Slow Cooker Salsa Roast Recipes

SLOW COOKER SALSA CHICKEN

Steps:

• Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.
• Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).
• Shred the chicken with 2 forks and stir with the salsa mixture.

SLOW COOKER SALSA

Steps:

• Add Roma tomatoes, crushed tomatoes, onion, jalapeno, and garlic cloves into slow cooker insert. Cook on HIGH for 3 hours or LOW for 6 hours.
• Working in batches, ladle the mixture into a food processor or blender and pulse until desired consistency is reached. Pour processed salsa into a bowl and repeat with remaining slow-cooked veggies.
• Mix in lime zest and juice, and cilantro. Season to taste with salt (I use about ½ teaspoon salt). Serve immediately for warm salsa, or cover and keep in refrigerator until chilled, about 2 hours.

SLOW-COOKED SALSA

Steps:

• Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.

SLOW COOKER ROAST

Steps:

• Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
• Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
• Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
• Cook on Low 8 to 10 hours.

SLOW COOKER RESTAURANT STYLE GARDEN SALSA

Steps:

• In a slow cooker add tomatoes, onions, peppers, apple cider vinegar, and coriander. Cook on low for 4-5 hours or high for 3-Right before it is done add in the cilantro, basil, and sage. Let it cool for a bit.
• Spoon the salsa in to a blender or food processor. Pulse until it is the desired thickness. Add in salt to taste. This salsa is easy to freeze or you can can it for future use.

SLOW-COOKER SALSA ROAST

Steps:

• Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices., Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.

CROCK POT SALSA POT ROAST

Steps:

• Cut excess fat off chuck roast. Rub meat with cumin, chili powder, and garlic powder.
• Put into crock pot and pour salsa over the roast.
• Add an additional half jar of water (6 oz).
• Cook on low for 7-9 hours.

TENDER SLOW COOKER TRI-TIP ROAST

Steps:

• Chop the onion, measure the wine and season the meat with a little salt and pepper.
• Add the tri-tip roast to the slow cooker.
• Arrange the onions on top of and around the meat.
• Pour the wine over the top of the meat, cover and cook on low heat for 6 hours.
• Remove the meat from the slow cooker and use two forks to shred the meat. Add the meat back to the liquid in the crock pot and reduce the heat to warm, and serve.
• If you prefer a thicker sauce, before adding the meat back to the slow cooker, make a slurry of flour and water by mixing 1 tablespoon of flour with 2 to 3 tablespoons of water in a small bowl. Gradually whisk in the flour-water mixture until the sauce reaches a consistency that you like.