Slow Cooker Barbacoa Beef

Beef Barbacoa that is AMAZING and tender and is better than any restaurant I have had! The flavor is amazing and it slow cooks to perfection!

This barbacoa can be made in so many variations. Add it to your favorite taco, burrito or even salad! If you love Mexican food, enjoy a refreshing Horchata Drink and Seven Layer Dip with chips to make this a complete meal.

Barbacoa in a taco with tomatoes, onions and lettuce over top with limes on the side.

Barbacoa Beef

Reason #346 why I love my slow cooker. It slow cooks this barbacoa beef to perfect tender and juicy melt in your mouth perfection. Is there anything better than barbacoa beef that is slow cooked all day and it just falls apart because it is so tender? I don’t think so! And I am pretty particular when it comes to eating beef. It has to be tender and juicy. I just can’t do that dry and chewy beef.

My hubby is a huge fan of Chipotle. I wanted to make this barbacoa beef for him and when I heard that it is better than Chipotle’s I couldn’t wait to make it. Just look how amazing and juicy that barbacoa beef looks! It shreds so easily and the flavor is so dang good! This barbacoa beef recipe is so simple to make and the slow cooker does all the work. It is one of the easiest and most delicious barbacoa recipes I have made.

What is Barbacoa?

Barbacoa is known to be an authentic Mexican meal that is made with beef, goat or lamb meat. The meat is heavily seasoned with chilies and spices then slow cooked until perfectly tender that it literally falls apart easily. Once it is cooked, the barbacoa is used to fill tacos, burritos and salads. It is one of the best meats and tastes amazingly delicious!

Barbacoa Beef Ingredients:

My husband said that this instantly became one of his favorite meals. He thought it was even better than Chipotle and we made it right at home! You are going to love it just as much as we did!

  • Beef Brisket: Super tender beef that will soak in all the seasonings and spices making this barbacoa irresistible.
  • Vegetable Oil: This will be used to seer the beef before placing it in the slow cooker.
  • Chipotle Chili in Adobo: Adding a little heat. If you prefer not to have too much spice, just reduce the amount.
  • Beef Broth: Soak the beef in beef broth making it tender and juicy.
  • Minced Garlic: Fresh is best but you can use the minced garlic already minced.
  • Ground Cumin and Dried Oregano: Together these seasonings build a flavorful coating.
  • Salt and Black Pepper: Just add a pinch.
  • Ground Cloves: Brings on a strong flavor to soak into the barbacoa beef.
  • Fresh Lime Juice: Always my favorite when making Mexican food. It gives this barbacoa a zest.

How to Make Barbacoa Beef:

This beef has just enough of a kick to give it some awesome flavor and the spices come together perfectly. I love beef brisket so I used that and pan seared large cubes. It smelled so amazing while it cooked all day in my house and when it was finished it just fell apart.

  1. Prepare the beef: Cut the beef into large cubes. In a large skillet over medium high heat add the vegetable oil and sear the beef on each side. Transfer to your slow cooker.
  2. Blend the seasonings: In a food processor add adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.
  3. Slow Cook: Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.

The Recipe Critic Pro Tip:

For the most tender barbacoa beef cook on low instead of high for this recipe.

Beef barbacoa in a slow cooker with tongs pulling up a bit of the beef to be shown in the photo.

Sides to Serve with Barbacoa Beef:

What Should I Serve Barbacoa Beef In?

There are so many options for enjoying this beef barbacoa recipe. Stuff your barbacoa in a taco or burrito, fill a bowl or a wrap or add it to any salad or nacho. It is that simple and makes a complete meal within minutes.

  • Tacos
  • Burritos
  • Bowls
  • Wraps
  • Salads
  • Nachos
  • Quesadillas
  • Enchiladas

Recommended Toppings for Barbacoa Beef:

Have fun with your barbacoa. Show it off and enjoy the tender, juicy flavors in every bite! These toppings for barbacoa is perfect and will create endless amounts of recipes.

  • Lettuce: For a salad romaine or even iceberg are delicious to top
  • Cheese: Mix up your favorite cheese together like monterey jack, Mexican blend, cotija or queso fresco.
  • Tomatoes: Dice up fresh tomatoes to layer on top.
  • Avocados: Slice up a ripe avocado and lay over top.
  • Cilantro: Great for garnish and color but also adds a hint of flavor.
  • Radishes: If you are a radish fan, add these for a bitter crunch.
  • Onions: Dice them or slice them in anyway that you prefer.
  • Guacamole: My homemade guacamole is always a treat or a store bought one works for ease.
  • Salsa: A simple salsa is always tasty or a chunky one like Mango Lime Avocado Salsa is fresh and fun.
  • Lime Chipotle Hummus: Spread hummus along the side of a tortilla or burrito.

Beef barbacoa in a taco with tomatoes, onions and cilantro garnished with two limes on the side.

More Amazing Mexican Recipes:

 

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Slow Cooker Barbacoa Beef

AMAZING and tender beef barbacoa that is better than any restaurant I have had! The flavor is amazing and it slow cooks to perfection!
Course Dinner, Main Course
Cuisine American, Mexican
Keyword barbacoa, slow cookerr
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 people
Calories 403kcal
Author Alyssa Rivers

Equipment

  • Alyssa Also Recommends:
  • Want to make this even easier? Here are a few products that I LOVE:
  • Utopia Kitchen Cooking Knives
  • Staub Cast Iron Skillet
  • Crock-Pot Cook & Carry

Ingredients

  • 4 lbs beef brisket or beef chuck roast will also work
  • 2 Tbsp vegetable oil
  • 3 - 4 chipotle chilis in adobo
  • 1 1/4 cups beef broth
  • 4 teaspoons minced garlic
  • 1 1/2 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 3/4 tsp salt then more to taste
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cloves
  • 1/4 cup fresh lime juice

Instructions

  • Cut the beef into large cubes. In a large skillet over medium high heat add the vegetable oil and sear the beef on each side. Transfer to your slow cooker.
  • In a food processor add adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.
  • Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.

