Slow Cooker Recipes Archives

Category: Slow Cooker Recipes

02
May
2024

Slow Cooker Veggie Curry

categories: Main Dishes, Meatless Meals, Slow Cooker Recipes, Vegetable Dishes

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Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

Are you trying to eat more vegetables this year or are you looking for a new meatless dish with lots of flavor? Well today I want to share a recipe for vegetable curry that is cooked in a slow cooker.

I originally saw the recipe in a monthly mailer that came through the mail to our home, and thought it sounded good. I only made a couple minor changes to suit our taste, and now we love this dish!

Honestly this is such an EASY meal to make. The “hardest” part (if you want to call it that) is chopping and slicing the veggies. There’s seven different vegetables in this dish (2 are from cans), so if you can handle that little bit of prep, you’re good to go!

After the veggies are prepped, the rest of the ingredients are combined with them in a slow cooker. The veggie curry cooks on LOW for 4 hours, and then it’s ready to be served (with rice). That’s it – you can paint your home, watch a movie, or crochet a keepsake quilt while it’s cooking (ha ha).

I am not a vegetarian, but I LOVE this vegetable-based main dish. It’s easy to make, so that’s a win-win in my book. Here’s how to make slow cooker veggie curry.

Prep Veggies For Crockpot

You will use cauliflower, canned green beans, sweet potato, red onion, tomato, canned garbanzo beans (chickpeas), and shredded carrots for this veggie curry.

Almost all of the prep work for this dish is simply chopping, slicing and shredding the vegetables! Toss them into your slow cooker after you prep each one.

Even though this is a meatless dish, the addition of the garbanzo beans add a nice dose of plant-based protein, which is wonderful news!

Once the veggies have been added to the slow cooker, add one can of coconut milk and 3 cups of vegetable broth. TIP: Stir the thick coconut milk IN THE CAN before adding it to the slow cooker.

NOTE: If you use vegetable broth in the curry sauce, this dish is entirely vegetarian. However, if that’s not an issue (or it’s more convenient), you can substitute 3 cups of chicken broth.

Build The Sauce

Now it’s time to add the seasonings which give the slow cooker veggie curry GREAT flavor! Add curry powder, ground turmeric, salt and pepper to the slow cooker.

Stir all the ingredients together very well in the slow cooker. The coconut milk, broth and spices will combine to form a creamy, mildly spiced curry sauce.

Time To Let It Cook!

Lock the lid in place, and cook the slow cooker veggie curry for 4 hours on LOW HEAT. This will cook it low and slow, so the vegetables become tender and well-seasoned with the curry sauce.

When it is finished cooking, open the lid and give everything a stir. The sauce will have become golden in color and the veggies should be really hot and fork-tender.

Serve The Slow Cooker Veggie Curry

I totally recommend serving this veggie curry with cooked rice (white or brown). For each serving, pack cooked rice into a half cup measuring cup, then carefully turn it over in the middle of an individual serving bowl. This forms a mound of rice in the center of each bowl.

Use a slotted spoon to remove veggies from the slow cooker and arrange them around each mound of rice in the bowls. Spoon curry sauce over the veggies in each bowl, so there’s plenty of sauce to enjoy.

Garnish the rice with fresh cilantro for a nice pop of added color! Serve hot, and enjoy this delicious meal.

I really hope you give this recipe a try because it tastes wonderful, and with the added rice it is a filling main dish I believe you’ll enjoy.

The leftovers can be stored for several days in an airtight container in the refrigerator. Any leftovers can also be easily reheated in a microwave.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

Looking For More Recipes For MEATLESS MEALS?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderfully delicious MEATLESS meals you might enjoy, including:

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Original source: Chef John, via Kroger’s monthly mailer “mymagazine” (January edition-cut out the recipe-year unknown)

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Slow Cooker Veggie Curry

Prep Time

15 mins

Cook Time

4 hrs

Total Time

4 hrs 15 mins

Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

Category: Entree, Main Dish

Cuisine: All Cuisines

Keyword: slow cooker, veggie curry

Servings: 4 servings

Calories Per Serving: 324 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 head cauliflower cut in florets
14 ounces canned garbanzo beans (chickpeas) =1 can, drained/rinsed
14.5 ounces green beans (canned) = 1 can, drained
1 medium sweet potato peeled, chopped in 1" pieces
1 medium red onion cut in half, sliced thin
1 medium tomato diced
½ cup shredded carrot
3 cups low sodium vegetable broth use chicken broth if desired
13.5 ounces light coconut milk (canned) use full fat if desired
1½ teaspoons curry powder
1½ teaspoons turmeric
1 teaspoon salt
1 teaspoon black pepper
fresh cilantro (for garnish-optional)

To serve: fresh cilantro and steamed rice (optional, but good!)

US Customary - Metric

Instructions

Prep all 7 veggies and place them into a slow cooker.
Add coconut milk and vegetable broth. TIP: Stir the thick coconut milk IN THE CAN before adding it to the slow cooker.
Add curry powder, turmeric, salt and pepper. Stir all ingredients together very well. The coconut milk, broth and spices will form a creamy curry sauce.
Lock lid in place; cook 4 hours on LOW HEAT. Stir once, halfway through the cooking time (if it is convenient for you to do so). When done, remove lid and give everything another good stir. Sauce will be golden in color and veggies should be tender.
Serve with a side of rice, and garnish with a sprig of cilantro, if desired. (see blog post for suggested presentation). Enjoy!

Recipe Notes

NOTE: The caloric calculation does not include the rice.

Nutrition Facts

Slow Cooker Veggie Curry

Amount Per Serving (1 (1/4 of total))

Calories 324 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 7g44%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 1032mg45%

Potassium 1181mg34%

Carbohydrates 51g17%

Fiber 14g58%

Sugar 12g13%

Protein 12g24%

Vitamin A 11679IU234%

Vitamin C 91mg110%

Calcium 144mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

20
Jul
2023

Crockpot Chicken Tikka Masala

categories: Chicken, Main Dishes, Slow Cooker Recipes

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Make EASY Crockpot Chicken Tikka Masala, and enjoy this flavorful classic Indian dish! It’s a cinch, especially when made in a slow cooker!

If you’re searching for a delicious meal that can EASILY be made in a slow cooker, may I suggest this one for crockpot chicken tikka masala? In this recipe you will have the great flavor associated with tikka masala, but with very minimal effort! It’s a win-win dish.

I discovered this recipe using chicken thighs a while ago online, and heartily recommend it! It features several traditional spices often associated with Indian food, but this version is super simple to prepare, and still tastes GREAT!

The best part, besides the great flavor? Prep time is MINIMAL, then the crockpot (or slow cooker) does most of the work for you! How’s that for wonderful? Here’s how to make this delicious meal for 4.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Do I Need To Make The Sauce?

The tikka masala sauce is the star of this dish! For this version, you will need olive oil, garlic, chopped onion (not shown), and garam masala spice.

Other ingredients are salt, tomato sauce, diced tomatoes, jalapeño pepper, ground cumin and cayenne pepper. Coconut milk will be added to the sauce later, at the end of the cooking time.

Please don’t let the ingredient list scare you off. These ingredients will simply be mixed together, then poured over the chicken. Easy Peasy!

Make The Tikka Masala Sauce

Mix all the sauce ingredients (except for the coconut milk) together in a large mixing bowl until well combined.

Now the tikka masala sauce for the chicken is made… see how easy that was to prepare?

Time For The Crockpot!

Lightly season 2 pounds of boneless, skinless chicken thighs (usually 5-6 thighs) with salt and black pepper, and place them into a crockpot (slow cooker).

Pour the masala sauce evenly over the seasoned chicken, until the chicken thighs are covered. Again… EASY, right?

Put the lid on the crockpot, and cook the chicken and sauce on LOW HEAT for 6-7 hours (usually done around 6 hours!).

Let’s Do Some Shredding

When done cooking, the chicken will be completely “fall off the bone” tender (to coin a phrase).

Shred the chicken using two forks to tear the chicken into large shreds. Do this while the tender chicken thighs are still in the crockpot, so you won’t have to mess up another bowl.

NOTE: I use boneless thighs, but if you are using “bone-in” chicken thighs, you will need to retrieve/discard the bones at this point. Nobody wants to bite into a chicken bone, right?

Time To Add Coconut Milk

Open a can of unsweetened coconut milk, and stir it well. It’s a pretty thick mixture when the can is first opened, so stirring it is important!

Pour the coconut milk (**8 ounces) into the crockpot chicken tikka masala, and gently stir until the coconut milk is incorporated into the sauce. **See note in the printable recipe at the bottom of the page about the amount of coconut milk**

OPTIONAL: Add some chopped cilantro to the sauce at this point, if desired. **I prefer to add a few cilantro leaves to the top of each serving, but again, this is your choice.

Serve The Crockpot Chicken Tikka Masala

For each serving, spoon the crockpot chicken tikka masala over hot, cooked, white rice (Basmati, long grain, etc.).

Garnish each portion with several cilantro leaves (or chopped cilantro), if desired. Serve hot, and enjoy!

The chicken is tender, the sauce is packed with flavor, and the (bland) white rice underneath is a wonderful counterbalance to the tikka masala sauce.

I hope you’ll have the chance to make this delicious dish, and trust you’ll enjoy it as much as we do. It’s a delicious slow cooker meal that’s perfect for a really busy day, or a really hot day (so you don’t heat up the kitchen).

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SLOW COOKER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of slow cooker recipes to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from (and with thanks to): Lauren Allen at https://tastesbetterfromscratch.com/slow-cooker-chicken-tikka-masala/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Crockpot Chicken Tikka Masala

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

Make EASY Crockpot Chicken Tikka Masala, and enjoy this flavorful classic Indian dish! It's a cinch, especially when made in a slow cooker!

Category: Main Dish

Cuisine: Indian

Keyword: crockpot chicken tikka masala

Servings: 4

Calories Per Serving: 488 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Tikka Masala Sauce:

16 ounces tomato sauce (canned) = two 8 oz. cans
15 ounces diced tomatoes (canned) including juice
¼ large yellow onion diced
1 Tablespoon olive oil
3 cloves garlic minced
1 Tablespoon garam masala spice
½ teaspoon salt
½ teaspoon ground cumin
¼ medium fresh jalapeño pepper seeds discarded, pepper finely chopped

For Rest Of Recipe:

2 pounds boneless, skinless chicken thighs
salt and pepper , enough to lightly season chicken
8 ounces unsweetened coconut milk (canned) *See note below about amount used*
¼ cup fresh cilantro leaves or chopped
Cooked basmati or long grain white rice, for serving

Instructions

Stir to combine sauce ingredients in a large mixing bowl.
Lightly season chicken thighs with salt and pepper; place them in crockpot.
Pour sauce evenly over seasoned chicken, to cover. Put lid on crockpot, and cook chicken and sauce on LOW HEAT for 6-7 hours without disturbing.
When done cooking, chicken will be very tender. Shred chicken using two forks, tearing it into large shreds. Do this while chicken thighs are still in the crockpot, so you won't mess up another bowl. NOTE: I use boneless thighs, but if you use "bone-in" chicken thighs, you need to retrieve/discard the bones at this point.
Stir coconut milk well. It's pretty thick while in the can, so stirring it is important! Pour coconut milk (**8 ounces) into the crockpot chicken tikka masala, and gently stir, until coconut milk is incorporated into the sauce. **See note section below about the amount of coconut milk** Optional: Also add chopped cilantro to the sauce at this point, if desired. **I prefer instead to add a few cilantro leaves to garnish each serving, but it's your choice.
For each serving, spoon chicken tikka masala over hot, cooked, white rice. Garnish with cilantro leaves. Serve hot, and enjoy!

Recipe Notes

NOTE: Recipe calls for 8 oz. unsweetened coconut milk. Most cans are about 13.5 ounces. If you don't have a use for the remaining coconut milk, just add it all in. It won't hurt this dish at all (other than the calorie count will be higher!)

Nutrition Facts

Crockpot Chicken Tikka Masala

Amount Per Serving (1 (1/4 of total))

Calories 488 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 15g94%

Trans Fat 0.04g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 215mg72%

Sodium 1193mg52%

Potassium 1268mg36%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 9g10%

Protein 48g96%

Vitamin A 683IU14%

Vitamin C 22mg27%

Calcium 86mg9%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

10
Jun
2023

Easy Slow Cooker Pulled Pork

categories: Main Dishes, Pork, Slow Cooker Recipes

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Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.

Looking for a simple way to cook a lot of meat to use in various recipes? This recipe for easy slow cooker pulled pork may be just the recipe you’re looking for!

With as little as 5 minutes of hands-on prep time and a few common spices, you can have a large pork shoulder seasoned and cooking away in a slow cooker.

After it cooks all day, you will be left with tender pork, that can be EASILY shredded, to use in a variety of dishes. Here’s how to make easy slow cooker pulled pork.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Season The Pork

The ingredients I use to season the pork are salt, pepper, liquid smoke, garlic powder and onion powder. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Do NOT add the liquid smoke or water at this point.

I use these very basic spices to season the pork, because once the meat is done cooking and shredded, it can be used for a variety of main dishes with different flavor combinations.

Before seasoning, pat the pork shoulder dry by blotting it on all sides with paper towels. Sprinkle this seasoning mix over the entire surface of the pork shoulder, then place the pork shoulder into a large slow cooker.

For this recipe I used a 7 pound pork butt, also known as pork shoulder or Boston pork butt. All these types of pork come from the SHOULDER of the pig.

Combine the liquid smoke and water in a small container, then pour it around the outside edges of the pork, onto the bottom of the slow cooker.

The liquid smoke will help flavor the meat with a semi-smoked flavor, which is helpful since we will not be cooking the pork on a smoker grill or BBQ. Liquid smoke can usually be found in most grocery stores, on the aisle with the BBQ sauces or condiments.

Time To Slow Cook The Seasoned Pork

Put the lid on the slow cooker, and then cook the pork for about 8 hours on LOW setting. Let it cook away while you got to work or do other things during the day.

After several hours you will begin to smell “good aromas” coming out of your slow cooker. No need to do anything else to the meat until it has finished slow cooking!

For this recipe, you will want the finished pork to have an internal temperature of 200°F (or 93.33°C) This higher internal temperature will ensure the pork becomes VERY tender, which is what you want for easily shredding the meat.

NOTE: If using a slightly smaller or larger pork shoulder, you may need to adjust the cooking time slightly.

What To Do When It Is Finished Cooking

Once the pork has cooked the full time, and reaches an internal temperature of 200°F. (or 93.33°C), unplug or turn off the slow cooker.

Let the pork rest (still covered in the slow cooker) for about 30 minutes. After it has rested, transfer the pork to a large bowl for shredding.

