Clean Eating---Crockpot recipes???

try googling Wendy's Chili Recipe... we make it without the meat and by using stewed tomatoes instead of sauce... it's delicious and super easy for a busy schedule... the only prep is dicing onion and celery...yes, the pinto and kidney beans are canned...that's what makes is a 5 minute prep meal....I think it's the combo of chili powder and cumin that makes it so tasty.

THinking about eating more clean. My schedule is kind of crazy and am interested in some crockpot recipes so they will be ready by the time I get home.

I will most likely use brown rice or whole wheat pasta as part of my main dish.. but would like some recipes using fresh (or frozen if I have to) veggies & meats --with low sodium sauces or lots of spices.


Any or all recipes would be appreciated!!

Eat Clean Slow Cooker Recipe
Spicy Lemon-Turmeric Chicken and Vegetables
Serves: 6

* 1 tablespoon ground cumin
* 1 tablespoon paprika
* 1 tablespoons turmeric
* 1 teaspoon cayenne pepper
* 1 1/2 teaspoons sea salt, plus more to taste
* 1 whole lemon
* One 3 1/2 pound free-range broiler/ fryer chicken skinned and trimmed of excess fat, rinsed and patted dry
* 1 large onion, chopped
* 5 cloves garlic, chopped
* 1/2 cup chopped cilantro
* 1 pound carrots, chopped
* 2 red bell peppers, chopped
* 1 can (14 ounces) fire roasted crushed tomatoes
* 1 teaspoon extra virgin olive oil


1. In a small bowl, mix together the cumin, paprika, turmeric, cayenne pepper and salt. Add the juice from one whole lemon (reserving the lemon rind) and mix well.

2. Using your hands, apply the spice mixture generously all over the inside and outside of the bird. Stuff the cavity of the chicken with half of the onions, half of the garlic and half of the cilantro.

3. Place the remaining onions, garlic and cilantro in the bottom of a 5 or 6-quart slow cooker. Add the carrots, bell pepper and crushed tomatoes. Stir in the extra virgin olive oil. Season with salt to taste. Place the chicken on top of the vegetables. Cover and cook on low for about 7 hours or on high for approximately 4 hours, or until the meat pulls easily away from the bones.

Serve warm.