Slow Cooker Mulled Cider with Caramel Pecan Rim

Mulled Cider with Caramel Pecan Rim [no refined sugar] | Lexi's Clean Kitchen

Slow Cooker Mulled Cider with a Caramel Pecan Rim will be the hit of your parties or dinner parties all Fall and Winter long! The combination of the caramel and nutty pecans with the warming cider is perfection, and made with no added sugar.. Have it without any alcohol, or spike it as desired with your favorite liquor! Made in partnership with the American Pecan Council!

Mulled Cider with Caramel Pecan Rim | Lexi's Clean KitchenSlow Cooker Mulled Cider with Caramel Pecan Rim

No sugar added, simple to make, and definitely a new go-to drink when entertaining for the holidays! I put this out and let everyone add in their favorite alcohol: caramel vodka, brandy, bourbon, or wine!

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

If you love the combination of cinnamon + warm apple cider + a touch of cranberries, this is definitely a must-try! The best part? All you have to do is toss everything in a slow cooker and BOOM. Mulled cider perfection.

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

Get creative with this recipe for holiday entertaining by creating an individual spiked cider bar! Simply place liquor such as bourbon, red wine, or rum next to the slow cooker and let friends or family create their own spiked mulled cider beverage!

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

I’m back with another fabulous recipe in partnership with my friends at the American Pecan Council! Pecans are my favorite nut! They are lower in carbs and higher in fiber compared to many other nuts, and they’re a “good” source of monounsaturated fat, including the beneficial oleic acid that’s found in olive oil! A handful of pecans (about 19 halves) is a good source of fiber, thiamin, and zinc, and an excellent source of copper and manganese – a mineral that’s essential for metabolism and bone health. Plus, they have that yummy, buttery flavor! I love using pecan pieces to make my life easier during the chopping of them!

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

Slow Cooker Mulled Cider with Pecan Rim

Prep Time 5 minutes Cook Time 4 hours Serves 8

Ingredients

    Mulled Cider Ingredients

    • 1.5 liters of fresh apple cider
    • 4 star anise
    • 3 cinnamon sticks, or 1/2 teaspoon ground cinnamon
    • 1 orange thinly sliced, used half of the slices on serving glasses and 1/2 of the slices for the mulled cider
    • 1/2 lime, thinly sliced
    • 1-inch knob of ginger, skin removed
    • 1 cup fresh cranberries

    Pecan Caramel Rim

    Add-In Alcohol Options

    • Bourbon, 2 ounces per glass
    • Dark rum, 2 ounces per glass
    • White wine, to taste
    • Caramel Vodka or Regular Vodka, 2 ounces per glass

    Directions

    1. Place all mulled cider ingredients into a slow cooker. Set on low for 4 hours.

    2. While cider cooks, make a batch of caramel. Place coconut milk, vanilla, butter and sea salt in a small saucepan over medium-high heat. Bring to a boil. Turn down heat to low and let simmer, whisking often, for about 30 minutes or until thick enough to coat the back of a spoon. Take off heat and let cool. Store in the refrigerator until the mulled cider is ready.

    3. Pour caramel onto a small, shallow plate.

    4. On a separate shallow plate, place crushed pecans.

    5. Dip your glass of choice in the caramel until the entire rim is well covered. Dip the caramel rim into the pecan mixture. Pour mulled cider into glasses and spike your drink with the desired alcohol if using, then stir and enjoy!

    Recipe Notes

    1. Storage: Leftover cider can be stored in the refrigerator for up to three days.
    2. Make It On The Stovetop: Simmer the mulled cider ingredients in a large saucepan over low heat. Cover and let simmer for about 1 hour. Make sure that the cider stays at a low simmer, if it comes to a boil, the cider can separate!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

    Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

    For more information, visit the American Pecan Council’s website! All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!

    Meal Prep Freezer Burritos

    Meal Prep Freezer Burritos | Lexi's Clean Kitchen

    These Meal Prep Freezer Burritos are one of my go-to make ahead meals for when I am meal prepping for myself or cooking for others and delivering meals! They are filling, loaded with protein, delicious veggies, and so customizable. Plus they are super easy to make!

