SHREDDED BEEF SLOW COOKER RECIPES

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SLOW-COOKER SHREDDED MEXICAN CHICKEN RECIPE - PILLSBURY.COM



Slow-Cooker Shredded Mexican Chicken Recipe - Pillsbury.com image

Make tonight taco night with only three ingredients! This big batch of easy Mexican shredded chicken is just what you need to share big flavor with minimal effort. Load up your slow-cooker with a handful of simple ingredients, and you'll be greeted with flavorful slow-cooker taco shredded chicken before you know it. Serve this shredded Mexican chicken recipe with rice or inside taco shells with lettuce, tomatoes and cheese.

Provided by Pillsbury Kitchens

Total Time 4 hours 40 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 3

1 package (28 oz) boneless skinless chicken thighs
1 package (1 oz) Old El Paso™ taco seasoning mix
24 oz (or 3 cups) salsa

Steps:

  • In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix to coat evenly.
  • Top chicken with salsa. Stir until well combined. Cover; cook on Low heat setting 4 to 4 1/2 hours or until chicken is very tender (at least 165°F).
  • Remove chicken from slow cooker to bowl. Shred chicken with 2 forks. Return shredded chicken to slow cooker along with remaining taco seasoning mix. Cover; cook on Low heat setting 30 minutes longer. Serve warm.

Nutrition Facts : Calories 230 , CarbohydrateContent 10 g, CholesterolContent 85 mg, FatContent 1 , FiberContent 2 g, ProteinContent 30 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 1130 mg, SugarContent 3 g, TransFatContent 0 g

SLOW-COOKER CHIPOTLE BEEF CARNITAS RECIPE: HOW TO MAKE IT



Slow-Cooker Chipotle Beef Carnitas Recipe: How to Make It image

I came up with this recipe while trying to figure out what I could do with a pot roast that had been in the freezer. Now I keep the rub in a plastic bag, ready and waiting in my cupboard, and I can get the roast in the slow cooker in less than 15 minutes. —Ann Piscitelli, Nokomis, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 08 hours 40 minutes

Prep Time 40 minutes

Cook Time 08 hours 00 minutes

Yield 16 servings plus 1/4 cup leftover spice mixture.

Number Of Ingredients 18

2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 boneless beef chuck roast (3 pounds)
2 large sweet onions, thinly sliced
3 poblano peppers, seeded and thinly sliced
2 chipotle peppers in adobo sauce, finely chopped
3 tablespoons canola oil
1 jar (16 ounces) salsa
16 flour tortillas (8 inches), warmed
3 cups crumbled queso fresco or shredded Monterey Jack cheese
Optional toppings: cubed avocado, sour cream and minced fresh cilantro

Steps:

  • Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year., Place onions and peppers in a 4-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker. Top with salsa. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.

Nutrition Facts : Calories 415 calories, FatContent 18g fat (6g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 830mg sodium, CarbohydrateContent 35g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 27g protein.

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