Ingredients:
- 1.5 cups steel cut oats
- 3 cups plain, unsweetened almond milk
- 3 cups water
- 1/3 cup maple syrup
- 2 teaspoons ground cinnamon
- 1.8 teaspoon salt
- 2 large apples, shredded
Instructions:
1. Place oats, almond milk, water, maple syrup, cinnamon and salt in a slow cooker and mix.
2. Cover and cook on low for around 6-8 hours or on high for 3-4. If you can, we suggest stirring every so often.
3. Once fully cooked, peel and shred 2 large apples. Add to the slow cooker and mix. Cook for an additional 30 minutes.
4. Serve with nut butter, shredded apple, and cinnamon.
Ingredients:
- 6-8 ears of corn
- Tin foil
- 6 tablespoons salted butter, at room temperature
- 4 cloves garlic, minced
- 2 tablespoons flat parsley, finely chopped
- 2 tablespoons cilantro, finely chopped
- 2 tablespoons chives, finely chopped
Instructions:
- Prepare the garlic herb butter by adding all ingredients into a small bowl and mixing until well combined.
- Place each ear of corn in a piece of tin foil. Take 1 or 2 teaspoons of herb butter and rub generously onto the ear of corn. Fold the tin foil around the ear of corn and place into the crockpot.
- Repeat with each ear of corn and herb butter, wrapping each one in tin foil. Save the remaining butter for topping after the corn is cooked.
- Cover the crockpot with the lid, then set to high for 2 hours.
- Top with any remaining butter and serve!
Slow Cooker Chicken, Kale, and Sweet Potato Soup
Ingredients:
- 2 large or 4 small sweet potatoes, peeled and chopped into 1-inch pieces
- 1 bunch Lacinato kale, stems removed and thinly sliced (2 packed cups)
- 1 pound boneless, skinless chicken breasts or thighs
- 2 32-oz boxes low-sodium chicken stock
- 2-3 teaspoons kosher salt
- 2 teaspoons Italian seasoning
- Extra virgin olive oil, to serve
Instructions:
- Place all the ingredients in a 6-qt slow cooker, stirring to combine. Cover and cook on high for 4 hours or low for 6, or until the sweet potatoes are tender and the chicken is cooked through and very tender.
- Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine. Taste and add additional salt to taste. Serve hot with a generous drizzle of olive oil.
Slow Cooker Sweet Peaches
Ingredients:
- 3 lbs fresh peaches about 6 cups once sliced and pitted
- 1 tbsp corn starch
- 2 tbsp cane sugar
- 1 lemon juiced
Instructions:
- Remove the pits from the peaches and slice them (skin stays on).
- Toss the peaches in a bowl with the corn starch, sugar and the juice of the lemon.
- Spray the slow cooker with non-stick spray and then add the peaches to the crockpot.
- Cook on HIGH for 4 hours, or LOW for 8 hours, checking occasionally and stirring to prevent sticking or burning.