Man, Pork Chops have got to be the most temperamental meat I've worked with! This next recipe has literally been years in the making. Let me explain.  When I was younger I wanted to love Pork Chops. I really did. But every time I tried them, they're were a bit too tough for me. And if I have to fight to eat my meat, it starts to mentally freak me out. Call me crazy but I'm a tender-and-juicy-meat-kind-of-girl. 

So, then I tried buying the skinnier cuts of pork chops thinking that that would be the solution. I tried frying them, baking them and now- one of my favorite new recipes! And yes, the slow cooker has once again saved the day!

This recipe is based on some amazing pork chops a friend baked for me once. And though I don't have that recipe, this one incorporates the same tenderness & taste. You're going to love it. My absolute favorite part is the gravy! I'm pretty proud of it. I invented it from scratch. Seriously my husband is usually the go-to sauce man. He can make gravy to cry over. My gravy usually makes people cry but for a different reason. ;) I'm just teasing. But I am getting better for sure. But this gravy- it got me the "restaurant worthy" approval from my husband. I'm so proud. :) 

Enjoy and be sure to let me know what you think! 

(Gluten Free, Dairy Free)
Created by jalene

Makes 2-3 servings
Ingredients: 

• 2 (1 & 1/4 inch) pork chops
• 1 & 1/2 cup chicken broth
• 1/4 cup Mayonnaise
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tsp sorghum flour, 2 tsp cornstarch, 2 tsp white rice flour

Directions: 

1. In your crockpot, whisk together the gravy mixture: chicken stock, mayo, salt, pepper, and flours. 
2. Set the crockpot to "low" and place the pork chops into the gravy mixture. *see note
3. Cook for 5-6 hours or until the pork chops are tender. 

(If you under cook them, they will be tough but if you over cook them, they will begin to dry out.) Every hour I checked my pork chops and stirred the gravy. The sauce may separate while baking, simply stir it back together before serving. 

This dish goes great served over rice or with mashed potatoes. Store leftovers in an airtight container in the fridge for up to 3 days. 

*Note: Just a heads up- the gravy will be pretty white in color when you first combine it but it will brown slightly as it simmers in the crockpot. 

To see a list of ALL my GF Crockpot recipes visit HERE. 

Got to love the slow cooker! This next recipe is a great prep it and leave it to simmer all day favorite at our house. It uses chicken thighs instead of breasts which are cheaper and tastier in this dish.  I think you'll enjoy this unique combination of flavors. Our family sure does! Thanks for visiting our site. 

(Gluten Free, Dairy Free)
Adapted by jalene

Ingredients: 

• 4 skinless, boneless chicken thighs
• 1/2 cup gluten free soy sauce
• 1/2 cup ketchup
• 1/3 cup honey
• 4 cloves garlic, minced
• 1 teaspoon dried basil

Directions: 

1. Place the chicken thighs in a crockpot over low heat. 
2. Whisk together the rest of the ingredients in a medium size bowl: soy sauce, ketchup, honey, garlic, and basil.  Pour over the chicken. 
3. Slow cook on low for 6 hours. Cook up to 8 hours for fall off the bone chicken. 

There's a fun fact that not many people know about my husband. He's actually part Hawaiian! So, we've been known to enjoy some great gluten free Hawaiian dishes in our home from time to time. This next one is called Kalua Pork. Traditionally it's done with an entire pig, a pit, and some banana leaves, but since we don't have access to those things we've found an easier way to enjoy this Hawaiian favorite in our home with the use of our little ol' crockpot!

This recipe makes a great versatile meal. Serve it on gluten free rolls and you've got yummy pulled pork sandwiches or serve over sticky rice and you have a great dinner. However you dish it up, it's sure to be a crowd pleaser! You can even cook this and then freeze portions for later meals. We love throwing cabbage into ours as well. It helps stretch the meat a little further, adds some great nutrients, and it's like the Hawaiians do it. It's super ONO too. (That's Hawaiian for absolutely delicious). 

Enjoy! ;)

(Gluten Free, Dairy Free)
Created by jalene & her husband Dr. Nielsen

Ingredients: 

• about 2.5 lbs pork butt
• 2 tsp sea salt
• 1 & 1/2 tsp liquid smoke (We use Wright's, it's Gluten Free!)
• 1/2 cup to 1 cup water
• (optional) 2 cups shredded cabbage

Directions: 

1. Fill the bottom of your crockpot with about a cm of water (about 1/2 - 1 cup water). Add your pork. Sprinkle with the sea salt and liquid smoke. 
2. Cook on low for 8 hours. Shred the meat 1 hour before completed and return to the crockpot to cook the remaining hour. (If using cabbage, add it after shredding the meat so it can cook for 1 hour.) Serve warm and store leftovers covered in the fridge for up to 3 days. Can also be frozen for later meals. 

I created this recipe out of desperation and accident the other day. I had an incredibly busy day and needed something for dinner but wouldn't be home in time to make it... that's when I turned to my trusty crockpot my friends! 

And seriously 2 ingredients later I'm in business. 

Now, you can do whatever you want with the pulled pork but we decided to turn them into sandwiches! I whipped up some of my quick gluten free rolls and dinner was served!

(Gluten Free, Dairy Free)
Created by jalene

Ingredients: 

• 1 pork roast (1.5-2 lbs)
• 10 oz Gluten Free BBQ Sauce (I used Stubb's Signature BBQ sauce)
• 1/2 cup water
• Gluten Free buns (I used my Quick Gluten Free Rolls)

Directions: 

1. Add the roast and the BBQ sauce into a slow cooker (crockpot). Cook on low for 7-8 hours. Shred 30 minutes before the time is up. Serve warm on gluten free rolls with a little extra BBQ sauce (if desired). 

