Slow Cooker Chicken Quinoa Chili

Notes: So easy. Makes a lot so I should probably freeze it.

Servings: 8-10 | Prep Time: 5 minutes


  • 1- 28 oz can diced tomatoes
  • 1-14 oz can diced tomatoes with green chilis
  • 1-15 oz can black beans, rinsed and drained
  • 1-15 oz can chili beans, rinsed and drained
  • 1-15 oz can corn (can omit) rinsed and drained
  • 2 cups chicken broth
  • 2 large boneless skinless chicken breasts
  • 2 tsp garlic powder
  • 2 tsp cumin
  • 1/2 tsp red pepper flakes
  • 2-3 tsp chili powder
  • 1 cup quinoa, rinsed
  • toppings (cheese, sour cream, avocados, etc)


  1. Make sure you rinse quinoa and the add everything to a slow cooker.
  2. Cook for 6-8 hours on low or 4-6 hours on high.
  3. Remove chicken and shred with 2 forks, Return to slow cooker.
  4. Garnish with cheese, sour cream, avocados and tortilla strips.


THM Menu #1


  • Breakfast: Protein Pancakes, Whipped Cream and Berry Sauce (handful frozen strawberries, blueberries and some water blended with 1/2 packet Truvia. Heat it up) *Review- so good. My kids never even realized they weren’t normal pancakes. This will be our go-to pancake recipe now. 
  • Lunch: Leftover Cheeseburger Pie (THM book), Salad
  • Snack: Fage greek yogurt, berry sauce, 1/2 packet Stevia *Review- as good or better as blended fruit yogurt from the store, with no chemicals and sugar.
  • Dinner: Oven Roasted Chicken Shawarma. *Review- Insanely good.


  • Breakfast: (E) Cottage Blueberry Porridge (THM book, page 230) *Review- Surprisingly tolerable. I’d eat this a few times a week. I made it with leftover oatmeal that I warmed up and it was fine.
  • Lunch: (S) Crispy Salmon (THM book, pg. 282) and salad with avocado, walnuts and ranch dressing. (THM Book pg. 283)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Frittata with side salad


  • Breakfast: (S) Fried Eggs (THM pg. 215)
  • Lunch: (E) Warm Chicken Sandwich on Ezekiel bread (THM pg. 298)
  • Snack: Cottage cheese and berries or greek yogurt
  • Dinner: (E) Chicken and Brown Rice– Cook a whole chicken with the Crispy Chicken Recipe, then shred white meat. Add rice, and whatever you want. She suggests cucumbers, tomatoes, S&P, oregano, balsamic vinegar.


  • Breakfast: (S) Cheesy Omelet (THM pg. 219)
  • Lunch: (E) Broiled Salmon & Salad w 3/4 cup cooked quinoa  (THM pg. 284)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Chicken Taco Pizza


  • Breakfast: (S) Protein Muffins (THM pg. 221)
  • Lunch: (E) Deli Meat Rollups (THM pg. 299) with Waldorf Cottage Cheese Salad (THM pg. 301)
  • Snack: Greek Yogurt & Berries
  • Dinner: (S) Pearl’s Chili


  • Breakfast: (E) Oatmeal with frozen berries (THM pg. 228)
  • Lunch: (S) Crispy Salmon and Salad with avocado, walnuts and ranch dressing (THM pg. 283)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Velvet Scrambled Eggs with Green Salad


  • Breakfast: (E) Oatmeal with frozen berries (THM pg. 228)
  • Lunch: (S) Chicken Salad w/ Mayo, Celery & Walnuts on Ezekiel Bread (THM pg. 299)
  • Snack: Cottage Cheese and Berries
  • Dinner: (E) Turkey Tacos- Using the leftover 1 1/2 lbs cooked turkey, season it with taco seasoning and reheat it. For me, wrap it in lettuce. For DH and kids, use taco shells.
    • E: Brown rice, greek yogurt, tomato
    • S:Cheese, olives, sour cream, lettuce

Notes: For the dinners, I got inspired by this post. Since I’m just starting on the THM program, it is overwhelming and I feel like I need some guidance on the menu planning side of things. So I’ve added the dinners she suggested into the menu above. For the rest I’ve used recipes from the THM book.

I’ve never kept this website for anyone but myself and my husband, so we will know what we are eating every night for dinner. I don’t expect that anyone will visit it, but if you have somehow happened upon it, please feel free to tell me anything about the THM diet that you feel I need to know.






Chicken Cacciatore

Notes: Toughest part of this is browning the chicken. After that it’s easy.

