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Slow Cooker Pork Carnitas Recipe

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Crispy pork carnitas is fabulous enough for a nourishing snack, though they are equally exciting for dinner - all you need is time and patience to let them simmer with spices, orange, and lime juice in the slow cooker.

Slow Cooker Pork Carnitas on a tray.

While you are at work, dinner can slowly, but surely, be simmering away. All that is left to do when you get home is to shred the pork shoulder and place it in a hot oven for 10 to 12 minutes to slightly char and crisp the wonderful bites of meat.

You might also want to make some cauliflower tortillas to brighten up your day. Giving you room to choose your toppings: salsa, Paleo sour cream, and guacamole are optional, and all are highly recommended.

Traditionally cooked in lard, pork carnitas is famous for being braised and then fried. They are ultimately, and deliciously, tender and crispy. Who doesn't love that? With a fattier cut of meat, you can skip stirring in additional lard, and let the roast simmer in its own juices.

You can use pork shoulder or pork butt, both of which come from the shoulder blade of the hog, both being equally wonderful for braising and roasting. The Boston butt (most commonly used for pulled pork) comes from above the shoulder blade and has juicy, marbled fat. Go with that cut, and you will not be disappointed.

Enjoy a frozen coconut limeade on the side, and you will be transported to another place in another time.

Slow Cooker Pork Carnitas Recipe

Serves: 6 Prep: 20 min Cook: 8 h

Ingredients

  • 4 to 5 lbs. pork shoulder
  • 1 onion, sliced
  • 1 jalapeño, sliced (optional)
  • 4 garlic cloves, minced
  • 2 tbsp. tomato paste
  • ¼ cup orange juice
  • ¼ cup fresh lime juice
  • 1 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 2 tsp. dried oregano
  • 1 tsp. paprika
  • Sea salt and freshly ground black pepper
Slow Cooker Pork Carnitas preparation.

Preparation

  1. In a bowl, combine the chili powder, cumin, oregano, and paprika; season to taste with salt and pepper.
  2. Rub the pork shoulder evenly with the spice mixture.
  3. Place the pork in a slow cooker and top with the garlic, onion, and jalapeno.
  4. In another bowl, whisk together the tomato paste, orange juice, and lime juice.
  5. Pour the sauce over the pork, cover, and cook on low for 6 to 8 hours.
  6. Once the pork is cooked through, shred the pork using a fork and place it back in the slow cooker mixing it with all the juices from the cooking process.
  7. Grill the shredded pork on a preheated grill, or in the oven at 475 F for 10 to 12 minutes, to get a nice charred texture.

📖 Recipe

Slow Cooker Pork Carnitas on a tray.

Slow Cooker Pork Carnitas Recipe

Paleo slow cooker pork carnitas is simple, pure magic. Watch the entire pan of crispy pork bites disappear before your very eyes. They are that amazing!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 505 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the chili powder, cumin, oregano, and paprika; season to taste with salt and pepper.
    1 tbsp. chili powder, 1 tbsp. ground cumin, 2 tsp. dried oregano, 1 tsp. paprika, Sea salt and freshly ground black pepper
  • Rub the pork shoulder evenly with the spice mixture.
    4 to 5 lbs. pork shoulder
  • Place the pork in a slow cooker and top with the garlic, onion, and jalapeno.
    1 onion, 4 garlic cloves, 1 jalapeño
  • In another bowl, whisk together the tomato paste, orange juice, and lime juice.
    2 tbsp. tomato paste, ¼ cup orange juice, ¼ cup fresh lime juice
  • Pour the sauce over the pork, cover, and cook on low for 6 to 8 hours.
  • Once the pork is cooked through, shred the pork using a fork and place it back in the slow cooker mixing it with all the juices from the cooking process.
  • Grill the shredded pork on a preheated grill, or in the oven at 475 F for 10 to 12 minutes, to get a nice charred texture.

Nutrition

Calories: 505kcalCarbohydrates: 12gProtein: 61gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 203mgSodium: 316mgPotassium: 1334mgFiber: 3gSugar: 6gVitamin A: 1339IUVitamin C: 26mgCalcium: 117mgIron: 7mg
Keyword carnitas, pork, recipe, slow cooker
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Keto Slow Cooker Kung-Pao Chicken Recipe

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Kung Pao, or Kung Po, chicken may frequently appear on Chinese takeout menus, and you may even have a dark craving at the mere thought of biting into it, though if you want a low-carb, gluten-free version, you will have to get inventive in the kitchen.

Keto Slow Cooker Kung-Pao Chicken in a blue bowl.

That's what we do when we desire the flavors that we used to eat: we recreate a better, healthier version of a classic. Now, it doesn't always turn out the same, often, it takes trial and error, but this recipe is golden. You will know for a fact that you are eating Chinese food, and you can be certain that every ingredient in it is life-giving.

In the past, variations of meat in Kung Pao included shrimp and frog legs, but we will stick with the traditional chicken breasts here for the sake of simplicity.

One other thing that we will be skipping in our keto version is the peanuts, or cashews, which were often roasted whole at the bottom of the pan before the other ingredients were added.

And instead of making this a stir-fry, we are opting for the slow cooker - we are really changing things up here! Yet, all the vegetables are here to savor, and the coconut aminos and fish sauce will make this taste amazing.

If the thought of Chinese food makes your mouth water, why not serve an appetizer of Chinese chicken salad, skipping the cashews to keep it keto while you wait?

Keto Slow Cooker Kung-Pao Chicken Recipe

Serves: 4 Prep: 25 min Cook: 8 h

Ingredients

  • 3 to 4 chicken breasts, boneless & skinless, cut into cubes
  • 1 bell pepper, diced
  • 1 zucchini, sliced
  • ½ eggplant, chopped
  • 1 daikon radish, julienned
  • ½ cup coconut aminos
  • ½ cup water
  • 1 tbsp. fish sauce
  • 4 garlic cloves, minced
  • 1 tbsp. fresh ginger, minced
  • ½ tsp. dried red pepper chili flakes
  • 2 lemongrass stalks
  • 2 tbsp. coconut flour
  • Fresh cilantro, for garnish
  • Raw almonds, for garnish
  • Sea salt and freshly ground black pepper
Keto Slow Cooker Kung-Pao Chicken preparation.

Preparation

  1. In a bowl, combine the coconut aminos, water, fish sauce, garlic, ginger, and chili flakes; season to taste and whisk well.
  2. Add the chicken, bell pepper, zucchini, eggplant, and daikon to a slow cooker.
  3. Pour the sauce over the chicken and gently toss; top with the lemongrass.
  4. Cover and cook on low for 6 to 8 hours.
  5. In a bowl, combine the coconut flour with equal parts water and whisk until well emulsified.
  6. Pour the sauce from the slow cooker into a saucepan and bring it to a boil.
  7. Add the coconut flour slurry to the saucepan and whisk until it thickens.
  8. Pour the sauce back into the slow cooker, toss everything and serve topped with fresh cilantro and almonds if desired.

📖 Recipe

Keto Slow Cooker Kung-Pao Chicken in a blue bowl.

Keto Slow Cooker Kung-Pao Chicken Recipe

A modern twist on a traditional dish: keto slow-cooker Kung Pao chicken will satisfy your taste buds with Chinese influences and red pepper flakes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 337 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the coconut aminos, water, fish sauce, garlic, ginger, and chili flakes; season to taste and whisk well.
    ½ cup coconut aminos, ½ cup water, 1 tbsp. fish sauce, 4 garlic cloves, 1 tbsp. fresh ginger, ½ tsp. dried red pepper chili flakes, Sea salt and freshly ground black pepper
  • Add the chicken, bell pepper, zucchini, eggplant, and daikon to a slow cooker.
    3 to 4 chicken breasts, 1 bell pepper, 1 zucchini, ½ eggplant, 1 daikon radish
  • Pour the sauce over the chicken and gently toss; top with the lemongrass.
    2 lemongrass stalks
  • Cover and cook on low for 6 to 8 hours.
  • In a bowl, combine the coconut flour with equal parts water and whisk until well emulsified.
    2 tbsp. coconut flour
  • Pour the sauce from the slow cooker into a saucepan and bring it to a boil.
  • Add the coconut flour slurry to the saucepan and whisk until it thickens.
  • Pour the sauce back into the slow cooker, toss everything and serve topped with fresh cilantro and almonds if desired.
    Fresh cilantro, Raw almonds

Nutrition

Calories: 337kcalCarbohydrates: 24gProtein: 44gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 110mgSodium: 1104mgPotassium: 923mgFiber: 7gSugar: 9gVitamin A: 1185IUVitamin C: 70mgCalcium: 68mgIron: 3mg
Keyword chicken, keto recipe, kung-pao, slow cooker
Tried this recipe?Let us know how it was!

Slow Cooker Butternut Squash Soup Recipe

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Nothing says "I love winter!" like a hearty butternut squash soup, simmered for six hours on low while you go out for a walk, take a coffee/tea break at a local cafe and chat with friends.

Slow Cooker Butternut Squash Soup in a white bowl.

If you just so happen to mention what is simmering at home, they may want to join you for dinner, to extend the conversation.

Soups allow for many colorful and exciting variations. Pure vegetable, a mix of meat and veg, dairy-free, gluten-free, vegan. You name it, you can cook it, anything goes - so long as it tastes good together; have you ever tasted a bowl of Paleo chicken pot pie soup?!

Our slow cooker butternut squash soup recipe calls for chicken stock, but if you are cooking with vegetarians in mind, you can easily swap that out for vegetable stock with wonderful results. And if you aren't so keen on marjoram, why not try a generous pinch of sage or thyme instead?

If you have extra veggies to use up, add them in! A carrot or potato will blend smoothly into any soup, plus it is a wonderful way to get kids - and adult kids - to eat their greens.

This soup can stand alone as a filling and fulfilling lunch, though it can also be served as the first course, followed quickly by a plateful of honey-garlic chicken and broccoli. Dessert is always optional.

Slow Cooker Butternut Squash Soup Recipe

Serves: 6 Prep: 15 min Cook: 6 h

Ingredients

  • 2 ½ lbs. butternut squash, peeled, seeded, and diced
  • 2 cups leeks, chopped
  • 2 Granny Smith apples, peeled, cored, and diced
  • 3 ½ cups chicken or vegetable broth
  • 1 cup water
  • 1 tsp. ground marjoram
  • Salt and white pepper to taste
  • Fresh parsley, finely chopped

Preparation

  1. Combine squash, leeks, apples, broth, and water in the slow cooker. Cook on low for 6 to 7 hours.
  2. Once 5 hours have passed, add the ground marjoram. Continue cooking for an hour or two, until everything is tender.
  3. Once cooked, use a hand blender to puree.
  4. Return to slow cooker and cook on high for another 30 minutes; then serve and enjoy!

📖 Recipe

Slow Cooker Butternut Squash Soup in a white bowl.

Slow Cooker Butternut Squash Soup Recipe

When you are in need of a winter warmer, slow cooker butternut squash soup will be by your side, with marjoram, leeks, apples, and all.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Side Dish, Soup
Cuisine American
Servings 6 people
Calories 153 kcal

Ingredients
  

  • 2 ½ lbs. butternut squash peeled, seeded, and diced
  • 2 cups leeks chopped
  • 2 Granny Smith apples peeled, cored, and diced
  • 3 ½ cups chicken or vegetable broth
  • 1 cup water
  • 1 tsp. ground marjoram
  • Salt and white pepper to taste
  • Fresh parsley finely chopped

Instructions
 

  • Combine squash, leeks, apples, broth, and water in the slow cooker. Cook on low for 6 to 7 hours.
    2 ½ lbs. butternut squash, 2 cups leeks, 2 Granny Smith apples, 3 ½ cups chicken or vegetable broth, 1 cup water, Salt and white pepper to taste
  • Once 5 hours have passed, add the ground marjoram. Continue cooking for an hour or two, until everything is tender.
    1 tsp. ground marjoram
  • Once cooked, use a hand blender to puree.
  • Return to slow cooker and cook on high for another 30 minutes; then serve and enjoy!
    Fresh parsley

Nutrition

Calories: 153kcalCarbohydrates: 38gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 524mgPotassium: 849mgFiber: 6gSugar: 14gVitamin A: 20831IUVitamin C: 49mgCalcium: 135mgIron: 3mg
Keyword butternut squash, paleo, recipe, slow cooker, soup
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Slow Cooker Curried Cauliflower Recipe

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Let's say that you've grown tired of having chicken tikka masala for lunch as if that would ever happen(!), and you are looking for a change. We'll leave the ginger, coconut milk, and some fragrant spices in this dish, but omit the chicken in favor of cauliflower for a lighter meal.

Slow Cooker Curried Cauliflower in a white bowl.

What we end up with, is a side dish that greatly desires to be the change in your vegetable-conscious household. If you have never ventured into sampling curried purple sweet potatoes, you'll want to get on that, too, starting with the next meal!

Cauliflower is renowned in the gluten-free Paleo keto world, for its low carbs, yet it subtly offers so much more than that. It is a cruciferous vegetable that is extremely versatile - while it can be made into a pizza crust, mashed "potatoes", or tortillas, it can also be riced and made into a delicious hummus, or added to soups.

Versatility aside, cauliflower brings an array of antioxidants to the plate, alongside numerous vitamins and minerals like vitamin C and vitamin K . It may help boost your memory and brain function, at the same time acting as an anti-inflammatory.

The next time you are searching for enticing recipes with cauliflower as the main ingredient, why not try a warming bowl of cauliflower chowder, coconut milk, and Indian spices included?

Slow Cooker Curried Cauliflower Recipe

Serves: 4 Prep: 10 min Cook: 2 h 30 min

Ingredients

  • 1 head cauliflower
  • 1 cup onion, chopped
  • 2 tbsp. ginger, minced
  • 2 tbsp. red Thai curry paste
  • 1 ½ cups vegetable broth
  • ½ cup coconut milk
  • ¼ cup fresh basil, finely chopped
  • Salt and pepper to taste

Preparation

  1. Cut cauliflower into large florets.
  2. In the slow cooker, combine the cauliflower, onion, and ginger.
  3. In a small bowl, whisk the broth and curry paste together; pour over the vegetables in the slow cooker.
  4. Cook on high for 2 hours and 30 minutes.
  5. Once cooked, mix in coconut milk and sprinkle with fresh basil.

📖 Recipe

Slow Cooker Curried Cauliflower in a white bowl.

Slow Cooker Curried Cauliflower Recipe

Slow cooker curried cauliflower is a flavorful Indian-inspired side dish without the protein, yet it captures all the notes of a land far away.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Side Dish
Cuisine Indian, Thai
Servings 4
Calories 123 kcal

Ingredients
  

Instructions
 

  • Cut cauliflower into large florets.
  • In the slow cooker, combine the cauliflower, onion, and ginger.
    1 head cauliflower, 1 cup onion, 2 tbsp. ginger, Salt and pepper to taste
  • In a small bowl, whisk the broth and curry paste together; pour over the vegetables in the slow cooker.
    2 tbsp. red Thai curry paste, 1 ½ cups vegetable broth
  • Cook on high for 2 hours and 30 minutes.
  • Once cooked, mix in coconut milk and sprinkle with fresh basil.
    ½ cup coconut milk, ¼ cup fresh basil

Nutrition

Calories: 123kcalCarbohydrates: 14gProtein: 4gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 402mgPotassium: 555mgFiber: 4gSugar: 6gVitamin A: 1432IUVitamin C: 73mgCalcium: 59mgIron: 2mg
Keyword curried cauliflower, paleo, recipe, slow cooker
Tried this recipe?Let us know how it was!

Slow Cooker Paleo Beef Stew Recipe

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There are countless recipes for beef stew, though we all know that slow-cooked is the way to go for delicious bites of tender meat.

Slow Cooker Paleo Beef Stew on a plate.

Beef chuck, the cut we are using here, comes from the neck, shoulder, or upper arm of the cow. It is a tougher cut of meat, hence using the method of slow cooking, yet it is flavorful through and through - and it is a great way to explore eating all parts of the animals.

When opting for beef, grass-fed meat is best. For example, it contains much higher levels of vitamin K2 than conventionally raised cattle, which is important for your healthy heart and bones. And antioxidants?

Grass-fed beef naturally has more than grain-fed cows. Even if it costs more, and it does, it is a good decision to make the switch when you can afford it. In the meantime, it still makes perfect sense to eat Paleo, even when you can't afford grass-fed meat.

Wine is a wonderful addition to the beef stew, but if you think that a little more spice is nice, you may also want to consider tossing in a small handful of juniper berries or whole peppercorns.

Curl up with a good book while this tempting beef stew is slow cooking in the background the next time you have a day off of work. Any extra portions can be frozen and greatly appreciated at a later date.

Slow Cooker Paleo Beef Stew Recipe

Serves: 6 Prep: 15 min Cook: 6 h

Ingredients

  • 3 lbs. beef chuck, cubed
  • 1 onion, chopped
  • 1 cup red wine
  • 6 fresh shitake mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 14 oz. can plum tomatoes
  • 4 carrots, cut into 1-inch pieces
  • 3 cups beef stock
  • ½ head of cabbage, chopped
  • 1 bay leaf
  • Cooking fat
  • Sea salt and freshly ground pepper

Preparation

  1. Season the beef with salt and pepper, then heat a pan with some cooking fat to medium-high heat.
  2. Add the beef to the pan and brown the meat on all sides.
  3. Set the beef aside, and cook the onion, garlic, and mushrooms for about 7 minutes with a little more cooking fat added to the pan.
  4. Place the remaining ingredients, except the cabbage, in your slow cooker. Season again to taste.
  5. Cook on low for 6 hours.
  6. Add the cabbage and cook for another hour.
  7. Remove the bay leaf and serve.

📖 Recipe

Slow Cooker Paleo Beef Stew on a plate.

Slow Cooker Paleo Beef Stew Recipe

We've kept this Paleo beef stew low-carb with mushrooms and cabbage. Go ahead and try all variations; your inner caveman-woman will thank you!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 506 kcal

Ingredients
  

  • 3 lbs. beef chuck cubed
  • 1 onion chopped
  • 1 cup red wine
  • 6 fresh shitake mushrooms sliced
  • 3 garlic cloves minced
  • 1 14 oz. can plum tomatoes
  • 4 carrots cut into 1-inch pieces
  • 3 cups beef stock
  • ½ head of cabbage chopped
  • 1 bay leaf
  • Cooking fat
  • Sea salt and freshly ground pepper

Instructions
 

  • Season the beef with salt and pepper, then heat a pan with some cooking fat to medium-high heat.
    3 lbs. beef chuck, Sea salt and freshly ground pepper, Cooking fat
  • Add the beef to the pan and brown the meat on all sides.
  • Set the beef aside, and cook the onion, garlic, and mushrooms for about 7 minutes with a little more cooking fat added to the pan.
    1 onion, 6 fresh shitake mushrooms, 3 garlic cloves, Cooking fat
  • Place the remaining ingredients, except the cabbage, in your slow cooker. Season again to taste.
    1 cup red wine, 1 14 oz. can plum tomatoes, 4 carrots, 3 cups beef stock, 1 bay leaf
  • Cook on low for 6 hours.
  • Add the cabbage and cook for another hour.
    ½ head of cabbage
  • Remove the bay leaf and serve.

Nutrition

Calories: 506kcalCarbohydrates: 13gProtein: 48gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 156mgSodium: 447mgPotassium: 1435mgFiber: 3gSugar: 7gVitamin A: 1616IUVitamin C: 40mgCalcium: 99mgIron: 6mg
Keyword Beef, paleo, recipe, slow cooker, stew
Tried this recipe?Let us know how it was!

Slow Cooker Pork Ragu Recipe

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Simply delicious. That is exactly what this recipe is - a stew of the finest proportions.

First of all, it cooks all on its own, saving you tremendous time in the kitchen. Secondly, the end result is pull-apart fantastic pork, especially nice when served over zucchini noodles, a baked sweet potato, or with a side of grain-free garlic bread.

Slow Cooker Pork Ragu in a white bowl on a wooden table.

Ragù has been around since the 18th century, and it seems we have been loving it ever since. Only we have modernly, Paleo-ized it, and omitted the cream and the gluten noodles. If we could send our new version back two hundred years in the past, we wonder what they would think.

The secret to slow-cooking meat for the finest flavor possible is to sear the pork loin on all sides before adding it to the slow cooker.

You can skip this step if you are short on time, though we encourage you to try it just once and see whether or not it makes a difference. Then you can decide how to proceed with your next meal of slow-cooker balsamic roast beef; to sear or not to sear, that is the question.

Of course, a good cut of pork loin works in your favor, too; try to find free-range pork if and where you can; the meat will be delicious and succulent, full of Omega-3s.

Serve this ragu with a side of steamed veggies or zoodles, mashed potatoes, or the like. It is a heartwarming bowl of pure goodness.

