Sharing this amazing slow cooker recipe from my friend Arsy!
Today, I’m so excited I get to share a recipe from a new ebook, Real Food Slow Cooker Recipes, written by my foodie blogger friend, Arsy Vartanian from Rubies & Radishes. Arsy and I first met through the Beautycounter world, and have become friends this past year. I love keeping up with everything she’s up to, and was so excited to hear about her new ebook. You really can’t beat a nutritious, delicious meal that only requires minimal prep. A few minutes chopping, sautéing, or blending, throw it in a slow cooker and get on with your day – dinner’s ready when you are!
Not only are all of Arsy’s dishes delicious, but each of the 70+ recipes included in the ebook use strictly Paleo ingredients — no grains, dairy, sugar, natural sweeteners, legumes or alcohol. Just nutrient-dense flavor and lean turkey protein in every comforting bite. I’ve mentioned before that I’ve really cleaned up my eating, no needless to say, all of these recipes are speaking my language.
There’s such a great variety of recipes in Real Food Slow Cooker Recipes – it’ll work for whatever you happen to have in your refrigerator. The recipe I’m sharing with you today is one that really popped out to me: Turkey Barbacoa. This easy recipe takes just a few minutes to throw together before it hits the slow cooker. Plus, it includes some of my favorite savory ingredients like onions, salt, cumin, turkey drumsticks or thighs, and tomatoes. Before you know it, the kitchen will be filled with the amazing smell of this nutritious protein option.
Turkey Barbacoa
- 2 tablespoons sesame seeds
- 1 18-ounce jar plum tomatoes
- 6 cloves garlic, minced
- 1 large onion, chopped
- 1 tablespoon sea salt
- 1?2 cup chicken broth
- 1 teaspoon cumin
- 6 ancho chilies, seeds removed OR 4 dried pasilla and 4 guajillo peppers, stem and partial seeds removed
- 4 turkey drumsticks OR 2 turkey drumsticks and 2 turkey thighs
- Toast sesame seeds in a pan over medium heat for 3 to 5 minutes.
- Place seeds in a food processor. Heat up pan to medium-high heat and add tomatoes, garlic, onion and salt.
- Cook, stirring occasionally for 5 minutes.
- Transfer this mix to the food processor. Add the chicken broth and cumin.
- After the peppers are seeded, place in food processor and blend until it becomes a sauce.
- Place turkey in a slow cooker and pour the sauce over it. Cook on low for 6 hours. Remove turkey from the sauce and place in a separate bowl.
- Shred turkey in a separate plate/bowl and not over the sauce to avoid small bones falling in. Once done, transfer to the sauce and mix. Cook in saucepan to thicken.
I also love serving this with limes, grain-free or corn tortillas, and a little hot sauce or salsa. I also love using the filling to make tacos or shred onto my salads. It’s a lean protein option with great flavor that can take any of your favorite Mexican dishes to the next level. It’s no-stress slow cooking at its best.
Please let me know if you give it a try!
xoxo
Gina
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