1) I hate traffic. Southern California is the WORST, and I hated having to structure my days around it during the 10 days I was back.

2) I really, really, really miss Mexican food. Like the authentic kind. The kind that hasn’t been touched by canned ingredients drowning in queso.

Determined to bring the vibrant flavors of Mexico into my Tennessee kitchen, I set out to create something special. The result? These amazing Crockpot tacos al pastor.

Exploring the Depths of Crockpot Tacos Al Pastor

“Al pastor” literally translated means “of the shepherd.” This is a style of cooking associated with shepherds or herdsmen who needed something wholesome to eat while on the go. Traditionally, al pastor tacos are made with marinated pork that is layered inside a tortilla or foldable bread.

How to Make Crockpot Tacos Al Pastor

What gives these Crockpot tacos al pastor their signature flavor is all the aromatic spices! Now, I’m not going to lie, this marinade will pack a punch. It is not for the faint of heart. I wouldn’t recommend it for a first-time guest, and kids without adventurous palates might find it too spicy.

But that means there’s more for me!

If you’re craving something authentic, flavorful, and out of the ordinary, these tacos are your answer.

Step 1: Craft the Marinade Ingredients

In a large food processor, puree the following until smooth:

• 20 oz can drained pineapple chunks
• 1/2 cup orange juice
• 1/4 cup white vinegar (or substitute apple cider vinegar)
• 1 onion roughly chopped
• 3 garlic cloves (or 1 heaping tablespoon)
• 2 cans (7 oz) chipotle chiles
• 1 bay leaf
• 2 Tbsp chili powder
• 1 tsp oregano
• 1 tsp cumin
• 2 tsp Kosher salt

Step 2: Assemble in the Crockpot

Pour everything into the bottom of your Crockpot. The mixture should still contain small chunks for texture.

Add about 4 pounds of skinless pork loin meat that has been cut into 1-2 inch cubes. This step makes it easier to shred when the delicious tacos are ready to eat.

Step 3: Slow Cook to Perfection

Cover the Crockpot tacos al pastor and cook on low for 8 hours. The time allows all those spices and flavors to meld effortlessly with the tender pork.

Crockpot Tacos Al Pastor: Creative Serving Ideas

There are endless ways to enjoy Crockpot tacos al pastor! Here are my favorites:

1) Spoon the pork over rice and beans with your favorite toppings. Shredded lettuce, homemade pico de gallo, and Colby Jack cheese make an unbeatable combo.

2) Make a torta! Layer the meat inside a roll with refried beans, cotija cheese, tomato slices, avocado, and a sprinkle of cilantro for freshness.

3) Grill a flour tortilla and pile on the seasoned meat with extras like grilled pineapple, radishes, queso fresco, and minced cilantro for a bold twist.

Who says you need to stick to these ideas? The versatility of this recipe allows you to experiment freely. It’s almost guaranteed to turn out amazing no matter what you try. I personally love grilling flour tortillas, sprinkling goat cheese (similar in taste to queso fresco), adding minced cilantro, and finishing with fresh lime juice.

Pairing Ideas for Your Mexican Feast

No Mexican meal feels complete without some standout side dishes. Here are my top picks:

homemade cilantro-lime salsa is a classic companion for chips or a taco topping. Fresh pico de gallo brings bright and juicy flavors in every bite. My 7-layer bean dip is always a favorite at parties and gatherings. Don’t forget chunky guacamole! Creamy avocado goodness made with love.

If you give these Crockpot Tacos Al Pastor a try, let me know how they turned out by leaving a comment below. And as always, happy cooking, y’all!

This recipe for the best Crockpot vegetable beef burgundy is perfect for cold nights such as these. So, should the Polar Vortex want to strike again, at least with this recipe, you’ll have something delicious and bone-warming to look forward to.