Notes

Updated on February 27, 2020
Original Post on April 1, 2016

Nutrition

Calories: 403kcal | Carbohydrates: 4g | Protein: 48g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 141mg | Sodium: 706mg | Potassium: 807mg | Fiber: 2g | Sugar: 1g | Vitamin A: 681IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 6mg

 

Slow Cooker Parmesan Honey Pork Roast

Slow Cooker Parmesan Honey Pork Roast is a tender pork roast slow cooked in a sweet and savory grated parmesan, sticky honey, soy sauce with dried basil seasoning and garlic sauce making this fall apart tender with every slice. The best mouth watering pork roast! 
Pork is becoming a favorite of mine to cook and serve! If you love pork roast try this Slow Cooker Parmesan Honey Pork Roast or Honey Chipotle Pork Roast.
Slow cooker parmesan honey pork roast on a white platter sliced up.

Slow Cooker Parmesan Honey Pork Roast

Slow cooker parmesan honey pork roast is just what is needed on a busy weeknight or a Sunday dinner. This is a tender, fall apart juicy roast that tastes amazing in the slow cooker. As it is slowly cooked in the slow cooker the parmesan honey pork roast tenderizes and marinates in all the juices for hours all day making this melt in your mouth with every bite. Pork is one of my favorite meats to cook and serve because of how easy it is to tenderize with sauces as well as the simplicity of the meat.

This parmesan honey pork roast is so simple to make. The slow cooker does all the work. Simply add the pork roast in the slow cooker and whisk together the ingredients for a sticky, thin sauce that is full of flavor. Pour overtop the pork roast and let cook. Once it is done cooking make a gravy with the parmesan honey sauce by boiling it and adding cornstarch to thicken it. Pour the thickened parmesan honey glaze over top the pork roast and enjoy! This is best served hot and with your favorite sides for a complete meal. Get ready for lots of MMMMs and oh, yeahs! This is the best parmesan honey pork roast!

Pork Roast Ingredients:

  • Boneless Pork Roast: Let your pork rest 20 to 30 minutes before adding it to the slow cooker.
  • Parmesan Cheese: Grated parmesan cheese can be bought already grated.
  • Honey: Local honey is best or a sweet honey to add that sweetness.
  • Soy Sauce: Low sodium is the soy sauce I usually
  • Dried Basil: Adds a rustic and dry seasoning to this sweet sauce.
  • Minced Garlic: Garlic is always a favorite. Minced fresh or already in a marinated jar.
  • Olive Oil: This adds to the flavoring as well as coats the pork roast.
  • Salt: Just a pinch to taste.
  • Cornstarch: This cornstarch helps at the end to thicken the sauce making it a savory thick gravy sauce.
  • Cold Water: Mixes with the cornstarch and adds that roux paste to thicken the gravy sauce at the end.

How to Make a Pork Roast in a Slow Cooker:

  1. Add ingredients to the slow cooker: Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160 degrees Fahrenheit.
  2. Remove meat from slow cooker: Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. 
  3. Thicken sauce: Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them!).
The process of parents pork roast starting with mixing the marinate, whisking it in a glass bowl, placing in a slow cooker and adding the sauce atop the pork then slow cooking it. After boiling the sauce to thicken it then placing it on top of the cooked pork roast.

What to serve with Parmesan Honey Pork Roast:

Make this a complete meal by adding a couple of sides for a delicious fulfilling meal. A side salad, mashed potatoes and a dinner roll are a classic dinner meal. Here are more sides to choose from helping add to this honey pork roast dinner.

Cooking Temperatures for Pork:

Knowing when pork is at its tender best is easier than you think. All you need is a meat thermometer. Because for most pork cuts, an internal temperature of 145˚F ensures that you’ll have perfectly cooked pork that is tender and juicy, and not dry. Take a look at this video and you’ll learn that just like steak, it’s okay if your pork is pink on the inside. The National Pork Board recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F, followed by a three-minute rest.

  • Rare to Medium: 145 to 150 degrees Fahrenheit
  • Medium: 150 to 155 degrees Fahrenheit
  • Medium to Well: 155 to 160 degrees Fahrenheit
  • Well: 160 degrees Fahrenheit

More Tender Pork Recipes:

Parmesan honey pork roast sliced on a platter.
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Slow Cooker Parmesan Honey Pork Roast

Slow Cooker Parmesan Honey Pork Roast is a tender pork roast slow cooked in a sweet and savory grated parmesan, sticky honey, soy sauce with dried basil seasoning and garlic sauce making this fall apart tender with every slice. The best mouth watering pork roast! 
Course Dinner, Main Course
Cuisine American
Keyword Honey pork roast, Pork roast
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 Servings
Calories 401kcal
Author Alyssa Rivers

Ingredients

Ingredients:

  • 2-3 pounds boneless pork roast
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup honey
  • 3 Tbsp soy sauce
  • 2 Tbsp dried basil
  • 2 Tbsp minced garlic
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 2 Tbsp cornstarch
  • 1/4 cup cold water

Instructions

  • Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.

  • Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth.
  • Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them!).

Notes

Updated on February 25, 2020
Originally Posted on May 26, 2012

Nutrition

Calories: 401kcal | Carbohydrates: 29g | Protein: 40g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 944mg | Potassium: 668mg | Fiber: 1g | Sugar: 24g | Vitamin A: 106IU | Vitamin C: 2mg | Calcium: 173mg | Iron: 3mg

 

Incredible Homemade Calzone

This homemade Calzone is a delicious Italian favorite! Pizza dough is filled with cheese, meats, and vegetables and baked until golden. No one will be able to resist this classic!

Everyone loves pizza but we sometimes forget about it’s amazing cousin, the Calzone. If you like pizza you are sure to fall head over heels for this baby. For more pizza-like dishes, try Skillet PizzaEasy Grilled Pizza, and Pizza Stuffed Crescent Rolls!

A close-up of the inside of a Calzone cut in half with melted cheese, pepperoni, olives, and sausage.

Calzone

How to Make a Calzone?

  • Place a pizza stone in the bottom third of the oven (if you don’t have one, that’s okay!) and preheat oven to 450 degrees F.
  • In a medium skillet, cook and crumble the sausage over medium-high heat until brown. Add the peppers and onions and continue to cook until tender. Season with salt and pepper and drain on a paper towel lined plate.
  • Section off 1/4 of the pizza dough (this No Knead, No Rise Pizza Dough is my go-to!). Flour work surface and roll it out into a 8-9 inch circle. Place on a piece of parchment paper.
  • Add filling onto half of the circle, leaving a 1 inch border- ricotta, sausage and veggies, cheese, pepperoni, and olives.
  • Fold over the pizza dough so the curved edges line up and pinch together to seal. Use remaining dough to make 3 more calzones (or refrigerate and use dough within 2 days).
  • Cut 3 slits into the top of each calzone to allow steam to escape.
  • Brush the egg wash over the dough. Sprinkle with Parmesan cheese and Italian seasoning.
  • With the parchement paper underneath, transfer each calzone to the stone in the oven (I like to use a pizza peel or plate) OR place onto a large baking sheet (cut off any excess hanging parchment paper and then into the oven.
  • Bake for 12-14 minutes or until golden brown. Rest for 10 minutes. Cut in half and serve with marinara sauce for dipping.

A circle of dough with pizza toppings on one half of it. A pre-cooked calzone ready to bake.

What is a Calzone?

A calzone is a sort of enclosed pizza, like it has been folded in half. It originated in Naples, Italy and has since been made various ways.

Inside of the bread dough, the calzone is filled with cheeses, meats, vegetables, and sometimes sauce.

Holding two halves of a Calzone showing the fillings-cheese, pepperoni, sausage, and olives.

What are Some Good Calzone Fillings?

Calzone fillings are similar to that of toppings on pizza- cured meats like ham, pepperoni, prosciutto, sausage…, vegetables, and various cheeses.

This Calzone is more of a classic “Supreme Pizza” but you can use whatever fillings you like best.

A true calzone has ricotta cheese and does NOT have any sauce. It is served with pizza sauce for dipping.

A Calzone cut in half on a baking sheet with a bowl of marinara sauce for dipping.

What is the Difference Between a Calzone and Stromboli?

Both stem from pizza and use the same ingredients but are enclosed. Rather than have the additives on top, they are wrapped up inside of the dough. Both calzones and stromboli are completely sealed so that none of the filling escapes.

A calzone is shaped like a taco, crimped closed at the curved edge, and typically serves just one.

A stromboli is folded or rolled up like a burrito with the dough folded over itself. After baking it’s sliced into 1 inch slices like a baguette for multiple servings.

A calzone cut in half with melted cheese stringing between the halves.

Looking for More Pizza Recipes? Enjoy These:

Dipping half a Calzone into marinara sauce.

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Calzone

This homemade Calzone is a delicious Italian favorite! Pizza dough is filled with cheese, meats, and vegetables and baked until golden. No one will be able to resist this classic!
Course Dinner
Cuisine Italian
Keyword Calzone
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 4
Calories 719kcal
Author Melanie Dueck

Ingredients

  • 1 recipe pizza dough or store bought
  • 8 ounces sweet Italian Sausage casings removed
  • 1 green bell pepper diced
  • 1/2 red onion diced
  • 24 slices pepperoni
  • 1 cup mozzarella cheese shredded
  • 3/4 cup ricotta cheese
  • 1/2 cup sliced olives
  • 1 egg + 1 tablespoon water
  • 1 1/2 tablespoons Parmesan cheese
  • Italian Seasoning
  • salt & pepper

Instructions

  • Place a pizza stone (if don't have one you'll use a pan later on) in the bottom third of the oven and preheat oven to 450 degrees F.
  • In a medium skillet, cook the sausage over medium-high heat until brown, using a wooden spoon to break it into crumbles. Add the peppers and onions and continue to cook until tender. Season with salt and pepper and then remove from pan and onto a paper towel lined plate to drain.
  • Section off 1/4 of the pizza dough. Flour work surface and roll it out into a 8-9 inch circle. Place on a piece of parchment paper. Spread about 3 tablespoons ricotta cheese onto half of the circle, leaving a 1 inch border.
  • Spoon on 1/4 of the sausage filling over the ricotta, sprinkle with a little cheese, layer on the pepperoni, more cheese, and some sliced olives.
  • Fold over the pizza dough so the curved edges line up and make a semicircle. Pinch the edges together to seal. Repeat with remaining dough.
  • Cut 3 slits into the top of each calzone to allow steam to escape.
  • Brush the egg wash all over the dough. Sprinkle with Parmesan cheese and Italian seasoning.
  • With the parchment paper underneath, transfer each Calzone to the stone in the oven (I like to use a pizza peel or plate) OR place on a large baking sheet, cut off any parchment that hangs over and then into the oven.
  • Bake for 12-14 minutes or until golden brown. Rest 10 minutes. Cut in half and serve with marinara sauce for dipping.

Nutrition

Calories: 719kcal | Carbohydrates: 52g | Protein: 32g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 144mg | Sodium: 1857mg | Potassium: 334mg | Fiber: 3g | Sugar: 8g | Vitamin A: 645IU | Vitamin C: 26mg | Calcium: 293mg | Iron: 4mg

Biscuits and Gravy

Biscuits and Gravy is the ultimate comfort food dish! Tender and flaky homemade biscuits are topped with creamy sausage gravy.

Looking for more easy breakfast recipes? Then try this Cinnamon Bread, Skillet Potatoes with Peppers, or Blueberry Buttermilk Breakfast Cake.

Biscuits and Gravy on a plate.

Biscuits and Gravy

What’s not to love about freshly baked biscuits topped with a luxurious cream sauce? It’s certainly a treat to make for your family on the weekend for breakfast or brunch. Whipping up a batch of biscuits from scratch is easy!

I always use my foolproof buttermilk biscuit recipe and make them jumbo in size since they’re the star of the dish. The gravy is made with hearty pieces of breakfast sausage, simmered in a rich cream sauce. Split the biscuits in half, then generously pile on the gravy. It’s bliss!

stamping out rounds of biscuits from dough

How do you make biscuits and gravy?