Slow Cooker Pork Ragu Recipe

Serves: 4 Prep: 15 min Cook: 8 h

Ingredients

  • 2 tbsp. cooking oil
  • 2 ½ lb. boneless pork loin
  • 28 oz. can crushed tomatoes
  • ¾ cup chicken stock
  • ½ cup onion, chopped
  • ⅓ cup carrots, finely chopped
  • 1 tbsp. tomato paste
  • ½ tsp. garlic, minced
  • Salt and pepper to taste
  • ¼ tsp. fresh rosemary, finely chopped
  • ⅛ tsp. fresh thyme, finely chopped
  • 1 bay leaf

Preparation

  1. Place a large skillet over medium-high heat. Add the cooking oil to the skillet and allow it to heat up. While you wait, season the pork loin with salt, pepper, rosemary, and thyme.
  2. Once the skillet is hot, sear all sides of the pork loin, approximately 3 minutes per side, just until golden brown.
  3. Place the pork loin in the bottom of the slow cooker. Cover with tomatoes, chicken stock, onions, carrots, tomato paste, garlic, bay leaf, and additional salt and pepper if needed.
  4. Cook on low for 8 hours, or on high for approximately half the time.
  5. Once cooked, use two forks to pull the meat, so that it is shredded. Serve atop a potato mash or veggie noodles.

📖 Recipe

Slow Cooker Pork Ragu in a white bowl.

Slow Cooker Pork Ragu Recipe

Gently place your seared pork loin in the slow cooker with tomatoes galore, fresh rosemary, and thyme; wait 4 hours, or 8, for the most delicious treat!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Appetizer, Sauce, Side Dish
Cuisine Italian
Servings 4 people
Calories 540 kcal

Ingredients
  

Instructions
 

  • Place a large skillet over medium-high heat. Add the cooking oil to the skillet and allow it to heat up. While you wait, season the pork loin with salt, pepper, rosemary, and thyme.
    2 tbsp. cooking oil, 2 ½ lb. boneless pork loin, Salt and pepper to taste, ¼ tsp. fresh rosemary, ⅛ tsp. fresh thyme
  • Once the skillet is hot, sear all sides of the pork loin, approximately 3 minutes per side, just until golden brown.
  • Place the pork loin in the bottom of the slow cooker. Cover with tomatoes, chicken stock, onions, carrots, tomato paste, garlic, bay leaf, and additional salt and pepper if needed.
    28 oz. can crushed tomatoes, ¾ cup chicken stock, ½ cup onion, ⅓ cup carrots, 1 tbsp. tomato paste, ½ tsp. garlic, 1 bay leaf, Salt and pepper to taste
  • Cook on low for 8 hours or on high for approximately half the time.
  • Once cooked, use two forks to pull the meat so that it is shredded. Serve atop a potato mash or veggie noodles.

Nutrition

Calories: 540kcalCarbohydrates: 20gProtein: 68gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 180mgSodium: 504mgPotassium: 1784mgFiber: 5gSugar: 11gVitamin A: 1974IUVitamin C: 21mgCalcium: 94mgIron: 5mg
Keyword paleo, pork, ragu, recipe, slow cooker
Tried this recipe?Let us know how it was!

Slow Cooker Coconut Ginger Chicken Recipe

by Leave a Comment

Some days are rushed from beginning to end, other days are meaningfully slow all the hours through.

Slow Cooker Coconut Ginger Chicken in a baking tray on a table.

Either of these circumstances is the perfect slow cooker day - less mess in the kitchen while dinner cooks silently for you, as you go about your business of being busy, or decidedly unhurried.

This particular recipe also allows you to reminisce about wonderful chicken curries of meals gone by, and yet it is not spicy at all unless you choose to sprinkle in some red hot pepper flakes.

Keeping in mind that this meal serves six, use it as a chance to host some dinner guests that you haven't talked to in a while, or be unabashedly selfish and save it all for yourself! For leftovers the following day, of course.

While you are stocking up on coconut milk, be sure to save a can for coconut curry chicken later in the week - always be planning ahead!

To complete the dining experience, we suggest you discover how to create a coconut, ginger, and lime mocktail to quench your thirst. And for dessert, if you cannot get enough of the ginger-coconut combo, try out a slice of Paleo lime and ginger coconut pie for good measure.

It is like a cheesecake, without cheese. It is creamy, dreamy, and full of cashews, like all the best paleo-vegan desserts. Everyone will love it so much, that just one pie may not be enough.

Slow Cooker Coconut Ginger Chicken Recipe

Serves: 6 Prep: 25 min Cook: 4 h

Ingredients

  • 4 garlic cloves, minced
  • 2-inch cube of ginger, chopped
  • 1 onion, chopped
  • 1 tbsp. coconut oil
  • 2 tbsp. cooking fat
  • 2 ½ lbs. boneless, skinless chicken breast, cubed
  • 2 cans of full-fat coconut milk, refrigerated
  • 1 bell pepper, chopped
  • ½ tsp. freshly ground pepper
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 ½ tsp. ground turmeric
  • 1 tsp. salt

Preparation

  1. In a small bowl, mix together ground pepper, cumin, coriander, turmeric, and salt. Set aside for later use.
  2. Using a hand blender or food processor, combine garlic, ginger, and onion. Pulse until a chunky paste is formed.
  3. In a large skillet over medium-high heat, add the coconut oil and butter. Add the garlic paste from above. Cook for 2 to 3 minutes, enough time to allow the mixture to golden slightly in color. Sprinkle in the spice mix and stir well so that everything is evenly coated. Cook for another 2 to 3 minutes.
  4. Allow the garlic and spice mixture to continue cooking on one side of the skillet, leaving the other side for searing the chicken. Once the chicken has slightly browned on all sides, mix with the garlic and spices. Put all the contents of the skillet into the slow cooker.
  5. Open the cans of coconut milk and spoon out the thick cream that rests atop the milk and set it aside for later use. Add the coconut milk (not the thick cream) into the slow cooker and mix with the chicken. Also, toss in the chopped pepper.
  6. Cook on low heat for 4 hours. Once the time is up, add the thick cream from the coconut milk to the dish. Stir in and allow it to cook for another 30 minutes prior to serving.

📖 Recipe

Slow Cooker Coconut Ginger Chicken in a baking tray on a table.

Slow Cooker Coconut Ginger Chicken Recipe

Slow cookers are typically out in full force during the winter months; coconut ginger chicken makes it fun to use in the summertime too.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 392 kcal

Ingredients
  

Instructions
 

  • In a small bowl, mix together ground pepper, cumin, coriander, turmeric, and salt. Set aside for later use.
    ½ tsp. freshly ground pepper, 1 tsp. ground cumin, 1 tsp. ground coriander, 1 ½ tsp. ground turmeric, 1 tsp. salt
  • Using a hand blender or food processor, combine garlic, ginger, and onion. Pulse until a chunky paste is formed.
    4 garlic cloves, 2- inch cube of ginger, 1 onion
  • In a large skillet over medium-high heat, add the coconut oil and butter. Add the garlic paste from above. Cook for 2 to 3 minutes, enough time to allow the mixture to golden slightly in color. Sprinkle in the spice mix and stir well so that everything is evenly coated. Cook for another 2 to 3 minutes.
    1 tbsp. coconut oil, 2 tbsp. cooking fat
  • Allow the garlic and spice mixture to continue cooking on one side of the skillet, leaving the other side for searing the chicken. Once the chicken has slightly browned on all sides, mix with the garlic and spices. Put all the contents of the skillet into the slow cooker.
    2 ½ lbs. boneless
  • Open the cans of coconut milk and spoon out the thick cream that rests atop the milk and set it aside for later use. Add the coconut milk (not the thick cream) into the slow cooker and mix with the chicken. Also, toss in the chopped pepper.
    2 cans of full-fat coconut milk, 1 bell pepper
  • Cook on low heat for 4 hours. Once the time is up, add the thick cream from the coconut milk to the dish. Stir in and allow it to cook for another 30 minutes prior to serving.

Nutrition

Calories: 392kcalCarbohydrates: 5gProtein: 41gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 125mgSodium: 455mgPotassium: 834mgFiber: 1gSugar: 2gVitamin A: 643IUVitamin C: 28mgCalcium: 54mgIron: 6mg
Keyword chicken, coconut, ginger, paleo, recipe, slow cooker
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Slow Cooker Shrimp Jambalaya Recipe

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The flavorful cuisine originating from Louisiana is amazing! Seafood gumbo comes first to mind, naturally with a gluten-free roux. Then comes a bowl of rich and exciting jambalaya.

Slow Cooker Shrimp Jambalaya in a white bowl.

If you are craving a quick meal of Paleo jambalaya with chorizo, you'll be wanting this recipe. But if you desire something more like what you would get down south, keep reading on. With andouille sausage, one could consider this more of a traditional recipe.

It also contains the "holy trinity" of vegetables: onion, celery, and green pepper. The only thing missing is the copious amounts of rice simmered with all the ingredients combined...

Andouille sausage is made from pork, onion, garlic, ground pepper, seasonings, and wine, and it plays an important role in Creole cuisine. You can slice it and toss it in your gumbo, add it to a pot of creamy mushroom soup, chop it up in your breakfast casserole, and so on.

It is a delectable smoked sausage that may, or may not, be hard to find. If you can't find the true smoked andouille sausage you are looking for, opt for another spicy Cajun-style sausage instead, or learn how to make your own Paleo sausage, so that you know all the ingredients going into your food.

Remember the rice that is missing? Of course, you can do without it, though we find that sometimes a few spoonfuls of cauliflower rice is nice as bedding for the delicious jambalaya.

Slow Cooker Shrimp Jambalaya Recipe

Serves: 6 Prep: 10 min Cook: 8 h

Ingredients

  • 1 lb. boneless, skinless chicken breast, cubed
  • 1 lb. andouille sausage, sliced
  • 28 oz. can diced tomatoes
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 cup celery, chopped
  • 1 cup chicken broth
  • 2 tsp. fresh oregano, finely chopped
  • 2 tsp. fresh parsley, finely chopped
  • 2 tsp. homemade Cajun seasoning
  • 1 tsp. cayenne pepper
  • ½ tsp. fresh thyme, finely chopped
  • 1 lb. shrimp, spine and tails removed
  • Sea salt and freshly ground black pepper, to taste

Preparation

  1. Combine all the ingredients in the slow cooker except for the shrimp.
  2. Stir gently so that everything is mixed, and cook on high for 3 to 4 hours, or on low for 7 to 8 hours.
  3. Add the shrimp when there are 30 minutes left of cook time.

📖 Recipe

Slow Cooker Shrimp Jambalaya in a white bowl.

Slow Cooker Shrimp Jambalaya Recipe

If the thought of Creole cuisine has you wondering, "What's for dinner?", keep in mind that you'll have to plan ahead to make slow cooker shrimp jambalaya.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 762 kcal

Ingredients
  

Instructions
 

  • Combine all the ingredients in the slow cooker except for the shrimp.
    1 lb. boneless, 1 lb. andouille sausage, 28 oz. can diced tomatoes, 1 onion, 1 green pepper, 1 cup celery, 1 cup chicken broth, 2 tsp. fresh oregano, 2 tsp. fresh parsley, 2 tsp. homemade Cajun seasoning, 1 tsp. cayenne pepper, ½ tsp. fresh thyme, Sea salt and freshly ground black pepper
  • Stir gently so that everything is mixed, and cook on high for 3 to 4 hours, or on low for 7 to 8 hours.
  • Add the shrimp when there are 30 minutes left of cook time.
    1 lb. shrimp

Nutrition

Calories: 762kcalCarbohydrates: 18gProtein: 96gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 982mgSodium: 12963mgPotassium: 794mgFiber: 2gSugar: 12gVitamin A: 1215IUVitamin C: 24mgCalcium: 452mgIron: 10mg
Keyword jambalaya, paleo, recipe, shrimp, slow cooker
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Slow Cooker Whole Chicken Recipe

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When you lead a life that has you on the run from sunup to sundown, it is essential to find some relaxing moments in the day.

Starting the morning with bulletproof coffee works well for some, while a coconut matcha latte gives others just the energy burst they need to get started. To completely nourish yourself throughout the day, you are going to have to rely on more than just drinks.

A whole chicken in a slow cooker.

So, get busy with buying an entire chicken and getting your slow cooker ready; you'll have plenty of time to sit down once dinner is underway.

We love to prep our meals ahead of time, to be ready for the midweek rush of meetings and activities. While slow-cooker shredded chicken often frequents our menu (this means all the burrito bowls we can eat!), we often long for more to bite on.

A leg, a juicy thigh, something more than a standard chicken breast. Enter the whole chicken, and suddenly, there is something for everyone, complete with aromatic spices and white wine to keep it interesting.

Make this recipe your own and add the spices that you like best: oregano, marjoram, dried thyme, cumin, coriander, or rosemary.

Not only can we substitute slow-cooked chicken for the ground beef in a Paleo burrito bowl, but now we can also stuff an avocado with chicken salad for an amazing lunch that is ready in less than 10 minutes. It pays to prep an entire chicken so that you have unlimited dining options during the week.

Slow-Cooker Whole Chicken Recipe

Serves: 6 Prep: 15 min Cook: 6 h

Ingredients

  • 3 lb. chicken
  • 4 tsp. salt
  • 2 tsp. paprika
  • 1 tsp. cayenne pepper
  • 1 tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. fresh ground pepper
  • 1 cup white wine or chicken stock
  • A few sprigs of fresh thyme

Preparation

  1. In a small bowl, combine salt, paprika, cayenne pepper, onion powder, garlic powder, and pepper. Once mixed, rub all over the chicken.
  2. Pour the white wine, or chicken stock, into the base of the slow cooker. Place chicken in the pot. Cover and cook on low for 6 to 8 hours, or until juices run clear.

📖 Recipe

A whole chicken in a slow cooker.

Slow Cooker Whole Chicken Recipe

Colder days are coming, and that can only mean one thing - time to bring the slow cooker out of hiding! Start off simple, with a whole chicken.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 499 kcal

Ingredients
  

Instructions
 

  • In a small bowl, combine salt, paprika, cayenne pepper, onion powder, garlic powder, and pepper. Once mixed, rub all over the chicken.
    3 lb. chicken, 4 tsp. salt, 2 tsp. paprika, 1 tsp. cayenne pepper, 1 tsp. onion powder, ½ tsp. garlic powder, ½ tsp. fresh ground pepper, A few sprigs of fresh thyme
  • Pour the white wine, or chicken stock, into the base of the slow cooker. Place chicken in the pot. Cover and cook on low for 6 to 8 hours, or until juices run clear.
    1 cup white wine or chicken stock

Nutrition

Calories: 499kcalCarbohydrates: 2gProtein: 43gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 170mgSodium: 1435mgPotassium: 496mgFiber: 1gSugar: 0.3gVitamin A: 1469IUVitamin C: 4mgCalcium: 34mgIron: 3mg
Keyword chicken, recipe, slow cooker
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Slow Cooker Bolognese Sauce Recipe

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Beef or bison? It does not matter which protein you choose when slowly cooking this mouthwatering Paleo Bolognese sauce. All that matters is that you start it in time, before hunger strikes.

Slow Cooker Bolognese Sauce in a white bowl.

If all you have is three hours to prepare a meal, that is enough - keeping in mind that the slow cooker needs very little attention. While dinner is self-cooking you are free to do whatever you want.

Relax, read a book, spend time in the garden, get outside and take a breath of fresh air before returning to a familiar tantalizing smell coming straight from your kitchen.

There is something about the simmering of tomatoes that makes us weak in the knees, like a giant pot of Paleo spaghetti, filled to the rim with bacon, onion, and grass-fed beef, to name only a few ingredients.

It is hard to walk by without sneaking (sampling) a bite. And once it is on the plate, well, it is gone in a flash. This Bolognese sauce is the same irresistible. But how can one eat Italian sauce without noodles?

We've got your questions covered with 7 delicious options for Paleo pasta and noodles. A personal favorite is spaghetti squash, though zoodles take a close second.

Make a double batch of this Bolognese sauce, refrigerate some for lunch tomorrow and freeze some for next week. That way you can try out different pasta alternatives and discover what you love best.

Paleo Slow Cooker Bolognese Sauce Recipe

Serves: 6 Prep: 15 min Cook: 4 h

Ingredients

  • 1 lb. ground beef
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 carrot, finely chopped
  • ½ cup beef stock
  • 1 celery stalk, finely chopped
  • 1 tbsp. olive oil
  • 6 oz. can tomato paste
  • 28 oz. can diced tomatoes
  • 1 cup pureed tomatoes
  • 1 tbsp. fresh basil, finely chopped
  • 1 tsp. fresh thyme leaves
  • Salt and pepper to taste

Preparation

  1. In a large skillet over medium-high heat, cook the ground beef. Stir frequently to prevent burning. Once cooked, add to slow cooker.
  2. Place all remaining ingredients in a slow cooker and season with salt and pepper. Stir well.
  3. Cook on high for 3 to 4 hours.

📖 Recipe

Slow Cooker Bolognese Sauce in a white bowl.

Slow Cooker Bolognese Sauce Recipe

Cook it fast, cook it slow. Just remember to cook your Paleo Bolognese sauce with love - and add a healthy pasta alternative of your choice.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Sauce
Cuisine Italian
Servings 6 people
Calories 262 kcal

Ingredients
  

Instructions
 

  • In a large skillet over medium-high heat, cook the ground beef. Stir frequently to prevent burning. Once cooked, add to slow cooker.
    1 lb. ground beef
  • Place all remaining ingredients in a slow cooker and season with salt and pepper. Stir well.
    1 onion, 3 garlic cloves, 1 carrot, ½ cup beef stock, 1 celery stalk, 1 tbsp. olive oil, 6 oz. can tomato paste, 28 oz. can diced tomatoes, 1 cup pureed tomatoes, 1 tbsp. fresh basil, 1 tsp. fresh thyme leaves, Salt and pepper to taste
  • Cook on high for 3 to 4 hours.

Nutrition

Calories: 262kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 54mgSodium: 303mgPotassium: 320mgFiber: 2gSugar: 4gVitamin A: 2400IUVitamin C: 7mgCalcium: 73mgIron: 3mg
Keyword bolognese, paleo, sauce, slow cooker
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Slow Cooker Paleo Bison Stew Recipe

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To eat Paleo is to eat and nourish our bodies with foods that our ancestors ate. How far back we choose to go in time, is up to each individual. Modern times often call for exotic ingredients like chia seeds.

Slow Cooker Paleo Bison Stew in a black pot.

We use half a cup of these amazing seeds in a caramel apple chia parfait. As wonderful and appetizing as this dessert tastes, it is nothing our ancestors, near or far, would have ever thought to cook up.

Eating locally was the only choice they had. But times change, and for the sake of nostalgia, sometimes we go back to the bison era and try to refine the flavor of bison to our modern tastes.

Here and now, we aren't just eating strips of sun-dried buffalo meat, we are combining ground bison with carrots, rutabaga, and tomato for a quasi-campfire stew. Our greatest grandparents would certainly approve.

Not only is bison meat making a comeback in the Paleo realm, but it is also doing so for good reasons. First off, most bison are grass-fed and more likely to be organic than beef. Bison are wild and proud of it!

Caging them is generally not an option. Meat is also an excellent source of essential nutrients - B vitamins, zinc, iron, and selenium, to name a few.

So, get your fire ready (electricity is a wonder of the modern world) and get dinner started quickly. Then you can sit and wait while it slowly cooks, as you dream of days gone by.

Slow Cooker Paleo Bison Stew Recipe

Serves: 4 Prep: 10 min Cook: 4 h

Ingredients

  • 1 lb. ground bison
  • 5 carrots, finely chopped
  • 2 rutabagas, peeled and diced
  • 1 28 oz. can crushed tomatoes
  • 1 6 oz. can tomato paste
  • ½ onion, chopped
  • 4 cups beef stock or water
  • 4 cloves garlic, minced
  • 2 tsp. paprika
  • 2 tsp. thyme
  • 1 tsp. sage
  • Salt and pepper to taste

Preparation

  1. Combine all ingredients in the slow cooker.
  2. Cook on high for 3 hours and then reduce heat to low and cook for another 1 or 2 hours.

📖 Recipe

Slow Cooker Paleo Bison Stew Recipe

No campfire to cook your bison stew? Never fear; your slow cooker will do! Toss everything in the pot for a few hours and get ready for a bowl of yum.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 353 kcal

Ingredients
  

Instructions
 

  • Combine all ingredients in the slow cooker.
    1 lb. ground bison, 5 carrots, 2 rutabagas, 1 28 oz. can crushed tomatoes, 1 6 oz. can tomato paste, ½ onion, 4 cups beef stock or water, 4 cloves garlic, 2 tsp. paprika, 2 tsp. thyme, 1 tsp. sage, Salt and pepper to taste
  • Cook on high for 3 hours and then reduce heat to low and cook for another 1 or 2 hours.

Nutrition

Calories: 353kcalCarbohydrates: 21gProtein: 24gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 79mgSodium: 110mgPotassium: 1060mgFiber: 6gSugar: 10gVitamin A: 3059IUVitamin C: 54mgCalcium: 122mgIron: 5mg
Keyword bison, paleo, slow cooker, stew
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Paleo Pulled Chicken (Slow Cooker) Recipe

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Pulled pork, pulled beef, pulled duck, pulled chicken. There is absolutely no meat that cannot be slow-cooked to perfection and pulled between two forks without the desire to snatch a hearty forkful while it is still hot.

Paleo Pulled Chicken in a white dish

And when it is smothered in ketchup, molasses, and mustard? Well, then consider yourself an official taste taster and get to work. After all, you need to make sure that is worthy of serving - and this Paleo-pulled chicken most certainly is!

