Slow-Cooker Recipes

 In Nutrition

Since I am still working on the Paleo Blog (trying to get as much info as possible condensed down into a nice review and easy explanation) I am going to post a few recipes in the mean time. Here are some of our favorite slow-cooker recipes. They make a lot so they are perfect for lunches or snacks throughout the week! Hope you guys enjoy!

Mexican-Style Shredded Chicken
3-4 lbs. boneless, skinless chicken breast (5-6 chicken breasts)
1 envelope fajita or taco seasoning
1 16oz. jar salsa (any variety will do – we use Tostinos Chunky Medium)
1 tsp. chili powder (optional, we just like a little extra kick)
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. kosher salt
2 bags frozen peppers and onions (we use Bird’s Eye Pepper Stir-Fry Blend) – thawed

1. Trim any fat off chicken breasts
2. Add all ingredients EXCEPT peppers and give a little stir to mix everything together
3. Place lid on and cook on low 6-8 hours or on high 4-6 hours
4. Remove chicken and shred with two forks
5. Add chicken and peppers and onions back into slow-cooker
6. Turn to warm and let everything come together another hour or so (totally optional but it gives everything a little more flavor)

—This is perfect served as is alone but if you’d like serve with rice/beans or in a tortilla shell topped with shredded cheese, sour cream, lettuce, etc…and make into a little burrito

Pulled Pork w/BBQ Sauce
5-6 lb. Boston Butt Roast (found at G.E. in the pork section right by the pork chops)
3-4 slices of bacon
1 – 1 1/2 tbsp. Pink Himalayan Sea Salt (found at Whole Foods or Giant Eagle but if you can’t find normal sea salt should do)
5 garlic cloves, peeled

1. Line bottom of slow-cooker with bacon slices
2. Trim any skin or fat from the pork (Giant Eagle usually does this for you)
3. Put small slits into the top of the pork and push in the garlic cloves
4. Salt all sides of the pork
5. Place pork onto the bacon in the slow-cooker, DO NOT add any liquid the pork will produce it’s own
6. Place lid on and cook on low 14-16 hours
7. Remove pork (and bone if you got a bone-in cut) and shred with two forks
8. Reserve a little under half of the liquid in the slow-cooker and add to the pork

BBQ Sauce
1 – 6oz. can tomato paste
1 – 1 1/2 cups beef or chicken stock
3 cloves garlic, minced
1/2 an onion, chopped
2 tbsp. dijon mustard
2 tbsp. apple cider vinegar
1 tbsp. olive oil
1 tsp. salt
2 tbsp. chili powder (or to taste)
1/2 tbsp. chipotle chili powder (or to taste)
1 tsp. dry mustard
6 dashes worchester sauce

1. Add all ingredients to sauce pan and bring to boil
2. Reduce heat to medium/medium-low and simmer 15-20 minutes

*This can be frozen just make sure it’s in a freeze safe bag/container
*You can certainly add the pork to this sauce, we don’t since we both like a different amount of sauce with the pork and it also makes it a lot easier to freeze if you keep the two separate

—This is perfect served alone or you can make into sandwiches

Italian Shredded Beef
6-8lb. chuck roast
2 1/2 cups beef stock
1 can Campbell’s French Onion Soup
1 tsp kosher salt
2 tsp ground black pepper
2 tsp dried oregano
2 tsp powdered onion
2 tsp dried parsley
2 1/2 tsp garlic powder
2 bay leaves
2 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
4 dashes worchester sauce

1. In a large bowl combine all ingredients EXCEPT beef and bay leaves, whisk together
2. Add beef to slow cooker
3. Pour liquid mixture over beef and add the bay leaves
4. Place lid on and cook on low 10-12 hours or on high 5-7 hours
5. Remove beef and shred with two forks
6. Skim fat from the remaining liquid and remove the bay leaves
7. Add liquid to the beef

—Again, like the pulled pork this is perfect served alone or you can grab a few french baguettes and make into sandwiches or you even top a baked potato with it (Trust me it’s super yummy!!)

Hope you all enjoy these recipes and if when you’re trying them out and make any modifications definitely let me know I love trying out different seasonings and combos!

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