Slow Cooker Stuffed Peppers Ingredients: 1 ½ lbs ground turkey, lean 6 bell peppers 1/2tsp chili flakes 2 cloves garlic 1 small onion 1-2 tomatoes 1 tbsp tomato paste ⅔ cup basmati brown rice 1 cup organic chicken broth You can add organic seasonings (italian) Cook rice, brown the turkey burger, mix together, then place in crock pot. Cook on high for an hour or more, then on low. Ground Turkey and Sweet Potato Skillet Ingredients: 2 tbsp extra virgin olive oil (or avocado oil, or coconut oil) 1 lb extra lean ground turkey 1 tsp minced garlic ½ cup onions, diced ½ cup yellow peppers, diced ½ cup sweet potato, diced Pepper and himalayan sea salt ½ tsp chili powder ¼ tsp cumin ¼ tsp smoked paprika Fresh parsley for garnishing Brown the turkey burger, and add all ingredients to the crock pot. You can cook on a skillet if wanted (heat oil over medium heat) Cook until sweet potato is tender
Clean Eating Turkey Chili Recipe Ingredients: 2 lbs. 99% fat free ground turkey breast 1 large yellow onion diced 2 garlic cloves finely chopped 1 tablespoon olive oil 3 cups water 1 6 oz. can tomato paste 1 28 oz. can crushed tomatoes 1 15 oz. can diced tomatoes 2 15 oz. cans black beans, rinsed 1 cup frozen corn 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons chili powder 2 teaspoons cumin Method: 1. Add olive oil, onion and garlic to a large skillet and saute 3 to 4 minutes until slightly tender. Add ground turkey and cook until done, crumbly and brown. It should not be necessary to drain. 2. Add the meat mixture to the crockpot. Add the remaining ingredients starting with the water. Stir until blended. 3. Cover and cook on high for 3 to 4 hours, or 6 to 8 hours on low. Crock Pot Sweet Potato Curry Ingredients 1 medium to large sweet potato, cut into 1" pieces 1 small onion, diced 1 (19 fluid ounce) can chickpeas, drained 1 (28 fluid ounce) can diced tomatoes 1/2 cup red lentils 4 cloves garlic, minced
2 tablespoons curry powder 1/2 tablespoon ground cumin 1 tablespoon garam masala 2 cups vegetable broth Salt & pepper, to taste Instructions 1. Prepare your sweet potato (I didn't peel it, but feel free to - there's lots of nutrients in the skin) and onion. 2. Add all ingredients to your slow cooker (you may want to go easy on salt & pepper until after it's cooked, then season to taste). Give it a good stir then cook on low for 6-8 hours. The photos pictured show what it looks like after 5-6 hours of cooking. The full 8 hours makes it more of a thicker stew consistency because the sweet potatoes release more of their starch. 3. Serve with freshly chopped cilantro and naan bread (optional). Makes great leftovers! Notes I haven't tried cooking it on high, but I would give it 3-4 hours. Slow Cooker Enchilada Quinoa Bake Yield: About 7-8 servings Ingredients 1 Tbsp olive oil 1 1/4 cups chopped yellow onion (1 medium) 1 1/4 cups chopped red bell pepper (1 medium) 3 cloves garlic, minced 1 1/2 cups dry quinoa 2 1/4 cups vegetable broth 1 (14.5 oz) can tomatoes with green chilies, undrained 1 (8 oz) can tomato sauce
2 Tbsp chili powder 1 1/2 tsp ground cumin Salt and freshly ground black pepper, to taste 1 (14.5 oz) can black beans, drained and rinsed 1 (14.5 oz) can pinto beans, drained and rinsed 1 1/2 cups frozen corn For serving Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional) Instructions 1. Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker. 2. Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season wtih salt and pepper to taste. Cover and cook on HIGH heat about 2 hours 45 minutes - 3 hours 15 minutes (cook time can vary because all slow cookers cook a little differently so just keep an eye on it near the end to make sure it's neither getting soggy or drying out near the edges). 3. Add corn, black beans and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10-15 minutes longer. Serve warm with desired toppings. Chicken Burrito Bowl 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix 1 14.5-ounce can diced tomatoes 1 cup chicken stock, divided, plus more if needed 2 teaspoons chili powder 2 teaspoons salt 1 teaspoon cumin 1 cup brown rice 1 15-ounce can black beans, drained and rinsed 1 cup frozen corn Optional toppings
chopped cilantro, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours. Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate. Cooking the rice separately : If you won't be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop just before serving (use these directions ). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for 6 to 8 hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you're cooking the rice (omit the remaining chicken stock). SLOW COOKER HONEY GARLIC CHICKEN AND VEGETABLES PREP TIME 10 mins COOK TIME 8 hours TOTAL TIME 8 hours 10 mins
