21 Day Fix Slow Cooker Chicken Recipes

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Slow Cooker Pineapple Pork Tenderloin

Ingredients

1 lb of pork tenderloin
1 bag of frozen pineapple chunks
1 red bell pepper, cut into chunks
Place the pork tenderloin in the bottom of the crockpot then add the pineapple and the peppers on top of it. Set it to low and let it cook until the pork is no longer pink and it should start to actually pull apart a little bit.

That's it – it's easy! You can easily add other veggies to this if you want. This is a red container and part of a purple and a green. That's it!

Slow Cooker Stuffed Bell Peppers

Ingredients
6 Large Bell Peppers
1 pound lean ground beef
½ cup onion, chopped
1 14 oz can diced tomatoes
1 cup wild rice, cooked (any kind of rice will work)
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1¼ cup shredded cheese, divided
¼ cup water
Instructions
Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
Combine ground beef, onion, diced tomatoes, rice, worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture.
Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout.
About 15 minutes before serving, sprinkle remaining cheese and let it melt.

Make Ahead Freezer Mashed Garlic Cauliflower
Ingredients

2 medium heads of cauliflower, cut into florets
2-4 cloves garlic (depending on how much garlic flavor you'd like)
8-10 cups water
2 tsp Celtic sea salt
1/2 tsp black pepper
3 Tbsp ghee or butter
Fresh herbs, to taste (I used Dill)
Instructions

Place the cauliflower and garlic cloves in the bowl of a slow cooker.
Add enough water to almost cover the cauliflower.
Cook on LOW for 6 hours or until the cauliflower is tender.
Drain the water in a strainer and place the cauliflower back into the slow cooker and blend using an immersion blender until the desired consistency is reached (or place the cauliflower in the bowl of blender or food processor and process until the desired consistency is reached).
Add the salt and ghee and mix to combine.
Serve immediately (add fresh herbs, to taste) or divide into portions for freezing.
For Freezing:
Allow the mixture to cool and pour portions into freezer bags (or use your preferred freezing method).
Flatten the mixture and freeze for up to 3 months.
To serve, thaw and heat in a saucepan over medium heat until heated through.

Healthy Crockpot Salsa Chicken

Here is what you need…
1 bag of frozen boneless chicken breast

1 16oz jar of Pace picante sauce (or any salsa of your choosing- my kids like Pace so I stick with that)

I pour the entire bag of frozen chicken into the crockpot!

Then smother the chicken with the ENTIRE jar of salsa!

Cover and cook on high for 5-6 hours or until the chicken shreds easily. You may need to cook it longer depending on your crock pot.

I like to use an oversized fork and a small for to shred 🙂 After shredding leave it on low for another 30mins to an hour to allow the chicken to absorb the salsa. Voila!! It's pretty amazing and so easy!

Balsamic Pork Tenderloin

Ingredients

1 tsp dried thyme
1 tsp pepper
2 tsp dried basil
1 tbsp olive oil
1/2 cup balsamic vinegar, divided
2 cloves garlic, minced
small onion, chopped
2 pounds pork tenderloin
Directions

Mix the first3 ingredients together in a bowl. Rub pork tenderloin in dry seasoning mixture.
In a large saute pan, heat oil, garlic and 1/4 cup balsamic vinegar until hot.
Add pork and sear, browning meat on all sides.
Transfer the pork to the crock pot.
Pour remaining 1/4 cup of balsamic vinegar into saute pan and stir a few min to de-glaze the pan.
Pour juices over top of tenderloin in crock pot. Cook on high for 3 hours.
Remove and let sit for 5 minutes and then slice.

21 Day Fix Slow Cooker Enchilada Soup

Ingredients
2 tsp olive oil
½ cup chopped onion
2 garlic cloves, minced
3 cups veggie broth
1 8oz can tomato sauce
⅛ cup cilantro (fresh or that fun stuff in a tube)
1 15oz can no salt added black beans
1 14oz can diced tomatoes
2 cups frozen corn kernels
1 tsp cumin
½ tsp ground oregano
1 package Beyond Meat Lightly Seasoned chicken Strips
Instructions
Heat olive oil over medium heat, add onion and garlic, stirring until soft, about 3 minutes.
Add all ingredients to slow cooker.
Cover and cook on low for 5 hours.
Remove chicken strips from soup and shred,
Return to slow cooker.