WCIU You & Me This Morning: Simple Slow-Cooker Recipes

Slow cookers are not just for comfort foods when its cold outside…They are a year-round savior for the busy people of the world! I picked out 4 proteins, 4 sauces, + mixed them with some veggies and made some seriously tasty meals with less than 10 minutes of prep each before tossing them in the slow cooker and walking way to go about your day! (Or going to sleep if you’re an overnight chef.)

In case you missed the segment, here is the link and check out the recipes below!

We used SAN-J sauces as part of our line-up because, as someone who is gluten-free, but does not always have time to make my sauces from scratch, I love being able to rely on a healthy + authentic dose of flavor. SAN-J sauces are non-GMO, super tasty, + their tamari has a richer taste than any soy sauce I have ever used. I included their Mongolian, Orange, + Tamari sauces in these recipes, but I am also addicted to their teriyaki, sweet & tangy, + zechuan sauces!

Lime with a Dash of Honey Slow-Cooked Pork

makes around 10, 3 0z servings of meat

What You Need:

  • 5 LBS pork tenderloin, fat trimmed
  • 1 TB extra virgin olive oil
  • sea salt + pepper

For the Honey Lime Ginger Marinade:

  • ½ cup honey or coconut nectar
  • ¼ cup gluten-free SAN-J tamari, low-sodium
  • 1 TB worcestershire Sauce
  • 1 lime, juiced
  • 2 garlic cloves, minced
  • ½ tsp ground ginger
  • 2 TB cornstarch
  • Optional garnish: Fresh lime wedges, chopped cilantro

Don’t have time to make the sauce? Simply use the SAN-J Teriyaki!

To Make:

  1. In a large skillet heat the oil over medium high heat. Salt and pepper the pork and lay in in the hot oil. Let the pork sear until the outside edge starts to blacken. Place the pork into the bottom of a slow cooker.
  2. In a small bowl whisk together the honey, soy sauce, Worcestershire sauce, juice of one lime, garlic cloves, and ginger. Pour the marinade over the pork. Let cook 6-8 hours on low.
  3. Once the pork is finished, place it in a serving dish, but reserve the juices in the slow cooker + place in a medium saucepan. Cook them over edium high heat + whisk in the cornstarch. Cook until thickened, then pour over them meat.

Orange-Sesame Chicken

makes 4 servings

What You Need:

  • 1 ½ lbs chicken
  • 3/4 bottle SAN-J Orange sauce
  • 1-2 TB raw sesame seeds
  • To garnish: chopped scallions, chopped pineapple, + serve in a red cabbage leaf for fun!

To Make:

  1. Cook low for 4 hours in slow-cooker
  2. Serve in cabbage cups with grilled onions, bean sprouts, scallions, + even sliced pineapple

Spicy Coconut Curried Beef

makes 5 servings

What You Need:

  • 1 can light, organic coconut milk
  • 4 tsp red curry paste
  • 1 TB maple syrup or coconut nectar
  • 1 tsp red pepper flakes
  • 2 tsp fish sauce
  • dash of SAN-J tamari sauce, low-sodium
  • 1/2 lime, juiced
  • 1 red bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 1/2 lbs lean beef like flank or skirt steak, cut into 1-inch strips

To Make:

  1. Mix together the coconut milk through the lime juice + place in the slow cooker.
  2. Place the meat in a skillet over medium heat and lightly sear on both sides.
  3. Place the meat in the low-cooker with the onion + peppers – cook on low for 6 to 8 hours

Mongolian Chickpeas

makes 3 servings

What You Need:

  • 1, 15-oz can of chickpeas, drained + rinsed
  • 2 cups broccoli, cut into florets
  • 3/4 bottle of SAN-J Mongolian sauce
  • 3 scallions, chopped

To Make:

  1. Simply place all of the ingredients in a slow cooker + cook on high for 4 hours.

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RecipesAshley Pettit