6 long carrots, peeled and chopped in 2-3 inch pieces
6 red potatoes, quartered
1 medium white onion, halved and then quartered
2 tbsp minced garlic
For the Gravy:
2 tbsp arrowroot flour dissolved with 2 tbsp water
Chop the vegetables and place in the slow cooker. Add the minced garlic and stir to combine the veggies and garlic
Pat the pork shoulder dry and rub the spices into the roast
Heat a skillet over medium-high heat and add in the oil. Once hot, add the balsamic vinegar and immediately place the pork shoulder into the skillet to sear
Let sit for about 3 minutes until a nice crust has formed and the pork shoulder comes off of the skillet easily with tongs
Flip and sear the other side for 3 minutes until a crust is formed on that side as well
Transfer the pork shoulder into the slow cooker and place on top of the vegetables. Cover and cook on high for 3-4 hours, or on low for 6-8 hours, or until the roast is tender and easily shreds with a fork
To make the gravy, use a slotted spoon to transfer the pork and vegetables to plates or a serving platter. Dissolve the arrowroot in a small dish with the water. Once dissolved, pour into the juices remaining in the slow cooker and turn the slow cooker to high if it is not already. Stir the liquid well and cover with the lid again. After about 5 minutes, the liquid will have thickened. If you want a thicker gravy, add an additional 1 tbsp of arrowroot and stir into the gravy continuously until thickened.
Recipes For Dinner Healthy Slow Cooker-Recipe 2
1 1/2 lb Ground Beef or Ground Turkey
3/4 cup Milk
2/3 cup Bread Crumbs
1 tsp Salt
2 tsp Dried Minced Onions
1/2 tsp Sage
1/4 cup Ketchup
2 tbsp Brown Sugar
1 tsp Mustard
1 tsp Worcestershire Sauce
1 lb Carrots
1 1/2 lb Potatoes
Beat eggs in a large bowl.
Add milk, bread crumbs, onion salt and sage and mix well.
Crumble ground meat into mixture and mix well.
Form into a loaf to sit in the middle of your slow cooker.
Peel potatoes and carrots; cut into 1″ chunks and place around meat loaf.
Cook on low 5-6 hours.
Mix together ketchup, brown sugar, mustard and Worcestershire.
Spread sauce on top of meat loaf and cook for 30 minutes on high.
Recipes For Dinner Healthy Slow Cooker-Recipe 3
1 cup uncooked white quinoa
2 large NC sweetpotatoes, peeled and diced
1 15-oz. can black beans, drained and rinsed
1 15-oz. can whole kernel corn, drained and rinsed
1 28-oz. can crushed tomatoes
1 4-oz. can green chiles
2 cups vegetable broth (or any kind of broth)
1/2 large red onion, finely diced
3 tablespoons taco seasoning
1 tablespoon sriracha
2 teaspoons maple syrup
Begin by spraying your slow cooker with non-stick cooking spray.
Then, place all of the ingredients into your slow cooker and mix until combined.
Cover and cook on high for 3-4 hours or on low for 6-8 hours (or until the quinoa is fully cooked and the sweet potatoes are at desired texture).
Occasionally stir all of the ingredients together every hour.
When the quinoa is cooked and the sweet potatoes are soft, uncover the slow cooker.
Serve the sweetpotato Mexican quinoa with the optional toppings and enjoy!
Recipes For Dinner Healthy Slow Cooker-Recipe 4
1 tbsp avocado oil (or vegetable oil)
1 onion, chopped
4 garlic cloves, chopped
2 medium potatoes, chopped into cubes (regular or sweet potato)
1 can chickpeas
2 cups tomato sauce
1 cup vegetable broth
1 1/2 tsp cumin
2 tsp curry powder
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp turmeric
1/8 tsp cayenne pepper
salt & pepper to taste
2 tbsp maple syrup
Cilantro to garnish
Heat a pan with avocado oil on medium-high heat. Add the onion and let cook for 3 minutes. Next, add the garlic and let cook for one more minute.
Turn the heat off and add put the onions and garlic into the crockpot, along with all the other ingredients.
Cook on high for 4 hours.
Serve alone or over rice and garnish with cilantro