Slow Cooker Moroccan Chicken

Loving the slow cooker these days! This delicious one pot meal made my house smell like absolute heaven :) And it tasted even better :) Perfect for meal prep since it’s all clean and I can portion out individual meals into tupperware for the week! Meal preppin like a champ ;) You can also add in any other veggies you choose at the end, or serve it over rice or quinoa. Enjoy!

Makes 6 – 8 servings      Prep Time: 30 min      Cooking Time: 5 – 6 hours

Ingredients

1. 6 chicken breasts or 16 chicken thighs (uncooked)
2. 1 tbsp coconut oil
3. 1 onion, chopped
4. 1 tsp cumin
5. 1 tsp turmeric
6. 1/2 tsp coriander
7. 1 tsp cinnamon
8. 1/2 tsp cayenne pepper
9. 4 cloves of garlic, minced
10. 1 1/2 tbsp grated ginger (fresh)
11. 2 cups chicken broth
12. 3 medium sweet potatoes or yams, cut into 1 inch cubes
13. 2 cups mushrooms, sliced
14. 1/4 cup raisins (optional)
15. Salt and pepper to taste

Directions

1. Combine cumin, turmeric, coriander, cinnamon, and cayenne in a small bowl. Set aside.
2. In a large skillet over medium heat, melt the coconut oil. Brown each piece of chicken for approx 3 minutes on each side. Transfer to the slow cooker.
3. When all the chicken is done, add the onions and garlic to the pan. Saute for about 4 minutes. Add in the spices and stir around for another minute.
4. Turn off the heat, add in the chicken broth, ginger, salt and pepper and give it a good mix. Transfer to the slow cooker and pour over top of the chicken.
5. Cook on low for 3 hours.
6. Add in the sweet potatoes, mushrooms, raisins and cook on low for another 2-3 hours.
7. Serve it up and enjoy!!

Original Recipe: http://www.savorylotus.com/slow-cooker-moroccan-chicken/

Slow Cooker Paleo Beef Bourguignon

I finally discovered an easy way to count my servings and macros when I make a big one pot meal!!! Thank goodness! So I’ll be making a lot more fancy meals in the future….baked chicken breast and broccoli was getting a tad bit boring :P

This beef bourguignon was ammmmmmaaaazeballs. Who doesn’t love a delicious beef stew?!? You could totally sub in chicken too if beef isn’t your thing. Perfect if you have to cook for boys too :) a very hearty, filling meal that’s actually VERY healthy. Just saying…I’m impressed.
Makes 6 servings     Prep Time – 20 min     Cooking Time – 6-8 hours

Ingredients

1. 24 oz lean stewing beef
2. 1 tbsp coconut oil
3. 1 turnip, cut into cubes
4. 1 medium onion, chopped
5. 3/4 lb mushrooms (about 2 cups sliced)
6. 2 cloves garlic
7. 4 cups low sodium beef broth
8. 1/4 cup red wine vinegar
9. 2 tbsp dijon mustard
10. 2 bay leaves
11. 1 tbsp dried rosemary
12. 2 tbsp arrowroot starch
13. 4 big handfuls of spinach
14. salt and pepper to taste

Directions

1. In a large pan, melt half the coconut oil on high heat. Add the meat in a single layer and cook until brown on all sides. Remove the browned meat and juices to a bowl. Give the meat lots of room in the pan, so work in several batches if you need to.
2. Lower the heat in the pan to medium and add in the other half of the coconut oil. Throw in the onions and garlic and salute until soft.
3. Next, add in the broth, red wine vinegar, and dijon mustard. Add the meat back in the pan and bring to a simmer. Turn off the heat in the pan right away and transfer mixture to the slow cooker. Throw in the mushrooms, turnip, rosemary and bay leaves.
4. Cook on low for 6-8 hours.
5. Once your stew is cooked, spoon out about one cup of the liquid from the slow cooker into a small pot and bring to a boil. While that’s coming to a boil, mix arrowroot and 2 tbsp water in a small bowl. Add into the boiling water and stir constantly until thickened.
6. Transfer back into the slow cooker and give it a good mix. Remove the bay leaves.
7. Boom! Serve it up and enjoy the deliciousness!!

Approximate macros per serving – 230cals, 32.8g protein, 10.2g carbs, 4.2g fat

Shasta and I out for a foggy hike in Lynn Valley <3

Slow Cooker Pulled Pork Chili

Ok…so I messed up.  I forgot to take a picture of this delicious meal!!! As soon as I make it again (which I 100% will), I’ll add in a picture.  But please trust me that this was AMAZING! And soooo easy.  I tossed it all together in the slow cooker in the morning, spent the afternoon studying for exams, the evening at spin class with Cale, and we had an incredible meal to come home to!! Not half bad ;)

Original recipe is from PaleOMG.

Ingredients

• 2 pound pork roast
• 5 cloves garlic, peeled
• 1/2 cup hot sauce
• 3 tbsp paprika
• 2 tbsp garlic powder
• 2 tbsp chili powder
• 1 tbsp cumin
• 2 tsp cayenne pepper
• sprinkle of red pepper flakes (depending how spicy you want it)
• 1-2 tsp unrefined salt
• 2 yellow onions, diced
• 1 red bell pepper, diced
• 1 can (14 oz) of tomatoes
• 1 can tomato sauce
• 1 can black beans, rinsed and drained
• avocado and green onions (for garnish)

Directions

1. Get out your handy slow cooker.  Throw in the pork roast.
2. Press the knife into the roast in a few spots and press in the garlic cloves.  Next pour the hot sauce over top.
3. Sprinkle the paprika, garlic powder, chill powder, cumin, cayenne pepper, red pepper flakes, and salt over top.
4. Next, throw in the onions, peppers, tomatoes, tomato sauce and beans.
5. Cover and cook for 8-10 hours on low.
6. Once the roast in nice and tender, shred up in the pot. Add the green onions and give it a good stir.
7. Serve over top of rice or streamed veggies with some avocado on the side :) YUM!

Slow Cooker Mexican Chicken Stew

This recipe is another keeper! More of a winter meal but the weather’s been so crappy it definitely doesn’t feel like summer yet…

It was a little on the spicy side for my liking…but I’m a complete wimp when it comes to spice, so please don’t trust my judgment.  I got the original recipe from paleomg.com which is quickly becoming one of my favourite healthy recipe sites. The lady that writes it is hilarious.  I’ve really enjoyed reading all her funny posts!

This chicken stew is SUPER easy (as are most slow cooker recipes), so it’s perfect for a busy week night. ENJOY!

Ingredients:

1. 1 tbsp olive oil
2. 5 chicken breasts
3. 1/2 cup organic chicken broth
4. 1 (14oz) can diced tomatoes
5. 1 (14oz) jar roasted red peppers
6. 1 yellow onion, sliced
7. 3 cloves garlic, peeled and diced
8. 1 tbsp chili powder
9. 2 tsp cumin
10. 1 tbsp oregano
11. 1 tsp garlic powder
12. 1 tsp unrefined salt
13. pepper, to taste
14. 2-3 big handfuls of spinach
15. 1 avocado

Directions:

• Put all the ingredients except the spinach and the avocado into the slow cooker.  Mix around a bit.
• Turn on high for 3.5 to 4 hours.
• When there’s about 20 minutes left, add the spinach and mix it around.  You can shred up the chicken at that point too with two forks.
• Serve it up over veggies, rice or cauliflower rice with a few slices of avocado on the side. YUM!