Remove the bone from the pork. It should come off easily, with no problem at all. Don’t forget to also save the juice that remains in the slow cooker, okay? Okay.

Shredding The Tender Cooked Pork

The easiest way I have found to shred the meat is to use two forks. The meat should be so tender that you can EASILY pull the meat off using them.

Continue shredding until all of the easy slow cooker pulled pork has been shredded. You should end up with a large pile of pulled pork.

After the bone is removed (and accounting for shrinkage while cooking, I usually will end up with somewhere between 5-6 pounds of pulled pork.

The next thing I do is to ladle some of the juices from the slow cooker into the shredded pork. Pour it through a strainer to help filter out any pieces of fat, etc. that might be hanging out in the juices.

By adding some (not all!) of the liquid back into the pulled pork, it ensures the meat will absorb some of the liquid and not be dry. The juices also adds back in some more flavor, too!

Toss the pulled pork with the liquids to combine, adding more juices as you feel are necessary for “juicy pork”. Once the easy slow cooker shredded pork has cooled, it can be divided into freezer bags and stored for future meals.

What Can Easy Slow Cooker Pulled Pork Be Used For?

There are a LOT of uses for this delicious pulled pork. Some of our favorite ways to use shredded pork is in burritos, tacos, enchiladas and tamales, adding additional Mexican seasonings, as desired.

Another of our favorite ways to use pulled pork is to add BBQ sauce and make BBQ pork sandwiches. There are many ways available to enjoy it. YUM!

Storing The Pulled Pork For Other Meals

I always save enough easy slow cooker pulled pork for a meal I make the same night as I cook the pork. All the extra shredded pork is divided into freezer storage bags, with about a pound of meat in each one.

This is really convenient, because the next time I want to use pulled pork for another meal, all I have to do is thaw the package out, then use as I wish!

It is a real timesaver to do this, and the pulled pork will store safely for several months in our freezer. Since it is not difficult to prepare the shredded pork, it comes in handy a month or two later when I want to use pulled pork again for a meal. WIN-WIN!

Looking For More PORK Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some truly delicious recipes featuring pork to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Slow Cooker Pulled Pork

Prep Time

5 mins

Cook Time

8 hrs

Resting Time (cooling)

30 mins

Total Time

8 hrs 35 mins

Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.

Category: Main Dishes

Cuisine: All Cuisines

Keyword: slow cooker, pulled pork

Servings: 19 (appro. 4 ounces per serving)

Calories Per Serving: 131 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

7 pounds pork shoulder (or Boston butt roast) bone-in
2 teaspoons salt
2 teaspoons black pepper
1½ teaspoons garlic powder
1½ teaspoons onion powder
1½ Tablespoons liquid smoke
½ cup water

US Customary - Metric

Instructions

Pat the pork shoulder dry by blotting it on all sides with paper towels.
Combine salt, pepper, garlic powder and onion powder in a small bowl. Sprinkle the spices over entire surface of the meat. Put seasoned pork in a large slow cooker. Combine liquid smoke and water in a small container, then pour it around outside edges of the pork, onto the bottom of the slow cooker.
Cook on LOW heat for 8 hours. The finished pork should reach an internal temperature of 200°F. (or 93.33℃) for easiest shredding. Turn off slow cooker; let pork rest for 30 minutes (still covered in slow cooker). NOTE: If using a slightly smaller or larger pork shoulder, you may need to adjust cooking time slightly.
Remove bone from pork. It should come off easily. Transfer pork to a large bowl (reserving juice left in slow cooker). Shred the meat using two forks. The meat should be so tender you can EASILY shred it. Continue shredding until all pork has been shredded.
Ladle some of the juices from slow cooker into the shredded pork. Pour it through a strainer to filter out any pieces of fat, etc that might be present By adding some (not all!) of the liquid back into the pulled pork, it ensures the meat will absorb some of liquid and not be dry. Juices also adds more flavor, too!Toss the pulled pork with the liquids to combine, Use in your favorite dishes. Enjoy!
To store in freezer: let meat fully cool. Divide into freezer storage bags, and freeze up to several months. To use, thaw fully; add to favorite main dish recipes

Recipe Notes

Caloric estimate/calculation was made using 6 pounds of cooked, shredded pork, because the 7 pound pork used will reduce in volume when cooked, and also weigh less after the bone has been removed.

Nutrition Facts

Easy Slow Cooker Pulled Pork

Amount Per Serving (1 (approximately 4 oz.))

Calories 131 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 59mg20%

Sodium 314mg14%

Potassium 305mg9%

Carbohydrates 0.4g0%

Fiber 0.1g0%

Sugar 0.02g0%

Protein 17g34%

Vitamin A 6IU0%

Vitamin C 1mg1%

Calcium 14mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on you Pinterest boards!

29
Nov
2021

Mexican Shredded Chicken (crock pot)

categories: Chicken, Main Dishes, Slow Cooker Recipes

23 Shares

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Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. It’s easy to make and delicious!

Today I want to share a recipe I use often for Mexican shredded chicken. There are only a couple simple steps to prep the chicken before adding it to a slow cooker to finish cooking. The meat is seasoned well, and adds great flavor to quite a variety of dishes! You should end up with enough shredded chicken for at least 8 servings (depending on how you choose to use it)

I’ve made shredded chicken this way for years now. I love it’s simple added ingredients that I almost always have in my kitchen. This recipe uses boneless, skinless chicken breasts, but you can make it with a combination of breasts and thighs, if that’s what you have. The recipe can also be easily doubled, and it freezes well! Here’s the way I make Mexican shredded chicken:.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare And Pan-Sear The Chicken

Cut boneless, skinless chicken breasts into cubes, about 2″ in size. Use paper towels to pat the chicken dry (drying the chicken helps it brown quickly instead of steaming it). Heat 2 Tablespoons of oil on medium-high heat in a large skillet.

Add the dried chicken pieces, and quickly sear them until browned on all sides. You do not have to cook them all the way through, because the crock pot will do that. You just want the outside of the chicken pieces to be nicely browned.

Into The Crock Pot It Goes!

When done, transfer the chicken pieces from the skillet into a crock pot. Reserve the remaining liquid in the skillet. Add a half cup of water to the “drippings” in the skillet, and cook for about a minute. This helps de-glaze the skillet and adds in any little browned bits of chicken to help flavor the sauce. Pour this liquid over the chicken pieces in the crock pot.

Add The Seasoning Sauce Then Cook!

Now it’s time to make the easy seasoning sauce. Combine soy sauce, lime juice, brown sugar, chopped green onions, red pepper flakes, cumin, chili powder and garlic powder in a medium bowl. Stir well, until the brown sugar has dissolved and the ingredients are fully incorporated.

Once combined, pour the seasoning sauce into the crock pot. Stir well, to coat the chicken with the sauce. Put the lid on the crock pot and cook the Mexican shredded chicken for 4-5 hours on LOW heat, OR for 3 hours on HIGH heat.

Time To Shred The Cooked Chicken

Once the chicken has finished cooking, transfer the chicken to a large bowl using a slotted spoon. There will still be quite a bit of liquid left in the crock pot. Hang on to that, because you can use some of it, okay?

Shred the cooked chicken using two forks. It should shred very easily and only takes a couple of minutes. Add a couple spoonfuls (or more, if desired) of the reserved crock pot sauce to the chicken. This will help ensure your Mexican shredded chicken is juicy (and not dry). Now the shredded chicken is ready to be used in your favorite recipes.

