A delicious and warming slow cooker meal, this Orange & Apricot Chicken is fully Paleo with an AIP option. This allergy friendly recipe is packed with flavor!
paleo orange and apricot chicken
This slow cooker chicken recipe is one of my favorites. I used to make this weekly back in college because it’s an easy paleo recipe that is packed with protein. This flavorful orange chicken is marinated in fresh orange juice and delicious spices then paired with apricots and carrots. Trust me, it’s the perfect combination!
This gluten free chicken recipe is paleo, dairy free, and nut free. You can easily make this recipe completely AIP and nightshade free by eliminating the paprika, it’s not needed, but does add a little bit extra spice to the sweetness of the apricots.
slow cooker orange and apricot chicken with carrots
Ingredients
Chicken breast
Oranges: the juice will be used to marinate the chicken in
Ground ginger: for a little bit of kick
Ground cinnamon: delicious, warming flavor
Nutmeg: more warming flavor
Paprika: compliments the other spices for a bit more flavor
Ground turmeric: anti inflammatory
Salt: flavor!
Dried apricots: add sweetness to this recipe, but pair perfectly with all the spices
Carrots: a hearty root vegetable that compliments the apricots, chicken and spices
Substitutions
Chicken: I have not tried this recipe with chicken thighs, but I think it could be delicious!
Spices: the combination of spices is what brings this dish together, but if you are AIP, substitute the nutmeg for mace and leave out the paprika.
Dried apricots: this dish is built around the apricots, so I highly suggest using them. You could always try dried prunes or figs, but I can’t promise the outcome.
Carrots: the carrots compliment the other flavors in this recipe, but you could try another root vegetable like sweet potato which has a similar flavor profile.
slow cooker paleo orange and apricot ginger chicken with carrots
Crockpot vs. Instant Pot
Crockpot is a type of slow cooker that cooks dishes on a low heat over a prolonged period of time. This helps obtain delicate and juicy cuts of meat and soft vegetables.
The Instant Pot is a pressure cooker so it does the opposite of a slow cooker. It cooks things much quicker, but it is often a multi-cooker with other functions.
Crockpot chicken is always so tender and moist (honestly, slow cooker any meat!), but you can also use an Instant Pot on the slow cooker function. You will just pick the medium heat setting for the same amount of time. You also need to make sure there is at least 1 cup of liquid in the pot. I just add a little bit of broth or water to the leftover juice mixture that you will marinate the chicken in to reach 1 cup, then add that to the pot.
I love using either device on the slow cooker setting because you just put everything in, walk away, and then you have a delicious dinner ready to go when you get home at the end of the day! Slow cooker recipes are some of my favorites.
Storage
Keep leftovers stored in an airtight container in the fridge for up to 3 days.
This recipe tastes best fresh and I don’t advise freezing, as it doesn’t freeze great. But, if you decide to freeze leftovers, portion them into individual, freezer safe containers and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and warm in the oven at 300F for 45 minutes.
This delicious slow cooker chicken is packed with flavor and nutrients all while being allergy friendly! This gluten free chicken dish is completely paleo with an AIP option and is filled with delicious spices and a touch of sweetness. You’ll love this slow cooker meal!
Place the chicken into a large freezer bag or bowl. Mix the spices in a small bowl and sprinkle them over the chicken.
Squeeze the juice of the 2 oranges into the bag and place the squeezed up oranges in the bag too. Put in fridge and let sit for 2 hours and up to overnight.
Once the chicken has marinated, place the chicken into your crockpot and add the carrots and apricots. Mix everything so that the carrots and apricots get covered in the juices, too.
If you are using an Instant Pot, make sure there is at least 1 cup of liquid in the the pot. See notes above for details.
Set your crockpot to low for 4-6 hours, until chicken is done- moist and delicious. If using an Instant Pot, cook for 6 hours.
This Paleo spaghetti squash casserole is veggie packed, high protein, and completely allergy friendly! AIP friendly, gluten free, and dairy free. A delicious and nightshade free nomato sauce brings this dish together. It is the perfect meal prep or family dinner option.
paleo spaghetti squash casserole
With what’s happening in the world right now, I have, like others, stocked up on food and am prepared to self isolate for a few weeks. During this time, I’m focusing on making large meals/bulk cooking, so I can freeze portions and have food for awhile. A casserole was first on my list! This recipe was inspired by A Squirrel in the Kitchen, but with some tweaks.
