Mexican Slow Cooker Cookbook Mouthwatering Dishes That Brings the Real Mexican Flavor to Your Table E-Book

Barbara Bush

• Herausgeber: Chssm
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2019

Beschreibung

Who wouldn’t want to gain much with minimal effort?  This slow cooker cookbook brings to your table easy homemade meals with the quality taste of authentic Mexican cuisine. 
It has a wide range of recipes to suit your taste/ meet your need for variety from Enchiladas to Fajitas, quesadillas to salsas and much more.

This Mexican slow cooker cookbook shows you how to use your slow cooker effectively.
It gives information on all the ingredients that give you the Mexican flavor you crave for.
You don’t have to spend hours in the kitchen anymore preparing for dinner. Whatever meal you want your slow cooker can have it ready waiting for you at the end of a busy day.
 

Leseprobe

Mexican Slow Cooker Cookbook

Mouthwatering Dishes That Brings the Real Mexican Flavor to Your Table

Barbara Bush

Copyright © 2017 Barbara Bush

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

Table Of Content

INTRODUCTION

BENEFITS

INGREDIENTS

MEXICAN COOKING TOOLS

POULTRY MAIN DISHES (CHICKEN, TURKEY)

Delicious Slow Cooker Taco Style Baked Potatoes

Slow-Cooker Tomatoes, Turkey N Brown Rice Chili

Spicy Chicken Fajita

Slow Cooker Chicken Thigh Salsa

Shredded Chicken Taco

Slow Cooker Creamy Mexican Fiesta Chicken

Slow cooker Mexican-Style Hot Chili casserole

Slow Cooker Mexican Lasagna Recipe

Slow Cooker Healthy Quinoa Tex Mex

Smokey Flavor Shredded Chicken N Hot Sauce

Slow Cooker Mexican-Style Chicken Chile Verde

Slow Cooker Sumptuous Green Beans, Ham, and Potatoes

Slow Cooked Tomatillo Chipotle Chicken Tinga

Slow-Cooker Turkey Sandwich

Slow Cooker Cheesy Turkey Enchiladas

MEAT MAIN DISHES (PORK, BEEF ETC)

Hot Sauce Mexican Beef-Stuffed Peppers Recipe

Slow Cooker Succulent Carnitas Recipe

Easy Slow cooker Mexican Lamb Babacoa

Slow Cooked Lamb Birria with Barley and Dried Plums

SEAFOOD MAIN DISHES (FISH, SHRIMP ETC)

Slow Cooker Garlic Shrimp Pasta

Slow Cooker Version Red Snapper Vera Cruz

Slow Cooker Mexican Style Seafood Stew

Slow Cooker Mexican Style Clam Chowder

Spicy Slow Cooker Mexican Shrimp Marinara

VEGETABLE MAIN DISHES

Slow Cooker Version Yummy Calabacitas

Slow cooker Healthy Chile Rellenos

Slow Cooker Mexican -Style Frijoles Charros

Tasty Slow Cooker Frijoles a la Charra

Slow Cooker Mexican Pintos with Nopales

Slow Cooker Fat-Free Refried Beans

Slow Cooker Rice N Beans Casserole

SOUPS AND STEWS

Slow Cooker Mexican Beef & Vegetable Soup

Slow-Cooker Beef Pozole

Slow-Cooker Fire Roasted Tomato N Chicken Soup

Simmered Mexican Meatball Stew Recipe

Slow Cooker Pibil-Style Pork Ribs

Slow Cooker Spicy Kidney Beans Taco Soup

Slow Cooker Tinga Poblana

Slow-Cooker Zesty Chicken Tortilla Soup

Slow Cooker Turkey Taco Soup

SIDE DISHES

Slow cooker Mexican Cheesy Creamed Corn

Slow Cooker Fluffy Parmesan Potatoes

SLOW COOKER MEXICAN QUESO FUNDIDO-CHORIZO RECIPE

Slow Cooker Mexican Sour Cream Chili Bake

Slow Cooker Mexican Tijuana Pie Recipe

CONFETTI CORN SALAD

Yorkshire pudding

DESSERTS

Slow cooker Fruity Amaranth Porridge

Savory Slow-Cooker Banana Raisin Bread Pudding

Yummy Slow Cooker Cajeta Rice Pudding

Slow Cooker Chongos Zamoranos

Slow Cooker Exquisite Dulce De Leche

Delicious Slow-Cooker Chocolate chips Cake

Cheesy Mexican-Style Fondue

Slow Cooker Mexican Cajeta

Slow Cooker Mexican Alfajores

Slow Cooker Mexican Style Tamale Pie

Slow Cooker Chocolate Capirotada

Slow Cooker Mexican Chocolatey Zucchini Cake

Slow Cooker 7 Layer Bean Dip

Slow Cooker Fresh Tomatoes Zucchini Casserole

Slow cooker cheese dip

Slow Cooker Creamy Hot Wing Dip

Slow Cooker Mexican Guacamoles Dip

Slow cooker Mango Habanero Pulled Chicken Bites

Slow-Cooker Mexican Salsa-Bean Party Dip

Slow Cooker Creamy Quinoa

Slow Cooker Spicy Chicken Mole

Crispy Slow Cooker Mexican Pita Dip

Slow Cooker Taco Appetizer

Slow Cooker Spicy Black Beans and Yellow Rice

Healthy Version Slow Cooker Vegetable Chili Dip

Slow Cooker Vegetable Chili Con Queso

INTRODUCTION

Mexican slow cooking recipes are food plan that will certainly make your life easier. One of the main attractions for many is the ease of a slow cooker to make meal ready when you want it. For dishes like soups and stew, all you need to do is throw in all the ingredients, close the cooker and set the timer. If you are craving for flavorful dishes, this book provides a list of a variety of healthy recipes that you can use for your slow cooker. They will soon become your family favorites. From enchiladas and fajitas to tacos and burritos, mole and barbecue to sauces and hearty chicken ranch casserole.

Mexican Slow cooking recipes are easy to prepare.  They enable you to prepare healthy meals for your family conveniently and still have enough time for other daily activities. There is no need to open the cooker at different stages and stir. When you are done the cooking, you have only little cleanup to make.

The slow cooker is ideal for people who live on fast lane but slow down enough to avoid eating unhealthy fast foods with additives. Slow cooker recipes allow you to plan your meal ahead and get it when you need it. So you can decide to prepare the meal by yourself and enjoy a delicious and healthy, homemade meal with quality ingredients that you control.

BENEFITS

Though slow cooker may not serve well every type of cooking task, it does have many impressive benefits.

1. A slow cooker is a major time saver of all times. You are not tethered to the pot, and the cooking can be left unattended until it is ready. This allows you to utilize the time in between to do other important tasks.

2. It makes flavorful meals. The lengthy cooking hours allow better distribution of flavors in many recipes to give you delicious meals.  Flavor is also a good reason to use a slow cooker so that you enjoy the irresistible flavors of hearty soups, stews, and other dishes at the end of a cooking session.

3. A slow cooker is a money saver. It cooks food at low temperature using less energy which in turn reduces the cost of utility. Comparatively, the slow cooker uses less energy than other cooking methods.

4. There is no need to scrub the bottom of the pot when washing. Due to the lower temperature of the long slow cooking, it averts scorching of foods that tend to stick to the bottom of a pot. A slow cooker is designed to cook food gently and also retain heat and moisture inside.

5. The slow cooker is an excellent choice for cooking many venison dishes. Tough meats are tenderized through the long cooking process.

6. It frees up other appliance like stove top for other uses. It is a good choice for a company of guests. You can use it to serve buffet meals.

