This beautiful photo was taken by our Clean Eating partner, The Gracious Pantry! She whipped up this delicious dish in her trusty slow cooker from our Clean Eating plan. This recipe can be cooked on low for 10 hours, which is perfect when you want to turn it on and forget about it while you’re at work all day!
The colors from the basil, red bell pepper, and the tomato give this meat some nice flair on the plate. Have you tied our our slow cooker plans yet? If not, go here and look at the sample plans to see if your family might be up for a change of pace.
- 1 tablespoon olive oil
- 4 pound pork butt, cut into 1 inch cubes
- 1 medium onion, chopped
- 1 large red bell pepper, chopped
- 1½ cups chopped tomato
- ½ cups chopped fresh basil
- ¼ cup pitted kalamata olives, sliced
- 4 large garlic cloves, minced
- ½ teaspoon fennel seeds
- ½ teaspoon sage
- ½ teaspoon pepper
- 2 cups chicken broth
- 2 tablespoon chopped fresh parsley
- Heat oil in a large skillet over med-high heat. Add pork and cook 5 minutes or until browned on all sides.
- Arrange onion and bell pepper in a 5-to-7-quart slow cooker; top with pork.
- Add tomato, basil, olives, garlic, fennel seeds, salt, pepper, and broth.
- Cover and cook on low for 10 hours.
- Stir in parsley and serve over cooked brown rice.
Make sure you check out Tiffany at The Gracious Pantry and let her know we sent you. She’s a great resource for everything having to do with clean eating.