Category: Crock Pot Recipe

Crockpot Roast Chicken


Hellooooooo!  Yes, it’s been a long time since my last post and I hope you can forgive me.   Priorities changed and I had to shift focus for a little while.  Actually, my focus has shifted profusely!  I went back to school in March.  I will be a bachelor degree toting nurse by 2020, God willing.  Why the shift in my passion?  It hasn’t really.  I’ve always had a desire to help people, that is why this blog was started in the first place.  Being a nurse I will be able to help people on an entirely different level.  God gives us all desires and passions, and I believe the desire to become a nurse came directly from him.  So with the strength instilled in me by him I have maintained straight A’s so far and my family hasn’t taken too big of a hit.

I actually LOVE school.  I am a much better student at this point in my life than I ever was.  I am getting much more out of it this time, even the classes I am not so into, like Philosophy.  Ugh, that class was interesting to say the least.

As of today I start my chemistry and Anatomy classes.  I am not a math person so chemistry is going to challenge me, but I’ve taken Anatomy before and am so looking forward to dissecting everything!  I promise not to post pics on the blog of dissections, although I can’t say the same about my instagram.  You have been warned!

So, needless to say life is busy in our household.  But, eating and being healthy is still a priority to all of us.  I do NOT want to put on the freshmen 15, and want to continue to feed my brood in a healthy manner, no excuses.  So instead of the recipes you are used to on Decadently Fit, the recipes will now be super easy and quick, lots of crock pot ideas.

The recipe below is tonight’s dinner, crock pot roast chicken. It took me a matter of 10 minutes to prepare this dish.  For those with limited culinary knowledge you don’t have to be afraid of this dish, it’s beginner friendly.  I will be serving it will frozen organic broccoli and frozen organic brown rice.  Quick, easy, healthy, minimal clean up.

Cheers to new adventures, creating new goals and maintaining a healthy family!

5.0 from 3 reviews
Crockpot Roast Chicken
Recipe type: Crockpot Recipe
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Easy weeknight crockpot meal.
  • 1 5 lb. roasting whole chicken
  • 2 tsp. coarse sea salt
  • 2 teaspoons adobo seasoning
  • ½ teaspoon smoked paprika
  • 1 large onion, chopped
  1. Combine the spices in a small bowl
  2. Remove the giblets from the chicken, rinse and pat dry with paper towels.
  3. Place chopped onion in the bottom of a 6 qt. crockpot
  4. Rub the chicken with the spices and set on top of the onion.
  5. Place the lid on the crockpot and cook on low for 4 - 8 hours or until a thermometer shows 165 degrees in the thigh.
  6. If you would like the skin crispier remove the chicken from the crockpot place on foil covered cookie sheet and broil the chicken for 2 to 5 minutes.
  7. Let rest for 10 minutes, then carve and serve.


Turkey & Pork Chili (crockpot)

turkey chili2Well it finally happened, winter has graced us Californians with her presence.   I was enjoying our overly extended fall/summer.  But, it was truly time for our state to be blanketed with precipitation and a temperature drop.

We are always in a state of drought, but this year has reached an all time high.  The perfect weather party needed to end.  The rest of the country can stop cursing at us now.  Or maybe not.  This is what our weather forecast looks like through the next week.


For the next couple days, I’ll enjoy our ‘cold’ spell and enjoy the unforcasted sprinkles of rain.  I am thankful for the brief cleansing effect the rain has on our smoggy skies and the opportunity to organize my house.

What does organization have to do with the weather?  You don’t really think Californians go out in this do you?  We will hibernate our wussy weather selves at home till Storm Warning 2014 passes.

Until then I will organize everything I can.  For inspiration I will head to my friend Kristy’s amazing organizational blog, Giftie Etcetera.  Her tips and tricks will give my tornado of organization exactly the umph that it needs.

I always look forward to this short window of winter.  I love making comforting soups and warming chili.  Actually, I love making chili all year long.  It just tastes better when it the temp goes below 60 degrees.