7. It is made portable to serve any location of choice, for example, your home, office and even some events.

8. Importantly slow cooker cooking is a cooking method that offers the most convenience. It is perfect for a very busy person. It does not need your attention until you come back home to enjoy your ready home-made food.

9. The slow cooker is a remarkably versatile kitchen tool. This is another great reason to slow cook. You can use it to make soups, stews, appetizers, desserts and also bake, steam and cook rice.

INGREDIENTS

How do you get that authentic Mexican flavor in your meal? It is by adding the traditional authentic Mexican ingredients to your cooking to give you the quality taste of Mexican dishes. Below are a few basic ingredients common in Mexican cuisine.

Avocadoes: This is a popular ingredient in Mexico which adds Mexican flair to most meals including sandwiches and salsas to name a couple.

Chile: This is a great tasty pepper that is good for any meal. There are over 100 varieties indigenous to Mexico. They range from mild to hot pepper.  Anchor is the sweetest dried pepper.

Annatto: This is a red seed that adds color and mild flavor to your cooking

Mole powder: This is usually a homemade concentrate that you can add to your chicken for a dinner. It is usually made of a blend of onions, garlic, chilies and even some Mexican chocolate. It may come in powder or paste.

Bean:  Whether black beans or pinto beans they are go-to staples in Mexican cuisine. They can be mashed and refried after soaking them for some time in a spicy mixture.

Cheeses: These are also popular ingredients which appear in many Mexican meals like enchiladas, quesadillas, and salsas. Depending on your personal preference, there are many types in the market to choose from. Queso fresco is a fresh white cheese made in Mexico.

Chipotles: This smoke-dried form of jalapeño has minimal heat and smoky, sweet flavor. Chocolate: Mexican chocolate is somewhat bitter and earthy but goes well with other ingredients in some dishes. Though La Abuelita is commonly used, there are other very good brands in the shops.

Lime:  This is considered as a Mexican most flavorful cook tool. It’s a very good ingredient for finishing a dish—squeezes it on tacos, salsa, and on just about anything that benefits from a bright, tart pop of flavor.

Carne al pastor:  A meat filling for tacos seasoned with chipotle and other spices.

Tomatillo: Also known as tomato Verde. It has a walnut size and papery husk.

MEXICAN COOKING TOOLS

Mexican recipes are very easy to prepare if you have all the required cooking tools. The good thing is that Mexican dishes share the same cooking tools which help to provide a genuine flavor and good quality taste to all your Mexican dishes.

Some important utensils tools you should have for Mexican Cooking

Mexican Cooking Aprons: protecting your cloth with apron is very important to avoid been stain from some ingredients. It is a tool you must have in your kitchen.

Comal:  This is a griddle that is mainly used to roast or grill food. It is made of different sizes and shapes.  It enhances the taste of your meal. You can use it to roast foodstuffs like spices, quesadillas, nuts, chilies, tortillas, and fajitas. It can also be used to sear vegetables and meat.

Tortilla Maker: This is used for making tortillas and bread. This tool has two plates made of cast iron and they are connected by a hinge. This tool has an attachment looks like a lever that you can use to apply pressure on the dough to flatten it. The tool makes your cooking a lot easier.

Lime Squeezer:  this tool is used for extracting juice from a lime. Lime juice is one of the ingredients that are used to add flavor to vegetables, meat, salsas, and guacamoles. This tool can extract all the juice from a lemon or lime in a single squeeze.  It is a very important tool if you like cooking Mexican food; this tool must be in your kitchen.

Tamale Steamer: this is a tool that has a steaming basket with perforations to keep the tamales and a cooking pot with a lid. To make use of this tool properly you have to add a lot of water and then put the tamales in the basket. This tool is made of different sizes and can also be found in a variety of materials like aluminum, galvanized and stainless steels. The good thing about this tool is that you can also use it to steam other food items.

Molinillo: This tool is made of wood and it is used to crush chocolate. It also used to stir melted chocolate to add a nice frothy texture to it. This tool plays important roles in the process of making hot chocolate. It can also be used to add froth to coffee and to a milkshake.

Tejolote and Molcajete: this tool is used to mash spices when spices are well mashed they release a very nice aroma. The aroma gives Mexican food good flavor and freshness. Season this tool very well with spices and rock salt before using. You can also use this tool to grind a variety of items like ginger, tomatoes, garlic, and spices for food like salsa and guacamole. It can be used to crush herbs and also prepare fresh sauces.

Cazo DE Cobre: this tool can also be called copper pot in English, it is usually used to cook desert sauce like Cajeta, which is made from cinnamon, baking soda, canela, milk, and sugar. This Mexican dish is thick and sweet.  It is used for topping on food items like biscuits, crackers, waffles, pies, ice creams, brownies, fruits, and cakes. This Mexican dish needs to simmer for about two hours and this pot plays an important for it. This pot can cook the sauce well without causing any burn.

Who wouldn’t want to gain much with minimal effort?  This slow cooker cookbook brings to your table easy homemade meals with the quality taste of authentic Mexican cuisine.

It has a wide range of recipes to suit your taste/ meet your need for variety from Enchiladas to Fajitas, quesidalas to salsas and much more.

This Mexican slow cooker cookbook shows you how to use your slow cooker effectively.

It gives information on all the ingredients that give you the Mexican flavor you crave for.

You don’t have to spend hours in the kitchen anymore preparing for dinner. Whatever meal you want your slow cooker can have it ready waiting for you at the end of a busy day.

POULTRY MAIN DISHES (CHICKEN, TURKEY)

Delicious Slow Cooker Taco Style Baked Potatoes

Tired of serving only bland or Taco all the time? Then show off your cooking prowess with this yummy recipe. Bake Potatoes in your slow cooker, Fill them with mouth-watering toppings and have an awed family at dinner.

Prep Time: 10 Minutes

Cook Time: 4 Hours

Serving: 6

Ingredients:

6 medium size potatoes

Olive oil & sea salt, optional

8-ounce cream cheese

15-ounce jar salsa

Shredded cooked chicken

Grated cheese

Mexican black beans

Sour cream

Freshly chopped cilantro

1 medium size chopped green onions

Taco topping

Direction:

1. Wash and scrub potatoes thoroughly until clean.

2. Pierce all over with a fork. Rub them with olive oil then sprinkle with sea salt or simply leave without coating.

3. Cover each of the potatoes in tin foil and place inside a slow cooker.

4. Cook on High for 2½ to 4 hours OR on Low for 8 to10 hours, or until a fork goes in easily.

5. When potatoes are almost cooked, pour cream cheese in a small pan and add salsa over it. Cook on low heat and stir until cream cheese and salsa is melted and completely blended. Set aside.

6. Gently remove potatoes from cooker and unwrap foil. Divide the potatoes making a slit down the middle, from one end to the other. Hold the potato in your hand, using your middle finger and thumb, squeeze the ends of the potatoes to open it up then spoon in toppings

7. Pour creamed salsa over potato followed by beans, tomatoes, cheese, chicken, onions, and cilantro.

8. Serve.

Slow-Cooker Tomatoes, Turkey N Brown Rice Chili

Slow cooked turkey and brown rice chili seasoned with tomatoes, this recipe is great for a healthy family meal.

prep Time:20 Minutes

Cook Time: 8 Hours

Servings 6

Ingredients:

2 cups cooked brown rice

1tablespoon vegetable oil

3/4lb ground turkey breast

1large size chopped onion

1 can green drained green chilies, chopped

2 cans diced tomatoes, undrained

1 can chili beans in sauce, undrained

1/2cup water

1tablespoon sugar

1/2 teaspoon salt

2 teaspoons chili powder

1 teaspoon ground cumin

Directions:

1. Heat oil over medium heat in 12-inch skillet, fry turkey, and onion for 8-10 minutes, stirring often, until turkey is brown then drain.

