Beef Barbacoa Recipe (Slow Cooker or Instant Pot)

This Beef Barbacoa Recipe, made in either the Slow Cooker or Instant Pot, is so flavorful and versatile. This barbacoa meat is perfect for tacos, meal prep bowls, served with rice or cauliflower rice.

Barbacoa meat on a taco with toppingsBeef Barbacoa Recipe

My go-to dinner when I’m serving a crowd is almost always tacos. And this Beef Barbacoa recipe is easiest way to get delicious, hearty, taco meat on the table. It’s easy to throw together, affordable, and everybody loves it. You can make it in either the slow cooker or Instant Pot. This barbacao meat also works great for meal prep for a variety of meals. Serve over a bed of lettuce for a taco salad, or over rice with some veggies for a taco bowl.

Braised beef barbacoa recipeHow to Make Instant Pot Barbacoa:

  1. In a small bowl whisk together the spices and then rub them all over beef.
  2. Sear the meat on all sides.
  3. Add in the remaining ingredients to make the sauce and cook on high pressure for 50 minutes with a natural release.
  4. Once done, shred with two forks and serve as desired.

How to Make Slow Cooker Beef Barbacoa:

  1. Pre-heat broiler.
  2. In a small bowl whisk together the spices and then rub them all over beef.
  3. Sear the meat on all sides under the broiler.
  4. Meanwhile, add diced tomato, chiles, onion, garlic, vinegar, maple syrup, salt and pepper to a large slow cooker. Add in the seared beef and cook on low for 7-8 hours.
  5. Once done, shred and use as desired.

How to Make Barbacoa Meat on the Stove Top or Oven:

Don’t have an Instant Pot or Slow Cooker? You can still make this barbacao recipe, using the same idea of cooking this low and slow. On the stove top, use a dutch oven and follow the same directions to sear the meat on all sides. Then, add all your ingredients, cover and cook on low on the stove until the meat is tender and falling apart, about 3-4 hours.

For the oven, sear the meat in a dutch oven. Once you’ve added all the ingredients, place in a preheated 300ºF for 3-4 hours, or until the meat is tender and falling apart.

shredded beef barbacoa meat with a fork

What Kind of Meat is Barbacoa?

This recipe calls for buying beef to make the barbacoa meat. You want to use a piece of beef that has a nice amount of fat marbling and that can withstand a long cook time in the slow cooker and pressure cooker. For this this recipe use:

  • Chuck roast
  • Beef shoulder
  • Brisket

Barbacoa Taco Toppings:

  • Tortillas (not a topping, but a must!)
  • Shredded Cheddar
  • Diced Tomatoes
  • Sliced Pickled Jalapeños
  • Shredded Lettuce
  • Chopped Scallions
  • Avocado Slices
  • Fresh Lime Wedges
  • Fresh Cilantro
  • Hot Sauce

Sides to Serve with Barbacoa Meat:

barbaca meat on a taco

If you like this beef barbacoa recipe, try these other recipes: 

Beef Barbacoa

Prep Time 8 min Cook Time 7 hr Total Time 7:08

Ingredients

  • 2 1/2 lb. grass-fed beef shoulder

Rub

Sauce

Directions

  1. Put broiler on high.
  2. In a bowl combine rub ingredients.
  3. Press rub ingredients into the beef shoulder on all sides.
  4. Broil on high for 4 minutes on each side.
  5. While in the oven, combine all sauce ingredients in your slow-cooker.
  6. Once beef is done in the oven, carefully place it into the slow-cooker and set on low for 7-8 hours.
  7. Once done, assemble as a salad or breakfast bowl with desired toppings: fried plantains, tomato, lettuce, onion, scallion, avocado, etc. or serve as tacos

Recipe Notes

How to make Beef Barbacoa in the Instant Pot:

  1. In a bowl combine rub ingredients. Press the dry rub ingredients into the beef shoulder on all sides.
  2. Sear meat using sauté function for 2 minutes on each side, then remove and set aside.
  3. Combine all sauce ingredients in the insert of your instant pot.
  4. Place beef into the insert of your Instant Pot and set on high pressure for 50 minutes.
  5. Once done, let naturally release. Shred with two forks.
  6. Assemble as a salad or breakfast bowl with desired toppings: fried plantains, tomato, lettuce, onion, scallion, avocado, etc. or serve as tacos!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

