Chipotle Crock Pot Beef Recipes

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SLOW-COOKER CHIPOTLE BEEF CARNITAS

I came up with this recipe while trying to figure out what I could do with a pot roast that had been in the freezer. Now I keep the rub in a plastic bag, ready and waiting in my cupboard, and I can get the roast in the slow cooker in less than 15 minutes. -Ann Piscitelli, Nokomis, Florida

Provided by Taste of Home

Categories     Dinner

Time 8h40m

Yield 16 servings plus 1/4 cup leftover spice mixture.

Number Of Ingredients 18



Slow-Cooker Chipotle Beef Carnitas image

Steps:

  • Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year., Place onions and peppers in a 4-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker. Top with salsa. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.

Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 830mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.

2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 boneless beef chuck roast (3 pounds)
2 large sweet onions, thinly sliced
3 poblano peppers, seeded and thinly sliced
2 chipotle peppers in adobo sauce, finely chopped
3 tablespoons canola oil
1 jar (16 ounces) salsa
16 flour tortillas (8 inches), warmed
3 cups crumbled queso fresco or shredded Monterey Jack cheese
Optional toppings: cubed avocado, sour cream and minced fresh cilantro

SLOW-COOKER CHIPOTLE RIBS

Provided by Food Network Kitchen

Time 7h55m

Yield 4 servings

Number Of Ingredients 10



Slow-Cooker Chipotle Ribs image

Steps:

  • Season the ribs all over with salt and pepper, then brush with the vegetable oil. Combine the brown sugar, chile powder, cumin and oregano in a small bowl. Sprinkle the spice mixture all over the ribs and rub into the meat. Transfer the ribs to a 6- to 8-quart slow cooker. Cover and cook on low, 7 1/2 hours.
  • Preheat the broiler and line a baking sheet with foil. Whisk the barbecue sauce with the agave in a bowl. Transfer the ribs to the prepared baking sheet and brush both sides with half of the barbecue sauce mixture. Turn bone-side down and broil until the glaze is bubbling and browned, 3 to 5 minutes.
  • Slice the ribs between the bones and top with cilantro. Serve with lime wedges, cornbread and the remaining barbecue sauce.

Nutrition Facts : Calories 1230 calorie, Fat 82 grams, SaturatedFat 29 grams, Cholesterol 315 milligrams, Sodium 750 milligrams, Carbohydrate 41 grams, Fiber 1 grams, Protein 77 grams, Sugar 36 grams

1 3- to 4-pound rack pork spare ribs, halved
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
2 tablespoons packed dark brown sugar
1 tablespoon chipotle chile powder
1 tablespoon ground cumin
1 tablespoon dried oregano
3/4 cup chipotle barbecue sauce
1/4 cup agave nectar
Fresh cilantro, lime wedges and cornbread, for serving

CHIPOTLE SHREDDED BEEF

This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! -Darcy Williams, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 10 servings.

Number Of Ingredients 15



Chipotle Shredded Beef image

Steps:

  • In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

1 teaspoon canola oil
1 small onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1/4 cup cider vinegar
1/4 cup chopped chipotle peppers in adobo sauce plus 2 teaspoons sauce
6 garlic cloves, minced
2 tablespoons brown sugar
2 bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 boneless beef chuck roast (2-1/2 pounds)
5 cups cooked brown rice
Shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional

SLOW-COOKER HOT CHIPPED BEEF AND CHIPOTLE DIP

Not just for cowboys, packaged dried beef makes a wonderful starter for this dip, with smoky adobo chiles, toasted pecans, and melted Monterey Jack cheese.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 2h10m

Number Of Ingredients 8



Slow-Cooker Hot Chipped Beef and Chipotle Dip image

Steps:

  • In medium bowl, combine cream cheese, Monterey Jack cheese, onion, mayonnaise, garlic powder and chiles; mix well. Stir in dried beef. Spoon into 1 or 1 1/2-quart slow cooker.
  • Cover; heat on Low setting 1 1/2 to 2 hours.
  • Just before serving, sprinkle pecans over top. Dip can be kept warm in slow cooker for up to 1 hour. Serve with crackers or cocktail bread.

