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.
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.
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.
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 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!