Slow Cooker Barbacoa Beef

This flavorful meat is deliciously seasoned and cooked low and slow until perfectly tender. Layer it in tortillas with all your favorite toppings for a delicious dinner. Thank you Cooking Classy

3 lb chuck roast
Salt and freshly ground black pepper
2 Tbsp vegetable oil
1 1/4 cups beef broth, divided
3 - 4 chipotle chilies in adobo
6 garlic cloves
1 1/2 Tbsp ground cumin
1 Tbsp dried oregano
1/4 tsp ground cloves
3 bay leaves
1/4 cup fresh lime juice

• Cut roast into 6 portions while removing any large pieces of fat. 
• Heat 1 Tbsp vegetable oil in a skillet.
• Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). 
• Add 3 pieces to skillet and sear until browned on all sides. 
• Transfer to a slow cooker.
• Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. 
• Nestle beef portions side by side in an even layer in slow cooker.
• In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.
• In a 2 cup liquid measuring cup or in a bowl
• Whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. 
• Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions.
• Cover and cook on low heat 8 - 9 hours, slow cooking will achieve the most tender results.
• Remove beef from slow cooker (leave broth) and shred. 
• Stir lime juice into broth in slow cooker then return beef to slow cooker 
• Cook on low or warm 20 - 30 minutes longer.
• Strain liquid from beef and serve in tortillas with desired toppings.

Slow Cooker Parmesan Honey Pork Roast

A delicious and easy pork roast with a crispy crust, and a sauce thats a nice balance of sweet and savory. Thank you Your Homebased Mom

1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

• Cut roast in half.
• Transfer to a 3-qt. slow cooker. 
• In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. 
• Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.
• Remove meat to a serving platter; keep warm.
• Skim fat from cooking juices; transfer to a small saucepan. 
• Bring liquid to a boil. Combine cornstarch and water until smooth. 
• Gradually stir into pan. 
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Slice roast; serve with gravy.

Slow Cooker Salsa Chicken

2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat (can use regular sour cream if you like)

• Place the chicken in a slow cooker. 
• Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. 
• Pour a half cup water over the mixture
• Set on low and cook for 6-8 hours. 
• The meat is cooked when it shreds or reaches an internal temperature of 165°F. 
• When ready to serve, break up the chicken with two forks then stir in the sour cream

Simple Crock Pot Steak Teriyak

Simple to throw together and leave to cook gently for a tasty dinner. Thank you  Dad Whats 4 Dinner

2 lbs. stir fry beef, cut into bite size pieces
2 tsp. fresh ground black pepper
1 (8 oz) can pineapple tidbits, drained
1 (8 oz) can water chestnuts, drained
1 cup Teriyaki marinade
1 tbsp cornstarch
1/4 cup water

• Cut beef into 1-inch pieces, 
• Season with pepper.
• Brown in a pan and discard juices
• Add meat, pineapple, and water chestnuts to crock pot.
• Pour in teriyaki sauce and stir to combine all ingredients.
• Cook on low for 5-6 hours.
• Turn crock pot on high.
• Stir together cornstarch and water. 
• Whisk into crock-pot and cook 5-10 minutes until sauce is thickened.
• Serve over rice.

Creamy Crock Pot Pork Chops Potatoes & Onions

A comfort food dinner that only takes a few ingredients and a few minutes to prepare. Thank you The Wholesome Dish

1 medium yellow onion sliced
2 lbs. red potatoes chopped
1.5 lbs. boneless pork chops 4 chops that are 3/4 inch to 1 inch thick
1 (10.5 oz.) can cream of mushroom soup
1 (1 oz.) package dry Ranch dressing mix
1/4 teaspoon ground black pepper

• Add the onion to a large crock pot. 
• Spread into an even layer. 
• Top with a layer of potatoes. 
• Top with a layer of pork chops.
• In a medium bowl, add the soup, ranch mix, and pepper. 
• Whisk until well combined. 
• Spoon out the sauce and spread it over the pork chops.
• Cover the crock pot. 
• Cook on low for 8 hours (RECOMMENDED) or high for 4 hours.

