Jun
07
Slow Cooker Recipes for Better Health During the Cooler Seasons
How to support your immunity, gut health & more with these simple recipes.
During the cooler months warming, easy-to-digest foods like soups and stews can help warm us up and serve as an easy way to pack a nutrient dense punch to our meals. Ensuring we are getting enough protein to keep our immune system fighting off all the bugs that come our way is important during the winter months. We wanted to share 3 slow cooker recipes that the whole family can enjoy- these are set and forget meals that can be prepared in the morning and served at night or for lunches throughout the week.
Read on for 3 hearty recipes and don’t worry to our plant based community! We have included a recipe for you too.
Slow Cooker Lentil Vegetable Stew:
- Ingredients:
- 1 cup dried lentils, rinsed and drained
- 4 cups vegetable broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Instructions:
- Place all ingredients in the slow cooker and stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the lentils and vegetables are tender.
- Season with salt and pepper to taste before serving.
Slow Cooker Chicken and Vegetable Curry:
- Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 cloves garlic, minced (optional)
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 2 cups chopped vegetables (such as bell peppers, carrots, and cauliflower)
- Salt and pepper to taste
- Instructions:
- Place chicken, ginger, spices, and coconut milk in the slow cooker. Stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Add chopped vegetables during the last hour of cooking.
- Season with salt and pepper to taste before serving. Serve over cooked rice or quinoa if desired.
Slow Cooker Beef and Vegetable Stew:
- Ingredients:
- 1.5 lbs beef stew meat, cubed
- 4 cups beef broth
- 3 carrots, diced
- 2 potatoes, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Instructions:
- Place beef, carrots, potatoes, thyme, rosemary, and beef broth in the slow cooker. Stir to combine.
- Cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender.
- Season with salt and pepper to taste before serving.