    Meal Prep Freezer Burritos

    These are also very freezer-friendly, which is a huge WIN! Make a batch, assemble, wrap them up, and toss them in a freezer for 2-3 months!

    Meal Prep Freezer Burritos

    Salsa verde chicken & taco meat as the protein in these, and then all your favorite customizable fillings!

    Meal Prep Freezer Burritos

    I always make these when I am cooking for a family (post-baby or when someone is sick). They are my go-to because it all comes together so easily, and they are DELICIOUS.

    Plus, there is not much better than opening your freezer and realizing you have burritos waiting for you!

    Meal Prep Freezer Burritos

    Don’t want them burrito style? Make them into meal prep bowls!

    Meal Prep Freezer Burritos

    Meal Prep Freezer Burritos

    Prep Time 15 minutes Cook Time 4 hours Serves 8

    Ingredients

      Slow Cooker Salsa Chicken

      • 1 pound boneless skinless chicken breast
      • 1 8 ounce jar salsa verde

      Mexican Rice

      • 2 cups jasmine rice
      • 2 cups water
      • 1 tablespoon tomato paste
      • 1/2 teaspoon onion powder
      • 1/2 teaspoon garlic powder, more to taste
      • 1/2 teaspoon cumin
      • 1 teaspoon paprika
      • 1/4 teaspoon cayenne powder
      • 1/2 teaspoon sea salt, more to taste
      • 1/2 teaspoon black pepper, more to taste

      Taco Meat

      • 1 pound grass-fed ground beef
      • 1 tablespoon oil of choice
      • 1 teaspoon paprika
      • 1 teaspoon chili powder
      • 1 teaspoon garlic powder
      • 1 teaspoon onion powder
      • 1/2 teaspoon fine sea salt
      • 1/4 teaspoon black pepper
      • 1/4 teaspoon dried oregano
      • 3 tablespoons salsa, you can use salsa verde as well
      • Optional: 1/2 teaspoon cayenne powder

      Sautéd Peppers and Onions

      • 2 teaspoons avocado oil, more if needed
      • 1 red pepper, sliced
      • 1 green pepper, sliced
      • 1 white onion, sliced
      • 1/2 teaspoon sea salt
      • 1/2 teaspoon black pepper

      Other Ingredients

      • 8-10 homemade tortillas, corn tortillas, flour tortillas (if making for non-gluten-free friends), or my favorite Siete tortillas (Siete tortillas are gluten-free and paleo-friendly!)
      • 1-2 cups romaine lettuce, shredded
      • 2 roma tomatoes, diced
      • 1 cup shredded cheddar cheese, or cheese of choice
      • 1/3 cup jalapenos
      • 1 avocado, diced
      • 1 14.5 ounce can black beans, drained and rinsed
      • 1 lime, cut into wedges
      • 1 cup salsa of choice
      • Fresh cilantro

      Directions

      1. Make the slow cooker salsa chicken: Pat chicken dry and season with salt and pepper. Place in a slow cooker and add 2 cups of salsa verde, or just enough to coat the chicken. Set slow cooker to 4 hours on high. Check halfway through. Depending on how thick your chicken is, it might cook in less time.
      2. Make the rice: Place all ingredients in an instant pot. Secure the lid and using the "MANUAL" setting, set the Instant Pot to 5 minutes on high pressure. Once five minutes is complete, let the Instant Pot slowly release pressure for at least 10 minutes. Turn the valve to release the remaining pressure after 10 minutes. Slowly take off the lid and fluff with a fork. Taste and adjust seasoning as desired. *If you do not have an Instant Pot, check below for stove-top directions!
      3. While rice cooks, make the taco meat: Place all ingredients into a medium skillet over medium heat. Sauté until all of the meat is cooked and no pink remains. Taste and adjust seasoning as desired.
      4. Make the sautéed peppers and onions: add oil to a medium skillet over medium-high heat. Once oil is hot add in peppers, onions, salt and pepper. Let cook until peppers are soft and onions are translucent. Set aside in a bowl until ready to assemble.
      5. Rinse and drain the beans. Place in a bowl until ready to assemble.
      6. Assemble: Place rice on the desired tortilla. Add either chicken or taco meat and any other add-ins you want! Fold in the sides, and then roll. Wrap in plastic wrap before freezing or eat right away. Wrapping with the gluten-free tortillas can be difficult. I recommend using less filling or making a taco bowl with the tortilla on the side. These will keep in the freezer for up to 2 months!
      7. To reheat: If you’re comfortable with the microwave you can use that, but I like baking for about 8 minutes or so at 350ºF!

