Yes, that’s a mouthful of a title, but it’s a flavor explosion in your mouth too!!
I tend to forget about my slow cooker in the summer, because…hot! BUT…the biggest reason I use my slow cooker is because of it’s convenience factor. THAT is needed all year round!
The other day, I knew I’d be running around all day and wouldn’t be getting home until right around dinner time. Slow cooker to the rescue.
What you need…
4-5 Chicken Breasts (I actually threw mine in frozen!)
1 Medium yellow onion diced
2 Tablespoons Olive Oil
1/4 Teaspoon crushed garlic
1/2 Teaspoon Crushed Ginger
1 Cup Organic Mango Nectar
1 Large Mango
1 Large Avocado
1 Cup diced peppers (I used a yellow, orange, and red)
1 Cup Cherry or grape tomatoes. I used multi colored ones.
4-5 cups baby spinach
Salt and Pepper to taste
1 Cup uncooked quinoa
What you do…
Put Olive Oil, Garlic, Ginger, and Onion down and mix.
Lay Chicken Breasts on top. Mine were frozen. I’m sure if they were thawed, they might just be more tender! BUT…if you don’t have time (as I never do) you can put them in frozen as an FYI…
Pour the cup of Mango nectar (honestly, you could use orange juice too! It all cooks away…
Here’s the odd/specific timing part. You can totally mess around with this timing depending on when you will be home! I started this in the morning. Cooked it on high for 4 hours. I added the quinoa about 30 minutes before it was done. Then took the chicken out, chopped it (probably could have shredded it had it been on low for longer!). I added the chicken back in to soak up a little more juice.
While it was still in warming mode, and right before I took it out, I added all the spinach and tossed it around.
Then I took it all out and placed it in a bowl to cool for a few hours.
Either earlier when it’s cooking or later depending on when you have time. Dice the mango, avocado, peppers, and tomatoes.
Add all the diced fruits and vegetables on top, salt and pepper to taste, and serve!
I’m sure most of the world is feeling the warmth of spring and summer, but…in Seattle, we are NOT-UGH!! But…while I’m sick of wearing layers upon layers, I never get tired of yummy soups! Especially easy ones that are practically cooked without me!
This is a recipe that I’ve now done twice because after the first attempt was so well received, I obviously did it again!! And it was all a fluke of things I just happened to have in my cupboard and fridge-WHOOP!
Ingredients (feeds 4 with leftovers)
4-5 frozen chicken breasts (I’m ALWAYS on the fly. If yours aren’t frozen, the timing should still work. It might just mean the meat will be more tender)
1 Can Full Fat Coconut Cream (check labels if you are on Whole30, I used Trader Joe’s)
1 Can Chicken Broth (check labels if you are on Whole30)
1/2 Cup Diced Carrots (I used organic Rainbow Carrots, because…duh FUN COLORS! :))
If you aren’t on a dietary restriction you could add 1/2 a box of Pasta (again, I go light on this end and used veggie pasta. You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)
Place everything in the crockpot, and you’re DONE!!!I I always wonder if things look the way they should when I’m throwing things together, so…yes, it should look like this 🙂And then….after you take the chicken out and fork shred it (it will be SO tender!!)
Unless, you want to add a noodle variation. When you are about 10-15 minutes out, you can add the pasta or zoodles etc and they will cook to being tender. I think they’d be mushy if you added them in at the beginning, but let me know if you try! I even added them after the cook time when it was in “warm” mode, and it worked!
Another Recipe you might enjoy…
I posted one of my latest crock pot easy healthy dinners last week.
Honestly, I was on a crock pot roll lately. Too much to do, no time to cook, yet I wanted yummy healthy food. I didn’t have a recipe for either of these meals and both were DELICIOUS! I’m saying this because a lot of times I see recipes that I like, but I don’t have the time or the ingredients. THAT is the best part of the slow cooker. I have taken tried and true recipes that involved multiple pots and hours of time of me in front of the stove, and rolled the dice throwing everything into the slow cooker in the morning. Guess what? They’ve all turned out fine! Are they as amazing as the original? Sometimes maybe not QUITE as much, but honestly…
I’ve been on a total crockpot kick lately. That seems to happen every winter, and before the urge kicks in, I always think…
“Why don’t I use my crock pot more??!!”
Then, I do, and I think…
“Why don’t I use my crock pot more??!!”!!!
