Easy Paleo Slow Cooker Meals

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Arsy Vartanian
Founder and Chef of rubiesandradishes.com
Arsy Vartanian of RubiesandRadishes.com

Copyright 2014 Arsy Vartanian
Designed by Ted Birt
Disclaimer and Copyright Information

This book is not to be considered a replacement for medical advice, diagnosis or treatment.
Please always use your best judgment and seek the advice of your health professionals as needed.
By reading this eBook, you agree that neither the author nor the authors company is responsible for your
results relating to any information presented in this book. Furthermore, any statements or claims about the
possible health benefits conferred by any foods or supplements have not been evaluated by the US Food and
Drug Administration and are therefore not intended to diagnose, treat, cure or prevent any disease.
No part of this publication shall be reproduced, transmitted, or sold in whole or in part in any form, without
the prior written consent from the author, Arsy Vartanian.
This eBook is licensed for your personal enjoyment only. It may not be re-sold or given away. If you would
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Thank you for respecting the hard work of the author.
Copyright Arsy Vartanian. All rights reserved.
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Introduction
Many of my blog readers and close friends have told me that they would like some slow cooker recipes that
are so easy that all you really have to do is set and forget. So what I offer here are just those kinds of slow
cooker recipes, so painless to prepare that it often just takes mere minutes, but that also provide nutritious,
whole and delicious meals.
The slow cooker is critical in staying on track with a Paleo diet when you are maintaining a busy schedule. It
allows you to spend minimal time in the kitchen and still enjoy a delicious and nourishing meal. It also helps
to save money. Most of the recipes in this book call for tough inexpensive cuts of meat that when cooked low
and slow become mouthwatering and fork-tender. Most of the recipes in this book also freeze really well,
allowing you to batch cook, so you always have Paleo friendly meals on hand.
As I worked hard on creating these easy recipes for you, I couldnt help but come up with a few that were a
little more involved. These were too delicious to leave out, so I decided to organize the book based on how
much prep time the recipes require in order to help you decide what to make according to your availability.
I have also included my 5 Tips for Perfect Slow Cooker Meals. You will notice that these tips arent used
often throughout the book, as they add more time to your prepping. The recipes are really delicious as is, but
these tips and tricks can be used when you have a little more time to take these recipes up a notch!
Happy Slow Cooking!

Arsy
www.rubiesandradishes.com
Facebook | Pinterest | Instagram
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5 Tips for Perfect Slow Cooker Meals
Tip 1: Browning, Sauting & Broiling

You can certainly skip this step and still make a decent slow cooker meal. Browning meat
and sauting certain vegetables, such as onions, garlic, carrots and celery can greatly improve
the flavor of many dishes.
I usually use 1 tablespoon of ghee and cook the onions for about 5 minutes. I then add the garlic and cook
it for an additional minute, just until it is fragrant. I move these to the slow cooker. I toss the meat in all the
spices that I plan to use. I add more cooking fat to the skillet if needed and I cook the meat until it is browned
on all sides usually a few minutes per side.If I dont get a chance to brown the meat, I will often broil it for 3
to 5 minutes after it is done cooking. This helps dishes like carnitas
be a little crispier.
Tip 2: Salt & pepper before serving

Salt tends to dissipate in the slow cooker, causing your dish to taste a little bland. I use a regular amount in the
beginning, but I always salt and pepper to taste before serving.
Tip 3: Add more herbs & spices towards the end

Like salt, the flavor of some spices will dissipate as they cook. If I am home, I check for flavor towards the
end of cooking. If the meal tastes bland, I add more dried spices and herbs and allow it to cook for 30 more
minutes. Except for a select few recipes, I add fresh herbs after I am done cooking. Watch out for peppers, like
cayenne or chili powder; these tend to intensify over longer cooking times.
Tip 4: Use flavorful bases

I never use water as my base. I always opt for liquid with more flavor such as broth, wine, coconut milk, salsa
or even marinara sauce! Asian flavors like coconut aminos and tamari also hold up well in the slow cooker.
Tip 5: Reduce
Slow cookers dont allow liquid to evaporate and the liquid actually increases as foods like onion, give off liq-
uid. Your meals can turn out really watery. I avoid this by starting off with a small amount of
liquid. Unless, I am making a soup or a stew, I tend to only use about 1/4-1/2 cup of liquid. Even then, I
sometimes end up with a watery dish.
If I dont have time, I use a slotted spoon and remove the meat and veggies and leave the liquid behind. If
I have bone-in meat, then we drink the liquid as a broth. This is actually healthy stuff, loaded with vitamins
and minerals. If I want to fancy up the dish, I reduce the liquid and pour it back over the meat and veggies or
serve it on the side.
To reduce the liquid, remove the meat and veggies and set aside. Pour the liquid into a saut pan and bring to
a simmer, stirring frequently until the sauce has thickened to your liking.
Reducing Tips:
Add salt after you have thickened your sauce to avoid making the sauce too salty, as the flavors will concen-
trate when it thickens.
To reduce faster, use a larger saut pan.
You can add a couple of tablespoons of softened butter towards the end to create a more luxurious pan sauce.
Arrowroot will thicken the sauce. Add 2 teaspoons to a small amount of filtered water (enough to make it a
thin paste). Whisk it into the sauce as you bring the sauce to a simmer. Keep whisking the sauce until it has
thickened, about 10 minutes.
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Resources
Here are some useful resources.

