• Add to the slow cooker (5 min): Place the chicken in the bottom of the slow cooker. Sprinkle with seasonings then pour the apple cider vinegar and broth on top.
  2-21/2 pounds chicken breast, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 Tablespoon apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon fresh cracked black pepper, 1 cup low-sodium chicken broth
• Slow cook: Cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches 165°F and is tender and easy to shred.
• Shred the chicken (3 min): Use two forks to shred the chicken and stir with the juices to keep it moist. You can also use a hand mixer on low for quick shredding and return back to the crock pot.
• Serve or store: Use right away in soups or stews or toss with your favorite sauce (BBQ, buffalo etc.). Cool and store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

• Sear the beef (10 min): Heat the olive oil in a large skillet over high-heat. Generously season both sides of the chuck roast with salt and pepper. Sear both sides of the roast undisturbed for 4-5 minutes on each side, until deeply golden brown. Transfer to the crock pot.
  3-4 lb chuck roast, Kosher salt and pepper
• Caramelize the onions (20 min): Reduce heat to medium and melt the butter in the same pan (without cleaning). Add the sliced onions and cook to caramelize for 15 minutes. Add the balsamic and garlic and continue to cook for 5 minutes. Pour in the wine and cook until it's reduced, 5 minutes. The onion should be very soft with a golden brown color (they'll continue to cook down in the crock pot).
  3 Tablespoons butter, 4 large yellow onions, 4 cloves garlic, 2 Tablespoons balsamic vinegar, 2/3 cup dry white wine
• Slow cook (8-10 hours): Transfer the onions to the crock pot with the beef. Pour in the broth and add the thyme and bay leaves. Close the lid and slow cook on low for 8-10 hours, until the beef easily falls apart with a fork.
  3/4 cup low sodium beef broth, 3 sprigs fresh thyme, 2 bay leaves
• Toast the bread (5 min, optional): If using the baguette, preheat the oven to 500°F just before beef is ready. Drizzle with olive oil and bake on a sheet pan until golden brown, 5 minutes.
  8 oz French baguette
• Thicken and finish (10 min): When the beef is done, open the lid, remove the thyme and bay leaves, and shred the beef it with two forks. Stir together the cornstarch and water and stir it into the beef. Top with the toasted bread and sprinkle generously with cheese. Close the lid and cook on high for 5-10 minutes, until the cheese is melted and the beef is thickened.
  2 Tablespoons cornstach, 2 Tablespoons water, 4 oz gruyere cheese

• Heat the olive oil in a large skillet. Add the ground beef and onion and cook on medium-high heat until browned and the onions are soft. Stir in the garlic and salt and cook until fragrant, 1 minute.
  1 Tablespoon olive oil, 1 medium yellow onion, 2 lbs ground beef, 4 cloves garlic, 1 1/2 teaspoons kosher salt
• Transfer the mixture to the crock-pot and add the potatoes, carrots, tomato paste, diced tomatoes with juices, black eyed peas, corn, Italian season, smoked paprika, and chili powder.
  1 lb yukon gold potatoes, 3 carrots, 4 Tablespoons tomato paste, 1 (14.5oz) can diced tomatoes, 1 (15oz) can black eyed peas, 1 (15oz) can corn, 2 teaspoons Italian seasoning, 1 teaspoon smoked paprika, 2 teaspoons chili powder
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and carrots are fork-tender. Taste and adjust seasoning as needed. Cover the top with shredded cheese, close the lid, and cook on high for 10-15 minutes, until the cheese is melted.
  1 1/2 cups shredded cheese

• Mix together the spice rub in a small bowl.
  1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/4 teaspoon black pepper
• Pat the chicken breast dry and rub spices evenly on the chicken to coat fully.
  2 lbs boneless skinless chicken breasts
• Add the BBQ sauce ingredients to the slow cooker and stir to combine. Place the seasoned chicken in the sauce, nestling it down so it's fully covered.
  3 tablespoons maple syrup, 1 (15oz) can tomato sauce, 1/3 cup apple cider vinegar, 3 teaspoons Dijon mustard, 1 Tablespoon tomato paste, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 Tablespoon smoked paprika, 1/2 teaspoon kosher salt
• Cook on low for 6-7 hours or on high for 3 hours. Start checking the chicken for doneness at 6 hours. It should reach an internal temperature of 165°F. Larger chicken breasts will take longer to cook.
• Use two forks to shred the chicken while it’s still in the crock pot. Serve immediately over roasted sweet potatoes, on a bun or on a BBQ chicken salad.

• Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Sear on both sides for 4-5 minutes. It does not have to be cooked all the way through. Remove to a clean plate or cutting board.
  2 tablespoons olive oil, 1 1/2 lbs boneless skinless chicken thighs, Kosher salt and pepper to taste
• Turn the heat down to medium and add butter and stir to melt. Stir in the onion, carrots, celery, garlic, mushrooms, thyme, and sage. Saute for 3-4 minutes, until the vegetables are soft and fragrant.
  1 medium yellow onion, 4 cloves garlic, 2 carrots, 2 celery ribs, 8 oz cremini or button mushrooms, 2 teaspoons thyme leaves, 1 teaspoon fresh sage, 4 tablespoons unsalted butter
• Sprinkle the flour over the vegetables and stir to coat to the vegetables. Pour in the broth and stir in the wild rice until combined. Add the seared chicken and push down to submerge it in the broth.
  1/4 cup all purpose flour, 4-6 cups chicken bone broth or sugar free chicken broth, 1 cup wild rice
• Bring the soup to a rolling boil over medium-high heat then turn the heat down to low and simmer, with the lid on, for 40-45 minutes, until the rice is tender. Stop to stir the rice every 10 minutes so it doesn't stick to the bottom of the pot.
• Remove the chicken to a cutting board and shred with two forks or dice into small cubes then stir it back into the soup.
• Pour the heavy cream and milk into to the soup and stir to combine. Add more broth or milk to reach your desired consistency. Taste and add more salt and fresh cracked pepper to taste.
  1 cup cups whole milk, 1 cup heavy cream
• Serve warm with fresh thyme, sage leaves, or grated parmesan cheese.

• Season the cuck roast with salt and pepper. Heat the olive oil in a saucepan over high heat. Sear on both sides for 2-3 minutes, until it forms a golden brown crust. Transfer to the slow cooker.
  2.5 pounds chuck roast, 2 tablespoons olive oil or coconut oil, Salt and pepper to taste
• Add the mushrooms, onion, carrots, celery and sweet potatoes. Pour the broth and Worcestershire sauce on top then add the herbs.
  8 ounces Bella mushrooms, 1 medium yellow onion, 4 medium carrots, 3 celery stalks, 2 medium sweet potatoes, 1 1/4 cups beef broth or bone broth, 1 Tablespoon Worcestershire, 1 Tablespoon fresh chopped thyme, 1 Tablespoon fresh chopped rosemary
• Slow cook on low for 8-10 hours, until the beef easily falls apart with a fork. Shred the beef with two forks and stir everything together.
• Serve immediately. Store in an air-tight container in the refrigerator for up to one week or in the freezer for up to 3 months.

• Heat the olive oil in a medium skillet over medium heat. Add the onion and poblano peppers and saute for 3-4 minutes, until soft. Add the garlic and cook for another minute, until fragrant. Transfer the mixture to the slow cooker.
  1 Tablespoon olive oil, 1 medium yellow onion, 2 poblano peppers, 3 cloves garlic
• Add 2 cups of chicken broth, beans, corn, green chilis, and spices and mix to combine.
  2-3 cups chicken broth, 2 (15-ounce) cans cans white cannellini beans, 1 (15-ounce) can corn, 2 (4-ounce) cans diced green chiles, 1 teaspoon oregano, 2 teaspoons chili powder, 3 teaspoons cumin, 1 teaspoon smoked paprika, Freshly cracked pepper and kosher salt
• Nestle the chicken breasts in the chili and press down to submerge it in the liquid. Cover and cook on high for 4-6 hours on low for 6-8 hours.
  1 pound boneless skinless chicken breasts
• Remove the chicken to a cutting board and shred with two forks. Place it back in the crock pot with the cream cheese (optional) and heavy cream or coconut cream. Stir to melt and combine. Add up to 1 cup more of broth to reach your desired consistency. Taste and add more salt and pepper as needed. Serve with your favorite chili toppings.
  4 ounces cream cheese, 1 cup full fat coconut milk