Slow Cooker Honey Chicken

Quick, flavorful, delicious and healthy. Thank you I Heart Naptime

1.5 pounds chicken breasts

1/2 cup low-sodium soy sauce
1/2 cup honey
1 Tablespoon olive oil
1 teaspoon onion powder
2-3 cloves garlic , minced
1 teaspoon kosher salt
1/2 teaspoon pepper

• Place chicken breasts in a crock pot. 
• Combine soy sauce, honey, olive oil, onion powder, garlic, salt and pepper in a medium bowl. 
• Stir until combined. 
• Pour sauce over chicken. 
• Cook on low for 3-4 hours, or until the chicken easily falls apart.
• Serve honey chicken over cooked rice or quinoa. 
• Add extra sauce and top with green onions and sesame seeds. 

Slow Cooker Coconut Chicken Curry

We tried this recipe at a friends a few weeks ago...and it was delicious.  Miss E cant take the credit for the recipe tho..it was adapted from Tasty Kitchen

2 pounds Boneless Skinless Chicken Breast Cubed
1 whole Onion, Peeled And Halved
2 cloves Garlic, Peeled
1 whole Small Green Bell Pepper, Seeded And Quartered
1 can (156 ml Can) Tomato Paste
1 can (about 400 ml) Coconut Milk
1-½ teaspoon Salt
1 Tablespoon Curry Powder
1 Tablespoon Garam Masala (Indian Spice Mix)
2 whole Dry Red Chili Peppers ..optional 
2 Tablespoons Water
1-½ Tablespoon Cornstarch
1 bunch Coriander for decoration..optional

• Place chicken cubes inside the slow cooker.
• Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl 
• Process together until the smooth(ish). 
• Pour sauce mix on top of the chicken, mix well 
• Add hot peppers if using any, then close the lid. 
• Cook on low for 6 hours.
• An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved. 
• Add to the chicken curry and mix well. 
• Place the lid back on for the rest of the cooking time.
• Serve on top of Jasmine or Basmati rice 
• Decorate with lots of chopped cilantro. 

Pork Carnitas (Mexican Slow Cooker Pulled Pork)

This authentic,,but lighter version.. Mexican Pulled Pork is fall-apart juicy on the inside and crisp and golden on the edges.. Thank you Cafe Delites  

4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano (or Mexican oregano)
1 tablespoon ground cumin
1 large brown or white onion , cut into wedges
8 cloves garlic , smashed
2 limes , juiced
2 large oranges , juiced (or 3/4 cup natural orange juice)
3/4 cup coke (Original or Mexican coke is ideal)*
2 bay leaves

• Rinse and pat dry pork with a paper towel.
• In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
• Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
• Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)
• Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
• Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. 
• Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
• Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. 
• When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. 
• Ladle over about 1/2 cup of left over liquid 
• Continue cooking until the juices begin to reduce down and the meat is nice and crispy!
• To Serve : Season with a little extra salt and pepper if desired. 
• Pour over more of the slow cooker juices once the meat has crisped for added flavour, just before serving! 
• Serve in Tacos, Burritos, or in a salad!

Spicy Cranberry Barbecue Meatballs

Just three simple ingredients. Can be made on the stove top, or in your slow cooker. A great appetizer or serve with rice for a simple weeknight meal. Thank you Yellow Bliss Road

2 14-ounce packages frozen meatballs (if using homemade, about 55-60 small)
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce

• Combine sauces over medium heat in a large deep skillet and cook until bubbly.
• Add meatballs in a single layer and stir to coat completely. 
• Reduce heat to medium-low, cover and cook until meatballs are 
• heated through; about 15 minutes for frozen.
• Remove cover and continue to cook for several minutes, stirring occasionally, until sauce is reduced and completely coating the meatballs.
• Serve on their own as an appetizer, or as a main dish over rice.

Spicy Slow Cooker Beef & Bell Pepper

This is so delicious and  better than takeaway. Thank you Let the Baking Begin

2 lbs beef chuck, thinly sliced
2 cups chopped to 1 inch squares bell pepper
½ medium onion, peeled, cut in half, sliced
1 cup broth or 1 cup water + 3 bullion cubes
2 tsp freeze dried garlic
⅓ cup chopped parsley
2 tsp salt
1 tsp black pepper
1 tsp – 1 Tbsp Sriracha sauce
To thicken
½ cup water
2 Tbsp corn starch

• Place the meat on the bottom of the slow cooker. 
• Sauté onion in skillet until golden brown, then add it to the slow cooker.
• Top with cut up bell pepper. 
• Sprinkle with salt, pepper and garlic.
• Mix the broth with Sriracha, or water, bullion cubes and Sriracha. 
• Pour over the peppers and beef.(if using bullion cubes, add only 1 tsp salt). 
• Set on high heat for 3.5-4 hours.
• Mix ½ cup water and 2 tablespoons corn starch. 
• Add 1 cup of liquid from the meat & pepper mixture and cook on medium heat until boiling
• Cook 2 minutes past boil to remove the cornstarch flavor. 
• Add this mixture back to the meat and bell peppers. 
• Sprinkle with chopped parsley, stir and serve.
• Serve hot over rice, noodles or mashed potatoes

