Honey-Garlic Slow Cooker Chicken Thighs

 Ingredients

• 4 chicken thighs

• 1/2 cup soy sauce

• 1/2 cup ketchup

• 1/3 cup honey

• 3 cloves garlic, minced

• 1 teaspoon dried basil

Directions

Step 1

Place the chicken thighs in the bottom of your slow cooker.

Step 2

In a small mixing bowl, combine the soy sauce, ketchup, honey, garlic, and basil. Pour mixture over the chicken thighs.

Step 3

Cook on low heat for 6 hours.

Source: cookingprofessionally.com

Slow Cooker Orange Chicken (Gluten Free, Paleo, AIP)

2 tbsp coconut oil
1.5 lbs chicken breast, cut into cubes
3 tbsp Bob’s Red Mill Arrowroot Starch
1/4 cup fresh orange juice
1/4 cup coconut aminos
1/4 cup honey
 1 tsp sea salt
1/4 tsp turmeric powder (optional for color)
1 tsp ginger
 1 tsp onion powder
1/2 tsp black pepper (omit for AIP)
Green Onion for garnish

1.      Add the coconut oil to the slow cooker and set to high.

2.      Stir in the chicken and arrowroot starch and stir to evenly coat the chicken pieces.

3.      Stir in the coconut aminos, honey, orange juice, salt, pepper and ginger and mix until thoroughly combined.

4.      Cook on high for 2 hours or low for about 4 hours. Check towards the end that the chicken has reached 165 F internal temperature. Turn off the slow cooker once the chicken is cooked.

5.      Mix the chicken well with the sauce and top with green onion. Serve with steamed broccoli, cauliflower rice, or bok choy.

Source: https://unboundwellness.com/slow-cooker-orange-chicken-gluten-free-paleo-aip/

Slow-Cooker King Ranch Chicken Soup

1

cup chopped yellow onions

1

medium red bell pepper, diced (1 cup)

3

tablespoons vegetable oil SAVE $

1

teaspoon salt

1

can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained

1

can (18 oz) Progresso™ creamy mushroom soup

2

cups Progresso™ chicken broth (from 32-oz carton)

1

can (4.5 oz) Old El Paso™ chopped green chiles 

1

package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1

lb boneless skinless chicken breasts

1

package (8 oz) cream cheese, cubed, softened

Chopped fresh cilantro leaves and crushed tortilla chips, if desired

Steps

• 1

  Spray 5- to 6-quart slow cooker with cooking spray. Mix onions, bell pepper, 1 tablespoon of the oil and the salt in slow cooker. Stir in tomatoes, soup, broth and chiles.
• 2

  In medium bowl, mix remaining 2 tablespoons oil and the taco seasoning mix. Add chicken; turn to coat. Add chicken to mixture in cooker.
• 3

  Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from cooker with slotted spoon to cutting board. Stir cream cheese into mixture in cooker until smooth; cover and keep warm. Shred chicken by pulling apart with 2 forks; return to cooker.
• 4

  If desired, top each serving with chopped fresh cilantro leaves and crushed tortilla chips.

5-Ingredient Slow-Cooker Pulled Pork Chili

Ingredients

2 cans (15 oz each) Progresso™ red kidney beans, drained, rinsed                                                                

1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained                                                                

2 cans (4.5 oz each) Old El Paso™ chopped green chiles                                                                

2 packages (1 oz each) Old El Paso™ original taco seasoning mix                                                                

3 to 4 lb boneless pork shoulder roast, trimmed  

    

Spray 5-quart slow cooker with cooking spray. Mix beans, tomatoes, chiles and taco seasoning mixes in cooker.

Add pork to cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.                                                                    

Transfer pork to cutting board and shred, using two forks. Add shredded pork back to slow cooker; stir to combine. Cover, and cook on Low heat setting 10 to 15 minutes or until hot.          

Source; Pillsbury

Slow Cooker Creamy Tuscan Chicken

Ingredients

1  Tablespoon butter                                                                

1 package (20 oz) boneless skinless chicken breasts                                                                

1 jar (15 oz) Alfredo pasta sauce with roasted garlic                                                                

1 jar (7 oz) sundried tomato strips, cut into thin strips (about 1/2 cup)                                                                

1/4 cup grated Parmesan cheese                                                                

1 teaspoon Italian seasoning                                                                

1 cup chopped fresh spinach

Linguine if desired.

Steps

In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken breasts; cook 3 to 5 minutes, turning once, until browned.

In 3 1/2- to 4-quart slow cooker, place chicken breasts. 