For starters, make sure to buy the best chicken you can afford. If you are Paleo on a budget, know that there are options for eating healthy. It may take some creativity in the beginning, though you will quickly get the hang of it, and meal planning has a lot to do with being thrifty.

When you are able to cook amazing food in batches, not only do you save time in the kitchen, but you can also save money. For example, by buying in bulk. It may seem strange at first to buy pounds of meat at a time, even directly from the farmer, yet it does make an impact on your food budget.

While chicken breasts are ideal for simmering in a slow cooker, they can be pricey. Don't let that hold you back from indulging every once in a while! Of course, you can always opt for a bone-in recipe to save a little; slow-cooked jerk-style chicken is perfect for that.

Paleo Pulled Chicken Recipe

Serves: 6 Prep: 15 min Cook: 6 hr

Ingredients

  • 1 medium onion
  • 4 boneless, skinless chicken breasts
  • 1 cup ketchup
  • ½ cup chicken stock
  • 2 tbsp. cider vinegar
  • 2 tbsp. molasses
  • 1 tbsp. mustard
  • ¼ tsp. black pepper
  • 1 tsp. onion powder
  • ¼ tsp. cumin
  • ½ tsp. garlic powder
  • ½ tsp. Tabasco sauce
  • Salt to taste

Preparation

  1. Remove the ends and skin of the onion. Halve it and thinly slice. Place the sliced onion on the bottom of the slow cooker, being sure to distribute them evenly. Then place the whole chicken breasts atop the bed of onions. Try to prevent any overlapping of the chicken.
  2. Combine all the remaining ingredients in a small bowl. Whisk together to ensure an even consistency and no clumping. Pour over the chicken.
  3. Cook on low setting for 6 hours.
  4. While the chicken is still hot, use two forks to shred and pull it apart. Once it is all shredded, coat well in the sauce and serves hot.

📖 Recipe

Paleo Pulled Chicken Recipe

Paleo Pulled Chicken Recipe

What if you came home to an amazing pot of Paleo pulled chicken, slowly simmering away on low? Would it entice you to chop up a salad and bake a dessert?
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 251 kcal

Ingredients
  

  • 1 medium onion
  • 4 chicken breasts skinless , boneless
  • 1 cup ketchup
  • ½ cup chicken stock
  • 2 tbsp. cider vinegar
  • 2 tbsp. molasses
  • 1 tbsp. mustard
  • ¼ tsp. black pepper
  • 1 tsp. onion powder
  • ¼ tsp. cumin
  • ½ tsp. garlic powder
  • ½ tsp. Tabasco sauce
  • Salt to taste

Instructions
 

  • Remove the ends and skin of the onion. Halve it and thinly slice. Place the sliced onion on the bottom of the slow cooker, being sure to evenly distribute them. Then place the whole chicken breasts atop the bed of onions. Try to prevent any overlapping of the chicken.
    1 medium onion
  • Combine all the remaining ingredients in a small bowl. Whisk together to ensure an even consistency and no clumping. Pour over the chicken.
    4 chicken breasts, 1 cup ketchup, ½ cup chicken stock, 2 tbsp. cider vinegar, 2 tbsp. molasses, 1 tbsp. mustard, ¼ tsp. black pepper, 1 tsp. onion powder, ¼ tsp. cumin, ½ tsp. garlic powder, ½ tsp. Tabasco sauce, Salt to taste
  • Cook on low setting for 6 hours.
  • While the chicken is still hot, use two forks to shred and pull it apart. Once it is all shredded, coat well in the sauce and serve hot.

Nutrition

Calories: 251kcalCarbohydrates: 10gProtein: 37gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 98mgSodium: 156mgPotassium: 441mgFiber: 1gSugar: 7gVitamin A: 31IUVitamin C: 2mgCalcium: 40mgIron: 2mg
Keyword paleo chicken, pulled chicken
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Paleo Butter Chicken (Slow Cooker) Recipe

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Paleo, low-carb, keto, and gluten-free, - this updated version of slow cooker butter chicken with aromatic spices has it all!

Butter chicken in a white bowl.

If you have been on the hunt for a recipe that serves 6, fits in one pot, cooks while you go to work, and tastes absolutely amazing, then you must give it a try, provided that Indian flavors suit your palate.

It is not too spicy, depending on how much chili powder you add. Start with less, then add as much as you (and your guests) can handle.

In terms of preparation, mince dice and grate the garlic, onion, and ginger with precision and passion. This brings all ingredients into a harmonious one.

Notice that we have used boneless, skinless chicken breasts in this recipe. Follow that guidance the first time you prepare this dish.

Next time experiment with chicken thighs and a side of sauteéd garlic broccolini. You can thank us for the tip later.

In the non-Paleo, conventional world, you would serve this beautiful, creamy dish with a side of naan bread or rice. Not happening here! Unless you seek qualified alternatives.

There are some simple naan recipes floating around in the ether; seek, hit enter, and you shall discover new ways to make Paleo bread.

You will find ingredients such as blanched almond flour, coconut flour, tapioca flour, and coconut milk in naan bread. Heat up your skillet and make them as you would pancakes. Cauliflower rice makes for an enjoyable low-carb side dish too.

Paleo Butter Chicken Recipe

Serves: 6 Prep: 15 min Cook: 4 h

Ingredients

  • 3 lbs. boneless, skinless chicken breast, cubed
  • 2 onions, diced
  • 3 garlic cloves, minced
  • 3 tbsp. ghee
  • 2 tbsp. fresh ginger, grated
  • 2 tsp. chili powder
  • ¼ tsp. ground coriander
  • ¼ tsp. turmeric
  • ½ tsp. cinnamon
  • ½ tsp. ground cumin
  • 1 28oz. can diced tomatoes
  • 1 cup chicken broth
  • ¼ cup almond butter
  • 2 tbsp. fresh cilantro, finely chopped
  • Sea salt and ground black pepper to taste

Preparation

  1. Combine onions, garlic, ghee, ginger, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper, and tomatoes in the slow cooker and mix well.
  2. In a separate small bowl, whisk together the almond butter and chicken broth. Once mixed, pour into the slow cooker slowly, while continually whisking together with the mixture from step 1.
  3. Add the chicken, cover, and cook on low for 4-5 hours until the chicken is cooked through and tender.
  4. Once done, remove the chicken from the slow cooker and cut it into bite-size pieces.
  5. Using a hand blender, puree the sauce until smooth; you do not have to remove the sauce from the slow cooker to do this.
  6. Return chicken back to sauce and mix.
  7. Sprinkle with fresh cilantro before serving.

📖 Recipe

butter chicken finished recipe

Paleo Butter Chicken Recipe

Fire up your slow cooker and get ready to be amazed at the aromas that waft in and out of the kitchen. 5 hours and the butter chicken is ready!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Course Main Course
Cuisine Indian
Servings 6 people
Calories 659 kcal

Ingredients
  

Instructions
 

  • Combine onions, garlic, ghee, ginger, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper, and tomatoes in the slow cooker and mix well.
    2 onions, 3 garlic cloves, 3 tbsp. ghee, 2 tbsp. fresh ginger, ¼ tsp. ground coriander, ¼ tsp. turmeric, ½ tsp. cinnamon, ½ tsp. ground cumin, 1 28 oz. can diced tomatoes, Sea salt and ground black pepper to taste, 2 tsp. chili powder
  • In a separate small bowl, whisk together the almond butter and chicken broth. Once mixed, pour into the slow cooker slowly, while continually whisking together with the mixture from step 1.
    ¼ cup almond butter, 1 cup chicken broth
  • Add the chicken, cover and cook on low 4-5 hours until the chicken is cooked through and tender.
    3 lbs. boneless
  • Once done, remove the chicken from the slow cooker and cut into bite-size pieces.
  • Using a hand blender, puree the sauce until smooth; you do not have to remove the sauce from the slow cooker to do this.
  • Return chicken back to sauce and mix.
  • Sprinkle with fresh cilantro before serving.
    2 tbsp. fresh cilantro

Nutrition

Calories: 659kcalCarbohydrates: 22gProtein: 59gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 174mgSodium: 9820mgPotassium: 1189mgFiber: 4gSugar: 12gVitamin A: 1388IUVitamin C: 8mgCalcium: 211mgIron: 7mg
Keyword butter, chicken, paleo
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21 Paleo Slow Cooker Recipes

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Ready for tender, juicy, fall-off-the-bone meat? Place ingredients in a slow cooker in the morning, go about your day, then return later for a delicious meal. Many of these 21 Paleo slow cooker recipes use inexpensive cuts of meat, because large, fattier roasts need to be cooked long and slow to achieve a juicy, flavorful taste. Bonus: you're guaranteed to have leftovers for days!

Slow Cooked Port & Vanilla Beef Cheeks - by Eat Drink Paleo

A rich warming stew with a hint of vanilla and cloves.

Crockpot Applesauce - by Get Inspired Everyday

Make your own applesauce with this simple slow cooker recipe.

Slow Cooker Buffalo Chicken - by The Real Food RDs

Hearty buffalo chicken stuffed in a baked sweet potato.

Crockpot Beef Roast and Veggies - by Real Simple Good

A savory soup of beef roast and hearty veggies.

Slow-Cooker Spiced Pork Ramen - by Fresh Planet Flavors

A pork shoulder roast with tons of flavors and a side of button mushrooms.

Garbure (French Ham and Vegetable Soup) - by My Heart Beets

A warming ham soup cooked in the slow cooker with tons of vegetables.

Slow Cooker Beef And Pepper Soup - by Paleo Leap

Warm up your day with a bowl of hearty soup that only takes a few minutes of prep time.

Thai 5-Spice Pork Stew - by I Heart Umami

A must make! Pork shoulder slow cooked in ginger, coconut aminos and loads of spices.

Best Ever Bolognese & Zoodles - by Living Loving Paleo

Quite possibly the best Bolognese ever!

Slow Cooker Asian-Style Short Ribs - by Savory Lotus

A soy-free, Asian-style short rib recipe ready to be gobbled down!

Scrummy Coconut Lamb Curry - by Eat Drink Paleo

A hearty, warming lamb curry paired perfectly with cauli-rice.

Slow-Cooker Pumpkin Chili - by Real Simple Good

A hearty, beanless chili with sweet pumpkin and warm seasonings.

Crockpot Sweet Potato Chili - by Get Inspired Everyday

A hearty chili made with spicy meat and sweet potato!

Slow Cooker Teriyaki Chicken - by Living Loving Paleo

Sweet and savory teriyaki chicken on a bed of cauli-rice.

Slow Cooker Pulled BBQ Chicken - by The Natural Nurturer

Make a big batch of BBQ chicken and gobble up the sweet and savory flavors.

Slow Cooker Lemon Thyme Chicken - by The Natural Nurturer

Save money and buy a whole chicken, then toss in a slow cooker for the most juicy meat!

Indian Style Pulled Pork - by My Heart Beets

Tender, slow-cooked pork covered in a tomato-based sauce with Indian spices and sweetened with honey.

Crockpot Honey Balsamic Pork Chops - by Real Simple Good

A few simple ingredients for shredded pork chops.

Slow-Cooked Bolognese Sauce with Sweet Potato Spaghetti - by A Calculated Whisk

A comforting plate of slow-cooked Bolognese sauce with sweet potato spaghetti.

Slow-Cooker Pulled Pork with Peach Barbecue Sauce - by A Calculated Whisk

A tangy paleo peach barbecue sauce with a spice-rubbed, slow-cooked pork.

Slow Cooker Pulled Beef - by Paleo Leap

This pulled beef features a sweet sauce with just enough vinegar. It's great for kids and an easy meal for a big crowd.

Slow-Cooker Mexican Chicken Recipe

by Leave a Comment

If you have a slow cooker and use it often, perhaps you also adore Mexican food; then you are going to love this recipe! With a prep time of just 25 minutes or less, it can't be beaten - all ingredients go into the pot at once, and in a matter of hours, dinner is ready.

Keto Slow-Cooker Mexican Chicken

There is no need to do anything else except prepare a fresh salad right before eating. That leaves you free to work, play, shop, and live life, all the while being productive. You have to love the freedom of efficiency on some days!

Slow-cooker chicken is a lifesaver when it comes to preparing weekday lunches, but sometimes it takes a myriad of spices and vegetables to really give the chicken a burst of character. As far as we know, Mexican food always hits the spot when it comes to blends of spices.

Indulge in a large dollop of Paleo sour cream (potatoes aren't Keto, but the full-fat coconut milk certainly is!) on top of your Mexican chicken, and add a squeeze of fresh lime for the ultimate tang.

If you are in need of a few more healthy bites of fat, feel free to include your favorite cheese or ripe avocados if you have them on hand.

As always, adjust the spiciness to your family's liking by holding back on the jalapeño or chili powder. However, if you believe that "spice is nice", then don't hold back; add some freshly chopped hot pepper just before serving.

Keto Slow-Cooker Mexican Chicken Recipe

Serves: 4 Prep: 25 min Cook: 6 h

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 1 bell pepper, sliced
  • 1 zucchini, chopped
  • ½ red onion, diced
  • 1 jalapeño, minced (optional)
  • 1.5 cups tomatoes, diced
  • 2 garlic cloves, minced
  • 1-2 tbsp. chili powder, or to taste
  • 2 tbsp. ground cumin
  • 1 tsp. paprika
  • 1 cup tomato sauce
  • 1 cup chicken or beef stock
  • Fresh cilantro (to garnish)
  • Sea salt and freshly ground black pepper
  • 2 avocados, sliced (to serve)
Keto Slow-Cooker Mexican Chicken Recipe Preparation

Preparation

  1. Place the chicken breasts in the bottom of a slow cooker.
  2. Top with all the remaining ingredients and season generously with sea salt and freshly ground black pepper.
  3. Cover and cook on low for 6 to 8 hours or high for 4 to 5 hours.
  4. Once the chicken is cooked through and no longer pink, remove it from the slow cooker.
  5. Shred the chicken with a fork and mix well.
  6. Serve topped with fresh cilantro and avocado.

📖 Recipe

Keto Slow-Cooker Mexican Chicken Recipe

Keto Slow-Cooker Mexican Chicken Recipe

Prepare an amazingly flavorful dinner while you work or run errands, and come home to the delightful scent of keto slow-cooker Mexican chicken.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 460 kcal

Ingredients
  

Instructions
 

  • Place the chicken breasts in the bottom of a slow cooker.
    1 lb. boneless
  • Top with all the remaining ingredients and season generously with sea salt and freshly ground black pepper.
    1 bell pepper, 1 zucchini, ½ red onion, 1 jalapeño, 1.5 cups tomatoes, 2 garlic cloves, 1-2 tbsp. chili powder, 2 tbsp. ground cumin, 1 tsp. paprika, 1 cup tomato sauce, 1 cup chicken or beef stock, Sea salt and freshly ground black pepper
  • Cover and cook on low for 6 to 8 hours or high for 4 to 5 hours.
  • Once the chicken is cooked through and no longer pink, remove it from the slow cooker.
  • Shred the chicken with a fork and mix well.
  • Serve topped with fresh cilantro and avocado.
    Fresh cilantro, 2 avocados

Nutrition

Calories: 460kcalCarbohydrates: 30gProtein: 33gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 75mgSodium: 695mgPotassium: 1916mgFiber: 13gSugar: 11gVitamin A: 3442IUVitamin C: 72mgCalcium: 173mgIron: 11mg
Keyword chicken, keto, mexican, slow cooker
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Slow-Cooker Barbecue Ribs Recipe

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For intensely flavorful ribs that practically melt off the bone into your mouth, this recipe is a must. Under low heat for hour after hour, the gelatin and connective tissue in the ribs break down to a velvety smoothness.

The barbecue sauce soaks deep into the meat: even barbecue purists will have to admit that, in this case, the slow-cooker has something going for it.

Slow-Cooker Barbecue Ribs

To make sure you get perfectly savory meat and also to make the ribs easier to eat once they’re finally on your plate, you’ll want to remove the membrane before cooking them. The membrane is a very thin layer of tissue on the bone side of the ribs; it’s pale and quite elastic when you touch it.

If you cook the ribs with the membrane on, the flavor of the sauce won’t be able to permeate the meat as well, so it’s better to take it off.

To remove the membrane, grab a fairly dull knife (a table knife works fine). You don’t want something that will cut the membrane; this actually makes the job harder.

Slide a knife between the membrane and the bone at one end of the rack of ribs, and wiggle it around until you can loosen the membrane and lift it away from the ribs.

Grab the edge you just freed up, and gently lift and pull; the membrane should come off in one whole piece. If it doesn’t, you can always pick another point along the rack of ribs, loosen up another section with your knife, and try again.

Removing the membrane makes your ribs much more tenderer and easier to cut, and the flavor difference is very noticeable: if you’ve never tried ribs this way, you’re missing out!

And considering that the prep time for all this deliciousness is only a few minutes, you really have no reason to stay deprived: go grab a big rack of ribs, whip yourself up a batch of homemade ketchup if you need one, and dig in!

Slow-Cooker Barbecue Ribs Recipe

SERVES: 4 PREP: 15 min COOK: 8 h

Ingredients

  • 4 lbs pork baby back ribs;
  • 1 onion, minced;
  • 1 pear, peeled and diced;
  • 2 ½ cups homemade ketchup;
  • 1 tbsp. chili powder;
  • ½ tbsp. smoked paprika;
  • 2 tsp. dried oregano;
  • ¼ cup honey; (optional)
  • 2 tbsp. apple cider vinegar;
  • 2 tsp. coconut aminos;
  • Sea salt and freshly ground black pepper;
Slow-Cooker Barbecue Ribs Recipe Preparation

Preparation

  1. Preheat your oven to 400 F.
  2. Remove the membrane from the ribs by loosening it with a dull knife and then peeling it off, as described above.
  3. Season the ribs to taste on both sides with sea salt and black pepper.
  4. Place the ribs in a baking pan. Brown them in the oven for 10 to 12 minutes on each side and set aside.
  5. In a bowl, combine together the ketchup, onion, pear, chili powder, paprika, oregano, apple cider vinegar, coconut aminos, and honey (if using), and season to taste with salt and pepper.
  6. Place the ribs in your slow cooker, and pour in the sauce, making sure that all the meat is coated.
  7. Cover and cook on low for 7 to 8 hours.

📖 Recipe

Slow-Cooker Barbecue Ribs Recipe

Slow-Cooker Barbecue Ribs Recipe

Make your grill jealous with these unbeatable slow-cooker ribs.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 858 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 400 F.
  • Remove the membrane from the ribs by loosening it with a dull knife and then peeling it off, as described above.
  • Season the ribs to taste on both sides with sea salt and black pepper.
    Sea salt and freshly ground black pepper, 4 lbs pork baby back ribs
  • Place the ribs in a baking pan. Brown them in the oven for 10 to 12 minutes on each side and set aside.
  • In a bowl, combine together the ketchup, onion, pear, chili powder, paprika, oregano, apple cider vinegar, coconut aminos, and honey (if using), and season to taste with salt and pepper.
    1 onion, 1 pear, 2 ½ cups homemade ketchup, 1 tbsp. chili powder, ½ tbsp. smoked paprika, 2 tsp. dried oregano, ¼ cup honey, 2 tbsp. apple cider vinegar, 2 tsp. coconut aminos, Sea salt and freshly ground black pepper
  • Place the ribs in your slow cooker, and pour in the sauce, making sure that all the meat is coated.
  • Cover and cook on low for 7 to 8 hours.

Nutrition

Calories: 858kcalCarbohydrates: 56gProtein: 58gFat: 48gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 197mgSodium: 1731mgPotassium: 1394mgFiber: 5gSugar: 39gVitamin A: 2897IUVitamin C: 12mgCalcium: 178mgIron: 5mg
Keyword barbecue, ribs, slow cooker
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Slow-Cooker Breakfast Casserole Recipe

by 6 Comments

There’s no better way to start your day than with a fulfilling, hearty meal. But the problem with accomplishing this is that a hectic morning means less time (or no time) for preparing something.

Slow-Cooker Breakfast Casserole

Where does this leave most people? Grabbing something unhealthy out of the pantry or, even worse, skipping this meal altogether. Not everyone needs to eat breakfast, but if you skip it when you’re hungry, it can lead to low energy levels and poor food choices later in the day.

One way to avoid this is by prepping the night before and using your slow cooker – you can get the work done before bed and wake up to a complete meal, no morning prep required.

This recipe is super versatile based on your preferences and dietary restrictions. Don’t love sausage? You can easily replace this with bacon instead. Prefer a spicier version of this dish? Add some red chili flakes to the sweet potatoes before your other ingredients.

You can also choose between white and sweet potatoes – while white potatoes might be the more traditional choice, we like sweet potatoes for this version because of the extra nutrients and flavor variation they provide.

This casserole has the added benefit of being a complete meal – no extra sides required! While we think this is awesome as a breakfast dish, there’s nothing stopping you from serving it at dinner (kids LOVE this, and even picky eaters get so excited they’ll gobble up what you’re serving).

For a great pairing, try a small serving of the morning Paleo smoothie – call it “dessert” and get your family to eat even more good stuff!

Slow-Cooker Breakfast Casserole Recipe

Serves: 6 Prep: 20 min Cook: 8 h

Ingredients

  • 12 eggs
  • 1 cup full-fat coconut milk
  • 4 sausages, casing removed
  • 2 cups sweet potatoes, shredded
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 8 button mushrooms, sliced
  • 1 bell pepper, diced
  • 1 green onion, sliced
  • Cooking fat
  • Sea salt and freshly ground black pepper
Slow-Cooker Breakfast Casserole Recipe Preparation

Preparation

  1. Melt cooking fat in a skillet over medium heat.
  2. Cook the onion and garlic for 1 to 2 minutes.
  3. Add in the sausages and break them apart while cooking for 5 to 6 minutes.
  4. Place the shredded potatoes at the bottom of a slow cooker and top with the onion-sausage mixture.
  5. Add in the bell pepper and mushrooms.
  6. In a large bowl, whisk together eggs and coconut milk; season with salt and pepper to taste.
  7. Pour in the eggs on top of the sausage mixture.
  8. Cover and cook on low for 6 to 8 hours; serve topped with green onions.

📖 Recipe

Slow-Cooker Breakfast Casserole Recipe

Slow-Cooker Breakfast Casserole Recipe

This slow-cooker casserole takes the stress out of a busy morning, giving you a complete meal to wake up to.
4.91 from 11 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Breakfast
Cuisine American
Servings 6 people
Calories 431 kcal

Ingredients
  

Instructions
 

  • Melt cooking fat in a skillet over medium heat.
    Cooking fat
  • Cook the onion and garlic for 1 to 2 minutes.
    1 onion, 2 garlic cloves
  • Add in the sausages and break them apart while cooking for 5 to 6 minutes.
    4 sausages
  • Place the shredded potatoes at the bottom of a slow cooker and top with the onion-sausage mixture.
    2 cups sweet potatoes
  • Add in the bell pepper and mushrooms.
    1 bell pepper, 8 button mushrooms
  • In a large bowl, whisk together eggs and coconut milk; season with salt and pepper to taste.
    1 cup full-fat coconut milk, Sea salt and freshly ground black pepper
  • Pour in the eggs on top of the sausage mixture.
    12 eggs
  • Cover and cook on low for 6 to 8 hours; serve topped with green onions.
    1 green onion

Nutrition

Calories: 431kcalCarbohydrates: 15gProtein: 22gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 368mgSodium: 518mgPotassium: 657mgFiber: 2gSugar: 4gVitamin A: 7449IUVitamin C: 30mgCalcium: 84mgIron: 4mg
Keyword breakfast recipe, casserole, slow cooker
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Slow-Cooker Ribs with Pomegranate Sauce Recipe

by Leave a Comment

The secret to finger-licking, fall-off-the-bone ribs are all about cook time – the lower the heat and longer the cooking time, the juicier this dish will be. Professional rib cookers might spend thousands of dollars on outdoor smokers, but luckily for us, we can still achieve a delicious plate of ribs by using something most of us have – our slow cooker.

Slow-Cooker Ribs with Pomegranate Sauce

This is the perfect appliance for getting a tender rack of ribs – and it saves a lot of time when you pull everything together for dinner. There are a ton of slow cooker rib variations, but this one sweetens things up with a homemade pomegranate sauce that’ll put a spin on how you might usually serve ribs.

Working with fresh pomegranates might seem a little intimidating, but these fruits are completely worth the hassle. They offer a bunch of awesome nutrients and have an incredibly unique, sweet flavor.

For tips on cooking with these, see this recipe for roasted cauliflower with mint and pomegranate – about halfway down the page, you’ll see pomegranate prep tips (it’s also a great side to consider when you serve this dish!)

Some other sides that are awesome with ribs include these grilled sweet potatoes (especially if you’re going for a picnic-themed dish) or this fresh summer salad for a lighter plate. We also love ribs with a light dessert – and the baked blueberry stuffed apples stay true to the picnic theme without forgoing a Paleo diet.

Slow-Cooker Ribs with Pomegranate Sauce Recipe

Serves: 6 Prep: 20min Cook: 8h 30min

Ingredients

  • 2 lb. baby back ribs, membrane removed
  • 1 yellow onion, sliced
  • 3 garlic cloves, smashed and peeled
  • 4 fresh thyme sprigs
  • 2 cups pomegranate juice
  • 1 cup chicken stock
  • ¼ cup red wine vinegar
  • ¼ cup water
  • ½ cup pomegranate seeds, for serving
  • 1 -2 tsp. chili powder
  • ½ -1 tsp. paprika
  • Sea salt and freshly ground black pepper
Slow-Cooker Ribs with Pomegranate Sauce Recipe Preparation

Preparation

  1. Season the ribs with salt and pepper to taste and place in a slow cooker.
  2. Top with the sliced onion and garlic; then, pour in the pomegranate juice, chicken stock, and water.
  3. Add in the thyme sprigs and cover.
  4. Cook the ribs on low for 8 hours or until the ribs are tender.
  5. Remove ribs from the slow cooker and set aside.
  6. Strain the sauce from the slow cooker and pour into a saucepan.
  7. Bring the sauce to a boil. Pour in the red wine vinegar, chill powder, and paprika; season with salt and pepper to taste.
  8. Start with the smaller amount of chili powder and paprika, taste, and add more seasoning if you'd like more spice.
  9. Lower the heat and simmer the sauce for 15 to 20 minutes.
  10. Preheat oven to 425 F. Brush the ribs generously with the pomegranate sauce.
  11. Place the ribs on a baking sheet and cook in the oven for 4 to 5 minutes per side.
  12. Serve the ribs topped with pomegranate seeds.

📖 Recipe

Slow-Cooker Ribs with Pomegranate Sauce Recipe

Slow-Cooker Ribs with Pomegranate Sauce Recipe

Looking for a sweet, fall-off-the-bone ribs recipe? This unique pomegranate variation is a great choice!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 50 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 428 kcal

Ingredients
  

Instructions
 

  • Season the ribs with salt and pepper to taste and place in a slow cooker.
    Sea salt and freshly ground black pepper
  • Top with the sliced onion and garlic; then, pour in the pomegranate juice, chicken stock, and water.
    1 yellow onion, 3 garlic cloves, 2 cups pomegranate juice, 1 cup chicken stock, ¼ cup water
  • Add in the thyme sprigs and cover.
    4 fresh thyme sprigs
  • Cook the ribs on low for 8 hours or until the ribs are tender.
  • Remove ribs from the slow cooker and set aside.
    2 lb. baby back ribs
  • Strain the sauce from the slow-cooker and pour into a saucepan.
  • Bring the sauce to a boil. Pour in the red wine vinegar, chill powder, and paprika; season with salt and pepper to taste.
    ¼ cup red wine vinegar, 1 -2 tsp. chili powder, ½ -1 tsp. paprika, Sea salt and freshly ground black pepper
  • Start with the smaller amount of chili powder and paprika, taste, and add more seasoning if you’d like more spice.
  • Lower the heat and simmer the sauce for 15 to 20 minutes.
  • Preheat oven to 425 F. Brush the ribs generously with the pomegranate sauce.
  • Place the ribs on a baking sheet and cook in the oven 4 to 5 minutes per side.
  • Serve the ribs topped with pomegranate seeds.
    ½ cup pomegranate seeds

Nutrition

Calories: 428kcalCarbohydrates: 19gProtein: 31gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 106mgSodium: 213mgPotassium: 708mgFiber: 2gSugar: 14gVitamin A: 751IUVitamin C: 5mgCalcium: 74mgIron: 2mg
Keyword pomegranate sauce, ribs
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Keto Slow-Cooker Cabbage Casserole Recipe

by Leave a Comment

If you are seeking to streamline dinners, and become ultra-efficient in the kitchen, yet at the same time wish to remain the awesome cook that you are, do we have the latest and greatest recipe for you!?

Keto Slow-Cooker Cabbage Casserole on a table.

Some call it a slow cooker cabbage casserole, but we like to think of it as unstuffed cabbage rolls. In goes the ground beef, topped up by riced cauliflower and sliced cabbage; toss in some chopped tomatoes, onion and garlic, a pinch of spice, and all is nice.

Now you have the honor of sitting and waiting while time does the work for you. It may lack the traditional flair, though all of the mouthwatering flavors will be packed in there; you still have to cut up your cabbage rolls to eat them, right?

Saving time, besides saving money, is one thing that all cooks strive for. We are here to tell you, that you don't always save time by cooking fast. You read that right. There is much to be said about slow food and slow cooking.

Time gives the ingredients the pleasure of melding and infusing together, plus it gives you unquantifiable time to converse and bond with family and friends while the scent of food slowly, but surely fills your home.

Speaking of slow, you may also find that Lacto-fermentation suits your slower pace of cooking. Start with a simple sauerkraut, and work your way up to peach chutney and salsa - slow food that is ready to eat with the opening of a jar.

Keto Slow-Cooker Cabbage Casserole Recipe

Serves: 4 Prep: 20 min Cook: 8 h

Ingredients

  • 1 ½ lb. ground beef
  • ½ cauliflower head, riced
  • 1 cabbage, sliced
  • 2 cups fresh tomatoes, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp. fresh parsley
  • 2 tsp. dried oregano
  • 1 cup tomato sauce
  • 2 cups beef stock
  • Sea salt and freshly ground black pepper
Keto Slow-Cooker Cabbage Casserole preparation.

Preparation

  1. Place the ground beef, cauliflower, cabbage, tomatoes, onion, and garlic in a slow cooker.
  2. Top everything with dried oregano and parsley; season everything generously with sea salt and freshly ground black pepper.
  3. Pour in the tomato sauce and beef stock, and give everything a stir.
  4. Cover and cook on low for 6 to 8 hours.

📖 Recipe

Keto Slow-Cooker Cabbage Casserole on a table.

Keto Slow-Cooker Cabbage Casserole Recipe

Slow cooker cabbage casserole is suitable for a keto diet in every possible way, though we prefer to call it unstuffed cabbage rolls - all the flavor, without the fuss!
4.20 from 10 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 574 kcal

Ingredients
  

Instructions
 

  • Place the ground beef, cauliflower, cabbage, tomatoes, onion, and garlic in a slow cooker.
    1 ½ lb. ground beef, ½ cauliflower head, 1 cabbage, 2 cups fresh tomatoes, 1 onion, 3 garlic cloves
  • Top everything with dried oregano and parsley; season everything generously with sea salt and freshly ground black pepper.
    2 tbsp. fresh parsley, 2 tsp. dried oregano, Sea salt and freshly ground black pepper
  • Pour in the tomato sauce and beef stock, and give everything a stir.
    1 cup tomato sauce, 2 cups beef stock
  • Cover and cook on low for 6 to 8 hours.

Nutrition

Calories: 574kcalCarbohydrates: 30gProtein: 38gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 121mgSodium: 714mgPotassium: 1762mgFiber: 11gSugar: 15gVitamin A: 1773IUVitamin C: 145mgCalcium: 223mgIron: 7mg
Keyword cabbage, casserole, keto, recipe, slow cooker
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The Slow-Cooker: Your Paleo Best Friend

by Leave a Comment

If you know anyone with a slow-cooker you might have already heard an enthusiastic description of all its benefits, and it’s true: they’re pretty great!

Basically, a slow-cooker is a countertop appliance that cooks food with slow, moist heat with very minimal fuss and no need for supervision. Slow-cookers let you “set and forget” meals until you want to eat them: you can cook overnight, or while you’re at work, without worrying about the stove or oven being on.

A slow-cooker can be a Paleo lifesaver for busy families: here’s what they can do for you and how to make slow-cooked meals as delicious as the ones you make in the oven.

Benefits of Slow-Cooking

Time

The biggest, most obvious benefit of a slow-cooker is time. It’s completely safe to leave the slow-cooker on all day while you’re not at home; it’s not like the stove or oven where most people feel uncomfortable unless they’re around to keep an eye on things.

paleo beffRibs

You can put dinner in the pot in the morning before work, go to work all day, and come home to your roast already roasted and ready to go. It’s perfect for slow roasts, ribs, and stews – the kinds of things you really want after a long day of work but don’t have time to cook because you were too busy working up an appetite for them.

Alternately, you can cook big batches of food overnight for the next day – it’s an ideal answer to realizing at bedtime that you don’t have anything prepped to take to work for lunch.

Money

Another big advantage of slow-cooking is that it transforms even cheaper cuts of meat into delicious meals. When you consider the price of pork shoulder compared to, say, chicken breast, it’s easy to see how this could save you a lot of money in the long run.

Cooking Logistics

Slow-cooking also makes it much easier to juggle cooking logistics. For one thing, it’s perfect for batch cooking. Make a huge vat of something and freeze it in individual servings: you’ll have healthy freezer meals whenever you need them.

For big families, it also frees up space on the stove – it’s great for bone broth or something else that would otherwise hog half the stove space with a huge stock pot. In fact, it’s actually perfectly normal to have two slow-cookers for a big family.

Nutrition

Yes, there are even nutritional benefits to using a slow-cooker. The low cooking temperature of the slow-cooker is very gentle on vitamins and minerals in your food, and perfect if you’re worried about fat oxidation or the various potential troubles with cooking meat at high heat.

If you’re making a roast or anything similar, slow-cooking is also a delicious way to extract lots of gut-healing gelatin (that’s the same good stuff that you get in bone broth) while turning the potentially tough meat tender and delicious.

Lead and Slow-Cookers

Those were all the upsides of slow-cookers, but now it’s time to deal with a potentially big problem: lead.

A persistent worry about slow-cookers is that the glaze used on the cooking bowl contains lead, which can then leach into your food. The big issue here is the leaching: ceramics are allowed by US law to have a certain amount of lead in them (this is unavoidable to some extent, because clay is a natural product and nobody can completely control what goes into it), but the pots are supposed to be made in such a way that the lead never gets into your food. There are two ways this can go wrong:

  • Lead below the legal limits that doesn’t leach as long as the appliance is in perfect condition, but can start leaching out due to damage from age, chips or cracks, and other wear and tear. How many people throw out their whole slow-cooker for one scratch on the interior crock? Not many.
  • Lead that’s above the legal limit or unsafe to begin with because many slow-cookers are made in China where quality controls can get very dubious (remember the recent scandals about lead in children’s toys? Melamine in baby formula?). Without effective quality control, it’s hard to know exactly what’s in there.

There are several ways to handle this:

  • Search for a slow-cooker with a cooking bowl made of stainless steel, glass, or clay (all are available, depending on your preferences).
  • Search for the brand name of the slow-cooker you want + “lead glaze” to see whether the company uses lead-free glazes and/or has any special quality controls for manufacturing facilities.
  • Test your slow-cooker yourself. You can buy home lead tests online or at hardware stores, or take it to a lab if you’re really nervous. Here’s an interesting report from one concerned slow-cooker fan who ran some of her own tests: all were negative.

Alternately, it's perfectly legitimate to decide that the small possibility of lead in the slow-cooker will be on your "do not worry" list. No one person can keep track of every single source of every single potential toxin or heavy metal. There are so many things to worry about: at a certain point, you do just have to draw the line.

Slow Cooking: Tips and How-Tos

The basic concept is simple: put food in slow cooker, turn on, walk away, come back when it smells good. But a few simple tips can help you take your slow-cooking from good to great.

Buying the Right Slow-Cooker

slow cooker

Slow-cookers come in all kinds of forms, and trying to choose can be overwhelming. Here are some tips:

  • Size: for one person, 2-3 quarts is plenty (these are the small round ones). For two people, you’ll probably need more like 3-5 quarts. For larger families, go for the bigger oval models (5+ quarts).
  • Features: there are slow-cookers available that will do everything but walk the dog for you. If you will need to be away from home for long stretches (10+ hours) you may want to get one that you can program to switch from “cook” to “keep warm” at a specified time to avoid overcooking your food.
  • Where to buy: you can get them online or at Wal-Mart or Target.
  • Price: Basic slow-cookers without the bells and whistles should be cheap: $10-$50, depending on what size you’re getting. The fancier it is, the more expensive it will be.

Cooking Settings and Times

Even the simplest of slow-cookers will have at least two cooking settings: high and low. For most dishes, you’ll get better results from using one or the other, but you can also experiment with switching between them depending on your schedule. As a very general rule of thumb, cooking on low takes twice as long as cooking on high, and cooking on high takes 2-3 times as long as oven cooking would for the same recipe.

Many models also have a “keep warm” setting which does exactly what it sounds like. This is great for dinner parties or other occasions (Thanksgiving dinner, anyone?) where you want to cook something in advance and then keep it warm while you use the oven for other things.

Cooking Tips for Delicious Slow-Cooked Meals

Too many people get turned off of the slow-cooker altogether, because they’ve had one or two tasteless, soupy meals and assume that’s just how slow-cookers work. It’s not true! But if you’re used to cooking with an oven, you might have to learn a few new tricks:

  • Fill the slow-cooker between half-full and three-quarters full. Don’t fill it all the way up to the top.
  • For extra flavor, brown or sear meat and quickly sauté vegetables before putting them into the slow-cooker.
  • Remember that you can’t count on any liquid evaporating from the slow-cooker. If you’re converting a recipe from the oven, reduce the liquid by one-third to one-half. Many recipes call for putting a piece of meat in without any liquid at all, on top of a bed of vegetables so it doesn’t burn to the bottom. This is perfectly fine: the juices from the meat are all the liquid you need.
  • You may need to adjust the seasonings if you’re adapting an oven recipe to the slow-cooker. Onion and garlic flavors in particular tend to get more intense.
  • Watch out for vegetables. Solid vegetables like carrots can go in like a champ, but something like spinach will quickly turn to mush. If you want to add more delicate vegetables, wait until closer to the end of the cooking time.
  • Pay attention to what meat you’re using. It’s difficult to overcook food in a slow-cooker, but it is possible, especially with lean meats, so don’t neglect cooking times! If you have an 8-hour shift but want to make a lot of 6-hour recipes, consider going for a programmable model that you can program to switch to “keep warm” after a certain time.

So…are you ready to start slow-cooking? Have some delicious slow-cooker recipes to start you off!

Slow Cooked Pork Spare Ribs Recipe

by 1 Comment

It's a weekend afternoon, and I am hosting the guys; it can only mean one thing, of course, ribs will be served. By no means am I insinuating that ribs are exclusively a men's thing, but the ladies seem to not favor the idea of the “finger food” as much as their counterparts?

But ladies, don't run away from this recipe too quickly; just don't expect to have clean fingers while enjoying those delicious ribs. The dirty finger factor from eating those ribs is one reason why kids will enjoy those as well.

Slow cooked pork ribs

The slow cooker has come out for this one. I have so many other things on the go that the idea of just throwing a bunch of stuff and some meat in a big pot for the day to self-cook is so attractive!

So this is what I have done. As much as it was a quick decision to make, I did take the time to really consider what I was going to blend together to make the ribs super tasty.

From experience, I know that this particular group is quite fond of the sweet-and-sour combination, so I used homemade ketchup on one side of the spectrum and then countered that with some apple cider vinegar.

It can be quite an experiment if you don't have your portions right, but in the end, it really worked out for the better.

I personally love cooking ribs in the slow cooker because the meat truly falls off the bone when it's finished. There's limited fuss and lots of flavors. Also, so long as you are good at not overcooking the meat, this method of cooking really works well to retain moisture and keep the meat really juicy.

I used spare ribs for this recipe, but baby back ribs could also be used instead. Compared to baby back ribs, spare ribs have more meat and are also fattier, so the end result is usually more tender.

If you decide to prepare baby back ribs instead, the cooking time will probably be reduced because of the fact that they contain less meat. If you are uncertain about the type of ribs you're buying, simply ask your butcher, and he'll be able to explain it all.

Those slow-cooked ribs are excellent when served with a simple coleslaw, like one of those found in the cookbook. The beet and walnut salad is also a great choice to go along with that dish.

Slow cooked pork ribs recipe

Serves: 4

Ingredients

Slow cooked pork ribs Recipe Preparation

Preparation

  1. It's really quite easy to get this recipe started. In the slow-cooker pot, combine all the ingredients except for the ribs.
  2. Give it a really good mix because when you cook this way, you don't have to stop and stir; therefore, you want to make sure the sauce is consistent and you don't get flavors in one bite that you won't get in another.
  3. Once everything is combined, give the ribs a good rub with the sauce, place them in the pot, cover and cook on low heat for 8 hours. The cooking time may be long, but the reward is well worth it.
  4. Serve the ribs with the cooking liquid as a sauce.

📖 Recipe

Slow cooked pork ribs Recipe

Slow cooked pork ribs recipe

Some delicious and finger licking pork spare ribs prepared in the slow cooker. A simple recipe that requires only a few ingredients and minimal preparation.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 974 kcal

Ingredients
  

Instructions
 

  • It’s really quite easy to get this recipe started. In the slow-cooker pot, combine all the ingredients except for the ribs.
    5 tablespoon homemade ketchup, ¾ cup water or homemade stock, 2 tablespoon apple cider vinegar, 2 tablespoon Worcestershire sauce, 1 teaspoon mustard powder, Sea salt and freshly ground black pepper to taste
  • Give it a really good mix because when you cook this way, you don’t have to stop and stir; therefore, you want to make sure the sauce is consistent and you don’t get flavors in one bite that you won’t get in another.
  • Once everything is combined, give the ribs a good rub with the sauce, place them in the pot, cover and cook on low heat for 8 hours. The cooking time may be long, but the reward is well worth it.
    3 lbs pork spare ribs
  • Serve the ribs with the cooking liquid as a sauce.

