Crockpot Pot Roast

My crockpot is probably the most under used appliance in my kitchen. Well, that and the waffle maker. Just incase their feelings were hurt, they are both being brought in to create this grand slam meal! This meat falls apart and paired with the crispy gigantic waffle fry, you can’t go wrong! The extra prep for this slow cooker meal guarantees deep roasted flavors instead of that “boiled meat” taste you can get with crockpots.

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Crockpot Chicken Cacciatore

To my followers, yes, I have been MIA lately. Over Thanksgiving weekend, I found out that I would be expecting my first child in August! I am over 13 weeks pregnant, and I am very sorry to report that my cravings have knocked me off the paleo wagon. While I may not be showing just yet, I am working on my cookie belly. I am trying to maintain a healthy diet while I still workout 5 days a week, but carbs have worked their way back into my diet. This meal is delicious as is….however, I will be serving it over a mound of whole wheat pasta!


4 chicken leg quarters
1 large onion – chopped
4 cloves garlic – minced
1 large green pepper – chopped
8 oz sliced mushrooms
1 6 oz can tomato paste
1 20 oz can whole plum tomatoes in tomato juice
1 cup white wine
1 tsp red pepper flakes
1 Tbsp basil
1 Tbsp olive oil
Salt and pepper

1. Generously season the chicken with salt and pepper. Heat olive oil in a large skillet over high heat. Brown chicken on both sides and transfer to the crockpot.
2. Lower heat to medium high and add onions and garlic. Allow to sauté while stirring occasionally until fragrant. Stir in peppers and mushrooms and cook for 5 minutes. Add tomato paste and stir until thoroughly incorporated. Add white white and stir to deglaze pan. Cut plum tomatoes into quarters and add with the juice to the pan. Stir in red pepper flakes and basil.
3. Pour sauce over chicken in the crockpot. Cook on low for 8 hours.

Drunken Crockpot Pot Roast

I always include pictures on my blog, but not for this one. This meal was a bit of a disaster because I attempted to use roast beef. It was overlooked and dry. Yes, in a crockpot! Instead of wasting an awesome flavorful recipe on my poor choice of meat, I present to you, Drunken Pot Roast….not roast beef!

When beef is on sale, stock up! It makes a great dinner or lunch sandwiches for the kids all week long! Even better is that on a rainy Sunday, it will fill your home with delicious scents all day long! Whenever I use the crockpot, I make sure to give the ingredients a little TLC before putting them in. Sautéing and browning ingredients first build awesome dimensions to the crockpot meal instead of just boiling the ingredients together.

5 lbs. beef chuck roast
1 onion sliced into rings
2 large carrots – sliced
5 cloves garlic – minced
3 sprigs thyme – leaves only
1/2 bottle red wine
2 cups beef broth
1 Tbsp. olive oil
2 Tbsp. quinoa flour
Salt and pepper

1. In a large frying pan, heat oil over medium high heat and add garlic and onions. Sauté until browned. Add thyme, carrots, salt and pepper, lower heat, and sauté for 5 minutes. Add to crockpot.
2. Dredge meat in quinoa flour, salt a pepper. Heat frying pan over high heat. Sear the meat on all sides. Add to crockpot on top of carrots and onions.
3. Add wine and beef broth to the crockpot to cover the meat. Cook on low for 6-8 hours.
4. Remove from crockpot and allow to rest for 5 minutes before slicing.

Crockpot Hawaiian Turkey Coconut Meatballs

Looking to change up the old fashioned turkey meatballs? This recipe is a nice twist to the classic that is bursting with flavor. Better yet, it’s best prepared in a crockpot which allows for an easy dinner on a busy schedule.

I love my slow cooker, but hate the recipes that essentially boil the ingredients for a long period of time. Yes,those dump and cook recipes are nice and easy, but adding a little extra TLC in the preparation really adds depth to the flavors.


1 package ground turkey (about 1.5 pounds)
1/2 cup coconut flakes
1/4 cup almond flour
1 egg
1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper

1 large onion – chopped
2 bell peppers – chopped
2 Serrano peppers – chopped (optional for added heat)
1/2 cup reduced sodium soy sauce
1 20 oz can pineapple chunks in 100% juice
1/2 cup orange juice
2 Tbsp. corn starch

1. In a large bowl, combine all meatball ingredients. Mix with hands and form into 1 inch balls.
2. Over medium high heat, preheat a large skillet with a drizzle of olive oil.
3. Pan fry the meatballs turning frequently. Allow to brown on all sides, then transfer to crockpot.
4. In the same pan (with the meatball goodies), add onions and peppers. Sauté until tender and transfer to the crockpot.
5. Strain pineapple juice into pan, and place chunks in crockpot. Add soy sauce and orange juice to pan. Simmer over low heat until bubbling then whisk in corn starch. Pour into crockpot.
6. Set crockpot to low heat for 7 hours and wait for the yumminess!

Paleo Crockpot Turkey Meatballs in Meat Sauce

The majority of my recipes serve two. This one serves an army. Ok, maybe not an army, but enough to feed our family of 4 and then freeze the rest for a complete second meal at a later date.

I love pasta. There is no question that it is my favorite food. Ever. The paleo diet puts quite the damper on my pasta habit, but the flavors of this sauce (or as the Italian in me must say, “gravy”… Since it has meat in it) are incredible. It’s almost enough to fool me into thinking I am eating spaghetti and meatballs! The meatballs can be served as is, over zucchini noodles, on spaghetti squash, or the good old fashioned way – on top of a mountain of spaghetti.

Given the summer heat, I have turned this into a crockpot recipe. It allows me to do the “cooking” during the cooler morning hours and not heat up the whole house in the evening. Don’t have a big enough crockpot (you will need a 6.5 quart one)? Feel free to make in a good old fashioned pot and allow it to simmer for at least 3 hours over low heat.

Serves a lot
1 large onion – chopped
3 cloves garlic – minced
2 Tbsp. olive oil
2 6 oz. cans tomato paste
1/2 cup red wine
3 28 oz. cans whole tomatoes in sauce
1/4 cup chopped fresh basil
2 Tbsp. fresh chopped oregano
1.25 lbs sweet turkey sausage
3 lbs. ground lean turkey
2 eggs
1/2 cup almond flour (or substitute bread crumbs for non-paleo)
1 tsp. garlic powder
Salt & pepper

1. In a large skillet over medium high heat, sauté olive oil, onion, garlic, salt, and pepper until fragrant – about 5 minutes. Add tomato paste and wine while stirring. Allow to sauté for 5 more minutes while occasionally stirring.
2. Transfer onion mixture into crockpot. Roughly chop the tomatoes right in the can (I take a sharp knife and give them a few slices to make sure they are at least cut in half. Add tomatoes and sauce to crockpot. Stir in basil and oregano.
3. Remove the turkey sausage from its casing and brown in a large skillet over high heat for about 5 minutes. Drain and transfer to the crockpot.
4. Using your hands, in a large bowl, mix ground turkey, egg, almond flour, garlic powder, salt, and pepper. Make 1 inch meatballs and place to the side. You should get about 30.
5. In two large frying pans (or two batches in one),heat a drizzle of olive oil over medium high heat. Brown all sides of the meatballs while carefully turning for about 10 minutes. The browned crust will allow them to stay together while cooking all day.
6. Transfer the meatballs to the crockpot and very carefully stir to coat them with sauce. Set the crockpot to low and allow to cook for 7-9 hours.