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Chicken and Black Bean Taco Salad Recipe

Chicken and Black Bean Taco Salad
This chicken and black bean taco salad is a healthy alternative to using ground beef. The chicken is cooked in the slow cooker with salsa, taco seasoning, cumin, and black beans and then shredded. The shredded chicken is placed over a bed of shredded romaine lettuce and topped off with cheese and cilantro-cilantro dressing. The dressing gets a lot of its flavor from avocado, cilantro, buttermilk, garlic and lime juice. You could also prepare tacos or burritos instead of making a salad if you would prefer. Enjoy.

Chicken and Black Bean Taco Salad
Chicken and Black Bean Taco Salad

Chicken and Black Bean Taco Salad

Yield: 4 Servings

Ingredients:

  • 1lb boneless skinless chicken breasts
  • 1 tablespoon taco seasoning
  • ½ teaspoon cumin
  • 1 cup canned black beans (rinsed)
  • 1 cup chunky salsa

Salad-

  • 6 cups chopped romaine lettuce
  • ¼ cup Mexican cheese blend

Dressing-

  • ¾ cup low-fat buttermilk
  • 1 small jalapeno pepper (seeded and chopped)
  • ¼ cup fresh cilantro
  • 1 medium avocado (peeled, pitted and chopped)
  • 1 garlic clove
  • 2 tablespoons chopped green onion
  • juice of 1 lime
  • 1/8 teaspoon cumin
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt

Directions:

  1. Place the chicken into the slow cooker and season with taco seasoning and cumin. Pour the salsa and black beans over the chicken. Cover and cook on low for 4 hours or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and stir to combine with black beans and the liquid in the slow cooker. Keep warm until ready to serve.
  2.  Combine all of the ingredients for the dressing in a blender and blend until smooth. If the dressing is too thick, add a little more buttermilk.
  3. To make the salad—place 1 ½ cups of lettuce onto each plate, top with ¾ cup of the chicken mixture, about 1 tablespoon of cheese and 2 tablespoons of the dressing. 

 

Adapted from Skinnytaste

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Barbacoa Tacos Recipe

Barbacoa Tacos
You can easily prepare delicious barbacoa tacos in the slow cooker. The meat is browned in the pan and then added to the slow cooker with various ingredients and cooked until tender. The meat is then shredded and placed back into the slow cooker with the juices. These tacos get a lot of flavor from lime juice, cloves, cumin, bay leaves, and vinegar. These tacos do have a little bit of heat from the chipotle chile peppers. You can top these barbacoa tacos with whatever you like. Usually they are topped with cilantro and diced onion. Some other good options would be shredded cheese and black beans. A squeeze of fresh lime juice really helps to add a nice flavor to the tacos for serving. Enjoy.

Barbacoa Tacos

Barbacoa Tacos

Yield: 8 Servings

Ingredients:

  • 1/3 cup cider vinegar
  • 3 tablespoons lime juice
  • 3-4 canned chipotle chiles
  • 4 garlic cloves (chopped)
  • 3 ½ teaspoons ground cumin
  • 2 teaspoons dried Mexican oregano
  • ½ teaspoon ground cloves
  • 1 ½ teaspoons freshly ground black pepper
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons vegetable oil
  • 4lbs boneless chuck roast (excess fat removed)
  • ¾ cup chicken broth
  • 3 bay leaves
  • 20 warm corn tortillas
  • chopped cilantro
  • diced white onion
  • lime wedges

Directions:

  1. Combine cider vinegar, lime juice, chipotle chiles, garlic cloves, cumin, oregano, cloves, black pepper and salt in the bowl of a food processor or blender and puree until smooth (about 1 minute or so). Transfer the spice paste to a bowl and set aside.
  2. Dry the roast on all sides using paper towels. Trim off an excess fat and slice the meat into 4 evenly sized pieces. Heat 2 tablespoon of oil in a large skillet over high heat until it begins to shimmer. Working in batches if necessary, brown the beef chunks on all sides, about 10 minutes. Place the browned beef chunks into the bottom of a slow cooker.
  3. Add the spice paste to the slow cooker and stir until the beef is well coated. Add the chicken broth and bay leaves. Cook, covered, on low for 8 hours. Once the beef is tender. Remove it from the slow cooker and shred it using two forks.
  4. Return to the slow cooker and cook for 20 minutes to let the meat absorb some of the juices.
  5. Spoon using a slotted spoon onto warmed tortillas and top with cilantro and onion. Serve with lime wedges. 

 

Adapted from Food People Want

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Slow Cooker Mexican Chicken Recipe

Slow Cooker Mexican Chicken
Here is a great recipe for slow cooker Mexican chicken. This chicken can be used as meat for tacos or burritos. What is great about this recipe is that all of the ingredients are simply added to the slow cooker, the chicken is cooked until done and then shredded and it is ready to be used. The chicken gets a lot of flavor from salsa, chili powder, cumin and chipotle chili pepper. Brown sugar and liquid smoke are added for even more flavor. I like to toss in some fresh cilantro at the end. If you would like to add a little more spice to your chicken, you can use medium salsa instead of mild or add more chipotle chili pepper. Enjoy.

Slow Cooker Mexican Chicken
Slow Cooker Mexican Chicken

Slow Cooker Mexican Chicken

Yield: 4 Servings

Ingredients:

  • 2lbs boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • ½ cup mild salsa
  • 3 tablespoons brown sugar
  • 1 (4 ounce) can mild green chilies
  • 1 (14.5 ounce) can diced tomatoes (drained)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground chipotle chili pepper
  • ½ teaspoon dried oregano 
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 1 teaspoon liquid smoke
  • hot sauce (to taste)


Directions:

  1. Rub the chicken breasts on both sides with olive oil and place into the bottom of a slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until the chicken is tender enough to shred.
  2. Remove chicken to a cutting board and let it rest for 5 minutes before shredding, leave the liquid in the crockpot. Return the shredded chicken to the slow cooker and cook on low for an additional 20 minutes to absorb some of the liquid. Drain the excess liquid. Taste and add hot sauce if you prefer. 

Adapted from Carl’s Bad Cravings

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Chili’s Queso Recipe

Chili's Queso
If you enjoy the queso dip from Chili’s restaurant this copycat recipe is perfect for you. Chili’s queso dip can easily be prepared right in the slow cooker. This is a great recipe for the upcoming Super Bowl. The process to preparing this dip is very simple—all of the ingredients are placed into the slow cooker and cooked on low for a couple of hours. This dip gets a lot of its flavor from chili powder, cumin and lime juice. A little heat is added from the cayenne pepper. Serve with tortilla chips. Enjoy.

Chili's Queso

Chili’s Queso

Yield: 8 Servings

Ingredients:

  • 16 ounces Velveeta cheese
  • 1 cup half-and-half
  • ½ teaspoon ground cayenne pepper
  • 2 teaspoons paprika
  • 1 (15 ounce) can no-bean chili
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • juice of 1 lime
  • tortilla chips (for serving)

Directions:

  1. Cut the Velveeta into cubes. Add all of the ingredients except for the tortilla chips to the slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
  2. Stir until everything is mixed well. Cook for low for an additional 30 minutes to 1 hour.
  3. Serve with tortilla chips. 

 


Adapted from Crème de la Crumbe. 

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