One Pot October // Crock Pot Recipes (Low Carb) Recipe 1: Herby Garlic Chicken and Parsnips Recipe 2: Drunken Shallot Pot Roast Recipe 3: Spicy Zuppa Toscana Recipe 4: Classic Chicken Marsala Recipe 5: Broccoli Cheddar Chowder Recipe 6: Sticky Hawaiian Chicken Recipe 7: Simple Chicken Tikka Masala Recipe 8: Tangy Steak Fajitas Recipe 9: Cheesy Layered Lasagna Recipe 10: Carolina Vinegar Pulled Pork Recipe 11: Creamy Chicken Verde Recipe 12: Pumpkin Turkey Chili Recipe 13: Easy Beef Broccoli Recipe 14: Gravy Smothered Pork Chops Recipe 15: White Wine Dijon Drumsticks
Herby Garlic Chicken and Parsnips 1 1/2 pounds parsnips, peeled and chopped 2 tablespoons unsalted butter, melted sea salt and freshly ground black pepper to taste 2 tablespoons fresh rosemary, chopped 1 teaspoon oregano 4 cloves garlic, minced and divided 1 tablespoon lemon zest 1 teaspoon dried thyme 1/2 teaspoon onion powder 1 pound skinless boneless chicken thighs 1 tablespoon olive oil 1/4 cup parsley, minced 3/4 cup shredded Parmesan cheese In a large bowl, toss together parsnips, butter, salt, pepper, 1 tablespoon rosemary, oregano, 2 cloves garlic. In a small bowl, mix together lemon zest, thyme, onion powder, remaining tablespoon of rosemary, remaining cloves of garlic, salt and pepper. Rub chicken thighs all over with mixture. Heat olive oil in a large skillet over medium high heat. Sear chicken for 1 to 2 minutes per side to lightly brown. Fill bottom of crock cooker with parsnip mixture, add chicken on top, and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours. When serving, garnish with parsley and Parmesan.
Drunken Shallot Pot Roast 2 tablespoons room temperature unsalted butter, divided 5 turnips, peeled and diced 2 large shallots, sliced 3 cloves garlic, minced 3 large carrots, peeled and chopped 3 stalks of celery, chopped 3 pound chuck roast 2/3 cup red wine, (or use beef broth) 1/2 cup low sodium beef broth 2 sprigs rosemary Grease inside of crock cooker with 1 tablespoon of butter. Add turnips, shallots, garlic, carrots, and celery to crock cooker. Season veggies with salt and pepper. Heat remaining tablespoon of butter in a large skillet over high heat. Season all sides of chuck roast with salt and pepper. Brown all sides of roast in skillet then place on top of veggies in crock cooker. Add remaining ingredients to crock cooker (win through rosemary) and cook on LOW for 8 to 10 hours or HIGH for 3 to 4 hours. Remove rosemary sprigs before serving.
Spicy Zuppa Toscana 1 pound spicy Italian sausage 3 cloves garlic, minced 1 medium onion, diced 1 medium head of cauliflower, cut into florets 6 cups low sodium chicken broth 1/2 to 1 teaspoon red pepper flakes (only if you like a real kick) 1 cup heavy cream 2 1/2 cups chopped kale In a large skillet over medium high heat, brown sausage. Add garlic and onion to sausage, stir for about a minute, drain any grease and transfer to crock cooker. Add cauliflower, 6 cups of chicken broth (keep remaining 1/2 cup set aside), salt, pepper and red pepper flakes. Cook on LOW for 5 hours or HIGH for 3 hours. Add heavy cream and kale to crock cooker, stir to combine. Cook on high for another 30 to 60 minutes and then serve.
Classic Chicken Marsala 1 tablespoon olive oil 1 pound skinless boneless chicken thighs 3 cloves garlic, minced 1 medium onion, chopped 1 teaspoon dried thyme 1 1/2 cups mushrooms, sliced 1 cup masala wine (OR white wine OR low sodium chicken broth) 1 cup low sodium chicken broth, divided 3 tablespoons arrowroot powder Grease bottom of slow cooker with olive oil. Add chicken thighs, then add in next 7 ingredients (salt and pepper through 1/2 cup of chicken broth). Cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours. Once chicken is cooked through, remove from crock cooker and set aside. In a small bowl, whisk together arrowroot and remaining 1/2 cup of chicken broth. Transfer all contents from crock cooker in a large sauce pan or skillet over medium high heat. Whisk in cornstarch mixture, stir regularly for 3 to 5 minutes or until everything thickens up. Serve mushroom sauce mixture over chicken.