You can find Paleo recipes and healthy living tips at my blog:
www.rubiesandradishes.com
You can find me at: Facebook | Pinterest | Instagram
If you are new to Paleo, you can read about how to get started here:
www.rubiesandradishes.com/paleo101
You can read about which slow cookers I use and why here:
www.rubiesandradishes.com/slowcookers
You can find all my recommended kitchen and pantry items here:
www.rubiesandradishes.com/paleokitchen
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Table of Contents
Introduction
5 Tips for Perfect Slow Cooker Meals
Resources
5 minute prep recipes

Chicken with Sun-Dried Tomato & Artichoke
Honey Mustard Chicken
Easy Slow Cooker Chicken Verde
Slow Cooker Poached Chicken
Slow Cooker Curry - Beef
Slow Cooker Curry - Chicken
Pork Roast with Kraut
Easy Slow Cooker BBQ Ribs

Easy Slow Cooker Taco Meat
Paleo Teriyaki Chicken
Easy Slow Cooker Chicken Morengo
Lemon Garlic Roast Chicken
Maple Glazed Turkey Breast with Cranberries
Maple Orange Pork Shoulder
Citrus Braised Carnitas

Balsamic Braised Short Ribs
Chocolate Rubbed Pot Roast
Paleo Sloppy Joes
Smoky Barbeque Beef Brisket - from scratch!
Beef & Butternut Squash Stew
Slow Cooker Chorizo Mashed Yams

Classic Italian Meatballs
Barbacoa
Indian Chicken Curry
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Mexican Inspired Chunky Chicken Soup
Turkey Chili
nutrient-dense homemade broth

Slow Cooker Chicken Broth
Slow Cooker Beef Broth
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Chicken with Sun-Dried Tomato & Artichoke
prep time: 5 minutes
servings: 6 to 8
This dish bursts with flavor. No one would ever guess that it only took you 5 minutes to prepare! Read the
ingredients that are in the jar of sun-dried tomatoes and artichokes carefully to make sure that there are no
unhealthy oils or other additives.
INGREDIENTS
2-3 lbs. skinless chicken, boneless or bone-in (any parts you like)
1 8 ounce jar sun-dried tomatoes packed in olive oil
1 16 ounce jar, artichokes, drained
1 tablespoon tomato paste
salt and pepper
COOKING INSTRUCTIONS
1) Place Chicken in the slow cooker, then add sun-dried tomatoes, tomato paste and artichokes.
2) Cover and cook on low for 4 to 5 hours.
3) Salt and pepper to taste.
4) Serve and enjoy!
Chefs Tips:
If you are home when this dish is cooking, you can add the artichokes later and allow them to cook during the
last 2 hours.
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Honey Mustard Chicken

servings: 6
This chicken is moist and has a mild sweet flavor. It pairs well with lettuce wraps and my Paleo satay sauce.
You can find the recipe for my sauce at www.rubiesandradishes.com/satay
INGREDIENTS
2 lbs. skinless chicken thighs (bone-in or boneless)
2 tablespoons coconut oil, melted
3 tablespoons honey
1 tablespoon prepared mustard (I prefer stoneground)
1 teaspoon madras curry powder
salt and pepper
1) Place chicken in the slow cooker.
2) In a small bowl, mix coconut oil, honey, prepared mustard, and curry powder.
3) Pour the sauce over the chicken and cook on low for 4 to 5 hours.
4) Salt and pepper to taste.
5) Enjoy in lettuce wraps, with julienned carrots and my Paleo Satay Sauce.
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Easy Slow Cooker Chicken Verde

servings: 6 to 8
We always keep some organic chicken thighs in our freezer and jarred salsa verde
in our pantry. On the busiest of days, all I have to do is remember to pull the chicken out of the freezer the
night before. Some blog readers have told me that when they forget to take the chicken out of the freezer, they
just add it to the slow cooker still frozen and it still works. I havent tried that myself yet!
When choosing packaged salsa, read the ingredients carefully and make sure that there is nothing listed that
you dont recognize as food. Trader Joes has a salsa verde we like for this recipe; its not organic, but it is free
of additives and preservatives. We always keep a couple of jars of this in our pantry. You will also notice that
most of my recipes call for chicken thighs. I prefer them over breasts, as they are more flavorful and more
affordable.
We love serving this dish with plantains fried in coconut oil or in lettuce wraps!
INGREDIENTS
2 - 3 lbs. boneless, skinless chicken thighs
16 ounces Salsa Verde
1) Add chicken to the slow cooker. Cover with salsa verde and cook on low for 5 hours.
2) If you are home, you can open the lid at the 4 hour mark and shred the chicken with 2 forks, if not, no
worries, it will still turn out fine!
3) Use a slotted spoon to remove the chicken from the slow cooker, leaving the liquid behind.
4) Salt and pepper to taste and serve.
5) The Trader Joes salsa is already quite salty, so it doesnt require additional salt.
Chefs Tips:
The recipe is great as is, but if you would like to enhance the flavor, try the following:
Brown the chicken in ghee or other Paleo friendly cooking fat of your choice before
placing it in the slow cooker.
Alternatively, after the dish is done, use a slotted spoon and place the chicken in an oven safe dish and broil
for 3 to 5 minutes to get it crispy.
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Slow Cooker Poached Chicken