  1. Combine flour, baking powder, baking soda, salt, sugar, small pieces of butter, and buttermilk.
  2. Briefly knead the dough, roll out, cut into 4 pieces, stack, roll and then cut into 3-inch round biscuits.
  3. Chill, then brush the biscuits with melted butter.
  4. Bake biscuits at 450ºF until biscuits are golden brown, about 15 minutes.
  5. Heat a large skillet over medium heat, then add the pork sausage. Break up and cook until browned.
  6. Add butter, flour, salt, garlic powder, onion powder, and black pepper to the pan, stir to combine.
  7. Whisk in the milk and cream, then turn the heat up to medium-high.
  8. Simmer until thickened, season with salt and pepper.

baked biscuits on a sheet pan

How do you make the biscuits sturdy?

The biscuits should be tender and layered in texture, but sturdy enough to hold the gravy on top. I break the chilled butter into small round pieces into the flour. This makes lots of small pockets that when baked don’t crumble apart when gravy is added on top.

Can the biscuits be made in advance?

Yes! The biscuits store well for 3 days in an airtight container or in the freezer for up to 1 month. I recommend reheating them in the oven at 325ºF until they are warm and crisp on the edges.

pouring liquid into a pan of sausage

How do you thicken the gravy?

There are three things that make this gravy rich and smooth: milk, cream, and flour. The flour is combined with butter to make a roux that thickens the liquids when heated up. It takes only a few minutes and constant whisking to see the change. The dairy adds a velvety texture that clings on top of the biscuits.

Can the gravy be reheated?

If you have leftover gravy make sure to cool it completely before storing it in the refrigerator. Simply reheat on the stovetop over medium heat until warmed through. A little bit of water can be added and whisked in to make the gravy less thick.

sausage gravy cooking in a pan

Looking for brunch ideas? Try these!

Biscuits and Gravy

Biscuits and Gravy is the ultimate comfort food dish! Tender and flaky homemade biscuits are topped with creamy sausage gravy.

Biscuits

  • 3 1/2 cups all-purpose flour (plus more for dusting)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 2 teaspoons granulated sugar
  • 1 cup unsalted butter plus 2 tablespoons for brushing on top
  • 1 cup buttermilk

Gravy

  • ¼ cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 12 ounces breakfast sausage (casings removed)
  • 2 tablespoons unsalted butter
  • 2 1/2 cups whole milk
  • 1/2 cup whipping cream

Biscuits

  1. Adjust the oven rack to the middle position. Preheat the oven to 450°F.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. Cut 1 cup of butter into ½-inch cubes. Add butter into the flour mixture and toss to coat.
  4. Use fingers to break the butter into small pieces in the flour until the mixture resembles cornmeal.
  5. Gradually add 1 cup buttermilk into the flour mixture, stirring with a fork until incorporated.
  6. Knead the biscuit mixture in the bowl 5 to 6 times until a shaggy dough forms.
  7. Lightly dust working surface with the flour. Turn the mixture onto the floured surface, knead a few times and shape into a 1-inch thick square, about 8 x 8 inches.
  8. Cut the dough into 4 even-shaped squares and stack as evenly as possible on top of each other.
  9. Lightly flour a rolling pin and roll the dough out into a 3/4-inch thick square, 9 x 9 inches.
  10. Using a 3-inch floured biscuit cutter, press the cutter straight down into the dough, without turning.
  11. Transfer biscuits to a parchment paper-lined sheet pan.
  12. Gather the dough scraps and form into a ball, then roll out. Cut out 3 more biscuits, 12 total.
  13. Refrigerate the biscuits on a sheet pan for 10 to 30 minutes before baking.
  14. Transfer the biscuits to a new parchment paper-lined sheet pan, spaced 1-inch apart.
  15. Melt 2 tablespoons butter, brush on top of each biscuit.
  16. Bake the biscuits until lightly golden brown on tops and bottoms, about 14 to 18 minutes.
  17. Transfer biscuits to a cooling rack while making the gravy.

Gravy

  1. In a small bowl mix together flour, salt, garlic powder, onion powder, and black pepper.
  2. Heat a large nonstick pan over medium heat. Add pork and break up the meat using a wooden spoon. Cook the pork until no longer pink and lightly browned, about 5 minutes.
  3. Melt the butter in the pan. Sprinkle the flour mixture over the sausage, stir and cook until the flour is absorbed, 1 to 2 minutes.
  4. Slowly whisk in the milk and cream, then turn up the heat to medium-high to bring to a boil.
  5. Reduce heat to a rapid simmer, cook and stir occasionally until the sauce is thickened and can coat the back of a spoon, about 5 minutes.
  6. Taste the gravy and season with salt and pepper as desired.
  7. Split the biscuits in half and serve sausage gravy on top.

Peanut Butter Cornflake Cookies (No Bake)

Peanut butter cornflake cookies on a plate

No Bake Peanut Butter Cornflake Cookies are made with just a few simple ingredients and are ready in just a jiffy. Take them to the next level by coating the bottoms in melted chocolate!

If you love peanut butter in your cookies, you’ve gotta try these Peanut Butter Blossom Cookies, or these Amazing Reeses’ Peanut Butter Cookies. Better yet, forget the oven and have The Very Best No Bake Cookies!

Peanut butter cornflake cookies on a plate

Peanut Butter Cornflake Cookies (No Bake)

No bake peanut butter cornflake cookies are very easy to make. No mixer, no oven are required. Make them stand out from the rest with a chocolate coating at the bottom.

What you need to make this no bake cornflake cookies recipe

  • Cornflakes cereal is the main ingredient in these cookies.
  • Creamy peanut butter, you can use store-bought or homemade peanut butter, regular or natural will both work.
  • Light corn syrup will help everything stick together when dry.
  • Granulated sugar for additional sweetness.
  • A pinch of salt to balance out the sweetness.
  • Melted chocolate for coating the bottom if desired.

What can I use in place of corn syrup?

