Slow Cooker French Dip Sandwiches

I saw this recipe on Instagram and it looked delicious, so I added it to my menu plan last week. It did not disappoint. I made a couple changes to how I cooked it, which I noted at the bottom. I'm already looking forward to eating this again!

Slow Cooker French Dip Sandwiches

ohsweetbasil.com

3 pound tri tip steak

1/2 cup soy sauce

1 15 oz can beef broth

1 bay leaf

1/2 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 tsp garlic powder

Hoagie Rolls

Cheese slices

1. Remove and discard the fat from the roast. Place the trimmed roast in a crockpot on low.

2. In a medium bowl, combine soy sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder. Pour mixture over the roast. Cover, and cook on low heat for 8 hours.

3. Take the meat out and shred it, then let it cook 1-2 hours more, or until meat is very tender.

4. Remove meat from broth, reserving the broth.

5. Distribute the meat on hoagies and top with cheese. Place under a broiler until the cheese is melted and the bread is toasted. Use reserved broth for dipping.

Notes: I used water and beef bouillon instead of broth. I cooked the roast on high for 5 hours, shredded, then cooked on low for 2 more and it was great. After removing the meat from the slow cooker, I chopped it up a little so that it wouldn't be stringy. I used gouda cheese slices in the picture. It made enough for 10 sandwiches with a little left over. I tried some leftover meat in a tortilla with queso fresco, salsa, lettuce, tomato, avocado, and lime and it was really good!

Cheesy Mexican Chili

I tweaked my taco soup recipe and came up with a cheesy version! This is very versatile. You can really add whatever you like...switch the beans, take them out, add more corn, add more meat, more chiles. My local grocery store has it's own brand of cream soups and one of them is cream of poblano. If you can't find that just substitute it for a different cream soup. Warning: There is nacho cheese sauce in this chili. A whole can of it. Instead of real cheese, which would just make it stringy, or a block of Velveeta, I decided to try good ole' canned nacho cheese, and I really like how it turned out! You could substitute a different cheese if the can scares you.

Cheesy Mexican Chili

1 1/2 lbs ground beef

1 cup onion, diced

2 cups beef broth

1 (10 ounce) can cream of poblano soup (if you can't find this substitute cream of chicken, potato, or onion)

1 (15.5) oz can pinto beans, rinsed and drained

1 (15.25oz) can whole kernel corn, drained

2 (14.5) cans diced tomatoes with green chiles

1 (1.25oz) pkt taco seasoning 

1 tsp chili powder

1/2 tsp cumin

1 (15oz) can nacho cheese sauce

1 cup sour cream

Optional garnish: sour cream, shredded cheese, cilantro, green onion

1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a slow cooker.

2. Add the broth, cream soup, beans, corn, tomatoes, taco seasoning, chili powder, and cumin. Stir to combine. Cook on low for 6-8 hours.

3. 1 hour before serving, stir in the cheese sauce and sour cream and continue to cook on low until ready to serve.

Top with desired garnish and serve with cornbread or corn chips.

Slow Cooker Chicken Bacon Ranch Pasta

Slow cooker recipes are my favorite. It's so nice to prep dinner in the morning and have it ready when it's time to eat! In this recipe, you cook the chicken and sauce in the slow cooker, then cook your pasta separately and mix it together before serving. My kids love this meal!

Slow Cooker Chicken Bacon Ranch Pasta
adapted from familyfreshmeals.com
1 lb. chicken breasts
2-3 garlic cloves, minced
1 (1 oz) packet dry ranch dressing mix
1 (10.75 oz) can condensed cream of chicken soup
1 cup sour cream
½ tsp of pepper
½ cup water
8 oz. of spaghetti, cooked
 6 strips of bacon, cooked and diced
1/2 cup frozen peas, thawed
Salt and pepper to taste

1. Spray slow cooker with cooking spray; place chicken breasts in cooker.
2. In medium bowl, mix garlic, ranch, soup, sour cream, pepper, and water. Pour over top of chicken.
3. Cover; cook on low heat setting 6 hours or on high heat setting 3 to 4 hours.
4. When about 15 minutes are left, cook and drain spaghetti as directed on package.
5. Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti, cooked bacon, and peas. Salt and pepper to taste.

