Archive for the 'crockpot' Category

Crockpot Pork Tenderloin

This really is the best crockpot pork tenderloin. Thanks, Whisking Mama!

The Best Crockpot Pork Tenderloin
from Whisking Mama

  • 2 pounds of pork tenderloin (I use two small tenderloins)
  • ¼ cup soy sauce
  • 1.5 tablespoons of yellow mustard
  • 2 tablespoons of olive oil
  • 3 tablespoons of maple syrup
  • 1 Shallot chopped (I omitted)
  • 1 teaspoon onion powder
  • 1.5 teaspoons garlic powder
  • Turn crock pot on to low
  • In large measuring cup add all the ingredients for the marinade and mix
  • Place tenderloin in crock pot and pour over the marinade
  • Cook on low for about 5 hours for two small tenderloins or 6 hours for one large piece
  • Slice and serve pouring the juices over the meat

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 Crockpot Spicy Beef Stew

I love using the crockpot year round but especially in the fall when I’m craving warm bowls of food. In fact this time of year I have to remind myself to eat salad because all I usually want is some sort of one pot meal of warmth. This recipe is inspired from a few different recipes I looked at online and then tweaked to my taste. I’ve made this beef stew twice now and I love the hint of heat from the cayenne. I’ve made it once with sweet potatoes and once with parsnips. Either is good, although you could certainly add both. The potato starch isn’t technically paleo but many people, including me, who follow a paleo or primal diet can handle a small amount with no ill effects. If it’s not your thing, leave it out. I just like the thickness it gives the sauce.

Crockpot Spicy Beef Stew

1 1/2 – 2 lbs stew beef
2 sweet potatoes (or 5 parsnips), peeled and cut into 1 inch chunks
2 large carrots, peeled and cut into 1 inch chunks
1/2 medium white onion, sliced
1 14oz can diced tomatoes
1/2 of the tomato can filled with water
1 Tbsp kosher salt
1 tsp pepper
2 tsp cumin
2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp cayenne
1 Tbsp potato starch (optional)

Put everything except the potato starch (if using)  in your crock pot, cook on low for 8 hours. Before serving stir in the potato starch and let sit for 10-15 minutes to thicken. Serve and eat!

Crockpot Pulled Pork (Paleo)

I wasn’t sure if this was going to pass the family test, but Patrick loved it, especially reheated the next day. I followed the recipe almost exactly (only used 1 onion and it was plenty for me since I have to pick it out anyway before Patrick will eat it) and it came out fantastic. I had mine plain with a side salad (I really wanted cole slaw but forgot to buy cabbage.) Patrick had his on a bun with BBQ sauce. Fantastic either way.

Crockpot Pulled Pork
from Everyday Paleo

4-5 lb pork butt roast

2 yellow onions, sliced

Dry Rub

3 tbsps chili powder

1 tsp coriander

2 tsps cumin

2 tsps onion powder

1 tablespoon dried parsley

¼ teaspoon chipotle powder

2 tsps sea salt

Mix all dry rub ingredients together.  Rub the entire roast with the dry rub (you should use it all.  Place a layer of onions on the bottom of your slow cooker.  Place the roast on top.  Put the rest of the sliced onions on top of the slow cooker.  NO LIQUID NECESSARY!  Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred.

Butternut Squash Soup

My co-worker brought this into work for Soup Day and it was so delicious I had to ask for the recipe. I’ll be making this at Thanksgiving but also whenever I want something light, flavorful and substantive enough to be a meal. I made some very minor tweaks for my taste. As a side note, this soup is vegan but tasty enough for even the most voracious omnivore!

Butternut Squash Soup

2 Tbsp   Olive oil
4 cups yellow onion (about 3 large onions)
1 T Tbsp curry powder (your choice, but I used red curry powder)
5 lbs Butternut Squash
1½ lbs sweet apples (about 4), peeled, cored and cubed – golden delicious or honey crisp work well
2 tsp kosher salt
½ tsp freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Cut the squash in half, remove the seeds and roast until tender (in a preheated, 400 degree oven for about 45 minutes). Scoop the flesh out.

Warm olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Puree the soup (in batches) in a blender or a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Chicken, Apple, Cheddar Crockpot Meatballs

You won’t believe how delicious these are. They’re good hot out of the crock. They’re good cold the next morning. They’re just good. I will be making more of these this week because I know the current batch won’t make it through to Friday.

Chicken, Apple, Cheddar Crockpot Meatballs
adapted from the original here

2 pounds extra lean ground chicken breast
1 egg
1 tsp kosher salt
1 1/2 tsp ground black pepper
2 tsp onion powder
1 large or 1 1/2 medium green apples, peeled and shredded
1 cup shredded fat free cheddar cheese

In a large mixing bowl, hand mix the ground chicken with the rest of the ingredients.

Form meatballs (I make eight meatballs per pound of ground meat, making each serving 4 ounces / 2 meatballs), and drop them into your crockpot. Cover and cook on high for 4-5 hours, or on low for 5-9—the cooking time will depend on how many meatballs are in the crock, and the size of your machine. The more full it is, the longer it will take to cook. Mine went 4 1/2 hours.

Makes 8 servings, each:

138 calories
1 g fat
4 g carbs
28 g protein

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
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