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!
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.
This is a hearty and delicious paleo chili recipe – legume/bean free, full of veggies and a rich flavorful meat sauce. You can do this in a crock pot or regular stove top pot. This makes a wonderful meal served with Pumpkin Cheddar Muffins!
2Tbsp cooking oil (I chose coconut oil or olive oil)
2lbs. ground beef (or ground meat of choice)
1-2Tbsp chili powder
Salt to taste
1 large white onion diced
4oz. tomato paste
28oz. crushed tomatoes
1cup water or enough liquid to cover the meat/sauce
Serve with avocado slices and your favorite chili toppings
In a large pot, add hamburger meat and onions and cook through.
Once thoroughly cooked, add the spice mixture and stir until combined.
Add remaining ingredients and simmer 1-2 hours. I usually simmer 1 hour and it tastes great. (I can’t wait too long when good food is cooking.)
Do not drain the liquid that’s produced when the meal/onions cook. It’s keeps the healthy fat in the dish and adds great flavor. Promise!
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
Feeling the shorter days, longer nights, chilly and damp weather? Nothing like a steaming bowl of soup to warm from head to toe! Here’s a collection of soups that Lauren and I have posted over the past year – lots of yummy autumn inspired soups (think pumpkin, squash, mushroom) and more!
Fall and Winter for me equal Crock Pot (Slow Cooker) meals. Which means yummy smelling houses, and easy throw together meals-WOO HOO!!! I pulled my Crock Pot out for the first time this season for one of the easiest crowd pleasers-pulled pork. I decided that I would try and make it a two-fer. Meaning, I would make a stew the first night, and then drain the liquid to make sandwiches the 2nd night. What do you know…it worked!!All that said. Pork is one of those foods that I cannot quite seem to photograph well. it just looks blah! In any case…this wasn’t blah, but you might just have to take my word for it 😉
Pork Loin(s) depending on how many people you have to feed and if you want to make sandwiches the next night. I used the Costco Pack. There are two small ones per sealed pack. Probably equal to 2 individual packs elsewhere.
Red, Orange, and Yellow Peppers. I used about half of each diced.
One medium/large yellow onion diced
1 Can (2 cups organic chicken broth)
1 Cup of Red Wine (whatever you have on hand that you want to spare ;)) The alcohol cooks off (for kids), but it leaves a good flavor.
1 tsp crushed garlic
2 Diced Apples (I used Honey Crisp, but you could use any apples)
After you dice all the veggies and apples. Toss everything into the Crock Pot/Slow Cooker and cook for 5 hours on high or 8 hours on low.
BBQ pork is one of the few recipes that does very well in the crock pot. Pair with *polenta (or riced cauliflower for a paleo alternative) and some sautéed spinach or steamed broccoli.
2 pork loins
1 onion, sliced in rings
2 c ketchup (or contents of a 24 oz bottle) – HFCS/sugar free
1/2 warm water
1/4 c apple cider vinegar
2 Tbsp coconut sugar or brown sugar (optional and omit if paleo)
1 tsp Worcestershire sauce (optional)
1 tsp Tabasco sauce (optional)
salt as needed
Directions: place meat into the stoneware with onion rings. Stir ketchup, warm water, vinegar, sugar, and sauces. Cover and cook on low for 8-10 hours, or until meat shreds easily with fork.
*Nothing says comfort food like polenta! Especially with parmesan cheese. So not paleo, but so yummy. Polenta is super easy to make. 1 cup polenta to 3-4 cups water, a dash of salt, bring to boil, constantly stirring, simmer for 20-30 minutes or so. At end whisk in some olive oil or butter and parmesan cheese. Serve hot.
Love BBQ pork and want more recipes to try? Lauren posted an awesome looking Pulled Pork Sandwiches recipe as well!
Super mom tip: You guessed it – BBQ pork freezes well. Polenta does NOT though! 🙂