Posts Tagged ‘crockpot’
Cooked this yesterday with great success. Chicken turned out pretty moist, brussels sprouts were super-buttery-deliciousness. Butter / onion / chicken juice sauce resulting at the bottom of the crock pot was fabulous spooned over the top of the chicken.
For paleo-ness, use an alternative fat (bacon grease works well.)
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 roasting chicken (4-5lbs)
- 1 cup onion, chopped
- 1/2 stick butter
- brussels sprouts (however many will fit into your slow cooker!)
- 3.5 quart Cuisinart slow cooker (any slow cooker should do!)
- Utensils sufficient for manipulating whole hot chicken (plastic cutlery not helpful!)
Mix together all spices in small bowl. Clean chicken and remove giblets. Pat chicken dry, then coat with spice mixture.
Chop onions and place in bottom of crock pot. Put about half the butter underneath the chicken. Place chicken on top of onions and smack globs of remaining butter on top. No additional liquid is required — the melted butter and chicken juices will be sufficient to keep everything moist.
Cook for 4-8 hours on low setting. (My chicken was still moist after being cooked on low for 5.5 hours, then kept on the “warm” setting for at least 3 hours after that before consumption. I did turn it upside down to submerge the breast meat in juices after approximately 5 hours.)
30 minutes before end of cooking, throw in brussels sprouts – try to get them down into the bottom (in my little 3.5 quart-er, I had to shove them down to get them under the chicken, since the chicken took up most of the pot already.)
Inspired by Whole Chicken Crockpot Recipe at Recipezaar
This turned out to be pretty delicious! The recipe called for more cabbage than would really fit into my 3.5 quart slow cooker, but I shoved as much as possible in there, then weighted down the top until it had reduced a bit. I used chorizo, but you could use hot italian sausage too, I’m sure. I also made my meatballs about 3” in diameter, which in retrospect was a little bit too large. Next time I’ll take them down to 2”.
Note that I also made the meatballs well in advance and froze them until I was ready to cook this — then threw them straight in frozen. It still turned out great — after 6 hours they were piping hot and cooked through.
- 1 medium head of cabbage (large if you have a big crockpot!)
- 1 pound of ground beef
- ½ pound of chorizo, casing removed
- ½ cup minced onion
- 1 tsp caraway seeds
- 1 tsp ground coriander
- 1 tbsp garlic powder
- 16 oz can tomatoes – including the juice
- 3 tbsp vinegar
- 1 carrot – unpeeled, ends chopped off
- Salt and pepper to taste
Chop the cabbage into large chunks, break apart with your fingers, and put about half of it in the bottom of the crock pot with the carrot. If you have a little crock pot, you will need to make sure you’re leaving enough space for meatballs!
Mix together the ground beef, sausage, onion, spices, salt and pepper in a large bowl. Roll the mixture tightly into small meatballs (about 2 inches in diameter.) Give ‘em a good squeeze so they don’t break apart when you cook them! Throw the meatballs in the crock pot on top of the cabbage, and cover with remaining cabbage.
Combine tomatoes and vinegar in a food processor or blender and pulse a few times to that the tomatoes are broken down but not pureed. Pour mixture over cabbage.
Cook 6-8 hours on low. Remove carrot before serving.
Super-easy paleo crock pot pork chops! Also good with sausage chopped up and added (this makes a sauerkraut-apple-sausage accompaniment that can be a meal in-and-of itself if you end up with extra!)
- 4 pork chops, about 1/2” thick
- Non-virgin olive oil for browning
- 1 medium onion, halved, sliced and separated into rings
- 1/4 teaspoon garlic powder
- 1/2 tsp. caraway seed
- 1/4 tsp. salt
- 1/4 tsp. thyme
- 1/4 tsp. pepper
- 3 cups well-drained sauerkraut (squeeze it!)
- 1 cup sliced tart apples
- 3/4 cup apple juice
Brown pork chops in frying pan over medium heat (just enough to seal in juices.) Set aside.
Mix together onions, sauerkraut, and spices. Put about 1/4 of the mixture in the bottom of the crock pot. Place pork chops on top. Cover with remainder of onion-sauerkraut mixture. Top off with apple slices. Pour apple juice over the whole thing.
