Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Search Results for: slow cooker

Slow Cooker Street Tacos

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Have a designated day for taco night at your house? Put this Slow Cooker Street Taco recipe on while you’re out and about and have it ready for when everyone gets home in the evening.Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.

 

Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.
Slow Cooker Street Tacos
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Servings
12
Servings
12
Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.
Slow Cooker Street Tacos
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Servings
12
Servings
12
Ingredients
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Instructions
  1. Mix the juice of two limes, orange juice, minced garlic, salt, black pepper, ground cumin.
  2. Place juice mixture and pork butt in a large plastic freezer bag.
  3. Marinade for about two hours in the refrigerator.
  4. Place pork shoulder in a large slow cooker with the marinade.Barely cover the pork with water and let cook on medium until meat will shred easy with a fork about 4 to 6 hours.
  5. Remove meat; drain. Shred meat.
  6. Place in warmed tortillas, top with chopped onion and cilantro. Squeeze sliced lime on each taco.
Recipe Notes

Slow Cooker Spicy Peanut Chicken

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Need a bold, no-fuss dinner for a busy night? Let your slow cooker do the work with this Spicy Peanut Chicken! It’s rich, flavorful, and perfect served over rice or noodles.

  • Toss everything in before work
  • Come home to a warm, protein-packed meal
  • Kid-friendly with just the right amount of spice!

Make dinner stress-free and delicious.

Slow Cooker Spicy Peanut Chicken
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Servings
8 servings
Servings
8 servings
Slow Cooker Spicy Peanut Chicken
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Servings
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Servings
8 servings
Ingredients
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Instructions
  1. In a slow cooker place the chicken, onion, garlic, and jalapeno.
  2. In a small bowl combine the peanut butter, chicken broth, soy sauce, honey, and red pepper flakes.
  3. Pour the peanut butter mixture over the chicken. Cook on high for 4-5 hours or on low for 7-8 hours.
  4. When ready to serve, stir in the lime juice, cilantro and peanuts. Serve with extra fresh chopped jalapenos for extra spice!
Recipe Notes

Spicyi Peanut Chicken Nutrition Facts Serving size 4 ounces (178g) 8 Amount per serving Calories 270 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 85 mg 28 % Sodium 460 mg 20 % Total Carbohydrate 9 g 3 % Dietary Fiber 1 g 4 % Total Sugars 5 g Added Sugars 3 g 6 % Protein 31 g Vitamin D 0 mcg 0 % Calcium 20 mg 2 % Iron 0.9 mg 6 % Potassium 560 mg 10 %

Slow Cooker Barbecue Chicken Thighs

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This Slow Cooker Barbecue Chicken Thighs recipe is the perfect starting point for a stress-free week. With minimal prep and hands-off cooking, you’ll have tender, flavorful chicken ready to enjoy—and ready to reuse. Cooking extra chicken at the beginning of the week saves time later and opens the door for creative leftovers, like tostadas and casseroles, that make mealtime easier and more flexible.


Slow Cooker Barbecue Chicken Thighs
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Slow Cooker Barbecue Chicken Thighs
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Instructions
  1. Remove excess fat from the chicken thighs.
  2. Spray the slow cooker with nonstick cooking spray.
  3. Place the chicken thighs in the slow cooker.
  4. Combine the barbecue sauce and water and pour over the chicken in the slow cooker.
  5. Cook on high for 4-6 hours or low for 6-8 hours and ensure chicken reaches a minimum internal temperature of 165 Degrees F.
Recipe Notes

Nutrition Facts Serving size 4 ounces (173g) 12 Amount per serving Calories 170 % Daily Value Total Fat 5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 105 mg 35 % Sodium 380 mg 17 % Total Carbohydrate 9 g 3 % Dietary Fiber 1 g 4 % Total Sugars 6 g Added Sugars 4 g 8 % Protein 23 g Vitamin D 0 mcg 0 % Calcium 20 mg 2 % Iron 1.7 mg 10 % Potassium 430 mg 10 %

Barbecue Chicken Tostadas

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Turn leftover Slow Cooker Barbecue Chicken Thighs into a whole new meal with these Barbecue Chicken Tostadas. Crispy tostadas topped with saucy chicken and fresh toppings make dinner feel exciting without extra cooking. Reusing leftovers like this helps stretch your time, budget, and creativity while keeping meals interesting for the whole family.


Barbecue Chicken Tostadas
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Servings
8 tostadas
Servings
8 tostadas
Barbecue Chicken Tostadas
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Servings
8 tostadas
Servings
8 tostadas
Ingredients
Servings: tostadas
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Instructions
  1. Shred and reheat your slow cooker barbecue chicken ensuring that the chicken reaches a minimum internal temperature of 165 Degrees F.
  2. Lay out 4 tostada shells on a cookie sheet and divide ½ of the chicken onto the tostada shells and top with ½ of the mozzarella cheese.
  3. Broil the tostadas until the cheese melts.
  4. Repeat steps 2 and 3 with the remaining tostadas.
  5. Top with the diced red onion and green onion.
  6. Serve.
Recipe Notes

BBQ Chicken Tostadas Nutrition Facts Serving size 1 tostada (96g) 8 Amount per serving Calories 150 % Daily Value Total Fat 7 g 9 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 300 mg 13 % Total Carbohydrate 12 g 4 % Dietary Fiber 1 g 4 % Total Sugars 3 g Added Sugars 1 g 2 % Protein 12 g Vitamin D 0 mcg 0 % Calcium 220 mg 15 % Iron 0.8 mg 4 % Potassium 190 mg 4 %

French Onion Roast Pockets

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Get creative with leftovers from Slow Cooker French Onion Pot Roast! These yummy French Onion Roast pockets are easy to throw together and give new life to leftovers.


French Onion Roast Pockets
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French Onion Roast Pockets
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Instructions
  1. Preheat the oven to 400 Degrees F.
  2. Reheat the roast and onions in the microwave and shred if needed.
  3. On a nonstick surface or a clean countertop with flour roll out the pizza dough into a large rectangle.
  4. Cut the dough into 6 evenly sized squares using a butter knife.
  5. In the middle of each square place a scoop of the beef and onions. Place the shredded cheese evenly on top of the beef.
  6. Fold over the dough from one corner to the other, use a fork to press and seal the beef inside the dough.
  7. Place the pockets on a parchment paper covered baking sheet and brush the beaten egg on top of the dough.
  8. Bake for approximately 15 minutes.
  9. Remove from oven and enjoy!
Recipe Notes

French Onion Roast Pockets Nutrition Facts Serving size 1 pocket (149g) 6 Amount per serving Calories 280 % Daily Value Total Fat 8 g 10 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 530 mg 23 % Total Carbohydrate 33 g 12 % Dietary Fiber 1 g 4 % Total Sugars 5 g Added Sugars 4 g 8 % Protein 18 g Vitamin D 0.1 mcg 0 % Calcium 100 mg 8 % Iron 3 mg 15 % Potassium 200 mg 4 %