Slow Cooker Swiss Steak (Whole30 Compliant)

Swiss Steak

I love Swiss steak; however, I haven’t tried making it since we started on our Whole30 turned Paleo turned Primal adventure.  There is a *little* something missing in this recipe.  Typically, Swiss Steak is made with dry sherry.  I was determined to make this Whole30 compliant, so I left that part out.  Honestly, unless you eat this all the time, you won’t notice the sherry missing.  If you include alcohol in your cooking, reduce the chicken stock by 1/4 C and add in 1/4 C of dry sherry or some sort of dry wine.  Just know that it’s not necessary.

I served it with some chopped Honey Crisp apples.  At this point, we still had a few left.  Man…those suckers are addictive!  If we have them around the house, I WILL eat them.  I guess there are worse things that I could be doing…like crack or Little Debbie snacks…but still.  It’s not totally a food-with-no-brakes for me, but it’s pretty darn close.  Anyway, the apples were really lovely with the steak.

Also, I wanted to use an affordable cut of beef for this.  Because it’s in the slow cooker, it’s a bit easier to get away with the less expensive cuts because it basically braises all day.  That is one of the many benefits of using the slow cooker: you get expensive tasting meat for cheap prices.  When you’re willing to wait for the braise, it tastes like the good stuff every time.

Slow Cooker Swiss Steak (Whole30 Compliant)

Serves 4-6

6 beef shoulder steaks (this will work with just about any cheap steak cut–the shoulder steaks are what I had on hand)

1/2 pound mushrooms, sliced

1 medium onion, thinly sliced

1 tsp dried thyme

1 1/2 tsp paprika

1 C chicken stock (if you use alcohol, use 3/4 C chicken stock and 1/4 C dry sherry or wine)

2 Tbsp tapioca starch

4 Tbsp coconut oil

salt and pepper to taste

2 Tbsp chopped Italian parsley

1/2 C coconut milk

 

1.- Heat heavy skillet over medium heat.  Add 1 Tbsp coconut oil.  Add mushrooms and cook covered for 5 minutes.  Uncover and cook until browning and liquid has reduced a bit.  Place in slow cooker.

2.- Return pan to heat.  Season steaks with salt and pepper.  Add 1 Tbsp coconut oil to pan.  When hot, place steaks in pan and brown steaks on all sides.  Remove to plate and set aside.

3.- Add 2 Tbsp coconut oil to pan.  Add sliced onions, thyme, and paprika.  Stir and cook 1 minute.  Add tapioca and stir well, cooking 1 minute.  Whisk in chicken stock (and sherry, if using).  Add pan contents to slow cooker.

4.- Layer steaks on top of mushrooms and onions.  Cover and cook on low for 6-8 hours.  Remove steaks to plate and cover with foil.  Add cream and parsley to broth, heat 10 minutes, ladle over steaks, and serve immediately.

Island Dover Sole (Whole30 Compliant…mostly)

Island Dover Sole

It’s dover sole season, y’all!  At least at HEB, that means tons of wild-caught dover sole on the cheap.  And you know how much I love stuff on the cheap!  So how excited was I when I did the shopping this week and found it for right around $5 a pound?  This is one of my favorite fish to eat; however, I’d never cooked it before.  Part of the fun that Isak and I have in the grocery store is picking out an item that we either (a) haven’t tried before, or (b) I haven’t cooked before.  We get it, I look it up at home, and this is how some of my recipes are born.

I felt like making it a little spicy with a slightly fruity island-flavored sauce.  So, what did I have lying around?  Dijon, oranges, white wine…done.  This dish, from start to finish, took about 12 minutes–17 if you count heating the pan.  I’m not sure you can get much faster than that.  I am guessing that you could also make this same dish with with any number of mild-flavored fish, so if you don’t have access to good dover sole wherever you live, you can just pic another fish!  Just make sure that if it’s a thicker fish, you appropriately change the actual cooking time of the fish.

* The only thing that is borderline in this recipe is the white wine.  Here’s how I figure it–there is only 1/4 C in the whole recipe, the alcohol cooks out, and you’re left with very little sugar…so for me, I’m not splitting hairs over the 1/4 C.  If you aren’t comfortable with that, use chicken broth instead of wine.  You won’t get the exact same taste, but it’s an okay substitute for the most part.