      Recipe Notes

      1. Mexican Rice on the stovetop: Place 2 cups of rice, 2 cups of water and sea salt in a saucepan. Cover and bring to a boil over high heat. Turn down heat and simmer on low until all of the water has dissolved. Add in the rest of the ingredients and mix well. Taste before setting aside until ready to assemble! Store the rest of the rice in a airtight container in the refrigerator for 4-6 days. Rice should be discarded if left at room temperature for more than 2 hours.
      2. Make the homemade tortillas!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

      Slow Cooker Baked Potato Bar

      This Slow Cooker Baked Potato Bar is a delicious and fun DIY meal that is totally customizable.

      Slow Cooker Baked Potato Bar

      Make the perfect baked potatoes right in your slow cooker, grab those toppings and off you go!

      Slow Cooker Sunday is the best ever. Here’s what we’ve done so far in this series:

      1. Carne Asada Nachos 

      2. Thai Curry Chicken

      3. French Onion Soup

      4. Short Rib Stew 

      5. Slow Cooker Baked Apples 

      6. Classic Chicken Soup 

      7. Slow Cooker Chicken and Veggie Dinner

      This slow cooker Sweet Potato Bar is perfect for game-day! Such a perfect and simple dish! Get creative with this, and top with all of your favorite toppings!

      Slow Cooker Baked Potato Bar

      Slow Cooker Baked Potato Bar

      Slow Cooker Baked Potato Bar

      Prep Time 5 min Cook Time 4 hr

      Ingredients

      Topping ideas

      Directions

      1. Rub potatoes with melted butter on all sides.
      2. Prick with a fork then place into your slow cooker.
      3. Sprinkle generously with sea salt and set on high for 4 hours.
      4. At 2 hours, flip the potatoes.
      5. When potatoes are done, slice them in half lengthwise, and squeeze inward, from the ends, so the soft mashed potatoes fill the center.
      6. Top with desired toppings and serve hot.

      Recipe Notes

      • If not using right away, store in the slow cooker on warm until ready to use.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

      Slow Cooker Chicken and Veggie Dinner

      This Slow Cooker Chicken and Veggie Dinner has everything you want, made in one slow cooker dish. It tastes like a big ‘ol Thanksgiving meal! Tender chicken and flavorful veggies that are cooked to perfection.

      Slow Cooker Chicken and Veggie DinnerSlow Cooker Chicken and Veggie Dinner

      Happy Slow Cooker Sunday! I am in love with this dish. Truly. It took me a few rounds to get it where I wanted it to be for you to make it, and MAN is this delicious.

      Slow Cooker Chicken and Veggie Dinner

      I love the flavors that these fresh herbs add. Like Thanksgiving dinner!

