Whole30 Slow Cooker Pineapple Turkey & Veggies
Ingredients
Whole30 Slow Cooker Pineapple Turkey:
- 2 lbs 900g ground turkey
- 1 bag 10 oz, 284g shaved Brussels sprouts
- 8 oz 225g sliced mushrooms
- 1 red bell pepper diced
- 2 carrots grated
- 1 onion diced
- 1 can 8 oz, 225g sliced water chestnuts, drained
- 4 cloves garlic minced
- ½ cup 120 mL broth
- ½ cup 120 mL pineapple juice (100% juice)
- 3 Tbsp coconut aminos or soy sauce—just not while doing Whole30!
- 3 Tbsp ketchup Paleo/Whole30 approved
- 1 can 8 oz, 225g pineapple chunks (no sugar)
- 1 can 8 oz, 225g pineapple crushed (no sugar)
- salt to taste (may not need if using soy sauce)
- 2 tsp Whole30 hot sauce or sriracha (optional)
For Topping & Serving:
- sesame seeds
- lettuce wraps
Instructions
- Add all ingredients to slow cooker.
- Break up meat using a wooden spoon, so it spreads apart and cooks through evenly.
- Cover and cook on low heat for 6 hours.
- Once cooked, stir to make sure meat is broken up and well-integrated.
- Serve on lettuce wraps, a salad, or enjoy as-is. Finish with a sprinkle of sesame seeds and enjoy!
- Yields 6 servings.
For meal prep:
- Add all ingredients into a large freezer-safe bag and seal closed, removing as much air from the bag as possible.
- Label the bag as needed, with the name of the meal, the prep date, etc.
- Store in the fridge for later in the week, or freeze for up to 3 months.
Video
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 30g | Protein: 32g | Fat: 12g | Fiber: 4g | Sugar: 21g