Healthy eating is better when it requires no work. Try these easy paleo crockpot recipes!
Prep: 15mCook: 5hr 30mReady: 5hr 45m
- 1 lb. boneless chuck roast, sliced into thin strips;
- 2 to 3 cups fresh broccoli florets;
- 1 apple, thinly sliced;
- ½ cup beef stock;
- ⅓ cup coconut aminos;
- ⅓ cup raw honey;
- 3 cloves garlic, minced;
- 1 tbsp. tapioca starch; (optional)
- In a slow cooker, combine together the beef stock, coconut aminos, honey, garlic, and sliced apple.
- Add the beef to the slow cooker and stir.
- Set slow cooker to low and cook for 4 to 5 hours.
- When the time is up, combine the tapioca starch with some of the liquid from the slow cooker in a small bowl. Pour it back into the slow cooker and stir well.
- Add the broccoli and cook for another 30 min.
via: Paleo Leap
Prep: 15mCook: 6hrReady: 6hr 15m
- 2 lbs chicken pieces bone-in breasts and legs work well, Skin removed
- Sea salt and black pepper to taste. to taste
- 2 tbsp ghee
- 1 medium onion chopped
- 4 cloves garlic crushed or minced
- 6 – 7 whole tomatoes peeled, seeded and chopped
- 5 dried New Mexico chili peppers rehydrated and chopped
- 1/4 cup creamy Almond Butter
- 2.5 oz dark chocolate70% or above
- 1 teaspoon sea salt
- 1 teaspoon cumin powder
- 1/2 teaspoon ground cinnamon powder
- 1/2 tsp guajillo chili powder
- avocado cilantro and jalapeno, all chopped.
- Generous salt and pepper the chicken.
- Place a pan over medium heat and add the ghee.
- Once the ghee has warmed, add the chicken and brown on all sizes. This may need to be done in batches.
- Move the chicken to slow cooker.
- Add onion to the same pan and saute until translucent.
- Add garlic and saute for 1 to 2 minutes.
- Transfer onion and garlic to the slow cooker.
- Add the tomatoes, chili peppers, almond butter, dark chocolate, salt and spices to the slow cooker.
- Cook on low to 4 to 6 hours or until the chicken is tender and pulls apart easily.
- Top mole with the avocado, cilantro, and jalapeno and serve!
via: A Girl Worth Saving
- 900g (2lbs) grass-fed beef stew meat
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 large carrots, peeled and sliced
- 1 small (1½ cups) rutabaga, peeled and diced
- 2-3 sprigs fresh rosemary, whole
- 2 Bay leaves
- 1 tsp Himalayan salt
- 1 tsp freshly cracked black pepper
- 2 tbsp Dijon mustard
- 2 cups bone broth
- ¼ cup red wine vinegar
- 227g (1/2lb) mushrooms, sliced
- 2 tbsp tapioca starch
- 2 tbsp water
- Pat the meat dry and sprinkle generously with salt and pepper.
- Melt a generous amount of healthy cooking fat such as lard, ghee or coconut oil in a heavy skillet set over high heat.
- Add the meat in a single layer, making sure that the pieces do not touch, and cook until brown on all sides. Work in several batches if you have to so you don’t overcrowd the pan. Remove the cooked pieces of meat to a bowl to collect the juices.
- Once all the meat has been cooked and set aside, lower the heat to medium, add a little more fat to the pan if necessary then throw in the onion and garlic and cook, stirring often, until the onion is fragrant and becomes translucent.
- Add the broth, red wine vinegar and Dijon Mustard and bring to a simmer. Add the meat and meat juices back to the skillet, stir and kill the heat.
- Transfer to slow cooker, add carrots, rutabaga, mushrooms, rosemary and bay leaves
- Cook the stew on low for 8 hours or on high for 6 hours.
- Once your stew is fully cooked and to your liking, ladle about a cup of the cooking liquid into a small saucepan and bring to the boil.
- Meanwhile, in a small container, mix tapioca starch and water together. Pour that into the boiling liquid and cook for a minute, whisking constantly, until thickened.
- Transfer this thickened sauce back to the slow cooker and stir until well incorporated.