How to Make Pumpkin Butter

Pumpkin Butter is a sweet spread made up of cooked pumpkin puree with added sweetener and warm spices. It can be made either in the Instant Pot or in the Slow Cooker and is guaranteed to make your home smell delicious while it’s cooking! Use it on your favorite bread, muffin, on top of oatmeal or straight from the spoon!

pumpkin butter in a jarPumpkin Butter Recipe

I first tried pumpkin back in my college days at this adorable little restaurant called Judie’s. Back before I changed my diet, I would enjoy the giant popovers they served, slathered with the most delicious pumpkin butter or apple butter. It has been a while since I’ve been there, but luckily I get to remember it every time I make and eat this amazing healthy pumpkin butter! This sweet spread is easily made in the slow cooker or the Instant Pot and is perfect to serve on just about anything. We also use it to make our new favorite Easy Pumpkin Coffee, with a recipe coming for that this week!

Ingredients Needed

  • Pumpkin Puree (homemade or store-bought)
  • Honey or Maple Syrup
  • Coconut Sugar
  • Cinnamon
  • Pumpkin Pie Spice
  • Sea Salt
  • Apple Cider

pumpkin butter recipe complete on bread

How to Make Slow Cooker Pumpkin Butter

Making crock pot Pumpkin Butter couldn’t be easier because all you do is add in all the ingredients and let it cook away for 6 hours, or until it’s reach the desired consistency! The recipe calls for a total of 4 cups of pumpkin puree and assumes you are using a standard 6 quart model. If you had a smaller slow cooker you could (2-3 quart) halve the recipe with success.

How to Make Pumpkin Butter in the Instant Pot

Cooking it in the Instant Pot is a bit more complicated than in the slow cooker. Because the pumpkin puree is pretty thick, there is a possibility that the mixture has a “burn” notification when cooked in the Instant Pot. To avoid this you must place your ingredients in the Instant Pot in a certain order, and not mix all of the ingredients together. Don’t worry all of the flavors still infuse throughout, and will be thoroughly whisked together after it’s finished cooking.

In addition, because the Instant Pot does not let any liquid escape during cooking, the Instant Pot Pumpkin Butter isn’t as concentrated as Crock Pot Pumpkin Butter. We didn’t find this to be a problem, and really enjoyed the flavor of both versions, but if you prefer a thicker spread feel free to let it sauté for 10 or so minutes after it has finished cooking or until it’s reached your desired consistency.

instant pot pumpkin butter

A Note about Pumpkin Puree

We tested this recipe with several different brands of pumpkin puree, as well as a homemade version. They all varied in thickness and concentration. The homemade version, depending on the type of pumpkin you use, will have a higher water content. Organic pumpkin puree also has a higher water content compared with the conventional store-bought puree. If you find your pumpkin butter feels too thin, feel free to cook it until it reaches your desired consistency.

crock pot pumpkin butter in a jar

How to Use It

Use this pumpkin butter just like you would apple butter:

  • On toast
  • On a muffin
  • In oatmeal
  • In Pumpkin Bread (recipe coming soon)
  • In Coffee (recipe coming soon)

If you like this fall recipe check out these others:

Slow Cooker Pumpkin Butter
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Ingredients
  1. 4 cups pumpkin puree
  2. 1/2 cup raw honey
  3. 1/4 cup coconut palm sugar
  4. 1 teaspoon cinnamon
  5. 1 teaspoon pumpkin pie spice
  6. 1/4 teaspoon sea salt
  7. 1/3 cup apple cider
  8. 1/4 teaspoon lemon juice
Instructions
  1. Place all ingredients into your slow cooker
  2. Set on low for 6 hours or until thick
  3. Stir occasionally throughout cooking time
  4. Store in the refrigerator for 2 weeks or freeze for up to one year
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Stuffed Pepper Soup

Stuffed Pepper Soup is the perfect cold weather meal! Loaded with all of your favorite stuffed pepper flavors, but without the hassle of having to actually stuff peppers. It’s easily cooked in either the crock pot or the Instant Pot and this hearty soup is also gluten-free and optionally dairy-free.


