Slow Cooker Barboca Beef

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A Chipotle is coming to Fargo and this is a Copy Cat recipe of their Barboca Beef. My brother raved about it for quite some time and I finally got to try one when I was visiting Minneapolis for a wedding. The burritos at Chipotle are about the size of your head, and there’s no way I could eat one of those in one sitting. There’s gotta be at least 4 servings in one burrito. I like rice bowls, they pretty much have everything in them besides the tortilla. Ben doesn’t like Chipotle because they put cilantro in everything of course!

The beef is  marinated in Cumin, Adobo, and garlic and slow cooked  for 8 hours on low. So juicy and tender, I do believe this is the best roast I’ve ever cooked in awhile.  I wanted to make some spicy black beans for this but I was out and didn’t have any. :( Next time. Chuck roast is pretty awesome.

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The Pico de gallo that goes on top of the beef is good the next day with chips. :)


2 teaspoons kosher salt, divided
3-4 pound chuck roast, fat trimmed
2 tablespoons extra virgin olive oil
2 bay leaves

¼ cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoons ground black pepper
1/8 teaspoon ground clove
4 canned chipotle peppers (packed in adobo sauce)
1 tablespoon adobo sauce (from the chipotle pepper can)
1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base)
¼ cup fresh lime juice

For the rest of this recipe please visit Slow Roasted Italian and get other recipes for the rice and pico de gallo there as well.

Slow Cooker Pulled Pork Gyros

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I found 90 calorie pitas for this recipe too! They were a tad bit salty. Make sure to warm your pitas up first in the oven for a bit too, that makes these even better. I tell you what, it’s kind of hard to fit every piece of food into that small pocket. I want more avocados and tomatoes on top, but then if I do that there’s not enough room for more pork and cole slaw. These pitas came pre-sliced and next time I’m not even going to get the half slices. Full slices all the way! You can fit more food into them.

We had quite a large pork butt in our freezer and this was the perfect recipe to use it for! I’ve been having these yummy gyros for leftovers since Sunday night and they don’t get old. They also make a good lunch, and I plan on taking them for leftovers tomorrow. The creamy cole slaw adds a nice texture to the pulled pork . Loved the tomatoes and avocado, I added some cilantro to the cole slaw the second day. So good, would like to find more pita recipes like this or try making my own pita bread once.

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  • 1 tablespoon chílí powder
  • 2 teaspoons cumín
  • 2 teaspoon oregano
  • 2 teaspoon cayenne
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 1/2-3 lb pork loín, excess fat trímmed
  • 2 tablespoons olíve oíl
  • 4 cloves garlíc, peeled
  • 2 medíum red oníons, quartered


  • 3 tablespoons Greek yogurt
  • 3 tablespoons mayonnaíse
  • 1 1/2 tablespoons apple cíder vínegar
  • 1 1/2 teaspoons sugar, or more to taste
  • 1 1/2 cups shredded cabbage
  • 2 carrots, peeled and grated


  • 4 píta bread, toasted, for servíng
  • 1/2 cup cherry tomatoes, halved
  • 1 avocado, halved, seeded, peeled and díced

For more of the recipe please visit Damn Delicious! 

Second recipe I’ve tried from this site, now I want to try everything!

Slow Cooker Chicken Tortilla Soup

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IF there was one soup I’d have to choose from to eat for the rest of my life, it would have to be chicken tortilla. This is a way healthier version of chicken tortilla soup. You may be familiar with the really creamier fatty good version that’s loaded with cream of chicken soup or heavy cream. I do still love that version and at the grocery store I shop at they have an awesome version of it. Can’t eat that every day of my life, but with this soup you can and you won’t feel guilty eating it either. I don’t believe I’ve blogged about this soup ever and I’ve been making it for almost 2 years now. To make it more filling, I’ll add in a can of black beans and usually top it off with some crumbled up chips and melted cheese. Lower fat of course. :)

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Slow Cooker Chicken Tortilla Soup


1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil


1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Slow Cooker Sweet Garlic Chicken

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I spent most of my weekend inside, because it was FREEZING out. The temp on Saturday morning was -7 with a wind chill of -35. Brrr!!!! Wouldn’t you like to stay home and do nothing on days like that? It eventually did end up warming up in the afternoon so Ben and I went out to do something. We went to Three Lyons Pub which is an awesome bar in town here. I am in LOVE with their London Broil sandwiches which I plan on making a recipe for that later on this week.

This recipe for Sweet Garlic ChickenI posted on my facebook page. My picture looks nothing like the one I posted. My chicken turned out a reddish color and it was very sweet. The only thing I can think of is that whoever took that picture, used white sugar instead of brown sugar maybe??? Maybe?! I served mine over some orzo pasta. It was fabulous. I’d make this again.

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Crock Pot Sweet Garlic Chicken

4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).