Island Dover Sole (Whole30 Compliant)

1 pound dover sole fillets

Old Bay seasoning

Salt and pepper

Coconut oil

Juice of 3-4 large oranges (this will be 4-6 ounces of juice)

1/4 C dry white wine (or extra chicken stock)

1/4 C chicken stock

2 tsp Dijon mustard

2 Tbsp Kerrygold butter

 

1.- Heat coconut oil in large skillet over medium-high heat.  Pat fish dry and sprinkle both sides with salt and pepper.  Liberally sprinkle Old Bay seasoning on both sides of fish.

2.- Add fish to pan and cook about 2-ish minutes on each side, depending on how thick your fillets are.  Don’t overcook–you want them to be a little crispy around the edges, but not tough in the middle.  Remove to plate and tent with foil.

3.- Drain excess oil and return pain to heat.  Add orange juice and deglaze pan, scraping up the brown bits.  Add white win, chicken stock, and Dijon, whisking until mustard is integrated.  Allow liquid to reduce by half (about 3-4 minutes).  Remove from heat and add butter.  Whisk until butter is melted and the sauce is smooth and shiny.  Spoon over fish and serve.

 

Laban Kishk (Borderline Primal)

Laban Kishk

I am part Lebanese (actually, as I found out from Ancestry DNA this week, I’m 25% Middle Eastern–likely Lebanese and either Syrian or Iranian–and 2% Egyptian), so I grew up eating a lot of Middle Eastern food.  One of my favorite dishes that my grandma makes for breakfast when we’re visiting (other than fresh side, of course) is Laban kishk.  My mom thinks it’s gross and hates to be in the same house where it’s being cooked, HA!  So before we go any further, I will offer a disclaimer on my mom’s side of the fence:

Kishk seems to be an acquired taste…and not everyone acquires it.

Kishk is a mixture of yogurt that is dried with soaked and fermented bulgur wheat, which is dried into a brick and then ground into a powder by hand.  Now you can see why this is borderline primal: it contains bulgur.  That being said, the main problem with grains is how they are prepared.  Most of the antinutrients are broken down out of this because of the soaking and fermentation process, pre-yogurt.  In Lebanon, they frequently use goat-milk yogurt…so if you don’t like the way goat milk tastes, you will not like this dish.  It’s a somewhat earthy taste with a hint of citrusy undertones.

So how do you eat it?  It’s cooked into a porridge-type consistency and frequently eaten like cereal, gravy, or soup.  Traditionally, it’s eaten off of raw onion wedges.  It’s also eaten the way that my family eats it (this is definitely not any form of Paleo)…scooped up with Syrian bread.  OH.  MY.  GOD.  I could eat that bread forever.  So don’t let my mom scare you into not trying this–it’s really good for you!

Laban Kishk (Borderline Primal)

1 pound ground beef or lamb

1/2 C diced onion

2-3 cloves garlic, minced

2/3-3/4 C KISHK (this is the place where my grandma orders it and mails it to us, but they will probably have it in your area if you have any Mediterranean or Middle Eastern grocery stores)

1-2 C water

 

1.- Heat large skillet over medium-high heat.  When hot, add the ground beef and cook, breaking up as you go.  When it’s almost browned, add onion and garlic.  Cook until onions start to soften.  Turn heat down to medium.

2.- Starting with 1/2 C of kishk, sprinkle the powder over the beef and stir until beef is mostly coated and a little “glue-like.”  Add the rest of the kishk, a little at a time, until beef starts to look like it’s kinda dry and like it’s been “dusted” with the kishk.

3.- Add the water, a little bit at a time, stirring constantly.  You may need more or less water–just add it until you get to the consistency that you want.  If you want a thicker porridge, add less water.  If you want it more soupy, add more.  The great thing about kishk is that if you leave it cooking too long and it starts to get too thick, you just add more water.

* You can eat this with a spoon, cut up onion chunks and scoop it out like chips and dip, or if you’re cheating and want a heavenly experience, try it with the SYRIAN BREAD, which on here is called “thin bread, white flat 13.”  Syrian bread taste similar to a pita, but it’s super thin (like a tortilla), and the top layers tend to flake off.

Salisbury Steak (Whole30 Compliant)

Salisbury Steak

One of my favorite things to eat as a child was salisbury steak.  Of course the only time I ate it was either at school for lunch or in a TV dinner.  Sometime during college, I learned how to make it, but surprisingly I never made it that often.  I heard it mentioned last week and decided that I would make a Paleo version of the recipe.  It is seriously good.  Like…I made this last Wednesday night for dinner and then made it again on Friday for lunch when one of my friends came over.

