Slow Cooker Beef Birria Tacos with Consomé

chuck

hot water

mozzarella cheese

onion

garlic

black pepper

salt

oregano

chicken bullion

bay leaves

guajillo peppers

New Mexico peppers

White corn tortillas

Sick of the usual meat sauce and meatballs on a weeknight? Take your Italian cooking up a notch with this delectable beef ragu recipe. Not only is it easy to make, but this dump-and-go Crock-Pot recipe is perfect to prep and freeze for later!

When this recipe is ready to serve, I personally recommend serving it with pappardelle pasta and shaved parmesan. However, if you can't find pappardelle in the store, fettuccine would be a fine alternative.

How to Make It:

Season the beef with salt and pepper.
Add in seasoned beef, crushed tomatoes, tomato paste, carrots, celery, garlic cloves, onion, and Italian seasoning into a slow cooker.
Pour in the beef stock (or if you have some leftover red wine, use that).
Cook on low for 6 hours (8 hours max). If you cook for longer, the beef will get mushy, so be careful!
Right before serving, cook the pappardelle pasta in boiling water that has been lightly salted. Cook time varies based on packaging instructions.
Take the beef out and shred it with two forks. Place back in the sauce.
Serve beef ragu on prepared pappardelle pasta with shaved parmesan cheese.

Crock-Pot Beef Ragu

beef

28 oz. can crushed tomatoes

tomato paste

carrots (peeled and diced)

celery stalks

garlic cloves

Italian seasoning

pepper

beef stock (or red wine)

bag/box of pappardelle pasta

Season the beef with salt and pepper. Add in seasoned beef, crushed tomatoes, tomato paste, carrots, celery, garlic cloves, onion, and Italian seasoning into a slow cooker. Pour in the beef stock (or if you have some leftover red wine, use that). Cook on low for 6 hours (8 hours max). If you cook for longer, the beef will get mushy, so be careful! Right before serving, cook the pappardelle pasta in boiling water that has been lightly salted. Cook time varies based on packaging instructions. Take the beef out and shred it with two forks. Place back in the sauce. Serve beef ragu on prepared pappardelle pasta with shaved parmesan cheese.

While I am a huge fan of making meatballs and sauce from scratch, sometimes it's hard to take the time to do so. That's why this crock-pot Italian meatballs recipe is the perfect go-to when you want a large spaghetti dinner without all the work.

My trick? Buy some quality frozen Italian meatballs! While the price of those meatballs is certainly more than buying some ground beef and making them yourself, it's worth the little time and effort you'll have to put into cooking them. This slow cooker recipe will create a delectable homemade sauce as the Italian meatballs start to cook, and it will only take you 2 to 4 hours to do so.

How to Make It:

Defrost the bag of Italian meatballs overnight.
Add the meatballs to the slow cooker. Add the sliced onions as well.
Pour in the crushed tomatoes and sprinkle on all of the seasonings. Mix until the ingredients are evenly distributed.
Pour in the beef stock.
Cook on high for 2 hours, or low for 4 hours.
Serve on prepared spaghetti noodles, or zucchini "zoodles," with some parmesan cheese.

Crock-Pot Italian Meatballs

Italian meatballs

garlic powder

beef stock

Defrost the bag of Italian meatballs overnight. Add the meatballs to the slow cooker. Add the sliced onions as well. Pour in the crushed tomatoes and sprinkle on all of the seasonings. Mix until the ingredients are evenly distributed. Pour in the beef stock. Cook on high for 2 hours, or low for 4 hours. Serve on prepared spaghetti noodles, or zucchini "zoodles," with some parmesan cheese.

This Crock Pot Mac and Cheese is ultra rich and creamy thanks to FOUR kinds of cheese: Asiago, Sharp Cheddar, Monterey Jack, and Gouda! Bonus: the noodles cook directly in the sauce which saves time and dishes!

Slow Cooker Mac and Cheese Recipe

(16 oz) box macaroni (uncooked)

broth (chicken

half and half

(12 oz) cans evaporated milk

salt (more

black pepper (more

shredded Asiago (approx. 2 oz)

Monterey Jack Cheese (shredded (approx. 4 oz))

Sharp Cheddar Cheese (shredded (approx. 4 oz))

Gouda Cheese (shredded (approx. 4 oz))

Grease crockpot with cooking spray and combine uncooked macaroni, broth, half and half, milk, salt, and black pepper in crockpot.

In a separate bowl, combine all the shredded cheese.

Set aside 1/2 cup of the cheese in a smaller bowl and pour the rest into the crockpot.

Stir to combine.

Cover and cook on LOW 2 hours.

Stir, top with the additional 1/2 cup cheese and cook an additional 30 minutes (covered).

Serve immediately!

How to make crockpot brownie cookies that are gooey chocolate bites of brownies and chocolate chip cookies in one! Easy slow cooker brookies you'll love.

Crockpot Brownie Cookies

box brownie mix

eggs

butter

c mini chocolate chips

c chopped walnuts (optional)

cookie dough (slices

Mix together your brownie mix, butter, eggs, chocolate chips and nuts if desired.

Spray the inside of your crockpot with non stick spray.

Put 8 slices or heaping tbsp of ready made cookie dough &nbsp;on bottom.

Pour brownie mixture on top and smooth out evenly inside your slow cooker.

Put lid on and cook for 2 hours on high.

Scoop from the middle out to the edge for each serving to get both textures in your serving. Top with ice cream if desired, serve warm for best results.

<em>Cherry Chocolate Crockpot Brownies are the easiest melt in your mouth dessert you will ever try! Serve this crockpot dessert a la mode with toasted almonds!</em>

Cherry Chocolate Crockpot Brownies Recipe

(21 oz) Can Cherry Pie Filling

(18.3

tsp Almond Extract

Almond Slices for Garnish

Vanilla Ice Cream

Spray the inside of a 6 quart slow cooker with non-stick cooking spray.

Spread the cherry pie filling evenly in the slow cooker.

Mix the brownie mix according to package instructions and add the 2 tsp almond extract to it.

Spread the brownie batter over the cherries.

Cook on HIGH for 2 hours and 15 minutes.  A toothpick should come out with crumbly brownie crumbs.

Serve hot with vanilla ice cream.  Enjoy!

Crockpot Carne Asada Beer Chili.

carne asada meat

olive oil

garlic,

onion,

chili powder

chocolate cocoa powder

smoked paprika

cumin

salt and pepper

(28 ounce) can fired roasted diced tomatoes

apple butter

(12 ounce) beer

chicken broth

russet potatoes,

chipotle chili powder

honey

kosher salt and pepper,

Heat a large heavy bottomed skillet, grill pan or grill to high heat.

Rub the steak all over with olive oil and season with salt + pepper. Sear the meat on both sides until, light char marks appear, about 3 minutes. Add the meat to the crockpot bowl.

To the crockpot, add all the remaining ingredients except the beans (start with 4 cups chicken broth and add the remaining 2 towards the end of cooking if desired). Cover and cook on low for 6-8 hour or on high for 5-6 hours. I recommend cooking on low if possible.

Just before serving, shred the meat with two forks. It should easily fall apart. Stir in the beans. If you like a soupy chili, add more chicken broth to your liking.

To serve, divide the chili among bowls and top with seasoned baked potato wedges (recipe below), sliced avocado, cheddar cheese, Fritos, grilled corn and jalapeños. EAT!

Pre-heat the oven to 425 degrees F. Line two baking sheets with parchment paper or grease with a little olive oil.

In a large bowl, toss the fries with olive oil. Add the chipotle chile powder, honey, salt and pepper and arrange the fries in a single layer without crowding them (this is very important - I used two baking sheets). Bake for 20 minutes, remove and toss, then bake for another 15-20 minutes. I like to start checking them at 15 minutes just to make sure that none are burning or getting too crisp.

Seasoned Potato Wedges

A very tender and moist beef roast made effortlessly in the crockpot.

Crockpot Mississippi Roast (low carb)

beef roast (either chuck roast or outside round)

beef broth

5-6 Pepperoncini peppers (plus ½ cup juice)

parsley

onion powder

dill weed

Combine dried seasonings in a small bowl.

Massage outside of beef roast with seasonings. Place in the bottom of a 6qt slow cooker.

Pour beef broth in the sides of the slow cooker. Add 6-8 pepperoncini peppers and 1/2 cup of liquid from the peppers.

Place 1 stick of butter on top of the beef, cover and cook on low 8-10 hours or high 4-5 hours or until beef is fork tender.

Remove beef from the slow cooker and using a fork, gently pull apart large chunks of beef. Stir into juices.

Serve over mashed cauliflower and drizzle with juices from the slow cooker.

A simple made-from-scratch curry, slow cooked to intensify the heat and flavour.

Slow-Cooker Spicy Chicken Curry

vegetable oil

chicken breasts (boneless and skinless diced (approx 500 grams/17.5 oz)

garlic (peeled and minced)

ginger

½ tsp ground black pepper

tsp hot chilli powder (use less

tbsp coriander

curry powder

paprika

cinnamon

240 ml (1 cup) chicken stock

400 g (14 oz) tinned chopped tomatoes

tomato puree/paste

tsp sugar (this is to counteract the acidity in the tomatoes)

400 ml (140z) can full-fat coconut milk

tbsp cornflour (cornstarch) (mixed

rice

coriander (cilantro) and finely chopped chillies

Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.

Add the chicken and cook for 3-4 minutes until just sealed.

Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon.

Stir to coat the chicken and cook for 1-2 minutes.

Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.

Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.

Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in).

If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.

Sprinkle with coriander (cilantro) and serve with rice.

https://content.jwplatform.com/videos/KBlXOGkn.mp4

A simple made-from-scratch curry, slow-cooked spicy chicken curry is delicious. Slow cooked to intensify the heat and flavour.

Slow Cooked Chicken Curry

This super easy Crock Pot Ham Recipe is glazed with honey, brown sugar and apple cider then slow cooked to juicy perfection.

Crock Pot Ham Recipe

brown sugar

apple cider (or 100% apple juice)

rosemary

Coat crock pot with nonstick spray and place ham, cut side down inside.

Press the brown sugar all over the spiral cut portion of the ham then drizzle the honey over the top. Pour in the apple cider and add the rosemary around the ham.

Cover and cook on low for 3 to 4 hours, or until internal temperature reaches 140 degrees F.*

Transfer ham to a platter and cover with foil to keep warm. Meanwhile scoop out about 1 1/2 cups of the liquid from the crockpot and place in a small saucepan. Bring to a boil and cook until sauce is reduced to about half. Brush the ham with the reduced sauce. Slice and serve!

This easy Creamy Chicken and Wild Rice Soup is made with the convenience of the slow cooker!&nbsp; Rich and packed with chicken, bacon, veggies and wild rice, this crockpot soup is feel good comfort food that is sure to hit the spot and become a family favorite! Slow Cooker Creamy Chicken Wild Rice Soup

Slow Cooker Creamy Chicken Wild Rice Soup

Salt & Ground Black Pepper (to taste)

Bacon (- cooked & crumbled)

Cup Uncooked Wild Rice (- rinsed*)

Garlic (– peeled & minced)

Parmesan Rind +

Yellow Onion (– peeled & diced)

Carrots (– peeled & diced)

Stalks Celery (– diced)

TBS Fresh Thyme Leaves (, plus more for garnish)

½ tsp EACH: Dried Sage & Dried Rosemary

-5 ½ Cups Low-Sodium Chicken Stock (depending on desired thickness)

Cup Dry White Wine (optional)

Cream Cheese (–

¼ Cup Cornstarch

Season chicken generously with salt and pepper.  Place chicken in the bowl of a 6 quart slow cooker or crockpot.

Add half of the bacon, rice, garlic, parmesan rind, onion, carrots, celery, thyme, sage, rosemary, stock and wine.  Season with salt and pepper to taste and stir to combine.&nbsp;

Cover and cook on HIGH for 2 ½ - 3 hours or LOW for 4 ½- 5 hours*. (Chicken and rice will continue to cook in next steps)

Remove the lid.  (Optional – remove and discard parmesan rind.)  Add the cream cheese and grated parmesan to the slow cooker.  In a large (2 or 4 cup) glass measuring cup, mix the cornstarch with the half and half.  Add the mixture to the slow cooker and stir to combine.

Cover and cook on HIGH for 30 minutes – 1 hour, or until the cream cheese is melted, the chicken is cooked and rice is tender.

When the soup is done, stir in the remaining cooked bacon.  Taste and adjust for seasoning with salt, pepper or additional half and half if you like a thinner soup.

To serve:  Divide the soup among bowls and garnish with fresh herbs and more grated parmesan.  Enjoy!

Cuban Shredded beef or ropa vieja made in the slow cooker! We sear the meat and then braise it for hours with onions, garlic, and spices until the meat is just falling apart tender. Serve it up with black beans and rice!

Cuban Shredded Beef (Slow Cooker)

tomato sauce

green bell pepper, thinly sliced

(4 ounce) can chopped green chilies

EACH dried oregano AND salt

EACH ground cumin AND white vinegar

red pepper flakes

cilantro

white rice + cuban-style black beans

SEARING THE MEAT: Take the beef chuck roast and...

SEARING THE MEAT: Take the beef chuck roast and using a small paring knife, make 3 small 'x' marks into the meat. Take 3 cloves of garlic and insert them into the 3 'x' marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don't cover the pan as the meat will end up steaming rather than searing.

FOR THE ROPA VIEJA: Chop the remaining 3 cloves...

FOR THE ROPA VIEJA: Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6-quart slow cooker but a 3-quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it's done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.

TO SERVE: Serve over a bed of rice with...

TO SERVE: Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless!

Prepped in just 5 minutes, this slow cooker turkey tenderloin with maple glaze and wild rice is perfect for the busiest of days.

Slow Cooker Turkey Tenderloin with Maple Glaze and Wild Rice