Slow Cooker Korean BBQ Beef

When I used to live in New York, I would frequent K-town for their extra crispy, flavorful, Korean fried chicken and their famous Korean BBQ beef. Since I can no longer jump in a cab and have these divine dishes at my fingertips, I figured the next best thing would be to try to re-create them in my slow cooker. This Korean BBQ might not be as good as a K-town original, but it is definitely a close second. Serve this shredded beef over rice and garnish with toasted sesame seeds and fresh green onions if desired.

Source: Best-Loved Slow Cooker Recipes

You Will Need:

• 2 to 2 1/2 pounds beef short ribs
• 1/4 cup chopped green onions with tops
• 1/4 cup tamari or soy sauce
• 1/4 cup beef broth or water
• 1 Tbsp brown sugar
• 2 tsp minced fresh ginger
• 2 tsp minced garlic
• 1/2 tsp black pepper
• 2 tsp dark sesame oil
• Brown or white rice
• 2 tsp sesame seeds, toasted

Here We Go:

• Place ribs in 5-quart crock pot slow cooker
• Combine green onions,tamari,broth,brown sugar,ginger, garlic and pepper in medium bowl;mix well and pour over ribs
• Cover; cook on low for 7 to 8 hours or until ribs are fork-tender
• Remove ribs from cooking liquid
• Cool slightly
• Trim excess fat and discard
• Cut rib meat into bite-size pieces, discarding bones and fat
• Let cooking liquid stand 5 minutes to allow fat to rise
• Skim off fat and discard
• Stir sesame oil into cooking liquid
• Return beef to crock pot slow cooker
• Cover; cook for 15 to 30 minutes or until hot
• Serve over rice and garnish with sesame seeds

Makes 2-3 Servings
Happy Feasting!

Slow Cooker Beef Chili

I have been asked for more slow cooker favorites this Fall. It warms my heart because I love my slow cooker and how easy these type of recipes are to make.  I got into my car Monday morning and the thermometer read 37 degrees! It is finally safe to say that we are officially in soup, stew and chili season - hooray! I made this batch of chili in my slow cooker and served it with warm cornbread. It is hearty enough to eat by itself but also is the perfect topper to a hot dog or burger. Mix in shredded cheddar cheese and sour cream for an even tastier chili. Note: I decided to make this a bean-less chili but you can always throw in a can of kidney, black or pinto beans if your heart desires.

Adapted from Allrecipes.com

 You Will Need:

• 2 lbs ground beef
• 2 Tbsp Olive oil
• 2 (14.5 oz) cans diced tomatoes, un-drained
• 1 (8 oz) can tomato sauce
• 2 medium onions, chopped
• 1 green pepper, chopped
• 1 yellow pepper, chopped
• 2 cloves garlic, minced
• 2 Tbsps chili powder
• 2 tsps salt
• 1 tsp pepper
• Shredded Cheddar cheese and sour cream for topping

Here We Go:

• In a skillet, heat olive oil over medium heat
• Cook beef over medium heat until no longer pink; drain
• Transfer to a slow cooker
• Add the next nine ingredients
• Cover and cook on low for 8-10 hours or on high for 4 hours
• Garnish individual servings with cheese and sour cream if desired

              

Makes 10 Servings
Happy Feasting!

 

Slow Cooker Thai Chicken with Vegetables

I love when Fall has officially arrived and you can spend the weekend in jeans, boots and a light sweater. I am happy to say that has become my weekend routine. With temperatures quickly dropping, I have been feeling the need to make hearty, warm soups and slow cooker favorites. This thai chicken is so flavorful and filling. With tender chunks of chicken, carrots, peppers and onions this curry is perfect for a crisp October night. Serve it over brown rice with garlic naan for an even more satisfying meal.

Adapted from: Food.com

You Will Need:

• 1 (14 ounce) can light coconut milk
• 1/4 cup flour
• 1 Tbsp red curry paste
• 2 tsp curry powder 
• 1 Tbsp minced garlic
• 1 tsp salt
• 4 chicken breasts, cut into bite-sized pieces
• 1 medium yellow onion, halved and thinly sliced
• 2 large carrots, thinly sliced
• 1 medium green pepper, quartered and sliced
• 1 medium red pepper, quartered and sliced

Here We Go:

• Whisk coconut milk, flour, curry powder and curry paste in slow-cooker until smooth
• Whisk in garlic and salt
• Add chicken, onion, and carrots
• Stir to mix
• Scatter red and green peppers over top
• Cover and cook on low 6 to 8 hours until chicken and vegetables are tender; stir occasionally

Serve 4
Happy Feasting!

Slow Cooker Shredded Beef Tacos

I started my new job last week (hooray!) and before I headed back to the grind I decided that I should make a few slow cooker favorites while I had time to be at home and supervise the slow cooker. Yes, I said supervise the slow cooker because we all know that after you throw the ingredients into the pot there isn't much left for us to do but wait.

My husband loves Mexican food and jumps at the chance to eat it as often as possible. I made these tacos for him last week and he adored them. They are juicy, tender and full of Mexican flavor. We topped them with fresh avocado, monterey jack cheese, salsa and sour cream although feel free to doctor up your tacos to your own preference.

Source: Gimme Some Oven

You Will Need:

1-2 Tbsp. extra virgin olive oil

2 pounds beef (boneless chuck roast)

1 tsp chili powder

1/2 tsp cumin

1/2 tsp. smoked paprika

1 cup beef stock

2 Tbsp tomato paste

1 chipotle pepper in adobo sauce, minced (If you like spice, use two)

1/2 large sweet onion, diced

4 cloves garlic, minced

Flour tortillas

Taco toppings (avocado, shredded cheese, sour cream, salsa, lettuce etc.)

Here We Go:

• Heat the olive oil in a large, heavy skillet over medium-high heat
• Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl
• Rub the spice mix into the beef, covering each side evenly
• Once the oil is hot, place the beef in the skillet and sear on each side
• Remove the beef from the skillet and place in the bottom of a slow cooker
• Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan
• Add the tomato paste and minced chipotle and whisk into the pan sauce
• Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly
• Add the diced onion and minced garlic on top of the seared beef in the slow cooker
• Pour the pan sauce down over the onions, garlic, and beef
• Cover and cook on low for 6-8 hours
• Remove the beef from the slow cooker and shred with two forks
• Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.
• Serve the beef in the flour tortillas, topped with your favorite taco toppings

Makes 8-10 Tacos
Happy Feasting!

Hawaiian BBQ Pulled Chicken Sandwiches

The tangy BBQ sauce coupled with the chunks of pineapple makes for the perfect bbq chicken recipe. This is my last post until my husband and I get back from our Europe trip. We leave bright and early tomorrow morning for Spain, Italy and France. I will be back at the computer once we return ready to share some of the great eats that we find. Until then, happy feasting!

Source: EatLiveRun (Originally from My Retro Kitchen)

You Will Need:

• 1 bottle BBQ Sauce of your choice
• 3 lbs boneless chicken breast, thighs or a combo of the two
• 1 large onion, sliced into chunks
• 1 can pineapple chunks
• Hamburger buns for serving

Here We Go:

• Place your chicken in the bottom of the crock-pot
• Top with onions, then pineapple
• Pour entire bottle of BBQ sauce over chicken, onions and pineapple
• Turn your crock-pot on LOW and cook for 8-10 hours (or on HIGH for 4-6)
• An hour or two before it is finished cooking, carefully remove the chicken from the crock-pot and shred it using two forks
• Place chicken back in the crock-pot and stir well to combine
• Finish cooking an additional hour or two so the chicken can absorb most of the sauce
• Serve on hamburger buns and top with coleslaw if desired

Slow Cooker Santa Fe Chicken

Cinco de Mayo is tomorrow and that means you should absolutely indulge in a complete Mexican feast! I love an easy slow cooker recipe that involves dumping the ingredients in the pot, turning it on, and returning after several hours to a delicious and home cooked dinner. This slow cooker santa fe chicken is healthy and satisfying. You can through all of the ingredients into the slow cooker and come home from work with dinner waiting for you. Pair this with ice cold margaritas, queso, mariachis and sombreros for the perfect Mexican fiesta!

Source : Skinny Taste

You Will Need:

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste

 Here We Go:

• Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the slow cooker
• Season chicken breast with salt and lay on top
• Cook on low for 10 hours or on high for 6 hours
• Half hour before serving, remove chicken and shred with fork
• Return chicken to slow cooker and stir in
• Adjust salt and seasoning
• Top with shredded cheese, scallions and sour cream if desired (Also great when served with cornbread muffins!)

More Cinco de Mayo Ideas
Chicken Fajitas
Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
Gucamole

Shrimp & Sausage Jambalaya

 

It won't be too much longer until we are getting seventy degree weather everyday and spring is in full bloom. I've decided that I need to get my fill of hearty soups, chilis and other winter favorites while there is still time because, let's face it, no one wants to eat a huge bowl of jambalaya when it is seventy degrees outside! This shrimp and sausage jambalaya has wonderful flavor and is the perfect comfort meal on these final winter days.

 

Adapted loosely from Best Loved Slow Cooker Recipes

 

You Will Need:

• 1 can (28 oz.) diced tomatoes, undrained
• 1 medium onion, chopped (I used sweet onion)
• 1 medium red bell pepper, chopped
• 1 medium green pepper
• 2 cups okra, diced
• 1 rib celery, chopped (about 1/2 cup)
• 2 Tbsp garlic, minced
• 2 tsp dried oregano
• 1 tsp Tabasco
• 1/2 tsp dried thyme
• 1 Tbsp chili powder
• 1 lb cooked shrimp
• 1 lb sweet Italian sausage, cooked and sliced 1/4 inch thick
• 2 cups uncooked brown rice

 

Here We Go:

• Combine cooked sausage, tomatoes with juice, onion, bell peppers, celery, okra, garlic, oregano, Tabasco, chili powder and thyme in slow cooker and cover
• Cook on low for 8 hours or high for 4 hours
• Stir in cooked shrimp and cover
• Cook on low for another 20 minutes
• While shrimp is cooking, prepare rice according to package directions

 

Makes 6 Servings

Happy Feasting!