Crock Pot Chicken Tikka Masala

Happy Wednesday! First, I want to thank everyone who texted me, commented on the blog or my Instagram post, or reached out in any other way about my blog post last week. I was nervous to post it but also felt so relieved to share all that and get it all out there. I want my blog to be a positive space and I look forward to sharing much more about intuitive eating and body love in the future. I also want to post more about personal life stuff since I used to do that a lot more! Life isn’t JUST about food, right?!

Yet here I am with a recipe ūüėČ I know it’s summertime and all you want is cool, refreshing foods, but this is a great comfort meal for any time of the year! It was so easy and has a lot of flavor. It also made a ton so it’s a great freezer meal for busy days when you don’t have time to cook. The original recipe also gives a vegetarian¬†option of using all chickpeas instead of chicken – I might have to try that next time!

Crock Pot Chicken Tikka Masala

Adapted from: fANNEtastic food

Ingredients:

  • 1 lb boneless, skinless chicken thighs
  • 1 can chickpeas, drained and rinsed
  • 2 cups frozen spinach
  • 1 onion, diced
  • 1 tbsp. grated ginger
  • 3 cloves garlic, minced
  • 3¬†tbsp. garam masala
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 15-oz can of coconut milk (full fat)
  • 1 28-oz can diced tomatoes
  • 1/2 cup tomato paste
  • Brown rice or naan, yogurt to top (optional)

Directions:

  1. Place all ingredients in a crock pot and stir. Cook on low for 7-8 hours.
  2. Serve over brown rice or with naan. Top with plain yogurt and extra spice if desired!

Crock Pot Beef Stroganoff (Dairy-Free!)

As I have mentioned before, beef stroganoff is my favorite meal, yet now that I am lactose intolerant I’m¬†aiming to be dairy-free at home. But when I found a dairy-free recipe for stroganoff, I was more than skeptical. How can it be stroganoff without the sour creamy sauce?! A dairy-free version would certainly be sub par. Maybe even inedible.¬†The secret creamy ingredient in this recipe is coconut milk. Insert more skepticism here. I LOVE coconut, but in stroganoff? Yet since the recipe got great reviews,¬†I decided to trust the recipe creator’s promise that the other flavors would mask any coconut taste. I also really wanted to try a crock pot version of this meal, since that makes my life wayyyy easier.

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And let me tell you, it was SO GOOD. I went in with about as much skepticism as possible and came out praising Amy at Wholesomelicious for creating this seemingly-unlikely-to-impress-my-stroganoff-taste-buds recipe. I want to find her and give her a hug. Oh, and I also may have licked the bowl clean. It was that good. Coming from a beef stroganoff connoisseur, that means it is awesome – trust me!

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I actually ended up adding more coconut milk to the crock pot after taking these pictures (and eating the first bowl). I found the taste to be even better after that, making me even more excited to eat the leftovers. I also found that it looked the exact same color as my sour cream version, which made me happier. But depending how creamy you like the sauce, you can experiment to your taste. You can also add more/less beef, mushrooms, add in other veggies…I will definitely be trying some other¬†variations! It made 5 servings for me, because I like a lot of sauce, but you could definitely get 6 servings out of this recipe.

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Crock Pot Beef Stroganoff (Dairy-Free)

Adapted from: Wholesomelicious

Ingredients:

  • 1.5 lbs stew beef
  • 1/2 cup diced white onion
  • 3 cloves garlic, minced
  • 8¬†oz sliced mushrooms
  • 1 1/4 cup beef stock
  • 1/4 cup soy sauce
  • 1/4 cup red or white wine vinegar
  • 1 tsp onion flakes/powder
  • 1 tsp garlic powder
  • 1/2 to 1 cup canned full-fat coconut milk
  • 3 tbsp. corn starch
  • Egg noodles

Directions:

1.) Add beef to 6 quart crock pot and top with onions, garlic, and mushrooms. Pour broth, soy sauce, and vinegar over the beef and veggies. Add garlic and onion powders and stir. Cook on low for at least 5 hours.

2.) At the last 30-60 minutes of cooking, add the coconut milk (shake well before adding) and the cornstarch. Stir in and continue cooking on low for 30-60 minutes, until sauce is thickened.

3.) Serve over egg noodles or another pasta, rice, veggies, etc.

Crock Pot Sweet Potato and Quinoa Turkey Chili

Once again, the mighty crock pot has saved the day! I love being able to go to work and come home to a warm, ready-to-eat meal. My friend Katie sent me this recipe and raved about it. I’m so glad I finally got the chance to try it! The sweet potato adds great flavor, while the quinoa thickens it up and¬†adds more protein. It’s the perfect meal for a cold day. Enjoy!

