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:

Barbacoa Taco Toppings:

Sides to Serve with Barbacoa Meat:

barbaca meat on a taco

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

4.7 rating
6 reviews

Beef Barbacoa

 



Prep Time 8 min
Cook Time 7 hr
Total Time 7 hours 8 minutes



Author: Lexi
Scale This Recipe

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!

Nutrition

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Beef Barbacoa Recipe (Slow Cooker or Instant Pot)

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 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:

If you like this fall recipe check out these others:

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How to Make Pumpkin Butter

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

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:

5.0 rating
4 reviews

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.


Yield 4-6
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Recipe Type: Dinner
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi
Scale This Recipe

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.

Nutrition

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Stuffed Pepper Soup

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

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?

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:

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:

Want other slow cooker recipes? Try these favorites:

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

3.5 rating
2 reviews

Slow-Cooker Beef Stew


Yield 6
Prep Time 10 min
Cook Time 8 hr
Total Time 8 hours 10 minutes



Author: Lexi
Scale This Recipe

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

Nutrition

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Slow-Cooker Beef Stew

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:


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Slow Cooker French Onion Soup (Gluten-Free)

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

5.0 rating
1 reviews

Slow Cooker Mulled Cider with Pecan Rim



Yield 8
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes



Author: Lexi
Scale This Recipe

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!

    Nutrition

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    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!

    Slow Cooker Mulled Cider with Caramel Pecan Rim

    Meal Prep Freezer Burritos | Lexi's Clean Kitchen

    These Meal Prep Freezer Burritos are one of my go-to make ahead meals for when I am meal prepping for myself or cooking for others and delivering meals! They are filling, loaded with protein, delicious veggies, and so customizable. Plus they are super easy to make! Scroll down to learn all you need to now for How to Make Frozen Burritos for Meal Prep.

    Homemade Frozen Burritos wrapped upHomemade Frozen Burritos for Meal Prep

    These Homemade Frozen Burritos are my go-to when I’m cooking for someone, or when I need to meal-prep. They come together so easily, and they are DELICIOUS. While they are totally freezer-friendly, you also can make a batch, assemble and have half for dinner and save the other half for an easy dinner option. There is nothing better than opening your freezer and realizing you have a healthy burrito waiting for you! Today we’re talking all about How to Make Frozen Burritos with two different fillings: salsa verde chicken and traditional taco meat. You can add in your favorite fillings!

    How to Make Frozen BurritosHow to Store Homemade Frozen Burritos

    The first tip I have to offer is to make sure that when you assemble your burritos that the filling isn’t very hot. Let it cool slightly before packing it. The quicker you can get this to freeze, the better.

    Once you’ve assembled and wrapped your burritos in either plastic wrap or aluminum foil, lay them on a sheet pan to flash freeze in your freezer. Once they’re fully frozen, place them in a tightly sealed bag for long term storage. You can store these up to 3 months in the freezer.

    How to Heat them Up

    To reheat, unwrap them and place on a plate with the seam side down. Reheat in a microwave for 2-4 minutes until heated through, or place in a toaster oven and bake for 15 minutes, or until heated through. Exact timing will vary depending on toaster oven and microwave.

    Assembling burritos for the freezer

    If you like this meal prep recipe, check out these others:

    If you like this Mexican inspired recipe, check out these others:

    5.0 rating
    1 reviews

    Meal Prep Freezer Burritos

    *I've made these with lettuce and tomato in them just fine, but if you don't like the idea of that, simply omit the optional lettuce and tomato!