2 combine turkey mixture and other ingredients except for rice in the 4-quart slow cooker,

3. Cover and cook on Low for 8 -10 hours.

4. Mix in rice, cover and cook on high for 15 minutes or until rice is hot.

Spicy Chicken Fajita

Chicken sautéed with tomatoes and chili is sure a great way to end a perfect day!

Prep Time: 25 minutes

Cook Time: 2-5 hours

Servings: 6

Ingredients:

1. 2 lbs skinless, boneless chicken breast, carve into bite pieces

2. 1teaspoon fajita seasoning

3.1tablespoon chili powder

4. 1/2teaspoon ground cumin

5. 2(14 1/2 Oz) cans of salt less diced tomatoes, undrained

6. 2 cloves minced garlic

7. 116-ounce package frozen yellow, green, and red peppers and onions

8. 1 can (119 Oz) drained white kidney beans, rinsed

9. 3 tablespoons of guacamole (optional)

10.3 tablespoons shredded low-fat cheddar cheese (optional)

11.3tablespoons light sour cream (optional)

Directions:

1. In a medium bowl, mix chicken, garlic,  fajita seasoning, cumin and chili powder. Toss to coat lightly, divide into half then set aside.

2. Coat a big skillet with cooking spray; set heat over medium-high and fry half of the chicken mixture first allow to brown, stirring occasionally. Pour the mixed chicken into a slow cooker and repeat the process for remaining chicken mixture.

3. Add tomatoes, frozen vegetables, and beans to mixture in slow cooker.

4. Cover and cook on low, 4-5 hours or on high 2-2-1/2 hours.

5. Garnish each serving with cheese, sour cream, and guacamole.

Slow Cooker Chicken Thigh Salsa

Feeling lazy? This easy to cook recipe ensures you have Mexican style salsa in the comfort of your home.

Prep Time: 10 Minutes

Cook Time: 7 Hours

Servings: 4

Ingredients:

8boneless skinned chicken thighs

1/2 cup Chunky salsa

1 can (15 ounces) drained and rinsed black beans

1can (11 ounces) drained, whole kernel sweet corn

2tablespoons freshly chopped cilantro

1 teaspoon salt

1tablespoon vegetable oil

Directions:

1. Season chicken with salt. In a large skillet, heat oil over medium-high heat and fry chicken, 4 minutes. Turn once until brown.

2. Arrange salsa, beans, and corn in the slow cooker then add chicken.

3 Cover and cook on low 7 -9 hours, until juice of chicken is clear when the middle of thickest part is cut.

4 Garnish chicken thighs and vegetable mixture with cilantro.

Shredded Chicken Taco

This recipe is not just simple and healthy, it is fabulously delicious. It can also be combined with other dishes perfectly.

Prep Time: 5 Minutes

Cook Time: 6 Hours

Servings: 4

Ingredients:

1.1 lb skinless, boneless chicken breasts

2 .1 cup chicken broth

3. 1 (1.25 Oz) package dry taco seasoning

Directions:

1. In a large bowl, add chicken broth and taco seasoning

2. Arrange chicken breasts in the slow cooker then ladle chicken broth over chicken.

3. Cover and cook on low heat settings for 6-8 hours

4. Shred the chicken and serve.

Slow Cooker Creamy Mexican Fiesta Chicken

This easy- to- whip up a creamy chicken dish is a combination of great yummy taste, nice aroma and a touch of Mexican flair.

Prep Time: 5 Minutes

Cook Time: 4 Hours

Servings: 4-6

Ingredients:

5 chicken breasts

15 1/2 ounces drained can black beans

1 cup frozen corn

1 medium size jar salsa

6 ounces sliced black olives, drained

1/2 medium size onion, chopped

1/2 cup chopped red bell pepper

1 -2 tablespoon taco seasoning mix

8-ounce package cream cheese

Directions:

1. Combine all ingredients in a slow cooker except cream cheese.

2. Cook on high,4-6 hours or low for 8 hours.

3. When it is 30 minutes to end of cook time, mix in the entire package of cream cheese to top cooking chicken mixture.

4. Serve .This dish may be topped with sour cream and sprinkles of shredded cheddar and served over cooked rice and noodles if you wish.

Note: You can add chicken breast into slow cooker without thawing

Slow cooker Mexican-Style Hot Chili casserole

Prep Time: 10 Minutes

Cook time: 6 hours

Serving: 3

Ingredients:

1 ounce melted butter

1 cup milk

2 eggs, lightly beaten

4 tablespoon plain flour

1 tablespoon baking powder

1/4 tablespoon hot chili powder

1/2 tablespoon smoked paprika

Black pepper

Salt

3-ounce grated cheese

9-ounce sweet corn kernels, drained

14-ounce tin black beans drained and rinsed

10 slices pickled finely chopped jalapeños

Freshly chopped coriander, chopped

Directions:

1. Sift the melted butter, milk, eggs, flour, baking powder, chili powder, paprika, black pepper and salt into a slow cooker and mix well until smooth.

2. Add the Cheese, corn, black beans, jalapeños then mix again.

Cook on Medium,6 hours or until the middle has set and the outside is crispy.

3. Garnish with fresh coriander and serve.

Slow Cooker Mexican Lasagna Recipe

This recipe will make you try out the Mexican version of Lasagna in a slow cooker. Yummy and filling so simple to prepare.

Prep Time:  20 Minutes

Cook Time:  4 hours

Servings: 8

Ingredients:

2 lb Ground Beef Browned and Drained

12 16 oz jars Salsa

8 tablespoons taco seasoning, Divided

14 oz Can Refried Beans

8 oz softened Cream cheese

1 Cup  of Sour Cream

16 oz  Lasagna Noodles- Uncooked

Cup Water

2 Small Cans drained Olive Slices

3 chopped Green Onions

2 Cups Shredded Mozzarella

2 Cups Shredded Cheddar

Instructions:

1.  Combine a Tablespoon of Taco Seasoning mix with beans, cream cheese, and sour cream. Set aside.

2. In a skillet, brown ground beef and prepare meat with taco seasoning and water then set aside.

3.  Place salsa on the bottom of slow cooker to prevent the noodles from sticking. Line the bottom of the cooker with uncooked lasagna noodles breaking noodles to fit if needed.

4. Ladle in ⅓ of the bean mixture over the noodles then top with ⅓ of beef, ⅓ of corn and ¼ of olives.

5. Combine cheeses together in a bowl then garnish lasagna layer with a Cup of Cheese followed by 1/4 of salsa and noodles.

6.  Repeat steps 4 and 5 a couple of times, ending with noodles on the top layer then pour remaining salsa on top of noodles.

7. Cover and cook for 3½ to 4 hours on high. Minutes before serving, top with remaining cheese, olives and green onion

Slow Cooker Healthy Quinoa Tex Mex

Packed with high nutrients, slow-cooked quinoa grains, and tex mex spices is an easy way to combine savory and healthy into one dish.

Prep Time: 15 Minutes

Cook Time: 3-4 hours

Servings: 6-8

Ingredients:

1 1/2 cups well-rinsed quinoa,

1 can black beans, drained and rinsed

1 can drain and rinsed corn

1 can diced tomatoes, undrained

1 cup sweet peppers, chopped

3/4 chopped poblano chili pepper

1/2 cup chopped yellow onion

1/2 teaspoon minced garlic

2 tablespoons chili powder

1 1/2 teaspoons ground cumin

3 cups water

1/4 cup cilantro, chopped

1 tablespoon fresh lime juice

2-4 tablespoons taco seasoning

1 1/2 cups shredded mozzarella cheese,

Green onions, salt, and pepper (optional)

Directions:

1. Rinse the quinoa thoroughly preferably in a mesh strainer under hot water then pour in the slow cooker. Add black beans, corn, diced tomatoes to the slow cooker.

