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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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Slow Cooker Cincinnati Chili Recipe

Slow Cooker Cincinnati Chili
I am always looking for delicious recipes to prepare for the NFL playoffs and the Super Bowl. One of my top choices to prepare for game day is chili. It just so happens that Cincinnati chili can be easily prepared in the slow cooker and it is less work and even more delicious than being prepared on the stove top. This chili gets a lot of its flavor from ingredients such as allspice, cinnamon and cloves. What is great about this type of chili is the way that it is prepared. The meat is stirred into the liquid and spices right in the crock pot to give it a very unique texture when it is done cooking. This type of chili is served over spaghetti noodles and topped off with shredded cheddar cheese and diced onions. Enjoy.

Slow Cooker Cincinnati Chili

Slow Cooker Cincinnati Chili

Yield: 6 Servings

Ingredients:

  • 2 cups low-sodium beef broth
  • 1 (8 ounce) can tomato sauce
  • ¼ cup tomato paste
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons chili powder
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon allspice
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 garlic cloves (minced)
  • 1 large yellow onion (diced)
  • 2lbs lean ground beef
  • 1lb spaghetti noodles (cooked)
  • shredded cheddar cheese (for serving)
  • diced white onion (for serving)


Directions:

  1. In a crockpot whisk together beef broth, tomato sauce, tomato paste, vinegar, chili powder, cocoa, cumin, cinnamon, cloves, allspice, salt and pepper. Stir in garlic and yellow onion.  Crumble the ground beef into the sauce and carefully stir to combine. Cover and cook on low for 8 hours or on high or for 6 hours on low. Stir a couple of times while cooking if possible.
  2. If the chili looks to greasy use a few paper towels to blot the grease from the top of the chili about an hour before serving. If there is too much liquid, let the chili cook with the top partially off for the last 30 minutes.
  3. Serve over cooked spaghetti and top with cheddar cheese and white onions if desired. 

 

Adapted from Chew Nibble Nosh

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