Warm Up with the Best Crockpot Vegetable Beef Burgundy

Cold winter days call for hearty meals that fill your home with delightful aromas. Crockpot Vegetable Beef Burgundy is the ultimate comfort food, bringing together tender beef, rich flavors, and wholesome vegetables. Slowly cooked to perfection, this dish is ideal for warming you up from the inside out. The best part? The slow cooker does most of the work for you, so you can enjoy a cozy day indoors while dinner practically makes itself.

Step 1: Preparing the Ingredients

First, chop up 3 long carrots, 3 celery stalks, and one small onion. Then grab a 3-4 lb boneless beef roast and season it generously with salt and pepper on both sides. Sear the roast in a hot pan for 3 to 4 minutes on each side. The goal is not to cook the roast all the way through but rather to sear the outside to hold in the moisture and flavor. Remove the beef and place it in the Crockpot.

In the same pan you used for the meat, pour in 1 tablespoon of olive oil and sauté 2 tablespoons of minced garlic for a quick 30 seconds. Pour in 2 cups of Merlot or burgundy wine and cook down the mixture until it comes to a slow boil. Once boiled, pour this mixture over the beef in the slow cooker. If you prefer not to cook with wine, substitute beef broth.

In a medium-sized bowl, combine 1 cup of beef broth and 1/2 cup of flour. Whisk this together and pour over the meat.

Step 2: Cooking the Crockpot Vegetable Beef Burgundy

Add in the vegetables you chopped up earlier, as well as 2 bay leaves. Cover the Crockpot vegetable beef burgundy and cook on LOW for 6 hours or HIGH for 3 hours.

While we were waiting for the beef burgundy to cook, Nevaeh and I made homemade wheat bread using our breadmaker. We use the Oster Expressbake Breadmaker because we can have a fresh loaf in 90 minutes! It is an easy task she can help with and allows her to feel a part of the process. I also LOVE the memories we are making in the kitchen together!

When the Crockpot vegetable beef burgundy is done, I use a fork and knife to cut it up into bite-sized pieces and then return it to the Crockpot. It should pull apart easily.

Serve It Your Way

This Crockpot vegetable beef burgundy goes great with fresh bread, fluffy yeast rolls, or skillet cornbread. It will warm you up from the inside out! That’s definitely something we need in the middle of February!

If you like this easy Crockpot vegetable beef burgundy recipe, you may also like Crockpot chicken noodle soup and healthy Crockpot white chicken chili. You may also like to check out my easy 30-minute meals or follow my Pinterest boards. Whatever your taste, happy cooking, y’all!

That is precisely why I made this scrumptious Crockpot chicken taco chili. It warmed me from the inside out and made my tastebuds dance with all the Mexican flavors. I especially love this recipe because the slow cooker does all the work, and it calls for ingredients I usually have stocked in the pantry. Check it out:

Getting Started with Crockpot Chicken Taco Chili

Before you get cooking, take a moment to gather all your ingredients and set up your slow cooker. Making Crockpot chicken taco chili is a breeze when everything is laid out and ready to go.

Step 1: Prep the Ingredients

Making this Crockpot chicken taco chili is easy peasy. Start with 4 large chicken breasts on the bottom of your Crockpot. Make sure as much of the chicken is touching the bottom and sides as possible. On top of the chicken, layer the following ingredients:

• One small onion: Cut in lengthwise strips for added texture and flavor.
• 4 oz can of green chiles: Adds a touch of mild heat and tanginess.
• 14 oz can each of black beans and kidney beans: Brings heartiness and protein to the chili.
• 14 oz can of diced tomatoes with chiles: Infuses a zesty, tomato-based base with a hint of spice.
• 12 oz bag of frozen corn: Adds sweetness and crunch to the mix.
• 8 oz can of tomato sauce: Helps create a rich, flavorful broth for the chili.