This recipe calls for light corn syrup, which is used often in candy making. It helps the cookies stick together and gives them a shiny appearance once dry.

I find that honey will also give the same results, sticky and shiny. It also adds a wonderful flavor to these cookies. You can replace corn syrup with honey, by exactly the same amount.

Maple syrup will also work in a pinch. However, with maple syrup, the cookies won’t have a shiny appearance once dry. Cookies made with maple syrup also don’t have as much of the “sticky” factor so you must work with them very quickly while they’re still warm.

How to make Peanut Butter Cornflake Cookies

Mixing the ingredients in a saucepan

Forming the cookies

  • Add sugar, light corn syrup or honey, peanut butter and salt to a saucepan and heat until melted and simmering.
  • Add the cornflakes to the liquid mixture and stir to coat evenly.
  • Then quickly use an ice cream scoop to form the cookies and drop them on a lined baking sheet to dry.

The optional chocolate coating

The chocolate coating is optional but highly recommended to take these cookies to the next level. You can use any kind of chocolate, but I prefer dark chocolate to add a little bit of flavor contrast to the already sweet cookies.

  • Melt the chocolate in a heatproof bowl over a pot of simmering water.
  • Dip the bottom of the dry cookies into the melted chocolate.
  • Place the cookies back on the lined baking sheet and allow the chocolate to harden.

Peanut butter cornflake cookies on a plate

Other tips for the best peanut butter cornflake cookies

  • This recipe makes about 16 – 17 cookies. While you can double or triple the recipe to make a larger batch, I recommend just making them in smaller batches so they don’t dry out too quickly in the pot before you are able to form the cookies, especially if you’re using a corn syrup substitute like maple syrup.
  • When forming the cookies, use a tiny spatula or spoon to stuff the cornflakes into the ice cream scoop so it fills completely. This will give them a nice rounded appearance.
  • Don’t try to melt the chocolate in the microwave, the simmering pot of water provides gentle heat to melt the chocolate. Gentle heating can prevent the cocoa butter from separating and forming white streaks when dry.

Storing leftover cornflake cookies

Store these cookies in an airtight container in one layer on your countertop for up to a week. They do not need to be refrigerated. Since they can be sticky, if you need to double up the layering while storing, put a piece of parchment paper in between the layers.

More no-bake recipes you’ll love!

Peanut butter cornflake cookies on a plate

No Bake Peanut Butter Cornflake Cookies

No Bake Peanut Butter Cornflake Cookies are made with just a few simple ingredients and are ready in just a jiffy. Take them to the next level by coating the bottoms in melted chocolate!

  • 1/4 cup granulated sugar
  • 1/3 cup light corn syrup (or honey)
  • 1/3 cup creamy peanut butter
  • A pinch of kosher salt
  • 2 cups corn flakes
  • 4 oz chocolate (optional, flavor of your choice, melted)
  1. Add sugar, light corn syrup, peanut butter and salt to a medium saucepan and cook over medium heat, stirring constantly until all the ingredients are melted and the mixture starts to simmer. Turn off the heat and add cornflakes to the pot, stir gently but quickly to coat completely.
  2. Use a small silicone spatula to pack the cornflakes into a medium ice cream scoop to form the cookies and drop them on a lined baking sheet. Allow to dry for about 30 minutes.
  3. Melt chocolate in a heatproof bowl over a pot of simmering water. When most of the chocolate has melted, take the bowl off the pot and stir until the chocolate melts completely.
  4. Dip the bottom of each cookie in the melted chocolate and place back on the lined baking sheet. Allow chocolate to solidify.

Awesome Chicken Katsu

Awesome Chicken Katsu is a crispy breaded chicken breast seasoned and dipped in Panko then lightly fried in oil until the crust becomes a golden brown. A light and savory Japanese dish! 

Chicken is so easy to make and comes together quickly! If you love chicken recipes try this Skinny Slow Cooker Kung Pao Chicken, Easy Teriyaki Chicken Casserole or Best Bourbon Chicken.

Chicken Katsu

Prepared to be Wowed!! This is an insanely delicious dish that tastes SO good!!

This Chicken Katsu is lightly breaded with a tender chicken inside.

Japanese restaurants originally started this Chicken Katsu recipe then it become even more popular in Japan and Hawaii.

With the lightly breaded outside and tender, juicy chicken inside this chicken quickly became a favorite meal for our family.

 

What you need to make Chicken Katsu with?

  • Oil: For frying the chicken in.
  • Chicken: Large chicken breasts then flattened.
  • Salt and Pepper: Season to taste.
  • Flour: A bowl full to be able to dip your chicken in.
  • Eggs: Whisked together and the floured chicken will dip in it.
  • Panko: Adds a lite bread topping over the chicken.
  • Tonkatsu Sauce: You can purchase this at your local grocery store.
  • Green Onions: Garnish over top.

How to make Chicken Katsu recipe?

  1. Prepare the chicken: In a large skillet preheat oil to medium-high heat. Start by slicing the chicken in half lengthwise and pound to a quarter inch thickness.
  2. Coat the chicken: In three separate bowls, add the flour, beaten eggs, and Panko. Start by coating the chicken in the flour, dredge in the egg mixture and finish with the Panko.
  3. Fry the chicken: Add the chicken to the hot oil and fry for about 3-4 minutes each side or until the chicken is golden brown and heated through.

Tips for making Katsu Chicken:

  • Preparing the chicken: It is best to pound the chicken evenly and flatten the best that you can. This will ensure the chicken will cook evenly in the pan.
  • Flour and Egg Mixture: Begin with about half of the mixture in the bowls or pans that you use. Then add more or replace the mixture This will avoid any clumping.
  • Panko or Breadcrumbs: If you do not have panko, breadcrumbs will also work well if that is what you have on hand.
  • What to serve Chicken Katsu with? I like to serve this with a fresh side salad, jasmine rice or a shredded cabbage coleslaw mixture to help lighten the dish.
  • Protein: If you are wanting to use tonkatsu (pork cutlets) instead of chicken that also is popular with this Japanese dish.