Servings: 6-8 | Prep Time: 20 minutes


  • 1/3 cup flour
  • 3 lbs chicken pieces (I used thighs and drumsticks). Skinned, but the drumsticks I used had a little skin on them and I left them that way.
  • 2 TBSP olive oil
  • 2 cups sliced button mushrooms
  • 1- 14.5 oz can diced tomatoes, drained (I use Muir Glen because they are BPA free)
  • 1-1/4 cups chopped yellow bell pepper
  • 1 cup chopped onion
  • 1 cup chopped carrots (about 2 medium)
  • 1/2 cup dry white wine
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 TBSP fresh basil, cut in ribbons
  • 2 TBSP fresh Italian parsley
  • 1 tsp fresh thyme leaves


  1. Put flour in a large Ziploc bag. Add 3-4 chicken pieces at a time, shaking. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken in hot oil about 12 minutes or until browned, turning a few times. Transfer chicken to 5 to 6 quart slow cooker.
  2. Add mushrooms to skillet. Cook and stir over medium-high heat for 3 minutes. Pour in slow cooker.
  3. Add drained tomatoes, pepper, onion, carrots, wine, salt and pepper to slow cooker.
  4. Cover and cook on high for 3- 1/2 hours. Right before serving, stir in basil, parsley and thyme.

Recipe Origin: Adapted from this recipe.

Slow Cooker Chicken with Biscuits

Notes: Easy and delicious. The biscuits are very easy to make.

Servings: 6 | Prep Time: 15 minutes | Total Time: 2:45


  • 4-5 carrots, cut into 1-inch pieces
  • 3 stalks celery, thinly sliced
  • 1 small onion, chopped finely
  • 1/3 cup all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken thighs (about 8)
  • 1/2 teaspoon poultry seasoning
  • kosher salt and black pepper
  • 1/2 cup dry white wine (you can skip this and increase chicken broth by 1/2 cup)
  • 2/3 cup low-sodium chicken broth or homemade chicken broth
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 1 recipe, Drop Biscuits


  1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
  2. Cover and cook until the chicken and vegetables are tender, on high for 2 1⁄2 hours  (my preference) or on low for 5 to 6 hours.
  3. Thirty minutes before serving, prepare the Drop Biscuits.
  4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
  5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

Recipe Origin: Adapted from Real Simple recipe. Increased broth from 1/2 cup to 2/3 cup, increased flour from 1/4 to 1/2 cup, increased celery and carrots, decreased salt.

Bratwurst and Kraut in Slow Cooker

Prep Time: 10 minutes | Cook Time: 4 1/2 – 8/12 hours | Yield: Serves: 4-6


  • 1 1/2 lbs red new potatoes (about 18), halved if large
  • 2 cups sauerkraut, drained
  • 1 small onion, thinly sliced
  • 1/2 cup chicken broth (I use my own, not store-bought, and I put it frozen into the slow cooker)
  • 1/4 cup dry white wine (or whatever kind of white wine you have!)
  • 1 tsp caraway seeds
  • 1 1/2 bratwurst links
  • 1/4 cup chopped fresh flat leaf parsley
  • Toasted dark bread (like pumpernickel)
  • Whole-grain mustard or German Senf for serving


  1. In a slow cooker, mix together potatoes, kraut, onion, frozen broth (do not need to thaw), wine, caraway seeds, 1/2 tsp salt, 1/4 tsp pepper. Nestle the bratwursts in the vegetables. 
  2. Cover and cook until potatoes are tender, on low for 7-8 hours or on high for 4-5 hours. (*Note: I like it on high for 4.5 hours)
  3. Sprinkle everything with parsley and serve with toast, butter and mustard.

Notes: I’m pretty sure all the Germans I know would be appalled by this, but that’s ok with me.

Recipe Origin:  Real Simple, modified.

Lamb Tagine in Slow Cooker

Prep Time: 10 minutes | Cook Time: 4 1/2 – 8/12 hours | Yield: Serves: 4-6


  • 1 1/2 lbs lamb shoulder, trimmed and cut into 1-inch pieces
  • 6 carrots, cut into 1 inch pieces
  • 1 medium onion, chopped
  • 1/2 cup dried apricots, halved
  • 1/2 cup cup pitted green olives
  • 2 cloves garlic, or 1 tsp minced garlic
  • 2 TBSP all-purpose flour (I like White Lily)
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 cup couscous
  • Chopped pistachios
  • lemon wedges
  • fresh cilantro if you have it


  1. Mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 tsp salt, 1/4 tsp pepper and 1/2 cup water together in your slow cooker.
  2. Cover and cook until lamb and vegetables are tender, on low for 7-8 hours or on high for 4-5 hours. (*Note: I like it on high for 4.5 hours)
  3. 10 minutes before you serve it, cook couscous according to package directions.
  4. Serve the lamb on the couscous with the pistachios, cilantro and lemon wedges


Recipe Origin:  Real Simple, added more carrots, modified spices and changed timing around a little.

