Archive for Slow Cooker Recipes
Slow Cooker BBQ Beef
Mar 16 2011 by | Comments
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I love BBQ beef! Of course I pretty much love anything once it’s covered in BBQ sauce! But what I really love about this recipe is that it requires almost no work on your part! Simply place the beef in your slow cooker and you come home to a meal you can put together in minutes!
~Sarah
Ingredients:
- 1 pound organic grass fed top round roast or steak, extra lean, fat removed
- 1 cup Homemade BBQ Sauce
- 6 Homemade Hamburger Buns
- 2 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrots, shredded
- 1 small onion, shredded
- 1 tsp yellow mustard (optional)
- 1/4 cup mayonnaise (I use Spectrum Brand Organic Mayonnaise)
- 1 – 2 tsp vinegar
- 1 – 2 tsp brown rice syrup, raw honey or coconut nectar
- salt and pepper to taste
Preparation:
- After removing all the fat from the roast, place it in your slow cooker for 5 hours on high or 10 hours on low.
- In a small bowl combine mustard, vinegar, brown rice syrup and mayo. Add salt and pepper to taste. Stir well.
- In a large bowl combine green and red cabbage, carrots and onions. Add in mayo mixture and stir until mixed well.
- Using a slotted spoon remove cooked beef from crock pot and place in a large bowl. Top with BBQ sauce and stir until combined.
- Place beef on a hamburger bun and top with coleslaw. ENJOY!
Nutritional Info:
Makes 6 servings.
Nutrients per serving: Calories: 283.5, Cal. from Fat: 59, Total Fat: 6g, Sat. Fat: 1g, Carbs: 34.5g, Fiber: 5g, Sugars: 6g, Protein: 20.5g, Sodium: 168.5mg, Chol: 43mg
Notes:
Any leftover coleslaw can be stored in an airtight container in the fridge for up to 2 days. You can store the leftover beef in a sealed container in the fridge for up to 3 days or you can freeze the leftovers in a freezer safe container for up to 6 months.
For a gluten free meal use a gluten free hamburger bun.
Cuban Pork Tacos
Feb 03 2011 by | CommentsAdd to Recipe Box
I love making tacos but for the Super Bowl I wanted to step it up a notch. These tacos are out of this world delicious! Plus they are really easy to make ahead of time and you can have all the ingredients laid out and ready to go by the time kick off starts. Guests can help themselves and you can sit back, eat and watch the game!
~Sarah
Ingredients:
For pork:
- 1 1/2 lbs pork (pork tenderloin or a pork shoulder or roast will work well)
- 2 cups pineapple juice (make sure to check the label – it should say 100% pineapple only!)
- 1 small red onion, diced
- 1 tbsp cayenne pepper
- 1 tsp paprika
- 1 cup low sodium organic chicken broth
- 1 1/2 tsp sea salt
For salsa:
- 1 1/2 cups fresh pineapple, diced or crushed
- 1/2 cup red onion, minced
- 1/4 cup cilantro, finely chopped
- 2-3 tbsp fresh lime juice
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp fresh black pepper
For the tacos:
- 12 corn tortillas (I use Food For Life Sprouted Corn Tortillas)
- 1 avocado
- lime wedge
- 1/4 cup cilantro, finely chopped
- 1 tomato, diced
Preparation:
- Place the pork in your crock pot and heat on high for about 5-6 hours. Make sure to follow the cooking directions as stated in your crock pots owner’s manual for specific cooking times. Your pork should be tender and should easily fall apart when shredded with a fork.
- In large bowl combine broth, pineapple juice, onion, chili powder, cayenne, paprika and cooked pork. Cover and marinate at least 6 hours – overnight is best.
Pork in marinade
- Heat a large skillet on medium high heat and add pork mixture. Cook for about 10-15 minutes or until most of the extra liquid is gone.
- Remove from heat and set aside.
- In a large bowl combine all the ingredients for the salsa and mix together until throughly combined.
- Remove the skin from the avocado and cut into thin slices.
