Crock-pot dinners sure to make life just a little bit easier. I love crock-pot dinner nights. The prep work gets spread out a bit and makes finalizing dinner a cinch. These crock-pot brats are super easy and oh-so tasty! I get my brats from Tropical Traditions and they are bison brats (read more about their bison products here). You can use any kind of brats you like though.
I know some people are concerned about the safety of long-simmering foods in a crock-pot due to lead or other things leeching into the food. Here are some great articles you can read up on to find out more about how to safely use a crock-pot, and what brands are best.
- 2 packages Bison Brats ( I get mine from Tropical Traditions)
- 2 medium onions halved and sliced
- 2 cups pepper strips
- 1 cup okra pieces (optional)
- 2 cups homemade broth, beef or chicken OR 2 cups gluten free beer OR 1 cup broth/1 cup gluten free beer
- Dried thyme, parsley, basil OR 1/4 cup fresh parsley, and a few sprigs of thyme
- Your favorite hot sauce to taste (we love Yucatan Sunshine)
- Ghee to top each bowl
- Coarse sea salt to finish
- Place onion,peppers and okra (if using) in the bottom of your crockpot.
- Place the brats on top.
- Add broth or beer. Spices some salt.
- Place on low in the crockpot.
- Cook 4-6 hours alternatively you can cook on high for about 30 minutes and then on simmer for a longer day.
- Convenient for working moms/dads to get started in the am and have it simmer all day long. Serve with organic white jasmine or basmati rice cooked in broth OR Cauliflower rice.
My kids rave over this meal and it really is so simple. Reminds me of Gumbo. Yum!
This is the crockpot that I used to make this recipe -it’s one of the 3 crockpots I have and use.
Looking for more tasty, hearty easy meals you can whip up for your growing family? Mama and Baby Love has some awesome eBooks that are gluten free and geared for the slow cooker. Check out From Your Freezer To Your Family; Slow Cooker Freezer Recipes . I picked up a copy and found it to be a great resource. It is 95% grain free and gluten free, and anytime a grain was involved (outside the extra recipe of Stephanie’s father-in-laws empanadas) was as a side to add later after the main meal was cooked. Her second mini-ecookbook is 100% grain free. This book has a lot of great ideas, plus a plan to get meals prepped and put up in the freezer for easy meals later on. I think it’s an interesting concept, one I hope to implement in my life a bit more.
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Lydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health From The Inside Out in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest. Sign up for the Divine Health From The Inside Out newsletter! Pick up a copy of Lydia’s eBook; ‘Divine Dinners: Gluten-Free, Nourishing, Family-Friendly Meals’.
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