We love quick and easy dinners around here. We also love quick and easy dinners that taste just like take-out that we can make at home. With 4 kids and all of them in some sort of activity, we need all the help we can get. This Mongolian beef checks all the boxes and leaves everyone happy after dinner. We love this slow cooker Mongolian beef because:

• Fast prep time
• Deliciously tender beef
• Everyone in the house loves it

What is Mongolian beef?

Mongolian beef is a Asian inspired dish that consists of thinly sliced beef, typically flank steak, made with vegetables and covered in a flavorful sauce. It is a common menu item in most Chinese restaurants and is often paired with steamed rice. This version takes some of the elements of classic Mongolian beef and uses the slow cooker to give you a super tender and flavorful dinner.

Ingredients for Slow Cooker Mongolian Beef

Another thing that I love about this quick and easy dinner recipe, is that you only need a handful of common ingredients. Even the ones that aren’t as common are great additions to your kitchen for future Asian inspired dishes. To make Mongolian beef in the slow cooker you will need:

• flank steak
• garlic
• ginger
• scallions
• soy sauce
• brown sugar
• cornstarch
• water
• avocado oil
• sesame oil
• sesame seeds
• salt and pepper

Flank steak – This is my personal favorite cut of beef. It is so tender when cooked correctly and flavorful on it’s own. It comes from the ab muscle on the cow. I love it for fajitas too!

Garlic and Ginger – Fresh garlic and ginger bring the most flavor to this dish. You can find both in the produce section of a grocery store. Minced or even powder garlic or ginger will work here too.

Soy sauce – We use coconut aminos whenever a recipe requires soy sauce. It is a soy-free alternative and tastes better if you ask me! You can find it in the Asian food aisle at the grocery store or buy our favorite coconut aminos here.

Brown sugar – Any brown sugar will work in this recipe. It helps create a caramelized taste and add a bit of sweetness.

Cornstarch – This helps thicken the sauce. Looking for a corn-free substitute? Try arrowroot powder! It works the same way.

Sesame oil – Sesame oil helps add a more authentic Asian flavor to this beef dinner. Once you buy sesame oil, you’ll be amazed at how often you use it! Buy it online here or at any grocery store.

How to make Mongolian Beef in a Crock Pot

Once you’ve gathered all your ingredients you’ve done most of the leg work! You will also need to grab your Crock Pot, measuring cups and spoons and mixing bowls.

Step 1: Cut the beef. Slice the flank steak against the grain in strips. Then dice the beef into cubes. Place the steak in a bowl and toss with the cornstarch.

Step 2: Add spices. Mince the garlic and ginger. Add it to the beef/cornstarch mixture. Also add the brown sugar, sesame oil, salt, pepper, soy sauce and water. Stir to combine.

Step 3: Cook. Pour the oil into the slow cooker pot. Place the seasoned beef in and give it one more stir. Cook for 2.5 hours on high or 4-5 hours on low.

Step 4: Serve. Slice the scallions and serve the Mongolian beef over rice. Use your Instant Pot to make steamed rice!

How to make in an Instant Pot

Forget to thaw the meat or just want to make it faster? Try this Instant Pot Mongolian Beef version!

Side dish recommendations

While this slow cooker Mongolian beef is an amazing entree, it does need some sides to round it out. The best side dishes that I can recommend are:

• Rice
• Fried rice
• Egg rolls
• Steamed broccoli
• Sesame cauliflower

Recipe Tips and FAQs

Slow cooker Mongolian beef is a beginner friendly recipe that I know everyone in your family will love! To make the recipe even easier, here are some tips and frequently asked questions about this dish.

What cut of beef do you need for Mongolian beef? The best cut of beef for Mongolian beef is flank steak. It is cut from the underside abdomen of the cow and is tender and juicy. You can use other cuts of beef, but be sure to slice them thin.

Do I need to brown the beef before adding it to the slow cooker? No, you do not need to brown the beef before adding it to the slow cooker. You can brown it to help lock in juices before adding it to the slow cooker.

Can I make this in the Instant Pot? Yes! You sure can! Use THIS RECIPE to make Mongolian beef in the Instant Pot.

How to store leftovers

Place any leftover Mongolian beef in a Tupperware or Ziplock bag and place in the fridge. Make sure the seal is tight and this beef will stay fresh for up to 5 days in the fridge. Microwave or heat in a skillet to enjoy again.

Can I freeze Mongolian beef?

Yes, you can! Make the recipe as written and allow to cool completely. Place the beef in a Ziplock bag and remove all the air to ensure it lays flat. Put in the freezer for up to 3 months. Only freeze the beef, not the rice or other sides.

Other Asian Inspired Recipes to Try

Looking for more Asian inspired recipes to try? My family and I suggest:

• Beef and broccoli
• Honey garlic chicken – slow cooker recipe!
• Korean beef lettuce wraps
• Egg roll in a bowl – keto friendly!

Slow Cooker Mongolian Beef

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 40 minutes

Print

Ingredients

• 1 lbs. flank steak
• 3 garlic cloves
• 1 inch ginger
• 1 scallion
• ½ cup reduced salt soy sauce or coconut aminos
• 1/3 cup brown sugar
• ¼ cup cornstarch
• ¼ cup water
• 2 tbsp avocado oil
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• Salt, to taste
• Black pepper, to taste

Instructions

1. Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.
2. Season flank steak with salt and pepper to taste, and coat with cornstarch. Mix until well combined.
3. Mince your ginger and garlic.
4. At the bottom of the slow cooker, add the avocado oil and then add the steak.
5. Then add the garlic, ginger, brown sugar, sesame oil, soy sauce and water. Mix until well combined.
6. Turn the slow cooker on 2.5 hours on high or 4-5 hours on low. Then stir when done cooking.
7. Slice the scallion.
8. Garnish the Mongolian beef with scallions and sesame seeds and serve over rice.

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My family loves slow cooker dinners. My kids know something good is for dinner when I start adding ingredients to the crock pot early in the morning. You could say that all my crock pot dinners are kid approved since there isn’t one they don’t like. This honey garlic chicken is no different – kid approved for sure! My whole family loves take-out so being able to make this take-out worthy meal on a busy weeknight is the best!

Honey garlic chicken

One of popular flavor combinations in Asian inspired food is honey and garlic. It is used in recipes like my sesame cauliflower and other dishes often. This chicken version combines the classic honey garlic flavor with the convenience of crock pot cooking. Your family will loves this meal because –

• it is full of flavor
• there is minimal prep required
• healthier option than take-out
• it can easily doubled and used for other meals

Crock Pot Honey Garlic Ingredients

One of the best parts of this honey garlic chicken recipe, is once you have the ingredients needed you can use them for other dishes. Most of the ingredients listed are common in Asian inspired cuisine.

• chicken
• soy sauce
• honey
• hoisin sauce
• vinegar
• sesame oil
• garlic
• scallions
• sesame seeds
• salt/pepper

Chicken – You can use any boneless, skinless chicken for this recipe. I prefer breasts, but thighs will work too.

Soy sauce – Feel free to use your favorite soy sauce here. We use coconut aminos in all of our Asian inspired recipes at home, which is a soy free substitute.

Honey – Use locally sourced honey, if possible.