Serving Mexican Shredded Chicken

There are LOTS of ways to use Mexican shredded chicken. You can use this well-seasoned chicken for enchiladas, tostadas, flautas, taco salads, burritos and chimichangas. Some of our favorite ways to enjoy this shredded chicken are pictured below. The chicken is the featured ingredient in our chicken taco salad bowls, quesadillas and tacos.

I hope you have the chance to try this recipe for Mexican Shredded Chicken. Once made, it is very versatile and can be used in a multitude of dishes. The shredded chicken also freezes well (if wrapped well and stored in an airtight container). Thanks for visiting my blog, and I hope you will come back soon for more family-friendly recipes. Have a good day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of yummy chicken recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown (written down years ago on a piece of paper-no original source noted)

0 from 0 votes

Mexican Shredded Chicken (crock pot)

Prep Time

15 mins

Cook Time

4 hrs 30 mins

Total Time

4 hrs 45 mins

Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. Easy to make and delicious!

Category: Entree

Cuisine: Mexican

Keyword: Mexican shredded chicken

Servings: 8

Calories Per Serving: 185 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons vegetable oil
4 large boneless, skinless chicken breasts approx. 2 lbs.
⅓ cup water

Seasoning Sauce:

⅓ cup light soy sauce
1 Lime Juice of 1 lime
3 Tablespoons brown sugar
2 stems green onions (scallions) sliced (green + white parts)
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon red pepper flakes

US Customary - Metric

Instructions

Cut chicken into 2" cubes. Pat chicken dry with paper towels. Heat 2 Tablespoons of oil on medium-high heat in a large skillet. Add chicken; quickly sear until nicely browned on all sides. Do not cook them all the way through (crock pot will finish).
Transfer browned chicken from skillet into crock pot. Reserve remaining liquid in skillet. Add water to "drippings" in skillet; cook/stir for one minute. Pour this liquid over chicken in crock pot.
Make the seasoning sauce: Combine all sauce ingredients in a medium bowl. Stir well, until brown sugar has dissolved and ingredients are fully incorporated. Pour seasoning sauce into crock pot. Stir well, to coat chicken with sauce. Put the lid on the crock pot. Cook for 4-5 hours on LOW heat, OR 3 hours on HIGH heat.
Once done cooking, transfer chicken to large bowl using a slotted spoon. There will still be liquid left in the crock pot. Shred chicken using two forks. Add a couple spoonfuls (or more) of reserved crock pot liquid to the chicken. This helps ensure the shredded chicken is juicy (and not dry). Now the shredded chicken is ready to be used in your favorite recipes. Enjoy!

Nutrition Facts

Mexican Shredded Chicken (crock pot)

Amount Per Serving (1 (1/8 of total))

Calories 185 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 73mg24%

Sodium 678mg29%

Potassium 463mg13%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 5g6%

Protein 25g50%

Vitamin A 115IU2%

Vitamin C 3mg4%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Nov
2021

Crock Pot Mongolian Beef

categories: Beef, Main Dishes, Slow Cooker Recipes

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Crock Pot Mongolian Beef is a delicious, easy meal you’ll love! Strips of beef are cooked in Asian sauce until tender, then served on rice!

Looking for a delicious, hearty dish you can whip up in a few minutes and then throw in the slow cooker? Try this yummy recipe for crock pot Mongolian beef! It’s SIMPLE to prepare, and then your handy dandy slow cooker does the rest of the work for you! If you don’t have a lot of time to prepare dinner (busy days, right?), this dish is a perfect solution.

Strips of beef (I use flank steak) are cooked low and slow in a delicious Asian-inspired, slightly sweet sauce. The beef strips, once cooked, are coated in a thick, lip-smackin’ sauce and are incredibly tender. We enjoy the beef and sauce served on rice, with a veggie on the side. It’s a delicious and hearty meal you’re going to love! Here’s how simple it is to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Meat

For this recipe you will need 1¾ pounds of flank steak. It is usually packaged as a long, flat strip of meat. You will need to slice the beef into thin (about ½”) strips. TIP: If you freeze the flank steak for about 15 minutes, it will be much easier to slice.

Put the strips of beef into a large re-sealable plastic bag. Add cornstarch to the bag, and shake well, to cover the beef strips with cornstarch. The cornstarch will help to thicken the sauce for this recipe. Set the bag aside once the meat is fairly well-coated.

Make The Sauce

Okay… now it’s time to make the sauce. It’s EASY! The sauce ingredients can be added directly to your crock pot. To make the sauce you will need water, low-sodium soy sauce, brown sugar, olive oil, minced garlic, and grated carrots.

Add the sauce ingredients to the slow cooker. Stir well, to fully dissolve the brown sugar and combine the ingredients.

Ready, Set… Cook!

Add the prepared beef strips to the slow cooker and stir, to combine with the sauce. Now the crock pot Mongolian beef is ready to cook. See how easy that was?

There are two choices for how long you want to cook this dish. You can either cook it on HIGH for 2-3 hours OR you can cook it on LOW for 4-5 hours. I usually cook it on a low setting, because then I can simply not think about it, and go about my business. Towards the end of the cooking time I make a pot of rice (and a veggie) to serve with this dish.

When done, the sauce will have thickened, and the beef strips will be incredibly tender. This means the crock pot Mongolian beef is ready for serving. Whoo Hoo!

Serving Crock Pot Mongolian Beef

To serve this meal, I lay down a base of steamed rice on each plate, and spoon the crock pot Mongolian beef (and sauce) on top. At this point, this meal is ready to eat, but if you want to “fancy it up” just a bit, why not make it “pop” a bit more? We eat with our eyes first, so I enjoy making it LOOK GOOD, too!

I like to garnish each serving with a few grated carrots and chopped green onions. It gives this dish color (and even more flavor!). When served with a nice green veggie (we enjoy steamed broccoli), this becomes a very pleasing to look at meal! Just wait until you taste it, though. It is DELICIOUS!

Thanks for stopping by today. I hope you have the opportunity to try this meal, and trust you will enjoy it as much as we do. Have a great day, and please come back soon for more family-friendly recipes. Take care!

Looking For More CROCK POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several slow cooker recipes you might enjoy, including:

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Recipe adapted from Alyssa at: http://therecipecritic.com/2015/08/slow-cooker-mongolian-beef/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Crock Pot Mongolian Beef

Prep Time

10 mins

Cook Time

4 hrs

Total Time

4 hrs 10 mins

Crock Pot Mongolian Beef is a delicious, easy meal you'll love! Strips of beef are cooked in Asian sauce until tender, then served on rice!

Category: Dinner, Main Dish

Cuisine: Asian

Keyword: crockpot Mongolian beef

Servings: 6

Calories Per Serving: 369 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¾ pounds flank steak
¼ cup cornstarch
¾ cup water
½ cup low-sodium soy sauce
¾ cup brown sugar dark or light
2 Tablespoons olive oil
1 cup grated carrots
1 teaspoon minced garlic
chopped green onions/grated carrots, for garnish OPTIONAL, but GOOD

US Customary - Metric

Instructions

Slice beef into strips (about ½") . TIP: If you freeze meat for 15 minutes, it's easier to slice. Put beef strips of beef in a large re-sealable plastic bag. Add cornstarch. Shake well, to coat beef strips with cornstarch. Set bag aside once meat is well-coated.
Add water, soy sauce, brown sugar, oil, carrots and garlic to crock pot. Stir well, to dissolve brown sugar and combine ingredients.
Add beef strips to crock pot; stir, to cover with sauce. Cook on HIGH (lid on) for 2-3 hours OR you can cook it on LOW (lid on) for 4-5 hours. When done, sauce will have thickened and meat will be very tender.
Serve the beef (and sauce) on top of rice. If desired, garnish each serving with additional shredded carrots and chopped green onions. Enjoy!