Nutrition

Calories: 974kcalCarbohydrates: 8gProtein: 53gFat: 80gSaturated Fat: 26gPolyunsaturated Fat: 14gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 272mgSodium: 733mgPotassium: 953mgFiber: 0.1gSugar: 5gVitamin A: 197IUVitamin C: 2mgCalcium: 65mgIron: 4mg
Keyword pork ribs, slow cooker
Tried this recipe?Let us know how it was!

Slow-Cooked Pork Roast Recipe

by Leave a Comment

I got myself into a tight situation recently. I decided to host dinner with some friends without looking at my schedule. J

ust the night before, I luckily realized that I would have maybe 30 minutes from the time I got home to the time my guests were scheduled to arrive. This left me with little time to throw some elegant feast together.

Slow-cooked pork roast

Sounds familiar? So, I pulled out something that I don't use often enough, my slow cooker! I had a great piece of pork fresh from the butcher and all kinds of ingredients in the pantry and fridge that I knew would blend together to make something great.

The next morning it was perfect; I just threw it all in, left it for the day, and came home to a house smelling wonderful from floor to ceiling. You must try it for yourself!

Of course, pork roasts are usually roasted in the oven without the use of a cooking liquid, and they are delicious that way, but slow-cooking them is also a great option, and the end result is a piece of meat that's so tender that it almost melts in your mouth.

Here the use of apple cider vinegar and tomatoes brings a great acidity that adds an amazing taste to the whole dish.

The kind of roast I used for this recipe is a boneless pork loin roast, but feel free to use another kind of pork roast or a bone-in roast. Don't worry if, at the end of the cooking process, your roast is still a little pink in the center.

Pork can be enjoyed this way, and good chefs often prepare it this way as well. You'll see in the recipe that the roast is seared on all sides in a pan before placing the cooking liquid in the slow cooker. This is a technique often used when slow-cooking pieces of meat to help seal the juices inside the meat.

Slow-cooked pork roast recipe

Serves: 4

Ingredients

  • 3lbs boneless pork loin roast;
  • 2 tablespoon paleo cooking fat;
  • 5 cloves garlic, minced;
  • 1 onion, thinly sliced;
  • 1 tablespoon chili powder;
  • 2 teaspoon ground coriander;
  • 2 teaspoon ground cumin;
  • ¼ cup apple cider vinegar;
  • 1 ½ cups water or homemade stock;
  • 1 14oz can whole tomatoes, with juices;
  • 2 bay leaves
  • Sea salt and freshly ground black pepper to taste;
Slow-cooked pork roast Recipe Preparation

Preparation

  1. Sprinkle all sides of the pork roast with a generous amount of salt and pepper.
  2. In a large skillet over medium-high heat, add the cooking fat and then sear the meat on all sides until it begins to turn slightly golden brown. Once finished, place in the slow cooker.
  3. In the same skillet used above, combine the garlic, onion, chili powder, coriander, and cumin. Mix well while scraping up the leftover meat bits in the pan (adds great flavor!).
  4. Add the vinegar to the skillet and allow it to come to a boil. Continue cooking until the liquid is nearly all evaporated.
  5. Finally, add the water or stock to the skillet, using it to whisk up all the drippings and spices in the pan. Pour the whole thing into the slow cooker with the pork roast.
  6. Crush the tomatoes over the roast, followed by the tomato juices. Add the bay leaves, give it a good stir and adjust the seasoning by adding more salt and pepper if needed.
  7. Set your slow cooker to low and cook for about 8 hours. Once the meat pulls apart easily, and it is not too pink in the center, it is ready to serve.
  8. Discard the bay leaves, carve the roast into thick slices and serve with the cooking liquid as a sauce.

📖 Recipe

Slow-cooked pork roast Recipe

Slow-cooked pork roast recipe

A healthy Paleo recipe for a slow-cooked pork roast with very little preparation that will leave your house smelling amazing and your guests asking for more.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 people
Calories 571 kcal

Ingredients
  

Instructions
 

  • Sprinkle all sides of the pork roast with a generous amount of salt and pepper.
    3 lbs boneless pork loin roast, Sea salt and freshly ground black pepper to taste
  • In a large skillet over medium-high heat, add the cooking fat and then sear the meat on all sides until it begins to turn slightly golden brown. Once finished, place in the slow cooker.
    2 tablespoon paleo cooking fat
  • In the same skillet used above, combine the garlic, onion, chili powder, coriander, and cumin. Mix well while scraping up the leftover meat bits in the pan (adds great flavor!).
    5 cloves garlic, 1 onion, 1 tablespoon chili powder, 2 teaspoon ground coriander, 2 teaspoon ground cumin
  • Add the vinegar to the skillet and allow it to come to a boil. Continue cooking until the liquid is nearly all evaporated.
    ¼ cup apple cider vinegar
  • Finally, add the water or stock to the skillet, using it to whisk up all the drippings and spices in the pan. Pour the whole thing into the slow cooker with the pork roast.
    1 ½ cups water or homemade stock
  • Crush the tomatoes over the roast, followed by the tomato juices. Add the bay leaves, give it a good stir and adjust the seasoning by adding more salt and pepper if needed.
    1 14 oz can whole tomatoes, 2 bay leaves
  • Set your slow cooker to low and cook for about 8 hours. Once the meat pulls apart easily, and it is not too pink in the center, it is ready to serve.
  • Discard the bay leaves, carve the roast into thick slices and serve with the cooking liquid as a sauce.

Nutrition

Calories: 571kcalCarbohydrates: 10gProtein: 78gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 214mgSodium: 708mgPotassium: 1593mgFiber: 3gSugar: 5gVitamin A: 921IUVitamin C: 12mgCalcium: 81mgIron: 4mg
Keyword pork, roast, slow cooker
Tried this recipe?Let us know how it was!

Slow-Cooked Beef Brisket Recipe

by Leave a Comment

A good brisket, cooked properly, has a rich flavor and a mouthwatering texture – it’s a powerful argument in favor of “low and slow” cooking.

In this case, that doesn’t have to mean tending to the stove all day, though; with a slow cooker, you can put the meat in and then forget about it until you’re ready to dig in 8 hours later.

Slow-Cooked Beef Brisket

For this recipe, cooking the meat in a rich sauce only adds to the flavor. You’ll need some homemade ketchup and Worcestershire sauce, but it’s not like you’ll be using them just for this recipe: they’re great condiments to have on hand in general, and if you have extra that you won’t be using, just freeze it in an ice cube tray so you can pop out servings as you want them.

Serve your brisket with some mashed root vegetables to soak up the sauce, coleslaw, or any other vegetable sides you like. And if you have any leftovers, try making it into brisket chili for a delicious change of pace!

Slow-Cooked Beef Brisket Recipe

SERVES: 4 PREP: 15 min COOK: 8 h

Ingredients

  • 2 lbs. beef brisket
  • 2 cups onion, diced
  • 2 tbsp. tomato paste
  • ¾ cup beef stock
  • ½ cup honey
  • 2 tbsp. Dijon mustard
  • ½ cup ketchup
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. Worcestershire sauce
  • 1 tsp. liquid smoke (optional)
  • Sea salt and freshly ground black pepper
Slow-Cooked Beef Brisket Recipe Preparation

Preparation

  1. Brown the beef brisket on all sides in a skillet placed over high heat and place in the slow cooker.
  2. Cook the onion for one or two minutes over medium heat in the same skillet.
  3. Add all the remaining ingredients to the skillet, mix well, and heat up.
  4. Drizzle the sauce over the brisket and cook on low for 8 hours.
  5. Remove the brisket from the slow cooker. Pull the meat apart or slice it against the grain. Don't throw away the sauce left in the slow cooker.
  6. Pour the remaining sauce into a saucepan and cook until the sauce thickens up.
  7. Serve the meat with hot sauce.

📖 Recipe

Slow-Cooked Beef Brisket Recipe

Slow-Cooked Beef Brisket Recipe

This tender slow-cooker brisket makes a delicious meal out of one of the most affordable cuts of beef around.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 439 kcal

Ingredients
  

Instructions
 

  • Brown the beef brisket on all sides in a skillet placed over high heat and place in the slow cooker.
    2 lbs. beef brisket
  • Cook the onion for one or two minutes over medium heat in the same skillet.
    2 cups onion
  • Add all the remaining ingredients to the skillet, mix well, and heat up.
    2 tbsp. tomato paste, ¾ cup beef stock, ½ cup honey, 2 tbsp. Dijon mustard, ½ cup ketchup, 2 tbsp. balsamic vinegar, 2 tbsp. Worcestershire sauce, 1 tsp. liquid smoke, Sea salt and freshly ground black pepper
  • Drizzle the sauce over the brisket and cook on low for 8 hours.
  • Remove the brisket from the slow cooker. Pull the meat apart or slice it against the grain. Don’t throw away the sauce left in the slow cooker.
  • Pour the remaining sauce into a saucepan and cook until the sauce thickens up.
  • Serve the meat with hot sauce.

Nutrition

Calories: 439kcalCarbohydrates: 16gProtein: 50gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 141mgSodium: 516mgPotassium: 1150mgFiber: 2gSugar: 10gVitamin A: 136IUVitamin C: 12mgCalcium: 52mgIron: 5mg
Keyword Beef, brisket, slow cooker
Tried this recipe?Let us know how it was!

Slow Cooked Beef and Broccoli Recipe

by Leave a Comment

Paleo quiz time: which do you think is the more nutritious of the pair: beef or broccoli?

Slow Cooker Beef and Broccoli

If you said “both,” then congratulations! You're right on the money.

On the other hand, if you picked broccoli, take a look below. Comparing approximately one serving of beef (6 ounces, if you’re keeping track) to one cup of broccoli, here are the winners for each nutrient:

[one_half boxed="true"]
Beef:
Riboflavin (B3)
Niacin (B5)
Vitamin B6
Vitamin B12
Iron
Phosphorus
Zinc
Copper
Selenium
[/one_half]

[one_half_last boxed="true"]

Broccoli:
Vitamin A
Vitamin C
Vitamin E
Vitamin K
Thiamin (B1)
Folate
Calcium
Magnesium
Potassium
Manganese
[/one_half_last]

So much for red meat being “empty calories”! What we really need is a balance of meat and vegetables: they fill in each other’s gaps, and even better, they taste delicious together.

The broccoli in this recipe is added right at the end of cooking, so it's still crisp and bright green when you serve the dish: it's all the convenience of slow cooking, but without the fear of mushy or soggy vegetables.

The whole recipe picks up a rich flavor as the beef simmers away, and adding an apple at the beginning is a special touch that adds just a little something to the sauce.

As well as that background hint of sweetness from the fruit, this recipe calls for some tapioca starch to thicken the sauce. Tapioca starch is just pure carbohydrate refined out of the yucca plant.

It’s perfectly Paleo-friendly, but it can also be a pain in the neck to buy a whole new bag of tapioca starch just for one recipe. So it’s really up to you whether to include it or not: if you don’t mind a thinner sauce, you can skip the starch.

With such an incredible nutrient profile – not to mention a family-friendly cooking method – this is a perfect recipe to pull out any time you need a true power meal.

Slow Cooker Beef and Broccoli Recipe

SERVES: 4 PREP: 15 min COOK: 5h30min

Ingredients

  • 1 lb. boneless chuck roast, sliced into thin strips;
  • 2 to 3 cups fresh broccoli florets;
  • 1 apple, thinly sliced;
  • ½ cup beef stock;
  • ⅓ cup coconut aminos;
  • ⅓ cup raw honey;
  • 3 cloves garlic, minced;
  • 1 tbsp. tapioca starch; (optional)
Slow Cooker Beef and Broccoli Recipe Preparation

Preparation

  1. In a slow cooker, combine together the beef stock, coconut aminos, honey, garlic, and sliced apple.
  2. Add the beef to the slow cooker and stir.
  3. Set the slow cooker to low and cook for 4 to 5 hours.
  4. When the time is up, combine the tapioca starch with some of the liquid from the slow cooker in a small bowl. Pour it back into the slow cooker and stir well.
  5. Add the broccoli and cook for another 30 min.

📖 Recipe

Slow Cooker Beef and Broccoli Recipe

Slow Cooker Beef and Broccoli Recipe

Looking for a classic dinner without a lot of prep time? Check out this easy favorite adapted for the slow cooker.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 372 kcal

Ingredients
  

  • 1 lb. boneless chuck roast sliced into thin strips
  • 2 to 3 cups fresh broccoli florets
  • 1 apple thinly sliced
  • ½ cup beef stock
  • ⅓ cup coconut aminos
  • ⅓ cup raw honey
  • 3 cloves garlic minced
  • 1 tbsp. tapioca starch optional

Instructions
 

  • In a slow cooker, combine together the beef stock, coconut aminos, honey, garlic, and sliced apple.
    ½ cup beef stock, ⅓ cup coconut aminos, ⅓ cup raw honey, 3 cloves garlic, 1 apple
  • Add the beef to the slow cooker and stir.
    1 lb. boneless chuck roast
  • Set the slow cooker to low and cook for 4 to 5 hours.
  • When the time is up, combine the tapioca starch with some of the liquid from the slow cooker in a small bowl. Pour it back into the slow cooker and stir well.
    1 tbsp. tapioca starch
  • Add the broccoli and cook for another 30 min.
    2 to 3 cups fresh broccoli florets

Nutrition

Calories: 372kcalCarbohydrates: 40gProtein: 24gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 78mgSodium: 620mgPotassium: 640mgFiber: 2gSugar: 29gVitamin A: 323IUVitamin C: 43mgCalcium: 47mgIron: 3mg
Keyword Beef, broccoli, slow cooker
Tried this recipe?Let us know how it was!

Slow Cooked Bacon-Wrapped Chicken Recipe

by Leave a Comment

It’s January. The snow is swirling, the wind is howling, and the frost is creeping up the windowpanes. And that means it’s time to trundle out the trusty slow cooker for a big batch of no-fuss comfort food.

In this case, that means dressing up ordinary chicken breasts with a decadent combination of fatty bacon and smoky-sweet apples in BBQ sauce and then setting everything to cook in the slow-cooker until all the flavors combine and sink deep into the meat.

Slow Cooked Bacon-Wrapped Chicken

Like most slow-cooker recipes, this one is quite simple, especially if you already have a batch of BBQ sauce ready.

The amount of bacon you need will vary depending on the size of your chicken breasts (most take two, but some of the bigger ones need three), but other than that whole affair is as straightforward as you could ask for.

The slow-cooker makes everything very convenient, but if you want your dinner done faster, you can also pour everything into a baking dish instead and cook it in the oven at 200-300 F until the breasts are done (160 degrees in the center), and the bacon is crispy.

Serve hot with a big scoop of apple-BBQ sauce on top, and enjoy the perfect cure for a cold and dreary evening.

Slow Cooked Bacon-Wrapped Chicken Recipe

SERVES: 4 PREP: 15 min COOK: 6-8 h

Ingredients

  • 4 boneless skinless chicken breasts;
  • 1 ½ cups homemade BBQ sauce;
  • 2 tbsp. fresh lemon juice;
  • 4 apples peeled and chopped;
  • 1 onion, diced;
  • 8 to 12 slices bacon;
Slow Cooked Bacon-Wrapped Chicken Recipe Preparation

Preparation

  1. Wrap each chicken breast with bacon slices.
  2. Place each bacon-wrapped chicken breast in your slow cooker.
  3. In a bowl, combine the BBQ sauce, lemon juice, apples, and onion, and mix well.
  4. Pour the BBQ sauce mixture over the chicken. Cover and cook on low for 6 to 8 hours.
  5. Serve the chicken breasts topped with the apple and onion mixture.

📖 Recipe

Slow Cooked Bacon-Wrapped Chicken Recipe

Slow Cooked Bacon-Wrapped Chicken Recipe

Longing for a barbecue even in the dead of winter? Or maybe you just love the convenience of the slow-cooker: either way, this recipe is sure to please.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 604 kcal

Ingredients
  

Instructions
 

  • Wrap each chicken breast with bacon slices.
    4 boneless skinless chicken breasts
  • Place each bacon-wrapped chicken breast in your slow cooker.
    8 to 12 slices bacon
  • In a bowl, combine the BBQ sauce, lemon juice, apples, and onion, and mix well.
    1 ½ cups homemade BBQ sauce, 2 tbsp. fresh lemon juice, 4 apples peeled and chopped, 1 onion
  • Pour the BBQ sauce mixture over the chicken. Cover and cook on low for 6 to 8 hours.
  • Serve the chicken breasts topped with the apple and onion mixture.

Nutrition

Calories: 604kcalCarbohydrates: 73gProtein: 31gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 101mgSodium: 1530mgPotassium: 997mgFiber: 6gSugar: 56gVitamin A: 390IUVitamin C: 15mgCalcium: 61mgIron: 2mg
Keyword bacon wrapped, chicken, slow cooker
Tried this recipe?Let us know how it was!

Slow Cooked Balsamic Pork Roast Recipe

by 1 Comment

Shredded pork roast is a family-friendly classic, especially with some balsamic vinegar in the mix to brighten up the flavor a little and just enough red pepper flakes to make it pop.

If you’re using a fattier pork roast, like a shoulder roast, the vinegar is also a welcome way to cut the fattiness of the meat a little, so it isn’t overwhelming.

Slow Cooked Balsamic Pork Roast

The honey is optional, but it does add to the flavor if you decide to use it, and just one tablespoon for four servings really isn’t a lot of sugar.

Even if you choose to leave it out, though, the pork will still be delicious, and it’s so convenient: using the slow-cooker means you don’t have to be tied down while it’s in the oven.

This would make a great choice of recipes to make ahead and eat all week: since you can transform it into so many different things, it’s harder to get bored of it.

Try it as filling for cauliflower tortillas or stuffing for loaded baked potatoes (or sweet potatoes, if you’d rather). Or just eat it plain with some roasted cauliflower or broccoli. It’s also good on salads – you can easily make it in all kinds of ways to keep the dinner rotation interesting.

Slow Cooked Balsamic Pork Roast Recipe

SERVES: 4 PREP: 15 min COOK: 6 h

Ingredients

  • 2 lbs. boneless pork roast;
  • 1 onion, sliced;
  • ½ tsp. garlic powder
  • ½ tsp. red pepper flakes
  • ⅓ cup chicken stock;
  • ⅓ cup balsamic vinegar;
  • 1 tbsp. honey; (optional)
  • Sea salt and freshly ground black pepper;
Slow Cooked Balsamic Pork Roast Recipe Preparation

Preparation

  1. In a bowl, combine the balsamic vinegar, chicken stock, and honey.
  2. Season the pork with garlic powder, red pepper flakes, and salt and pepper to taste.
  3. Put the sliced onion in the slow cooker, and place the pork on top.
  4. Pour the balsamic vinegar mixture all over the pork, and cook on low for 6 to 8 hours.
  5. Shred the pork with a fork, combine it with the sauce and serve.

📖 Recipe

Slow Cooked Balsamic Pork Roast Recipe

Slow Cooked Balsamic Pork Roast Recipe

Tender pork roast in a tangy balsamic vinegar sauce, all cooked in the slow-cooker for minimum fuss and mess.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 341 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the balsamic vinegar, chicken stock, and honey.
    ⅓ cup chicken stock, ⅓ cup balsamic vinegar, 1 tbsp. honey
  • Season the pork with garlic powder, red pepper flakes, and salt and pepper to taste.
    2 lbs. boneless pork roast, ½ tsp. garlic powder, ½ tsp. red pepper flakes, Sea salt and freshly ground black pepper
  • Put the sliced onion in the slow cooker, and place the pork on top.
    1 onion
  • Pour the balsamic vinegar mixture all over the pork, and cook on low for 6 to 8 hours.
  • Shred the pork with a fork, combine it with the sauce and serve.

Nutrition

Calories: 341kcalCarbohydrates: 8gProtein: 52gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 143mgSodium: 157mgPotassium: 961mgFiber: 1gSugar: 5gVitamin A: 186IUVitamin C: 3mgCalcium: 27mgIron: 2mg
Keyword balsamic, pork, roast, slow cooker
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Pressure Cooker Ribs With Creamy Coleslaw Recipe

by Leave a Comment

We've shared quite a few rib recipes on the website already, but this is our first using a pressure cooker.

Pressure Cooker Ribs With Creamy Coleslaw

As you would imagine, with anything that's prepared in a pressure cooker, the major benefit is time-saving. In just over an hour of cooking, you get the same flavor concentration and fork-tender meat as you would get by having the ribs slow-cook for 8 hours.

The only thing you'll be missing out on is the smell that your house would get by cooking them in a slow cooker.

Ribs are often served with a side of coleslaw, so we decided to stay true to that here, only we added a few twists to the coleslaw by adding golden raisins and caraway seeds. If preparing your own mayonnaise still feels too doubting or time-consuming, you can now get healthy mayo from our friends at Primal Kitchen.

We also went for a quick homemade BBQ sauce. We have a recipe for a more elaborate one, but to keep things from taking too long to prepare, we create this simplified one here with ingredients such as bacon, onions, tomato sauce, and spices.

Enjoy these finger-licking ribs and creamy coleslaw and forget that you were ever on a "diet".