Chicken Crock Pot Pie

Prep Time: 10 minutes | Cook Time: 4 1/2 – 8/12 hours | Yield: Serves: 4-6


  • 8 oz. mushrooms, sliced, or cut up more if you are hiding them from your kids…
  • 4 carrots, cut into 1 inch pieces
  • 1 medium onion, chopped
  • 1/2 cup all-purpose flour (I like White Lily)
  • 4 sprigs fresh thyme (don’t skip this)
  • 2 bay leaves
  • 1 1/2 lbs boneless, skinless chicken thighs (about 8)
  • 1 sheet puff pastry, thawed first
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1/3 cup heavy cream


  1. Thaw your puff pastry sheet before you do anything else.
  2. In a slow cooker, mix together mushrooms, carrots, onion, flour, thyme, bay leaves, and 1/2 cup water.
  3. Place chicken on top. Season with 1 tsp salt and 1/4 tsp pepper.
  4. Cover and cook until chicken and vegetables are tender, on low for 7-8 hours or on high for 4-5 hours. (*Note: I like it on high for 4.5 hours)
  5. 30 minutes before you serve it, heat oven to 425F. Using a large circle cutter or a glass, cut out 4 circles (or more if you want to use the other pastry puff sheet too). Place on a baking sheet and bake until golden, 8-10 minutes. Don’t let the little leftover bits go to waste. Let your kids cut them into whatever shapes they want and bake those too. The smallest bits puff up the most!
  6. 20 minutes before serving, add the peas, green beans, cream and 1/2 tsp salt to the chicken mixture and stir to combine. Cover and cook on high until heated through, about 15 minutes more. To serve, place chicken mixture in bowls and top with the pastry rounds.

Notes: Family loved this. Leftovers were excellent. I might double this recipe next time in order to have more leftovers!

Recipe Origin:  Real Simple, modified with more spices and changed timing around a little.

Slow Cooker Chicken Tuscan Style

Servings: 6-8 | Prep Time: ? minutes | Cooking Time: 4 hours


  • 3 lbs. bone-in chicken thighs, skin removed (can use boneless)
  • 1 large onion, thinly sliced
  • 1/4 cup red or white wine vinegar
  • 1/4 cup chicken stock or white wine
  • 1 small can tomato paste
  • 3 Tablespoons brown sugar
  • 3 Tablespoons olive oil
  • 3 Tablespoons minced fresh garlic
  • 1/4-1/2 cup chopped, pitted kalamata olives
  • 5 large pitted dates, chopped
  • 2 Tablespoons fresh oregano (or 1-2 teaspoons dried)
  • Salt and pepper, to taste
  • 2 zucchini cut into 1/2″ rounds
  • 6 whole roma tomatoes
  • Fresh parsley, for garnish


  1. Combine all ingredients except zucchini and roma tomatoes in a gallon Zip top plastic bag or large bowl covered with plastic wrap. Refrigerate 1 hour or more until ready to cook. (You can do this a day ahead if you like).
  2. Spray slow cooker with canola or olive oil. Place the entire contents of the bag into the slow cooker. Arrange the chicken with a spoon or spatula so it is in an even layer. Place the Roma tomatoes evenly around. Place the lid on top.
  3. Cook 3 hours on high. Add zucchini and cook for 1 more hour on high.
  4. Sauce should be thickened and chicken should be falling off bone. Serve with french bread, couscous, rice or pasta.


Recipe Origin: My iteration for slow cooker adapted from Design Mom, who adapted it from Big Girls/Small Kitchen.

Crockpot Fajitas

Prep Time: 10 minutes | Cook Time: 4 hours | Total Time: 4 hours 10 minutes | Yield: Serves 4-6


  • 1 yellow onion, sliced
  • 3 red, yellow or orange bell peppers, sliced
  • 1 ½ pounds boneless chicken breast
  • ½ to 1 cup chicken broth, depending on how juicy you want the fajitas
  • ½ teaspoon salt
  • 1 TBSP cumin
  • 1 ½ tablespoons chili powder
  • Squirt of lime juice
  • Flour Tortillas
  • Sour cream, Salsa, Cheeese


  1. Spray crockpot with Pam. Put sliced onion and peppers in the bottom. If using frozen chicken stock, put this in now. If not, pour it over before step 3.
  2. Lay chicken on top of veggies.
  3. Sprinkle everything with cumin, salt, and chili powder.
  4. Pour lime juice over the top.
  5. Cover and cook on High for 4 hours or Low for 8 hours. I like to cook it on High for 4 hrs.
  6. When meat is done, shred with two forks and stir back into juices.
  7. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

Notes: This is so good it is UNBELIEVABLE. When my husband ate it he said he was going to start crying. I used homemade chicken broth.