In medium bowl, mix Alfredo sauce, sundried tomatoes, Parmesan cheese and Italian seasoning until well mixed. Pour over chicken breasts. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in spinach; cook 5 minutes longer. Serve over linguine, if desired.

Source: Pillsbury

Slow Cooker Mexican Chorizo Egg Casserole

INGREDIENTS

• 16-ounce chorizo sausage
• 2 cups frozen hash browns, I used shredded
• 1 cup corn
• 1 cup black beans
• 12 large eggs
• 1 cup milk
• 1 package McCormick Good Morning Mexican Egg Casserole Slow Cooker Breakfast Seasoning Mix
• 1½ cups shredded cheddar cheese, divided
• Optional toppings, sliced avocado, sliced tomatoes, cilantro, salsa, sour cream

INSTRUCTIONS

1. In a medium-sized skillet over medium-high heat, add the chorizo sausage and cook until no longer pink in the center.
2. Spray a 4-quart slow cooker with cooking spray and add chorizo, hash browns, corn and black beans and mix.
3. In a medium-sized bowl add the whisk the eggs, milk and breakfast seasoning packet. Add in 1 cup of the cheese. Pour on top of hashbrowns in the slow cooker. Top with ½ cheese.
4. Cook 2½ hours on high or 4 to 4½ hours on low or until eggs are set. Top with additional toppings and enjoy!

Source: https://therecipecritic.com/2017/12/slow-cooker-mexican-chorizo-egg-casserole/

Easy Healthier Crockpot Butter Chicken

 

 

Ingredients

• 1 pound boneless skinless chicken breast, cut into bite size chunks
• 1/2 onion, finely minced
• 2 tablespoons butter
• 3 cloves garlic, minced or grated
• 1 tablespoon freshly grated ginger
• 2 teaspoons curry powder
• 1-2 teaspoons curry paste ( I used Thai Red Curry Paste and 2 teaspoons)
• 2 tablespoons garam masala
• 1/2-1 teaspoon turmeric ( I used 1/2 since my family is not crazy about turmeric)
• 1 teaspoon cayenne pepper (use less if you are not a spicy person)
• 1/4 teaspoon salt
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can coconut milk, regular or lite (I used regular), plus more if needed to thin the sauce
• 1/2 cup greek yogurt (I used 0%)
• 1/4 cup half and half or heavy cream
• cooked white rice, for serving
• Fresh homemade Naan , for scooping (a must!)

Instructions

1. In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
2. Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a big piece of fresh Naan.

Serves: 4

Source: http://www.halfbakedharvest.com/easy-healthier-crockpot-butter-chicken/

Slow Cooker Five Spice

 

 

Ingredients

• 1 (2 to 2-1/2 pound) boneless pork roast
• 1 tablespoon Chinese Five Spice Powder
• kosher salt and cracked black pepper
• 1 tablespoon peanut, canola, vegetable, or olive oil
• 5 small (about 1-1/2 lbs) peeled sweet potatoes, cut into 1-inch chunks

 

For serving:
• hot cooked rice
• chopped cilantro or parsley
• finely chopped green onions
• Optional: spicy sesame oil and Spicy Chinese Black Bean Chili Sauce or Chili Garlic Sauce

Instructions

1. Scatter the cubed sweet potatoes in the bottom of a slow-cooker crock. Put the lid in place and set the slow-cooker to HIGH.
2. Sprinkle the pork roast generously with Chinese Five Spice powder, kosher salt, and cracked black pepper on all sides. Rub it into the roast.
3. Place a heavy-bottomed stainless steel or cast-iron skillet over high heat. Swirl the oil over the bottom of the pan. Carefully place the pork roast in the hot pan and do not move it until it releases easily from the pan and is deep golden brown on the side that just cooked. Rotate the roast to an un-browned area and repeat. Do this until you have browned the entire surface of the pork roast. Use tongs to set the pork roast on top of the cubed sweet potatoes. Put the lid in place, and cook on HIGH for 4-5 hours or LOW for 7-9 hours. The pork roast is done when it measures 145°F on an instant read thermometer inserted into the thickest part of the roast.

To Serve:

Remove the pork roast from the slow-cooker to a cutting board, lightly tent with foil, and let it stand for 8 minutes before slicing. Slice the pork roast in 1-inch thick chops. To plate the dish, add some hot, cooked rice to each bowl, spoon some of the sweet potato and pan juices over the rice, and top with green onions, cilantro or parsley, and -if using- spicy sesame oil and chili sauce.

