Pot Roast (Whole 30)

 I tweaked this recipe based on what I normally do for a pot roast, and what would make it Whole 30. Not a lot of changes!

Ingredients:

3 lb chuck roast {or: rump, round, brisket}

3 cups beef stock

1 lb baby potatoes {whole}

4 cups carrots {peeled and cut into large pieces}

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp smoked paprika

1 cup onion {chopped or sliced}

4 cloves garlic {minced}

2 sprigs fresh rosemary

1 tsp thyme {dried}

Verdict:

Thumbs up! I mean, a pot roast is really Whole 30 compliant anyway. I do normally add some Worcestershire sauce, but this didn't need anything extra. Perfect and simple! I love this for the nights that I work late and don't want to eat dinner at 9pm!

Healthy Crockpot Pulled Pork

 From: The Clean Eating Couple

Ingredients:

• 2.5 lbs pork tenderloin
• 1/4 cup extra virgin olive oil
• 1 Tbsp paprika
• 1 Tbsp garlic powder
• 1 tsp pepper
• 1/2 tsp onion powder
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1 cup chicken stock
• Barbecue sauce of your choice (I made my own)

Clean off "silver skin" from pork tenderloin to make sure it's lean.

In a bowl, whisk together olive oil and spices. Marinate pork in olive oil and spices overnight if possible, in a ziploc bag. Otherwise, place tenderloins in crockpot and cover with oil/spice marinade. Make sure all areas of the pork have some marinade on them.

Pour chicken stock on top of the marinated tenderloins.

Cook on low for 6-8 hours in the crockpot, or on high for 4-6 hours.

Use tongs or a fork to pull the tenderloins apart when they are done cooking. All the juices to soak into the pulled pork. 

Toss with barbecue sauce if you choose!

Verdict:

This was a big thumbs up for everyone in my house! We had about three small slices of tenderloin left over. To be honest, it was a little sweet for my taste buds, but considering it was a hit with everyone else in the house, I'll probably make it again.

Slow Cooker Mongolian Beef

From: Here

Ingredients:
1 1/2 lbs flank steak
1/4 cups cornstarch
2 Tbsp olive oil
1/2 tsp garlic minced
3/4 cups soy sauce
3/4 cups water
3/4 cups brown sugar
1 cup grated carrots
green onions for garnish

Cut flank steak into thin strips. Place in a ziplock bag and add cornstarch Shake to coat.

Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots in a slow cooker. Stir ingredients. Add coated flank steak and stir until coated in the sauce.

Cook on high for 2-3 hours or on low for 4-5 hours until tender. Can serve over rice and garnish with green onions.

Verdict:

This was so good. The thin flank steak was absolutely perfect for this recipe. I think we all agreed it tasted just like it would in a Mongolian restaurant (which we are really missing right now!) The flavor of this sauce was thick and sweet, and it also paired perfectly with the rice. It was almost as good leftover as it was the night I made it. I think this is one of my favorite meals I've ever made. A must-try!

Crockpot Chili

From: All the Cooks

Ingredients:
2 lbs hamburger, browned, drained
2 cups chopped onion
2 cloves minced garlic
5 Tbsp chili powder
2 tsp salt
1 tsp paprika
1 tsp oregano
1 Tbsp ground cumin
1 1/2 cup beef broth
28 oz chopped tomatoes
32 oz kidney beans, cooked
1 tsp cayenne
1/2 tsp tabasco sauce

Combine all ingredients and cook in the crockpot all day on low.

Verdict:
You had me at "combine all ingredients and cook all day." In other words - don't touch it, don't stir it, leave it alone. In fact, I let mine cook overnight while I slept. Now that's my kind of cooking! I love chili and this was a great recipe that didn't disappoint. I would definitely make it again. (I substituted venison for the hamburger in this recipe).

Tender 'N' Tangy Ribs

From: Taste of Home

Ingredients:
3/4 to 1 cup vinegar
1/2 cup ketchup
2 Tbsp Worcestershire sauce
1 garlic clove, minced
1 tsp ground mustard
1 tsp paprika
salt and pepper
2 lbs pork spareribs
1 Tbsp vegetable oil

Combine the first nine ingredients in a slow cooker. Cut ribs into serving-size pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.

