Slow Cooker Archives - The Yummy Bowl

Slow Cooker Massaman Beef Curry

Julia | The Yummy Bowl — Fri, 15 Oct 2021 10:06:46 +0000

Slow Cooker Massaman Beef Curry is an easy, fulfilling comfort food that has delicious layers of flavors from two worlds - Thai and Indian cuisine.

Beautifully fragrant, creamy, mildly spicy, and can be eaten on its own with just a slice of bread!

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If you love beef recipes you should definitely try these readers' favorite recipes: Beef Enchilada Casserole, Old Fashioned Hamburger Casserole, and Ground Beef And Cabbage.

Why it's Yummy

An easier and cheaper alternative - if you like me, live in a place where you can hardly find a Massaman curry paste, then you are going to love this. My easy and budget-friendly Massaman Beef Curry alternative. It is close to the original version but of course, critics will argue is far from the authentic one. Either way, I promise you if you are a beef curry fan, you will like this!
Bold Thai flavors - Chunky beef pieces are cooked in red curry paste, spices, and coconut milk resulting in a true healthy comfort meal with oh-my-god-so-tender beef pieces.
Has the best of two worlds - Indian spices and Thai red curry paste combined in one wholesome dish is incredible.
Easy - just add all the ingredients in one slow cooker pot, cook on low or high, take a nap, return and dinner is ready!
Minimum prep and clean-up required - apart from chopping the veggies, you'll only need to sear the beef before adding it to the slow cooker and that's pretty much it. I hate cleaning up and this Massaman Beef Curry prep required only a few dirty cutting boards and one dirty pan.

Ingredients

Beef - any chuck roast cut or round cut will work for this Massaman curry. I always buy the meat at the local butcher. I usually explain to them what I need it for, and they will always ensure I have the freshest and the cut needed for the specific recipe. I would avoid buying ready-made stew cuts or similar as they often have too much fat. And with the whole chuck cut, you are able to regulate what and how much goes into the curry. If you have a really big chuck roast, cut whatever you need for the curry and immediately freeze the rest for next time.
Red curry paste - different brands will vary in terms of spiciness and you may need only 2 tablespoons in the end. If not sure, add 2-3 spoonfuls only.
Cinnamon - for those folks who don’t like a strong cinnamon scent or flavor, I would either add only ½ teaspoon or even less high-quality ground cinnamon or skip it entirely. You will feel all the spices cooked in this Massaman Beef Curry very well, especially the cinnamon stick. It is very common in Indian dishes and after tasting this curry I understood why! So good!
Additions - kaffir lime leaves give a nice lime flavor if you have it.
Beef broth - I wrote 1 cup of beef broth, but you may add another ½ cup if needed for a thinner curry. It is just a matter of preference. Also, full-fat coconut milk is preferred for a more luscious creamy texture.
Slow cooker - I used a 4.5-quart slow cooker for this which is more than enough for 5-6 portions or even 7-8 if served with plenty of rice on the side. I cook my food in a slow cooker low and slow, usually, at about the 7-hour mark, I will open the lid and check the beef for doneness. If it is tender enough, I will immediately add in green beans, let it cook for another 15-20 minutes, and serve right away.

Instructions

Prepare your meat by trimming the excess fat off and cutting the beef into 1 ½ inch cubes. Season the meat with salt and pepper.

Heat up vegetable oil in a large heavy bottom pan over medium-high heat. Sear the beef chunks until well golden brown (about 4 minutes on both sides is enough).

Don’t overcrowd the pan, you’ll need to do this in batches, carefully cleaning the surface of the pan with a paper towel if necessary and adding more oil before the next batch.

Don’t change the heat temperature and don’t overcook the beef. Transfer to 4.5-quart slow cooker.

Add chopped potatoes, carrots.

In the same pan (cleaned slightly with a paper towel), saute onion until softened and add red curry paste and garlic. Saute 2 minutes more on medium-low. Transfer to slow cooker.

Add spices, broth, lime juice, coconut milk, cinnamon stick, a handful of cilantro leaves to the slow cooker. If using kaffir leaves, add them now.

Cook on LOW for 8 hours or HIGH 4 hours. After that taste for seasoning and add more salt/pepper if necessary.

Top with green beans and cook on HIGH for another 15 minutes or LOW for 30 minutes. Taste for seasoning again.

Garnish Massaman Beef Curry with plenty of fresh herbs such as cilantro, mint, parsley, lime wedges, more crushed red chili flakes, peanuts. Serve as it is with bread, grains, rice.

Freezing and Storing

Like with all the curries, you can freeze this Slow Cooker Massaman Beef Curry. Let it cool completely, place the curry in airtight containers, refrigerate and consume within 2-3 days. Or freeze for 2-3 months.

After thawing, however, the texture will change slightly which is very common with cream sauce, ‘’milk’’ based recipes.

To restore its first look (as much as we can after thawing), and make it more creamy stir in fresh coconut milk or heavy cream when reheating.

The bottom line, some foods just don't freeze well. Avoid freezing creamy recipes unless you really need to freeze the leftovers. Consume the curry within 2-3 days. (By the way, the best time to freeze the curry or any dish is on the same day it was prepared. This way it will remain fresh for longer and retain its nutritional value)

Massaman Beef Curry will keep in the fridge for 2-3 days, sealed and in a glass airtight container in the same slow cooker pot, it was made. But I wouldn’t go beyond 2 days as most of the nutritional value will be gone by that time.

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Easy Curry Recipes

Recipe

Slow Cooker Massaman Beef Curry

Slow Cooker Massaman Beef Curry is an easy, fulfilling comfort food that has layers of flavors from two worlds - Thai and Indian cuisine. Beautifully fragrant, creamy, mildly spicy, and can be eaten on its own with just a slice of bread!

Course Main Course

Cuisine Indian, Thai

Keyword massaman beef curry, massaman curry slow cooker, slow cooker massaman beef curry

Prep Time 15

Cook Time 8

Total Time 8 15

Servings portions

Calories 547kcal

Author Julia | The Yummy Bowl

Ingredients

1 tablespoon vegetable or coconut oil
1 ½ - 2 lb chuck roast trimmed and cut into 1 ½ inch chunks
1 large yellow onion cut into half-moons, about ¼ inch thick
4 tablespoon red curry paste
3 larger garlic cloves finely chopped
1 13.5 oz coconut milk
1 ½ cup potatoes peeled, cut into bite-size chunks
2 medium carrots cut into half-moons, about ½ inch thick
½ cup green beans fresh or frozen, ends trimmed
1 ½ tablespoon lime juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup beef broth add another ½ cup if needed
1 teaspoon soy sauce gluten-free if using
1 pinch of ground nutmeg
1 pinch of red chili flakes
1 tablespoon brown sugar or coconut sugar
1 cinnamon stick
2 tablespoon cilantro leaves
2 Kaffir leaves optional

For Garnish

Chili flakes
Lime wedges
Fresh cilantro
Roasted peanuts

Instructions

Prepare your meat by trimming the excess fat off and cutting the beef into 1 ½ inch cubes. Season the meat with salt and pepper.
Heat vegetable oil in a large heavy bottom pan over medium-high heat. Sear the beef chunks until well golden brown (about 4 minutes on both sides is enough). Don’t overcrowd the pan, you’ll need to do this in batches, carefully cleaning the surface of the pan with a paper towel if necessary and adding more oil before the next batch. Don’t change the heat temperature and don’t overcook the beef. Transfer to slow 4.5-quart cooker.
Add chopped potatoes, carrots.
In the same pan (cleaned slightly with a paper towel), saute onion until softened and add red curry paste and garlic. Saute 2 minutes more on medium-low. Transfer to slow cooker.
Add spices, broth, lime juice, coconut milk, sugar, soy sauce, cinnamon stick to the slow cooker. If using kaffir leaves, add them now.
Cook on LOW for 8 hours or HIGH 4 hours. After that taste for seasoning and add more salt/pepper if necessary. Top with green beans and cook on HIGH for another 15 minutes or LOW for 30 minutes. Taste for seasoning again.
Garnish Massaman Beef Curry with plenty of fresh herbs such as cilantro, thai basil, mint, parsley, lime wedges, more crushed red chili flakes, peanuts. Serve as it is with bread, grains, rice.

Video

Notes

Beef - any chuck roast cut or round cut will work for this Massaman curry. I always buy the meat at the local butcher. I usually explain to them what I need it for, and they will always ensure I have the freshest and the cut needed for the specific recipe. I would avoid buying ready-made stew cuts or similar as they often have too much fat. And with the whole chuck cut, you can regulate what and how much goes into the curry. If you got a really big chuck roast, cut whatever you need for the curry and immediately freeze the rest for next time.
Red curry paste - different brands will vary in terms of spiciness and you may need only 2 tablespoons in the end. If not sure, add 2-3 spoonfuls only.
Cinnamon - for those folks who don’t like strong cinnamon scent or flavor, I would either add only ½ teaspoon or even less ground cinnamon or skip it entirely. As you will feel all the spices cooked in this Massaman Beef Curry very well, especially the cinnamon stick. It is very common in Indian dishes and after tasting this curry I understood why!
Additions - kaffir leaves give a nice lime flavor if you have it
Beef broth - I wrote 1 cup of beef broth, but you may add another ½ cup if needed for a thinner curry. It is just a matter of preference. Also, full-fat coconut milk is preferred for a more luscious creamy texture.
Slow cooker - I used a 4.5-quart slow cooker for this which is more than enough for 5-6 portions or even 7-8 if served with plenty of rice on the side. I cook my food in a slow cooker low and slow, usually, at about the 7-hour mark, I will open the lid and check the beef for doneness. If it is tender enough, I will immediately add in green beans, and let it cook for another 15-20 minutes, and serve right away.
What beef is best for curry? The best beef for curry is the beef that you would use in stews, pot roasts, and anything that will cook to nice soft and fork-tender almost fall apart pieces. My recommendation is to use chuck roast, round, or brisket beef for this Slow Cooker Massaman Beef Curry. Chuck roast is preferred as it is a lean cut however with a good amount of marbling and less fat that makes it is easy to achieve the tender beef chunks in the end.
How do I thicken my Massaman Curry in a slow cooker? If you are looking to make your Massaman Curry even thicker, I would recommend using less broth and increasing full-fat coconut milk amount instead. Another way is to use flour or 1-2 tablespoons of cornstarch mixed with water until the liquid paste-like texture and stirring it in the curry towards the end of cooking. Mix it into the slow cooker and cook further on high for 15 minutes until desired thickened result. Keep in mind that curries will thicken even more once cooked and refrigerated.

Nutrition

Calories: 547kcal

The post Slow Cooker Massaman Beef Curry appeared first on The Yummy Bowl.

Crock Pot Chicken Chili With Cream Cheese

Julia | The Yummy Bowl — Sun, 31 Jul 2022 03:34:03 +0000

It is an easy and healthy version of crock pot chicken chili with cream cheese. Perfect for 4 servings and any leftovers can be refrigerated, it tastes better on the next day too!