- Serve immediately. (don’t forget to fish out rosemary sprigs and bay leaves)
via: The Healthy Foodie
Prep: 10mCook: 8hrReady: 8hr 10m
- 2 small onions, thinly sliced
- 6 cloves of garlic, peeled and smashed
- ½ pound baby carrots
- Kosher salt
- Freshly ground black pepper
- 3 pounds of pork shoulder, cut into 1.5-inch cubes or a 4-pound bone-in pork shoulder roast
- 1 tablespoon Sunny Paris seasoning (or your favorite seasoning blend)
- 1 tablespoon Red Boat Fish sauce
- 1 small cabbage, cut into 8 wedges
- 1 cup Rao’s marinara sauce (or any other Paleo-friendly marinara sauce)
- 1 tablespoon of aged balsamic vinegar
- ¼ cup finely chopped Italian parsley (optional)
- Slice up the onions and smash the garlic cloves. Add them with the carrots to the slow cooker liner, and season liberally with salt and pepper.
- Cube the pork and toss with Sunny Paris seasoning and fish sauce. (No Sunny Paris? No problem. Just use an herb blend you like.) Add another sprinkle of salt and pepper and toss to combine.
- Pile the seasoned pork on top of the onions and carrots, and tuck the cabbage wedges on top. Drizzle on the marinara sauce and some more salt and pepper.
- Put on the lid and cook on low for 8-10 hours.
- When the pork and veggies are fork-tender, adjust the stew for seasoning with balsamic vinegar, salt, and pepper. Top the stew with fresh Italian parsley.
Prep: 10mCook: 20mReady: 30m
- 1 US Wellness Meats sugar-free ham (2-3 lbs)
- 1 cup chicken broth
- 1/2 cup orange juice
- 1/2 cup white wine
- 2 tbsp honey
- 1 tsp dry mustard
- 1/2 tsp black pepper
- 1/4 tsp ground cloves (or 4 whole cloves)
For the sauce:
- 2 tbsp honey
- salt and pepper to taste
- Place the ham in the crockpot. If it doesn’t fit, trim its edges to fit and throw the trimmed edges into the crockpot as well. If using ham with a flat end, place the ham flat-side-down.
- In a small saucepan, warm the other ingredients over medium heat, about 4 minutes, until the honey is melted and the mustard is dissolved. Pour the liquid over the ham, cover, and set to low.
3a. There are two ways to prepare a slow cooker ham. When using a boneless ham (like the one in this recipe), it is best to cook it only until it reaches a specific temperature. To do so, heat the ham on low until it reaches an internal temperature of 140F, about 2 hours (start checking it at 90 minutes, then every 30 minutes). Be sure to use an instant-read thermometer to get the temperature right. This method works with spiral-sliced hams (which are usually bone-in); just be sure to read the temperature for the part of the meat nearest the bone. Let the ham rest for 10 minutes before slicing.
3b. Bone-in hams can be cooked for longer temperatures, resulting in tender meat that can be cut with a fork. To do so, cook the ham on low it until you can partially shred the meat with a fork, 6-8 hours total. One the ham is cooked to your liking, remove it from the slow cooker and set aside to rest for 10 minutes before slicing. Boneless ham isn’t recommended for this method since it tends to dry out before reaching the desired tenderness.
- All good hams deserve a finishing sauce, so let’s use the liquid in your slow cooker to add a potent flavor to the finished product. Pour the liquid into a saucepan and heat over med/high heat. Stir in the remaining 2 tbsp honey and reduce the liquid until dark and strongly flavored, about 8 minutes, adding salt and pepper to taste at the end. Pour the sauce over the sliced ham and serve.
via: The Domestic Man
Prep: 10mCook: 20mReady: 30m
- 2 pounds sweet potatoes, peeled and cut into 1/2 inch slices
- 1 cup apple juice, no sugar added, 100% juice
- 1 tablespoon. ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 teaspoon allspice
- 1/2 teaspoon ground cloves
- Prepare your sweet potatoes and place in slow cooker. Add 1/2 cup of the apple juice (NOT the full cup) and half of the spices.
- Cook on low 4-5 hours, until potatoes are tender. Recommend 3-4 quart slow cooker.
- When potatoes are fully cooked through, using a hand blender, blend the sweet potatoes inside your slow cooker insert, adding the second 1/2 cup of juice and remaining spices.
