Crockpot Barbacoa c/o Simplicity & Coffee
I love to cook. It's one of my favorite things to do, quite honestly. I pour myself a glass of wine, turn on some music, and spend 30 minutes by myself in the kitchen. It's definitely a happy place for me. However, while I love to cook, I learned quickly post-Evie that having a handful of meals I could throw into the crock pot and leave was essential for my sanity. Even better if those meals were things I always had on hand in the pantry and freezer. I've tried so many different meals like this (the crockpot is my favorite one and done dinner maker), but these three are on constant rotation at my house because they are just so good.
1) CHICKEN CHILI VERDE (get the recipe here)
Frozen chicken breasts, a few cans of beans, a jar of salsa verde and some chicken stock or broth are all you need to make this come together. We love to eat ours with tortilla chips.
2) CROCKPOT BARBACOA (get the recipe here)
Spicy, citrus forward and so delicious. Our favorite way to eat this is on corn tortillas with diced onions, cilantro, sliced jalapeños, guacamole and a squeeze of lime.
3) CHIPOTLE BEEF CHILI (recipe below)
I came up with this one throwing a handful of things we had on hand into the crockpot and it worked so well we added it to our list of family favs! For the beef, we just throw in the frozen, pre-cubed stew beef. It gets so tender and shreds beautifully. I think it's best served with a dollop of sour cream and a robust Cabernet Sauvignon ;)
Ingredients
1 lb stew meat
1 TBS chipotle in adobo
1 can corn
1 can dark red kidney beans
1 can light red kidney beans
1 can pinto beans
2 cups beef stock (beef broth works too)
1/4 tsp cumin
1/2 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Salt & Pepper to taste
Directions
Toss everything except the salt & pepper into the crockpot and let it go! 4 hrs on high or 6-8 hrs on low. Shred beef (should fall apart easily with a fork) and add S&P to taste.
