Tag Archives: Slow Cooker

Slow Cooker Moroccoan Beef Tangine

I love this one pot recipe, so delicious and rich. You can make couscous or rice with this recipe. I many times eat is as a stew, nothing added! This recipe makes 4-6 servings of deliciousness.Moroccoan Beef Tangine

2 tablespoons oil
2 pounds cubed stew beef
1/2 tablespoon salt
1/4 tablespoon black pepper
1  tablespoon garam masala
2  tablespoons ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon sweet paprika
1/2 tablespoon chili powder
1 large onion, diced
4 cloves of garlic, minced
1/4 cup coriander
1 16 ounce can of stewed tomatoes
1 6 ounce can of tomato paste
2 cups beef stock
1 small pumpkin, seeded and diced
1/4 cup dried prunes or apricots, minced (leave out if desired, for my low-carb meals I do not add this at all and instead use dried sugarless cherries)
1 16 ounce can of chickpeas, drained and rinsed (for low-carbers use soy balls that are soaked in hot water instead)
4 tablespoons slivered almonds

Couscous, a low-carb couscous alternative or rice

Combine the spices together and rub massage it into the beef and allow it to marinate in the refrigerator overnight or for a minimum of an hour.

Bring a large pot to medium heat, add oil and brown meat.

Throw all of the ingredients but the chick peas in the slow cooker and set on medium heat for 6 hours.

Add the chick peas and prunes and cook for another 30 minutes.

Serve with slivered almonds sprinkled on top for added crunch.

Cooking 101: Thai Inspired Slow Cooker Coconut Chicken Soup

Thai Inspired Coconut Chicken SoupYes, the theme of cooking 101 continues!

2 pounds whole boneless, skinless chicken breasts or thighs
2 tablespoons fish sauce
4 tablespoons lime juice
4 cups chicken stock
3 stalks lemongrass, peeled and smashed
the zest of the limes that were juiced, cut into long strips (you will pull this back out)
1 inch of fresh ginger, peeled and cut into strips
1 15 ounce can of unsweetened coconut milk
2 whole red chile
2 jalapeño, seeded and sliced
2 cloves garlic, minced
3 tablespoons chopped cilantro

Place all the ingredients but the last one in the slow cooker and allow to simmer for 6 hours.

When fully cooked, using two forks to shred the chicken, remove the lemon grass, add the cilantro and serve.

Cooking 101: Slow Cooker Herb Chicken Soup

Welcome to Cooking 101 series. I am going to introduce you to simple recipes that anyone can perfect and add their own touch to.Slow Cooker Herb Chicken

2 tablespoons olive oil, coconut oil, butter or bacon grease 9I prefer to use anything but olive oil in this recipe because the reason we use certain oils is to get the health benefit, olive oil’s heath benefits degrade in high heats)
1 onion,finely diced
4 cloves of garlic, minced
4 stalks celery, chopped
3/4 teaspoon fresh rosemary
3/4 teaspoon fresh oregano
3/4 teaspoon fresh tarragon
3/4 teaspoon fresh thyme
2 quarts  chicken stock
4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs (about 2 lbs)
1/2 tablespoon pepper
1 tablespoon salt
3/4 teaspoon flat-leaf Italian parsley, finely chopped
1/4 teaspoon mint, finely chopped
1 tablespoon fresh chives, finely chopped

Place the rosemary, oregano, tarragon and thyme in a cheese cloth or any other safe cloth and tie with food-safe string.

Place all of the ingredients but the last three in the slow cooker and set to low and for six hours.

After the six hours, remove the cheese cloth with the herbs and add the two fresh herbs. Using two forks, tear apart the chicken and serve.

TIP: Use whatever fresh herbs you have on hand, if you don’t have any use dry herbs and leave them in, no need to fish them out. Just use 1/2 as much dry herbs because they are very strong.