Verdict:
Thumbs up! I enjoyed the flavor of these. My only problem is that I used about 3.5 pounds of ribs and I think I should have doubled the sauce. My whole family loved these and they like pretty bland flavorings, so they liked this. It wasn't overwhelming but there was definitely a tangy taste every time you took a bite. And the ribs were falling apart after about 6 hours. I would definitely make this again in the future, just double up on the yummy sauce! 

Crockpot Barbecue Chicken

From: Stick a Fork in It

Ingredients:
4-6 pieces boneless skinless chicken breasts (Frozen, if you like)
1 bottle BBQ sauce
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over it and cook on low for 4-6 hours.

Verdict:
Two thumbs up! Okay, please don't judge based on my picture. I'm not a photographer, I'm a cook (ish). This barbecue chicken recipe was so good I found myself making it three times in just over a week. You literally cannot get any easier than this recipe. And it turns out perfectly every time. I make it with tenderloins instead of breasts, but you do what you want. I can see this cooking well in the oven, too, but why make any extra work!? My husband told me not to make any other barbecue chicken recipe again. He said this is the one. So, we highly recommend this recipe.

Slow Cooker Cheesy Chicken and Rice

From: Southern Plate

Ingredients:
4 boneless, skinless chicken breasts
1 large onion, chopped
1 8-oz box Zatarain's yellow rice mix, cooked according to directions
1 cup cheddar cheese
1 10.5 oz can cream of chicken soup
1 15-oz can whole kernel corn, drained

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Verdict:
Thumbs up! What a simple, delicious, filling meal! I actually used chicken tenderloins instead of breasts and only cooked mine on high for about 5-6 hours. In the end, my 3-year old (who will eat anything) ate two servings, I ate two servings, and my 4-year old (who is pickier than my 3-year old) ate one bite of the rice/corn mixture and all of her chicken. Go figure. I love chicken and rice combinations and I love chicken and corn combinations, so I thought this was a great mixture of flavors and textures. I loved the slight crunchiness of the onion too. I loved this meal and I definitely recommend it.

Honey Whole Wheat Crockpot Bread

From: Moms By Heart

Ingredients:

• 2 c. warm (not hot) milk (whole or 2%)
• 2 Tbs canola oil
• ¼ c. honey
• ¾ tsp. salt
• 1 pkg. active dry yeast
• 3 c. whole wheat flour, divided
• ¾ to 1 c. all-purpose flour, divided.

1. Spray with nonstick cooking spray a 1 quart casserole, souffle, or other high-sided baking dish that will fit down in your crock pot. (The blog quotes: "I have found that the new glass Ziploc containers that are loaf pan size and shape are ideal. They don’t have the “handles” on the ends, which makes it fit in the pot.")
2. In an electric mixer (or stand mixer) combine milk, oil, honey, salt, yeast, 1½ cups wheat flour and ½ cup all-purpose flour. Mix at medium low speed for 2 minutes.
3. Gradually add remaining wheat flour and ¼ cup to ½ cup all purpose flour. Mix until completely combined. Unlike other bread recipes, this dough should remain sticky.
4. Transfer to prepared pan and add pan to slow cooker.
5. Cook on high for 3 hours.
6. Remove from slow cooker and let stand for 5 minutes before cooling on wire rack.

Verdict:
I liked this bread - my kids really liked it, surprisingly. Of course, not many things taste better than warm bread fresh from the oven smothered in butter. I will say that I'm not the biggest fan of whole wheat bread. This bread, texturally, was great. Moist and soft in the middle, crunchy crust on the top. I think next time I would do a little more white flour and a little less wheat.

I will point out that I couldn't do mine totally in the crockpot. I didn't have a single bread pan that would fit in my crockpot (the handles were the issue). I bought one from Walmart that I thought would fit in there (it cost less than $1) and it still didn't fit perfectly, but I was able to close the lid. I ended up cooking it in the crockpot for about 2 hours and then I cooked it in the oven at 300 degrees for about 45-50 more minutes. Thankfully, this bread seems to be very forgiving! 

Crock Pot Broccoli Cheese Soup

From: Budget Savvy Diva

Ingredients: 

1 (32 ounce) bag frozen chopped broccoli
2 (10 ¾ ounce) cans cheddar cheese soup
2 (12 ounce) cans evaporated milk

1/2 Teaspoon of Garlic Powder

1 Clove of Minced Garlic

Cheddar Cheese

1 Tablespoon of Butter or Margarine

1/2 Teaspoon of Onion Powder

1 teaspoon black pepper

1 Cup of Chopped Onions

Heat up a skillet on medium heat and melt butter – Sautee onions for about 10 minutes. Add garlic and cook for one minute.

