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3 Meals with 1 Main Dish: Slow-Cooker Pulled Pork Recipes

Welcome to Part Three of 3 Meals with 1 Main Dish! Since one of the biggest challenges to maintaining a healthy whole food lifestyle is time, I’m sharing this helpful series featuring one of the easiest “Cook Once, Eat Twice or More!” strategies for saving time in the kitchen – batch cooking!

Batch cooking is simply making a large quantity of a particular food and using it to make multiple meals. Incase you missed it, we launched Part One of the series last month and discovered how to use slow cooker rotisserie chicken to make three delicious and healthy soups. In Part Two of the series, we learned how to brown ground turkey to make three easy and tasty meals.

This week, we’re putting this awesome time-saving strategy to work again using this easy and tasty Slow Cooker Apple Cider Pulled Pork to create three simple healthy recipes the whole family will love!

As we’ve discovered throughout this series, taking a couple of extra minutes to cook double or triple of a main ingredient means less cooking {and less dishes} to do later! It only takes a few minutes more to make extra meat and freeze the rest for future quick-n-easy dinners like these simple healthy meals below. Now that’s a win-win!

Slow Cooker Apple Cider Pulled Pork

Slow Cooker Apple Cider Pulled Pork is simple and delicious! So, one of the easiest uses for pulled pork is to simply serve it as a main dish with your favorite sides like creamy mashed sweet potatoes and homemade coleslaw.

Rustic Veggie Soup with Pulled Pork

Rustic Veggie Soup with Pulled Pork – Add leftover slow cooker pulled pork to this Rustic Veggie Soup for a flavorful way to enjoy your veggies. This healthy soup comes together in just 30 minutes and tastes absolutely amazing!

BBQ Pulled Pork Sliders

BBQ Pulled Pork Sliders – No recipe needed! Simply combine leftover slow cooker pulled pork with your favorite barbecue sauce and you’ve got a delicious sandwich filling ready to go in minutes. Personally, I love sandwiching this savory pulled pork between Roasted Sweet Potato Buns.

Three cheers for three meals made with one main! Be sure to check out part one and part two of this helpful batch cooking series for even more delicious time-saving meals. Yum!

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Rustic Veggie Soup {Whole30, GF, DF)

By Kelly · 44 Comments

The perfect comfort food on a rainy day or chilly winter’s night, this Rustic Veggie Soup is a colorful rainbow of healthy, savory flavor. This simply scrumptious soup makes it easy to enjoy your veggies, especially when you toss in some leftover roast chicken or pulled pork. Or one of my personal favorites, leftover spicy grilled shrimp. (Wowie, it’s so good!)

Bonus, it’s so easy to make! All it takes is a little chopping and simmering, and in less than 30 minutes, “Soups On!” To save time, I like to use pre-cut butternut squash. My local Trader Joe’s has adorable crinkle-cut butternut squash that makes the dish even more appealing. I also use pre-cut organic kale; a big bag from Costco makes it easy to use for this recipe and more!

This tasty, hearty meal is definitely a family favorite, which is why you’ll be seeing this recipe in my meal plan rotations over at The Better Mom blog.

P.S. The beauty of this recipe is also its versatility. The fire-roasted diced tomatoes paired with homemade chicken stock and a classic mirepoix of diced onion, carrots and celery form a flavorful base from which you can add your favorite seasonal veggies for a delicious soup personalized for you!

Rustic Veggie Soup {Whole30, GF, DF)

5-6 servings

Ingredients

1 Tbsp ghee
1 Tbsp olive oil
1 cup fine-diced sweet onion
1 cup sliced carrots
1/2 cup sliced celery
2 cloves garlic, minced
1 cup sliced cremini mushrooms
5 cups homemade chicken stock
1 (14oz) can fire-roasted diced tomatoes
1 1/2 cups cubed Yukon gold potatoes
1 1/2 cups cubed butternut squash
1 tsp sea salt
1 tsp Italian seasoning blend
3 cups firm-packed chopped kale leaves