If you are not following me on Instagram, hop on over there! I’m sharing all about what I’m meal prepping, food ideas, and more during this time. This recipe is completely AIP compliant, lower FODMAP, and utilizes a nomato sauce to keep it nightshade free. I was hesitant the sauce wasn’t going to be very good or too beet-y tasting, but honestly it was delicious and went so well with the entire dish!
Spaghetti squash casserole
I love that this casserole is completely grain free and packed with all the veggies! You can use vegetables you have on hand or what you can access at this time. The sauce is made of beets, butternut squash, coconut milk, and herbs. You can use fresh cooked, pre-packaged, or frozen beets. Grab some canned butternut squash puree and coconut milk, you don’t need to make this from scratch!
This paleo casserole is a great meal prep option as it does freeze well. It is a complete meal on its own, so just serve up a big slice and you’re good to go! I like to include a side salad for extra greens and micronutrients, though.
This spaghetti squash casserole is AIP compliant, nightshade free, and completely allergy friendly! It’s the perfect nutrient dense meal prep or family dinner option.
1bunch of kalewashed, de-stemmed and finely chopped
1package of button mushroomschopped
1large fennel bulbdiced
1tspsalt
1Tbspolive oil or garlic infused oil(great low FODMAP option to still get garlic flavor)
Nomato Sauce
1/2cupcooked red beetsabout 1 medium beet
1cupbutternut squash pureeyou can use canned
1/2cupcoconut milk
1/2tspsalt
1-2Tbspnutritional yeast
1tspdried basil
1tspdried oregano
Instructions
First, cook your spaghetti squash by placing the squash on a baking sheet in the oven while it preheats to 425 F. Then remove the squash and cut it in half (this makes it so much easier to cut!) and place it face down on a baking tray, baking for about 30-45 minutes until done (easily shreds).
You can cook the squash ahead of time or turn down oven to 400F when it is done.
While squash is cooking, blend all sauce ingredients together in a blender for a smooth nomato sauce.
Sauté the fennel in olive oil over medium heat until softened and beginning to brown, then add in the mushrooms and cook for a minute or two until beginning to soften. Finally, add in the kale and sauté until wilted.
You can either brown your ground beef in a different pan while cooking the veggies or set veggies aside in a bowl and then cook your ground beef.
Combine the ground beef and veggies together when cooked and season with salt.
When spaghetti squash is done, shred into "noodles" and place in a large bowl.
Now mix the ground beef and veggies with the spaghetti squash and the nomato sauce and combine everything thoroughly so sauce and beef is evenly distributed with squash. Spread everything into a glass baking dish (I used a 8×12 dish) and bake at 400F for 30 minutes. Broil for 5 more minutes then remove and let sit for 5 minutes before cutting and serving. This freezes well!
This allergy friendly Chicken Pot Pie has my heart. It’s fully gluten free and AIP. With a versatile filling, the easy crust steals the show!
paleo chicken pot pie
Chicken pot pie is a classic! I remember eating the Marie Callender’s pot pies as a kid with my dad when my mom was out of town. The creamy chicken and veggie filling, the delicious and buttery crust… mmm! Well, I re-created this childhood favorite into a completely paleo and allergy friendly version. There is no gluten, corn, dairy, or eggs. It’s completely nightshade free and AIP (autoimmune diet friendly).
Paleo Chicken Pot Pie Filling
The filling is easy to make and you can use fresh, frozen, or leftover veggies. This is a fantastic option after a holiday like Thanksgiving for using up leftover veggies and turkey.
You’ll sauté the veggies if using raw/frozen ones then add herbs for flavor, broth, and coconut milk for the creamy consistency. Using coconut milk keeps this recipe dairy free and AIP friendly. Stir in some cooked, shredded chicken or turkey then pour everything into a baking dish.
The crust is also easy to whip up and uses pumpkin puree instead of an egg to keep this poor pie autoimmune diet friendly.
You’ll mix together the dry ingredients then cut in the pumpkin and oil. Use some cold water to bring the dough together as necessary before rolling it out and shaping it over the filling.
Bake until golden and enjoy!
allergy friendly paleo chicken pot pie
Can I freeze this chicken pot pie?
