40 Low Carb, Paleo and Slow Cook Recipes


The only thing that’s better than a delicious Paleo recipe, is a Paleo recipe that you can throw into a slow cooker in the morning so that dinner is all ready when you get home. Enjoy!

1. Autumn Oxtail Stew

INGREDIENTS

  • 4 pounds oxtail or beef suitable for slow-cooking
  • 1 tablespoon ghee, butter or lard
  • 2 cups beef stock, vegetable stock or water
  • 1 red onion
  • 1 garlic head

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  • 1 carrot
  • 2 celery stalks
  • juice and peel from 1 average orange
  • 1 cinnamon stick
  • ¼  teaspoon nutmeg
  • 5-8 cloves
  • 1 star anise
  • 2 bay leaves (fresh or dried)
  • freshly ground black pepper to taste
  • ½  teaspoon salt or more to taste
  • 4 heads small lettuce

DIRECTIONS

  1. Preheat the oven to 150 C / 300 F.
  2. Season the meat with salt and pepper.
  3. Place the oxtail in a preheated large non-stick pan greased with ghee. Briefly brown on all sides.
  4. Transfer the oxtail into a baking dish.
  5. Peel and halve a large red onion, juice the orange, peel the carrot and halve the garlic.
  6. Place the spices and vegetables in the pan and cook for about 5 minutes. When done, take from the heat and set aside.
  7. Place all the ingredients from the pot on top of the meat. Cook in the oven for 3 to 4 hours until the meat is tender.
  8. Remove from the oven and leave to cool down.
  9. Remove the spices, orange onion, carrot and garlic.
  10. Use a fork to separate the meat from the bones and place into a bowl. Pour some of the sauce over it.
  11. Serve the shredded meat on top of the  lettuce leaves.

2. Slow Cooker Chicken and Sausage

INGREDIENTS

  • 1 ½  lbs boneless, skinless chicken breasts
  • 1 package andouille sausage
  • 1 8 ounce package cream cheese, room temperature
  • 1 cup chicken stock
  • ½  cup white wine (you can also sub this with beer or chicken stock)
  • 3 cloves of garlic minced
  • 1 small yellow onion diced
  • 2 tablespoon grainy mustard
  • ½  teaspoon salt
  • scallions for garnish

DIRECTIONS

  1. In a bowl combine cream cheese, chicken stock, salt, garlic, mustard and wine.
  2. Place, chicken and sausage in the bottom of your crock pot. Place onions on top.
  3. Pour cream cheese mixture over the top.
  4. Cover and cook on high for 4 hours or cook on low for 5-6 hours. Check now and then to make sure it’s not thickening too much and add more chicken stock or wine if you need to.
  5. Salt and pepper to taste, serve over rice, quinoa, or pasta.  

3. Slow Cooker Poached Salmon with Lemons & Herbs

INGREDIENTS

  • 2 cups water
  • 1 cup dry white wine
  • 1 lemon, thinly sliced
  • 1 shallot, sliced
  • 1 bay leaf
  • 5-6 sprigs fresh herbs
  • 1 teaspoon black peppercorns
  • 1 teaspoon kosher salt
  • 2 pounds skin-on salmon
  • Kosher salt and freshly ground black pepper
  • Lemon wedges, sea salt, and olive oil

DIRECTIONS

  1. Combine water, wine, lemon, shallots, bay leaf, herbs, peppercorns and salt in the slow cooker and cook on high for 30 minutes.
  2. Season the salmon with salt and pepper and place skin side down in the slow cooker.
  3. Cover and cook on low until salmon flakes gently with a fork. You can begin to check for doneness after 45 minutes to an hour and continue cooking until it’s as you like it.
  4. Drizzle salmon with olive oil and sprinkle with coarse salt. Serve with lemon wedges on the side.

4. Crock Pot Italian Beef

INGREDIENTS

  • 3 pound beef roast
  • 2 cups chopped carrots
  • 1 small white or yellow onion, sliced
  • 4-5 cloves garlic, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½  teaspoon dried thyme
  • ⅛  teaspoon ground cinnamon
  • pinch of red chili flakes
  • 1 ½  cups organic crushed tomatoes
  • 2 cups beef stock
  • 1 tablespoon tomato paste

DIRECTIONS

  1. Trim the beef of excess fat, cut into chunks and set in the crock pot.
  2. Prepare the onions, carrots and garlic and add these to the pot
  3. Season with salt, garlic powder, basil, oregano, thyme, cinnamon and red chili flakes.
  4. Pour in the beef stock, crushed tomatoes and the tomato paste. Stir well.
  5. Cover the slow cooker, and cook on low for 5-6 hours.
  6. Serve with spaghetti squash or with green beans, kale, or spinach.

5. Easy Crockpot Breakfast Pie

INGREDIENTS

  • 8 eggs, whisked
  • 1 sweet potato or yam, shredded
  • 1pound pork Sausage, broken up
  • 1 yellow onion, diced
  • 1 tablespoon garlic powder
  • 2 teaspoons dried basil
  • salt and pepper, to taste
  • any extra veggies you’d like to add, peppers, squash, etc.