Place all ingredients (except Cheddar Cheese) in the Crock Pot. Cover and cook on low 4-5 hours.

Garnish with cheddar cheese. Enjoy!

Verdict:

Thumbs up!! I love broccoli cheese soup and this is SO simple. I'll definitely be making this version again!

Clean Eating Slow Cooker Southwestern 2 Bean Chicken

From: Gracious Pantry

Ingredients:
4 raw, boneless, skinless chicken breasts
1 15-oz can pinto beans, rinsed and drained (or 1 1/3 home cooked beans)
1 15-oz can black beans, rinsed and drained (or 1 1/3 home cooked beans)
1 28-oz can diced tomatoes in juice (low sodium if possible)
1 lb frozen and thawed corn
1 12-oz jar of your favorite salsa

Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over that and then layer on the beans and corn. Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.

Verdict:
Thumbs up! You cannot get any easier than this, people. And this is such a delicious meal! So filling and tasty. I used my canned tomatoes from last season and they were so yummy! Also - full disclosure - I didn't have any salsa in the house so I used taco sauce! Haha! It didn't matter. This is such a great meal. Freezes great too! I will definitely be making this again in the future!

Crockpot Cheese Tortellini

From: Here

Ingredients:
1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of Italian style diced tomatoes
1 box or 4 cups of chicken broth
1 block of cream cheese
1 lb. of roll sausage

Brown the sausage and put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs.

 
Verdict:
Thumbs up! Oh my goodness, what a combination. This is such a delicious, hearty meal! Super easy to make and easy to tweak to your liking. I highly recommend this to anyone!

Crockpot Honey Bourbon Chicken

From: Here

Ingredients:
1 lb boneless, skinless chicken thighs
1 tsp salt
1 tsp pepper
1 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2 Tbsp vegetable oil
2 cloves garlic, minced
1/2 cup diced onion
1/4 tsp red pepper flakes
2 tsp cornstarch
6 tsp water
sesame seeds, for garnish

Place the chicken thighs in the crockpot and sprinkle salt and pepper on both sides. In a medium-sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Verdict:
Thumbs up! Okay, blurriest picture ever - sorry about that. I loved this recipe. Crockpot? I have all the ingredients on hand? Everyone in my family eats it? You know that's a winning recipe. I loved the flavor of this sweet chicken, and I definitely loved it over rice. I didn't use as much honey as the recipe called for because that was going to leave me with hardly any honey in the pantry! So I added more ketchup and used less honey. I used chicken breasts instead of thighs because it's what I had on hand. Also, my hubby doesn't like onions so I used dried diced onions instead of slicing a fresh onion. After I cut up the chicken and put it back in the crockpot I just left it on "warm" while I cooked our side dishes. The chicken was falling apart after 3 1/2 hours so I knew it didn't need to cook anymore. Definitely recommend this recipe! 

Brown Sugar Chicken

From: Here

Ingredients:
12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves 
1 cup brown sugar  
1/4 cup lemon-lime soda  
2/3 cup vinegar (I used white) 
3 cloves smashed and chopped garlic 
2 T soy sauce 
1 tsp ground black pepper

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda.

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

What I did differently from the recipe:
Nothing except I used only 3 chicken breasts. By the way, I used Sprite.

What I'll do differently next time:
Make more!

Verdict:
Thumbs up! The whole family loved this, and the sauce is so yummy drizzled over rice, especially the next day. Please go to this fabulous girl's blog to see a picture of the chicken - mine turned out looking miserable and didn't do it justice. :)

Corny Chili

From: Here

Ingredients:
1 lb ground beef
1 small onion, chopped
1 can (16 oz) kidney beans, rinsed and drained
2 cans (14 1/2 oz) diced tomatoes, undrained
1 can (11 oz) whole kernel corn, drained
3/4 cup picante sauce
1 Tbsp chili powder
1/4 to 1/2 tsp garlic powder

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.

What I did differently from the recipe:
I only used one can of tomatoes, and I used salsa - is that the same thing as picante sauce??

