Mongolian beef in the Crockpot….so good. Everyone loved it, and even my pickiest eater had seconds! I love that this recipe actually calls for a long cooking time and that it actually benefits from the long cooking time.
- 1 onion, thickly sliced
- 2 tsp. olive oil
- 1 1/2 lb. stew meat
- 1 TBSP minced garlic (jarred)
- 1 TBSP fresh ginger (paste)
- 1/2 c. soy sauce
- 1/2 c. water
- 1/2 c. Hoisin sauce
- 1/2 c. (1/4 c. Splenda) brown sugar
- 3 TBSP cornstarch
- Mix garlic through cornstarch in a bowl.
- Add onions to the bottom of the Crockpot; then add the olive oil; then add the meat; and then pour the sauce over the meat.
- Cook on low for 6-8 hours. Serve with white rice.
This taco filling is quite tasty and both kiddos really enjoyed it.
- 4 chicken breasts
- 1 onion, chopped
- 1 pack taco seasoning
- 1 (15 oz.) can cream of onion soup (cheddar cheese soup works really well too)
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (16 oz.) jar of salsa
- Put chicken in Crockpot; then add the onion and sprinkle with taco seasoning.
- Add the soup; then the beans; then the salsa.
- Cook on HIGH for 4 hours. Remove chicken from Crockpot and shred then return chicken to Crockpot.
- Serve with tortillas and cheese.
This crock pot dinner is really tasty, and the leftovers were delicious too. The recipe comes from the March 2009 issue of Cooking Light. I thought the original recipe called for way too much salt, so I didn’t add the salt, other than to season the beef prior to searing it, and boy am I glad that I omitted the rest of the salt, because the dish was plenty salty. My advice is to use the salt sparingly, because you can always add more after the dish is finished crocking.
The recipe calls for beef short ribs, but I used just a boneless chuck roast, and it worked just fine. If your meat cut doesn’t have a bone, then I’d reduce the cooking time.
- 2 tsp. canola oil
- 2 lbs. short ribs or boneless chuck roast, trimmed
- salt and pepper
- 1/3 c. minced shallots
- 3 TBSP minced garlic
- 3 TBSP minced peeled fresh ginger
- 1/4 c. water
- 2 TBSP red curry paste
- 1 can of light coconut milk
- 1 TBSP sugar
- 1 TBSP fish sauce
- 1 TBSP grated lime rind
- 1 TBSP fresh lime juice
- Hot rice
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker. Repeat procedure with remaining ribs.
- Add shallots, garlic, and ginger to pan; sauté 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW 6 hours. If using boneless chuck roast cover and cook on LOW 4-5 hours.
- Remove ribs from cooker; keep warm. Pour cooking liquid into a zip-top plastic bag and place bag inside a 2-cup glass measuring cup. Pour cooking liquid; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Stir in lime rind and juice, taste and adjust seasoning, if necessary. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.
This chili is so delicious. It can be made completely on the stove or once assembled it can be simmered away in the crock pot. I used my crock pot, and this chili is awesome. It is thick and hearty and delicious. I used ground turkey, but you could certainly use ground chicken or beef.
- 1 medium onion, chopped
- 1 TBSP vegetable oil
- 4 garlic cloves, chopped
- 1 lb. ground turkey
- 2 TBSP chili powder (I used 1 TBSP chili powder and 1 TBSP ancho chili powder
- 2 tsp. ground cumin
- 3 TBSP tomato paste
- 5-6 dark chocolate Hershey kisses
- 3 (14-oz.) cans of chili ready tomatoes diced tomatoes (2 cans fire roasted tomatoes and 1 can of Mexican stewed tomatoes)
- 1 (16-oz.) can red kidney beans, rinsed and drained
- 1/2 c. water
- Top with shredded cheese
- Sauté chopped onion in hot oil in a large Dutch oven or skillet over medium-high heat 5 minutes or until tender; add garlic, and sauté 1 minute.
- Add turkey, chili powder and cumin, cooking for 8 minutes or until meat crumbles and is no longer pink. Then add the tomato paste, and cook 2 minutes. Add chocolate, tomatoes, beans and water, stir to combine.
- Stove top recipe: Bring mixture to a boil and cover, reduce heat to low, and simmer, stirring occasionally, 30 minutes. Top with shredded cheese.
- Crock pot recipe: add everything to your crock pot. Cook on high for 2 hours (more time won’t hurt it) or on low for 4 hours (more time won’t hurt it). Top with shredded cheese.
Crock Pot Turkey Chili:
Black beans and rice are a great winter food. They are warming and very filling. They are also very healthy. The key to this dish is to soak the black beans in water over night.
- 1 lb. dried black beans
- 1 onion, chopped
- 7 garlic cloves, smashed
- 1-2 jalapenos, diced (can omit)
- 2 TBSP dried oregano
- 6-7 c. chicken or veggie broth
- Hot cooked Rice
- Pico de gallo to top the dish (simply mix some tomatoes, onion, cilantro, garlic, salt and lime juice together)
- Place black beans in a pot and cover them with water and soak overnight.
- Place soaked beans, onion, garlic, jalapenos, oregano, and broth in a slow cooker, and cook on HIGH for 6 hours or until beans are soft and tender. Taste and adjust seasoning if necessary.
- Serve over hot rice and top with pico de gallo.
Black Beans and Rice:
This chicken taco filling is quite good, and it’s made in the crockpot. It’s important to use a flavorful salsa (I used Arriba! Fire Roasted Mexican Chipotle Salsa), and DO NOT use a mild salsa as there just isn’t enough flavor.
