21 Day Fix Crock Pot Recipes

Tis' the season to use that Crockpot!  I've been loving coming home from work and having my meals already made and ready to eat!  I want to hug that person that invented the Crockpot.  Seriously, if you know who the person is, let me know!!  

There are hundreds and hundreds of crock pot recipes out there, but not all are created equal.  I've compiled some of my favorites that just so happen to be 21 Day Fix approved!  I love the 21 Day Fix meal plan.  It's so easy to follow, you feel satisfied and full, and you lose weight!  I hope you find some recipes that you enjoy!  Please share with friends and family!! Happy Crocking!

Crock Pot Salsa Chicken (21DF red + green)

• 4 b/s chicken breasts
• 16 oz salsa (homemade – recipe follows) *if using store bought find the freshest one available with lowest sodium and no (or fewest) preservatives

1. Put chicken breasts in crockpot (can be added frozen) cover with salsa. Set for 4-6 hours on high. Chicken should shred easily with fork when done. 

Really good homemade Salsa

• 3 cups chopped tomatoes
• ½ cup chopped green bell pepper
• 1 cup onion, diced
• ¼ cup minced fresh cilantro
• 2 tablespoons fresh lime juice
• 4 teaspoons chopped fresh jalapeno pepper (including seeds)
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

1. Stir all ingredients together.  Refrigerate.  It is best to let marinate overnight.  But several hours will suffice, if you can’t wait to dig in!  Serve chilled.

Whole Chicken in Crock Pot (21DF red)

• 1 whole chicken (giblets removed)
• 1 onion (or 2 ribs celery)
• Southwestern Seasoning (21 Day Fix Approved) 
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. coriander
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. dried oregano
• 1/2 tsp. smoked paprika
• 1 tsp. Himalayan salt.

1. Cut onion or celery into chunks – place on bottom of crock pot to create a “rack”. 
2. Coat chicken in herbs/spice mixture. 
3. Place chicken breast down on top of “rack”. 
4. Cook on high 4-6 hours (low 6-8 hours) until chicken falls off bone

Enchilada Stuffed Peppers (each pepper = 1 blue + 1 red + 1 green + 1 yellow)

• 5-6 Red peppers
• 1lb shredded chicken breast
• 1c instant brown rice
• 1 c chopped fresh spinach
• 1 can diced tomatoes with chiles (find lowest sodium content) *can also use fresh diced roma tomatoes and jalapeno
• 1c plain fat free greek yogurt
• 1 package shredded cheese (Daiya offers a great dairy & soy free selection of cheeses)

1. Cut tops off each pepper, remove seeds. 
2. Combine meat, rice, spinach, tomatoes, yogurt. 
3. Fill each pepper up 2/3 with mixture; put top back on. 
4. Place peppers upright in bottom of crockpot. 
5. Cook on low 6-8 hours (high 3-4 hours). Top with cheese when finished.

Slow Cooker Pork Carnitas (Serves 10-12; Freezes well) (red, yellow)

• 3 lbs Pork Loin
• 1 Bay Leaf
• 1/2 - 1 cup water
• Spice Rub
• 2 tbsp Chili powder
• 2 tsp Cumin
• 1 tsp Corriander ground
• 1/2 tsp Cloves
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tbsp Sea Salt
• 1 tsp Mexican oregano Regular oregano will do in a pinch

1. Mix all spices except bay leaf together in a bowl. Set aside.
2. Rub entire surface of pork loin with spice mixture. Place in slow cooker.
3. Add bay leaf and water to slow cooker with pork.
4. Cook on low for 6 hours.
5. Remove pork from slow cooker and shred with two forks. Meat should shred easily, but not completely fall apart.
6. Return shredded port to slow cooker and gently mix with cooking liquid.

Enjoy with your favorite Mexican dish or with Whole Wheat Tortilla wraps!

Fresh Tomato Sauce in Crock Pot

• 4 garlic cloves minced
• 4 tsp of oil
• Dash of Paprika
• Dash of Salt and pepper
• 2 tsp Italian seasoning
• 3 or 4 bay leaves
• 7 green fresh tomatoes diced
• 1 green onions chopped
• 4 tsp sugar (may need to add more if tomatoes are bitter)

1. Cook in slow cooker 4-6 hours on high or 6-8 hours on low.  
2. Serve over your favorite whole wheat pasta

  

SLOW COOKER FLANK STEAK FAJITAS (red + green + blue + yellow)

• 1 ½ lbs flank steak, preferably grass fed
• 1 ½ teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons soy sauce, preferably the low-sodium variety 
• 1 jalapeno pepper, seeded and chopped
• 2 cloves garlic, minced4 – 5 bell peppers, any color
• 1 onion

Other fajita fixings:

·    Whole-wheat tortillas, grated cheese, fresh sliced avocado, cilantro, lime slices, fresh spinach leaves, sour cream, hot peppers, etc.

·    

     Mix together the dry spices with a fork including the chili powder, cumin, coriander, salt and pepper.

·    Rub the spice mixture over all sides of the flank steak and place it in the bottom of the slow cooker. Sprinkle the soy sauce on top.

·    Top the flank steak with the diced jalapeno and minced garlic. Slice the bell peppers and onion and throw those on top of the steak as well.

·    Turn the slow cooker onto HIGH and cook for 5 – 6 hours or until the steak can easily be shredded with two forks.

·    Drain the meat and peppers well then serve with the recommended fajita “fixings” (listed above).

 Let me know in the comments what your favorite recipe is!