- Top with pecans and enjoy.
Prep: 25mCook: 8hrReady: 8hr 25m
- 1-2 T olive oil (depends on your pan)
- 8 oz. sliced mushrooms
- 1 onion, diced in 1/2 inch pieces
- 2 lbs. trimmed and diced chuck steak, cut in bite-sized pieces (about 2-3 cups meat, for stove-top cooking I might use a more tender cut of meat.)
- 1 cup beef stock (use 2 cups for stovetop cooking)
- 1 can (14.5 oz.) diced tomatoes with juice
- 1/2 cup tomato sauce
- 1/4 cup balsamic vinegar
- 1 can black olives, cut in half or fourths
- 1/2 cup garlic cloves, cut in thin slices (optional, but good)
- 2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
- 2 T finely chopped fresh parsley (or use 1 T dried parsley)
- 1 T capers (or more)
- fresh ground black pepper and salt to taste
SLOW COOKER INSTRUCTIONS:
- Heat small amount of olive oil in heavy frying pan over medium-high heat, add mushrooms and cook several minutes, until starting to brown. Add mushrooms to slow cooker.
- Add a little more oil, then cook diced onions about 5 minutes, or until starting to brown. Add onions to slow cooker.
- Add a little more oil again, then add diced beef and brown well, about 10-15 minutes. Don’t rush the browning step. Add beef to the slow cooker.
- Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits, then add that stock to the slow cooker.
- Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and a little black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hour on high, but for a recipe with large pieces of garlic like this I prefer the low setting.)
- Season to taste with salt and more fresh ground black pepper and serve hot.
- If you do all the advance preparation the night before and put the combined ingredient in the refrigerator overnight, this could cook as long as 10 hours in the Crockpot while you’re at work. Manufacturers don’t recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in Crockpot in the morning.
- Follow all the preparation steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours.
via: Kalynes Kitchen
Prep: 5mCook: 6hrReady: 6hr 5m
- 1: 15 ounce can of unsweetened coconut milk (full fat, not light)
- 2 cups pumpkin puree, not pumpkin pie filling
- 1 cup chicken stock
- 1/2 tablespoon curry powder
- 1/4 teaspoon turmeric powder
- 2 teaspoon garam masala
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 large onion, diced
- 1 clove garlic, minced
- 3 carrots, cut into 1-inch pieces
- 3 cups sweet potatoes. cut into 1-inch cubes
- 2 chicken breasts, cut into 1-inch cubes
- Juice of 1 lime
- In the insert of a 4-quart or larger slow cooker, add the coconut milk, pumpkin puree, chicken stock, curry powder, turmeric powder, garam masala, salt, and pepper. Whisk together to make sure it is all combined and spices are evenly distributed.
- Add the onion, garlic, carrots, sweet potatoes, chicken breasts, and lime juice to the mixture. Stir to coat and incorporate.
- Cook on low for 6 hours.
- Serve over rice!
- Refrigerate leftovers in an airtight container for up to seven days
via: Table For Two Blog
Ready: 2hr 30m
- 1½ pounds eggplant (see Tip), peeled
- 4 12-ounce lamb shanks (about 3 pounds), trimmed
- 2 tablespoons ground sumac, divided
- 1¼ teaspoons salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 large green bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced, divided
- 5 plum tomatoes, diced
- 1 cup water
- ½ cup finely chopped parsley, divided
- Slice eggplant lengthwise into ½ -inch-wide slices, then crosswise into 1-inch-wide pieces; set aside. Rub lamb shanks with 1 tablespoon sumac, salt, and pepper.
- Heat 1 tablespoon oil in a large Dutch oven (or other 5- to 6-quart pot) over medium-high heat. Add the lamb; cook, turning often until browned on all sides, 5 to 7 minutes total. (Don’t overcrowd the pan; brown in batches if necessary.) Transfer to a plate.
- Add the remaining 1 tablespoon oil to the pot; add bell pepper, onion, 2 minced garlic cloves, and the remaining 1 tablespoon sumac. Cook, stirring often until the vegetables are beginning to soften, 3 to 5 minutes. Return the lamb to the pot. Stir in the eggplant, tomatoes, and water. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook, stirring occasionally and turning the shanks over once about halfway through, until the lamb is very tender about 2 hours.