The portobello mushrooms in the gravy really add another layer of depth.  Regular button mushrooms are fine; however, baby bellas will make all the difference.  If you don’t use coconut milk (or don’t want to open a can just for a tablespoon), you can also use heavy cream, or just leave that part out.  The milk/cream cuts the spicy bite of the pepper, so if you leave out the cream, cut back a bit on the pepper.  Additionally, I use cashew meal in this because I had a bag open but my almond meal wasn’t open yet.  You can use whatever nut meal you want to use–the texture and taste shouldn’t be affected by using almond, pecan, pistachio, or whatever nut meal.

Finally: this recipe calls for 73-80% lean ground beef.  Do not try to go leaner than this.  Don’t get some 85-95% lean beef…because then you will get all mad when they turn out like hockey pucks and you’ll leave me comments that say, “Lauren, you said these were good, but they’re nasty!”  If you get anything leaner, these will turn out like dry, ground beef and onion flavored dog treats.  But don’t give them to your dog…the onion could kill them.

Salisbury Steak (Whole30 Compliant)

Serves 3-4

1 pound ground beef (73-80% lean)

1/3 C finely diced onion

1 egg

1/2 C cashew meal

1 tsp black pepper (divided)

1/2 tsp salt

1/2 tsp ground mustard

1/2 tsp onion powder

1/2 pound sliced baby bella mushrooms

2 C beef broth

1 Tbsp coconut milk (or heavy cream–heavy cream is not Whole30 compliant)

2 tsp arrowroot starch

 

1.- Preheat oven to 350.  In large bowl, combine ground beef, onion, egg, cashew meal, salt, 1/2 tsp pepper, ground mustard, and onion powder.

2.- Form meat into 3-4 patties.  Line baking sheet with foil and spray or grease very lightly.  Put beef patties on baking sheet and bake for 25 minutes.

3.- In a saucepan on medium high heat, add broth, mushrooms, and 1/2 tsp pepper.  Bring to a simmer, reduce heat to medium-low, and let simmer for 20 minutes.  Leave the lid on for 5-6 minutes, but then remove the lid for the remainder of the simmering.  Add 1 Tbsp coconut milk and allow broth to return to a simmer.  Remove about 1/2 C of hot liquid to a small bowl.  Whisk in arrowroot starch until broken up and well-combined.  Return that liquid to the sauce pan and mix well, stirring until it thickens.  Add salt and pepper to taste.

4.- Broil steaks for 2-3 minutes.  Serve topped with gravy.

Butternut Squash Lasagna (Primal)

Butternut Squash Lasagna

 

I’m Italian…so it’s basically inviting excommunication when I give up pasta.  But other than having macaroni and cheese a handful of times, I haven’t had pasta in over a year.  I thought I would miss it; however, I find the biggest thing I miss while adhering to a primal diet is good French pastry and toasted bagels slathered in cream cheese.  Okay, I still eat cream cheese (and occasionally I still eat bagels and pastry), but cream cheese slathered on a carrot or something just isn’t the same.  I’ve seen lots of recipes for lasagna using zucchini (too wet) or eggplant (too…yuck…I don’t like eggplant).  Recently I saw a recipe for lasagna using butternut squash.  Thought it is a b*%^h to cut…yes, even with a mandolin…it definitely produced a fantastic alternative for lasagna noodles.

I used the filling recipe that I used to use with pasta (after years of perfecting the filling, I finally got to make it again!) and paired it with the cooking times for the butternut squash.  JR tells me that I need to make this recipe a lot.  Who knows…maybe it’ll become a regular on our weekly line-up!

Butternut Squash Lasagna (Primal)

1 pound ground Italian sausage

1 red onion, diced

4 garlic cloves, minced

2 C tomato sauce

1/4 C extra virgin olive oil

1/2 C roasted red peppers

2 Tbsp basil

1 Tbsp oregano

3/4 C ricotta

salt and pepper

1 large, long butternut squash

1 C shredded mozzarella

 

1.- Preheat oven to 400.  In saute pan, cook Italian sausage and crumble.  Add onion and garlic  partway through and cook until onions are getting soft and sausage is browned.  Remove from pan, drain slightly, and put in large bowl.

