My favorite weeknight crockpot meals (Paleo)

Slow cooker chicken
afitmess
March 11, 2016

Matt and I tend to split the cooking during the week. Since we both work full time, many of our meals are made in the crockpot. If you aren’t on the crockpot wagon then you need to stop what you are doing and get on. It’s a huge time-saver for me. Plus, what’s better than coming home at the end of the day to a meal ready and waiting for you? Slow cooking makes everything taste good.

I have several crockpot meals that I rotate on a weekly basis, but I wanted to share our three favorites. These are the tried and true meals that are big hits with my family. Super easy to prepare and practically fool proof. Plus they are all gluten free and dairy free. You can easily tweak the recipes to make them Whole30 meals by using compliant ingredients (read the labels of the broth and sauce to make sure there is no sugar added!). Have I convinced you to try these yet?

Slow cooker chicken

Scrumptious slow cooker chicken from Everyday Paleo

I have been making this one for years. What I love most about this meal is its versatility. You can use any veggie you’d like, but parsnips are my favorite. They are sweet yet hearty and remind me of a potato. I like to top this meal over zucchini noodles or spinach.

Ingredients:

  • 2.5 lbs boneless, skinless chicken thighs
  • 3 parsnips
  • 3 carrots
  • 4 celery stalks
  • 1 red onion
  • 5 whole garlic cloves (note: the original recipe calls for 10+)
  • ¼ cup coconut oil
  • 1 cup chicken broth
  • 1 tablespoon dried thyme
  • 1 tablespoon rubbed sage
  • sea salt and black pepper to taste

Directions:

  1. Peel the carrots and parsnips first.
  2. Cut the parsnips, carrots, celery, and onion into large chunks making sure everything is cut roughly the same size for even cooking.
  3. Place the chicken in the crockpot and sprinkle with sea salt and black pepper.
  4. On top of the chicken layer the onions and whole garlic cloves followed by the parsnips, carrots, and celery.
  5. In a glass measuring cup mix together the broth, coconut oil, thyme and sage (it helps to melt the coconut oil first in the microwave). Note: I usually just add these directly to the pot rather than mixing first.
  6. Pour mixture over the chicken and veggies and cook on high for 5 hours or low for 7.

paleo crockpot meatballs with red sauce

(image source)

Paleo crockpot meatballs with red sauce by Alyssa Alegre

My Italian ancestors would shake a finger at me for making meatballs in the crockpot, but this is such a quick way to create an awesome meal. I usually top the meatballs over cooked spaghetti squash or zucchini noodles. If you enjoy dairy then you could easily add cheese to this. 

Ingredients:

  • 1 1/2 lbs of ground chicken (or turkey, etc.)
  • 1 large onion, dice one half for meatballs and slice the other half in rings
  • 4 cloves of minced garlic
  • 1/2 cup almond flour
  • 1 egg, whisked or two egg whites
  • 1/4 cup of fresh, chopped flat-leaf parsley
  • 1 tablespoon of chopped basil (fresh basil leaves would work, too)
  • dash of red pepper flakes
  • salt and pepper
  • 1 jar of marinara sauce

Directions:

  1. In a bowl, combine the ground chicken, the diced onion, garlic and almond flour and egg. Mix well (I like to use my hands).
  2. Add the parsley, basil, and spices and mix.
  3. Gently form the meatballs with your hands. I usually make them a bit larger than golf ball size.
  4. Coat the bottom of the crockpot with extra virgin olive oil. Layer the sliced onion on the bottom of the crockpot to form a bed for the meatballs.
  5. Carefully place meatballs on top of the onions.
  6. Pour sauce on top of the meatballs and cook on low for 4-6 hours.
  7. Garnish with parsley when done.

enchilada-stew2

(image source)

Enchilada Chicken Stew from PaleOMG

Ingredients:

  • 2 lbs chicken breasts
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 (4 oz) can of chopped jalapenos (may want to omit if serving to children)
  • 1 (4 oz) can of chopped green chilies
  • 2 tablespoons coconut oil
  • 1 (14 oz) can of diced tomatoes
  • 1 (7 oz) can tomato sauce
  • 3 garlic cloves, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • salt and pepper, to taste
  • cilantro, to garnish
  • avocado, to garnish

Directions:

  1. Place the chicken breasts in the crockpot.
  2. Then add the rest of the ingredients on top, in any order.
  3. Cook on low for 8-10 hours or high for 6-8.
  4. After it’s done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.
  5. Top with cilantro and some avocado.

 

I would love to hear some of your favorite crockpot recipes!

Psst. I have saved these pins and more on my Pinterest page. Please follow me!

 

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