Allison's Go-To Slow Cooker Chili

2 Tbsp oil 

2 yellow onions, chopped

2 red peppers, chopped

4-6 garlic cloves, minced

1 Tbsp cumin

1/4 cup chili powder

2 lbs lean ground beef

1.5 tsp salt

1/2 tsp sugar (optional)

1 (28 oz) can diced tomatoes

1 (28 oz) can tomato sauce

2 cans beans, rinsed (light red kidney, dark red kidney, pinto beans)

4 oz can mild green chiles

Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.

Add the garlic, 2 Tbsp chili powder, and 1/2 Tbsp cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Transfer veggies to slow cooker.

Add the ground beef to the hot pan, plus remaining 2 Tbsp chili powder, 1/2 Tbsp cumin, and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.

Transfer beef to the slow cooker, add the diced tomatoes and their juices, tomato sauce, beans, and sugar, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

Stir in the green chiles and serve topped with your favorite toppings, like cheese, greek yogurt, and fritos.

Serves 6-8.

Slow Cooker White Chicken Chili (dairy free)

1.5-2 lbs chicken
2 cans cannellini beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can corn, drained
1 yellow onion, diced
2 cloves garlic, minced
1 16oz jar salsa verde
1 Tbsp cumin
1 tsp dried oregano
1/4 tsp black pepper
4 cups chicken broth or stock
limes
avocado
cilantro

Add everything except the limes, avocado, and cilantro to a slow cooker and give it a quick stir. Cook on high for 4 hours. After 4 hours, remove the chicken and shred, then place it back into the slow cooker and stir it all together. Top each bowl with fresh squeezed lime juice, cubed avocado, and cilantro.

Slow Cooker Beef & Broccoli

1 lb. boneless chuck roast, sliced into thin strips

3 heads of broccoli, cut into florets (about 5 cups)

1 apple, peeled and thinly sliced

1/2 cup beef stock

1/3 cup soy sauce or coconut aminos

1/3 cup honey
3 cloves garlic, minced
1 Tablespoon tapioca starch (or corn starch; optional)

In a slow cooker, add the beef stock, soy sauce or coconut aminos, honey, garlic, and sliced apple. Add the sliced beef and stir. Cook for 4 to 5 hours on low.

In a small bowl, whisk the tapioca starch or corn starch with some of the liquid from the slow cooker. Pour it back into the slow cooker and whisk well. The apples will dissolve into the liquid. Add the broccoli and cook for another 30 minutes.

Serve on top of brown rice or cauliflower rice.

Serves 3-4.

{image and recipe adapted from Paleo Leap}

Slow Cooker Chicken Coconut Curry

1 can pumpkin puree (15 oz)
1 can chicken stock or broth (15 oz)
1 lime, juiced
1 Tbsp curry powder
1/2 tsp turmeric
4 tsp garam masala
1/2 tsp ground ginger
cayenne to taste (optional)
1 1/2 tsp salt
1/2 tsp black pepper
1 small onion, diced (or 1/2 large)
3 carrots, cut into 1-inch pieces
1 butternut squash, peeled and cut into 1-inch cubes (or 3 cups sweet potatoes)
2 cloves garlic, minced
1 lb chicken breast, cut into 1-inch cubes
1 can full fat coconut milk (15 oz)
3 Tbsp arrowroot powder (or corn starch)
2 Tbsp water

Into a slow cooker whisk together pumpkin puree, chicken stock, lime juice, and all spices. Add veggies, garlic, and chicken. Stir to coat. Cook on low for 5 hours (stir once halfway through). At the 5 hour mark, in a small bowl whisk together arrowroot powder (or corn starch) and water until smooth. Add to slow cooker along with the coconut milk. Stir to incorporate. Cook on low for another 30 minutes up to 1 hour. Serve over rice or cauliflower rice.

Makes 6 servings.

This does not have a strong pumpkin flavor (if at all). The pumpkin puree just helps thicken the sauce in a healthy, nutritious way. You could also puree your own squash or sweet potatoes if you didn't want to use pumpkin.

You don't want to cook this more than an hour once the coconut milk has been added. If it's done cooking before you're ready to eat, make sure to turn the crock pot to "keep warm."

{image and recipe adapted from Table for Two}

French Dip

Serves 6-8

4 cups beef broth
1 onion, sliced
1 tsp. garlic powder
1/2 tsp. cracked pepper
3# beef roast
8 French rolls
8 provolone cheese slices
Butter

In a slow cooker, combine broth, onion, and seasonings. Add roast, cover, and cook on low all day (or on high for 4-5 hours). Remove roast from cooking liquids and slice or shred.

Butter rolls on both halves. Put meat on one half and top with cheese. Place sandwiches open-face on a baking sheet and pop in a hot oven (350-400, it doesn't really matter) for a few minutes until the cheese is melted and the roll is slightly toasty, maybe 5 minutes.

Close sandwiches and cut on the diagonal. Serve with the cooking liquid on the side for dipping.

Slow-Cooker Thai Coconut Chicken Soup

2 cups carrots, peeled and sliced
2 packages sliced fresh mushrooms
1 large onion, chopped
1 medium sweet potato, peeled and cubed
8 cloves garlic, minced
2 tsp. ground ginger
1/4 cup fish sauce *see note
1/4 cup red curry paste
2 lbs. boneless skinless chicken thighs, cubed
3 cups chicken broth
2 cans (14 oz each) coconut milk
2 red bell peppers, sliced, then slices cut in half lengthwise
1/2 cup fresh basil, chopped
Sriracha to taste

1. In slow cooker add carrots, mushrooms, onion, sweet potato, garlic, ginger, fish sauce, and curry paste. Place chicken over vegetables in slow cooker. Pour broth over chicken. Cover and cook on low heat for 5 hours.