What if you don’t have any? Then leave it all out, I have made this soup without any herbs and let me tell you, it is amazing! Cooking is about improvising and learning to use what you have. I have a herb garden so I love to grow my own organic herbs and use them in everything!!

I love to add additional veggies that are sitting around the house, one of my favorites is mushrooms. You can add any of the following: jicima, peas, carrots, potatoes, sweet potatoes or anything else your heart wishes or your fridge is filled with.

Slow Cooker Low-Carb Moroccan Lemon and Green Olive Chicken

This is an easy 1 pot meal that is flavorful and exotic, the perfect blend of spices is infused through the chicken and couscous. You can cook the chicken separately to create a low-carb meal or add the couscous to make it a complete meal for your family. This recipe feeds 4 very hungry people.Moroccan Chicken

1 tablespoon olive oil
2 lbs chicken thighs, drumsticks or any other piece of chicken that has the bone in and the skin still on
1 onion, medium, peeled, quartered
2 cloves of garlic, minced
1 pinch of saffron
1/2 tablespoon ground cumin
1 teaspoon Hungarian paprika
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 lemon, juiced
the zest of 1 lemon
3 cups chicken stock
1 cup Couscous, a low-carb couscous alternative or rice
1 lemon, sliced into discs
1/4 cup pitted green olives
2 tablespoons cilantro, minced

Directions:Add all of the ingredients to the slow cooker and set to low heat for 6 hours.

Add the couscous to the mixture and keep covered for 7 minutes until it is fully cooked. If additional liquid is required, add more chicken stock.

Mix in the green olives, cilantro and lemon discs and serve.

Slow Cooker South Indian Lamb Curry

Many people are fearful of making Indian food, with the complex spice profile, they are intimated and think that it requires complicated procedures. Nothing can be South Indian Lamb Curry, Indian Carrot Saladsimpler than this recipe. You chop everything up and throw it into one pot.

You are probably wondering what South Indian style means. As far as you are concerned, India is one country and they use tons of spices regardless of where you are from. True and not true, all at once.

I was born in South India (Southside!!), where the weather is very very hot and the monsoon season hits. We prefer spicy foods, coconut in everything and creamy foods. South India is filled with vegetarians and thanks to that, I was brought up loving vegetables. I couldn’t have asked for a better culinary childhood. Northerners also eat flavorful foods but it is not as spicy. Each region of India is known for different things. There is even a region that adds sugar to everything, even savory recipes. That will be saved for another day, back to my delicious recipe from my motherland.

TIP: It is an Indian tradition to cook your spices first to release their full potential. We usually cook the spices in ghee (clarified butter) and the spices are added at the beginning of cooking to infuse every ingredient with flavor. Give it a try, you won’t be disappointed.

2 tablespoons ghee or clarified butter (feel free to use regular butter)
2 tablespoons vegetable oil
2 large onions in ¼ inch wedges
2.5 lbs of lamb meat, cubed into 1 inch portions
2 tablespoons coriander seeds or powder
2 tablespoons cumin seeds or powder
2 teaspoons fennel seeds or powder
6 cardamom pods or 1 teaspoon cardamom powder
1 cinnamon stick or 1 teaspoon cinnamon powder
2 teaspoons garam masala powder
2 bay leaves
6 whole dried red chili peppers
8 curry leaves
2 teaspoons turmeric powder
5 cloves garlic, minced
2 teaspoons garlic powder or fresh garlic paste
1 tablespoon salt
1 can of coconut milk (make sure there are no additional additives or sugars)
½ cup coconut flurries(shredded coconut), unsweetened

Brown the lamb for the best flavor. If you don’t have the time, skip this step.

Place all of the ingredients in the crock pot and allow it cook on high for 6 hours. Add water or chicken/beef broth to the top of the food to ensure it does not burn.

Remove the cinnamon stick, cardamom pods and bay leaves before serving. Serve over jasmine rice or with naan. Yeah, it really is that easy!