2.- Slice off ends of butternut squash.  Cut bulbous end and top end off squash to leave the long neck.  Peel squash.  Use mandolin to slice thin slices (between 1/8 and 1/4″) and set aside.

3.- In blender, put sauce, oil, roasted red peppers, basil, and oregano.  Puree until smooth.  Add salt and pepper to taste.

4.- In bowl with sausage mixture, add ricotta and stir well.  Add a small amount of salt and pepper and set aside.

5.- In 8×10 baking dish, spoon enough sauce to cover the bottom of the pan.  Layer squash, then sausage, then sauce.  Repeat.  Bake 1 hour.  After 40 minutes, add mozzarella on top and put back in oven for the remaining 20 minutes.  Let set 30 minutes before cutting and serving.

Sweet and Spicy Dijon Chicken with Bacon (Paleo)

Sweet and Spicy Dijon Chicken

Sometimes I have time to prep food for the slow cooker and let it cook all day.  Sometimes I have time to spend two hours on an intricate, multi-step, lots-of-dishes meal.  On other days, I have barely enough time to order pizza.  On those days, as long as I have about four specific ingredients, I have time to make this chicken.  It’s less than five minutes of hands-on time and takes 30-40 minutes to cook.  That is a shorter time frame than it takes me to decide on one day worth of meals to put on our weekly menu.

What does that mean?  It means that even on the days when you “just have no time” to make dinner and you’re convinced you have to order in, you have time to make this.  You can literally use any cut of chicken (I’ve made it with thighs–boneless and bone-in–breasts, wings, leg quarters, you name it), which makes it a great go-to recipe for when you have random chicken pieces that you don’t have enough of one types for a whole recipes, but you don’t really have anything planned for them.  So…random chicken pieces + limited time = dinner on the table within the hour!

Sweet and Spicy Dijon Chicken with Bacon (Paleo)

2 pounds of chicken (boneless cooks faster, but use whatever you have)

1/2 C Dijon mustard

1/4 C maple syrup

1 Tbsp + 1 tsp red wine vinegar

salt and pepper

3 pieces of bacon, cooked to crispy and roughly chopped

1.- Preheat oven to 425.  In small bowl, whisk Dijon mustard, syrup, and vinegar.

2.- Put chicken in a greased or lined baking dish.  Season with lots of salt and pepper.  Pour mustard mixture over chicken to cover and add more pepper over top.  The more pepper you use, the spicier it is–I put about a tsp over the whole dish (after using about 1/2 tsp over the chicken before pouring the mustard mixture over top).

3.- Bake 30-45 minutes, depending on the cut of chicken you’re using.  Bone-in will take on the longer side.  You want the internal temperature to register 165.  Serve with chopped bacon over top.

Slow Cooker Pork Chops with Herb Gravy (Whole30 Compliant)

Pork Chops with Herb Gravy

I am on a quest to make lots of food in the slow cooker that doesn’t taste like it was made in the slow cooker.  You know how pretty much everything tends to taste like the same thing when you use a slow cooker?  Sort of like most casseroles all taste the same, just with varying meats…the slow cooker (at least to me) takes on the same traits.  This pork recipe is not like that.  It definitely doesn’t taste like slow cooker food.  It’s DE-LI-CIOUS.  I had some non-primal moments this past week (okay, a lot of them)…and many of them involved dipping the homemade tortillas from Central Market into this gravy…I’m just sayin’.

This is super simple, can be made in 3-8 hours (depending on how many chops you use and what temperature you put the slow cooker on), and is definitely a crowd pleaser.  Oh, and as I previously stated, the gravy goes great with tortillas, HA!

Slow Cooker Pork Ribs with Herb Gravy (Whole30 Compliant)

2 pounds pork chops (can use bone-in or boneless, but bone-in retains moisture better)

1 Tbsp olive oil

1 Tbsp Kerrygold butter

1 small onion, diced

3 cloves garlic, minced

1 tsp thyme

1/2 tsp sea salt

1/2 tsp ground mustard

1/4 tsp ground pepper

1 1/2 C bone broth

3/4 C coconut milk

1 Tbsp arrowroot

1 tsp parsley

1 tsp basil

1.- Sprinkle each side of pork chops with thyme, salt, pepper, and ground mustard.  In large skillet, heat butter and olive oil over medium-high heat.