Step 2: Add the Spices

Now, you’ll need to add 1 teaspoon each of the following spices to kick this Crockpot chicken taco chili into high gear:

• Cumin: Delivers a warm, earthy depth to the dish.
• Chili powder: Provides a smoky and slightly spicy kick.
• Garlic powder: Adds a rich, savory base flavor.
• Onion powder: Enhances the dish with a subtle sweetness.
• Oregano: Brings a hint of herbal freshness.
• Paprika: Adds vibrant color and mild smokiness.
• Kosher salt: Balances and enhances all the flavors.
• Freshly ground black pepper: Adds a touch of heat and complexity.

Mix everything together, being careful not to lift the chicken off the bottom of the slow cooker. Cover and cook on LOW for 8 to 10 hours.

Step 3: Shred the Chicken

When the timer goes off, lift out the chicken and shred it with two forks. It should fall apart easily. Then, place it back in the Crockpot and mix it all together.

Step 4: Top with Toppings

Assembling the Crockpot chicken taco chili is easy: simply dish it up while it is still warm and top it with your favorite Mexican toppings! My family loves shredded sharp cheddar cheese and sour cream.

Sometimes, my husband and I like things a little spicier, so we will add diced jalapeños on top. It also looks pretty with a sprig of cilantro for a pop of color.

This hearty Crockpot chicken taco chili is a great crowd-pleaser and perfect for the family that eats at different times. It also freezes well and transports easily if you know someone who could benefit from a warm, comforting meal. For more family-friendly dinners, you might like to check out my recipe index, where you’ll find Crockpot meals, 30-minute meals, and even delicious baked goods. For even more ideas, please follow my Pinterest boards below. Happy cooking, y’all!

I particularly loved this recipe for Crockpot wild rice because it called for cherries and pecans… two of my favorite add-ins to salads. I knew I was going to enjoy it, and I bet you will too!

How to Make Crockpot Wild Rice With Cherries and Pecans

Creating Crockpot wild rice with cherries and pecans is a simple yet flavorful way to elevate your meal. This recipe combines hearty grains, sweet and tart cherries, and the crunch of toasted pecans for a dish that’s both wholesome and delicious.

Step 1: Prepare the Rice Base

First, pour a cup of wild rice and a cup of brown rice into a slightly greased slow cooker. If you don’t have both rice options, using 2 cups of just one type is totally fine. Sometimes you can also find wild rice blends already mixed for you. I personally like to mix in brown rice to create a softer texture. Drizzle in 2 tablespoons of melted butter and mix all the rice together so that it is thoroughly coated.

Step 2: Add Broth and Seasonings

Add a 32-ounce container of low-sodium chicken broth and a chopped yellow onion. Then sprinkle in 1/4 teaspoon of garlic salt and 1/2 teaspoon of freshly ground black pepper. If you don’t already have a peppercorn grinder, I highly suggest investing in one. Fresh spices make all the difference in cooking. Cover the Crockpot and cook the rice on HIGH for 4 hours.

Step 3: Stir in the Dried Fruit

Once the Crockpot wild rice with is done cooking, add in a cup of dried cherries. You can also use dried cranberries. I chose the cherries because they have a nice balance of tartness and sweetness. You will find both of these berries in the raisin section of your grocery store, which is usually near the hot cereals and granola bars. Turn off the slow cooker and stir everything together. Let it rest for 15 minutes so that all the flavors can meld together.

Step 4: Add Pecans and Parsley

When you are ready to serve the Crockpot wild rice with cherries and pecans, stir in a cup of toasted pecans and sprinkle the top with 2 tablespoons of freshly minced parsley.

Why Crockpot Wild Rice With Cherries and Pecans is So Versatile

Crockpot wild rice with cherries and pecans is such a warm and inviting dish. It is hearty enough to stand alone as an entree for a meatless meal, but it is also a great compliment to a piece of protein. It would be perfect on your Thanksgiving table as a vegetarian option. And you know what else? It would be amazing with a fried egg on top. One of those perfectly cooked eggs where the whites are crispy, but the yolk is still runny? Oh mylanta! I can taste it now!

