Crockpot Balsamic Chicken and Raisins

crockpot chicken

My version of Crockpot Balsamic Chicken with Raisins is sweet and tangy with a huge kick of herbs! I you do not like a strong herb taste, reduce the quantity of herbs to 1/2 or 3/4 teaspoons. If there is an herb that you do not like, leave it out entirely. Use my recipe as a guide and adjust the measurements to your taste. Also, I think this would be FANTASTIC with fresh herbs! Per Martha Stewart, one teaspoon of dry herbs is equal to one tablespoon of fresh herbs. So, basically, play with this recipe and make it your own!

  • 2 lbs. boneless, skinless chicken thighs
  • 1 small red onion, chopped
  • 1 (14.5 oz.) can of diced tomatoes, no salt added
  • 1/2 cup balsamic vinegar
  • 1 cup raisins, organic
  • 1 tsp. minced garlic
  • 1 tsp. dried thyme
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. dried rosemary
  1. Add the chicken to the bottom of the crockpot.
  2. Sprinkle the herbs over the chicken.
  3. Add the rest of the ingredients over the chicken and herbs.
  4. Cook on low for 6 to 8 hours or on high for 4 to 6 hours.
  5. After the chicken is cooked, shred with two forks. Let the shredded chicken sit for 10 to 15 minutes in order to absorb some of the liquid.
  6. Add salt and pepper according to taste.
  7. Let cool a bit and enjoy!

Crockpot Cinnamon Chicken

I’m not sure about any of you, but I grew up with cinnamon used only in sweet dishes. (Hello, my old friends, cinnamon toast and cinnamon rolls.) Lately, I have been using cinnamon quite a bit in savory recipes, and I have been loving it. Cinnamon provides a deep earthy flavor, which reminds me of autumn. (Yes, I prefer the term “autumn” to “fall.”) My Crockpot Cinnamon Chicken is warm and delicious and does taste like autumn in your mouth. Trust me on this. I served mine over mashed yams, but you could serve it over sweet potatoes, mashed potatoes, rice or cauliflower rice. Of course, by itself is delicious as well!

  • 2 lbs. boneless, skinless chicken thighs
  • 1 can full-fat coconut milk
  • 1 small (6 oz.) can tomato paste
  • 1 small (or 1/2 of a large) onion, chopped
  • 4 carrots, peeled and chopped into 1 inch pieces
  • 1 garlic clove, minced
  • 2 1/2 tbsp. ground cinnamon
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. ground cloves
  • 1/4 tsp. sea salt (plus additional to taste)
  • 1/8 tsp. red pepper flakes (optional)
  1. Add the chicken thighs to the bottom of the Crockpot.
  2. Cover the chicken with the spices. (Add red pepper flakes if you want a spicy kick to the dish.)
  3. Add the chopped onion, carrots and tomato paste.
  4. Cover with coconut milk. Briefly stir the coconut milk to mix the tomato paste and vegetables.
  5. Cook on low for 4 to 6 hours or on high for 3 to 4 hours. (I cooked mine on low for 7 hours, and it still turned out fine. I was at a football game that went into overtime…)
  6. Once cooked, stir really well and shred the chicken with two forks. (Mine shredded during the stirring process.) Taste and add additional salt, if needed.
  7. Let cool for a few minutes(because mine was wicked hot) and eat up!

Easy Meat Sauce Recipe

Here is a bitter truth about Paleo: it can be very time-consuming in the kitchen. Honestly, there are days that I wish dinner was as easy as being able to grab take-out. However, I do have a few easy go-to recipes when I do not want to spend all evening cooking. This is one of my favorite go-to recipes because I am in and out of the kitchen in no time. Sure, some might call it “cheating” because I use jarred pasta sauce. Well, call me a cheater because I use it very unapologetically.

What you use as a “pasta” is up to you. I use spaghetti squash, which are a pain to prep, but I think they are delicious. (Here is Nom Nom Paleo’s method for microwaving spaghetti squash. My blog post about how to roast spaghetti squash in the oven is coming soon!) Any spiralized vegetable works as well. (What is a spiralized vegetable? It is when you use a handy dandy tool like this to make vegetable “pasta.”) You could even use Cappello’s gluten-free, grain-free pasta for those who are Paleo as well as non-Paleo. They will never know the difference!!

  • 1 lb. grass-fed/organic ground meat of choice (beef/turkey/pork/bison)
  • 1 jar (approx. 25 oz) organic marinara sauce, no sugar added (I used this)
  • 1 tbsp. dried oregano
  • 1/2 tbsp. to 1 tbsp. dried basil (use 1 tbsp. for marinara sauce and 1/2 tbsp. for tomato basil sauce)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • salt, to taste
  • coconut oil, for pan (optional, depending on pan)
  1. Melt just enough coconut oil to lightly coat the bottom of the pan.
  2. Brown and crumble the ground meat over medium-high until cooked through.
  3. Once cooked, turn the temperature down to a simmer and add the pasta sauce.
  4. Add seasonings to the mixture. You might want to add less of each and add more of each until it tastes perfect to you. You can always add more seasonings, but you cannot remove them!
  5. Simmer for 5 to 10 minutes.
  6. Serve over pasta of choice and enjoy!