I’ve always thought that apple and mustard go amazingly well with pork, so I thought why not combine everything together and use the slow cooker to make it easy and effortless!
I was always mystified by chili – that warm and spicy Tex-Mex stew that seemed to have plenty of unrecognizable bits and bobs floating about in a spicy tomato soup sauce.
I couldn’t believe it the first time my friend’s mom showed us (the morning of a Big Game Day of course) just how easy it was! Using tomatoes, spices and your choice of filling, customizing a dish to your liking–or based on what you’ve got in the cupboard–just doesn’t get more straight-forward than this.
And I know what you’re thinking. Chili without the beans? What’s a Paleo eater to do? Behold the best bean-less chili recipes this side of the border!
I love putting my crockpot to work while I sleep (it’s not even my crockpot as my friend Fiona lent it to me for the summer in Edinburgh) – I think there’s a sense of satisfaction that magical things are working to create my meal while I do nothing.
Maybe it’s just me, but effortless meals like this Paleo Slowcooker BBQ Brisket always seem to taste more delicious because of the lack of sweat and tears involved in preparing the meal!
The first time I made oxtail stew, it turned out not that great. It was a similar recipe to the one below, but I put all the ingredients into the slow cooker. And it came out all watery and not very flavorful. I had given up on oxtail stews until my friend in London made me some delicious oxtail stew in the slow cooker!
So what did she do differently? Just that she cooked the oxtail in the slow cooker first and then made the stew after so there was no watery, flavorless stew. Instead, it was rich, powerful, and really delicious!
I’m a huge fan of cooking in bulk, and I’ve written about my 3 step system to ensuring you always have Paleo food available (that post is here).
So, in this post, I wanted to give you a quick and delicious example of how to cook 3 meals super fast using slow cooker pork + 3 other easy meals to add some variation (so, lunch and dinner for 3-4 days or dinner for a whole week)!
I love making chicken broth in the slow cooker (see my easy slow cooker chicken broth recipe here), and after having some amazing Thai Chicken and Rice with Chicken Soup in Portland, I had to go make a Paleo version to enjoy at home! It’s a simple process – place everything into the slow cooker and leave overnight.
I’m a fan of fruit in my chili (see my Raspberry Liver Chili Recipe), and so I decided to experiment a bit more with that theme for this recipe.
Have you tried Bison?
I can still recall the first time I tried bison. It was at Ted’s Montana Grill in New York City. This is one of Ted Turner’s companies, and its main focus is bison. I had no clue what bison was at the time, but I LOVED IT.
This is how my evening went:
10.00pm: Washing dishes and thinking: “the crockpot is sitting empty…what can I cook in it tonight? Chicken? Nah, sweet potatoes? Hmmmm. With what though?”
10.05pm: Looking to see if there are any other dirty plates on the counter and thinking: “must finish off all those honey crisp apples soon.”
10.10pm: Light-bulb going off (figuratively) and thinking: “apple butter with sweet potatoes!”
10.20pm: Peeling apples and sweet potatoes and chopping them up.
10.30pm: Placing apples and sweet potatoes into crockpot along with cinnamon, pure chocolate powder, ground nutmeg, ginger powder, and ground cloves. Mixing together.
10.35pm: Setting crockpot to low temperature for 10 hours and then relaxing in massage chair with a kombucha!
I’ve been so busy at work these past weeks that my crockpot has been sitting there lonely! So I fired it up again today with a nutritious stew. Even paleo-haters can hardly pooh-pooh this dish. There’s protein, starch (in the form of plantains) and veggies all in one pot.
I’ve been making this chili forever now, and it’s about high time I shared it with everyone. I like to tweak the recipe a little each time I make it, and this is the raspberry liver variation. And the best part is that everything just goes into the crockpot, and 8 hours later it’s delicious! I like to make a large batch to eat for several days, but you can of course scale the recipe down (also make sure your crockpot can hold so much meat – I use this 6-quart one from Amazon).
I had gone out grocery shopping only to return to this amazing smell in my apartment. I was wondering who was cooking on my floor and whether the aroma was flowing through my vent system when it hit me that it was MY PORK! I had put it into the slowcooker earlier in the morning, and completely forgotten about it. Of course, that’s the beauty of the slow cooker – you can totally just forget all about it!
As with all my slow cooker recipes, this one is pretty dang simple!
The word, “jerk” originates from Spanish words meaning dried meat (hence the food beef jerky). So jerk chicken, which is a popular dish in Jamaica (see photo below), is made with a spicy, dry rub.
Although this dish is traditionally grilled, it’s actually much easier in the slow cooker! Just rub the spices on the chicken and cook away.
This is such a versatile pot roast! You can cook it and then freeze it for a few weeks so that it’s available whenever you’re out of food. It’s also great to use in random stir-fries with some vegetables or in a salad. My favorite use is to shred the meat and then to add it to the cauliflower rice (recipe here) when the “rice” is nearly done.
If you’re eating the pot roast by itself, it’s delicious when served cold (just keep it in the fridge and then use a sharp knife to carve off really thin slices – serve these slices with a drizzle of coconut aminos).
Additional tip: You can also add some root vegetables like carrots or asian radishes to the slow cooker to cook with the meat – it’ll create some really flavorful veggies.
I spent a large part of the day listening to and discussing natural health through food and nutrition, and bone broth definitely came up several times! So, it seems fitting to share with you my bone broth recipe.
I’m currently in a sunny, but rather chilly, Santa Clara, California, attending the Weston A. Price Wise Traditions Conference, which is a conference emphasizing traditional nutrition, farming, and cooking.
What is bone broth? It’s really what it sounds like – broth made from bones. It’s something that’s been around in the traditional cooking of many cultures around the globe because it’s nutritious, delicious and helps absorption of nutrients!