Nutrition Facts

Crock Pot Mongolian Beef

Amount Per Serving (1 (1/6 of total))

Calories 369 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 79mg26%

Sodium 803mg35%

Potassium 598mg17%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 28g31%

Protein 30g60%

Vitamin A 3564IU71%

Vitamin C 2mg2%

Calcium 64mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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27
Apr
2018

Slow Cooker Carne Asada

categories: Beef, Main Dishes, Mexican / Southwestern, Slow Cooker Recipes

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You’re gonna love delicious slow cooker carne asada style Mexican shredded beef! An easy filling for tacos, burritos, nachos, and enchiladas! The possibilities for using this tasty shredded beef are endless!

Traditional carne asada (which means “grilled meat”) is typically made using flank steak or skirt steak. I stumbled upon this variation recipe on Pinterest which uses stew meat (a less expensive type of beef). Since I had some already in our freezer, I decided to try this particular recipe.

Oh. My. Goodness. The Southwestern flavor of the meat is incredible, and the beef turns out so tender it shreds easily! The recipe is very easy to prepare and only involves a couple of simple “prep” steps.

After that, turn on your crock pot and let it do all the rest of the work for you, while you go about your day! Here’s how to make slow cooker carne asada.

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How To Make Slow Cooker Carne Asada

Heat a large skillet on medium-high heat (I lightly sprayed my skillet with non-stick spray before heating). Cook the stew meat cubes on all sides. This will usually take about 8-10 minutes.

If you need to, cook the beef in two batches, to not overcrowd the pan. Once beef is browned nicely, transfer it to slow cooker.

Once the meat has cooked, your skillet will probably look like the first photo below, with lots of remaining little bits of charred meat. Add 1/3 cup of water to skillet. Cook on medium heat for a couple minutes, to help de-glaze the skillet.

Be sure to scrape all the browned bits up off the bottom of the skillet into the water. It will blend into the water, to make a thin flavor-filled sauce.

Pour all of this liquid over the meat in the slow cooker. Stir well to combine. Set aside.

Make The Sauce

Mix up the carne asada sauce ingredients in a medium bowl with a fork or whisk until thoroughly combined and the brown sugar has dissolved. Pour the marinade over the beef.

The meat should be almost completely submerged. If not, you can add a little bit more water to slow cooker. Stir the ingredients until they are combined.

Time For The Slow Cooker

Put lid on slow cooker, turn to the HIGH setting, and cook the meat for 4 hours, with the slow cooker covered.

TIP: Do not open lid of slow cooker during the cooking time, so you don’t lose any heat! Your kitchen should start to smell really good about halfway through the cooking time!

Shred The Slow Cooker Carne Asada

After meat has fully cooked, remove the lid of the slow cooker. Shred the meat (it should shred VERY easily) using two forks to pull the meat apart. Leave the shredded beef in the juices in the slow cooker.

The meat is now ready to serve! Whatever you don’t eat right away can be frozen in food storage bags (once it’s cooled down), to save for other meals.

What Else Can The Shredded Meat Be Used For?

I’ve prepared several dishes with the meat (it went a long way since there are only two of us at home these days). I made shredded carne asada enchiladas (below). They were a HUGE hit with my husband and I.

The meat turns out so tender and it’s totally packed with flavor. I also used the last bit of meat to make a big plate of nachos for my husband, myself and our son.

Nachos are another great way to use the shredded beef (sorry, no pics, they were eaten too fast)! YUMMO!

We also use the carne asada to make simple street tacos with chopped onion, cilantro, freshly made guacamole… and lime slices!

They are absolutely fantastic! I’m telling you, the flavor of this slow cooker carne asada is wonderful!

There are so many ways to use this meat! I’ve already bought more stew meat to make this recipe again. I’m planning to make some shredded beef burritos and possibly a couple tostadas with it this time! I can hardly wait!

I hope you try this delicious version of carne asada. The flavor is OUTSTANDING, and I think you will LOVE it. You may also enjoy my recipe for Easy Slow Cooker Pulled Pork too, because it’s really delicious!

Have a great day, and please come back soon for more great recipes.

Looking For More Mexican-Style Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few Mexican-inspired recipes there, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: https://lifecurentsblog.com/crock-pot-carne-asada/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Slow Cooker Carne Asada

Prep Time

15 mins

Cook Time

4 hrs

Total Time

4 hrs 15 mins

You're gonna love this delicious slow cooker carne asada style Mexican shredded beef, an easy, perfect filling for tacos, burritos, nachos, and enchiladas!

Category: Dinner

Cuisine: Mexican

Keyword: carne asada

Servings: 12

Calories Per Serving: 244 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 pounds stew meat , cut in 2" cubes
1 cup water , divided

Carne Asada Sauce

2/3 cup soy sauce
4 green onions , cut in thin slices
2 limes (juice only)
6 Tablespoons dark brown sugar
1 teaspoon red pepper flakes , or more, if you like it spicy!
1 teaspoon ground cumin
1 teaspoon garlic powder

US Customary - Metric

Instructions

Heat a large skillet on medium-high heat (I lightly sprayed my skillet with non-stick spray before heating). Cook the stew meat cubes on all sides. This took about 10 minutes. If you need to, cook the beef in two batches, to not overcrowd the pan. Once beef is browned nicely, remove and transfer it to slow cooker.
Add 1/3 cup of water to skillet you cooked the beef in. Cook on medium heat for a couple minutes, to de-glaze the skillet. Be sure to scrape all the browned bits up off the bottom of the skillet into the water. It will make a thin flavor-filled sauce. Pour this over the meat in the slow cooker. Stir well to combine. Set aside.
Mix up the carne asada sauce ingredients in a medium bowl with a fork or whisk until thoroughly combined and the brown sugar has dissolved. Pour the marinade over the beef. The meat should be almost completely submerged. If not, add a little bit more water to slow cooker. Stir to combine.
Put lid on slow cooker, turn to the HIGH setting, and cook the meat for 4 hours, covered. After meat has fully cooked, remove lid. Shred the meat (it should shred VERY easily) using two forks to pull the meat apart. The meat is now ready to serve, and can be used for tacos, enchiladas, burritos, nachos, etc. Enjoy!!!

Recipe Notes

Caloric calculation is only for carne asada. Any other additions (tortillas, etc.) are not included.

Nutrition Facts

Slow Cooker Carne Asada

Amount Per Serving (1 serving (1/12th of total))

Calories 244 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 88mg29%

Sodium 519mg23%

Potassium 311mg9%

Carbohydrates 8g3%

Sugar 6g7%

Protein 31g62%

Vitamin A 90IU2%

Vitamin C 2.2mg3%

Calcium 19mg2%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.

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16
Feb
2017

Chunky Crock Pot Apples

categories: Apples, Breakfast, Slow Cooker Recipes

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Use a slow cooker to make chunky crock pot apples, with cinnamon and brown sugar, then enjoy them on pancakes, waffles, oatmeal, or pound cake, etc.

My husband was recently given a bag filled with homegrown apples from one of his clients. Not wanting to waste any of them, I decided it was the PERFECT opportunity to make up a batch of Chunky Crock Pot Apples!

