Slow Cooker Honey Teriyaki Chicken

INGREDIENTS

• 2 pounds boneless, skinless chicken thighs (about 6), cut into 1 1/2-inch pieces
• 1/2 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1/2 cup tamari or soy sauce
• 1/2 cup honey
• 1/4 cup rice vinegar
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon grated peeled fresh ginger
• 1/4 cup water
• 2 tablespoons cornstarch
• For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions

INSTRUCTIONS

• Arrange the chicken in a single layer in the bottom of a 6-quart or larger slow cooker. Scatter the onion and garlic over the top. Whisk the soy sauce, honey, rice vinegar, pepper, and ginger together in a small bowl and pour over the chicken.
• Cover and cook on the LOW setting for 2 to 3 hours or on the HIGH setting for 1 to 2 hours. The chicken is done when an instant-read thermometer inserted into the thickest piece registers 165°F.
• Using a slotted spoon, transfer the chicken to a bowl. Pour the sauce left in the slow cooker into a small saucepan and bring to a boil over medium-high heat. Cook until reduced by half, 15 to 20 minutes. Meanwhile, whisk the water and cornstarch together in a small bowl. Once the sauce has reduced, whisk the cornstarch slurry into the sauce and cook until thickened, 1 to 2 minutes.
• Return the chicken to the slow cooker and pour in enough sauce to coat the chicken. Reserve any remaining sauce for leftovers. Serve over cooked rice and garnish with red pepper flakes, sesame seeds, and scallions.

Crock Pot Low Carb Lasagna

Ingredients

•  2 medium zucchini
•  1 medium eggplant
•  Kosher salt
•  16 ounces good-quality store-bought tomato-based pasta sauce, — or homemade (2 cups)
•  1 medium red onion — diced
•  1  red bell pepper — diced
•  16 ounces  low-fat cottage cheese — do not use skim—I used 1%
•  2 large eggs
•  8 ounces part-skim shredded mozzarella cheese — or provolone cheese, divided (about 2 cups—I used a blend of both cheeses)
•  For serving: Parmesan cheese — freshly chopped herbs such as basil or parsley

Instructions

• With a mandoline or very sharp knife, slice the eggplant and zucchini length-wise into long, thin (1/4-inch) sections so that they resemble lasagna noodles. Spread the vegetable slices out onto a kitchen towel or layers of paper towels and sprinkle them lightly with kosher salt. Let stand for 15 minutes to allow some of the excess liquid to drain off. Pat dry. Prepare the zucchini and eggplant according to one of the three methods below:
• GRILL METHOD: Preheat an outdoor grill or indoor grill pan to medium. Lightly coat the grill with canola oil, then grill the eggplant and zucchini strips until cooked and lightly brown, about 2 to 3 minutes per side.
• BROIL METHOD: Place the top oven rack about 5 inches from the upper heat element. Set the oven to broil at 500 degrees F. Arrange the zucchini and eggplant slices in a single layer on a baking sheet. (Do not line the baking sheet pans with wax paper or parchment, as they will burn.) Lightly brush the slices with olive oil and season with salt and pepper. Flip over the slices and repeat for the other side. Broil for 5-8 minutes, or until lightly brown, working in multiple batches as needed. Remove from the oven and allow to cool slightly. Place the slices on paper towels to remove excess moisture.
• NEITHER: Move ahead with the recipe—skip grilling or broiling the zucchini completely. The lasagna will have a lot of excess liquid around the veggie slices in the slow cooker (even after salting them in step 1), but if this doesn't bother you, you can scoop out the noodles and discard it.
• Lightly coat a 6-quart crock pot with nonstick spray. Spread 1/2 cup tomato sauce on the bottom of the crock pot—the layer will seem very thin. In a small bowl, beat the cottage cheese together with the eggs.
• Create the first veggie lasagna layer in the crock pot as follows: 1 layer of eggplant "noodles"; one-third of the cottage cheese (about 2/3 cup); one-third of the bell peppers and onions; one-third of the mozzarella; 1/2 cup tomato sauce.
• Create the second veggie lasagna layer, this time using zucchini: 1 layer of zucchini "noodles"; one-third of the cottage cheese; one-third of the bell peppers and onions; one-third of the mozzarella; 1/2 cup of tomato sauce.
• Create the final layer: 1 layer of eggplant "noodles"; remaining cottage cheese; remaining bell peppers and onions; 1 layer of zucchini noodles; 1/2 cup tomato sauce; remaining mozzarella.
• Cover the crock pot and cook on high for 2 to 3 hours, until the eggplant is tender. To test, insert a long, thin knife into the lasagna and ensure the eggplant feels tender. Re-cover, turn off the slow cooker, and let stand until any remaining liquid is absorbed, about 30 minutes to 1 hour. (Note: if you did not grill or broil the vegetables first, you will have a lot of remaining liquid.) To serve, slice and scoop desired portions, then sprinkle with Parmesan cheese and herbs as desired.