As if that weren’t enough, Crockpot wild rice with cherries and pecans is a great meal prep base as well. It pairs well with all vegetables and proteins and stays good in an airtight container in the fridge for several days. I like things that save me time!

More Crockpot Ideas to Love

If you love your Crockpot as much as I do, check out my extensive list of Crockpot meals on my recipe index. My favorites are healthy Crockpot enchilada quinoa, 5-ingredient Crockpot orange chicken, and Crockpot bolognese sauce. Whatever you make for dinner tonight, I hope you enjoy it! Happy cooking, y’all!

When some friends from the Zen of Slow Cooking approached me and asked if I would try their new line of spice blends, I was super excited! I am always glad to try things that will save me time and hassle in the kitchen. The Smoky BBQ blend caught my eye, and I knew I had some chicken breasts that needed to be cooked. Right now, these packets are 10% off if you use the code HEIDI10.

Easy Crockpot BBQ Chicken Tacos Recipe

Crockpot BBQ chicken tacos are a simple, flavorful meal that comes together with minimal effort. With a smoky spice blend and a few pantry staples, you can have tender, saucy chicken ready to pile into warm tortillas. Let’s get started!

Step 1: Prep the Chicken

I simply sprinkled one of these spice blend packets over 6 thawed chicken breasts.

I laid them in the Crockpot and poured 1/4 cup of apple cider vinegar over the top. This adds a tangy bite to the chicken that cuts the sweetness of the BBQ sauce I added later on. I covered the Crockpot and cooked them on HIGH for about 3 to 4 hours. This is one of the suggested recipes on the back of the packet, but there are other options as well. 🙂

Step 2: Shred and Sauce the Chicken

I knew the chicken was done when I stuck a fork in, and the meat fell apart easily. Then I poured in 3/4 cup of Sweet Baby Ray’s BBQ Sauce on top. This added the sweetness I needed to balance the tang from the vinegar. Once that was all mixed up, I left the meat on WARM until I was ready to assemble the Crockpot BBQ Chicken Tacos.

Step 3: Assemble the Crockpot BBQ Chicken Tacos

First, I took a few flour tortillas and heated them up over my gas stove. A cold tortilla is like eating toast that hasn’t been toasted. You can’t even call it toast! And a cold tortilla is just the same… it needs heat and that amazing char flavor to transport it to a new level.

Step 4: Add the Toppings

Second, I spread a dollop of sour cream on the tortilla and scooped on about 1/2 cup of the BBQ chicken.

Then I sprinkled on some sharp cheddar cheese, a few pieces of chopped romaine lettuce, and some diced grape tomatoes.

Step 5: Garnish and Serve

Lastly, I sprinkled on some fresh cilantro and then got these puppies in my mouth! The Crockpot BBQ chicken tacos were so yummy! I decided to try them without salsa or guacamole because I really wanted to taste the Zen of Slow Cooking spice blend. And to my surprise, these tacos didn’t need any extras! They were perfect as is!

The Perfect Meal Pairing

If these Smoky BBQ spice packets interest you or you’d like to discover several other flavors, right now you can get 10% off if you use the code HEIDI10 on their website.

But what is a taco without chips and salsa? Exactly… it’s a little lonely if you ask me. So I prepared some of my homemade cilantro-lime salsa and a scoop of restaurant-style chunky guacamole. Two of these Crockpot BBQ chicken tacos were the perfect proportion for us adults, and my kids gobbled down one each! I even had enough left over for my husband’s lunch the next day.

More Crockpot Meal Ideas

If you are a busy mom like me or you just love using your slow cooker, you may also like to try my Crockpot baby-back ribs with homemade rub, my healthy white chicken chili, or my easy sesame chicken. There is an extensive list of other Crockpot meals on my recipe index and even more ideas on my Pinterest Boards. I hope you can find something that works for your family. If not, shoot me a message in the comment section below and let me know what you are looking for! Happy cooking, y’all!

