6 Easy PCOS Crockpot Meals (High Fiber + Protein)

Looking for easy, comforting meals that still support your PCOS goals? These PCOS-friendly crockpot recipes take the stress out of cooking while still focusing on ingredients that support your hormone health. Just toss everything in, let it cook, and enjoy nourishing meals all week long.

If you’re new here, hi! I’m Alyssa, a PCOS dietitian on a mission to help you manage your PCOS symptoms with healthy recipes.

What’s a PCOS-Friendly Crockpot recipe?

A PCOS-friendly crockpot recipe is designed with your PCOS symptoms in mind! They contain ample nutrients to support stable blood sugar levels, energy levels, and overall hormone health. You don’t even need to sacrifice flavorful meals either, I promise! 

Any PCOS friendly meal, including one that goes into your crockpot or slow cooker, will have a few key components: 

• Protein: Helps keep you full longer and promotes balanced blood sugar. Some common protein sources in soups are beans, lentils, chicken, turkey, tofu, or Greek yogurt stirred in at the end.

• Fiber-rich veggies: Provide antioxidants and fiber, support gut health, and slow the rise of blood sugar after meals.

• Healthy fats: Ingredients like olive oil, avocado, nuts, or seeds add creaminess and promote satiety.

• Low-glycemic carbohydrates: Whole grains, starchy veggies, and legumes offer heartiness while supporting more stable blood sugar levels.

In short, PCOS crockpot meals prioritize well-balanced nutrition, which is perfect for supporting your hormones and metabolism while also balancing your busy life! Just set it and forget it!

For more PCOS friendly meal inspiration, be sure to check out: A Dietitian’s 7-Day PCOS Diet Plan PDF.

6 PCOS Crockpot Recipes

Here are 6 of my favorite PCOS slow cooker recipes. 

Southwest Chicken Crockpot Recipe

This versatile recipe is a super easy meal-prep option that can be used in a variety of easy dinners all week long. With over 30 grams of protein and 6 grams of fiber, this Southwest Chicken is the perfect starting point to use for tacos, nachos, burrito bowls, or on top of salads. It’s a great way to cook once and enjoy multiple ways so it always seems different. 

Ingredients

• 1 ½ lb chicken breast boneless, skinless
• 1 can black beans drained and rinsed
• 1 can corn drained and rinsed
• 1 cup salsa
• 2-3 tbsp taco seasoning or use 1 packet taco seasoning

Instructions

1. Add all ingredients to a slow cooker and cook on high for 2-3 hours or on low for 4-6 hours.
2. Using two forks, shred the chicken before serving.
3. Serve as tacos, quesadillas, in a rice bowl or on top of a salad. Add desired toppings such as cheddar cheese, sour cream, plain Greek yogurt, avocado, guacamole, jalapenos, pico de gallo, or cilantro.

Get the full Southwest Chicken Crockpot recipe here.

Green Enchilada Chicken Soup

This delicious recipe is a simple and healthy soup that’s perfect for busy weeknights or Sunday meal prep. It uses a mix of fresh ingredients and convenience foods like canned beans and enchilada sauce for more nutrition and flavor. 

With a whopping 44 grams of protein and 10 grams of fiber, this is a balanced meal all on its own. It’s guaranteed to keep you feeling full and satisfied too. 

Ingredients

• 2 lb boneless, skinless chicken thighs
• 1 red bell pepper chopped
• 1 yellow onion chopped
• 16 oz chicken broth reduced sodium
• 8 oz water
• 30 oz green enchilada sauce
• 2 15oz cans great northern beans drained & rinsed
• 1 ½ cup greek yogurt plain
• 2 cup monterey jack cheese shredded
• ½ cup salsa verde

Instructions

1. Chop the bell pepper and onion into 1/2 inch pieces.
2. Place the chicken, bell pepper, onion, chicken broth, water, and green enchilada sauce into the crockpot. Cook on the high setting for 4 hours or on low for 6 hours.
3. Remove the cooked chicken from the crockpot and shred. Return shredded chicken to the crockpot.
4. Switch to the keep warm setting and add white beans, Greek yogurt, Monterey jack cheese, and salsa verde to the crockpot. Stir occasionally until the cheese is melted.
5. Serve with your favorite toppings such as a squeeze of lime, avocado, green onions, diced jalapeños, cilantro, or corn tortilla chips.

Get the full Green Enchilada Chicken Soup recipe here.

Beef Chili with Beans

This is a family favorite meal and has been my go-to beef chili recipe for years. It’s simple, flavorful, and packed with valuable nutrients. Plus, it’s freezer friendly so it’s a great recipe to double and freeze some in an airtight container for future you!

This beef chili and beans recipe packs in 36 grams of protein, 14 grams of fiber, plus 10 mg of iron! It’s a PCOS-friendly dinner that’s sure to boost your energy levels and keep you feeling full. 

Ingredients

• 2 tbsp olive oil extra virgin
• 1 yellow onion chopped
• 3 bell peppers red, yellow, orange, or green – chopped
• 4 garlic cloves minced
• 4 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1 tsp oregano
• ½ tsp crushed red pepper flakes
• ¼ tsp cayenne pepper
• 2 lbs ground beef at least 90% lean
• 2 15 oz can red kidney beans drained & rinsed
• 1 28 oz can diced tomatoes no salt added, do not drain juices
• 1 28 oz can tomato puree

Instructions

1. Heat olive oil in a large pan over medium heat. Add the chopped onion, peppers, and all of the spices (garlic, chili powder, cumin, coriander, oregano, crushed red pepper, cayenne pepper) to the pan. Cook for about 5 minutes or until the vegetables are softened.
2. Increase the heat to medium-high heat and add the ground beef to the same pan as the onions and peppers.
3. Break up the ground beef with a wooden spoon or silicone meat chopper as it cooks. Cook for about 5 to 10 minutes or until the meat is no longer pink. Drain any fat.
4. Transfer beef & vegetable mixture, drained and rinsed red kidney beans, diced tomatoes with juices, and tomato puree to slow cooker. Cook on high for 4 hours.
5. Serve with your favorite toppings, such as: diced avocado, plain Greek yogurt, cheese, diced jalapeños, green onion, or cilantro.