Stuffed Pepper Soup

Are you guys ready for soup season yet? I am just about ready. And today we’re bringing an oldie but a goodie out from the archives. This Stuffed Pepper Soup has been a favorite at LCK for a while. It’s hearty, flavorful and dead-simple to make. We’ve updated the photos and have now added instructions so that you can make it either in the slow cooker or the Instant Pot. This soup has all that stuffed pepper flavor we love, but doesn’t require a lot of the steps needed to actually make stuffed peppers. It’s gluten-free and optionally Paleo and Whole30 friendly, if you omit the rice and cheese.

Stuffed Pepper Soup Ingredients

  • Ground Beef
  • Tomato Sauce
  • Diced Tomatoes
  • Beef or Chicken Stock
  • Bell Peppers
  • Uncooked Rice (omit for Paleo or Whole30)
  • Onion
  • Coconut Palm Sugar (omit for Whole30)
  • Garlic
  • Paprika
  • Salt and Pepper

To make this Whole30 and Paleo friendly omit the white rice. You can substitute in cauliflower rice to cook at the end until heated through.

How to Make Stuffed Pepper Soup

There are a few different ways you can cook this soup! I love the choice of being able to use either the crock pot or Instant Pot when making soup depending on what my day looks like, so we’re including instructions for both. Additionally, this soup is easily made on the stove as well.

To Make Crock Pot Stuffed Pepper Soup:

To make this in the slow cooker, all you need to do is brown the meat and then add the remaining ingredients and cook on high for 4-6 hours. When I originally published this recipe I listed in the instructions to add in cooked rice at the end. Adding fully cooked rice right at the end prevents too much liquid from being absorbed by the rice during cooking. However, we’ve updated the recipe to use a small amount of raw rice instead. The reason for this is because using raw rice enables this to be a truly set-it-and-forget-it meal that doesn’t need any preparation such as making rice beforehand. The rice does lose its shape a bit, but we actually found we liked how it thickened the soup, just like a stuffed pepper would. However, if you do happen to have leftover rice and wish to add that in at the end of cooking just to heat through, feel free to do that instead. Additionally, the longer this soup sits, the more liquid the rice absorbs, the same as it would any soup with added rice.

To Make Instant Pot Stuffed Pepper Soup: 

To make this in the Instant Pot, you brown the meat, add the remaining ingredients and then cook on manual high pressure for 10 minutes with a natural pressure release for 5 minutes. It’s truly a super simple quick way to get dinner on the table!

To Make Stove Top Stuffed Pepper Soup:

Don’t have a slow cooker or Instant Pot and still want to make this soup? No problem! To cook on the stove:

  1. Heat a large pot and add a teaspoon of oil.
  2. Once hot, add the ground beef and cook through until no longer pink. Drain off all excess fat except 1 teaspoon.
  3. Add in the peppers and onions and cook until beginning to soften, about 5 minutes.
  4. Add in the remaining ingredients and cook until the vegetables and the rice are tender, about 20 minutes. Add any additional broth as needed to thin out the soup.
  5. Serve immediately with garnish of choice.

If you like this soup recipe, check out these others:

If you like this stuffed pepper recipe, check out these others:

Stuffed Pepper Soup

Prep Time 00:05 Cook Time 00:15 Inactive Time 00:10 Total Time 00:30 Serves 4-6

Ingredients

To Garnish

Directions

To Make in the Crock Pot:

  1. Heat oil in a pan over medium heat. When hot cook the beef until no longer pink, 6-8 minutes. Drain off all but 1 teaspoon of oil.
  2. To a slow cooker add browned beef and all remaining ingredients except the rice. Mix to combine. Sprinkle the rice over the top of the mixture and close the lid.
  3. Let cook on high for 4-6 hours.
  4. Once the rice is cooked through, season to taste and serve, garnish with optional scallions and cheddar cheese and serve.

To Cook in the Instant Pot:

  1. Set Instant Pot to saute function. Heat oil and add ground beef. Cook until no longer pink, about 6-8 minutes. Drain off all but 1 teaspoon of excess oil.
  2. Add onions and peppers and cook until beginning to soften, about 5 minutes. Shut off the saute function.
  3. Add in remaining ingredients and stir well.
  4. Place the lid on the Instant Pot and set the valve to sealing.
  5. Cook on manual high pressure for 10 minutes, with a 5 minute natural release. Release any remaining pressure. 
  6. Garnish as desired, and serve immediately.

