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/

Cowboy Beans

This is the recipe everyone was asking for after Blair & Jermey's wedding - the beans his mom brought to the rehearsal dinner.

1 lb Hamburger

½ lb Bacon, cooked and cut up

1 cup Onions, chopped

½ cup Ketchup

3 tsp Mustard

½ cup Brown Sugar

6 tbsp Vinegar

1 large can of Pork N Beans

1 can Kidney Beans

1 can Butter Beans (or Black Eye Peas), drained

1 can Great Northern Beans

¼ cup Sugar

¼ cup Hickory BBQ Sauce

1 med Bell Pepper, chopped

1 package of Frozen Lima Beans

Cheddar Cheese (optional)

Brown meat, onions and bell peppers in frying pan

Mix all ingredients, except cheese, together in a casserole dish and bake at 350˚F for 1 hour or cook in a crock-pot on low for 6 to 8 hours

Put cheese on top right before serving

*NOTE: You can omit the ketchup, mustard and vinegar and replace with one large bottle of BBQ.

Slow Cooked Turkey Meatloaf

1 1/2 lbs ground turkey

2 egg whites

1/3 cup of ketchup

1 TBSP worcestershire sauce

1 tsp dried basil

1/2 tsp salt

1/2 tsp black pepper

2 small onions, chopped

2 potatoes finely shredded (I used 1 medium potato) - could possibly substitute parsnips?

1 medium red bell pepper finely chopped

1. Combine all ingredients in a large bowl

2. Shape into a loaf to fit in your slow cooker. Place in slow cooker and cover. Cook on low about 6-8 hours

This makes approx. 8 servings and works best in a 4-5 qt slow cooker. Each serving is 200 calories and has 7 gr of fat.

Source: onelittemister.com

Slow Cooker Honey Garlic Chicken

• PREP TIME: 5 MIN     

  COOK TIME: 

   

  4 HOURS
  sERVINGS: 6 (6oz) CALORIES: 201 TOTAL FAT 1G  TOTAL CARBS 17g protien 33g
  
  
  2 lbs boneless skinless chicken breast, cut into chunks
• 3 garlic cloves, minced
• 3/4 tsp dried basil
• 1/3 cup low sodium soy sauce (use amino for 21DSD)
• 1/3 cup ketchup
• 1/4 cup honey (not 21DSD friendly)
• 1/8 tsp. red pepper flakes
  
  
• Whisk together the garlic, basil, soy sauce, ketchup, and honey.
• Add the chicken to the crockpot.
• Pour the sauce over and mix everything together.
• Cook on low for 4 hours. If at any point the chicken seems to be drying out (some chicken contains more liquid than others), then add a bit of chicken broth.
• For crispy outside, spread onto a baking sheet and broil for 3-5 minutes.
• 
  
• From slenderkitchen.com:
• Sometimes there just isn’t time to go to the store. We need a recipe that we can throw together in a couple of minutes with things we already have in the house. This is that kind of recipe. Likely you already have everything you need to make it at home and it takes less than 5 minutes to get into the crockpot. Easy, peasy. Once it’s done there are endless serving possibilities serve it over rice, stuff it into a sandwich, toss is on a salad, wrap it up in some lettuce, or add it to stir-fried vegetables. Since this recipe is so versatile, consider doubling up for leftovers during the week. It makes a terrific lunch or dinner.
• 
  
• 
  

Slow Cooked Skinny Taco Chicken Chili

Prep time: 5 minutes

Cook time: low for 10 hours or high for 6 hours

Yield: 10 servings

Serving size: 1 1/4 cup

Ingredients

• 1 onion, chopped
• 16 oz can black beans, rinsed + drained
• 16 oz can kidney beans, rinsed + drained
• 8 oz can tomato sauce
• 10 oz package frozen yellow corn
• 3 - 10 oz cans diced tomatoes with chilies (mild or medium)
• 1 packet reduced-sodium taco seasoning
• 1 Tbsp chili powder 
• 24 oz boneless, skinless chicken breasts (About 3-4)
• ¼ cup chopped fresh cilantro

Instructions

1. Combine all ingredients (except chicken and cilantro) in a slow cooker and mix well.
2. Place chicken breasts on the top, and press it down slightly.
3. Cook on low for 10 hours or on high for 6 hours.
4. 30 minutes before serving, remove chicken breasts and shred. 
5. Return chicken to slow cooker, and mix everything together.
6. Top with fresh cilantro before serving.

Nutrition Information

Per Serving (1 1/4 cup):

Calories: 219

Fat: 3g

Carbohydrates: 26g

Fiber: 7g

Protein: 22g

Sugars: 10g

Sodium: 810mg

Vitamin A: 8%

Vitamin C: 10%

Calcium: 10%

Iron: 9%

WWP+: 5 points

Source: skinnymom.com

Skinny Slow Cooker Tortilla Chicken Soup

Prep time: 5 minutes

Cook time: 4 hours on high or 8 hours on low

Yield: 6 servings

Serving size: 1¾ cups and 2 tablespoons tortilla strips

Ingredients

Soup:
• 1 pound boneless, skinless chicken breasts 
• 1 small onion, diced
• 15-ounce can reduced sodium black beans, rinsed and drained 
• 12-ounce bag frozen yellow corn 
• 8-ounce can tomato sauce 
• Two, 10-ounce cans Ro*Tel® Original Mile Diced Tomatoes & Green Chilies 
• 4.5-ounce can chopped green chilies 
• 1-ounce less sodium taco seasoning
• 32-ounce Pacific® Organic Low Sodium Chicken Broth 
• ¾ cup Fresh Gourmet® Lightly Salted Tortilla Strips
Optional toppings*: 
• reduced-fat sour cream
• sliced jalapeño peppers
• avocado
• reduced-fat Mexican shredded cheese 
• cilantro, chopped
• lime wedges
• *Optional toppings are not included in nutritional calculations.

Instructions

1. Place the chicken on the bottom of slow cooker. 
2. Add the onion, black beans, corn, tomato sauce, diced tomatoes, green chilies, taco seasoning, and chicken broth. Stir to combine.
3. Cover and cook for 4 hours on high or 8 hours on low.
4. Remove the chicken and shred. Return the shredded chicken to the slow cooker and mix well. 
5. To serve, ladle 1 3/4 cup of soup into each bowl and, garnish with 2 tablespoons of the tortilla strips.

Nutrition Information

Per Serving (1¾ cups and 2 tablespoons tortilla strips):

Calories: 331

Fat: 4g

Carbohydrates: 52g

Fiber: 7g

Sugar 11g

Protein: 25g

WWP+: 8

Source: skinnymom.com