I love making this dish for meal prep as it does freeze and reheat well! Once cooked, portion and freeze in freezer save containers for up to 3 months. When ready to heat, thaw and then warm in the oven at 300F for 30-45 minutes.
A comfort meal classic, made healthy and allergy friendly! These completely paleo, AIP, and dairy free version of chicken pot pie is so delicious, you won’t miss the gluten filled and artificially flavored version.
Course Main Course
Cuisine American
Keyword classic, comfort food
Prep Time 30 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 4servings
Author Victoria Faling
Ingredients
Filling
2Tbspoil of choice, for cooking
1large or 2 smaller heads of broccolifinely chopped
4-6carrotsdiced
3stalks of celerydiced
Optional: 1/2 cup peas OR use any veggie combo you want! Pot pie is great for using up leftovers
1lbs.chicken, cooked and shreddedI usually just make this in my instant pot or you can boil the chicken or used any leftover cooked chicken you have
Heat 2 Tbsp of oil over medium heat in a large pan. Add all the chopped veggies and cook, stirring occasionally, for about 10 minutes until they have softened some and broccoli is a darker green.
Add broth, coconut milk, herbs, and salt and reduce to a simmer for another 10 minutes until veggies are cooked through.
Mix in the chicken and arrowroot starch until everything thickens.
Pour filling into a 9×9 baking dish
Crust
Mix the flours, salt, and baking soda together in a bowl. Cut in the pumpkin and coconut oil until well mixed. Add the water, starting with 1/2 a cup, and mix until dough comes together. Add water 1 Tbsp at a time, you may not need all of it.
Roll out the dough between two pieces of parchment paper sprinkled with some extra flour. The dough should be about 1/4 inch thick and large enough to cover the top of your dish.
Lay the dough over the filling (if it cracks or breaks, that's fine! Just patch it up- it's rustic) and use your hands to adjust it and make sure it covers the filling. Poke some holes in the top with a fork.
Bake for about 30-35 minutes, until crust is golden brown. Let cool for 5-10 minutes before serving.
Notes
*You could make this recipe completely vegan and plant-based by using a can of chickpeas instead of the chicken!
Honestly, I wasn’t sure what to call this recipe and my title isn’t very creative. I think it gets the point across, though, right? This recipe was inspired by Samantha’s Beef Bulgogi Pan recipe mixed with my Allergy Friendly Steak and Potatoes. I’ve taken the inspiration from Samantha’s recipe and made this version completely low-FODMAP friendly.
I wasn’t sure it was going to turn out all that fantastic, but I was a bit blown away by how delicious it ended up being. I immediately knew I was going to have to share the recipe! So here we are. I used sliced fennel instead of onion and OMG, have you ever had roasted fennel? It’s freaking delicious! I had never had it before, but I think it’s going to be a staple in my diet now.
One-Pan Baked Steak and Veggies
Serves 3-4
Ingredients:
-1 lbs. flap meat steak, sliced against the grain into strips
-1 large fennel bulb, thinly sliced
-6 baby bok choy
-4 zucchini, spiralized
-1 tbs. olive oil
Marinade:
1/3 cup coconut aminos
1 tbs. olive oil
1 tsp. molasses
1 tbs. dried or fresh oregano
1 tbs. dried or fresh thyme
1/8 tsp. salt plus more for seasoning
Mix all marinade ingredients together and toss with steak strips in a bowl. Set aside at room temperature to marinate.
Preheat oven to 450F.
Toss your fennel bulb with a about a teaspoon of the olive oil (just enough of a drizzle to lightly coat the fennel) and a sprinkle of salt. Spread onto a large baking sheet (I always line mine with parchment paper for easy clean up, but you don’t have to) and place in the oven while it is preheating and you are preparing everything else.
While oven is preheating, thinly slice your bok choy and spiralize your zucchini. If you don’t have a spiralizer, you can use a vegetable peeler to get strips or noodles of zucchini.
Once oven is preheated, remove the baking sheet with the fennel and add the rest of the veggies to the fennel. Toss everything together with the rest of the olive oil and salt to taste. Spread half the veggies on one side of the pan and half on the other. Lay the steak strips down the middle then drizzle the remaining marinade sauce from the bowl over everything.
Bake for 20 minutes then broil for 5 minutes at the end to gently brown the steak and veggies (trust me, so delicious!).
