Easy Breakfast: Crock Pot Peanut Butter Chocolate Protein Oatmeal

crock-pot-Chocolate-Peanut-ButterThe slow cooker is one of my favorite and most-used kitchen items, but typically I use it for meats or soups–it never really occurred to me to leave it on overnight to make breakfast.  This oatmeal recipe from Stacey Homemaker is perfect to test it out with.

I didn’t get the organic protein shakes she used, so I made it with almond cashew milk and a scoop of protein powder instead.  I also didn’t get the pb drizzle to come out like her’s but a big scoop of regular peanut butter plopped in there did the trick.  Lately I’ve strayed from my usual powdered peanut butter and I’ve been hooked on Jif Whips (thanks to Annie) instead–but either will work fine for these oats.  This is definitely something you can get creative with and add in basically anything–enjoy!


Paleo Crockpot Jambalaya Soup

from Life As A Plate

Prep time: 10 min. | Cook time: 6 hours | Total: 6 hours 10 min.


  • 4 oz chicken breast, diced
  • 4 pepper, any colors, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 TBSP cajun seasoning (find out how to make your own here)
  • ¼ cup hot sauce (Tabasco or Frank’s Red Hot, etc.)
  • 2 bay leaves
  • 5 cups chicken stock
  • 4 links andouille sausage, sliced into medallions
  • 1 head cauliflower
  • 1 lb large shrimp, raw and de-veined
  • ½ cup green onions, chopped


  1. Set crock pot on low, add chicken, peppers, onions, garlic, cajun seasoning, hot sauce, bay leaves and chicken stock, cook for 5 ½ hours
  2. Add sausage, cook for 10 min. more
  3. Meanwhile, pulse cauliflower in food processor until it’s the texture of rice
  4. Add cauliflower and shrimp to crock pot for the final 20 minutes of cooking
  5. Garnish each serving with green onions

“Stupid Simple Salsa Chicken”

It truly is “Stupid Simple”  (from: Canada Girl Eats Paleo)

Prep time: 5 min. | Cook time: 5 hours | Total: 5 hours 5 min.


  • 1 cup prepared salsa
  • 4 chicken breasts
  • 1 TBSP chili powder
  • 1 onion, chopped
  • (possible additions: 3 cloves minced garlic, 2 TBSP cayenne pepper, and/or 2 TBSP Adobo)


  1. Place all ingredients in slow-cooker set to low, cook for 8 hours


Nutrition: 278 calories, 11 g fat (3 saturated), 3 g carbs, 30 g protein, 291mg sodium (serving size = ½ cup)

“The Best Turkey Chili You’ll Ever Taste”

I love the recipe from Eat Yourself Skinny, but I’ve adapted it slightly with my own twist.  Enjoy!

Prep time: 10 min. | Cook time: 1 hour 10 min. | Total: 1 hour 20 min.


  • 1 lb turkey, 99% lean
  • 1 TBSP cooking oil (lately I use coconut, but EVOO or another type is fine)
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 3 Tbsp chili powder
  • 1 Tbsp cayenne pepper
  • 1 Tbsp oregano
  • salt, to taste
  • black pepper, to taste
  • 2 Tbsp liquid smoke
  • 1 Tbsp hot pepper sauce (e.g. Tabasco)
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 1 cup red kidney beans (optional)
  • sour cream and/or shredded cheddar cheese (optional)


  1. Heat oil over medium heat in large sauce pan
  2. Cook onion and green pepper, about 3 minutes
  3. Add garlic and cook until fragrant, about 3 minutes
  4. Add turkey meat, breaking into small chunks; cook until browned
  5. Transfer turkey and onion mixture to slow cooker and add all final ingredients (except sour cream or cheese); cook on low for approximately 3 hours
  6. Top with sour cream or cheese to serve

*Or, you can cook everything in a Dutch oven and make it a one-pot meal!

Moroccan Pot Roast with Potatoes and Carrots

Prep-time: 15 min | Cook time: 8 hours | Total: 8 ¼


  • non-stick cooking spray
  • 2 TBSP tomato paste
  • ½ cup low sodium beef broth
  • 3 TBSP all-purpose flour
  • 1 tsp cumin
  • 1 tsp salt
  • 1 cup dried plums
  • ¾ cup dried apricots
  • 1½ lb baby Yukon gold potatoes, cleaned and quartered
  • 3 carrots, cut into 1″ pieces
  • ¼ tsp black pepper
  • ¼ tsp ground cardamom
  • ½ tsp cinnamon
  • 1 2 lb top round roast
  • 2 tsp olive oil
  • ½ cup dry red wine


  1. Cota the inside of a slow cooker with cooking spray
  2. Combine tomato paste, beef broth, flour, cumin, and ½ tsp salt in slow cooker
  3. Stir in plums, apricots, potatoes, and carrots
  4. Combine pepper, cardamom, cinnamon, and remaining salt in a bowl
  5. Cover the entire surface of the meat with the mixture
  6. Heat oil in a large non-stick skillet over medium-high heat
  7. Add meat and brown on all sides (about 8 min.)
  8. Transfer meat to slow cooker, on top of vegetables and fruit
  9. Deglaze pan with wine and bring to a boil
  10. Pour into slow cooker
  11. Cook on low for 8 hours
  12. Remove meat from pot and let stand for 10 min before slicing

Nutrition Information305 calories, 5 g fat (1.1 saturated), 41 g carbs, 23 g protein, 5 g fiber, 438 mg sodium

Recipe from Fitness Magazine