Chili is food that has many different personalities.   Like snow flakes not one is the same.  Some people like chili with beans, some like it only ‘con carne’.  Some add ingredients that should never be in chili, like pumpkin.

I personally prefer mine con carne or with a very small amount of black beans.  Though I forgot to put in the 1/2 cup of black beans I normally add before I took the picture above.  Oops.  Pretend they are there.

Now that I have cleared that up, let’s move onto an enticing description of the dish.  This chili is simple, so simple that you brown the meat, stir in all the ingredients in the crock pot and 6 hours later you can eat.

turkey chili5

The main ingredients are lean proteins; ground turkey, and ground pork.  The blended flavor of the meat, onion, garlic and spices, combine to create a perfect balance of healthy comfort.

There is even a secret ingredient.  Readers from the mid-west won’t be surprised to see that there is dark chocolate in this crimson meat melody.  The chocolate melts into the dish intensifying the flavor of the chili.  The small amount of sugar in the chocolate helps to reduce the acid in the tomatoes.  You won’t be able to tell it’s there, but I insist on you adding it.  It adds a layer of yum you will regret leaving out.

If being efficient while cooking is an area you need help on, you need to head over to Giftie Etcetera for step by step instructions on how to maintain organization in the kitchen.

The chili is perfect ladled into a bowl, or over an egg white omelet.  The options are endless.  Whether you make this chili to eat in -14 weather or in 72 degree and sunny, make lots.  It freezes well.  Enjoy!

I would like to welcome visitors from Giftie Etcetera.  If you like what you see please subscribe so you can receive new recipes as I post them.  Thanks for stopping by!


Turkey & Pork Chili

Serves 8

1 lb. lean ground turkey

1 lb. lean ground pork

1 T. olive oil

1 medium brown onion, diced

1 green bell pepper, diced

2 garlic cloves, minced

1 teaspoon sea salt

1/2 teaspoon black pepper

4 tablespoon chili powder

1 teaspoon dried oregano

1/2 teaspoon cayenne

1/2 teaspoon cumin powder

1 28 oz. can diced tomatoes (I love Muir Glen)

2 tablespoons tomato paste

2 cups water

1 oz. dark chocolate, chopped (70% works well)

1 cup black beans, rinsed

Crock Pot Instructions

Heat olive oil in a large dutch oven.  Brown the meat, then add the onions, garlic, salt and black pepper.  Transfer the meat to a large crock pot.  Stir in the remainder of the ingredients, except chocolate.

Cook on low for 5 – 6 hours.  During the last 30 minutes, stir in chocolate and beans until melted.

Stove Top Instructions

In a large dutch oven heat the olive oil.  Brown the meat, then stir in the onions, garlic, salt and pepper.  Cook till onions are soft and translucent, stirring occasionally.

Add in the water and scrape any bits off the bottom of the pan.  Add in the rest of the ingredients, except beans, stir to combine.

Bring to a boil, then lower to a simmer.  Simmer on low with lid on for 30 minutes.  Stir occasionally to prevent burning.

Add in beans, stir and simmer for another 10 minutes.  Remove from heat.

Serve with your favorite toppings.  ex:  diced onions, reduced fat cheese, or greek yogurt.

Servings: 8• Size: 1 cup Calories: 226• Fat: 5.6g • Carb: 19g • Fiber: 4.2g • Protein: 28.8g • Sugar:  7.8g Sodium: 464mg • Cholesterol: 37mg

Crock Pot Potato Gratin (giveaway)

potato gratin no words 2

{Giveaway has ended}

Steak houses are infamous for perfectly aged, mouth watering cuts of meat. Filets under their roof can be cut without a knife, delivering melt in your mouth perfection.

Their main courses are accompanied by a myriad of simple yet incredible dishes served family style. Velvety creamed spinach, macaroni and cheese on steroids, and a spiced up potato gratin leave you wanting more. So much more that after my first experience I went home and duplicated the gratin for Christmas that year.