2. Stir in coconut milk, peppers, and basil. Cover and cook an additional 30-60 minutes.

Add Sriracha to taste to each bowl depending on spice preference.

Alternate: Add whole chicken pieces to crock pot (don't cube). At the beginning of step 2, remove chicken and shred or chop, then add back to crock pot before proceeding.

* Substitute fish sauce with 4 Tbsp soy sauce and 1 Tbsp dry sherry.

{Adapted from Betty Crocker}

Sherried Beef

Stew Meat (2-3 lbs)
Onion Soup Mix (1 envelope)
Cream of Mushroom Soup (1 can)
Creme Sherry (1/2 cup)

Mix all ingredients in a crock pot. Cover and cook on low for 10 hours or high for 6 hours. Serve over cooked pasta of your choice.

Alternate: Cover and bake at 275 F for 4-5 hours.

Slow Cooker Pulled Pork

2 medium yellow onions, thinly sliced

4 medium garlic cloves, thinly sliced

1 cup chicken stock or broth

1 tablespoon packed dark brown sugar

1 tablespoon chili powder

1 tablespoon salt, plus more as needed

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

5 pounds boneless pork shoulder or butt

Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.

Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.

Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker. Use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed. Top with barbecue sauce and cole slaw. Serve on buns if desired.

12+ servings

From Chow.com

Chile-Lime Tacos

Spice Rub:
1 tsp cumin
1 tsp dried oregano
2 tsp chile powder (New Mexico, California or ancho is best)
1/8 tsp allspice
2 tsp salt
1 tsp black pepper

1 boneless chuck or rump roast

Sauce:
1 Tbs olive oil
1 onion, thinly sliced
2 Tbs minced garlic
3 Tbs chili powder
1 Tbs tomato paste
1.5 Tbs dried oregano (or 3 Tbs fresh)
1 can diced chiles or 1 fresh jalapeno, chopped
1/2 cup pineapple juice
1/4 cup lime juice
1 cup chicken broth
1 bunch cilantro stems (save leaves for garnish)

Tacos:
tortillas
diced avocado
diced pineapple
cilantro leaves
diced tomato
lime wedges
sour cream
cheese
salsa

Mix the spice rub in a bowl and rub all over the roast. Place in a slow-cooker. Mix sauce ingredients and por into the slow-cooker, cover and cook on low for 8-10 hours or on high for 5-6 hours, or until tender.

Remove the meat, break into pieces or shred with a fork. Serve with tortillas and garnishes. Serves 4.

Optional sauce: Strain cooking liquid and pour into a sauce pan. Bring to a boil and cook until thickened.

Lime Garlic Chicken with Rice

1.25 pounds bone-in skinless chicken thighs
1/4 cup fresh lime juice (2 limes)
1-1/2 cups chicken broth
2 cloves garlic, finely chopped
1/2 tsp dried thyme leaves
1/4 tsp pepper
2 Tbs butter or margarine
1 cup uncooked instant rice
Chopped fresh parsley, if desired

Place chicken in a 3- to 4-quart slow cooker. Add remaining ingredients except rice and parsley. Cover and cook on low heat setting for 8-10 hours.

During the last 15 minutes of cooking, stir in rice.

Remove chicken from cooker. Place cooked rice on each serving plate. Top with chicken. Spoon any remining juices over chicken. Garnish with parsley. 6 servings.

Nutrition per serving:
Calories: 215
Fat: 9g
Protein: 16g

Note: I have not made this recipe but it sure sounds good!

White Chicken Chili

1-1/4 pounds boneless, skinless chicken breasts
3 cans (15.8 oz ea) great northern beans, rinsed and drained
1 envelope (1.25 oz) Old El Paso less-sodium taco seasoning mix
1 can (4.5 oz) chopped green chiles
1 can (10.75 oz) Healthy Request cream of mushroom soup
3/4 cup chicken broth
Sour Cream, if desired
Chopped green onions, if desired (they do add a lot)

Place chicken in a 3- to 4-quart slow cooker. Top with remaining ingredients except sour cream and onions. Cover and cook on low for 8-10 hours.

Before serving, gently stir to break up chicken pieces. Served topped with sour cream and onions. 6 servings, 1-1/3 cups each.

Nutrition per serving:
Calories: 314
Fat: 3.7 g
Protein: 31 g

Chili Stew

3 14 oz. cans spicy chili beans
3 14 oz. cans crushed or diced tomatoes
1 14 oz. can tomato sauce
3 medium-large potatoes, peeled and cut into 1-inch cubes
2 carrots, peeled and sliced
1 large onion, chopped
1 bundle of broccoli, cut into heads
1 tablespoon chili powder (or more to taste)
2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper (or more to taste)
hot sauce or tabasco sauce to taste

Put everything except for the broccoli into a crock pot and cook on high for 1 hour. Turn heat to low and cook for 3 hours. Add broccoli and cook for another hour on low.

Makes a ton! About 10 servings or more. (To make less leave out one can of beans and one can of crushed tomatoes.)

BBQ Pulled Pork Sandwiches

3-4 lb. boneless pork roast
2 T. cajun seasoning
2 medium onions, chopped
6 cloves of garlic, minced
3 C beef broth
1 bottle BBQ sauce
honey to taste


Trim as much fat off pork as possible. Sprinkle cajun seasoning on all sides of pork and rub in. Put pork, onions, garlic, and broth in slow cooker and cook on high for 5-6 hours.

Turn temperature down to warm. Leaving pork in the slow cooker, strain out onions and drain out liquid. Break pork apart with a spoon. Add BBQ sauce and honey and stir together. Warm for another hour or so and serve on buns.

8-12 servings