How to Store Chicken Katsu:

  • Can you freeze Chicken Katsu? Chicken Katsu is perfect for making ahead and freezing. After frying the chicken, let it cool and place it in an airtight plastic bag to freeze. Reheat on a baking sheet at 425 degrees F for 5-10 minutes, then serve with curry and ketchup sauce. I recommend freezing sauce in a separate container from the chicken.
  • Chicken katsu will keep in an airtight container in the refrigerator for 3 days. The only way to make the breaded chicken crispy again is to put in the oven or oven toaster to reheat. Do not use the microwave to reheat.

Here are more Awesome Chicken Recipes to Try:

  • oil for frying
  • 2 large chicken breasts
  • salt and pepper
  • 2 cups flour
  • 3 eggs (beaten)
  • 2 cups panko
  • tonkatsu sauce for serving
  • sliced green onions and sesame seeds
  1. In a large skillet preheat oil to medium-high heat. Start by slicing the chicken in half lengthwise and pound to a quarter inch thickness.
  2. In three separate bowls, add the flour, beaten eggs, and Panko. Start by coating the chicken in the flour, dredge in the egg mixture and finish with the Panko. Add the chicken to the hot oil and fry for about 3-4 minutes each side or until the chicken is golden brown and heated through.

The Best Acai Bowls (Three ways!)

The Best Acai Bowls (Three Ways!) is a fruit filled bowl full of acai berries blended together with a juice topped with granola, fresh fruits, crunchy nuts and a variety of seeds all drizzled with a fun topping. A perfect way to start your day or keep it going!

Everything is always better with fruit when starting your day. if you love fruit filled recipes try this BlackBerry Lime Green Smoothie, Greek yogurt Fruit Pops or Fruity Quinoa Salad.

Three Acai Bowls with three different flavoring and toppings of fruit and granola.

Acai Bowls (Three Ways!)

These bowls are vibrant and full of color and flavor!

Acai bowls have many varieties and different flavors to keep changing them up.

I have three acai bowls that I love and feel meets your fruity side, tropical passion and of course, for the chocolate lovers!

You can’t go wrong with one of these AMAZING Acai bowls.

Simple to make and have only the highest quality of fruits in them.

The blend and mixture of each of them, topped with varies fruit, nuts and seeds make these acai bowls a complete meal.

Start your day off with an Acai bowl for breakfast or power up with it during the day.

Acai bowls are healthy and have the nutrients that you need to feel good and boost your system to keep going and doing the things you love most.

Which bowl are you going to start to make today?!

What is an Acai Bowl Made of?

Acai bowls are made of real fruit and a concentrate like almond milk or a juice. Then topped with berries, granola, nuts, seeds and drizzled with honey or peanut butter topping.

This is seriously what breakfast dreams are made of!!

An acai bowl is essentially a thick smoothie in a bowl with a variety of toppings on top to add a crunchy, smooth texture, sweet and savory in every bite.

Acai Berries are the main ingredient and the most important one for these bowls.

The Acai berries are from a Central and South America.

They are considered a superfood because of their high antioxidant levels they contain.

These berries are a small fruit that are dark purple in color.

They have quickly become a favorite ingredient in smoothies!

To find the acai berry in grocery stores, it is located in the freezer section and it is a puree of the acai berry. It will be near the frozen fruit or frozen cans of juice.

When you are ready to use, simply break up the acai packet into pieces and add it to your blender when you are ready to create an acai bowl. It is that simple!

Are Acai Bowls Healthy?

Yes! Definitely, a yes on this! Acai berries themselves are full of nutrients such as antioxidants, fiber, protein and vitamins.

Overall it is heart healthy and a good source of nutrients!

When blended together with more fruit and extra toppings in the acai bowls it only raises the fruits naturally high sugar.

Acai bowl is made of mostly a fruit base.

To help balance the acai bowl to keep them on the healthier side, simply add in non fat yogurts, substitute almond milk for juice, omit honey and choose a lower calorie topping for the finished bowl.

Within these bowls they also have healthy fats and fiber in the ingredients. This usually comes from the juices when blended together.

Acai berries contain amino acids which help aid in muscle performance, gives you energy, withstand endurance and added strength.

It is a great source of many varieties of vitamins such as Vitamin A, B1-B3 and E. It is also a great source of calcium, magnesium and zinc.

All in all, these Acai bowls are healthy, full of nutrients and vitamins with all the flavor and delicious toppings to make these an overall heart healthy choice!

Tips for making Acai Bowls:

  • The topping possibilities are endless, my kids love to make their own acai creations for a fun snack.
  • How do you say acai? Depending on where you are from there are a few different ways of saying it. For the easiest and simplest way would be to elongate the sound of the letter “a” to come out as “aa.” According to the National Center for Complementary and Integrative Health, you should pronounce açaí as “AH-sigh-EE.”
  • Serving acai: It is best to serve the acai bowls right away once they are topped with your favorite toppings.
  • Can you freeze acai bowls? Yes, these do well frozen. If you are planning to make these acai bowls ahead of time, simply make and blend your acai bowls and place in small freezer containers. Store in the freezer for up to 1 month. When ready to enjoy, thaw in the refrigerator or at room temperature until it can be stirred and ready to eat.
  • Healthy options: To make this a bit lighter and healthier substitute non dairy yogurt, agave or syrup instead of honey and choose dark chocolate over milk.
  • Varieties of fruit: Substitute or add in a variety of fruits to your bowl. Peaches, pears, pineapple, avocado or apples.
  • Toppings: The toppings possibilities are endless. There are so many varieties and choices to enjoy over top of your acai bowl to make these complete.
  • How do you thicken an acai bowl? It is best to have your acai bowl thick and not watery. This will help keep your fruit afloat as well as a thicker, richer and more savory meal. The less liquid, the better. If you need to thicken it as you go, simply add in more frozen fruit to your mixture. The fruit will thicken up quickly.

Very Berry Acai Bowl

 

What you need to make Berry Acai Bowl:

  • Apple Juice
  • Packaed frozen açaí
  • Blueberries: frozen
  • Bannaas: frozen
  • Strawberries: frozen
  • Honey

The very berry acai bowl with fruit and granola over top

How to Make the Very Berry:

Super quick and easy to make!

