Celebrate Slow Cooking Month

January is Slow Cooking Month - Visit ShilohFarms.com for recipes & ideas!

January has been designated “Slow Cooking Month”, typically a time to share tried & true slow-cooker recipes (and believe us, we are big fans of this handy appliance). Here at Shiloh Farms, it is also an ideal opportunity to highlight the idea of “Slow Food” – dishes made from scratch using whole food ingredients and traditional techniques.

Many of us have treasured memories centered around the kitchen: stories shared around the kitchen counter, cherished recipes passed through the generations, and aromas and flavors that transport us to a specific place and time. However, in this age of on-the-go living, many of these traditions are being lost in favor of fast food, grab and go, and heat and serve.

There is certainly a place for these convenient options (no one has the time to make a meal from scratch every night!), but during these slow days of winter, why not take a lazy Saturday or quiet Sunday and try your hand at making Traditional Red Beans & Rice, cooked low and slow on the stovetop; forego the instant oatmeal in favor of a hearty, whole grain breakfast; or ditch the packaged mix and bake a cake from scratch instead? You may just find that the time spent, and memories made, will make the finished product taste even better!

To start you on your “Slow Food” journey, we’ve taken 25% off our Heirloom Grains, Beans, and PureLiving Sprouted Flours! Stop by ShilohFarms.com through January and save!

January: Save 25% on Heirloom Grains, Beans, & Flours from Shiloh Farms & PureLiving!

Slow Cooker Sweet Potato Black Bean Chili

www.saywhatyouneedtosayblog.comLauren’s Weekly Recipe

In the winter months, I develop a deep appreciation for my crock-pot.  Not only is it convenient, but its ability to produce large amounts of comfort meals in one shot is ideal on a long, chilly day.

Although I’ve attempted several different chili recipes in my slow cooker, this one bar far, stands out among the rest.  The sweet potato and black bean combination is a beautiful marriage of ingredients, while both of these elements provide significant nutrition including fiber, protein, vitamins and iron just to name a few.

But what makes this particular chili unique is the surprisingly succulent bite of chocolate.  One wouldn’t normally think of adding a sweet touch to a savory stew, but a dash of carob powder pulls out a multitude of exceptional flavors.

Prepare the ingredients ahead of time, throw them in your crock-pot, and come home to a warm, hearty chili at the end of a long day.  The leftovers will last for up to two weeks in the refrigerator, or you can also freeze them for a much longer shelf life.

Slow Cooker Sweet Potato Black Bean Chili

Slow Cooker Sweet Potato Black Bean Chili

Serves 6-8

Cook Time: 4 -5 hours


  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons Shiloh Farms carob powder
  • 1/4 teaspoon ground cinnamon
  • kosher salt and black pepper
  • 1 15.5-ounce can fire roasted tomatoes
  • 16 oz (about 2 cups) Shiloh Farms black turtle beans, cooked
  • 2 cups vegetable broth
  • 2 medium sweet potatoes, peeled and cut into 1 in cubes


  1. In a 4 to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and vegetable broth.
  2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

Enjoy more of Lauren’s recipes by checking our her blog; http://www.saywhatyouneedtosayblog.com/

Slow Cooker Hearty Chicken and Lentil Stew

www.saywhatyouneedtosayblog.comLauren’s Weekly Recipe

For the past several months, I’ve stared casually into a pantry filled with canned soups.  The thought of warm liquid filling my belly in the heat of summer was never appealing, nor was the idea of heating up broth from an aluminum can.  It isn’t until the weather becomes chilled do I crave a hearty bowl of soup for dinner.

This past weekend, I realized that it is officially soup season when I was forced to turn on my heat with near freezing temperatures in the morning.  Soup and I have a love hate relationship.  I love it for many reasons such as it’s convenience, it’s ability to produce delicious leftovers and the fact that I can usually add a plethora of ingredients and still produce something scrumptious.  I don’t love the fact that it normally takes all day to cook and should be planned ahead of time in order to gain the most rich and rustic flavors.  When I do think to plan ahead, preparing soup in the slow cooker is a guaranteed delectable meal.

This filling recipe combines seasonal root vegetables and nutritious lentils for a comforting stew that warms the core on those cold fall nights.  I added chicken for a bit more protein boost but you can leave it out if you are looking for a meat free option.

Slow Cooker Hearty Chicken and Lentil Stew  (Serves 6)

Lentil Chicken Stew recipe


  • 1 lb boneless skinless chicken breast
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium zucchini, chopped (2 cups)
  • 1 small butternut squash, peeled and chopped (2 cups)
  • 1 cup Shiloh Farms French lentils, rinsed
  • 4 cups chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 can (28 oz) diced tomatoes, in juice
  • ¼ cup chopped fresh basil


  1. In a 4-quart slow cooker, mix onion, zucchini, squash, lentils, broth salt and pepper.  Add chicken.
  2. Cover and cook on low setting for 6 hours.
  3. Remove chicken from slow cooker. Use 2 forks to shred the chicken and return to slow cooker.
  4. Stir in tomatoes. Cover and cook on low setting for 15 minutes or until thoroughly heated.
  5. Sprinkle with fresh chopped basil. 

Enjoy more of Lauren’s recipes by checking our her blog; http://www.saywhatyouneedtosayblog.com/