Slow Cooker Vegetable Stew

My family loves soups and stews because they are easy to make, require minimum cleanup and we can make tons of it at a time. My Vegetable Stew is my dad’s favorite and he requests it several times throughout the year. He is really cute! He works weekends all over the country and packs food for the weekend because he is a vegetarian and the options at hospitals are limited. I am always excited to make this for my dad and it makes me smile when he tells my mom that she should get this recipe from me. Isn’t that the main reason why we love to cook? To feed our loved ones and show them how much we truly care. It is so rewarding to see his smile.Vegetable Stew

Makes 6 large servings

Soak 1/2lb beans and lentils overnight in water with ½ tablespoon of salt
4 tablespoons oil
1 onion, diced
4 cloves of garlic, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 stalks of celery, diced
1 carrot, diced
6 tomatoes, diced or 1 can of diced tomatoes
4 sun dried tomatoes, diced (omit if desired)
1.5 tablespoon ground cumin
1 tablespoon ground coriander
3 bay leaves
½ tablespoon red chili pepper flakes
¼ teaspoon of cinnamon
½ teaspoon of dried basil
½ tablespoon salt
¼ tablespoon freshly ground black pepper
4 cups vegetable broth

Garnish/Toppings (feel free to omit or use a combination of the following)
Sour Cream
Chopped Onions or green onions
Cheddar Cheese

Add all of the ingredients to the slow cooker and place on medium for 6 hours or low for 8 hours.

Serve with any or all of the suggested toppings.

TIP: Pre-soak bean, shake off the excess water and freeze them for up to three weeks. This allows me to make dinners in a hurry without having to use canned beans.

Slow Cooker Beef Stew

My newlywed bestie (Katie) is a huge fan of slow cooker meals because she A.) likes yummy foods and B.) doesn’t want to spend all of her time in the kitchen (there is also another reason- she may not be the best cook in the world- but we will keep that one to ourselves.) When I first toyed with the idea of starting a food blog and pursuing this interest, Katie supported me 1,000% and told me that I would be a huge success. I guess she believed and believes in me more than I do. As a newlywed, she wants to venture into the kitchen more and feed her husband delicious meals that doesn’t require culinary school skills. This is a challenge that I accept full-heatedly! Who has time to slave over a hot stove when there are a million things that need to get done? So, over the next few weeks I will highlight new recipes that can be made using your slow cooker.

This is such an easy recipe, you brown all of the meat and then throw everything in one pot and let it cook. The result is a tender stew that is full of flavor. I add a dash of liquid smoke to add a depth of flavor. Serve the stew in a bowl, over rice or over mashed potatoes.

Slow Cooker Beef StewIngredients

2-3 lbs boneless chuck roast, cut into 2-inch pieces

2 yellow onions, cut into 2-inch pieces

4 carrots, peeled, cut into 2-inch pieces

2 stalks celery, cut into 2-inch pieces

4 large russet potatoes, peeled and cut into 2-inch pieces (or cut each potato into 8 pieces)

4 cloves garlic, minced

2 teaspoons salt

1 tablespoon freshly ground pepper

1/4 cup flour

1 cup red wine

2 cups beef broth (keep a additional 1-2 cups aside, some people like more sauce than others)

6 tablespoons Worcestershire  sauce

½ teaspoon smoke

1 bay leaf

1 tablespoon paprika

1/2 tsp dried thyme

1 cup frozen cooked green peas

parsley as garnish (optional)


On medium-high heat, brown the beef in small batches.

Add all of the ingredients (except for the green peas and parsley) to the slow cooker and allow it to cook on low for 10-12 hours or on high for 4-6 hours.

When you are ready to serve, throw the green peas into the crock pot and allow them to heat thoroughly. Garnish with parsley and serve with crusty bread.

TIP: To make this a Paleo recipe, leave the flour out all together or substitute with arrowroot.