Slow Cooker Taco Joes Recipes

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 5-6 hours. If desired, sprinkle with green onions. Serve the dip with tortilla chips and mini peppers.

Steps:

• In 12-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. In 3 1/2- to 4-quart slow cooker, place beef. Stir in refried beans, enchilada sauce, taco seasoning mix and salsa.
• Cover and cook on Low heat setting 4 to 6 hours.
• To serve, fill each bun with about 1/3 cup beef mixture and top with cheese, lettuce, tomato and sour cream.

Steps:

• Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
• Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
• Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
• Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

Steps:

• In a slow cooker or crock pot, combine all ingredients.
• Cover and cook on low for 5-7 hours.
• Serving suggestions:.
• Serve with tortilla chips.
• Spoon over hot baked potatoes.
• Roll in a warm tortilla.
• Spoon over a bed of lettuce.
• Use as an omelet filling.
• Add shredded cooked chicken and serve over crushed doritos with a dollop of sour cream.

Steps:

• In a medium skillet, cook the ground beef until browned over medium heat.
• Drain and set aside.
• Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.
• Mix to blend,
• Cook on Low setting for 8 hours.

Steps:

• Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to a low cooker.
• Cover and cook on low for 4 hours.
• Remove chicken from pot and shred with two forks.
• Add the cream cheese to the slow cooker and whisk constantly until the cream cheese is fully melted and incorporated.
• Return chicken to the slow cooker and add the cilantro. Stir well to combine.
• Serve immediately.

Steps:

• Cook bacon in a large skillet over medium heat until crisp. Remove from skillet, drain on paper towels, crumble and set aside.
• Cut the onion into small pieces, then cook in the bacon grease until golden. Remove from skillet and set aside.
• Brown the ground beef, remove from skillet, and drain.
• Mix all remaining ingredients in a slow cooker along with the bacon, onion and ground beef.
• Cook for at least 8 hours on the lowest setting, but times will vary based on the individual slow cooker.
• Serve over hamburger buns for a good "sloppy-joe".

Steps:

• Mix salsa, refried beans and enchilada mix in a slow cooker til combined.
• Add the chicken breast and cover and cook on high for 6 hours. Shred chicken and serve with all the fixings. Enjoy!