- Layer a tortilla shell with 2 avocado slices, some pork and top with salsa, cilantro, tomato and a squirt of lime. Repeat as needed and ENJOY!
Nutritional Info:
Makes 12 servings.
Serving size 1 taco.
Nutrients per serving: Calories: 227.5, Cal. from Fat: 57.5, Total Fat: 6g, Sat. Fat: .5g, Carbs: 34g, Fiber: 7g, Sugars: 6.5g, Protein: 5g, Sodium: 202.5mg, Chol: 13mg
Notes:
The pork and salsa can both be stored in airtight containers in the fridge for up to 3 days.
Don’t stop at making tacos with this fabulous pork. You can use the pork filling to make nachos, quesadillas or even pizza!
Simple Beans and Rice
Jan 27 2011 by | CommentsAdd to Recipe Box
There are so many ways to make beans and rice. Every area of the county seems to have their own take. Red beans or black beans, ham or sausage. Here is my vegetarian version . It’s a bit of a combination of several styles. First you make your sweet and smoky sauce and from there it’s just a matter of popping everything into the oven. The rice is baked along side the beans and mixed when ready to eat. I love beans and rice. You can top salad greens with it, add some crushed organic corn chips, wrap it in whole grain tortillas or my favorite spooned over Skillet Cornbread.
Kristy
Ingredients:
- 2 cans (15 ounces each) no salt added beans (kidney, aduki, pinto or black), rinsed and drained
- 1 can (15 ounces) no salt added fire roasted diced tomatoes, or regular diced tomatoes
- 1 cup Sweet Heat Chili Sauce
- 2 cups cooked brown rice
Preparation:
- Pour 1 cup of the Sweet Heat Chili Sauce into a dutch oven or other large oven safe pot.
Add beans and tomatoes to the chili sauce
- Add the beans, rice and diced tomatoes.
- Place the bean mixture in the oven and cook, covered for 45 minutes to an hour. Uncover and cook an additional 15-20 minutes or until the desired consistency is reached.
- Serve hot or cold.
Nutritional Info:
Makes approximately 8 cups.
Serving size 1 cup.
Nutrients per serving: Calories: 153, Cal. from Fat: 28, Total Fat: 4g, Sat. Fat: 0g, Carbs: 26g, Fiber: 5g, Sugars: 4g, Protein: 5g, Sodium: 38mg, Chol: 0mg
Notes:
Store leftovers in airtight container in the refrigerator for up to 5 days.
Slow Cooker Steel Cut Oats
Dec 11 2010 by | CommentsAdd to Recipe Box
We all should know the importance of getting more fiber in our diets by now. Americans, and I’m sure other countries as well, don’t even get half the recommended daily amount. I like to start my day with a warm bowl of steel cuts oats after coming in from a run on a cold winter morning. I get a good dose of fiber that tastes really great and it warms me up from the inside out. Think you don’t have time to add making oats to your busy morning schedule? Here’s the solution, make them the night before and they are ready and waiting in the morning.
Kristy
Ingredients:
- 4 – 5 cups water
- 1 cup steel cut oats, aka Irish oats (not rolled, old fashioned or quick cooking)
- pinch of sea salt (optional)
- add ins like unsweetened fruits (dried, fresh or frozen),nuts, spices, milk, vanilla, etc.
Preparation:
- You will need a glass bowl large enough to hold the water and oats. I use a 2.5 quart Pyrex bowl.
Place balls of foil in your slow cooker
- Crumble 3-4 pieces of aluminum foil into balls and place them in the bottom of the slow cooker (this keeps the bowl from sitting on the bottom of the slow cooker and possibly cracking). Fill your slow cooker with water about 1/3 – 1/2 of the way up.
Fill glass bowl with water and oats
- Place the glass bowl in the slow cooker (it should float) and add the 4 cups water and 1 cup oats to the bowl.
- Cover and cook on high for 7-8 hours depending on the consistancy you like your oats.
- Turn off the slow cooker, remove the lid and stir.
