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!
This chili recipe from Eatingwell.com is so tasty! It’s filling, comforting and the perfect winter crockpot meal!
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 medium-large sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- ½ teaspoon ground chipotle chile (see Note)
- ¼ teaspoon salt
- 2½ cups water
- 2 15-ounce cans black beans, rinsed
- 1 14-ounce can diced tomatoes
- 4 teaspoons lime juice
- ½ cup chopped fresh cilantro
Check out the EatingWell website for the full recipe!
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!
SLOW COOKER PUMPKIN COCONUT CURRY
- 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
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
Every time I make this turkey chili recipe, my guests love it! It’s an easy, one pot meal that freezes well and is great to bring along to dinner parties, game day or any time you want to bring along something healthy!
- 2 tbs chili powder
- ¼ teaspoon of garlic powder
- ¼ teaspoon of onion powder
- ¼ teaspoon of crushed red pepper flakes
- ¼ teaspoon of oregano
- ½ teaspoon of paprika
- 2 teaspoons of unsweetened cocoa
- 1 ½ teaspoons of ground cumin
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- ½ yellow onion
- 3 tbs olive oil
- 1 lb of ground turkey
- 2 cloves minced fresh garlic
- 1 bell pepper – combine half of green, red and orange peppers
- 1 can of kidney beans (drained and rinsed)
- 1 can of black beans (drained and rinsed)
- 1 8 oz can of tomato sauce
- 2 cups chicken stock
- 1 small can of tomato paste (in case it comes out too soupy)
Sauté and brown the ground turkey in the olive oil with the fresh
garlic, bell peppers and ½ onion. Once browned, combine the tomato
sauce with chicken stock and all the seasonings and remaining ingredients and cook on low on the stove (2 hours) or slow cooker for
up to 4 hours. Depending upon thickness after 2 hours, I add tomato
paste if it looks soupy.
It’s officially FREEZING here in NJ! Time to focus on some warm, rich comfort foods! Beef stroganoff was always a favorite of mine growing up, so I was excited to find a healthier alternative that tastes delicious and satisfies my cravings.
- 1 lb top sirloin steak, cut into strips;
- 6 tbsp butter, clarified butter or other paleo cooking fat, divided;
- 1 medium onion, chopped;
- 8 oz mushrooms, sliced;
- 2 cloves garlic, minced;
- 1/4 cup dry white wine;
- 1 cup beef stock;
- 1 cup coconut milk;
- 1 tbsp fresh parsley, finely chopped;
- Sea salt and freshly ground black pepper to taste;
- Heat a large skillet (preferably cast iron) over a medium-high heat and allow 2 tbsp of your cooking fat to melt. Add the beef strips and cook on each side for just one minute, until golden brown and then remove from the pan and set aside. Don’t be worried that the meat isn’t cooked through, as it will return to the heat to cook again later.
- Repeat the above step, but this time cooking the mushrooms. They may require a minute or two longer, just enough time so that they begin to take a golden color. Once cooked, remove them from the skillet and set aside for later use.
- This time, repeat the first step, but with the onions and garlic. More cooking time will be required, as the onions need to become tender.
- Once the onions and garlic have cooked, leave them in the skillet and add the white wine. Cook for just a few minutes so that the alcohol burns off and the brown bits stuck to the bottom of the pan come up. At this point add the coconut milk and beef broth, stirring until a consistent creamy sauce takes shape.
- Return the beef and mushrooms to the skillet and allow them to simmer slightly for 5 to 7 minutes. You may need to turn the temperature down to prevent the sauce from boiling. Also be sure to check the beef, as you do not want to overcook it and make it chewy.
Serve as is or on top of some spaghetti squash or zucchini noodles. Bon appétit!