2.- Add onion and garlic to hot pan.  Saute about 2 minutes–until softening.  Remove from pan and set aside.  Cook pork chops for 1-2 minutes per side.  Move chops and onion mixture to slow cooker.  Add broth, cover, and cook on low 6-8 hours, or on high 3-4 hours.

3.- Remove chops and cover to keep warm.  Pour broth and onions into medium saucepan.  Add coconut milk and stir.  Remove 1/4 C liquid to a small bowl and whisk in arrowroot.  Pour back into saucepan and whisk well.  Bring liquid to a boil for 2-3 minutes, until thickened.

4.- Add salt and pepper to taste.  Pour over pork chops and serve.

 

Spiced Oven-Baked Pork Ribs (Whole30 Compliant)

Baked Pork Ribs

 

I’ve made pork ribs many ways; however, my favorites always seem to be of the oven-baked variety.  Being from Kansas City, I LOVE me some barbecue.  Really for real in real life…it holds its own level on the food pyramid there.  Not so coincidentally, that is why no one in any other part of the country will ever convince me that their barbecue is better.  Not Texas, not the Carolinas, not anywhere.  Let’s just all agree that Kansas City barbecue is the best, m’kay?  😉

This is something that resembles Kansas City barbecue sans sauce.  I have made sauce for us to use, and occasionally I use it…but I clean up so many messes during the day with a toddler that I don’t feel like adding barbecue sauce to that long list.  I’d rather spend my nine seconds of free time per night cultivating my relationship with Netflix or actually having a conversation with the husband that doesn’t involve the words “potty,” “diaper,” or “Mommy, where did your penis go?”  (I know I’m not the only mother of a little boy to have to answer this question.  Frequently.  While I’m trying to pee without an audience.

I digress.  The ribs this night were particularly good, if not with a bit of a kick.  I added some lime juice right before baking this time and it gave it just the right amount of bite.  Enjoy!

Spiced Oven-Baked Pork Ribs (Whole30 Compliant)

2-3 pounds of pork ribs (I used country-style ribs)

1 Tbsp sea salt

1 Tbsp paprika

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp chili powder

2 tsp black pepper

2 tsp cumin

2 tsp turmeric

1 tsp basil

1 tsp ground rosemary

1 tsp thyme

2 tsp cayenne

1 large onion, cut in large wedges.

juice of 1 lime

1.- Mix all spices and seasonings together in small bowl.  This will make about a half of a cup of spice blend.  I used about half of it for 2 pounds of ribs and saved the rest in a clean jar.

2.- Preheat oven to 250.  Cover bottom of baking dish or small roasting pan with onion wedges.  Rub both sides of ribs with spice blend and place directly on top of onion wedges.  Pour a little of the lime juice on each rib.

3.- Bake 2-3 hours, depending on total weight (until internal temperature is 145 degrees).  Let ribs rest at least 5 minutes–preferably 10-15–before serving.

Tuna Croquettes (Whole30 Compliant)

Tuna Cakes

I love salmon cakes.  I would make them all the time, but JR and Isak would get tired of them.  I felt like having them yesterday, but I didn’t have any salmon…so I decided to throw some together by using tuna.  Surprisingly, when put into a croquette form, tuna and salmon taste practically identical.  If I had blindfolded JR, had him take a bite, and asked him what he was eating, he would have said “salmon cakes,” hands down.

This time, instead of using sweet potato and almond flour as a binder, I decided on using regular white potato instead.  The consistency was FANTASTIC, so I may just continue to use that all the time in the future.  I have also started making HOMEMADE MAYO with an immersion blender.  Game.  Changer.  Homemade mayo was a game changer in the first place…but add an immersion blender, and s*%t just got REAL!  Here is the beauty of using your stick blender for mayo:

1.- Put all ingredients in the blender cup.

2.- Turn on the blender for about 45 seconds.

3.- Mayo is ready.

No more 10 minutes of arms falling off from a slow trickle of oil!  Whiz and done!

Oh, and PS: for those of you with children, these are a GREAT way to hide vegetables–go nuts and add whatever veg you want!