DIRECTIONS

  1. Grease your crock-pot with coconut oil to make sure none of the egg sticks to it.
  2. Shred the sweet potato in a food processor or with a grater.
  3. Add all ingredients to your crock-pot and mix well.
  4. Cook on low for 6-8 hours, then serve.

6. Slow Cooker Caribbean Oxtails

INGREDIENTS

  • 2 pounds beef oxtails
  • 2 onions, diced
  • 2 carrots, diced
  • 4 garlic cloves, minced
  • 1 inch piece of ginger, peeled and minced
  • 1 jalapeño pepper, minced (optional)
  • 2 cups beef stock, homemade or organic is best
  • 3 tablespoons tomato paste
  • 1 tablespoon allspice berries (or 1 teaspoon ground allspice)
  • 1 teaspoon fish sauce
  • 4 sprigs of fresh thyme (or 1 teaspoon dried thyme)
  • Coconut oil or fat of choice
  • Sea salt and pepper

DIRECTIONS

  1. Prepare the vegetables. Mince the garlic and ginger. Remove seeds from jalapeño and mince. If you like it spicy, you can leave some of the seeds in.
  2. Heat a skillet over medium-high heat. Add a spoonful of coconut oil. Season the oxtails with salt and pepper. Brown them on all sides, then set them in the crock pot.
  3. Place the onion, carrot, garlic, ginger and jalapeño in the skillet and cook over medium heat for 4-5 minutes.
  4. Add the beef stock, tomato paste, fish sauce, allspice berries and thyme to the skillet. Use a wooden spatula to scrape up all the browned bits from the bottom of the pan.
  5. Pour the contents of the pan into the crock-pot to cover the oxtail.
  6. Cook on high for 6 hours.

7. Crock Pot Nutty Chicken Curry

INGREDIENTS

  • 4 pieces chicken – boneless/skinless, breasts and/or thighs- approx 1.5 lb
  • 1 (14 oz) can coconut milk
  • 1 teaspoon curry powder
  • 1 teaspoon red Thai curry paste
  • ½  teaspoon honey
  • ½  teaspoon grated ginger
  • ¼  teaspoon red pepper flakes
  • 2 tablespoons peanut, almond, or cashew butter
  • 2 tablespoons coconut aminos or tamari
  • ½  cup chopped yellow onion
  • ½  cup sliced red bell pepper
  • 1 tablespoon chopped basil leaves
  • ¼  cup cilantro
  • 1 cup snap or snow peas
  • salt, pepper, and lime juice, to taste
  • for garnish- lime, cilantro, basil, scallions, and toasted cashews
  • Sriracha and/or red pepper flakes (optional garnish).

DIRECTIONS

  1. Mix coconut milk, curry powder, curry paste, honey, red pepper flakes, ginger, nut butter, and coconut aminos/tamari together in your crock-pot.
  2. Slice red pepper, onion, basil, and cilantro. Grate ginger and add everything to the sauce. Stir until well mixed.
  3. Place chicken breasts/thighs into sauce.
  4. Cover and cook on high for 3 1/2 hours or on low for about 5 ½ hours.
  5. When cooked, stir it all together. The chicken will fall apart into the sauce.
  6. Add peas just before serving
  7. Garnish and serve over cauliflower rice.

8. ITALIAN BEEF “SANDWICHES”

INGREDIENTS

  • 2 ½  lbs grass-fed beef chuck roast
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ -½  teaspoon salt
  • ¼  teaspoon black pepper
  • ½  cup water
  • 1 tablespoon red wine vinegar
  • 2 tablespoons Dijon mustard
  • 6 large portobello mushrooms
  • 1 tablespoon oil

DIRECTIONS

  1. Heat the oil in a large skillet over medium-high heat.
  2. M the spices together and rub them onto the roast.
  3. Sear the roast on one side for 4-5 minutes. Turn the roast over and sear for another 4-5 minutes.  Place the roast into your slow cooker with the water and red wine vinegar.
  4. Cook on low for 7-8 hours.
  5. Remove the beef and shred the meat.
  6. Skim the fat off the juices left in the crock-pot and add the Dijon mustard. Stir to combine.
  7. Add the shredded beef back to the crock-pot and mix into the sauce.
  8. Drizzle the mushrooms with oil, salt, and pepper and roast for about 10 minutes at 450 F.
  9. Serve the beef between the mushroom buns with roasted cauliflower, carrots, and zucchini.

9. Easy Crockpot Bone Broth

INGREDIENTS

  • A mixing full bowl of chicken bones and cartilage
  • Coarsely chopped carrots, celery and onion
  • 2 bay leaves (optional)
  • 2 tablespoons raw apple cider vinegar
  • Water
  • Salt and pepper to taste

DIRECTIONS

  1. Add the vegetables and bones to your crock-pot
  2. Add bay leaves if using and fill the crock with water.
  3. Add 2 tablespoons apple cider vinegar and cook on low for at least 24 hours.
  4. Strain and store

10. Low Carb Slow Cooker Spicy Swiss Steak Recipe

INGREDIENTS

  • 1 teaspoon of ground pepper
  • ½  teaspoon of salt
  • 2½ pounds boneless round steak
  • 1 (14 oz) can tomatoes
  • 1 tablespoon liquid smoke, mesquite flavor
  • 1⅓ cups beef broth
  • 1 cup sliced celery
  • ½  cup sliced onions
  • ½  cup sliced carrots
  • ½  cup bell pepper
  • 2 peeled and minced garlic cloves

DIRECTIONS

Add all of the ingredients to a slow cooker and cook on low for 8 to 10 hours.

