Slow Cooker

Name: Three Ingredient Slow Cooker Taco Chicken
Prep time: 5 min
Cook time: 360 min
Total time: 365 min
Ingredients: 4 chicken breasts, (boneless and skinless); 15.5 oz jar of salsa; 1 oz packet taco seasoning

Three Ingredient Slow Cooker Taco Chicken

April 5, 2017 by laurenpacek 6 Comments

This Slow Cooker Taco Chicken is super easy and delicious. Just throw three ingredients into the slow cooker and walk away. Shred the chicken and enjoy it in a variety of ways!

This is another one of those dishes that I’ve made countless times, but have never taken the time to photograph. Usually we just dig in to dinner, and by the time I remember to take a picture, the natural light isn’t very good anymore or the sun has set completely.

We make this taco chicken at least once a month. It’s versatile (use it in tacos, burritos, etc.), requires almost no effort to prepare, and makes a lot of food. As a result, we get to enjoy leftovers at least once during the week. For me, this just adds to this chicken’s appeal.

Three Ingredient Slow Cooker Taco Chicken

Prep Time

5 mins

Cook Time

6 hrs

Total Time

6 hrs 5 mins

Course: Main Course

Cuisine: American, Mexican

Author: laurenpacek

Ingredients

4 chicken breasts, boneless and skinless
15.5 oz jar of salsa
1 oz packet taco seasoning

Instructions

Place all ingredients in a 4 quart slow cooker. Cook on high for 4 hours or on low for 6 hours.
Using two forks, shred the chicken.

Recipe Notes

Note: I usually use mild salsa, but feel free to go as spicy or as mild as you like.

Just like the Pressure Cooker Carnitas that I shared last week, this shredded chicken is pretty versatile. Eat it in tacos, quesadillas, burritos, or alongside/atop some Cilantro Lime Rice. Do you! Do what feels right.

If you’re looking for something a little spicier, but just as easy to throw together, take a look at this Slow Cooker Buffalo Chicken. Super easy to make, and can also be used in a number of ways.

Pressure Cooker Carnitas

March 30, 2017 by laurenpacek 6 Comments

These Pressure Cooker Carnitas are the easiest, most delicious carnitas you will ever make. Depending on how much time you have on your hands, I’ve included instructions for how to make them in either the electric pressure cooker OR slow cooker.

Pressure Cooker Carnitas | A Nerd Cooks

I have made these carnitas embarrassingly often since first discovering the recipe 3 years ago. The original recipe is for the slow cooker, which is great if you have all day, or have the presence of mind to throw everything together before you leave for work. For me, this is not always the case. After receiving an electric pressure cooker for Christmas, I decided to adapt the recipe. That way, I’m able to have carnitas in a fraction of the time.

Our favorite way to eat these carnitas is Chipotle burrito bowl-style. Toss some of this crispy yet tender pork in a bowl with some Cilantro Lime Rice and a variety of taco/bowl toppings (beans, cheese, guacamole, etc.), and you’re in business. They’re also excellent in a taco (corn tortillas, please).

The slow cooker preparation comes from Damn Delicious.

Pressure Cooker Carnitas

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

Course: Main Course

Cuisine: American, Mexican, Tex-Mex

Servings: 8 people

Ingredients

4 cloves garlic
2 onions, quartered
1 tbs chili powder
2 tsp ground cumin
2 tsp dried oregano
2 tsp kosher salt
1 tsp ground black pepper
3-4 lbs boneless pork shoulder, trimmed of excess fat
2 oranges, juiced
2 limes, juiced
fresh cilantro, chopped

Instructions

Combine all of the spices in a small bowl. Set aside.

Instructions for pressure cooker

Cut the pork shoulder into 2- to 3-inch chunks.
Add the garlic cloves, quartered onions, and cubed pork to the electric pressure cooker insert. Sprinkle the spice mixture over everything. Using your hands, toss the garlic, onions, and pork around in the spices, rubbing the spices into the meat. Add the orange and lime juice to the pressure cooker.
Place the lid on and lock it. Cook for 25 minutes on high pressure. Depending on your preference, you can allow the pressure to release naturally or do a quick release.

