Slow Cooker Chicken Coconut Curry

I have just put all of the ingredients for this dish into my slow cooker and set it to cook. I love this meal. It is my third time making it so I thought it was about time I shared it with you.  Slow Cooker Chicken Coconut Curry is a recipe I found in a local food market newsletter, but I have altered it somewhat to simplify the ingredient list and the instrucions, so I will share it the way I make it my own kitchen.

I admit it does take a bit of time preparing the ingredients.  But once that is done you just layer it all in the slow cooker and let it simmer. So simple.  Just before I serve it I cook some vegetables to add to the dish.... peas, carrots, green beans, snow peas... whatever you select will work just fine.

And, I like to add a spoonful of plain Greek yogurt to my curry dishes too, just before serving.  It makes a soupy stew really creamy.  Mmmmm.

I do love the aroma of a nice light curry coming from my slow cooker... tantalizing, especially on a gloomy and cool Winter day!

I used chicken breasts here but thighs would be fine too. And if you don't have chicken stock, grab a boullion cube and make some!  I also like a light coconut milk, but if you only have full fat, go ahead and use it... just make the adjustment if you need the nutritional information or Smart Points values for tracking.

Slow Cooker Chicken Coconut Curry
makes 6 servings

Ingredients:

• 16 ounces of boneless skinless chicken cut into cubes
• 3 medium white potatoes, scrubbed and cuts into cubes
• 1 medim onion, peeled and sliced vertically
• 1 large can (28 oz.) diced tomatoes
• 1 cup chicken stock
• 1 can (400 ml.) light coconut milk
• 2 Tbs curry powder

Instructions:

1. Coat the inside of your slow cooker with non-stick spray for ease of cleanup.
2. Prepare ingredients as described.
3. Stir curry powder into chicken broth.
4. Layer ingredients in the slow cooker... potatoes, onions, chicken, tomatoes, chicken broth with curry powder.
5. Put lid on slow cooker.
6. Turn setting to HIGH for 15 minutes, then turn down to LOW and let cook for 7 to 8 hours.
7. Turn setting to off. Prepare addition veggies as desired and divide among serving plates.
8. Portion leftovers and freeze or store in fridge for one or two days at most.

Per serving, without additional veggies.

Weight Watchers Smart Points  = 6.

Calories 201

Fat 4g

Saturated Fat 3g

Carbohydrates 23g

Sugar 5g

Fibre 4g

Protein 16g

Getting ready to serve.  Mmmm.  Smells great!

With some petite green peas added.

And a bit of yogurt for me.

Stirred in...

Printable Recipe

Are you a fan of slow cookers?  All year round, or just in the Winter?

Spicy Slow Cooker Chick Pea and Butternut Squash Stew

I do love my slow cooker. Especially for these dump style meals... put everything in the slow cooker, turn it on, and walk away. How easy!  Gotta love that, right?  This Spicy Slow Cooker Chick Pea and Butternut Squash Stew is truly delicious... and very easy.  And if you have been trying to get more veggies into your diet, like I have lately, this is right up your alley!

I was craving something a bit spicy even though our weather has been fabulous!  I wanted something with an Indian flavor, but not really a 'curry' as such, so I chose spices that would compliment turmeric, but not get overwhelmed by it. I think I found the right balance.  The Captain loved it... and was quite pleased that it didn't taste like curry, even though the veggies definitely took on that usual yellow hue that turmeric causes.

I think you will find it quite nice... especially if real curry is not really your jam either!

Don't be intimidated by the list of vegetables that I used. Get creative and use your own favorites. Cauliflower would be good here... so would green peas.

I froze the leftovers in individual one-cup servings so they can be easily thawed and used for quick meals on busy days. Win win.

Spicy Slow Cooker Chick Pea and Butternut Squash Stew
Makes 10 one-cup servings.

Ingredients:

• 1 15-ounce can chickpeas, drained and rinsed
• 1 28-ounce can diced tomatoes
• 6 ounces zucchini, cut into cubes
• 4 ounces onion, sliced vertically quite thin
• 16 ounces butternut squash, peeled, seeded and cut into cubes
• 3 ounces whole green beans
• 4 ounces carrots, cut into chunks
• 1 ounce raisins
• 1/2 can water, use the diced tomato can
• 1/4 tsp each of cardamom, garam marsala, coriander
• 1/2 tsp cumin
• 1 tsp each of cinnamon, turmeric
• healthy dash black pepper

Instructions:

1. Open cans, and prepare vegetables.
2. Coat the inside of your slow cooker lightly with a non-stick spray for easy cleanup.
3. Layer the vegetables in the slow cooker.
4. Mix the spices in a small bowl and then sprinkle over the veggies.
5. Add the tomatoes and the water and then stir.
6. Cook on LOW for about 8 hours.
7. Serve warm over carb/grain of your choice... quinoa, rice, noodles, barley, wheatberries, freekah, farro.

Per serving, stew only.

Weight Watchers Smart Points = 1*

Calories 119

Fat 1g

Saturated fat 0g

Carbs 24g

Fibre 7g

Sugar 7g

Protein 6g

* Chick Peas is the only item on this list that has a points value in the Weight Watchers Smart Points program

Everything into the slow cooker and set to cook on LOW for 8 hours.  It looks like not a lot of liquid to start, but the veggies create juice as they simmer. Stir once or twice if you during the cooking time to make sure everything is eventually covered and bubbling.

I served over macaroni noodles for The Captain.

Printable Recipe

What do you call these legumes?  Chick Peas or Garbano Beans?

If you like this recipe I hope you will consider Pinning it!  Thanks so much.

Sesame Chicken in the Crock Pot

Yes, another crock pot chicken recipe today... when I have the crock pot out of our storage area I like to use it two or three times before tucking it away again.  It is just too big a beast to keep in my kitchen cupboards on a full-time basis.  This time it is Sesame Chicken in the Crock Pot and it is darned good!

If you like a bit salty, and and can appreciate that bit of smoke flavor that dark sesame oil offers, then this is for you.  Basically, as with most crock pot dishes, you just put it all in the pot and let it simmer for a few hours.

I served it for dinner the first night I made it, and becuase there were just the 2 of us, I froze the leftovers and we enjoyed it again a few days later.  We chose to have it with rice for The Captain, and cauliflower 'rice' for me, along with some steamed green string beans.

If you make it with tamari it will be gluten free... if that is not a concern, then go ahead and use regular soy sauce. I have not tried it with coconut aminos... which would make it Paleo, but go ahead... I cannot see why it wouldn't work just fine.

Sesame Chicken in the Crock Pot
Makes 4 servings.

• 18 ounces boneless, skinless chicken breasts
• 3/4 cup white onion, sliced vertically
• 2 cloves garlic, peeled, smashed and minced
• 1/2 cup tamari
• 2 tsp dark sesame oil
• 1 Tbs tahini

1. Lightly coat crock pot with non-stick spray or for easy cleanup.
2. Cut chicken breasts into 1-1/2 inch chunks and place in bottom of crock pot.
3. Spread the onion slices and garlic over the top of the chicken.
4. In a small bowl, mix together the tamari, dark sesame oil and tahini.  Don't worry if it doesn't completely blend smoothly.
5. Pour over the contents of the crock pot.
6. Cover and cook on LOW for 4 or 5 hours.
7. Remove and serve over rice, quinoa or cauliflower rice.

Per serving.
Weight Watchers P+ = 5.
Calories 177; Protein 28g; Carbohydrates 6g; Fat 5.5g; Fibre .5g.

Printable Recipe

Over rice for him...

and cauliflower rice for me.

Are you a fan of smoky dark sesame oil, too?

Have you taken your crock pot out of storage yet this Fall or do you use it all year round?

Crock Pot Chicken with Coconut Curry Peanut Sauce

I have to admit that the idea for this dish is not my own... but the original recipe I saw had so many more ingredients in it... that I decided to simplify it and share it with you as I prepared it.  It's a long title I k,now Crock Pot Chicken with Coconut Curry Peanut Sauce but I didn't want to leave out any of the important descriptors!

I understand that there are lots of great peanut flours out there right now... I have yet to try any but PB2 so I am calling for it here. I use it on a regular basis, actually and only enjoy real peanut butter as an occasional treat these days. When I need it in quantities, such as for this recipe, I always use PB2.

Anyway, it's very easy... toss it all into the crock pot and let it simmer for  6 or 7 hours.  And enjoy the aroma as it cooks!  You're welcome.

It is a creamy and very thick sauce. And because this dish has so much meat in it, and I had mine over cauliflower rice, I didn't bother with more veggies as a side dish.  But I think it would be nice with a few slices of steamed carrots or green beans.

Crock Pot Chicken with Coconut Curry Peanut Sauce
Makes 2 large servings

• 2 large boneless, skinless chicken breasts (approx 12 ounces in total)
• 1 Tbs curry powder
• 1/2 tsp coriander
• 1 clove garlic, peeled, smashed and minced
• 1 tsp grated ginger
• 1 cup light coconut milk
• 4 Tbs PB2
• 2 green onions, cut into 1/2-inch lengths
• salt and pepper to taste

1. Lightly coat crock pot with a non-stick spray for easy cleanup.
2. Cut chicken into chunks about 1-1/2 inches square and place in the bottom of the crock pot.
3. Season with salt and pepper.
4. In a medium bowl, mix the curry powder, coriander, garlic, and ginger.
5. Add the PB2 and coconut milk and stir altogether till well blended.
6. Pour the mixture over the chicken and make sure all the pieces are well coated.
7. Cover the crock pot and cook on LOW for 6 to 7 hours.
8. Remove and serve over rice, quinoa, or cauliflower rice.
9. Garnish with green onion slices, and season with salt and pepper to taste.

Per serving.
Weight Watchers P+ = 5.
Calories 240; Protein 39g; Carbohydrates 8g; Fat 8g; Fibre 2g.

Printable Recipe

Are you a peanut flour fan?  What is your favorite brand?

Slow Cooker Pork Vindaloo

I recently returned from a 17-day cruise and a lot of people have been asking me about the food and meals served on the ship… “ Isn’t everything covered with fat-laden sauces?  Were you able to eat gluten-free?  How did you manage to resist all the desserts? “

I admit to submitting to a few temptations but all in all, it was very easy to maintain a healthy diet while on board… there was an abundance of fresh fruit and vegetables. Lean meats, eggs, and fish were available all the time. The chefs were more than willing to cook according to your liking.  And yes, there were plenty of decadent desserts, too.  But every day there was one sugar-free dessert and one gluten-free dessert so that certainly made things a bit easier.  The pavlova was fabulous!

My favorite thing about the ship’s cuisine, though, was the enormous variety of ethnic dishes.  Because passengers hail from all over the world, the chefs go all out to please everyone and make it easy to find your favorite dishes at each meal. For example, at the breakfast buffet, along with all the different things we Westerners would expect, there were a couple of different hot soups, warm and cold stewed fruits, and cold smoked fish with assorted condiments.  It was wonderful to be able to try some things that we never would have at home.

And dinner was even more fun. I learned to really look forward to the Indian dishes on the evening menu.  One that I came to particularly enjoy was Pork Vindaloo.  I had it a couple of different times and really loved it… so when I got home I started looking for recipes.  I couldn’t find any that I really liked so I ended up making up my own and it turned out pretty well.

I chose to do it in the slow cooker so that it could simmer away while I was at work, and when I came home, the kitchen smelled absolutely wonderful!  I could barely wait to dig in.  That first night we had this served over rice… and I froze the remaining 6 portions.  The second time we had it, I served it with red potatoes and vegetables. Wonderful!  Do give it a try.  It would be really good with quinoa or farro too.

I know I will be making this often… and I think that I will try using crushed tomatoes the next time, instead of diced. It will be a bit thicker I think.  I also think that a spoonful of plain yogurt alongside would be really nice.  If you like this dish I hope you will consider trying my version.  It’s easy and all comes together quite easily.


And just a hint…I like to spray the inside of my slow cooker with a non-stick spray for easy cleanup.

Pork Vindaloo
Makes 8 servings

• 1-1/2 Tbs fresh ginger root, peeled, and grated 
• 2 tsp garam masala
• 2 tsp dry mustard
• 1/2 tsp salt
• 1-1/2 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1 boneless pork loin roast, trimmed and cut into 1-inch pieces, approximately 32 ounces
• 2 cups chopped white onion
• 6 garlic cloves, peeled, crushed, and minced
• 1 can diced tomatoes, 28 ounces

1. Combine first 6 ingredients in a large bowl.
2. Add the pork and toss well to coat the pieces with the spice mixture.
3. Place a large non-stick skillet on the stove over MEDIUM heat.
4. Add the pork to the pan.
5. Cook 5 minutes or until pork is lightly browned on all sides.  Stir occasionally.
6. Place the pork in a slow cooker that has been coated with non-stick spray.
7. Add onion and garlic to pan.
8. Saute about 5 minutes or until onion is softened.
9. Scrape pan to loosen browned bits and then add with onion and garlic to the slow cooker.
10. Add tomatoes to the slow cooker and spread over the onions, garlic, and pork..
11. Cover and cook on LOW for 7 hours or until pork is tender.
12. Remove from slow cooker and divided into 8 servings.
13. Serve with rice or potatoes and veggies.

Per serving.
Weight Watchers P+ = 5.
Calories 213;  Protein 26g; Carbohydrate 9g; Fat 7g; Fibre 2g.

Printable Recipe

Are you a fan of Pork Vindaloo?  What is your favorite Indian dish?

Cranberry Pulled Pork in the Crockpot

When the outside temperatures get nippy, I love to get out my crockpot. I am not sure why I equate slow cooking with cooler weather, but I sure do.  I not only used it one day this last week to prepare this Cranberry Pulled Pork, but also the next… to cook up a turkey carcass that was in the freezer for Homemade Turkey Broth to make soups and sauces over the next few weeks.  I should actually have made that broth first, then I could have used it in this recipe!

I have always loved pork with fruit… apples, peaches, and yes, cranberries.  The flavors just go so well together.  This Pork Medallions with Apples and Cranberries is an old favorite. 

This time I decided to leave out the apples and just go with cranberries.  It is lovely and the balsamic vinegar gives just enough sweetness to the dish.  I was tempted to add garlic, but am glad I didn’t.

I used a lean pork loin roast that weighed just over 2 pounds. If you find a nice tenderloin, just reduce the amount of the other ingredients. It’s not rocket science, and you can’t really go wrong here.

I like to make a dish like this and then freeze it in individual or family-size portions so that I can put dinner together quickly on days I am working, or when I just don’t really feel like cooking much.  If you like, add some potatoes or rice, or just a vegetable or a salad, and you have a hearty and delicious meal.

Cranberry Pulled Pork in the Crock Pot
Makes 14 four-ounce servings

• 2-lb pork loin roast, trimmed of all fat
• 1 cup onion slices
• 1 cup chicken or turkey broth
• 12 ounces fresh or frozen cranberries
• 1/4 cup dark balsamic vinegar
• 2 or 3 tsp dried oregano

1. Lightly coat the inside of your crockpot with a non-stick spray or oil spray to make cleaning up easier.
2. Brown all the outer edges of the pork roast in a saute pan over MEDIUM-HIGH heat for a few seconds. This is to seal in the juices so don’t skip doing this step.
3. Spread the onion slices over the bottom of the crock pot, followed by the cranberries.
4. Place the browned pork roast on top. and then sprinkle with the dried oregano.
5. Pour the broth over the top of the roast, followed by the balsamic vinegar.
6. Cover and let simmer on LOW for up to 8 hours.
7. Remove the lid, and turn the heat OFF.
8. With 2 forks, slowly pull the roast apart, mixing in the broth and the cranberries as you do.
9. Measure out 4 ounces of the mixture for each serving.

Per serving.
Weight Watchers P+ = 3.
Calories 121; Protein 16g; Carbohydrate 4g; Fat 4g; Fibre 1g.

Printable Recipe

What’s your favorite crockpot meal?

Juicy Caribbean Pulled Pork in the Crock Pot

I like to have a few meals in the freezer to have on days when I work a couple of shifts or when we have had a very busy afternoon and I don’t really feel like spending a lot of effort in making dinner. I find the easiest way to do that is to make a pulled pork dish in the crock pot, and then divvy it up into individual servings to freeze.

When I want to serve it I usually just pop it into a small saucepan, still frozen, and cover with a lid... heat on MEDIUM, stirring occasionally till it is heated through.  Then serve it with whatever side dishes you like... cooked leftover veggies, rice, or even on toast.

There are so many different spices and herbs that can be used with the pork.  I have made it with tomato sauce in BBQ style, with apples and raisins, with chili peppers and vegetables, and with balsamic vinegar and onions.   This time around I used canned Mandarin oranges and garlic, and call it Caribbean Pulled Pork.  Lovely.

That first evening I served it with avocado on Romaine lettuce leaves that we could wrap and eat with our fingers, alongside some creamy coleslaw.  Since then I have enjoyed the leftovers with Cauliflower Rice, over cooked and mashed sweet potatoes, and with carrots and pea; The Captain likes it served over a toasted and split roll, like Sloppy Joes, or over rice.  Your choice. It’s all good.

I will give you the N.I. for the ingredients I used, but if that is not important to you, don’t fuss over it. Just put your pork in the slow cooker with the oranges and garlic, and cook. Then shred with 2 forks after it is done.  Easy, and delicious!  And if you are eating strictly Paleo, then use fresh oranges instead of the canned.

Juicy Caribbean Pulled Pork in the Crock Pot
Makes 35 servings of 2 ounces (after cooking weight) each

• 4-3/4 lb. lean pork loin roast, all fat trimmed off 
• 8 cloves garlic, peeled and smashed
• 1 Tbs cumin
• 1 cup canned Mandarin oranges with juice
• Dashes of salt and pepper

1. Lightly coat the interior of the slow cooker with a non-stick spray for easy cleanup.
2. Pierce the outside of the pork roast with a knife in 8 different places around the outside, making a half inch gash each time.
3. Push a piece of garlic into each gash.
4. Lightly coat a large non-stick skillet over MEDIUM heat and put the pork roast in the pan.
5. Turning frequently, cook the pork roast just a couple of minutes till all outside edges are browned.
6. Place the pork roast in the bottom of the crock pot and sprinkle the cumin over it.
7. Puree the Mandarin oranges in your blender or with an immersion blender and pour over the pork and garlic.
8. Cover with the slow cooker lid and cook on LOW for 8 hours.
9. After cooking remove all but 1 cup of the liquid.
10. Shred the pork by pulling it apart with 2 forks, and incorporate the remaining liquid as you do so. Add back liquid as desired to make it the consistency you like.  I ended up adding back most of the liquid.
11. Season with salt and pepper to serve.

Per 2 ounce serving. (You may want 1-1/2 to 2 servings at a sitting.)
Weight Watchers P+ = 2.
Calories 92; Protein 13g; Carbohydrate 1g; Fat 3g; Fibre 0g.

The sides of the slow cooker get pretty messy during cooking so that light coating of non-stick spray really makes a difference in the clean up process.

Messy but fun and informal lettuce wraps… the avocado is a nice garnish.

Printable Recipe

Easy Peasy Curried Slow Cooker Coconut Chicken Stew

I have come to really love the combination of coconut milk and curry.  This dish was thrown together yesterday.  It was a full day and I wanted to make use of my slow cooker in order to free up my afternoon… and it is delicious.  I know the name is long... Curried Slow Cooker Coconut Chicken Stew... quite a mouthful.... but hey, it matches the dish!

It is only a mild curry so if you are not a voracious fan, like I have become, it would suit you nicely.  If you like a hotter curry, add more powder to the mix.

And it smelled wonderful while it cooked away all afternoon.  At dinnertime, all I had to do was put a couple of small white potatoes in the mike for The Captain… he chose them over rice for a change.  And for me, half a baked spaghetti squash… lately I have been baking a couple of squashes in the oven at the same time so I will have some ready to reheat on the fly when I am in a hurry to get dinner on the table.

Sound good?  Here is my recipe… hope you will give it a try.  Of course you can use a lower fat version of coconut milk here, and if you don’t use baby carrots, just cut up some large ones into 1/2-inch chunks.  A yellow or orange pepper would be nice as well.

Curried Slow Cooker Coconut Chicken Stew
Makes 6 servings

• 1 Tbs coconut oil
• approximately 1-1/2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes
• 2 cups baby carrots
• 3 cups sliced white onions
• 1 red pepper, cut in large slivers
• 5 cloves garlic, peeled, smashed and minced
• 1 Tbs grated fresh ginger root
• 1-1/2 cups chicken 
• 200 ml (1/2 can) coconut milk
• 1 Tbs curry powder
• dash of salt
• drizzle of lemon juice
• fresh cilantro to garnish

1. Melt coconut oil in large skillet over MEDIUM-HIGH heat.  Add the chicken pieces and cook till browned, about 5 or 6 minutes. Stir occasionally.
2. Meanwhile layer carrots, onions, red pepper, garlic and ginger in the slow cooker.
3. Mix the broth, coconut milk, curry powder, and dash of salt together in a medium bowl and then pour over the contents of the slow cooker.
4. Cover slow cooker and set to LOW for 5 to 6 hours.
5. Serve with a drizzle of lemon juice and fresh cilantro to garnish.

Per serving.
Weight Watchers P+ =  5.
Calories 226; Protein 29g;  Carbohydrate 14g; Fat 6g; Fibre 3g.

