Paleo Slow Cooker Recipes That Will Simplify Your Life (2024)

FAQs

What foods should not go in a slow cooker? ›

Slow cookers are great for cooking cheaper cuts like beef brisket, pork shoulder, lamb shoulder and chicken thighs. You can also use less meat, as slow cooking really extracts a meaty flavour that permeates the whole dish. Bulk up with vegetables instead.

Food texture changes: Canned foods, such as vegetables, can become too mushy in a slow cooker. It's better to use them fresh or frozen. But, frozen veggies tend to make the texture of the dish more “watery”. Defrosting and draining the extra liquid before cooking can help minimize this.

For years now, the Paleo diet has been heralded by its believers as the optimal diet for gut health. This was based on speculation, as there wasn't a study to support or refute this claim—until now. A new study suggests that strict adherence to this dietary pattern may do more harm than good to the gut.

Eating paleo also causes your body to retain more water, which can cause mild dehydration. That will also make you feel super tired and fatiged. Just remember to keep water with you at all time and drink constantly throughout the day.

Try to eat lean protein and healthy fats at every meal. Good examples of healthy proteins are grass fed beef, chicken, and fish (cod, tuna, or salmon). Healthy fats include avocado, coconut, and olive oils. Lean meats and healthy fats are both filling and nutrient-rich, which makes them perfect for weight loss.

A modern paleo diet includes fruits, vegetables, lean meats, fish, eggs, nuts and seeds. These are foods that in the past people could get by hunting and gathering. It doesn't include foods that became more common when small-scale farming began about 10,000 years ago.

Here are some great long-cooking cuts to try in your slow cooker: Beef: chuck roast, brisket, stew meat and short ribs. Pork: pork shoulder, pork butt, pork ribs, country-style ribs, ham.

What is the best meat to slow cook? ›

Choose the right cut: Chuck roasts, short ribs, pork shoulders and lamb shanks (think fatty and tougher meats) become meltingly tender with the moist, low heat of a slow cooker. Leaner cuts like pork tenderloin tend to dry out. Likewise, dark meat chicken — thighs, drumsticks, etc.

A slow cooker and a Crockpot are the same thing, essentially. A slow cooker is an appliance of which there are lots of brands. Crockpot is one brand of slow cooker. Crockpot popularized slow cookers when they launched their version in the 1970s.

Fish, shellfish, oysters and clams need to be cooked quickly. Obviously, slow cooking isn't quick, and it will obliterate these delicate proteins. The only seafood exceptions are squid and octopus because they tend to be tough meats and slow cooking makes them tender.

A safe slow cooker, cooks slow enough for unattended cooking, yet fast enough to keep food out of the bacterial danger zone. In the danger zone (above 40°F to below 140°F), bacteria grows very rapidly.

Absolutely, which is why you should always adjust times and amounts as needed. Smaller amounts of slow cooker hamburger only need a few hours before they are done.

Research conducted by USDA FSIS indicates it's safe to cook large cuts of meat and poultry in a slow cooker.