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Crockpot Recipes - Paleo (in need of)

Answered on August 19, 2014
Created February 20, 2013 at 3:13 AM

Does anyone have any excellent crockpot recipes that are more invasive with a variety of food. Anything goes, or just a good crockpot recipe. A typical meal for me is chicken or steak with a side of steamed vegetables and I am looking to change it up. I am new to Paleo and have only been attempting it for about a week. Thanks :)

0d2b1ff450021cca6683e4cecf2d6aec

(589)

on March 06, 2013
at 08:02 PM

I only use grass fed--tried browning -- still dry

35ba1f50dad25c85ac1aa2599fe5c5cb

(2485)

on March 06, 2013
at 07:29 PM

Are you using conventional or grass fed beef? I've had that problem with some recipes that I make all the time with grass fed roasts, when I use a conventionally raised beef roast it comes out dry... possibly because my rancher doesn't trim the fat as aggressively as the grocery store.

0d2b1ff450021cca6683e4cecf2d6aec

(589)

on February 21, 2013
at 02:11 PM

@GunK "Crockpot" is actually a trademark name.

949d4d02ea7d1abd714cc3347c2c6854

(1021)

on February 20, 2013
at 08:23 PM

A lot of people say that you have to brown the meat on all sides before putting it in the crockpot if you don't want it to dry out. To me, that defeats the purpose of a crock pot. However, in my experience, even with a lot of liquid in the pot, meats still taste somewhat dry. So maybe there's something to that browning thing.

5f470e23ee01f749cb3665d4c5a645f3

(40)

on February 20, 2013
at 05:34 PM

Thanks - I never think of a crockpot as a slow cooker... Must be a Midwest thing :)

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9 Answers

1
7d46edca72c2f8347f65d7b734d1f1eb

on March 07, 2013
at 12:06 AM

I'll oftentimes get a mid size chicken and just throw that in the CP breast side down for 4-5 hours with just a few spices sprinkled on top/ I don't use any liquid. I find it makes the meat mushy. Then I let it cool down and I break and down by hand and you can either eat right there or put the chicken in tupperware and it is a great source of protein for whatever you want. You can also take chicken bones back in the crockpot with some water and make stock for soup.

1
2ea24c22690b54e938229b140dcf60f7

(158)

on February 20, 2013
at 05:51 AM

0
0e8ef5e7da29efaf265b1c919f47b790

on March 07, 2013
at 10:27 AM

This isn't really answering your question, but when I recently looked into crock pots (i.e. slow cookers) this is what I concluded.

a) While they are probably "fine" if used properly,

b) Cooking at such a low temperature is NOT a traditional practice (although some crock pots are NOT so low-temp)

c) It is easy to FAIL to get rid of antinutrients that would be eliminated by other cooking methods. Case in point -- http://www.dadcooksdinner.com/2010/09/slow-cookers-and-red-kidney-bean.html

d) The very long cooking time is also detrimental to many nutrients.

e) Almost anything one can do in a slow cooker one can do using a dutch oven on the stove, in a slow oven etc. For example, I did a pulled pork in the oven in about 5 hours the other day. Saved a few hours over what it would have taken in a crock pot, plus the cost of a crock pot of course.

I suppose leaving it on all day while at work is the big seller here... but you might just use the oven while you sleep instead.

0
35ba1f50dad25c85ac1aa2599fe5c5cb

(2485)

on March 06, 2013
at 07:27 PM

If you can find beef shanks (they're super cheap at my local market) this is excellent: http://cavegirlcooks.com/2012/01/09/slow-cooker-osso-bucco-beef-shanks-with-marrow-bones-in-garlic-tomato-sauce/

0
0d2b1ff450021cca6683e4cecf2d6aec

on February 20, 2013
at 03:53 PM

I now own 3 crockpot/slow cookers--different sizes and older model too-- and still can not figure out how to cook meat without drying it out. I have tried all kinds of meat--bison is the worse. Please help

949d4d02ea7d1abd714cc3347c2c6854

(1021)

on February 20, 2013
at 08:23 PM

A lot of people say that you have to brown the meat on all sides before putting it in the crockpot if you don't want it to dry out. To me, that defeats the purpose of a crock pot. However, in my experience, even with a lot of liquid in the pot, meats still taste somewhat dry. So maybe there's something to that browning thing.

0d2b1ff450021cca6683e4cecf2d6aec

(589)

on March 06, 2013
at 08:02 PM

I only use grass fed--tried browning -- still dry

35ba1f50dad25c85ac1aa2599fe5c5cb

(2485)

on March 06, 2013
at 07:29 PM

Are you using conventional or grass fed beef? I've had that problem with some recipes that I make all the time with grass fed roasts, when I use a conventionally raised beef roast it comes out dry... possibly because my rancher doesn't trim the fat as aggressively as the grocery store.

0
782d92f4127823bdfb2ddfcbcf961d0e

on February 20, 2013
at 03:36 PM

Often, I just throw stuff together in the crock pot with no recipe in mind. Cut up some veggies and throw them in the bottom of the pot. Sauté some chopped onions and garlic in a little fat then brown your choice of meat, or not (I think sautéing adds another dimension of flavor). Throw that in the pot. Maybe add a can of tomatoes. Season with your choice of spices. Turn on crock pot. I do have a favorite recipe for chile here. Feel free to tweak recipes to your liking.

0d2b1ff450021cca6683e4cecf2d6aec

(589)

on February 21, 2013
at 02:11 PM

@GunK "Crockpot" is actually a trademark name.

5f470e23ee01f749cb3665d4c5a645f3

(40)

on February 20, 2013
at 05:34 PM

Thanks - I never think of a crockpot as a slow cooker... Must be a Midwest thing :)

0
4610451431ec7155c87a5698be682a95

(1122)

on February 20, 2013
at 04:01 AM

I just threw a chicken, cut onion and Indian masala sauce in the CP. will serve with rice for my family and a spoon for me : )

0
089dd41b18fbb95ebb5347cded708d98

(5635)

on February 20, 2013
at 03:35 AM

this is easily the best thing I've ever eaten.

http://www.primal-palate.com/2012/01/braised-short-ribs.html

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