Broccoli Cheddar Chowder 6 cups broccoli florets, chopped 1 medium onion, diced 1 cup shredded carrots 2 cloves garlic, minced sea salt and freshly ground black pepper to taste 4 ounces cream cheese 4 cups low sodium chicken broth 1/2 cup heavy cream 1 1/2 cups shredded sharp cheddar cheese In a crock cooker, combine first 7 ingredients (broccoli through broth). Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours. 30 minutes before serving, transfer half of crock cooker contents to a blender or food processor, allow for about 5 minutes of cool off time before covering and pureeing. Stir pureed portion back into crock cooker and add heavy cream and cheese. Stir in, recover, and cook on HIGH for 15 to 30 minutes, or until cheese is fully melted down and blended.
Sticky Hawaiian Chicken 1 tablespoon olive oil 1 1/2 pounds skinless boneless chicken thighs 1 small onion, diced 1 (8 ounce) can crushed pineapple 1/2 cup barbeque sauce 1/2 cup low sodium chicken broth Grease crock cooker with olive oil. Place chicken thighs on bottom. In a large bowl, whisk together remaining ingredients. Pour all over chicken and cover. Cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours.
Simple Chicken Tikka Masala 2 skinless boneless chicken breasts, cubed 1 large onion, diced 2 1/2 tablespoons freshly grated ginger 4 cloves garlic, minced 2 teaspoons crushed lemongrass 2 tablespoons unsalted butter, melted 1 (32 ounce) can of crushed tomatoes 1 tablespoon garam masala 2 teaspoons cumin 2 teaspoon coriander 1 teaspoon cinnamon 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper 2 tablespoons tomato paste 1 cup heavy cream 1/2 cup plain Greek yogurt 1 small bunch cilantro, chopped Instructions, in a large bowl combine first 14 ingredients (chicken through salt and pepper). Stir till fully combined and transfer to crock cooker. Cover and cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours. Shortly before serving, in a medium bowl, whisk together tomato paste, cream, and yogurt. Stir mixture into crock cooker and cook on high for another 30 minutes. Then serve with fresh cilantro on top.
Tangy Steak Fajitas 1 tablespoon olive oil 1 1/2 pound skirt steak, cut into strips 1 teaspoon red pepper flakes 1 large onion, sliced 1 large red bell pepper, seeded and cut into strips 1 large green bell pepper, seeded and cut into strips 1 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon chili powder 1/2 cup low sodium beef broth 1/2 tablespoon apple cider vinegar Heat olive oil in a large skillet over medium high heat. Season steak with salt, pepper and red pepper flakes. Quickly brown in skillet and transfer to crock cooker. Add in all remaining ingredients (onion through vinegar). Stir until fully combined. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
Cheesy Layered Lasagna 1 pound ground Italian sausage 1 pound ground beef 3 cloves garlic, minced 1 medium onion, diced 1 (32 ounce) can tomato sauce 1 cup low sodium beef broth 1 tablespoon Worcestershire sauce 1 teaspoon dried oregano two large zucchini, thinly sliced length wise to make noodles 2 cups ricotta cheese 3 cups mozzarella cheese 1 1/2 cups Parmesan cheese Heat skillet over medium high heat. Add sausage and ground beef, quickly brown and stir in garlic and onion. Transfer to a large bowl after about a minute. Add next 5 ingredients (tomato sauce through oregano). Stir to combine. Begin layer ingredients into crock cooker. Begin with a layer of meat sauce at the bottom. Then spread ricotta on top of zucchini noodles, and layer those on top. Sprinkle with mozzarella and Parmesan. And repeat until meat sauce is gone (do not layer noodles over last spread of meat sauce). Set leftover mozzarella and Parmesan aside in refrigerator. Cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours. Shortly before serving, add remaining cheese to the top of the lasagna. Cook on high for 15 to 30 minutes or until completely melted.
