SPINACH DIP WITH BLUE CHEESE AND BACON

4 slices bacon

1 cup coarsely chopped sweet onion

2 14-oz cans artichoke hearts, drained and coarsely chopped 

1 10-oz pkg frozen chopped spinach, thawed and well drained

1 cup chopped red bell pepper

1 cup olive oil mayonnaise

1 brick (8-oz) cream cheese, cut up

4-oz blue cheese, crumbled

3 garlic cloves, minced

1/2 tsp dry mustard

Assorted crackers and/or pita chips for dipping

In a medium skillet, cook bacon until crisp. Drain on paper towels, reserving the drippings in the skillet. Crumble bacon, cover and chill until ready to use. Cook onion in 1 tablespoon of the bacon drippings for about 5 minutes or until tender.

In a 3 1/2 or 4-qt slow cooker combine onion, artichoke hearts, spinach, bell pepper, mayo, cream cheese, blue cheese, garlic and mustard. Cover and cook on low 3 to 4 hours (do not cook on high setting) or until cheese melts and dip is heated through. Stir in the bacon before serving.

May be served immediately or kept warn, covered, on warm setting up to 1 hour. Serve with the crackers and/or pita chips.

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CROCKPOT STUFFED BELL PEPPERS

6 bell peppers, green, red, or orange (washed, topped, and seeded)

1 tbsp shortening

1 1/2 lb ground beef

1 cup cooked brown rice

1 small onion, chopped

1 tsp salt

1/8 black pepper

1/8 tsp basil

1/2 cup ketchup

1 8-oz can tomato sauce 

Heat shortening in skillet and brown beef.  Combine meat and next 6 ingredients.  Stuff bell peppers.  Arrange peppers in large crock pot (may be stacked if necessary).  Pour tomato sauce over peppers.  Cook on low for 6-7 hours or on high for 3-4 hours.

Personal note: Sometimes I like to use 2 red, 2 green, and 2 orange bell peppers for color and replace the ketchup and tomato sauce with a favorite pasta sauce.

Note: I got the main ideas for this recipe from Recipes4Living over a dozen years ago.

FORGOTTEN JAMBALAYA RECIPE

This is a Taste of Home recipe that was submitted by a lady from my neighboring city of Coppell, Texas several years ago.

1 can (14.5-oz) diced tomatoes, undrained
1 can (14.5-oz) beef or chicken broth
1 can (6-oz) tomato paste
3 celery ribs, chopped
2 medium green bell peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 tsps dried parsley flakes
2 tsps dried basil
1 1/2 tsp dried oregano
1 1/4 tsps salt
1/2 tsp cayenne pepper
1/2 tsp hot pepper sauce
1 lb boneless, skinless chicken breasts, cubed
1 lb smoked sausage, halved and cut into 1/4-inch slices
1/2 lb uncooked medium shrimp, peeled and deveined
Hot cooked rice for serving

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage.

Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turns pink. 

Serve with rice. 

Yield: 11 servings.

RIVAL CROCK-POT SMOTHERED STEAK

1 1/2 lbs chuck or round steak, cut in strips

1/3 cup flour
1 tsp salt
1/4 tsp pepper
1 large onion, sliced
1 - 2 green peppers, sliced
1 lb can tomatoes
1 4-oz can mushrooms, drained
2 tbsp molasses, optional
3 tbsp soy sauce
1 10-ounce package frozen green beans, french-style, optional

Put the steak strips, flour, salt and pepper in crock-pot.  Stir well to coat steak.  Add all the remaining ingredients.  Cover and cook on High 1 hour then turn to Low for 8 hours. (High: 5 hours). Serve with rice.

Note: This is a recipe that came in the booklet pictured below that came with my first crockpot in the 1970s.

CHICKEN GNOCCHI SOUP

2 15-oz jars Alfredo sauce

1. 2 cups water
2. 2 cups cooked, cubed chicken
3. 2 16-oz. pkgs potato gnocchi
4. 2 cans chopped spinach
5. 1 can creamed corn
6. 1 10-oz evaporated milk

    

    Add all ingredients except gnocchi to the slow cooker and combine well.