11. Slow Cooker Chicken & Kale Soup

INGREDIENTS

  • 6 boneless, skinless chicken thighs
  • 3 ½  cups of homemade chicken bone broth
  • ½ large white onion – chopped
  • 4 large cloves of garlic – crushed
  • 1 ½  cups shredded carrots
  • 4 cups of chopped kale
  • 1 ½  teaspoon parsley
  • salt and pepper to taste

DIRECTIONS

  1. Place washed whole chicken thighs in the slow cooker with the chopped onions.
  2. Add smashed garlic and broth.
  3. Cook on low for about 4 to 6 hours until the chicken starts to come apart.  
  4. Use a fork to separate it into chunks.  
  5. Add carrots, kale, parsley and salt & pepper and cook for about another hour.

12. Easy Korean Short Ribs

INGREDIENTS

  • ½ cup coconut aminos OR organic Tamari (soy) sauce
  • ⅓ cup Swerve
  • ¼ cup rice vinegar
  • 2 cloves garlic, peeled and smashed
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon crushed red pepper
  • 8 (4 lbs) grass-fed beef short ribs
  • 1 green cabbage, quartered
  • ½ teaspoon guar gum (thickener)
  • 1 tablespoon sesame oil
  • 4 scallions, thinly sliced

DIRECTIONS

  1. Combine the coconut aminos/Tamari sauce, natural sweetener, vinegar, garlic, ginger, and red pepper in a slow cooker.
  2. Add the short ribs in a single layer and place the cabbage on top.
  3. Cook, covered, on low for 7 to 8 hours until the meat easily pulls away from the bone.
  4. Transfer the cabbage and short ribs to plates.
  5. Skim the fat from the cooking liquid and discard.
  6. Turn the slow cooker to high.
  7. In a bowl, whisk the guar gum with 1 tablespoon of water until smooth. Stir into the cooking liquid and cook until thickened, 2 to 3 minutes.
  8. Stir in the sesame oil then spoon the sauce over the ribs and cabbage. Garnish with the scallions.

13. Creamy Mexican Slow Cooker Chicken

INGREDIENTS

  • 1 cup sour cream
  • ½  cup chicken stock
  • 1 (14 oz) can diced tomatoes and green chilies
  • Taco seasoning
  • 2 pounds chicken breast

DIRECTIONS

  1. Heat slow cooker on low setting.
  2. Add the sour cream, chicken stock, diced tomatoes with green chilies and taco seasoning to the slow cooker and mix until all ingredients are well combined.
  3. Add the chickens breasts, cover and cook on low for 6 hours.

14. Crock-Pot Barbacoa Beef Chipotle

INGREDIENTS

  • 2.5 to 3 pounds boneless chuck roast

Adobo Sauce:

  • ½  cup water
  • 2 tablespoons of olive oil
  • 1 chili and one tablespoon of sauce from small can of chipotle chiles in adobo sauce
  • ½  tablespoon of cumin
  • 3 tablespoons of tomato paste
  • 4 large garlic cloves
  • 2 tablespoons of fresh lime juice
  • 2 teaspoons oregano
  • ½  teaspoon pepper
  • 1 teaspoon salt
  • ½  teaspoon of cloves

DIRECTIONS

  1. Blend all of the ingredients for the adobo sauce in a blender or food processor.
  2. Place the roast in your slow cooker and mix it together with the sauce.  
  3. Cook on high for 4 hours until the roast is tender.  
  4. Shred the meat and place it in a bowl, then pour the crock-pot sauce on top. Season with more salt to taste.
  5. Serve over salad with sour cream.

15. Slow Cooker Pumpkin Spice Cake

INGREDIENTS

  • 1 ½  cups raw pecans
  • ¾  cup Swerve Sweetener
  • ⅓  cup coconut flour
  • ¼  cup unflavoured whey protein powder
  • 2 teaspoons baking powder
  • 1 ½  teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼  teaspoon ground cloves
  • ¼  teaspoon salt
  • 1 cup pumpkin puree
  • 4 large eggs
  • ¼  cup butter, melted
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Grease the inside of your slow cooker or line with parchment paper.
  2. In a food processor grind the pecans into a coarse meal.
  3. Transfer to a bowl and whisk in sweetener, whey protein powder, baking powder, coconut flour, cinnamon, ginger, cloves and salt.
  4. Stir in eggs, butter, pumpkin puree and vanilla until well combined.
  5. Pour into prepared slow cooker and set to low.
  6. Cook 2 1/2 to 3 hours, or until the top is just barely firm to the touch.

slow-cooker-greek-chicken

16. Slow Cooker Greek Chicken

INGREDIENTS

  • 3-4 boneless, skinless chicken breasts
  • 3 tablespoons Greek Rub
  • 1½ tablespoon minced garlic
  • 3 tablespoons lemon juice
  • 1½ cups hot water
  • 2 chicken bouillon cubes

DIRECTIONS

  1. Oil slow cooker with cooking spray.
  2. Rub each chicken breast with Greek Rub generously on each side.
  3. Rub about ½ tablespoon of garlic over each chicken breast.
  4. Place chicken breast in slow cooker and add lemon juice over the top.
  5. Mix 2 crumbled chicken bouillon cubes in 1½ cups of hot water, then pour over chicken.
  6. Cover and cook on low for 6 hours, or until tender.