Instructions for the slow cooker

Add the garlic cloves, quartered onions, and pork to the slow cooker. Sprinkle the spice mixture over everything. Using your hands, toss the garlic, onions, and pork around in the spices, rubbing the spices into the meat. Add the orange and lime juice to the slow cooker.
Put the lid on and cook on low for 8 hours or on high for 4-5 hours.

Instructions for both preparations after meat is finished cooking

Now that the pork shoulder is cooked through, you'll want to crisp things up a bit. Preheat the broiler to high. Remove the pork from to a baking sheet lined with foil, and shred the meat. Spoon some of the juices and onions that are left over onto the shredded meat. Broil for 2-3 minutes.
Remove the sheet pan from the oven and toss the meat around a bit with tongs. Pour some more of the juices over the meat and broil for 2-3 additional minutes.
Remove from the oven, top with chopped cilantro, and serve immediately.

Slow Cooker Steel Cut Oats

February 7, 2017 by laurenpacek 3 Comments

This Slow Cooker Oatmeal–made with steel cut oats–is a healthy, filling, make-ahead breakfast for the entire week!

I have good intentions. I really do. Like, every weekday I intend to get up early enough to make myself a healthy breakfast before running out the door. Does this always happen? Definitely not.

Meal prepping really helps with this issue. I make a big batch of something on Sunday afternoons (like these Make-Ahead Omelet Muffins), portion it out, and then all I have to do is grab something from the fridge on my way out the door.

This winter, slow cooker oatmeal has been my go-to. Mix some ingredients up in the slow cooker, set it, and forget it. And you can change up the flavors however you see fit, which helps to prevent breakfast boredom. Plus, it’s healthy. Win-win-win. Just heat the oatmeal up in the microwave and you’re off and running.

Before making this for the first time, I had concerns about how the consistency of the oatmeal would hold up over the course of a work week. No need to worry, though! Because the steel cut oats retain their slightly chewy texture, rather than just turning to mush.

Slow Cooker Steel Cut Oatmeal

Prep Time

5 mins

Cook Time

6 hrs

Total Time

6 hrs 5 mins

Course: Breakfast

Cuisine: American

Servings: 6

Ingredients

Basic steel cut oatmeal:

1 1/2 cups steel cut oats
1/2 tsp kosher salt
6 cups milk and/or water

Optional add-ins:

Spices (cinnamon, pumpkin spice, etc.)
Sweeteners (maple syrup, agave nectar, honey, brown sugar, etc.)
Toppings (nuts, dried fruit, fresh fruit)

Instructions

To make basic steel cut oatmeal

Place the steel cut oats, salt, and milk/water in a greased (either butter or cooking spray) slow cooker and whisk to combine.
Cook for 2-3 hours on high or 4-6 hours on low. Stir everything around once or twice during the cooking process.

Optional add-ins

If you'd like to dress this oatmeal up a bit, feel free to add spices and/or sweeteners of your choice along with all of the other ingredients. I generally don't add any of the suggested toppings until I'm ready to eat.

Recipe Notes

Notes: Cow's milk, almond milk, water, and a combination of any of those 3 work well. Other non-dairy milks—such as coconut—may also work, though I haven't tried using them.

Slow Cooker Buffalo Chicken – Updated!

July 29, 2015 by laurenpacek 8 Comments

This Slow Cooker Buffalo Chicken is one of those recipes that I make again and again, never tiring of it.

Sean loves it, too. And for good reason: It’s spicy and delicious! This buffalo chicken is also super versatile. We typically eat it in taco form, although we’ve also been known to put it on top of a baked potato. Top either the taco or baked potato with some sharp cheddar cheese and a drizzle of Ranch dressing and you’re in business. Don’t rule out a little avocado, either.