Hoisin sauce – This is a staple in Asian cuisine. You can find it in the Asian food aisle at the grocery store. Same goes for rice vinegar and sesame oil. These three are often used together.

Garlic – Fresh garlic is what you need for this honey garlic chicken. I use my garlic mincer to easily dice the garlic for meals.

Sesame seeds – These are great for topping your chicken. They are optional, but a great addition.

Scallions – This is the green part of green onions. You can find these in the produce section of the grocery store.

How to make slow cooker honey garlic chicken

Once you have gathered all your ingredients, you will also need to grab measuring cups and spoons and your slow cooker. This crock pot dinner is really a dump go meal so the dishes needed for prep is minimal.

Step 1: Add ingredients. Add the chicken. Grate your garlic and then it and the soy sauce, honey, rice vinegar, sesame oil, hoisin sauce plus salt and pepper to the slow cooker. Stir to combine

Step 2: Cook. Cook on low for 6-7 hours or high for 3-4 hours.

Step 3: Shred. Shred the chicken and serve over rice.

Side dish recommendations

This recipe makes a delicious chicken but you may be wondering what to serve with it. Here are some great side dishes that pair perfectly with this honey garlic chicken –

• Rice
• Honey roasted carrots
• Loaded broccoli salad
• Mashed cauliflower

Recipe FAQ and Tips

While this is a simple crock pot dinner, there are a few tips that can make it even easier. Here are our honey garlic chicken tips and frequently asked questions.

Do I have to brown chicken before slow cooker? No, you do not need to brown the chicken before adding it to the slow cooker. You can brown it, if you’d like, but it’s not necessary. Browning locks in flavor and keeps the chicken moist.

What type of chicken do I need? Boneless, skinless chicken breasts work best for this recipe. Boneless, skinless chicken thighs will work here as well. I do not recommend bone-in chicken as it will not shred as easily and then you have to worry about bones in the meat.

How much garlic do you need? You will need 6-8 cloves of garlic for this chicken. That may seem like a lot of garlic, but it mellows out a bit in the slow cooker.

Pro tip – Use a handheld mixer to easily shred the chicken while it’s still in the slow cooker.

Instant Pot directions

Want to make this chicken even faster? Use your pressure cooker! Follow the directions below –

• Add all of the ingredients to the Instant Pot.
• Stir to combine.
• Add 1 cup of water.
• Pressure cook for 8 minutes on high pressure.
• Let pressure release naturally.
• Shred.
• Serve and enjoy!

How to store leftovers

Place any leftover chicken in an airtight container and keep it in the fridge. It will stay fresh for 3 days in the fridge. Remove and microwave to re-heat. You can also reheat it in a skillet with some water.

Can I freeze honey garlic chicken?

Yes! You can freeze this honey garlic chicken. Allow the chicken to cool and place it in a Ziplock bag. Remove all the air and lay flat on a cookie sheet. Once frozen, remove from the cookie sheet and store in the freezer for up to 3 months. To re-heat – remove from the freezer and allow to thaw in the fridge. Microwave the chicken or use a skillet with some water to warm it up.

Other chicken recipes

Are you looking for other chicken dinners? Here are some of our other favorites that make dinner time easier!

• Chicken fajitas – slow cooker recipe!
• Cheesy chicken broccoli rice casserole
• Baked chicken tenders
• Enchilada casserole – slow cooker recipe!

Slow Cooker Honey Garlic Chicken

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 3 hours

Total Time: 3 hours 5 minutes

Make a tender and flavorful chicken in your slow cooker!

Print

Ingredients

• 2 lbs (4 pieces) of chicken breast
• 1 cup reduced sodium soy sauce or coconut aminos
• ½ cup honey
• ¼ cup hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 6-8 cloves of garlic
• 2 scallions
• 1 tsp sesame seeds
• ¼ tsp salt, or to taste
• ¼ tsp black pepper, or to taste

Instructions

1. Grate your garlic.
2. In your slow cooker add the chicken, soy sauce, honey, hoisin sauce, garlic, rice vinegar, toasted sesame oil, and salt and pepper. Stir until well combined.
3. Cook in the slow cooker for 3-4 hours on high or 6-7 hours on low. Make sure to flip the chicken breast over when cooked halfway.
4. Once fully cooked, shred the chicken. I use a hand mixer for easy shredding.
5. Serve with rice and top with scallions and sesame seeds

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My family has 2 meals almost every single week – some sort of taco and spaghetti. (I prefer my one pot spaghetti!) Our tacos vary between chicken and beef and sometimes we switch it up and have fajitas. But tacos are a must every week in our house. That’s why I love adding these slow cooker tacos to our menu! They are simple to make and everyone loves them.

You and your family will loves these ground beef tacos because:

• Prep takes a few minutes.
• Full of Mexican inspired flavors.
• Your slow cooker does most of the work!
• Come home to tacos on busy nights.

What are slow cooker ground beef tacos?

The name really gives it away – LOL! These tacos are made with ground beef and taco seasoning and slow cooked in your Crock Pot. They require very little prep and can be used in meal planning and prep. The best part of these tacos is that you can easily customize then to however your family likes! My family loves avocado in their tacos so we add extra when making them. Not an avocado fan? Feel free to omit them from your toppings!

Slow cooker ground beef taco ingredients

There are two parts to these ground beef tacos – the taco meat and the assembly. For the taco meat portion you will need:

• ground beef
• taco seasoning

Ground beef – You can use your favorite ground beef here. I do suggest using at least 80/20 fat content so that you have some juice while it’s cooking.

Taco seasoning – Feel free to use your favorite taco seasoning here. Stock bought or homemade will work. I love using my homemade taco seasoning for our tacos!

Taco topping suggestions:

• jalapenos
• avocado
• onions
• tomatoes
• lettuce
• cheese
• sour cream

How to make ground beef tacos in the slow cooker

The best thing about these tacos is how easy they are to make! No standing over the store and browning ground beef – not here! Simply add your ingredients (all 2 of them!) to your slow cooker.

Step 1: Add your ground beef. Add your ground beef to your Crock Pot and break it apart into pieces with a fork or spatula.

Step 2: Add spices. Add your taco seasoning to your ground beef. Stir to combine.

Step 3: Cook. Cook on high for 2 hours or low for 4+ hours.

Step 4: Serve. Scoop the taco meat into your favorite tortillas and add your toppings.

FAQs about ground beef tacos

Is it safe to put raw ground beef in a slow cooker? Yes, it is. Slow cookers gradually cook the beef and as long as the internal temperature is 160 degrees and no pink remains, it is safe to eat.

Do I need to brown the beef before adding it? No, you don’t have to brown it first. If you prefer to brown your ground beef, feel free.

What kind of tortillas do I need? Feel free to use your favorite tortillas for this recipe or even try your hand at homemade tortillas! We love corn tortillas but flour work too!

How many tacos will 3 pounds of ground beef make? This recipe makes a bunch of tacos! You can probably make 24 tacos if you fill each one with 1/4 cup of meat. The taco meat is great for meal prepping!

Do I need to add any liquid? No, no liquid is needed for these tacos. The ground beef will release some grease that can be drained later.

What toppings do I need? Whatever you like on your tacos! We love onions, avocados, tomatoes, cheese, jalapenos and sour cream! Feel free to add your favorite toppings.