- Now is the time for the add ins. Mix in fresh, dried or frozen fruit (thawed), nuts, spices, milk or vanilla. I usually add in So Easy Applesauce, but if you like sweeter oats try stirring in some date sugar, raw coconut crystals, maple syrup, honey or even thawed unsweetened frozen juice concentrate. A really good flavor to add is vanilla. Scrape the inside of a vanilla bean and add along with the bean pod into the oats when cooking. Remove the pod before eating.
Nutritional Info:
Makes 4 servings.
Nutrients per serving: Calories: 150, Cal. from Fat: 25, Total Fat: 2.5g, Sat. Fat: .5g, Carbs: 27g, Fiber: 4g, Sugars: 1g, Protein: 5g, Sodium: 0mg, Chol: 0mg
Notes:
Depending on how long you will be cooking your oats and the consistancy you like them you may need to use more water. If you will be cooking them a full 8 hours I would add another 1/2 – 1 cup water. The same goes if you like them thinner and creamier. If you want to make this recipe directly in the slow cooker without the bowl you can do so by misting the crock with oil and doubling the recipe, 8 cups water and 2 cups oats. The smaller recipe would cook too fast and dry out. Making more is another time saver because the oats keep well in the refrigerator for several days and can be reheated in the microwave.
So Easy Applesauce
Dec 06 2010 by | CommentsAdd to Recipe Box
This applesauce is so easy it’s not even a recipe. I love applesauce. Not the kind you buy at the store but real applesauce. Just about any apple will work, though Red Delicious is not so good for sauce – too watery. A few of my favorites are Fuji, Honey Crisp, Ginger Gold, Spartan, Crispin(Mutsu) and Empire. I like to mix varieties to get a combination of flavor and texture. I know there are a lot of recipes for applesauce. Some call for sugar, honey, brandy, butter, lemon juice, apple juice, etc. but I just want apples and, oh, of course, cinnamon. I am completely addicted to cinnamon. I use far too much and just a caution if you are a cinnamon addict too. The typical cinnamon you get at the store is probably cassia cinnamon, which is fine used in minimal quantities. Cassia cinnamon contains coumarin, a natural occurring flavoring. Coumarin can cause liver damage if eaten in large quantities. No need to panic if you are an occasional cinnamon user. You can also use Ceylon (true) cinnamon which has very low levels of coumarin. You can purchase Ceylon cinnamon from specialty spice stores or Frontier brand has a Ceylon cinnamon that you can usually find at most grocery stores. There is a difference in the taste of Ceylon cinnamon, it’s slightly milder and sweeter. Cassia is more intense, hotter and spicier. I make my applesauce in a slow cooker with a wonderful product from Reynolds, Slow Cooker Liners -” For fast, easy cleanup with no soaking or scrubbing”! I also don’t peel my apples because I like the skin. I put applesauce in my steel cut oats every morning so the skin just adds additional fiber. When making applesauce for my granddaughter or for baking recipes I peel the apples first.
Kristy
Ingredients:
- Approximately 10 good size apples (more or less depending on your slow cooker size), washed, cored and peeled (if desired) and sliced.
- 2 tbsp cinnamon (or more, if you are like me and want a real kick of that spicy flavor)
Preparation:
- Place the Reynolds slow cooker liner (if using) in your slow cooker and fill halfway with prepared apples.
- Sprinkle half the cinnamon on the apples and then place the rest of the apples in the cooker and sprinkle with remaining cinnamon. There is no need for sweetener, try it this way and see. If it’s not sweet enough for you when done you can always add a little raw honey or raw coconut crystals, but really, it’s sweet enough without.
Place apples and cinnamon in your slow cooker
- Set slow cooker on high for 4 hours – NO peeking. My slow cooker takes 4 hours but you should check your cookers manual for cooking time specific to yours. I can always tell when it’s done because the apples have puffed up. Carefully (watch the steam) lift the lid and stir. There will still be some chunks but the apples should be cooked through.
- Cool and spoon into individual 1 cup size serving containers and refrigerate or freeze for later use. Dispose of the cooking bag and you should be done with no clean up. How easy is that? There’s a bonus too, your house will smell wonderful.