Pressure Cooker Ribs With Creamy Coleslaw Recipe

SERVES: 4 PREP: 30 min COOK: 35 min

Ingredients

  • 2.5 lbs. baby back ribs
  • 1 tsp. onion powder
  • 3⁄4 tsp. black pepper
  • 1⁄2 tsp. paprika
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. dry mustard
  • 1⁄2 tsp. garlic powder
  • 1⁄2 tsp. chili powder

Ingredients for the BBQ sauce

  • 2 slices bacon, finely chopped
  • 1⁄2 onion, finely chopped
  • 2 garlic cloves, minced
  • 3⁄4 cup tomato sauce
  • 6 oz. tomato paste
  • 1⁄2 cup all-natural apple juice
  • 1⁄4 cup + 1 tablespoon coconut aminos
  • 1⁄3 cup apple cider vinegar
  • 1⁄2 tsp. smoked paprika
  • 1⁄2 tsp. cayenne pepper
  • Sea salt and freshly ground black pepper
  • 1 tablespoon cooking fat

Ingredients for the coleslaw

  • 3 cups green cabbage, shredded (about 1⁄2 of a head)
  • 1 cup red cabbage, shredded (about 1⁄4 of a head)
  • 2 carrots, shredded
  • 2 green onions, finely chopped
  • 1 cup raisins
  • 2 1⁄2 teaspoon caraway seeds
  • 3⁄4 cup homemade mayonnaise
  • 1⁄4 cup apple cider vinegar
  • Sea salt and pepper to taste
Pressure Cooker Ribs With Creamy Coleslaw Recipe Preparation

Preparation

  1. Add the cabbage, carrots, green onions, and raisins to a large mixing bowl.
  2. In a separate smaller bowl, combine the caraway seeds, mayonnaise, apple cider vinegar, salt, and pepper.
  3. Add the dressing to the cabbage and vegetables and stir to combine.
  4. Cover and refrigerate until ready to serve.
  5. Next, make the dry rub for the ribs by mixing together the onion powder, black pepper, paprika, salt, dry mustard, garlic powder, and chili powder.
  6. Cut the ribs into slabs or individual pieces, so they fit inside the pressure cooker. Stacking them is okay, so in most cases cutting the racks into thirds should be enough. Coat the ribs all over with the dry rub.
  7. Add the minimum amount of water needed for the pressure cooker (consult the manual), add the cooking rack, and then place the ribs inside, stacking them loosely. Place the lid on the pressure cooker and cook at high pressure for 15 minutes. Meanwhile, make the bbq sauce by heating the cooking fat in a sauté pan over medium heat.
  8. Once hot, add the bacon and cook until crisp.
  9. Next, add the garlic and onion and sauté for 5 minutes or until the onions soften. Add the remaining ingredients for the bbq sauce and stir well.
  10. Bring to a boil, then reduce the heat and let simmer for 5-10 minutes.
  11. Once the ribs have cooked for 15 minutes, carefully release the pressure and remove the lid. Transfer the ribs to a plate. Remove the cooking rack and discard any liquid from the cooking pot.
  12. Add some bbq sauce to the bottom of the pressure cooker, enough to cover, then add a layer of ribs, add more sauce, then another layer of ribs, and so on, so the ribs are stacked and all covered in sauce.
  13. Return the lid to the pressure cooker and cook on high pressure for another 10 minutes.
  14. After 10 minutes, release the pressure and transfer the ribs to a serving plate.
  15. Serve warm with the coleslaw on the side.

📖 Recipe

Pressure Cooker Ribs With Creamy Coleslaw Recipe

Pressure Cooker Ribs With Creamy Coleslaw Recipe

Delicious pork baby back ribs prepared in no time in the pressure cooker and served alongside a creamy raisin and caraway seed coleslaw.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 909 kcal

Ingredients
  

  • 2.5 lbs. baby back ribs
  • 1 tsp. onion powder
  • 3 ⁄4 tsp. black pepper
  • 1 ⁄2 tsp. paprika
  • 1 ⁄2 tsp. salt
  • 1 ⁄2 tsp. dry mustard
  • 1 ⁄2 tsp. garlic powder
  • 1 ⁄2 tsp. chili powder

Ingredients for the BBQ sauce

Ingredients for the coleslaw

  • 3 cups green cabbage shredded (about 1⁄2 of a head)
  • 1 cup red cabbage shredded (about 1⁄4 of a head)
  • 2 carrots shredded
  • 2 green onions finely chopped
  • 1 cup raisins
  • 2 1 ⁄2 teaspoon caraway seeds
  • 3 ⁄4 cup homemade mayonnaise
  • 1 ⁄4 cup apple cider vinegar
  • Sea salt and pepper to taste

Instructions
 

  • Add the cabbage, carrots, green onions, and raisins to a large mixing bowl.
    3 cups green cabbage, 2 carrots, 2 green onions
  • In a separate smaller bowl, combine the caraway seeds, mayonnaise, apple cider vinegar, salt and pepper.
    1 ⁄3 cup apple cider vinegar, 2 1 ⁄2 teaspoon caraway seeds, 3 ⁄4 cup homemade mayonnaise, 1 ⁄2 tsp. salt
  • Add the dressing to the cabbage and vegetables and stir to combine.
    6 oz. tomato paste, 1 cup red cabbage, 1 cup raisins, Sea salt and pepper to taste, 1 ⁄4 cup apple cider vinegar
  • Cover and refrigerate until ready to serve.
  • Next make the dry rub for the ribs by mixing together the onion powder, black pepper, paprika, salt, dry mustard, garlic powder, and chili powder.
    2.5 lbs. baby back ribs, 1 tsp. onion powder, 3 ⁄4 tsp. black pepper, 1 ⁄2 tsp. paprika, 1 ⁄2 tsp. salt, 1 ⁄2 tsp. dry mustard, 1 ⁄2 tsp. garlic powder, 1 ⁄2 tsp. chili powder
  • Cut the ribs into slabs or individual pieces so they fit inside the pressure cooker. Stacking them is okay, so in most cases cutting the racks into thirds should be enough. Coat the ribs all over with the dry rub.
  • Add the minimum amount of water needed for the pressure cooker (consult the manual), add the cooking rack, and then place the ribs inside, stacking them loosely. Place the lid on the pressure cooker and cook at high pressure for 15 minutes. Meanwhile, make the bbq sauce by heating the cooking fat in a sauté pan over a medium heat.
  • Once hot add the bacon and cook until crisp.
  • Next add the garlic and onion and sauté for 5 minutes, or until the onions soften. Add the remaining ingredients for the bbq sauce and stir well.
    2 slices bacon, 1 ⁄2 onion, 2 garlic cloves, 3 ⁄4 cup tomato sauce, 1 ⁄2 cup all natural apple juice, 1 ⁄4 cup + 1 tablespoon coconut aminos, 1 ⁄3 cup apple cider vinegar, 1 ⁄2 tsp. smoked paprika, 1 ⁄2 tsp. cayenne pepper, Sea salt and freshly ground black pepper, 1 tablespoon cooking fat
  • Bring to a boil, then reduce the heat and let simmer for 5-10 minutes.
  • Once the ribs have cooked for 15 minutes, carefully release the pressure and remove the lid. Transfer the ribs to a plate. Remove the cooking rack and discard of any liquid from the cooking pot.
  • Add some bbq sauce to the bottom of the pressure cooker, enough to cover, then add a layer of ribs, add more sauce, then another layer of ribs and so on so the ribs are stacked and all covered in sauce.
  • Return the lid to the pressure cooker and cook on high pressure for another 10 minutes.
  • After 10 minutes release the pressure and transfer the ribs to a serving plate.
  • Serve warm with the coleslaw on the side.

Nutrition

Calories: 909kcalCarbohydrates: 48gProtein: 60gFat: 56gSaturated Fat: 19gPolyunsaturated Fat: 11gMonounsaturated Fat: 22gTrans Fat: 0.4gCholesterol: 203mgSodium: 703mgPotassium: 1727mgFiber: 8gSugar: 10gVitamin A: 2133IUVitamin C: 48mgCalcium: 176mgIron: 5mg
Keyword beef ribs, coleslaw, creamy, pressure cooker
Tried this recipe?Let us know how it was!

Slow Cooked French Dip Recipe

by 1 Comment

We're excited to bring you a recipe that will be featured in one of ButcherBox's kits. ButcherBox is making grass-fed meat more accessible by delivering a curated box to your door each month. Each box includes a variety of beef cuts enough for 15-20 meals, all 100% grass-fed!

Their kits also include recipes that pair with the cuts included in your box so you can be inspired by new flavors and techniques. We're lucky enough to have 2 of our recipes featured in their upcoming boxes, our spicy cranberry meatballs and this French Dip inspired recipe.

Slow Cooked French Dip

The traditional French Dip is best known as a sandwich of thinly sliced beef served on a French baguette and a jus to the side. Despite the name, the classic "French Dip" has nothing to do with France. It was actually created in Los Angeles in the early 1900s.

Two restaurants claim they each invented the dish within a decade of each other, and both take credit for the variety of stories of how the actual sandwich came about.

Those stories often include a fireman or policeman and a server who accidentally dropped the bread into a pan of meat drippings or a patron complaining of sore gums or stale bread. We'll never know the truth, but we're happy to give credit to either place and either story.

Here we remove the sandwich component completely and just serve the beef with the jus. Of course, you could always wrap it up with lettuce or serve it on your favorite version of a Paleo bun, but we think it is just as tasty without it.

Since you don't have the bun to soak up all of the jus, we thickened it slightly to help the flavors hold on to the meat. We also took some liberty with the many different versions you find across America and added onions.

We think the flavor combination with the herbs and onions puts this dish over the top. To add an extra kick, serve some prepared horseradish on the side.

Or, if you tolerate dairy, use your oven broiler to melt a little bit of provolone cheese over the top the beef. Sliced or shredded, Paleo bun or no bun, this French Dip is simple and satisfying.

Slow Cooked French Dip Recipe

SERVES: 2 PREP: 15 min COOK: 4h + 10 min

Ingredients

  • 1 1.5lb. tri-tip, excess fat trimmed
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 2 cups beef stock
  • 1 ½ tbsp. Worcestershire sauce
  • 1 tbsp. coconut aminos
  • ½ tbsp. fresh rosemary, minced
  • ½ tbsp. fresh thyme, minced
  • 1 bay leaf
  • 1 tbsp. cooking fat
  • 1 tbsp. tapioca flour or arrowroot starch
  • Sea salt and freshly ground black pepper
  • Prepared horseradish (optional)
Slow Cooked French Dip Recipe Preparation

Preparation

  1. Reserve 1 tbsp. beef stock and store in the refrigerator for later use.
  2. In a mixing bowl, combine the garlic, beef stock, Worcestershire sauce, coconut aminos, rosemary, and thyme.
  3. Season tri-tip with salt and pepper all over.
  4. Heat the cooking fat in a large skillet over medium-high heat.
  5. Once the skillet is hot, sear the tri-tip on all sides until fully browned. About 1-2 minutes on each side should be good.
  6. Place the onions at the bottom of your slow cooker, then place the tri-tip on top. Cover with the beef stock mixture and add the bay leaf.
  7. Cover and cook on low for 3-4 hours.
  8. When done cooking, remove the beef and place it on a platter.
  9. Strain the remaining juice into a saucepan to separate the onions. Reserve the onions for serving with the final dish.
  10. Heat the saucepan with the juice over medium heat until boiling.
  11. Meanwhile, mix together the reserved tablespoon of beef stock and the tapioca flour in a small bowl until the tapioca flour is dissolved.
  12. Once boiling, add the stock and tapioca mixture and constantly whisk until the sauce has thickened slightly.
  13. Slice or shred the beef to your liking and place over the onions, and serve with the beef au jus. Add some horseradish atop the beef to add a nice zing if you desire.

📖 Recipe

Slow Cooked French Dip Recipe

Slow Cooked French Dip Recipe

Another classic made Paleo. This slow cooked tri-tip steak served with a homemade jus is the perfect way to enjoy a family dinner.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 25 minutes
Course Main Course
Cuisine French
Servings 2 people
Calories 1065 kcal

Ingredients
  

Instructions
 

  • Reserve 1 tbsp. beef stock and store in the refrigerator for later use.
    2 cups beef stock
  • In a mixing bowl, combine the garlic, beef stock, Worcestershire sauce, coconut aminos, rosemary, and thyme.
    3 garlic cloves, 1 ½ tbsp. Worcestershire sauce, 1 tbsp. coconut aminos, ½ tbsp. fresh rosemary, ½ tbsp. fresh thyme
  • Season tri-tip with salt and pepper all over.
    Sea salt and freshly ground black pepper
  • Heat the cooking fat in a large skillet over medium-high heat.
    1 tbsp. cooking fat
  • Once the skillet is hot, sear the tri-tip on all sides until fully browned. About 1-2 minutes on each side should be good.
    1 1.5 lb. tri-tip
  • Place the onions at the bottom of your slow cooker, then place the tri-tip on top. Cover with the beef stock mixture and add the bay leaf.
    1 medium onion, 1 bay leaf
  • Cover and cook on low for 3-4 hours.
  • When done cooking, remove the beef and place it on a platter.
  • Strain the remaining juice into a saucepan to separate the onions. Reserve the onions for serving with the final dish.
  • Heat the saucepan with the juice over medium heat until boiling.
  • Meanwhile, mix together the reserved tablespoon of beef stock and the tapioca flour in a small bowl until the tapioca flour is dissolved.
    1 tbsp. tapioca flour or arrowroot starch
  • Once boiling, add the stock and tapioca mixture and constantly whisk until the sauce has thickened slightly.
  • Slice or shred the beef to your liking and place over the onions, and serve with the beef au jus. Add some horseradish atop the beef to add a nice zing if you desire.
    Prepared horseradish

Nutrition

Calories: 1065kcalCarbohydrates: 21gProtein: 123gFat: 52gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 369mgSodium: 1091mgPotassium: 2500mgFiber: 2gSugar: 5gVitamin A: 297IUVitamin C: 14mgCalcium: 215mgIron: 11mg
Keyword dip, french, slow cooker
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Slow-Cooked Jerk-Style Chicken Recipe

by Leave a Comment

Jerk chicken is great, but not everyone has a grill, or the time to cook it all after a long day. For a busy day-friendly version of the recipe, try this slow-cooker version instead.

It’s got all the classic spices: allspice, cardamom, ginger, and of course plenty of chili peppers. A little pineapple juice is a more flavorful alternative to sugar or other sweeteners.

Slow-Cooked Jerk-Style Chicken

But the problem with slow-cooker jerk chicken is that you can’t get that beautiful blackened outside…or can you? (spoiler: you totally can). It’s actually pretty easy to get, even without a grill.

Just take it out of the slow cooker and pop it under the broiler for a few minutes. It’s not cheating if it’s still delicious!

This recipe is also a good one for tight grocery budgets because you can tweak it to fit whatever chicken parts are available at the store.

Use any combination that you like – legs, thighs, drumsticks, breasts…even if you have a whole chicken, just cut it up and use that. Serve it with cauliflower “rice,” roasted peppers and onions, or whatever another side dish you like.

Slow-Cooked Jerk-Style Chicken Recipe

SERVES: 4 PREP: 20 min COOK: 6 h

Ingredients

  • 4 lbs chicken pieces, bone-in, and skin-on
  • 8 green onions, coarsely chopped
  • 2 habanero chilies, stemmed and seeded
  • 1 tbsp. fresh ginger, sliced
  • ½ cup pineapple juice
  • 5 garlic cloves, peeled
  • 1 tbsp. fresh thyme, minced
  • 2 tsp. allspice
  • ¼ tsp. cardamom
  • 1 cinnamon stick
  • 1 to 2 limes, sliced
  • Sea salt and freshly ground black pepper
Slow-Cooked Jerk-Style Chicken Recipe Preparation

Preparation

  1. In a food processor, combine the green onion, habanero, ginger, garlic, thyme, allspice, cardamon, pineapple juice and salt and pepper to taste.
  2. Pulse until well-blended and smooth.
  3. Add the chicken to a slow cooker and generously rub it with the sauce.
  4. Cover and cook on low for 4 to 5 hours.
  5. Preheat your oven broiler.
  6. Remove the chicken from the slow cooker, and place it on a baking sheet.
  7. Broil the chicken in the oven for 10 to 12 minutes per side, until lightly charred, and serve with fresh lime slices.

📖 Recipe

Slow-Cooked Jerk-Style Chicken Recipe

Slow-Cooked Jerk-Style Chicken Recipe

A slow-cooker recipe for Jamaican spicy chicken - get the flavor and even the char on the outside without ever firing up the grill.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 722 kcal

Ingredients
  

Instructions
 

  • In a food processor, combine the green onion, habanero, ginger, garlic, thyme, allspice, cardamon, pineapple juice and salt and pepper to taste.
    8 green onions, 2 habanero chilies, 1 tbsp. fresh ginger, ½ cup pineapple juice, 5 garlic cloves, 1 tbsp. fresh thyme, 2 tsp. allspice, ¼ tsp. cardamom, Sea salt and freshly ground black pepper, 1 cinnamon stick
  • Pulse until well-blended and smooth.
  • Add the chicken to a slow cooker, and generously rub with the sauce.
    4 lbs chicken pieces
  • Cover and cook on low for 4 to 5 hours.
  • Preheat your oven broiler.
  • Remove chicken from the slow cooker, and place on a baking sheet.
  • Broil the chicken in the oven for 10 to 12 minutes per side, until lightly charred, and serve with fresh lime slices.
    1 to 2 limes

Nutrition

Calories: 722kcalCarbohydrates: 15gProtein: 59gFat: 47gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 231mgSodium: 226mgPotassium: 863mgFiber: 3gSugar: 5gVitamin A: 1087IUVitamin C: 58mgCalcium: 112mgIron: 5mg
Keyword jerk chicken, slow cooker
Tried this recipe?Let us know how it was!

Slow-Cooked Garlic Chicken and Vegetables Recipe

by Leave a Comment

Homemade ketchup in the slow cooker - now that is an interesting way to start the day! Not just Paleo ketchup will go in the slow cooker; mind you, there are a bunch of other nutritious ingredients involved too.

Slow-Cooked Garlic Chicken and Vegetables in a casserole.

There are also eight chicken thighs, two sweet potatoes, five carrots, and an entire pound of fresh asparagus stalks, making it a whole meal that everyone will lovingly devour around the table. Plus, perhaps enough to set aside for lunch leftovers the following day.

There is so much goodness and love in this dish it is hard to know which ingredient to focus on. The fact that they all harmonize so well is what makes it particularly special. For the sake of remembering to eat your greens, let's give praise to the asparagus.

You may know from experience that most asparagus is a lovely shade of green, though it can also be white or purple. Purple asparagus is sweeter than the rest and is delicious when eaten raw, though when cooked, the color will fade. If you choose to use it in this dish, reserve it as a highlight and serve it chopped fresh on top just before serving.

If you adore the flavor of asparagus in this slow-cooked stew, we imagine that you will also enjoy a bowl of creamy asparagus soup. What if you made that for lunch tomorrow and served it with a leftover chicken thigh? Scrumptious, indeed.

Slow-Cooked Garlic Chicken And Vegetables Recipe

Serves: 4 Prep: 20 min Cook: 8 h

Ingredients

  • 8 chicken thighs, bone-in, and skin-on
  • 2 sweet potatoes, chopped
  • 5 carrots, sliced
  • 1 lb. asparagus, trimmed
  • 1 cup chicken stock
  • ¼ cup raw honey (optional)
  • ¼ cup of homemade ketchup
  • 4 garlic cloves, minced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • ¼ tsp. crushed red pepper flakes
  • Sea salt and freshly ground black pepper

Preparation

  1. In a bowl, combine the chicken stock, ketchup, raw honey (if using), garlic, basil, oregano, and red pepper flakes, then season to taste.
  2. Place the chicken thighs, sweet potatoes, and carrots into a slow cooker.
  3. Pour the sauce over the chicken and vegetables.
  4. Cover and cook on low for 7 to 8 hours; baste with the sauce every hour or so.
  5. Add the asparagus during the last hour of cooking.

📖 Recipe

Slow-Cooked Garlic Chicken and Vegetables in a casserole.

Slow-Cooked Garlic Chicken and Vegetables Recipe

This is no ordinary slow-cooked chicken and vegetables; it is super-powered with asparagus, chicken stock, homemade ketchup, and a hint of raw honey.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 693 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the chicken stock, ketchup, raw honey (if using), garlic, basil, oregano, and red pepper flakes, then season to taste.
    1 cup chicken stock, ¼ cup raw honey, ¼ cup of homemade ketchup, 4 garlic cloves, 1 tsp. dried basil, 1 tsp. dried oregano, ¼ tsp. crushed red pepper flakes, Sea salt and freshly ground black pepper
  • Place the chicken thighs, sweet potatoes, and carrots into a slow cooker.
    8 chicken thighs, 2 sweet potatoes, 5 carrots
  • Pour the sauce over the chicken and vegetables.
  • Cover and cook on low for 7 to 8 hours; baste with the sauce every hour or so.
  • Add the asparagus during the last hour of cooking.
    1 lb. asparagus

Nutrition

Calories: 693kcalCarbohydrates: 45gProtein: 49gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 175mgSodium: 439mgPotassium: 1097mgFiber: 6gSugar: 27gVitamin A: 12327IUVitamin C: 14mgCalcium: 135mgIron: 7mg
Keyword chicken, garlic, paleo, recipe, slow-cooked, vegetables
Tried this recipe?Let us know how it was!