2. Add sweet peppers, poblano chili peppers, onion, and garlic in the slow cooker then Mix together.

3. Dump in the chili powder, ground cumin, and water. Mix together and cook on high, 3-4 hours. Check the dish once in a while to ensure the quinoa isn't burning or sticking all to the sides of the slow cooker.

5. Turn off heat then mix in the cilantro, fresh lime juice, taco seasoning to taste, and green onions if desired. Sprinkle with salt and pepper.

Garnish with mozzarella cheese and serve immediately.

Smokey Flavor Shredded Chicken N Hot Sauce

Shredded Chicken is every Mexican’s delight but when steeped in a wonderfully Smokey flavor and garnished with hot sauce-it is time for a fiesta.

Prep Time: 5 Minutes

Cook Time: 4 Hours

Servings: 6

Ingredients:

1.  2 pounds chicken breasts

2. 1/2 cup mild salsa

3. 3-4 tablespoons brown sugar (Optional)

4. 1 (4 oz) can mild green chilies

5. 1 (14.5 oz)can drained tomatoes, diced

6. 1 tablespoon chili powder

7. 1 teaspoon ground cumin

8. 1 teaspoon onion powder

9. 1 teaspoon garlic powder

10. 1/2 teaspoon smoked paprika

11.1/2 teaspoon ground chipotle chili pepper (optional)

12. 1/2 teaspoon dry oregano

13. 1/2 teaspoon pepper

14. 1 1/2 teaspoons salt

15. 1 tablespoon olive oil

16. 1 teaspoons liquid smoke

17. Hot sauce to taste

Directions:

1. Smear oil over chicken breast and place in the bottom of your slow cooker. Add all ingredients except hot sauce then Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.

2. Transfer chicken to a cutting board and leave for 5 minutes before shredding. Do not discard juice in a cooker, Pour back shredded chicken and cook on low for 20 minutes to absorb some of the juice. Pour out excess liquid. Add hot sauce and adjust according to taste.

Slow Cooker Mexican-Style Chicken Chile Verde

This recipe version offers the entire juicy, spicy, exquisite flavor of chicken chili Verde and in a much lesser cook time.

Prep Time: 35 Minutes

Cook Time: 6 Hours

Servings: 6-8

Love chicken Verde but not the stress associated with its cooking?

Sit back and let your slow cooker do the cooking.

Ingredients:

1 pound medium tomatillos, husked, rinsed and quartered

1 medium size diced jalapeno pepper, stemmed

2 medium size diced poblano peppers

6 medium finely chopped garlic cloves

1 medium size diced white onion

2 (6-inch) corn tortillas, cut into 1/2-inch pieces

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons ground cumin

1 whole chicken, neck and giblets removed from the cavity

1 tablespoon vegetable oil

1 cup coarsely chopped fresh cilantro

1 tablespoon freshly squeezed lime juice

Directions:

1. Combine the tomatillos, jalapeño, poblanos, garlic, onion, and tortillas in a 4-quart slow cooker, stir and set aside.

2. Mix salt, pepper, and cumin together in a small bowl; set aside.

3. Place chicken on a cutting board and pat dry with paper towels. Trim off extra fat on chicken and dispose of.

4. Spray oil on the chicken and coat evenly then season the whole chicken with the cumin mixture. Arrange the chicken breast-side up on top of the vegetables in the slow cooker.

5. Cover the lid and cook on high, 5-6 hours until the chicken is cooked through and falling off its’ bones.

6. Remove the chicken to a rimmed baking sheet. When it has cooled down but still warm, use your hands to shred the meat into bite-sized pieces; dispose of the skin, cartilage, and bones then place the shredded chicken back into the slow cooker and add the cilantro and lime juice. Stir together to coat.

7. Sprinkle with salt and pepper to suit taste.

Slow Cooker Sumptuous Green Beans, Ham, and Potatoes

This recipe is ideal for a healthy family meal. Delicious, simple, and satisfying.

Prep Time: 30 minutes

Cook Time: 4 hours

Servings: 6

Ingredients:

2 Ibs fresh green beans, rinsed

1 chopped onion

3 medium size ham hocks

1 1/2 Ibs new round potatoes, cut into quarters

1 teaspoon onion powder

1 teaspoon ground garlic

Freshly ground black pepper to taste

1 teaspoon salt

1 tablespoon chicken bouillon granules

Directions:

1. Cut beans into half if they are large and place in a slow cooker with just a little water not enough to cover beans.

2. Add onion followed by ham hocks then Cover the lid and cook on high til simmering then reduce heat to low and Cook,2 -3 hours, beans are crisp but completely cooked.

3. Stir in potatoes then cook for additional 45 minutes. With potatoes still cooking, Scoop out hammocks from cooker to a cutting board; separate meat and bones then shred meat and return to slow cooker. Sprinkle onion powder, garlic powder, pepper, bouillon, and salt continue Cooking until potatoes are done, then adjust seasoning to suit taste.

With a ladle spoon put beans, ham, and potatoes into a serving dish, add some broth and serve.

Slow Cooked Tomatillo Chipotle Chicken Tinga

Chicken cooked slowly overheat gives a more juicer and tender taste Just like every other meal, the slow cooker makes this meal very easy to whip up and this recipe adds the Mexican touch by tossing in tomatillo, chipotle and jalapeno for a zesty, spicy, Smokey awesome experience.

Prep Time: 15 Minutes

Cook Time:  5 hours 10 Minutes

Servings: 4

Ingredients

1 Pound boneless Chicken breast 

4 Tomatillo 

2 tablespoons Chipotle in Adobo sauce

1/2 Jalapeno 

1/2 medium-size White Onion, chopped

2 cloves minced Garlic

1 tablespoon Kosher Salt 

1 tablespoon Canola Oil 

1(14 ounces) can roasted tomatoes

1/2 tablespoon Oregano

1 tablespoon Cumin Powder 

1/2 tablespoon dried Thyme

1 tablespoon Black Pepper

2 cups cooked Rice

Directions:

1. Place tomatillos and onion in a saucepan, bring to boil, 5 minutes then transfer to a food processor jar. Toss in jalapeno, thyme, garlic, chipotle and oregano and puree until smooth to form tinga marinade.

2. In a skillet, heat oil over medium heat. Sprinkle both sides of chicken with salt and black pepper then fry until nice and brown on both sides.

3. Arrange roasted canned tomatoes on the bottom of slow cooker. Top with chicken pieces and pour in enough tinga marinade to cover chicken pieces. Cover and cook on low for 4-6 hours or on high for 30-40 minutes.

4. Remove chicken pieces and shred with a fork. Return shredded chicken to the sauce and coat evenly. Serve immediately with rice and fresh salsa or Set aside in slow cooker on warm setting if not ready to serve.

Slow-Cooker Turkey Sandwich

Healthy, Easy to cook slow cooker Mexican-style turkey sandwiches.

Prep Time: 20 Minutes

Cook Time: 5 Hours

Servings: 8

Ingredients:

4 slices bacon, cut into bite sizes

2 pounds tender turkey breast, cut crosswise into 1-inch slices

3/4cup barbecue sauce

1medium size ripe avocado, pitted, peeled and mashed

1/2cup drained roasted red or yellow bell peppers, chopped

2cups lettuce, shredded

8(6 or 8 inches) flour tortillas, heated

2 tablespoons taco seasoning

Directions

1. In a large non-stick skillet, roast bacon over medium heat for 4- 6 minutes, turning once in a while, until almost crisp then add turkey slices, cook for 4-6 minutes, turning occasionally, until brown.

