Tag Archives: crock-pot

  1. Slow Cooker Chicken Chile Verde {Gluten-free, Dairy-free, Paleo-friendly}

    Slow Cooker Chicken Chile Verde - Gluten-free, Dairy-free, Paleo-friendly

    I have really come to love my slow cooker over the years. Crock Pot cooking is one of my favorite ways to make easy dinners, especially recipes that make multiple meals. I have said it before and I will say it again – a meal made in a slow cooker is just about the closest I may ever come to a personal chef. I load it up in the morning and by dinnertime the house is filled with incredible aromas and all I have to do is set the table and serve. It is amazing.

    I have shared many plant-based slow cooker recipes here on Tasty Yummies, over the years. Like this Butternut Squash and Chickpea Coconut Curry or this Chipotle Black Bean and Quinoa Crock-Pot Stew, which is a reader favorite. I also have a simple recipe for Slow-Cooked Black Beans, that are great for vegan tacos or it can just be pureed into an amazing soup. Speaking of soup, this comforting Slow Cooker Split Pea Soup can be made with or without ham, to be vegan. Or for a really different Crock Pot experience, try my Creamy Crock-Pot Pumpkin Risotto recipe.

    Slow Cooker Chicken Chile Verde - Gluten-free, Dairy-free, Paleo-friendly

    Slow Cooker Chicken Chile Verde - Gluten-free, Dairy-free, Paleo-friendly

    Since I have shared so many plant-based Crock Pot recipes, I thought it was time to share a meat-based recipe since, I know many of you are like me and do eat meat from time-to-time. Plus, when I asked on my Facebook page, a good majority of you were lookin’ for a “meaty” recipe. I had tons of ideas I was working on, but I had a beautiful locally-raised whole organic chicken that I thought would be perfect to create something different with. I thought about making my Chicken and White Bean Chili again with the whole chicken, but then I saw the beautiful tomatillos at the market and came up with the idea for this Slow Cooker Chicken Chile Verde.

    Slow Cooker Chicken Chile Verde - Gluten-free, Dairy-free, Paleo-friendly

    This post is extra special – because it’s actually a two-part recipe. Besides the amazing chile verde, first – I have a super simple salsa verde/sauce that can just be used as-is, a salsa perfect for dipping your favorite corn tortilla chips into, or even better, served warm in this amazing chile verde or it’d also be great as a topping for homemade veggie enchiladas. So many possibilities. This salsa verde is just loaded with amazing fresh flavors, so bright and unique. You could certainly use the tomatillos raw if you wish, but I have found that roasting the tomatillos first really brings out their incredibly bright flavor. I have a feeling I will be making homemade salsa verde way more often now. It was so easy. Read the rest of this entry »

  2. Chipotle Black Bean and Quinoa Crock-Pot Stew – Vegan + Gluten-free

    Chipotle Black Bean and Quinoa Crock-Pot Stew

    This post will be quick and easy, just like this recipe. Which is exactly what I need right now with everything going on. I made this the other night in an effort to make something hearty, healthy and satisfying without having to spend at least an hour in the kitchen. Since we are getting ready to hit the road this weekend for SXSW in Austin, every minute counts. This is where cooking dinner in a crock-pot comes in. No matter how busy I am though, I insist on eating as healthy as I can, especially at times like this. It is when you need nutritious goodies and healthy energy the most!

    Chipotle Black Bean and Quinoa Crock-Pot Stew - Vegan + Gluten-free

    This stew was super easy to toss together and it made the house smell amazing all day long while it cooked. Plus, we’ve been enjoying the leftovers ever since. You can have fun with the toppings on this or keep it as simple as you’d like. Additionally, if you want to saute the veggies first, you can do that too, but I like keeping my crock-pot cooking as easy and quick as I can. After all, that is the entire point of it, in my opinion anyway.

    This recipe is similar to my crock pot black bean soup, but I thought leaving the beans whole and adding in the quinoa and diced tomatoes would make it more stew-like and a fun change.  The quinoa was a subtle addition but it was nice. I think I could actually get away with adding in 1 full cup, but I didn’t want the quinoa to steal the show! The bonus, this stew is naturally vegan and gluten-free. Feel free to play around with the spices making it to your liking, maybe adding in some cumin or leaving out the cinnamon, etc. Make it your own.

    Do you have a favorite crock-pot meal? What do you like most about cooking in a crock-pot or slow-cooker?