Side dish recommendations

These tacos can be eaten alone or have a Tex-Mex inspired side dish added along with them! Some side dish suggestions are:

• Refried beans
• Guacamole
• Spanish rice

How to store leftovers

Place any leftover taco meat in an airtight container and keep in the fridge. The taco meat will keep for up to 5 days if stored properly. I do not suggest making the tacos and putting them in the fridge. The meat will make the tortillas soggy.

Can I freeze them? You can freeze the taco meat, but I do not recommend freezing pre-made tacos. To freeze the meat, place on a baking sheet and flash freeze for 1 hour. Transfer the frozen taco meat to a Ziplock bag and remove all the air. Place in the freezer for up to 6 months.

Other tacos to try

Who doesn’t love a good taco? Some of our other taco favorites are:

• Crock Pot chicken tacos
• Easy taco casserole
• Taco boats
• Baked chicken tacos
• Buffalo chicken street tacos

Slow Cooker Ground Beef Tacos

Yield: 24 tacos

Prep Time: 5 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 35 minutes

How to make delicious ground beef tacos in the slow cooker.

Print

Ingredients

• 3 pounds ground beef, thawed
• 3/4 cup taco seasoning

Instructions

1. Place the ground beef in the bottom of the slow cooker. Use a spatula to crumble it up.
2. Add the taco seasoning and stir to combine.
3. Cook on HIGH for 2.5 hours or LOW for 4 plus hours.
4. Use a slotted spoon to drain the grease.
5. Assemble the tacos and enjoy!

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If you loved this recipe, we would love for you to leave a review to help others!

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In case you haven’t noticed, I’m a huge fan of Tex-Mex food! I love a good bowl of homemade guacamole, tacos, and enchiladas. Toss in an aqua fresca and I am one happy girl! Know what I love even more than Tex-Mex? Being able to make it all in my slow cooker for an easy meal and even easier clean up! Yes, please!

What Are Chicken Fajitas?

Chicken Fajitas are a popular Tex-Mex dish consisting of juicy and tender shredded or sliced chicken with bell peppers, onions, and classic Mexican spices. 

The chicken mixture is loaded into soft flour tortillas and can be served as is or topped with sour cream, guacamole, salsa, and cheese. 

While I’ve made chicken fajitas, you also do shrimp fajitas, beef fajitas, and other fajita recipes made with different types of meat. 

Slow Cooker Chicken Fajita Ingredients

• 3 Boneless Skinless Chicken Breasts
• 1 Yellow Onion
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1 Orange Bell Pepper
• 1 Poblano Pepper
• 1 tsp Chili Powder
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1 tsp Granulated Garlic
• 1 tsp Salt
• 2 tbsp Olive Oil (optional)
• Flour Tortillas

Ingredient Notes

Chicken – Feel free to use whatever chicken you prefer here. We like breasts, but thighs work just as well. You can also use leftover chicken, too. (I would leave that out of the slow cooker until the last hour of cooking so it doesn’t get rubbery.)

Peppers – I love adding a poblano pepper to my fajitas. It adds so much flavor. Feel free to add one (they can be found next to the bell peppers) or omit it.

Spices – The spices used are a classic Tex-Mex blend. You can use the spices listed or taco seasoning or even fajitas seasoning packets.

Olive oil – This is optional, but helps coat the chicken and veggies with the spices.

Topping ideas – These fajitas are great with just the meat and veggies, but you can also add:

• sour cream
• guacamole
• salsa
• cilantro

How to Make Chicken Fajita in the Crock Pot

Step 1: Add Ingredients to the Crock Pot

Add the chicken, bell peppers, and onions to the Crock pot and cover with spices. Stir to combine.

Step 2: Cook

Cook the chicken fajita mixture on LOW for 4-6 hours. 

Step 3: Slice/Shred the Chicken

Once cooked, remove the chicken from the Crock Pot and slice or shred it. Add it back to the Crock Pot. 

Step 4: Assemble the Tortillas

Add the chicken fajita mixture to a tortilla and serve with your favorite side dishes. 

How to make in the Instant Pot

Want to make these fajitas even faster? Use your pressure cooker!

• Place the chicken and sliced vegetables in the inner pot.
• Add the spices to top and stir to combine.
• Add a cup of water or chicken broth to the pot.
• Pressure cook on high for 12 minutes.
• Naturally release the pressure.
• Remove the chicken and shred.
• Add the veggies and chicken to a bowl.
• Serve into tortillas.

Side Dish Recommendations

• Easy refried beans
• Homemade Guacamole
• Homemade Peach Salsa

Recipe FAQs

Can I Put Raw Chicken in the Crock Pot?

Absolutely! It’s completely safe to do so, even when adding other ingredients to the mixture. The Crock Pot will tenderize the meat and soften the vegetables in the natural juices of the chicken, mixed with the seasoning.

Should I Cut Chicken Fajita Before Cooking?

Cutting the chicken before cooking is recommended when using the stovetop or the oven to make chicken fajitas. You won’t need to cut the chicken when cooking this dish in the Crock Pot as the chicken is removed and sliced (or shredded) after cooking and then returned to the Crock Pot mixture for assembling the tortillas.  

Do I Need to Brown the Chicken Before Adding It?

No, you don’t. Browning is a process used to lock in the chicken’s juices, which gives a dish added flavor.

While this additional step has not been taken in this recipe, if you have extra time to first sear the chicken breasts before continuing with the cooking, even better! 

How Should I Store Crock Pot Chicken Fajitas?

Store any leftover chicken fajita mixture in an airtight container in the fridge for up to 4 days. I don’t recommend storing assembled tortillas in the fridge, as the chicken mixture will make the tortillas soggy. 

Can I Freeze Crock Pot Chicken Fajitas?

Yes! This chicken fajita mixture will store well for 2 months in the freezer in an airtight container or Ziploc bag. Thaw in the fridge overnight and use in freshly assembled tortillas or in other chicken fajita-inspired recipes. 

Crock Pot Chicken Fajitas

Yield: 4-6 tacos

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

How to make tender chicken fajitas in your slow cooker.

Print

Ingredients

• 3 Boneless Skinless Chicken Breasts
• 1 Yellow Onion
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1 Orange Bell Pepper
• 1 Poblano Pepper
• 1 tsp Chili Powder
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1 tsp Granulated Garlic
• 1 tsp Salt
• 2 tbsp Olive Oil (optional)
• Flour Tortillas

Instructions

1. Wash and cut the vegetables into strips. Place them in the bottom of the slow cooker.
2. Add the chicken on top of the vegetables.
3. Add olive oil and then the spices on top of the veggies and meat. Stir to combine.
4. Cook on low for 4-6 hours.
5. Remove the chicken and allow to rest for 10 minutes.
6. Slice, shred or cut the chicken into pieces.
7. Assemble the tacos with meat, veggies and toppings of your choice.
8. Enjoy!

Notes

Make in the Instant Pot -

• Place the chicken and sliced vegetables in the inner pot.
• Add the spices to top and stir to combine.
• Add a cup of water or chicken broth to the pot.
• Pressure cook on high for 12 minutes.
• Naturally release the pressure.
• Remove the chicken and shred.
• Add the veggies and chicken to a bowl.
• Serve into tortillas.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other Chicken Recipes to Try

• Crockpot Mexican shredded chicken
• Creamy White Chicken Chili
• Chicken Carnitas Bowl
• Crock Pot Chicken Tortilla Soup

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite board.