To Cook on the Stove top:

  1. Heat a large pot and add a teaspoon of oil.
  2. Once hot, add the ground beef and cook through until no longer pink, 6-8 minutes. Drain off all but 1 teaspoon of oil.
  3. Add in the peppers and onions and cook until beginning to soften, about 5 minutes.
  4. Add in the remaining ingredients and cook until the vegetables and the rice are tender, about 25 minutes. Add any additional broth as needed to thin out the soup.
  5. Serve immediately with garnish of choice.

Recipe Notes

  1. We are instructing to use uncooked rice here for the ease of making this without needing leftover rice. If you DO have leftover rice you wish to use up, feel free to make this soup as stated and add in the leftover rice at the end of the cooking time until it is warmed through.
  2. To make this Whole30 and Paleo friendly omit the white rice. You can substitute in cauliflower rice to cook at the end until heated through. Also for Whole30 omit the coconut sugar.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Slow-Cooker Beef Stew

Slow Cooker Beef Stew [paleo-friendly, grain-free, dairy-free] | Lexi's Clean Kitchen

This Slow-Cooker Beef Stew is the perfect healthy comfort food for cold days! It’s hearty, flavorful, packed with veggies, and easy to make right in your crock pot. Make it for a cold winter night, or a festive St. Patrick’s Day meal! Beef stew is a simple recipe that will wow everyone who tries it.

Traditional Beef Stew Recipe

The Slow Cooker is an amazing phenomenon in my opinion. Even those friends of mine who aren’t big cookers use it! Throw all the ingredients in with the right flavor combo and BOOM: the perfect stew. It’s hands off, easy to use, and safe!

What is Irish stew made of?

Filled with beef, carrots, mushrooms, onions, and potatoes is the perfect main dish for your St. Patrick’s Day celebrations. The beef is so tender, it just melts in your mouth!

Tips For Slow Cooker Beef Stew

  • Brown your meat
  • Don’t use too much liquid
  • Don’t skimp on the cook time
  • Layer your beef and veggies
  • Set it and forget it! The beauty of a slow cooker!

Ultimate Slow Cooker Beef Stew

This stew is: hearty, flavorful, tender melt-in-your-mouth beef, and packed with veggies! It is also paleo-friendly, dairy-free, whole30 compliant and has no sugar added… does it get any better than that? I love making this soup at the beginning of the week and enjoy it all week long!

What defines a stew?

  • In a stew you aren’t looking for the consistency of a soup, so minimizing added liquids is helpful!
  • Beef stew doesn’t need to be super, super thick. You’ll most likely be using potatoes, and their starch will naturally thicken your stew! If not, don’t worry, this stew thickens whithout it, too.

What kind of beef is used for stew?

You can buy beef stew meat, which is cut and cubed and is generally chuck or round! Beef round cuts (bottom and eye) are generally leaner than chuck (shoulder, leg and butt) and very well-suited to stew.

I always add beef stew meat to my ButcherBox order in the cold weather months. Each month, ButcherBox  curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too! ButcherBox delivers your meat for the month, saves you money, and is the best quality! Order Today and get this amazing deal:

  • Get FREE bacon
  • FREE Shipping
  • $15 OFF!

Can you put raw meat in a slow cooker?

You certainly can, but for this beef stew recipe, we prefer to sear the meat first to bring out the amazing flavor that you’ll get!

Easy Beef Stew

Tools used to make this easy slow cooker beef stew recipe:

  • Slow Cooker: Inexpensive and works great. I’ve had mine for years!
  • Cast Iron Skillet: I like a nice, hot cast iron skillet to sear our stew meat!
  • Chef’s Knife: My go-to chef’s knife. Use whatever you have on hand!
  • Tongs: To easily flip the meat while searing.
  • Cutting Board: A good cutting board, of course! To chop all those veggies!

