Chicken Tikka Masala

Indian food is so good. I have been trying to come up with easy slow cooker recipes that are creative and I figured an indian dish would be great. This recipe is simple, gluten free and paleo.

1 Onion
3 Tablespoons Fresh Grated Ginger
3 Tablespoon Tikka Masala Spice
1/2 Can Coconut Milk
1 Tablespoon Honey
1 tsp Salt
1 tsp Red Pepper Flakes
1- 15oz Can Crushed Tomatoes

Start by slicing onion thin and placing in slow cooker. Add ginger, tikka masala spice, coconut milk, honey,salt, red pepper flakes and tomatoes to slow cook. Mix together well. Slice chicken thighs into large chunks and add to mixture. Took on low for 7 hours stirring occasionally if possible. After the 7 hours remove the lid, mix and turn heat on high to help sauce thicken a bit. Serve hot!


Slow Cooker Corn-beef

For St. Patty’s Day or year around and nothing can be more traditional then corn beef and cabbage. It is a very easy dish to make in a slow cooker.


2-3 pound corn beef (packaged with seasoning pack)

5 Carrots

1/2 Head Cabbage

1 Large Onion

About 3 Cups Water

Start by cutting carrots and onions into large chunks. Place in the slow corner. Rinse off the whole corn-beef and place on-top of carrots and onions. Add content of spice packet. Pour in water to just cover the top of the meat. Cover slow cooker with lid and cook on low of  6 hours. An hour before serve place cabbage in a pot with half the liquid from the cabbage. Cook cabbage for about 30 min until soft. When you are ready to serve slice meat against the grain and serve with cabbage, carrots, onions and some mustard.


Ginger Carrot and Cardamon Soup

With a chill in the air I get very excited to start making soups. Recently I had a great soup at an indian restaurant and it inspired me to create something similar on my own. Packed with fruit and veggies this soups is not only delicious but also gluten free, dairy free, paleo and vegan!


14 Can Coconut Milk

28 oz Water

2 Pounds of Carrots cut in to large rounds

1 Apple Peeled and slices

5 Cardamon Seeds

1 Tbs Gram Masal Spice

1 tsp Salt

1 tsp Pepper

2 inch Ginger Piece Peeled and Slices

In a slow cooker a carrot, ginger and apple. Then add gram masala, salt, pepper and mix together. Then pour in coconut milk and water. Last add cardamon seeds, stir and place lid on top. Cook on low for 10 hours.  Remove cardamon seeds and place on side. Pure soup with a handheld food immerser or blender. Place cardamon sides back into soup and continue cooking for an addition hour. Serve hot with nuts and or dried unsweet coconut on top.


Pineapple Pork

One of Jays favorite foods is BBQ pork and I wanted to replicate it in a fun way for the bakery. This recipe is supper easy and would be great in taco’s or on sliders.


2 Pounds Pork Tenderloin
1 Bottle BBQ Sauce
1 Can Diced Pineapple (separate juice from pineapple)
1 tsp Salt
1 tsp Pepper
1 tsp Onion

Start by coating pork with salt, pepper and onion. In a bowl mix BBQ sauce with pineapple chunks and about half the juice. Put both the pork and sauce in a slow cook and look on low for 8 hours. Then remove lid and pull meat apart with forks. Allow sauce to thicken by continuing to cook on high with out the lid for about 30 mintues.


Disappearing Pumpkin Soup

Everyone knows I love pumpkin. Well I have to admit both my boyfriend and Dad are not big fans. I was determined to make something pumpkin for dinner but I knew I had a hard group to please. Well this soup has the title for a reason, it was gone in less then 15 minutes. It truly is out of this world. I promise it won’t disappoint.


2 Cups Pumpkin ( I prefer my fresh or frozen from my Pumpkin Breakdown recipe but can pumpkin would work)

1 Peeled and Chopped Apple

3 Cups Vegetarian Broth

1/2 Tbsp Pumpkin Spice

1 tsp Tyme

1 tsp Rosemary

2 tsp Salt

2 tsp Sugar

1 Tbsp Oil

1/4 Cup Heavy Cream

1/2 Cup Skim Milk

Start by placing the onion and oil in the slow cooker on high for 20 minutes. Then add all remaining ingredients and cook on low for at least 8 hours. Taste and adjust seasoning as you would like. Pour the whole mixture into a pot and pure with an immersion blender. Then heat soup and serve hot. This soup is great to make the day before and leave in the fridge until the next day. Just heat and serve.


2- Step Magic Pulled Pork

I have been making this recipe for years because you can put it together in 5 minutes before work and then come home to a great meal. Goes great with BBQ in the summer and then a great hot comfort meal in the winter.


1 Pork Tenderloin

2 Cups Diet Root Beer

1 Tbs Balsamic Vinegar

Salt and Pepper

All you need to do is salt and pepper the pork. Then, place it in the slow cooker. Next, Add the soda and balsamic. Put the lid on the slow cook and turn it to low. 8 hours later is will be done. Just shread the meat and place on your favorite gluten free hamburger bun with a little BBQ sauce. You can get my favorite at Enjoy



Slow Cooker Pork Chops

I am never a big pork chop fan because they are so hard to make tender. This was so easy, great for any week day meal.


1 Pound Pork Chops (I went with boneless)



1 Tbs Paprika

1 Tsp garlic powder

Marinade –

1/4 Cup Red Wine

1/4 Orange Juice

2 Cups Water

4 Bay leaves

1/2 Tbs Rosemary


I just coated the chops with salt, pepper, garlic and paprika on both sides. Placed them in a container and pours in all tee marinade ingredients. Just letting the rosemary and bay leaves float on top. Leave the whole thing in the fridge over night. In the morning, place it all in the slow cooker on low for 8 hours. Take each one out careful for dinner because they will break apart from being supper tender. Serve with apple butter, polenta (Ancient Harvest Quinoa Polenta version is the best and a veggie.





Five Alarm White “Chilly”

Its officially fall time and time to make some great chili. As always I need to make it a little different so this is my white version using a squash base instead of tomato. An easy slow cooker meal that is put together in the morning and have ready when you get home.


1 Pound Ground Chicken Breast

1/2 Tomato Sauce

3 Cups Cubed Butter Nut Squash

1/2 Large Diced Onion

1 Green Pepper Diced

3 tspn Chili Powder

2 tspn Cinnamon

2 tspn Paprika

1 tspn Garlic powder

1 tspn Nutmeg

Salt and Pepper

1 Cup Chicken Broth

1 Can Red Beans Rinsed and Drained

1 Can White Beans Rinsed and Drained

2 Tbs Brown Sugar

First thing is to sauté onion and pepper with some salt and pepper. Place the mix into slow cooked. Next, place meat in same pan and brown along with tomato sauce, garlic powder and a little more salt and pepper. Drain meat slightly and place in slow cook. Then, add cubed squash to hot pan and lightly cook for a few minutes and place in the slow cooker. Add both can of beans. Now its time to add the nutmeg, cinnamon, chili powder, paprika and sugar. Stir well and add broth. Turn slow cooker on low and cook for about 10 hours. You may want to remove slow cooker lid for last hour if you prefer your chili more thick and less liquid. I serve with some Greek yogurt on top but cheese and sour cream are always fun.