Nutritional Info:
Nutrients per 1 cup serving: Calories: 102, Cal. from Fat: 2, Total Fat: 0g, Sat. Fat: 0g, Carbs: 27g, Fiber: 3g, Sugars: 23g, Protein: 0g, Sodium: 0mg, Chol: 0mg
Notes:
Applesauce can be stored in an airtight container in the fridge for about 5-7 days. Any unused portion should be stored in the freezer after that. To use from the freezer just defrost in the microwave for about 30 seconds to 1 minute. I store the applesauce in single serving containers and microwave them as I need them.
Slow Cooker Pasta Fagioli Soup
Dec 03 2010 by | CommentsAdd to Recipe Box
I got an email from a reader asking if I could clean up Olive Garden’s Pasta E Fagioli Soup. Not only did I clean up the recipe but I made the soup in my slow cooker which means all the hard work was done for me! What’s not to love about coming home to a cooked dinner!
~Sarah
Ingredients:
- 1/2 pound raw Italian pork sausage (or lean ground turkey, beef or chicken)
- 1/2 cup carrots, diced
- 1/4 cup celery, diced
- 1/2 cups onion, diced
- 1 clove garlic, minced
- 2 cans (15 ounces each) no salt added cannellini beans or a mix of white and light kidney beans
- 1 can (28 ounces) fire roasted no salt added diced tomatoes
- 2 cups water
- 4 cups reduced sodium chicken stock
- 2 1/2 cups whole wheat orzo pasta, cooked (you can also use 1 1/2 cups tubetti, ditalini pasta or a gluten free pasta)
- 1 tbsp olive oil
- 1 tsp rosemary
- 1 tsp thyme
- 2 tsp oregano
- 2 tsp parsley
- 2 bay leaves
- shredded Parmesan cheese
Preparation:
- Heat olive oil in a large skillet over medium high heat. Add onions and garlic and saute until softened.
- Add sausage and cook until browned. Drain.
- In your crock pot add sausage mixture, carrot, celery, herbs, tomatoes, water and stock. Add salt and pepper to taste. Do NOT add the pasta.
- Cook for 6 – 8 hours on low or 4 – 6 hours on high.
- When ready to serve add the pasta and top with shredded Parmesan cheese.
Nutritional Info:
Makes 10 servings.
Serving size 1 1/2 cups.
Nutrients per serving: Calories: 214.5, Cal. from Fat: 26, Total Fat: 7.5g, Sat. Fat: 2g, Carbs: 25g, Fiber: 5.5g, Sugars: 3g, Protein: 10.5g, Sodium: 93mg, Chol: 18mg
Notes:
This soup stores really well in the freezer and is a breeze to reheat and serve. Place any of the unused servings in a freezer safe container and place in the freezer. You can either add the pasta to the soup before freezing or keep it separate. Thaw before use and reheat in a glass container in the microwave for 2-3 minutes on high.
To make this soup on the stove top follow instructions 1 and 2 then add all of the remaining ingredients (except pasta) to the pot. Simmer on medium low heat for 45 minutes. Garnish with pasta and Parmesan cheese and ENJOY!
Slow Cooker Sloppy Joes
Nov 19 2010 by | CommentsAdd to Recipe Box
I love sloppy joes. Spicy, sweet tomato sauciness on a bun. Yum. I joined pinto beans and brown rice to make a complete protein in place of the meat. I like my sloppy joes just a little sweet so I also added in some apple butter. These sloppy joes were made in the slow cooker and were so easy. I just tossed in all the ingredients, set on high and 4 and 1/2 hours later they were done.
Kristy
Ingredients:
- 1 medium onion, diced
- 1 red, green or orange pepper, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp red pepper flakes
- 1 tsp sea salt or more to taste
- 1/2 tsp fresh ground black pepper
- 1 tbsp parsley
- 1 tbsp white vinegar
- 1/4 cup Naked Apple Butter
- 2 cans (15 ounces each) no salt added pinto beans, rinsed and drained
- 2 cans (15 ounces each) no salt added diced fire roasted tomatoes or regular diced tomatoes if you prefer
- 1 cup uncooked brown rice
- 2 cups low sodium vegetable broth
- 1/4 – 1/2 cup shredded cheddar cheese (optional topping)
Preparation:
- Put all the ingredients into the slow cooker.
