slow cooker

Slow-Cooker Moroccan Chicken and Rice

photo by recipe author

Servings: 6
Preparation Time: 4 hours, slow-cooker

1 tablespoon coconut oil, melted
1 onion, diced
6-8 boneless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground turmeric
1 teaspoon ground paprika
1/2 teaspoon ground cinnamon
1 tablespoon fresh cilantro, minced
1/2 teaspoon ground chili powder
2 cloves fresh garlic, minced
1 cup golden raisins
1/2 cup green olives, chopped
1 lemon, sliced into strips
1/2 cup chicken broth (or water)
2 cups cooked rice

In a slow cooker, add coconut oil and onions. Place chicken thighs on top of onions and sprinkle with salt, pepper, turmeric, paprika, cinnamon, cilantro, and chili powder. Top with garlic, raisins, olives and lemon. Pour chicken broth (or water) on top of everything. Cook on high for 4 hours.

Serve over cooked rice.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Slow-Cooker Pumpkin Rolled Oats

photo by recipe author

Servings: 6
Preparation Time: 8 hours

1 cup rolled oats
1 cup pumpkin puree
2 cups coconut milk*
1 tablespoon coconut oil, melted
1 tablespoon ground cinnamon
dash salt
1/2 cup whole cane sugar
dash cloves
maple syrup, optional

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link).

In a 1.5 quart heat safe dish, combine rolled oats, pumpkin, coconut milk, coconut oil, cinnamon, salt, sugar, and cloves. Stir until combined.

Place dish inside slow-cooker bowl. Pour water into base of slow-cooker, around the oats dish, until about an inch from top of oats dish.

Cook on low heat for 8 hours. Carefully remove dish from slow-cooker and stir.

Serve with a drizzle of maple syrup, if desired.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Slow-Cooker Mushroom Meatloaf

photo by recipe author

Servings: 6
Preparation Time: 20-25 minutes

1 pound ground turkey (or beef)
8 ounces portobello mushrooms, diced
1 onion, diced
1 garlic clove, minced
1/4 cup coconut flour
2 tablespoons ground flax seed
2 tablespoons coconut oil, melted
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon Italian seasonings
1/4 cup ketchup*
1 teaspoon ground mustard

In a large bowl, combine turkey, portobello mushrooms, onion, garlic, coconut flour, flax, coconut oil, salt, pepper and Italian seasonings. Mix together until well combined, form into a loaf and place into a greased or lined slow-cooker. (Place a few strips – about 2″ wide – of foil in your slow cooker so you can easily remove the meatloaf and clean up faster.)

In a small bowl, mix together ketchup and mustard until smooth. Pour over loaf. Slow-cook on low heat for about 6-7 hours or on high heat for 3-4 hours. Temperature needs to read 160 ° F.

Tip: Make two loaves at once and store one in the freezer for later use. Simply thaw in the fridge overnight and re-heat.

Make your own fresh ketchup at home using this recipe – Homemade Fresh Tomato Ketchup.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!