Do you ever slow cook apples? The process is so completely easy! In about 10 minutes time, the apples, lemon juice, brown sugar, cinnamon, etc. can be cooking in the crock pot.

The prep work is minimal, then you let the apples cook on low all day. When done, give them a light “mash”, and end up with phenomenal tasting chunky crock pot apples!

Scroll Down for A Printable Recipe Card At the Bottom Of The Page

There Are MANY Ways To Use Chunky Crock Pot Apples

These yummy apples can be eaten warm straight out of the crock pot, or can be used as a topping for oatmeal, pancakes or waffles! The apples can also be used on cake, ice cream, or yogurt.

Chunky crock pot apples also make a perfect side dish for pork dinners. The ways to use them are endless! They taste fantastic, and there’s only a minimal amount of prep involved!

How To Make Chunky Crock Pot Apples

To make the chunky crock pot apples, first peel and remove seeds from 8 large apples (any kind will taste great!). Slice the apples and then cut the slices into chunks.

Place the apple pieces into a crock pot, then stir in some fresh squeezed lemon juice. Add cinnamon, brown sugar, water and a touch of butter. Put the lid on the slow cooker, and cook the apples for 6-7 hours on LOW heat.

When the apples are done cooking, they will be nice and tender and will smell (and taste amazing!). You can lightly mash them with a potato masher, but make sure to leave lots of chunks!

Once you’ve mashed the softened apples a bit, the chunky crock pot apples are DONE! They can be eaten just like this! Ooh boy… are they ever GOOD!

They can also be used in a great variety of ways, cold OR hot. The seasoned, sweet chunky apples are so good, I can eat them warm, right out of the bowl! YUM!

You Can Serve Warm Chunky Crock Pot Apples In Oatmeal

The apples taste phenomenal when added to oatmeal. Their sweetness and the warm, cinnamon flavored apples means there is no need to add additional sugar! Chunky crock pot apples really add a LOT of flavor to a bowl of plain, ordinary oatmeal!

You Can Serve Them On Pancakes Or Waffles

The topping tastes great on pancakes or waffles, too! It’s warm, spicy cinnamon flavor pairs well with both breakfast foods! Trust me, these apples make a GREAT topping, and no syrup is needed!

TIP: Use a slotted spoon to let a tiny bit of the juice drain off before adding to the pancake or waffle.

Chunky Crock Pot Apples also taste delicious as a filling for dessert crepes, and as a topping for vanilla or caramel flavored ice cream, yogurt, or slices of pound cake. They are also a yummy side dish, when served with a baked pork roast or pork chops.

I hope you will consider making this easy, versatile recipe. I’ve never been disappointed in all the years I’ve been making them. Once the apples are cooked, the possibilities are endless! Have a fantastic day, and come back soon.

Looking For More APPLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. If you enjoy cooking with apples, you might be interested in trying my recipes for:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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0 from 0 votes

Chunky Crock Pot Apples

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

Use a slow cooker to make chunky crock pot apples, with cinnamon and brown sugar, then enjoy them on pancakes, waffles, oatmeal, or pound cake, etc.

Category: Breakfast, Side Dish

Cuisine: American

Keyword: chunky crock pot apples

Servings: 10 (1/2 cup servings)

Calories Per Serving: 109 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 large apples (any variety)
Lemon juice (from 1/2 a large lemon)
1 Tablespoon cinnamon
1/3 cup brown sugar (packed)
1/3 cup water
1 teaspoon butter

US Customary - Metric

Instructions

Peel apples, slice, remove seeds, then cut into chunks. Put apples into crock pot.
Squeeze fresh lemon juice over apples and stir to combine.
Add cinnamon, brown sugar, water and butter to crock pot. Stir well.
Place lid on slow cooker; cook apples on LOW for 6-7 hours. Remove lid from apples. Lightly mash tender apples with a potato masher (or a fork if you don't have a potato masher), being sure to leave lots of chunks. Serve and enjoy!

Recipe Notes

IDEAS: Serve warm as a side dish with pork. Serve warm over pancakes or waffles (no need for butter or syrup!) Serve warm apples on top of cooked oatmeal (yum) Use as a filling for dessert crepes. Serve cooled chunky apples as a topping on ice cream or yogurt Serve on top of pound cake, etc.

Nutrition Facts

Chunky Crock Pot Apples

Amount Per Serving (1 g)

Calories 109

% Daily Value*

Cholesterol 1mg0%

Sodium 7mg0%

Potassium 165mg5%

Carbohydrates 28g9%

Fiber 3g13%

Sugar 22g24%

Vitamin A 90IU2%

Vitamin C 7.1mg9%

Calcium 23mg2%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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02
Sep
2016

Green Chile Chicken Crockpot Enchilada Soup

categories: Chicken, Mexican / Southwestern, Slow Cooker Recipes, Soups

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Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!
I recently tried a new soup recipe… Green Chile Chicken Crockpot Enchilada Soup… and it was FANTASTIC! The best part was that the soup cooks in a crockpot, for super easy preparation! Throw ingredients into crockpot in the morning… enjoy this yummy soup at night!

The flavors in this chicken crockpot enchilada soup are amazing. If you enjoy Southwestern flavors, and want to make a big batch of delicious soup, then you might need to check this one out. I found the recipe on Pinterest recently and decided to try it out.

This soup DID NOT disappoint! It was as easy as adding ingredients to crockpot, shredding chicken and adding it back in to crockpot… and then serving it up with some flavorful garnishes to finish it off! Super duper EASY!

How To Make Green Chile Chicken Crockpot Enchilada Soup

Place the chicken, green enchilada sauce, white and black beans, green chiles, canned tomatoes, chicken broth, cilantro and spices into a crockpot.

Cook the chicken crockpot enchilada soup on LOW for 5-7 hours, OR on HIGH for 3-5 hours.

After the time you cooked it for is up, remove the chicken from the crockpot (and in my case, with a few straggler beans!). Place the chicken in a large bowl.

Shred the chicken with two forks. This part will be very easy, because the meat is so tender!

Cut an 8 ounce block of cream cheese into chunks and add to the soup. Turn the heat to HIGH and cook the soup for another 30 minutes.

The cream cheese should be melted or easily stirred into the chicken crockpot enchilada soup at the end of the 30 minutes.

The shredded chicken is then added back into the soup, and is heated another 10 minutes or so. Once the soup is completely heated through, it’s ready to be ladled into serving bowls, garnished and served.

To Serve Chicken Crockpot Enchilada Soup

For BEST flavor, garnish each bowl with some chopped cilantro, a dollop of sour cream and a couple of lime wedges. The lime wedges will add even more flavor when squeezed over the chicken crockpot enchilada soup, before eating!

There you have it! This soup recipe is perfect to make on a busy day! Make the soup (i.e. dump ingredients into crockpot) in the morning, and let it cook all day. Before serving, all you do is shred the chicken, add cream cheese & heat! It really is a super easy recipe… and it tastes FANTASTIC! Even the leftovers were perfect the next day!

Sure hope you will consider making this delicious, tasty green chile chicken crockpot enchilada soup! We absolutely LOVED it! Have a great day.

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of these recipes include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

0 from 0 votes

Green Chile Chicken Crockpot Enchilada Soup

Prep Time

10 mins

Cook Time

5 hrs

Total Time

5 hrs 10 mins

Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!