• Add the black beans, tomatoes, corn, peppers, garlic, broth, and spices to a crock pot and stir to combine.
  1 (15oz) can black beans, 1- (14.5 oz) can fire roasted tomatoes, 1 ½ cups frozen corn, 2 bell peppers, 3 cloves garlic, 2 cups low-sodium chicken broth, 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoons salt, 1/2 teaspoon black pepper, 2 teaspoons paprika
• Nestle the uncooked chicken in the soup so that it's full covered.
  1.5 lbs boneless skinless chicken breasts
• Cover and cook on low for 6-8 hours or on high for 4-6 hours. Remove the chicken from the soup and use two forks to pull it apart. Place the shredded chicken back in the soup with the lime juice and chopped cilantro and stir well.
  ¼ cup fresh cilantro, 2 tablespoons lime juice
• To make the tortilla strips, thinly slice corn tortillas into skinny strips. Drizzle enough oil in the bottom of a medium pan to cover the bottom and heat over medium-high. Fry the tortilla trips in batches for 45 seconds on each side, until golden and crispy. Transfer to the paper towel to cool slightly. They'll continue to crisp as they cool.
  6 small corn tortillas, Olive oil, coconut oil or avocado oil
• Serve warm with sliced avocado, cilantro, lime juice and crispy tortilla strips. Tortilla soup stays fresh in an airtight container in the fridge for up to 4 days.

Slow Cooker

• Pat the chuck roast dry and sprinkle both sides of beef with salt and pepper. Heat olive oil in a large skillet over high heat and sear the beef on both sides for 2-3 minutes. Transfer it to the slow cooker with the remaining beef ingredients, except the tapioca flour. Cook on low for 8-10 hours.
• Shred the beef with two forks in the slow cooker. Mix the tapioca flour with water and add it to the slower cooker and stir. Turn the slow cooker to high and cook for 15-20 minutes, until thickened. Leave on warm while you assemble the taco ingredients.

Instant Pot

• Pat the chuck roast dry and sprinkle both sides of beef with salt and pepper. Cut it into 6 large pieces. Turn on saute and add the 1 tablespoon of oil then sear the chuck roast for 2-3 minutes on each side. Remove to a cutting board.
• With it still on the saute setting, add the remaining oil then the garlic, grated and grated ginger and cook to soft, 2-3 minutes. Add the sesame oil, onion, coconut aminos (or soy sauce), maple syrup, and 1/4 cup water to the instant pot. Mix well and place the chuck roast back on top of the sauce ingredients.
• Close the lid of the instant pot and seal the pressure gauge. Cook on high pressure cook for 55 minutes.
• When the beef is done cooking, naturally release (do nothing) for 15 minutes. Open the vent and remove any remaining steam. Carefully remove the roast and place on a cutting board.
• Mix together the tapioca starch or cornstarch with a splash of water. Turn the instant pot back to saute mode and add the tapioca starch mixture to the sauce and stir until thickened, 2-3 minutes. Add the beef back to the thickened sauce and shred using two forks. Close the lid and place back on warm setting while you assemble the taco ingredients.
• In the 30 minutes before the beef is done cooking, make the sriracha mayo. Mix all of the sriracha mayo ingredients together in a small bowl, cover and leave in the fridge until ready to use.
• Serve korean beef in warm tortillas topped with chopped cilantro, diced red onion, sesame seeds, avocado, kimchee or sriracha mayo.

• Heat the olive oil in a large dutch oven or stock pot over medium-high heat until it's hot and rippling. Cook the onion to soften for 2-3 minutes. Add the minced garlic and cook for another minute, until fragrant.
  1 Tablespoon olive oil or avocado oil, 1 medium yellow onion, 3 cloves garlic
• Add the Italian sausage and Italian seasoning and cook to break it up until no pink remains.
  1 lb hot or regular Italian sausage, 2 teaspoons Italian seasoning
• Pour the chicken broth into the soup then add the potatoes, salt, and red pepper flakes. Bring the soup to a boil over high heat then reduce the heat to medium-low and simmer for 10 minutes, until the potatoes are fork tender.
  6 cups reduced sodium chicken broth, 4 medium russet potatoes, 1 teaspoon kosher salt, 1/2 teaspoon crushed red pepper flakes
• Stir in the chopped kale and coconut cream. Combine the tapioca flour in a small bowl with a splash of water and stir it to dissolve and create a slurry. Turn the heat up to medium-high and stir in the slurry. Continue to cook for 3-4 minutes while the soup heats and thickens slightly and the kale wilts.
  4 cups kale, 1 cup full fat unsweetened coconut cream, 1 Tablespoon tapioca flour
• Taste and add additional salt and red pepper flakes to taste