2. Spray slow cooker with cooking spray. Pour mixture into the cooker and stir in barbecue sauce and taco seasoning.

3. Cover and cook on Low heat 5-6 hours.

4. Transfer turkey from cooker to a chopping board. Separate into pieces using 2 forks then pour back to cooker.

5.  Arrange avocado, lettuce, turkey mixture and bell peppers in layers on tortillas and fold.

Slow Cooker Cheesy Turkey Enchiladas

A classic delight set to tingle the taste buds with an amazing cheesy feel!

Prep Time: 15 Minutes

Cook Time: 5 Hours 15 Minutes

Servings: 6

Ingredients:

1. 1 Pound ground turkey

2. 2 cups shredded Monterey Jack cheese

3. 2 cups shredded Cheddar cheese

4.  3/4 cup fresh green bell pepper, chopped

5.  2 cloves minced garlic

6. 1 cup chopped onion

7.  1 (15 oz) can black beans, rinsed and drained

8.  1 (16 oz) can kidney beans, rinsed and drained

9.  1 (10 oz) can diced tomatoes

10.  1 can green chile peppers

11.  1/3 cup water

12. 1/4 teaspoon salt

13.  1 1/2 teaspoons chili powder

14.  1/2 teaspoon ground cumin

15.  1/4 teaspoon ground black pepper

16.  6 (6 inches) corn tortillas

Directions:

1. Place turkey into a large skillet over medium heat. Add onion, bell pepper, and garlic into the turkey. Cook for 5 to 7 minutes, stirring frequently until turkey is completely browned. Combine beans, tomatoes, water, chili powder, salt, pepper, cumin. Allow boiling then reduce heat to medium or low, cover skillet and leave it to simmer for 10 minutes.

2. Combine Cheddar cheese and Monterey jack cheese together in a bowl.

3. Arrange in layer 3/4 cup of the turkey mixture, a tortilla, and 1/2 cup cheese mixture in the bottom of a slow cooker; do the same for all layers till ingredients are used up completely, round off with a cheese layer.

4. Cook on Low until layers are heated through, 5 to 7 hours.

MEAT MAIN DISHES (PORK, BEEF ETC)

Hot Sauce Mexican Beef-Stuffed Peppers Recipe

If you love Mexican cuisine, you will literally fall in love with this recipe. Spiked with hot sauce, this beef stuffed peppers is not for the “faint-hearted” yet it sports that delightful cheesy, creamy taste.

Prep time: 15 Minutes

Cook Time: 5 hours

Servings: 4

Ingredients:

4 medium-size green or sweet red peppers

1 pound ground beef

.8 ounces package ready-to-serve Spanish rice

2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided

1 tablespoon hot pepper sauce

1-1/2 cups salsa

1 cup water

2 tablespoons fresh cilantro, minced

Directions:

1. Snip tops off peppers and removes seeds then set aside.

2. In a large saucepan, cook beef over medium heat until it changes from pink then discard water.

3. Mix in the rice, 1-1/2 cups cheese, pepper sauce and salsa. Scoop mixture into peppers.

4. Arrange in a 5-quart slow cooker then pour water around peppers.

5. Cover and cook on low heat settings for 5-6 hours or until peppers are tender and filling is heated through. Doll up with remaining cheese and garnish with cilantro.

Slow Cooker Succulent Carnitas Recipe

This recipe is a easy way of simmering your pork to get that perfectly cooked juicy yet crispy caritas.

Servings: 6-8

Prep Time: 10 Minutes

Cook Time: 6 Hours

Ingredients:

1. 4-5 lb lean boneless pork roast, cut into 3-inch chunks

2. 1 cup chicken stock

3. 1 medium size white onion, chopped

4. 4 cloves minced garlic

5. 1 tablespoon chipotle powder

6. 1 teaspoon black pepper

7. 2 teaspoons cumin

8. 1 teaspoon chili powder

9. 1 1/2 teaspoons salt

10.1 tablespoon olive oil

Directions:

1. Spray a large skillet with cooking oil and heat over high heat. Fry pork, searing on each side until brown for 1-2 minutes.

2. Pour pork to the slow cooker and stir in the remaining ingredients to the slow cooker, Cook on low for 6-8 hours or on high for 4-5 hours until the pork is fork tender.

3. When pork is cooked, preheat your broiler to high heat then prepare two baking sheets with aluminum foil.

4. Scoop out meat from slow cooker, do not discard juices. Use a fork cut the meat into bite-sized pieces, transfer to the prepared baking sheets using a slotted spoon and spread the pork in an even layer.

5. Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin to get brown and crispy. Take the sheet out of the oven and spread about 1/4 cup juices from the cooker over the pork, toss to coat. Return to Broiler for 5 minutes to ensure meat is more crispy then remove and pour another 1/4 cup of broth over the crispy pork.

6. Repeat step 5 with the other baking sheet.

7. Fold in tacos, burritos, salads and serve immediately.

Easy Slow cooker Mexican Lamb Babacoa

Every meal is classic in Mexico but this dish will blow you away. Tender succulent meat cooked till meat falls its bones, dripping juice. With your slow cooker, try this recipe out and get that sensational flavour that will amaze you.

Prep Time: 20 Minutes

Cook Time: 4 1/2 Hours

Serving: 4

Ingredients:

3 Avocado leaves

1 large peeled baking potato, quartered

4 Tablespoon white rice (uncooked)

1/3 cup chickpeas (soaked overnight)

2 medium sized sliced carrots, peeled

1/2 white onion, cut into wedges

4 garlic cloves, peeled

1 Serrano pepper, thinly sliced

1 1/2 pounds Lamb

1 tablespoon coarse sea salt

6 cups of water

1 cup finely cilantro,

1 cup finely chopped white onion

1 lime cut in wedges

Warm tortillas and your favourite hot salsa

Directions:

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1. Place avocado leaves on griddle and roast slightly over medium high heat.

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2. Combine the potato, rice, chickpeas, carrots, onion, garlic, Serrano pepper in the cooking pot then cover with water.

3. Place a steamer or metal cooking rack over the vegetables; this will help hold the meat in place. Sprinkle lamb rack with salt on both sides then place on steamer.

4. Lay the avocado leaves on the lamb, wrap aluminium foil around pot then cover tightly with its lid. Cook on High, 4 1/2 hours in your slow cooker.

Note:

The meat usually doesn't touch the water, it is cooked merely from the vapor/steam.

Slow Cooked Lamb Birria with Barley and Dried Plums

Spice up family dinner with this perfect traditional Mexican slow cooked dish.

Prep Time: 30 Minutes

Cook Time: 4-10 hrs

Servings: 4

Ingredients:

1 1/2pounds lean boneless lamb, cut to 1-inch cubes

1 (14 1/2 oz) can fire-roasted diced tomatoes, undrained

2 (14 1/2 oz) cans low sodium chicken broth

1/2cup dried plums, quartered

1/2cup regular barley

1/4cup dry red wine

2teaspoons ground anchor Chile pepper

1teaspoon ground pasilla Chile pepper

3cloves minced garlic

1medium size chopped onion

1/2teaspoon salt

1/4teaspoon ground cinnamon

1/8teaspoon ground cloves

1/2teaspoon ground ginger

1chopped Plum tomato

Fresh parsley or cilantro, snipped

1recipe Crisp Tortilla Strips

Lime wedges

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Directions:

Arrange meat, tomatoes, broth, plums, barley, wine, anchor Chile pepper, garlic, onion, pasilla Chile pepper, anchor Chile pepper, salt, cloves, cinnamon, and ginger in a 3 1/2- to 4-quart slow cooker.

Cover and cook on low,8-10 hours or on high,4-5 hours.