Cook on low for 6-7 hours.
Really tasty Thai-style curry. I chopped up the sweet potatoes and eggplant pretty small and they ended up basically as sweet potato / eggplant mash — this was still super tasty, but if you like your curry more chunky, I recommend starting with bigger veggie pieces. Might also work to decrease the cooking time a bit. Next time I’m going to make sure to look in on it after 3 hours and see how things have progressed!
Also going to try leaving out the brown sugar next time — I don’t think it actually needs it since the sweet potato is already so sweet!
- can coconut milk
- 1 tablespoon tamari
- 1 tablespoon red curry paste
- 1 teaspoon fish sauce
- 1 medium onion, chopped
- 2 to 3 cloves garlic, finely chopped or grated
- 1-inch knob ginger, peeled and grated
- 1 small can bamboo shoots
- 1/2 large eggplant, cut into small chunks
- 2 medium sweet potatoes, cut into medium chunks
- 2 pounds shrimp
- 1 lime, cut into wedges, to garnish
- 2 scallions, thinly sliced, to garnish
Combine coconut milk, tamari, curry paste, fish sauce in crockpot bowl. Add onion, garlic, ginger, bamboo shoots, eggplant and sweet potato. Cook on high for 4 hours. 45 minutes before end of cooking, add shrimp (if shrimp are frozen, add 1 hour before end of cooking.)
Garnish with scallions and lime.
- 16 chicken thighs
- 1/2 head garlic, peeled & smushed
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 cup pitted prunes
- 1 cup pitted spanish green olives
- 1/4 cup capers, with a bit of juice
- 3 bay leaves
- 1/8 cup oregano
- 1/2 cup white wine
In large bowl, combine chicken, garlic, red wine vinegar, olive oil, prunes, olives, capers and juice, bay leaves, and oregano. Sprinkle with coarse salt and pepper. Cover and let marinate overnight.
Arrange chicken in crockpot. Pour white wine over it.
Cook 5-6 hours on low.
Possibly the easiest thing I’ve cooked so far in the slow cooker, and certainly one of the most delicious.
I used “Bone Suckin’” BBQ sauce – which appears to me to be more or less paleo (maybe other than the xanthan gum?) Good because I was feeling way too lazy to make my own. Certainly not low-carb, but super tasty!
- ribs (i used boneless pork ribs, but this should work with any ribs you can find!)
- steak seasoning (I used mccormick montreal steak seasoning)
- bbq sauce (I used bone suckin’ sauce)
Sprinkle steak seasoning over ribs. Throw ribs into slow cooker with 1/2 cup of water.
Cook 4 hours on high, 2 on low. Pull out of cooker and pour some sauce on ‘em.
Serve with some veggies (I grilled some zucchini.)
It kind of amazes me that this turns out as well as it does. Totally tasty. You can throw it together the night before and it’ll be ready just in time for breakfast! Also good for using up leftovers — I’ve listed specific ingredients here, but you can basically throw whatever you have lying around in there with some onions and cheese, toss the egg mixture on top, and it ends up tasting awesome.
Oh, if you want to make this a bit more… balanced… you could probably cut back on the bacon/sausage significantly and add some fresh veggies for bulk. I’m thinking of trying a version with leeks in it. Mmmm, leeks.
This keeps okay in the fridge for a little while (a couple days, kind of like a frittata) and can be reheated via microwave magic.
Serve with some hot sauce and/or salsa.
- 2 tbsp butter
- 1-2 onions, chopped
- 1lb bacon, fried and chopped (I use scissors)
- 4-6 sausages, chopped up
- 3 jalapenos
- 1 cup shredded cheese, whatever kind you like
- 12 eggs
- 1 cup milk
- about 1/4 teaspoon each salt and pepper
Grease the inside of your slow cooker (this’ll stop the eggs from baking on too much — if you forget you’ll have to soak your crockpot to get it clean.) Divide your onions, bacon, sausage, jalapenos, and cheese into 3 or 4 and layer in the slow cooker. Whisk together the eggs, milk, salt and pepper in a separate bowl, and pour the mixture over your layers. Put a couple knobs of butter on top. Throw on the lid. Cook on low for 10 hours or so. Voila, awesome egg casserole thingy.