Carolina Style BBQ Pork

1 teaspoon onion powder
1 teaspoon garlic power
1 teaspoon sea salt
1 teaspoon cinnamon
2 tablespoons coconut oil, or fat of choice
1 (4 lb.) pork shoulder roast or Boston Butt (with fat cap removed)
1 onion, thinly sliced
½ cup apple cider vinegar
4 tablespoons maple syrup (or honey)
2 cloves garlic, minced or pressed

 Just rub the roast with the spice mix and place in crock pot. Then add all ingredients and cook on low 6-8 hours, depending on your slow cooker.

Based on: http://mybigfatgrainfreelife.com/2013/08/carolina-style-bbq-pork-aip.html

Slow-Cooker Bacon & Chicken

5 chicken breasts
10 slices of bacon
1/2 T. thyme
1 T. oregano
1 T. rosemary
5 T. olive oil
1 T. salt

Place all ingredients in the slow cooker and mix together. Cook on low for 8 hours. Shred meat and serve.

Delicious!

From: The Essential AIP Cookbook by Louise and Jeremy Hendon

Slow-Cooker Hawaiian Pulled Pork

3 lbs. pork roast
1 (14-oz) can pineapple chunks, in juices
3 T. apple cider vinegar
1 tsp. salt
3 slices bacon, opt.

Place all ingredients in slow cooker. Cook on low 6-8 hours. Shred the meat; leave pineapple whole or shred it too.  Stir in some of the cooking juices.

From: The Healing Kitchen by Alaena Haber and Sarah Ballantyne

Sweet Potato Chili

2 sweet potatoes, diced
2 (14 oz) cans diced tomatoes
1 can tomato sauce
3/4 c. diced onion
1/2 c. water
1 T. chili powder
1 tsp. ground cumin
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper, opt.
1/4 tsp. garlic powder
1 lb. ground beef, browned
1 (14 oz) can black beans
1 c. corn

Place sweet potatoes, tomatoes, sauce, onion, water, and seasonings in slow cooker. Cook on high for 5 hours.  Add browned ground beef, black beans, and corn. Cook an additional 1-2 hours. Serve with chopped avocado, if desired.

Adapted from: allrecipes.com/recipes/229081/sweet-potato-chili/

Lemon Chicken

1 c. chicken broth
1/4 c. lemon juice
3 T. Dijon mustard
3 garlic cloves, minced
2 T. butter, melted
1/4 tsp. rosemary (or several fresh twigs)
3 T. arrowroot
6 chicken breasts
Rice, cooked

Combine first six ingredients in a large crock pot. Add chicken and coat with the sauce. Cook on low 4-5 hours. At the end of the cooking time, remove the chicken and stir the arrowroot into the sauce to thicken. Serve over rice.

Irish Stew - Slow Cooker

1 lb. roast/steak, diced
1/2 tsp. salt
1/2 tsp. black peppercorns, cracked
1 large onion, chopped*
3 large carrots, chopped*
4 med. potatoes, chopped
1/2 tsp. dried thyme
1 bay leaf
2 c. beef/chicken stock*
1 1/2 c. frozen green peas
1 T. Worcestershire sauce

Place all ingredients except green peas in large slow cooker. Cook on high for 4 hours or low for 8 hours. Just before serving, add peas. (They will stay nice and crisp and cook down the meal for eating.)

*If using frozen vegetables, thaw before adding to slow cooker, and/or heat stock to boiling before adding. This will help raise the temperature to the "safe" point more quickly.

Chinese Chicken

3/4 c. chicken stock
3 T. vinegar
2 tsp. sugar
1/4 c. soy sauce
1 T. minced garlic
1 T. fresh minced gingerroot
1 tsp. cracked black pepper
4 green onions, chopped in large pieces
2-3 lbs. chicken

In the dish of a large slow cooker, whisk together first seven ingredients. Then stir in onions. Place chicken pieces in bottom of slow cooker and spoon sauce over the top. Cook on low for 6 hours or on high for 3 hours. Serve over Jasmine rice (3 c. prepared) with fresh pineapple and/or ginger-glazed vegetables on the side.

Slow Cooker Brown Rice Porridge

1 c. brown rice*
4 c. water
3 T. brown sugar or honey
1 T. butter
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. dried apple bits
1/2 c. dried cranberries
(1/2 c. chopped nuts, opt.)

Coat slow cooker with cooking spray. Place all ingredients in and mix well.  Cover and cook on low for 8-12 hours, or overnight.  Stir before serving.

*You can substitute quinoa, sorghum, teff, amaranth, wild rice, or oat groats.

So easy to get a hearty, healthy breakfast!

Pasta e Fagioli

1 lb. ground beef or turkey
1 onion, chopped, or 1/4 c. dehydrated onion
3+ carrots, chopped
2 (28 oz.) cans diced tomatoes
1 (16 oz.) can red kidney beans, drained
1 (16 oz) can cannallini/white kidney beans, drained
4 c.(30 oz.) stock (chicken/beef/veg.)
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce (opt.)
1 (20 oz.) jar spaghetti sauce (or tomato sauce, plus Italian seasoning)
8 oz. rice pasta, cooked separately

Brown meat in a skillet and drain. Put all ingredients, except pasta, in a pot. Cook at least 30 mins, until it boils. Cook rice pasta separately and add right before serving.

You can also do this in a slow cooker. Cook on low 7-8 hours or on high 4-5 hours.  

This is my absolute favorite soup! It's very similar to the one served at Olive Garden.

BBQ Pork - Slowcooker

1 boneless pork loin roast (about 2 1/2 lbs.), trimmed and cut in half lengthwise
1 c. water
1 1/4 c. BBQ sauce

Place roast in slow cooker. Add water and cook on high for 3 hours or low for 5 hours. Remove pork and discard water. When cook enough to handle, shred into bite-sized pieces; discard any excess fat. Pour BBQ sauce over pork and stir together. Serve on GF hamburger buns or enjoy plain.