Whether you’re an experienced baker or just starting out, this recipe is practically foolproof and incredibly versatile. I’ve made it plenty of times, experimenting with different tweaks, and it always comes out delicious. Ready to get started? Let’s take a look at the 3 simple ingredients and the 3 easy steps that make this dessert a favorite!

How to Make a 3-Step Crockpot Apple Spice Cake

This 3-step Crockpot apple spice cake is the ultimate quick and cozy dessert for fall. With just a handful of ingredients and your trusty slow cooker, you can whip up a warm treat that fills your home with irresistible aromas.

Step 1: 3 Easy Ingredients

You will only need 3 ingredients for this spectacular fall dessert! Start with a box of Duncan Hines Spice Cake, two 20-ounce cans of apple pie filling, and a stick (1/2 cup) of butter. You can use any kind of cake mix, but I always prefer Duncan Hines if it needs to come from a box. Their recipe has a warm, nutty flavor to it.

You can also use any brand of pie filling. I have even used my own homemade canned apple pie filling! But if you don’t have any of that on hand, the generic store brand at the market will be just fine.

Step 2: Fill the Crockpot

First, pour all the apple filling into the bottom of the slow cooker.

Then sprinkle on the cake mix and cut up the butter so it is laying on top.

If you want to branch out a bit, you can also sprinkle on half a cup of regular oatmeal and a teaspoon of cinnamon. This step is optional, but it does give the crust of the Crockpot apple spice cake a bit more texture and crunch.

Put the lid on and cook on HIGH for 3 to 3.5 hours. You’ll know it’s done because the house will smell amazing, and it will take all your self-control not to eat it straight out of the slow cooker!

Step 3: Eat the Crockpot Apple Spice Cake!

Scoop a few warm, comforting spoonfuls of your Crockpot apple spice cake into a ramekin and add a generous dollop of vanilla ice cream on top. The combination of the soft, spiced cake and the cold, creamy ice cream is pure magic. As the ice cream melts, it seeps into the cake, creating an indulgent dessert that feels like a cozy hug in a bowl.

More Ways to Enjoy This 3-Step Crockpot Apple Spice Cake

I have also drizzled on caramel sauce that drips into all the cracks and crevices with the melted ice cream! Crockpot apple spice cake is one of my favorite desserts because it is so versatile. You can use any kind of pie filling or cake mix and have several different tasty dessert options. I even have a recipe for a 3-step Crockpot peach cobbler that we eat a lot of in the summer and fall.

More Dessert Ideas You’ll Love

If you need some other easy dessert ideas, check out my recipe index. I personally suggest the chocolate peanut butter trifle, the no-bake strawberry cheesecake, and Nana’s molasses gingersnaps. For even more ideas, follow my Pinterest Board below. Happy cooking, y’all!

Why Flank Steak Makes All the Difference in Easy Crockpot Mongolian Beef

I think the secret to this easy Crockpot Mongolian beef recipe that I originally got from The Recipe Critic is to buy a good quality piece of flank steak. Don’t settle for knock-off beef tips or strip steak. If you want the Mongolian beef to be tender and juicy, make sure you get marbled flank steak. You will need about 2 pounds. Cut it against the grain (this means perpendicular to the natural grains in the muscle) into thin strips.

Step 1: Prep the Flank Steak

Throw the pieces into a large Ziplock bag and pour in 1/4 cup of cornstarch. Shake it up until all the pieces are thoroughly coated.

Step 2: Combine Ingredients in the Crockpot

In the Crockpot you’ll need to add the following ingredients:

• 2 tablespoons olive oil: Adds a rich base and helps prevent sticking.
• 1 teaspoon of minced garlic: Enhances the dish with a robust, aromatic flavor.
• 3/4 cup of reduced-sodium soy sauce: Provides a salty, savory kick while keeping the sodium in check.
• 3/4 cup water: Helps create the perfect sauce consistency.
• 3/4 cup brown sugar: Balances the saltiness with a touch of sweetness.
• 1 cup grated carrots: Contributes a subtle crunch and natural sweetness (I used the precut version from the grocery store to save some time!).

