Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw

Ingredients

3 

pounds 

beef chuck, trimmed and cut into 2-inch pieces

1 

large onion, thinly sliced

4 

cloves 

garlic, chopped

1 to 3 

tablespoons 

chopped canned chipotles in adobo sauce

1 

teaspoon 

dried oregano

2 

bay leaves

kosher salt

4 

cups 

thinly sliced cabbage (about 1⁄3 medium cabbage)

4 

radishes, halved and thinly sliced

1/4 

cup 

chopped fresh cilantro

2 

tablespoons 

fresh lime juice, plus lime wedges for serving

12 

6-inch corn tortillas

sour cream, pickled jalapeño peppers, and hot sauce, for serving

Directions

1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.
2. 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).
3. 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.
4. 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.
5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.

Slow-Cooker Vegetarian Chili With Sweet Potatoes

Serves 4

Ingredients

1 

medium red onion, chopped

1 

green bell pepper, chopped

4 

garlic cloves, chopped

1 

tablespoon 

chili powder

1 

tablespoon 

ground cumin

2 

teaspoons 

unsweetened cocoa powder

1/4 

teaspoon 

ground cinnamon

kosher salt and black pepper

1 

28-ounce 

can fire-roasted diced tomatoes

1 

15.5-ounce 

can black beans, rinsed

1 

15.5-ounce 

can kidney beans, rinsed

1 

medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces

sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Directions

1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours (this will shorten total recipe time).
3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

Eva's Sausage Casserole

Ingredients

• 4 potato quartered
• 8 sausage halved
• 1 0.07 kgs canned pumpkin soup
• 1 frozen mixed vegetables
• 1 pinch garlic salt
• 1 pinch mixed herbs
• 2 cup rice

Method

• 
  STEP 1 : Brown potatoes in a pan with garlic salt and mixed herbs. Place in slow cooker.
STEP 2 :Brown sausages in pan, then add to slow cooker.
• 
  STEP 3:Add soups, vegetables and ½ cup water.
• STEP  4 :Cook on low for 6 hours.
STEP 5 :Serve with steamed rice.

Chicken, Chorizo and Capsicum Casserole

Ingredients 

• 8 chicken thighs
• 2 egg
• 1 cup plain flour
• 1 tsp paprika
• 1/2 tsp salt and pepper
• 1 tsp onion powder
• 1 tsp cayenne pepper



• 1 tsp olive oil
• 2 potato diced skin on
• 1 cup pitted black olives
• 1 chorizo sausage sliced
• 4 red capsicum roasted sliced
• 300 g canned diced tomato
• 300 mls water

Method 
STEP 1 :Heat oil in a large, non stick pan.
STEP 2 :Mix paprika, salt, pepper, onion powder and a touch of cayenne pepper through the flour.
STEP 3 :Egg wash the chicken and then coat in the spiced flour.
STEP 4 :Sear chicken for a few minutes each side until browned. Remove from heat.
STEP 5 :Put potatoes in the bottom of the slow cooker, followed by chicken, olives, chorizo and capsicum.
STEP 6 :In a mixing jug, combine tomato supreme and water. Pour over the dish, cover and leave on low heat for an hour and a half.
STEP 7 :Serve with green beans and crusty bread.

IMPOSSIBLE COCONUT CUSTARD PIE (makes it's own crust!)

Ingredients
1/2 cup Bisquick


3/4 cup sugar
4 eggs
2 cup milk
1 can (3 1/2 oz.) coconut
1 tsp. vanilla
1 TBS. butter, softened

Directions
Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.

Pasta Fagioli slow cooker

Ingredients  

• 2 lbs ground beef
• 1 onion, chopped
• 3 carrots, chopped
• 4 stalks celery, chopped
• 2 (28 ounce) cans diced tomatoes, undrained
• 1 (16 ounce) can red kidney beans, drained
• 1 (16 ounce) can white kidney beans, drained
• 3 (10 ounce) cans beef stock
• 3 teaspoons oregano
• 2 teaspoons pepper
• 5 teaspoons parsley
• 1 teaspoon Tabasco sauce (optional)
• 1 (20 ounce) jar spaghetti sauce
• 8 ounces pasta

Directions:

1. Brown beef in a skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 min on high or 1 hour on low, add pasta.

Easy slow-cooker BBQ beef brisket RECIPE

Total Time: 10 hrs 30 mins

Makes: 6 servings

Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich. Serve some ranch-style pinto beans on the side.

This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days. 

Instructions

1. 1Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.
2. 2Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine.
3. 3Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.
4. 4Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside.
5. 5Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.)
6. 6Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.

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