It’s getting cold here in Texas. Not ten-feet-of-snow-my-hands-are-going-to-fall-off kind of cold, but cold enough to make some apple cider and put on fluffy socks and stay inside for hours watching Netflix. And definitely, absolutely, most certainly, cold enough to make Autumn crock pot meals.
Our crock pot has definitely gotten some use this year. The temperatures on it aren’t even visible anymore, but it still does its job. I love just a very simple roast with vegetables that has cooked all day, but sometimes I like to mix it up. What’s fun about these two crock pot recipes is that they are super affordable, healthy, Whole 30, Keto, and absolutely delicious.
Green Chili Chicken Chili
This chili is spicy, full of vegetables, filling, and super budget friendly. You can make it more Keto friendly by putting shredded cheese and sour cream on top, but it really doesn’t need any extra fluff; it’s delicious and comforting on its own.
All that is required for this chili is some chopping prep and everything cooks all day until you are ready to eat it. Start by dicing one onion finely. The onion will become caramelized and sweet inside the chili.
One chopped bell pepper provides the perfect crunch element inside the chili. It doesn’t completely soften like the other vegetables, which adds a perfect texture.
If you find jalapeños too spicy, omit them. The green chilis will add a spicy edge to the chili that’s not too spicy but adds a great smokiness.
Flame roasted green chilis really are the star. They are a medium spice and when cooked with the chicken, add a smokey edge. I found this jar at Costco.
Isn’t it great when you can get your husband to do all your chili prep? It’s the best.
Two diced and cubed boneless, skinless chicken breasts get added and will become soft and shredded when cooked for hours in the crock pot. Yum.
Canned tomatoes add the moisture needed for the chili and an extra sweet note. If you are making this Keto friendly, you can use flame roasted canned tomatoes (they have less sugar) or fire roasted red peppers and chicken stock instead. It’s all perfectly delicious.
Everything gets stirred in the crock pot, with garlic powder, garlic salt, cumin, cayenne pepper, chili powder, and chipotle powder. Yum.
2 boneless, skinless chicken breasts, diced and cubed
1 yellow onion, diced
1 green bell pepper, diced
1 jalapeño, fresh or pickled, diced
1 cup flame roasted green chilis
1 can diced tomatoes
1 tsp cumin
1 tsp chili powder
1 tsp chipotle powder
1 tbsp garlic powder
1 tbsp garlic salt
1. Dice yellow onion, bell pepper and jalapeño finely and add to crock pot
2. Dice and chop two boneless, skinless chicken breasts and put in crock pot
3. Add can of tomatoes and green chilis
4. Add cumin, chili powder, chipotle powder, garlic powder, and garlic salt
5. Stir and cook on low for 8 hours, or high for 5 hours
6. To make it Keto-friendly: top with favorite shredded cheese and/or sour cream
Rouladen Beef Stew
Beef stew is delicious, don’t get me wrong. But when something different sounds good, a Rouladen-style stew is just the thing. Rouladen is thinly sliced beef, rolled up with bacon, pickles, mustard, and onions, and slowly braised for hours. It’s insanely delicious. I mimicked the flavors, but created a beef stew with all the ingredients.
Cubed chuck roast with lots of marbling is perfect for this recipe. It cooks down and becomes tender. Chuck roast is incredibly cost effective and has perfect flavor for a stew.
The cubed roast is braised in chicken stock and pickle juice. It adds a slight vinegar-y flavor that is in Rouladen, but infuses into the meat and makes it rich and cuts through some of the fat from the chuck roast.
One cup of coffee is also added, which enhances the beef-y flavor within the stew. You will not taste coffee; just a stronger rich, beef flavor.
To mimick the flavor of bacon, smoked paprika provides the flavor without the guilt of added sugar from bacon.
A spoonful of mustard rounds out the flavors in the stew and also cuts through the fat from the roast, while adding a slight vinegar flavor.
When you are ready to eat the stew, top with additional diced dill pickle and diced onion. It tastes EXACTLY like Rouladen without the labor of rolling every piece of meat with the pickle, mustard, onion and bacon. This stew can be complemented by braised purple cabbage and it would taste delicious.
1 pound cubed chuck roast
1 can chicken stock
1/2 cup pickle juice
1 cup brewed coffee
2 dill pickles, diced
1 medium onion, diced
2 tbsp mustard
1 tbsp smoked paprika
1. Dice and cube chuck roast, add to crock pot
2. Add chicken stock, pickle juice, coffee into crock pot
3. Add mustard and smoked paprika
4. Cook in slow cooker on low for 8 hours or high for 5 hours
5. Serve with diced pickles and chopped onion