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Somewhere between work and school and carpool and dating hot men, we moms are also supposed to come up with dinner. That's a pretty tall order most nights. Yeah, yeah, I'm a food blogger and all. I cook for a living and all. But, I can tell you whole heartedly and reassuredly that my 5 o-clock hour looks just like yours. All the little people waiting, and me with not a damn idea of what to serve 'em.
Except, not tonight. Because, early this morning I woke up, tossed some chicken into the crockpot with three other super-simple ingredients and got me-self dinner prepped in 2 minutes flat. Secret: I actually tossed in FROZEN chicken breasts. I totally did! Because I don't even have time to thaw that shit lately. I tell ya, life is just blown up busy sometimes.
Do how'd the fro chick fare? Totally fine. I had a batch of ready-made taco meat in 8 hours. Tender and delicious. No messy micro-defrosting needed!
To drive home the ease and wonderment of this recipe, I want to show you what's in it. It's stuff you've probably already got in your pantry. It's stuff your kids will totally eat. It's stuff that won't break the budget. You ready? Here are the ingredients:
- Mexican Hot Sauce
Oh, and love. Because you will love LOVE luh-huve this recipe. It tastes like what we call "slutty taqueria" food. Just authentic and simple and so so perfect. All of that, without ever having to heat a skillet, bake with foil, or clean up ninety-two posts. Praise.
Here you go, lovely humans. Enjoy this for dinner tonight, Double it so's you haves dinner tomorrow night, and spend more time savoring life that flying through it. We call that Sow Cooker Style, bae.
4-INGREDIENT CROCKPOT CHICKEN TACOS
Cook Time 6 hr
- 3 pounds boneless chicken breast
- 1 cup Valentina Mexican Chili Sauce
- 2 cups salsa
- 2 tablespoons chopped garlic
Place all ingredients into a crockpot. Cook for 6-8 hours on low. Shred with a fork, stir in any remaining sauce
Garnish with cilantro, if you please. Salt as you desire.
Guys. Girls. Gurus.
You’re life is about to change.
I don’t want to overtrump the power of a simple bowl of soup. But, this soup is so, so perfect.
Three ingredients. Slow cooker recipe. Four minutes of prep.
If you’d like to serve this baby for dinner, add a half-pound of roast to the slow cooker, then shred it just before you add the cheese.
Feed a crowd for less than $10, or save it all for yourself and enjoy it as leftovers.
Slurp. Eat. Enjoy.
HOT DAMN FRENCH ONION SOUP
1 large sweet onion
5 cups beef or veggie broth
salt and pepper to taste
4 slices gouda cheese
1. Chop up onion
2. Place onion and broth in a slow cooker.
3. Cook on low for 6-8 hours
4. Just before serving, ladel soup in bowls.
5. Top with cheese slices.
6. Place under your ovens preheated broiler.
7. When cheese is bubbly, spoon away.
Around our house, we call this recipe “Thousand Garlic Beef.” Isn’t that the most alluring name ever? It’s like a your average cut of roast went and got itself a stage name, moved to Vegas, and started wearing pasties.
Thousand Garlic Pasties.
The magic of the recipe (despite thousand mention) is that it’s absurdly simplesimple. Like, three ingredients simple. Plop, plop, plop, slow cook. That’s seriously all you have to do to prep this recipe.
And, just like Vegas, this steak brings the world together at your fingertips. It’s flavor is so versatile, you can pair it with Asian flavors, make it Mexican, turn it into Americano comfort yums, or put a tophat on it and take it to prom. It’s just seriously unstoppable.
Grab anywhere from 1-3 pounds of cheap cut of grassfed beef (it’s the caveeat way), pop it into your crockpot, and you’ll have a tender, incredibly flavorful meat ready to pop into any dish ever.
- Toss it in chili
- Stuff it in tacos and burritos
- Make it into a mean Shepherd’s Pie
- Get gourmet with your nacho making
- Sprinkle it on salads
- Turn it into shredded BBQ
- Get French Dippy with it
- Melt it into a cheesesteak
- Stuff it into peppers
- Stir it into soups
- The options are endless!
Serve it straight out of the crockpot, or shred/dice the cooked meat and store it for later. The meat will keep in the fridge, in an airtight container for up to 3 days. If you’d like to freeze it, zip it tight into a freezer bag and use it within 4 weeks of freezage.
Would love to hear how you’re mixing your Thousand Garlic Steak into your fave, fast recipes. Leave a comment and offer up your family’s ideas. And, stay tuned for more recipes that make quick-fast-clever use of this yummy beef.
3-INGREDIENT THOUSAND GARLIC STEAK (IN THE SLOW COOKER)
1-3 pounds beef roast or cheap steak
1-4 tablespoons chopped garlic
1/4 cup olive oil
salt and pepper
1. Beef in slow cooker.
2. Garlic on beef in slow cooker.
3. Drizzle with olive oil
4. Salt and pepper profusely.
5. Cover, cook, 6 hours on high.
6. Shred, slice, or dice. Serve.