Scoop veggies onto a plate or into a bowl then top with some steak and enjoy!
My dad is from Nebraska (hi Dad!), so I grew up on meat and potatoes! I remember asking for Filet Mignon and mashed potatoes for my birthday dinner most years. My mouth is watering just thinking about it…
I found this Garlic Butter Steak and Potatoes dish the other week and knew I had to recreate an allergy friendly version. My version uses sweet potatoes and leaves out all the nightshades and high fodmap ingredients. It’s definitely similar and I can’t take all the credit, but when I made my version I knew I had to share! I love this hearty dish with a side of roasted bok choy to complete the meal.
Allergy Friendly Steak and Sweet Potatoes
Serves 3-4
Ingredients:
2 large white and/or japanese sweet potatoes, chopped
1 lbs. flank steak or flap meat, cut into strips agains the grain
1 tbs. olive oil
3 tbs. coconut oil, divided
Marinade:
1/3 cup coconut aminos
1 tbs. olive oil
1 tbs. dried or fresh oregano
1 tbs. dried or fresh rosemary
1 tbs. dried or fresh thyme
1/8 tsp. salt plus more for seasoning
Mix your marinade ingredients in a bowl. Add your steak strips and make sure they are covered. Let sit at room temperature to marinate.
Steam your chopped sweet potato until just barely done.
While sweet potato is steaming, melt 1 tbs. of coconut oil with the olive oil in a large cast iron skillet or frying pan over medium high heat. Add your potatoes and stir to coat with the oil. Salt to flavor.
Make sure all the potatoes are in one layer in the pan. Let cook for about 4-5 minutes until the bottom sides begin to golden. Stir the potatoes to flip and cook on the other side until golden.
Remove the potatoes from the pan onto a plate or bowl. Turn heat down to medium.
Lay your steak strips in one layer in the pan. Cook for about 1-3 minutes until browned then flip and cook the other side until steak is almost done. Cook time will depend on how thick your strips are and how well done you like your meat.
When steak is almost done, add the leftover sauce from the marinade bowl and the potatoes back in. Stir to coat everything evenly and warm the potatoes.
This cross between a curry and stir fry is the ultimate comfort meal. Warming spices, hearty chicken and veggies, and creamy coconut milk make this paleo and AIP dish the perfect dinner option.
paleo chicken curry stir fry
A curried stir fry, that’s quite the name, isn’t it? I’m aware that is a bit confusing, but this recipe is most definitely a cross between a stir-fry and a curry! This chicken and vegetable dish contains coconut milk and curry spices, but everything is stir-fried before adding the creamy sauce. This chicken stir fry situation is completely autoimmune paleo friendly, nightshade free, and low FODMAP. It is the perfect example of how allergy friendly food can still be flavorful and delicious!
aip and dairy free chicken and vegetable curry
How to Make Curried Chicken and Veggie Stir Fry
To make this delicious paleo dinner, you’ll stir fry a host of vibrant vegetables (this dish is very veggie heavy to pack in the nutrients and fiber!). Then you’ll add some chopped chicken breast, along with plenty of ginger and turmeric. The sauce comes together with a mix of coconut milk and coconut aminos. And just like that, you have curried stir fry!
autoimmune paleo chicken and veggie stir fry curry
This cross between a curry and stir fry is the ultimate comfort meal. Warming spices, hearty chicken and veggies, and creamy coconut milk make this paleo and AIP dish the perfect dinner option.
1-2tspturmeric powderdepending how much you like it
1/2tspcinnamon
1tspground ginger
Instructions
Heat your oil and grated ginger in a large, heavy bottom frying pan over medium high heat for about 1-2 minutes, until ginger becomes fragrant.
Add broccoli and water chestnuts, sautéing for about 10 minutes until broccoli becomes darker in color and softens slightly. Add 1/2 cup of broth as veggies start to stick to the pan.
Add the yellow squash and cook for 5 more minutes before adding the chicken, coconut aminos, and salt.
Cook for 7-10 minutes, until chicken is almost cooked through (outside is white). Then, add the bok choy, coconut milk, remaining broth, turmeric, cinnamon, and ginger. Mix everything together and bring to slow boil, then reduce to simmer and cover. Simmer for 10 minutes until the chicken is cooked through and veggies have softened/cooked completely.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