THE BEST CROCKPOT HAWAIIAN CHICKEN RECIPE

Ingredients

• 4-6 boneless skinless chicken breasts
• 1 can 8 oz. crushed pineapple, drained
• 1 bottle 16 ounces barbeque sauce

Instructions

• Place chicken in a greased 3.5-5 quart crock pot
• Combine drained pineapple and BBQ sauce in a bowl and pour over meat
• Cook on high heat for 3-4 hours or on low heat for 6-8 hours
• Serve over rice

Crock Pot Cranberry Turkey Breast Recipe

Ingredients

• 1 (5-7 lbs) boneless turkey breast
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (14 oz) whole berry cranberry sauce
• 1 packet onion soup seasoning mix
• 1/2 cup orange juice

Gravy

• 1 tablespoon cornstarch
• 1 tablespoon cold water

Instructions

• Unwrap turkey breast, making sure to leave the netting on the turkey, and place into a slow cooker. I use a 6-qt crock pot. 
• Sprinkle salt and pepper over the turkey and rub it in. In a mixing bowl combine cranberry sauce, onion seasoning mix, and orange juice. Pour over the turkey.
• Cook on LOW heat for 5-7 hours. Internal temperature needs to be at least 165 degrees. Mine cooked for 6.5 hours. 
• Take turkey breast out of the crock pot and place onto the serving plate. Cover with tin foil to keep it hot. Skim the fat pieces from the crock pot. Pour the remaining liquid from the crockpot into a medium saucepan.
• Mix together the cornstarch and water in a small bowl. Bring the sauce from the slow cooker to a boil. Once boiling add the cornstarch mixture and stir with a whisk until it's thickened. You may have to turn the heat down while doing this to prevent it from boiling too much and burning. It should only take between 1-2 minutes for it to thicken. 
• Pour some of the gravy over the turkey breast and serve. I pour the extra sauce into a jar and set that out with the turkey so you can serve additional gravy with the turkey servings. 

Crock Pot Chicken and Stuffing with Green Beans

Ingredients

3 boneless, skinless chicken breasts

• 1/4 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 (6-ounce) box Stovetop stuffing
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1/3 cup water
• 1 (10-ounce) package frozen green beans
• salt and pepper

Instructions

• Season chicken with seasoned salt and pepper. Place chicken in the bottom of a lightly greased 6-quart slow cooker.
• Pour dry stuffing mix on top of chicken.
• In a medium bowl, whisk together sour cream, mayonnaise, soup, and water. Pour on top of stuffing mix, spreading it evenly.
• Scatter green beans on top and season to taste with salt and pepper. (I add about 1/4 teaspoon of each.)
• Cover crock pot and cook on HIGH for 4 1/2 hours.

MOIST VANILLA CUPCAKES

INGREDIENTS
VANILLA CUPCAKES

• 2 1/2 cups (325g) all purpose flour
• 2 cups (414g) sugar
• 3 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 1 tbsp vanilla extract
• 2 large eggs
• 1 cup (240ml) water
• VANILLA FROSTING
• 1/2 cup (112g) salted butter, room temperature
• 1/2 cup (95g) shortening
• 4 cups (460g) powdered sugar
• 1 1/2 tsp vanilla extract
• 2–3 tbsp (30-45ml) water or milk

INSTRUCTIONS

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
• Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
• Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
• Add the wet ingredients to the dry ingredients and beat until well combined.
• Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
• Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
• Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
• To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
• Add 2 cups of powdered sugar and mix until smooth.
• Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
• Add remaining powdered sugar and mix until smooth.
• Add remaining water or milk as needed and mix until smooth.
• Pipe the frosting onto the cupcakes. 

