Healthy Crock-Pot Recipes

From a hearty bowl of chili to crock-pot chicken fajitas, let these healthy slow cooker recipes scent your kitchen and satisfy the tastebuds!

1. High-Protein Slow Cooker Chili

Chili can be extremely versatile. Prepared as a vegetarian meal or with lean ground beef or turkey, the protein content will continue to remain high even in the absence of meat. Because beans are loaded with not only protein but with fiber.

Come to a pleasant aroma with this high-protein slow cooker chili!

Ingredients:

• 2 tablespoons olive oil
• 1 small red onion, diced
• 1 green bell pepper, diced
• 1 jalapeño pepper, seeded and finely chopped
• 2 cloves garlic, finely chopped
• 16 ounces ground beef or turkey, lean
• 1, 28-ounce can diced tomatoes, undrained
• 1, 15-ounce can kidney beans, rinsed and drained
• 1, 15-ounce can black beans, rinsed and drained
• ½ cup chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• Salt and pepper, to taste

Instructions:

1. Place a large pot over medium-high heat. Add the olive oil and sauté the onion, bell pepper, jalapeño, and garlic.

2. Add ground turkey and cook until browned. Transfer mixture to a slow cooker.

3. Add tomatoes, beans, chicken broth, chili powder, cumin, oregano, salt, and pepper then mix well to combine.

4. Set slow cooker to low heat for 6 to 7 hours or high heat for 3 to 4 hours.

5. Serve with sour cream, shredded cheese, avocado, and other chili toppings.

Do not be afraid to experiment with the recipe to satisfy those taste buds, either! For instance, white chicken chili with shredded chicken and white beans is just one tweak of traditional chili.

And for a vegetarian option, omit the ground turkey and use vegetable broth instead of the chicken broth. It can also feature quinoa, sweet potatoes, butternut squash, and other plant-based ingredients.

2. Slow Cooker Chicken Fajitas

Chicken fajitas are jam-packed with protein thanks to the chicken breasts. The colorful peppers offer a little protein as well, though the powerful antioxidants and fiber dominate.

This crock-pot chicken recipe is also simple to make! Here is how to do it:

1. In a crock-pot, add four large chicken breasts, three chopped bell peppers, one thinly sliced onion, and a cup of preferred fresh salsa.

2. Sprinkle fajita seasoning atop and keep on low heat for six to seven hours or high heat for three to four hours. The internal temperate of chicken should be 165° F when completely cooked through.

3. Shred the chicken with a fork and use for a Mexican fiesta bar! Set out a variety of shells and rice, including whole-grain tortillas, brown rice, and cauliflower rice. Also serve with other favorite toppings such as beans, shredded lettuce, diced tomato, salsa, and avocado.

3. Beef Stew In a Few

Red meats and potatoes often have a bad reputation, especially on a diet. However, beef is an excellent source of protein, iron, and other essential nutrients.

Potatoes are classified as a starchy vegetable, a carb often thought to stray away from on a diet. But potatoes should receive some recognition related to their fiber and potassium content. (Potatoes contain even more potassium than a banana!)

The importance of each is moderating the portion and serving sizes and not overindulging. This beef stew is also bulked with carrots, celery, and mushrooms.

Ingredients:

• 1 tablespoon olive oil
• 2 pounds chuck roast, cut into bite-sized pieces
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 small red potatoes, cut into bite-sized pieces
• 4 carrots, cut into 2-inch chunks
• 3 celery ribs, sliced
• 3 cloves of garlic, minced
• 1 medium onion, finely chopped
• 1 cup mushrooms, sliced
• 32 ounces beef broth
• 2 tablespoons Worcestershire sauce
• 1 bay leaf
• 2 tablespoons tomato paste
• 1 tablespoon dried parsley
• 1 teaspoon thyme
• 1 teaspoon oregano
• 2 tablespoons flour
• 2 ounces of water

Instructions:

1. Heat olive oil in a large pan over medium-high heat. Season chuck roast with salt and pepper.

2. Cook stew meat in a single layer for 4 to 5 minutes on each side, until golden brown.

3. Combine all ingredients, besides the flour and water, into a large slow cooker.

4. Set and cook on low for 7 hours or high for 4 hours.

5. About 30 minutes before serving, mix the flour and water together in a small bowl and pour into the slow cooker. Gently stir until combined.

6. Continue cooking covered for 30 minutes and remove bay leaf.

7. Serve and garnish with fresh parsley if you wish.

4. Slow Cooker Stuffed Peppers

Stuffed peppers are high in protein and low in carbohydrates if trying to reduce carb intake and lose weight. And not to mention, they are stuffed with flavor!

Ingredients:

• 2 tablespoons olive oil
• 1 pound ground chicken
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 ½ cups brown rice, cooked
• 1, 15-ounce can black beans
• 1 cup of salsa
• ½ tablespoon Italian seasoning
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper, to taste
• 6 large bell peppers, such as red, yellow, and green varieties
• 2 cups shredded cheddar cheese
• ½ cup chicken or vegetable broth

Instructions:

1. Heat olive oil in large skillet on the stove. Cook and brown ground chicken.

2. Add onion and garlic to the chicken and sauté for 2 minutes. Then add rice, beans, salsa, and seasonings to the mixture. Mix well until evenly combined.

3. Cut tops off the pepper and remove seeds and ribs from the inside. Fill each pepper with the mixture then add to the slow cooker.

4. Top with the cheese then pour the broth and around peppers.

5. Cover and cook on high for 3 to 4 hours or low for 6 to 7 hours.

6. Scoop out with a large slotted spoon when ready to serve. Top with sour cream, fresh cilantro, and hot sauce as desired.

The recipe can also be tweaked to personal preferences, including using ground beef or turkey. Or, take out the meat and add more beans or quinoa for a vegetarian version. Topping with plain Greek yogurt instead of sour cream amplifies the protein content.