1. Cook on high for 2 hours or low 4 hours.
2. Add gnocchi to soup and combine well. Cook for 1 hour longer on low.
3. Fills a 6 qt slow cooker to capacity. Cut recipe in half for a 4 qt. cooker.

Note: If you have leftovers to warm later, add a little water.  Soup thickens when it sits.

As you know, I am not a chicken eater.  I saw this recipe and thought my family would like it and you might want it, too.  I cannot give my opinion of this recipe either good or bad.  This recipe is from Marty's Musings.

SLOW COOKER PEACH COBBLER

4 cups fresh, peeled, sliced peaches

1/4 cup granulated sugar
1/4 tsp ground cinnamon
1 cup baking mix
1/2 cup granulated sugar
3/4 cup milk
1 tsp vanilla
2 tbsps butter
vanilla ice cream for serving

Spray interior of cooker with nonstick cooking spray.

Add the peaches, 1/4 cup granulated sugar, and cinnamon; stir to mix.

In a medium mixing bowl combine the baking mix, 1/2 cup granulated sugar, milk, and vanilla until well blended.  Pour this mixture over the peach mixture in the cooker.  Cut butter into slices and arrange over all.

Place the lid on cooker and cook on low for 2 hours and 45 minutes.  Turn cooker to high and cook another 30 minutes.

Serve warm with ice cream.  Yummy!

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DUTCH APPLE PUDDING CAKE

nonstick cooking spray

1 can (20-21 oz) apple pie filling

1/2 cup dried cherries, cranberries or raisins

1 cup all-purpose flour

1/4 cup granulated sugar

1 tsp baking powder

1/4 tsp salt

1/2 cup milk

2 tbsp butter, melted

1/2 cup chopped walnuts, toasted

1 1/4 cups apple juice

1/3 cup packed brown sugar

1 tbsp butter

Whipped cream for serving, optional

Toasted chopped walnuts for garnish, optional

Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray, set aside.

In a small saucepan bring apple pie filling to boiling. Stir in the dried fruit. Transfer to the slow cooker.

In a medium bowl, stir together flour, sugar, baking powder and salt. Add the milk and melted butter, stir just until combined. Stir in the 1/2 cup of walnuts. Pour mixture and spread evenly over the apple mixture in the cooker.

Foor the sauce, in the same small saucepan, combine apple juice, brown sugar and the tablespoon of butter. Bring to boiling. Boil gently, uncovered, for 2 minutes. Carefully pour sauce over the batter in the cooker.

Place lid on cooker and cook on high for 2 to 2 1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Remove crockery insert from the cooker (if possible) or turn off cooker. Cool uncovered, 30 to 45 minutes.

To serve, spoon warm cake and sauce into dessert dishes. Top with whipped cream and chopped walnuts, if desired. 

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BALSAMIC GLAZED PORK TENDERLOIN

2 pork tenderloins, approximately 3 lbs total

2 tsp ground sage
1 tsp salt
1/2 tsp ground black pepper
3 garlic cloves, pressed
1 cup water, divided
1/2 cup brown sugar
1 tbsp cornstarch
1/4 cup balsamic vinegar
2 tbsp soy sauce

Lay the tenderloins in the bottom of a large crockpot or slow cooker; rub with the sage, salt, pepper.  Pour half the water in the bottom of the cooker; add the pressed garlic. Place lid on cooker and cook on low for 6 hours.
In a small microwave-safe bowl combine the remaining water, brown sugar, cornstarch, vinegar, and soy sauce.  Cook on high for one minute; whisk and cook another minute or until thickened.   Pour half the mixture over the tenderloins and continue cooking for another hour or two.

Before serving, warm the remaining glaze and serve with the tenderloin.

from Shugary Sweets over a dozen years ago

HEAVENLY CROCKPOT DESSERT

1 box Betty Crocker Fudge Brownie Mix
1/2 cup butter, melted
4 eggs
1 pouch Betty Crocker Chocolate Chip Cookie Mix

Mix all ingredients together and put into a crockpot that has been sprayed lightly with cooking oil spray.
Place lid on cooker and cook on low approximately 3 hours.

Delicious served with ice cream.