Category: Soup

Cuisine: Southwestern

Keyword: chicken crockpot enchilada soup, chicken enchilada soup

Servings: 8 servings

Calories Per Serving: 358 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 ounces green enchilada sauce green enchilada sauce
15.8 ounces canned cannelini beans (1 can), drained and rinsed
30 ounces canned black beans , (2 cans),drained and rinsed
1 pound boneless chicken breasts or thighs (I used a combo 2 breasts/3 small thighs)
8 ounces diced fire-roasted green chiles + liquid (2 cans) (including liquid)
10.5 ounces diced tomatoes + liquid (1 can) (including liquid)
4 teaspoons ground chili powder
1 Tablespoon ground cumin
3/4 teaspoon paprika
Salt and Pepper (to taste)
3 Tablespoons fresh chopped cilantro
2 cups chicken broth (or stock)
8 ounces cream cheese, softened

For garnish:

Sour cream, lime wedges, cilantro , optional

US Customary - Metric

Instructions

Into a large crock pot add green enchilada sauce, white and black beans, raw chicken, green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, 3 Tablespoons chopped cilantro, and chicken broth. Stir to combine.
Put lid on crockpot. Cook on LOW for 5-7 hours OR cook on HIGH for 3-5 hours.
When cooking time is finished, remove chicken pieces to a large bowl. Shred chicken using two forks. Set aside.
Cut cream cheese into small chunks and add chunks into crockpot. Stir well. Put cover on crockpot. Cook on HIGH for 30 minutes. When time is up, stir or whisk the cream cheese. It should melt or easily blend into the soup at this point.
Stir in the shredded chicken, and heat soup for another 10-15 minutes.
Ladle hot soup into serving bowls. Garnish each bowl with additional chopped cilantro, a dollop of sour cream, and a couple lime wedges. Lime wedges should be squeezed over soup before eating!

Recipe Notes

NOTE: Caloric calculation is based on using chicken breasts, and does not include optional garnishes (sour cream, cilantro, etc.

Nutrition Facts

Green Chile Chicken Crockpot Enchilada Soup

Amount Per Serving (1 serving)

Calories 358 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 67mg22%

Sodium 1274mg55%

Potassium 1012mg29%

Carbohydrates 38g13%

Fiber 12g50%

Sugar 4g4%

Protein 26g52%

Vitamin A 1122IU22%

Vitamin C 22mg27%

Calcium 144mg14%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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04
Dec
2015

Creamy Turkey Wild Rice Soup

categories: Slow Cooker Recipes, Soups, Turkey

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Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

Another Thanksgiving has come and gone, and we still have some leftovers, thankfully! Speaking of LEFTOVERS…today I’m posting a recipe for Creamy Turkey Wild Rice Soup. I’ve been making this soup for years (using good old turkey leftovers!).

I found the original recipe in an old Taste Of Home Magazine years ago and tried it. The creamy turkey wild rice soup was so good! I’ve been making it ever since, with a few slight changes to the original recipe.

Why NOT use the leftover turkey and carcass to make a huge pot of delicious soup? If you’re gonna go to the trouble of roasting a huge turkey, then make it “go the distance” for you.

The original recipe for creamy turkey wild rice soup was made on the stove top, but I adapted it for crock pot cooking. I’ve included both sets of instructions in the printable recipe below.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Could I Make This Recipe With A Whole CHICKEN Instead Of A Turkey?

Yes. You can also substitute a whole chicken, if desired. Remember to make sure you have at least 2 cups of shredded meat for the soup. Prepare the recipe the same exact way.

How To Make Creamy Turkey Wild Rice Soup

Start with that leftover turkey. Yeah. Use that beast you fixed for Thanksgiving. Our 15 pounder looked like this when it came out of the oven on Thanksgiving.

The next morning, the leftover turkey looked like this photo below… in a huge pot of water, with onions, celery, carrots, spices, etc. I’m telling you, that turkey never knew what hit it!

The turkey carcass (with some meat still attached) cooks for about 1½ hours (covered). Chopped onions, carrots, celery, salt and pepper are also added to the large pot of water.

When done, let the turkey cool. Once the turkey has cooled, cut or pull all the turkey meat you can get off the bones. You will need about 2 cups of turkey for this soup.

Add Ingredients To A Slow Cooker (crock pot)

Put the broth from the turkey (and the veggies, too) into a large crock pot. The total mount of broth should be at least 4 cups. If making the turkey the way shown, you can use the strained broth created by cooking the turkey as replacement for store bought broth.

Add 2 cups of shredded turkey to the slow cooker. Add one box of Long Grain and Wild Rice (and seasoning packet) and butter to the soup.

The original recipe called for 2 cups of wild rice. Using all wild rice is really tasty, but I found this package and seasonings to be perfectly easy (and a bit more economical).

Cook the creamy turkey wild rice soup on low temperature for 4 hours. After that, add some flour, whisked well with cool water to help thicken the soup broth slightly.

Put the lid back on slow cooker, and let the soup cook for another hour. Add light cream to the soup, and cook for 15 minutes.

The Creamy Turkey Wild Rice Soup Is Ready To Serve

Taste test the soup before you ladle it into bowls. Add salt or pepper, if desired, to suit your taste buds. The creamy turkey wild rice soup is now ready to be served!

Here is the finished creamy turkey wild rice soup, after the cream has been added. It looks great, and is ready to eat!

This creamy turkey wild rice soup is a really easy soup to make, and tastes absolutely delicious. I sure hope you will give this recipe a try next time you want to make something with Thanksgiving leftovers.

Don’t throw that turkey carcass away… make a huge pot of delicious hot and filling soup! Thanks for stopping by, and I sincerely hope you will come back again soon for more recipes. Have a great day.

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Recipe Adapted From: Taste Of Home Magazine, submitted by Terri Holmgren, Swanville, Minnesota (magazine issue unknown – I cut out her recipe years ago and couldn’t find it online)

0 from 0 votes

Creamy Turkey Wild Rice Soup

Prep Time

1 hr 30 mins

Cook Time

5 hrs 15 mins

Total Time

6 hrs 45 mins

Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

Category: Soup

Cuisine: American

Keyword: turkey wild rice soup

Servings: 12 cups (approx. 3 quarts)

Calories Per Serving: 179 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 turkey "carcass" (with some meat still attached)
1 medium onion , chopped
2 celery ribs , diced
2 carrots , diced
1 Tablespoon butter
1/2 cup all purpose flour
1/4 cup water
4 cups turkey or chicken broth
1 box wild rice OR 1 box Long Grain and Wild Rice Mix + seasoning packet (Rice A Roni)
2 cups light cream
2 cups diced turkey (or chicken)
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Additional salt & pepper , to taste (if desired)

US Customary - Metric

Instructions

Place leftover turkey "carcass" in large stock pot. Cover with water. Add onion, celery, carrots, salt and pepper. Cover pot and boil for 1 1/2 hours on medium-low. Remove turkey; let cool, then cut all the meat off the bones. Discard bones. Pour 4 cups of the broth (with veggies) into a crock pot. Shred turkey meat, then add at least 2 cups of the meat back into the crock pot. Add entire box of rice (plus seasoning packet). Add salt, pepper, dried parsley, and butter to soup. Cook on Low for 4 hours.
After 4 hours, mix together the flour and water until smooth. Stir this mixture into the soup in the crock pot until combined. Let soup cook for another hour.
Stir in cream, and cook on LOW for another 15 minutes.
Taste test; add additional salt/pepper, if desired, then serve!

