Crock Pot Chipotle Shredded Beef

Naturally when I am reviewing a new cookbook I am drawn to the Mexican inspired recipes. When the recipe includes a beef roast and a crock pot, I am sold. Gonna try the recipe. This crock pot chipotle shredded beef did not disappoint anyone in the family.

slow cooked chipotle shredded beefThe recipe called for a chuck roast, but here is the deal, use whatever beef roast you have on hand or is on sale at the grocery story. It will all work the same. Place the beautiful beef roast in the crock pot.

beef chuck roast in crock pot

The original recipe called for cans of diced tomatoes, green chiles and chipotle sauce. I however had enchilada sauce instead of chipotle. It also called for chili powder and cumin. I had Penzey’s Chili 9000 which has cumin and other yummy seasonings and herbs. So, I used two tablespoons of it instead. Topped the roast with sliced onions and the canned goods before letting it slow cook all day. I omitted the beef broth the recipe called for originally.

Chipotle Beef Ingredients

After it has slow cooked all day, you should be able to peel any excess fat off the roast and then shred with two forks. Don’t trim the fat before cooking. Remember fat is the flavor conductor. You want it to cook with the meat all day to add flavor.

crock pot chipotle beef
 The meat should be fairly juicy. Which made me relieved that I didn’t add the two cups of beef broth. You will get quite a bit of beef. This is a great recipe to eat twice.

slow cooked chipotle shredded beef

The cooked meat will freeze nicely to pull out later or go ahead and make some beef enchiladas and use the meat for tacos or on top of Mexican Risotto.

Chipotle shredded beef risottoThe recipe is from 303 Simple & Satisfying Recipes which is the combination of three cookbooks from Gooseberry Patch. I will be giving this cookbook away the second week of September 2014. Be sure to check back to register to win and see what other great recipes I made.

Slow Cooked Chipotle Shredded Beef

Slow Cooked Chipotle Shredded Beef

Ingredients

  • 2-1/2 lb. beef chuck roast, trimmed
  • 14-oz. can diced tomatoes
  • 7-oz. can chipotle sauce or medium red enchilada sauce
  • 4-oz. can diced green chiles
  • 1 onion, slice
  • 2 T. chili 9000 from Penzey's or 2 T chili powder and 1 t. cumin

Instructions

  1. Place roast in a slow cooker. Top with remaining ingredients. Cover and cook on low setting for 8 to 10 hours.
  2. Once it is completely cooked, remove any excess fat. With 2 forks, shred the beef roast in slow cooker. Add beef broth if there is not much liquid.
  3. Serve on tortillas with favorite taco toppings, on a bed of lettuce for a salad or in a bowl with Mexican rice.
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I received the 303 Simple & Satisfying Recipes for free. The recipe ingredients are all on me. The opinions are all mine.

Hunk of Meat Monday: Crock Pot Chicken Philly Sandwiches

I love Philly Cheesesteaks. Love them. My husband loves them. So, when I had some peppers to use up, I decided to see if I could get a thumbs up on the chicken Philly sandwich version of the the beloved beef cheesesteaks.

Slow Cooker Philly SandwichThe taste testers gave me two thumbs up for the meal. They even ate multiple sandwiches since I am pretty much always buying slider size rolls for the slider size hands of my kids.

The assembly of this recipe is fairly simple. Butter, peppers, onions, garlic, chicken, steak seasoning. Oh and the crock pot.

Crock Pot Chicken Philly CheesesteakNow, I used bone in chicken thighs with skin. The butter was a little overkill. If I use skin on thighs again, I will cut the amount of butter. If I use chicken tenders or breasts, I know I will need the butter. Regardless, watch the moisture levels in the crock pot. A little water was added to the crock pot about halfway through cooking.

The chicken will be fork tender to break apart and mix together with the onions and peppers. Bone-in chicken is also no problem. The chicken will fall right off the bone. Place on your buns of choice and top with provolone cheese.

Crock Pot Chicken Philly Sandwiches

Crock Pot Chicken Philly Sandwiches

If you love the Philly Cheesesteak Sandwiches, you are sure to love the crock pot version of the Chicken Philly Sandwiches!