servings: 6
INGREDIENTS
1 whole chicken, 4 to 5 lbs.
1 tablespoon apple cider vinegar
filtered water
1) If your bird came with a bundle of giblets stuffed in the cavity, remove the bundle before cooking. You can
toss the giblets (minus the liver) into the stock to give it a richer flavor. The liver can give the stock a bitter
flavor, so set that aside for another use.
2) Place your chicken in the slow cooker. Leave the skin on, as this will help you make a more gelatinous
broth. Fill up your slow cooker with enough water so the chicken is mostly submerged. Depending on the size
of your chicken, you may not be able to completely cover it, but cover it as best as you can.
3) Add the apple cider vinegar now. This helps to extract the minerals from the bones.
4) Cook for 6 to 8 hours on low.
5) Remove the chicken from the broth and allow to cool. Once it is cool enough to handle, pull the chicken
apart with your fingers. The meat will essentially just fall off the bones. Separate the meat from the skin and
tendons.
6) Place the skin, tendons and bones back in the water. Cook on low for another additional 4 to 8 hours.
7) Strain the broth and store in the refrigerator or freeze for another use.
Chefs Tips:
Add vegetables like carrots, leeks and celery to make a more flavorful broth.
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Slow Cooker Curry - Beef

servings: 6 to 8
These 2 curries are a staple at our house. With only 5 minutes prep, we can enjoy a flavorful and healthy
dinner. Serve this over cauliflower rice or white rice, if you include white rice in your diet, along with some
steamed vegetables for a complete meal.
Homemade coconut milk is easy to make. You can find my recipe here:
www.rubiesandradishes.com/coconutmilk
We use the Thai Kitchen brand of curry paste. It is not organic, but the ingredients are clean.
INGREDIENTS
2-3 lbs. beef stew meat or chuck roast, cut into several big chunks (any tougher cut of beef you have will
work)
1 can coconut milk or 2 cups homemade coconut milk
3 tablespoons red curry paste
1) Add beef, coconut milk and curry paste to the slow cooker.
2) Use a fork to mix in the curry paste.
3) Cook on low for 6-8 hours.
4) Use 2 forks to pull apart the beef into smaller chunks.
5) Use a slotted spoon to remove the beef from the liquid.
Chefs Tips:
If you are home, chop up whatever vegetables you have in your fridge and add them to the slow cooker for
the last hour.
We often add carrots, zucchini and bell peppers. You can also strain the broth and use that to cook vegetables
the following day!
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Slow Cooker Curry - Chicken
servings: 6 to 8
These 2 curries are a staple at our house. With only 5 minutes prep, we can enjoy a flavorful and healthy
dinner. Serve this over cauliflower rice or white rice, if you include white rice in your diet, along with some
steamed vegetables for a complete meal.
Homemade coconut milk is easy to make. You can find my recipe here:
www.rubiesandradishes.com/coconutmilk
We use the Thai Kitchen brand of curry paste. It is not organic, but the ingredients are clean.
INGREDIENTS
2-3 lbs. boneless, skinless chicken thighs
1 can coconut milk or 2 cups homemade coconut milk
3 tablespoons green curry paste
1) Add chicken, coconut milk and curry paste to the slow cooker.
2) Use a fork to mix in the curry paste.
4) Use 2 forks to pull apart the chicken.
5) Use a slotted spoon to remove the chicken from the liquid.
Chefs Tips:
If you are home, chop up whatever vegetables you have in your fridge and add them to the slow cooker for
the last hour.
We often add carrots, zucchini and bell peppers. You can also strain the broth and use that to cook vegetables
the following day!
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Pork Roast With Kraut
servings: 8
Pork roast becomes juicy and tender when it is cooked on low heat and slowly over a long period of time. The
sweetness of the apples coupled with the sharp taste of the sauerkraut come together to create a delicious
dish.
INGREDIENTS
3 to 4 lb. pork loin roast
16 ounce jar of sauerkraut with caraway seeds
1 onion, sliced
2 apples, peeled and sliced
salt and pepper
1) Generously salt and pepper the pork.
2) Add pork to the slow cooker, and then add the sauerkraut, onions and apples.
3) Cook on low for 6 to 8 hours.
4) Adjust salt and pepper to taste.
5) Serve and enjoy!
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Easy Slow Cooker BBQ Ribs
servings: 6 to 8
These ribs are fall of the bone tender and so delicious. No one would ever guess that they took you 5 minutes
to prep!
INGREDIENTS
1 cup Paleo-friendly BBQ sauce (alternatively you can make your own, by using the same BBQ sauce as the
smoky brisket, minus the liquid smoke)
3 to 4 lbs. baby back ribs
1) Cut the ribs into 3 or 4 segments.
2) Place them in the bottom of the slow cooker.
3) Pour the barbeque sauce over them.
4) Cook on low for 6 hours.
Chefs Tips:
You can enjoy the ribs as is, but they are significantly improved by placing them in an oven safe dish and
brushing them with an additional to 1/2 cup of barbeque sauce. Broil for 3 to 5 minutes or until BBQ
sauce caramelizes.
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Easy Slow Cooker Taco Meat
servings: 6
Taco meat is a Paleo go-to food. Top a salad with guacamole, salsa, green onions and this taco meat for a
quick, easy and tasty dinner.
If you have a Paleo-friendly taco seasoning, you can substitute all the spices in this recipe for 2 tablespoons of
taco seasoning. When choosing a chili powder, read the ingredients carefully to make sure it only uses spices
and has no other additives.
INGREDIENTS
2 lbs. ground beef, preferably grass-fed
3 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon coriander
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper
1)In a small bowl combine all of the spices.
2) Add the beef, tomato paste and spices to the slow cooker. Use a spoon to mix up the ingredients and break
up the meat.
3) Cook on low for 4 hours.
4) Break up the meat some more.
5) Use a slotted spoon to remove the meat from the slow cooker.
7) Serve and enjoy!
Chefs Tips:
You can reserve 2 teaspoons of the taco seasoning and add it in the last 30 minutes of cooking. This extra step
isnt necessary, but it will heighten the flavor of the meat.
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Paleo Teriyaki Chicken