    Yield 8
    Prep Time 15 minutes
    Cook Time 4 hours
    Total Time 4 hours 15 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

      Slow Cooker Salsa Chicken

      • 1 pound boneless skinless chicken breast
      • 1 8 ounce jar salsa verde

      Mexican Rice

      • 2 cups jasmine rice
      • 2 cups water
      • 1 tablespoon tomato paste
      • 1/2 teaspoon onion powder
      • 1/2 teaspoon garlic powder, more to taste
      • 1/2 teaspoon cumin
      • 1 teaspoon paprika
      • 1/4 teaspoon cayenne powder
      • 1/2 teaspoon sea salt, more to taste
      • 1/2 teaspoon black pepper, more to taste

      Taco Meat

      • 1 pound grass-fed ground beef
      • 1 tablespoon oil of choice
      • 1 teaspoon paprika
      • 1 teaspoon chili powder
      • 1 teaspoon garlic powder
      • 1 teaspoon onion powder
      • 1/2 teaspoon fine sea salt
      • 1/4 teaspoon black pepper
      • 1/4 teaspoon dried oregano
      • 3 tablespoons salsa, you can use salsa verde as well
      • Optional: 1/2 teaspoon cayenne powder

      Sautéd Peppers and Onions

      • 2 teaspoons avocado oil, more if needed
      • 1 red pepper, sliced
      • 1 green pepper, sliced
      • 1 white onion, sliced
      • 1/2 teaspoon sea salt
      • 1/2 teaspoon black pepper

      Other Ingredients

      • 8-10 homemade tortillas, corn tortillas, flour tortillas (if making for non-gluten-free friends), or my favorite Siete tortillas (Siete tortillas are gluten-free and paleo-friendly!)
      • 1-2 cups romaine lettuce, shredded
      • 2 roma tomatoes, diced
      • 1 cup shredded cheddar cheese, or cheese of choice
      • 1/3 cup jalapenos
      • 1 avocado, diced
      • 1 14.5 ounce can black beans, drained and rinsed
      • 1 lime, cut into wedges
      • 1 cup salsa of choice
      • Fresh cilantro

      Directions

      1. Make the slow cooker salsa chicken: Pat chicken dry and season with salt and pepper. Place in a slow cooker and add 2 cups of salsa verde, or just enough to coat the chicken. Set slow cooker to 4 hours on high. Check halfway through. Depending on how thick your chicken is, it might cook in less time.
      2. Make the rice: Place all ingredients in an instant pot. Secure the lid and using the "MANUAL" setting, set the Instant Pot to 5 minutes on high pressure. Once five minutes is complete, let the Instant Pot slowly release pressure for at least 10 minutes. Turn the valve to release the remaining pressure after 10 minutes. Slowly take off the lid and fluff with a fork. Taste and adjust seasoning as desired. *If you do not have an Instant Pot, check below for stove-top directions!
      3. While rice cooks, make the taco meat: Place all ingredients into a medium skillet over medium heat. Sauté until all of the meat is cooked and no pink remains. Taste and adjust seasoning as desired.
      4. Make the sautéed peppers and onions: add oil to a medium skillet over medium-high heat. Once oil is hot add in peppers, onions, salt and pepper. Let cook until peppers are soft and onions are translucent. Set aside in a bowl until ready to assemble.
      5. Rinse and drain the beans. Place in a bowl until ready to assemble.
      6. Assemble: Place rice on the desired tortilla. Add either chicken or taco meat and any other add-ins you want! Fold in the sides, and then roll. Wrap in plastic wrap before freezing or eat right away. Wrapping with the gluten-free tortillas can be difficult. I recommend using less filling or making a taco bowl with the tortilla on the side. These will keep in the freezer for up to 2 months!
      7. To reheat: If you’re comfortable with the microwave you can use that, but I like baking for about 8 minutes or so at 350ºF!

      Recipe Notes

      1. Mexican Rice on the stovetop: Place 2 cups of rice, 2 cups of water and sea salt in a saucepan. Cover and bring to a boil over high heat. Turn down heat and simmer on low until all of the water has dissolved. Add in the rest of the ingredients and mix well. Taste before setting aside until ready to assemble! Store the rest of the rice in a airtight container in the refrigerator for 4-6 days. Rice should be discarded if left at room temperature for more than 2 hours.
      2. Make the homemade tortillas!

      Nutrition

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      Meal Prep Freezer Burritos

      This Crockpot Chicken and Vegetables recipe has everything you want, made in one slow cooker dish. Tender chicken and flavorful veggies are cooked together with herbs and a flavorful sauce. It’s the perfect dish to have waiting for you after a long day!

      Slow Cooker Chicken and Vegetables on a plateCrockpot Chicken and Vegetables

      I love one pot meals, especially when they are made hands-off in my Slow Cooker! This easy Crockpot Chicken and Vegetables is a classic. Made with bone-in chicken thighs, a bunch of veggies that are customizable and a dreamy sauce, this is sure to be a new family favorite. Set it in the morning and have the perfect meal waiting for you when you arrive home.

      Slow Cooker Chicken and Veggie Dinner

      Ingredients Needed for Crockpot Chicken and Veggies

      How to Make Crock Pot Chicken and Vegetables

      It couldn’t be simpler to make this slow cooker dinner. Simply:

      1. Add all of the ingredients to the insert on your crockpot. Pour over the sauce and cook on high for 3 hours, or on low for 7 hours.
      2. To get the chicken skin crispy, so ahead and broil it for a few minutes.
      3. Serve the hot chicken and vegetables with some extra sauce.

      Slow Cooker Chicken and Veggie DinnerIf you like this slow cooker recipe, check out these others:

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

       

      5.0 rating
      1 reviews

      Slow Cooker Chicken and Veggie Dinner



      Prep Time 10 min
      Cook Time 3 hr
      Total Time 3 hours 10 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      • 2 tablespoons grass-fed butter
      • 3 garlic cloves, minced
      • 1 onion, diced
      • 3 carrots, diced
      • 5 potatoes, diced
      • 3 celery stalks, diced
      • 8 bone-in chicken thighs
      • Salt and pepper

      Optional

      • 1 red or green bell pepper, sliced
      • 1 large sweet potato, cubed

      Sauce

      Directions

    • Place the garlic, onions, carrots, potatoes, pepper, and sweet potato in the insert of your slow cooker. Sprinkle with a pinch of salt and pepper.
    • Pat the chicken dry and sprinkle generously with salt and pepper. Place on top of veggies in the slow cooker.
    • In a small bowl, whisk together sauce ingredients and pour over the chicken.
    • Place on high for 3 hours, or on low for 7 hours.
    • Once done, place your oven on broil and transfer chicken to a baking sheet. Broil on high for 1 minute to crisp up the chicken skin.
    • Season with additional salt and pepper and serve hot.
    • Recipe Notes

    • 1. For fully dairy-free, omit butter
    • 2. I prefer this without sweet potato as it gets a drop soft.

    • Nutrition

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      Slow Cooker Chicken and Veggie Dinner

      There is no better cure for anything than Chicken Soup. The chicken and broth warms the soup, and the vegetables brighten everything up. It’s a classic for a reason! Plus this Slow Cooker Chicken Soup is simple to make and easily freezes!

      Classic Slow cooker chicken soupClassic Slow Cooker Chicken Soup

      I am SO excited about this soup. Growing up in a Jewish home, chicken soup was a staple (and still is) for holidays and anytime someone started to come down with something. I’ve eaten A LOT of chicken soup in my day, and this is hands down my favorite. PLUS, it’s literally the easiest recipe to throw together. It has all the flavors of your classic chicken soup just like grandma used to make. Packed with tons of veggies and tender chicken, this classic comfort soup is perfect for anytime you need to warm yourself up on a chilly day.

      Crockpot Chicken Soup Ingredients

      Classic chicken soup in the crockpotHow to Make Slow Cooker Chicken Soup

      What I love most about this recipe is how simple is to make. Simply:

      1. Add all of the ingredients to the slow cooker. Cook on low for 8 hours.
      2. Shred the meat off of the chicken, and stir back into the soup.
      3. Serve hot, or cool down before storing in the refrigerator.

      Want to make it faster in the Instant Pot?

      1. Place veggies in the bottom of your Instant Pot.
      2. Top with chicken, herbs, and spices.
      3. Add 6 cups water.
      4. Push ‘Soup’ and let cook for 30 minutes. Let slow release or use quick release.
      5. Shred chicken, discarding skin and bones.
      6. Adjust salt and pepper as desired.
      7. NOTE: For frozen chicken, cook for 40 minutes.

      Should Noodles be Cooked before Adding to Soup?