17. Easy Slow Cooker Roast

INGREDIENTS

  • 3-4 pound roast
  • 3 teaspoons salt
  • 3 teaspoons garlic powder
  • 3 teaspoons onion powder
  • 4 tablespoons butter

Optional:

  • 1 large onion, diced
  • 1 cup baby carrots
  • 1 container of sliced mushrooms
  • 2 large or 3 medium potatoes, chopped
  • sprigs of rosemary, thyme and a few bay leaves

DIRECTIONS

  1. Place roast in the slow cooker.
  2. Sprinkle with salt, garlic powder and onion powder.
  3. Add any vegetables on top of the roast.
  4. Add butter.
  5. Cook on low for 6 hours.

18. Slow Cooker Sausage & Egg Breakfast Casserole

INGREDIENTS

  • 1 medium head broccoli, chopped
  • 1 12-ounce package sausage links, cooked and sliced
  • 1 cup shredded Cheddar cheese, divided
  • 10 eggs
  • ¾  cup whipping cream
  • 2 cloves garlic, minced
  • ½  teaspoon salt
  • ¼  teaspoon pepper

DIRECTIONS

  1. Grease the interior of your slow cooker well.
  2. Layer half of the broccoli, sausage and cheese into the slow cooker. Repeat with the other half.
  3. In a bowl whisk together the eggs, whipping cream, garlic, salt and pepper.
  4. Pour into slow cooker.
  5. Cover and cook on low for 4 to 5 hours or cook on high for 2 to 3 hours until set in the center.

19. Keto Beef Rags

INGREDIENTS

  • 3 pounds chuck pot roast
  • 2 teaspoons granulated garlic
  • 1 teaspoon onion powder
  • ½  tablespoon kosher salt
  • ½  tablespoon fresh ground black pepper
  • 2 tablespoons Worcestershire Sauce
  • 1 cup dry red wine
  • ½  tablespoon Dijon Mustard
  • 3 tablespoons extra virgin olive oil

DIRECTIONS

  1. Season meat with garlic, onion powder, salt and freshly ground black pepper.
  2. Heat a heavy Dutch oven with 1/2 of the extra virgin olive oil, over medium-high heat.
  3. Brown meat for 3 – 4 minutes on each side, add remaining olive oil to the pan halfway through searing the meat.
  4. When meat is browned spread the  Dijon mustard over the top and sprinkle with Worcestershire Sauce.
  5. Add the wine and cover the pot. Cook in a preheated 275 oven for 4-5 hours.
  6. Check for tenderness after around 3 hours.
  7. When fork tender, remove roast from oven.
  8. Use 2 forks and pull the meat into rags.
  9. Mix all the cooking juices into meat.

20. Crock Pot Balsamic Glazed Short Ribs

INGREDIENTS

  • 1 tablespoon of olive oil
  • Bone in beef short ribs
  • Salt and pepper
  • ½  cup dry red wine
  • ¼  cup balsamic vinegar
  • 2 large cloves of garlic
  • 1 teaspoon of ground rosemary

DIRECTIONS

  1. Heat the oil in a heavy skillet over medium­ high heat.  
  2. Generously salt and pepper the ribs the brown the ribs on all sides, a few at a time.
  3. Transfer the ribs to your slow cooker and add the remaining ingredients.
  4. Cover and cook on low for 6 hours or until the ribs are fork tender.
  5. You can turn the ribs halfway through the cooking time if you like.
  6. After cooking, stir the ribs with the sauce to coat, then serve.

21. Slow Cooker Whole Chicken

INGREDIENTS

  • 1 (5 lbs.) fresh whole chicken
  • 1 medium onion
  • 2 cloves garlic
  • 11 baby carrots
  • 3 bay leaves
  • ½ tablespoon whole black pepper
  • 1 pinch sea salt
  • ½ teaspoon celery salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon parsley flakes
  • ½ cup water

DIRECTIONS

  1. Place vegetables in the bottom of your slow cooker with the bay leaves, garlic and whole black pepper. Add water.
  2. Blend together salt, celery salt, garlic powder, onion powder and parsley flakes in small bowl, then rub over the chicken.
  3. Cook on low in slow cooker for at least 7-8 hours.
  4. Remove from slow cooker and allow to rest for a few minutes before serving.

