Paleo Slow Cooker: A Sassy Cavewoman Makes Fire (5 page)
Read Paleo Slow Cooker: A Sassy Cavewoman Makes Fire Online
Authors: Megan White
Tags: #Cookbooks; Food & Wine, #Kitchen Appliances, #Slow Cookers, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Health; Fitness & Dieting, #Diets & Weight Loss, #Other Diets, #Quick & Easy, #Gluten-Free, #Low Carb, #Diets
Slow Cooker Musakhan
Figure 20.
Recipe Makes 5 Servings.
Price Per Serving: $2.50.
Ingredients:
3 pounds skinless and boneless chicken thighs
2 tbsp. olive oil
2 diced onions
½ ounce ground sumac
½ tsp. cloves
½ tsp. allspice
½ tsp. cinnamon
¼ cup pine nuts
Salt and pepper to taste
Directions:
Begin by bringing the onions, the sumac, the olive, the allspice, the cloves, and the cinnamon together in a medium-sized microwavable bowl. Microwave them together for three minutes. Stir them, and then microwave them for an additional two minutes.
Position the chicken, frozen or fresh, in the slow cooker, and add the salt and pepper. Pour the microwaved mixture over top, and stir to coat the chicken.
Cook the chicken on low for six hours. When you serve the chicken, sauté the pine nuts in a skillet with a bit of olive oil, and position the pine nuts over the chicken.
Enjoy!
Vibrant Cinnamon Spiced Chicken
Figure 21.
Recipe Makes 8 Servings.
Price Per Serving: $2.60.
Ingredients:
2 ½ pound chicken breast
1 diced onion
1 diced green pepper
1 diced red pepper
1 ½ tsp. paprika
2 tsp. cinnamon
5 minced garlic cloves
¾ cup chicken broth
½ tsp. nutmeg
Directions:
Bring all of the spices, the vegetables, the broth, and the chicken together in the slow cooker. Position the lid over the slow cooker and allow it to cook on low for six hours.
Enjoy!
Stuffed Mediterranean Chicken Breasts
Figure 22.
Recipe Makes 6 Servings.
Price Per Serving: $3.10.
Ingredients:
6 skinless and boneless chicken breasts
1 diced onion
1 diced red pepper
1 ½ tbsp. olive oil
8 ounces spinach
½ tsp. oregano
3 minced garlic cloves
juice from ½ lemon
1 cup chicken stock
¼ cup apple cider vinegar
Directions:
Begin by positioning a slit in the side of each chicken breast to create a sort of “hole.” Salt and pepper each of the chicken.
Next, to the side, pour the olive oil into a skillet. Sauté the onions and the peppers for three minutes. Next, add the garlic and the spinach, and cook for an additional two minutes. Add the oregano, cook for one more minute, and then remove the skillet from the heat.
Stuff the chicken as full as you can with this created filling. Position the chicken breasts in the slow cooker, and then squeeze the lemon juice overtop of the chicken. Add the apple cider vinegar and the broth to the slow cooker, and cover the slow cooker with the lid.
Cook the chicken on low for eight hours. Enjoy!
Korean-Style Slow Cooked Chicken
Figure 23.
Recipe Makes 8 Servings.
Price Per Serving: $1.80.
Ingredients:
2 ½ pounds boneless chicken
¾ cup chicken broth
1 tbsp. coconut aminos
7 minced garlic cloves
5 sliced scallions
1 tbsp. sesame oil
½ tsp. ground ginger
2 ½ cups cabbage kimchi
Directions:
Begin by bringing all the ingredients—except for the chicken, the scallions, and the kimchi—together in the slow cooker.
Stir this created sauce well at the bottom of the slow cooker.
Next, position the chicken in the center of the sauce, making sure to add sauce to the top. Cook the chicken on LOW for five hours.
After five hours, turn the slow cooker’s heat up to high, add the kimchi overtop, and cook for an additional thirty minutes. Add scallions to the top of the chicken, and serve it warm.
Enjoy!
Rosemary and Balsamic Summer Day Slow Cooked Chicken
Figure 24.
Recipe Makes 8 Servings.
Price Per Serving: $2.80.
Ingredients:
8 skinless chicken thighs
2 ½ tbsp. olive oil
5 sprigs of de-stemmed rosemary
1 diced onion
3 sliced and pitted peaches
1 cup balsamic vinegar
1/3 cup honey
Salt and pepper to taste
Directions:
Begin by preheating the oven to 375 degrees Fahrenheit.
Next, position heat the stovetop to medium, and sauté together the olive oil, the rosemary, the onion, and a bit of salt and pepper. The onion should become clear in six minutes. At this time, add the peaches to the skillet and continue to sauté for six minutes. Afterwards, pour the vinegar and the honey into the skillet, and sauté for one minute more.
At this time, place the chicken thighs in the slow cooker. Pour the created sauce overtop the chicken, making sure to spread it evenly. Bake this chicken in the slow cooker on low for five hours.
Afterwards, remove the chicken from the slow cooker and pour as much sauce as you can back into a skillet. Allow the sauce to heat on high. Boil the sauce to thicken it. This should take about four minutes.
Next, pour the sauce over the chicken, making sure to coat it completely. Serve the chicken, and enjoy.
Figure 25.
Recipe Makes 10 Servings.
Price Per Serving: $2.10.
Ingredients:
3 ½ pounds beef roast
1 tbsp. coconut oil
5 minced garlic cloves
1 cup apple cider vinegar
1 bay leaf
8 sprigs thyme
2 diced celery stalks
1 diced carrot
1 chopped cauliflower head
1 diced onion
Salt and pepper to taste
Directions:
Begin by seasoning the beef with salt and pepper.
Next, position the beef in a skillet with the coconut oil. Brown the meat on all sides for about three minutes on each side. When you’ve finished, add the beef to the slow cooker.
Afterwards, pour the apple cider vinegar into the skillet in which you’ve just seared your beef. Allow the apple cider vinegar to boil. Scrape up the bottom “brown” stuff from the meat. Pour this mixture overtop the beef in the slow cooker.
Next, add everything else except for the cauliflower to the slow cooker, including the vegetables and the spices. Place the lid on the slow cooker, and allow it to cook on LOW for eight hours.
After eight hours, position the cauliflower in the slow cooker and push the chopped pieces beneath the “juices” of the roast. Cover the slow cooker once more and cook for a final twenty-five minutes.
At this time, serve your meal, and enjoy!