BBQ Chicken and Broccoli Cheese Baked Potato - Meal Idea

This meal once was a made up leftover idea all piled on top of a potato. I had leftover Slow Cooker BBQ Chicken and leftover Broccoli Cheese Soup during the week and decided they'd be good together. It didn't disappoint! Since then, it has become a real dinner, but I still use leftover BBQ chicken and leftover soup (which is thick like a sauce). I also tried cooking my potatoes in the slow cooker which worked really well. I like to put a little butter on my baked potato, top with the shredded chicken and then pour on the soup. A little salt and pepper never hurts either. 

Links to the soup and the chicken:
Broccoli Cheese Soup 
Slow Cooker BBQ Chicken

Sweet Potato Minestrone Soup

I LOVE the sweet potato in this soup! It adds to the heartiness and helps make this super filling. I had some at a friend's house, then made it at home and decided to add the pasta and zucchini. My whole family ate it up...but someone might have picked out the tomatoes. It's hard to please everyone. :)

Sweet Potato Minestrone Soup

1 lb. ground sweet or spicy Italian Sausage (Italian turkey sausage works well too)

1 cup onion, diced

1 cup carrots, diced

3/4 cup celery, chopped

2 cups sweet potato, peeled and diced (about 1 medium sized potato)

2 (14.5 oz) cans Italian seasoned diced tomatoes, undrained

1 (15 oz) can great northern beans, rinsed and drained

3 cups chicken broth

2 cups water

1 cup ditalini pasta (or any small shape)

1 cup zucchini, chopped

Parmesan cheese, shredded for garnish

1. Combine sausage, onion, carrots, and celery in skillet over med-high heat, and cook until meat is done.

2. Add sausage mixture, sweet potato, diced tomatoes, beans, chicken broth, and water to slow cooker. Stir to combine.

3. Cook on high for 4 hours.

4. During last 30 minutes, cook pasta according to package directions, drain, and add to slow cooker, along with zucchini.

5. Cook on high for 30 more minutes or until sweet potatoes are tender.

6. Serve hot with grated Parmesan on top.

Slow Cooker Greek Yogurt

I love using my slow cooker! I never would have imagined that I could use it to make yogurt!! My sister and mom have been making this, and after trying it at my parents house, I decided I needed to make it myself. It takes quite a bit of time, but is easy, and totally worth it. Plain Greek yogurt is like a blank canvas. You can turn it into anything! It works in smoothies and even as sour cream. I followed guidelines on The Tasty Cheapskate but I'm posting instructions for exactly how I make it. I have a few notes and pictures of the steps at the bottom. 

Greek Yogurt
1 gallon of 2% milk
1/2 cup plain yogurt (store bought, or reserved from previous batch)
Slow Cooker
Thermometer
Flour sack towel or thin, fuzz-free tea towel
Large strainer

1. Pour 1 gallon of milk into slow cooker. Cover and cook on high until it reaches 180 degrees. This can take anywhere between 2-4 hours. It takes me just about 3 hours.
2. After milk reaches 180 degrees, remove lid and turn off the slow cooker. Let it sit until the milk cools to 110 degrees. This takes about 1 hour and 30 minutes to 1 hour and 45 minutes. Skim the film off of the top with a fork.
3. Once the milk has reached 110 degrees, scoop the 1/2 cup of plain yogurt into a bowl. Ladle some of the cooled milk into the bowl and whisk to combine. Pour the milk mixture back into the the slow cooker and stir it in.
4. Turn on the oven to 170 degrees. Let it heat up for a couple of minutes and then turn it off. Put the lid back on the slow cooker and take the crock out of the base of the slow cooker and place it in the oven. Let it sit for 6-8 hours.
5. After the time has passed, remove the yogurt from the oven. Reserve 1/2 a cup for next batch (if desired) and refrigerate.
6. Spread the towel in the bottom of the strainer. Ladle the yogurt into the strainer and set in the the sink or in a large bowl to drain. Let it drain for 5 hours. Scrape the sides and bottom with a spoon or spatula a couple of times during this step to keep things flowing.
7. Scoop out the yogurt and refrigerate. DONE!

