You can use pretty much any meat for this. It doesn’t necessarily have to be ground meat either. Chicken breast or beef cubes work well too. If you want to make a vegetarian version of this, a good substitution is chopped portobello mushrooms. The great thing about this meal is that you can use those vegetables in your produce drawer that might be on their last leg. I literally grabbed 90% of the veggies I had in my frig for this which included: sweet potatoes, green beans, roma tomatoes, carrots, onion, and zucchini.
For the spices you can actually use pretty much any spice in your cabinet. I had fresh parsley and rosemary so I went with more of a herb theme with my seasoning. Plus I wanted to use my new garlic & herb salt from Flavor God. But like I said you can pretty much use any spice blend. If you have a favorite cajun, Greek or taco seasoning, use that. The ratio I used is 2 tsp seasoning for 1 lb meat. Season more if you like. By the way, if you’re ever in need of a homemade spice blend recipe, Allrecipes is a great resource. They have tons of different easy blends to make. Of course making your own is so much better than store-bought. I’m not going to preach so I’ll just say two words: all natural. You need to brown your meat first for this recipe. If you really don’t have time, you can put raw meat in there but you will need to extend the cooking time which might turn the vegetables to mush.
- 1 lb meat, browned
- ½ lb sweet potatoes, peeled & chopped
- ½ lb green beans
- 2 roma tomatoes, chopped
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 1 zucchini, spiralized
- ¼ cup fresh parsley
- ¼ cup water
- 1 tsp Flavor God's garlic & herb salt
- 1 tsp Flavor God's no salt
- Add all ingredients to the slow cooker.
- Stir to mix well.
- cook HIGH 2-3 hours or until vegetables are soft.