8 GLP-1 Slow Cooker Recipes: High-Protein Dinners

Why Slow Cooker Meals Are Perfect for GLP-1 Users

If there's one kitchen appliance that every person on a GLP-1 medication should own, it's a slow cooker. Here's why the slow cooker and GLP-1 medications are a match made in heaven:

• Tender, easy-to-digest textures: Slow cooking breaks down proteins and vegetables into soft, gentle textures that are much easier on a stomach with delayed gastric emptying. Many GLP-1 users report that dry, tough, or fibrous foods trigger nausea — slow-cooked meals sidestep this entirely.
• Set it and forget it: When your energy levels dip from eating fewer calories, the last thing you want is to stand over a stove. Dump ingredients in the morning, come home to dinner.
• Built-in portion control: Most slow cooker recipes yield 6–8 servings, which you can portion into individual containers for the week. Pair this with our GLP-1 meal prep guide for maximum efficiency.
• Moisture-rich meals: Broth-based slow cooker meals are hydrating and easier to eat when appetite is low — important for those on higher doses who struggle with solid food.

All eight recipes below are designed specifically for GLP-1 users: 300–450 calories per serving with 30–45g of protein. Each recipe includes full ingredients, instructions, cook times, and complete nutritional information.

Recipe 1: Lemon Herb Chicken Breast

Cook time: 4 hours on low | Servings: 6

This is the foundational GLP-1 slow cooker recipe — simple, protein-packed, and incredibly gentle on the stomach. The lemon keeps the chicken moist, which is crucial for tolerance.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth
• 3 tablespoons fresh lemon juice
• Zest of 1 lemon
• 4 cloves garlic, minced
• 1 tablespoon dried Italian seasoning
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lb green beans, trimmed

Instructions

1. Place chicken breasts in the slow cooker. Pour broth and lemon juice over them.
2. Sprinkle garlic, Italian seasoning, lemon zest, salt, and pepper evenly over the chicken. Drizzle with olive oil.
3. Cook on low for 3.5 hours.
4. Add green beans on top of the chicken. Cook for an additional 30 minutes.
5. Remove chicken, let rest 5 minutes, then slice. Serve with green beans and spoon cooking liquid over the top.

Nutrition per serving (5 oz chicken + green beans): 310 calories | 42g protein | 8g carbs | 11g fat

Recipe 2: Turkey and White Bean Chili

Cook time: 6 hours on low | Servings: 8

A lighter alternative to traditional beef chili that's easier on GLP-1-sensitive stomachs. The white beans add fiber and protein without the heaviness of red meat.

Ingredients

• 2 lbs lean ground turkey (93/7)
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups low-sodium chicken broth
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (4 oz) diced green chiles
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder (mild — strong spice can trigger nausea)
• Salt and pepper to taste

Instructions

1. Brown the ground turkey in a skillet over medium heat, breaking it into small pieces (5 minutes). Drain any excess fat.
2. Transfer turkey to the slow cooker. Add all remaining ingredients and stir to combine.
3. Cook on low for 6 hours or high for 3 hours.
4. Taste and adjust seasoning. Serve in bowls, optionally topped with a tablespoon of plain Greek yogurt (adds 3g protein).

Nutrition per serving (1.5 cups): 340 calories | 34g protein | 26g carbs | 10g fat | 7g fiber

Recipe 3: Asian Ginger Chicken Thighs

Cook time: 5 hours on low | Servings: 6

The ginger in this recipe does double duty — it adds incredible flavor while also helping manage nausea, one of the most common GLP-1 side effects. If you're in the early titration phase of Zepbound or any GLP-1 medication, this is an ideal recipe.

Ingredients

• 2 lbs boneless, skinless chicken thighs (trimmed of visible fat)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 tablespoons fresh ginger, grated
• 4 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 lb broccoli florets
• 1 red bell pepper, sliced
• Sesame seeds for garnish

Instructions

1. Whisk together soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil.
2. Place chicken thighs in the slow cooker and pour sauce over them.
3. Cook on low for 4.5 hours.
4. Add broccoli and bell pepper. Cook for 30 more minutes on high.
5. Shred or slice chicken. Serve over cauliflower rice or 1/3 cup brown rice. Sprinkle with sesame seeds.

Nutrition per serving (with vegetables, without rice): 330 calories | 38g protein | 14g carbs | 12g fat

Recipe 4: Beef and Vegetable Stew

Cook time: 8 hours on low | Servings: 8

A classic comfort meal that's been optimized for GLP-1 users — less fat than traditional stew, more protein, and loaded with soft, easy-to-digest vegetables.

Ingredients

• 2 lbs beef stew meat (chuck, trimmed and cut into 1-inch cubes)
• 3 cups low-sodium beef broth
• 1 can (14.5 oz) diced tomatoes
• 3 medium carrots, peeled and sliced into coins
• 2 celery stalks, sliced
• 1 large onion, diced
• 2 medium potatoes, peeled and cubed (1-inch pieces)
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Place beef cubes in the bottom of the slow cooker.
2. Add all vegetables on top of the beef.
3. In a bowl, mix broth, diced tomatoes, tomato paste, thyme, rosemary, salt, and pepper. Pour over everything.
4. Add bay leaf. Cook on low for 8 hours or high for 4 hours.
5. Remove bay leaf. Stir gently and serve in bowls.