Makes about 5 cups of yogurt and 8 cups of whey.
Lasts about 2 weeks in the fridge.

My Notes:
I start this about 6pm. That has me putting it in the oven at about 11pm and then taking it our for the next step at 7am, and finishing at noon.
I put my strainer on top of an upside down plastic container and set it in a large bowl. You can just leave the strainer in the sink to drain, but make sure no one turns on the water!!
Next time I'm going to try adding vanilla bean.

 Milk heating up.

 180 degrees

 Cooling down with my specially rigged thermometer.

 Into the oven.

Straining

Look at all the whey!

 Either toss this or get creative.

Finished Yogurt

Slow Cooker Lasagna

This is the answer to all of your summer lasagna woes! It's going to be in the 80s for the next week, which might not seem hot, but it will also be in the 80s in my house, which is sometimes uncomfortable. The last thing I want to do is turn on the oven and bake myself. Slow cooker is the way to go! Make sure you use a good flavorful sauce for this lasagna. Next time I might add some chopped spinach to the cheese layer.

Slow Cooker Lasagna
adapted from kraftrecipes.com
1 lb. ground beef or ground turkey
1 jar (24 oz.) of your favorite spaghetti sauce
1 cup water
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 egg
2 TBSPs chopped fresh parsley
6 lasagna noodles, uncooked

1. Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
2. In a bowl, mix ricotta, 1-1/2 cups mozzarella, 2 TBSPs Parmesan, egg and parsley.
3. Spoon 1 cup meat sauce into slow cooker; top with layers of half of the noodles (broken to fit) and half of the cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture and meat sauce.
4. Cover with lid. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Oops, phone pics are a little blurry. This is the finished lasagna ready to top with the final bit of cheese.

Cheese is melted and it's ready to serve.

Sweet and Sour Meatballs

I have found so many great new recipes lately! I was initially going to make this with store bought sauce, but I found a recipe for home made sweet and sour sauce that I wanted to try. I made the home made sauce and did a taste comparison with the store bought sweet and sour sauce, and the home made was soooo much better. To make this recipe easier, you could use a jar of sauce. I used turkey meatballs which made it totally healthy, right?!. You should definitely give this one a try. :)

Sweet and Sour Meatballs
adapted from sixsistersstuff.com and willcookforsmiles.com
1 cup chicken broth
1/2 cup pineapple juice (use juice from drained can of pineapple)
3 TBSP rice vinegar
1 TBSP soy sauce
1 TBSP ketchup
1/4 cup brown sugar, packed
2 TBSP cornstarch
1/4 to 1/2 tsp crushed red pepper flakes
2 lbs frozen meatballs
2 bell peppers, cubed (any color you prefer)
1 medium onion, cubed
1 (20 oz) can pineapple chunks (reserve juice for sauce)

1. To make sauce: In a saucepan, combine first 8 ingredients and whisk well. Bring to a boil and cook over medium heat, until thickened.
2. Place meatballs, peppers, onions, and pineapple in slow cooker. Pour sauce over ingredients and stir to coat.
3. Cook on low 7-8 hours or high 4-5 hours. Serve over rice.

Healthy Solutions Spice Blends - Slow Cooker Hearty Beef Stew

This is my first product review! I was contacted and asked to review the Healthy Solutions Spice Blends spice packets. I chose 4 spice packets to try and received samples in the mail: Savory Meatloaf, Authentic Chili/Tacos, Italian Meatballs, and Hearty Beef Stew. Each of them come with a recipe on the back. They are all natural, and most contain no salt or sugar. I'm not a health nut, so normally this isn't something that I really care about when buying spice packets, but I couldn't say no to trying something for free. You can't buy these at the store in Washington, but they sell them in a few states at Whole Foods and other stores, and of course you can buy them online on their website here. If these were available in my local store, I would probably buy them again. So if you live in one of the lucky states (like Texas), or are into online shopping, give these a try! I used the recipe on the stew packet and tweaked it a bit. It originally called for wine, which I don't usually cook with, so I substituted water and beef bouillon. It made a very flavorful broth and my family loved it. My husband really liked the flavor of the spices on the meat (said it tasted a little like bbq). Some of us opted to eat it over rice. I will use this recipe again, even if I don't have the spice packet.