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Using my slow cooker to be able to create a whole meal on a busy day is the best thing ever. You can prep everything before leaving and come home to a deliciously tender meal. These slow cooker cube steaks are no exception! With only a few minutes prep, you will be enjoying a hot and tender dinner in the evening.

What are Slow Cooker Cube Steaks

Slow Cooker Cube Steaks are a type of steak that is cut into small, square-shaped pieces. The name “cube steak” comes from the fact that the meat is cut into cubes, which helps it cook more evenly and quickly. Cube steaks are often used for dishes such as stews, stir-fries, or fajitas, as they are relatively lean and tenderize well when cooked slowly. 

One of the benefits of using a slow cooker to prepare cube steak is that it allows you to infuse the meat with flavor by cooking it in a variety of sauces or seasonings. Additionally, slow cookers help to tenderize the meat, making it more juicy and flavorful. 

Slow Cooker Cube Steak Ingredients 

You won’t need many ingredients for this easy recipe. Here’s what you’ll need:

• Cube steak: When shopping for cube steak, be sure to look for cuts that are not too thick or thin; otherwise, they may not cook evenly in the slow cooker.
• Garlic powder: Garlic powder is always a great seasoning for meats. It really brings out the flavors of the cube steak. 
• Salt & pepper: You’ll season the cube steaks on each side with salt and pepper. 
• Onion soup mix: This mix is packed with seasonings including onion flakes, beef bullion granules or paste, onion powder, parsley, celery seed, paprika, & black pepper.
• Brown gravy mix: The gravy makes these steaks nice and tender when mixed with the onion soup mix and cream of mushroom soup. 
• Cream of mushroom soup: Cream of mushroom soup adds a thick and creaminess to your sauce. 
• Water: You will need some water so that the gravy and soup mix are thinned to perfection. If you prefer, you could use beef broth for additional flavor. 

How to Make Cubed Steak in the Crock Pot 

All you have to do with crock pot cube steaks is season, and let the crock pot do the work! Follow the simple steps below. 

Step 1: Season the Steaks

Season the cube steaks with garlic powder, salt, and pepper on both sides. Then, set them to the side. 

Step 2: Make the Gravy

In a large bowl, mix the onion soup mix, cream of mushroom soup, brown gravy mix and water together until well combined. 

Step 3: Layer the Cube Steaks

Place ? of the soup mixture in the bottom of the slow cooker. Then, put 2 steaks on top. Cover the steaks with another ? of the soup mixture, and layer the remaining two steaks. 

Step 4: Cover in Sauce

Spoon the remaining soup mixture over the top 

Step 5: Cook

Cover your slow cooker with a lid and cook your cube steaks on low for 6 hours. 

Serve and Enjoy!

How to Make It in the Instant Pot

If you don’t have 6 hours to prepare your cubed steaks, you can make them just as tender in the Instant Pot. To make it in your Instant Pot, you will need to use 1 ½ cups of water and make a slurry after the meat is cooked. You’ll hit the manual or pressure cook button and set the time for 10-minutes. Or, you can follow this Instant Pot Cube Steak Recipe. 

Side Dish Recommendations 

Looking for a side dish to pair with these easy cube steaks? Some of our favorites are:

• Instant Pot Mashed Potatoes
• Loaded Cauliflower Bake
• Quick Honey Roasted Carrots
• Instant Pot White Rice

Can I Use Homemade Mixes? 

Absolutely! If you prefer certain seasonings, you can use those instead. Just make sure that you add enough water to keep your cube steak moist and delicious. 

What Cut is Cube Steak?

Cube steak is a cut of beef that has been tenderized by running it through a mechanical tenderizer, also known as a cube steak machine. This process creates small indentations, or “cubes,” on the surface of the meat. As a result, cube steak is usually more tender than other cuts of beef and is well suited for dishes that require extended cooking times, such as stew or braised beef.

Can I Use Other Meat?

While it is sometimes sold as a cut of meat, cube steak can also be made at home by purchasing a less expensive cut of beef such as chuck steak or round steak and tenderizing it yourself. Either way, cube steak is an excellent option for those looking for a delicious and affordable way to enjoy beef.

Slow Cooker Cube Steak

Yield: 4 steaks

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours 5 minutes

Make tender and delicious cube steaks in your slow cooker!

Print

Ingredients

• 2 lbs cube steak, about 4 steaks
• 1 teaspoon garlic powder
• Salt & pepper to taste
• 1 envelope dry onion soup mix
• 1 envelope brown gravy mix
• 2 cans cream of mushroom soup
• ½ cup water

Instructions

1. Season the steaks on both sides with garlic powder and salt & pepper, set aside 
2. In a large bowl mix the remaining ingredients until well combined 
3. Place ⅓ of the soup mixture in the bottom of the slow cooker 
4. Place 2 cube steaks on top of the mixture 
5. Cover the steaks with another ⅓ of the soup mixture 
6. Layer on the remaining 2 cube steaks 
7. Spoon the remaining soup mixture over the top 
8. Cover and cook on low for 6 hours 
9. Serve and enjoy!

Notes

Instant Pot directions -

Season the steaks.

Place them in the Instant Pot on a trivet.

Cover with the soup ingredients.

Add 1 ½ cups of water.

Cook for 10 minutes.

Allow the pressure to naturally release.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other Slow Cooker Dinners to Try

Need other slow cooker dinners? We suggest:

• Crock Pot Roast Dinner
• Creamy Crock Pot Pork Chops
• Slow Cooker Whole Chicken
• Crock Pot Corned Beef

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One of our favorite family meals to eat together is tacos. My kids are big taco fans because you can customize them to your liking. We put out the tortillas, meat, and all the fixings and let me pick what they want on them. It’s a dinner win-win!

What are Baked Chicken Tacos?

Baked chicken tacos are a delicious and easy way to enjoy Mexican-inspired cuisine. The chicken is cooked in the oven until it is tender and juicy, and then it is shredded and mixed with a variety of flavorful toppings. They can be made with a variety of different toppings, including salsa, cheese, sour cream, and guacamole.

You can serve them on soft tortillas, but they can also be served on hard shells. Baked chicken tacos are a great option for a quick and easy weeknight meal, and they can be easily customized to suit your family’s taste preferences.

Chicken Taco Ingredients

For these delicious and healthy chicken tacos, you will need ingredients for the chicken as well as toppings for the taco. Here’s what you will need:

• Chicken tenders– I use boneless skinless chicken tenders because they are already precut, but you could use chicken breasts and cut them into slices as well.
• Seasonings– To season the chicken, you will need garlic powder, onion powder, cumin, salt, and pepper.
• Spinach– I used spinach leaves, but you could use lettuce or any leafy green you choose.
• Shredded cheese– You can’t have a taco without shredded cheese. I use a Mexican blend, but you can use whichever cheese you prefer.
• Guacamole– Guacamole is totally optional, but super delicious as a topping.
• Sour cream– I always use sour cream on my tacos, but if you don’t like it, you don’t have to use it.
• Cilantro– A little bit will do. You don’t want to overpower the seasonings and spices of the chicken.
• Tortillas– I used flour tortillas, but if you want a healthier option, you could use whole wheat or corn tortillas.