Put all the ingredients into the slow cooker
- Stir to mix all the ingredients together.
Stir well and cook on high for 4-5 hours
- Set on high for 4-5 hours depending on your slow cooker.
- Check after 4 hours to see if the rice is tender and the sauce is the desired consistancy.
- Spoon onto Homemade Hamburger Buns and top with shredded cheddar cheese if desired.
Nutritional Info:
Makes 10 servings.
Nutrients per serving: Calories: 140.5, Cal. from Fat: 6, Total Fat: .5g, Sat. Fat: 0g, Carbs: 28g, Fiber: 4g, Sugars: 4g, Protein: 4.5g, Sodium: 40mg, Chol: 0mg
Notes:
These sloppy joes do reheat well the next day but may need a little more vegetable stock added since the rice tends to absorb all the moisture.
I use no salt or low sodium because I prefer to control the type and amount of salt in my recipes. You can use regular beans or tomatoes but remember they do have added salt so check the nutrition information first to see how much has been added before adding more.
Slow Cooker Chicken Chow Mein
Nov 17 2010 by | CommentsAdd to Recipe Box
My first food love will always be salads but I have a serious crush on Chinese food! I love Beef and Broccoli, Sweet and Sour Chicken, Toasted Cashew Chicken and Crispy Fried Rice. I also love my slow cooker – who doesn’t love a machine that cooks dinner for you?!!!! So the fact that this recipe combines chinese food with a slow cooker has my name written all over it. I wasn’t sure how this was going to turn out when I tried it but I couldn’t believe how tasty it is. It was SUPER easy to make and my whole family loved it.
~Sarah
Ingredients:
- 4 carrots, thinly sliced
- 2 cups cook chicken, shredded
- 4 green onions, sliced
- 3 celery stalks, sliced
- 1 cup low sodium chicken broth
- 1/3 cup low sodium soy sauce or tamari
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp ground ginger
- 2 cloves garlic, minced
- 8 oz bean sprouts
- 8 oz can sliced water chestnuts, drained
- Oriental Dressing
Preparation:
- Add all the ingredients (except the Oriental Dressing) to your slow cooker. Stir to evenly coat.
Place all the ingredients in your slow cooker and cook on low for 5-6 hours
- Set the crock pot to low and cook for 5 to 6 hours.
- Serve over brown rice, quiona or noodles and top with Oriental Dressing.
Nutritional Info:
Makes approximately 6 servings.
Serving size about 1 cup.
Nutrients per serving: Calories: 90, Cal. from Fat: 3, Total Fat: 1g, Sat. Fat: 0g, Carbs: 8.5g, Fiber: 2.5g, Sugars: 3.5g, Protein: 13g, Sodium: 120mg, Chol: 33mg
Notes:
This dish freezes extremely well. I make enough rice ahead of time and portion out single servings of the rice and chow mein into tupperware containers. When freezing for future use I do not add any Oriental Dressing. Once I reheat the dish then I add the dressing.
For a gluten free meal make sure to use gluten free tamari or soy sauce.
Slow Cooker Baked Beans
Nov 05 2010 by | CommentsAdd to Recipe Box
I love baked beans and even more when my slow cooker does all the work. Throwing things into a pot and ending up with a delicious meal is my kind of cooking! Plus you usually end up with a wonderful smelling aroma floating through your house all day. This recipe is easy to make, nutritious and tastes wonderful! I made this without meat but if you’d like a meatier version just add in some cooked pieces of pork and bake as normal.
