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Beef Street Tacos Recipe

Beef Street Tacos
We have really seen a rise in the amount of food trucks in the Upper Peninsula. One of my favorite types of food trucks are the ones that serve street tacos. They were so good that I decided to make them at home. This recipe consists of shredded beef and chipotle crema to make a delicious taco. The shredded beef is cooked in the slow cooker and gets a lot of flavor from seasonings such as cumin and chili powder. Fresh serrano and jalapeno pepper are added for even more flavor. The chipotle crema is just a simple combination of crema, mayonnaise, chipotle chilis and lime juice. Enjoy.

Beef Street Tacos

Beef Street Tacos

Ingredients:

  • 2 lbs chuck roast
  • 1/4 cup lime juice
  • 3 tablespoons tomato paste
  • 1/4 cup beef broth
  • 1 medium onion (diced)
  • 1 serrano pepper (diced small)
  • 1 jalapeño pepper (diced small)
  • 3 garlic cloves (minced)
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Chipotle Crema-

  • 2/3 cup crema (or sour cream)
  • 1/3 cup mayonnaise
  • 3 chipotle chilis from chipotle in adobo sauce
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Other-

  • Corn tortillas
  • Shredded cheese
  • Black beans
  • Diced tomatoes
  • Shredded lettuce

 

Directions:

  1. In a small bowl combine chili powder, paprika, cumin, salt and pepper. Rub the spice mixture all over the beef roast. Place the roast into the slow cooker. Add onion, garlic, and peppers. Combine tomato paste, beef broth and lime juice in a small bowl. Pour over the roast. Cover and cook on low for 8-10 hours (or on high for 4-6 hours) or until the meat pulls apart easily.
  2. Remove the roast from the slow cooker and shred It using two forks. Return the shredded beef to the slow cooker and mix with the juices.
  3. To prepare the chipotle crema in a food processor combine crema, mayonnaise, chipotle chilis, 2 tablespoons lime juice, salt and pepper. Process until smooth.
  4. Serve the beef on warmed corn tortillas with the chipotle crema and any desired toppings. 

Adapted from Paleo Newbie

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Cheesy Chicken Burritos Recipe

Cheese Chicken Burritos
These cheesy chicken burritos are loaded with seasoned Mexican chicken, beans, cheese, Pico de Gallo and lime rice. This recipe does require a little bit of work to prepare all of the ingredients but it is delicious. The chicken is prepared in the slow cooker with taco seasoning and salsa. The Pico de Gallo is just a simply combination of tomato, cilantro, jalapeno, onion, salt and lime juice. The lime rice gets a lot of flavor from cilantro and fresh lime juice. To make things even better these burritos are rolled up and then grilled in a pan to help the cheese and add a little crunch. Enjoy.

Cheese Chicken Burritos
Cheese Chicken Burritos

Cheesy Chicken Burritos

Yield: 6 Servings

Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 1 package taco seasoning
  • 1 cup salsa
  • 1 can black beans (drained and rinsed)
  • 3 cups cheddar jack cheese
  • 6-8 burrito sized tortillas
  • 1 teaspoon olive oil
  • pinch of chopped cilantro
  • juice of 1 lime

Cilantro-Lime Rice-

  • 2 cups cooked white rice
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 3 tablespoons chopped cilantro
  • Juice of 2 limes
  • 1 teaspoon kosher salt

Pico De Gallo-

  • 3 Roma tomatoes (diced)
  • 1 cup onion (finely diced)
  • 1 jalapeño (seeded and minced)
  • 2 tablespoons fresh chopped cilantro
  • Salt and pepper (to taste)
  • Juice of 1 lime

 

Directions:

  1. Add the chicken to the slow cooker. Sprinkle the taco seasoning over the chicken and pour the salsa over the chicken. Cook for 2 hours on high. When the chicken is done, shred it using two forks and mix the chicken with the juices. Add the juice of 1 lime and a pinch of cilantro and mix again.
  2. Prepare the Pico de Gallo by combining all of the ingredients in a medium bowl. Cover and set aside.
  3. In a large pot add butter and garlic over medium heat. Cook until the garlic is fragrant, about 1 minute. Add the cooked rice and lime juice, cilantro and salt. Mix until well combined.
  4. To make the burritos—Add some shredded chicken to the center of a tortilla. Top with rice and beans. Add about ¼ cup of cheese and some Pico de Gallo. Wrap and set aside. Repeat with remaining tortillas.
  5. Heat a large skillet to medium-low heat. Add olive oil. Add the wrapped burritos, as many as will fit in the pan at time. Heat for 4-5 minutes, turning the burritos every minute so they don’t burn until browned on both sides. Repeat with remaining burritos.