How to Make Chicken Tacos in the Oven

These chicken tacos are quick and easy to whip up. Follow the steps below!

Step 1: Preheat and Prep

First, preheat your oven to 350°F. Then, spray a baking sheet with nonstick cooking spray.

Step 2: Season the Chicken

Place the chicken on a cutting board, and sprinkle both sides with all of the seasonings.

Step 3: Bake the Chicken

Next, lay the chicken on the prepared baking sheet so it’s not touching. Bake for 15-20 minutes or until the tops are browning and the chicken is fully cooked.

Step 4: Let the Chicken Cool

Remove the chicken and let it cool. Then, shred or dice it if you prefer

Step 5: Assemble the Taco

Add pieces of chicken to each taco, spinach, shredded cheese, and any toppings you prefer.

Enjoy!

How to Make in the Instant Pot

If you don’t want to heat up your kitchen by turning on the oven, and you have an Instant Pot, you can cook the chicken in the Instant Pot instead. Simply season the chicken with the spices, place 1 cup of water in the inner pot, add the chicken, and pressure cook for 12 minutes. Or, you can follow this Instant Pot Chicken Tacos Recipe.

How to make in the Slow Cooker

If you don’t have an Instant Pot, and don’t want to heat up the house, you can easily make the chicken in your slow cooker. Follow my Easy Crockpot Chicken Tacos Recipe, or simply make Crockpot Mexican Shredded Chicken and add all the toppings. Keep in mind that in the crockpot, you’ll cook the chicken on high for 4-6 hours or low for 8 hours.

Side Dish Recommendations

• Easy Refried Beans
• Taco Pasta Salad
• Roasted Vegetable Nachos
• Instant Pot Mexican Street Corn

Can I Use A Taco Packet?

Sure! I like the seasonings above, but if you like the flavors of a taco packet, you can season the chicken with that instead. Just sprinkle the seasonings as you may not need to use the entire packet.

What Toppings Work Best for Baked Chicken Tacos?

Baked chicken tacos are a quick, easy, and tasty dish that can be served for a weeknight dinner or weekend get-together. The key to making them extra delicious is in the toppings. Some of our favorite toppings for baked chicken tacos include shredded cheese, diced tomatoes, sour cream, and chopped cilantro.

For a bit of spice, we also like to add a few slices of jalapeño pepper. You can also get creative with your toppings and include things like avocado, pineapple, or even crispy bacon bits. Whatever you choose, we guarantee that your baked chicken tacos will be a hit!

Other Mexican Inspired Recipes

• Mexican Skillet Casserole
• Chicken Burrito Skillet
• Chicken Enchilada Casserole
• Easy Steak Fajitas

Tips for making oven baked chicken tacos –

You can use any type of chicken that you prefer – I just find it easier with chicken tenders. Chicken thighs or breasts would also make a great baked chicken taco.

I used garlic powder, onion powder, cumin and salt and pepper on our chicken tacos. Feel free to add any spices you like! Don’t like cumin? It doesn’t have to go on your chicken. It’s your taco, boss. Season it up as you’d like.

I like to either spray down my cookie sheet or use a silicone baking liner before adding the chicken. There is nothing worse then trying to pull a piece of chicken off that is stuck to your cookie sheet.

Your cooking time may vary depending on the size of your chicken. Make sure that the center is no longer pink and that the internal temperature has reached 165 degrees Fahrenheit before eating.

Baked chicken tacos

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Ingredients

• For the chicken:
• 1 pound chicken tenders
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 tablespoon cumin
• salt and pepper to taste
• For the tacos:
• 1 cup spinach
• 1 cup shredded cheese
• guacamole, for topping
• sour cream, for topping
• cilantro, for topping
• 6- 8 flour tortillas

Instructions

Preheat the oven to 350 degrees.

Lay the chicken on a cutting board and sprinkle spices over both sides.

Place on a baking sheet sprayed with cooking spray and bake for 15-20 minutes. Or until the tops are browning and they are no longer pink in the center.

Remove and let cool.

Assemble the tacos. Shred or dice the chicken if preferred.

Enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

More recipes to try

Like this recipe?  Be sure to check out:

• Chicken taco rice casserole
• Mango shrimp tacos
• Taco potato wedge nachos

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make them later? Pin the image below to your favorite dinner board.

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Hey there! It’s that time of the year again – crock pot dinner time! The kiddos are back to school and all their extra activities too. Some nights we don’t get home til after dark. I try to put a crock pot meal down on our menu plan for the days that I know we are going to be home late. I love that I can prep everything in the morning and have dinner ready no matter what time we roll in.

The best part of having a crock pot meal ready to go is the smell when you walk in the house. Your whole house smells of whatever delicious meal you have waiting for you. This crock pot Italian Swiss steak is not only super easy to prep but smells like heaven when cooking.

What is Crock Pot Swiss steak?

I remember telling my mom that I had bought a big piece of skirt steak and didn’t know what to do with it. I used half for sheet pan steak fajitas but still had a big portion of steak left to cook. She told me to make Italian Swiss steak with it like my grandpa used to do. She said he let the steak cook all day in the oven and the tomatoes simmer on the stove top. It’s hot here so I decided to take his recipe and re-create in the crock pot. It’s super simple and you only need a few ingredients.

Swiss steak is a meat that is tenderized before simmering with vegetables and seasonings. You can do this on the stove top or you can use your slow cooker or pressure cooker to make this tender and flavorful meal.

Italian Swiss steak ingredients

To make this crock pot recipe you will need:

• skirt steak or similar cut of steak
• canned tomatoes – diced, crushed or whole, your choice
• onion
• garlic
• apple cider vinegar
• spices

Meat – There are tons of different types of steak out there but a skirt steak or similar cut of steak works best for this recipe. You can also use a flank steak, round steak or a hanger steak. This site shows the different cuts of steak.

Tomatoes – The type of tomatoes that you use are up to you as well. I used diced this time but I’ve used crushed in the past. Just make sure to add the tomato juice from the can to the crock pot.

Spices -I call this “Italian” Swiss steak due to the spices used. I like to use garlic powder, onion powder, oregano plus salt and pepper. These spices along with the diced onion and garlic add so much flavor to this dish.

Apple Cider Vinegar – And yes, this recipe calls for apple cider vinegar. Sounds a little weird but it helps tenderize the meat during the day. Adding the apple cider vinegar makes the meat literally fall apart after being slow cooked all day.

How to make Swiss steak in the crock pot

This is the easiest part. You literally toss everything together in the crock pot and go on your way. Stir it a few times, if you are able, but it’s really a dump and go meal.

I put the meat on the bottom and then cover it with the spices, tomatoes, onion, garlic and apple cider vinegar. I like the meat to be covered so that it soaks up all the flavor throughout the day.

Once you are ready for dinner, turn off your crock pot, remove the steak and place it over rice, potatoes or pasta. Spoon the tomato/onion mixture over top, garnish with herbs and enjoy.