Slow Cooker Mongolian Beef

INGREDIENTS

• 1 1/2 pounds flank steak thinly sliced against the grain
• 1/4 cup cornstarch
• 1 tablespoon toasted sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1/2 cup water
• 1/2 cup green onions cut into 1/2 inch pieces

INSTRUCTIONS

• Place the flank steak in a bowl with the cornstarch and toss to coat evenly.
• Add the flank steak to the slow cooker.
• Place the sesame oil, garlic, ginger, soy sauce, brown sugar and water in the slow cooker. Stir to coat the meat in the sauce.
• Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours. 
• Stir in the green onions, then serve.

CROCK POT THAI CHICKEN CURRY

INGREDIENTS

• 1 – 14 ounce can coconut milk, plus 1 can of water (see notes)
• 2–4 tablespoons Thai red curry paste (see notes)
• 1 tablespoon soy sauce (gluten free, if needed. Sub coco aminos for paleo and Whole30)
• 1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)
• 1 tablespoon minced ginger
• 2 teaspoons fish sauce (use Whole30 compliant, if needed)
• 3 garlic cloves, minced
• 1 lb. boneless, skinless chicken thighs, cut into 2–3 pieces
• 1 large kabocha, cut into 1 – inch cubes (or 1 small butternut squash)
• 1 medium yellow onion, chopped
• 1–2 chili peppers, if you like extra heat
• 1 large bunch of kale, torn into small pieces (roughly 2 packed cups)

Optional: cilantro, chili peppers, and lime to serve

INSTRUCTIONS

• Place all the ingredients, except for the kale, into your crock pot and stir together well. Set your crock pot to cook on high for 4 hours.
• After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.
• Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

Crock Pot Fritos Taco Bowls

Ingredients

• 2 lbs lean ground beef
• 1 small onion, finely chopped
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 garlic cloves
• 2 cans chili beans, undrained
• 1 can (8 oz) tomato sauce
• 1 can (14.5 oz) petite diced tomatoes, undrained
• 1 packet taco seasoning
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 2 teaspoons brown sugar
• 1/2 teaspoon unsweetened cocoa powder

Fritos Taco Bowls

Fritos chips

• sour cream, shredded cheese, avocado, pico de gallo, guacamole, shredded lettuce, etc
• rice of choice (see notes)
• Instructions
• Brown ground beef, onion, salt and pepper in a skillet pan over medium-high heat until cooked through and no longer pink. After the meat is halfway cooked, add the garlic and finish cooking. 
• Add the ground beef mixture into the crock pot along with all the other ingredients. Stir together and look on low heat for 6-7 hours. 
• Serve over Fritos chips and add toppings of your choice. We also love adding rice to our bowls too. 

Crockpot Million Dollar Pasta

Ingredients

• 2 lbs ground beef
• 1 8 oz block cream cheese softened
• 1/2 cup sour cream
• 1 cup ricotta cheese
• 1 tsp minced garlic
• 1 tsp dried parsley
• 2 24 oz jars spaghetti sauce divided use
• 1 jar water
• 1 16 oz box cavatappi pasta
• 2 cups shredded mozzarella cheese

Instructions

• Brown and crumble ground beef (season with salt and pepper.) Drain excess grease and set aside.
• In a medium bowl, mix together cream cheese, sour cream, ricotta cheese, minced garlic and parsley.
• In the bottom of a 6 quart (or larger) slow cooker, add half a jar of spaghetti sauce.
• Evenly layer half the box of the cavatappi pasta on top of sauce.
• Pour remaining jar of spaghetti sauce over noodles.
• Pour on half a jar of water.
• Then layer half the cooked ground beef mixture over top.
• Dollop the entire cream cheese mixture evenly as possible over the beef layer. Do not stir.
• Evenly layer the rest of the cavatappi pasta on top of the cream cheese layer.
• Top with remaining jar spaghetti sauce
• Pour another half jar of water on top of spaghetti sauce.
• Finally, layer the rest of the cooked ground beef on top.
• Cover and cook on low for about 3-4 hours.
• Stir mixture, then layer with 2 cups shredded mozzarella cheese.
• Cover for an additional 15-20 minutes (until cheese is melted.)

