Best Bet Diet Cookbook

Slow Cooking Recipes

Tender, flavourful dishes slow-cooked for rich taste and easy meals.

Bowl of beef stew with chunks of meat and sweet potatoes garnished with fresh parsley on a wooden table.
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Beef Stew

SERVES 7
Ingredients
  • 2 pounds beef stew meat, cut into 1 inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon each salt and freshly ground black pepper
  • 1 large onion, finely chopped
  • 3 medium celery stalks, sliced
  • 2–3 cloves of garlic, minced
  • 1 (6 oz) can tomato paste
  • 3 cups low-sodium beef broth
  • 1 beef bouillon cube
  • 1 tablespoon Worcestershire sauce
    (French’s is gluten-free)
  • 1 tablespoon coconut aminos (soy sauce substitute)
  • 1 teaspoon dried thyme
  • ¾ teaspoon dried rosemary
  • 1 bay leaf
  • 4–6 potatoes, cut in bite-sized pieces
  • 2 cups carrots, cut in bite-sized pieces
  • 1 cup zucchini, chopped
  • ¼ cup rice flour
  • ¼ cup water
Steps
  1. Heat 1 tablespoon olive oil in an extra large skillet over medium-high. Brown half of the meat in hot oil. Remove from skillet. Brown remaining meat in remaining oil.
  2. Transfer beef to slow cooker.
  3. In remaining oil, sauté onions and celery for 3 minutes. Add garlic and sauté 30 seconds longer then add in tomato paste and cook, stirring constantly for 1 minute.
  4. Pour 1 cup beef broth into skillet along with Worcestershire sauce, bouillon cube, coconut aminos, thyme, rosemary and bay leaf.
  5. Add potatoes and carrots over beef
    layer in slow cooker.
  6. Then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth.
  7. Season lightly with salt and pepper.
  8. Cover and cook on low heat for 8–10 hours or high for 6–7 hours.
  9. About 30 minutes before serving, mix the flour and water together in a small bowl. Pour mixture into slow cooker until thickened slightly.
  10. Add chopped zucchini.
  11. Cover and cook on high heat for 20–30 minutes (remove bay leaf).

Lemon Chicken

SERVES 6
Ingredients
  • 6 chicken breasts, cut into serving sizes
  • ¼ cup rice flour
  • 1¼ teaspoons salt
  • 2 tablespoons extra virgin olive oil
  • 1 (6 oz) can frozen lemonade concentrate, thawed
  • 3 tablespoons brown sugar
  • 3 tablespoons ketchup
  • 1 tablespoon vinegar
  • 2 tablespoons cold water
  • 2 tablespoons rice flour
Slow Cooker
  1. Combine the flour with salt; coat chicken thoroughly.
  2. Heat oil in a fry pan and brown chicken pieces on all sides.
  3. Transfer chicken to slow cooker.
  4. Stir together the lemonade concentrate, brown sugar, ketchup, and vinegar.
  5. Pour over chicken in slow cooker.
  6. Cover; cook on high-heat setting for 3–4 hours.
  7. Remove chicken and then transfer the liquid to a saucepan.
  8. Return chicken to cooker; cover to keep warm.
  9. Skim fat from reserved liquid.
  10. Blend cold water slowly into rice flour; stir into hot liquid.
  11. Cook and stir till thickened and bubbly.
  12. Serve chicken with sauce over rice and with a salad.
Porcupine Meatballs

Porcupine Meatballs

SERVES 6
Ingredients
  • 2 pounds hamburger
  • 1 cup uncooked rice
  • ⅔ cup onion, chopped
  • 2 teaspoons salt
  • 1 teaspoon celery salt
  • ¼ teaspoon black pepper
  • 2 eggs
  • 2 liters or 2 packages of Imagine Creamy Tomato Soup (gluten-free)
  • 2 (5.5 oz) cans tomato paste
  • 1 cup water
  • 4 teaspoons Worcestershire sauce
    (French’s is gluten-free)
Slow Cooker
  1. Combine first 7 ingredients, mix well.
  2. Shape hamburger mixture into 1½ inch balls.
  3. Place meatballs in slow cooker.
  4. Mix soup, tomato paste, water and Worcestershire sauce and pour over meatballs.
  5. Cover and cook on low for 7–8 hours.