How to make in the Instant Pot

Looking to make this even faster? Grab your pressure cooker and follow the directions below:

• Place everything in your Instant Pot, including the juice from the tomatoes. Make sure you have at least 1 cup of liquid, if not add some beef broth.
• Seal the lid and cook on high pressure for 30 minutes.
• Allow the pressure to released naturally.
• Remove lid and serve.

Gluten free side dishes

The skirt steak and the sauce are naturally gluten free so it just depends what you decide to put it on. Some gluten free options for sides are:

• rice
• potatoes
• gluten free pasta

I personally love it over mashed potatoes because they absorb all the delicious tomato juice.

What cut of meat is Swiss steak?

You can use any cut of steak for Swiss steak. The term Swiss steak refers to the a tenderized and browned meat that is simmered with vegetables. Since this recipe is a dump and go version, there is no browning needed. You still end up with a deliciously tender meal.

Is Swiss steak really Swiss?

Nope. Swiss steak has nothing to do with Switzerland at all. It just refers to the way a certain cut of meat is prepared and cooked. In this case, it’s tenderized and slow cooked to perfection. I call my recipe “Italian Swiss steak” because I use Italian inspired spices.

How to store leftovers

Place any leftover Swiss steak in an airtight container or baggie and place in the fridge. It will stay fresh for 4 days.

Can I freeze Swiss steak?

You sure can! Cook the recipe as directed and allow to cool. Place the Swiss steak in a Ziplock baggie in the freezer. The steak will stay fresh for up to 3 months.

Crock pot Italian Swiss steak recipe

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Ingredients

• 1-2 pound of skirt steak, thawed
• 16 ounce can crushed, diced or whole tomatoes, with juice
• 1 large onion, diced
• 3-4 cloves of garlic, diced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup apple cider vinegar

Instructions

Place the steak on the bottom of the crock pot.

Sprinkle the spices over it then the onion and garlic.

Pour the tomatoes with the juice over top. Add the apple cider vinegar.

Cover and cook on low for 6-8 hours or high for 4-6 hours.

Place steak over top rice, potatoes or pasta. Cover with sauce.

Enjoy!

Nutrition Information:

Amount Per Serving: Calories: 514Cholesterol: 134mgSodium: 763mgCarbohydrates: 10.4gFiber: 2.6gSugar: 5.1gProtein: 62.3g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

More dinner recipes

Like this quick and easy dinner recipe? Check out:

• Steak taco salad – another great steak recipe
• Dutch oven pot roast – super easy roast dinner
• Crock pot pork carnitas – save for taco Tuesday

Did you try this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image to your favorite dinner board. THANK YOU for the support!

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When we lived in Michigan one of the things I missed most was HEB, our local grocery store.  I literally grew up going there and they have some of the best products.  From the pre-seasoned fajitas to the Texas shaped corn chips or cheese. There was so much that I missed when we lived up north!

I missed the craziest things while we lived in Michigan.  Homemade tortillas smothered in butter.  Quesadillas with extra grilled onions.  Big fat avocados.  Homemade arroz con leche.  All the best comfort food that I grew up enjoying.

What is arroz con leche?

Arroz con leche means rice with milk when translated from Spanish to English. Some people call it Mexican sweet rice  and that’s essentially what it is – rice pudding drenched in sweetened condensed milk and cinnamon. It’s absolutely delicious! The best part of this sweet treat is that it is really easy to make. Toss all the right ingredients together and then let it simmer to perfection. You can also add in some raisins and have it for breakfast!

Where is arroz con leche from?

It is though to have originated from Spain around the time of the 1800s. It has also been a popular treat in many Spanish speaking countries for decades now.

Arroz con leche ingredients

To make this Mexican rice pudding on the stove top you will need:

• cinnamon sticks
• water
• rice
• milk
• vanilla extract
• sweetened condensed milk
• ground cinnamon

Cinnamon sticks – These help flavor the rice pudding. You will allow them to simmer with the rice and water and then discard them after.

Rice – You will need white long grain rice for this recipe. Instant rice will not work.

Milk – The key to making this arroz con leche creamy, is the milk. You will need 4 cups of whole milk here.

Vanilla extract – You can use store bought vanilla extract, or try your hand at homemade! It’s really easy and great for all kinds of baking.

Sweetened condensed milk – This is what sweetens your arroz con leche. You can find it in the baking aisle at most grocery stores. Scroll down for substitutions.

How to make arroz con leche on the stove top

Once you have gathered all your ingredients, you will also need to grab:

• Measuring cups and spoons
• Large pot
• Wooden spoon or spatula

Step 1 Cook the rice Place the cinnamon sticks, water and rice in a large pot over medium heat. Allow the water to come to a boil.

Step 2 Add the milk Once the rice has come to a boil, add in half the milk, until the rice starts to thicken. Stir constantly and add in the other half of the milk, the vanilla extract and the sweetened and condensed milk.

Step 3 Simmer and serve Allow the rice to simmer until most of the liquid has been absorbed and the rice is tender. Scoop into bowls and top with ground cinnamon.

Can I make arroz con leche ahead of time?

You sure can! In fact, it stores beautifully! Make it as the directions are written and then place it in an airtight container in the fridge. You can reheat it on the stove or in the microwave. Make sure to add some extra milk as the rice will have absorbed some in storage.

How to make Mexican sweet rice in the Instant Pot

I love this recipe because you can easily make it even faster in your Instant Pot! You even use almost the same ingredients! You can get the full Instant Pot arroz con leche recipe HERE, but a quick rundown of how to make it is –

1. Place everything in the Instant Pot.
2. Cook for 20 minutes on the “Porridge” setting.
3. Naturally release the pressure.
4. Stir and serve.

How to make it in the crock pot

It’s also super simple to make in your crock pot or slow cooker! Here is how –

1. Place everything in your crock pot. Stir to combine.
2. Cook on low for 3 hours or high for 1 hour. It is done when all of the water has been absorbed and the rice is tender.
3. Remove your cinnamon sticks.
4. Serve into bowls and top with cinnamon.

FAQs about arroz con leche

Can you make arroz con leche with almond milk?

Yes! You can. Just replace the whole milk with almond milk in this recipe. If you are going dairy free, I would also suggest not using the sweetened condensed milk and replacing it with regular sugar.

Can you make arroz con leche without sweetened condensed milk?

Yup! You can make this without the sweetened condensed milk. It won’t be as creamy, but it will work. Add in 3/4 cup more milk and 3/4 cup of sugar to replace it. Sweetened condensed milk is just milk and sugar. It’s easy to substitute.

Do you remove the cinnamon sticks?

Yes! You do! Once the rice has thickened, you remove and toss the cinnamon sticks. You can add ground cinnamon or raisins on top of the cooked rice dessert.

What toppings work for arroz con leche?

This sweet rice is great plain but you can also add a few easy toppings to it. Some of our favorites are:

• dash of cinnamon
• raisins
• brown sugar
• ground nutmeg
• touch of ground cloves

Tips and tricks

This recipe is pretty straightforward but some ways to make it even easier is:

1. You will want to stir the rice constantly once it starts to thicken. It can go from just thick enough to needing more liquid really quickly.
2. Substitute 3/4 to 1 cup of sugar in place of the sweetened condensed milk in this recipe.
3. Spoon it into individual bowls before adding them to the fridge for easy breakfasts in the morning.