Simply add in all the desired ingredients to your blender.

Blend until it is mixed together and it is smooth and creamy.

Pour into a bowl and garnish with your favorite toppings!

  • Blend Together: Add desired recipe to the blender in order and blend until smooth and creamy. Garnish with desired toppings.

Two blenders showing the process of making the very berry acai bowl.

Peanut Butter Chocolate Acai Bowl

What you need to make Chocolate Acai Bowl:

  • Almond Milk
  • Packaed frozen açaí
  • Cocoa Powder
  • Peanut Butter:
  • Bananas: frozen
  • Strawberries: frozen

The Peanut Butter Chocolate acai bowl drizzled with peanut butter topping.

How to make the Peanut Butter Acai Bowl:

Keep your family guessing what is in each of the acai bowls.

The possibilities are endless and SO good!

You can’t go wrong with any flavor and fruit ingredient you add in to the blender.

Mix your ingredients well, until they are smooth and creamy.

Pour into a large bowl and top with your toppings of choice. Try drizzling on top some melted chocolate or Peanut Butter.

  1. Blend Together: Add desired recipe to the blender in order and blend until smooth and creamy. Garnish with desired toppings.

Two blenders showing the process of the Peanut Butter Chocolate acai bowl.

Tropical Mango Acai Bowl

Bring paradise home to your kitchen with this tropical mango acai bowl!

What you need to make Tropical Mango:

  • Apple Juice
  • Packaed frozen açaí
  • Pineapple: frozen
  • Mango: frozen
  • Strawberries: frozen
  • Bananas: frozen

Tropical Mango acai bowl with fruit toppings and a fruit ingredients on the side.

How to Make Tropical Mango Acai Bowl:

Quick, easy and effortless to make an acai bowl.

So simple and turns out to be a thick, creamy and smooth smoothie poured in a large bowl.

Top with your favorite ingredients and add a fun throw of seeds over top for look and taste.

This will have you dreaming of being on an island in no time!

  1. Blend Together: Add desired recipe to the blender in order and blend until smooth and creamy. Garnish with desired toppings.

Two blenders with the process of making Tropical Mango acai bowls.

Try More Fresh and Fruity Recipes:

The Best Acai Bowls (Three Ways!)

The Best Acai Bowls (Three Ways!) is a fruit filled bowl full of acai berries and juice topped with granola, fresh fruits, crunchy nuts and a variety of seeds all drizzled with a fun topping. A perfect way to start your day or keep it going!

Very Berry Acai Bowl

  • 1/2 cup apple juice
  • 1 package frozen acai
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen bananas
  • 1/2 cup frozen strawberries
  • 1 Tablespoon Honey

Peanut Butter Chocolate Acai Bowl

  • 1/2 cup almond milk
  • 1 package frozen acai
  • 1 Tablespoon cocoa powder
  • 2 Tablespoons Peanut Butter
  • 1/2 cup frozen bananas
  • 1/2 cup frozen strawberries

Tropical Mango Acai Bowl

  • 1/2 cup apple juice
  • 1 package frozen acai
  • 1/2 cup frozen pineapple
  • 1/2 cup frozen mango
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen bananas
  1. Add desired recipe to the blender in order and blend until smooth and creamy. Garnish with desired toppings.

 

Brown Butter Lemon Salmon

Brown Butter Lemon Salmon is a freshly seared salmon sautéed in olive oil, infused with a brown butter glaze with fresh parsley, thyme and rosemary herbs with a squeeze of fresh lemon juice. This is the perfect balance of a light and tasty family meal!

Salmon is quick and easy to make that is insanely delicious! If you love all the flavor of salmon try this Walnut Crusted Maple Salmon, Honey Garlic Dijon Broiled Salmon (15 Minutes!) or Baked Sesame Teriyaki Salmon.

Brown butter lemon salmon with a spoon drizzling brown butter glaze over top of the salmon.

Brown Butter Lemon Salmon

Salmon is by far one of my most favorite meals!

It is simple to make, tastes out of this world and is light and flavorful.

This brown butter lemon salmon is just that!

Light and flavorful in every bite, it comes together quickly and easily plus the flavoring is seriously the BEST!!

You can’t go wrong with this salmon.

The tender, juicy pieces of salmon falls apart and melts in your mouth with every bite.

Once you start eating there is no controlling you to hold back. It is SO good!

What you need to make Brown Butter Lemon Salmon:

These salmon fillets are perfect for already being portioned out for each person and easy to sauté.

A little bit of olive oil to coat the pan and some fresh herbs to enhance the salmon even more.

This brown butter lemon salmon turns out to be light and flaky with tender pieces of salmon meat.

It is one unforgettable taste that you will be craving every time you hear the word salmon.

  • Salmon: Fillets are best and cook perfectly in portions.
  • Olive Oil: It is best to cook in an oil to help from sticking to the pan.
  • Salt and Pepper: to taste!
  • Butter: Adds that rich brown butter flavoring.
  • Lemon: Juice from a half of a lemon.
  • Thyme, Parsley Rosemary: Chopped and has the perfect blend of herbs and flavor to add to this salmon.

How to make Brown Butter Lemon Salmon:

This just takes minutes to make and turns out AMAZING!

You will be surprised how quick, easy and painless this brown butter lemon salmon recipe is to make.

It is a tried and true favorite and will be easy to make on a busy weeknight.

  1. Sauté the salmon: In a large skillet add the olive oil and turn to medium high heat. Add the salmon skin side down and cook for 4-5 minutes. Flip to the other side and continue to cook for 4-5 minutes until the top has a golden brown crust and the salmon flakes easily. Remove and set aside on a plate.
  2. How to make the brown butter: Add the butter to the pan. Whisk until the butter starts to foam and turn brown. Add the lemon juice and fresh herbs. Return the salmon to the pan and serve.

How do you know when Salmon is done cooking?

Salmon is one of the easiest meats to cook.

