Healthy, Delicious And Easy Slow Cooker Recipes

Eating healthy and delicious food without taking too much time on preparing can make our life much easier. Rather than taking a fast food meal. Check out the article we found on Food Network.

Slow-Cooker Coconut Brown Rice Pudding

Ingredients

• 3 cups coconut water
• One 13.5-ounce can lite coconut milk
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/4 cups short grain brown rice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon finely grated lime zest
• Suggested toppings: diced fresh or dried mango and pineapple, fresh or frozen and thawed raspberries, toasted shaved coconut chips, chopped crystallized ginger
• Nonstick cooking spray

Directions

1. Mist a 5-to-6-quart slow cooker with nonstick cooking spray.
2. Mix the coconut water,
   coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow
   cooker until the sugar is dissolved.
3. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.
4. Uncover, stir well and let stand 15 minutes.
5. Transfer to a large bowl and stir in the butter.
6. Continue to cool, stirring, until warm.
7. Stir in the lime zest.
8. Serve warm or chill until cold. Top as desired.

Slow-Cooker Pork Tacos

Ingredients

• 3 whole ancho chiles
• 3 whole pasilla chiles
• 4 cloves garlic, unpeeled
• 2 to 3 chipotles in adobo sauce
• 1/2 medium white onion, roughly chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 1 tablespoon cider vinegar
• Kosher salt
• 2 teaspoons dried oregano, preferably Mexican
• 3 3/4 cups low-sodium chicken broth
• 4 pounds boneless pork shoulder (untrimmed), cut into chunks
• Freshly ground pepper
• 2 bay leaves
• 1 cinnamon stick
• Corn tortillas, warmed, for serving
• Assorted taco toppings, for garnish

Directions

1. Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
2. Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
3. Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
4. Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

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