Slow-Cooked Hawaiian-Style Kalua Pork Recipe

by 5 Comments

Kalua pork, is delicious, falling apart, mouthwatering kalua pig. It has long-standing traditions in Hawaii, and if you ever go there, it is a must-eat! The word kālua means to cook in an underground oven, which is something that we are assuming you are not in possession of.

Slow-Cooked Hawaiian-Style Kalua Pork

Never fear; your slow cooker is here to save the day. It's the closest we can get to baking dinner inside the Earth! While it is quite the experience to delve into the real luau dinner, for the time being, we've brought a taste of laid-back and carefree Hawaii to your kitchen.

If you happen to have some red Hawaiian sea salt, go ahead and rub that on the pork shoulder in lieu of Himalayan salt - you'll end up with a more authentic final presentation, at least in terms of origin. Bottom line: utilize your creative freedom and use what you have in your kitchen; no one will taste the salt difference.

Prepare for a feast, and you will end up with leftovers. So, if your roast is a bit larger, just add a little more cooking time and know that the shredded pork can be used in many ways - a tasty addition to tacos or salads...

Serve the kalua pork alongside some braised cabbage, or toss in half a head of green cabbage, roughly chopped at the beginning of slow cooking for an all-in-one meal.

Slow-Cooked Hawaiian-Style Kalua Pork Recipe

Serves: 4 Prep: 10 min Cook: 8 h

Ingredients

  • 1 pork shoulder roast, about 4-5 lbs.
  • 1 ½ tbsp. Himalayan pink salt
  • ½ tbsp. smoked salt, or to taste (optional)
  • 1 tbsp. smoked paprika
  • 4 to 5 bacon slices
  • 5 to 6 garlic cloves

Preparation

Slow-Cooked Hawaiian-Style Kalua Pork preparation.
  1. Make 5 to 6 incisions into the pork roast and fill each incision with a garlic clove.
  2. Lay the bacon slices flat on the bottom of a slow cooker.
  3. Place the pork on top of the bacon slices.
  4. Season the pork with salt and paprika. If not including the smoked salt, use 2 tablespoons of the Himalayan pink salt.
  5. Cover and cook on low for 6 to 8 hours, or until the pork falls apart easily with a fork.
  6. Remove the garlic cloves, shred the pork with 2 forks, and mix the bacon and juices together.

📖 Recipe

Slow-Cooked Hawaiian-Style Kalua Pork

Slow-Cooked Hawaiian-Style Kalua Pork Recipe

There has never been a better time to try a slow-cooked pot of Hawaiian-style kalua pork - get your grass skirts ready and see what happens!
3.83 from 17 votes
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Hawaiian
Servings 4 people
Calories 517 kcal

Ingredients
  

Instructions
 

  • Make 5 to 6 incisions into the pork roast and fill each incision with a garlic clove.
    1 pork shoulder roast, 5 to 6 garlic cloves
  • Lay the bacon slices flat on the bottom of a slow cooker.
    4 to 5 bacon slices
  • Place the pork on top of the bacon slices.
  • Season the pork with salt and paprika. If not including the smoked salt, use 2 tablespoons of the Himalayan pink salt.
    1 ½ tbsp. Himalayan pink salt, 1 tbsp. smoked paprika, ½ tbsp. smoked salt
  • Cover and cook on low for 6 to 8 hours, or until the pork falls apart easily with a fork.
  • Remove the garlic cloves, shred the pork with 2 forks, and mix the bacon and juices together.

Nutrition

Calories: 517kcalCarbohydrates: 4gProtein: 58gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 200mgSodium: 3223mgPotassium: 1087mgFiber: 1gSugar: 0.4gVitamin A: 1845IUVitamin C: 3mgCalcium: 57mgIron: 4mg
Keyword kalua pork, paleo, recipe, slow-cooked
Tried this recipe?Let us know how it was!

Slow-Cooked Garlic Artichokes Recipe

by Leave a Comment

You've never eaten an artichoke, let alone prepared one in your own kitchen... Let's start with the basics. An artichoke is actually a member of the sunflower family and a perennial thistle.

The part that you eat is technically a flower, but we'll just call it a vegetable and enjoy it for all it is worth with garlic and balsamic vinegar. At one point in history, artichokes were popular with Roman nobility. Once you try them, they may just become a reoccurring vegetable in your household too.

Slow-Cooked Garlic Artichokes on a wooden plate.

Health-wise, artichokes are known to promote liver health; they also provide abundant fiber and a myriad of nutrients, such as Vitamin K and folate. Perhaps more importantly, how does one go about preparing an artichoke?

If your artichokes have little thorns on the end of their leaves, you can chop them off with kitchen shears, making the whole globe easier to handle. You should also slice off half an inch from the top of each artichoke and trim the bottom stem, so they stand upright.

To eat, pull off the individual leaves and scrape the delicious pulp off with your teeth, then discard the remaining petal. You'll know what to do once you get to the artichoke heart.

These tasty little bites can be served alongside a variety of meat dishes, most notably with roasted garlic-mustard pork. Neither will outshine the other, they will complement each other just as they are.

Slow-Cooked Garlic Artichokes Recipe

Serves: 6 Prep: 15 min Cook: 4 h

Ingredients

  • 4 large artichokes (or 6 small ones)
  • 4 tbsp. garlic, minced
  • 4 tbsp. balsamic vinegar
  • ½ cup - 1 cup chicken or vegetable stock
  • 4 tsp. olive oil
  • Salt and pepper to taste

Preparation

  1. Give the artichokes a good rinse and pat dry. Cut ½ inch off the top of each one and remove the stem so they can sit upright.
  2. Evenly divide the garlic amongst each artichoke and spoon it in between the various crevasses. Place on the bottom of the slow cooker and drizzle the vinegar atop.
  3. Season artichokes with salt and pepper. Pour in the chicken stock, making sure there is about 1 inch of liquid in the slow cooker. Cook, covered, for 4 hours on high.
  4. Cook, covered, for 4 hours on high.
  5. Prior to serving, drizzle with olive oil.

📖 Recipe

Slow-Cooked Garlic Artichokes on a wooden plate.

Slow-Cooked Garlic Artichokes Recipe

When artichokes are in season, these slow-cooked garlic artichokes are an absolute must to make, nibble and devour, leaf by leaf, petal by petal.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Side Dish, Snack
Cuisine American
Servings 6 people
Calories 172 kcal

Ingredients
  

Instructions
 

  • Give the artichokes a good rinse and pat dry. Cut ½ inch off the top of each one and remove the stem so they can sit upright.
    4 large artichokes
  • Evenly divide the garlic amongst each artichoke and spoon it in between the various crevasses. Place on the bottom of the slow cooker and drizzle the vinegar atop.
    4 tbsp. garlic, 4 tbsp. balsamic vinegar
  • Season artichokes with salt and pepper. Pour in the chicken stock, making sure there is about 1 inch of liquid in the slow cooker. Cook, covered, for 4 hours on high.
    Salt and pepper to taste, ½ cup - 1 cup chicken or vegetable stock
  • Cook, covered, for 4 hours on high.
  • Prior to serving, drizzle with olive oil.
    4 tsp. olive oil

Nutrition

Calories: 172kcalCarbohydrates: 11gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 111mgPotassium: 348mgFiber: 5gSugar: 3gVitamin A: 12IUVitamin C: 10mgCalcium: 41mgIron: 1mg
Keyword artichoke, garlic, recipe, slow-cooked
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Slow-Cooked Fruit Compote Recipe

by Leave a Comment

Fresh fruit, with its many sweet bites, attractive colors, and delicious aromas, can cause quite a conundrum to the Paleo mind. On the one hand, fruit is full of essential fiber, minerals, and vitamins.

Slow-Cooked Fruit Compote in a white bowl.

On the other side, it is loaded with carbs and fructose - those on a Keto diet will want to avoid this recipe, while Paleo enthusiasts will rejoice at brunch when fruit compote is served with sweet potato pancakes. It also tastes equally delicious as a snack with a large scoop of coconut cream and cinnamon.

The question still begs to be asked, is modern fruit really healthy? We'll let you decide for yourself, but note that moderation is key to a healthy life. And eating organic whenever possible not only keeps your body in motion, it encourages better land management too.

All seriousness set aside, commit yourself to making this recipe because it really does taste amazing; we wouldn't have created it otherwise! Dried apricots are, in fact, a great snack to eat on the go, and they really make this slow-cooked fruit compote shine.

You can also add different fruits like cherries or pineapple, so you can keep things warm and comforting or make it with a tropical twist. The best part? There's no canned fruit here. Pick the best fruit you can find for the most flavorful compote. If that isn't reason enough to indulge in a bowl of fruit compote, we don't know what is.

Naturally, if you're looking for a savory way to enjoy this compote, try serving this as a side dish, perhaps next to a scrumptious slice of crackled pork belly.

Slow-Cooked Fruit Compote Recipe

Serves: 4 Prep: 10 min Cook: 2 h

Ingredients

  • 1 cup dried apricots
  • 3 pears, peeled, cored, and halved
  • 3 peaches, sliced with the pit removed
  • 2 slices of lemon
  • ½ cup freshly squeezed orange juice
  • 1 cinnamon stick
  • 1 cup water

Preparation

  1. Place everything in the slow cooker, cover, and cook on low for 2 to 3 hours.
  2. Serve warm or cold.

📖 Recipe

Slow-Cooked Fruit Compote in a white bowl.

Slow-Cooked Fruit Compote Recipe

A fresh fruit salad is satisfying on a hot day, while slow-cooked fruit compote with dried apricots, pears, and peaches warms both your heart and your home.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Compote, Dessert
Cuisine American
Servings 4 people
Calories 237 kcal

Ingredients
  

  • 1 cup dried apricots
  • 3 pears peeled, cored, and halved
  • 3 peaches sliced with the pit removed
  • 2 slices of lemon
  • ½ cup freshly squeezed orange juice
  • 1 cinnamon stick
  • 1 cup water

Instructions
 

  • Place everything in the slow cooker, cover, and cook on low for 2 to 3 hours.
    1 cup dried apricots, 3 pears, 3 peaches, 2 slices of lemon, ½ cup freshly squeezed orange juice, 1 cinnamon stick, 1 cup water
  • Serve warm or cold.

Nutrition

Calories: 237kcalCarbohydrates: 59gProtein: 3gFat: 1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 20mgPotassium: 758mgFiber: 9gSugar: 45gVitamin A: 1856IUVitamin C: 30mgCalcium: 49mgIron: 2mg
Keyword compote, fruit, recipe, slow-cooked
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Slow-Cooked Jerk Pork Tenderloin Recipe

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The benefits of using a slow cooker are immense, but you've known that for years! The bottom line, they allow you to toss all ingredients in the pot and slow cook for hours while you get around to doing what needs to be done - living life to the fullest.

Slow-Cooked Jerk Pork Tenderloin on a white tray.

Through the seasons, we have tempted our taste buds with jerk shrimp and warm cabbage slaw, whole jerk chicken, Jamaican jerk eggplant and zucchini (a perfect side dish, by the way), jerk chicken with mango and pineapple sauce, jerk chicken wings... Lots of jerk chicken in the archives, but not too much mention of jerk pork, until now.

Jerk seasoning can be bought from the store, but let's be honest, it is more fun to make your own home blend. That is what spices are for - mixing different flavored dry ingredients together to form a single harmonious one.

In this way, every household could have a signature dish, depending on the exact spices that enter the pot. For jerk dishes, allspice is essential; you must not skip this one, for all traditions would be lost. Other ingredients may include thyme, cinnamon, ginger, cloves, and perhaps even a hint of nutmeg and spicy pepper.

Whether you are hosting several hungry guests for dinner, attending a potluck, or meal prepping for the entire week, this recipe has all your protein needs covered. All that is missing is a mango chutney.

Slow-Cooked Jerk Pork Tenderloin Recipe

Serves: 4 Prep: 10 min Cook: 8 h

Ingredients

  • 1 lb. pork tenderloin
  • 2 cups beef broth
  • 1 tbsp. onion powder
  • 1 tsp. thyme
  • 1 tsp. garlic powder
  • 1 tsp. red chili pepper flakes
  • ¼ tsp. allspice
  • ¼ tsp. cinnamon
  • ¼ tsp. ginger
  • ⅛ tsp. ground cloves
  • Sea salt and black pepper

Preparation

  1. In a small bowl, combine onion powder, thyme, garlic powder, red chili pepper flakes, allspice, cinnamon, ginger and ground cloves, salt, and pepper to taste. Mix well.
  2. Rub the pork tenderloin with the spice mixture all over.
  3. Pour broth into the bottom of the slow cooker. Place tenderloin in the broth. Cook on low for 6 to 8 hours, until tender.

📖 Recipe

Slow-Cooked Jerk Pork Tenderloin on a white tray.

Slow-Cooked Jerk Pork Tenderloin Recipe

You've tried Jamaican jerk chicken and shrimp; now get ready for jerk pork tenderloin, slow-cooked for the best taste, ever.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 165 kcal

Ingredients
  

Instructions
 

  • In a small bowl, combine onion powder, thyme, garlic powder, red chili pepper flakes, allspice, cinnamon, ginger and ground cloves, salt, and pepper to taste. Mix well.
    1 tbsp. onion powder, 1 tsp. thyme, 1 tsp. garlic powder, 1 tsp. red chili pepper flakes, ¼ tsp. allspice, ¼ tsp. cinnamon, ¼ tsp. ginger, ⅛ tsp. ground cloves, Sea salt and black pepper
  • Rub the pork tenderloin with the spice mixture all over.
    1 lb. pork tenderloin
  • Pour broth into the bottom of the slow cooker. Place tenderloin in the broth. Cook on low for 6 to 8 hours, until tender.
    2 cups beef broth

Nutrition

Calories: 165kcalCarbohydrates: 5gProtein: 26gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 74mgSodium: 512mgPotassium: 578mgFiber: 1gSugar: 0.4gVitamin A: 74IUVitamin C: 5mgCalcium: 37mgIron: 2mg
Keyword jerk, paleo, pork tenderloin, recipe, slow cooker
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Slow-Cooked Paleo Apple Butter Recipe

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Apple butter is not your standard applesauce, but oh, is it extremely delicious!! Cooking the apples for several hours is what sets the two like-minded apple dishes apart.

Slow-Cooked Paleo Apple Butter in a glass jar next to cinnamon sticks on a table.

The problem is, most apple butter recipes call for brown sugar and white sugar. Imagine that!? Two kinds of sugars when all it takes is honey or maple syrup. And when it is done, the apple butter is added to cinnamon rolls, muffins, pies, and pancakes. Gluten-galore!

Of course, Paleo enthusiasts are apt to find a way around everything. We make our Paleo pancakes from a mixture of sweet potatoes and cassava flour. We bake homemade muffins with coconut flour, and, while Keto bread may be a thing of the future, we still indulge in a slice from time to time.

However, in the very unlikely case that we can't find anything to spread the mouthwatering, creamy apple butter on, there is always a slice of bacon waiting to be fried and used as a scoop.

Solutions are out there, one only needs to look for them, and they will appear. It may be worth mentioning, that Paleo apple butter pairs well with grilled pork chops, and a side salad too.

As an added bonus, when you simmer this apple butter for half the day, your home will smell like a scrumptious apple pie without the crust. Cinnamon-y, nutmeg-y, and all-around exquisite. The hardest part is waiting until it chills to take a bite!

Slow-Cooked Paleo Apple Butter Recipe

Serves: 8 Prep: 15 min Cook: 4 h

Ingredients

  • 5 lbs. Gala apples, cored, peeled, and roughly chopped
  • ½ cup honey or maple syrup
  • ½ cup apple juice
  • 2 tsp. ground cinnamon
  • ½ tsp. nutmeg

Preparation

  1. Combine all ingredients in the slow cooker and stir. Cover and cook on low for 4 to 5 hours, until apples are very tender.
  2. Remove the lid during the last 30 minutes.
  3. Allow to cool and purée with a hand blender.

📖 Recipe

Slow-Cooked Paleo Apple Butter in a glass jar next to cinnamon sticks on a table.

Slow-Cooked Paleo Apple Butter Recipe

When you set a pot of slow-cooked apple butter to simmer, be aware that the delicious aroma from your kitchen may attract curious passers-by.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Butter
Cuisine American
Servings 8 people
Calories 159 kcal

Ingredients
  

Instructions
 

  • Combine all ingredients in the slow cooker and stir. Cover and cook on low for 4 to 5 hours, until apples are very tender.
    5 lbs. Gala apples, ½ cup honey or maple syrup, ½ cup apple juice, 2 tsp. ground cinnamon, ½ tsp. nutmeg
  • Remove the lid during the last 30 minutes.
  • Allow to cool and purée with a hand blender.

Nutrition

Calories: 159kcalCarbohydrates: 42gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.03gSodium: 4mgPotassium: 325mgFiber: 8gSugar: 31gVitamin A: 157IUVitamin C: 13mgCalcium: 31mgIron: 0.5mg
Keyword apple, butter, paleo, slow-cooked
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Easy Pressure Cooker Stock

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pressure cooker stock

We've already discussed the simple process of preparing a healthy and delicious bone broth or stock at home with leftover bones from roasts, bone-in parts, and even whole poultry carcasses. Here though, we decided to try out a version in the pressure cooker because, even if the slow cooker or stovetop version is quite easy, it takes quite a bit of time until it's ready. This pressure cooker version will be ready in just about an hour!

Making stock in a pressure cooker is about as easy, quick, and most effective as it gets. Using a pressure cooker will not only result in a nutritious stock full of gelatin, but you will have it much faster. And for those fully committed to laboring over a stock pot on the stovetop or with a slow cooker just for the wonderful aroma, you’ll still be able to get a whiff of that irresistible scent throughout your kitchen when you open the lid, so don’t you worry.

This way of preparing stock is also great for people with a histamine intolerance. The levels of histamine in traditionally prepared stock can rise quite rapidly, so preparing it quickly and freezing it right away when ready can help mitigate that. A great way to freeze it is to pour it into ice cube trays. This way you can simply pop out a few frozen stock cubes when preparing something with it like a sauce, a soup of a stew.

We used about 3 pounds of bones/scraps in a 6-quart electric pressure cooker, then added enough water to fully or almost fully cover the bones, making sure not to go over the max line. In this case, we used a whole turkey carcass that we kept in the freezer from the last Thanksgiving. We had to cut the carcass in different parts using a serrated knife in order for it to fit in the pressure cooker, but the whole thing went in there nonetheless.

Set the timer for 1 hour and 10 minutes and let the pressure cooker do the work. It smelled so much like Thanksgiving; We were almost tempted to start cooking the sweet potatoes and cranberry sauce to go with it! Once done, let it depressurize naturally and carefully ladle the fresh stock into airtight containers suitable for the refrigerator or freezer. It's up to you if you want to strain off the excess fat or leave it. Our batch yielded 2.5 – 3 quarts of wonderful stock that became really gelatinous once cold.

pressure cooker stock prep

You can, of course, add a few other flavoring elements, just as you would with a stock prepared in the slow cooker or on the stovetop. Vegetables like carrots, celery and onions are great, and so are herbs like thyme, rosemary, and bay leaves. Avoid adding seasonings like salt or pepper, because you might end up using the stock in a sauce that you reduce and then the concentration of salt could become too high. Adding a tablespoon or so of apple cider vinegar to help extract all the nutrients and collagen from the bones is also a good trick.

If using a stovetop pressure cooker, bring it to high pressure over a medium-high heat, then cook at high pressure for 1 hour, adjusting the heat as needed to maintain a high pressure (typically medium-low). Once done, remove from the heat and carefully release the pressure.

Crockpot Bison and Coffee Roast

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Today we're going to explore the delicious world of slow-cooked bison and coffee roast. If you're following a paleo or keto diet, you know that finding flavorful and satisfying recipes can be a challenge. But fear not, because I have a recipe that will make your taste buds sing!

bison and coffee roast on red plate with mushrooms
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Bison and Coffee Roast

One of the best things about bison is that it's lean and packed with protein, making it a great addition to any paleo menu. Plus, it's a sustainable choice that's lower in fat and calories than beef, but still offers that hearty, meaty flavor we all crave. When you slow-cook a bison and coffee roast, you're able to really let those flavors develop and infuse the meat with all sorts of deliciousness.

But why slow-cook? Well, there are a few reasons. For one, it allows the meat to cook low and slow, which breaks down the tougher fibers and makes it incredibly tender. Plus, it gives all the flavors time to meld together and create a rich, savory taste. And let's be real, who doesn't love coming home to a house that smells like a cozy, delicious meal?

So there you have it, folks: a Crock-Pot bison and coffee roast that's paleo and keto-friendly, sustainable, and delicious. What's not to love? Serve this with a side of paleo mashed potatoes and you'll have a comfort food meal that everyone will beg you to make!

Ingredients

Now, let's talk about the secret ingredient: coffee! That's right, adding coffee to your bison roast might seem unusual, but trust me, it's a game-changer. Not only does it add a depth of flavor and richness to the meat, but it also helps to tenderize it even more.

Serves: 4 Prep Time: 15 minutes Cook Time: 8 to 10 hours

  • 2 lb bison roast
  • 8 mushrooms, sliced
  • 3 green onions, sliced
  • 2 garlic cloves, minced
  • 1 ½ cups strong coffee, brewed
  • ½ teaspoon chili powder
  • 2 tablespoon cooking fat, beef tallow, lard, or bacon grease
  • Sea salt and freshly ground black pepper, to taste

How to Make Crockpot Bison and Coffee Roast

In a large skillet, over medium heat, melt the cooking fat. Brown the bison roast on all sides.