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! There was almost nothing left of this meal. It was really delicious. Not too spicy, but just hot enough to keep the chill off from these winter months! Such an easy recipe and so easy to throw together. I'll definitely be making this one again!  

Slow-Cooked Mac and Cheese

From: Taste of Home

Ingredients:
1 package (16 oz) elbow macaroni
1/2 cup stick margarine, melted
2 eggs, beaten
1 can (12 oz) evaporated milk
1 can condensed cheddar cheese soup, undiluted
1 cup milk
4 cups shredded cheddar cheese, divided
1/8 teaspoon paprika

Cook macaroni according to package directions; drain. Place in a slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours. Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.


What I did differently from the recipe:
I just realized I only used 8 oz of elbow macaroni and didn't change anything else about the recipe. Look at that cheesy goodness!!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was such a good recipe. ALMOST as good as my Granny's homemade macaroni and cheese! Stephen didn't like it as much as this macaroni and cheese but he said it was because baking it makes it a little crisper on top and he likes that. I do too, but this is just so convenient to make ahead of time and so delicious! I wonder if I could put bread crumbs on top in the last few minutes to make it a little crispy? Highly recommend this recipe!

Honey Garlic Chicken

From: Here

Ingredients:
1 1/2 - 2 lbs boneless, skinless chicken thighs
3 garlic cloves, smashed and chopped
1 tsp dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low). Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top. Cook on low for 6 hours or high for 3-4. Serve with basmati rice and steamed or roasted vegetables.


What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was a delicious flavor, and personally, I loved it poured over the rice. Three chicken breasts cooked perfectly in about three hours. This is an awesome crockpot recipe that I would highly recommend you trying!

Crockpot Barbecue

From: Here

Ingredients:
6 lb. pork butt
1 18-oz bottle barbecue sauce
1 Tbsp. onion flakes
1/4 tsp. garlic salt
2 drops hickory liquid smoke
1/2 tsp. dry mustard
1 c. Coke
2-3 tsp. brown sugar

Cook the pork butt on low in the crock pot from noon until the next morning. Shred the meat and remove fat. Mix the remaining ingredients and add it to the shredded pork. Return all of this to the crock pot and cook 3 to 4 hours on low.



What I did differently from the recipe:
I didn't do anything that differently, but here's what I did. My pork butt (that keeps making me laugh) was just about 3.5 pounds. I didn't measure anything, just dumped all the ingredients in. I cooked the roast for six hours and didn't have time to shred it before adding all the ingredients. It didn't matter in the end.

What I'll do differently next time:
Nothing.

Verdict:
Major thumbs up! Stephen said he'd eat this once a week if I'd make it. I eat it on sandwiches, he doesn't, and it's great either way. I used KC Masterpiece BBQ sauce, flavor of Smoky Bourbon. Stephen dipped his in Budweiser honey BBQ sauce some and he said that was delicious too. He commanded me to not lose this recipe. I think we can call this one a winner. Highly recommend!

Crock of Potatoes

From: Here

Ingredients:
3 sweet potatoes, peeled
1/4 cup brown sugar
1/8 cup butter, melted
1/2 tsp cinnamon
1/4 cup applesauce
1 Tbsp butter
1/4 cup pecan pieces

Cut potatoes into one-inch chunks and place in crockpot. Combine brown sugar, first measure of butter, cinnamon and applesauce in small bowl; blend and pour over potatoes. Cover crockpot and cook on low for 6-8 hours until potatoes are tender. When ready to serve, melt remaining butter in small skillet; add pecan pieces. Cook over low heat for 5-6 minutes. Sprinkle over sweet potatoes and serve.



What I did differently from the recipe:
The website actually allows you to change serving sizes, so it started off for 6 potatoes and I made it just 3. You can change it to whatever you like.

What I'll do differently next time:
Not sure.

Verdict:
Thumbs up! Well, these were very tasty. I love sweet potatoes and usually have an abundance of them around the house, but I'm always up for trying new recipes. I was intrigued by the applesauce in this recipe but honestly I could taste it, even just the small amount that is actually in the recipe, and I didn't care too much for it. The thing that made it better was the butter/pecan mixture added at the last minute. I normally would not put pecans on my sweet potatoes because I don't really like nuts, but I decided to do it just to step out of the box. Verdict? Delicious!! Oh my goodness, it melted in my mouth after that! I definitely recommend doing that part of the recipe! (P.S. Don't judge the ugly picture!!)