22. Slow Cooker Dark Chocolate Cake

INGREDIENTS

  • 1 ½  cups almond flour
  • ¾  cup Swerve Sweetener
  • ⅔  cup cocoa powder
  • ¼  cup unflavoured whey protein powder
  • 2 teaspoons baking powder
  • ¼  teaspoon salt
  • ½  cup butter, melted
  • 4 large eggs
  • ¾  cup almond or coconut milk, unsweetened
  • 1 teaspoon vanilla extract
  • ½  cup sugar free chocolate chips (optional)

DIRECTIONS

  1. Grease the inside of your slow cooker well.
  2. In a bowl, whisk together the almond flour, sweetener, cocoa powder, whey powder, baking powder and salt.
  3. Stir in butter, eggs, almond milk and vanilla extract until well combined, then minx in chocolate chips.
  4. Pour into slow cooker and cook on low for 2 1/2 to 3 hours.
  5. Turn slow cooker off and leave to cool  for 20 to 30 minutes.
  6. Cut into pieces and serve warm with whipped cream.

23. Slow Cooker Garlic Butter Chicken with Cream Cheese Sauce

INGREDIENTS

  • 2- 2 ½ lbs of chicken breasts
  • 1 stick of butter
  • 8 garlic cloves, sliced in half to release flavor
  • 1 ½  teaspoon salt
  • 1 sliced onion

For the cream cheese sauce:

  • 8 ounces of cream cheese
  • 1 cup of chicken stock (use the liquid left in the slow cooker after the chicken is removed.)
  • salt to taste

DIRECTIONS

  1. Place the chicken in the slow cooker, add butter and spread the garlic around.
  2. Sprinkle with salt  and cook on low for 6 hours.
  3. Remove and place on serving platter.
  4. In a pan, add cup of chicken stock, cream cheese and salt.
  5. Cook and stir over medium-low heat until the sauce is combined and creamy.
  6. Pour over chicken and serve.

24. Orange Chicken

INGREDIENTS

  • ¼ cup melted coconut oil
  • ¼ cup coconut milk
  • 2 tablespoons Swerve Confectioners
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon coconut aminos or organic Tamari sauce (soy sauce)
  • ½ teaspoon freshly grated ginger
  • ½ teaspoon toasted sesame seeds
  • ½ teaspoon orange oil/extract
  • ¼ teaspoon fish sauce
  • 1½ pounds chicken legs or thighs

Garnish:

  • 1 tablespoon black sesame seeds
  • 4 green onions, sliced

DIRECTIONS

  1. Preheat oven to 375 degrees F.
  2. Place chicken in a 9×13 inch baking dish.
  3. Combine all of the remaining ingredients in a bowl and whisk until smooth. Pour sauce over chicken and cover with foil.
  4. Bake at 375 degrees F for 45 minutes, remove foil, and bake for 15 more minutes.
  5. Garnish and serve over spaghetti squash.

25. Slow Cooker Chili

INGREDIENTS

  • 2 ½  lbs ground beef
  • 1 medium red onion, chopped and divided
  • 4 tablespoons minced garlic
  • 3 large ribs of celery, diced
  • ¼ cup pickled jalapeno slices
  • 6 ounce can tomato paste
  • 14 ounce can tomatoes and green chilies
  • 14 ounce can stewed tomatoes with Mexican seasoning
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons chili powder
  • 2 tablespoons cumin, mounded
  • 2 teaspoons sea salt
  • ½  teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon black pepper
  • 1 bay leaf

DIRECTIONS

  1. Heat slow cooker on low.
  2. Add ground beef, half of the onions, 2 tablespoons minced garlic, and salt and pepper to a large skillet. Once the beef is browned, drain excess grease from pan.
  3. Add ground beef mixture to slow cooker with remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies – including liquid – stewed tomatoes – plus their liquid – and the rest of the seasonings.
  4. Stir until all ingredients are well combined.  Cook on low 6-8 hours.

26. Low Carb Crock Pot Cabbage Rolls

INGREDIENTS

12 large cabbage leaves

  • 1 pound of ground beef
  • 1 cup parmesan cheese
  • 2 minced garlic cloves
  • 1 teaspoon of onion powder
  • a small handful of fresh chopped parsley
  • ½  teaspoon of pepper
  • 1 cup of no sugar added marinara sauce

DIRECTIONS

  1. Wrap cabbage leaves in several wet paper towels and microwave for 5 minutes until tender or boil the leaves on the stove top.
  2. Add 1/2 cup of the marinara sauce to the slow cooker.
  3. Mix together the ground beef, parmesan, garlic, parsley and pepper.
  4. When the cabbage leaves have cooled enough for handling add about 1/4 cup of meat filling onto the bottom of each cabbage leaf.
  5. Bring the sides of the leaf together over the filling and then roll up.
  6. Place each roll into the slow cooker seam side down.
  7. Top the rolls with the remaining marinara sauce.
  8. Cook on high for approximately 5 hours.