servings: 6
This Teriyaki Chicken is tasty and simple to make. Pair it with sauted greens for a complete meal.
INGREDIENTS
2 lbs. skinless chicken thighs (bone-in or boneless)
cup coconut amino
1 tablespoon honey
1 tablespoon fresh ginger grated
2 garlic cloves, minced
salt and pepper
2) In a small bowl, mix coconut aminos, honey, fresh ginger and garlic cloves.
3) Pour the sauce over the chicken and cook on low for 4 to 5 hours.
4) Use a slotted spoon to remove the chicken from the slow cooker.
6) Serve and enjoy!
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Easy Slow Cooker Chicken Morengo
servings: 6 - 8
Serve this with zucchini noodles and olives for a delicious and satisfying meal.
INGREDIENTS
2-3 lbs. skinless, chicken (you can use any parts that you prefer, bone-in or bone-out)
1 16 ounce jar marinara sauce
1 onion, sliced
cup dry white wine
lb. fresh mushrooms, sliced
salt and pepper
1) Place chicken at the bottom of the slow cooker. Generously season with salt and pepper.
2) Add the onions around the chicken.
3) Add the white wine and the marinara sauce.
4) Cover and cook on low for 4 hours. Add mushrooms, and then cook for one additional hour.
6) Serve and enjoy!
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Lemon Garlic Roast Chicken

