Since when does Laura care about paleo foods? Oh, dear. Well, she doesn’t. But Tasha is trying a new thing with surprisingly great success. Paleo Southwest Crockpot Chicken Supper has been a favorite and it will definitely be added to the regular rotation.
I bet you’re wondering what’s with the trendy diet we’ve jumped on. Here’s the thing… I’ve never been inclined to jump on any type of diet because I didn’t believe in the idea of cutting out entire food groups. Let’s not even get into the details about how jumping is a high impact exercise and could be harmful if you are dealing with chronic achy joints and headaches. (I recommend yoga and stretching for beginners.) But elimination diets? I’m not here to argue the case of the paleo food choices. Except I will tell you, I paid a good amount of money to a doctor to get to the root of my achy joints and headaches and weird mood swings. He is making me eat paleo. At first, I was incredibly discouraged. I ranted and raved about how much I disagreed with the concept.
What is Paleo?
NO Dairy and NO Grains (including corn, oats, rice, quinoa, etc) and NO Legumes (including peanuts and soy) and NO sugar. WHAT IS LEFT!?!?!? BROCCOLI AND CHICKEN!? Poor Tasha. She can only eat broccoli and chicken. I was at Laura’s house (and we should have snapped a picture to document the momentous occasion) and I pulled a Laura and ate the spinach leaves directly out of the tub because I was so stinking hungry, but a few days later an amazing thing happened.
First, I must have gotten over the sugar craving hump because I wasn’t starving all the time anymore. Secondly, I discovered recipes that included a variety of flavors and foods I had never tried before. Dressing recipes with fresh squeezed orange juice, almond butter and garlic. Say whaaa? But it was amazing. I began making my own nut butters because all the ones I found in the store were too expensive and had added sugars.
Paleo supper isn’t always simple . . . so far.
Because I’m still in the newish phase of this paleo food thing and I’m following a lot of other people’s recipes, food prep has been a priority of my life lately. Slowly I have been adapting the recipes I like to fit the simple standard that Laura has been teaching us. But the amount of chopping and sautéing that I’ve been doing the last 45 days is more than I would prefer. One important thing I’ve been learning is to start seeing onions and peppers as a solid filler, not a seasoning. Many of the paleo recipes call for a hefty amount of vegetables.
Southwest Crockpot Chicken Supper
From start to finish this recipe took 5 hours. 10 minutes of chopping (but I use my nifty food processor for onions and garlic), leave it in the crockpot for four hours. Another 10 minutes of work to shred the chicken, chop the peppers and then let it simmer together for a few minutes. Work time for this paleo chicken supper? Perhaps 15 minutes. I served with avocados on top and ate it as-is. You could serve on top of a bed of greens or if you’re not on a restrictive diet, then you can add chips or tortillas and sour cream.
Paleo Southwest Crockpot Chicken Supper
- 4 pounds boneless skinless chicken breasts or thighs
- 2 red onions, chopped
- 4 cups salsa
- 6 garlic cloves, minced
- 3 Tablespoons homemade taco seasoning
- 2 jalapeño peppers (optional)
- 4 bell peppers, chopped
- 2 avocados, chopped
- In a crockpot, combine everything except the bell peppers and avocados.
- Cover and cook on low for 6-8 hours or high 3-4 hours.
- Remove chicken and shred with a fork and return to pot.
- Chop peppers and sear in a skillet for 4 to 5 minutes until roasted.
- Add peppers to crockpot.
- Stir and cover.
- Let simmer on high for another 20 minutes, adding water if needed for desired consistency.
- Top each serving with chopped avocados.
- Reheats well for left-overs.
Did you know Laura already had a ton of paleo recipes on her blog? Or at least ones that are easily made paleo by adjusting only a few ingredients. Here are three treats that I have returned to a few times this year.
Chocolate Peanut Butter Cups (subbing almond butter and I use double the cocoa powder and a pinch of salt)
Simple Almond Flour Muffins (either cheat and use the butter or sub coconut oil)
Vanilla Pudding (Sub coconut milk and top with fruit and nuts for a full breakfast)
Do you have any favorite dairy-free, grain-free, legume-free, sugar-free recipes?
Tasha Hackett, friend of Laura and author of Bluebird of the Prairie, (a Christian romance releasing Spring 2021), is fueled by sunshine or hot chocolate—whichever is more readily available. Though she often pretends to be a ballerina while unloading the dishwasher, her favorite thing is writing with hope and humor to entertain and encourage women. Her time is spent with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about. You can connect with her at www.tashahackett.com or Instagram @hackettacademy or for Laura @heavenlyhomemaker.