Slow Cooker Hearty Beef Stew

adapted from Healthy Solutions Spice Blends

1 1/2-2 lbs potatoes, peeled and cut into chunks

1/2 onion, chopped (I like big chunks)

1 cup green beans, washed and trimmed (or other vegetable you like)

4 carrots, peeled and chopped

2 stalk celery, sliced

2 cups water

2 beef bouillon cubes

1 pkg Healthy Solutions Spice Blends Hearty Beef Stew or other stew spice packet

2 lbs beef stew meat or cube steak, cut into 1 inch pieces

1/2 cup chili sauce

1. Place all vegetables in bottom of slow cooker. Add water and bouillon cubes. Sprinkle 1/2 of spice packet over the top of vegetables.

2. Place meat on top. Sprinkle meat with remaining spices. Pour chili sauce on top of meat.

3. Cook on low 8-10 hours. (I like to cook on low for about 7 hours and then high for the last 2-3 hours just to make sure that meat is tender).

4. Stir and serve.

Slow Cooker Scalloped Potatoes and Ham

I read a few recipes for scalloped potatoes and decided to put together my own that had everything I wanted including ham, so that I could make it a main dish. This is a great way to use up some of your leftover Easter ham! You can really make this a bunch of different ways. I used russet potatoes and left the skins on. I sliced them very thin with a mandolin. I also used cheddar and monterey jack cheese, but you could use any kind you like. When the cheese melts into the sauce becomes a little greasy looking. If you want to, you can push the potatoes over and whisk the sauce a little to combine it before serving.

Slow Cooker Scalloped Potatoes and Ham
1 TBSP oil
1/2 cup onion
1-2 cloves of garlic, minced
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 tsp salt
1 tsp parsley flakes
Pepper to taste
2 1/2 lbs potatoes, thinly sliced
2 cups chopped ham
2 cups shredded cheese

1. Heat oil in a skillet on low/med heat and saute onion and garlic until onion is soft, making sure not to let garlic burn. Remove from heat and set aside.
2. In a bowl combine soup, sour cream, milk, salt, parsley, and pepper. Mix well. Add onion and garlic mixture and stir to combine.
3. Spray the inside of the slow cooker with cooking spray.
4. Layer 1/2 of everything in this order: potato slices, ham, sauce mixture, and cheese. Repeat layers with other half.
5. Cook on low 6-7 hours or high for 4 hours until potatoes are tender. (If your slices are thick it will take a little longer to cook)

Slow Cooker Chicken and Gravy

I saw this on Pinterest and it the picture caught my eye. I made the recipe and tried to replicate the plating by serving it over Texas Toast with corn on the side. I really liked it. The hubby said it was a bit bland (he needed more pepper), but my kids ate it, so it passed the test.

 

Slow Cooker Chicken and Gravy

themagicalslowcooker.com
1lb. boneless skinless chicken breasts
2 pkts dry chicken gravy mix (0.87oz ea)
1 can cream of chicken soup (10 3/4oz )
2 cups of water
1/8 tsp black pepper

1. Put the gravy packets, cream of chicken soup, water and pepper in your slow cooker.
2. Whisk until the gravy is as smooth as you can get it.
3. Add the chicken breasts
4. Cook on low for 8 to 10 hours
Serve over mashed potatoes or rice.
Makes about 6 servings

Fiesta Chicken Nachos

I'm really into using my slow cooker right now. I love not having to do much dinner prep. This recipe make a lot of chicken and we actually used it for two meals, nachos, and then we stuck the leftovers in tortillas for another dinner. I really liked the flavor. Just make sure as with any nachos, that you eat them right away so they don't get soggy. 

Fiesta Chicken Nachos
adapted from phemomenon.com
4 chicken boneless, skinless chicken breasts
1 can corn, drained
1 can black beans, drained and rinsed
1 small can tomato paste
1 10oz can green enchilada sauce
 tsp salt
1/2 TBSP chili powder
1/2 cup water
8 oz cream cheese, at room temperature and cut into small pieces
1 large bag tortilla chips
2 cups shredded cheddar jack cheese
Garnish ideas: Fresh avocado, guacamole, sour cream, tomatoes, cilantro,

salsa, pico de gallo

1. Place the chicken breasts in your slow cooker. Add the corn and black beans to the chicken in the slow cooker.
2. In a bowl, whisk together the tomato paste, enchilada sauce, salt, chili powder and water. Pour the tomato and enchilada sauce mixture over the chicken, corn and black beans to cover.
3. Cook the chicken mixture on low for 4-5 hours.
4. Remove the chicken from the slow cooker and place it on a plate to shred using a fork. Add the chicken back into the slow cooker along with the cream cheese pieces and stir to melt. Place the lid back on the slow cooker and cook another 15 minutes until the mixture is well combined and the cream cheese is hot and melted.
5. Preheat the oven to 400 degrees.
6. Lightly oil a large baking sheet and even spread the tortilla chips over the pan. Using a spoon or tongs distribute some of the chicken mixture all over the chips (there will most likely be about half the chicken mixture left over for another batch or pan, or for burritos or as enchilada filling). Sprinkle the two cups of shredded cheese evenly over the chips and chicken, using as much or as little as you like.
7. Place the baking sheet in the oven and bake for 7-10 minutes depending on how melted and toasted you like the cheese.
Serve with garnishes of choice, or as is.

Slow Cooker Pesto Ranch Chicken

I found another slow cooker chicken recipe I like that is different than the others I've posted. The original recipe uses 4 thighs, but I've adapted it to a 3lb. bag of frozen chicken, because that is the easy way to do it! We had 2 meals with this chicken, one with stuffing, and the other with noodles. I ended up loving the noodles! I just chopped up the leftover chicken and added it to some Pasta Roni. It had a lot of basil flavor and actually made my crock pot smell like pesto for a few days, so watch out for that! :)

Slow Cooker Pesto Ranch Chicken
adapted from picky-palate.com
1 3lb. bag frozen chicken breasts
1 cup of basil pesto (I used an 8.1 oz jar)
1 pkg (.25oz) ranch dressing mix
1 cup chicken broth

Place chicken breasts into crock pot. Pour the pesto evenly over the chicken. Spread around a little to cover the chicken. Sprinkle the ranch dressing powder on top. Pour the chicken broth over the chicken. Close with lid and cook on high for 4-5 hours or on low for 8 hours.

Leftover Meal

Really good...really!

Basil Pesto

Slow Cooker BBQ Cranberry Meatballs

I have really been into slow cooker meals lately. When my kids get home from school and the chaos starts, sometimes I don't have as much time as I'd like to make dinner. It's always so nice to know dinner is already cooking. This recipe is more of an appetizer/party recipe, but why not make it a meal with rice. The original recipe called for 2 cans of cranberry and 2 bottles of BBQ sauce, but I made it with 1 of each and it was plenty of sauce for us. The meatballs don't have to cook very long because it's really just heating them since they are already cooked. 

Slow Cooker BBQ Cranberry Meatballs
adapted from sixsistersstuff.com
1 (24 or 32 oz) pkg frozen meatballs
1 (14 oz) can jellied cranberry sauce
1 (20 oz) bottle of BBQ sauce

Combine jellied cranberry sauce and BBQ sauce in a crock pot and stir until smooth. Add meatballs and stir until well coated. Cook for 2-5 hours on low. Serve over rice or with toothpicks.

Slow Cooker Ham

I tried a new way to cook my Easter ham this year. I stuck in in the slow cooker! I loved this idea because it freed up the oven for my potato casserole. There are many recipes online for slow cooker ham. In every single one I looked at, they had you discard the glaze packet and mix your own brown sugar and seasonings. That didn't make sense to me. SO, here's what I did. I put my 8lb. ham in my slow cooker and rubbed the seasoning packet all over it, top and bottom. Then I poured 1 cup of pineapple juice over the top. I cooked it on low for 6 hours. Next time I might try 4-5 hours because it seemed a tiny bit drier than I would have liked. Other than that it worked like a charm.