- Remove the lamb to a plate and tent with foil to keep warm. Increase heat to medium-high and cook the sauce until slightly reduced and thickened, 5 to 10 minutes. Remove from heat and stir in ¼ cup parsley.
- Combine the remaining ¼ cup parsley and the remaining garlic in a small bowl.
- Serve the lamb and vegetable sauce topped with the parsley-garlic mixture.
- Tip: If you’re using large, common globe eggplant, which can be more bitter than other varieties, salting beforehand can reduce bitterness. To salt: Place prepped eggplant in a large colander over a bowl and mix with 1 tablespoon salt. Top the eggplant with a plate weighted down with cans. Let sit for 30 minutes to 1 hour before using. Rinse well with cold water, then dry with paper towels.
via: Eating Well
Prep: 10mCook: 20mReady: 30m
- 5 lb pork shoulder
- sea salt and pepper (lots of salt and pepper, don’t be shy!)
- olive oil
- 5 T fresh thyme leaves
- 4 bay leaves
- 1 cup chicken broth or stock
- Rub the pork shoulder with salt and pepper, coating generously. Heat olive oil in skillet on high and brown the meat on all sides to seal in the juices (about 3-4 min per side).
- Add the broth, bay leaves, thyme and pork to the slow cooker. The broth is not meant to cover the meat because you want to maintain a crispy exterior just like real carnitas that you eat in Mexico.
- Cook on low for 8-12 hours. (The meat in the photos was cooked for about 11 hours and then kept it on warm even longer before dinner.)
- Shred and then eat it in fistfuls until it’s gone.
- When reheating, make sure to fry the meat on the stovetop to crisp it up. Trust.
via: Worthy Pause
Prep: 10mCook: 5hrReady: 5hr 10m
- 2 tablespoons ghee
- 2 onions, chopped medium (or 2 cups of your favorite alliums)
- 6 garlic cloves, peeled
- 1 teaspoon tomato paste (you can use up to a tablespoon to add more umami)
- Kosher salt
- Freshly ground pepper
- ¼ cup chicken stock
- ¼ cup white wine (replace with ¼ cup extra chicken stock if on Whole30)
- 1 (4-pound) organic kosher chicken (I prefer the taste of the salt-washed bird)
- Sunny Paris seasoning (or your favorite seasoning)
- Melt the ghee in a large cast iron skillet over medium heat and gather your chopped veggies.
- When the ghee is shimmering, add the onions, garlic, and the tomato paste. Sauté, stirring occasionally. The aromatics should be softened and lightly browned after 8-10 minutes. Sprinkle the vegetables with salt and pepper.
- Then, deglaze the pan with the wine and/or chicken stock, and transfer everything to your slow cooker. Dry off the bird and season it well – inside and out – with salt, pepper, and your favorite poultry seasoning. (I like Sunny Paris seasoning from Penzeys Spices.)
- Place the chicken breast side down in the slow cooker, put on the cover, and set it to cook on low for 4-6 hours. (Check a 4-pound bird at the 4-hour mark to see if it’s done. Continue cooking if necessary.)
- When the chicken’s finished cooking, take it out of the slow cooker and let it rest for 20 minutes.
- De-fat the braising sauce (if desired), check for seasoning and blend it with an immersion blender to make a delicious gravy.
- Serve the chicken and the gravy!
via: Nom Nom Paleo
Prep: 10mCook: 8hrReady: 8hr 10m
- 3 pounds of beef short ribs
- 1 large red onion, sliced
- 1 large white onion, sliced
- 3 stalks celery, diced
- 3 carrots, peeled and diced
- 1 cup water
- 1/2 cup red wine vinegar
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dry mustard
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- Line the bottom of your crockpot with your onions, celery, and carrots
- Heat a saute pan or cast iron skillet over high heat and sear all sides of your short ribs for 2-3 minutes per side
- Place your short ribs on top of your veggies
- Mix all other ingredients in a bowl and pour over the top of your short ribs
- Cover your crockpot and cook on low for 8 hours
- After it is cooked, if you would like you can remove the veggies and beef and add some arrowroot powder to thicken the sauce and serve over your beef