27. Crock-Pot Buffalo Chicken Lettuce Wraps

INGREDIENTS

For the chicken:

  • 24 ounces boneless skinless chicken breast
  • 1 celery stalk
  • ½  onion, diced
  • 1 clove garlic
  • 16 ounces fat free low sodium chicken broth
  • ½  cup hot cayenne pepper sauce

For the wraps:

  • 6 large lettuce leaves
  • 1 ½  cups shredded carrots
  • 2 large celery stalks, cut into 2 inch matchsticks

DIRECTIONS

  1. Add the chicken, onions, celery stalk, garlic and broth to the crock pot. The chicken should be covered, add water if the broth isn’t enough. Cover and cook on high 4 hours.
  2. Remove the chicken from pot, keep 1/2 cup broth and discard the rest.
  3. Shred the chicken with two forks, then return to the slow cooker with the 1/2 cup broth and the hot sauce.
  4. Cook on high for 30 minutes.
  5. Place 1/2 cup chicken on each lettuce leaf, top with shredded carrots, celery and whatever dressing you prefer.
  6. Roll up and serve.

28. Low Carb Slow Cooker Meatloaf

INGREDIENTS

  • Non-stick cooking spray
  • 2 pounds extra lean ground sirloin
  • 2 large eggs
  • 1 cup zucchini, grated and excess liquid squeezed out
  • ½  cup freshly grated Parmesan cheese
  • ½  cup fresh parsley, finely chopped, plus extra for garnish
  • 4 cloves freshly minced garlic
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon dried oregano
  • 2 tablespoons minced dry onion or onion powder
  • ½  teaspoon sea or Kosher salt
  • ½  teaspoon ground black pepper

for the topping:

  • ¼  sugar free ketchup or tomato sauce
  • ¼  cup shredded or 2-3 slices mozzarella cheese
  • 2 tablespoons fresh parsley chopped

DIRECTIONS

  1. Line bottom of slow cooker with strips of aluminum foil. Spray the foil with cooking spray.
  2. In a bowl mix together all ingredients except for cooking spray and the topping ingredients.
  3. Carefully place the mixture into the slow cooker and shape into a loaf.
  4. Cover and cook on high for 3 hours or low power for 6 hours.
  5. 15 minutes before the end of the cooking time unplug the slow cooker. Remove the lid and coat the top of the meatloaf with ketchup and cheese.
  6. Replace the lid and allow the meatloaf to sit until the cheese has melted.
  7. Lift the meatloaf out by holding onto the ends of the aluminum foil strips.
  8. Transfer the loaf to serving platter and garnish before serving.

29. Low Carb Crock-Pot Meat Sauce and Spaghetti Squash

INGREDIENTS

  • 1 ½  lbs ground meat or beef stew
  • ½  cup yellow onion diced
  • 1 ½  cups of chicken stock
  • 3 tablespoons of tomato paste
  • 1 tablespoon dried parsley
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon of fennel powder
  • ¼  teaspoon black pepper
  • ⅛  teaspoon of salt
  • 1 small spaghetti squash

DIRECTIONS

  1. Brown the meat over medium heat in a large skillet.
  2. Place the meat juices in your slow cooker.
  3. Add the onions to the skillet and saute until soft.
  4. Add the chicken stock and tomato paste.
  5. De-glaze the skillet by scraping up the brown bits from the base the pan. Stir and cook for 1­2 minutes.
  6. Transfer to the slow cooker.
  7. Add all the spices and stir.
  8. Cut the spaghetti squash in half and remove the seeds, then place cut side down in the slow cooker.
  9. Cook on low for 5 hours.
  10. Use a fork to remove the spaghetti strands from the squash to a plate.
  11. Serve the  meat and sauce over the squash spaghetti.

30. Crockpot Brats

INGREDIENTS

  • 2 packages Bison Brats
  • 2 medium onions halved and sliced
  • 2 cups pepper strips
  • 1 cup okra pieces
  • 2 cups homemade broth, beef or chicken
  • Dried thyme, parsley, basil
  • Hot sauce to taste
  • Coarse sea salt

DIRECTIONS

  1. Place onion, peppers and okra in your crock-pot then add the brats on top.
  2. Add broth and spices and a little salt.
  3. Cook on low for 4-6 hours.
  4. Serve with cauliflower rice

31. Creamy Reuben Soup

INGREDIENTS

  • 1 medium onion – diced
  • 2 stalks celery – diced
  • 2 large cloves garlic – minced
  • 3 tablespoons butter
  • 1 pound corned beef – chopped
  • 32 ounces beef stock
  • 1 cup sauerkraut
  • 1 teaspoon sea salt
  • 1 teaspoon caraway seeds
  • ¾ teaspoon black pepper
  • 2 cups heavy cream
  • 1 ½ cup swiss cheese – shredded

DIRECTIONS

  1. Heat slow cooker on high.
  2. In a skillet saute onion, celery, garlic and butter until soft and translucent. Transfer to slow cooker.
  3. Add corned beef, beef stock, sauerkraut, sea salt, caraway seed and black pepper to the slow cooker, then cover and cook on high for 4.5 hours.
  4. Add cream and cheese and cook for an extra hour.

