Tag Archives: Crock Pot Dinner

Bone Broth Rotisserie Chicken Ramen Soup with Soft Boiled Egg || Crockpot | Gluten Free

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We had two gorgeous days this week, and then…back to rain and cold.

We cannot seem to shake the illnesses over here, so I’m still cranking out the bone broth soups!

LOVED this one!!

This recipe can be varied in so many ways, but…here’s what I did!

I buy two rotisserie chickens each week.  One we eat as a meal, and then I use both carcasses, for the bone broth.  The other chicken goes back into the soup I make!

Ingredients (feeds 4 with leftovers)

  • Two Rotisserie Chickens (Use both carcasses for the bone broth but the shredded chicken from both can be used for multiple meals!)
  • 4-6 Medium sized carrots (I used usually use organic Rainbow Carrots, because… FUN COLORS! 🙂 but didn’t have them this time.  I highly recommend them though :))
  • 1 Tablespoon crushed ginger
  • 1 Teaspoon crushed garlic
  • 1 Medium to Large Onion Diced
  • Sea Salt and Pepper to taste
  • Soft boiled egg (boil for 7 minutes and then immediately put into ice cold water)
  • Avocado and any other veggies to top for crunch.  I added tomatoes, but shredded carrots or sprouts would be yummy too!
  • Ramen Noodles (I used these) . Or you could do zoodles or sweet potato “noodles” for Whole 30!

Directions

  • Pick off all the chicken from the bone and set aside in an airtight container.
  • It’s not necessary, but I found these bags and I put all my bones in them.  No need to pick out bones and you get to keep all the yummy onions and carrots  Very crude Video HERE haha.
  • Place the carcass in the slowcooker with the carrots, onions, garlic, and ginger.
  • Pour 10-12 Cups of Water depending on your crockpot.  I filled mine until 1″ of the top.
  • Cook on low overnight for 12-18 hours.  Honestly…longer the better.
  • The next morning, pull on the bones out unless you bought the bags!!.  I left the carrots and onions in there, and for me…it’s a must for flavor!  They were mushy, but I figured the flavor would still be good and it SO was!
  • Add in ramen noodles and let them sit for a few minutes or all day.
  • Add shredded chicken back in and let sit on warm until dinner.
  • Top with soft boiled egg and any other condiments.

For other recipes…

For beginners that haven’t tried making bone broth before….I hadn’t either.  So…here’s (with adjustments added!  My first attempt here, and my 2nd version with sweet “potato noodles”.

And, other easy Crockpot Recipes you might enjoy…

Thai Coconut Chicken Soup

Healthy Chicken and Dumplings

Crockpot Veggie Pasta and Turkey Meat Sauce

Most importantly…

Enjoy!!

And let me know if you have!dit-elle-Lauren

Bone Broth Rotisserie Chicken Sweet Potato “Noodle” Soup || Crockpot | Whole30 | Gluten Free

3 Replies

I’m officially obsessed with making bone broth soups!!

Admittedly so much so that the Huz said….”Ok, I might need a soup break.”

haha.  Whoops.

Yet…are you kidding me?  SOUP break when it’s FREEZING outside and everyone is getting sick??!!

NO!!

I changed my original attempt at making this, because one chicken carcass didn’t seem to wield enough flavor-mostly because I don’t like adding a litany of seasonings!.  Also, my original attempt used regular noodles, so don’t despair, if you want a hearty DELICIOUS recipe, that is not Whole30…it would be delicious with any kind of noodles!  And would be even more so with the two carcass addition!

Admittedly, I didn’t soak mine for days… as it probably should have if you are only using one carcas.

I’m more of an overnight for the next meal kinda person.  SO…if you’re with me on that, and want even MORE left overs…

TWO CHICKENS!

Otherwise…one chicken carcass for longer 15-18 hours is what I read.

SO…I’m now converted to buying two chickens!  We eat one meal from the actual chicken, and then I take all the meat off both for later use (more recipes on that to come!) but most of one chicken goes back into the soup.

Ingredients (feeds 4 with leftovers)

  • Two Rotisserie Chickens (Use both carcasses for the bone broth but the shredded chicken from both can be used for multiple meals!)
  • 4-6 Medium sized carrots (I used organic Rainbow Carrots, because… FUN COLORS! :))
  • 1 Tablespoon crushed ginger
  • 1 Teaspoon crushed garlic
  • 1 Medium to Large Onion Diced
  • Sea Salt and Pepper to taste
  • 1 Sweet potato spiralized to make “noodles” . Could also do any veggie or use any other kind of noodle!  I cannot even tell you how easy it is to do this! Less than 2 minutes.