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CROCKIN' GIRLS CHICKEN SOUP

This recipe is from the Crockin' Girls in 2013.  I friend of mine recommended this.  As you all know if you follow my blog, I don't eat chicken.  However, I get more requests for chicken dishes than any other so here you are: 

• 4 Chicken Breasts (boneless, skinless)
• 2 Tablespoons Butter
• 1 Can Cream of Chicken Soup
• 1 Can Cream of Celery Soup
• 3 1/2 Cups Chicken Broth
• 1 Onion, finely diced
• 1 Cup Celery, diced
• 1 Cup Carrots, diced
• 2 Chicken bouillon cube
• 10 Ounces Can of Biscuits, but you can make your own

EXCLUDING THE BISCUITS put all ingredients in, then cover and cook on LOW for 8 hours.

1. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture.

2. Place the torn biscuit dough in and cook until the dough is no longer raw in the center.

   
   
   
   
   
   Note: This recipe has a 4 out of 5 star rating on the Crockin' Girls site.

 

SLOW COOKER CABBAGE ROLLS WITH V8 JUICE

I love cabbage and by extension cabbage rolls.  A friend of mine posted this recipe on facebook about a dozen years ago so I got it from her. I had never used V8 juice in my cabbage rolls before. I like these but I still like the originals, too. Both are quite tasty. If you want to try something different, give this recipe a try.

•1 large head cabbage
•1 can (8 ounces) tomato sauce
•3/4 cup quick-cooking rice
•1/2 cup chopped green pepper
•1/2 cup crushed saltines (about 15 crackers)
•1 egg, lightly beaten
•1 ounce onion soup mix
•1-1/2 pounds lean ground beef (90% lean)
•1 can (46 ounces) V8 juice
•Salt to taste
•Grated Parmesan cheese, optional

Directions

•Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
•In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
•Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
•Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired

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SLOW COOKER CABBAGE ROLLS

4 cups water

12 large cabbage leaves
1 lb lean ground beef
1/2 cup cooked rice
1/2 tsp salt
dash of freshly ground black pepper
1/4 tsp dried thyme
1/4 tsp nutmeg
1/4 tsp cinnamon
1 can (6-oz) tomato paste
3/4 cup water

Place the 4 cups of water into a deep pan and bring to a boil.  Remove the water from the heat and soak cabbage leaves in the hot water for 5 minutes or just until softened.  Remove from water and drain well.  Allow to cool enough to handle.

Combine the ground beef, rice, salt, pepper, thyme, nutmeg, and cinnamon until well blended.  Place 2 tablespoons of this mixture on each cabbage leaf.  Roll up firmly and stack in the slow cooker or crockpot.

Combine the tomato paste and 3/4 cup of water; pour over the cabbage rolls.

Place lid on cooker and cook on low setting approximately 8 hours.

Yield: 6 servings 

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BBQ RIBEYE CHOPS

This is a recipe I got from Pinterest and transferred here to my own recipe file.  Perhaps you would enjoy it, too. Note: This is pork, not beef.

3 1/2    pounds    beef, ribeye petite roast/filet 
1    cup    barbecue sauce ( I love Sweet Baby Rays ) 
1/2    cup    ketchup 
2    tablespoon    red wine vinegar 
1/4    cup    brown sugar 
1    teaspoon    liquid smoke ( optional ) 
   to taste    garlic powder 
   to taste    onion salt 
   to taste    black pepper 
   to taste    red pepper flakes ( if you want it spicy (optional) ) 

Season the pork with garlic powder, onion salt, and pepper.

Mix the barbecue sauce, ketchup, vinegar, brown sugar, liquid smoke, and pepper flakes together in a seperate bowl.  Layer the pork chops in your slow cooker, making sure to put the sauce on each chop as you go.  Cover and cook on low for 6 hours.  The meat should fall to pieces nicely!

BBQ VEGGIE JOES

1 cup chopped carrots

2/3 cup brown lentils, rinsed and drained

2.3 cup uncooked regular brown rice

1/2 cup chopped onion

2 tbsp packed brown sugar

2 tbsp yellow mustard

1/2 tsp salt

1 garlic clove, minced

1/4 to 1/2 tsp cayenne pepper

2 14.5-oz cans vegetable broth (may use chicken broth)

1 8-oz pkg portobella mushrooms, chopped

1 15-oz can tomato sauce

2 tbsp cider vinegar

8 French-style rolls or whole wheat hamburger buns, split and toasted

Assorted toppers ie chopped tomato coarsely shredded iceberg lettuce or red onion slices

In a slow cooker, combine carrots, lentils, uncooked brown rice, onion, brown sugar, mustard, salt, garlic, and cayenne pepper. Stir in broth.