Want other slow cooker recipes? Try these favorites:

If you like this beef stew recipe, make these other St Patrick’s Day Favorites:

Slow-Cooker Beef Stew

Prep Time 10 min Cook Time 8 hr Total Time 8:10 Serves 6

Ingredients

Directions

  1. Heat oil over medium-high heat in a large skillet. Sear meat for about 3 minutes on each side, until brown. Set aside.
  2. Place meat and vegetables in the crockpot
  3. Add in broth, tomato paste, tapioca, and spices
  4. Mix well to combine
  5. Set on low for 8-10 hours
  6. After 7 hours, taste and adjust spices to your liking (i.e. add additional salt, cayenne, or red pepper flakes)
  7. Remove bay leaf and serve hot
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Slow Cooker French Onion Soup (Gluten-Free)

This gluten-free and healthy Slow Cooker French Onion Soup is comfort food at it’s finest. It’s made using simple ingredients you likely already have in your pantry, is largely hands-off cooking, is an economical meal and is so rich and flavorful. It can be eaten as is as a light soup, or more traditionally topped with melted cheese and either store-bought or homemade bread.

Slow Cooker French Onion SoupSlow Cooker French Onion Soup

French Onion Soup is such a classic comfort food, it’s hard not to love. If you’ve only eaten it at restaurants you might think it’s difficult to make because it’s SO rich and flavorful, but truly it isn’t that hard at all! And we’ve made it even easier by throwing the whole thing in the slow cooker for easy, hands-off cooking! This Slow Cooker French Onion Soup is a great example of taking really basic pantry items like onions, broth and a few other simple ingredients and turning it into something amazing by slow and low cooking. Recipes using pantry staples are a great to have in your back pocket on days when you don’t have time to run to the grocery store but still want to be able to cook up a great meal for your family.

Crock Pot French Onion Soup

What is French Onion Soup Made Of

Traditionally French onion soup is made by slowly caramelizing onions on the stove top, which can require lots of babysitting and stirring to make sure the onions don’t burn. The onions are then coated in flour and simmered for longer with broth. This Slow Cooker French Onion Soup recipe however takes all the amazing flavors of this bistro classic and tosses them all in the slow cooker to make while you are busy doing other things! The first step is to cook all the onions for about 6 hours, which doesn’t require any stirring. This step can have some wiggle room if you are about and about because it’s hard to burn onions in the slow cooker, so if you aren’t home during the end of the 6 hours of cook time, the onions will likely be fine for 2-3 hours after. Next you simmer the onions in the broth for the remainder 2 hours of cooking time. Classic French onion soup is topped with a large crouton-like piece of bread and cheese. We’ve given directions on how to do this, but truly you can leave this off and this soup is still really flavorful!

What is the best onion to use for French onion soup

This Slow Cooker French Onion Soup recipes uses two kinds of onions. Yellow onion are more sweet with a really bright flavor and red onions have more depth with a touch of bitterness. Together they make a really nuanced and flavorful french onion soup!

Healthy Slow Cooker French Onion Soup

Can you cook French Onion Soup in the Instant Pot?

The short answer is: yes! We’ve included the directions for cooking this soup in the Instant Pot in the notes section of this recipe. However we have to say that it is a little bit more hands on cooking than the slow cooker version.

If you like this slow cooker SOUP recipe, try these other favorites:

Want to try other crock pot comfort food favorites? Try these:

Watch the video:


Slow Cooker French Onion Soup
Serves 8
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Prep Time
15 min
Cook Time
8 hr
Prep Time
15 min
Cook Time
8 hr
Ingredients
  1. 3 tablespoons grass-fed butter
  2. 1 tablespoon extra-virgin olive oil or avocado oil
  3. 4 white onions, sliced
  4. 2 red onions, sliced
  5. 1 tablespoon coconut sugar
  6. 3 cloves of garlic, minced
  7. 1/4 cup balsamic vinegar
  8. 2 teaspoons dried thyme or 2 fresh thyme sprigs
  9. 2 bay leaves
  10. 1 teaspoon salt, more to taste
  11. 1 teaspoon black pepper, more to taste
  12. 7 cups beef broth
  13. 1/2 teaspoon fish sauce
  14. 1 tablespoon arrowroot flour
  15. Optional: chili flakes
  16. Options: 1/4 cup shredded Gruyere cheese
  17. Optional: 1/4 cup shredded mozzarella cheese
  18. Optional: 1 batch bread (see recipe here)
Instructions
  1. Place butter and oil in the bottom of your slow cooker insert.
  2. Add in sliced onions, coconut sugar, garlic, balsamic vinegar, half the salt and pepper, thyme and bay leaves. Toss to coat and cook on low for 6 hours.
  3. After 6 hours, add in beef broth, fish sauce, arrowroot flour, and the remaining salt and pepper.
  4. Let cook for the remaining 2 hours. Remove bay leaves and thyme sprigs if using fresh thyme. Taste and add salt and pepper as desired.
  5. Heat the oven to 350°F. Divide the soup between oven-safe bowls. Top each with a slice (or two) of toasted bread and sprinkle cheese in a thick layer over the bread and up to the edge of the bowl. Bake for 20 to 30 minutes until cheese is bubbling. Broil on high for 1 minute.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Slow Cooker Mulled Cider with Caramel Pecan Rim