       Slow Cooker Chicken and Veggie Dinner

      Slow Cooker Chicken and Veggie Dinner

      Prep Time 10 min Cook Time 3 hr

      Ingredients

      • 2 tablespoons grass-fed butter
      • 3 garlic cloves, minced
      • 1 onion, diced
      • 3 carrots, diced
      • 5 potatoes, diced
      • 3 celery stalks, diced
      • 8 bone-in chicken thighs
      • Salt and pepper

      Optional

      • 1 red or green bell pepper, sliced
      • 1 large sweet potato, cubed

      Sauce

      Directions

    • Place the garlic, onions, carrots, potatoes, pepper, and sweet potato in the insert of your slow cooker. Sprinkle with a pinch of salt and pepper.
    • Pat the chicken dry and sprinkle generously with salt and pepper. Place on top of veggies in the slow cooker.
    • In a small bowl, whisk together sauce ingredients and pour over the chicken.
    • Place on high for 3 hours, or on low for 7 hours.
    • Once done, place your oven on broil and transfer chicken to a baking sheet. Broil on high for 1 minute to crisp up the chicken skin.
    • Season with additional salt and pepper and serve hot.
    • Recipe Notes

    • 1. For fully dairy-free, omit butter
    • 2. I prefer this without sweet potato as it gets a drop soft.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

      Classic Chicken Soup (Slow Cooker & Instant Pot)

      This Classic Chicken Soup is my best chicken soup I’ve made to date, and it is made in the slow cooker or the Instant Pot! It has all the flavors of your classic chicken soup just like grandma used to make. Packed with tons of veggies and tender chicken, this classic comfort soup is perfect for a rainy Fall or Winter day, or if you come down with a little sickness.

      Classic Chicken SoupClassic Chicken Soup (Slow Cooker & Instant Pot)

      I am SO excited about this soup. Growing up in a Jewish home, chicken soup was a staple (and still is) for holidays and anytime someone started to come down with something. I’ve eaten A LOT of chicken soup in my day, and this is hands down my favorite. PLUS, it’s literally the easiest recipe to throw together.

      Classic Chicken Soup

      Want more soup recipes? 

      Classic Chicken Soup

      How to make chicken soup in the Instant Pot or Slow Cooker!

      Classic Chicken Soup

      [yumprint-recipe id=’395′]

      Classic Chicken Soup

      Prep Time 10 min Cook Time 8 hr Serves 6

      Ingredients

      • 3 garlic cloves, minced
      • 5 carrots, diced
      • 2 onions, diced
      • 4 celery stalks, diced
      • 1 3-pound whole chicken, cut into 8 pieces
      • 6 cups water
      • 1/3 cup chopped fresh dill
      • 1 teaspoon fine sea salt, more for salting the chicken and more to taste
      • 1/2 teaspoon black pepper, more to taste
      • 1 bay leaf

      Directions

      1. Place garlic, carrots, onion, and celery into the insert of your slow cooker.
      2. Pat chicken dry and season generously with sea salt, then add the chicken into the slow cooker.
      3. Add in the water, dill, salt, pepper, and bay leaf.
      4. Set on low for 8 hours.
      5. Once done, discard the bay leaf and remove the chicken to shred. Discard the skin and bones.
      6. Place chicken back into the slow cooker. Taste and adjust seasoning as desired.

      Recipe Notes

      For Instant Pot:

      1. Place veggies in the bottom of your Instant Pot.
      2. Top with chicken, herbs, and spices.
      3. Add 6 cups water.
      4. Push 'Soup' and let cook for 30 minutes. Let slow release or use quick release.
      5. Shred chicken, discarding skin and bones.
      6. Adjust salt and pepper as desired.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

      Does chicken soup resonate with you like it does for me?

      Easy Slow Cooker Baked Apples

      I am so in love with these Easy Slow Cooker Baked Apples! They are just the right amount of sweet, they swarm your home with the most delicious fall scent, and they are super EASY to throw together.

      Easy Slow Cooker Baked Apples

      Slow Cooker Sunday is officially onto it’s second month and I am so excited that so many of you are loving this series like I am! 

      Baked apples always used to intimidate me. I always thought they’d be a challenge to make. Not with your slow cooker! They come together so flawlessly.

      Easy Slow Cooker Baked Apples

      [yumprint-recipe id=’393′]Easy Slow Cooker Baked Apples

      Check out the rest of the series here:  

      Slow Cooker Short Rib StewSlow Cooker French Onion SoupSlow Cooker Thai Curry ChickenSlow Cooker Carne Asada