Archive for the 'chicken' Category

Crockpot Balsamic Chicken (Paleo)

I saw this recipe online somewhere but forgot to write down the source or bookmark it. If anyone knows the original source please let me know so I can link and credit them.

1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.


Paleo Crockpot Whole Chicken

Kate passed this recipe on to me and although it’s pretty straight forward I have to post it because it came out SO DELICIOUS. I’m not sure I’ll ever roast a chicken again – this was so easy and the chicken came out perfectly. You don’t get crispy skin like you do when roasting it, but it did get brown. Here’s how I did it:
Crockpot Whole Chicken

1 onion
3-4 lb chicken
salt and pepper
onion powder
garlic powder

Slice the onion and put it on the bottom of the crockpot. Remove the giblets from the chicken and place the chicken on top of the onions, breast side up. Sprinkle on all the seasonings. Cook on high for 5 hours.

Paleo Chicken Nuggets

These are incredible easy to put together and incredibly tasty. I want to eat them for lunch every single day!

Paleo Chicken Nuggets

1 lb ground chicken (dark meat is best, I think)
salt and pepper to taste
onion powder to taste
garlic powder to taste
1 egg
2 Tbsp coconut oil

Mix all together and then use a spoon to create nuggets- basically little tiny meatloafs. Melt coconut oil in a pan and fry the nuggets, about 5 or 6 minutes per side or until cooked through and golden brown.



Bolognese (Paleo)

I was watching the Food Network and someone was making a bolognese sauce and I decided I needed to do that, immediately! I like my bolognese really thick so it’s a meal in itself since I don’t serve it over pasta. I mean, you COULD serve it over pasta, but I chose not to. I chose to serve mine over chicken instead. Haha! Meat sauce on meat!


2 strips bacon
1 Tbsp olive oil
1 medium carrot, diced
2 stalks celery, diced
1/2 medium onion, diced
2 garlic cloves, minced
1 lb grass fed ground beef
6-10 oz tomato paste
1 cup water (or more, based on need)
1 bay leaf
1/2 tsp oregano
1 tsp basil
1 Tbsp parsley
salt, pepper, red pepper flake to taste
4 chicken legs (optional)

Render the bacon in a large pan. Set aside and add a little olive oil then saute all the veggies. Once tender but not browned add the ground beef and cook through. Add the rest of the ingredients, bring to a boil then lower heat. Add more water if it gets too thick. Simmer for 10 minutes then add the chicken legs and cover. Simmer until the chicken is cooked through, then remove the chicken legs, shred the meat and add to the sauce (or to the bottom of your bowl and spoon the sauce on top). Chop the bacon and add to the sauce.

Serve in a bowl as is or with pasta or rice.


Chili Lime Chicken Kabobs (Paleo)

From I doubled this recipe and it is a new favorite around here. Definitely a regular in the dinner rotation!

Chili Lime Chicken Kabobs

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • cayenne pepper to taste
  • salt and pepper to taste
  • 1 pound skinless, boneless chicken breast – cut into 1 1/2 inch pieces
  • skewers


  1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Chicken Meatballs and Spaghetti [Squash] (Paleo)

I just threw these together quickly for dinner the other night and they came out even better than I anticipated. We both devoured them!

Chicken Meatballs

1 lb ground chicken
1 clove garlic, minced
1/4 c. almond flour
1/4 diced onion
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp Italian seasoning
pinch of crushed red pepper flake
1 Tbsp parsley

Preheat oven to 400 degrees. Mix all ingredients together and place formed meatballs on a lined baking sheet. Cook for 20-25 minutes.

Prepare / heat your favorite spaghetti sauce on the stove top. Add the meatballs and let simmer for an hour.

Meanwhile, cut a spaghetti squash in half lengthwise. Roast in the oven rind side up for approximately 30 minutes.

Remove seeds from squash and use a fork to shred out the “spaghetti” strands. Ladle meatballs and sauce over the top.

Garlic Ginger Chicken (Paleo)

After landing at the airport in the afternoon I still managed to go home and unload my loot, head to the grocery store, do some cooking, and pull together paperwork for a meeting tomorrow. This garlic ginger chicken was an easy and delicious reward for my exhaustion!

Garlic Ginger Chicken
adapted from Food Lover’s Primal Palate

1 package chicken thighs (6 or 8 thighs)
1 Tbs minced ginger
5 cloves of garlic, minced
1/4 tsp fish sauce
1/4 cup Bragg’s Aminos (or soy sauce)
2 Tbs unsalted butter

Preheat oven to 425. In a sauce pan melt the butter then add ginger, garlic, fish sauce, aminos. Allow the mixture to come to a bubble and allow to bubble while stirring for a minute or two. Remove from heat.

Place chicken in a baking dish, pour sauce over and bake 40 minutes or until chicken is cooked through.

(note: the original recipe calls for seasoning the chicken itself with salt and pepper, which I almost always do. I did that and it came out much too salty. I would omit – the sauce has plenty of salt to season and flavor the chicken.)

Personal Blog

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