~Sarah
Ingredients:
- 1 medium onion, diced
- 1 cup diced peppers (I used red, yellow and green peppers)
- 3 cans (15 ounces each) no salt added white beans, drained and rinsed (I used pinto beans)
- 1 can (6 ounces) no salt added tomato paste
- 1/2 cup raw honey or coconut nectar
- 1/4 cup organic blackstrap molasses
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
Preparation for slow cooker:
Add in onions and peppers and saute about 10 minutes
- Heat olive oil in a large skillet on medium high heat. Add in onions and peppers and saute about 10 minutes.
Transfer the onion and peppers to the slow cooker and add remaining ingredients
- Transfer the onion and peppers to the slow cooker and add remaining ingredients.
- Stir well and set slow cooker to high and cook for 4 hours.
Preparation for oven:
- Preheat oven to 325 degrees.
- Heat olive oil in a large skillet on medium high heat. Add in onions and peppers and saute about 10 minutes.
- Transfer onions and pepper to a large bowl. Add in all the other ingredients and mix well.
- Transfer mixture to a 9 x 13 glass plan and bake for 3-4 hours.
Nutritional Info:
Makes 12 serving.
Nutrients per serving: Calories: 190, Cal. from Fat: 10, Total Fat: 1g, Sat. Fat: 0g, Carbs: 26.5g, Fiber: 6.5g, Sugars: 11g, Protein: 7g, Sodium: 43mg, Chol: 0mg
Notes:
Leftover beans can be stored in an airtight container in the fridge for up to 5 days. You can also freeze the leftovers in freezer safe containers for up to 6 months.
I love baked beans and the addition of the peppers added a delicious tang to the recipe. I used my crock pot to make the beans and they were saucy and tender. If you bake them in the oven they get a bit drier and the beans are more firm. Which ever way you choose to make them they are fantastic!
Naked Apple Butter
Nov 02 2010 by | CommentsAdd to Recipe Box
Apple butter is a useful thing to have on hand for using in many dishes. In baking it can be used to help reduce the fat. In savory dishes it mixes well with other ingredients to make a tasty marinade or sauce. It’s even great for spreading on whole grain toast, pancakes or waffles. Apple butter is easy to make, especially if you have a slow cooker. If not, you can make it on the stove but you will need to spend a little more time watching it and stirring occasionally.
Kristy
Ingredients:
- 8-10 apples of your choice, cored, peeled and chopped ( I wouldn’t use delicious or granny smith though)
- 3 cups unsweetened apple juice or apple cider
- 1 tsp lemon juice
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
Preparation:
- In the base of your slow cooker, add the apples followed by the spices, lemon juice, and apple juice. The juice should just cover the apples, but they shouldn’t be swimming in it. If you need a little more than 3 cups of juice, add it.
Add ingredients to your slow cooker
- Set the slow cooker to “low” for 15 – 18 hours. No peeking during cooking. A slow cooker can take as long as twenty minutes to regain the heat lost when the cover is removed.
- Once the apples have softened, darkened, and much of the liquid has reduced, use a standard or immersion blender to process until smooth.
- If the apple butter is still a bit wet after the end of cooking time (due to the size of apples or the range of your slow cooker) transfer the apple butter to a large pot and cook over medium heat for 10-15 minutes until the liquid has reduced and the apple butter has thickened.
- Let the apple butter cool completely before use.
Nutritional Info:
Makes approximately 4-5 cups.
Serving size 2 tablespoons.
Nutrients per serving: Calories: 27, Cal. from Fat: .5, Total Fat: 0g, Sat. Fat: 0g, Carbs: 7g, Fiber: .5g, Sugars: 5.5g, Protein: 0g, Sodium: .5mg, Chol: 0mg
Notes:
Apple butter will keep in the refrigerator for 3-4 weeks or can be frozen for in freezer safe containers for up to 6 months.
To make on the stove top prepare ingredients as above in a large soup pot. Simmer on low for about 2 hours or until the liquid has reduced and the apples are a thick butter texture. You will need to stir often and scrap the bottom of the pot to insure there is no burning of the apples. Continue on from step 3 as listed above.
Apple butter is great to use as a substitute to butter in many recipes. Here are some of our favorite recipes that use apple butter:
