Category Archives: Slowcooker

Crock Pot Bolognese Sauce


  • 4 oz pancetta, chopped (or center cut bacon)
  • 1 tbsp butter (or olive oil)
  • 1 large white onion, minced
  • 2 celery stalks (about 3/4 cup), minced
  • 2 carrots (about 3/4 cup), minced
  • 2 lb ground beef
  • 1/4 cup white wine
  • 2 – 28 oz cans crushed tomatoes
  • 3 bay leaves
  • salt and fresh pepper
  • 1/4 cup chopped fresh parsley
  • 1/2 cup half & half cream

In a large deep saute pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.  

Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.

After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite veggie pasta or spaghetti squash.



Spicy Beef Tortilla Soup with Avocado

1 lb ground beef

1 red onion, chopped

2 garlic cloves, minced

2 jalapeños, deseeded and chopped

2 cups chopped tomatoes

3 carrots, sliced

1 red pepper, diced

2 celery sticks, diced

1 avocado, sliced

1 bunch cilantro or parsley, chopped

½ teaspoon chili flakes

1 teaspoon cumin

2 tablespoons olive oil

1 lime cut into wedges

3-4 cups water

salt and black pepper to taste

  1. In a cast iron pot or heavy bottomed pot heat the olive oil over medium heat. Add garlic, onions and jalapeños and sauté until partially softened, about 1 minute.
  2. Add beef, celery and carrots into the pot and cook for 2 minutes, stirring occasionally. Add 3 cups of water, chili flakes, cumin, pinch of salt and pinch of pepper. Bring to a gentle simmer and add chopped tomatoes and red pepper, cook covered on medium heat for 40 minutes to one hour or until everything is fully cooked and soft.
  3. During cooking, if necessary, add some water. Season to taste with salt and black pepper. Serve warm with lime wedges and topped with avocado slices and cilantro.

White Chicken Chili

4 slices bacon
1 medium yellow onion, diced
4 cloves garlic, smashed or roughly chopped
sea salt and black pepper
12 button mushrooms, stemmed and quartered
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon oregano leaves
2 cups chopped parsnips (1/3″ cubes, 3-4 parsnips)
1 carrot, finely diced
2-3 cups chicken broth, divided
1 1/2 pounds boneless skinless chicken thighs
1/4 cup sliced green onions (scallions)
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

Chop the bacon into pieces and place into a large enameled cast iron pot or other heavy-bottomed pot over medium heat. Allow the bacon to cook until the fat has rendered out of it, about 4 minutes. Add the onions and cook until the onions are translucent, 3-4 minutes. Next add the garlic and season generously with salt and pepper, stirring to combine the ingredients.

Once the garlic has cooked for a minute or two, add the mushrooms and allow them to soften, then add the cumin, coriander, oregano, parsnips, and carrots to the pot. Allow the vegetables to cook until they begin to brown a bit, about 5 minutes.

Next, add 2 cups of the broth and stir to combine, then place the chicken thighs into the pot, on top of the vegetables but pressing them down to be covered by the broth. For a thicker consistency of the chili, add the arrowroot to 1/2 cup of the cold or room temperature broth before mixing in with the vegetables, and whisk thoroughly to combine, then stir the mixture into the chili. Add more broth to your pot (1/2-1 cup) if necessary to cover the chicken. Place the lid on the pot and cook for 15 minutes, until the chicken is cooked through.

Remove the chicken thighs from the pot and place on a cutting board or plate, then shred each thigh apart with two forks. Place the chicken back into the pot and stir to combine. Add more salt and pepper to taste if necessary.

Continue to simmer the chili for 10 minutes or longer with the lid off to reduce the liquid to your desired consistency.

Garnish with a squeeze of fresh lime, sliced green onions and cilantro before serving.

To make this in a slow-cooker, simply cook the bacon before adding it (along with any rendered fat) to a slow-cooker with all of the remaining ingredients. Cook on low for 3-4 hours. Remove the chicken to shred it before mixing back into the chili.

Crock Pot Pulled Pork

3 lb. pork butt
Salt and pepper
1 large yellow onion
4 chipotle peppers in adobo sauce and 3 tbsp sauce
1/2 cup Barbecue sauce (low sugar)
2 1/2 cups beef broth

Chop the onion into quarters and then layer into the bottom of the crock pot. Trim the pork butt of any excess fat and cut into 4-5 pieces. Season well with salt and pepper and lay on top of the onions. Add the peppers and adobo sauce, barbeque sauce, and broth. Cover and cook on low for 8-8.5 hours, until the pork is tender and easy to shred with a fork.

Remove the pork from the crock pot and shred. Set into a bowl. Strain the juices remaining in the crockpot through cheesecloth or a tea towel and add enough back to the shredded pork to coat.

Sweet Potato and Bacon Soup

3 large sweet potatoes, peeled and roughly chopped
4 cups chicken broth, or more for desired consistency
1 medium onion, diced
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp cumin
1/4 tsp ground coriander
1/4 tsp freshly ground pepper
Pinch of cayenne
4 slices bacon

Place the bacon into a large skillet and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Set aside.

Transfer one tablespoon of the bacon fat to a large saucepan over medium heat. Add the onion, garlic, salt, cumin, coriander, pepper, and cayenne. Sauté for 5-7 minutes until the onion is soft. Add the sweet potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the potatoes are tender. Adjust the salt and pepper to taste.

Using an immersion blender, puree ingredients in the pot until smooth. (Alternatively, carefully transfer to a blender.) Serve warm garnished with crumbled bacon.


1 tbsp extra virgin olive oil
8 oz. Andouille sausage, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
4 cloves garlic, minced
1/2 medium onion, diced
1 14.5-oz. can fire-roasted tomatoes
1 tbsp smoked paprika
1 tsp dried thyme
1 tsp cumin
Dash of cayenne pepper
1 1/2 cups chicken broth
1 large head of cauliflower, coarsely chopped
1 lb. medium shrimp, peeled and deveined
Salt and pepper, to taste
Fresh cilantro, for garnish

Heat the olive oil in a Dutch oven or heavy-bottomed saucepan. Add the Andouille sausages and cook for 4-5 minutes until lightly browned. Add the red and yellow peppers, garlic, and onion and stir. Cook for 4 minutes until softened.

Stir in the tomatoes and spices. Pour in the chicken stock and bring to a boil. Once boiling, turn the heat down and simmer for 20 minutes.

Meanwhile, place the cauliflower into a food processor and pulse until it is reduced to the size of rice grains.

Mix in the cauliflower rice to the jambalaya, starting with half of the rice and adding more depending on preference. Simmer for 12-15 minutes until tender. Add the shrimp and cook everything for 5-7 minutes until the shrimp are opaque. Season to taste with salt and pepper. Serve hot, garnished with fresh cilantro.

Spicy Chipotle Chili with Andouille Sausage

3 Andouille sausages, casings removed
2 tbsp extra virgin olive oil
1 small butternut squash, peeled and diced
1 bell pepper, diced
1 small red onion, diced
3 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1/2 tsp salt, or to taste
1 14.5-oz. can diced tomatoes
2 cups chicken broth
1 chopped chipotle pepper in adobo sauce
1 tbsp adobo sauce
1 bay leaf
1 avocado, diced
Fresh cilantro, for garnish

Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking it into small pieces with a spatula. Add the squash, bell pepper, onion, and garlic and sauté for 3-4 minutes. Season with chili powder, cumin, and salt and stir.
Add in the diced tomatoes, chicken broth, chipotle pepper, adobo sauce, and bay leaf. Bring to a simmer and cover. Cook for 45-55 minutes until the squash is soft, stirring occasionally. Adjust salt to taste and add more adobo sauce if desired. Serve warm, garnished with fresh cilantro and avocado.

Slow Cooker Garlic Chicken

2 heads of garlic, peeled
1 1/2 lbs. boneless, skinless chicken breasts
Salt and freshly ground pepper
1 lb. mushrooms, sliced (omit for phase 2 if you react)
1 14.5-oz. can stewed tomatoes (no sugar added)
1 tbsp fresh oregano
4 leaves fresh sage
1/4 cup chicken broth

Place the garlic in the bottom of the slow cooker. Generously season the chicken with salt and pepper and place on top of the garlic. Add the mushrooms, tomatoes, oregano, sage, and chicken broth. Cover and cook on low heat for 7-8 hours. Serve warm with the garlic.

Slow Cooker Chicken Enchilada Soup

1 1/2 lbs. boneless skinless chicken breasts
1 medium yellow onion, diced
1 bell pepper, thinly sliced
1 jalapeno, diced
2 cloves garlic, minced
1 15-oz. can diced tomatoes
2 cups chicken stock
1 tbsp chili powder
1 tbsp cumin
1 tsp dried oregano
1/2 tsp paprika
Salt and freshly ground pepper, to taste
2 tbsp fresh cilantro, chopped
1 avocado, pitted and sliced

Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.

Tangy Chicken Tagine

2 lbs. boneless skinless chicken breasts
2 tbsp extra virgin olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
2 carrots, peeled and chopped
1/2 bell pepper, diced
1 lemon, thinly sliced
2 sweet potatoes, peeled and cubed
1/3 cup green olives, sliced
1 15-oz. can diced tomatoes
2 tsp cumin
1/2 tsp turmeric
1/2 tsp ground ginger
1/2 tsp coriander
2 zucchini, chopped
Salt and pepper, to taste
2 tbsp fresh parsley, to taste

Heat the olive oil in a large Dutch oven over low heat. Add the onion, garlic, carrots, and bell pepper and cook for 8-10 minutes until the onions are soft. Add the chicken breasts and cook for 4-5 minutes per side. Add the lemon and cook for 3 minutes, stirring occasionally.

Add the remaining ingredients except the parsley and add barely enough water to cover everything in the pot. Bring to a boil, and then turn the heat to a simmer. Cover and cook for 50-60 minutes, stirring occasionally. Add more water if necessary. Serve warm, topped with fresh parsley.