Serve in bowls and garnish with tomato, parsley, and tortilla strips. Top with lime wedges.

SEAFOOD MAIN DISHES (FISH, SHRIMP ETC)

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Slow Cooker Garlic Shrimp Pasta

Do you enjoy sea foods? Then you will enjoy this! This recipe makes pasta shrimpy and garlicky and amazingly savoury.

Prep Time: 15 Minutes

Cook Time: 5 Hours

Servings: 2

Ingredients:

2 pounds cheese

16 ounce half-and-half

10 ounce tomatoes and green chills

4 cloves minced garlic

1 small size chopped onion

1 pound raw shrimp

Freshly cooked pasta

Directions:

1. Combine cheese, half-and-half, tomatoes and green chiles, garlic and onion in a slow cooker.

2. Cover; Cook on LOW for 4 hours.

3. Stir in shrimp and cook for 1 hour on HIGH, you know shrimps are cooked when it turns pink.

4. Ladle sauce over cooked pasta and serve.

Slow Cooker Version Red Snapper Vera Cruz

Vera Cruz is a classical Mexican fish delicacy-Red snapper stewed in juicy sauce. The combination of spices as well as olives-caper gives this easy to cook recipe a Mediterranean flavour so hard to resist.

Prep Time: 20 Minutes

Cook Time: 4 Hours

Servings: 4

Ingredients:

1 tablespoon vegetable oil

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1 medium size onion, finely chopped

1/2 teaspoon dried oregano leaves

2 cloves minced garlic

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 finely chopped jalapeno pepper

28 ounce can tomatoes, drained and chopped

1/2 cup clam juice

2 tablespoons fresh lemon juice

1 pound red snapper fillet, cut in half lengthwise and thinly sliced on the horizontal

1 tablespoon capers

10 pimento thinly sliced stuffed olives

Directions:

1. Heat oil in a skillet over medium heat and add onions. Cook, stirring until they're soft then add oregano, garlic, cinnamon, cloves and jalapeno peppers. Continue cooking and stirring for one minute then add tomatoes and clam juice and bring to a boil.

2. Pour this mixture into the slow cooker and cook on Low heat settings for 6-8 hours or on high for 3-4 hours or until the mixture is bubbling hot.

3. Add fish and lemon juice to the cooking mixture; cook on High for 20 minutes or until fish is opaque and breaks easily.

4. Mix in capers then pour onto a warmed platter. Top with sliced olives before serving.

Slow Cooker Mexican Style Seafood Stew

End your busy summer day in style, try this healthy and savoury seafood stew recipe.

Prep Time: 20 Minutes

Cook Time: 6 Hours

Servings:  6

Ingredients:

1 pound baby potatoes , cut into bite sized pieces

4 cups vegetable broth

1/2 cup white wine

1 can crushed tomatoes

2-3 cloves minced garlic

1/2 medium onion, diced

1 teaspoon dried cilantro

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery

1/2 teaspoon pepper

1/4 teaspoon red pepper flakes

1 teaspoon dried thyme

1 pinch cayenne pepper

2 pounds scallops, crab and extra-large shrimp

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Directions:

1. Place all ingredients into a 5- quart slow cooker except seafood.

2. Cover and cook on high,2-3 hours or low for 4-6 or until potatoes are  cooked.

3. Add seafood to slow cooker and cook on high heat for 30-60 minutes until seafood is fully cooked.

4. You can serve with crusty warm bread.

Slow Cooker Mexican Style Clam Chowder

Sea foods are normally a delicate dish to handle, however “clam” up with this easy –to- make slow cooker version delicious recipe and feel free to experiment with Mexican spices to infuse more aroma to your clam chowder soup.

Prep Time: 20 Minutes

Cook Time: 5 Hours

Serves: 6-8

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Ingredients:

1.5 pounds red potatoes, unpeeled

1/2 cup diced celery

1/2 cup chopped onion

1/4 cup of flour

3 cups vegetable broth

1/2 teaspoon garlic powder

1/2 teaspoon dried dill

1/2 teaspoon dried thyme

10 Ounce can whole baby clams

8 Ounce can Whole Oysters

1 cup heavy cream

Salt

Pepper and taste

Directions:

1. Wash and dice potatoes into large chunks.

2. Place potatoes, celery and celery ina 4-quart slow cooker, sprinkle with flour to coat.

3. Gently stir in vegetable broth and add garlic powder, dill and thyme.

4. Cover and cook on high settings for 2-3 hours or low settings for 4-6 or until potatoes are tender.

5. Pour in clams, oysters and heavy cream, Cover and heat on high for another 15 minutes.

6. Season with salt and pepper to taste then serve with a crusty bread or as desired

Spicy Slow Cooker Mexican Shrimp Marinara

This seafood recipe contains three all-time favourites- Shrimp, Cheese n Pasta!

Perfect for a slow cooker, the shrimp marinara is the best way to spice up your pasta and add a tang of Mexican flavour.

Prep time: 20 Minutes

Cook Time: 7 Hours

Servings: 6

Ingredients:

Grated Parmesan cheese

Cooked spaghetti or pasta of your own choosing

1 can peeled tomatoes, diced

6 ounces can tomato paste

1/4 teaspoon pepper

2 tablespoons minced parsley

1/2 teaspoon dried basal

1 clove minced garlic minced

1 teaspoon dried oregano

1/2 teaspoon seasoned salt

1 pound cooked shelled shrimp

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Directions:

1. Garnish cooked pasta with parmesan cheese. Set aside.

2. In a slow cooker, Place tomatoes, tomato paste, pepper, parsley, basal, garlic,

Oregano, and salt.

3. Cover lid then cook on low heat settings for 6-7 hours. After this, turn control to high.

4. Mix in shrimp then cover and cook on high, 10 -15 minutes.

5. Serve topped with garnished pasta.

VEGETABLE MAIN DISHES

Slow Cooker Version Yummy Calabacitas

Want super easy? This recipe is it! Just throw in ingredients and get your yummy meal.

Preparation Time: 10 Minutes

Cook Time: 2-3 Hours

Servings: 6

Ingredients:

2 medium zucchini

16 ounce can stewed tomatoes with juice

1 can cooked whole-kernel corn

1 small size chopped onion

4 ounce can roasted green chills, chopped

1 tablespoon dried oregano

1/2 tablespoon sugar

salt to taste

1 tablespoon pepper

1 cup shredded cheese, optional

Direction:

1. Slice zucchini into bite sizes. Place into slow cooker and add tomatoes, corn, onion, chillies, oregano and sugar then cover lid.

2. Cook on high heat settings for 2-3 hrs untill zucchini is tender.

3. Sprinkle salt and pepper to taste.

4. Serve

Slow cooker Healthy Chile Rellenos

This easy to prepare recipe is the healthier version of the traditional Mexican favourite dish and still boast of all its flavours.

Prep Time: 20 Minutes

Cook Time: 2 Hours

Serving: 6

Ingredients:

8 whole Poblano Peppers

2 cups Frozen or fresh Corn Kernels

2 cups Shredded Monterey Jack Cheese

4 teaspoons Ground Cornmeal

1/2 cups Sunflower

2 teaspoons Fresh Cilantro

6 whole Egg, separated

1/2 teaspoons Salt (optional)

1/2 cups Beer

1 can Salsa Verde

1 teaspoon Olive Oil

Directions:

1. Snip off tops of chills and carefully scrape out the seeds from inside.

2. Spray oil on greased pan and roast the chills under the broiler. Ensure you turn the chills every minute to two minutes until about 3/5 of the skin is roasted and looks bubbly then leave to cool for 1 minute in the oven after which you immediately throw into a large plastic bag, covered in a cloth if the kitchen is cold. Leave for 10 minutes to allow skin to loosen.

