Best 3 Chicana In The Crock Pot Recipes

**Chicana in the Crock Pot: A Flavorful Journey Through Mexican Cuisine**

Embark on a culinary adventure with "Chicana in the Crock Pot," where traditional Mexican flavors meet the convenience of slow cooking. Discover a treasure trove of authentic recipes that transform your crock pot into a simmering pot of goodness. From the zesty "Carne Adovada" to the hearty "Albondigas Soup," each dish promises an explosion of flavors that will tantalize your taste buds. Let your crock pot do the work while you indulge in the rich aromas and vibrant colors of Mexican cuisine. Get ready to savor the diverse tastes of Mexico with "Chicana in the Crock Pot."

Check out the recipes below so you can choose the best recipe for yourself!

CHICANA

Chicana image

This is delicious served in tortillas (although a bit saucy) or over rice. It's easy to make and relatively quick.

Provided by GABRIELLEDC

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

1 pound top round steak, cut into 1/2 inch pieces
½ large bell pepper, cut in strips
1 (15 ounce) can tomato sauce
1 cup water
½ onion, sliced into strips
1 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon chili powder

Steps:

Heat a large skillet over medium heat. Throw in the round steak, bell pepper and onion. Pour the tomato sauce and water over all, and season with garlic, cumin and chili powder. Cover and simmer for 45 minutes.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 9.4 g, Cholesterol 60.5 mg, Fat 8.4 g, Fiber 2.8 g, Protein 24.9 g, SaturatedFat 3 g, Sodium 602.6 mg, Sugar 5.7 g

SLOW COOKER CHICKEN CARNITAS

Slow Cooker Chicken Carnitas image

Chicken variation on the classic pork carnitas. Serve in tortillas with whatever toppings you want. Enjoy.

Provided by Chef Dan J

Categories World Cuisine Recipes Latin American Mexican

Time 4h40m

Yield 8

Number Of Ingredients 22

Ingredients

2 cubes chicken bouillon
1 cup boiling water
1 tablespoon olive oil
1 large white onion, diced
2 jalapeno peppers, diced
1 (4 ounce) can fire-roasted diced green chiles
1 teaspoon salt
1 teaspoon dried cilantro
1 teaspoon Mexican-style seasoning blend
½ teaspoon ground cumin
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon garlic and herb seasoning blend
¼ teaspoon chile powder
¼ teaspoon smoked paprika
¼ teaspoon dry mustard powder
¼ teaspoon ground black pepper
2 ¼ pounds skinless, boneless chicken breast halves
2 limes, zested and juiced
1 orange, zested and juiced
4 cloves garlic

Steps:

Dissolve chicken bouillon in boiling water.
Heat oil in a saute pan over medium heat. Add onion; cook and stir until translucent and browned, about 5 minutes. Add jalapenos and cook until softened, about 5 minutes. Add green chiles; cook for 3 minutes more.
Mix salt, cilantro, Mexican seasoning, cumin, basil, oregano, garlic powder, seasoning blend, chile powder, paprika, mustard powder, and black pepper together in a bowl.
Trim chicken as needed. Coat all sides with the seasoning blend.
Place onion mixture in a slow cooker. Add chicken broth, juice and zest from the limes and orange, and garlic cloves. Place chicken on top. Cover and cook on Low until chicken is no longer pink inside and very tender, 4 to 6 hours.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 8.1 g, Cholesterol 66.1 mg, Fat 4.6 g, Fiber 1.7 g, Protein 25.9 g, SaturatedFat 1 g, Sodium 824.7 mg, Sugar 3.7 g

CHICANA...MEXICAN I THINK?

Chicana...mexican I Think? image

This recipe was given to me by my friend Sherri. I have sometimes roasted the veggies before adding them to the pot, and I usually add the 6 cloves of garlic, but that is optional if you don't like garlic as much as I do. If I can find good fresh tomatoes, I use those instead of the canned ones. I also take the seeds out of the jalapenos, as my kids can't handle the heat but love to eat it. I hope you enjoy this dish as much as my family does.

Provided by bmxmama

Categories Roast Beef

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs chuck roast, cut into cubes
3 bell peppers, chopped
3 jalapeno peppers, chopped
1 medium onion, chopped
6 garlic cloves, minced
2 (28 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1/4 teaspoon chili powder
salt and pepper
minced cilantro (to garnish)

Steps:

In crockpot add the roast, peppers, onion, garlic, tomatoes, tomato paste, chili powder and salt. Stir until well combined.
Set crockpot for 8 hours if you have a timer on low and let cook.
Serve with refried beans and rice!
If cooking on the stove, add a 28 oz can of water (the can the tomatoes were in) to start with, you may need more or not as the cooking time goes on. You may have a faster cook time with this method.

Nutrition Facts : Calories 522.8, Fat 33.9, SaturatedFat 13.6, Cholesterol 117.4, Sodium 703.3, Carbohydrate 21.1, Fiber 4.9, Sugar 11.9, Protein 34.5

Tips:

Always brown the meat before slow cooking. This will help to develop flavor and prevent the meat from becoming dry.
Use a variety of spices and seasonings to create a flavorful dish. Some good options include chili powder, cumin, garlic powder, and onion powder.
Add some vegetables to your crock pot dish. This will help to add flavor and nutrients.
Don't overcook the meat. Overcooked meat will be tough and dry.
Serve your crock pot dish with your favorite sides. Some good options include rice, beans, and tortillas.

Conclusion:

Crock pot dishes are a great way to save time and energy in the kitchen. They are also a great way to create delicious and flavorful meals. By following the tips above, you can create crock pot dishes that your family and friends will love.