Nutrition per serving (1.5 cups): 340 calories | 36g protein | 22g carbs | 11g fat | 3g fiber

Recipe 5: Creamy Tuscan Chicken (Lightened Up)

Cook time: 4 hours on low | Servings: 6

Traditional Tuscan chicken is loaded with heavy cream and cheese — a nausea nightmare on GLP-1 meds. This version uses Greek yogurt and a touch of Parmesan for creaminess without the digestive distress.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth
• 3 cups fresh baby spinach
• 1/2 cup sun-dried tomatoes (not oil-packed), chopped
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 cup plain Greek yogurt (full-fat for creaminess)
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• Salt and pepper to taste

Instructions

1. Place chicken in slow cooker with broth, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper.
2. Cook on low for 3.5 hours.
3. Remove chicken and shred with two forks.
4. Stir cornstarch slurry into the slow cooker liquid. Add spinach and stir until wilted (2 minutes).
5. Turn off heat. Stir in Greek yogurt and Parmesan until combined. Return shredded chicken to the pot and mix.
6. Serve over zucchini noodles, cauliflower rice, or 1/3 cup whole wheat pasta.

Nutrition per serving (without pasta/rice): 320 calories | 44g protein | 10g carbs | 10g fat

Recipe 6: Vegetarian Lentil and Sweet Potato Curry

Cook time: 6 hours on low | Servings: 6

A hearty vegetarian option that proves you don't need meat for high-protein GLP-1 meals. The anti-inflammatory spices in curry — especially turmeric and ginger — are an added bonus.

Ingredients

• 1.5 cups dried red lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) light coconut milk
• 2 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 4 cups fresh spinach
• Juice of 1 lime
• Salt to taste

Instructions

1. Add lentils, sweet potatoes, coconut milk, broth, tomatoes, onion, garlic, ginger, and all spices to the slow cooker. Stir to combine.
2. Cook on low for 6 hours or high for 3 hours, until lentils and sweet potatoes are tender.
3. Stir in spinach and lime juice. Let sit 5 minutes until spinach is wilted.
4. Adjust salt and spices. Serve as-is or over a small portion of brown rice.

Nutrition per serving (1.5 cups): 360 calories | 18g protein | 52g carbs | 8g fat | 12g fiber

Tip: Add a scoop of protein powder to each serving or pair with a side of cottage cheese to boost protein to 30g+.

Recipe 7: Mexican Shredded Chicken Bowls

Cook time: 5 hours on low | Servings: 6

This versatile shredded chicken works in bowls, lettuce wraps, or over cauliflower rice. The spices are kept mild to avoid irritating GLP-1-sensitive stomachs, but you can add heat with a small amount of hot sauce at serving.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Place chicken breasts in the slow cooker. Add tomatoes, black beans, corn, onion, garlic, and all spices.
2. Cook on low for 5 hours or high for 2.5 hours.
3. Remove chicken and shred with two forks. Return to slow cooker, stir, and add lime juice.
4. Serve in bowls over cauliflower rice or lettuce, topped with a tablespoon of Greek yogurt (instead of sour cream) and cilantro.

Nutrition per serving (1.5 cups with beans): 370 calories | 42g protein | 28g carbs | 7g fat | 8g fiber

Recipe 8: Thai-Inspired Turkey Meatball Soup

Cook time: 5 hours on low | Servings: 6

Soups are often the most well-tolerated meals for GLP-1 users, especially during weeks when nausea is high or appetite is very low. This broth-based soup is light yet packed with protein from the turkey meatballs.

Ingredients

For the meatballs:

• 1.5 lbs lean ground turkey
• 1 egg
• 3 tablespoons panko breadcrumbs
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh ginger, grated
• 1 clove garlic, minced
• 1 tablespoon low-sodium soy sauce
• Pinch of salt

For the soup:

• 6 cups low-sodium chicken broth
• 1 can (14 oz) light coconut milk
• 2 tablespoons Thai red curry paste (use less if sensitive to spice)
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 carrots, thinly sliced
• 1 red bell pepper, sliced
• 2 cups baby bok choy, chopped
• Fresh basil and cilantro for garnish

Instructions

1. Mix all meatball ingredients in a bowl. Form into 24 small meatballs (about 1 oz each — small size is easier to eat on GLP-1 meds).
2. In the slow cooker, combine broth, coconut milk, curry paste, fish sauce, and lime juice. Whisk until curry paste is dissolved.
3. Gently place meatballs into the broth. Add carrots and bell pepper.
4. Cook on low for 5 hours or high for 2.5 hours.
5. Add bok choy in the last 15 minutes of cooking.
6. Serve in bowls, garnished with fresh basil and cilantro. Optionally add rice noodles (small portion) or serve as-is.

Nutrition per serving (4 meatballs + 1.5 cups broth and vegetables): 330 calories | 32g protein | 14g carbs | 16g fat

Slow Cooker Tips for GLP-1 Users

• Keep portion containers ready: As soon as the recipe is done, portion into individual containers before you're tempted to eyeball servings
• Use liners for easy cleanup: When energy is low from reduced calorie intake, slow cooker liners eliminate scrubbing
• Don't overfill: Keep the slow cooker between 1/2 and 2/3 full for optimal cooking
• Resist lifting the lid: Each peek adds 15–20 minutes to cook time
• Freeze leftovers in single portions: These recipes all freeze well for up to 3 months

Let Nourie Build Your Weekly Recipe Plan

These 8 recipes give you a solid rotation, but variety keeps you on track long-term. Nourie generates personalized weekly meal plans with recipes optimized for your GLP-1 medication, including slow cooker options, restaurant alternatives, and quick meals for busy days. Every recipe comes with exact portions calibrated to your current dose and nutritional targets.