Cooking meat has never been my strong point so I always leave that department up to my husband. But this past week I learned an AMAZING new trick that not even HE had tried before! It's thanks to Sixsistersstuff.com. They're not a gluten free website but some of their recipes can be adapted to fit your needs. They actually did one post that contained a combination of 50 gluten free recipes. You should check it out for some inspiring new ideas. ;) 

The trick is simple: crockpot for tenderness, grill for flavor. The result is seriously AWESOME.  Enjoy!

(Gluten Free, Dairy Free)
Adapted by Jalene from an idea inspired from Sixsistersstuff.com

Ingredients: 

• Stubb's BBQ Sauce (or some other gluten free sauce)
• ribs (I used baby back)

I have a confession...the crockpot has become one of my best friends this summer... 
Hot temperatures outside, being very pregnant, and not wanting to spend time on my feet cooking over a hot stove has turned me to some great simmer-all-day meals that I LOVE! 

This next one is full of flavor and sure to be a crowd pleaser. It's very versatile too! It's great as a taco filling, on top of nachos, or on top of a salad. You can even change up the recipe by adding a can (or 1 & 1/2 cups) of rinsed and drained black beans and/or corn. Choose your own adventure folks! Enjoy! :)

(Gluten Free, Dairy Free)
Adapted by jalene

Makes 4-6 servings
Ingredients: 

• 1 lb of raw chicken (or 2 large boneless, skinless chicken breasts
• 2 cups (16 oz) of salsa (I used Pace- it's Gluten Free)
• 3 Tbsp of my dry Taco Seasoning

Directions: 

1. Throw all of the ingredients into your crockpot and cook on low for about 6 hours. Shred the chicken the last 30 minutes before serving and return to the crockpot. If using frozen chicken, cook for closer to 8 hours. 

I served my tacos in organic corn tortillas with black beans, dairy free cheese, lettuce, and my dairy free ranch. These also would have been good with avocado, corn, or whatever else you LOVE on your tacos. 

You gotta love easy cooking! This next recipe only takes 3 ingredients and a crockpot. Perfect taste for a summer meal and perfect hands-free prep! The secret ingredient? Stubb's Gluten Free BBQ Sauce. When I was searching online for other crockpot BBQ chicken recipes, most of them require italian dressing, Worcestershire sauce, sugar, and more! Stubb's BBQ is so good it's great on it's own. No need to spice it up! 

Hope you love this recipe as much as our family did! Enjoy! ;)

Directions: 

1. In a large crockpot place the chicken, 10 oz of Stubb's BBQ Sauce, and 1/2 cup of water. Cook on low for 6-8 hours. The last hours, shred the chicken and add the other 2 oz of BBQ sauce. Serve hot over rolls. 

Store leftovers in the fridge for up to 3 days. It can also be frozen for a quick meal later. 

This next recipe comes to us from the Maxwell Family. It's a delicious recipe for Refried Beans! I LOVE this because we have been converting our home over to anti-canned-foods. WHY you ask? That sounds like a lot of unnecessary work but, there's a VERY good reason for it. Did you know they line food grade cans with BPA? BPA stands for Bisphenol A (a chemical invented by a Russian Scientist.) That's the ingredient you see flashing proud on a lot of baby products: "BPA free!" 

Technically, the FDA has banned using BPA in all baby bottles due to it's possible health effects of the brain, behavior and prostate gland of fetuses, infants and children. YIKES! And it lines the inside of our food cans? Yep. 

Now, I know a lot of you love your cans. They're so convenient, they store well, you may even have those special racks that rotate your food cans for you! We sure do. But the risk of BPA is not worth filling those cool rotating racks. So instead, we FREEZE. We make extra large batches and freeze them in Ziploc Brand freezer bags (of which ARE BPA-FREE.) Basically, our food storage is in our freezer. See my special links at the bottom for our suggestions on converting your home to anti-canned foods. It's a lot easy than you think, the food tastes better, and it's so much better for you!

Thanks again Suzanne for this next great recipe! She says, "These beans are great for any Mexican dish or just an after school snack.  My kids ask for them in their school lunch with a little cheese on top."

(Gluten Free, Dairy Free) 
Adapted by The Maxwell Family from 100 Days of Real Food

Ingredients:

• 1 chopped onion
• 2 cups dry pinto beans (rinsed)
• 2 cloves minced garlic
• 1 & 1/2 tsp. sea salt
• fresh jalapeno, seeded and chopped
• 1/4 tsp. cumin
• 6 cups water

Directions: 

1. Combine all ingredients in slow cooker (crockpot). 
2. Cook on high for about 8 hours or overnight
3. When the water is absorbed and the beans are soft, mash beans and onions with a potato masher. Yum!
4. If you want a thicker refried bean, drain some of the liquid before mashing.  

Hope all of you had a wonderful Christmas! We sure did! I know this time of year it's easy to start snacking and overeating on foods you wouldn't normally... By now perhaps you're a little ready for some wholesome food. This is a great recipe my husband and I developed. It uses a cheaper part of the cow and we simply cook it longer to produce a nice juicy, pull-a-part meat. We typically serve this with a salad and it makes an amazing meal. 

(Gluten & Dairy Free)
Created by jalene & her husband Dr. Nielsen

Ingredients: 

• 4 lb chuck roast (we used organic) 
• sea salt 
• 1 cup water
• 6+ carrots, peeled and cut into 3rds (we used organic)
• 5+ small potatoes, peeled and cut in 1/2 (we used organic)

Directions: 

1. In a large crockpot low add the chuck roast. Sprinkle the outside of the roast with sea salt (liberally). Cook for about 12 hours (on low). 
2. After 12 hours, add the carrots and potatoes and continue cooking for 4 hours or until tender.