Place cover on cooker and cook on high3 to 3 1/2 hours. Stir in mushrooms, tomato sauce, and vinegar. Replace cover and cook on high for 30 minutes.

Use a slotted spoon to spoon mixture onto buns. Add any desired toppers.

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SALISBURY STEAK FROM THE CROCKIN' GIRLS

• I got this email recipe over a dozen years ago. It is still a favorite.
• 
  
• 2 Pounds lean ground beef
• 1 Package onion mushroom soup mix
• 1/2 Cup crushed saltine crackers
• 1 egg
• 1/4 Cup milk
• 2 Tablespoons vegetable oil
• 1/4 Cup flour
• 2 Cans cream of mushroom soup
• 1 Package brown gravy mix

In a large bowl, mix together beef, onion mushroom soup mix, crushed saltine crackers, egg, and milk.

1. Using your hands, shape beef mixture into 8 patties.
   
   Heat oil in a large skillet over medium-high heat.
   
   Dredge the patties in flour to coat and brown on both sides.
   
   Place the browned patties into the slow cooker (overlapping is ok).
   
   In a medium bowl, prepare the brown gravy according to package instructions.  Mix in both cans of mushroom soup; pour gravy mixture over the patties.
   
   Cook on LOW for 4 to 6 hours, or until beef is done.
   
   
   

SLOW COOKER HONEY-ORANGE CHICKEN DRUMSTICKS

• Another recipe for all you chicken lovers out there!
• 1/3 cup honey
• 2 teaspoons orange zest
• 2 tablespoons orange juice
• 3 tablespoons reduced-sodium soy sauce 
• 3 cloves garlic, minced
• 1 1/2 tablespoons minced fresh ginger
• 1 tablespoon rice vinegar
• 1/4 teaspoon crushed red pepper
• 12 medium chicken drumsticks (3-3 1/2 pounds), skin removed (see Tip)
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons toasted sesame seeds

1. Combine honey, orange zest, orange juice, soy sauce, garlic, ginger, vinegar and crushed red pepper in a small bowl.
2. Coat a 5- to 6-quart slow cooker with cooking spray. Add drumsticks, pour in the sauce and mix to coat. Cover and cook until an instant-read thermometer registers 165°F when inserted into the thickest part of the meat without touching bone, 2 to 3 hours on High or 4 hours on Low.
3. Transfer the drumsticks to a bowl. Very carefully pour the liquid from the slow cooker into a medium skillet. Bring to a boil over high heat. Boil until reduced and syrupy, 10 to 15 minutes. Pour the sauce over the drumsticks and stir to coat. Serve sprinkled with cilantro and sesame seeds.

Yield: 6 servings of 2 drumsticks

Per serving: 245 calories

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ALL-MEAT CHILI SPREAD

This is another of the recipes from the little booklet that came with my first crock pot in the 1970s.

4 pounds ground chuck, browned in skillet and drained
3 cups water
3 cloves garlic, minced
1 tablespoon salt
2 to 3 tablespoons cumin
4 to 6 tablespoons chili powder

Put all ingredients in CROCK-POT; stir thoroughly to mix spices.  Cover and cook on High for 2 hours, stir well and turn to Low for 6 to 10 hours.  Serve topped with fresh chopped onion.

(Try this over Mexican Red Beans. Hm-m-m good!) Also good on nachos, or on Italian bread slices like a bruschetta.

FIESTA PORK SANDWICHES

1 (3 to 4-lb) boneless pork shoulder roast

1/3 cup lime juice
2 tbsp grapefruit juice
2 tbsp water
1 bay leaf
6 garlic cloves, minced
1/2 tsp salt
1/2 tsp oregano
1/2 tsp chili powder
2 tbsp olive or canola oil
1 large onion, thinly sliced
12 to 14 sandwich rolls, split

Cut roast in half and pierce several times with a fork.  Place in a large resealable plastic bag.  In a bowl combine the lime juice, grapefruit juice, water, bay leaf, garlic, salt, oregano, and chili powder; pour over the meat in the bag.  Refrigerate overnight, turning occasionally.  Drain, reserving marinade.

