The Paleo Slow Cooker: Healthy, Gluten-free Meals the Easy Way

by Arsy Vartanian

1/2 tsp cinnamon 1 tsp cumin 1/4 tsp turmeric 3 lbs skinless chicken parts (breasts, thighs, or any part of choice) 3 tbsp ghee 1 onion, thinly sliced 3 cloves garlic, crushed 1/4 cup grated fresh ginger 1/4 cup dried cranberries 2 strands of saffron Juice of 1 lemon Zest of 1 lemon 1/2 cup chicken stock 2 tomatoes, coarsely chopped Salt and pepper just before serving COOKING INSTRUCTIONS Mix cinnamon, cumin and turmeric in a bowl and toss chicken to coat. In a heavy-bottomed pan over medium heat, melt 1 tablespoon of ghee and sauté the onion and garlic until onion is translucent, about 5 minutes. Transfer to the slow cooker.

Melt the remaining ghee in the pan and add the chicken. Brown on both sides in batches for about 5 minutes a batch. Transfer the chicken and remaining ghee to the slow cooker. Combine the rest of the ingredients in a bowl, then transfer to the slow cooker and cook on low for 4-6 hours. Salt and pepper to taste, then serve.

INGREDIENTS 1/2 cup white vinegar 1/2 cup coconut aminos or Tamari 1/2 cup water 6 cloves garlic, crushed 1 tsp black peppercorns 2 bay leaves 4 skinless chicken thighs 4 skinless chicken legs 1 tbsp ghee Salt and pepper just before serving COOKING INSTRUCTIONS Combine all ingredients except chicken and ghee in a bowl. Place the chicken in the bowl, coat with marinade, then cover and refrigerate for at least 2 hours, or even better, overnight. Place the sauce in the slow cooker.

INGREDIENTS 2 tbsp dried cranberries 2 tbsp honey 1/2 cup chopped pecans 1 tsp cinnamon 1/2 tsp nutmeg 2 tbsp coconut oil 8 cooking apples, cored, skin peeled around the top only 1/2 cup apple cider, apple juice or dry white wine COOKING INSTRUCTIONS In a bowl, mix the cranberries, honey, pecans, half of cinnamon, half of nutmeg and 1 tablespoon coconut oil. Fill the middle of the apples with the mixture and carefully place them into the slow cooker. Melt the rest of the coconut oil in a pan over medium heat, and add the remaining cinnamon and nutmeg. Combine the mixture with cider, juice or wine, then pour over the apples. Cook on high for 2-3 hours, until apples are tender. Let rest for 5 minutes, then serve.