Tuna Croquettes (Whole30 Compliant)

Makes 12 croquettes (serves 4-6)

12 oz can tuna, drained and flaked

1 C mashed potato

1/3 C diced carrots

1/3 C diced celery

1/4 C finely chopped green onions

1 T chopped fresh Italian (flat-leaf) parsley

1 tsp Old Bay seasoning

1 1/2 tsp dried dill

1/8 tsp paprika

1/4 tsp ground mustard

1 egg

1/2 tsp hot sauce

salt and pepper to taste

1.- Preheat oven to 425.  Line a baking sheet with parchment paper and grease with coconut oil. Wash, peel, and cut 1 medium to large potato or 2 small potatoes.  Put in saucepan, cover with cold water, and cook until soft.  Drain, mash, and put in large bowl.

2.- To potatoes, add carrots, celery, green onions, parsley, Old Bay, dill, paprika, and ground mustard.  Stir well until all spices are thoroughly distributed.

3.- Mix in hot sauce.  Taste and add salt and pepper as needed.  Mix in egg and tuna.

4.- Chill tuna mixture for 30 minutes.  (If you don’t have time to chill, you can just continue on; however, the chilling process makes the cakes a bit easier to make)  Using a 1/3 C measure, spoon tuna mixture in and lightly press down.  Don’t pack the cup too tightly.  Flip the cup over and tap it on the baking sheet to release the cake.  Repeat this until the tuna mixture is gone.

5.- Place in the oven for 20 minutes.  Remove tray, flip croquettes over, and return to oven for another 10-15 minutes.

For the aioli I served on top, I mixed 1 C of homemade mayo with 1 Tbsp dried dill, 1 tsp dried chives, 1 tsp of dried parsley, 1 tsp apple cider vinegar, and a splash of unsweetened almond milk to thin it just a bit.  Stir it well and add salt and pepper to taste.

Chicken Italiano (Primal…Whole30 Compliant without the Cheese)

Chicken Italiano

I’m not normally a big “tomato sauce” person.  I know, I know, as an Italian, I should be excommunicated or something.  I’ve never really like it all that much.  There are a few exceptions to that: PLAIN (no meat) tomato sauce over cheese ravioli is okay…though I’d rather just eat the ravioli dry.  I know, weird, right?  When I (rarely) feel like pizza, a LIGHT spread of sauce across the pie is okay, just to keep it moist.  It’s really just a vehicle for the toppings, which are either Canadian bacon and pineapple or sausage and cream cheese.  Never had cream cheese on your pizza?  My condolences.  You are SERIOUSLY missing out.  Like…really for real in real life, you are missing out on one of the greatest joys in the history of pizza.  What makes it even better?  Forgo the tomato sauce and use pesto instead.  Yeah…pesto, sausage, and cream cheese?  Best. Toppings. Ever.

Today I saw a picture of Chicken Parmesan, and while that didn’t sound good to me, the basic idea sounded like something I’d like to eat tonight.  Also, don’t ever ever ever mention Eggplant Parmesan to me, even on the days that tomato sauce sounds good.  Eggplant and I have a mutual understanding: I won’t eat it and it won’t hunt me down and weasel its way into my food.  It’s a texture thing.  It’s not really crunchy but not quite baby food consistency.  It’s kind of like rotten vegetables made into a panna cotta.  Yucky.  Oh well, there are 900,000 other vegetables that I enjoy, so I’m not going to lost sleep over the purple bulbous one!

Chicken Italiano

Serves 4-6

2 pounds boneless skinless chicken thighs (you can also use breasts if you want–just adjust the cook time)

salt and pepper

30-50 slices of pepperoni, sliced in half (I love the Boar’s Head kind)

1/3 C sliced calamata olives

3/4 C chicken broth

2 Tbsp tomato paste

2 large cloves garlic, finely minced

1 tsp basil

1 tsp oregano

1/2 tsp parsley

shredded mozzarella

1.- Lightly grease slow cooker bowl.  Place chicken in one layer on the bottom.  Sprinkle with salt and pepper.

2.- Lay pepperoni on top of chicken and sprinkle with olives.  In small bowl, whisk tomato paste and chicken broth.  Mix in minced garlic, basil, oregano, and parsley.  Pour tomato sauce mixture over the chicken in the slow cooker.  Cover and cook on low for 6-7 hours or on high for 3-4 hours.

3.- During the last 10-20 minutes, sprinkle each piece of chicken with some mozzarella and cover again to let it melt.  Carefully lift each piece of chicken out of the slow cooker and put on plates.  Either discard the extra sauce or spoon more over the chicken.