This combination of simple ingredients creates the perfect balance of sweet and savory flavors for your easy Crockpot Mongolian beef. With just a little prep, you’ll have a mouthwatering dish that tastes like it came straight from your go-to Asian restaurant!

Step 3: Add Flank Steak and Stir

Now add the flank steak on top and stir everything together. Cook the easy Crockpot Mongolian beef on LOW for 4-5 hours. You can also cook this on HIGH for 2-3 hours, but I think the meat is even more tender when it cooks low and slow. 🙂 While the Crockpot does all the hard work for you, start some rice and maybe a side veggie to go with it. If you have 20 minutes, you may like to try my recipe for loaded vegetable chow mein. It is healthy but super scrumptious!

Step 4: Serve and Garnish

When the easy Crockpot Mongolian beef is all done, simply spoon it on top of some rice and top it with chopped green onions and sesame seeds. I couldn’t get enough of this! Had my family not been there, I might have licked the slow cooker! Thankfully, they saved me from embarrassment and helped me polish the whole thing off in a matter of minutes.

More Slow Cooker Recipes You’ll Love

Do you love your slow cooker as much as I do? It’s especially nice to use in the summer months so you don’t heat the whole kitchen with the oven. If you’d like more great Crockpot recipes, check out my long list of Crockpot meals. On there, you’ll find other Asian favorites like sesame chicken and 5-ingredient orange chicken. Happy cooking, y’all!

My life gets a little cray cray sometimes, especially with three kids, two animals, and a small business, so I really do try to keep dinner simple. I’m just not a frilly girl! Hahahaha! But I am a foodie, and I promise this recipe passes the foodie-without-frills test.

Making Easy Crockpot Sesame Chicken

This easy Crockpot sesame chicken recipe comes together with just a few simple ingredients and minimal effort. It’s perfect for busy nights when you want a homemade meal without spending hours in the kitchen. With a sweet and savory sauce coating tender chicken, it tastes just like takeout, but with a homemade touch!

Here’s how to make Crockpot sesame chicken:

Step 1: Prepare the Chicken

Start by taking 1.5 to 2 pounds of chicken breast and chopping it into 1-inch pieces. If you prefer a more tender and flavorful bite, you can also use boneless, skinless chicken thighs. They’ll add a bit more richness to the dish, while the chicken breast will give you thicker, meatier chunks. Either way, this recipe turns out delicious!

Once the chicken is cut, layer it evenly on the bottom of the Crockpot. This helps it cook evenly and soak up all the amazing flavors from the sauce. No need to season it beforehand! The sauce will do all the work, infusing the chicken with a sweet and savory taste that makes this dish so good!

Step 2: Mix the Sauce

In a large measuring cup, measure out 1/2 cup of honey, 1/4 cup of reduced-sodium soy sauce, and 1/2 cup of chopped onion. Then mix in 1 tablespoon of tomato paste and 4 teaspoons of cornstarch. Lastly, add 1/2 tablespoon of minced garlic and 1/2 teaspoon of red pepper flakes. Roll a whisk between your palms to mix this all together. Be sure to get all the sticky honey at the bottom.

Speaking of tomato paste, have you seen this new tomato paste squeeze bottle? Ummmm, why am I only just now learning about it?!?! Now, I won’t have half-filled cans in my fridge anymore! I always feel so guilty when I can’t use the whole can.

Step 3: Cook the Chicken

Now, pour it over the Crockpot sesame chicken. Cover and cook on LOW for 2.5-3 hours, stirring occasionally. While it is cooking, prepare some white or brown rice according to package instructions.

The sesame chicken will smell heavenly when you lift the lid!