Every post I do on my crockpot meals, I wax poetic on the fabulousness of it, but then the spring and summer roll around and I forget about it. I’m determined to make things all year round! It’s SO easy, and the smell walking into your home after not being home all day/or even if you ARE home all day…YUM!!!
And I don’t know about where you live, but here in Seattle…spring has NOT sprung, and warm yummy dinners still sound amazing!
So, I decided to try spaghetti and meat sauce. Total classic. Total crowd pleaser when you have kids. Pretty cheap too! And…it can be healthy and easy!
Ingredients (feeds 4 with leftovers)
2 lbs ground turkey. I like to make it heavy on the protein!
1 Can of pasta sauce. I used a 32 oz jar (check labels if you are on Whole30)
1/2 teaspoon crushed ginger
1/2 Teaspoon crushed garlic
1 Medium to Large Onion
1/2 Tablespoon Italian Seasoning.
1/2 a box of Pasta (again, I go light on this end and used veggie pasta. You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)
Place Diced Onion, Crushed Ginger, and Crushed Garlic, Ground Turkey (Yes, I put mine in mostly frozen because…no time to dethaw, and it still worked out great!), Jar of Pasta sauce and Italian seasonings in the crockpot, and cook on low for 8 hours or high for 5.
When you are about 10-15 minutes out, you can add the pasta or zoodles etc and they will cook to being tender. I think they’d be mushy if you added them in at the beginning, but let me know if you try! I even added them after the cook time when it was in “warm” mode, and it worked!
So I’ve made various pulled pork crock pot recipes in the past, and while those are more of the BBQ saucy style, I wanted something to use to make sliders.. with coleslaw and fresh rolls! This is a GREAT recipe just for that! Make your coleslaw the night before, set the pulled pork ingredients in the crockpot in the morning and let it do all the work! Easy dinner! And excellent for leftovers.
3 tablespoons paprika
1 tablespoons salt
2 teaspoons black pepper
½ teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon dried thyme
½ cup honey
¼ cup red wine vinegar
3 tablespoons olive oil
1 onion, peeled and cut in half
3 to 3 ½ pounds pork shoulder, cut in half
In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
Pour in the honey, vinegar, and olive oil and stir to form a paste.
Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
Serve warm with coleslaw and rolls.
Ps. Minus the rolls, this is a great paleo dish! 🙂 Serve with some optional avocado on the side (because avocado goes with almost everything!).
Every time I make a meal in my crock pot, I think…
“WHY don’t I do this more often!??” As in…ever single day?! HA!
Alas, I get brain dead with the day to day, and fail to think ahead. That is pretty much the only prep time with a crock pot meal. Thinking of it ahead of time. Once you do. You toss everything in to the pot in the morning/early afternoon. Your entire house smells amazing ALL DAY LONG, and then when it’s dinner time-it’s DONE! Seriously, what’s better than that??
NOT MUCH. 😉
BUT…can we all agree that crock pot meat does NOT look appealing? Everything you cook ends up looking about the same color, BUT all that really matters is that it tastes delicious! I may have thrown a few greens on top to break up the monotony haha 🙂 I snapped these pictures about 5 minutes before we ate dinner, as always (with a flash *UGH*)…yet wished I could have made the meal look a liiiiiiiittle more appetizing. Styling dreams that may never come true.
Added bonus? The meat easily shreds, so no slicing on a cutting board necessary, aka child friendly and one less thing to clean!! What You Need…
Pork Loin (depends on how many people you want to feed) I used one pack from Costco, which is equivalent to 2 small ones from other grocery stores.
1 Can of Chicken Stock (have it cover about half the pork loin)
1 teaspoon Rosemary
1/2 teaspoon cinnamon
2 small apples or one large apple (I used Gala, but any strong flavor type would be good)
2 small onions or one large onion
1 teaspoon crushed garlic
Salt and pepper to taste
What to do…
Chop the onion and apple into approximately 1 inch slices.
Layer everything into your Crock Pot and cook on high for 4-5 hours or or low for 7-8 hours.
So, after you made the Crock Pot Pulled Pork with Apples, Onions, and Peppers Stew, what do you do with the leftovers? Drain the liquid and make sandwiches!! I’m all about making a meal with the thought that I can squeeze two dinners out of it. I mean, really what sounds better to a busy mom than that?? Well, besides relaxing on the couch with a glass of wine? And that is exactly what you can do instead of fussing over your second meal-WIN!!Ingredients