3. Combine Corn, shredded cheese, cornmeal, sunflower and cilantro in a large bowl then mix with a serving spoon. Set aside

4. In a mixing bowl, crack eggs gently to separate whites and yolks. Whisk the egg whites with a mixer until frothy and the tips start to curl. Set aside.

5. In another large mixing bowl, combine the egg yolks, salt and beer.

6. Scrape skin off the peppers carefully so that the skin does not split or get cut, using your fingers and a paring knife to loosen skins if necessary.

7. Spray oil in slow cooker then Stuff the cheese-corn mixture into the chills and place in the cooker.

8. Gently fold 1/4 the egg whites into the yolk-beer mixture and when mixed, fold in the remaining egg whites then Pour carefully on top of the chills in the slow cooker.

8. Cook on high for 1 1/2-2 hours. Sprinkle any leftover cheese-corn mixture and salsa Verde over the top of the Chile 30 minutes to end of cook time if you like. The egg mixture will  turn brown in the pot.

Slow Cooker Mexican -Style Frijoles Charros

This recipe is packed full of veggies. Suitable for vegetarians and when there is a need to add vegetable in a diet.

Prep Time:  10 Minutes

Cook Time:  8 Hours

Servings: 4

Ingredients:

4 pieces bacon, cut to bite size

1 Pound dry pinto beans, rinsed and sorted

3 fresh tomatoes, chopped

1 green pepper, diced

2 jalapenos, diced and seeded

3 cloves minced garlic

1 small size chopped onion

1 tablespoon cumin

1 tablespoon dried oregano

1 tablespoon salt

6 cups vegetable broth

1/4 cup cilantro

Directions:

1. Sauté bacon in a skillet until crispy.

2. Combine the beans, tomatoes, pepper, jalapenos, garlic, onion, cumin, oregano and salt.

3.  Pour vegetable broth to cover the beans. Stir  in the crispy bacon and the bacon drippings from the pan then mix together and cook on Low ,6-8 hours or until beans are soft and tender.

Tasty Slow Cooker Frijoles a la Charra

Pinto beans take a long while to prepare? Nope! This recipe is for great tasty pinto beans cooked with considerable ease in a slow cooker.

Prep Time: 15 Minutes

Cook Time: 5 hours

Servings: 4

Ingredients:

1 pound dry pinto beans

1 teaspoon salt

5 cloves chopped garlic

1/2 pound diced bacon

1 medium size chopped onion

2 fresh tomatoes, diced

3 1/2 ounce can sliced jalapeno peppers

12 fluid ounce can beer

1/3 cup chopped fresh cilantro

Directions:

1. Pour pinto beans into a slow cooker, and add water above beans level.

2. Add salt and garlic then Cover with lid. Cook on High for 1 hour.

3. Place a skillet over medium high heat and roast bacon until evenly brown but tender.

Discard half of the drippings then add onion in the skillet and cook until tender. Stir in tomatoes and jalapenos and continue cooking until completely heated through. Stir in mixture to the beans in the slow cooker.

4. Cover slow cooker lid, Cook on Low for 4 hours. When it is 30 minutes to end of cook time, add the beer and cilantro.

Slow Cooker Mexican Pintos with Nopales

A traditional Mexican recipe for pinto beans cooked with bacon, chillies and cactus in a slow cooker.

Prep Time: 10 Minutes

Cook Time: 4 Hours

Servings: 4

Ingredients:

2 cups dry pinto beans, rinsed

3 medium slices chopped bacon

3 tablespoons salt

1 jalapeno pepper seeded (chopped)

2 slices onion

2 large flat cactus leaves (no pales)

Directions:

1. Pour the pinto beans into a slow cooker and fill to the brim with hot water. Mix in the bacon, 2 tablespoons of salt, jalapeno and onion.

2. Cover; cook on High heat settings for 3-4 hours, adding water as you cook until beans are tender.

3. Cut off thorns from the cactus leaves then slice into small pieces. Arrange in a saucepan, add 1 tablespoon of salt then fill up with water to cover the cactus. Allow to boil then cook for 15 minutes. Remove from saucepan and run under cold water for 1 minute. Stir into the beans when they are soft then leave to cook on High for another 15 minutes.

Slow Cooker Fat-Free Refried Beans

An Absolutely Fat- Free Refried Beans Recipe. This Recipe Gives You An Easy –To-Make-Beans Garnished With Spices For An Aroma So Intense You Won’t Resist A Bite.

Prep Time: 15 Minutes

Cook Time: 8 Hours

Servings: 4

Ingredients:

3 Cups Pinto Beans

1 Onion, Halved

1/2 Fresh Jalapeno, Chopped

2 Tablespoons Garlic

1 3/4 Teaspoons Ground Black Pepper

5 Teaspoons Salt

1/8 Teaspoon Cumin, Optional

9 Cups of Water

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Directions:

1. Rinse Pinto Beans And Place Into A Slow Cooker, Add The Onion, Jalapeno, Garlic, Pepper, Salt, Cumin And Water.

2. Cover; Cook On High For 8 Hours, Check And Add More Water As Needed As You Cook.

3. When Beans Is Very Soft, Separate The Beans From Water But Do Not Discard Liquid Then Mash Beans Using A Potato Masher. You Can Add The Reserved Beans Water As You Mash Until The Desired Consistency Is Achieved.

Slow Cooker Rice N Beans Casserole

I Love this recipe and hope you do too. Delicious Rice and beans steeped in vegetable broth in slow cooker! So convenient to make and super munchy!

Prep Time: 10 Minutes

Cook Time: 2 Hours 30 Minutes

Servings: 3-4

Ingredients:

2 1/2 cups vegetable broth

1 cup long-grain brown rice

15ounce can black beans, drained

3/4 cup chunky salsa

1 cup frozen corn

1/2 cup chopped onion

2 clove minced garlic

1 large bell chopped pepper

1 tablespoon salt

11/4 tablespoon cumin

1/2 cup shredded cheddar cheese

Avocado, for topping

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Directions:

1. Combine vegetable broth, rice, beans, salsa, corn, onion, garlic and cumin in a 5-quart slow cooker.

2. Cover; Cook on high for 2½ hours. When you observe the broth in the rice is almost dry and rice is soft, switch off cooker then stir in cheese and sprinkle salt and pepper.

3. Serve topped with diced avocado and salsa.

SOUPS AND STEWS

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Slow Cooker Mexican Beef & Vegetable Soup

Try out this Mexican Cuisine for family meal time. Satisfying and delicious, this stew is filled with chunks to bite and a great way of adding veggies to your meal.

Prep Time: 30Minutes

Cook Time:8 Hours

Servings: 8

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Ingredients:

3 pounds boneless beef ribs

1 head small sliced cabbage

1 carrot, peeled and sliced

1 yellow onion, peeled and chopped

1 can drained corn

1 zucchini peeled and sliced

3 chopped potatoes, peeled

4 – 6 cups beef broth

1/2 cup fresh chopped cilantro

Beef bullion

1/4 teaspoon salt

1/4 teaspoon pepper

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Directions:

1. Place meat in a slow cooker and add cabbage, onion, carrots and corn, leave out potatoes and zucchini and add in the last couple of hours of cook time if you want them crispy.

2. Add Beef Broth to fill up slow cooker. Cook on High,4 hours.

3. Scoop out beef and cut in half to test if it is done then add bouillons to increase broth strength. Add salt and Pepper to suit taste.

Slow-Cooker Beef Pozole

A traditional Mexican delicacy, Pozole soup is made typically with pork. This slow cooker beef pozole version spiced with chili peppers is guaranteed to put you in a celebratory mood.

