FUN & SIMPLE

SIMPLE DIYS, FUN STYLE & GOOD IDEAS

6 Crockpot Faves 20 · 10 · 15

 

Greens & Beans

Ingredients:

  • 8oz dried cannellini beans*, rinsed
  • 32oz chicken or vegetable broth (4 cups)
  • 64oz water (8 cups)
  • 1 tablespoon extra virgin olive oil
  • 3-5 cloves of garlic, sliced or minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Pinch of sugar (literally pinch the sugar…it will be just enough to take away any bitterness from the garlic)
  • 1 head of escarole, chopped
  • 1 hearty handful of kale, chopped
  • Freshly grated Parmesan cheese, for topping

Directions:

Place all ingredients except greens and parmesan cheese in the crockpot. Cook on “low” setting for 6-8 hours, or until beans are tender. Add greens, stir, and continue to cook on “low” for 1/2 hour. Serve in soup bowls and top with freshly grated Parmesan cheese.

 


 

Hawaiian Chicken

Ingredients:

  • 1lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 fresh pineapple, stalk, skin, and core removed and fruit cut into bite-sized pieces
  • 2 tablespoons light brown sugar
  • 2 tablespoons low sodium soy sauce
  • 1 freezer bag

Directions:

*Do this the night before you want to cook!* Label your freezer bag. To your freezer bag, add pineapple, brown sugar, soy sauce, and chicken breasts. (Add the chicken breasts to the bag last, so they’re the first ingredient poured into your slow cooker.)

Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

*Next day* Move frozen bag to your refrigerator to thaw.
The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender. Serve with brown rice and steamed broccoli!

 


 

 Beef Barley Stew

Ingredients:

  • 2lb, grass-fed beef chuck roast, fat-trimmed and cut into bite-sized pieces
  • 3 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • ½ onion, chopped
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup pearled barley
  • 7 cups beef broth (not needed until day of cooking)
  • 1 gallon-sized plastic freezer bag

Directions:

Label your freezer bag with the name of the recipe, cooking instructions, and "use-by" date. Click here for great labels!
To freeze it...combine all ingredients (except beef broth) in a gallon-sized plastic freezer bag, adding the beef to the bag last so it's the first ingredient poured into the crockpot. Remove as much air as possible, seal, and freeze for up to three months.
When ready to eat, thaw overnight in the refrigerator or in a bowl of cold water. Add to crockpot with beef broth and cook on "low" setting for 8 hours or until carrots are soft. Remove the bay leaf and enjoy!

 


 

Tender Chicken Curry

Ingredients:

  • 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 1, 6oz can of tomato paste
  • 1, 13.5oz can of coconut milk
  • 1 small onion, chopped (about one cup)
  • 2 cups of frozen peas
  • 1, 14.5oz can of tomato sauce (about 1 3/4 cup)
  • 2 large cloves of garlic, minced
  • 3 tablespoons honey
  •  2 tablespoons curry powder
  •  1 teaspoon salt
  •  1 teaspoon crushed red pepper

Directions:

In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
Cook on low for 8 hours. Serve with white or brown rice, and enjoy!

To freeze...Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!

 


 

Guinness Honey Roast Pork

Ingredients:

  • 2-3lb pork roast, fat trimmed (I used a boneless “chef’s prime roast,” but my favorite cut of meat is a bone-in pork shoulder.)
  • 1 bottle Guinness beer (11.2fl oz)
  • 1/4 cup honey
  • 1 tablespoon light brown sugar
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes

Directions:

Combine all ingredients in your slow cooker and cook on “low” setting or until pork is tender and shreds easily with a fork.
Shred and serve with juice in slow cooker.  (If you’re extra motivated, you can thicken the sauce to a gravy consistency on your stovetop with a bit of flour or cornstarch.) If you want to freeze it, combine all ingredients in a gallon-sized plastic freezer bag, seal, and freeze for up to three months.  When ready to eat, thaw and cook in your slow cooker for 6-8 hours on “low.”

 



Coconut Chickpea Curry (Vegetarian!) 

Ingredients:

  • 2 cans of chickpeas (15oz each), drained and rinsed
  • 1 small onion, chopped (about one cup)
  • 2 large cloves of garlic, minced
  • 14.5oz can of tomato sauce (about 1 3/4 cup)
  • 6oz can of tomato paste
  • 13.5oz can of coconut milk
  • 2 cups of frozen peas
  • 3 tablespoons honey
  •  2 tablespoons curry powder
  •  1 teaspoon salt
  •  1 teaspoon crushed red pepper

Directions:

Easiest recipe ever... Add all ingredients to your slow cooker and cook on “low” setting for 8 hours or until onions are soft. Enjoy!

Thanks for all the recipes, New Leaf Wellness!

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