Everything in slow cooker and ready to cover and cook



All cooked and ready 



Stir a bit to combine the ingredients and then serve



Over baked spaghetti squash for me... and baked potato for The Captain

Printable Recipe

If you like it, would appreciate the PIN.. thanks so much.

Are you a curry fan?  Do you use your slow cooker much?

Red Curry Crock Pot Pork

I love to use my crock pot.  And I do, very often.  Several times a month probably.

One of the things I really like about it is that I can make up a large batch of something and then divide it into individual portions and put them in the freezer… especially nice for dinners on days I am working or not feeling particularly inspired to cook! 

This particular recipe was given to me by one of my Weight Watchers buddies and she said it came from the Everyday Paleo Family Cookbook.

I was a bit hesitant when I read the ingredient list. I have never ever thought to buy or use fish sauce and have always shied away from recipes that call for it.  I like fish, but I don’t like fish soups or stews and I guess I think of those things when I hear about fish sauce.  I have no experience whatsoever with Thai food.

But I polled some friends on Facebook and they told me that fish sauce is not fishy tasting but very salty, and that it offers a unique flavor… andsome advised me not to smell it!  Okay, then…. I am game.  I do love a good curry.

So when I went shopping for fish sauce, I really didn’t even know what I was looking for.  I did think it would be with the other Asian-inspired ingredients but I had to read practically every label on every bottle on the shelves before I found it. I thought it would be in a little glass bottle that looked more like hot sauce.

And I have to say, I was quite surprised at the size of the bottle I found… much larger than I thought it would be… and the price… much less than I thought it would be.  That was a good surprise!  This 700 ml (almost 3 cups) bottle was only $1.77 in price.

I made a couple of changes to the dish based on ingredients I happened to have on hand. I used light coconut milk, instead of the full fat version the original recipe calls for.  I couldn’t see where it would make much difference here… and I also used a green pepper instead of red or orange or yellow.  The green pepper turned out to be kind of bitter… and I won’t chance that the next time I make it. And I would also add several  more carrots to the pot as well.

But wait… did I say next time?  I did.   All day longThe Captain kept telling me how good it smelled to him while it was cooking… while all I could think about was that fish sauce, worrying about how it was really going to taste. 

When he served it up, I tasted a piece of the pork right away, and realized that I did like this dish… very much in fact, and went back for a spoonful of the creamy coconut sauce.  It is a very mild curry, and not too salty at all and certainly not fishy!

So I will share the recipe as I made it… and the Nutritional Information is mine too.  I divided it into 6 good sized servings.   I took my pictures before remembering to go out and cut some fresh cilantro for garnish.

Red Curry Slow Cooker Pork
Makes 6 servings

• 1 Tbs coconut oil
• 2 pounds pork loin cut into bite-sized pieces
• 3 tsp Chinese 5 spice powder
• 1 can light coconut milk, well shaken
• 2 rounded Tbs red curry paste
• 1/3 cup chicken broth
• 2 Tbs fish sauce
• 2 carrots, cut into chunks
• 1 medium to large bell pepper, cut into chunks
• 1/2 medium onion, sliced vertically
• Fresh cilantro for garnish

1. Place coconut oil in large skillet over MEDIUM-HIGH heat.
2. While oil is heating, toss the pork in the Chinese 5 spice and stir to coat the pieces evenly.
3. Add  the pork to the coconut oil and saute for a few minutes till slightly browned.
4. Remove the pork from pan and place in slow cooker.
5. Add coconut milk to the skillet the pork was cooking in and whisk to scrape up any bits of pork left behind.
6. Add broth, curry paste and fish sauce to the milk, bring to a boil, lower heat and simmer for a few minutes.
7. Pour milk mixture over pork in the slow cooker.
8. Add the vegetables to the slow cooker, cover, and cook on LOW for 6 hours.
   Serve garnished with fresh cilantro.

Per serving.
Weight Watchers P+ = 7.
Calories 279; Protein 34g; Carbohydrate 7g; Fat 12g; Fibre 2g.

I served The Captain’s over white rice. I think barely or farro would be good too.

I had mine over spaghetti squash.  Next time I may have it with cauliflower rice, or even sweet potato or kabocha squash.

Are you a slow cooker fan?

Do you ‘batch’ cook so you have meals made ahead of time.

What about Thai food… yes or no?