Heat oil in a large skillet over medium heat. Add the roast and brown on all sides.

Place the onion in bottom of crock pot or slow cooker, top with roast and pour marinade overall.

Place lid on cooker and cook on high setting for two hours.  Reduce heat to low and cook an additional 6 to 8 hours until the meat is tender and cooked through.

Remove meat from cooker and shred.

Discard the bay leaf and skim fat from cooking juices.  Transfer juices to a saucepan and bring to a rolling boil.

Serve the meat on the sandwich rolls accompanied by the juice as a dipping sauce.

Yield: 12 sandwiches

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SIMPLE HOISIN CHICKEN

12 (3 1/2-4 lbs total) bone-in chicken thighs, skinned

2 tbsp quick-cooking tapioca

1/8 tsp salt

1/8 tsp black pepper

1/2 cup hoisin sauce

1 pkg (16-oz) frozen stir-fry vegetables

3 cups hot cooked rice for serving

Spray the inside of slow cooker with nonstick cooking spray. Place chicken in the cooker and sprinkle with the tapioca, salt and pepper. Pour hoisin sauce overall.

Place lid on cooker and cook on low setting 4 to 5 hours or on high setting 2 1/2 hours.

If using low heat setting, turn to high. Stir in the frozen vegetables and cook an additional 30-45 minutes or until the veggies are tender. 

Serve chicken and veggies over the hot cooked rice.

slow cooker favorites volume 2

MEXICAN RED BEANS

1 lb dried red beans (pink or kidney beans); soaked overnight

4 cups cold water
1 large onion, coarsely chopped
1 lb can tomatoes
2 garlic cloves, minced
1 tsp crushed red pepper (or 2 tsp chili powder)
2 tsp salt
1/4 lb salt pork or bacon, chopped

Put the soaked and drained beans into crock-pot (or slow cooker).  Add water all remaining ingredients.  Cover and cook on high 2 hours, then turn to low for 8 hours.

CROCK POT STROGANOFF

2 lbs beef stew meat

1/2 large garlic clove
2 cans cream of mushroom soup
1/2 lb fresh sliced mushrooms
1/2 tsp salt
1/2 tsp pepper
8 oz cream cheese
8 oz sour cream
6 cups hot cooked noodles or rice

In a large skillet brown the beef with the garlic, mushrooms, salt and pepper.  Remove to crock pot or slow cooker.  Add the soup.

Put lid on cooker and cook on low 8 to 10 hours until beef is very tender.

Stir the cream cheese and sour cream into the beef.

Serve over the noodles or rice.

I saw this on Just a Pinch over a dozen years ago.

COPYCAT CRACKER BARREL CARROTS

Add the carrots, butter, both sugars, garlic powder, salt and water to the cooker.

Place lid on cooker and cook on high 3 hours or on low 6 hours. Drain liquid before serving.

 

MAC AND TRIPLE CHEESE

10-oz dry elbow macaroni

1 cup shredded cheddar cheese
1 cup shredded Gruyere cheese
8-oz American cheese, sliced thin & roughly chopped
1 1/2 cups milk
1 can (12-oz) evaporated milk
1 1/2 tsps Worcestershire sauce
3/4 tsp dry mustard
1/4 tsp salt
1/4 tsp black pepper
1 tbsp butter
1/2 cup panko breadcrumbs

Spray the inside of your slow cooker or crock pot thoroughly with nonstick cooking spray.

Combine the macaroni, cheeses, and milks in the cooker; stir well to mix and place lid on cooker.

Cook mixture on high for 3 hours or on low for 4 hours.

30 minutes before the end of the cooking time, stir in the Worcestershire sauce, mustard, salt, and pepper.

In a small nonstick skillet over medium-high heat, melt the butter.  Stir in the breadcrumbs and cook, stirring for a couple of minutes until toasted golden.  Sprinkle over the macaroni and cheese and serve immediately.

