Best Slow Cooker Chipotle Beef Recipes

SLOW-COOKER CHIPOTLE BEEF CARNITAS

Steps:

• Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year., Place onions and peppers in a 4-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker. Top with salsa. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.

WEIGHT WATCHERS SLOW COOKER CHIPOTLE'S BARBACOA BEEF RECIPE

Steps:

• Place garlic, onion, lime juice, chipotles, cumin, oregano and cloves in a blender until smooth; set aside.
• Trim all fat off meat, and cut into 4 pieces. Season all sides with salt and pepper and brown in a skillet over high heat in 1 teaspoon olive oil just until the outside is brown and seared to seal in the juices.
• Remove meat from skillet and place in the bottom of a slow cooker sprayed with nonstick cooking spray.
• Pour liquefied spices, water and bay leaves on top and cover and cook on high for 4 hours, or low for 6-8 hours.
• Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
• Return the shredded meat to the pot and mix together with juices in the slow cooker. Let cook on warm for 10 minutes.
• Serve over cooked rice.

SLOW-COOKER CHIPOTLE BEEF STEW

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In small microwavable bowl, microwave corn uncovered on High 2 minutes or until thawed. In slow cooker, place corn and all remaining stew ingredients; mix well. Cover and cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours.)
• Divide stew evenly among 6 bowls. To serve, top with avocado, tortilla chips, cilantro and sour cream.

SLOW-COOKER HOT CHIPPED BEEF AND CHIPOTLE DIP

Steps:

• In medium bowl, combine cream cheese, Monterey Jack cheese, onion, mayonnaise, garlic powder and chiles; mix well. Stir in dried beef. Spoon into 1 or 1 1/2-quart slow cooker.
• Cover; heat on Low setting 1 1/2 to 2 hours.
• Just before serving, sprinkle pecans over top. Dip can be kept warm in slow cooker for up to 1 hour. Serve with crackers or cocktail bread.

SLOW COOKER CHIPOTLE BEEF AND BLACK BEAN CHILI RECIPE - (4.4/5)

Steps:

• 1. Coat the bowl of a slow cooker with nonstick cooking spray. Place onion, garlic, peppers and ground beef in bottom of slow cooker. 2. In a medium bowl, combine tomatoes, chili powder, tomato paste, cumin, oregano, salt and chipotle peppers. Pour over ground beef. 3. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Stir in beans during last 30 minutes of cooking time. 4. Serve with crushed tortilla chips and sour cream, if desired.

WEIGHT WATCHER SLOW COOKER CHIPOTLE'S BARBACOA BEEF

Steps:

• Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.
• Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil.
• Add liquefied spices, water, bay leaves and place on low for 6-8 hours.
• Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
• Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Continue to cook on low for 30 minutes to let the flavors penetrate.

SLOW-COOKER BEEF TACOS WITH CHIPOTLE

Steps:

• Place first 7 ingredients in slow cooker. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
• Remove meat from slow cooker. Shred meat using 2 forks. Place meat in large bowl. Stir in enough cooking liquid to reach desired consistency.
• Spoon meat into warm taco shells. Top with cheese, salsa and sour cream.

SLOW COOKER CHIPOTLE BEEF

Steps:

• In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time). Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.