Step 4: Serve and Enjoy

Now, all you need to do is spoon the Crockpot sesame chicken over a warm bed of fluffy rice. Sprinkle on some sesame seeds and freshly chopped green onions for extra flavor and a little crunch. I also like to steam some broccoli on the side for a pop of color and a nutritious addition. The sweet and savory sauce coats everything beautifully, making each bite absolutely delicious!

Meal Prep and Other Crockpot Favorites

This easy Crockpot sesame chicken isn’t just a simple weeknight meal. It’s also perfect for meal prep on the weekends. Sometimes, I’ll double or triple the amount and portion it out for my husband and me to enjoy throughout the week. We both love having a ready-made lunch that tastes great after just a quick reheat.

If this looks yummy to you, you are bound to love my 5-ingredient Crockpot orange chicken and my loaded vegetable chow mein. They are great Asian dishes that taste nearly as good as takeout! And for other Crockpot family meals like baby-back ribs with homemade rub and 3-ingredient Crockpot buffalo drumsticks, visit my recipe index or Pinterest Boards. Happy cooking, y’all!

Other than that, it’s my best friend and probably my most-used appliance. This week, I whipped up these sandwiches for an easy but delicious dinner. The kids kept theirs plain on simple hoagie rolls, but these can easily be loaded up with all kinds of veggies.

Why Crockpot Shredded BBQ Chicken Sandwiches Are Perfect for Dinner

Crockpot shredded BBQ chicken sandwiches are easy, versatile, and packed with flavor. Perfect for busy nights, they’re a family favorite everyone can enjoy. Let me show you how easy they are to make:

Step 1: Mix the Sauce

In a bowl, mix together a 12-ounce bottle of your favorite BBQ sauce and 1/2 cup of Italian dressing. I used Sweet Baby Ray’s BBQ sauce. Add in 1/4 cup of brown sugar and 2 tablespoons of Worcestershire sauce and whisk it until smooth.

Step 2: Coat the Chicken

Take 6 boneless, skinless chicken breasts and pour the BBQ sauce mixture over them. Toss the chicken around in the sauce to make sure every side is coated. This step ensures all the flavor gets locked into your Crockpot shredded BBQ chicken sandwiches.

Step 3: Cook the Chicken

Transfer the coated chicken into your Crockpot and set it to cook on LOW for 4 hours and 30 minutes. While it cooks, your kitchen will start smelling amazing, and you’ll know dinner is on its way.

Step 4: Shred the Chicken

Once the time is up, carefully remove the chicken from the sauce and shred it using two forks. The chicken should be tender and easy to pull apart, making it perfect for piling onto sandwiches.

Step 5: Mix and Warm

Now, the Crockpot shredded BBQ chicken is ready to be put back into the slow cooker and mixed with the sauce. There is no need to cook it any longer. Just leave the chicken on WARM until you are ready to serve it.

Serving Suggestions for Crockpot Shredded BBQ Chicken Sandwiches

For Crockpot shredded BBQ chicken sandwiches that are piled high, I use a handy dandy trick I saw on some cooking show once. I wish I could remember who it was so I could give them credit, buuuuuuuuuuuuuut… my memory fails me. I’m getting old. I’m not as sharp as I once was. I like to blame my kids and say that they are the ones responsible for dulling my mental capabilities, but really, the gray hairs popping out of my head are just an indication of the fuzziness inside my brain. See, I even forgot what I started out to say in this paragraph…

ANYway, pull out the bread on the inside of a hoagie roll so the chicken has a pocket to sit inside of rather than spilling out all over your plate. This also saves a few calories, and you’ll never notice!

My kids like Crockpot shredded BBQ chicken sandwiches plain. But I know for a fact that these are awesome with red onion, tomato, and even avocado. In fact, you can skip the roll altogether and turn this into a chicken salad or BBQ chicken burrito.

