5 Slow Cooker Mexican Food Favorites

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We all love our slow cooker. I mean, you literally put your meal in a pot in the morning and you don’t have to think about it until dinner time that night. Best invention ever. Am I right?

5 Slow Cooker Mexican Food Favorites:

1. Chicken Fajita Chili

Ingredients:

  • 2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1 tablespoon chili powder
  • 1 teaspoon fajita seasoning
  • cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • nonstick cooking spray
  • 2 cans no-salt-added diced tomatoes, undrained
  • 1 16 ounce package frozen yellow, green, and red peppers and onions
  • 1 19 ounce can white kidney beans, rinsed and drained
  • 3 tablespoons shredded cheddar cheese (optional)
  • 3 tablespoons sour cream (optional)
  • 3 tablespoons guacamole (optional)

Directions:

  • In a medium bowl combine chicken, chili powder, fajita seasoning, garlic, and cumin; toss gently to coat.
  • Set aside.
  • Coat a large skillet with cooking spray; heat skillet over medium-high heat.
  • Cook the chicken mixture in hot skillet until brown, stirring occasionally.
  • Transfer chicken mixture to slow cooker.
  • Stir tomatoes, frozen vegetables and beans in with the chicken mixture in slow cooker.
  • Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
  • If desired, top each serving with cheese, sour cream, and guacamole.

2. Veggie Chili Con Queso

Ingredients:

  • 1 15 ounce can pinto beans, rinsed and drained

  • 1 15 ounce can black beans, rinsed and drained

  • 1 15 ounce can chili beans with chili gravy, undrained
  • 1 10 ounce can chopped tomatoes and green chile peppers, undrained

  • 1 1/4 cups chopped zucchini (1 medium)

  • 1 1/4 cups chopped yellow squash

  • 1 cup chopped onion (1 large)

  • 1/4 cup tomato paste

  • 2 teaspoons chili powder

  • cloves garlic, minced

  • 3 cups shredded Colby and Monterey Jack cheese (12 ounces)
  • tortilla or corn chips

Directions:

  • In a slow cooker, combine pinto beans, black beans, chili beans, tomatoes, green chile peppers, zucchini, summer squash, onion, tomato paste, chili powder, and garlic.
  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
  • After cook time, stir in cheese until melted.
  • Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 1 hour.
  • Serve with chips.

3. Tinga Poblana (Pork Stew)

Ingredients:

  • 2 pounds boneless pork shoulder
  • 8 ounces uncooked chorizo sausage, casing removed
  • 2 medium red potatoes, cut into 1/2-inch cubes
  • 1 cup chopped onion (1 large)
  • 1 14 1/2 ounce can diced roasted tomatoes, undrained
  • 3 canned chipotle peppers in adobo sauce, chopped
  • 1 tablespoon canned adobo sauce
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme leaves, crushed
  • 2 bay leaves
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • tortilla chips (optional)
  • avocados, peeled and thinly sliced (optional)
  • 2 cups crumbled queso fresco (optional)

Directions:

  • Trim fat from pork shoulder; cut meat into 1-inch cubes.
  • Set meat aside.
  • In a large skillet cook chorizo over medium-high heat for about 8 minutes or until well browned, using a wooden spoon to break up chorizo as it cooks.
  • Using a slotted spoon, transfer chorizo to a double thickness of paper towels to drain.
  • In a slow cooker, combine chorizo, pork, potatoes, onion, tomatoes, chipotle peppers, adobo sauce, garlic, thyme, bay leaves, oregano, salt, and sugar.
  • Cover and cook on low-heat setting for 8 hours.
  • Discard bay leaves. Spoon off fat from cooking liquid.
  • Use two forks to pull meat apart into coarse shreds.
  • Serve stew mixture with tortilla chips
  • Garnish each serving with avocado slices and queso fresco if you’d like.

4. Beef and Chipotle Burritos

Ingredients:

  • 2 1/2 pounds boneless beef round steak, cut 3/4 inch thick
  • 2 cans no-salt-added diced tomatoes, undrained
  • 1 medium onion, cut into thin wedges
  • 2 chipotle peppers in adobo sauce, chopped
  • cloves garlic, minced
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 8 tortillas, warmed
  • 1 cup shredded cheddar cheese (optional)
  • 1 jar Pico de Gallo Salsa (optional)

Directions:

  • Trim fat from meat and cut into six pieces.
  • Place meat in a slow cooker.
  • Add undrained tomatoes, onion, chipotle pepper, garlic, oregano, salt and cumin.
  • Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
  • Remove meat from cooker, saving cooking liquid.
  • Using two fork to pull meat apart into shreds.
  • Using a slotted spoon, remove tomatoes and onion from cooker; set aside.
  • Stir enough of the reserved cooking liquid into meat to moisten. Discard any remaining cooking liquid.
  • To serve, spoon 1/2 cup of the meat just below the center of each warm tortilla.
  • Top each with about 3 tablespoons of the tomato mixture.
  • If desired, top with cheese and/or Pico de Gallo Salsa.
  • Roll up tortillas.

5. Chili Verde (Green Chili)

Ingredients:

  • 1 1/2 pounds boneless pork shoulder roast
  • 1 tablespoon olive oil
  • 1 15 ounce can navy beans, rinsed and drained
  • 2 11-ounce cans tomatillos, rinsed, drained, and coarsely chopped
  • 1/2 cup chopped onion (1 medium)
  • 1 4 ounce can diced green chile peppers, undrained
  • cloves garlic, minced
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 14 ounce can chicken broth
  • 1 cup chopped fresh spinach leaves
  • 2 teaspoons lime juice
  • sour cream (optional)
  • cilantro (optional)

Directions: 

  • Trim fat from meat and cut meat into 3/4-inch pieces.
  • In a large skillet, heat oil over medium-high heat.
  • Cook the meat in hot oil until brown; remove meat from skillet. Drain off fat.
  • Transfer meat to a slow cooker.
  • Stir in drained beans, tomatillos, onion, undrained chile peppers, garlic, cumin, and salt.
  • Pour broth over mixture in cooker.
  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 1/2 to 4 hours.
  • Stir in spinach and lime juice.
  • If desired, top each serving with sour cream and/or cilantro.

5. Cheesy Mexican Fondue

Ingredients:

  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 2/3 cup finely chopped onion
  • 1/2 cup finely chopped roasted red sweet pepper
  • 1 4 ounce can diced green chile peppers, undrained
  • 3 cups cubed Monterey Jack cheese with salsa or jalapeno peppers or regular Monterey Jack cheese (12 ounces)
  • 3 cups cubed American cheese (12 ounces)
  • Assorted dippers (such as cubed corn bread or toasted flour tortilla wedges)
  • Milk

Directions:

  • In a slow cooker, combine undrained tomatoes, onion, roasted sweet pepper, and undrained chile peppers.
  • Add Monterey Jack and American cheese; toss gently to combine.
  • Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours.
  • Serve immediately or keep warm, covered, on warm-heat or low-heat setting for up to 2 hours.
  • Serve fondue with dippers, swirling pieces as you dip.
  • If the fondue thickens, stir in a little milk.

Image Source: BigStock

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