Slow Cooker Chicken Thighs

Ingredients

• 4 bone-in chicken thighs, (681g) about 1 to 1 1/2 pounds
• 1 teaspoon kosher salt, (7g) plus more for seasoning
• 1/4 teaspoon black pepper, plus more for seasoning
• 2 tablespoons olive oil, (15ml)
• 1 cup red onion, (120g) 1-inch dice
• 1 1/2 cups carrots, (230g) 1-inch pieces
• 1 pound baby red potatoes, (454g) cut in half
• 1 ear corn, cut into 4 pieces
• 2 tablespoons roughly chopped garlic, (20g)
• 1 1/4 cup unsalted chicken stock, (300ml)
• 3 tablespoons all-purpose flour, (26g)
• 1 tablespoon lemon juice, plus 4 wedges for serving
• 4 sprigs thyme
• 2 sprigs rosemary

Instructions

• Trim excess skin and fat from the chicken thighs. 
• Season both sides of chicken with salt and pepper.
• Heat a large saute pan over medium-high heat, once hot add 2 tablespoons olive oil. 
• Add chicken skin side down to the hot oil, cook until skin is golden in color, 5 minutes. 
• Flip chicken and cook 2 minutes, transfer to a clean plate. 
• Add onion, carrot, potatoes, corn, and garlic to slow cooker.
• In a medium-sized bowl whisk together 1 teaspoon salt, 1/2 teaspoon pepper, chicken stock, flour, and lemon juice, add to slow cooker.
• Add chicken, thyme, and rosemary to slow cooker. 
• Cover and cook 2 to 4 hours on high setting or 4 to 6 hours on low setting, until the chicken is cooked through and potatoes are tender.
• Transfer chicken and vegetables to serving plates. 
• Pour cooking liquid through a strainer if desired, whisk to combine and season as desired. 
• Serve sauce and lemon wedges with the chicken dinner.

Crock Pot Barbecue Ribs

Ingredients:

• 3 tbsp paprika
• 2 tbsp brown sugar
• 1/4 tsp Cayenne pepper
• 1 tsp salt
• 1 tsp pepper
• 3-4 lbs pork baby back ribs
• 3 cups barbecue sauce, our go-to is SweetBaby Rays

Instructions

• In a small bowl mix the dry ingredients together, then rub the mixture onto both sides of the ribs.
• Arrange ribs in your crock pot – stand them up against the walls with the thicker side down and the meaty side against the wall.
• Pour BBQ Sauce all over the ribs, cover and cook for 7 hours on low.
• Once the 7 hours is up, brown the ribs in the oven.
• Line a baking sheet with foil, carefully remove the ribs from the crock pot and place them bone side up on the baking sheet.
• Skim the fat from the crock pot then pour the remaining juices from the crock pot into a small saucepan using a strainer.
• Bring the sauce to a boil and allow to simmer for about 15 minutes. Turn on your oven’s broiler and allow it to heat up.
• Once the broiler is preheated, brush the sauce on the ribs and broil for 5 minutes, take the ribs out, turn them over and brush them with sauce, then broil them again for about 5 minutes.
• Serve with remaining sauce on the side.

KETO CRACK CHICKEN IN THE CROCK POT

Ingredients

• 1/2 cup chicken broth
• 1 Hidden Valley Ranch seasoning packet
• 2 pounds of defrosted chicken breasts
• 8 oz package of Philadelphia Cream Cheese cut into chunks
• 8 slices cooked and crumbled bacon
• 1/2 cup shredded cheddar cheese

Instructions

• Add chicken broth to the slow cooker and stir in Hidden Valley Ranch seasoning packet. Then add defrosted chicken breasts.
• Cover and cook for 4 hours on high or 8 hours on low.
• After the cook time has ended, shred the chicken with two forks.
• Add chunks of cut up Philadelphia Cream Cheese, bacon and shredded cheddar. Stir ingredients.
• Cover the crock pot again, and cook for an additional 5-10 minutes, until the cream cheese has melted.