    Chipotle Black Bean and Quinoa Crock-Pot Stew
    [print_this]Chipotle Black Bean and Quinoa Crock-Pot Stew – Vegan + Gluten-free
    serves 6-8

    • 1-2 dried chipotle peppers
    • 1lb of dried organic black beans, rinsed and picked over, soaked overnight
    • 3/4 cup uncooked quinoa, rinsed and picked over
    • 1 28-ounce can organic diced tomatoes
    • 1 red onion, diced
    • 3 cloves garlic, minced
    • 1 green bell pepper, chopped
    • 1 red bell pepper, chopped
    • 1 dried cinnamon stick
    • 2 teaspoons chile powder
    • 1 teaspoon coriander powder
    • 1/4 cup fresh cilantro
    • 7 cups water
    • sea salt and pepper, to taste

    for topping:

    • cilantro
    • green onions, thinly sliced
    • lime wedges
    • avocado

    Load all of the ingredients, except the salt, into your slow-cooker, stir to combine. If you wish to saute the onion, garlic and bell pepper first, you can, but I like to make crock-pot cooking as simple and quick as possible. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the black beans are tender. The time to cook the beans can vary based on the strength of your slow cooker and also the freshness of your beans. Add the salt at the very end, as it will affect how the beans cook, if you add it at the beginning.

    Remove the chipotles (if you don’t want a mouthful of a whole spicy pepper) and the cinnamon stick before serving. Ladle into bowls and serve topped with fresh cilantro, green onions, a squeeze of fresh lime juice, diced avocado, sour cream, hot sauce, tortilla chips, etc.

    PLEASE NOTE:

    It seems due to the varying cooking power and strengths of crock pots and other slow cookers, unfortunately the cooking time for the dried beans can vary significantly. For some, this time works great and for others the beans are still crunchy even after 12 hours. If your crock pot is older or is known for not being very strong, I would suggest soaking a bit longer and/or pre-cooking the beans first, before putting them in the crock pot. This time has always worked for me and my crock pot and I have made this recipe many many times. Sadly without being able to test it on other slow cookers, I have know way of knowing how much that time can vary.

    Older beans can take longer to cook, so that is also something to keep in mind.

    [/print_this]

  3. Slow Cooker Split Pea Soup

    Slow Cooker Split Pea Soup

    I love my slow cooker this time of year. It is so fun to load it up with ingredients in the morning before a long and busy day at the studio. And it’s even more fun to walk through the front door after said busy day, to smell your delicious dinner, totally cooked and waiting for you. I always joke that it is the closest I will come to a personal chef.

    I honestly haven’t had split pea soup in probably 10 years, my mom used to make it, but I have never made it myself. I saw a beautiful bag of organic split peas when I was shopping at Farmers & Artisans and thought I would buy them and give this a try. I also had two ham hocks in the freezer from our pork share from Sojourner Farms, that I hadn’t known what to do with, this seemed like the perfect dish to use them in. You can easily leave the ham hocks out to make this is vegan.

    I have to say, this soup was deliciously filling and very satisfying. The perfect meal for a cool and damp Autumn or Winter night.

    [print_this]Slow Cooker Split Pea Soup – Gluten-free with Vegan Option
    serves 6

    1 lb of organic dried green split peas
    Olive oil
    1 large onion, chopped
    2 organic celery stalks, chopped
    2 organic carrots, peeled and chopped
    2 cloves garlic, minced
    2 ham hocks from a pasture-raised pig, hormone and antibiotic free (skip these to make this vegan)
    6 cups of water
    2 teaspoons of fresh thyme, minced
    2 teaspoons fresh sage, minced
    Kosher salt
    Fresh ground black pepper

    In a large skillet, heat about 1 tablespoon of olive oil over a medium-high heat. Add onion, celery and carrots. Saute until onions are translucent, about 5-7 minutes, add in the garlic, cook another minute. Remove from the heat.

    Add the peas, cooked vegetables, water and ham hocks to your slow cooker/crock-pot. Stir to combine, add your herbs, salt and pepper.

    Cover and cook on HIGH 4-5 hours or on LOW 8-10 hours until the peas are soft and the ham falls off the bone. Remove the bones and puree the soup with a blender. Use either an immersion blender or ladle the soup in batches, only filling the blender halfway. Hold down the lid with a towel while blending. Return the pureed soup to the pot. If you wish, add back the meat from the bones. Salt and pepper to taste, serve topped with freshly minced thyme. This soup would be great with homemade toasted croutons on top. [/print_this]

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