Balsamic Pulled Pork in the Slow Cooker

Pulled Pork is one of our favorite entrees.  I make it in big batches in the slow cooker and then freeze it in individual servings.  It is so handy…. and really quite versatile.

I like mine with with sweet potatoes, or cauliflower rice… and a variety of squashes… spaghetti, kabocha, and acorn.   And roasted veggies are great too.

And I also like to scoop it into cauliflower tortillas.  A nice accompaniment is a few slices of apple that has been sauteed in butter or coconut oil, and sprinkled with cinnamon.

The Captain likes his with white potatoes or some kind of pasta.  He also loves it spooned over a warm crusty roll of some kind, or even just toast.

And I am always trying to come up with a variety of seasonings and spices to change it up so that we are not eating the same meal over and over.   I have used apples, onions, garlic, thyme, cumin, and raisins… and I have also done a BBQ version with tomatoes.

My most recent and simplest creation, which we both really love, is done with dark balsamic vinegar, garlic, and onions.   I have made it with these ingredients in the past, but it required a second step to make a separate sauce to serve with it.  Not this time.

I made a double batch and we are thoroughly enjoying it.  Hope you like it too.  If you prefer a more vinegary flavor, add a spoonful or two more.  You can even drizzle some over the pork as you serve it if you like.

Balsamic Pulled Pork in the Slow Cooker
Makes 10 servings

• 1 pork loin, about 2.5 pounds
• 1 medium onion, cut vertically, about 1 cup
• 4 cloves garlic, peeled, smashed and minced
• 1/4 cup dark balsamic vinegar
• 1/2 cup water 
• Dashes of salt and pepper

1. Coat the bottom of your crock pot with a light spritz of a non-stick spray for easy clean up.
2. Place half the onions,and garlic on the bottom of the pot.
3. Set the pork loin on top and then sprinkle it with salt and pepper.
4. Cover the pork with the rest of the onions, and garlic.
5. Mix the water and vinegar together and then drizzle over the pork loins.
6. Put lid on the crock pot and cook on LOW for 6 or 7 hours.
7. Stir everything together pulling apart the pork roast as you do so.
8. Serve warm.

Per serving.
Weight Watchers P+ = 4.
Calories 168; Protein 25g; Carbohydrate 2g; Fat 6g; Fibre 0g.

After pulling and shreddin, still in the slow cooker.

Printable Recipe

Tender and Juicy Balsamic Crock Pot Chicken

I don’t think of using the crock pot to cook chicken breasts very often but when I saw this recipe a week or so ago on a blog called Run to Munch, I knew it was a keeper and so I pinned it.. and finally made it.  The Captain and I  both liked it, A LOT and I am sure it will be a favorite in my kitchen for years to come.

Who doesn’t love easy crock pot dishes?  And especially when made with ingredients you likely already have on hand?

I thawed 2 large boneless and skinless chicken breasts and cut them in half to make up this dish…. the prep took about 15 minutes, and 4 hours later we were sitting down to the most tender chicken I have ever eaten.  Absolutely delicious.  The sauce is really tasty but not overpowering.

I  did leave out the olive oil. Instead, I lightly coated the bottom of my crock pot with a non-stick spray… but followed the rest of the recipe and the instructions as written.  You can find them here.

As I made it up the N.I. per serving is as follows:
Weight Watchers P+ = 6.
Calories 246; Protein 35g; Carbohydrate 6g; Fat 9g; Fibre 1g.

I stored the leftovers in the fridge and heated them up in the mike for a quick meal a couple of days later.  Just as good; just as tender.

Served with roasted kabocha squash and Frenched green beans…

 

 

The sauce is so tasty.

 

 

The Captain enjoyed his on an oven roasted white potato.

 

 

Have you cooked chicken in your crock pot?

Sweet and Savory Crock Pot Pulled Pork

We found some really nice lean pork loins on sale recently so we bought one that was about 9 pounds in weight.  I had The Captain cut it into 4 equal size pieces and then I put them in the freezer so I could cook them up individually.  We like lean pork ... there are so many ways it can be prepared. 

I have been craving roasted veggies lately so I thawed one of the pork roasts and cooked part of it in the crock pot to go along with them… it was so simple… just added a few onions, some garlic, a couple of apples and lots of spices and let it all cook for several hours.
The apples and the onions made a nice juice and the pork just fell apart when we took it out of the crock… very similar to pulled pork actually.

