Chivo In Crock Pot Recipes

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CROCKPOT CHICKEN AND POTATOES



Crockpot Chicken and Potatoes image

Crockpot chicken and potatoes and carrots is an easy, healthy family dinner! Quick to prep and the scrumptious garlic lemon butter herb sauce is to die for!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 5h15m

Number Of Ingredients 11

1 pound baby Yukon gold potatoes (or baby red potatoes)
1 pound baby carrots
1 ½ pounds boneless skinless chicken breasts (or boneless skinless thighs)
4 tablespoons unsalted butter
3 cloves garlic (minced, about 1 tablespoon)
2 ½ teaspoons Italian seasoning
½ teaspoon kosher salt (plus additional as needed)
¼ teaspoon black pepper (plus additional as needed)
Zest and juice of 1 medium lemon
¼ cup grated Parmesan cheese
Chopped fresh parsley (optional for serving)

Steps:

  • Cut any potatoes that are larger than a ping pong ball into quarters; if smaller than a ping pong ball, cut in half. You want the pieces to be a rough 1-inch dice. Lay them in a 6-quart or larger slow cooker.
  • Stir the carrots into the slow cooker with the potatoes, then spread them into an even layer. Arrange the chicken in the center, placing it on top of the vegetables.
  • In a small saucepan, melt the butter over medium-low heat. Remove from the heat and stir in the garlic, lemon juice and zest, Italian seasoning, salt, and pepper. Pour the mixture over the top of the chicken and vegetables.
  • Cover the slow cooker. Cook on HIGH for 1 1/2 to 2 hours or low for 4 to 5 hours. (The total amount of time you need will vary based upon your slow cooker model and the size of your chicken breasts. If your slow cooker runs hot-mine often does-check early to avoid drying out the meat). The chicken is done when it reaches 165 degrees F at the center with an instant read thermometer. The moment the chicken is done cooking, remove it to a plate, and cover to keep warm. Test the vegetables to see if they are tender. If they are not yet tender, give them a stir, recover the slow cooker, then continue cooking until they are tender and pierce easily with a fork, up to 1 additional hour on high or 2 hours on low. When ready to serve, return the chicken to the slow cooker. Sprinkle the Parmesan and parsley over the top. Enjoy warm.

Nutrition Facts : ServingSize 1 (of 4), Calories 434 kcal, Carbohydrate 25 g, Protein 43 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 144 mg, Fiber 7 g, Sugar 6 g

SLOW COOKER BIRRIA DE RES



Slow Cooker Birria de Res image

Learn to make authentic beef birria at home! This recipe is surprisingly easy to make in the slow cooker with a rich and flavorful red chile sauce and tender beef.

Provided by Kristen McCaffrey

Categories     Dinner

Time 8h35m

Yield 8

Number Of Ingredients 10

2 lb lean beef chuck roast
3 dried guajillo peppers
2 dried pasilla chiles
2 dried ancho chiles
1 tsp cumin
3/4 tsp black pepper
4 garlic cloves, minced
1/2 tsp kosher salt
1.5 cups low sodium chicken broth (or beef)
4 tomatoes, chopped

Steps:

  • Heat the dried chiles in a heavy sauce pan for 3-4 minutes until fragrant and puffing up. Add the chicken broth (or water) to the saucepan, turn off the heat, and cover for 30 minutes.
  • Seed and devein the chiles, saving the water. Add the chiles, water, tomatoes, garlic, cumin, pepper, and salt to a blender. Blend until smooth.
  • Add the sauce and meat the slow cooker. Cook for 6-8 hours on low. Shred with 2 forks.

Nutrition Facts : ServingSize 1/2 cup, Calories 334 cal, Carbohydrate 10 g, Fat 26 g, Protein 22 g, Fiber 4 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 245 mg, Sugar 2 g

SLOW COOKER: BIRRIA DE RES, OR MEXICAN BEEF STEW + VIDEO



Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO image

Birria de Res is a traditional Mexican stew, the perfect comfort food with rich, bold flavors that your tastebuds will enjoy.

Provided by Maggie Unzueta

Categories     Beef

Time 6h30m

Number Of Ingredients 13

4 lbs roast beef
3-4 cups water
5 dried chile guajillo
2 dried chile ancho
2 garlic cloves
1 teaspoon dried oregano
1 teaspoon dried thyme
1 clove
¼ whole cinnamon stick
1 tablespoon beef bouillon
2 laurel leaves (or bay leaves)
2 tablespoons oil
Salt and pepper

Steps:

  • Heat the griddle, or pan. Toast the chiles on the griddle for 2-3 minutes. Turn frequently. Make sure they do not burn. If they burn, discard the chiles and start again. Once toasted, transfer to a heatproof bowl. Add 1 cup hot water and let the chiles soak for 5 minutes, or until pliable. Seed and devein the chiles, saving the water. Don't worry if some seeds remain. Add the saved water, the chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves (or bay leaves), salt and pepper in a blender. Blend until smooth. Set aside. In a large pot, heat two tablespoons oil. Add salt and pepper to the beef. Sear the beef on all sides. Once the meat is brown, transfer to the slow cooker. Add the chile mixture from the blender. Add enough water to cover the meat. Set slow cooker on low for 6-8 hours. Shred beef. Serve with diced onions, chopped cilantro, and tortillas.

Nutrition Facts : Calories 208 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 29 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1457 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CHIVO IN CROCK POT



CHIVO IN CROCK POT image

Categories     Pork

Number Of Ingredients 10

big piece of chivo (Goat) without skin and cut into smaller chunks. Chucnks may or may not include bone depending on chunk of meat (2+ pounds)
Optional: I also included pork neck bone cut into chunks (2+ pounds)
Lots of onions, chopped (4-5)
2-4 cloves garlic mashed,
Powdered oregano (2-3 T)
juice of 2 lemons
2 T sugar
Oil
salt and pepper
leftover wine or beer (1 cup ish)

Steps:

  • Wash goat (put in bowl of water with lemon and smoosh around) Season goat and pork with oregano, salt, and pepper put oil in large pot - enough to comfortable cover bottom of pan so that meat is easily browned, and heat oil to hot. Add sugar - let sugar turn brown. Add meat and brown on all sides. Remove meat and put in crockpot Add onions and garlic to brown/carmelize. Add wine and simmer a couple of minutes. Add 3/4 water and stir. Pour onion mixture into crock pot on top of meat. Cover and cook on low 10 hours. Server over rice Great addition would be tostones or platano maduro.

EASY CROCK POT CHILI



Easy Crock Pot Chili image

My latest chili recipe - I've found it tastes best if made the day before. Adjust the heat by using hot, medium or mild picante sauce and taco seasoning (I use hot for both). Red pepper flakes are optional, but I like it hot and use 2 teaspoons.

Provided by Lisa1

Categories     < 4 Hours

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs lean ground beef, cooked and drained
1 tablespoon onion powder
2 teaspoons minced garlic
1 (16 ounce) jar picante sauce (mild, medium or hot)
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (1 1/4 ounce) packet taco seasoning (mild, medium or hot)
2 (15 ounce) cans chili beans, in sauce
1 (15 1/2 ounce) can dark red kidney beans, undrained
1 (15 ounce) can black beans, undrained
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon salt (optional)
1 teaspoon black pepper
1 teaspoon oregano
1/2-2 teaspoon red pepper flakes

Steps:

  • Mix all ingredients in Crock Pot.
  • Cover; cook on HIGH for 3 to 4 hours.
  • Note: To make on stovetop, mix all ingredients in a big soup pot; cover and simmer for about an hour or so.

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