Crock of Potatoes

Ingredients:
3 sweet potatoes, peeled
1/4 cup brown sugar
1/8 cup butter, melted
1/2 tsp cinnamon
1/4 cup applesauce
1 Tbsp butter
1/4 cup pecan pieces

Cut potatoes into one-inch chunks and place in crockpot. Combine brown sugar, first measure of butter, cinnamon and applesauce in small bowl; blend and pour over potatoes. Cover crockpot and cook on low for 6-8 hours until potatoes are tender. When ready to serve, melt remaining butter in small skillet; add pecan pieces. Cook over low heat for 5-6 minutes. Sprinkle over sweet potatoes and serve.

Beef Pot Roast

From: Better Homes and Gardens Limited Edition Cookbook (Breast Cancer Awareness)

Ingredients:
1 2 1/2 - 3 pound boneless beef chuck pot roast
2 Tbsp cooking oil
3/4 cup water
1 Tbsp Worcestershire sauce
1 tsp instant beef bouillon granules
1 tsp dried basil
1/4 tsp salt
12 oz tiny new potatoes or 2 medium potatoes or sweet potatoes
1 pound carrots or 6 medium parsnips, peeled and cut into pieces
2 small onions, cut into wedges
2 stalks celery, sliced into pieces
1/2 cup cold water
1/4 cup flour
black pepper

Trim fat from meat. Thinly slice vegetables; place in a cooker. Cut roast to fit: place on top of vegetables. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil and salt. Add to cooker. Cover and cook on low for 10-12 hours or high for 5-6 hours.

What I did differently from the recipe:
I just threw in two beef bouillon cubes instead of the granules. I think that was just right. I left out the onions (Stephen doesn't like them) and celery (didn't have it on hand).

What I'll do differently next time:
Nothing!

Verdict:
Thumbs up! Stephen actually looked like he might take my life if I don't make this again. He was drooling at the thought of it and fortunately the taste exceeded his expectations! All my other pot roast recipes are going out the window... this one is the best!

Printable version:

Ingredients:
1 2 1/2 - 3 pound boneless beef chuck pot roast
2 Tbsp cooking oil
3/4 cup water
1 Tbsp Worcestershire sauce
1 tsp instant beef bouillon granules
1 tsp dried basil
1/4 tsp salt
12 oz tiny new potatoes or 2 medium potatoes or sweet potatoes
1 pound carrots or 6 medium parsnips, peeled and cut into pieces
2 small onions, cut into wedges
2 stalks celery, sliced into pieces
1/2 cup cold water
1/4 cup flour
black pepper

Trim fat from meat. Thinly slice vegetables; place in a cooker. Cut roast to fit: place on top of vegetables. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil and salt. Add to cooker. Cover and cook on low for 10-12 hours or high for 5-6 hours.

Potluck Beans

From: This awesome website

Ingredients:
1 pound lean ground meat, browned and drained
1 pound smoked bacon, browned, drained, and diced
1 medium onion, diced and browned
1 cup ketchup
1/4 cup brown sugar
1 (30-ounce) can Pork n' Beans
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can butter beans, drained and rinsed
1 tablespoon liquid smoke

In a skillet, brown the hamburger, bacon and onion. You can do it together or separately. While they are browning, add the rest of the ingredients into the slow cooker. Don't stir too much or the beans will fall apart. Drain the meats well and dump into the slow cooker. Use a large spoon to gingerly fold in the hot ingredients. Cover and cook on low for 8-10 hours. If you are making the full amount of this recipe, you should use a 6-quart or larger crockpot.

Note: Did not get my own picture because it was eaten fairly quickly. This picture from Stephanie's website will have to do!

What I did differently from the recipe:
I used venison instead of beef, turkey bacon instead of regular bacon, and I halved the recipe. For that reason, I only cooked it about 6-7 hours on low.

What I'll do differently next time:
The same things, most likely. Although I might make a full batch and freeze half. If you freeze it, pull them out the night before eating and thaw in the fridge, then reheat in the microwave or on the stovetop.

Verdict:
Thumbs up! Amazing that such a small amount of brown sugar could really sweeten up this recipe! Supposedly this is a bean recipe for people who don't like beans (me). I say, Yes! I would willingly eat this anytime. It was also a nice cross between soup/stew/meal if you know what I mean. Very hearty!