Directions

  • Pick off all the chicken from the bone and set aside in an airtight container.
  • GUYS!!!  Editing to add.  I did NOT do this for this recipe, but later found these bags and I put all my bones in them, then lifted it all out!  DONE!  Very crude Video HERE haha.
  • Place the carcass in the slowcooker with the carrots, onions, garlic, and ginger.
  • Pour 10-12 Cups of Water depending on your crockpot.  I filled mine until 1″ of the top (Ok, I filled it to closer to the top my next time, and…it didn’t go well for the cleaning up aspect…fyi :)) . SO…keep it within an inch of the top 🙂
  • Cook on low overnight for 12-18 hours.  Honestly…longer the better.
  • The next morning, pull on the bones out unless you bought these bags!!.  I left the carrots and onions in there, and for me…it’s a must for flavor!  They were mushy, but I figured the flavor would still be good and it SO was!
  • Meanwhile…spiralize your sweet potato.  You have plenty of time, so no rush on doing it 🙂
  • When the bones are all out (pick them out or lift them out in a bag!), place the spiralized sweet potatos back in and cook on high for another hour.
  • Add shredded chicken back in and let sit on warm until dinner!Great for those sick days….or NOT, because….YUM!!

For other recipes…

For beginners that haven’t tried making bone broth before….I hadn’t either.  So…here’s (with adjustments added!  my first attempt!

You can see Esther’s chicken soup post where she started from scratch with a whole chicken.

And, other easy Crockpot Recipes you might enjoy…

Thai Coconut Chicken Soup

Healthy Chicken and Dumplings

Crockpot Veggie Pasta and Turkey Meat Sauce

Most importantly…

Enjoy!!

And let me know if you have!dit-elle-Lauren

Bone Broth Rotisserie Chicken Soup (Crockpot )

2 Replies

By now, I’m sure you all have heard about all the amazing health benefits of bone broth.  If by chance you haven’t, you can read about some of the benefits here.

Often, I’ll make a soup from the turkey carcass after Thanksgiving, by boiling it on the stovetop but other than that…I’ve been totally lazy thinking it was too much of a process to do regularly.

Until recently, when a friend told me she does it in her crockpot over night-DUH!!

Every week we have a rotisserie chicken for dinner.  For whatever reason, the chicken gets dried out and nobody eats it after a day.  So, every week I end up throwing away the leftovers after a few days and get SO frustrated over the wasting off all that chicken!  NO MORE!

This last week, I took off all the extra chicken we didn’t eat that same night and put the carcass in our slow cooker.  The next day, I added back in the chicken

Ingredients (feeds 4 with leftovers)

  • One Rotisserie Chicken (Mine was half eaten from the night before-haha!)
  • 4 Medium sized carrots(I used organic Rainbow Carrots, because… FUN COLORS! :))
  • 6-8 Cups of Water
  • 2 Can Chicken Broth (check labels if you are on Whole30)
  • 1 Tablespoon crushed ginger
  • 1 Teaspoon crushed garlic
  • 1 Medium to Large Onion Diced
  • Sea Salt and Pepper to taste
  • 1/2 a bag of noodles.  (You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)

Directions

  • Pick off all the chicken from the bone and set aside in an airtight container.
  • Place the carcass in the slowcooker with the carrots, onions, garlic, and ginger.
  • Pour 6-8 cups of water.  I used 6, but then added some chicken stock later.  I wasn’t sure if just one carcass would flavor the broth enough.
  • Cook on low overnight for 12 hours.
  • The next morning, pull on the bones out.  I left the carrots and onions in there.  They were mushy, but I figured the flavor would still be good and it was!
  • Add shredded chicken back in and let sit on warm until dinner!
  • If you aren’t doing Whole30 or you could also add in noodles at this point and they end up cooking on the “warm” cycle til dinner.  Ours were a little soft, but still yummy!
  • For Whole30 add in zoodles or sweet potato noodles!

You can see Esther’s chicken soup post where she started from scratch with a whole chicken.

And, other easy Crockpot Recipes you might enjoy…

Thai Coconut Chicken Soup

Healthy Chicken and Dumplings

Crockpot Veggie Pasta and Turkey Meat Sauce

Enjoy!dit-elle-Lauren

Thai Coconut Chicken Soup (Crockpot | Paleo | Whole 30 )

5 Replies

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 Tablespoon crushed ginger
  • 1 Tablespoon crushed lemongrass
  • 1 Teaspoon crushed garlic
  • 1 Medium to Large Onion Diced
  • 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!)

Directions

  • 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!!)

THIS!

  • 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.

Crockpot Veggie Pasta and Turkey Meat Sauce

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…

It’s pretty darn good!

Enjoy!dit-elle-Lauren

Crockpot Veggie Pasta and Turkey Meat Sauce

4 Replies

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!

blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-1 blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-2 blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-3 blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-4

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!)

Directions

  • 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!

Enjoy!dit-elle-Lauren