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Crock Pot Sweet Potato and Quinoa Turkey Chili

Adapted from: Iowa Girl Eats

Ingredients:

  • 1.3 lbs ground turkey (I used 93% lean)
  • 1/2 tbsp extra virgin olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 3 cups chicken broth, reduced sodium
  • 12 oz beer
  • 28 oz can crushed tomatoes
  • 1 cup tomato sauce
  • 15 oz can¬†black beans, rinsed and drained
  • 15 oz can kidney beans, rinsed and drained
  • 15 oz can corn, drained
  • 1 cup uncooked quinoa, rinsed
  • 2 medium¬†(about 1.5 lbs)¬†sweet potatoes, peeled and chopped small
  • 1 packet chili seasoning
  • 1 jalapeno, diced
  • Your favorite toppings!

Directions:

1.) Add extra virgin olive oil to a large skillet over medium high heat. Add chopped onion and cook until soft. Add ground turkey and cook until browned, breaking it up into chunks as it cooks. Add garlic and cook for another 30 seconds, then remove from heat and add to a 6 quart crock pot.

2.) Add remaining ingredients to crock pot, stir, and cook on low for about 8 hours or on high for 3-4 hours, or until sweet potatoes are tender. Serve with your favorite toppings!

Delicious and Easy Crock Pot Chili

I made my tried-and-true favorite crock pot chili the other night, since our oven has been broken and we’ve had to be creative. Sometimes I will saute the onions, peppers, and garlic with the meat to brown it, but since I couldn’t this time I just threw it all in the crock pot and set on low for about 8-9 hours. Feel free to switch up the type of meat, add more or less beans, and add any additional veggies. Chili is such a versatile but yummy dish and has always been one of my favorite comfort foods!

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Crock Pot Chili

Ingredients:

  • 1/2 onion, minced
  • 1 green/red pepper, diced
  • 1 garlic clove, minced
  • 1 cup frozen corn
  • 1 packet chili seasoning
  • 1 lb ground turkey/beef
  • 1-3 cans beans, drained
  • 1 (14.5 oz) can stewed/diced tomatoes, undrained
  • 12 oz tomato sauce
  • 12 oz tomato paste
  • 1 can beer (I usually use Bud Light/some other beer I wouldn’t drink ūüėČ )
  • 4-8 oz water (depending how thick/thin you want it)
  • 4 oz green chilies, diced (optional)
  • Seasonings, to taste (I use red pepper flakes, cumin, garlic powder, Italian seasoning)

Directions:

1.) In crock pot, add beer and chili seasoning and let sit for a few minutes.

2.) Saute onions, peppers, and garlic in olive oil. Add meat and cook until brown. Then, add meat, onions, peppers, and garlic to the crock pot. Or simply throw it all in crock pot raw if you don’t have time to saute!

3.) Add the rest of the ingredients and stir. Cook on low for 3-4 hours (if meat is browned) or about 8 hours if meat is raw.

Nutrition Info (Per serving, without cheese, from Fitbit):

Calories 340
Fat 6.6 g
Fiber 9.2 g
Carbs 43.9 g
Sodium 809.1 mg
Protein 25.3 g

Quick and Easy Paleo Crock Pot Chili!

Once again, my crock pot saves the day! I decided to paleo-fy my favorite chili recipe¬†and it was allllmost as good. The key ingredient in my chili is beer, which I couldn’t add, and I also love beans, which aren’t paleo. But this one came out pretty darn good! And I just threw it all in the crockpot, stirred, and let sit on low for about 8 hours. Can’t get much easier than that. You can also tweak this to add any meat/veggies/spices you’d like!

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Paleo Crock Pot Chili

Ingredients:

  • 1 lb. ground turkey/beef
  • 1/2 lb. stew beef
  • Chopped peppers (approx. 2 peppers)
  • Chopped onion (approx. 1 onion)
  • Diced zucchini (approx. 1 zucchini)
  • Diced tomato (approx. 2 large tomatoes)
  • 1 packet chili seasoning (I found McCormick’s Tex Mex to be the only paleo blend at Walmart!)
  • 1 can¬†tomato paste (12 oz.)
  • 1 can tomato sauce (14.5 oz)
  • 1/2 – 1 cup water/broth (I think I added too much water because mine came out a bit thin, so¬†add water carefully!)
  • Cumin (to taste)

Directions:

1.) Add all ingredients to a crock pot, stir, and cook on high for about 4 hours or low for about 8 hours. Serve with your favorite toppings and enjoy!