      While this recipe doesn’t specifically call for noodles, you could add them if you want. If you cook the noodles in the soup they will suck up most of the broth, so it’s best to cook noodles separately. However, it’s better to add the noodles directly to single hot bowl of soup instead of to the whole pot because the noodles will continue to suck up the liquid of the soup and become waterlogged.

       

      Crockpot chicken soup in a bowlIf you like this soup recipe, check out these others:

      If you like this slow cooker recipe, check out these others:


      Watch the video:


      [yumprint-recipe id=’395′]

       

      Classic Chicken Soup (Slow Cooker & Instant Pot)

      I am so in love with these Easy Slow Cooker Baked Apples! They are just the right amount of sweet, they swarm your home with the most delicious fall scent, and they are super EASY to throw together.

      Easy Slow Cooker Baked Apples

      Slow Cooker Sunday is officially onto it’s second month and I am so excited that so many of you are loving this series like I am! 

      Baked apples always used to intimidate me. I always thought they’d be a challenge to make. Not with your slow cooker! They come together so flawlessly.

      Easy Slow Cooker Baked Apples

      [yumprint-recipe id=’393′]Easy Slow Cooker Baked Apples

      Check out the rest of the series here:  

      Slow Cooker Short Rib StewSlow Cooker French Onion SoupSlow Cooker Thai Curry ChickenSlow Cooker Carne Asada

      Easy Slow Cooker Baked Apples

      This Slow Cooker Short Rib Stew is comforting, light yet hearty, and full of flavor! It’s the perfect slow cooker Sunday meal that will have leftovers for lunches and dinners throughout the week! 

      Slow Cooker Short Rib Stew

      Two weeks ago I was in Indiana with an amazing group of bloggers visiting with Tuttorosso tomatoes, a brand I’ve worked with for a while now that I truly truly love.

      We ate some REALLY good food, had a great food photography workshop led by Amanda of  Heartbeet Kitchen, toured one of their tomato farms, and went to their factory. They even made lunch from all of our blogs!

      It was pretty amazing to see the tomatoes go from the truck and in just 45 minutes, right into the cans ready for us consumers. The quality and care that goes into each Tuttorosso can is really, really amazing to see, and is clear by their superior product. Here’s a little snippet from the trip, if you didn’t see it on my social media channels!

      tuttorosso-1

      Now, without further ado, SLOW COOKER SUNDAY. My new favorite series to hit LCK! This soup is brought to you in partnership with Tuttorosso Tomatoes. It is made with simple ingredients, has hearty flavor, and is perfect for the cooler weather that’s creeping up. 

      Slow Cooker Short Rib StewHearty flavor, tender short ribs… mmm!

      short-rib-stew3

       

      [yumprint-recipe id=’391′]

      Slow Cooker Short Rib StewHappy cooking, friends!

      5.0 rating
      1 reviews

      Slow Cooker Short Rib Stew



      Prep Time 15 min
      Cook Time 8 hr
      Total Time 8 hours 15 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      Directions

    • Trim excess fat off of the short ribs and cut them into small 1 1/2 inch bite-size cubes. Season generously with salt and pepper.
    • In a skillet, heat oil or butter and brown short ribs on all sides.
    • Place garlic, onion, potatoes carrots, and the parsnips and mushrooms if adding, in the bottom of your slow cooker.
    • Place meat on top, then add in the diced tomatoes, beef broth, arrowroot flour, teaspoon of salt, pepper, thyme, bay leaf, and red pepper flakes.
    • Set slow cooker to low for 8 hours. Once done, remove thyme sprigs and bay leaf, and add additional salt, pepper, paprika, and red pepper flakes as desired.

    • Nutrition

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      Slow Cooker Short Rib Stew

      This Slow Cooker Thai Curry Chicken will soon become your favorite lunch or dinner. It’s packed with delicious flavor and comes together in a pinch! We ate it all week long on top of white rice or cauliflower rice, and it would be great over rice noodles with veggies, too!

      Slow Cooker Thai Curry Chicken

       Slow Cooker Thai Curry Chicken

      Week 2 of Slow Cooker Sunday is here and it’s a goodie! I am so happy to see so many of you making and sharing your Carne Asada from last week, so let’s keep it going strong this week!