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CHEESY MACARONI AND CHICKEN SOUP

3 1/2 cups low-sodium chicken broth 

1 (16-ounce) package frozen mixed vegetables 
1 (10.75-ounce) can cream of chicken soup, undiluted 
2 cups chopped cooked chicken 
1 (16-ounce) package pasteurized prepared cheese product, cubed 
1 (20-ounce) package frozen macaroni and cheese

In a 5- to 6-quart slow cooker, combine chicken broth, mixed vegetables, cream of chicken soup, and cooked chicken.

Cover and cook on LOW setting 4 hours. Add cheese and frozen macaroni and cheese. Cover and cook on LOW setting 2 additional hours, or until cheese melts and soup is thoroughly heated.

To keep this recipe really easy, you can use leftover cooked chicken or a rotisserie chicken.

This is a recipe from the Mr. Food website. 

CARIBBEAN PORK CHILI

1 1/2 lbs boneless pork loin roast, cut into 1-inch cubes

1 tbsp chili powder

2 cloves garlic, minced

1/2 tsp ground chipotle chili pepper, optional

1.2 tsp ground cumin

1/4 tsp salt

1 tbsp canola oil

2 (14.5-oz ea) cans no-salt-added diced tomatoes, undrained

1 can (15-oz) no-salt-added black beans, rinsed and drained

1 can (8-oz) no-salt-added tomato sauce

1 cup frozen whole kernel corn

1 medium mango, halved, seeded, peeled and chopped

1/4 cup snipped fresh cilantro

1/4 cup red onion slivers (optional)

In a medium bowl, combine pork, chili powder, garlic, ground chili pepper (if using), cumin and salt; toss to coat meat.

In a large nonstick skillet, heat oil over medium-high heat. Cook half the pork in hot oil until browned on all sides, stirring occasionally. Transfer to a slow cooker. Repeat with the remaining pork.

Add tomatoes, beans, tomato sauce and corn to the cooker. Cover and cook on low setting 4 to 5 hours or high setting2 to 2 1/2 hours. 

Top each serving with the mango, cilantro and onion slivers, if using.

Yield: 6 servings Per serving: 315 cal, 7g fat (2g sat), 246 mg sodium, 32g carbs, 32g pro,8g fiber

ZESTY MEATBALLS

2 lbs fully cooked frozen meatballs, preferably cocktail size

1 bottle (16-oz) Catalina salad dressing
1 cup orange marmalade
3 tbsp Worcestershire sauce
3/4 tsp red pepper flakes

Combine the Catalina dressing, marmalade, Worcestershire sauce, and the red pepper flakes in crockpot or slow cooker; mix well.  Add the frozen meatballs, stirring to evenly coat.

Place lid on cooker and cook on high 2 to 3 hours.

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BEEF POSOLE

8-oz round red potatoes, chopped

1 large onion, cut into thin wedges

1 lb flank steak, cut into 6 pieces

2 cans (14.5-oz each) 50%-less-sodium beef broth

1 can 15.5-oz can golden or white hominy, rinsed and drained

1 can (14.5-oz) diced tomatoes.

1 fresh polano chile pepper, chopped (tip-wear gloves or wash hands well with soap and water after handling)

1 tbsp hot chili powder

3 cloves garlic, minced

1/2 tsp ground cumin

1/4 tsp salt

3 cups shredded cabbage

Chopped fresh cilantro for serving

Lime wedges for serving

Crumbled queso fresco (optional)

Place potatoes and onion in a 4-to-5-qt slow cooker. Top with the flank steak. In a bowl, combine the nest eight ingredients. Pour over the steak. Cover and cook on low 7 hours or high 3 1/2 hours.

If using low, turn to high. Add the cabbage. Cover and cook on high 30 to 60 minutes or until beef is tender. Transfer beef to a cutting board, using two forks, pull into shreds. Stir back into the slow cooker.

Top each serving with cilantro, lime wedges, queso fresco, if desired. Add sliced chile peppers, if desired.

Yield: 6 servings Per serving: 231 cal, 6g fat (2g sat), 24g carbs, 20g pro, 755mg sod

slow cooker favorite volume 4