Slow Cooker Taco Pasta Recipes

BETTY CROCKER EASY SLOW COOKER TACO PASTA

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• In 4- to 5-quart slow cooker, place cooked beef and remaining Taco Pasta ingredients except cream cheese, pasta shells and Cheddar cheese; stir until well combined.
• Cover; cook on Low heat setting 3 to 4 hours.
• About 15 minutes before serving, cook and drain pasta as directed on package. Uncover slow cooker; stir in cream cheese, pasta and shredded Cheddar cheese until well combined.
• Cook uncovered on High heat setting 5 to 7 minutes longer or until cheese is melted.

TERIYAKI PULLED PORK IN THE SLOW COOKER

Steps:

• Combine soy sauce, chicken broth, pineapple juice, brown sugar, sherry, honey, garlic, sesame oil, ginger, and red pepper flakes in a saucepan over medium heat. Whisk the cold water and cornstarch in a small bowl until you have a thin slurry, and add to the saucepan, stirring to incorporate.
• Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat.
• Place pork roast in a slow cooker and pour teriyaki sauce over the top. Cook on Low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours.
• Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks.
• Return the shredded meat to the pot, mix with the sauce, and let it warm up for about 5 minutes. Sprinkle with sesame seeds and serve.