Why I Replaced My Crock Pot with an Organic Clay Stock Pot

In my journey to create a healthier home, I've been gradually making swaps to reduce our toxic load, and my old crock pot was next on the list to go. After some research, I decided to replace it with an organic clay stock pot, and I couldn't be happier with the choice!

There are a few options out there, including pressure cookers and stock pots. Since I already own a stainless pressure cooker and love cooking in large batches, I opted for the clay stock pot. It's been a game-changer in my kitchen.

If you’ve been following my stories, you’ll know that I’ve been using this new clay pot almost daily, and the best part? It’s incredibly easy to clean! I’ve also been exploring new recipes, and this particular dish was courtesy of the talented busylittleizzy.

Switching to a clay stock pot has not only been a great step towards a healthier home but also an upgrade in my cooking experience. If you’re thinking of making similar swaps, I highly recommend it! Check out my easy healthy delicious Summer Garden Harvest Chicken Soup!

Ingredients:

• 3 carrots chopped
• 1 zucchini chopped
• 1 yellow squash chopped
• 1 whole celery stalk chopped
• 1 medium/large sweet onion chopped
• 1 lb of chicken breast chopped
• 2-3 garlic cloves pressed
• 6 cups of water or chicken stock
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 rosemary
• 1/8 tsp thyme
• 1/4 tsp basil

Directions:

1. Place all ingredients into your VitaClay stock pot (VM7800-5C or VM7800-5S) & cook on Slow or Fast for 40 minutes or an hour. It’s a super light soup, perfect for the summer!
2. It will automatically turn to warm mode once finished if you aren’t home or ready to eat yet. I love how you can prep & forget if needed.

Photo and Recipe courtesy of busylittleizzy.