1 (8-oz.) pkg. cream cheese, softened
2 oz. (1/2 cup) shredded hot pepper Monterey Jack cheese
2 tablespoons finely chopped onion
2 tablespoons mayonnaise
1/4 teaspoon garlic powder
2 chipotle chiles in adobo sauce (from 7 or 11-oz. can), seeded, finely chopped
1 (2 to 2.5-oz.) pkg. dried beef, finely chopped
1/4 cup chopped pecans, toasted

SLOW-COOKER CHIPOTLE BEEF STEW

Come home to a slow cooked stew made using beef and veggies topped with avocado and tortilla chips - a hearty dinner recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h25m

Yield 6

Number Of Ingredients 14



Slow-Cooker Chipotle Beef Stew image

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In small microwavable bowl, microwave corn uncovered on High 2 minutes or until thawed. In slow cooker, place corn and all remaining stew ingredients; mix well. Cover and cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours.)
  • Divide stew evenly among 6 bowls. To serve, top with avocado, tortilla chips, cilantro and sour cream.

Nutrition Facts : Calories 310, Carbohydrate 30 g, Cholesterol 60 mg, Fat 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 10 g, TransFat 0 g

1 package (12 oz) frozen whole kernel corn
1 lb boneless beef top sirloin, trimmed of fat, cut into 1-inch cubes
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
2 large onions, chopped (2 cups)
2 poblano chiles, seeded, diced
3 cloves garlic, chopped
2 cans (14.5 oz each) diced tomatoes, undrained
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 avocado, pitted, peeled, cut into 12 wedges
12 baked tortilla chips, crushed
6 small cilantro sprigs, coarsely chopped
6 tablespoons reduced-fat sour cream

CHIPOTLE CROCK POT BEEF

This recipe is so simple I am almost embarrassed to post it but it was so tasty that I felt I wanted to share it with you. I used boneless strips of Maui ribs but you may use any thin sliced beef. I love hot (spicy) food so I caution you that if you use the whole tin of chipotles it will scream 5 alarm fire. If you don't use the whole tin freeze the remaining. Start off with two chipotles if you like medium hot.

Provided by Bergy

Categories     Meat

Time 6h5m

Yield 2-4 serving(s)

Number Of Ingredients 4



Chipotle Crock Pot Beef image

Steps:

  • Place half the peppers and tomatoes on the bottom of your crock pot; add meat.
  • Top with remaining peppers & tomatoes.
  • Turn to low for 6 hours.
  • If you with to thicken the sauce, mix cornstarch with a bit of water and add to crock pot. Stir; turn to high for the last 15 minutes.
  • Serve over your favorite pasta.

Nutrition Facts : Calories 1559.8, Fat 161.1, SaturatedFat 66.9, Cholesterol 224.7, Sodium 854.9, Carbohydrate 7.2, Protein 20

1 lb beef, cut in strips 6 "x 2-inch x 1/2-inch
1 (7 ounce) can chipotle chiles in adobo
1 (14 ounce) Mexican-style stewed tomatoes
1 tablespoon cornstarch (optional)

SLOW COOKER CHIPOTLE CHILI

My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do.

Provided by duboo

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 6h35m

Yield 12

Number Of Ingredients 19



Slow Cooker Chipotle Chili image

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
  • Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.
  • Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

Nutrition Facts : Calories 401.8 calories, Carbohydrate 33.7 g, Cholesterol 65 mg, Fat 18.3 g, Fiber 9.5 g, Protein 28.1 g, SaturatedFat 6.4 g, Sodium 1257.1 mg, Sugar 6.3 g