I added a handful of raisins to it and then served it with the roasted vegetables. Lovely.  Tender. Juicy.  Delicious.

I have made this a couple of times lately and the leftovers freeze nicely and can be easily reheated in the mike when you want to a quick and delicious meal.  So versatile, too... can be served with so many different vegetables, or even on a roll 'sloppy joe' style.

If you like, you could probably use pork chops in this recipe. I think after they are cooked that they would pull apart quite nicely, too.




Crock Pot Pulled Pork with Apples and Onions
Makes 4 servings

• 1 pork loin, about 1 pound
• 1 medium onion, cut vertically, about 1 cup
• 2 medium apples, chopped
• 8 cloves garlic, peeled, smashed and minced
• 1 tsp cumin
• 1/2 tsp thyme
• 1/4 cup raisins
• Dashes of salt and pepper

1. Coat the bottom of your crock pot with a light spritz of a non-stick spray for easy clean up.
2. Place half the onions, apples and garlic on the bottom of the pot.
3. Set the pork loin on top and then sprinkle it with the herbs and spices.
4. Cover the pork with the rest of the onions, apples and garlic.
5. Put lid on the crock pot and cook on LOW for 6 or 7 hours.
6. Turn off the heat and add 1/4 cup of raisins to the crockpot.
7. Stir everything together pulling apart the pork roast as you do so.
8. Serve 1/4 of the mixture per person, with your choice of vegetables or over cooked squash halves or baked sweet potatoes.

Per serving.
Weight Watchers P+ = 5.
Calories 254; Protein 26g; Carbohydrate 23g; Fat 7g; Fibre 3g.

Pile everything in the crock pot and cook for several hours.

 

 

When it’s cooked and still steaming, shred the pork with 2 forks.

 

 

Served with a variety of veggies…

 

 

So tender and juicy and the raisins offer just a bit of a sweet taste.

 

 

The Captain had his served over a baked white potato.

 

 

I also like it heaped into a roasted squash ‘bowl’.

 

 

Printable Recipe

 

Do you like to use your crock pot for quick and easy meals?

Crock Pot Pulled Pork

Using my crock pot makes dinner so easy!  I can layer my ingredients in the crock pot, set it to LOW and leave it simmer all day... and the aroma coming from the kitchen teases me all day long with the promise of the wonderful evening meal to come.

This pulled pork smells just wonderful while it cooks... and the taste of the finished dish is not a bit of a disappointment.  The meat is so tender and really just falls apart when it comes out of the crock pot.

If you don't have crushed tomatoes on hand, use diced or whole, and just whizz them in your blender till pureed.  The result will be very similar to crushed tomatoes right from the can.



Crock Pot Pulled Pork
Makes 4 servings.

• 1 small pork loin roast, about 16 to 18 ounces
• 1/2 large white onion, vertically sliced in thin strips
• 1 cup canned crushed tomatoes
• 1/4 cup ketchup
• 2 Tbs white vinegar
• 2 Tbs brown sugar
• 4 cloves garlic, smashed and minced
• few red pepper flakes
• salt and pepper to taste

1. Coat the inside of your crock pot with a spritz of non-stick spray for easy cleanup.
2. Spread the onion slices over the bottom of the crock pot and then place the roast on top in the centre.
3. In a medium mixing bowl, stir together the tomatoes, ketchup, vinegar, sugar, garlic and seasonings.  Pour  the mixture over the onions and pork in the crock pot. making sure onions are covered.
4. Set the crock pot to LOW and leave for 6 to 8 hours till pork is cooked.
5. Turn off heat.
6. With 2 forks, pull the roast apart and shred the meat, mixing it with the sauce.
7. Add more salt and pepper to taste, and serve over warmed rolls, rice, noodles, baked potatoes, spaghetti squash or grains of your choice.

Per serving.
Weight Watchers P+ = 6.
Calories 234; Protein 28g; Carbohydrate 13g; Fat 7g; Fibre 1g.

Cut the onion in half vertically and then slice in 1/4 inch lengths. Pkace in the bottom of the crock pot and place the pork roast on top of them.

 

Mix the sauce ingredients together and then pour over the onions and pork in the crock pot, making sure onions are coated with sauce.

 

The Captain had his on toasted whole wheat rolls.

 

I had mine on a bed of cooked spaghetti squash.

 

We both enjoyed the leftovers on top of baked potatoes.



Printable Recipe

Are you a crockpot fan?  What is your favorite way to use it?