Recipe Notes

If cooking on stove top: Saute onions, celery and carrots in butter 3-4 minutes. Reduce heat; add in flour-cook until it is bubbly. Add in broth, stirring constantly. Bring to boil; reduce heat. Add rice, turkey, cream, salt, pepper, garlic powder, etc. Simmer for about 20 minutes. Serve.
Another way to make this quicker, use store bought broth and shred up a rotisserie chicken or use pre-cooked turkey.

Nutrition Facts

Creamy Turkey Wild Rice Soup

Amount Per Serving (1 cup)

Calories 179 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 58mg19%

Sodium 431mg19%

Potassium 189mg5%

Carbohydrates 7g2%

Protein 5g10%

Vitamin A 2140IU43%

Vitamin C 7mg8%

Calcium 39mg4%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

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30
Sep
2015

Honey Garlic Chicken (For Crock Pot)

categories: Chicken, Main Dishes, Slow Cooker Recipes

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Honey Garlic Chicken (for crockpot) is an easy, delicious slow cooker recipe for chicken thighs, coated in in a thick honey and garlic sauce.

A few days ago I was scanning Pinterest and came upon a recipe for Honey Garlic Chicken (for crock pot). The recipe caught my eye because it looked so good AND it was SO EASY!

Seriously…how ridiculously easy is it to mix up the sauce, pour it over some chicken in a crock pot, set the timer and walk away? Since I’m always on the lookout for an easy, tasty dish, I decided to give the recipe a try… and guess what? THIS HONEY GARLIC CHICKEN IS CRAZY EASY AND DELICIOUS… and it took all of 10 minutes to prep.

I prepared the sauce (boy is it good!), poured it over the chicken around lunch time and turned on the crock pot. By 6:00 pm, my husband and I had a fantastic dinner waiting for us. The smell of the chicken as it cooked was amazing. We really couldn’t wait for this meal to be done, so we could try it.

This chicken recipe is PERFECT for anyone who has a busy day and doesn’t want to take a lot of time preparing dinner. Throw the recipe together in 10 minutes or less, throw it in a crock pot, turn it on, then walk away, and do whatever you want until it is done! Bam! Fantastic, delicious dinner… just like that! Here’s what you do:

Make The Honey Garlic Sauce

Mix up the sauce in a medium sized bowl. The ingredients you will need are garlic, honey, ketchup, soy sauce, oregano, and parsley. You won’t believe just how quickly the sauce can be made.

Time To Make Honey Garlic Chicken (for crockpot)

Place 6 boneless, skinless chicken thighs in the bottom of a slow cooker. Try NOT to break a sweat doing this, (ha ha)! See how easy this recipe is coming together?

Pour the honey garlic sauce over the chicken, turning to make sure all the pieces are covered with the sauce.

Cook the chicken for 6-7 hours on HIGH temperature OR on LOW for 4-5 hours. I typically cook mine on high, but it is really convenient to set the temperature on low and head out for the day.

Here’s what the honey garlic chicken (for crockpot) looked like when I took a peek at the 3 hour mark. They sure looked and smelled pretty good by then!

Time To Serve The Chicken!

When the chicken has finished cooking, transfer the pieces to a serving plate. Spoon the sauce over the chicken, and then sprinkle the chicken with toasted sesame seeds and parsley, and serve.

The honey garlic chicken (for crockpot) is really tender, and the sauce is so delicious, you won’t believe it! We enjoy it served it with steamed white rice and broccoli on the side. YUM!

Sure hope you will give this easy recipe for honey garlic chicken (for crockpot) a try. My husband and I loved this meal, and it was a real time saver, so I will definitely be making this again!

Thank you for stopping by, and I hope you’ll come back again soon for more delicious recipes. Take care, and have a great day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes to check out, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe Source: http://diethood.com/crock-pot-honey-garlic-chicken/

0 from 0 votes

Honey Garlic Chicken (For Crock Pot)

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

Honey Garlic Chicken (for crockpot) is an easy, delicious slow cooker recipe for chicken thighs, coated in in a thick honey and garlic sauce.

Category: Entree

Cuisine: American

Keyword: honey garlic chicken

Servings: 6 servings

Calories Per Serving: 233 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 large boneless, skinless chicken thighs
4 garlic cloves , minced
1/3 cup honey
1/2 cup ketchup
1/2 cup soy sauce (low sodium or regular)
1/2 teaspoon dried oregano
2 Tablespoons dried parsley
1/2 Tablespoon toasted sesame seeds

US Customary - Metric

Instructions

Make the sauce by combining garlic, honey, ketchup, soy sauce, oregano and parsley in a small mixing bowl. Mix until thoroughly combined.
Place the thawed chicken thighs on the bottom of a crock pot. Pour the sauce over the chicken, turning to ensure all sides of chicken are coated with sauce. Put the lid on crock pot; cook on LOW for 6-7 hours OR cook on HIGH for 4-5 hours.
When chicken is done cooking, transfer the chicken to a serving platter or to individual serving plates. Spoon some of the extra sauce over the chicken.
Garnish each piece of chicken with sesame seeds and a little parsley. Serve, and enjoy!

Nutrition Facts

Honey Garlic Chicken (For Crock Pot)

Amount Per Serving (1 thigh)

Calories 233 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 107mg36%

Sodium 1051mg46%

Potassium 449mg13%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 20g22%

Protein 24g48%

Vitamin A 146IU3%

Vitamin C 2mg2%

Calcium 41mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

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Category: Slow Cooker Recipes

Prep Veggies For Crockpot

Build The Sauce

Time To Let It Cook!

Serve The Slow Cooker Veggie Curry

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What Do I Need To Make The Sauce?

Make The Tikka Masala Sauce

Time For The Crockpot!

Let’s Do Some Shredding

Time To Add Coconut Milk

Serve The Crockpot Chicken Tikka Masala

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Season The Pork

Time To Slow Cook The Seasoned Pork

What To Do When It Is Finished Cooking

Shredding The Tender Cooked Pork

What Can Easy Slow Cooker Pulled Pork Be Used For?

Storing The Pulled Pork For Other Meals

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Prepare And Pan-Sear The Chicken

Into The Crock Pot It Goes!

Add The Seasoning Sauce Then Cook!

Time To Shred The Cooked Chicken

Serving Mexican Shredded Chicken

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Prepare The Meat

Make The Sauce

Ready, Set… Cook!

Serving Crock Pot Mongolian Beef

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How To Make Slow Cooker Carne Asada

Make The Sauce

Time For The Slow Cooker

Shred The Slow Cooker Carne Asada

What Else Can The Shredded Meat Be Used For?

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There Are MANY Ways To Use Chunky Crock Pot Apples

How To Make Chunky Crock Pot Apples

You Can Serve Warm Chunky Crock Pot Apples In Oatmeal

You Can Serve Them On Pancakes Or Waffles

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How To Make Green Chile Chicken Crockpot Enchilada Soup

To Serve Chicken Crockpot Enchilada Soup

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Could I Make This Recipe With A Whole CHICKEN Instead Of A Turkey?

How To Make Creamy Turkey Wild Rice Soup

Add Ingredients To A Slow Cooker (crock pot)

The Creamy Turkey Wild Rice Soup Is Ready To Serve

Looking For More SOUP Recipes?

Interested In More Recipes?

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Make The Honey Garlic Sauce

Time To Make Honey Garlic Chicken (for crockpot)

Time To Serve The Chicken!

Looking For More CHICKEN Recipes?

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You Can Also Find Me On Social Media:

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks