![\"blog-divider-line\"](\"\/blog\/wp-content\/uploads\/2015\/10\/blog-divider-line.jpg\")
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![\"slow-cooker-salmon\"](\"\/blog\/wp-content\/uploads\/2016\/04\/slow-cooker-salmon-142x200.jpg\")
Ingredients
\n\u2022\t1-2 lbs. salmon fillets, skin left on
\n\u2022\tSalt
\n\u2022\tPepper
\n\u2022\tSpices of choice (optional)
\n\u2022\tSliced lemon (optional)
\n\u2022\tSliced onions and\/or celery (optional)
\n\u2022\t1-1 \u00bd cups water
\nDirections<\/strong>
\n1.\tCut the salmon into pieces.
\n2.\tSprinkle salmon with salt and pepper and any other spices you’re using and rub them in with fingers.
\n3.\tLine the slow cooker with parchment paper or aluminum foil and press it into the slow cooker.
\n4.\tPlace veggies over the bottom of the slow cooker (If using lemons, place a layer of them and veggies on the bottom of the slow cooker.
\n5.\tPlace one layer of salmon in the slow cooker, skin-side down. Top with more slices of lemon and veggies, if using.
\n6.\tPour water over salmon. Add enough to barely cover.
\n7.\tCook on LOW for 1 to 2 hours. Check the salmon after an hour and continue checking every 20 minutes until it’s done.
\n8.\tWhen done, lift the salmon from the slow cooker using the parchment or aluminum foil. Tilt the paper slightly as you lift to drain off the liquid.
\n9.\tServe immediately, or cool and refrigerate for 3 to 4 days.
\n<\/p>\nSlow Cooker Butternut Squash Chicken Quinoa Soup<\/h3>\n
![\"slowcookerbutternutsquashchickenquinoasoup\"](\"\/blog\/wp-content\/uploads\/2016\/04\/slowcookerbutternutsquashchickenquinoasoup-271x200.png\")
Ingredients
\n\u2022\t1 tbsp. grapeseed oil
\n\u2022\t1 medium onion, chopped
\n\u2022\t3 garlic cloves, minced
\n\u2022\t4 skinless, boneless chicken breasts
\n\u2022\t1 butternut squash, peeled and cubed (about 6 cups)
\n\u2022\t14 oz. (1\u00be cups) diced tomatoes, fresh or canned
\n\u2022\t7 cups chicken or vegetable broth
\n\u2022\t1 bay leaf
\n\u2022\t2 tsp. oregano
\n\u2022\t2 tsp. dried parsley
\n\u2022\t2 tsp. curry powder
\n\u2022\t\u00bd tsp. red chili flakes
\n\u2022\t\u00bd tsp. cayenne pepper
\n\u2022\t1 tsp. salt
\n\u2022\tfreshly ground black pepper to taste
\n\u2022\t1 cup quinoa
\nDirections<\/strong>
\n1.\tIn a small pan heat the grapeseed oil, then saut\u00e9 chopped onion and garlic until lightly browned.
\n2.\tPlace chicken breast in the bottom of the slow cooker.
\n3.\tAdd all other ingredients on top of chicken and cook on HIGH for 3-4 hours or on LOW for 7-8.
\n4.\tWhen finished cooking, discard bay leaf. Take out chicken breasts and shred with 2 forks etc.
\n5.\tReturn shredded chicken to crockpot and stir.
\n6.\tServe topped with fresh parsley.
\n<\/p>\nSlow Cooker Stuffed Peppers<\/h3>\n
![\"stuffed-peppers\"](\"\/blog\/wp-content\/uploads\/2016\/04\/stuffed-peppers-300x200.jpg\")
Ingredients![\"3-weeks-to-shredded-shop-banner\"](\"\/blog\/wp-content\/uploads\/2016\/03\/3-weeks-to-shredded-shop-banner-960x375.jpg\")
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