What’s better than spending 10 minutes in the morning to throw a couple of ingredients into a slow cooker (aka Crock-Pot) and coming home to a fragrant lullaby being sung to your nostrils? Ah, so dramatic, but you know what I’m talking about.

Slow cooker meals rock. They are usually super simple recipes that take little more than dicing up some fresh veggies, throwing in your choice of meat and shaking in some flavor and nutrient boosting herbs and spices. Put on the lid. Set to low. Go to work and don’t think about dinner again until you scoop it onto your plate. And for you full-time mommies, think about how many more activities you could do! (anyone get the “Step-Brothers” reference?)

Today I made a delicious crock pot dinner that the hubs totally loved. It was simple, quick and above all, nourishing! I made it grain-free/Paleo/GAPS style, so you can alter it to fit your diet preference. I can literally think of 10 different dinner ideas with this single recipe.

So, do try it and tell me what you think!

Slow Cooker Burrito Bowls with cauliflower “rice” (grain-free)

1.5 lbs chicken breasts (choose a good quality meat, organic, etc)

16 oz salsa

2 cups fresh cooked or canned navy beans (look for cans that do not contain BPA)

1/2 yellow onion, diced

1 tbsp chili powder

1/2 tbsp cumin

2-3 cloves of garlic, minced

1/2 tsp oregano

1/4 tsp sea salt

Cracked pepper, to taste

1 cup raw cheddar, shredded

2 cups romaine lettuce, chopped

1/2 cilantro, chopped

sour cream or plain yogurt (optional)

Add everything except the cheddar, romaine, cilantro and sour cream to the slow cooker. Add 1/4 cup of water and give everything a good stir. Place the lid on the slow cooker and set to low for 8 hours.

About 15 minutes before you plan to serve dinner, prepare the cauliflower rice (see recipe below).

Prior to serving, while “rice” is cooking, shred the cheese, chop the lettuce and cilantro and set aside.

After 8 hours of cooking, carefully remove slow cooker lid and use a fork and knife to shred the chicken.

To build the bowls, place a large scoop of “rice” into a bowl followed by slow cooker chicken, lettuce, shredded cheese and sour cream/yogurt. Garnish with cilantro and ENJOY.

Cauliflower “rice”

1/4 red onion, diced

1/2 medium carrott, shredded

1/2 yellow bell pepper, diced

1 head of cauliflower (medium in size)

2-3 tbsp olive oil

salt and pepper to taste

Remove green stem, wash, thoroughly dry and finley dice cauliflower or place in food processor until the pieces are about the size of rice.

In a wok, heat olive oil on medium and add onion, carrots and bell pepper. Cook until tender and onions become translucent. Add cauliflower and cook for 8-10 minutes or until desired texture is achieved. Since this was my first time making this “rice”, I just kept trying little bites until I found a texture that resembled rice.

 

Shine Bright my friends!