Tag Archives: Slowcooker

Healthy Chicken and Dumplings // Slowcooker

I bet you wouldn’t normally think “healthy” when hearing “Chicken and Dumplings”.  I bet you’d also never think to make it in the spring.  This recipe is healthy, light, delicious, and filling!  Yet, it still hits that “comfort food” spot.  Teenage boys and toddler approved-WIN!Blog Healthy Chicken and Dumplings-1Ingredients:

6 c. low-sodium chicken broth
  • 1 tsp poultry seasoning
  • 1 tsp crushed garlic
4-6 skinless chicken breasts, cut into small chunks (I use 6 to make it more hearty)
2 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 4 large carrots, peeled and sliced (or half a bag baby carrots cut)
4 stalks celery, cleaned and sliced

For the dumplings:

2 c. whole-wheat pastry flour
  • 1 tbsp. baking soda
  • 1/2 tsp. salt
3 tbsp. olive oil
1 c. milk (any milk is fine.  I actually used almond milk when Maya was dairy/soy intollerant)


Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top).  Add all the ingredients to the broth and turn the crock pot to high (stove top, bring to a slow boil).  The original recipe called for sauteing the vegetables in a separate pan, but I like them a little crunchier, so I didn’t do that.  Plus, it’s one less step/pan to clean 🙂

For the dumplings:

While the broth is heating up, make the dumplings.  In a large mixing bowl, combine the flour, baking soda, and salt. Whisk to blend well. Pour in the oil and milk and mix with a wooden spoon. (Be sure the broth is hot before adding the dumplings to the pot.) Using two teaspoons (dumplings should be about 1 inch round).  I set them all on a lightly floured plate, so I can add them all at the same time.

If using stove top, boil until the dumplings and chicken are cooked. If using crock pot, cook on high for about 3-1/2 hours.  If you need to cook it longer because you are leaving for the day (or cooking overnight), turn the crock pot to low and cook until the dumplings and chicken are cooked through. (about 6-8 hours).

The dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Simply break one open to be sure it’s cooked all the way through.

Original recipe is from Shape, and can be found here.  I only made a few changes.dit-elle-Lauren

Pork and Beans // Crockpot

I modified this from a recipe that my dad recently made up.  It was delicious when he made it, and it was delicious with the modifications I made.  Basically….play around and get a yummy meal 🙂  That said…it’s not pretty haha, but who cares?!Blog Crockpot Pork and Beans-1Ingredients 

    • 2 Cups uncooked beans
    • 2 Pork Sirloid Tips or tenderloins
    • 1 large onion
    •  2 1/2 Cups low sodium chicken Stock
    • 1 1/2 Cups of red wine
    • 2 Tablespoon brown sugar
    • 1 teaspoon crushed garlic
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 1 Tablespoon unsweetened cocoa powder
    • 2 Tablespoons Dijon Mustard
    • Salt and Pepper


The night before-

  • Soak beans overnight.  Put them in the crockpot and cover with 4 inches of water.
Day of cooking
  • Drain water from beans
  • Dice onion and put into the crockpot.
  • Dig holes for the pork and place them into the crockpot.
  • Add Chicken Stock
  • Pour wine into measure cup and add spices, garlic, and mustard.  Stir it all up until blended (try not to cry over wasted wine, because it really adds some great flavor-alcohol burns out :))  Pour that into crockpot too.
  • Grind salt and pepper over it.
  • Cook on low for 6 hours.
  • Garnish with whatever you want.  I did avocado and Siracha.

This makes a lot!  I’m feeding 5, and still had leftovers for another meal.  Modify how you want, or freeze for delicious leftovers!

  • dit-elle-Lauren

Easy Southwest Black Bean and Chicken Crockpot Soup

Lately, I’ve just been throwing stuff in the crockpot and hoping it turns out.  There are so many other things to worry about/spend time doing.  Cooking just isn’t one of them right now.  Don’t get me wrong.  I actually do like to cook.  When I have time… I haven’t had a surplus of that lately though, so the crockpot has been my helper.  This is was so ridiculously easy and delicious.  Healthy too-TRIFECTA! 🙂Blog SW Black Bean Chicken Crockpot Soup-3


    • 6 Chicken Breasts (I only had time to partially thaw the frozen ones I had and it was fine)
    • 1 Cup Pico de Gallo (or any salsa you have on hand/like)
    • 2 Cans of black beans with the liquid
    • 1 Onion diced
    • 1 1/2 Cups Chicken Stock
    • 1 Tsp Chili Powder
    • 1 Cup Quinoa (could also use rice)
    • 1 Adobo Chili finely diced
    • Salt and Pepper to taste


  • Throw it all in the crockpot on low for 5 hours (more wouldn’t hurt it, I don’t think).  Shred the chicken with fork and enjoy!!

Below is a picture I took with my phone after I dumped it all in the pot.  I often wonder what things look like before they cook, just to make sure I’m doing it right 🙂Blog SW Black Bean Chicken Crockpot Soup-1dit-elle-Lauren

Pulled Pork Sandwiches | Slowcooker does 90% of the work-win!

This recipe is in no way original (nor is it Paleo-sorry!), but it’s SO easy and good that I had to share.  The best part?  You take about 10 minutes to get it going in the morning/afternoon, your house smells delicious all day, and then you take about 10 minutes and it’s ready for dinner.  LOVE THAT!

Added bonus-Teenage sons and toddler girl approved 🙂blog Pulled Pork Sandwich


  • Pork Loin (amount depends on how many people you have to feed)
  • 1 Onion
  • 1 Can of coke (or any regular sugared soft drink-most of it gets poured out after!)
  • 2-3 shredded carrots (I cheat and buy the shredded bags from Trader Joe’s :))
  • Jar of your favorite BBQ sauce


  • Chop onion and place in your slowcooker/crockpot
  • Place the Pork tenderloin on top of the onions
  • Pour the Coke/whatever soft drink you use over the top until it almost covers it.
  • Cook on low for 6+ hours (it won’t get dried out)
  • About an hour before it’s done (or less), add the shredded carrots (you don’t need the carrots.  I just added these the last time I made them for some extra veggies.)
  • When it’s done cooking, drain all but about 1 cup of the liquid.  Shred the pork and add BBQ sauce.

Serve on your favorite bun (we did ciabatta this last time), or serve on a salad for a low carb option!