Crock Pot Slow Cooker 6qt

[Cherie Trojak]

Speakingof convenience, I also love making this meal frequently because I can use the leftovers in so many ways. Some of my favorites have been to make a burrito bowl, over nachos, in a quick quesadilla, or over a bed of lettuce for a fast salad. This recipe has been an absolute game-changer for us when it comes to dinner and versatile meal prep for the week. Hopefully, it can do the same for you!

My recipe for crockpot chicken tacos uses just 8 ingredients (or less, if you opt for premade taco seasoning). Just throw them in a slow cooker to enjoy a stress-free dinner option with minimal prep time.

The chicken provides lean protein for strong muscles and essential B vitamins to keep you energized throughout the day. Meanwhile, the salsa adds a burst of flavor without extra calories, offering vitamins A and C to support your immune system.

TIPS: We love following their crockpot method and do on low for 6-7 hrs. Shreds in seconds every time! The only thing I switch up his adding a heaping tablespoon of Cinnamon for an interesting Mexican flair.

Once the chicken is shredded, allow it to cool completely before you store it. Transfer it to a glass airtight container or a freezer-safe bag. You can then store it in the refrigerator for up to 3 days or freeze it for up to 3 months for longer-term meal prep.

For even more convenience, freeze individual portions of the shredded chicken in smaller freezer-safe bags or containers. This way, you can easily grab exactly what you need for a quick and portable lunch or a simple dinner for one or two.

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1 pound dough (Click here for my No-Knead 5-Minute Bread Recipe. Pictured here is the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.)

Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), this one is a 4-quart, but any size works. Fresh or refrigerated dough both work well.

Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.)

2) If I am going to make just a 1 lb boule, what is the smallest size of crock pot. I am only cooking for 2 and have downsized to a very small kitchen. (All the gf flours, grains, nuts and seeds use up a LOT of space.)

This is a great question, I have never attempted anything larger than 1 pound.My only concern is that the center will take longer to cook with a larger loaf and by the time it does set, the bottom will be overly done. Maybe the way to go is to start with 1 1/4 pounds and keep adding if you like the results. The length of time it will take also depends on the machine.

Wendy: Zoe used a round West Bend slow cooker which is no longer on Amazon and may not be available. They only seem to have the oval one, which will work, but the shape of the bread will be different. The CrockPot brand still comes in round.

This is my go-to pulled pork recipe since Jan 2014, published in Costco magazine I believe. Thank you for the tip about new slow cookers cooking hotter. I recently replaced mine and have to adjust all my recipes :>(. I checked the pork at 10 hours and it is perfect.

Last week, after announcing my resolve to use more canned beans, my friend Rose emailed sharing her opposite, recently adopted stance: after using canned beans exclusively her entire life, she had started cooking beans from scratch, a batch of slow cooker black beans having showed her the light.

I immediately pulled out my crockpot, dumped in a pound of dried black beans along with a few aromatics, covered it all with water, and let it cook way. Eight hours later, my beans were done, the house smelled fantastic, and I had 6 cups of super-seasoned, perfectly cooked beans on hand to use immediately or to freeze for future use.

I use this recipe and slow cooked my black and beans overnight for 10 hours in my crock pot. Prior to that I soaked them for 8 hours. They are absolutely delicious! I will definitely be making this recipe again ?

Another quick variation to this recipe is to use vegetables that you love. If you do not love carrots, celery, corn or peas then you can definitely leave them out and add in your favorite instead. I have made this recipe with green beans before and it was delicious!

To make this cornstarch slurry, I mix cup of corn starch with 1 cup of cold water or chicken broth until the corn starch is completely dissolved. Then I add this mixture to the crock pot and cook on high for 30 minutes until the sauce is the consistency that I want for this recipe.

If you chicken mixture is bit watery it is possible that it not done cooking. The chicken pot pie ingredients need time to set up and create a thick filling. If you find that your is getting to dark or burning, place a piece of foil over the top.

Made this in my slow cooker for 6 hours 3 large chicken breasts with all the exact ingredients and after I opened the lid the chicken flaked like it should and shredded with fork and stored it and that was all tastes delicious.

This is really good! I made this tonight for my family and they happily had seconds! The only thing that bothers me about recipes online like this is the prep time is only if everything is pre-cut and measured before. It took me an hour to clean and cut everything .

And mmmmm hmmm hunny IT IS AMAZING. Perfect for Sunday night dinners, impressing your partner, serving with cornbread or a slice of toasted French bread, and warming up during those cold winter nights. Trust me when I say: you need it!

I would love to try this however I do not have a slow cooker. If I do it in the oven with a Le Creuset how should I adjust my cooking time and what temperature should I cook at? Or is it better on the stove top?

Loved this recipe, thank you! I made it for my husband and I for Easter, and we could not have been happier with the results. Ended up eating it a bit earlier than 7 hours on low but was perfectly juicy. Will definitely make again!

Wow, this recipe is a keeper!! We hosted some friends for dinner last night, and I wanted to make some hearty comfort food to celebrate the first week of fall. I followed this recipe exactly, and it was SO delicious!! I paired the dish with corn bread muffins. Our friends raved about how good it was and even asked for the recipe. We will definitely be making this again this fall and winter. Thank you!

I know this is not orthodox cooking wisdom but I never fry my beef cubes before making stew and I find my stew is still delicious. It saves time, pans and significantly decreases the oil. Otherwise made as is. Great!

Instead of a traditional Thanksgiving meal, we made this recipe and it hit the spot! It was easy to put together, SO flavorful, satisfying, and delicious. We will definitely make this again sometime soon! Thank you and Happy Holidays!

I made this recipe as written and it is a very good beef stew. I used the red wine and it gives it a nice rounded flavor. The couple issues I experienced were the prep took me around an hour and I cooked it for just under 8 hours and the vegetables could have used another 30-60 minutes but the meat was very tender. I will make it again and increase the cooking time. Thanks for this hearty recipe that was comfort food on a snowy night.

Made this for the 2nd time last night! It is SO delicious. A total crowd pleaser. I love the flavor and how tender the meat is. I used wine once and left it out another time. Tasted great both ways. Thanks Monique!!

Huge hit in our house! I love this recipe because it is hearty, filling and healthy and requires minimal prep. Just sear the meat and dump everything in! I have made it 3 times thus far, once with wine and twice with all beef broth. Both turned out delicious! I love serving it with buttered toast and have served it with rice as well for my big appetite hubby! Definitely recommend this recipe and will keep it in our rotation.

Follow on random question. I have some white wine I wanted to use yesterday but chose to go with all beef broth because I thought it might not work well with the recipe. Thoughts on using white wine instead of red?

Excellent taste!!! Beef was very tender and a huge success. I did make 2 changes due to allergies and it is a keeper for future meals. I used 1 cup of Sherry instead of the read wine and eliminated the tomato paste. I also added in a little more Thyme than called for as well but everything else stayed the same. You will not e disappointed with this recipe!!!

This stew was so good! I used all beef broth no wine and I cooked it for 6 hours on low and the meat was falling apart and the potatoes were so tender. My husband already said he wants me to make this regularly!

A delicious, hearty winter meal that has become part of our regular rotation. I made a double batch of this and froze some right before my son was born. It was the perfect nourishing postpartum meal to have on hand!

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