Serves: 8 servings INGREDIENTS 4 boneless, skinless chicken breasts 1 pound sweet potatoes, halved 1 pound baby carrots 1 pound green beans, trimmed ⅓ cup honey 2 cloves garlic, minced 1 teaspoon dried basil ½ teaspoon dried oregano ¼ teaspoon ground black pepper INSTRUCTIONS 1. Put chicken breasts, potatoes and carrots in a 6-7 quart slow cooker. 2. In a separate bowl whisk together soy sauce, honey, garlic, basil, oregano and pepper. 3. Cook on low for 7-8 hours or on high for 3-4 hours. Add the green beans during the last 30 minutes of cooking time. 4. Enjoy! Skinny Lemon Chicken Ingredients: 3 tablespoons coconut oil 4 chicken breasts, cubed 2 cloves garlic, finely chopped 1 teaspoon sea salt 2 cups vegetable broth 3 lemons, juiced and zested
1 tablespoon coconut aminos 4 tablespoons honey 1/2 teaspoon poppy seeds 1/2 teaspoon sesame seeds 1/4 cup green onions, diced Directions: Melt coconut oil in a large skillet over high heat. Add chicken and brown quickly--you don't need to cook each piece through, just add a little color to the outside. Place in a crockpot. Sprinkle with chopped garlic, salt, and drizzle 1 1/4 cups of vegetable broth over the chicken. Cover and cook on low for 4-6 hours, or until very tender. 30-40 minutes before serving, whisk together remaining vegetable broth, lemon juice and zest, and honey. Pour this mixture into the crockpot, stir to coat. Turn crockpot to high and cook for 30 minutes, or until the sauce thickens. Sprinkle with poppy seeds, sesame seeds and green onions. Serve and enjoy Crock Pot Baked Sweet Potatoes Ingredients 3 large sweet potatoes, scrubbed 2 teaspoons olive oil Directions Rub oil on the sweet potatoes then wrap each potato in foil and place in the crock pot. Cover and cook on low 5-7 hours or until tender. Remove sweet potatoes from the crock pot, carefully remove foil, and slice down the middle lengthwise.
Beef and Black Bean Stew Ingredients 1 pound lean beef stew meat 1 medium onion, coarsely chopped 2 tablespoons chili powder 2 teaspoons cumin 2 (15-ounce) cans black beans, drained 2 bay leaves 4 cups beef broth, low-sodium 1 teaspoon kosher or sea salt 1/2 black pepper to taste 1 large potato, cubed 2 carrots, diced 1 tablespoon extra-virgin olive oil Directions Add all ingredients to the slow cooker, cover and cook on low 6-8 hours or high 3-4. Spinach Artichoke Chicken Ingredients 8 cups loosely packed spinach, chopped 1 cup chicken broth 4 (6-8 ounce) whole chicken breasts (bone-in with skin) 3 cloves fresh garlic, chopped 1/4 sweet onion, finely chopped 4 tablespoons avocado 4 tablespoons vegan dairy free cheese (optional) 1 (14-ounce) can preservative-free artichoke hearts OR 6-8 artichoke hearts from a jar, drained and chopped 1 cup chopped grape or cherry tomatoes
salt and pepper to taste Directions Place spinach, chicken broth, and chicken breasts in 4-quart slow cooker. Sprinkle with garlic, onion, and salt and pepper. Cover and cook on low for 6-8 hours, or on high from 4-6 hours. Just before serving, gently remove chicken breasts from the slow cooker and place on serving platters. Stir in avocado, vegan cheese, and artichokes. Stir until creamy. Spoon sauce over chicken. Top with tomatoes. Sprinkle with extra vegan cheese, if desired. Easy Crock Pot Salsa Verde Chicken Loaded with salsa verde and delicious chopped tomatoes, this healthy crock pot chicken is incredibly flavorful and extremely easy to make. Course Dinner Prep Time 5 minutes Cook Time 4 hours Total Time 4 hours 5 minutes
Servings 4 Calories 290 kcal Ingredients 6 boneless skinless chicken breasts salt and fresh ground pepper, to taste 1 jar (16-ounces) Salsa Verde (I use Herdez Salsa Verde) 1 can (14.5-ounces) chopped tomatoes 1/2 tablespoon (or to taste) ground cumin 1/2 tablespoon (or to taste) chili powder 1 onion, diced, for garnish chopped parsley or cilantro, for garnish Instructions 1. Lightly spray the crock with cooking spray. 2. Season chicken breasts with salt and pepper and place chicken in the crock pot. 3. Add salsa verde, chopped tomatoes, cumin, and chili powder;; stir well to combine. 4. Cover and cook for 3.5 to 4 hours on HIGH, or 5 to 6 hours on LOW. 5. Remove cover and transfer chicken breasts to a cutting board;; using two forks, shred the chicken.* 6. Stir the shredded chicken back into the crock pot. 7. Taste for seasonings and adjust accordingly. 8. Top with diced onions and fresh parsley or cilantro. 9. Serve. Recipe Notes *To shred the chicken, you can also place it in a mixing bowl and use your hand mixer or stand mixer to shred the chicken **Place leftovers in a container with a lid and refrigerate for 3 to 5 days.
