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** Slow Cooker Easy Lamb Stew

EASY Slow Cooker Paleo Lamb Stew

  • Cooking Time:

    7-8 Hours on LOW
  • Servings:



2 lbs. Lamb Shoulder Meat, cut in 1-inch cubes
1 T. Chili Powder
4 oz. Diced Green Chilies
14.5 oz. Diced Tomatoes
3 c. Free-range Chicken Stock
1 Large Yellow Onion, sliced
8 oz. Mushrooms, quartered
1 T. Minced Garlic
2 T. Red Wine Vinegar
2 tsp. Oregano
1 tsp. Pepper
1 tsp. Sea Salt
1 tsp. Dried Thyme
1/2 tsp. Cardamon
1 tsp. Ground Cumin
1/2 c. Chopped Cilantro (for garnish)

This delicious and EASY Slow Cooker Paleo Lamb Stew is unique and full of flavor! Lamb is so delicious when slow cooked but if it’s not your favorite, feel free to sub grass-fed beef or bison steak.

  1. Place sliced onions in the bottom of a 6-Quart Slow Cooker.
  2. Place the cubed lamb on top of the onions.
  3. In a medium bowl, combine chilies, diced tomatoes, garlic and seasonings. Pour over lamb in the slow cooker.
  4. Add chicken stock and vinegar.
  5. Top with mushrooms.
  6. Cover and Cook on LOW for 7-8 Hours.
  7. Serve in bowls and garnish with freshly chopped cilantro.

Happy Crocking!

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8 years ago

I am trying to imagine the taste; the cardomom and cumin make me think, Mediterranean, yet the green chilies and chili powder make me think Southwest (USA), so how would you describe the end flavor of the dish. I am not fond of cardomom and cumin and was wondering if I didn’t add them what the end result would be. I love lamb and haven’t tried it with tomatoes so am intrigued.

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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