 

32. Corned Beef and Cabbage

INGREDIENTS

  • 6 organic carrots, cut into chunks
  • 2 organic onions, chopped
  • 1 organic cabbage, wedged
  • 2-3 lb. corned beef brisket with seasoning packet
  • 2-3 cups water

DIRECTIONS

  1. Place carrots, onions, and cabbage in your crock-pot.
  2. Rinse corned beef and pat dry with paper towels.
  3. Place corned beef in crock-pot and sprinkle with contents of seasoning mix.
  4. Pour water over meat, then  cover and cook on low setting for 8-9 hours.
  5. Remove beef and vegetables and cover with foil until needed. Warm in oven if required.

 

33. Zucchini Crock-Pot Lasagna

INGREDIENTS

for the marinara:

  • ¼ cup olive oil
  • 1 small onion, diced
  • 1 teaspoon salt
  • 1 teaspoon garlic, minced
  • 7 cups tomatoes, diced
  • ½ tablespoon raw honey

for the meat filling:

  • 1 tablespoon olive oil
  • ½ small onion, diced
  • 1 pound ground turkey
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 18 large basil leaves, chopped

for the cheese sauce:

  • ½ tablespoon olive oil
  • ¼ small onion, chopped
  • ½ yellow summer squash, chopped
  • ½ teaspoon garlic, minced
  • ¼ teaspoon salt
  • ½ cup coconut milk, divided
  • 1 egg
  • 4 medium-sized zucchini, thinly sliced lengthwise

DIRECTIONS

To make the Marinara:

  1. Heat the oil in a pan over medium/high heat. Add the onion and salt, saute for 2 minutes the add the garlic and saute for 30 seconds more.
  2. Add the tomatoes and honey and reduce heat. Simmer the sauce for about 20 minutes until slightly thick.
  3. Check seasonings and adjust if needed.

To make the meat filling:

  1. Heat the oil in a pan over medium/high heat. Add the turkey and break up with a wooden spatula. Cook for 2 minutes then add the onion, salt and pepper. Continue cooking until turkey is cooked through. Remove the pan from heat and add the fresh basil.

For the sauce:

Heat the oil in a pan. Add the onion, squash, salt, and garlic and saute for 3-4 minutes.

Add ¼ cup of the coconut milk and bring to a boil. Simmer for 2 minutes.

Transfer the sauce to a blender with the rest of the coconut milk and puree. Add the egg and blend again.

To assemble lasagna:

  1. Lightly grease the inside of a crock pot.
  2. Add about ¾ cup of the marinara sauce to the crock-pot.
  3. Place some zucchini strips side by side over the marinara sauce.
  4. Spoon a layer of the cheese sauce over the zucchini noodles.
  5. Add about ½ cup of the meat over the sauce and then add more of the marinara sauce on top.
  6. Keep layering until you have used all of the ingredients and top with marinara sauce.
  7. Cover and cook on high for 1½ hours.
  8. Use a turkey baster to remove the excess liquid.
  9. Place the liquid in a skillet and bring to a boil then simmer for about 5-7 minutes until reduced into a thick, creamy sauce.
  10. Pour the sauce over the top of the lasagna and serve.

 

34. Crock Pot Pesto Chicken Salad

INGREDIENTS

  • 1 ½  pounds organic boneless chicken breasts (3 or 4 pieces)
  • 1 garlic clove, chopped
  • ½  white onion, chopped
  • 1 cup organic chicken broth
  • ¼  teaspoon garlic powder
  • Dash of salt and freshly ground pepper

Pesto Sauce:

  • 1 cup fresh basil
  • 1 ½  cup spinach
  • ½  cup cashews, walnuts
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove
  • ½  lemon, juiced
  • Sea salt, to taste
  • Ground pepper, to taste

DIRECTIONS

  1. Place 2 whole boneless, skinless chicken breasts in your slow cooker. Cover with chicken broth.
  2. Add garlic, diced onion, garlic, sea salt, and pepper.
  3. Cover and cook on high for 3 hours.
  4. Remove the chicken and shred with two forks.
  5. Combine all of the pesto ingredients except the oil in a  food processor. Blend until ground, then add oil and blend again until smooth.
  6. Mix the shredded chicken with the pesto and serve.

paleo-slow-cooker-chicken-pad-thai-with-veggie-noodles

35. Paleo Slow Cooker Chicken Pad Thai with Veggie Noodles

INGREDIENTS

  • 2 to 3 pounds of chicken thighs or breasts (skin removed).
  • 2 medium zucchini.
  • 1 large carrot.
  • 1 handful of bean sprouts (optional).
  • 1 bunch of green onions
  • 1 cup of coconut milk.
  • 1 cup of chicken stock.
  • 2 tablespoons of sunflower seed butter
  • 1 tablespoon of wheat-free tamari
  • 2 teaspoons of fish Sauce.
  • 2 teaspoons of powdered ginger
  • 2 cloves of garlic, minced
  • 1 teaspoon of cayenne pepper.
  • 1 teaspoon of red pepper flakes.
  • Salt & Pepper for seasoning

DIRECTIONS

  1. Season chicken with salt and pepper, cayenne and ginger.
  2. Brown the chicken in a skillet.
  3. Add coconut milk and chicken stock to crock-pot and stir well.
  4. Add your seed butter, tamari, ginger, fish sauce, garlic, 2 chopped green onions, cayenne, and red pepper. Stir well until the butter has dissolved.
  5. Add chicken to the crock-pot.
  6. Spiralize the zucchini into noodles, shred carrots, and wash  bean sprouts.
  7. Toss the noodles, carrots, and bean sprouts together.
  8. Place the mixed noodles on top of the chicken.
  9. Cook for 3.5 to 4 hours on low.
  10. Remove the noodles and set aside.
  11. Removed the chicken then chop into strips.
  12. Add some of the sauce to the meat and mix well.
  13. Serve chicken over the ‘pasta’ and garnish with green onions.

