Crockpot Meal Base (Chicken, Beef, or Vegetarian)
This simple crockpot recipe is your weeknight dinner safety net. With flexible proteins, pantry staples, and rich, comforting flavors, it’s the meal that waits for you, ready to comfort and nourish—no stress required.
Equipment
- Crock Pot
Ingredients
Base Ingredients
- 1 can diced tomatoes 14 oz
- 1 can beans of choice black beans, kidney beans, or chickpeas
- 2 cups chicken or vegetable broth
- 1 medium onion chopped
- 3 cloves garlic minced
Protein Options (Choose One)
- 2 lbs chicken thighs boneless, skinless
- 2 lbs beef chuck roast cut into chunks
- 1.5 cups dry lentils for plant-based version
Vegetables & Seasoning
- 2 carrots sliced
- 2 celery stalks chopped
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1 tsp paprika or chili powder
- 1 bay leaf optional
Finishing Touches
- fresh herbs (parsley, cilantro, thyme) for garnish
- lemon juice or cream added at the end if desired
Instructions
- Chop onion, garlic, carrots, and celery. Place in the bottom of the crockpot.
- Add your protein choice: chicken, beef, or lentils. Layer on top of the vegetables.
- Pour in broth, diced tomatoes, and beans. Add seasonings including salt, pepper, and paprika. Add bay leaf if using.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Avoid lifting the lid during cooking.
- Before serving, stir in fresh herbs or lemon juice. Adjust seasoning if needed.
- Serve hot with crusty bread, rice, or as-is. Leftovers store well for up to 4 days.
Notes
To freeze for later, assemble all ingredients (except broth) in a zip bag. Freeze flat. In the morning, dump into crockpot, add broth, and cook. Great for meal prep and busy days.
Nutrition
Calories: 370kcalCarbohydrates: 26gProtein: 28gFat: 16gSaturated Fat: 4gCholesterol: 85mgSodium: 740mgPotassium: 780mgFiber: 6gSugar: 5gVitamin A: 5100IUVitamin C: 12mgCalcium: 65mgIron: 3.5mg
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