Healthy Slow Cooker Lamb Stew

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I have to admit that this stew is DELICIOUS!  I am not usually a big fan of red meat.  Mainly because I don’t usually like the taste.  However, I also am aware of the health benefits of eating red meat (in moderation), so I try to make a habit of it every so often.

In terms of health and health benefits, Dr. Lawrence Wilson says that Lamb is by far the superior red meat.  You can read more about what he says about lamb here.  In the article, he explains some of the health benefits of lamb and why he recommends eating it about two times per week, but no more.

For a quick rundown of lamb’s health benefits and nutrition content, you can click on the following pin.

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This links to an article that explains that lamb is an excellent source of protein, iron, zinc, B vitamins, copper, manganese, and selenium.

As I was saying, usually when it comes to red meat, I have to choke it down, but I am thrilled to share this SUPER easy slow cooker lamb stew recipe with you all, because it’s really quite good and I didn’t find myself dreading having to eat red meat!

The stew is full of vegetables, and uses arrowroot powder to make it nice and thick.  Because of this, it is filled with gobs of vitamins and minerals!  Seriously, this is a REALLY healthy and yummy way to get a bit of red meat into your diet!

HEALTHY SLOW COOKER LAMB STEW

Ingredients

  • 3 cuts of lamb shoulder (about 1.5 lbs)
  • 1 lb. carrots, peeled and chopped into large bite size pieces
  • 1 leek, chopped
  • 1 large red onion, chopped
  • 2 medium turnips, peeled and chopped into large bite size pieces
  • 2 cups frozen french style green beans
  • 1 teaspoon garlic granules, or 4-5 cloves minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon sea salt
  • 2 Tbsp. arrowroot powder
  • 1/2 cup water, divided

Directions

1.) Cut lamb into cubes, and place in the bed of a slow cooker.  Add the bones as well.  Don’t worry if you can’t get the meat off the bones, it will come right off after it has cooked.

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2.) Prepare your veggies and place them on top of the lamb in the slow cooker.

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3.) Add the garlic, thyme, rosemary, sea salt, and 1/4 cup water.  Stir to mix.  Cook on low for 6-8 hours, or cook on high for 3-4 hours.

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4.) When there is about 1/2 hour left of cooking time, remove any meat left on the bones and discard the bones.  Mix 1/4 cup water with the 2 Tbsp. arrowroot powder, and add to the slow cooker.  Stir to coat.  Let cook for another 1/2 hour.

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5.) Once done, ladle into bowls.  Season with sea salt and pepper, if desired, and serve.

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So easy! So nutritious! So tasty!  Enjoy! 🙂

Slow Cooker Chicken and Veggie Casserole

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Yay!  A slow cooker recipe!  I know I’ve mentioned it (or gabbed on and on about it), but I love my slow cooker!  It makes things so easy…and yummy!  I made this chicken and veggie casserole in my slow cooker, and I couldn’t be happier with the result!  As usual, this is a healthy dish.  The ingredients in this casserole provide great health benefits, some of which are the following.

  • Great for eye health
  • Cancer prevention
  • Immune boosting
  • Heart Healthy
  • Good source of folate
  • Good for digestion

These are just to name a few!  I love when I can make something that is so good for me, and it’s easy and yummy!  So, let’s get to the recipe!

SLOW COOKER CHICKEN AND VEGGIE CASSEROLE

Ingredients

  • 2 cups frozen peas
  • 2 cups frozen french style green beans
  • 1 cup chopped carrots
  • 1/2 cup chopped leeks
  • 1.5 lbs. boneless skinless chicken breast
  • 1 Tbsp. Olive oil
  • 1 tsp. dried basil
  • 1/2 tsp. garlic powder
  • 1 cup chicken broth
  • 1 Tbsp. brown rice flour
  • sea salt and pepper to taste
  • 10 oz. plain greek yogurt
  • crackers of your choice: I used organic brown rice snaps shown in the following picture

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Directions:

1.) Place your chicken breasts in the slow cooker pot.  Top with the peas and green beans.

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2.) In a frying pan, heat the olive oil over medium heat.  Add the carrots, leeks, garlic, basil, and sea salt. Cook for about 5 minutes, stirring frequently.

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3.) Add the flour and stir to coat.

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4.) Add the chicken broth to the pan, and stir until it thickens.

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5.) Add this mixture to the slow cooker.

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6.) Cook on low for 5 hours.  Then open the lid, and use two forks to shred the chicken.  Add the yogurt, and stir to combine.

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7.) Ladle into bowls, then crumble the crackers over the top, then serve.

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Enjoy! 🙂