Adapted from Butter Your Biscuit

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Slow Cooker Beef Ragu Recipe

Slow Cooker Beef Ragu
This beef ragu can be easily made in the slow cooker. Just brown the beef on the stove top add it to the slow cooker with the other ingredients and let it simmer all day. This is a simple recipe that uses common ingredients, most of which you probably already have on hand. This ragu gets a lot of its flavor from the classic onion, garlic, celery and carrot combination. The sauce is tomato based using both crushed tomatoes and tomato paste. Once the beef chunks have finished cooking in the slow cooker, they are shredded and then returned to the sauce and it is pretty much ready to serve. The noodles are cooked and then tossed with the sauce in a pan. I like to serve this recipe with garlic bread. Enjoy.

Slow Cooker Beef Ragu

Yield: 6 Servings

Ingredients:

  • 2.5lb beef brisket or any slow cooking beef (cut into 4 pieces)
  • 1 tablespoon salt
  • black pepper
  • 1 tablespoon olive oil
  • 3 garlic cloves (minced)
  • 1 onion (finely diced)
  • 1 cup celery (finely diced)
  • 1 cup carrots (peeled and finely diced)
  • 1 (28 ounce) can crushed tomatoes
  • 3 tablespoons tomato paste
  • 2 beef bouillon cubes
  • 3 cups water
  • 3 dried bay leaves
  • salt and pepper (to taste)

Directions:

  1. Pat dry the beef chunks and sprinkle them on all sides with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef and sear each piece on all sides until browned (about 3 minutes total). Remove the beef chunks and place them into the bottom of a slow cooker.
  2. Add garlic, onion, celery, carrots, crushed tomatoes, tomato paste, beef bouillon cubes, water and dried bay leaves. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours on low or until the beef pulls apart easily.
  3. Remove the beef from the slow cooker onto a plate and shred using two forks. Return the beef to the slow cooker and mix well.
  4. There are a couple of different ways to serve this ragu. The easiest way to just to toss the sauce with cooked spaghetti noodles and serve.
  5. The second method is to place about 5 cups of the sauce into a large and deep fry-pan. Heat over high-heat while the pasta is cooking. Cook the spaghetti noodles in a large pot of water with 1 tablespoon of salt according to package directions. When the pasta has finished cooking, drain it and reserve 1 cup of the pasta water. Transfer the noodles to the hot fry pan with the sauce. Add 1 cup of the pasta water and gently toss using two spoons for 1-2 minutes until the water evaporates and you have a thick sauce that coats the pasta. 

 

 Adapted from recipetineats

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Slow Cooker Ground Beef Tacos Recipe

Slow Cooker Ground Beef Tacos
Yes, you can make ground beef tacos right in the slow cooker and no browning of the meat is needed. The raw hamburger along with various seasonings are placed into the crock pot and cooked on low for several hours. What is great about this recipe is the texture that the tacos have. Chances are you already have most of the ingredients for this recipe on hand. These tacos and are slightly spicy from the cayenne pepper and chipotle powder—both of these ingredients are optional but I really like the nice smoky flavor the chipotle powder gives to this taco meat. The meat can also be used for burritos. Some great toppings are guacamole, lettuce, tomato and cheese. Enjoy.

Slow Cooker Ground Beef Tacos

Slow Cooker Ground Beef Tacos

Yield: 6 Servings

Ingredients:

  • 2lbs ground beef
  • ½ cup chopped white onion
  • 1 cup chicken broth
  • 5 tablespoons tomato paste
  • Seasoning-
  • 1 tablespoon chili powder
  • 3 teaspoons cumin
  • 2 teaspoons paprika
  • 2 teaspoons ground coriander
  • 2 teaspoons minced garlic
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon chipotle powder (optional)
  • ¼ teaspoon cayenne pepper (optional)

Directions:

  1. In a small bowl combine all of the seasoning ingredients. Add the ground beef to the bottom of a slow cooker. Top with onions and tomato paste. Stir in the spice mixture. Pour in the chicken stock. Stir the mixture to coat most of the meat.
  2. Cook on low for 4-6 hours. Serve on flour tortillas or corn tacos shells. Top with your favorite toppings.

 

Adapted from Wholesomelicious

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