Slow Cooker Plantains

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Hello, hello!

I’m excited to tell you guys about my breakfast this morning. It was delicious, nutritious, and incredibly easy to make. It also made a ton of leftovers, so I won’t have to make much effort with the rest of my breakfasts this week (or next).

I bought a bunch of plantains at the grocery store this past weekend. They were really cheap (yay, reduced produce!) and on their way to ripening (plantains are technically ripe when they’re almost black), so I wanted to use them up before I went away for weekend. I wasn’t exactly sure what to do with them, but then I saw my freshly washed crockpot from Sunday night’s dinner sitting on my kitchen counter and it sparked a great idea.


Slow cooker plantains!

crockpot plantains

I’m actually really surprised how well this turned out because I totally winged it. I basically just peeled and cut up the plantains, put them in my crockpot, and the started adding ingredients that I thought would taste good with them. I measured things just in case it turned out well, but feel free to play around with the amounts of each ingredient depending on your slow cooker and taste preferences.

Slow Cooker Plantains


  • 5 ripe-ish plantains
  • 1 cup canned coconut milk
  • 1.5 cup water
  • 1/2 cup maple syrup
  • 1/2 cup dried cherries (or raisins or cranberries)
  • 1/2 cup chopped walnuts
  • 4 tbsp butter
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of salt


  1. Peel plantains and cut into large pieces. Add to crockpot.
  2. Add remaining ingredients to crockpot and cook on low heat for 3-4 hours until plantains are soft, sweet, and delicious.
  3. Remove from heat and serve immediately. Top with coconut cream or your other favorite toppings.

crockpot plantains (2)


Last night’s dinner was also delicious. Lots of good eats around here lately!

On the menu: Mama Pea’s “One Pan Roasted Sweet Potato and Black Bean Enchiladas” from her new cookbook. They turned out so well and were super easy to make. Win-win!


When I did my meal planning on Sunday afternoon, I only checked to see what ingredients I needed to buy to make the enchiladas and didn’t bother to look at the cooking instructions. For some reason, I assumed they’d take a lot of prep work, but I was happily surprised when I realized just how simple this recipe was to make. It took a little while to roast the sweet potatoes, but other that”¦ easy-peasy. And, of course, the most important part, they tasted awesome! Mal and I were both “yum-ing” and “mmm-ing” the entire time we were eating them last night.


After dinner, Mal, Murphy, and I relaxed on the couch and caught up with some DVR shows.


At 8:00 PM on the dot, we logged onto the CrossFit Games website for the announcement of the first Open WOD. It’s a tough one! Personally, I think it’s way worse than 7 minutes of Burpees!


Questions of the Day

What’s your favorite Mexican dish?

Are you participating in the CrossFit Open?

Any tricks for getting pet fur off of your clothes?

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