Not that you needed yet another reason to make this… but I’m going to give you another one. It’s incredibly easy to make! Just toss a few chicken breasts into a slow cooker, add some sauce, and walk away! Once they have cooked, you just need to shred the chicken. It couldn’t be easier.

Note: Text from this post was updated on 4/4/2018.

If you’re looking for more buffalo chicken deliciousness, make sure to pop on over to check out my Buffalo Chicken Dip!

Slow Cooker Buffalo Chicken

Prep Time

5 mins

Cook Time

4 hrs

Total Time

4 hrs 5 mins

Course: Main Course

Cuisine: American

Author: laurenpacek

Ingredients

For the chicken

4 chicken breasts
salt and pepper, to taste
12 oz. hot sauce
1/4 cup yellow mustard
1 oz Ranch seasoning (1 packet)
2 tbs butter

Optional toppings and accompaniments

shredded cheddar cheese
Ranch dressing
taco shells or tortillas
baked potatoes

Instructions

Place the chicken breasts in a 4 quart slow cooker. Salt and pepper the chicken.
In a medium bowl, combine the hot sauce, mustard, and Ranch seasoning. Pour it over the chicken.
Set the slow cooker to high, and cook for 4 hours.
After 4 hours, remove the chicken to a plate and shred it. Add the butter to the crock pot and stir so that it melts into the sauce. Add the chicken to the crock pot again and stir to coat with the sauce.
Serve immediately or let the shredded chicken hang out in the crock pot on low for another hour.

Recipe Notes

Note: We like to eat our Buffalo Chicken taco-style. But you do you. Eat it however feels right. It's great on a baked potato, or on its own as well. However you choose to eat it, let me recommend a little drizzle of Ranch dressing to temper the heat.

Slow Cooker Chickpea and Sweet Potato Curry

April 23, 2015 by laurenpacek 7 Comments

This Slow Cooker Chickpea Curry (with sweet potatoes!) is delicious, largely hands-off, and can cook all day while you’re at work!

So, as you may have figured out… Indian food and curry-based dishes are sort of my jam. Thus far, I’ve made Chicken Tikka Masala, Chicken Curry, Easy Chickpea Curry, and, most recently, Curried Egg Salad.

Though delicious, those dishes (with the exception of the egg salad) can be a little time and labor intensive. They’re great for dinner on a weekend, but maybe aren’t what I’d opt for after a long day at work.

However! Making a curry in the crock pot allows me (and you!) to enjoy all of that deliciousness, while putting in a fraction of the effort and hands-on cooking/prep time.

This recipe comes from the blog A Spicy Perspective, and has been modified just slightly.

Slow Cooker Chickpea and Sweet Potato Curry

Prep Time

15 mins

Cook Time

6 hrs

Total Time

6 hrs 15 mins

Course: Main Course

Cuisine: Indian

Ingredients

1 tbs olive oil
1 onion, chopped
4 cloves garlic, chopped
1 tbs fresh ginger, chopped
13.5 oz. can unsweetened coconut milk
2 tsp garam masala
2 tsp curry powder
2 tsp turmeric
1 tsp cumin
1 tbs honey
2 - 14 oz cans chickpeas, drained
3 cups sweet potatoes, peeled and chopped
1/4 cup heavy cream, optional
salt and pepper, to taste
basmati rice, for serving

Instructions

Heat a skillet over medium heat. Add the oil, onion, garlic, and ginger. Sauté for 3-5 minutes, or until the onions are soft.
Place the onions, garlic, and ginger in a blender. Add the can of coconut milk, curry powder, turmeric, cumin, and honey. Blend until completely smooth.
Pour the sauce into a 4-quart slow cooker. Add the chickpeas and sweet potatoes and stir to coat everything. Cook on low for 6-8 hours or high for 4-5 (or until the sweet potatoes are fork tender).
During the last 30 minutes of cooking, add the 1/4 cup of heavy cream and stir. The cream is not necessary here, but adds a rich luxuriousness to the curry. Add salt and pepper to taste.
Serve over rice.