 

36. Lentil and Italian Sausage Soup

INGREDIENTS

  • 1 ½  pound Italian sausage
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 5 cups chicken stock
  • 1 ½  cups lentils
  • 1 packed cup spinach
  • ½  cup carrot – diced
  • ½  cup onion – diced
  • 3 tablespoons garlic – minced
  • 1 leek – cleaned and trimmed
  • 1 rib celery – diced
  • 1 cup heavy cream
  • ½  cup parmesan – grated
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste

DIRECTIONS

  1. Heat slow cooker on low.
  2. Rinse lentils and add to slow cooker with chicken broth.
  3. Brown sausage In a large skillet over medium-high heat in olive oil and butter.
  4. Remove sausage from pan with a slotted spoon and leave fat in the pan.  
  5. Place sausage in the slow cooker.
  6. Saute spinach, carrots, onions, garlic, leeks, celery in the skillet with a little salt and pepper over medium heat for about 10 minutes until tender.
  7. Add sauteed vegetables to slow cooker and mix in.
  8. Stir in cream, cheese, mustard, and red wine vinegar.  
  9. Cover and cook on low 6-8 hours.

 

37. Paleo Sausage Stuffed Peppers

INGREDIENTS

  • 1 pound of ground Italian hot sausage
  • 5 bell peppers
  • ½  head of cauliflower, grated or riced
  • 1 small (8 ounce) can of tomato paste
  • 1 small white onion, medium dice
  • ½  head of garlic, minced
  • 1 small handful of fresh basil, minced  
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme

DIRECTIONS

  1. Cut the tops off the peppers and scoop out the seed.
  2. Rice the cauliflower and place in a large mixing bowl.
  3. Add minced garlic, basil, and dried herbs, and onion and mix together.
  4. Lightly brown the sausage in a hot skillet.
  5. Add the sausage and can of tomato paste to the cauliflower and mix in with your hands.
  6. Stuff the sausage filling into the peppers, then place the peppers into your slow cooker and pop the pepper tops back on.
  7. Cook on low for 6 hours.

 

38. Slow Cooker Pork Adobado

INGREDIENTS

  • 3 pounds lean pork shoulder, all fat trimmed
  • 2 dried ancho chile peppers
  • 2 chipotle peppers in adobo
  • 6 garlic cloves
  • 1 onion, chopped into quarters
  • 1 tablespoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • salt and pepper
  • ¼  cup cilantro

DIRECTIONS

  1. In a pan, toast the dried chiles for 3-5 minutes until they begin to puff up. Once cool, remove the seeds and stem.
  2. Add the chiles to a pan and cover with water. Bring to a boil and then simmer for 5 minutes. Turn off the heat and set aside for 30 minutes.
  3. Add the chili peppers and 1 cup of the cooking liquid, the chipotles, cumin, coriander, garlic, oregano, and onion to a blender and blend until combined. This creates the sauce.
  4. Season the pork with salt and pepper.
  5. Add a small amount of the sauce into the bottom of the slow cooker.
  6. Place the pork in your crock-pot with the remaining sauce.
  7. Cook in for 6-8 hours until the pork is fork tender.
  8. Pull the pork apart using 2 forks and mix with the sauce.
  9. Serve on it’s own, or over cauliflower rice.
  10. Garnish with freshly chopped cilantro.

 

39. Low Carb Crock-Pot Fajitas

INGREDIENTS

  • 3 pounds of beef stew or cubed chuck roast
  • ½  cup diced onion
  • 4 cloves of chopped garlic
  • 2 medium green peppers
  • 2 medium red peppers
  • 1 small can tomato paste
  • 2 tablespoons of chili powder
  • 1 teaspoon of oregano
  • 1 beef bullion cube
  • 1 tablespoon of olive oil
  • 1 teaspoon of salt
  • pepper to taste

DIRECTIONS

  1. Chop vegetables.
  2. Place all of the ingredients in your slow cooker and cook on low for 8 hours until the pork is pull apart tender.
  3. Drain the liquid from the meat and vegetables.
  4. Adjust seasoning if needed and shred meat with 2 forks.
  5. Serve in a bowl on lettuce leaf tortillas with sour cream and avocado.

 

40. Shredded Taco Pork

INGREDIENTS

  • 2 cups chicken stock
  • 4 pounds pork roast
  • ¼  cup grass-fed butter or ghee
  • taco seasoning

DIRECTIONS

  1. Heat slow cooker on low.
  2. Add chicken stock, pork, butter and taco seasoning.
  3. Cover and cook on low for 8-10 hours.