Slow Cooker Jalapeno Beef Food

SLOW COOKER BEEF STEW

Steps:

• The night before, cut up potatoes and carrots and slice onions. Put all the vegetables in a plastic container filled with water overnight.
• Also the night before, marinate the stew meat with Worcestershire sauce and herb seasoning in a plastic storage bag. Place in the refrigerator.
• In the morning, put the raw beef in the bottom of your slow cooker. Drain the vegetables, and pour in on top of the beef. Pour in the stewed tomatoes and tomato juice. If you like your stew a little spicy, add a chopped jalapeno pepper or two.
• Turn the slow cooker on high for 1 hour. Then, set your slow cooker to low for 6-8 hours. The beef will cook completely, and will be very tender.

SLOW COOKER JALAPEñO POT ROAST

Steps:

• Gather the ingredients.
• Place meat in slow cooker or crock pot. Add peppers, onion, garlic, salt, black pepper, and vinegar.
• Cover and cook beef on low 8 to 10 hours or until it is very tender.
• Remove beef to a platter and shred for sandwiches, tortillas, or served with rice or potatoes.

SPICY SHREDDED BEEF SANDWICHES

Steps:

• Place roast in a 4- or 5-qt. slow cooker. Add the onions, pepperoncini, jalapenos, beer, soup mix, garlic and pepper. , Cover and cook on low until meat is tender, 8-10 hours. , Remove meat. Skim fat from cooking liquid. When cool enough to handle, shred meat with 2 forks and return to slow cooker; heat through. Serve 1/2 cup meat mixture on each roll with a slice of cheese.

SLOW COOKER JALAPENO POPPER TAQUITOS

Steps:

• Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
• Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil.
• Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.