Now that I am on my health quest, I decided to come up with a ‘better for you’ duplication. To make it week day friendly, it was made in the crock pot. (Score one for weekday friendly gourmet meals!)


It just so happens to be the perfect week 2 recipe for the Pile on the Produce giveaway! (Have you entered to win a potato prize pack yet? If not click here for details!)

Fun fact alert: Did you know that potatoes are loaded with potassium? This makes them a blood pressure lowering power house. They are also an excellent source of vitamin C, fiber, B6 and iron.

This slimmed down version comes in at only 270 calories, versus the original’s whopping 675 calories. That saves you 405 calories without sacrificing taste!

Since this is part of the Pile on the Produce promotion, there are additional produce items to make this dish higher in nutritional content. I’ve added red bell pepper, and additional leeks. The dairy is cut significantly, using vegan cream cheese, chicken stock and almond milk in place of milk and cream. Parmesan cheese is used to give it just a touch of decadence.

So, what are you waiting for? Make this dish or the Skinny Power Potato & Egg Crepes. If you post a picture of any of one of the two Pile on the Produce creations on your FB wall you will receive 5 bonus entries. Just make sure you post on the Decadently Fit FB wall and let me know you did. The next drawing will take place September 15, 2013 @ 9 p.m. PST.


Serves 8 – 10

1 tablespoon olive oil

1/2 tablespoon coconut oil

1 small jalapeno diced

1 red bell pepper, diced

1 leek diced, rinsed in a bowl of ice cold water to remove dirt

1 garlic clove, minced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

3/4 cup plain almond milk

1 1/2 cup low-sodium chicken stock

8 oz. vegan cream cheese (you have to just trust me on this one)

1 cup shaved parmesan

2 1/2 lbs. Klondike Rose Potatoes, cleaned, eyes removed

2 tablespoons Melt butter

2 tablespoons Bob’s Red Mill Gluten-Free Flour

Fill a large bowl with water and 1 cup of ice.

Slice the potatoes on a mandoline 1/16th of an inch thick. As each potato is cut put the slices in the bowl of cold water. Set aside.

potato gratin leek pepper

Over medium-high heat sauté the peppers and leeks in the coconut oil and olive oil until softened, about 3-5 minutes. Stir in the garlic and sauté for another minute. Stir in salt and pepper. Take off heat and set aside.

In a large sauce pan melt the Melt over medium heat, whisk in the flour and stir until the mixture smells like popcorn (2 – 3 minutes). Do not stop stirring, or it will burn. Whisk in the chicken stock slowly. When fully incorporated add in the almond milk, constantly whisking. Continue stirring till the mixture starts to thicken, 5- 8 minutes. When mixture has fully thickened stir in the leek mixture.

potato gratin sauce combined

Stir in the vegan cream cheese and parmesan, until fully incorporated. Let simmer for 5 minutes on low heat. Season to taste with salt and pepper.

Line your crock pot with a plastic liner. (trust me!)

Drain the potatoes in a colander and dry of excess water with a clean, lint free kitchen towel.

Put a small amount of the cheese sauce on the bottom of the crock pot. Layer the potatoes on the bottom of the sauce, 1 layer.

potato gratin potato layer

Cover the potatoes with a small amount of the sauce, and add another layer of potatoes over that. Repeat till there are no more potatoes. Dump the rest of the sauce on top of the last layer of potatoes, covering evenly.

Place 2 layers of paper towels over the dish, and cover with the lid. The paper towels should not be touching the sauce.

potato gratin paper towels

Cook on low for 6 – 8 hours or until the potatoes are soft and a crusty cheese layer has started on the outside of the potatoes.

potato gratin in crock pot

Servings: 8• Size: 1/8 of the gratin Calories: 270• Fat: 4.5g • Carb: 37g • Fiber: 3g• Protein: 7.5g • Sugar: 2g Sodium: 216mg • Cholesterol: 6mg