Remove the roast from the skillet, and add in the green onions, mushrooms, and garlic. Cook for 3 minutes, stirring regularly. Then, add the coffee, chili powder, salt, and black pepper.

Stir and simmer, scraping the cooked bits of food off the bottom of the skillet. Bring this to a boil, then pour the liquid into your slow cooker.

Add the browned bison roast to the liquid in the slow cooker, seal with a lid, and let cook on low for 8 to 10 hours, or until the meat is fork-tender.

More Bison Recipes

Add bison to the menu soon with one of these tasty recipes. If you don't want the bison and coffee roast, check out some of the other dishes below for unique flavors and rich gamey meat! Take a moment to bookmark your favorites, print out the recipes, or pin them to Pinterest to make soon.

📖 Recipe

bison and coffee roast on red plate with mushrooms

Crockpot Bison and Coffee Roast

Try this paleo and keto-friendly crockpot bison and coffee roast recipe! It's a delicious and easy way to prepare a lean and flavorful roast.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 322 kcal

Equipment

Ingredients
  

Instructions
 

  • To start, heat a large skillet over medium heat and melt some cooking fat.
    2 tablespoon cooking fat
  • Brown the bison roast on all sides and set it aside.
    2 lb bison roast
  • In the same skillet, add green onions, mushrooms, and garlic, and cook for about 3 minutes.
    8 mushrooms, 3 green onions, 2 garlic cloves
  • Then, add coffee, chili powder, and season with sea salt and black pepper. Scrape off all the browned bits in the skillet and mix them into the sauce for added flavor. Bring to a boil and pour the sauce into your crockpot.
    1 ½ cups strong coffee, ½ teaspoon chili powder, Sea salt and freshly ground black pepper
  • Add the browned bison roast to the crockpot and cook on low for 8 to 10 hours until the meat is fork-tender.

Notes

  • Bison should be cooked to a minimum of 145°F internally for safety.  However, for a fork-tender roast, as you want with this recipe, you will be cooking to 160 °F or higher.
  • If you do not have a full 8 hours to cook the roast, you can cook on high heat setting for 4 to 5 hours instead.  A slow longer cook time will keep the meat moist and tender, but you can get similar results with a higher cooking heat and shorter time. 

Nutrition

Serving: 4gCalories: 322kcalCarbohydrates: 3gProtein: 50gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 141mgSodium: 135mgPotassium: 963mgFiber: 1gSugar: 0.4gVitamin A: 164IUVitamin C: 2mgCalcium: 37mgIron: 9mg
Keyword bison, Crockpot Bison, keto, paleo
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Paleo Duck À L’Orange

by 1 Comment

Duck lovers rejoice, the world-famous Duck À L’Orange is here to tantalize your taste buds. This delicacy is a classic combination of two flavors that have always complemented one another- the richness of duck with the tanginess of oranges. With this recipe at your fingertips, you can recreate this popular French dish in the comfort of your own home with relative ease. You will love the combination of flavors in this dish, and it's perfect for the paleo lifestyle.

duck a lorange on white plate with roasted orange slice on top

Duck À L’Orange

When it comes to cooking duck, many people feel intimidated as it has a reputation for being difficult to keep moist and tender. However, this recipe removes any guesswork.

This pairs wonderfully with things like mashed sweet potatoes, slow cooker artichokes, garlic mushrooms, or simple garlic green beans on the side.

Ingredients

Serves: 8 Prep Time: 25 min Cook Time: 1 hr 40 min

• 1 duck, about 6 lbs
• 1 orange, halved
• 4 thyme sprigs
• 4 marjoram sprigs
• 2 parsley sprigs
• 1 onion, cut into 8 slices
• 1 cup chicken or duck stock
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• Sea salt and freshly ground black pepper to taste

Sauce

• ⅓ cup freshly pressed orange juice
• 2 tablespoon apple cider vinegar
• About 4 tablespoon chicken or duck stock
• 1 tablespoon orange zest

How to Make Duck À L’Orange

Preheat your oven to 475°F. Then, mix your seasonings together, combine coriander, cumin, salt, and black pepper together in a bowl.

Now, sprinkle the seasoning over the duck, both inside and outside the cavity. Then, quarter the orange, and stuff it into the duck cavity along with 4 slices of onion and all of the fresh herbs.

In a roasting pan, place the remaining onion, carrot, and celery. Then, place the duck on top of the vegetables, and roast for 30-minutes.

While this roasts, whisk together the juice from the reamining orange along with the stock. After 30 minutes of cooking, pour this over the duck, then lower the temperature to 350°F.

Continue cooking the duck for an additional 1 hour and 15 minutes. Check the internal temperature, and continue cooking for another 10 minutes if needed. The temperature at the thickest part of the duck should read 170°F.

Once cooked, remove the duck from the oven and turn on your broiler. Then, place the duck about 4 inches from the broiler, and cook for 4 minutes until the skin is golden brown. Transfer the duck to a cutting board and let it rest for 15 minutes while you prepare the sauce.

Remove the cooked vegetables from the pan, strain the pan juices to remove any lumps, and skim off some of the fat that you can keep to cook other meals. Add enough stock to the pan juices to obtain 1 cup of liquid, and pour into a small saucepan with ⅓ cup of orange juice, 2 tablespoons of apple cider vinegar, and 1 tablespoon of orange zest. Bring to a simmer, and let it simmer for about 5 minutes until it has somewhat thickened. Add back about 1 tablespoon of the skimmed off duck fat to thicken the sauce a bit more, if needed.

Carve the duck and serve with the orange sauce on the side. Remember, you can always add more sea salt and freshly ground black pepper to taste.

More Duck Recipes

If you've never had duck, you are missing out! Below are some family favorite duck recipes for you to add to your meal plan. Take a moment to bookmark your favorites. You can also print them out or pin them to Pinterest so they are handy.

📖 Recipe

duck a lorange on white plate with roasted orange slice on top

Paleo Duck À L’Orange

Oranges and duck are two items that go wonderfully well together and this recipe is the classic orange stuffed duck served with an orange sauce. Sauces are normally thickened with flour, but here we use some duck fat to thicken it somewhat, but it’ll still be a runny, yet delicious sauce.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine French
Servings 8
Calories 1418 kcal

Equipment

Ingredients
  

Orange Sauce Ingredients

Instructions
 

  • Heat your oven to 475°F.
  • To season the duck, combine 1 teaspoon of ground coriander and ½ teaspoon of ground cumin in a bowl. Season it with 1 teaspoon each of sea salt and freshly ground black pepper to taste. Sprinkle the coriander and cumin seasoning both outside and inside the cavity of the duck. Cut one half of an orange into 4 pieces and stuff the duck's cavity with the orange pieces, fresh herbs, and 4 slices of onion.
    6 lb whole duck, 1 orange, 3 tablespoon fresh thyme leaves, 3 tablespoon fresh marjoram, 1 teaspoon ground coriander, ½ teaspoon ground cumin, Sea salt and freshly ground black pepper, 2 tablespoon fresh parsley
  • In a roasting pan, add the remaining onion, 1 chopped carrot, and 1 chopped celery stalk underneath the stuffed duck.
    1 onion, 1 carrot, 1 celery stalk
  • Roast the stuffed duck for 30 minutes in the preheated oven.
  • Mix the juice from the remaining half of the orange with 1 cup of chicken or duck stock. Pour the mixture over the duck once the initial 30 minutes are done. Lower the temperature of the oven to 350°F. Cook the duck for another 1 ¼ hours, until the thermometer inserted into the thickest part of the thigh reads 170°F.
    1 cup broth
  • Once fully cooked, remove the duck from the oven, and turn on the broiler. Then, place the duck on a new roasting pan and broil for 4 minutes. This should give the skin a golden brown texture. Place the cooked duck on a cutting board and let it rest for 15 minutes.
  • Remove the vegetables from the original roasting pan and strain the juices to remove unwanted bits of debris. Keep some of the fat. Add enough chicken or duck stock to the pan juices to obtain 1 cup of liquid, and pour it into a small saucepan. Add ⅓ cup of fresh orange juice, 2 tablespoons of apple cider vinegar, and 1 tablespoon of orange zest to the saucepan. Then, let the sauce simmer for about 5 minutes until it has thickened. If the sauce has not yet thickened to your liking, add back in 1 tablespoon of the skimmed-off duck fat and mix it in.
    ⅓ cup orange juice, 2 tablespoon apple cider vinegar, 4 tablespoon chicken or duck stock, 1 tablespoon orange zest
  • Serve the duck with the orange sauce. Remember, you can taste the dish and adjust it to your liking by adding more sea salt and freshly ground black pepper.

Notes

  • Make sure the duck has reached 170°F internally at the thickest point for safety, before serving. 
  • If the duck begins browning too fast while cooking, cover with aluminum foil. 

Nutrition

Serving: 8gCalories: 1418kcalCarbohydrates: 10gProtein: 40gFat: 134gSaturated Fat: 45gPolyunsaturated Fat: 17gMonounsaturated Fat: 64gCholesterol: 259mgSodium: 351mgPotassium: 904mgFiber: 2gSugar: 6gVitamin A: 2269IUVitamin C: 45mgCalcium: 72mgIron: 9mg
Keyword Duck A L'Orange, Paleo Duck Recipe
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Stuffed Pork Medallions with Tomato, Oregano, and Pine Nuts

by Leave a Comment

Today, I am excited to share with you my take on a classic dish: stuffed pork medallions with tomato, oregano, and pine nuts. This simple cut of pork is often considered boring, but this method adds extra flavor and texture that turns it into an elegant dish to make and serve.

three slices of stuffed pork medallions on green plate with fresh herbs on top
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Stuffed Pork Medallions

If you're not familiar with pork medallions, they are thin cuts of pork tenderloin that are usually between ½" and 1" thick. They are usually fried or sauteed to sear the sides and then roasted to finish cooking. While they re commonly made as a simple slice of pork, stuffing the medallions is a popular way to add texture, moisture, and flavor. This recipe for stuffed pork medallions is a simple preparation with tasty marinade and stuffing that is ideal for a weeknight meal.

For this recipe, we'll be stuffing the pork medallions with a delicious mixture of tomato, oregano, and pine nuts. The flavors work together beautifully to create a dish that's both hearty and flavorful.

When making this recipe, you'll want to serve it with simple sides such as paleo mashed potatoes, paleo mashed sweet potatoes, slow cooker garlic artichokes. These pair well with this entree and don't compete with the flavors of the stuffing and marinade.

Ingredients

Serves: 4 Prep: 25 minutes Rest: 30 minutes Cook: 10 minutes

For marinade:

  • 2 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced

For pork medallions:

  • 1 large tomato, finely chopped and patted "dry"
  • ½ tablespoon pine nuts, finely chopped
  • 1 tablespoon fresh oregano, chopped
  • Zest of 1 lemon
  • 1 garlic clove, minced
  • 4 (1") thick pork tenderloin medallions
  • 2 tablespoon water
  • 3 tablespoon cooking fat, beef tallow, bacon grease, or lard
  • Sea salt and freshly ground black pepper, to taste

How to Make Stuffed Pork Medallions

In a small bowl, whisk together the lemon juice, olive oil, oregano, and garlic to create a marinade. Add salt and black pepper to taste. Set this aside.

Slice the pork tenderloin into 1" medallions, then place between two pieces of plastic wrap and pound them out until they are about ½" thick.

In a small bowl, combine the tomatoes, pine nuts, chopped oregano, and lemon zest.

Lay out the pounded pork pieces, and divide the tomato mixture between them so it is in the center of each piece. Then, fold the pork tenderloin pieces over themselves to seal the stuffing in the center. Use butcher's twine to secure as needed.

Now, place the stuffed pork into a shallow baking dish and cover it with the marinade. Let it rest in the refrigerator for 30 minutes.

In a large skillet, melt the cooking fat over medium heat. Add the pork medallions in a single layer into the pan. Cook for 5 minutes per side, until cooked through.

Remove the stuffed pork medallions from the skillet and set them aside to rest.

Into the same skillet, add the remaining marinade and 2 tablespoons of water. Cook this for 2 to 3 minutes, over medium heat, using a spoon to scrape any bits of cooked food from the bottom of the skillet.

Once the sauce has reduced to your liking remove the twine from the medallions and serve with a drizzle of sauce over the top.

Chef's Tip

When cooking pork, it's important to make sure it's cooked to a safe temperature. According to the USDA, pork should be cooked to an internal temperature of 145°F (63°C) with a 3-minute rest time. This will ensure that any harmful bacteria are destroyed, and the pork is safe to eat.

More Pork Tenderloin Recipes

If you have pork tenderloin and want more ideas for using it in your menu, then look no further. This tender cut of meat is a perfect addition to your paleo meal plan. Below are a few of our favorite recipes for you to try. Take a moment and bookmark the ones you like. You can also print out the recipes or pin them to Pinterest to keep handy!

I hope you give this recipe a try and let me know what you think!

📖 Recipe

three slices of stuffed pork medallions on green plate with fresh herbs on top

Stuffed Pork Medallions with Tomato, Oregano, and Pine Nuts

Impress your guests with these delicious stuffed pork medallions! Filled with flavorful ingredients, this recipe is sure to be a hit. Tomato, oregano, and pine nuts turn simple pork tenderloin into an over-the-top delicious meal!
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Prep Time 25 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4
Calories 396 kcal

Equipment

Ingredients
  

For marinade:

For pork medallions:

  • 1 large tomato finely chopped and patted "dry"
  • ½ tablespoon pine nuts finely chopped
  • 1 tablespoon fresh oregano chopped
  • Zest of 1 lemon
  • 1 garlic clove minced
  • 4 1" thick pork tenderloin medallions
  • 2 tablespoon water
  • 3 tablespoon cooking fat beef tallow, bacon grease, or lard
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • Prepare a marinade by combining lemon juice, olive oil, oregano, garlic, salt, and pepper in a bowl.
    2 tablespoon lemon juice, 1 teaspoon olive oil, 1 teaspoon dried oregano, 1 garlic clove, Sea salt and freshly ground black pepper
  • Pound the pork medallions between plastic wrap until they are roughly 1 inch thick.
    4 1" thick pork tenderloin medallions
  • Create a filling by mixing tomatoes, pine nuts, oregano, garlic, and lemon zest in a separate bowl.
    1 large tomato, ½ tablespoon pine nuts, 1 tablespoon fresh oregano, Zest of 1 lemon, 1 garlic clove
  • Add the filling to half of the pork medallions and fold the remaining half over. Tie the medallions with twine.
  • Place the stuffed pork medallions in a baking dish and cover with the marinade. Marinate for 30 minutes in the fridge.
  • Heat a frying pan, adding cooking fat. Cook the pork medallions for approximately 5 minutes on each side, setting aside once fully cooked.
    3 tablespoon cooking fat
  • Pour the reserved marinade and water into the frying pan, scraping the bottom for any bits of pork. Cook for one minute.
    2 tablespoon water
  • Remove the twine from the medallions and serve with the hot liquid. Enjoy!

Notes

  • If a pork tenderloin is not available, you can use boneless pork chops that have been pounded thin and wrapped around the filling. 
  • Use a meat thermometer to make sure the stuffing has reached the safe temperature. 
  • Watch carefully so the meat is not overcooked.  It can be a bit pink but should be at least 145F internally to serve. 

Nutrition

Serving: 4gCalories: 396kcalCarbohydrates: 4gProtein: 48gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 147mgSodium: 120mgPotassium: 1016mgFiber: 1gSugar: 2gVitamin A: 333IUVitamin C: 8mgCalcium: 49mgIron: 3mg
Keyword Paleo Pork, pork medallions, Stuffed Pork, Stuffed Pork Medallions
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Braised Rabbit with Thyme

by Leave a Comment

Try something unique with this delicious paleo braised rabbit with thyme. A perfect way to add protein to your menu that is anything but boring. You are sure to love the flavors this recipe brings to your dinner table!

braised rabbit on wood platter
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Braised Rabbit

Rabbit is a great source of protein and is low in fat, making it the perfect choice for those who are following a paleo or keto diet. However, cooking a braised rabbit can be a little tricky. If you're not careful, it can turn out tough and chewy. But don't worry, I've got some tips for you to keep your rabbit tender and delicious.

First, it's important to marinate your rabbit before cooking it. This helps to tenderize the meat and infuse it with flavor. A marinade with vinegar or citrus juice will help break down the fibers in the meat and make it more tender. This recipe recommends a 24 to 48-hour marinade for best results.

Another tip is to braise the rabbit slowly over low heat. This allows the meat to cook gently and become more tender. If you're in a rush, you can also use a pressure cooker or slow cooker to braise your rabbit.

Now, let's talk about the flavor of rabbits. It has a mild, delicate flavor that's similar to chicken, but with a slightly gamy taste. If you've ever tried lamb, the flavor is somewhat similar. This makes it the perfect canvas for bold herbs like thyme and rosemary.

Overall, braised rabbit with thyme is a delicious and healthy meal that's perfect for those who are following a paleo or keto diet. With a little bit of care, you can create a tender and flavorful dish that's sure to impress. If you still aren't sure, check out our guide to game meat for more tips!

Ingredients

Serves: 6 Prep Time: 20 minutes Rest Time: 24 to 48 hours Cook Time: 50 minutes.

  • 3lb rabbit, cut into portions
  • 4 sprigs of fresh thyme
  • ¾ cup chicken broth
  • 1 ¼ cups white wine
  • 2 bay leaves
  • 4 black peppercorns, slightly crushed
  • 1 clove garlic, minced
  • 2 strips of lemon peel
  • 3 tablespoon cooking fat, beef tallow, lard, or bacon grease
  • Sea salt and freshly ground black pepper, to taste

How to Make Braised Rabbit with Thyme

In a large saucepan, add the chicken stock, wine, bay leaves, crushed peppercorns, minced garlic, and lemon peel. Bring this to a boil over medium heat. Once boiling, remove this from the heat source.

Add the rabbit and thyme to the saucepan of liquid. Cover and refrigerate for 24 to 48 hours.

When ready to cook, remove the rabbit from the marinade, and pat each portion dry. Do not discard the marinating liquid. Instead, strain the marinade to remove the peppercorns, thyme, and bay leaves.

Melt the cooking fat, in a Dutch oven, over medium-high heat, then brown the rabbit on all sides.

Now, pour the strained liquid back into the Dutch oven with the rabbit. Season with salt and black pepper, then bring the mixture to a simmer.

Cover, and cook for around 50 minutes, over medium heat, checking occasionally and turning the rabbit if desired for even cooking.

Serve the rabbit portions with a drizzle of the cooking liquid for added flavor.

What Goes with Braised Rabbit?

Not sure what to serve with this rabbit recipe? You can serve any of your favorite side dishes! Since it is a bit gamey, but most closely resembles the flavor of chicken, you can keep that in mind when preparing side dishes. Below are some of our favorite paleo sides for you to check out. Bookmark your favorites, print out the recipes, or pin them to Pinterest to make soon!

📖 Recipe

braised rabbit on wood platter

Braised Rabbit with Thyme

Try this delicious paleo recipe for braised rabbit with thyme! A hearty and healthy meal that's easy to make and full of flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Rest Time 1 day
Total Time 1 day 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories 410 kcal

Equipment

Ingredients
  

Instructions
 

  • Start by adding the bay leaves, garlic, peppercorns, and lemon peel to a pot or saucepan, then pour in the stock and wine. Heat the mixture to a boil, and quickly remove from the heat.
    ¾ cup chicken broth, 1 ¼ cups white wine, 2 bay leaves, 4 black peppercorns, 1 clove garlic, 2 strips of lemon peel
  • Add the rabbit pieces and thyme sprigs to the hot liquid, then place in the refrigerator for a full day or two to marinate. Once the time has passed, remove the rabbit pieces from the marinade and pat them dry.
    3 lb rabbit, 4 sprigs fresh thyme
  • Next, melt some cooking fat in a large pot or dutch oven and brown the rabbit pieces on all sides. Strain the marinating liquid to remove the thyme sprigs, bay leaves, and peppercorns, then pour it back in with the rabbit.
    3 tablespoon cooking fat
  • Season the mixture with salt and pepper, bring it to a simmer, and continue cooking for about 50 minutes, or until the rabbit is fully cooked.
    Sea salt and freshly ground black pepper
  • For an extra boost of flavor, try serving the rabbit with the cooking liquid on the side. Your guests are sure to love this delicious and tender dish.

Notes

  • Rabbit can be purchased at most butcher shops, but is also readily available online from a select set of distributors.  You can also hunt and butcher your own rabbit if you prefer. 
  • The remaining cooking liquid can also be thickened with cornstarch and turned into a thicker gravy to pour over the rabbit or side dishes. 

Nutrition

Serving: 6gCalories: 410kcalCarbohydrates: 6gProtein: 54gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 188mgSodium: 7178mgPotassium: 973mgFiber: 0.1gSugar: 5gVitamin A: 35IUVitamin C: 2mgCalcium: 89mgIron: 8mg
Keyword Braised Rabbit with Thyme, Keto Rabbit, Paleo Rabbit, Rabbit
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