Carolina Vinegar Pulled Pork 3 pound pork shoulder 1 tablespoon sea salt 2 teaspoons freshly ground black pepper 2 teaspoons garlic powder 2 teaspoon onion powder 1 teaspoon paprika 1 teaspoon cayenne pepper 1 cup ketchup 1 1/2 cups apple cider vinegar 1/3 cup brown sugar 1 to 2 teaspoons red pepper flakes (however spicy you like it) 1 tablespoon olive oil In a small bowl, combine spices (salt through cayenne pepper). Rub mixture all over pork shoulder and place into a crock cooker. In a medium bowl, whisk together remaining ingredients (ketchup through olive oil). Pour mixture over pork shoulder. Cook on LOW for 8 to 10 hours or on HIGH for 4 hours. Pork will become tender enough to shred with forks.
Creamy Chicken Verde: 2 (16 ounce) jars of salsa verde 2 pounds skinless boneless chicken thighs 1 medium onion, chopped 1 medium jalapeno, seeded and minced 1 cup low sodium chicken broth 1 cup sour cream Lightly cover bottom of crock cooker with a little salsa verde. Then add chicken, onion, jalapeno, salt, pepper, chicken broth, and top off with all remaining salsa verde. Give it a good stir, then cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours. Shred chicken with a couple of forks, then stir in sour cream. Allow to reheat in crock cooker for 10 to 15 minutes, then serve.
Pumpkin Turkey Chili 1 tablespoon olive oil 1 1/2 pounds ground turkey 3 cloves garlic, minced 1 large shallot, chopped 1 large green bell pepper, seeded and diced 1 (32 ounce) can crushed tomatoes 1 (14 ounce) can diced tomatoes 1 (14 ounce) can pumpkin puree (NOT pumpkin pie filling) 2 (14 ounce) cans navy beans, drained 1 cup low sodium beef broth 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon red pepper flakes 1/2 teaspoon cinnamon 1 small bunch cilantro, chopped sour cream Heat olive oil in a large skillet over medium high heat. Quickly brown ground turkey, stirring in garlic and shallot. After about a minute, transfer to crock cooker and add all remaining ingredients EXCEPT cilantro and sour cream. Stir well until fully combined, then cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours. Serve with a fresh dollop of sour cream and sprinkle of cilantro.
Easy Beef Broccoli 1 tablespoon sesame oil 1 1/2 pounds flank steak, sliced into strips 1 medium onion, diced 2 1/2 cups broccoli florets, chopped 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 cup low sodium beef broth 1 tablespoon rice vinegar 1/2 cup soy sauce, divided 1 tablespoon brown sugar 1 tablespoon arrowroot powder Heat sesame oil in a large skillet over medium high heat. Quickly brown flank steak for a few seconds, then transfer to a crock cooker. Add onion and broccoli on top of steak. In a medium bowl, whisk together next 7 ingredients (garlic through brown sugar only use 1/4 cup of soy sauce). Pour all over beef and veggies, give it a good stir, then cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours. Shortly before serving, whisk together arrowroot powder with remaining 1/4 cup of soy sauce. Stir mixture into crock cooker and recover. Cook for another 30 minutes or until contents thicken.
Gravy Smothered Pork Chops 1 tablespoon unsalted butter 4 (6 to 8 ounce) boneless pork chops 4 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon cumin 1/2 teaspoon paprika 3 cups low sodium chicken broth, divided 1 tablespoon coconut flour 1 tablespoon arrowroot powder Heat butter in a large skillet over high heat. Quickly brown both sides of chops in skillet and transfer to crock cooker. In a medium bowl, whisk together next 6 ingredients (garlic through 2 cups of chicken broth). Pour over pork chops and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Shortly before serving, whisk together remaining cup of broth with coconut flour and arrowroot powder. Stir into crock cooker, recover, and cook on high for at least 30 to 45 minutes, or until liquids thicken into a nice gravy. Serve chops with a spoonful of gravy over the top.
White Wine Dijon Drumsticks 1 tablespoon olive oil 2 pounds chicken drumsticks 1 tablespoon Dijon mustard 1 large lemon, juiced 1 1/2 cups low sodium chicken broth 1 cup dry white wine, (or use chicken broth) 3 cloves garlic, minced 1 teaspoon dried rosemary 1 teaspoon onion powder Heat olive oil in a large skillet over high heat. Season drumsticks with salt and pepper and quickly brown in skillet. Transfer to crock cooker once browned. In a medium bowl, whisk together remaining ingredients (Dijon through onion powder), include some more salt and pepper. Pour mixture all over drumsticks and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours. Serve with sauce.