Butter Chicken

SERVES 4-6
Ingredients
  • 1 pound boneless, skinless chicken breast or chicken thighs
  • 1 medium onion, diced
  • 2 teaspoons coconut oil
  • 4 cloves garlic, finely minced
  • 1 teaspoon fresh ginger, finely minced
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon cardamom
  • ½ teaspoon salt
  • ¼–½ teaspoon cayenne pepper (optional)
  • 1 (14 oz) can coconut milk
  • 1 (6 oz) can tomato paste
  • Juice of 1 lime
  • ¼ cup cilantro (or to taste)
Slow Cooker
  1. In a medium sauté pan, heat coconut oil over medium heat.
  2. Add onion and sauté until translucent and tender.
  3. Add garlic, ginger, spices, and salt.
    Cook 1 minute longer, till all the spices are fragrant.
  4. Stir in coconut milk and tomato paste and stir until well combined.
  5. Add chicken to the slow cooker. Pour sauce over everything.
  6. Cook on high heat for 3–4 hours or on low heat for 6–8 hours.
  7. Shred or dice chicken into the sauce.
  8. Squeeze in lime juice, top with cilantro.
  9. Serve with your favourite vegetable
    and rice.

Lamb Curry

SERVES 6
Ingredients
  • 1 pound lamb shoulder or lamb roast, cut into 3/4 inch cubes
  • ¼ cup gluten-free flour mix
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1-inch piece fresh ginger, minced
  • 1 long red chili, finely chopped
  • ¼ cup Indian madras curry paste
  • 1 can (400 ml) coconut milk
  • 1 vegetable stock cube
  • 1 cinnamon stick
  • 1 dried bay leaf
  • 3 carrots, chopped in bite size pieces
  • 3 potatoes, chopped in 1½ inch pieces
  • Steamed white rice, to serve
  • Dairy-free yogurt to serve (optional)
Slow Cooker
  1. Place flour and lamb in a plastic bag.
  2. Add salt and pepper. Shake to coat.
  3. Heat oil in a saucepan over medium high heat.
  4. Cook lamb, in batches, for 3 to 4 minutes or until browned.
  5. Transfer to a 4.5 liter-capacity slow cooker.
  6. Add onion, garlic and ginger to pan. Cook, stirring, for 4 to 5 minutes or until tender.
  7. Add chili and curry paste. Cook, stirring for 1 minute or until fragrant.
  8. Add coconut milk, vegetable stock cube and ¾ cup cold water.
  9. Bring to a boil.
  10. Transfer to slow cooker. Add cinnamon stick and bay leaf. Stir to combine.
  11. Add carrots and potatoes 2 hours before the end of cooking time.
  12. Cook, covered, on low for 6 hours or until lamb is tender.
  13. Remove and discard cinnamon stick and bay leaf. Serve with dairy-free yogurt if desired.
Orange Marmalade Chicken

Orange Marmalade Chicken

SERVES 6
Ingredients
  • 3–4 boneless chicken breasts, chopped in small pieces
  • 3 tablespoons gluten-free flour mix
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon rice wine vinegar
  • 2 tablespoons coconut aminos (soy sauce substitute)
  • ½ teaspoon sesame oil
  • ¾ cup orange marmalade
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • Sesame seeds for garnish (optional)
Slow Cooker
  1. In a bowl, mix the rice wine vinegar, coconut aminos, sesame oil, marmalade, brown sugar and salt. Set aside.
  2. In a plastic bag, add the flour mix and the chicken. Shake to coat.
  3. Pour oil in a skillet and brown the sides of the chicken.
  4. Put the browned chicken in slow cooker.
  5. Then cover the chicken with the sauce mixture and give the pot a stir.
  6. Cook on low 4–5 hours or high 2–3 hours.
  7. Serve topped with sesame seeds (optional).

Sweet and Sour Ribs

SERVES 8-10
Ingredients
  • 3/4 cup brown sugar
  • ¼ cup rice flour
  • ⅓ cup water
  • ½ cup vinegar
  • 2 tablespoons coconut aminos (soy sauce substitute)
  • ¼ cup ketchup
  • ½ teaspoon ground ginger
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • 3 pounds meaty pork spareribs, cut in 2–3 rib sections
Slow Cooker
  1. Mix brown sugar and rice flour in a saucepan.
  2. Add water, then vinegar, coconut aminos, ketchup, ginger, and garlic powder.
  3. Cook and stir over medium heat until boiling and thickened.
  4. Layer ribs in 4–6-quart slow cooker, spooning sauce over each layer.
  5. Cover and cook on low for 10–12 hours or on high for 5–6 hours until ribs are very tender.

Slow Cooked Veal with Salsa

SERVES 4
Ingredients
  • 2 pounds veal, sliced ½ inch thick
  • 6 large tomatoes, finely diced
  • 1 yellow onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon black pepper
  • ½ cup lime juice
  • 1 teaspoon cayenne pepper
  • ⅓ cup fresh cilantro, finely chopped
Slow Cooker
  1. To make the salsa, combine tomatoes, onion, garlic, pepper, lime juice, cayenne pepper and cilantro together and mix well. Makes 2 cups.
  2. Place veal slices in slow cooker and cover with half the salsa.
  3. Cook on low heat for 5 hours.
  4. Remove from slow cooker and pour remaining salsa over meat before serving.
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