I love making chicken broth in the slow cooker (see my easy slow cooker chicken broth recipe here), and after having some amazing Thai Chicken and Rice with Chicken Soup in Portland, I had to go make a Paleo version to enjoy at home! It’s a simple process – place everything into the slow cooker and leave overnight.
I’m a fan of fruit in my chili (see my Raspberry Liver Chili Recipe), and so I decided to experiment a bit more with that theme for this recipe.
Have you tried Bison?
I can still recall the first time I tried bison. It was at Ted’s Montana Grill in New York City. This is one of Ted Turner’s companies, and its main focus is bison. I had no clue what bison was at the time, but I LOVED IT. Get Recipe
This is how my evening went: 10.00pm: Washing dishes and thinking: “the crockpot is sitting empty…what can I cook in it tonight? Chicken? Nah, sweet potatoes? Hmmmm. With what though?” 10.05pm: Looking to see if there are any other dirty plates on the counter and thinking: “must finish off all those honey crisp apples soon.” 10.10pm: Light-bulb going off (figuratively) and thinking: “apple butter with sweet potatoes!” 10.20pm: Peeling apples and sweet potatoes and chopping them up. 10.30pm: Placing apples and sweet potatoes into crockpot along with cinnamon, pure chocolate powder, ground nutmeg, ginger powder, and ground cloves. Mixing together. 10.35pm: Setting crockpot to low temperature for 10 hours and then relaxing in massage chair with a kombucha!
I’ve been so busy at work these past weeks that my crockpot has been sitting there lonely! So I fired it up again today with a nutritious stew. Even paleo-haters can hardly pooh-pooh this dish. There’s protein, starch (in the form of plantains) and veggies all in one pot.
I’ve been making this chili forever now, and it’s about high time I shared it with everyone. I like to tweak the recipe a little each time I make it, and this is the raspberry liver variation. And the best part is that everything just goes into the crockpot, and 8 hours later it’s delicious! I like to make a large batch to eat for several days, but you can of course scale the recipe down (also make sure your crockpot can hold so much meat – I use this 6-quart one from Amazon).
I had gone out grocery shopping only to return to this amazing smell in my apartment. I was wondering who was cooking on my floor and whether the aroma was flowing through my vent system when it hit me that it was MY PORK! I had put it into the slowcooker earlier in the morning, and completely forgotten about it. Of course, that’s the beauty of the slow cooker – you can totally just forget all about it!
This is such a versatile pot roast! You can cook it and then freeze it for a few weeks so that it’s available whenever you’re out of food. It’s also great to use in random stir-fries with some vegetables or in a salad. My favorite use is to shred the meat and then to add it to the cauliflower rice (recipe here) when the “rice” is nearly done.
If you’re eating the pot roast by itself, it’s delicious when served cold (just keep it in the fridge and then use a sharp knife to carve off really thin slices – serve these slices with a drizzle of coconut aminos).
Additional tip: You can also add some root vegetables like carrots or asian radishes to the slow cooker to cook with the meat – it’ll create some really flavorful veggies. [click to continue…]
I spent a large part of the day listening to and discussing natural health through food and nutrition, and bone broth definitely came up several times! So, it seems fitting to share with you my bone broth recipe.
What is bone broth? It’s really what it sounds like – broth made from bones. It’s something that’s been around in the traditional cooking of many cultures around the globe because it’s nutritious, delicious and helps absorption of nutrients!
And this was the conversation in my living room last night:
ME: So, it’s Election Day on Wednesday, right. Isn’t that…
J: No, it’s on Tuesday.
ME: Are you sure? I read it on…
J: There are some things you have to trust an American on.
So, it’s Tuesday today….Happy Election Day to all those in the US! Now, let’s move on to breakfast involving some other nationalities!
This is simply the yummiest and simplest way of eating eggs for breakfast! Cha Dan (literally translated as “Tea Egg”) is a traditional Chinese recipe involving soy sauce and spices and eggs, but to decrease the amount of soy consumption (coz it’s not too good for you!), here’s a soy-free Cha Dan Recipe. You can of course add coconut aminos instead of soy sauce, but it’ll cost you pretty much a whole bottle for two dozen eggs!
I had a bunch of uncooked bacon left over from when I made the avocado bacon explosion, and I wanted to use it in a dish that didn’t involve frying more bacon! And so I turned to the slow cooker. But what would it go well with in the slow cooker, I pondered…chicken!
I always find chicken breast rather dry (I wasn’t even all that impressed with the white meat of Thomas Keller’s Poulet Roti!), and so I thought the fat from the bacon would help moisten the chicken. I was not wrong. The bacon (and the olive oil) kept the chicken moist and flavorful!
This was one of the fastest dishes I have ever made – I dumped 5 raw chicken breasts, 10 slices of bacon (raw), 2 tablespoons of rosemary, 2 tablespoons of thyme, 1 tablespoon of oregano, 2 tablespoons of olive oil (I really like this olive oil), and 1 tablespoon of salt into the slow cooker (I use the Hamilton Beach slow cooker) and mixed everything together briefly, then set it to cook for 8 hours on low. This was the result (after pouring out the liquid).
