By now, you are familiar with my love affair with the slow cooker so I might as well dedicate some time every week flaunting it’s best features and how you too can start (or continue) your love affair with all things crock.
Let’s sample the slow cooker features with two easy recipes.
As this was SUPER BOWL SUNDAY I planned a special slow cooker dish for the game. Purusing my beloved Pinterest, I found this amazing Beef Barbacoa recipe, which I believe was a hit at the party.
Slow Cooker Barbacoa Beef
Makes enough meat to stuff 30 tacos
- 2 TBSP chipotle tobasco sauce ***
- 2 jalapeno peppers, chopped***
- 1 bunch cilantro, chopped
- 1 red onion, peeled and cut into large chunks
- 1 head garlic, peeled and cloves smashed
- 5 dry bay leaves
- 2 teaspoons ground cloves
- 1 tablespoon kosher salt
- Juice of 4 limes
- 1/2 cup cider vinegar
- 8 pounds beef brisket
- 6 cups beef or chicken stock
***The original recipe called for “4 chipotle peppers (from a can) plus all the adobo sauce it sits in” but please be aware that we could not find canned chipotle peppers with adobo sauce that did not include wheat. (Wheat is everywhere, it is like gravity) We substituted the chipotle tobasco sauce and jalapeno peppers because that is what we had on hand.
Stir together peppers, tobasco sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar, combine in food processor and add to slow cooker. Cut up the brisket and place the brisket on top of this mixture. Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on.
Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 12-18 hours. (We started this the night before and kept it on warm all day until the evening)
Remove meat from slow cooker and place on rimmed baking sheet. Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.To keep it warm for guests you can return it to your slow cooker after you have removed the remaining liquid.
Serve with fresh tortillas, onion, cilantro, and salsa.
Kielbasa Sausage with Green Beans and Potatoes
- 4-6 potatoes (red or yukon gold), sliced in half
- 1 lb kielbasa sausage, sliced
- 16oz cooked green beans (can be from frozen)
- 1 medium onion, quartered
- 1 clove garlic, minced
- Salt and pepper to taste
- 12 oz water
- 6 oz chicken broth
Layer potatoes, kielbasa, green beans, onion, salt and pepper and garlic in that order, in a slow cooker. Add water and chicken broth. Cook on LOW 5-7 hours.
- I have cooked this as long as 10 hours on low and only gets better.
- Another option would be to bake this in the oven. Using an oven-proof dish with a lid, cook in oven at 325 degrees for 1 hour 45 minutes to 2 hours.
- For picky eaters, I have made this with peas instead of green beans and baked in the oven. Worked perfectly.
- Chicken broth is not necessary. Just add more water.