Meal Prep with a Crockpot

Today, I thought I would share some easy to incorporate crockpot recipes.  Even if you do not like to cook, the crockpot can be your best friend. If you know how to throw ingredients in a bowl and let it cook overnight, you can master a crockpot. Then, you might even have dinner for the week! Let me know if you try any of these recipes. Have a great week!

Cilantro Lime Chicken


·   2 lbs skinless chicken breasts

·   2 cup salsa

·   1 small red onion

·   1/3 cup cilantro

·   Juice of 1 lime


·   Combine in slow cooker and cook for 8 hours on low

Crock pot stuffed peppers


·   2 pounds ground beef

·   4 large green peppers

·   1 large onion

·   2 carrots

·   cloves of garlic

·   1/2 head of cauliflower

·   6 ounce can of tomato paste

·   1 tablespoon dry oregano

·   1 tablespoon dry or fresh tarragon

·   Salt and pepper to taste


Cut the tops of the peppers and clean the seeds out.

Arrange peppers in the Crock-Pot standing up and make sure they fit securely.

Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.

In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste.

Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.

Lettuce wraps


·   2 - 3 lbs. boneless chicken thighs, cut in 1 1/2 inch pieces

·   1/2 of a red pepper, thinly sliced (or color pepper of your choice)

·   1 tsp. garlic powder

·   4 T. Coconut Aminos

·   2 T. Almond Butter

·   2 T. Rice wine vinegar

·   2 tsp. olive oil

·   1/2 tsp. red pepper flakes

·   1/2 tsp. of Black Pepper

·   1 T. minced ginger

·   1 carrot, thinly shredded

·   Bib lettuce, or other lettuce for wraps


1. Liberally season chicken thigh pieces with salt, pepper, and garlic powder.  Place meat in crock.

2. Next, combine all other ingredients in small bowl

3. Pour over chicken in crock.

4. Cover. Crock on Low for 4 hours or until chicken is tender and cooked through.

5. Garnish with shredded carrots or cabbage, chopped jicama, and/or cilantro. Serve in lettuce wraps.

Crockpot Quinoa Chicken Primavra

In the crockpot:

·   1½ cups quinoa, uncooked

·   1 lb. boneless skinless chicken breasts

·   4 cups + 3 cups chicken broth

·   4-6 cloves garlic

·   salt and pepper, other dried herbs you like (I tossed in ½ teaspoon each dried parsley, thyme, and basil)

Before serving:

·   1 tablespoon olive oil

·   1 bunch asparagus, cut into bite sized pieces

·   6 ounces pesto (SEE NOTES)

·   2½ cups frozen peas

·   squeeze of lemon juice

·   watercress, fresh parsley, chives, or any other herbs for topping

·   Parmesan or Asiago cheese for topping


1. Rinse the quinoa. Cut the chicken if you want - you can either cut it into small pieces (it will cook faster) or leave it whole and shred it after cooking.

2. Place the quinoa, chicken, 4 cups broth, garlic, and a sprinkle of salt and pepper and seasonings in the crockpot. Cover and cook on low for 3-4 hours.

3. When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining 3 cups broth or water and stir to combine - now the mixture should resemble a creamy risotto or casserole. Stir in the pesto, peas, and lemon juice and cover to heat through. While the peas are heating in the crockpot, heat the oil in a skillet - add the asparagus and sauté for 5-10 minutes, until the asparagus is lightly browned and tender-crisp. Add the asparagus back to the crockpot and stir to combine.

4. Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.

Crockpot Carnitas


·   4-5 lbs. pork shoulder

·   5 cloves garlic

·   1 tablespoon salt

·   1 teaspoon cumin

·   1 teaspoon chili powder

·   1 teaspoon black pepper

·   1 teaspoon oregano

·   ¼ teaspoon cinnamon

·   ½ teaspoon cayenne pepper

·   1 tablespoon chipotle hot sauce (optional)

·   juice of 2 limes

·   ½ cup orange juice

·   12 ounces chicken broth

·   ½ cup salsa


1. Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker (I actually kind of rubbed it onto the meat to get as much garlic flavor as possible, but you could just toss it in, too).

2. Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.

3. Add lime juice, orange juice, broth, and salsa. Cover and cook on low for 8 hours.

4. Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.

5. Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.

6. Serve on tortillas with fresh cilantro, avocado, and lime juice.

Headshot Staci Feb 2016(3).jpg

Staci Tobolowsky, MCN, RD/LD