 

Source: Foodiewithfamily.com

Crock Pot Mississippi Roast

Ingredients

1 3-pound chuck roast

1 1-ounce pack of dry Ranch dressing

1 1-ounce pack of Au Jus mix

1/2 cup (1 stick) butter or margarine

5 - 6 pepperoncini

Instructions

1. Place the roast in the slow cooker. Sprinkle the Ranch dressing and the Au Jus mix over it. Place butter on top; followed by Pepperoncini.
2. Cook on low for 8 hours.
3. Shred and serve with gravy.

2.5

Source: http://fakeginger.com/2012/09/13/mississippi-roast/

Crock-Pot Jalapeno Spinach Dip

 

2 10-ounce packages frozen chopped spinach, thawed and squeezed dry

2 8-ounce packages cream cheese, softened

1 cup grated Parmesan cheese

1 cup half-and-half cream

1/2 cup finely chopped onion

1/4 cup chopped and seeded jalapeno peppers

2 teaspoons Worcestershire sauce

2 teaspoons hot pepper sauce

1 teaspoon garlic powder

1 teaspoon dill weed

Tortilla chips

DIRECTIONS

In a 1-1/2-quart slow cooker, combine the first 10 ingredients.
Cover and cook on low for 2-3 hours or until heated through.
Serve with chips.

Asian BBQ Chicken

Chicken

2 lbs boneless chicken thighs

Sauce Ingredients

1/3 c coconut aminos
1/4 c tomato sauce
1 TBSP tomato paste
2 TBSP apple cider vinegar
1 TBSP fish sauce
1/3 c honey
2 tsp sesame oil
2 cloves garlic, minced
1 TBSP minced fresh ginger

Garnish

Sesame seeds
sliced green onions

Serves 4

1. Place the chicken in the slow cooker.
2. In a medium sized bowl, whish together the sauce ingredients until fully combined. Pour the sauce over the chicken.
3. Cook the chicken on low for 6-8 hours or on high for 4-6 hours.
4. Serve it as is, or follow the remaining directions for a tastier sauce. Transfer the chicken from the slow cooker to a platter and keep it warm by tenting it with foil. 
5. Spoon the sauce from the slow cooker into a shallow pan and bring to a boil over medium heat. Reduce heat to medium-low and simmer the sauce until it is reduces by half, about 5-8 minutes.
6. Serve the reduced sauce over the chicken and garnish with the sesame seeds and sliced green onions.

Souce: Make ahead Paleo cookbook

Slow Cooker Tagine Chicken

2-1/2 to 3 lbs boneless, skinless, chicken thighs
2 cloves garlic, minced
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1 tsp sea salt
Freshly ground black pepper to taste
1 lemon, thinly sliced
1/3 c white wine
1 c chicken broth
1/2 cup pitted, dried prunes, coarsely chopped
1/2 c pitted, green olives, coarsely chopped
2 TBSP capers

Serves 4

1. Place the chicken thighs in a slow cooker.
2. Sprinkle the garlic, thyme, oregano, sea salt and pepper over the chicken.
3. Place the lemon slices on and around the chicken.
4. Add the white wine, chicken broth, prunes, olives and capers.
5. Cover and cook the chicken on low for 5-6 hours or on high for 3-4 hours.
6. Serve the chicken with a spoonful of the juices and lots of the prunes, olives and capers.

SourceL Make Ahead Paleo Cookbook

Hula Chicken

Chicken:

3 lbs chicken, cut into pieces, or chicken thighs (with bones and skin)

Sauce Ingredients:

3/4 c coconut milk
1/4 c white wine
1/2 c chicken or beef broth
2 T honey
1/3 c apple juice
1/2 cup chopped green onions

Topping Ingredients:

1/4 cup honey
chopped green onions
sesame seeds

Serves 4

1. Place the chicken pieces in a slow cooker.
2. In a small bowl, mix together the sauce ingredients.
3. Pour the sauce over the chicken and cook on high 4-5 hours.
4. Carefully remove the chicken with tongs and place them in a parchment lined baking sheet.
5. Brush the chicken with the warmed honey.
6. Place the chicken on the baking sheet under the broiler for about 5 minutes or until the chicken has browned and the skin is slightly crispy. Watch it carefully as it can burn quickly!
7. Serve with chopped green onions and sesame seeds on top.