After the dish is cooked squeeze some fresh lime juice to give the dish a nice bright flavor, and then adjust the seasoning. Since all salsas are different you may need to add some additional salt.
Next time I think I’ll try adding some ground cumin to the crockpot.
- 1 bag of frozen corn
- 2 large frozen chicken breasts
- 1 can black beans, drained and rinsed
- 16 oz jar of medium salsa
- 1-2 limes, juiced
- salt to taste
- Top tacos with: avocado, tomatoes, cilantro, cheese, sour cream guacamole etc.
- Spray your crock with cooking spray; then add the frozen corn; then add the frozen chicken breasts; then add the black beans; then top with the salsa. Cover and cook on HIGH for 1 hour and then turn to LOW for 4 hours.
- Shred the chicken and then add the lime juice and salt and any other seasonings you like.
Southwest Chicken Taco Filling:
This chili is solid. I found the recipe and the always tasty fashionably foodie. You can cook on the stove-top or in the crock. It was also really good the next day on a taco salad with creamy jalapeno dressing.
- 4 cans kidney beans, undrained (I used 2 cans)
or 1 pound dried kidney beans, soaked overnight and cooked until tender, with cooking liquid
- 1 lb. ground beef (I used turkey)
- 1/2 large onion, chopped
- 1 green bell pepper or jalapeno, chopped
- 2 TBSP chili powder
- 2 TBSP brown sugar
- 2 quarts tomatoes with juice (or two big 28 oz cans)
- 1 big (15 oz) can tomato sauce
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. basil
- 1/8 tsp. allspice (the secret ingredient!)
- 1 bay leaf (I used more because mine weren’t that fresh)
- Grated cheese
- In a large stockpot, cook ground beef/turkey, onion, and green pepper and/or jalapeno till meat is brown. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, sugar, pepper, allspice and the bay leaf. Bring to a boil, reduce heat. Cover, simmer at least 45 minutes, until reduced and thickened, or cook in Crock Pot on LOW for 3-5 hours (for the crock pot, omit juice from one jar of tomatoes.) taste before serving, add a sprinkle of salt or sugar as needed.
- Top with cheese.
Cook Off Chili:
Here’s another excellent BBQ beef sandwich cooked in the crockpot. The recipe is from Taste of Home.
- 1 3 lb. boneless chuck roast
- 1 c. BBQ sauce
- 1/2 c. apricot preserves
- 1/3 c. chopped green or red pepper
- 1 small onion, chopped
- 1 TBSP dijon mustard
- 2 tsp. brown sugar
- Cole slaw
- Spray your crockpot with cooking spray. Cut the roast into quarters, and add the meat to the crock.
- In a bowl, combine the bbq sauce, preserves, green pepper, onion, mustard, and brown sugar; then pour mixture over roast.
- Cover and cook on LOW for 5 hours, or until meat is tender.
- Remove meat from crock and thinly slice. Serve on buns with slaw.
Beef BBQ Sandwiches with Slaw:
I found this most delicious recipe at Blisstree.com. Heather’s photo is soooo much better than mine, but since I loved the dish so much, I didn’t want to wait until I made it again to try taking a better photo.
Not only is this a crock pot dish, but it is company worthy…yes you heard me right…I would certainly serve this dish to company!
- 1/2 c. soy sauce
- 1/2 c. packed light brown sugar (you can scale it down to 1/3 c)
- 2 TBSP sesame oil
- 2 TBSP rice vinegar
- 2 TBSP minced fresh ginger (I probably used closer to 1/4 c.–love ginger)
- 4 cloves of crushed garlic
- 1/2 tsp. red pepper flakes
- 2 lbs boneless beef short ribs or boneless country ribs
- 3 TBSP cornstarch
- 3 TBSP cold water
- Sesame seeds
- Green onion, chopped (we didn’t have any)
- Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl. Place ribs in crock pot and then add the sauce.
- Cook on low for 5 hours or until meat is tender (if you use ribs on the bone, then cook longer). Remove meat and place on platter.
- Mix cornstarch and water in a small bowl. Turn crock to high and add cornstarch mixture. Bring to boil to allow sauce to thicken.
- Plate: rice, ribs, sauce, green onions, and sesame seeds
Korean Short Ribs:
This soup is so hearty and so yummy, and both kiddos liked it a lot…major accomplishment! It’s an extremely tasty crock pot meal and it’s so easy…definitely company worthy!
You can leave the chicken out and stir in some leftover chicken just before serving and then continue cooking to heat chicken through.
- 1 15 oz. can black beans, rinsed and drained
- 1 14.5 oz. can diced tomatoes, drained
- 1 1/2 c. frozen corn
- 1 onion, chopped
- 1 10 oz. can red enchilada sauce
- 1 can low sodium cream of chicken soup
- 2 cups milk (I used 2% because that’s what I had)
- 2 tsp. ground cumin
- 1 tsp. oregano
- 1/2 tsp. salt
- 1 lb. chicken, cut into bite size pieces
- Tortilla chips
- Lime, quartered
- Shredded cheese
- Chipotle sour cream (sour cream mixed with chopped chipotles)
- Avocado, diced
- Combine black beans through salt in your slow cooker. Mix to combine; then add the chicken.
- Cover and cook on HIGH for 2 1/2 to 3 1/2 hours.
- Place some tortilla chips into a bowl and ladle soup on top of the chips, squeeze a lime quarter into each bowl of soup, top with cheese, sour cream and avocado.
Chicken Enchilada Soup: