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Slow Cooker Shredded Beef – Three Ways {Paleo, Gluten-free}
We have fully entered the season of busy. Easy weeknight meals are one of the things you guys ask for most, and this is also the struggle I see with many of my nutrition clients, simple, approchable meals for the busy work week. So, today I am sharing one of my favorite, simple slow cooker recipes, that comes with 3 different variations, so you won’t get bored. You could literally make this dish every single week as part of your meal planning and mix it up a million different ways.
My favorite thing about each of these recipes are the many varying ways to serve it up:
- lettuce wrapped
- on a salad
- over cauliflower rice (or traditional grains, like quinoa or millet)
- over zucchini noodles
- in any kind of veggie bowl
- filling for tacos, fajitas, burritos or enchiladas with your favorite tortillas
- sandwich
- filling an omelette
- nachos
- add to soups or stews
- stirred into a scramble or frittata
- add to fried rice or fried cauliflower rice
- over ramen noodles
- just spooned straight into your face!
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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.
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.
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 »