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Crockpot Mongolian Beef

This Crockpot Mongolian Beef is easier than getting takeout. Just throw a few ingredients in the crockpot, and come home to a wonderful asian inspired meal. Thank you Once a Month Meals

 

1 ½ pounds Flank Steak, sliced

¼ cups Cornstarch 

2 tablespoons Olive Oil

½ teaspoons mince Garlic, Cloves

½ teaspoon fresh grated Ginger

¾ cups Soy Sauce

¾ cups Water

¾ cups Brown Sugar

½ cups grated Carrot

⅓ cups slice Green Onion (Scallion)

 

• Coat flank steak pieces in cornstarch.
• Add remainder of ingredients to crockpot and stir well to combine.
• Place flank steak into the crockpot
• Cook on high for 2-3 hours or on low for 4-5 hours

 

Slow Cooker Meatloaf

Quick and easy to throw together. Making in the slow cooker guarantees it doesn’t get dried out..and keeps its shape for slicing. Thank you Recipe Chatter



2 pounds ground beef

1/2 cup chopped green peppers

1/2 cup chopped onions

2 eggs

1 1/2 teaspoon salt

1 cup Ritz cracker crumbs

1 1/2 cup ketchup, divided

1 teaspoon yellow mustard

1/4 cup brown sugar

 

• In a medium bowl, mix together ground beef, green pepper, onion, eggs, salt, cracker crumbs, and 3/4 cups of the ketchup.
• Use a spoon or your hands to incorporate the mixture.
• Line your slow cooker with aluminum foil and spray with non-stick spray.
• Shape the meat mixture into a loaf and place in slow cooker.
• Cook on LOW for 6-8 hours.
• In the last 15 minutes, mix together remaining ketchup, mustard and brown sugar and spread on top meatloaf.
• Let cook for remaining 15 minutes.
• Let cool, slice and serve.

 



Slow Cooker Cheesy Bacon Ranch Potatoes

All of the flavors combine to create these delicious potatoes.  A delicious side for any meal. Thank you The Recipe Critic



4 Medium sized potatoes or 6-8 small red or yellow potatoes

1 large onion, thinly sliced

½ pound bacon, 1 pound makes it that much better :)

2½ cups shredded cheddar cheese

1 package dry ranch seasoning packet

2 T butter

½ cup sliced green onions

 

• Cook the bacon until it is just done but not too crisp.
• Line your slow cooker with aluminum foil.
• Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
• Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom.
• Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese.
• Repeat the layers and top with cheese reserving ½ cup.
• Cover the potatoes with remaining foil. This helps them to steam and cook perfectly.
• Cook on low for 4-6 hours in your slow cooker.
• Once finished, top with remaining ½ cup cheese and let melt on the top.
• Garnish with fresh green onions if desired.



Slow Cooker Turkey Chili

This healthy and easy chili recipe is perfect for a chilly day. Thank you Two Peas and Their Pod

 

1 tablespoon olive oil
1 lb 99% lean ground turkey
1 medium onion, diced
1 red pepper, chopped
1 yellow pepper, chopped
2 (15 oz) cans tomato sauce
2 (15 oz) cans petite diced tomatoes
2 (15 oz) cans black beans, rinsed and drained
2 (15oz) cans red kidney beans, rinsed and drained
1 (16 oz) jar deli-sliced tamed jalapeno peppers, drained
1 cup frozen corn
2 tablespoons chili powder
1 tablespoon cumin
Salt and black pepper, to taste
Optional toppings: green onions, shredded cheese, avocado, sour cream/Greek yogurt
 

• Heat the oil in a skillet over medium heat.
• Place turkey in the skillet, and cook until brown.
• Pour turkey into slow cooker.
• Add the onion, peppers, tomato sauce, diced tomatoes, beans, jalapeños, corn, chili powder, and cumin.
• Stir and season with salt and pepper.
• Cover and cook on High for 4 hours or low for 6 hours.
• Serve with toppings, if desired.