Thai Coconut Meatballs

Meatball Ingredients:

1 lb ground pork
1 lb ground turkey or beef
5 green onions, chopped
2 cloves garlic, minced
1 T sesame oil
1 t fish sauce
1 T coconut vinegar or apple cider vinegar
2 T coconut oil

Sauce Ingredients:

1 c coconut milk
2/3 c chicken broth
1/2-1 t red curry paste
1 T pure maple syrup
1 T lime juice
1 T arrowroot starch
3 T cold water

1. In a large bowl, combine the pork, turkey or beef, green onions, garlic, sesame oil, fish sauce and vinegar. Mix well with your hands and form into 36 1-1/2" meatballs.
2. In a large skillet, heat the coconut oil over medium heat.
3. Add the meatballs to the skillet and cook, turning occasionally to brown them on all sides.
4. Place the browned meatballs in a slow cooker. In a small bowl, combine the coconut milk, chicken broth, curry paste and maple syrup. Pour over the meatballs.
5. Cook the meatballs on low for 5-6 hours or on high for 4-5 hours.
6. Add the lime juice and stir gently.
7. In a small bowl, stir together the arrowroot starch and cold water. Add the mixture to the slow cooker and stir gently.
8. Cook, uncovered on high for 15 minutes and serve.

Orange Sesame Ginger Pork Roast

Roast Ingredients: 

4-5 pound pork roast 
1 tsp sea salt 
freshly ground black pepper to taste 
1 tsp dry mustard 
2 TBSP coconut oil 

Sauce Ingredients: 

1/2 c orange juice 
1 c beef or chicken broth 
2 T grated fresh ginger 
1 T orange zest 1 clove garlic, minced 
1 t sesame oil 
2 T coconut aminos 
1 T sesame seeds 
2 T coconut vinegar or apple cider vinegar

1. Sprinkle roast with sea salt, pepper, dry mustard.
2.  In a large skillet, melt the coconut oil over med-high heat. 
3. Place the roast in the skillet and brown on all sides, about 8 mins. 
4. Transfer the roast to the slow cooker 
5. In a medium-sized bowl, whisk together the sauce ingredients. 
6. Pour the sauce over the roast and cook on low for 6-8 hours or on high for 5-6 hours. 
7. Serve the roast with the juices spooned over it.

Sweet Crockpot Pulled Pork

Serves: 8

Ingredients

• 5 lb bone in pork shoulder
• 1/8 cup brandy
• 2 tsp sweet paprika
• 2 tsp sea salt
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp nutmeg
• 1/2 tsp ground black pepper
• 1/2 Tsp dry mustard
• 1/2 Tsp onion powder
• 1/2 Tsp garlic powder

Instructions

1. Mix all of the above ingredients except the pork shoulder and brandy in a small mixing bowl, mix it all well making your spice rub
2. Massage the spice rub all over the meat in every crevice you can find
3. Wrap tightly in a double wrap of plastic wrap and refrigerate for at least 3 hours, I did mine overnight. You can refrigerate this for up to 3 days
4. Unwrap the roast and place it in your crock pot, add 1/8 cup of Brandy and 1/8 cup of water.
5. Turn your crock pot on low and cook for 8-10 hours until the meat is fork-tender
6. Transfer your roast to a cutting board and discard all the liquid in your crock pot
7. Pull the meat apart with two forks or your fingers
8. Place all the shredded meat back in the crock pot and toss with a full batch of my Raspberry BBQ Sauce and heat on low for 60 minutes until hot.
9. Serve and enjoy

Source: Civilized Caveman Cooking Creations

Crock Pot Egg Brunch Casserole

5-8 strips of bacon
1 clove of garlic, peeled and minced
1 red or green bell pepper, seeded and chopped
1 (2lb) bag of frozen hash browns
1-1/2" shredded cheese
12 eggs
1 c. whole milk
1 tsp. dried dill
1/2 tsp salt
1/2 tsp pepper


Spray crock pot with non-stick cooking spray. Cook bacon until crisp, cool and chop into 1/2in pieces, set aside. Saute garlic and bell pepper for about 5 mins. Place 1/3 of the frozen hash browns in the bottom of the crock pot. Add 1/3 bacon, 1/3 of the pepper mixture and 1/3 cheese. Repeat layers, ending with cheese. In a large bowl mix eggs, dill, salt & pepper. Pour over ingredients in crock pot, cover and turn on low. Cook 8-10 hours.When done, thermometer should read 160deg F in center.

Slow Cooker Lasagna

INGREDIENTS

1

pound bulk Italian sausage

1

medium onion, chopped (1/2 cup)

3

cans (15 ounces each) Italian-style tomato sauce

2

teaspoons dried basil leaves

1/2

teaspoon salt

2

cups shredded mozzarella cheese (8 ounces)

1

container (15 ounces) part-skim ricotta cheese

1

cup grated Parmesan cheese

15

uncooked lasagna noodles

DIRECTIONS

1Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.2Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)3Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.4Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. (Note: some of the reviewers cooked theirs for 5 hours and said it was too long so try 4 hours)5Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.

For lasagna with a kick, look for hot or spicy Italian sausage. Links can be used if bulk sausage isn't available. Just squeeze the meat out of the casings and cook as directed.