Avocado, Apple and Chicken Salad from PaleoLeap

I love a nice cold, refreshing salad in the summer. This one is great because you can pack it up and bring it along to the beach. Serve it in lettuce leaves to keep it low carb and paleo friendly. This one is a keeper!


  • 2 cups cooked chicken, finely chopped;
  • 1 avocado, seeded, peeled, and chopped;
  • 1 apple, peeled, cored, and finely chopped;
  • 1/4 cup celery, finely chopped;
  • 1/4 cup red onion, finely chopped;
  • 2 tbsp. fresh parsley, minced;
  • 2 tbsp. extra-virgin olive oil;
  • 2 tsp. fresh lime juice;
  • 1/2 tsp. garlic powder;
  • Sea salt and freshly ground black pepper;

Click HERE to visit the PaleoLeap website for the full recipe! Enjoy!

Paleo Slow Cooker Creamy Southwest Chicken

I love a good zesty recipe! I especially love when I can find something that is healthy AND has amazing flavor. This recipe definitely fits the bill!

  • 1.5 lbs boneless chicken thighs or breasts
  • 1 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • ½ tsp cayenne pepper
  • 2 red bell peppers, sliced
  • 1 cup chicken broth
  • ¼ cup fresh lime juice
  • 1 tbsp arrowroot starch*
  • 1 tbsp water
  • ½ cup coconut cream or coconut milk (full fat)
  • Fresh cilantro to garnish
  • Salt and pepper to taste

See original blog post for full recipe…enjoy!

Slow Cooker Coconut Turmeric Chicken

I’ve been on the hunt lately for more crockpot friendly recipes that are paleo compatible and low or no carb. Bathing suit season is around the corner! I love the ingredients in this recipe because they’re anti-inflammatory and full of flavor!

Slow Cooker Coconut Turmeric Chicken

Author: Happy Healthnut

1 whole organic chicken, giblets removed and saved for stock
½ cup full fat coconut milk. I use this kind.
2 inch knob of fresh turmeric, grated
2 inch knob of fresh ginger, grated
4 cloves of garlic, peeled and grated
sea salt and pepper
Scallions to garnish

Visit this website for the full recipe.

The Best Crockpot Chicken Roaster Ever

Usually, when I make chicken or any kind of meat in the crockpot, I find it comes out pretty dry. This recipe is really easy, incredibly delicious, and most importantly very moist! Creating the platform on the bottom using carrots helps to lift the roaster off the bottom of the pot to allow the juices to drip and simmer. Just throw it in the crockpot in the morning and you will have a complete meal waiting at dinner time. Click below to watch the video for this simple recipe! Enjoy!


Thai Chicken Skewers with Peanut Sauce

YUM!!!! This looks absolutely amazing!


For the Chicken:
    • 3-4 boneless skinless chicken breasts, cut into 1-inch chunks
    • 1/2 cup coconut milk
    • 1/4 cup tamari
    • 2 tablespoons brown sugar (or coconut sugar)
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated
    • Juice of 1 lime
    • 1 teaspoon coriander
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric
For the Peanut Sauce:
  • 1 tablespoon coconut oil (or cooking oil of choice)
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon packed brown sugar
  • 2 garlic cloves, minced
  • 1 cup coconut milk
  • 1/3 cup chunky peanut butter
  • 1/4 cup peanuts (any kind, I used roasted salted), chopped
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon tamari
  • chopped peanuts for serving

See full instructions on the website here.

Thai Chicken Skewers with Peanut Sauce {Gluten-Free, Dairy-Free}


I can’t believe September is almost over! One last crock pot recipe to close out the month. This one looks like the perfect way to try something out of the ordinary, and incorporate my beloved pumpkin!



  • 1 15-ounce can of unsweetened coconut milk (full fat, not light)
  • 2 cups pumpkin puree (not pumpkin pie filling)
  • 1 cup chicken stock
  • 1/2 tablespoon curry powder
  • 1/4 teaspoon tumeric powder
  • 2 teaspoon garam masala
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 large onion, diced
  • 1 garlic clove, minced
  • 3 carrots, cut into 1-inch pieces
  • 3 cups 1-inch cubed sweet potatoes
  • 2 chicken breasts, cut into 1-inch cubes
  • Juice of 1 lime
  • Instructions

In the insert of a 4-quart or larger slow cooker , add the coconut milk, pumpkin puree, chicken stock, curry powder, tumeric powder, garam masala, salt, and pepper. Whisk together to make sure it is all combined and spices are evenly distributed.

Add the onion, garlic, carrots, sweet potatoes, chicken breasts, and lime juice to the mixture. Stir to coat and incorporate.

Cook on low for 6 hours.

Serve over rice!

Refrigerate leftovers in an airtight container for up to seven days.



A perfect, clean slow cooker recipe to transition into fall! Veggies, protein and slow cooker convenience = winning!

Author: Fit SlowCooker Queen
Serves: 4 servings

1 spaghetti squash (approximately 2 lbs)
1 lb chicken breasts, cubed
24 ounces marinara/pasta sauce
4 tsp Italian seasoning
2 garlic cloves, minced
Cut spaghetti squash in half crosswise and scoop out the seeds.
Pour pasta sauce in the bottom of the slow cooker.
Add spaghetti squash
Add chicken and seasonings.
Cook HIGH 2-3 hours or LOW 5-6

5-Ingredient Slow Cooker Spaghetti Squash & Chicken

Crockpot Mexican Chicken Soup/Stew over Cilantro Lime “Rice”

A perfect fall crockpot meal!!! Enjoy!

For your crockpot
1 tablespoon olive oil
1 lb chicken breast
½ cup chicken broth (use a little more if you want it more “soupy”)
1 (14 oz) can diced tomatoes
1 yellow onion, sliced or diced
½ (14 oz) jar of roasted red peppers
2 cloves of garlic, peeled and smashed (just smash it was the side of a knife)
1 tablespoon chili powder
2 teaspoons cumin powder
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon salt
pepper, to taste
For your cilantro rice
3-4 tablespoons cilantro, diced
1 head of cauliflower
½ lime, juiced squeezed
1 tablespoon olive oil
pinch of salt


Pull out your hand dandy crockpot. People have been asking for more crockpot recipes so HEAR YA GO!!!! hooooooo ray!

Literally throw all your crockpot ingredients into the crockpot. Mix around. Turn on high for 3.5-4 hours or until your chicken is shredable (is that a word?) with two forks. I love shredded meat.

When your crockpot only has about 30 minutes to go, preheat your oven to 400 degrees.

Pull out a baking dish to prepare your cauliflower. Pull off all the leaves and cut off the stem, then dice your cauliflower into smaller florets and place in baking dish.

Sprinkle with olive oil and salt. Put in oven and baking for 20-25 minutes or until cauliflower is tender.

Once the cauliflower is done cooking, grab your food processor with the shredding attachment. Add cauliflower and rice it up!

Add riced cauliflower to a bowl. Chop your cilantro and add that right into your rice. Squeeze some lime juice over the top and mix together.

Once your chicken is all cooked in your crockpot, take a fork and shred the chicken directly in the crockpot. Then pour ingredients over cauliflower rice. Slice an avocado and put that on top.

Mexican Chicken Soup/Stew over Cilantro Lime Rice

Basil Avocado Chicken Salad from Paleocupboard.com

The perfect meal for a spring or summer picnic! So refreshing and easy to throw together. This is a great, mayo-free  healthy twist on traditional chicken salad.
– 2 boneless, skinless chicken breasts (cooked and shredded)
– 1/2 cup fresh basil leaves, stems removed
– 2 small or 1 large ripe avocado, pits and skin removed
– 2 Tbsp. extra virgin olive oil
– 1/2 tsp. sea salt (or more to taste)
– 1/8 tsp. ground black pepper (or more to taste)

– Food processor
– Stirring spoon
– Measuring cups and spoons
– Medium sized mixing bowl

1. Place the cooked shredded chicken in a medium sized mixing bowl.
2. Place the basil, avocado, olive oil, sea salt and ground black pepper in a food processor and blend until smooth. You may need to scrape the sides a couple times to incorporate.
3. Pour the avocado and basil mixture into the mixing bowl with the shredded chicken and toss well to coat. Taste and add additional sea salt and ground black pepper if desired. Keep in the fridge until ready to serve.


Slow Cooker Chicken Enchilada Soup from Paleogrubs.com

Well, It’s officially winter. Today was FRIGID! There’s nothing better than a nice, warm homemade soup on a cold day! I love this chicken enchilada soup even more because it uses the crockpot! Simple, tasty and healthy!
  1. 1 1/2 lbs. boneless skinless chicken breasts
  2. 1 medium yellow onion, diced
  3. 1 bell pepper, thinly sliced
  4. 1 jalapeno, diced
  5. 2 cloves garlic, minced
  6. 1 15-oz. can diced tomatoes
  7. 2 cups chicken stock
  8. 1 tbsp chili powder
  9. 1 tbsp cumin
  10. 1 tsp dried oregano
  11. 1/2 tsp paprika
  12. Salt and freshly ground pepper, to taste
  13. 2 tbsp fresh cilantro, chopped
  14. 1 avocado, pitted and sliced
  1. Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.
  1. Servings: 4-6
  2. Difficulty: Easy
By Rebecca Bohl (PaleoGrubs.com)