With school and work back in full swing, super easy dinner recipes are a must! I’m relying on our slow cooker more than ever and I’m thrilled that our friend Marla Murphy of The Blonde Pantry is back to show us three easy crock-pot and Instant Pot recipes to add to our rotation this fall. Also, don’t miss out on the chance to win a one month nutrition consultation with Marla as part of our exclusive September newsletter series giveaway! Be sure you’re signed up here for a chance to win! And without further ado, enjoy Marla’s recipes below. 🙂

I cannot think of a better way to save money, time and clean up effort than slow cooker meals. Today we are sharing three very healthy fall slow cooker recipes that will make homemade meals for you and your family as simple, and mess-free, as possible. I’ve included recipes for both Crock-Pots and Instant Pots (my new favorite cooking device) depending on which you prefer. Side note, these three recipes can easily be made Whole30-compliant with simple modifications. I hope you and your family enjoy!

Stuffed Italian Bell Peppers

This simple recipe is a crowd pleaser with both adults and kiddos. It’s a great way to sneak in some veggies on your children’s plates, and it makes a delicious, gluten-free alternative to typical red sauce Italian dishes like spaghetti or lasagna. Note: omit cheese and rice for a Whole30-compliant meal! 

Ingredients:

1 pound of lean ground beef

2 cups of pre-cooked rice (we love trader Joe’s organic brown rice packets in the frozen isle)

6 bell peppers, washed, the head removed and de-seeded

1 white onion, chopped

1 head of kale, washed and shredded into small- medium pieces by hand

1 can of Italian tomatoes

2 tablespoons of tomato paste

1 tablespoon of Italian seasoning

1 teaspoon of chopped garlic (or 1 clove of garlic)

Salt & pepper to taste

Optional: shredded cheddar cheese or Italian cheese of your choice

Instant Pot Instructions:

In a mixing bowl, add in the ground beef, onions, kale, Italian tomatoes, tomato paste, and seasonings. Mix while the ingredients are well combine (I love using kitchen gloves and mixing these ingredients by hand).

On the stove over medium-high heat, sauté the meat mixture until cooked about 10 minutes and set aside.

While the meat is sautéing, line the bell peppers so they are standing open face up on the counter and add 1/4 cup of rice to the bottom of each. Then when the meat is finished cooking add about 1/2 cup -1 cup (depending on the size of the bell peppers) into the bell peppers and top with shredded cheese if desired.

Add 1 cup of water to the bottom of the instal-pot and place in a steamer trivet, then place in the bell peppers sitting in the instal-pot face up. Set the insta-pot to pressure cook, custom time setting for only 5-6 minutes, just enough to soften the bell peppers but still keeping the crisp. Once the insta-pot the done cooking remove the bell peppers safely and enjoy!

Crock-Pot Instructions:

In a mixing bowl, add in the ground beef, onions, kale, Italian tomatoes, tomato paste, and seasonings. Mix while the ingredients are well combine (I love using kitchen gloves and mixing these ingredients by hand).

In the crockpot, line the bell peppers so they are standing open face up and add 1/4 cup of rice to the bottom of each. Then add about 1/2 cup -1 cup of meat (depending on the size of the bell peppers) into the bell peppers and top with shredded cheese if desired.

Add 1 cup of water to the bottom of the crockpot and then place the lid on the crockpot and cook for a minimum of 3 hours on high or up to 8 hours on low. Remove the bells from the crockpot and enjoy!

** Note: Bell peppers in the crockpot will save you a step of out having to sauté the meat but we do prefer the insta-pot way to keep the bell peppers nice and crispy.

Teriyaki Chicken

I love mixing up a weekly dinner routine with an Asian-inspired dish like this healthy take on Teriyaki Chicken. It’s super tasty and a nice flavor change from the typical spices used in American dishes. Plus, the crock-pot recipe for this is basically one step! 

Ingredients:

1 cup low sugar Teriyaki sauce. I like this one by Coconut Secret made with coconut aminos.

1 pound of boneless skinless chicken breast, cubed

1 cup of broccoli

1 cup of sliced red onions

1 cup of sliced zucchini

1 cup of sliced bell peppers

1/2 a tbsp of sesame seeds

1 tbsp of olive oil

2 tbsp of water

Instant Pot Instructions:

Marinate the cubed chicken in 1/2 cup of teriyaki sauce for a minimum of 15 minutes.

Set the Instant Pot to the sauté setting and sauté the chicken for 3-5 minutes until the outside is crispy.

Add in the vegetables and 1/2 cup more teriyaki sauce into the insta-pot, switch to the pressure custom setting and set the timer for medium or high heat for 5-8 extra minutes.

Remove the recipe from the insta-pot serve hot and enjoy!

Crock-Pot Instructions:

Add all of the ingredients into the crock-pot, add an extra 1/4 cup of water to the bottom of the crockpot and set the crockpot for 3 hours on high or 6-8 hours on low heat.

Remove from the crockpot and enjoy!

Chicken Cacciatore

During the fall months, there are few dishes more comforting than a hearty Italian staple like chicken cacciatore. This specific recipe is gluten-free, and Whole30 compliant, but you can pair it with pasta or rice for an even heartier meal. This dish also pairs nicely with fresh herbs on top, like basil.

Ingredients:

1 pound boneless skinless chicken breast

1 can of diced fire roasted Italian tomatoes

Small can (4 oz) of tomato sauce

1 clove of garlic

1 tbsp of Italian seasoning

1 zucchini sliced and halved

1 yellow onion, chopped

1 head of kale, shredded into small-medium by hand

Salt & pepper to taste

Instant Pot Instructions:

Add all ingredients into the insta-pot besides the kale and the zucchini.

Set the insta-pot to pressure, chicken and 30 minutes. Place on the lid, lock and start the insta-pot.

When the Instant Pot has about 10 minutes left on the timer, sauté the zucchini and kale with a little splash of olive oil in a skillet on the stove (medium-high heat) until cooked to your preferred level of done.

Once it’s finished cooking, remove the food and add together with the vegetables, toss until the vegetables are well combine and serve hot enjoy!

Crock-Pot Instructions:

Add all ingredients into the crock-pot besides the kale and the zucchini and add in an extra 1/4 cup of water.

Set the crock-pot on high heat for 3 hours or low heat for 6-8 hours. Place the lid on the crockpot and start cooking.

When the crock-pot has about 10 minutes left on the timer, sauté the zucchini and kale with a little splash of olive oil in a skillet on the stove (medium-high heat) until cooked to your preferred level of done.

Once the crock-pot is finished cooking, remove the food and add together with the vegetables, toss until the vegetables are well combine and serve hot enjoy!

Are you a fan of slow cooker recipes? Let us know your favorite weeknight go-to’s in the comments below!

*Contributor Note: Today’s post is brought to you by Marla Murphy, a registered and licensed dietician and the founder of The Blonde Pantry, a Houston based gluten / dairy free meal delivery. Marla is a self proclaimed foodie and loves to try new restaurants and indulge while also balancing a healthy lifestyle. As a nutrition consultant, it is her mission to help people “change the way we define health, to step back from nit-picking nutrition/fitness and look at the bigger picture: personal wellness.”  You can find Marla on Instagram @theblondepantry.