Get the full Beef Chili with Beans recipe here. 

Cilantro Lime Chicken

This freezer meal is the ultimate slow cooker dump meal! If you want to freeze it in advance, you can but that’s totally optional. With 34 grams of protein and 10 grams of fiber, this cilantro lime chicken is a great option to add into tacos, nachos, or burrito bowls. 

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 ½ cup chicken broth
• 2 limes juiced
• 1 orange juiced
• 1 tbsp minced garlic
• ½ cup cilantro leaves chopped
• 1 can black beans drained and rinsed
• 2 cup frozen corn
• 1 tbsp ground cumin

Instructions

To Freeze for Later:

1. Place all ingredients into a freezer bag and squeeze out as much air as possible. Store flat in the freezer for up to 6 months.

To Cook Now:

1. Pour the contents of the freezer bag into a slow cooker. Note: if you’ve opted to freeze this meal, allow the freezer meal to fully defrost before pouring into the crockpot. I simply move the freezer meal to the fridge 1-2 days in advance to allow it to thaw completely.
2. Cook on high for 3-4 hours or on low for 6 hours.
3. Chop or shred the chicken prior to serving. See serving suggestions in the full recipe post to make this a complete meal.

Get the full Cilantro Lime Chicken recipe here. 

Lentil and White Bean Soup

This hearty lentil and white bean soup is a nutritious option, especially for those who follow a plant-based diet. Even if you’re not primarily plant-based, this is the perfect way to incorporate more plant-based proteins. 

Thanks to the lentils and beans, this soup provides 23 grams of fiber, which meets over half of your daily fiber requirements! Fiber is key for blood sugar support, digestion, and satiety. This soup also provides half of your daily iron needs too to help prevent low energy and hair loss. 

Ingredients

• 2 tbsp olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 2 medium carrots diced
• 2 celery stalks diced
• 1 cup dried lentils rinsed
• 1 15oz can white beans (cannellini or Great Northern beans) drained and rinsed
• 1 14 oz can diced tomatoes with juices
• 4 cup vegetable broth low sodium
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp salt or to taste
• ½ tsp black pepper or to taste
• 2 cups kale roughly chopped
• ½ lemon juiced

Instructions

1. In a large skillet, heat olive oil over medium heat. Sauté the onion, garlic, carrots, and celery for 3–5 minutes until slightly softened (if you’re short on time, you can skip this step. The soup will still turn out delicious).
2. Transfer the sautéed veggies to the slow cooker. Add the lentils, diced tomatoes with juices, vegetable broth, thyme, smoked paprika, cumin, salt and pepper.
3. Cover and cook on the low setting for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the soup has thickened.
4. Stir in the beans and kale. Cover and cook for another 15-20 minutes or until the greens are wilted and the beans are warmed through.
5. Right before serving, stir in the lemon juice to brighten the flavor. Adjust salt and pepper to taste and serve warm.

Get the full Lentil and White Bean Soup recipe here.

White Chicken Chili Freezer Meal

This White Chicken Chili Freezer Meal is going to become a staple in your kitchen. With almost 40 grams of protein and 11 grams of fiber per serving, it’s filling, healthy, and perfect for busy weeknights. 

You can freeze it before cooking as a dump-and-go slow cooker meal or freeze the cooked leftovers – either way, it’s an easy, delicious option to keep stocked for quick meals. 

Ingredients

• 3 cup chicken broth reduced sodium
• 2 15 oz can white beans (cannellini or Great Northern beans) drained and rinsed
• 1 bell pepper diced
• 1 medium yellow onion diced
• 1 small jalapeno pepper seeds removed, finely diced
• 1 lb chicken breast
• 3 cloves garlic minced
• ¼ cup fresh cilantro chopped
• 1 tbsp cumin
• 1 tbsp chili powder
• ½ tbsp coriander
• ½ tbsp oregano
• ½ tsp salt or to taste
• ½ lime juiced
• 1 cup Greek yogurt (not needed til day-of cooking)

Instructions

To Freeze:

1. Add all ingredients (except Greek yogurt) to a large freezer bag. Remove as much air as possible and seal tightly. Freeze for up to 3 months.
2. When ready to use, thaw overnight in the fridge beforehand. Then follow instructions below to cook in slow cooker.

To Cook:

1. Add all ingredients (except Greek yogurt) to your slow cooker. Cook on low for 6-8 hours or on high for 3 to 4 hours.
2. Remove chicken from the slow cooker and shred using two forks or a chicken shredder tool. Return shredded chicken back to the slow cooker.
3. Stir in 1 cup Greek yogurt until the chili is creamy and well combined.
4. Ladle into bowls and add your favorite toppings. Enjoy!

Get the full White Chicken Chili Freezer Meal recipe here.

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Disclaimer: this is for informational purposes only. It does not substitute for or replace professional medical advice or dietary advice. Always consult with your healthcare provider or registered dietitian for personalized recommendations.