Side Dishes That Pair Perfectly

I served ours with good old-fashioned Cheetos and my Great-grandma Ruth’s chunky potato salad. This potato salad has been in my family for 5 generations now, and I have never seen anybody turn it down. It would also go great with sweet apple celery coleslaw that is made with a vinegar base rather than all the mayo.

If you need other easy Crockpot meals, check out my recipe index or follow me on Pinterest. Happy cooking, y’all!

Well, I guess you have to turn it on. And there is a little stirring. You will have to ladle the chili into the bowl… so, ok, I guess there is a little effort involved. But you catch my drift.

It’s easy peasy and super tasty. If you like Thai or Mexican flavors and want to keep your dinner under 300 calories per serving, then this healthy Crockpot white chicken chili is for you.

Healthy White Chicken Chili: Easy, Flavorful, and Family-Friendly

Healthy Crockpot white chicken chili is one of those recipes that checks all the boxes. It’s delicious, comforting, and incredibly simple to make. Whether you’re feeding a crowd or meal-prepping for the week, this Crockpot recipe is perfect for busy families who want a wholesome meal without the hassle.

Step 1: Start with Chicken Thighs

Start with 3 pounds of boneless, skinless chicken thighs. Layer them in the Crockpot so that the bottom is covered and the chicken is not laying on top of each other. You can also use breast meat in this healthy Crockpot white chicken chili recipe, but I prefer the thigh meat because it has more flavor and doesn’t dry out as easily.

Step 2: Add Beans and Chiles

Now pour in 3 cans of undrained great northern beans. You will also need two 7-ounce cans of chopped green chiles.

Step 3: Add Onion, Garlic, and Spices

Next, add a large chopped onion (at least a cup or more) and a heaping tablespoon of minced garlic.

For the spices, you’ll need 2 teaspoons of cumin, 1 teaspoon of chili powder, 1/4 teaspoon of white pepper, and 1 tablespoon of Kosher salt.

Step 4: Pour in the Liquid Ingredients

Grab a can of coconut milk and shake it well before opening because it tends to separate. Measure out a cup.

Lastly, pour in the coconut milk and 2 cups of chicken broth. Mix everything well, leaving the chicken on the bottom, and then cover and cook on HIGH for 5 hours.

Step 5: Shred the Chicken

If you are new to Crockpot cooking, I use the 7-quart Crockpot brand slow cooker with the digital programmer. It has lasted me for 9 years and cooks evenly. I would highly recommend the Crockpot if you want to make your life easier in the kitchen.

After the healthy Crockpot white chicken chili is done cooking, use a slotted spoon to remove the chicken. Use a couple of forks to shred the chicken. If it doesn’t shred easily, the chicken isn’t fully cooked yet. It should fall apart effortlessly.

Step 6: Thicken the Chili

Put the chicken back into the Crockpot and stir it up. Meanwhile, make a slurry of 1/2 cup of water and 1/4 cup of cornstarch. Pour it into the white chicken chili and mix it thoroughly. Cook the white chicken chili for 30 more minutes, checking to make sure it is thickening.

Finish With Fresh Garnishes

When the healthy Crockpot white chicken chili is done, top each bowl with a sprinkle of cilantro and lime juice. This adds a nice tangy flavor that is very reminiscent of a subtle Thai-flavored dish.

If you’re worried about spice level or ingredients like coconut milk, don’t be. My kids slurped this healthy Crockpot white chicken chili up in a flash and asked for seconds. It isn’t spicy, and the flavors aren’t overpowering. We had plenty of leftovers, and they tasted even better on the second day!

More Crockpot Recipes You’ll Love

The Crockpot is my best friend in the kitchen! I don’t think a week goes by that I don’t use it! If you are in need of other easy slow cooker meals, check out 5-ingredient orange chicken, healthy enchilada quinoa, and baby-back ribs with homemade ribs. These are my 3 most viewed and pinned recipes from the blog. For even more, follow me on Pinterest. Happy cooking, y’all!