      Slow Cooker Thai Curry Chicken

      You put it all in…

      Mix it up…Slow Cooker Thai Curry Chicken

      Then set it and forget it, and voila! Perfect Thai Curry chicken!

      Slow Cooker Thai Curry Chicken

      Slow Cooker Thai Curry Chicken

      Watch the video:


      4.7 rating
      5 reviews

      Slow Cooker Thai Curry Chicken


      Yields 4
      Prep Time 10 min
      Cook Time 4 hr
      Total Time 4 hours 10 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      Directions

      • Place sliced onion in the bottom of the insert of your slow cooker.
      • Add coconut milk, garlic, ginger, fish sauce, lime juice, sesame oil, sugar, and spices. Toss to combine.
      • Add in chicken and mix to coat.
      • Set on high for 4 hours. When done, shred with two forks.
      • Serve over white rice or cauliflower rice, garnish, and enjoy.

      Recipe Notes

      • For Whole30, omit the sugar.

      Nutrition

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      Slow Cooker Thai Curry Chicken [VIDEO]

      This Slow Cooker Carne Asada is the perfect set it and forget it meal. On top of a salad, nachos, in lettuce cups for healthier tacos — the options are endless!

       

      Slow Cooker Carne Asada

      A new series is HERE: Slow Cooker Sunday!! All Fall, I’ll be sharing a slow cooker recipe each Sunday for you to pop in your slow cooker and head out for the day, and then come home ready to eat and/or use for your weekly meal prep!

      First of all, happy start of FOOTBALL! If you’ve read my blog for some time, you’ll know I love entertaining and creating spreads for Football Sunday– more than I love watching the games!

      Another thing you’ll know if you’ve read my blog for a while is that the slow cooker is one of my all-time favorite kitchen tools for that reason. I love a no-fuss meal, and love not having to slave over the stove to make it! 

       Slow Cooker Carne Asada

      [yumprint-recipe id=’386′]Slow Cooker Carne Asada


      Are you as excited for this series as I am? I have so many awesome slow cooker recipes coming, and I’d love to hear if there are any you are hoping to see! Feel free to comment below or email me!

      Slow Cooker Carne Asada

      These Vietnamese Beef Cabbage Wraps will be the new hit of your weeknight dinner! Flavorful slow cooker shredded Vietnamese beef topped with pan-fried okra and blistered shishito peppers wrapped in napa cabbage for a delicious meal pulled together from your CSA or farmer’s market haul!!

      Vietnamese Beef Cabbage Wraps

      I love this dish! I had some napa cabbage from my CSA and wanted to put it to good use as a lettuce wrap replacement. I want to put this beef on EVERYTHING. It is cooked slow with my favorite set it and forget it method, and has ALL THE FLAVORS. I wanted to use up all of my CSA haul, so I breaded some okra, pan fried it up, and blistered some shishito peppers for the ultimate dinner win. 

      Week 4 of the CSA summer series with Fed and Fit and PaleOMG is already here. Where is summer going? We’re getting married in less than 4 weeks. NUTS.

      Check out the recipes for Week 1, Week 2, and Week 3– and of course this week!

      Vietnamese Beef Cabbage Wraps

      It’s a unique combo, but trust me, you’ll want to make these! The beef is EVERYTHING.

      [yumprint-recipe id=’375′]
       


      Cassy made you Fennel Pesto Whole Chicken & Zucchini Spaghetti

      Bursting with fresh flavor, this dairy-free, Paleo fennel pesto makes for a delicious roasted chicken and craveable pesto zucchini spaghetti!

       13735688_10108541834507054_1595461883356302763_o

      Juli made you Thai Carrot & Cucumber Gazpacho

      A cold soup for the hot summer months that is filled with cucumber, carrots, and tomatoes, mixed with ingredients like coconut milk and lime leaves to give it a Thai flavor and spice!

      13691078_10102916258521533_5812065090867120474_o

      Vietnamese Beef Cabbage Wraps

      Delicious flavors come together in this slow cooker Caribbean Pulled Chicken, served as lettuce wraps and topped with a simple fresh mango salsa!

      Caribbean-Chicken3

       

      It’s one of our favorite slow cooker chicken recipes of all time! Such a delicious combination of sweet, savory, and flavorful spices!

       

      Caribbean-Chicken4

       

      Make it a light, yet hearty meal by piling this flavorful chicken into your lettuce wraps, top with your favorite add-ons, and devour!

       

      You can even add this chicken to your favorite greens for a delicious, protein packed salad any night of the week!

       

      I love making this chicken at the beginning of the week and adding it to my lunch and dinner’s throughout the week! The best hands-free recipe for my Sunday meal prep days!

       

       

       

       

      Caribbean-Chicken7

       

      Doesn’t that mango and avocado look so heavenly?! I use bibb lettuce for my lettuce wraps, but you can get creative and use any base lettuce you like!

       

      Caribbean-Chicken2

      Watch the video:


      4.7 rating
      13 reviews

      Caribbean Pulled Chicken Lettuce Wraps


      Yield 4
      Prep Time 10 min
      Cook Time 3 hr
      Total Time 3 hours 10 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

        Caribbean Pulled Chicken

        Mango Salsa

        • 3 mangos, diced
        • 1/3 cup diced red onion
        • 1/3 cup chopped fresh cilantro
        • Juice of 1/2 lime

        Everything Else

        • Head of butter lettuce or lettuce leaves of choice
        • 1 avocado, sliced
        • Any other add-ins you'd like

        Directions

        1. Place all of the pulled chicken ingredients into the insert of your slow cooker. Mix to combine flavors, then put on high for 3 hours.
        2. While it's cooking, prepare the mango salsa: In a bowl toss together all ingredients and set aside in the refrigerator until ready to use.
        3. When the chicken is done, shred with two forks and mix into the sauce. Let sit for 10 minutes, covered.
        4. Assemble lettuce wraps, top with mango salsa and other desired toppings, like avocado and tomato, and serve.

        Recipe Notes

        • The juice from the chicken is delicious but makes the lettuce wraps a tad messy if you don't slightly strain when assembling.
        • Pulled chicken nutrition info per serving: 232 calories, 6 grams of carbohydrates, and 37 grams of protein
        • Lettuce wrap nutrition info per serving: 264 calories, 17 grams of carbohydrates, and 114 grams of protein

        Nutrition

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        My blogging ladies are back at it with an awesome post this month.

        Slow cooker recipes perfect for those days when it’s just too hot to turn the oven on!

        I can’t wait to devour all of these in the next few weeks! 

        Set it and forget it! My summer motto.

        5 Slow Cooker Summer Meals

        Let’s see what we’re working with!

        Slow Cooker Ratatouille from Eating Bird Food

        Load your summer farmers market haul into the slow cooker for a delicious ratatouille that you can use in a variety of ways. Serve as a side, over pasta or bread, with a grilled protein or even in an omelet.

        Slow Cooker Sweet and Sour Chicken from The Healthy Maven

        No need to order takeout with this Slow Cooker Sweet and Sour Chicken. Perfectly tart and sweet all at the same time, this easy, one-pot dinner recipe is sure to be a family favorite!

        Slow Cooker Mango Chicken & Sweet Potato Bowls from Food Faith Fitness

        This whole30 approved slow cooker mango chicken has a sweet mango coconut sauce and sweet potatoes! It’s a healthy, one pot meal that’s perfect for busy weeknights!

        Summer Slow Cooker Frittata from Running to the Kitchen

        This slow cooker frittata is bursting with grated zucchini, sun dried tomatoes, basil and prosciutto then topped with a simple arugula salad. Great for a summer breakfast or dinner!

        Caribbean Pulled Chicken Lettuce Wraps [VIDEO]

        Game day weekend is here! Do you have your menu planned and ready to go? Throw this Game Day White Chicken Chili into your slow-cooker, then simply set it and forget it! As soon as it’s time for the game, whip out those bowls, spoons, garnishes, chips, and DEVOUR! Sound like a good plan?

        Game Day White Chicken ChiliCrock Pot White Chicken Chili

        I was so excited to walk into my local Shaw’s and Star Market this week and find the essential part of this recipe: Chopped Green Chiles from Old El Paso. They pack in the flavor into this soup!

        Game Day White Chicken Chili

        Place all of your ingredients in, add in your broth and spices. Set it…. and forget it! How easy is that?

        How Do You Make White Chicken Chili?

        Want more soup recipes? 

        Game Day White Chicken Chili[yumprint-recipe id=’344′]

         

        This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.

        5.0 rating
        1 reviews

        White Chicken Chili



        Prep Time 5 min
        Cook Time
        Total Time 5 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        Serve with

        • Non-GMO Tortilla Chips
        • Plantain Chips
        • Extra Cilantro
        • Sliced Avocado
        • Diced Scallions
        • Chopped White Onion
        • Additional jalapeño slices
        • Limes

        Directions

        • Place all ingredients into your slow cooker except for the lime juice
        • Give one good mix to combine spices into the broth
        • Set it on low for 8 hours or high for 6 hours
        • Once done, use two forks to shred chicken, and add in lime juice
        • Mix to combine
        • If serving for the game, let the soup stay warm in the slow-cooker
        • Garnish and serve!

        Recipe Notes

        Stove-Top Instructions: Follow the same instructions, but simmer the soup in a stockpot over low heat for about an hour, until the chicken easily shreds apart.


        Nutrition

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        Crock Pot White Chicken Chili

        Fall is here and that means it’s definitely crock-pot time! My new favorite slow-cooker addition is a whole roasted chicken. It is so easy to throw together, and super flavorful! Who needs store-bought when you can set it and forget it, am I right?

        Slow-Cooker Roasted Chicken A quick prep and there you have it… 

        Slow-Cooker Roasted Chicken

        A perfect whole chicken, ready to devour! 

        Now, before we get to the chicken, my blogging friends are back with me sharing FIVE other slow-cooker recipes for you and they are AH-MAZING.

        healthy-slow-cooker-recipes

        Let’s get rolling…

        Chicken Fajita Soup from Eating Bird Food

        Craving Mexican? Simply toss all the ingredients for fajitas in your slow cooker and a few hours later you’ll have a comforting soup that’s packed with flavor and a hint of spice.  

        fajita soup-2

        Slow Cooker Apple Sauce from The Healthy Maven

        All you need are two ingredients (apples and cinnamon) and your slow cooker to make this super easy and sugar-free slow cooker applesauce recipe! Perfect for Fall snacking or to use in baked goods!

        Slow-Cooker-Applesauce-4

        Short Rib Ragu from Running to the Kitchen

        Serve it over mashed sweet potatoes or toss it with pasta, either way this slow cooker short rib ragu is the perfect comfort food as the weather gets cooler.

        Slow Cooker Short Rib Ragu - 700-3

        Honey Sriracha Chicken from Fit Foodie Finds

        All you need are 5 ingredients to make this delicious, clean-eating crock-pot honey sriracha chicken that’s made with REAL food!

        honey-sriracha-chicken

        Salsa Pumpkin Shredded Beef from Food Faith Fitness

        This tender, paleo slow cooker roast beef is mixed with pumpkin and salsa and then shredded! It’s perfect in tacos or on a salad for a healthy, weeknight meal, that is full of fall flavor!

        slow-cooker-roast-beef-pic


        Dinner has never been so good! Packed with delicious flavors, this slow-cooked roasted whole chicken is so easy to throw together, and makes for the perfect meal! Pair it with veggies, salad, or anything you’d like and you are ready to go!

        SlowCookerChicken6

        Slow-Cooker Roasted Chicken

         

        [yumprint-recipe id=’312′]

        Slow-Cooker Roasted Chicken


        GIVEAWAY

        What is your favorite slow cooker recipe?

         


        0.0 rating

        Slow-Cooker Roasted Chicken



        Prep Time 15 min
        Cook Time 3 hr
        Total Time 3 hours 15 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        • 1 whole organic chicken (I use around a 4 lb. chicken)
        • 1 whole lemon, quartered
        • 2 onions, sliced
        • 2 tablespoons butter or oil of choice
        • 3 cloves garlic, sliced
        • 2 sprigs fresh rosemary
        • 1 teaspoon rosemary
        • 3 teaspoons fine sea salt, more as desired***
        • 1-2 teaspoons freshly ground pepper
        • 1 teaspoon paprika
        • 1 teaspoon garlic granules
        • 1/2 teaspoon onion granules

        Everything else

        • Twine
        • Tinfoil

        Directions

      • Roll 2 balls of tin foil and place in the bottom of your slow cooker
      • Place 1 clove sliced garlic, 2 quarters lemon, and 1 sliced onion into the center of the chicken cavity
      • Tie the chicken legs with twine
      • Rub butter and garlic over the skin of the chicken, and gently lift the skin and place garlic underneath
      • In a bowl, combine sea salt, pepper, dried rosemary, and paprika
      • Rub the dry ingredients all over the chicken, and place in crockpot*
      • Place additional onion, garlic, and rosemary springs around the chicken at the bottom of the crockpot
      • Cook 3-4 hours on high, or 6 hours on low until chicken is fully cooked and tender
      • Place the chicken in an oven safe baking dish and broil for 4-5 minutes to get the skin crispy
      • Serve hot**
      • Recipe Notes

      • *no water added
      • **I use the broth to baste the chicken
      • ***Some people felt this could use more salt, so perhaps increase by 1-2 teaspoons

      • Nutrition

        Loading nutrition data...

        Slow-Cooker Roasted Chicken

        If you follow me on Instagram you’ve likely seen the ribs we’ve been devouring all week. When my local Whole Foods had grass-fed ribs in stock I got way too excited and bought ALL OF THE RIBS. I was going back and forth with how I wanted to make them, and with a busy few days I decided to whip out my slow-cooker. Because set it and forget it is one of the best sayings ever.

         Also, have you made my Homemade BBQ Sauce yet? It is SO easy and free of all the junk those store-bought sauces contain. Do it, trust me.

        Slow Cooker Ribs

        These ribs are tender, flavorful, meat-y, and deeeeeelicious.

        Finger-Lickin’ good.

        Slow Cooker ribsSlow Cooker Ribs

        [yumprint-recipe id=’294′]

        Slow Cooker RibsSlow Cooker RibsSlow Cooker RibsWhat type of slow-cooker recipes are you looking for? Dinners? Soups? Comment below!

        Slow-Cooker Ribs

        Sometimes I make a meal that is raved and raved about, requested as a weekly staple, and talked about non-stop- but it’s certainly not everyday that happens. This is one of them. Hands down a family favorite.  Throw it in the crock-pot and come home to the perfect dinner ready to go!Slow-Cooker Short Rib Tacos

        We used these grain-free tortillas for breakfast tacos the next day. I highly recommend this.

        Slow-Cooker Short Rib Tacos

        [yumprint-recipe id=’218′]

        Slow-Cooker Short Rib TacosSlow-Cooker Short Rib TacosWhat is your favorite way to use tortillas? 

        0.0 rating

        Slow Cooker Short Rib Tacos





        Total Time



        Author: Lexi
        Scale This Recipe

        Ingredients

          Tortillas

          Marinade

          Spicy Mayo

          Directions

        • In a bowl mix together marinade ingredients.
        • Place oven on broil (high). Season meat with sea salt and pepper. Place in broiler for 4 minutes on each side until top is browned.
        • Place meat into crock-pot.
        • Pour marinade over, pour in beef or chicken broth, and set on low for 10 hours.
        • Make tortillas: In a bowl mix together dry ingredients. Add in wet and mix well. In a skillet heat oil or butter over medium heat Pour batter slowly into the middle** Let cook for 3 minutes or so and flip. Cook for an additional 2-3 minutes, or until tortillas are fully cooked. Continue with remaining batter.
        • Recipe Notes

          1. *Often you get more flavor with bone-in meat, but either will work perfectly for this dish
          2. **Batter will be pretty thin consistency
          3. This makes roughly 4 tortillas depending on how big you make them

          Nutrition

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