Step-by-step photos for making Overnight, Slow Cooker, Apple & Cinnamon Steel-Cut Oatmeal Skip the photos - Go straight to the recipe Step 1. Assemble the ingredients: apples, almond or coconut or hemp seed milk, gluten free steel-cut oats, agave nectar, cinnamon, sea salt, ground flaxseed, coconut oil, nuts (for optional garnish). I sometimes substitute chia seeds for the ground flax seed. view on Amazon: steel cut oats, gluten-free steel cut oats, ground flaxseed Step 2. Peel and core the apples;; cut them into 1/2 inch pieces. You can leave the peel on for added fiber and nutrition. I don't care for the texture of cooked apple skin, so I peel mine;; but that's a personal preference.
Step 3. Coat the slow cooker with cooking spray. Don't skip this step, or you will really regret it. You'll need a hammer and chisel to get the slow cooker clean if it's not sprayed with oil first. (I speak from experience here.) Step 4. Throw everything in the slow cooker. I have a 6-1/2 quart slow cooker, but 3-1/2 quarts is big enough for this recipe. I can double the recipe in my slow cooker when I'm feeding more than 4 or 5 people. view my Crock Pot on Amazon
Step 5. Stir it. Put on the lid. Set it to cook on low for 7 hours. That's how long it takes in my slow cooker, anyway. The cooking time can vary greatly from one slow cooker to another, so read my tips below for How To Avoid Overcooking Your Oatmeal. Step 6. Go to bed. Wake up to the sweet aroma of cinnamon and apples.
Here's how it looks after 7 hours of cooking.
It gets crusty around the edges. That's my favorite part. Great flavor right there.
The finished dish tastes kind of like a combination of apple pie and oatmeal. Those brown bits mixed in are so yummy. You can top it with maple syrup, raisins, nuts, and more milk and butter, if you like. I added walnuts to mine.
Here's a lovin' spoonful for you!
How To Avoid Overcooking Your Oatmeal. My overnight oatmeal was perfect after 7 hours of cooking, and I was lucky that it turned out perfectly with the first try. Although many have had the same success, some readers have commented that their oatmeal was burnt and ruined after 7 hours--that was too long in their slow cookers. There can be some trial-and-error in figuring out exactly how long
to cook this in your slow cooker--they can vary a lot in temperature and cooking time. Here are some tips to try: The first time you try this recipe, make it sometime during the daywhen you are at home and can keep an eye on it and determine when it is done. (A tip from Kate at Our Best Bites when she made a version of this recipe.) You want the edges slightly browned, but not burnt. Start checking it after 5 hours of cook time. Assuming your lid is clear, eyeball the oats through the lid without lifting it. Everytime you lift the lid, it adds 30 more minutes to the cooking time. Plug your slow cooker into an on-off light timer, if you normally sleep longer than the time required for your oats to cook and you don't have a programmable slow cooker. You can assemble the ingredients in the slow cooker before you go to bed and set the timer to turn on later. That way your oats won't overcook and you don't have to get up in the wee hours to turn off your slow cooker. (A tip from my friend Sheri of The Loopy Ewe ) Pumpkin pie oatmeal Gluten free steel cut oats (regular rolled oats aren't recommended) unsweetened almond milk (or any non-dairy milk of your choice) pumpkin pie spice (buy it at the store or make your own;; here's my recipe ) Agave nectar (or another sweetener of your choice);; more sweetener is needed in this recipe, because the pumpkin isn't naturally sweet like fruit-flavored oatmeal pumpkin puree (unflavored & unsweetened);; you need half of a 15-oz. can applesauce (unsweetened);; or one apple, peeled, cored, and grated vanilla extract ground chia or flax seeds Salt
Spray the inside of the slow cooker with cooking spray, add the ingredients, give them a stir, put on the lid, and cook on low for approximately 5 hours. This pumpkin oatmeal needs less cooking time than the previous flavor varieties in order to avoid brown/burnt edges. Burnt pumpkin does not taste good. Trust me on that. Clean up is a pain if it burns, too.