Instructions

In a large stock pot (or dutch oven) over medium-high heat, add the ghee and olive oil. Then, add the onion, carrots and celery. Sauté until onion begins to soften (about 2-3 minutes). Add the garlic and mushrooms, continuing to sauté until mushrooms soften (about 1-2 minutes).
Next, add the chicken stock, dice tomatoes, potatoes, butternut squash, salt and Italian seasoning. Turn the heat up to high to bring the soup to a boil, then reduce heat to a simmer.
Cook soup 5 minutes. Then, add the kale and allow soup to simmer an additional 15 minutes, or until potatoes and butternut squash are fork tender.
This flavorful veggie soup is delicious on its own, or toss in some leftover roast chicken, pulled pork or grilled shrimp during the last 5 minutes of cook time for an even heartier meal!

https://thenourishinghome.com/2017/02/rustic-veggie-soup/

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Slow Cooker Buffalo Chicken Sliders {Whole30, GF, DF}

By Kelly · 10 Comments

As football season comes to a close, it culminates with a finger food frenzy that brings friends and family together whether or not you’re into the Big Game!

That’s why I affectionately refer to this annual celebration as “Supper” Bowl Sunday! Because let’s face it – most of us are gathering together for the food!

Thankfully, for those of us doing the Whole30 (or living a whole food GF lifestyle), there’s no need to miss out on popular Game Day fare!

These Buffalo Chicken Sliders are AMAZING! We start with moist, slow-cooked chicken smothered in a slightly spicy, flavorful sauce and pile it onto tasty Roasted Sweet Potato Buns. Then, top it off with a crunchy celery slaw with creamy ranch dressing. Game over! These sliders are the winner!

Extra point! … These sliders are super easy to make! Just follow the recipe below to create a simple veggie base and add the chicken. Season with my special blend of seasonings and top with your favorite Whole30-compliant hot sauce (we like Frank’s Original Hot Sauce). Then, shred the chicken, add my special sauce mixture and you’re ready to party whole food style!

As you can see, it takes just minutes to pop the ingredients into your slow cooker and let it do all of the work while you prep the rest of your Supper Bowl Party fare.

Speaking of which, I definitely suggest serving these tasty sliders with a side of my Secret Ingredient Guacamole and crunchy plantain chips! It’s the perfect finger food fare for sitting around the tube, cheering on your favorite team!

Slow Cooker Buffalo Chicken Sliders {GF, Whole30}

Yield: 20 three-inch sliders

Ingredients

For the sliders

1 medium sweet onion
2 medium carrots
2 stalks celery
3 lbs boneless, skinless chicken thighs
2 tsp onion powder
2 tsp garlic powder
1 tsp celery salt
1/2 tsp parsley
1/2 tsp sea salt
1 cup hot sauce, divided (I use Frank’s Original)
2 Tbsp ghee, melted
Sweet potato buns

For the slaw

2 cups shredded cabbage
1 1/2 cups sliced celery
1/4 cup mayo
2 Tbsp almond milk
1/2 tsp apple cider vinegar
1/4 tsp each of garlic powder, onion powder, parsley and sea salt
Pinch of dill and thyme

Instructions

For the sliders: Peel and slice the onion. Cut the carrots and celery into 2-inch pieces. Evenly distribute veggies along bottom of slow cooker.
Place the chicken thighs on top of the veggie base. In a small bowl, combine onion powder, garlic powder, celery salt, parsley and sea salt. Sprinkle evenly over top of chicken.
Spoon 1/2 cup of hot sauce over the chicken. Cover slow cooker and cook on low for 4-5 hours, until chicken shreds easily with a fork.
Transfer cooked chicken to a large cutting board and shred using two forks. Pour liquids through a fine mesh strainer into a large bowl; discard solids.
Add melted ghee and remaining 1/2 cup of hot sauce to the cooking liquids. Whisk well to combine.
Place shredded chicken back into the slow cooker. Pour hot sauce mixture over chicken and stir well to combine.
Cover and set heat to warm. Allow chicken to heat for 30 minutes more; season with salt and pepper to taste. Serve on sweet potato buns for a tasty grain-free, Whole30 meal, or your favorite rolls.
For the slaw: In a large bowl, add the shredded cabbage and sliced celery. In a small bowl, whisk together the mayo, milk, vinegar and seasonings. Pour the ranch dressing mixture over the slaw and toss well to combine. Serve as a side dish, or use to create a delicious crunchy filling for the sliders. Yum!

Notes

Recipe Variation: If you're not doing the Whole30 or living dairy-free, toss 1/2 cup of crumbled blue cheese into the celery slaw for an authentic Buffalo Chicken and blue cheese experience!

https://thenourishinghome.com/2017/01/slow-cooker-buffalo-chicken-sliders-whole30/

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