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Prep Time: 25 Minutes

Cook Time: 4-7 Hours

Servings: 6

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Ingredients:

8ounces chopped round red potatoes

1pound beef flank steak, cut into 6 pieces

1 (15 1/2oz)can golden or white hominy, rinsed and drained

2(14 1/2 oz)can beef broth

1(14 1/2 oz)can diced tomatoes

3minced cloves garlic

1large size onion, cut into thin wedges

1/2 teaspoon ground cumin

1 tablespoon hot chilli powder

1/2teaspoon salt

Fresh chopped poblano chilli pepper

3 cups cabbage, shredded

Crumbled queso fresco

Chopped fresh cilantro

Lime wedges

Sliced hot chile peppers (optional)*

Directions:

1. Arrange potatoes and onion in a 4- to 5-quart slow cooker and Add flank steak.

2. In a small bowl, Mix hominy, tomatoes, pepper, chilli powder, garlic, Pablo, cumin, broth and salt then pour on meat.

3. Cover; cook on low,7 hours or on high-heat setting for 3 1/2 hours.

4. If cooking on low, turn to high heat setting then add cabbage. Cover and cook on high-heat setting for 30-60 minutes.

5. Remove meat from cooker and place on cutting board. Shred meat with two forks and return to slow cooker. Serve garnished with queso fresco, cilantro, and lime wedges

Slow-Cooker Fire Roasted Tomato N Chicken Soup

A zesty Mexican chicken soup with great combination of ingredients, topped with crispy tortilla strips. This is recipe is usually a family delight.

Servings: 7

Prep Time: 20 Minutes

Cook Time: 5 Hours

Ingredients:

1 pound boneless skinless chicken thighs

4 cups chicken broth

2 (12 oz)cups frozen corn

15 ounces black beans, rinsed

1 can undrained organic fire roasted tomatoes, diced

1chopped sweet red bell pepper

1/4 cup fresh cilantro, chopped

1medium sized chopped onion

9(6 inch) soft corn tortillas, divide into 1/2-inch-wide strips

1tablespoon chili powder

1/4teaspoon ground red cayenne pepper

1teaspoon ground cumin

1teaspoon salt

2tablespoons vegetable oil

Lime wedges, chopped avocadoes, Optional

Directions:

Spray slow cooker with cooking spray. Add chicken, broth, corn, tomatoes, black beans, bell pepper, onion, 6 tortilla strips, chilli powder, cumin, salt, red pepper and cilantro.

Cover and cook on Low 5-7 hours or on High 3-4 hours or at least 165°F.

Remove chicken and shred with forks. Place shredded pieces in slow cooker then stir in cilantro.

Heat oil over medium heat in non- stick skillet, fry remaining tortilla strips,3 to 5 minutes until crispy and golden brown. Doll up each servings of soup with tortilla.

Garnish with lime wedges, avocado.

Simmered Mexican Meatball Stew Recipe

Simple, fast, and spicy way to add a classic touch to a traditional meat ball stew. This recipe is a combination of healthy and tasty in an amazing way.

Prep Time: 10 Minutes

Cook Time:  3- 7 Hours

Servings: 8

Ingredients:

2 (12 oz) packages frozen cooked Italian-style turkey meatballs, thawed

2 (14 1/2 oz) cans Mexican tomatoes, stewed

14 oz can of seasoned chicken broth

1 roasted garlic

15 oz can of black beans, rinsed and drained

10 ozfrozen kernel corn, thawed

Fresh oregano (optional)

Directions:

1. Place together undrained tomatoes, broth, drained beans, corn and meatballs,  in a 5-quart slow cooker.

2. Cook on low for 6 to 7 hrs. Or on a high, 3 to 3 1/2 hrs. You may top each serving with oregano.

Slow Cooker Pibil-Style Pork Ribs

Pibil is a traditional pork stew originating from Yucatan Peninsula of Maya Origin. The delicacy is infused with aromatic spices andSlow cooked in banana leaves to keep in the juices. This slow cooker version is set to give a lip-smacking thrill.

Prep Time: 35 minutes

Cook Time: 4-9 Hours

Servings: 10

Ingredients:

2tablespoons achiote seeds

1teaspoon coriander seeds

2teaspoons cumin seeds

1teaspoon brown mustard seeds

1teaspoon whole black peppercorns

1/2teaspoon dried oregano

3whole cloves

1crumbled bay leaf

4whole allspice

6 tablespoons lime juice

2/3 cup orange juice

1/4cup white vinegar

2tablespoons tequila

8cloves garlic, coarsely chopped

1tablespoon sea salt

3fresh jalapeno peppers, halved, seeded, and coarsely chopped(optional)

5pounds boneless pork country-style ribs

2large size onions, cut into wedges

Banana leaves (optional)

Cooked rice

Lime wedges

Snipped fresh cilantro

Directions:

1. Place spices (achiote seeds, coriander seeds, cumin seeds, mustard seeds, pepper corns, oregano, cloves, bay leaf and allspice) in a spice grinder. Cover and process until finely ground and set aside.

2. Pour orange and lime juices in a blender then add vinegar, tequila, garlic, salt and jalapeno peppers, blend until smooth.

3. Mix ribs and onion wedges in a large mixing bowl then add the jalapeno mixture followed by the spice mixture. Toss to coat evenly.

4. Cover a 5- to 6-quart slow cooker with one or two layers of banana leaves (if desired), allow some leaves to hang over the edge of the cooker then pour the rib mixture inside the banana leaves. Roll the edges of the banana leaves over the pork. Cover; cook on low for8-9 hours or on high for 4-4-1/2 hours.

5. Remove the ribs to a platter or alternatively use some of the banana leaves to cover a serving platter and transfer ribs to platter. Dispose of unused banana leaves. Spray the ribs with some of the left over cooking juices then serve with hot cooked rice, lime wedges, and cilantro.

Slow Cooker Spicy Kidney Beans Taco Soup

Want a soup you can quickly throw together and still get that Mexican flair? This recipe got you covered !You can also top with corn chips, cheese, tortilla and add as much chilli as you want then finish up with a scoop of sour cream to make a more elaborate meal.

Preparation Time: 10 Minutes

Cook Time: 8 hours

Servings: 8

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Ingredients:

1 pound ground beef

1 (16 ounce) can undrained chilli beans

1 (15 ounce) can undrained whole kernel corn

1 (15 ounce) can undrained kidney beans

1 (8 ounce) can tomato sauce

2 cups water

2 (14 1/2 ounce) cans diced tomatoes

1 (4 ounce) can diced green chile peppers

1 large size chopped onion

1 (1 1/4 ounce) taco seasoning

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Directions:

1. Place a medium skillet over medium heat, cook the beef until browned then drain and set aside.

2. Combine the beef, chili beans, corn, kidney beans, tomato sauce, onion, diced tomatoes, water, green chile peppers and taco seasoning in a slow cooker. Stir to blend then cook on Low for 8 hours.

Slow Cooker Tinga Poblana

A luscious pork stew simmered in Mexican spicy chipotles and chorizo. This recipe offers gourmet cooking appeal. 

Prep Time: 30 Minutes

Cook Time: 8 Hours

Servings; 8

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Ingredients:

8 ounce uncooked chorizo sausage, casing removed

2pounds boneless pork shoulder

2medium size red potatoes, cut into 1/2-inch cubes

1(14 1/2 oz) can diced fire-roasted tomatoes, undrained

3canned chopped chipotle peppers in adobo sauce

1tablespoon canned adobo sauce

1cup chopped large onion

4cloves minced garlic

1teaspoon dried Mexican oregano, crushed

1teaspoon dried thyme leaves, crushed

2bay leaves

1/2teaspoon salt