servings: 6
This dish makes an appearance on our menu regularly. Its flavorful, but not bold, so you can serve it with a
variety of vegetables throughout the week.
INGREDIENTS
2 tablespoons fresh squeezed lemon juice
1 tablespoon avocado oil (you can substitute olive oil)
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 whole roasting chicken, 3 to 5 lbs.
1 onion, quartered
1 lemon, quartered
1) In a small bowl, combine lemon juice, avocado oil, parsley, garlic powder, dried basil, oregano, sea salt and
black pepper.
2) Rub the herb mixture all over the chicken. If you have some left, you can also rub it in the cavity.
3) Stuff the cavity with the lemon and onion.
5) Cook on low for 7 hours. I have found that in my Hamilton Beach slow cooker, 7 hours is the perfect timing
to keep the chicken intact, but cooked and moist. At 8 hours, it starts falling off the bone. This can vary de-
pending on the brand of slow cooker.
Chefs Tips:
Save the bones and use for making broth.
If you want chicken with a crispy skin. Transfer the chicken from the slow cooker to an oven safe dish and
bake at 350F for 5-10 minutes.
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Maple Glazed Turkey Breast With Cranberries
servings: 4
These maple glazed turkey breasts pair really nicely with some simple roasted brussel sprouts.
When purchasing maple syrup, read the ingredients closely to make sure that it is pure maple syrup with no
added ingredients, such as high fructose corn syrup.
INGREDIENTS
4 filets of turkey breast (or you can substitute thigh)
4 tablespoons maple syrup
1 teaspoon sea salt
1/4 teaspoon cinnamon
1 onion, sliced
1 16 ounce bag of cranberries (fresh or frozen)
1) Place the turkey in the slow cooker.
2) Then rub the top of each breast with 1 tablespoon of maple syrup. Sprinkle turkey with sea salt and cinna-
mon.
3) Then add cranberries and onions and cook on low for 4 hours.
5) Serve and enjoy!
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Maple Orange Pork Shoulder
servings: 6 - 8
INGREDIENTS
2.5-3lbs. pork shoulder, cut into several big chunks
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried sage
1/2 a cup of fresh squeezed orange juice
2 tablespoons maple syrup
1 apple, peeled and chopped
Rub the pork with the salt, pepper and sage.
Place it in the slow cooker.
Add the apples, orange juice and maple syrup.
Cook on low for 6 - 8 hours. Once it is cooked, use 2 forks to pull the pork apart.
Adjust salt and pepper to taste.
Serve and enjoy!
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Citrus Braised Carnitas
servings: 6 - 8
Slow Cooker carnitas is another staple at our house. Its easy to make a large batch in the slow cooker and
enjoy it all week as part of a variety of meals. Have it for breakfast with some eggs, enjoy it for lunch on top
of a hefty salad, or enjoy it for dinner with roasted vegetables.
INGREDIENTS
1 tablespoon cumin
2 teaspoons coriander
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 lbs boneless pork shoulder, cut into 4 large chunks
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
1) In a small bowl, combine cumin, coriander, paprika, sea salt, onion powder, garlic powder, cayenne and
oregano.
2) Rub the spice mixture all over the pork.
3) Place the pork in the slow cooker. Add the fresh squeezed orange juice and the fresh squeezed lime juice.
4) Cook on low for 6 to 8 hours or until the meat is fork tender.
Chefs Tips:
To get your carnitas crispy, use a slotted spoon and place the carnitas in an
oven safe dish. Broil for about 5 minutes.
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37
Balsamic Braised Short Ribs
servings: 6 - 8
These beef short ribs are braised to luscious tenderness, while slow cooking in a flavorful balsamic sauce.
INGREDIENTS
4 to 5 lbs. bone-in beef short ribs, each about 3 inches long
2 teaspoons sea salt
2/3 cup balsamic vinegar
1 cup dry red wine
1/2 cup red onions, diced
4 cloves garlic cloves, minced
1 carrot chopped (optional)
1 stalk celery chopped (optional)
1) Sprinkle the short ribs with the salt and pepper.
2) Then place them in the bottom of the slow cooker.
3) In a separate bowl mix the balsamic vinegar, red wine, tomato paste, red onions and garlic. Pour over the
ribs. If using carrots and celery, add those to the slow cooker now too.
4) Cook on low for 6 to 8 hours or until beef is fork tender.
6) Serve and enjoy!
Chefs Tips:
If you have time, heat up 1 tablespoon of ghee or coconut oil in a heavy bottomed pan and sear the short ribs
on each side for 2 to 3 minutes before placing them in the slow cooker.
Defat and reduce the leftover sauce and serve it drizzled over the short ribs. See my 5 Tips for Perfect Slow
Cooker meals for reducing tips!
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39
Chocolate Rubbed Pot Roast
servings: 6 - 8
This is the one dish in this book that asks you to brown it before you move it to the slow cooker. The browning
is key in this dish because it will lock in the spice rub and create a crust around the roast.
This chocolate rubbed roast is a fun twist on a classic comfort food. This dish is delicious with some roasted
carrots.
INGREDIENTS
3 to 4 lbs. chuck roast
2 tablespoons roasted and ground cacao beans, I use the Choffy brand
1 tablespoon sea salt
1 teaspoon coconut palm sugar
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1 tablespoon ghee
1 onion sliced
1 cup beef broth, preferably homemade
1) In a small bowl, combine the ground cacao beans (or Choffy), sea salt, black pepper, coconut palm sugar,
garlic powder, chili powder and dried oregano.
2) Rub the spice mixture all over the chuck roast.
3) Heat a heavy bottomed pan over medium heat, add the ghee. Sear the roast on each side, until you see a
nice crust. About 2 minutes per a side.
4)Move the roast to the slow cooker.
5) Add the onions (if you have time, you can saut the onions in ghee for a few minutes before adding them)
to the slow cooker.
6) Add the broth and cook on low for 8 hours.
8) Serve and enjoy!
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Paleo Sloppy Joes
servings: 6
For a more sophisticated take on sloppy joes, I recommend serving these over some roasted sweet potatoes.
The slight sweetness from the beef combines with the sweet potato wonderfully to make a delicious and filling
meal.
When choosing chili powders, take care to purchase one that is made of spices only. Read the ingredient label
carefully. Chili powder ingredients often include additives and anti-caking agents.
INGREDIENTS
2 lbs. ground beef, preferably grass-fed
1 leek, diced (white and light green parts only)
1 green bell pepper, chopped
4 cloves garlic, minced
2 tablespoons honey
2 cups strained tomatoes (you should be able to find this near the marinara sauces in your local health food
store)
2 tablespoons coconut aminos
1 teaspoon chili powder
1/2 teaspoon chili pepper flakes
1) Place the ground beef, bell pepper and the leeks in the slow cooker.
2) In a medium sized bowl, combine the garlic, honey, strained tomatoes, tomato paste, coconut aminos, chili
powder, and chili pepper flakes.
3) Pour the tomato mixture over the meat and vegetables in the slow cooker. Use a wooden spoon to break up
the ground beef.
4) Cook on low for 4 to 6 hours, or until meat is cooked through.
6) Serve and enjoy!
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43
Smoky BBQ Beef Brisket - from Scratch!
servings: 6
This BBQ beef with barbeque sauce made from scratch only takes about 15 minutes to assemble! If you are
going to make this first thing in the morning before you head to work, you can slice the onion the night before
and mix the BBQ sauce. In the morning, it will only take you a few minutes to make this delicious meal.
INGREDIENTS
1 onion, sliced
3-4 lbs. beef brisket
salt and pepper
Slow cooker BBQ sauce:

8 ounces tomato paste, preferably in a jar
3 tablespoons apple cider vinegar
2 tablespoons honey
1/2 teaspoon cayenne
1/2 teaspoon crushed red bell pepper
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon onion powder
3 cloves garlic, crushed
2 tablespoons coconut aminos
1 teaspoon liquid smoke
1) Place onions in the bottom of the slow cooker.
2) Generously salt and pepper the steak and place the steak on top of the onions.
3) In a separate bowl, mix the tomato paste, apple cider vinegar, honey, cayenne, crushed red bell pepper, sea
salt, dry mustard, paprika, onion powder, garlic, coconut aminos and liquid smoke.
4) Pour the BBQ sauce over the beef.
5) Cook on low for 8 to 10 hours, or until meat is fork tender and shreds easily.
7) Serve and enjoy!
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Beef & Butternut Squash Stew
servings: 6 - 8
This stew is hearty and satisfying, with a hint of sweetness from the butternut squash.
When choosing sun-dried tomatoes for this recipe, read the ingredients carefully, to make sure there are no
unhealthy oils or other additives.
INGREDIENTS
3 lbs. beef stew meat
1 medium butternut squash, peeled and cubed
1/2 cup sun-dried tomatoes packed in olive oil, finely chopped
1/2 red onion, diced
2 teaspoons salt
1 teaspoon pepper
4 cups of beef broth
1) Place the stew meat, butternut squash, sun-dried tomatoes, red onions, garlic, salt, pepper and broth in the
slow cooker.
2) Cook on low for 6 to 8 hours or until beef is tender.
4) Serve and enjoy!
Chefs Tips:
This recipe is great as is, but here are a few tips to help elevate the flavors:
Brown the stew meat and saut the onions and garlic, before placing them in the slow cooker. See my 5 tips
for perfect slow cooker meals for more details.
For a richer flavor, try substituting 1 cup of the broth, for 1 cup marsala wine.
Add the butternut squash, half way through, so it doesnt overcook.
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Slow Cooker Chorizo Mashed Yams
servings: 6
These chorizo mashed yams are so versatile. Serve it as a side or as a one-pot meal. The chorizo and yams
combine to make the perfect combination of sweet and spicy!
If you are tired of eggs, this makes a delicious breakfast. You can even toss it in the night before and wake up
to a warm breakfast in the morning.
INGREDIENTS
4 yams, peeled and diced
1 tablespoon ghee
a white onion, diced
1lb Mexican chorizo, casings removed
teaspoon sea salt
teaspoon pepper
cilantro for garnish
1) Place yams in slow-cooker.
2) Heat ghee in a medium pan, saut onions until translucent, then add garlic for a minute or two and saut
until fragrant. Add chorizo, salt and pepper and lightly brown for flavor. Add contents of pan to slow-cooker.
3) Cook on low for 6 to 8 hours or cook on high for 3 to 4 hours.
4) Once cooked through use a slotted spoon and move contents into a large bowl and mash yam mixture with
a fork.
5) Garnish with cilantro and serve.
Chefs Tips:
If you are short on time, skip the browning the chorizo and onions and place them directly in the slow cooker.
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49
Classic Italian Meatballs
servings: 6
I love using jarred marinara sauce to add more flavor to slow cooker meals. You can often find organic mari-
nara sauce with no questionable ingredients at your local health food store. Read the ingredients carefully to
make sure that you purchase one that only has vegetables, spices and olive oil.
INGREDIENTS
1/2 cup chopped onions
1 tablespoon ghee
2 lbs. ground beef
1 tablespoon balsamic vinegar, preferably a thick syrupy variety
1/4 teaspoon crushed red pepper
1 tablespoon Italian seasoning
1 egg, lightly beaten
1 16 ounce jar tomato and basil marinara sauce
1) Heat a heavy bottomed pan over medium heat, saut the onions until translucent, about 5 to 7 minutes.
2) In a large bowl, combine the ground beef, sauted onions, garlic, balsamic vinegar,
tomato paste, crushed red pepper, Italian seasoning, sea salt, black pepper and egg.
3) Using your hands, mix all the ingredients until they are well incorporated. Shape the mixture into about 2
inch meatballs. This mixture should make between 15 and 17 meatballs.
4) Line the bottom of the slow cooker with the meatballs. Pour the marinara sauce
into the slow cooker.
5) Cook on low for 4 to 6 hours, or until meat is cooked through.
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51
Barbacoa
servings: 8
Barbacoa is a Mexican dish that is often served with corn tortillas and guacamole. We often enjoy this over
salad or with Paleo tortillas. The blogs, stupideasypaleo.com and zenbellyblog.com provide delicious recipes
for Paleo tortillas.
INGREDIENTS
5 dried chipotle peppers, rehydrated
1 cup strained tomatoes
1/4 cup apple cider vinegar
1/2 cup onion, chopped
4 cloves garlic
2 tablespoons honey
1 tablespoon sea salt
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 teaspoon oregano
2 teaspoons fish sauce
1/2 cup broth
1/4 cup liquid from rehydrating peppers
3 to 4 lbs. chuck roast, cut into 3 to 4 large chunks
2 bay leaves
1) Rehydrate the peppers by covering them with hot water for 30 minutes. Reserve the water.
2) In a food processor, combine all of the ingredients, except for the bay leaves and the chuck roast. Blend
until all the ingredients are well combined.
3) Place the chuck roast in the slow cooker. Add the bay leaves.
4) Pour the sauce over the roast.
5) Cook on low for 8 hours or until the meat pulls apart easily.
6) Use a slotted spoon to remove the meat from the slow cooker.
8) Serve and enjoy!
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53
Indian Chicken Curry
servings: 8
This is one of the more involved recipes in this book. It is worth the extra effort. It is hearty, filling and bursts
with flavor.
INGREDIENTS
1 large onion, chopped
1 small cauliflower chopped (about 4 cups)
1 large carrot, chopped
1 large sweet potato, peeled and chopped
2 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon garam masala
1/2 teaspoon ground ginger
1.5 lbs. chicken thighs, boneless, skinless, cut into 1.5 inch chunks
1 cup chicken broth
3 cups coconut milk
4 ounces baby spinach
optional garnishes: cilantro and chili pepper flakes
1) Place onions, cauliflower, carrot, sweet potato and garlic in the slow cooker.
2) In a small bowl, combine the cumin, coriander, turmeric, cayenne, garam masala and ginger.
3) Toss the chicken with the tomato paste and the spice mixture.
4) When it is well coated, place the chicken in the slow cooker.
5) Add the broth and the coconut milk.
6) Cook on low for 4 to 6 hours, or until chicken is cooked through.
7) Add the spinach the last 10 minutes of cooking.
8) Top with cilantro and chili pepper and serve.
Chefs Tips:
You can add the cauliflower and sweet potato, half way through cooking, to avoid overcooking.
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55
Mexican Inspired Chunky Chicken Soup
servings: 4 - 6
This Mexican take on chicken soup is so delicious that it becomes difficult to enjoy chicken soup any other
way!
INGREDIENTS
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon sea salt
1/2 teaspoon fresh black pepper
2 lbs. skinless, boneless, chicken thighs, cut into 1.5 inch chunks
1 onion, thickly sliced
2 medium zucchinis, chopped
2 carrots, chopped
1 bell pepper, chopped
2 medium carrots, chopped
5 cups chicken broth, preferably homemade
2 cups salsa, preferably a simple tomato salsa
Optional garnishes:
cilantro
jalapeno
green onion
lime
avocado
1) Combine the coriander, cumin, chili powder, salt and pepper. Toss the chicken with the spices. When the
chicken is well coated, move it to the slow cooker.
2) Add the onion, garlic, zucchinis, bell pepper, carrots, tomato paste, chicken broth and salsa.
3) Cook on low for 4 to 6 hours, or until chicken is cooked through.
5) Top with garnishes of your choice and serve!
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57
Turkey Chili
servings: 6 - 8
This chili is loaded with aromatic vegetables, making it flavorful and filling. It might take you about 20 min-
utes to chop everything. If you plan to toss this in before you head to work in the morning, you can prep all
the vegetables the night before.
Alternatively, you can toss the vegetables in a food processor and dice them up that way for a shortcut.
INGREDIENTS
2 lbs. ground turkey thigh
1 large carrot, diced
2 medium zucchinis, diced
1 red onion, diced
4 cloves garlic, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeno, diced
2 tomatoes, diced
2 tablespoons tomato paste (preferably from a jar, not a can)
1 teaspoom sea salt
1 teaspoon cumin
1 teaspoon chili powder
1 16 ounce jar of salsa (I like to use chipotle with tomatillos for extra flavor)
1 cup chicken broth
Green onions and avocado for garnish
1) Add turkey to the slow cooker. Then add carrots, zucchini, red onion, garlic, bell peppers, jalapenos, toma-
toes, tomato paste, salt, pepper, cumin, chili powder and oregano.
2) Use a wooden spoon to stir it all up. Make sure it is well mixed and the turkey is broken up.
3) Then add the jar of salsa and chicken broth.
4) Stir to combine. Set slow cooker on low for 5 to 6 hours or until turkey is cooked through.
6) Serve and enjoy!
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58
Slow Cooker Chicken Broth
Homemade bone broth is one of the most nutrient rich foods that we can consume. It is rich in collagen, gel-
atin, amino acids and many minerals. Additionally, the calcium in bone broth is in a form that is very easy for
the body to absorb and digest.
Chicken head and feet are optional, but they will help make a more gelatinous broth. Since this book is all
about quick and easy prep, I have listed all the vegetables as optional. They will help make a more flavorful
broth, but if you are in a hurry, the only 3 things that you need are bones, filtered water and apple cider vine-
gar.
INGREDIENTS
3 lbs chicken pieces (carcass, including necks and backs)
2 chicken heads (optional)
4 chicken feet (optional)
1 leek, cut into several pieces (optional)
1 large onion quartered (optional)
2 carrots, peeled and cut in half (optional)
2 ribs celery, cut in half (optional)
2 bay leaves (optional)
10 sprigs parsley (optional)
8 to 12 cups of filtered water
1) Place the bones, chicken heads and feet (if using) in the slow cooker.
2) Add the vegetables, bay leaves and add enough water so the bones are completely covered. Usually between
8 to 12 cups. Add apple cider vinegar.
4) Discard all vegetables and bones and put broth through a strainer.
5) Refrigerate overnight. The fat will have solidified at the top by the next day. Remove fat and discard or
reserve for another use.
6) Refrigerate broth and use within a few days or freeze.
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Slow Cooker Beef Broth
Homemade bone broth is one of the most nutrient rich foods that we can
consume. It is rich in collagen, gelatin, amino acids and many minerals.
Additionally, the calcium in bone broth is in a form that is very easy for
the body to absorb and digest.
Since this book is all about quick and easy prep, I have listed all the vegetables as
optional. They will help make a more flavorful broth, but if you are in a hurry, the only 3 things that you need
are bones, filtered water and apple cider vinegar.
INGREDIENTS
3-4 lbs. beef bones
1 onions, 2 carrots, 2 stalks celery coarsely chopped (optional)
a few sprigs of thyme (optional)
bay leaf (optional)
8 to 12 cups filtered water
(Optional step) Preheat oven to 450F. Place the bones in a roasting pan and roast uncovered for 30 minutes.
This step will add more flavor to your broth, but it isnt necessary.
1) Transfer the bones to the slow cooker. Add the vegetables, thyme, and bay leaf.
2) Add enough water to cover the bones. Add apple cider vinegar.
4) Remove all vegetables and bones, and put broth through a strainer.
5) Refrigerate overnight. The fat will have solidified by the next day; remove
it and discard or reserve for another use.
6) Discard thyme and bay leaf. Refrigerate broth and use within a few days or freeze.
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60

