Healthy Crock Pot Recipes

With fall, comes cooler temperatures, busier schedules, and a need for comfort food. What better way to accommodate those then with crock pot meals. Crock pot meals can be super basic and save a bunch of time. You can walk in to dinner being almost ready. 
All of these recipes are clean, unprocessed and paleo.

Crock Pot Chicken  Soup

Ingredients

• 2 lb. Chicken Thighs, bone-in, skin removed(about 5 thighs)
• ½ T. Coarse Salt(sea salt or Real salt is preferable)
• ¼ t. Pepper
• 2 sprigs Fresh Thyme
• 2 Garlic Cloves, minced
• 5 C. Water or Chicken Broth
• 2 T. Chicken Base(if using water instead of chicken broth)
• 1 lb. Carrots, peeled, sliced in half lengthwise and cut into ¼" slices
• 1 Yellow Onion, diced
• ½ bunch Kale(about 4 C. packed) stems removed, chopped into bite sized
• pieces
• ½ T. Fresh Thyme, chopped
• Additional Salt and Pepper, to taste

Instructions

1. Place the chicken thighs in the base of a crock pot. Sprinkle the salt and pepper over the chicken.
2. Place the thyme sprigs and minced garlic on top of the chicken.
3. Pour the water(or chicken broth) into the crock pot. Add the chicken base, if using.
4. Cook the chicken on high for 4 hours.
5. After 4 hours the chicken should be "fall off the bone" tender. Remove the chicken from the crock pot and place in a bowl. Remove the thyme sprigs and discard.
6. At this point, if you desire, you can strain the broth in the crock pot through a fine mesh sieve(if you want a broth free from any debris left from the chicken). Add the broth back to the crock pot after straining.
7. Turn heat back to high.
8. Separate the chicken from the bones. Lightly shred the chicken. Discard any cartilage. Add the bones back to the soup and cover and refrigerate the chicken.
9. Add the carrots, onions, and chopped thyme to the broth and cook on high for 2 hours.
10. In the last ½ hour of cooking, add the kale to the soup.
11. After 2 hours the carrots should be soft and tender, along with the kale.
12. Remove the bones from the soup and discard.
13. Check the seasonings and add more salt or pepper as necessary.
14. Add the chicken to the soup and allow to reheat for about 10 minutes. Do not stir too much or the chicken will become over-shredded.
15. Serve.

Crock Pot Pot Roast

Ingredients

• 2-3 Lb Chuck Roast
• 5 Potatoes cut into chunks
• 1 Onion cut into chunks
• 4 Carrots (optional)
• 2 Cups Beef Stock or Broth
• 2 Cups of Water
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp Italian Seasoning
• ¼ tsp Salt and Pepper to taste

Instructions

1. First cut all of the potatoes and onions into large chunks. Using large chunks (about 2 inches square) makes sure they don’t turn to mush in the crock pot.
2. First add the Roast to the crock pot, then the potatoes and onions and carrots (if used).
3. Then add the seasonings over top
4. Next add the beef stock. The roast should be covered in liquid so add water until it is covered.
5. Depending on your crock pot and how fast it cooks will depend on the time. Mine is pretty hot so it took about 5 hours on high. You will know it is done when you put a fork in it and it just falls apart.
6. Once it is done remove the roast, potatoes, onions, and carrots from the crock pot and enjoy.
7. You can use the juice over your roast or you can make a gravy by putting it on the stove and bringing to a boil while whisking in flour to the desired texture.

Turkey Chili
Ingredients:

•  2 medium onions, minced
• 4 medium carrots, chopped 
• 1 medium bell pepper, stemmed, seeded, and cut into ½-inch pieces 
• 6 medium garlic cloves, minced (2 Tbsp) 
• ¼ cup chili powder 
• 1 Tbsp ground cumin 
• 1 tsp dried oregano 
• 1 Tbsp olive oil 
• 1 ½ tsp salt, divided 
• 2 lbs 93 percent lean ground turkey 
• 2 15oz cans red kidney beans, drained and rinsed (or sometimes I use Cannellini beans)
• 1 14.5oz can diced tomatoes 
• 1 15oz can tomato sauce 
• 1 28oz can crushed tomatoes 
• 2 cups low-sodium chicken broth 
• 1 bag fresh spinach 

Optional: (if you like it hot. You know me, I'm super wimpy so I leave these out!)

• ½-1 tsp red pepper flakes 
• ¼ - ½ tsp cayenne 

Slow Cooker Directions: Brown the ground turkey and toss it in the crockpot with all the other ingredients except the spinach (you can omit the Tbsp of olive oil). Cover and cook on high 4-6 hours or on low 8-10 hours. An hour before serving, stir in the bag of spinach, cover, and continue cooking. 

Clean Crock Pot Chicken Tortilla Soup

Ingredients:

1 tsp ground cumin

1/2 tsp sea salt

2 cups chopped white or Vidalia onion

1 tsp oregano

4 cloves garlic, minced

2 medium green bell peppers, minced

4 14.5 oz cans of organic diced tomatoes with chiles (Can substitute fresh tomatoes with chiles if preferred)

8 cups organic, low-sodium chicken broth

2 cups frozen corn

2 lbs uncooked boneless skinless chicken breasts

Directions:

1. In a large slow cooker, combine all ingredients, stirring to ensure ingredients are mixed and well distributed.

2. Heat on low for 8 hours or on high for 4 hours.

3. Shred chicken and serve warm.

White Bean Soup

Ingredients:
1 medium yellow onion, chopped
1 large carrot, chopped
1 small tomato, chopped
1 pound dried white beans (I used navy beans)
8 cups water (give or take one cup depending how thick or thin you like your soup)
2 bay leaves
1 tsp. cumin powder
1 tsp. sweet paprika
1 Tbsp. tomato paste
2-3 Tbsp. olive oil
2 fresh garlic cloves- minced
Salt and pepper, to taste
Italian parsley or fresh dill for garnish
 
Direction:
Heat oil in a frying pan over medium heat; add the onion, carrots and garlic; sauté until all the vegetables are tender, about 3-5 minutes.
Add tomatoes, ground cumin, bay leaves, paprika and tomato paste. Mix well until all the flavors are combined.
To the crock pot/slow cooker add washed beans, sautéed vegetables and 7-8 cups of water. Season with salt and pepper and mix well.
Set timer for 4 hours on high or 8 hours on low.
After it’s done, check the seasoning and adjust as desired.
Scoop the soup into bowls. Serve with chopped parsley, fresh dill and red pepper flakes.

Nina Pears