Ingredients

  • 3 tablespoons butter
  • 1 large onion, sliced or 2 medium onions
  • 2 large bell peppers, sliced
  • 2 garlic cloves, finely minced
  • 2 pounds of chicken*
  • 2 tablespoons of steak seasoning, divided
  • 8 hoagie or sandwich buns
  • 8 Provolone cheese slices

Instructions

  1. Place pats of butter on the bottom of crock pot.
  2. Layer, peppers, onions, garlic, 1 tablespoon of steak seasoning, chicken, and remaining steak seasoning.
  3. Cook on low for 6-8 hours. Add water halfway through if it appears to be dry.
  4. Use a fork to break apart chicken and mix together with onions and peppers.
  5. Serve on buns and top with cheese. Place under broiler to melt cheese, if desired.

Notes

*If you use skin on dark meat, cut the amount of butter by at least half.

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Hunk of Meat Monday: Crock Pot Last-Resort Chicken Legs

Anyone with kids knows that any meal that can be eaten with your fingers is a win. This why these crock pot chicken legs where a hit at our house the other night. This is by far one of our favorite recipes so far in the Gooseberry Patch Slow Cooking All Year ‘Round Cookbook.

Crock Pot Chicken LegsThe chicken legs were of course frozen and were frozen till about 10 minutes prior to me starting to make this recipe.

frozen chicken drumsticks

I did a partial defrost in the microwave and then placed them in a deep skillet. Hit with salt and pepper.

browning chicken legsCover the chicken with some water and let the drumsticks simmer until they are just cooked.

skillet fried chicken drumsticksTransfer the the drumsticks to the crock pot. chicken legs in crock potAnd add the flavor…cover the chicken with butter slices, onion salt or powder, garlic salt or powder, pepper, barbeque sauce and hot pepper sauce.

ingredients for spicy barbecue chicken legsThen cook on high for two hours or low for four hours. Stir once or twice, then transfer to low and cook for another two hours.

slow cooked chicken legsNow, my friend Cris who also made these chicken legs told me she popped the legs in the broiler to crisp up the skin. Which is brilliant because the skin was just pulled off by all of us and tossed. Crispy skin would make this a complete home run!

Crock Pot Chicken Legs

If you are looking for more slow cooking recipes, be sure to go register to win the Gooseberry Patch Slow Cooking All Year ‘Round cookbook.

Crock Pot Last-Resort Chicken Legs

Crock Pot Last-Resort Chicken Legs

If your family loves chicken legs, these crock pot barbeque chicken legs are sure to be a hit with a hint of spice.

Ingredients

  • 6-10 chicken leg
  • 1/2 cup water
  • 1/2 cup butter sliced
  • 1 T. onion salt or powder
  • 1 T. garlic salt or powder
  • 1 t. pepper
  • 3/4 cup hot pepper sauce
  • 1/3 cup barbeque sauce

Instructions

  1. Place chicken legs in a deep skillet, cover with water. Over high heat, simmer legs till just cooked. Drain and transfer to the crock pot. Add remaining ingredients. Cook on low for 4 hours or high for 2 hours. Stir once or twice and then transfer to low heat if you have been cooking on high. Cook for an additional 2 hours. Place chicken legs on a jelly roll pan and place under the oven broiler to crisp up skin.
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Be sure to share your favorite recipes for Hunk of Meat Monday too!


Hunk of Meat Monday: Grass-Fed vs Grain-Fed Beef

Just like every other food item we buy, there seems to be lots of labels and buzz words around beef. One of the big things with beef is grass-fed or grain-fed and even grass-finished or grain-finished. The fascinating thing is that all cattle spend part of their lives on grass. Cattle that are grain-finished are moved to feed-lots or have additional grain added to their diets if they remain on pasture in their final months before going to market. While, grass-finished will remain eating only grass. Various folks in the food, nutrition and beef industry debate one which type of beef is better.

simmental cattle on grass

But isn’t grass-fed beef more nutritious?

One research study by Utah State University has shown grain-fed beef has several advantages over grass- fed beef. Grain-fed beef is grown faster, requiring less land and time. Grain-fed beef also has more acceptable meat qualities such as flavor, appearance, tenderness and has lower retail cost. Grass-fed beef, on the other hand, requires fewer resources and has less environmental impact than grain-fed beef.  Cattle which are grass fed have fewer health problems, including less stress and anti-social behavior.

corn silage

In terms of nutrition, the unbiased jury is still out on whether grass-fed beef contains more beneficial nutrients for humans. It seems claiming to have more of something can be true but insignificant in nutritional value. All beef is an excellent source of 10 essential nutrients – protein, selenium, B12, zinc, niacin, B6, phosphorus, choline, iron and riboflavin. Whether cattle are fed grass or grass and grain, the primary fats in all choices of beef are monounsaturated and saturated.

  • Grain-finished beef has a slightly higher monounsaturated fat content, the same heart-healthy fat found in olive oil.
  • Grass-finished beef can be slightly higher in omega-3 fatty acids, but is not considered a good source.

cattle in feedlot

So, grass-fed beef is safer, right?

Another debate is over the food safety. Some people will promote one feeding method being more safe than another for the consumers of beef. It seems, this doesn’t seem to be true either according to this. All beef, grass-finished and grain-finished, is a safe protein source when cooked to appropriate temperatures.

black calves on grass

It all tastes good!

So, confused on what beef to buy? Don’t be. Just buy the beef your family likes to eat. Buy the beef that fits your budget. Buy the beef that is available to you. All beef farmers are raising quality beef. Don’t get too hung up on what the cattle where fed the last six months of its life. So, I know you are dieing for a good recipe:)

Crock Pot Cubed Steak

Cubed steak is a fairly inexpensive cut of beef. Most people have had it prepared as chicken fried steak. But, on a week night, chicken fried steak isn’t going to happen in this house. But, cubed steak in the crock pot is doable.

crock pot beef cubed steak ingredients

The base is easy. A can of cream of mushroom soup, can of French onion soup, an envelope of ranch and envelope of Italian dressing. Mix all of the ingredients together. I had some leftover diced green peppers, chopped green onions and sliced mushrooms from salads the night before, so I added them into the mix as well. If you don’t have veggies, you will be fine without them.

cubed beef steaks in the crock potPlace the cubed beef steaks into the crock pot. Pour the mixture over top of the cubed steaks and cook on low for 8 hours in the crock pot. Remove the steaks from the crock pot. If you want slightly thicker gravy, dissolve a little cornstarch in water and add to the liquid in the crock pot. Serve over a big pile of mashed potatoes.

Crock Pot Cubed Beef Steak

Crock Pot Beef Cubed Steaks

Crock Pot Beef Cubed Steaks

A great way to have flavorful and tender cubed steak meal without frying up country fried steaks.

Ingredients

  • 2 pounds of beef cubed steaks
  • 1 envelope of ranch dressing mix
  • 1 envelope of Italian dressing mix
  • 1 can of french onion soup
  • 1 can of cream of mushroom soup
  • 1/2 cup mushrooms, sliced
  • 1/2 cup green peppers, diced
  • 1/2 cup of green or white onions, diced

Instructions

  1. Mix together soups and seasonings mix. Stir in the vegetables.
  2. Place cubed steaks in the crock pot and pour soup mixture over top.
  3. Cook on low for 8 hours.
  4. If you want thicker gravy, mix together 1 tablespoon of cornstarch in 1/4 cup cold water. Pour into crock pot once steaks have been removed. Stir till thickened.
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What do you have cooking this week? Can’t wait to get some great ideas! This post is also part of a larger series called 30 Days on the Prairie Farm. Be sure to checkout other farm bloggers or my other posts here.


Hunk of Meat Monday: Slow Cooker Spare Ribs

I have found another meat my little baconater will eat. Ribs. She ate them up.

And it couldn’t have happened at a better time…National Pork Month! Go pig.

Spare Ribs in the crock pot

When my husband pulled some ribs out of the freezer, I knew it would be a perfect opportunity to try some of the barbeque sauce I received from Best Boy and Co. I had a bottle of their Carolina and Original. Since I think the the Carolina pulled pork that is mustard base is some of the best pulled pork, I decided to try the original on the spare ribs.

Best Boy and Co Barbecue SauceI started with two slabs of ribs.

Slabs of spare ribsFrom the freezer of course. Since I was crock potting them, I cut them in half and hit both sides with Lawry’s seasoning salt.

spare ribs cut in half and seasonedPut them directly into the crock pot. Slice one onion and place on top of the ribs.

ribs and onions in the crock potPour your favorite barbeque sauce over top. I loved the Best Boy and Co Original Sauce because it packed some heat.

Spare ribs covered in Best Boy and Co Original SauceHowever, I like things hot. But to cool it down a bit I decided to add my favorite barbeque maker. Root beer!

Mug Root BeefPour a cup of root beer over the ribs and hit with seasoning salt again. Then slow cook on low heat for 8 hours.

ribs cooking in root beer and barbeque sauceWhen you remove the lid be prepared to smell a whole pot of deliciousness. Fall of the bone deliciousness.

Cooked spare ribs in the crock potUse tongs to remove the spare ribs because they will be falling off the bone!!

spare ribs falling off the boneAnd they are kid approved, even by my dear daughter who tends to only like bacon and veggies.

girl eating ribs

Hunk of Meat Monday: Slow Cooker Spare Ribs

Hunk of Meat Monday: Slow Cooker Spare Ribs

An easy way to get fall of the bone ribs in 8 hours. Using a barbeque sauce with a little heat gives it lots of flavor that is cooled down by the root beer.

Ingredients

  • 2 racks of spare ribs
  • seasoning salt
  • 1 onion, sliced
  • 1 cup of spicy barbeque sauce
  • 1 cup of root beer

Instructions

  1. Cut racks of ribs in half and season with seasoning salt. Place in crock pot.
  2. Cover ribs with onion slices and barbeque sauce.
  3. Pour root beer over top and around ribs and sprinkle with seasoning salt.
  4. Cook on low for 8 hours.
  5. Remove from crock pot with tongs picking up half racks at a time to keep ribs from coming apart.
  6. Serve with barbeque sauce.
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What are you cooking this week? Be sure to share your latest favorites!



Best Boy and Co provided me with free bottles of sauce to try with no obligations. All opinions are mine.

Hunk of Meat Monday: Crock Pot Pepsi Pork Chops

One of my favorite crock pot pork chop recipes is Pepsi Pork Chops from my friend, Jill over at Boys, Bovines and Blessings. It isn’t technically even fall yet, and I have already made them.

Pepsi Pork chopsThis a simple recipe to make, especially if you always have onion soup mix and along with some cream of mushroom and chicken on hand.

pepsi pork chop ingredients

So, start with putting pork chops into the crock pot. Sprinkle one envelope of the onion soup mix over top of the pork chops.

pork chops in crock pot with onion soup mixI then poured a can of cream of mushroom soup and a can of cream of chicken soup over top of the pork chops followed by the can of Pepsi. I mixed it all together to blend Pepsi into the soups. I then sprinkled a half a teaspoon of pepper it all.

pork chops with cream soups and pepsiCook on low for 8 hours or high for 4 hours.

cooked pork chops in crock potThe pork chops will be buried under the Pepsi gravy. Remove chops from crock pot and let rest.

Plate of Pepsi Pork ChopsI served the pork chops with mashed potatoes and green beans. And then it was off to the races for soccer and ballet.

Crock Pot Pepsi Pork Chops

Crock Pot Pepsi Pork Chops

Crock Pot Pepsi Pork Chops

A simple pork chop recipe for the crock pot that takes the sweetness of Pepsi and saltiness of onion soup mix for a great flavor combination.

Ingredients

  • 4 Pork Chops
  • 1 Envelope of onion soup mix
  • 1 can of cream of mushroom soup
  • 1 can of cream of chicken soup
  • 1 can of Pepsi
  • 1/2 teaspoon of pepper

Instructions

  1. Place pork chops in crock pot. Pour onion soup mix over pork chops.
  2. Pour soups and Pepsi over top of the pork chops. Carefully mix together to combine Pepsi with soups. Sprinkle pepper over top.
  3. Cook on low for 8 hours or high for 4 hours. Serve on top of mashed potatoes or rice.
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What do you have cooking this week? Do share with Hunk of Meat Monday!


Hunk of Meat Monday: Crock Pot Italian Chicken

School is back in full swing and I am back having my love affair with my crock pot. The Italian chicken was easy to make and a hit with the kids.

Crock Pot Italian Shredded ChickenAnd this time, I have a new favorite that can easily be used in “other” dishes to freeze or to eat later in the week. Especially since the husband still consider chicken to be a vegetarian meal. Start of course with the basics…

I use a combination of chicken breast and thighs for anything I do that is “slow roasted.” I think white meat is so dry. Place a pound of breasts and thighs in the bottom of the crock pot.

chicken breasts and things in crock potThen the remaining ingredients are two items you can buy at Aldi’s. A jar of pepper rings and two envelopes of Italian seasoning mix.

Jar of Pepper RingsItalian Salad Dressing and Spice MixDump the pepper rings, juice and all on top of the chicken followed by the Italian mix. Pour both envelopes on and around the chicken.

Chicken with pepper rings and Italian seasoningThen let it cook on low for 8+ hours or high for at least 4 hours. When you remove the lid there will seem like a lot of liquid/broth, especially if you put frozen chicken in the crock pot. This isn’t a bad thing.

Cooked pieces of Italian Chicken in the crock potIf you used chicken with bones still or skin, remove bones and skin now. Then shred the chicken at put on low till you are ready to eat. If there was not a lot of liquid, add a little chicken broth or water.

Crock Pot Italian Shredded Chicken

Serve on buns or or by itself. It would be great on a bed of romaine with feta cheese, peppers and olives too. Or even on top of Italian nachos. The list goes on and on for how I am going to use this chicken.

Crock Pot Italian Chicken

Prep Time: 5 minutes

Cook Time: 8 hours

Crock Pot Italian Chicken

A simple chicken recipe with three ingredients and let's the crock pot do all the hard work.

Ingredients

  • 2 lbs of chicken breast, thighs, or combination
  • 1, 12 oz jar of pepper rings
  • 2, .7 ounce envelopes of Italian Salad Dressing and Spice Mix

Instructions

  1. Put chicken in the bottom of a crock pot. Pour pepper rings with juice over chicken. Sprinkle Italian mix over chicken. Cook on low for 8+ hours or on high for 4+ hours.
  2. After chicken has cooked, remove any bones or skin and shred. Keep on low till ready to eat. Add chicken broth or water if chicken seems to be drying out.
  3. Serve on buns.
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What do you guys have cooking this week? Happy Labor Day!!


Hunk of Meat Monday: Crock Pot Dr. Pepper Pulled Pork

I must say, last week’s Hunk of Meat Monday link ups were quite inspiring. I get in this “I must grill out every single day” mode that I have been ignoring my poor crock pot most weeks. And then I saw these amazing recipes from The Rickett Chronicle, Pinke Post, and Goodeness Gracious.

And then I was reading through Basilmomma’s Dr. Pepper Pulled Pork recipe and decided, I could convert that to a crock pot recipe with no problem. Plus I had half of a Boston butt or also known as a pork shoulder I needed to use.

Just a few ingredients to get this recipe going.

Crock Pot Dr. Pepper Pulled Pork IngredientsJust some Dr. Pepper, brown sugar, an onion, and a can of chipotle peppers in adobo sauce. I sprinkled the pork with salt and pepper.

half of a pork shoulder with salt and pepperI cut the onions into 1/2 inch pieces and put in the bottom of the crock pot. I put the pork shoulder on top of the onions, fat side down. And then it happened…

Garlic.

I decided the pork needed four or five pieces of smashed garlic.

pork should with garlic in a crock potThen I spooned a 7 ounce can of chipotle peppers in adobo sauce over the pork, poured 2 1/2 cups of Dr. Pepper over top and followed it up with a quarter cup of brown sugar.

pork shoulder with peppers, Dr. Pepper and brown sugarThen I cooked the pork on low for eight hours. After eight hours, this is what I had in my crock pot.

cooked pork shoulder in crock potThen I shredded up the pork with my salad choppers.

shredded crock pot Dr. Pepper pulled pork

Turned the crock pot down to stay warm till we were ready to eat. The pork was spicy and sweet. We made sandwiches out of the pork and added some cheese and BBQ sauce to the pork.

Crock Pot Dr. Pepper Pulled Pork with cheese and BBQ sauce

Crock Pot Dr. Pepper Pulled Pork Sandwich

It was a little bit of heaven with our Indiana sweet corn and tomato pasta salad.

Crock Pot Dr. Pepper Pulled Pork supper

Crock Pot Dr. Pepper Pulled Pork

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 8 hours, 10 minutes

Yield: 12

Crock Pot Dr. Pepper Pulled Pork

Sweet and heat combined for this flavorful pulled pork recipe in the crock pot.

Ingredients

  • 6-7 Pound Pork Shoulder or Boston Butt
  • 1 onion, cut into 1/2 inch slices
  • 4-5 cloves of garlic, smashed
  • 1, 7 oz can of chipotle peppers in adobo sauce
  • 2 1/2 cup Dr. Pepper
  • 1/4 cup brown sugar
  • Salt and Pepper

Instructions

  1. Salt and pepper top and bottom of the pork shoulder.
  2. Place onion slices in the bottom of large crock pot. Place pork shoulder, fat side down on top of onions. Put garlic cloves over top of the pork shoulder.
  3. Pour can of peppers, Dr. Pepper, and and brown sugar on top of the pork and garlic.
  4. Cook on low for 8 hours.
  5. Shred with fork or salad choppers and keep warm till ready to serve.

Notes

Leftover freeze great or can be used in the enchiladas or burritos.

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What do you have cooking this week that I can steal for my family’s supper this week? Have a great week!

Affiliate links were used.

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