Posts Tagged ‘crockpot’

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Slow Cooked Shredded Pepper Beef

June 9, 2017

I love using the slow cooker during all seasons. As it’s getting warmer out, it is nice not to add to the heat with the oven. This main dish is incredibly simple and the results are versatile. We had it alongside roasted potatoes the first night, and then had it in sandwiches for lunch several other days that week. It would also be a yummy taco or enchilada filling. Mmmmm….

You will need:

  • 1 1/2 – 2 1/2 lb pot roast
  • Salt and pepper, to taste
  • 3 T olive oil
  • 2 yellow onions, halved and sliced
  • 1 1/2 c beef stock
  • 6 oz hot banana pepper rings (we used jarred)
  • 1/4 c of the liquid from the hot banana pepper jar
  • 3 cloves garlic, thinly sliced

20170603 Pepper Beef 02

Then you will…

  1. Season the pot roast with salt and pepper.
  2. Heat the olive oil in a large nonstick skillet over medium-high heat.
  3. Sear the pot roast, 5 minutes on each side.
  4. Place your onions in your slow cooker.
  5. Add the pot roast.
  6. Add the stock, banana peppers and their liquid, and the garlic.
  7. Cover and cook on LOW for 8 hours.
  8. Remove the roast from the slow cooker and shred.
  9. Return and mix with the sauce. Allow to cook another 15 minutes or so to give the sauce time to soak into the meat.
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Slow Cooker Shredded Ranch Chicken Tacos

May 10, 2017

Yumm. Isn’t it great when you can do almost no prep work and still end up with a delicious dinner? This slow cooker taco chicken would be great on top of nachos or a salad too. We toasted tortillas and served it up with salsa, cheese and sour cream. Our toddler couldn’t get enough of the chicken!

You will need:

  • 2 lb chicken breast
  • 4 T olive oil
  • 3 T red wine vinegar
  • 1 packet Ranch seasoning
  • 1 T chili powder
  • 1 t ground cumin
  • 1 t garlic powder
  • 1/2 t ground pepper
  • 1/2 t oregano
  • 1/2 t crushed red pepper flakes
  • 1/4 t salt

Then you will…

  1. Combine everything in your slow cooker.
  2. Cover and cook on LOW for 6-8 hours.
  3. Remove and shred the chicken.
  4. Return to the slow cooker and mix with the sauce.
  5. Serve with warm tortillas and your favorite toppings!

20170412 Crockpot Taco 01

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Slow Cooked Buffalo Chicken

January 16, 2017

I’ve mentioned that I love buffalo chicken before. With the business of work and wanting more time to play with baby R when we are home, D and I are testing a variety of easy-to-assemble dinners. This buffalo chicken is sooooooo tasty, and I loved being able to throw everything into the crock pot or slow cooker. It will look like you have too much liquid at the end. However, once you shred the chicken and stir it back in, the chicken will soak up all the yumminess. We served the chicken on top of baked sweet potatoes with some Greek Yogurt Ranch sauce and chopped scallions.

You will need:

  • 1/3 c hot sauce, generous
  • 2 T butter or your favorite oil
  • 1 T coconut aminos*
  • 1/2 t dried garlic powder
  • 1/2 t dried oregano
  • 1/4 t cayenne
  • 1/4 t salt
  • 1/4 t pepper
  • 1 lb chicken breast
  • 1 medium yellow onion, chopped

20170103-buffalo-chicken-02

Then you will…

  1. In a small saucepot, heat everything over medium heat (but the chicken and onion) until warmed through. Remove from heat.
  2. Place the chicken and onion in the slow cooker.
  3. Pour the sauce on top.
  4. Cook on LOW for 4 to 6 hours.
  5. Remove the chicken and shred with two forks.
  6. Return the chicken to the slow cooker and mix with the sauce.
  7. Serve!

*Coconut aminos is an alternative to soy sauce that is vegan, gluten-free, low sodium and low glycemic. It’s made from the aged sap of coconut blossoms and can be found in most major grocery stores (often near the soy sauces).

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