Tag Archives: slow cooker

Barbacoa (Steak) Quesadillas

Day number 49723.6 of quarantine during this global pandemic, and here we are, staying at home, cooking up a storm, and watching reruns of reruns of The Office. Days are blending into the next, and with each day passing a small glimmer of hope appears. I continue to think about the families who lost all their income, the students who are without any source of food, and new moms such as myself navigating parenthood with very limited interaction with family and the real world. What a time in our history, huh?

Over in our home, we love a good Mexican night. What’s not to love? Guacamole, margaritas, and delicious food, such as quesadillas. I didn’t swap anything for these: I used Whole Foods organic flour tortillas, a chuck roast, homemade guacamole and Organic valley mexican blend cheese. THAT’S IT. Barbacoa is traditionally a stewed beef in an oven or a slow cooker, and so that’s what I did. I’ll admit, I started cooking a little late so it wasn’t as tender as I would have preferred, BUT the flavor was spot on and had it cooked for another 2 hours it would have been perfection.

Here’s what you’ll need:

  • 2lbs chuck roast
  • 1 package flour tortillas
  • 1 package mexican blend cheese
  • Beef broth
  • 2 cups water
  • Homemade guacamole or store-bought
    • for homemade:
      • two ripe avocados
      • 1/4 cup finely chopped red onion
      • 1/4 cup finely chopped tomato
      • half a lime to squeeze in juice
      • salt
  • Cooking spray
  • Chili Powder
  • Paprika
  • Salt
  • Pepper
  • Garlic powder

First and foremost, prep the chuck roast by patting it dry and seasoning generously with chili powder, garlic powder, paprika, salt and pepper. Place into the slow cooker and fill with 2 cups of water and 32oz broth (I LOVE Kettle and Fire’s beef broth – it’s delicious and packed with collagen and incredible benefits). Set on low cook for 8 hours, or high cook for 6 hour. You want the meat to be as tender as possible.

When the meat is done, pull apart with two forks or use poultry scissors to cut the meat into smaller pieces (this is what I did). Add the meat back to the stock and let it marinade. Spray cooking spray into a skillet and heat on medium high heat. Take a tortilla and let it begin to crisp. Add in the meat, then a few pinches of the cheese. Let it cook for two minutes on this side. Top the tortilla with a second tortilla and flip. Cook again for another two to three minutes. Repeat until all tortillas are used or to your desire. You can always leave some for leftovers tomorrow. Pair with the guacamole and an extra large margarita 🙂 Enjoy!

Slow Cooker Chicken and White Bean Chili

Happy April! It’s literally feeling more and more like spring, even if it was relatively cold outside today. The flowers are budding, the birds are chirping, and I cannot wait for the warmer weather to fill my apartment with spring air. March came and went in a snap, and I feel like it had its ups and downs with weather, which always causes colds, sniffles, and questions of “what is appropriate for dinner?” I will always be the first one to opt for something quick and easy, and making a chili in the crockpot is no exception.

This was my first time ever making a chicken chili. It definitely has a different feel to it than a traditional beef or turkey chili, and I have to say I really loved it. It was a good balance of spicy and savory, from the chipotle powder to the sweet corn kernels, this is something everyone can enjoy, and did well as a lunch leftover.

I started by rinsing two large chicken breasts and laying them flat in the slow cooker. I measured out about 2-3 tbsp each of dried basil, dried thyme, chipotle powder. cumin, onion powder, garlic, powder. Then I took some red pepper flakes and added them to the mix. Sprinkled in some salt and pepper, then added crushed tomatoes (my personal favorite) and The New Primal Classic marinade (you can find this here!).

I mixed everything together then poured in a can of cannellini (white) beans and a can of sweet corn. Stirred again, placed the top on the slow cooker and set the setting to low cook for 6 hours.

Feel free to top with cheddar cheese, a dollop of greek yogurt, or eat over some sweet potato (maybe fries?) NOMaste:)

Slow Cooker Chicken Thighs

Another night, another chicken dinner. Chicken can get so boring sometimes, and I forget how to get creative, because it’s either stewed chicken in a broth, cutlets, or something that I end up not liking. Standing in my kitchen last night, I glanced up and saw my crockpot staring at me, begging to be used. I’m also grateful to be off from work this week and was able to start the crockpot at noon rather than at 8am, but nevertheless, the crockpot came to the rescue!

I love using a slow cooker for many different purposes, and am sure I have yet to try a bunch of recipes, but the mere fact that I can throw in all the ingredients at once and it come out really delicious is a MAJOR win.

Chicken thighs are a great cut of chicken to use in the crockpot, whether they are on the bone or off the bone, because they are such a tender cut of meat they naturally release fat into the sauce which creates a glorious texture and flavor. This dish was simple in ingredients and it starts with seasoning, crushed tomatoes, and The New Primal classic marinade (found here!). The New Primal makes healthy alternatives to marinades and sauces, and is Whole30 approved – for my Whole30 compliant readers! Also, they make delicious jerky, so give them a try while you’re at it.

For the seasonings, I used sea salt, oregano, chipotle powder, garlic powder, basil leaves, and onion salt. I added one 28oz can of crushed tomatoes and 1/4 cup of the marinade, stirred together and topped with fresh thyme.

The crockpot I have has two settings: low cook or high cook. I chose low cook and set it for 6 hours and 30 minutes, when really, it cooked for about 7 hours. I stirred several times through, but did not open the lid until it was at least halfway done. I did add a touch of half and half to add extra flavor but that is totally optional. About an hour in, the chicken thighs started to fall apart so I stirred and used a wooden spoon to help break apart the pieces even further until they looked like clumps of string. I roasted sweet potato and vegetables to add to this amazing chicken and it was perfect! NOMaste 🙂