 







Slow Cooker Swiss Chicken

Easy and delicious. Thank you Six Sisters Stuff



6 boneless, skinless chicken breasts

6 slices Swiss cheese

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup milk

1 package herb stuffing mix

1/4 cup butter, melted

 

• Spray slow cooker with nonstick cooking spray. 
• Place chicken breasts on the bottom of the slow cooker. 
• Cover chicken with slices of Swiss cheese. 
• In a small bowl, combine cream of chicken soup and milk
• Pour over chicken and cheese. 
• Sprinkle stuffing mix on top and drizzle butter over the top. 
• Cover and cook on low for 4-6 hours or high for 2-3 hours



Slow Cooker Chicken Tikka

Thank you The Kitchen

1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

• Cut the chicken thighs into bite-sized pieces
• Sauté the onions and garlic in a little olive oil until softened
• Stir onion, garlic, ginger, tomato paste, garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. 
• Stir in the diced tomatoes with their juices.
• Cover the slow cooker and cook for 4 hours on high or 8 hours on low. 
• Fifteen minutes before the end of cooking, stir in the heavy cream. 
• If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. 
• Taste and add more garam masala or salt to taste.
• Serve over rice with fresh cilantro sprinkled over the top of each serving. 
• The tikka masala can be refrigerated for up to a week or frozen for up to 3 months. 

Crockpot Cranberry Chicken

Thank you A Pinch of Glitter

6-8 Chicken breasts, cubed
1 can (14 oz.) whole-berry cranberry sauce
1 cup French dressing
1 envelope onion soup mix

• Place chicken in the bottom of crockpot.
• In a medium sized bowl, mix together the cranberry sauce, french dressing, and onion soup mix. 
• Pour over chicken.
• Cook on low for 6-8 hours or high for 4 hours.
• Serve with rice or couscous. 

 

Crock Pot Pizza Casserole

Really easy to make, kid friendly, and perfect for busy days. Thank you Real Housemoms

1 pound of ground Italian sausage, browned and drained
½ pound of ground beef, browned and drained
½ large white onion, chopped
8 ounce box of short pasta (rigatoni, penne or ziti), cooked... but undercooked slightly
(3) 14 ounce jars of pizza sauce
2 teaspoons of Italian seasoning
2 cloves garlic, chopped
8 ounce package of sliced pepperoni, placed between paper towels and microwaved for a few seconds to remove all the grease
16 ounces of shredded mozzarella cheese

• In a large bowl mix everything together except for the mozzarella cheese
• Spray the inside of a 4 - 6 quart Crock-Pot with non-stick spray
• Layer the mixture alternately with the shredded mozzarella cheese in three layers, ending with the cheese on top
• Cover and cook on LOW for 3½ - 4 hours. 
• If cooked for longer than 4 hours or on high it may burn 

Crock Pot Honey Sesame Chicken

Sweet and Tasty. Thank you Mommys Sweet Confessions

5 boneless, skinless chicken breasts (about 20 ounces)

1/2 cup honey

1/2 cup brown sugar, packed

1/2 cup soy sauce

1/2 cup diced onion or 2 tablespoons dried minced onion

1/4 cup ketchup

1 tablespoon vegetable oil (could also use olive oil or canola oil)

1/2 teaspoon sesame oil

2 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

4 teaspoons cornstarch dissolved in 6 Tablespoons water

1/4 to 1/2 cup Sesame seeds, your preference, toasted

• In a 4-6 quart crock pot, add the chicken (fresh or frozen), honey, brown sugar, soy sauce, onion, ketchup, oil, sesame oil, garlic, and red pepper flakes.
• Cook on high for 4-5 hours, or low 6-8 hours, until chicken is very tender and shreds easily.
• Mix together the cornstarch and water until it is lump-free, and add it to the chicken. 
• Cook another 10-20 minutes on high until thickened. 
• Mix in sesame seeds and serve over rice or noodles.

Chicken Noodle Soup

2-3 chicken breasts (1 lb)
Box of chicken stock
Water (enough to finish filling the crockpot)
1 chopped onion
3 chopped carrots
3 chopped celery sticks
2-3 bay leaves
2t onion powder
2t garlic powder
2T parsley
2t thyme
2T black pepper
2T salt
2 shakes crushed red pepper
3T lemon juice
Bag of frozen noodles

• Fill the crockpot with chicken, vegetables, spices, stock and water. 
• Cook all day (7-8 hours on low). 
• One hour before the soup is ready to serve, add noodles and lemon juice.
• Remove bay leaves. 
• Salt and pepper to taste.