Feel free to add some tortillas similar to my chicken tortilla soup.

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Why It's Yummy

This chili is definitely a crowd pleaser that is made in a slow cooker with minimal effort.

I love this chili so much because it is not heavy as other chilis may taste and I can eat it with plenty of my favorite chili toppings! I also used low-fat cream cheese here which works beautifully for achieving a perfect creamy texture.

Blanched flavors and moderately spicy. You can decide how much spicy you want it to be.

Next time, try my Healthy White Bean Chicken Chili made on the stove, and with delicious salsa!

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Seasonings - It is easier and ‘’quicker’’ crock pot chicken chili because it's made with ground spices and canned chiles. A combination of various spices is what gives the chili its authentic flavor, especially chiles which are very popular in Mexican dishes. Alternatively, a packet of taco seasoning or burrito seasoning should work here as well, however, I haven’t tried this version yet.

Chicken - for easier and quicker chicken chili, use boneless skinless chicken thighs or chicken breasts. I prefer chicken thighs as they are juicier and smoother than chicken breast. Feel free to use any chicken pieces on bone, this is what will give even more flavor, although will require more prep work on your side. You can cook it up and remove it from the chili later to shred or dice into cubes and return to the pot later.

Alternatively, ground beef and ground turkey are fine too!

Broth - I suggest using low sodium chicken or vegetable broth or making your own from prepacked soup veggies! Don’t add too much salt in the beginning, taste for seasoning towards the end when adding cream cheese.

Beans - large white beans (Cannellini beans) or butter beans are my go-to here. They are large-sized beans, with ‘’meaty’’ texture, and nutty flavor they are often best to use in soups, chilis, and some sauces. My next up would be Great Northern Beans, Navy beans, Garbanzo beans aka chickpeas, Pinto beans, and Red Kidney beans. But as we are here going for more of a healthy white chicken chili look, white beans are favored.

Add more flavor by using seasoned salt, we like homemade Celery Salt.

Instructions

This is the easiest way to make this creamy white chicken chili. Crock pot and air fryer recipes are our family's favorite things!

Prep the Chicken. Wash and pat dry chicken thighs (or whatever boneless skinless chicken part you are using) and trim removing any excess fat.

Place in a slow cooker (I used 4.5 quart Crock Pot) and top with spices and the rest ingredients.

Cook on LOW for 6 hours or HIGH for 3 hours. Remove chicken and shred it with a fork or handheld mixer (faster).

Return the shredded chicken back to the crock pot. In a small bowl mix cream cheese with a couple of spoonfuls of chili liquid. Stir this mixture in the chili and close the lid.

Cook on HIGH for 15 -30 minutes and until chili starts to thicken.

Add juice from half of a lime to the soup (to taste). This can also be done when serving individually.

Related: Million Dollar Chicken Casserole

After that taste for seasoning and add more salt/pepper if necessary.

Ladle into serving bowls and add your favorite toppings: Dorito chips, avocado slices, cilantro, and sour cream.

Tips

To thicken chili - you have two options. First is to make a cornstarch slurry by mixing 2 tablespoons of cornstarch plus 2 tablespoons of water in a small bowl. Carefully stir in the mixture after you have added cream cheese. Cook on high for 15 minutes until thickened.

Or second is to puree the white beans (not all of them just enough for chili to thicken). After you have taken out the chicken to shred, take out some beans or blend the chili with an immersion blender right in the pot (be careful not to scratch the surface of the slow cooker). After that, cook on HIGH for 15 minutes as mentioned in the instructions. This may result in not being as thick as you’d like and there's a risk of ''over-blending'' will lose the ‘’chunky’’ feel to it. Chili will thicken on its own after a while anyway. Cornstarch is naturally gluten-free, however, it can be made in manufacturing facilities together with gluten-free products. To be on the safe side, always double-check the label and ingredients.

Spicy or mild - Chili itself is supposed to be spicy and you can balance the flavors off by serving it with sour cream, yogurt, guacamole, tortilla chips, or rice. A good rule of thumb in making any spicy food is to add spicy ingredients gradually, less is more and if anything, extra heat can be added later to the pot or to individual serving bowls. Also, chili will become more flavorful and possibly spicier after day 1. If it's your first time making chili, you can only add ¼ cup of green chiles.

Rinse and drain the beans - despite the fact that some chefs prefer to use cooking that thick liquid from the can the beans came from, it is not the best idea in my opinion. It has a lot of starch and is usually full of sodium. When purchasing beans, look for a low sodium label.

Looking for more gluten-free chili recipes or craving more bean recipes? Try these next: Beans and Cornbread, Beef Enchilada Casserole, Vegetarian Enchiladas, Easy Vegan Chili.

A trio of beans. Mix things up a little! You can use just white beans in this recipe or mix things up a little by adding different beans: black beans, kidney beans, and pinto beans (the same amount though or a little more is fine). Bigger beans will not become mushy so easily and chili will look ‘’fresh’’ for longer. If you don't have enough beans, you can easily substitute the rest with green, black or red lentils. These can be cooked separately, except red lentils which will cook very fast and therefore can be added to the pot towards the last 10-15 minutes of cooking time (before adding cream cheese).

Chipotle powder - if you have fresh or dried chipotle peppers, even better! This is a quick version of chili, so I used organic chipotle powder as it adds unbelievable depth of flavor, and smokiness to any chili, stew, or Mexican dish. If you can't find it, cayenne or chili powder are great options but they are simply not the same still.

Serving Suggestions

What to serve with white chicken chili? Chili is quite fulfilling on it's own BUT no one said you can't have any side dishes with it!

And you are in luck, there are a ton of great choices!

Besides the various toppings you can add you have an array of side dishes that will make this a wholesome meal.

Here's my favorite things to serve with chili:

Baked potato, Cornbread, Cornbread muffins, Grilled Cheese, Spanish rice, Nachos, Guacamole, Chips, Tacos, Quesadillas, Onion Rings, Potato skins, Queso

And hey, why not start your dinner with a flavorful Skinny Watermelon Margaritas ? 🙂

Variations

What else could you add to this healthy white bean chicken chili?

Chunky Vegetables - carrots, celery, bell peppers, broccoli, cauliflower, meaty mushrooms.
Add more bulk to your chicken chili - lentils or extra type of beans such as red kidney beans or chickpeas will make your chicken chili ultra thick.
If you have dry ranch dressing mix you can add 1 teaspoon to this chili for more flavor.

Freezing And Storing Instructions

The white chili recipe is the type of dish that is loaded with protein and hearty ingredients without being too heavy.

A hearty crock pot chicken chili you'll want to make again and again.

To Store. Store leftover chili in an airtight container in the refrigerator for up to 5 days.

How long does chicken chili last in the fridge? Although I am not a fan of freezing food, but this chili is a great freezer meal too!

I found this chili freezes beautifully and holds up the great flavor after thawing. True comfort food at its finest!

Place the chili in an airtight freezer-safe storage container and freeze for up to 2 months.

Don't use glass as the chili will thicken and may rupture the glass when frozen. Let thaw overnight in the refrigerator before reheating.

To reheat add a little bit of warm broth or water.

FAQs

How do you thicken chicken chili?

The best way to thicken a white chili is to add a cornstarch or flour slurry towards the end of the cooking process. Potato starch and arrowroot are rarer but will also work as thickening agents. These ingredients need to be mixed with water prior until creamy and should have no lumps when added to chili.

What can I add to chili to make it better?

Chili is delicious on its own but not as good without the toppings! Think large dollops of sour cream, creme fraiche, yogurt, jalapenos, fresh cilantro, lime, avocado or guacamole, shredded cheddar cheese, chopped tomatoes, sweet corn, cotija cheese, tortilla chips. Also, try adding a pinch or two of cocoa powder which helps spices to open more which will result in a richer flavor.

How do you fix runny chili?

Chilis usually thicken as they simmer, and even more, after they have been refrigerated. However, if your chili is extremely runny, you can add 2 tablespoons of cornstarch mixed prior with 2 tablespoons of water and stir it right into the pot, continuously whisking. The thickening should happen in about 5 minutes of simmering on low heat.

What are the best beans to put in chili?

The best beans to use in chili will depend on the method of preparation of your chili. For a quick chili, any beans will work, especially the white ones and chickpeas. For more complex chili recipes and slow cooker chili, I’d recommend using dark red kidney beans as they hold up their texture really well during long simmering.

Easy Chili Recipes

Easy Mexican Dinner Recipes

ALL DINNER recipes.

Recipe

Crock Pot Chicken Chili With Cream Cheese

It an easy and healthy version of crock pot chicken chili with cream cheese. Perfect for 4 servings and any leftovers can be refrigerated, it tastes better on the next day too!

Course Main Course

Cuisine Mexican

Keyword crock pot chicken chili, crock pot chicken chili with cream cheese

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 542kcal

Author Julia | The Yummy Bowl

Ingredients

10 oz chicken thighs boneless skinless, or chicken breast, see notes
1 small yellow onion diced
2 cloves garlic medium, minced
¾ cup canned corn frozen, freshly cooked, or canned
2 cups chicken broth low sodium
1 can (15 oz) can of white beans see notes
½ cup green chilies canned or use 2 fresh, 1 mild 1 hot
8 oz cream cheese low fat
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon chipotle powder or chili powder
1 teaspoon ground cumin
1 teaspoon ground cilantro coriander, or sub with coriander powder
salt to taste
⅛ teaspoon black pepper

Instructions

Prep the Chicken. Wash and pat dry chicken thighs (or whatever boneless skinless chicken part you are using) and trim removing any excess fat.
Place in a slow cooker (Iused 4.5 quart Crock Pot) and top with spices and the rest ingredients.
Cook on LOW for 6 hours or HIGH for 3 hours. Remove chicken and shred it with a fork or handheld mixer (faster). Return the shredded chicken to the crock pot.
In a small bowl mix cream cheese with a couple of spoonfuls of chili liquid. Stir this mixture in the chili and close the lid.
Cook on HIGH for 15 -30 minutes and until chili starts to thicken. Add juice from half of a lime to the soup (to taste). This can also be done when serving individually.
After that taste for seasoning and add more salt/pepper if necessary.
Ladle into serving bowls and add your favorite toppings: Dorito chips, avocado slices, cilantro, and sour cream.

Notes

Chicken - 10 oz is perfectly fine for 4 people but if you want meatier and thicker chili you can add up to 1 lb of boneless skinless chicken.
Beans - You can use just white beans (Butter beans, Cannelini beans) in this recipe or mix things up a little by adding different beans: black beans, kidney beans, pinto beans (the same amount though or a little more is fine). Bigger beans will not become mushy so easily and chili will look ‘’fresh’’ for longer. If you have only a little bit of beans, you can easily substitute the rest with green, black, or red lentils. These can be cooked separately, except red lentils which will cook very fast and therefore can be added to the pot towards the last 10-15 minutes of cooking time, before adding cream cheese.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Crock Pot Chicken Chili With Cream Cheese appeared first on The Yummy Bowl.

Crock Pot Chicken Enchilada

Julia | The Yummy Bowl — Mon, 17 May 2021 15:36:44 +0000

Crockpot Chicken Enchilada - A ridiculously easy chicken enchilada with slow-cooked chicken along with the red enchilada sauce, vegetables and loaded with plenty of cheese. Full of flavor and delicious. Serve with tortilla chips, rice, quinoa, or your favorite side dish.

Feel free to add some tortillas similar to my chicken tortilla soup.

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What It's Yummy

This crockpot chicken enchilada recipe is budget-friendly, incredibly flavorful, and is nearly impossible to mess up. Meant to be served with a side dish like quinoa, rice or tortilla chips, salad, and well, any of your favorite Mexican side dishes.

Very easy to make - slow cook the chicken in sauce, add veggies and top with cheese and enjoy. Perfect dish if you’re looking for an easy Enchilada recipe with all the flavors but don’t want to deal with all the tortilla rolling mess.

Easy to meal prep - leave the chicken to slow cook in the evening and add the veggies in the morning and lunch is ready.

Mildly spicy - even kids can eat! You can always control the amount of chili depedning on how spicy you want this crockpot chicken enchilada.

If you like this chicken recipe as much as I do, you'll love these too: Creamy Chicken Enchilada Casserole and Million Dollar Chicken Casserole a try!

Ingredients

Enchilada sauce – For this recipe, I’ve used my 15 minute Red Enchilada Sauce which is super easy to make. It’s not required though, you can also use your favorite store-bought enchilada sauce. This chicken dish is mildly spicy but you can add chili powder later after you’ve shredded the chicken and returned to the crockpot. Just taste and season with salt and pepper as you go.

Chicken - I’ve used chicken breasts but feel free to use chicken thighs, just make sure to remove the bones. For a very quick and easy solution - use rotisserie chicken.

Onion - onion, and garlic are the most essential 2 ingredients in most of my recipes. Brown/yellow onion cooked either together with chicken or cooked separately until translucent and added later to simmer with the vegetables. For me personally, I always like to cook the onion separately for more flavor.

Cheddar cheese - what is an enchilada without cheese? Use sharp cheddar or a mix of grated cheddar and mozzarella. (Monterey jack cheese will also work great here).

Salt and pepper - depending on which sauce you'll be using, make sure to taste salt and pepper during cooking.

Instructions

Grease the crockpot with a cooking spray.

Prepare the chicken (rinse, pat and dry) and place it into the crockpot along with the enchilada sauce.

Add chili powder and gently stir to combine. Place the lid on the slow cooker and slow cook for 3-4 hours on high or 4-6 hours on low, until fork tender.

Shred the chicken (either with a fork or a hand mixer) or you can also dice the chicken, then return to crockpot.

Add bell peppers, onion, olives (reserve some for garnish on top), salt, and pepper to taste, corn, cilantro, stir. Stir in half of the cheese. Cover and continue to cook on low for one hour, or ½ hour on high.

Finally, open the lid, stir to combine, and even out the top. Add the remaining cheese evenly and arrange olives on top of the cheese.

Close the lid and continue to cook until cheese is almost melted. Alternatively, you can skip this step and add all the cheese and olives along with other veggies (this last step makes a beautiful presentation!).

Serve with your choice of garnishes, sides such as rice, pico de gallo, quinoa or tortilla chips. Enjoy!

Serving Suggestions

Like any other Mexican style dish is NOT complete without TOPPINGS.

Let's see what are the best options for this:

Diced avocados
Pico de gallo (authentic Mexican salsa)
Chile con Queso - a cheesy dip that consists of melted cheese and chili peppers.
Avocado crema - mix of avocado, sour cream and lime/lemon juice.
Guacamole
Hot sauce
Jalapenos (fresh or marinated/pickled)
Diced tomatoes
Cilantro/Coriander chopped or whole leaves
Lime wedges
Cherry tomatoes cut in half
Black olives (pitted & sliced)
Corn (canned or fresh)
Cotija cheese or feta cheese
Sour cream or plain greek yogurt (also coconut yogurt will taste delish!)
Pickled cabbage

Want to make it a full meal? Start your dinner with a little aperitive like this mouthwatering Skinny Watermelon Margarita or serve Spicy Watermelon Basil Margaritas (Frozen) for dessert!

Mexican/Tex-Mex style recipes

Casserole recipe favorites

I hope you'll enjoy this crockpot chicken enchilada recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.

Thank you for reading,

Love,

Julia

Recipe

Crockpot Chicken Enchilada

A ridiculously easy chicken enchilada that is slow-cooked along with the red enchilada sauce, with vegetables and loaded with plenty of cheese. Full of flavor and delicious. Serve with tortilla chips, rice, quinoa, or your favorite side dish.

Course Main Course

Cuisine Mexican, Tex-Mex

Keyword crockpot chicken enchilada, crockpot chicken enchilada casserole, slow cooker chicken enchilada

Prep Time 5

Cook Time 3 30

Servings servings

Author Julia | The Yummy Bowl

Ingredients

1 ½ - 2 pounds chicken skinless boneless washed and dried with a towel
2 ½ cup red enchilada sauce see notes
1 ½ cups cheddar grated
1 small onion chopped and lightly cooked on a pan until translucent
1 cup corn frozen or canned
2 teaspoon chili powder optional
1 half red bell pepper sliced thin
1 half orange bell pepper sliced thin
10-12 olives pitted and cut in half or your choice
Salt and pepper to taste
2 tablespoon cilantro chopped
Garnish: lime wedges fresh cilantro leaves, sliced avocado, sour cream, fresh sliced jalapeno

Instructions

Grease the crockpot with a cooking spray.
Prepare the chicken (rinse and pat dry) and place the chicken into the crockpot along with the enchilada sauce. Add chili powder and gently stir to combine. Place the lid on the slow cooker and slow cook for 3-4 hours on high or 4-6 hours on low, until fork tender.
Shred the chicken (either with a fork or a hand mixer) or you can also dice the chicken, then return to crockpot.
Add bell peppers, onion, olives (reserve some for garnish on top), salt, and pepper to taste, corn, cilantro, stir. Stir in half of the cheese. Cover and continue to cook on low for one hour, or ½ hour on high.
Finally, open the lid, stir to combine, and even out the top. Add the remaining cheese evenly and arrange olives on top of the cheese. Close the lid and continue to cook until cheese is almost melted. Alternatively, you can skip this step and add all the cheese and olives along with other veggies (this last step makes a beautiful presentation!).
Serve with your choice of garnishes, sides such as rice, pico de gallo, quinoa or tortilla chips. Enjoy!

Video

Notes

15 minute Enchilada Sauce

Multicooker settings: choose slow cooker setting and set a timer for 3 ½ hours. Proceed as per instructions, shredding the chicken after 3 hours mark, adding veggies and cooking for 30 minutes more with cheese.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Paula Deen Taco Soup (Slow Cooker)

Julia | The Yummy Bowl — Fri, 05 Aug 2022 11:16:15 +0000

Warmly spiced and satisfying, this Paula Deen Taco Soup comes together with no fuss in slow cooker, so simple! Just set it and forget it.

Along with chicken tortilla soup, this taco soup is our favorite cozy soup!

About This Taco Soup

This dish was inspired by Paula Deen taco soup recipe, however, I omitted the olives and played around with the ingredients.

Just my personal preference and in Mexican soups olives are just not a thing anyway. I’d also call this soup ‘’Mexican-style’’ rather than authentic.

What I really love about this soup is the amount of fulfilling protein ingredients, veggies and grounding spices.

Most of the ingredients are simple and affordable, spices, beans, your favorite ground meat or poultry.

Combine everything in a crock pot and, set the timer and forget! Come back after work to a delicious and warming dinner.

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Instructions

Paula Deen Taco Soup is a type of dish that is loaded with protein and hearty ingredients without being too heavy. A healthy taco soup you'll want to make again and again.

Here's how to make it FROM SCRATCH! It's very easy, I promise!

In a skillet over medium-high heat brown the meat and onion with a little bit of cooking oil.

Drain excess fat (For less fat use lean beef).

What I like here is that you can make it lighter by using ground turkey or ground chicken, all of these options work equally well!

Transfer the browned beef to a crock pot. (I used 4.5 quart Crock Pot).

Top with spices, salt, black pepper, and the rest of the ingredients.

Close the lid and cook on LOW for 4-6 hours or HIGH for 3-4 hours. I usually go for 3 hours on HIGH.

Taste for seasoning. Add more broth to thin it out if desired.

Squeeze in half of the lime juice before serving. A must!

Serve with corn tortilla chips, avocado, or a quick Guacamole, jalapeno, sour cream, and more toppings.

Looking for more Mexican-style recipes or craving for more beans? Try these next: Crock Pot Chicken Chili, Beans and Cornbread, Beef Enchilada Casserole, Vegetarian Enchiladas, Easy Vegan Chili.

Tips

Spicy or mild - Essentially Taco soup is kinda spicy but the beauty of a homemade soup is that you can control how much spicy ingredients you use. A good rule of thumb (in making any spicy food) is to add spicy ingredients gradually, less is more and if anything, extra heat can be added later to the pot or to individual serving bowls.
Also, taco soup will become more flavorful and possibly spicier after day 1. If it's your first time making taco soup, you can only add a little bit of chipotle powder and use fire-roasted tomatoes (for that all-day-simmering flavor instead of Rotel tomatoes (and I actually used ''mild'' not with habaneros) that come with chilies. My version is mildly spicy, for a proper heat level add mild or spicy fresh chili (seeds removed and diced).
Rinse and drain the beans - despite the fact that some chefs prefer to use cooking that thick liquid from the can the beans came from, it is not the best idea in my opinion. It has a lot of starch and is usually full of sodium. When purchasing beans, look for a healthier option with a low sodium label.
Mix things up! A trio of beans. You can use one or more types of beans here. Black beans, kidney beans, cannellini beans, pinto beans. If you have only a little bit of beans, you can easily substitute the rest with green, black, or red lentils. These can be cooked separately, except red lentils which will cook very fast and therefore can be added to the pot towards the last 10-15 minutes of cooking time, before adding cream cheese.
Chipotle powder - if you have fresh or dried chipotle peppers, even better! I prefer chipotle over chili powder as it adds unbelievable depth of flavor, and smokiness to any Mexican-Style dish. If you can't find it, cayenne or chili powder are great options but they are simply not the same still.
Beef - I used 8-10 oz of meat here only. The soup was thick and very much fulfilling. It perfectly served 4-5 people, a decent bowl of soup with toppings and corn chips!
To thicken soup - you can add a cornstarch slurry (1:1 ratio) if you want it to be very thick. Or you can also add 1 cup more beans to the soup, take some of them out after cooking and mash or blend them until chunky. Return back to the pot.
The main things in this taco soup is to use at least 1 type of beans, meat (or omit completely if going for a vegetarian option, very yummy too!), chiles, spices, and tomatoes. Other veggies can be added according to what’s left in your fridge (think carrots, bell peppers, mushrooms, even squash)

Serving Suggestions

What to serve with taco soup? Well, anything Mexican or Mexican-style foods!

Essentially what you’d be serving with tacos and chilis would be delicious with this Paula deen taco soup too!

Tortilla chips and dips such as Guacamole, Pico De Gallo or any other fresh salsa. Also this Marinated cucumber tomato onion salad will be 100% a winner here!

Here's my top 10 recipes to serve with taco soup:

Spanish or Mexican rice or Lime Cilantro rice
Cornbread
Mexican corn
Grilled cheese sandwiches
Crackers
Refried beans tostadas
Tacos
Stuffed potatoes, sweet potatoes, french fries
Grilled or steamed vegetables - Asparagus

And hey, why not start your dinner with a flavorful Skinny Watermelon Margaritas ? 🙂

Cajun Corn On The Cob (3 ways!)

Freezing And Storing Instructions

To Store. Store leftover taco soup in an airtight container in the refrigerator for up to 5 days.

To Freeze. Although I am not a fan of freezing food, but this taco soup is still a great freezer meal! I found this soup freezes beautifully and holds up the great flavor after thawing. True comfort food at its finest!

Place the soup in an airtight freezer-safe storage container and freeze for up to 2 months. Don't use glass as the soup will thicken and may rupture the glass when frozen. Let thaw overnight in the refrigerator before reheating. To reheat add a little bit of warm broth or water.

Easy Mexican Dinner Recipes

ALL DINNER recipes.

Thank you for reading,

Love,

Julia

Thinking About Dessert? Try These!

Recipe

Paula Deen Taco Soup (Slow Cooker)

Warmly spiced and satisfying, this Crock Pot Taco Soup comes together with no fuss in slow cooker, so simple! Just set it and forget it. Topped with a big handful of crispy tortilla chips, avocado, sour cream, cheese and cilantro. A perfect satisfying meal for lunch or dinner.

Course Soup

Cuisine American, Mexican

Keyword paula deen taco soup

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 807kcal

Author Julia | The Yummy Bowl

Ingredients

1-2 tablespoon taco seasoning
5 tablespoon canned green chilies or more depending on how spicy you’d like
1 15 oz crushed tomatoes fire roasted tomatoes is preferred
1 15 oz rotel tomatoes with chilies
1 tablespoon tomato paste (optional for more flavor)
2 cups vegetable broth or meat, low sodium
1 8 oz can kernel rinsed, drained
1 15 oz kidney beans rinsed and drained
1 15 oz black beans rinsed and drained
10 oz ground lean beef turkey or chicken
1 large yellow onion diced
½ teaspoon chili powder or chipotle
1 ½ tablespoon dry ranch seasoning
cooking oil
salt to taste
⅛ teaspoon black pepper

Toppings

Avocado
Sour cream
Cilantro
Cheese
Jalapeno
Corn chips

Instructions

In a skillet over medium high heat brown the meat and onion with a little bit of cooking oil. Drain excess fat (For less fat use lean beef).
Transfer to a crock pot. I used a 4.5 quart crock pot. Top with spices, salt, black pepper and the rest of the ingredients. Close the lid and cook on LOW for 4-6 hours or HIGH 3-4 hours. Taste for seasoning. Add more broth to thin it out if desired.
Squeeze in half of lime juice before serving.
Serve with corn tortilla chips, avocado, jalapeno, sour cream and more toppings.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Paula Deen Taco Soup (Slow Cooker) appeared first on The Yummy Bowl.

Spaghetti With Meat Sauce (In Crock Pot)

Julia | The Yummy Bowl — Sun, 23 Apr 2023 22:36:53 +0000

This spaghetti with meat sauce is a great way to satisfy the whole family during busy weeknights. It's the ultimate comfort food consisting of homemade meat sauce served over your favorite noodles that can be enjoyed with crusty Italian bread or a simple side salad.

Or try this dish in a meatball casserole!

⭐ Looking for more ground beef recipes? Try our quick Instant Pot Beef Soup, hearty Hamburger Casserole, and Taco Salad next!

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Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Minced garlic - always fresh.
Vegetables - Diced brown or yellow onion, medium-diced carrot, and sliced celery sticks. You could also include other vegetables in this meat sauce such as bell peppers.
Lean ground beef - or ground turkey or Italian sausage. You could also experiment with frozen meatballs.
Beef broth - Chicken broth can be used.
Can of passata - tomato puree or fire-roasted tomatoes
Tomato paste - of good quality. All tomato products that you’ll be using here should be of good quality as this is the base for this sauce and what creates the best flavor.
Worcestershire sauce - If you are gluten-free sensitive, make sure that you are using certified gluten-free Worcestershire sauce. If you don’t have it you can mix together some ingredients to have similar flavor.
Apple cider vinegar - or any similar mild vinegar.
Herbs - Bay leaves and dried oregano. Include other herbs or Italian seasoning for this Italian food.
Honey - We need sugar to offset the tomato acidity. Add more if required. Maple syrup can be used instead.
Salt and black pepper to taste - use good salt like sea salt or kosher salt for natural flavor.

Instructions

In a medium skillet, brown the beef over medium-high heat. Season with salt and black pepper.

Spray a 4-quart slow cooker/crock pot (you can use a larger too) with cooking oil and place beef and all the sauce ingredients into the cooker.

Cook 3-4 hours on HIGH or LOW for 6 hours. Check for seasonings and adjust if necessary. Discard the bay leaves.

15 minutes before the end, cook the dry pasta in a pot. Add to crock pot and mix ith the sauce or serve separately. Serve the spaghetti with meat sauce for a wholesome dinner.

Recommended Equipment

Tips

This pasta dinner requires a good amount of seasoning. Adjust the amount of salt and pepper in this recipe as required.
Canned tomatoes provide convenience for this dish, but you could use fresh tomatoes instead. Consider using Ro-Tel tomatoes for a slight kick of heat in the bolognese sauce.
Use low-sodium broth if you want to reduce salt intake.
Always cook the dry spaghetti noodles separately from the tomato sauce otherwise, the pasta will be a mushy mess by the time the sauce has cooked through. It's best to cook the pasta al dente for this crock pot spaghetti recipe.
Easily adjust the flavor of this spaghetti meat sauce by including different herbs and spices.
Serve with freshly grated mozzarella cheese or parmesan cheese. I recommend grating cheese from a block for better melting and blending in the sauce.
If you are gluten-free sensitive, make sure that you are using certified gluten-free Worcestershire sauce. If you don’t have it you can mix together some ingredients to have similar flavor.

Freezing And Storing Instructions

To Store. Let the sauce cool completely. Store in an airtight container for up to 3-4 days in the fridge. The sauce will thicken and when reheating you may need to add some water or broth to return the initial consistency. I don’t recommend freezing the bolognese together with noodles. Spaghetti will taste so much better when cooked fresh from scratch.
To Freeze. Follow the same steps and freeze for up to 2-3 months. Defrost in the refrigerator overnight. Reheat in the microwave or over the stovetop. Stir constantly until warmed through.

FAQs

Can you overcook bolognese in slow cooker?

Yes! You can overcook bolognese in a slow cooker just like you can overcook bolognese on the stovetop. Ensure to follow the cooking time in this recipe so the bolognese doesn’t overcook and dry out.

Can you put raw mince straight into slow cooker?

Absolutely! The slow cooker will cook the raw ground mince evenly throughout.

Do you have to brown mince before putting in slow cooker?

While it’s not mandatory to brown the mince first, I definitely recommend that you do so as it locks in flavor and also helps prevent the mince from clumping while cooking in the slow cooker.

Why is my bolognese watery in slow cooker?

If the bolognese is watery, it hasn’t been reduced enough to get rid of extra liquid. To further reduce the red sauce, simmer on the warm setting of the slow cooker with the lid off.

Another option is to add a cornstarch slurry to the marinara sauce or even cream cheese. Both of these options will help thicken the consistency of the pasta sauce.

Do you slow cook bolognese with lid on or off?

You should always cook the bolognese in the slow cooker with the lid on. I would only recommend taking the lid off and allowing the sauce to simmer if you need the sauce to reduce further.

Easy Crock Pot Recipes

For a full collection hop on to our One-Pot recipes collection.

💗I hope you'll enjoy this crock pot spaghetti bolognese recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗

Happy Cooking,

Love,

Julia

Recipe

Spaghetti With Meat Sauce Recipe (In Crock pot)

This spaghetti with meat sauce is a great way to satisfy the whole family during busy weeknights. It's the ultimate comfort food consisting of homemade spaghetti sauce served over your favorite noodles that can be enjoyed with crusty Italian bread or a simple side salad.

Course Main Course

Cuisine Italian

Keyword crock pot spaghetti, slow cooker bolognese

Prep Time 10

Cook Time 5

Total Time 5 10

Servings portions

Calories 213kcal

Author Julia | The Yummy Bowl

Ingredients

2 teaspoon garlic minced
¾ cup brown onion diced
1 pound lean ground beef
1 pound spaghetti wheat or gluten free
¾ cup beef broth
1 can (15 oz) passata or tomato puree or crushed tomatoes
1 medium carrot about 1 cup diced
1-2 medium celery sticks sliced
2 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 tablespoon apple cider vinegar
2 bay leaves
1 ½ tablespoons dried oregano
2 teaspoon honey or more depending on what tomatoes is used, taste the sauce towards the end and add more if needed
salt and black pepper to taste

Instructions

In a medium skillet, brown the beef over medium-high heat. Season with salt and black pepper.
Spray a 4-quart slow cooker/crock pot (you can use a larger too) with cooking oil and place beef and all the sauce ingredients into the cooker.
Cook 3-4 hours on HIGH or LOW for 6 hours. Check for seasonings and adjust if necessary. Discard the bay leaves.
15 minutes before the end, cook the dry pasta in a pot. Serve the spaghetti with the bolognese sauce for a hearty meal.

Notes

Vegetables - Diced brown or yellow onion, medium-diced carrot, and sliced celery sticks. You could also include other vegetables in this meat sauce such as bell peppers.
Lean ground beef - or ground turkey or Italian sausage. You could also experiment with frozen meatballs.
Beef broth - Chicken broth can be used.
Can of passata - tomato puree or fire-roasted tomatoes
Tomato paste - of good quality. All tomato products that you’ll be using here should be of good quality as this is the base for this sauce and what creates the best flavor.
Worcestershire sauce - If you are gluten-free sensitive, make sure that you are using certified gluten-free Worcestershire sauce. If you don’t have it you can mix together some ingredients to have a similar flavor. Read more in the blog post.
The sauce is pretty ''meaty'', if you like to have more runny sauce add 1 cup of tomato sauce, spaghetti sauce or similar.
Spaghetti - usually for one serving we make 1 ½ cups of cooked pasta per person. The pasta amount will depend on how you like your bolognese, thick or with more runny sauce. Typically, we serve a plate with cooked noodles and on top a couple of spoonfuls of the sauce, garnished with parsley. Each person then eats it as he likes by mixing the sauce and spaghetti together.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Spaghetti With Meat Sauce (In Crock Pot) appeared first on The Yummy Bowl.

Slow Cooker Ribs

Julia | The Yummy Bowl — Wed, 31 Jan 2024 00:05:56 +0000

Learn how to make these foolproof Barbecue Slow Cooker Ribs that come out fall-of -the-bone tender each time. Use leftovers to make a tasty pork fried rice.

You can also make these pork ribs in air fryer.

The secret to perfect ribs is to cook them in a slow cooker first, baste generously with the sauce and transfer to the oven just for a couple of minutes until the sauce has caramelized and the ribs charred beautifully.

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If you're looking for more slow cooker dinner recipes try these next: Slow Cooker Massaman Beef Curry, Crock Pot Chicken Enchilada.

Ingredients

Ribs - this ribs recipe method works best with pork ribs such as baby back ribs or spare ribs, country-style pork ribs.
The sauce - I used the classical barbecue sauce but any flavored barbecue sauce will be great too. If you like the ribs on the hotter side, add Sriracha or other similar hot sauce to the mix.
Garlic - is optional but makes things so much more flavorful!
If you have more time, marinate the ribs in the barbecue sauce mix the night before. Adds more flavor and tenderness.
Seasonings - you can make the ribs just with BBQ sauce but for more flavors add spices such as chili powder, herbs, cumin, smoked paprika.

I highly recommend making a double batch of the sauce to use on the ribs the next day or serving with other dishes such as rice. Properly sealed it should keep in the fridge for 3 days.

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Oven method - cooking ribs in the slow cooker alone won't yield optimal results; they'll lack a caramelized exterior and won't be appetizing. To achieve this, use the oven for about 5-12 minutes on broil. Alternatively, on a grill or foil at 500°F, brush with sauce, close the lid, and grill for around 5 minutes until the sauce is bubbly and caramelized.

How To Make Fall Off The Bone Ribs

Spray the bottom of a 4.5 quart (or bigger) slow cooker with vegetable oil.

Prepare the ribs. Wash, dry, and remove the skin from ribs (see Tips section) and transfer to slow cooker folding the ribs gently.

Dry Rub. You can also cut the ribs so it will be easier to take them out later. (see Tips) Season generously with salt and pepper.

Mix the BBQ Sauce. In a large bowl combine barbecue sauce, brown sugar, garlic, cayenne.

Pour half of the sauce over the ribs in the slow cooker.

Reserve the remaining sauce for later to brush the ribs.

Slow Cook. Cook on HIGH for 3 hours or LOW for 7 hours until fork-tender.

When cooked, carefully transfer to a baking sheet lined with parchment paper or foil.

Pour the juices from the slow cooker into the bowl with barbecue sauce.

Baste the ribs with sauce. Stir to combine and baste the ribs generously with the sauce (you may not need to use the whole sauce, reserve for later).

Broil and crisp. Broil the ribs in the oven for 10 minutes at 425 Fahrenheit until charred and crisp on the outside.

These ribs are juicy and exceptionally tender - simply pull apart with your fingers!

What to Serve with Slow Cooker Ribs

Salads: pasta salads, coleslaw
Potatoes: crispy smashed potatoes, air fryer sweet potato fries or classic and quick to make Potato Salad (without eggs).
Veggies: roasted cabbage steaks, asparagus, grilled corn.
Cornbread or cornbread muffins

Tips

Removing the membrane from ribs is optional; some butchers may do it for you. While the skin can add a bit of chewiness, it's a personal preference. For the most tender ribs, use a sharp knife to gently slide between the ribs and the membrane, pulling it out easily. But if you like your ribs on the chewier side leave the skins alone, the flavor will remain the same.
Cooking time. Cook on HIGH for 3 hours or LOW for 7 hours for my preferred tender and mess-free ribs. Alternatively, cook on HIGH for 4 hours or LOW for 8-9 hours for very tender, fall-off-the-bone ribs.
Dry rub. Rubbing ribs with salt, pepper, and cayenne or chili powder before adding barbecue sauce enhances flavor. Alternatively, mix everything into the sauce and pour it over the ribs.
In addition, I also love adding Worcestershire sauce (about 2 teaspoons).
If you have any leftovers make this delicious BBQ Pork Fried Rice!
Have more time? Make a batch of this homemade barbecue sauce.

BBQ Pork Fried Rice

My Recommended Equipment

Basting brush - this is a silicone brush that works great with these Barbecue Slow Cooker Ribs and any other meats as well as pastries. To avoid food contamination ideally, you need two separate brushes for different types of food. A more fancy choice would be natural boar bristles basting brushes that are also widely available.
4.5 quart Crock-Pot - I like the size of this slow cooker as it is versatile and good for small family dinners. The ribs fit there without a problem, you only need to fold them gently to fit inside.

Recipe

Slow Cooker Pork Ribs

Learn how to make these foolproof slow cooker ribs that come out fall-apart-tender each time. The secret to perfect ribs is to cook them in a slow cooker first, baste generously with the sauce and transfer to the oven just for a couple of minutes until the sauce has caramelized and the ribs charred beautifully.

Course Main Course

Cuisine American

Keyword bbq slow cooker ribs, slow cooker ribs

Prep Time 10

Cook Time 3

Total Time 13

Servings servings

Author Julia | The Yummy Bowl

Ingredients

2 pounds pork ribs
2 cups Barbecue sauce
2 tablespoon brown sugar
3 garlic cloves optional, minced
1 teaspoon cayenne
salt and pepper to taste
vegetable oil for cooking

Instructions

Spray the bottom of a 4.5 quart (or bigger) slow cooker with vegetable oil.
Wash, dry, and remove the skin from ribs and transfer to slow cooker folding the ribs gently. You can also cut the ribs so it will be easier to take them out later. (see notes) Season generously with salt and pepper.
In a large bowl combine barbecue sauce, brown sugar, garlic, cayenne. Pour half of the sauce over the ribs in the slow cooker. Reserve the remaining sauce for later to brush the ribs.
Cook on HIGH for 3 hours or LOW for 7 hours until fork-tender. (See notes)
When cooked, carefully transfer to a baking sheet lined with parchment paper or foil. Pour the juices from the slow cooker into the bowl with barbecue sauce. Stir to combine and baste the ribs generously with the sauce (you may not need to use the whole sauce, reserve for later). Broil in the oven for 10 minutes at 425 Fahrenheit until charred and crisp on the outside.
Serve with remaining sauce.

Video

Notes

Slow Cooker I used for this.
Cooking time. HIGH for 3 hours or LOW 7 hours. This is my preferred cooking time as the ribs become tender and stay on the bone without creating a mess. You can also cook these on HIGH for 4 hours or LOW 8-9 hours which will result in very tender and easily fall off the bone ribs.
Removing the membrane/skin from the ribs is optional. Some butchers can do that for you or sell ribs that the skin is already removed. The skin can be a little tough sometimes and adds some ‘’chewiness’’ to ribs which in fact is not a bad thing. It is a personal preference how you’d like to do it. By removing the membrane it will guarantee the most tender ribs. How to do it: to remove you’ll need a sharp knife. Slide the knife gently between the ribs and the membrane, pull gently, it should come out easily.

FAQs

What is the difference between pork ribs and baby back ribs?

Baby back ribs are cut from the top portion of the rib cage. Baby Back ribs are very tender and lean. Spare ribs are cut from the bottom portion of the ribs. This illustration makes it quite clear.

Can you slow cook the ribs too long?

Avoid slow-cooking the ribs for too long. Monitor them in the last hour; they should be tender and nearly falling off when pressed gently but not completely off the bone, as that would indicate overcooking.

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Recipe has been adapted from Cafe Delites.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Slow Cooker Ribs appeared first on The Yummy Bowl.

Slow Cooker Mexican Chicken Tinga Tacos

Julia | The Yummy Bowl — Thu, 13 Apr 2023 04:06:22 +0000

This chicken tinga recipe is a traditional Mexican dish made with shredded chicken in spicy tinga sauce that can be served in corn tortillas (or flour tortillas) or burrito bowls with fresh cilantro, Cotija cheese, creamy avocado, sour cream, and a squeeze of fresh lime juice.

If you love this recipe, definitely try my Mexican chicken next!

⭐ Looking for more slow cooker recipes? Try our juicy Honey Garlic Chicken Thighs, classic Taco Soup, Chicken Chili, or Beef Curry next time.

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📋Disclaimer - like with many of my Mexican recipes, I do take some liberties to make things The Yummy Bowl appropriate. This is my version of this popular dish and it is not a representation of the authentic Chicken Tinga recipe.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Boneless skinless chicken breast - Medium to large chicken breasts are best. Use similar-sized chicken breasts so they cook evenly. Boneless skinless chicken thighs can be used to make these chicken tacos.
Brown onion - Finely diced. Yellow onion can be used as well.
Canned tomato puree - A can of Passata with 2-3 tablespoons of tomato paste can be used instead.
Spicy sauce - Add 2 chipotle peppers in adobo sauce (whole or chopped) and 2 tablespoons of adobo sauce.
Bay leaf
Garlic - Minced garlic cloves.
Salt and black pepper - To taste.
Dried herbs - a combination of thyme, oregano, and cilantro works great here but for a quick fix, I like to use a prepackaged Italian herb mix.
Ground cumin - a popular spice used in most the Mexican dishes.

For serving

Warm corn tortillas - I used corn tortillas, but any wheat option is suitable of course for non-gluten-free folks. For gluten-free tortillas, I would rather go for 100% corn tortillas than gluten-free labeled tortillas (these tend to break easily and have ton of fillers).
Cilantro leaves - Use other favorite toppings when assembling your warm tortillas.
Chopped Brown or red onion

Instructions

Spray a 4-quart slow cooker/crock pot (you can use a larger too) with cooking oil and place all the ingredients.

Cook 2-3 hours on HIGH or LOW for 4-5 hours.

Remove the chicken and shred it in a medium bowl. Return shredded chicken filling into the cooker.

Warm the tortillas one by one in a dry pan over medium heat until they begin to char (this will happen very fast, about 30 seconds per side on medium-high heat). Wrap them in foil to keep warm until ready to use.

Stuff with shredded chicken tinga, salsa and toppings. Enjoy!

🥗Make It Healthier

Use organic meat whenever possible - we like turkey or chicken for this recipe. However, pork or beef can also be used instead.
Serve with lots of vegetables or a simple side salad or in lettuce wraps instead of tortillas. Or if possible, make your own homemade tortillas.
When choosing tomato puree and passata, check for the ingredient list that there are no additional not needed ingredients and fillers.

Tips

This classic Mexican dish can either be cooked on LOW cooking for 4-5 hours or on HIGH for 2-3 hours, depending on your needs.
I’ve used a 4-quart slow cooker for this recipe, but you can use a larger slow cooker too.
Add more flavor to this dish by adding ground paprika (sweet or smoked).
Use boneless, skinless chicken breasts that are similar in size for even cooking.
If you aren’t sure whether the chicken is cooked through, insert a food thermometer into the thickest section of the meat. It should read 165F for the chicken to be safe to eat.
Add an extra kick of heat to this dish by including chili powder, smoked paprika, cayenne pepper, or jalapeno peppers.
The chicken will be very hot when you remove it from the slow cooker. Use two forks to shred the chicken breasts.
Delicious toppings for this chicken tinga filling include chopped cilantro, diced avocado, crumbled queso fresco, or a squeeze of lime juice.

Recommended Equipment

No fancy equipment is needed. Here are the basics:

Serving Suggestions

Mexican Chicken Tinga is usually served in a soft corn tortilla, and topped with various toppings such as salsa, avocado, onion, cilantro, and lime. We like to serve tinga as tacos or wrapped in a burrito with rice, beans, and cheese.

We love to serve it with side dishes such as:

Salad - quick leafy green salad, Avocado Corn Salad.
Salsas - Pico De Gallo, Mango Salsa.
Rice - regular steamed or boiled white or brown rice, classic Lime Cilantro rice, or Egg Fried Rice.
Beans - try our refried beans from our Tostada recipe, or simply use canned black beans, kidney beans or a mix of beans.
Avocado - either sliced, cubed or in the form of Guacamole or Crema. Guacamole can be made in advance too, read all about it here.
Queso - tangy smooth cheese sauce or queso fresco (white crumbly cheese such as cotija for example).
Vegetables - grilled or steamed veggies, corn on the cob or try our roasted version of Veggie Pan Sheet Dinner.

📋 JULIA'S TIP Use certified gluten-free corn tortillas (look for the appropriate label). Not all of these are GF. Some are actually a blend of wheat and corn flour or made with shared non-gluten-free equipment. Or make your own homemade tortillas.

Freezing And Storing Instructions

To Store. Let the chicken cool completely. Store in an airtight container for up to 3-4 days in the fridge. The sauce will thicken and you may need to add some water or broth to return the initial consistency.
To Freeze. Follow the same steps and freeze for up to 2-3 months.
To Make Ahead. Reheat in the microwave or over the stovetop. Stir constantly until warmed through.

Common Recipe Questions

Is it OK to put raw chicken in a slow cooker?

Absolutely! The slow cooker is ideal for cooking raw chicken, creating an environment that kills bacteria while tenderizing the meat and locking in delicious flavor.

What does tinga mean in Mexican food?

“Tinga” comes from the Spanish word “tingado” which means “stained” or “spotted”, referring to how the dish looks with a sauce that is slightly speckled from the chopped chipotle peppers. Tinga chicken is a popular filling for tacos and other Mexican dishes.

What does tinga consist of?

Tinga is a Mexican dish with shredded meat (usually chicken or pork) cooked in a rich sauce made from tomatoes and chipotle peppers.

What is the history of Chicken Tinga?

Chicken tinga originated in Mexico and has since become a popular dish in the United States and around the world.

Does cooking chicken in a slow cooker make it tough?

No. As long as you stick to the slow cooking time in the recipe, the slow cooker is a great way to cook chicken evenly while keeping the meat tender and juicy. It is possible to overcook the chicken in the slow cooker in which case it will become tough and rubbery.

More Mexican-Inspired Dinners

For a full collection hop on to our Dinner recipe archives.

Recipe

Slow Cooker Mexican Chicken Tinga Tacos

Course Main Course

Cuisine American, Mexican, Tex-Mex

Keyword chicken tinga, chicken tinga slow cooker, chicken tinga tacos, mexican tinga

Prep Time 10

Cook Time 3

Total Time 3 10

Servings tacos

Calories 230kcal

Author Julia | The Yummy Bowl

Ingredients

3 medium-large boneless skinless chicken breast halves
1 large brown onion diced fine
1 x 15 oz canned tomato puree or good quality Passata + 2-3 tablespoon of tomato paste
2 chipotle peppers in adobo sauce whole or chopped + 2 tablespoon adobo sauce/liquid
1 bay leaf
2-3 teaspoons teaspoons of garlic freshly minced
salt and black pepper to taste
1 teaspoon dried herbs see notes
1 teaspoon ground cumin

For Serving:

Soft or hard Taco shells GF or corn tortillas if needed
Cilantro leaves
Chopped Brown or red onion
Salsa

Instructions

Spray a 4-quart slow cooker/crock pot (you can use a larger too) with cooking oil and place all the ingredients. I used 3 medium to large chicken breast halves for this recipe.
Cook 2-3 hours on HIGH or LOW for 4-5 hours.
Remove the chicken and shred it in a medium bowl. Return shredded chicken filling into the cooker. Warm up tortillas and stuff with shredded chicken tinga, salsa and toppings. Enjoy!

Notes

Nutrition is calculated without the serving options (tortillas, toppings and etc.)
I’ve used a 4-quart slow cooker for this recipe, but you can use a larger slow cooker too.
If you aren’t sure whether the chicken is cooked through, insert a food thermometer into the thickest section of the meat. It should read 165F for the chicken to be safe to eat.
To Store. Let the chicken cool completely. Store in an airtight container for up to 3-4 days in the fridge. The sauce will thicken and you may need to add some water or broth to return the initial consistency.
Dried herbs - a combination of thyme, oregano, and cilantro works great here but for a quick fix, I like to use a prepackaged Italian herb mix.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Slow Cooker Mexican Chicken Tinga Tacos appeared first on The Yummy Bowl.

Easy Slow Cooker Rump Roast

Julia | The Yummy Bowl — Fri, 12 May 2023 09:09:14 +0000

Easy Slow Cooker Rump Roast is a rich and flavorful weeknight dinner. Made with a juicy rump roast that’s slowly cooked along with veggies over several hours until the meat is fork-tender.

Enjoy this crock pot rump roast with baby potatoes, carrots, onions, and rice or quinoa to soak up any remaining juices!

⭐ Looking for more slow cooker main meals? You'll be pleasantly surprised by these: Mongolian beef, Chicken Cacciatore, and Crock Pot Spaghetti.

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What Is Rump Roast?

A rump roast is a cut of beef that is cut from the round or rump section of a cow. It’s relatively lean with a strong beef flavor and tender texture.

This cut of beef is often used in slow-cooking recipes, such as roasting, braising, or stewing, which helps to break down the connective tissue so that you get a tender piece of meat.

It can be served in thin slices to be enjoyed alongside side dishes or included in other recipes, such as beef stroganoff, or rump roast sandwiches.

Why It's Yummy

Ease - We are all about those slow cooker "dump" dinners! Who has time for all that prep work and slaving away in the kitchen? Just dump everything in the crock pot, turn it on, and boom - dinner is done without breaking a sweat! It's like magic, but instead of a wand, you have a crock pot. And the smell of delicious roast beef in your kitchen is incredible.
Special Occasion dinners - Whether you're feeding a crowd or just a few loved ones, this simple recipe is the perfect option for any occasion! Think about it - date nights, birthdays, Christmas, Thanksgiving, Easter, or just a fancy dinner party with your nearest and dearest - a slow cooker rump roast will always be a crowd-pleaser. Who wouldn't want to cozy up to a plate of that delicious comfort food?

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

This recipe is as easy as pie! All you need are a few simple ingredients like a hunk of beef roast and some veggies, and boom - you're on your way to a delicious and wholesome meal. And the best part? You can serve it up with your favorite grains like rice or quinoa, so you can customize it to your liking.

Rump roast - is one of the cheaper cuts of meat and when cooked slowly it melts into a flavorful, tender roast. You can also substitute it with other cuts of beef, such as chuck roast or brisket.
Vegetables - baby potatoes, carrots, onion. You can add more vegetables for added flavor and nutrition such as celery, garlic, and bell peppers.
Beef broth - beef broth is preferred for the best flavor but chicken or vegetable broth will work just fine. Homemade or store-bought (opt for low sodium). For more depth of flavor, you can replace about ½ cup of beef broth with red wine.
Herbs - fresh herbs for the best flavor. I used fresh rosemary and thyme but feel free to use oregano, basil, marjoram, tarragon or a mix of dried herbs instead.
Salt and black pepper - to taste.

📋 JULIA'S TIP To make it healthier, use low-sodium beef broth and serve it with vegetables.

Instructions

Spray the bottom of the slow cooker with a bit of olive oil.

Dry rub the beef with salt and black pepper.

Transfer seasoned rump roast to slow cooker.

Cut the onion roughly and add on top of the beef along with carrots and potatoes.

Pour in the broth and add herbs.

Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

Once cooked, cut the beef and serve warm with more fresh herbs.

Or you can shred the entire roast and use in burgers, sandwiches and wraps.

You can also make this in the oven, and when using economical cuts of meat it would be a great idea to marinate the meat beforehand.

🥗Make It Healthier

Use organic meat whenever possible.

Use low-sodium beef broth.

Serve with more vegetables or a simple salad for extra nutrition adding more fiber, vitamins, and minerals.

Reduce portion sizes and don't overeat.

Recommended Equipment

Slow Cooker - 4.5 quart
Measuring cups and spoons
Airtight Food containers
Kitchen Tongs
Sharp knife
Large cutting board for meat

Tips

It’s important to use good quality rump roast marbled with fat. The marbled fat in the meat will help to keep it moist and flavorful throughout the cooking.
The salt and pepper seasoning helps to enhance the natural flavor of the beef. You could also use other preferred seasoning blends.
You could sear the rump roast in the slow cooker or in a hot pan or grill before cooking it in the slow cooker with the rest of the ingredients. Searing the meat will lock in the juices and enhance the flavor of the beef.
If you aren’t sure whether the beef is cooked, insert a meat thermometer into the thickest section of the beef, which should register 135F to 140F.
Once cooked, allow the beef to rest for 5-10 minutes before slicing it. This helps to redistribute the juices throughout the meat.
When serving slices of rump roast, slice the meat against the grain, which will help to break up the fibers and make the beef even more tender.

Why Is It Called Rump Roast?

Rump roast is taken from the hindquarters or "rump" of the animal, hence the name of this cut of beef.

Since this cut of beef is located at the top of the rump, near the cow’s tailbone, it contains a lot of connective tissue, making this cut tougher than other cuts of beef.

Since it’s a tougher cut of meat, it lends itself well to low temperature slow-cooking processes that can tenderize the meat.

What Are The Characteristics of Rump Roast?

Rump roast is a lean cut of beef that is flavorful, usually tougher than other cuts of beef and is large in size and more affordable than other cuts of beef - making it ideal for serving a large crowd.

While rump roast has marbled fat, it tends to have less than other cuts, such as ribeye or sirloin.

However if cooked properly, and ''low and slow'' it can be quite juicy and tender rump roast meat.

Serving Suggestions

Rump pot roast recipe can be served with Duchess or regular mashed potatoes, roasted vegetables, grilled asparagus, creamed spinach, or salad.

You can cook this rump roast in slow cooker without vegetables and serve it with side dishes instead.

The best way we like to serve it with:

Potatoes: baked sweet potatoes, mashed cauliflower, smashed potatoes, Duchess potatoes.
Green beans
Cabbage casserole
Roasted vegetables
Air Fryer Vegetables: sliced potatoes, brussels sprouts, cabbage, honey glazed carrots.
Salad: cucumber salad, Green Goddess or my kale Caesar salad (omit the chicken)
Quinoa or brown rice for a healthier grain option

Freezing And Storing Instructions

To Store. Let the beef and veggies cool completely. Store in an airtight container for up to 3-4 days in the fridge.
To Freeze. Follow the same steps and freeze leftovers for up to 2-3 months.
To Reheat the slow cooker rump roast, remove it from the refrigerator and let it come to room temperature. Reheat in the microwave or oven. For oven, place the roast and any juices into an oven-safe dish and cover it with foil. Reheat in the oven at 325 degrees Fahrenheit for about 20-25 minutes or until the internal temperature of the roast reaches 165 degrees Fahrenheit. For microwave, reheat until warmed through.

Ideas For Leftovers

Leftover rump roast can be used to make beef stroganoff, beef pot pie, beef and vegetable soup, beef sandwiches, or beef tacos and wraps (regular wraps or lettuce wraps).

Seasoning Options and Variations

I’ve seasoned my beef rump with salt and pepper but you could season this rump roast with tons of other options.

Minced garlic cloves and dried herbs (rosemary, thyme, and oregano)
Smoked paprika
A mixture of chili powder, cumin, garlic powder, and salt
Lemon zest and fresh thyme
A mixture of Dijon mustard, minced garlic, and rosemary
Seasoned in an Asian-inspired marinade consisting of soy sauce, honey, ginger, and garlic

FAQs

Does rump roast get more tender the longer you cook it?

Yes. Rump roast has a lot of connective tissue in it so the longer it is cooked the more tender roast beef meat will become.

Can you overcook a rump roast in a slow cooker?

While slow cookers are intended for cooking food over long periods of time, it’s still possible to overcook food in a slow cooker if you don’t set the appliance correctly.

What side dishes pair well with Rump Roast?

Roasted vegetables, mashed potatoes or leafy green salads.

Is rump roast cheaper than chuck roast?

Typically, yes it is an inexpensive cut of beef. However, it is also considered more tougher cuts of beef. Chuck roast comes from the shoulder part of the cow and has a finer grain which results in even more tender meat.

Easy Beef Dinner Recipes

For all dump dinner recipes, hop on to our Slow Cooking collection.

💗I hope you'll enjoy this slow cooker rump roast recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗

Happy Cooking,

Love,

Julia

Recipe

Easy Slow Cooker Rump Roast

Easy Slow Cooker Rump Roast is a rich and flavorful main meal made with juicy rump roast that’s slowly cooked over several hours until the meat is fork-tender.

Course Main Course

Cuisine American

Keyword crock pot rump roast, recipe for a rump roast, rump roast, slow cooker rump roast

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 399kcal

Author Julia | The Yummy Bowl

Ingredients

2 ½ pounds rump roast
1 ½ pounds yellow baby potatoes
1 pound baby carrots
3 cups beef broth
1 onion
1 sprig rosemary
3-4 sprigs thyme
1 teaspoon salt or to taste
1 teaspoon black pepper or to taste

Instructions

Spray the bottom of the slow cooker with a bit of olive oil.
Dry rub the beef with salt and black pepper.
Transfer seasoned rump roast to slow cooker.
Cut the onion roughly and add on top of the beef along with carrots and potatoes.
Pour in the broth and add herbs.
Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
Once cooked, cut the beef and serve warm with more fresh herbs.
Or you can shred the entire roast and use in burgers, sandwiches and wraps.
You can also make this in the oven, and when using economical cuts of meat it would be a great idea to marinate the meat beforehand.

Notes

This recipe is for 5-6 servings.
Rump roast - is one of the cheaper cuts of meat and when cooked slowly it melts into a flavorful, tender roast. You can also substitute it with other cuts of beef, such as chuck roast or brisket.
Vegetables - baby potatoes, carrots, onion. You can add more vegetables for added flavor and nutrition such as celery, garlic, and bell peppers.
Beef broth - beef broth is preferred for the best flavor but chicken or vegetable broth will work just fine. Homemade or store-bought (opt for low sodium). For more depth of flavor, you can replace about ½ cup of beef broth with red wine.
It’s important to use good quality rump roast marbled with fat. The marbled fat in the meat will help to keep it moist and flavorful throughout the cooking.
Once cooked, allow the beef to rest for 5-10 minutes before slicing it. This helps to redistribute the juices throughout the meat.
You could sear the rump roast in the slow cooker or in a hot pan or grill before cooking it in the slow cooker with the rest of the ingredients. Searing the meat will lock in the juices and enhance the flavor of the beef.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Easy Slow Cooker Rump Roast appeared first on The Yummy Bowl.

Slow Cooker Mongolian Beef

Julia | The Yummy Bowl — Thu, 27 Apr 2023 03:22:55 +0000

This Slow Cooker Mongolian beef recipe is a classic Chinese-American dish with bold flavors, tender sliced beef, and cooked in a savory sauce - perfect to curb those Chinese restaurant cravings that the whole family will love!

Love Asian Style Recipes? Try These Next!

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Mongolian Beef Recipe

Mongolian beef has become a staple of Chinese-American cuisine and can be found in many Chinese restaurants throughout the United States and across the world.

Believe it or not, classic Mongolian beef has no true roots in Mongolian cuisine. Instead, this dish was given its name by Chinese-American restaurants in the 1970s as an attempt to make it sound exotic for marketing purposes.

Another theory is that the dish was named after a popular Mongolian-style barbecue restaurant in Taipei, Taiwan.

Regardless of its origin and history, we absolutely love to make this slow-cooker Mongolian Beef for our friends and family.

It is always a winner, thanks to its irresistibly tender beef chunks coated in tangy sweet-savory sauce.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Flank steak - This is the usual type of beef for Mongolian beef. Sirloin steak, ribeye steak, skirt steak, or flat iron steak can be used instead.
Garlic - fresh as usual or use garlic paste if in a pinch. The garlic powder will not work.
Ginger - freshly minced. Garlic and ginger are the key elements that make up the base of the Mongolian Sauce. Use fresh ingredients for the best results.
Scallion - For garnish.
Soy sauce - I prefer low-sodium soy sauce in this recipe, but regular soy sauce can also be used. Use certified gluten-free options or naturally GF Coconut Aminos. Hoisin sauce is another great choice but is slightly different in flavor.
Brown sugar - light or dark, will work great.
Cornstarch - To coat the flank steak, which creates a crust and thickens the sauce.
Vegetable oil - Olive oil.
Salt and black pepper - To taste. Red pepper flakes or chili flakes can be added to this Chinese food for a kick of heat.

📋 To make it healthier, use low-sodium soy sauce, and serve it with a bed of brown rice. Or try using leaner meat options such as boneless skinless chicken thighs or breasts instead of beef!

Instructions

Cut the flank steak into thin strips, always against the grain. Then into small cubes and transfer them to a bowl.

Season flank steak with salt and pepper to taste, and toss with cornstarch. Mix until well combined.

In the bottom of the slow cooker, add the cooking oil and add the steak.

Then add the garlic, ginger, brown sugar, sesame oil, soy sauce, and water. Mix until well combined.

Cook for 2 ½ hours on HIGH or LOW for 4-5 hours. When done cooking, give the Mongolian beef mixture a good stir.

Garnish with sesame seeds, green onions and serve over a bed of rice.

Recommended Equipment

Slow Cooker - 4.5 quart
Measuring cups and spoons
Airtight Food containers
Kitchen Tongs
Sharp knife
Large cutting board for meat

Tips

Always use a tender cut of beef for this delicious meal. Flank steak is my first choice, but you can also use sirloin or ribeye. Slice the beef thinly against the grain, ensuring it stays tender after cooking.
Browning the beef first will lock in the juices in the meat and create extra flavor in this dish.
Soy Sauce - Use low sodium or regular and not dark as this will have too overpowering savory flavor. There are GF soy sauce varieties available or you can opt for Coconut Aminos (depending on the brand, some are sweeter than savory and may alert the taste).
Ginger and garlic are important ingredients in this dish. Only use the powdered versions if in a pinch.
I’ve used reduced salt soy sauce for the dark sauce in this recipe for health purposes, but regular soy sauce can be used.
Garnish this Mongolian beef with sesame seeds, scallions, or green onions.
Vegetables can be added to this slow cooker version, such as green peppers or bell peppers.

Serving Suggestions

Serve individual servings over rice (white rice, cauliflower rice or brown rice) or crispy fried rice or similar cellophane noodles (or other pasta) alongside steamed vegetables, such as broccoli or roasted veggies as side dishes.

📋 Beverage Pairings - This slow cooker Mongolian beef is a rich and saucy dish, perfect to pair with red wine and beer. Lighter non-alcoholic options include green tea and water (still or sparkling).

Freezing And Storing Instructions

To Store. Let the beef cool completely. Store the Mongolian sauce separately from the rice (or whatever sides you'll be using), in an airtight container for up to 3-4 days in the fridge. The sauce will thicken as it sits. And when reheating, you'll need to add some water or broth to return the initial consistency.
To Freeze. Follow the same steps and freeze leftovers for up to 2-3 months.

Why is Mongolian Beef so tender?

The flank steak is cut into very thin strips against the grain which makes the meat just melt-in-your-mouth tender tender.

You can use other meat cuts however the flank steak is the most tender for this style of cooking.

I’ve also coated the steak in cornstarch before browning it in the slow cooker.

The cornstarch keeps the meat moist by creating a crust around the pieces of steak.

FAQs

Can I put raw beef straight into the slow cooker?

Absolutely! The slow cooker is ideal for cooking raw meat, creating an environment that kills bacteria while tenderizing the meat and locking in delicious flavor.

What cut of beef is Mongolian beef made from?

Mongolian beef is typically made with thinly sliced flank steak, although other tender cuts of beef can also be used, such as sirloin or ribeye.

Do I have to brown beef before putting in slow cooker?

No. Browning the beef strips isn’t absolutely necessary. Browning the beef with the cornstarch coating will caramelize the outer edges for a delicious crust and will lock in the juicy flavors. It’s definitely an extra step that’s well worth the time.

What spices are used in Mongolian cooking?

Spices that are typically found in Mongolian cooking include sage, basil, fennel, marjoram, and thyme. In addition to spices, great aromatics include fresh ginger and garlic.

Easy Asian Style Recipes

For a full collection hop on to our Dinner recipe archives.

Happy Cooking,

Love,

Julia

Recipe

Slow Cooker Mongolian Beef Recipe

Course Main Course

Cuisine Chinese, Mongolian

Keyword mongolian beef, mongolian beef recipe, mongolian sauce, slow cooker mongolian beef

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 381kcal

Author Julia | The Yummy Bowl

Ingredients

1 pound flank steak
2-3 stalks green onion or scallion
¼ cup cornstarch
salt to taste
black pepper to taste

Mongolian Sauce

3 teaspoons minced garlic (about 3 medium garlic cloves)
½ cup reduced salt soy sauce or coconut aminos see notes
1 inch ginger
⅓ cup light brown sugar
¼ cup water
2 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon sesame seeds

Instructions

Cut the flank steak into thin strips, always against the grain. Then into small cubes and transfer to a bowl.
Season flank steak with salt and pepper to taste, and toss with cornstarch. Mix until well combined.
In the bottom of the slow cooker, add the vegetable oil and add the steak.
Then add the garlic, ginger, brown sugar, sesame oil, soy sauce, and water. Mix until well combined.
Cook for 2 ½ hours on HIGH or LOW for 4-5 hours. When done cooking, give the Mongolian beef mixture a good stir. Garnish with sesame seeds, green onions and serve over a bed of rice. Enjoy!

Video

Notes

Flank steak - This is the usual type of beef for Mongolian beef. Sirloin steak, ribeye steak, skirt steak, or flat iron steak can be used instead.
Ginger and garlic are important ingredients in this dish. Only use the powdered versions if in a pinch.
Soy Sauce - use low sodium or regular and not dark as this will have too overpowering savory flavor. There are GF soy sauce varieties available or you can opt for Coconut Aminos (depending on the brand, some are sweeter than savory and may alert the taste).
Serve individual servings over rice (white rice or brown rice) or pasta alongside steamed vegetables, such as broccoli or roasted veggies as side dishes. Cauliflower rice can also be served for keto Mongolian beef.
Why is Mongolian Beef so tender? The flank steak is cut into very thin strips against the grain which keeps the meat mouth tender. I’ve also coated the steak in cornstarch before browning it in the slow cooker. The cornstarch keeps the meat moist by creating a crust around the pieces of steak.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Slow Cooker Mongolian Beef appeared first on The Yummy Bowl.

Crock Pot Chicken Cacciatore Chicken Thighs

Julia | The Yummy Bowl — Tue, 18 Apr 2023 23:22:10 +0000

This slow cooker chicken cacciatore recipe is a classic Italian dish consisting of a tomato-based sauce, tender chicken, olives, and heart vegetables such as bell peppers, onion, and mushrooms.

Serve this classic chicken cacciatore over white rice, zucchini noodles, spaghetti noodles or spaghetti squash, or a side of crusty bread for an easy weeknight dinner!

⭐ Looking for more crock pot chicken recipes? Try our Honey Garlic Chicken, Chicken Chili, or Chicken Tinga next time.

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Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Fire-roasted tomatoes - Passata or plain canned crushed tomatoes can also be used.
Tomato paste or good tomato puree.
Seasoning - Smoked paprika, Italian seasoning, and sea salt or kosher salt, and black pepper.
Red wine - I prefer red wine to pair with the thick tomato sauce but you could also use white wine or rose. To make it without alcohol, replace the wine with chicken broth.
Boneless chicken thighs - With or without skin. I used boneless thighs with skin on. Boneless chicken breast can also be used, although thighs have more flavor than chicken breasts.
Pitted Kalamata olives - or a mix of green and black olives.
Vegetables - Red onions, red bell pepper, and Cremini mushrooms.
Capers - you can make it without but these small savory plants pack a big punch with their lemony and olive, tangy flavors that can enhance any Italian-inspired dish (or any dish).
Bay leaves
Fresh rosemary - Or thyme stalks (optional)

Instructions

Dry rub the chicken with seasonings.

If using thighs with skin on then you can pan seared the chicken over medium-high heat until a golden brown crust forms but not cook the chicken all the way through. This is optional.

Cut all the veggies roughly, you need larger chunks. Add the tomato paste, tomatoes, wine into slow cooker.

Place the chicken in the crock pot. Top with chopped veggies, bay leaf and fresh herbs.

Cook on HIGH for 4 hours or LOW for 6 hours.

Serve with more fresh herbs such as fresh parsley, mashed potatoes or rice.

🥗Make It Healthier

Serve with lots of vegetables or a simple green side salad. Traditionally cacciatore is served with pasta, but I prefer lentils and grains such as white rice, brown rice, lentils, quinoa.
When choosing tomato puree and passata, check for the ingredient list that there are no additional not needed ingredients an fillers.
Use organic meat whenever possible - we like turkey or chicken for this recipe. However, pork or beef can also be used instead.
Just common sense but whenever shopping for groceries, take extra time to read the labels and ingredients making sure there are no additional unnecessary ingredients and fillers. I know it is not possible always, but buy organic ingredients if possible.

Tips

I’ve used boneless, skin-on chicken thighs. If you use chicken thighs with the skin on like I have, it’s best to first pan-sear them so that the skin gets a golden brown crust before adding them to the slow cooker but don’t cook them all the way through. Using bone-in chicken thighs may require extra time to cook.
Other vegetables can be used in this Italian-inspired dish. Zucchini and eggplant are great options.
Cut the vegetables into roughly the same size so that they cook evenly.
Canned tomatoes, like canned Fire-Roasted tomatoes, provide a great base for this chicken cacciatore crockpot recipe to cook the other ingredients and offer a slight kick of heat. You could also use something like Ro-Tel tomatoes which include green chili. Red pepper flakes can also be added for extra heat.
Depending on your needs, you can cook this simple dinner on LOW for a longer cook time or on HIGH for a shorter cooking time.
If you’d like a thicker sauce, remove the chicken thighs from the slow cooker and add a cornstarch slurry to the vegetable sauce. Simmer to thicken and stir until the sauce has reached the desired consistency.
Remove the bay leaves before serving.
Use freshly grated Parmesan cheese as a delicious optional topping for this slow cooker recipe.

Recommended Equipment

Substitute For Capers In Chicken Cacciatore

If you find yourself in need of a straightforward alternative or don't have capers readily available, learn how to easily substitute capers in this dish.

Storing Instructions

To Store. Let the chicken cool completely. Store in an airtight container for up to 3-4 days in the fridge. The sauce will thicken and you may need to add some water or broth to return the initial consistency.
To Freeze. Follow the same steps and freeze for up to 2-3 months.
To Make Ahead. Reheat in the microwave or over the stovetop. Stir constantly until warmed through.

FAQs

Is it OK to put raw chicken in slow cooker?

Absolutely! The slow cooker is ideal for cooking raw chicken, creating an environment that kills bacteria while tenderizing the meat and locking in delicious flavor.

What is usually served with chicken cacciatore?

Creamy polenta, risotto, rice (white or brown), mashed potatoes, crispy potatoes, or pasta are all delicious options to serve with chicken cacciatore.

What is cacciatore sauce made of?

The rich tomato sauce base is made of canned tomatoes, red bell pepper, onions, mushrooms, red wine, capers, tomato paste, seasonings, and herbs.

Do I need to brown the chicken before it goes in the slow cooker?

No. I haven’t browned my chicken thighs before adding them to the slow cooker with the other ingredients, but many people prefer to brown the chicken first, especially if using chicken thighs with skin on.

Browning the chicken thighs will caramelize the skin and lock in the flavors. It’s definitely an extra step that’s well worth the time if using thighs with skin.

What is cacciatore sauce made of?

The rich tomato sauce base is made of canned tomatoes, red bell pepper, onions, mushrooms, red wine, capers, tomato paste, seasonings, and herbs.

Do I need to brown the chicken before it goes in the slow cooker?

No. I haven’t browned my chicken thighs before adding them to the slow cooker with the other ingredients, but many people prefer to brown the chicken first, especially if using chicken thighs with skin on.
Browning the chicken thighs will caramelize the skin and lock in the flavors. It’s definitely an extra step that’s well worth the time if using thighs with skin.

What is the difference between chicken cacciatore and chicken chasseur?

Chicken cacciatore and chicken chasseur are the same dish. In France, this dish is called chicken chasseur, and in Italy, it’s called chicken cacciatore. Both versions contain mushrooms and tomatoes, but the Italian version often includes sweet peppers, while the French enjoy adding a touch of tarragon which provides a distinct anise-like flavor.

Easy Crock Pot Recipes

For a full collection hop on to our One-Pot recipe archives.

💗I hope you'll enjoy this chicken cacciatore recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗

Happy Cooking,

Love,

Julia

Recipe

Crock Pot Chicken Cacciatore Chicken Thighs

This crock pot chicken cacciatore recipe is a classic Italian dish consisting of a tomato-based sauce, tender chicken thighs, olives, and heart vegetables such as bell peppers, onion, and mushrooms.

Course Main Course

Cuisine Italian, Mediterranean

Keyword chicken cacciatore, chicken cacciatore chicken thighs, crock pot chicken cacciatore, slow cooker chicken cacciatore

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 428kcal

Author Julia | The Yummy Bowl

Ingredients

1 15 oz fire-roasted tomatoes or passata
3 tablespoon tomato paste
2 teaspoons smoked paprika
2 teaspoons Italian seasoning Herbs de Provence
salt to taste
black pepper to taste
½ cup red wine
6 bone-in chicken thighs with or without skin (I used skin on)
1 cup pitted kalamata olives or black or green mix
¾ cup red onion
3 tablespoon capers
1 red bell pepper about 1 cup chopped
4 oz cremini mushrooms sliced thick
2 large bay leaves
1-2 fresh rosemary or thyme stalks optional

Instructions

Dry rub the chicken with seasonings. If using thighs with skin on then you can pan seared the chicken over medium-high heat until a golden brown crust forms but do not cook the chicken all the way through. This is optional.
Cut all the veggies roughly, you need larger chunks. Add the tomato paste, tomatoes, wine into slow cooker.
Place the chicken in the slow cooker. Top with chopped veggies, and fresh herbs. Cook on HIGH for 4 hours or LOW for 6 hours.
Serve with more fresh herbs such as fresh parsley, mashed potatoes, or rice.

Video

Notes

I’ve used boneless, skin-on chicken thighs. If you use chicken thighs with the skin on like I have, it’s best to first pan-sear them so that the skin gets a golden brown crust before adding them to the slow cooker but don’t cook them all the way through. Using bone-in chicken thighs may require extra time to cook.
Cut the vegetables into roughly the same size so that they cook evenly.
To Store. Let the chicken cool completely. Store in an airtight container for up to 3-4 days in the fridge. The sauce will thicken and you may need to add some water or broth to return the initial consistency.
To Freeze. Follow the same steps and freeze for up to 2-3 months.
To Make Ahead. Reheat in the microwave or over the stovetop. Stir constantly until warmed through.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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