2 pounds ground beef
1 pound bulk Italian sausage
1 large onion, diced
1 tablespoon minced garlic
2 (16 ounce) cans kidney beans, rinsed and drained
2 (16 ounce) cans chili beans, undrained
2 (14.5 ounce) cans diced tomatoes
2 (14.5 ounce) cans crushed tomatoes
2 ribs celery, chopped
1 green bell pepper, coarsely chopped
½ red bell pepper, chopped
½ (7 ounce) can chipotle chiles in adobo sauce, finely chopped
½ (3 ounce) package bacon bits
1 tablespoon chili sauce
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
1 tablespoon chili powder
2 teaspoons brown sugar
¼ teaspoon ground cumin
¼ teaspoon salt

COPYCAT CHIPOTLE CHICKEN RECIPE IN THE INSTANT POT

Do yourself a favor and make our copycat Chipotle chicken recipe in the Instant Pot and enjoy your favorite meal at home.

Provided by Lauren

Categories     Main Course

Time 35m

Number Of Ingredients 12



Copycat Chipotle Chicken Recipe in the Instant Pot image

Steps:

  • In the bottom of the Instant Pot pot, mix together chicken broth, onion, garlic, pepper, adobo sauce, chili powder, cumin, oregano, paprika, salt, and pepper.
  • Place the chicken breasts in the bottom of the Instant Pot and make sure that the chicken is mostly covered by the sauce.
  • Place lid on top of Instant Pot and turn valve to SEALING. Press MANUAL button (or PRESSURE COOK button) and set timer to 15 minutes (22 minutes if chicken is frozen).
  • When chicken is finished cooking, move valve to VENTING and do a quick release of the pressure.
  • Remove chicken and transfer to a plate or cutting board (leaving liquid in the pot).Shred or slice the chicken.
  • You can use the chicken in tacos, burritos, on top of salads, or even in a bowl.
  • To assemble your own bowl, place rice in the bottom of the bowl. Top with cooked chicken, pinto or black beans, guacamole, corn, pico de gallo, and shredded cheese.

Nutrition Facts : Calories 201 kcal, Carbohydrate 5 g, Protein 33 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1231 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving

1 cup Chicken Broth
1 small red onion (diced)
4 garlic cloves (minced)
1 chipotle pepper from a can of chipotles in adobo sauce ( (leave the pepper whole))
1 Tablespoon adobo sauce ( (from the can of chipotles))
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
2 pounds boneless, skinless chicken breasts

WEIGHT WATCHERS SLOW COOKER CHIPOTLE'S BARBACOA BEEF RECIPE

This beef is slow cooked until tender in a perfect blend of spices. It's great for filling tacos, burritos, salads, or just served over rice.

Provided by Six Sisters Stuff

Categories     Main Course     Dinner

Yield 8

Number Of Ingredients 13



Weight Watchers Slow Cooker Chipotle's Barbacoa Beef Recipe image

Steps:

  • Place garlic, onion, lime juice, chipotles, cumin, oregano and cloves in a blender until smooth; set aside.
  • Trim all fat off meat, and cut into 4 pieces. Season all sides with salt and pepper and brown in a skillet over high heat in 1 teaspoon olive oil just until the outside is brown and seared to seal in the juices.
  • Remove meat from skillet and place in the bottom of a slow cooker sprayed with nonstick cooking spray.
  • Pour liquefied spices, water and bay leaves on top and cover and cook on high for 4 hours, or low for 6-8 hours.
  • Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
  • Return the shredded meat to the pot and mix together with juices in the slow cooker. Let cook on warm for 10 minutes.
  • Serve over cooked rice.

Nutrition Facts : Servingsize 1 serving

5 teaspoons minced garlic
1/2 medium yellow onion
1/2 lime (juiced)
2-3 chipotles in adobo sauce
1 Tablespoon ground cumin
1 Tablespoon ground oregano
1/2 teaspoon ground cloves
3 pounds bottom round roast (or beef eye of round, all fat trimmed)
Salt and pepper, to taste
1 teaspoon olive oil
1 cup water
3 bay leaves
4 cups cooked rice

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