Easy Paleo Slow Cooker Meals

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Arsy Vartanian of RubiesandRadishes.com

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Happy Slow Cooking!

Tip 1: Browning, Sauting & Broiling

Tip 2: Salt & pepper before serving

Tip 3: Add more herbs & spices towards the end

Tip 4: Use flavorful bases

Here are some useful resources.

You can find me at: Facebook | Pinterest | Instagram

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nutrient-dense homemade broth

Slow Cooker Beef Broth

2) Cover and cook on low for 4 to 5 hours.

3) Salt and pepper to taste.

4) Serve and enjoy!

prep time: 5 minutes

4) Salt and pepper to taste.

prep time: 5 minutes

4) Salt and pepper to taste and serve.

prep time: 5 minutes

4) Cook for 6 to 8 hours on low.

prep time: 5 minutes

2) Use a fork to mix in the curry paste.

3) Cook on low for 6-8 hours.

4) Use 2 forks to pull apart the beef into smaller chunks.

5) Use a slotted spoon to remove the beef from the liquid.

2) Use a fork to mix in the curry paste.

3) Cook on low for 4-5 hours.

4) Use 2 forks to pull apart the chicken.

5) Use a slotted spoon to remove the chicken from the liquid.

3) Cook on low for 6 to 8 hours.

4) Adjust salt and pepper to taste.

5) Serve and enjoy!

2) Place them in the bottom of the slow cooker.

3) Pour the barbeque sauce over them.

4) Cook on low for 6 hours.

3) Cook on low for 4 hours.

4) Break up the meat some more.