Recipe Origin: Adapted from a recipe on a blog called Stacy Makes Cents.

Breakfast Klub Crockpot Chicken

Prep Time: 10 minutes | Cook Time: 4 1/2 hours | Total Time: 4 hours 40 minutes | Yield: Serves 4-6


  • 1 whole chicken
  • 1 bag carrots
  • 1 onion
  • Breakfast Klub seasoning


  1. Measure 8 tsp Breakfast Klub spice mix into a small bowl.
  2. Cut onion into 4 or 5 chunks and put it in the bottom of the slow cooker.
  3. Peel and cut entire bag of carrots into 2 or 3 pieces for each carrot, and put in bottom of slow cooker.
  4. Remove any stuff from inside of chicken. If there is a lot of fat at the opening of the cavity, trim it off.
  5. Rinse and pat chicken dry.
  6. Rub Breakfast Klub spice mixture all over. Rub a few carrots with your hands to get the spice mixture off of them. Toss those back into slow cooker.
  7. Put prepared chicken on top of the onions and carrots in the slow cooker, cover it, and turn it on to high. Do not add any liquid.
  8. Cook for 4  1/2 hours on high. Chicken will be falling off the bone.


Recipe Origin:

I got the original concept of Crockpot Chicken from here, and modified it to add vegetables and use the awesome Breakfast Klub seasoning I brought home from my recent trip to Houston.

Slow Cooker Root Beer Braised Brisket

Prep Time: 30 minutes | Total Time: 4 – 6 hours 30 minutes | Yield: Serves 12


  • 1 – 3 pound beef brisket coarse salt and pepper
  • 1 – 4 ounce can tomato paste
  • 1 – 6 ounce can tomato sauce
  • 1 onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 tsp chili sauce
  • 2 TBSP Worcestershire sauce
  • 2 TBSP Dijon mustard
  • 2 TBSP ketchup
  • 1/4 cup brown sugar
  • 12 ounces root beer, all-natural is better


  1. Heat a large skillet over medium-high heat. Rub brisket with salt and pepper. Sear in pan for 2-3 minutes on each side until browned.
  2. In a slow cooker, mix together tomato sauce and paste, onion, garlic, chili sauce, Worcestershire sauce, mustard, ketchup, and brown sugar. Transfer brisket to the sauce in the slow cooker. Pour over root beer. Cover with lid and cook on low for 4-6 hours.
  3. Slice and serve with mashed potatoes.

Notes: I want to try it with vegetables. Maybe carrots?

Recipe Origin:  Adapted from a recipe

Slow Cooker Moroccan Lentil Soup

Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Yield: Serves 12


  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable broth or reduced-sodium chicken broth
  • 2 cups water 3 cups chopped cauliflower
  • 1 3/4 cups lentils
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  • 1/2 cup chopped fresh cilantro
  • 2 TBSP lemon juice


  1. Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker.
  2. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
  3. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  4. During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.


Recipe Origin:  Adapted from an EatingWell recipe.

Slow Cooker Chipotle Chili

Prep Time: 30 minutes | Total Time: 8 hours 30 minutes | Yield: Serves 12


  • 1 1/2 cups beef broth
  • 2 (14 1/2 ounce) cans diced tomatoes
  • 1 (8 ounce) cans tomato sauce
  • 1 large can whole green chili peppers
  • 1/3 cup chili powder
  • 2 teaspoons unsweetened cocoa powder
  • 1 jar chipotle chiles in adobo sauce
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1 teaspoon fennel seeds
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 -2 tablespoon sugar
  • 4 (15 ounce) cans pinto beans, or whatever kind of beans you have on hand
  • 1 -3 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 large yellow onions, chopped
  • 1 green bell peppers, diced
  • 2 lbs beef stew meat, cut into small cubes
  • 1/4 cup all-purpose flour


  1. Put chipotle chilis and whole green chilis in food processor and dice. Set aside.
  2. Put first 13 ingredients in crock pot with 1 tablespoon of the sugar, mix well, add pinto beans.
  3. Turn crock pot on low.
  4. Heat some olive oil in a large skillet sauté garlic, onions and green pepper for 4-5 minutes.
  5. Add to crock pot.
  6. Dredge the beef in the flour and brown in skillet.
  7. Add more oil, if necessary
  8. Add to slow cooker and stir well.
  9. Cook 8 hours.
  10. Taste check; for acidity if necessary add more sugar, salt.

Notes: This is spicy and extremely good. Could be frozen, but I always invite people over and they eat it all. Makes a full slow cooker pot.

Recipe Origin:  Adapted from a recipe.