Then I shredded the meat and added a bit more olive oil.
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I served it with a simple but refreshing cucumber salad (recipe here), which went really well with the shredded bacon & chicken.
Everything is so much easier in the slow cooker. So, I decided to try making ropa vieja in the slow cooker too! In fact, it’s so easy I’ve already made this dish several times over the past few weeks. I usually get around 3lb of flank steak. I cut the steak into 2 inch slices (cut across the grain). Then pan sear the strips on a high heat in a tablespoon of coconut oil. Sear for about 2-3 minutes on each side. This just locks in some of those delicious juices.
While the steak is searing, I chop up 3 bell peppers into thin slices.
Then, I chop up 1/4 cup of cilantro and 1/4 cup of parsley and crush 2 cloves of garlic. All of this goes into the crock pot (I use the Hamilton Beach slow cooker) with the seared strips of flank steak along with 2 cans of tomato paste.
Lastly, there’s the really fun task of mixing everything together. I usually just put on some disposable food gloves and dig in (I don’t want to have to spend hours scrubbing all the spices off my hands).
Cut the flank steak into two inch wide strips (against the grain).
Place 1 tablespoon of coconut oil into a large frying pan and turn the heat to high. Pan sear half of the flank steak strips - leave in the frying pan for around 2-3 minutes on each side. Repeat with the other half of the flank steak strips.
Place all the ingredients and the seared flank steak strips into the slow cooker.
Using your hands, make sure all the ingredients are well mixed.
Set slow cooker on the low heat setting and cook for 6 hours.
I was at Butcher Bar a few days ago perusing their selection of grass fed beef when I spied some pasture-raised chicken on the top shelf. It came to $12 for the chicken, but it’s worth it to know where the meat came from!
I have to say that I find chicken really ugly! Maybe it’s because I don’t cook whole chicken much or maybe I’m just too much of a city girl and seeing something resembling the real animal just freaks me out!
Anyway, I compartmentalized my apprehensions and got on with the cooking. I placed the chicken in the slow cooker (I use the Hamilton Beach slow cooker) and filled up the slow cooker with water so that it covers the chicken.
Then I added in approx 2 tablespoon of salt, 1/2 tablespoon of black pepper, and 1/4 cup of goji berries (for a bit a sweetness in the broth).
Then left it in the slow cooker on a low setting for 5 hours.
The chicken was super tender and the broth very tasty (you can add more salt and pepper to taste or). I shredded the meat and ate it with a bit of soy sauce, or you can use coconut aminos if you want to avoid every last bit of soy. I then stored the chicken broth in the fridge to drink by itself or to use as the base in other soups later! The broth is like a bone broth – you can tell because it thickens a lot when you cool it in the fridge (that’s the gelatin in the broth). So you get nutritious and delicious bone broth along with chicken meat without hardly any effort!
This is such a simple recipe – just dump everything into the slow cooker (crock pot) at night and let it cook! Then, simply wake up and smell the amazing aroma of beef stew. I know it’s not winter, but this is really great to eat any time of the year.
First, start with the veggies. Pick ones like parsnips, carrots, onion, celery, mushrooms and parsley as they won’t turn to complete mush in the pot. I put in 2 sweet potatoes too – they do turn to mush but their sweet flavor works really well with the splash of paprika I put in. The vegetables you see in the photo below (2 sweet potatoes, 2 white parsnips, 1 small onion, 4 carrots, and around 4 celery sticks) worked well with around 2.5 lbs of beef, but you can add more or less vegetables/beef depending on what you have available and what you like.
Chop up the vegetables into stew-sized cubes (just under 1 inch by 1 inch by 1 inch size). Also use a garlic press to crush two cloves of garlic.
Then, chop up the beef meat into 1 inch cubes (any type of beef will be fine, but I’ve found that short rib meat without the bone works really well because it has a bit more fat than stew meat). Pour a 14.5 oz can of broth (beef, chicken or vegetable) into the bottom of the slow cooker and then place the meat in the broth. Season with 2 teaspoons of salt, 1/2 teaspoon of pepper, 1 teaspoon of garlic powder (or granulated garlic), 1 teaspoon of onion powder, and 1 teaspoon of paprika.
Then place all the chopped vegetables on top and set the slow cooker onto the low setting for 8 hours. Slow cookers can vary a lot in terms of how hot they get (and therefore how quickly they cook) since most of them come without any temperature controls. I would go to sleep, wake up in 8 hours and check on how tender the veggies and meat are and then decide if it needs a few more hours. My slow cooker cooks at a pretty high heat even on the low setting (which is a problem with a lot of slow cookers) and everything was super tender after 8 hours. Don’t worry about the fact that the vegetables aren’t sitting in the broth because they will still be tender.
I keep the stew in the fridge and then heat up a bowl of it in the microwave for dinner – it provides quick, easy, and great tasting dinners for several nights!
Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!