You already know your slow cooker is a miracle worker, but did you know it’s also a secret weapon for healthy meal planning? Not only can you prep slow-cooker meals ahead of time and use it to make a plethora of healthy meals, you can also use your Crock-Pot to create several delicious breakfasts, lunches and dinners for the week—without ever eating the same meal twice.
I like to do this with either pork shoulder, a.k.a. pork butt or Boston butt (this basically turns into pulled pork as it’s cooking) or pork tenderloin (a leaner option that you’ll have to slice as you use it throughout the week), but you could also try it with chicken thighs or beef roast or short ribs. Simply prep everything Sunday night, start your slow-cooker when you leave Monday morning, and Monday night your first meal is practically done when you get home.
Adapted from Melissa D’Arabian’s recipe
Ingredients:
1/4 cup cola or root beer 1 tablespoon honey 2 teaspoons freshly grated ginger 2 tablespoons hoisin sauce
1/4 cup beer 2 teaspoons chili powder 2 teaspoons cumin 1 tablespoon Sriracha
1/4 cup balsamic vinegar 2 sprigs fresh rosemary 1 teaspoon dried oregano 2 tablespoons lemon juice
Directions:
Heat oil in a large pan and sear pork until browned on all sides. Place in slow cooker along with spices and liquid. Add onions and garlic. Cook until meat easily pulls apart with a fork, about 3 1/2 hours on high or 6 hours on low.
Turn off the slow cooker and transfer the pork to a platter. Use two forks to shred the meat. When leftover meat cools, refrigerate in tightly sealed glass containers for the week. Meat will keep for 5-6 days if stored properly.
What are your go-to slow-cooker recipes to get you through the week?