Slow Cooker Meals You’ll Love

Slow Cooker Meals You’ll Love
SlowCooker

Slow-cooker meals, are not as time consuming as the name implies.

We’ve shared two simple recipes that can be set to cook overnight. Wake up to lunches for the week or dinner for 5.

The active cooking time for the Simple Chicken Taco Soup recipe is less than 30 minutes total!

The active cooking time for the Chickpea Chili is longer as the ingredients are all-fresh and require prep.

 

Simple Chicken Taco Soup

Yield:  Approximately five portions

Ingredients:

2, 16 oz beans of your choice (I usually go with black beans and pinto beans)

1 jar of salsa

2, 10 oz  BPA-free cans of diced tomatoes (I like to use Pomi, boxed tomatoes)

3 whole skinless, boneless chicken breasts (choose free-range, organic when possible)

Salt and pepper to taste

 

Directions:

  1.  Rinse the beans in a strainer.
  2. Add all ingredients to slow-cooker and set to low heat and cover.
  3. Cook for 6-8 hours.
  4. Remove and store in a glass container once cooled.

 

Notes:

This is the simplified version.

  • If you have more time, add chopped onions, chopped carrots and corn for more flavors.
  • Shred the chicken after cooking for more even texture.
  • Use fresh substitutes when possible: diced tomatoes instead of canned; homemade salsa instead of jarred.
  • Serve with fresh cilantro and avocado for more color and texture.

 

Chickpea Chili

Yield:  Approximately 6 servings

Ingredients:

1 cup dried chickpeas

1 cup quinoa

2 large yellow onions, chopped yellow onions (about 3 large)

3 garlic cloves, minced

1 tbsp tomato paste

¼ cup raisins

4 large, Roma tomatoes, diced

1 sweet potato, peeled and diced

3 large carrots, peeled and diced

1 tbsp dried turmeric spice

¼ tsp black pepper

1 tbsp red pepper

½ tsp paprika

½ tsp salt

 

Directions:

  1. Cook chickpeas with 2 cups of water for 1 hour.
  2. Drain and rinse.
  3. Sautee the onions and garlic until lightly caramelized.
  4. Rinse quinoa.
  5. Add all ingredients to slow cooker and cover with at least 4 cups of water.
  6. Cook on low heat for 6-8 hours.

 

Notes:

As with the first recipe, use fresh when possible (as listed), but canned will do as well.

If using canned beans instead, choose BPA-free, reduce the water to 2 cups and only rinse prior to adding to slow-cooker.

 

Enjoy!!

Natalie Lowell has a Bachelor of Science in Nutrition and Dietetics from Simmons College in Boston, Ma. She has expertise coaching for long-term implementation and motivating continued success towards individualized goals. She has worked with cancer, mental health and low-income populations among others. She has a passion for helping people find a lifestyle diet that works for their schedule, ability level and social life. Natalie has volunteered for the nutrition department at the Dana-Farber Cancer Research Institute, working on their award-winning nutrition website, app and other educational information for patients going through treatment and survivorship. In her fourth year as a volunteer at the Women’s Lunch Place, she designed a nutrition education program for women in need. She is currently a Mental Health Nutrition Counselor at a local group home where she manages eating patterns of residents with conditions ranging from bipolar disorder, OCD, short term memory, diabetes and protein malabsorption. As a Health Coach, she has counseled clients applying weight management techniques, juicing on a budget, and introducing a plant-based diet. As an aspiring health activist she hopes to one day serve in the Peace Corps and bring nutritional aide to all spans of people. She hopes to remind people to celebrate food as the world’s first prescription for a healthy life. She enjoys exploring, experimenting with odd food-combinations and discussing shocking health care articles. Natalie looks forward to getting her RD.