How to store leftovers

Allow the arroz con leche to cool and place any leftovers in an airtight container. The container will stay fresh in the fridge for up to 4 days. I do not recommend freezing this dish as the texture will not be the same once it’s thawed.

Can you eat arroz con leche cold?

Yes! You absolutely can! I love eating cold arroz con leche the for breakfast. Scoop out some rice pudding and add a bit of milk to your bowl. Stir to together and enjoy your cold arroz con leche. Some people like to add raisins as well.

PS.. I made arroz con leche popsicles!  Check them out for a cool treat!

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Arroz con leche

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Arroz con leche or "sweet rice" is a Mexican inspired dessert of breakfast that everyone will love.

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Ingredients

• 4 cinnamon sticks
• 2 cups of water
• 1 cup white rice
• 4 cups of milk
• 1 tablespoon vanilla extract
• 1 can (14 oz) sweetened condensed milk
• ground cinnamon for topping

Instructions

In a large saucepan, bring the water and cinnamon sticks to a boil. Add the rice, reduce heat and bring to a boil again.

Stir in 2 cups of the milk until the rice starts to thicken. Add in the other two cups of milk, vanilla extract and the sweetened and condensed milk. Allow to simmer until til thick or your desired consistency.

Remove the cinnamon sticks, allow to cool, sprinkle with cinnamon and enjoy!

Notes

Instant Pot -

1. Place everything in the Instant Pot.
2. Cook for 20 minutes on the “Porridge” setting.
3. Naturally release the pressure.
4. Stir and serve.

Slow cooker -

1. Place everything in your crock pot. Stir to combine.
2. Cook on low for 3 hours or high for 1 hour. It is done when all of the water has been absorbed and the rice is tender.
3. Remove your cinnamon sticks.
4. Serve into bowls and top with cinnamon.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 97mgCarbohydrates: 20gFiber: 1gSugar: 4gProtein: 7g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

More Mexican inspired recipes to try:

• Roasted veggie nachos
• Mexican skillet casserole
• Homemade guacamole
• Crock Pot enchilada casserole

Have you make this recipe? I would love for you to leave a review in the recipe card above or in the comments below. Want to make it later? You can pin the image below. Thank you so much for the support!

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Who else loves soup season? Seriously, the cooler fall weather makes dinner so easy. Just pop a bunch of ingredients in your Crock Pot, let it cook all day and you have a quick and easy soup dinner. Plan soup for at least one dinner each week like broccoli potato cheese soup or spinach and mushroom tortellini soup . Make extra to freeze or have for lunch the next day. 

Your family will love this chicken tortilla soup.  It’s like chicken tacos in a bowl! Plus you probably have most of the ingredients on hand most of the time so it’s a great dinner idea for when you’re stuck on what to make. 

What’s in Crock Pot Chicken Tortilla Soup

Not only is this crock pot recipe super easy to make but you also don’t need a lot of fancy ingredients. In fact, the ingredient list is full of common every day staples. When combined though, they make one great soup!

To make this recipe you will need:

• chicken
• taco seasoning
• onion
• bell pepper
• corn
• diced tomatoes
• chicken broth
• cheese, cilantro, sour cream and tortillas for topping

Chicken – We love to use chicken thighs for this crock pot soup, but chicken breasts work just as well. You only need a pound of chicken. I have used frozen and thawed chicken. The only thing that changes is the cook time.

Taco seasoning – For the taco seasoning, you can use the packet or make your own homemade taco seasoning. It’s a pretty simple spice recipe and great to have on hand. Plus, it’s cheaper than the store version!

Onion – When it comes to the veggies – use whatever kind of onion you have or prefer. I love sweet onion only because it doesn’t make my eyes water when I cut it. HA!

Corn and tomatoes – Frozen, fresh or canned corn all work great for this recipe. Whichever you prefer or have on hand.

Chicken broth – You can use chicken broth, bone broth or even vegetable broth in this crock pot dinner.

How to make chicken tortilla soup

Place chicken in the bottom of a 6 quart Crock Pot. Don’t worry if you forget to thaw the chicken. You can use frozen or thawed chicken. Both boneless skinless chicken breasts or thighs will work, but thighs cook best in the slow cooker as they don’t dry out quite as much. 

Liberally sprinkle taco seasoning over the chicken.  You can use store bought taco seasoning or make your own seasoning using this Homemade Taco Seasoning recipe.  Make a batch of the seasoning and keep it in your spice pantry for quick and easy use whenever you need it.

Next, cover the chicken with the onion, bell pepper, tomatoes and corn. Again, you can use fresh, frozen or canned. Whatever you have on hand will work.

Finally, pour in the chicken broth. Just like the taco seasoning, you can use store bought or homemade chicken broth.  Put the cover on the Crock Pot and cook. If you are using frozen chicken,  cook on high for 6-8 hours. If your are using thawed chicken, cook on low for 6-8 hours or high for 4-6 hours.

When the cooking time is done, shred the chicken with two forks and allow to cool slightly. At this point, you can also turn the Crock Pot on warm and let the soup sit until you’re ready to serve. 

How to make chicken taco soup in the Instant Pot

Want to make this recipe even faster? Use your Instant Pot! To make this chicken taco soup in your Instant Pot –

1. Place your chicken in the bottom of your inner pot.
2. Add your seasonings on top of the chicken.
3. Place the onion, corn and tomatoes over that.
4. Pour in the chicken broth.
5. Seal your Instant Pot and cook on high for 10 minutes.
6. Allow your Instant Pot to naturally release pressure.
7. Shred the chicken and add it back to the pot.
8. Serve with your favorite toppings.

When you’re ready to eat, spoon into bowls and top with cheese, cilantro and sour cream.  Serve with tortilla chips on the side for a little extra crunch.

Chicken tortilla soup is a great recipe to use for a party or pot luck. It’d also be an easy dinner to make on Halloween to eat before, during or after trick or treating. Just leave in the Crock Pot on warm for your family and friends to eat as they get hungry. 

How to store leftovers

Place any leftover soup in an airtight container, preferable a tupperware with a lid, in the fridge. This soup will keep for 3-4 days, if sealed properly. Reheat in the microwave.

Can I freeze this soup?

Yup! You absolutely can! Allow the soup to cool completely. Then place the cooled soup in a large Ziplock bag. Place the bag on a cookie sheet and flash freeze until solid. Remove the cookie sheet and place the bag back in the freezer. This soup will keep in the freezer for 3 months.

Allow to thaw in the fridge and reheat in the microwave.

Crock Pot Chicken Tortilla Soup

You are going to love this comforting crock pot chicken tortilla soup!

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Ingredients

• 1 pound chicken, breasts or thighs
• 1 tablespoon taco seasoning
• 1 onion, diced
• 1 bell pepper, diced
• 1 14 ounce can of diced tomatoes, with juice
• 14 ounces of corn, frozen or canned
• 32 ounces chicken broth
• 1 cup of cheese of choice
• cilantro, sour cream and tortilla chips for topping

Instructions

Place the chicken in the bottom of the crock pot. Add the taco seasoning and then the onion, bell pepper, tomatoes and corn. Cover with the chicken broth.

If using frozen chicken - cook on high for 6-8 hours. If using thawed chicken - cook on low for 6-8 hours or high for 4-6 hours.

