Keto Dinner | Crockpot Sloppy Joes

Crockpot Sloppy Joes! A classic comfort food made easy in a slow cooker gluten free and Paleo. A lightened up meal that makes a filling family dinner. Paleo + Gluten Free + Low Calorie

Crockpot Sloppy Joes were a quick dinner I made a few weeks ago after we got home from San Diego. I wanted something quick and easy that was effortless to make while I caught up on work. I’ve also been trying to add more traditional recipes to the blog for my meal plan subscribers. I know many of my subscribers feed large families and there’s nothing better than a hearty slow cooker recipe to give you a quick dinner win!

This recipe is made better for you by adding bell peppers (gotta get those veggies in!) and making it lower in sugar! I used dates to sweeten the sauce instead of brown sugar. The fiber in dates works to slow the blood sugar response and keeps insulin stable so you’re not getting those up and down sugar crashes.

Delicious served over grilled or broiled portobello mushrooms as shown in the picture (the mushroom in the picture is a little tiny but it’s all I could find!), over riced cauliflower, steamed veggies, or wrapped in lettuce.

Crockpot Sloppy Joes

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 6 servings

Calories: 139 kcal

Ingredients:

• 1 tbsp coconut aminos
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• salt and pepper to taste
• 1 cup tomato sauce
• 1/4 cup tomato paste
• 2 dates soaked in 1/4 cup warm water 5 minutes
• 2 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp spicy brown mustard
• 1 lb extra lean ground turkey or lean beef
• 1/2 cup green bell pepper diced
• 1/2 cup red bell pepper diced
• 1/2 cup onion diced
• 2 tbsp minced garlic

Instructions:

1. First, Add the extra virgin olive oil to the slow cooker along with the bell pepper, onion and minced garlic. Set the slow cooker pot to high and cook 15 minutes covered, stirring occasionally. 
2. Second, While the veggies cook, add the dates with the 1/4 cup of water, coconut aminos, brown mustard, tomato sauce, tomato paste and all the seasonings (including salt and pepper) in a blender. Blend on high until smooth. 
3. Next, After 15 minutes, add the remaining ingredients to the slow cooker. Stir again and cover. Turn the slow cooker down to a low setting. Cook on low 6-8 hours. 
4. Serve immediately on a gluten free bun or for a Paleo version serve with cooked zucchini noodles or spaghetti squash.

Recipe Notes:

• 1 serving equals 1 cup
• My shop has more products similar to those used for this recipe and that recommend to my nutrition clients.

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