Mulled Cider with Caramel Pecan Rim [no refined sugar] | Lexi's Clean Kitchen

Slow Cooker Mulled Cider with a Caramel Pecan Rim will be the hit of your parties or dinner parties all Fall and Winter long! The combination of the caramel and nutty pecans with the warming cider is perfection, and made with no added sugar.. Have it without any alcohol, or spike it as desired with your favorite liquor! Made in partnership with the American Pecan Council!

Mulled Cider with Caramel Pecan Rim | Lexi's Clean KitchenSlow Cooker Mulled Cider with Caramel Pecan Rim

No sugar added, simple to make, and definitely a new go-to drink when entertaining for the holidays! I put this out and let everyone add in their favorite alcohol: caramel vodka, brandy, bourbon, or wine!

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

If you love the combination of cinnamon + warm apple cider + a touch of cranberries, this is definitely a must-try! The best part? All you have to do is toss everything in a slow cooker and BOOM. Mulled cider perfection.

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

Get creative with this recipe for holiday entertaining by creating an individual spiked cider bar! Simply place liquor such as bourbon, red wine, or rum next to the slow cooker and let friends or family create their own spiked mulled cider beverage!

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

I’m back with another fabulous recipe in partnership with my friends at the American Pecan Council! Pecans are my favorite nut! They are lower in carbs and higher in fiber compared to many other nuts, and they’re a “good” source of monounsaturated fat, including the beneficial oleic acid that’s found in olive oil! A handful of pecans (about 19 halves) is a good source of fiber, thiamin, and zinc, and an excellent source of copper and manganese – a mineral that’s essential for metabolism and bone health. Plus, they have that yummy, buttery flavor! I love using pecan pieces to make my life easier during the chopping of them!

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

Slow Cooker Mulled Cider with Pecan Rim

Prep Time 5 minutes Cook Time 4 hours Total Time 4:05 Serves 8

Ingredients

    Mulled Cider Ingredients

    • 1.5 liters of fresh apple cider
    • 4 star anise
    • 3 cinnamon sticks, or 1/2 teaspoon ground cinnamon
    • 1 orange thinly sliced, used half of the slices on serving glasses and 1/2 of the slices for the mulled cider
    • 1/2 lime, thinly sliced
    • 1-inch knob of ginger, skin removed
    • 1 cup fresh cranberries

    Pecan Caramel Rim

    Add-In Alcohol Options

    • Bourbon, 2 ounces per glass
    • Dark rum, 2 ounces per glass
    • White wine, to taste
    • Caramel Vodka or Regular Vodka, 2 ounces per glass

    Directions

    1. Place all mulled cider ingredients into a slow cooker. Set on low for 4 hours.

    2. While cider cooks, make a batch of caramel. Place coconut milk, vanilla, butter and sea salt in a small saucepan over medium-high heat. Bring to a boil. Turn down heat to low and let simmer, whisking often, for about 30 minutes or until thick enough to coat the back of a spoon. Take off heat and let cool. Store in the refrigerator until the mulled cider is ready.

    3. Pour caramel onto a small, shallow plate.

    4. On a separate shallow plate, place crushed pecans.

    5. Dip your glass of choice in the caramel until the entire rim is well covered. Dip the caramel rim into the pecan mixture. Pour mulled cider into glasses and spike your drink with the desired alcohol if using, then stir and enjoy!

    Recipe Notes

    1. Storage: Leftover cider can be stored in the refrigerator for up to three days.
    2. Make It On The Stovetop: Simmer the mulled cider ingredients in a large saucepan over low heat. Cover and let simmer for about 1 hour. Make sure that the cider stays at a low simmer, if it comes to a boil, the cider can separate!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

    For more information, visit the American Pecan Council’s website! All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!