This is my before pic. I forgot to take an after one because we were ready to eat!

Slow Cooker Honey Sesame Chicken

I love a good slow cooker recipe, especially when I can just dump in a bag of frozen chicken! I made this a few days ago, and we all loved it. My 2 year old kept asking for more chicken, and I ate too much!

Slow Cooker Honey Sesame Chicken
adapted from sixsistersstuff.com
1 3lb. bag of frozen chicken breasts
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 TBSPs canola oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
2 TBSPs cornstarch dissolved in 6 TBSPs water
Sesame seeds

1. Place frozen chicken into a slow cooker.
2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
3. Cook on low for 8-10 hours or on high 4-6 hours.
4. Remove chicken from crock pot, leave sauce. Dissolve cornstarch in water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened (if sauce isn't thickened after 10 minutes, leave slow cooker on high and whisk until thick). Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
5. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

Chicken Quesadillas

When I make this slow cooker chicken taco meat here, we always have lots of leftovers, so sometimes instead of having tacos again, I change it up a bit and make quesadillas. It's practically the same thing, but it seems like a different meal. :) This isn't a real recipe with measurements. It's more like an idea.

Chicken Quesadillas

Tortillas
Chicken taco meat from this recipe here
Chopped tomato
Sliced green onion
Shredded cheese
Spray butter or cooking spray
Sour cream, salsa, and/or guacamole for dipping

Heat griddle or skillet. Mix some chopped tomato and green onion with your leftover chicken taco meat. If your taco meat is cold, you might want to heat it a little in the microwave first. Spray one side of a tortilla and place it sprayed side down on griddle. Sprinkle some taco meat on the tortilla. Sprinkle some cheese on top of the meat. Place another tortilla on top. Spray top tortilla. When bottom tortilla is lightly browned and crispy, carefully flip the quesadilla over. Cook other side until done. Remove from griddle and cut into triangles with a pizza cutter.

Serve with sour cream, salsa, or guacamole for dipping.

Pepperoncini Beef

This is a recipe from ourbestbites.com that I use to make sandwiches for one dinner and taquitos on another night. Two for one! You cook the beef in the crock pot with a jar of pepperoncinis which gives it a very different and slightly spicy flavor.

Pepperoncini Beef
adapted from ourbestbites.com
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 TBSPs of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained

1. Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary.
2. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy.
3. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis.
4. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.
5. Drain and shred. Keep the peppers!

Sandwiches
Crusty sandwich rolls
Sliced provolone cheese

Slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately.

Taquitos
Tortillas (corn or flour)
Crumbled Queso Fresco (or shredded pepper jack or monterey jack)
Cooking spray
Salt

Sprinkle 1-2 TBSPs shredded beef on each tortilla and about 1 TBSP of cheese. Roll up and place seam side down on greased baking sheet. Spray tops of tortillas with cooking spray and lightly sprinkle with salt. Bake at 425 degrees for 20-25 minutes or until tortilla is crispy and edges are lightly browned. Serve with salsa, sour cream, or guacamole

Slow Cooker Chicken Taco Meat

We really like the pork taco meat recipe I've previously posted here, but sometimes I use chicken instead. It has way less fat and grease, and is a lot easier than working with a big hunk of pork. Plus, I don't cook it overnight like the pork recipe ( I don't like smelling the meat all night long). 

Slow Cooker Chicken Taco Meat

3lbs. frozen chicken breasts

1 24oz jar salsa

2 cups brown sugar

1. Place the frozen chicken breasts into the slow cooker. Pour half the jar of salsa over the chicken. Sprinkle 1 cup brown sugar on top. Cover and cook on high for 6 hours.

2. Remove the chicken from the slow cooker and discard the liquid. Shred chicken and place back in slow cooker.

3. Cover chicken with remaining salsa and brown sugar. Cook on low 1 hour, then stir the chicken to coat the meat. Cook on low for 1 more hour.

Chicken after cooking for 6 hours, shredded and drained.

Adding more salsa and brown sugar

Taco :)