Shred the chicken with two forks and allow to cool slightly. Spoon into bowls and top with cheese, cilantro and sour cream. Enjoy!

Notes

Nutritional information does not include tortilla chips. It also assumes 1/4 cup of cheese and 1 tablespoon sour cream.

Nutrition Information:

Amount Per Serving: Calories: 231Cholesterol: 68mgSodium: 749mgCarbohydrates: 14.8gFiber: 1.6gSugar: 11.7gProtein: 22.9g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Meatloaf recipe with ketchup

Sheet pan chicken fajitas

Chicken enchilada skillet

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to save it!

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I’m going to let y’all in on a little secret – I love my crock pot! I feel like with all the love going to the instant pot lately that the crock pot is losing points. I will say that my crock pot has been a main stay in our house for years.

I actually need to buy a new one because the ceramic pot cracked on the bottom. This crock pot Mississippi roast was the last recipe I made in it before it broke.

RIP original crock pot of mine. I know you’re making quick and easy dinner recipes in slow cooker heaven.

Dramatic much?

Sheesh.

What is the original Mississippi pot roast?

The original Mississippi pot roast recipe combines a chuck roast with ranch, au jus, pepperoncinis and a good ole stick of butter. It all goes together in the crock pot and is roasted on high for the day.

The combination of the of the seasoning packets and the pepperoncinis make for the most tender roast you will ever eat. Plus, the flavor is amazing! It all comes together to make the perfect quick and easy dinner.

This recipe is also gluten free if you use the right seasoning packets. I’ll talk about how to make it gluten free in the ingredients below.

Gluten free Mississippi pot roast

The reason I love this recipe so much is that it is so simple to make, especially on busy weeks. You only need a few ingredients and a crock pot. Plus, it makes great leftovers for lunches or another dinner. To make this easy crock pot recipe you will need:

• chuck roast
• ranch seasoning packet
• au jus or brown gravy seasoning packet
• pepperoncinis plus juice
• butter

You are going to need the biggest chuck roast that your crock pot can hold, most likely a 3-4 pound roast. It’s best if it is thawed before you place it in your crock pot. I have used a semi frozen roast before and it turned out fine, but I like to use a thawed one if possible. I like the breakdown of beef cuts in this chart from BroBBQ.

Here is where you need to be careful to make sure this recipe stays gluten free – the seasoning packets. You need two, one ranch packet and one au jus or brown gravy packet. Carefully read the ingredients on the packets before you buy them. Some of the more common seasoning packets contain wheat ingredients among other things.

I prefer the Spice Hunter ranch seasoning packet and the Simply Organic brown gravy mix. I found both seasoning packets at my local Sprouts. Or you can make homemade ranch seasoning and still keep this Mississippi roast gluten free.

Aside from the seasoning packets, the pepperoncinis give this roast an amazing flavor. The vinegar also helps tenderize the meat and make it pull apart tender. I like the Jeff’s natural pepperoncinis because they are gluten free and do not contain any food dye.

A good ole stick of butter rounds out the list of ingredients needed. I would not try and use margarine or any other butter substitute in this recipe.

How do you make a Mississippi roast?

Once you have all your ingredients, putting together the roast is the easy part.

Step 1

Place the chuck roast at the bottom of your slow cooker to start. Sprinkle the seasoning packets over the roast. Add in the pepperoncinis and a bit of the juice from the jar. Place the stick of butter on top and cover.

Step 2

Cook on high for 4-6 hours or low for up to 8 hours. It has a longer cook time to make sure that it is falling apart tender when it is is done. Chuck roast tends to be a tougher meat so the longer cook time helps with tenderizing.

Step 3

Shred the roast with two forks. You can then serve it over potatoes, rice or even egg noodles.

There is no fancy way to make this recipe, just toss everything in your crock pot and let it slow cook to perfection. Once it’s done cooking, shred it with two forks and serve it over homemade mashed potatoes.

Can you make Mississippi pot roast in the oven?

Short answer – yes, absolutely. The easiest way to make this pot roast in the oven is to use a Dutch oven. That way you can sear it and then place it in the oven to slow cook. It should slow cook for 3 hours at 325 degrees. If you don’t have a Dutch oven you can sear it in a pan on the stove and then transfer it to a baking dish.

Instant Pot Mississippi Pot Roast

Want to make this meal even faster? Try it in your Instant Pot! It’s almost the exact same recipe, you just get to make it in your Instant Pot. You can follow this easy recipe for making Mississippi roast in your pressure cooker. A quick run down of how to make it: 

• Sear roast using the saute function
• Add the packets, butter, juice, pepperocinis and broth
• Cook on high pressure
• Come to pressure naturally
• Shred and serve over potatoes

Sides to have with your original Mississippi roast

You are going to want to keep the sides on this one pretty plain since the roast itself is loaded with flavor. I normally do plain mashed potatoes or rice but you can also do:

• Maple mustard Brussels sprouts
• Oven roasted green beans
• Cilantro lime cole slaw
• Roasted broccoli
• Skillet asparagus

Tips and Tricks

This recipe is really straightforward and easy to make. Some of my best tricks for making the best original Mississippi pot roast are:

1. If you have time, sear the roast before adding it to the Crock Pot. This will lock in the juices and give it an amazing texture.
2. If you want to make it gluten-free, double check your seasoning packets. Sometimes they sneak gluten ingredients into them.
3. Use 2 forks to shred it right in the Crock Pot. Just be careful not to scratch the bottom of the pot with the forks.
4. You can store any leftovers in a Ziplock bag or Tupperware.

Can I freeze Mississippi roast?

Yup! You can! This makes a great freezer meal that you can pull out and enjoy any time. Make the recipe as written and shred the beef. Allow it to cool completely before adding it to a Ziplock bag with some juice. Place it flat in the freezer or on a cookie sheet. Once it has frozen, you can transfer it to a deep freeze for storage up to 3 months.

Original Mississippi roast recipe

Prep Time: 5 minutes

Active Time: 8 hours

Total Time: 8 hours 5 minutes

One roast, two packets, pepperoncini and butter make this original Mississippi roast recipe irresistible! This easy dinner recipe is made in the crock pot.

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Ingredients

• 3-4 pounds chuck roast
• 1 packet ranch seasoning*
• 1 packet Au Jus or brown gravy seasoning*
• 5-6 pepperoncinis
• 1/4 cup pepperoncini juice
• 1 stick (1/2 cup) butter

Instructions

1. Place the roast in the bottom of your crock pot.
2. Sprinkle the ranch and Au Jus seasoning over top.
3. Place the pepperoncinis around the roast and then add in the juice.
4. Place the stick of butter on top of the roast.
5. Cook on low for 9 hours, or cook on high for 4-6.
6. Use two forks to shred the meat.
7. Serve over potatoes or rice.
8. Enjoy!

Notes

*See post for suggestions on how to keep these gluten free.

No additional liquid is needed, the roast will produce enough liquid as it cooks.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 25.6ggSaturated Fat: 12.4ggCholesterol: 202mgmgSodium: 614mgmgCarbohydrates: 1.7ggFiber: 0ggSugar: 0ggProtein: 56.9gg

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Like this quick and easy dinner recipe? Be sure to check out:

Easy steak fajitas

Crock pot Swiss steak

Steak taco salad

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