Easy Healthy Eating with Slow Cooker
I know. Eating healthy seems like effort. It’s easier to just pick up the phone and order a pizza or drop into Subway for what they would have you believe is a healthy option (it’s not really very good). Or even just poor a bowl of cereal for dinner. But really, healthy eating with slow cooker meals is easy.
The only hard part is having it cooking while you’re home. The smell of food all day will make you salivate.
I had bought this recipe book a few months ago, and then somehow forgot about it after I put it away. Now that I’ve re-discovered it, I’m definitely going to be into healthy eating with slow cooker recipes, especially during these cold damp days of Vancouver.
- 1/3 cup water
- 1 Tbsp olive oil
- 1 Tbsp grated fresh ginger
- 2 tsp vegetable or chicken bouillon powder
- 2 tsp minced garlic
- 1 1/2 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp drid thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground coriander
- 1/8 tsp ground cinnamon
- optional pinch cayenne (I didn't add this)
- 2 lbs boneless, skinless chicken thighs (I used about 1.5 lbs)
- 3 potatoes cut into large, but manageable chunks (the original recipe called for 4 med red potatoes cut in half)
- 3 carrots cut into manageable chunks (she suggested peeling, but I rarely peel my veg; I just wash them well; I want the extra nutrients of the skin)
- 1 med onion, chopped
- 1/3 cup raisins
- optional 1/3 cup sliced olives (I don't like olives, so I skipped this ingredient)
- 1 lemon, thinly sliced
- 3 Tbsp cilantro or mint leaves (she said finely chopped; I just tore it into small pieces)
- 1/3 cup Greek-style yoghurt or sour cream (I found a lactose-free one I hadn't seen before)
- In a large bowl, stir in water, oil, ginger, bouillon, garlic, cumin, turmeric, thyme, salt, pepper, coriander, cinnamon, and cayenne.
- Add 3 Tbsp of the mix to the slow cooker crock.
- Add the chicken to the remaining spice mixture in the bowl and coat it well with the sauce.
- Layer the veggies in the crock. First potatoes, then carrots, then onions.
- Sprinkle the raisins on top of that.
- Add the chicken next, and spoon in any of the remaining spice sauce mixture.
- Add the olives next (if you like olives).
- Arrange the lemon slices over all of that.
- Do not stir.
- Cover and cook for 8 hours on low OR 4 hours on high.
- Take the lemon out and squeeze out as much juice as you can to add back to the crock.
- Discard them lemon slices.
- Serve the chicken and veggies with cilantro or mint and yoghurt to garnish. (You can opt out of the garnish, if you like)