It comes together quickly and easily with this walnut crusted maple salmon recipe.

Once you start to notice there is little juice around the salmon, that entails that the salmon is being cooked through.

Cook the salmon further only to get the degree of doneness that you desire.

Using a meat thermometer to measure the internal temperature can help during this process when cooking this walnut crusted maple salmon recipe.

When flakes separate easily but the salmon is translucent, its rare but edible. My favorite part!

Try not to overcook your salmon as it can become dry and tough to enjoy.

Keep in mind a thicker piece of salmon will take longer to bake compared to a thinner piece of salmon.

The FDA recommends an internal temperature of 145 degrees Fahrenheit to be enjoyed.

A 2 to 3 pound salmon filet will cook at:

  • 425 degrees Fahrenheit 7 to 10 minutes
  • 400 degrees Fahrenheit 12 to 15 minutes
  • 375 degrees Fahrenheit 16 to 20 minutes
  • 350 degrees Fahrenheit 21 to 24 minutes

The process of cooking the brown butter lemon salmon in a skillet

What to serve with Salmon:

Greens always seems to brighten up a plate of salmon.

I love a mixture of vegetable on my plate next to meat.

These vegetable, side salad, rice or even a side of bread complete this Walnut Crusted Maple Salmon.

Any of these side dishes will pairs well and adds so much more to this meal making it complete.

For a lighter side, this Walnut Crusted Maple Salmon has all the nutrients and tastiness you need.

Enjoying it as is, words just as great!

Tips for making Brown Butter Lemon Salmon:

  • How to know your salmon is cooked: The meat is cooked with the fat liquifies and runs out. Cook the salmon further only to get the degree of doneness that you desire. When flakes separate easily but the meat is translucent, its rare but edible.
  • Bake or broil: This is a toss up. I do love baking my salmon and love having that tender juiciness. Broiling a salmon brings out its natural oiliness. Also, it creates a great glaze on the crust.
  • Aluminum foil: this is a MUST to keep in all the juices and teriyaki sauce will soak in the salmon as it is baking. Plus an easier clean up for you!
  • Different types of fish: I recommend using fresh salmon but this sauce will work well on other types of fish such as swordfish, halibut, cod and trout.

Brown butter lemon salmon being sautéed by lemons and asparagus on the side.

How to store Salmon:

  • Making ahead: really the only thing you need for this recipe is the sauce and the salmon. You can make the sauce ahead of time and when ready warm up to drizzle over top of your salmon before baking it.
  • Refrigerating: when you have baked your salmon, let cool completely and add to an airtight container. Let rest in your refrigerator for 5 to 7 days.
  • Freezing: let your salmon cool completely before storing it in the freezer. Add it to a ziplock bag and remove all the air out of it. Then, place in the freezer for 1 month. When ready to reheat, you can thaw for 24 hours in the refrigerator or cook at 425 degrees Fahrenheit for 8 to 10 minutes or until it is warmed up.
  • Warming up: I prefer the oven to reheat my items but for meal planning the microwave is quicker and less hassle. Simply microwave for 1 to 2 minutes at a time not over heating it.

More Delicious Salmon Recipes to Try:

Brown butter lemon salmon on a plate with asparagus and lemon wedges.

Brown Butter Lemon Salmon

Brown Butter Lemon Salmon is a freshly seared salmon sautéed in olive oil, infused with a brown butter glaze with fresh parsley, thyme and rosemary herbs with a squeeze of fresh lemon juice. This is the perfect balance of a light and tasty family meal!

  • 2 pounds salmon
  • 1 Tablespoon olive oil
  • salt and pepper
  • 1/2 cup butter
  • Juice of half lemon
  • 1 tablespoon thyme
  • 1 tablespoon parsley (chopped)
  • 1 teaspoon rosemary (removed from stem and chopped)
  1. In a large skillet add the olive oil and turn to medium high heat. Add the salmon skin side down and cook for 4-5 minutes. Flip to the other side and continue to cook for 4-5 minutes until the top has a golden brown crust and the salmon flakes easily. Remove and set aside on a plate.
  2. Add the butter to the pan. Whisk until the butter starts to foam and turn brown. Add the lemon juice and fresh herbs. Return the salmon to the pan and serve.

Easy Crock Pot Pork Chops

slow cooker pork chops with mashed potatoes and gravy

These Crock Pot Pork Chops are fall-apart tender and ridiculously simple to make. The perfect comforting family meal!

If you need some more winter warmers, try this Award Winning Cheeseburger SoupLiterally the BEST Chicken Noodle SoupThe BEST Lasagna Ever!, or Hot Spinach Artichoke Dip.

slow cooker pork chops with mashed potatoes and gravy

Crock Pot Pork Chops

Hi! Natasha here from Salt & Lavender. I’m all over the comfort foods this winter, and these pork chops are about as comfort food-y as you can get! Making pork chops in the Crock-Pot is super easy. You don’t even have to sear the meat beforehand. This easy slow cooker pork chop recipe has the most amazing gravy and only uses a handful of ingredients. I hope you’ll love it!

These are the best ever Crockpot pork chops! Feel free to sprinkle a little chopped parsley on at the end like I did… it brings a nice freshness to the dish.

Crock-Pot pork chops collage (before and after cooking)

How to make Crock-Pot pork chops

  1. Add the gravy mix, onion powder, garlic powder, broth, and pepper to your slow cooker. Give it a stir.

  2. Add in the pork (submerge it in the liquid as best as you can).

  3. Cook on high for 3-4 hours or low for 6-8 hours.

  4. In a small bowl, mix the cornstarch and cold water together. Add it to your slow cooker, along with the cream. Let it cook for a few minutes until the sauce thickens up.

fall-apart tender Crock-Pot pork chops

How long to cook pork chops in the slow cooker

3-4 hours on high or 6-8 hours on low.

What kind of pork chops to use?

I used fairly thin, boneless ones. You can use thicker, bone-in ones as well (you may need to cook them on high for a little longer depending on how thick they are, and I’d only use four of them).

What to serve with Crock-Pot pork chops?

Try Parmesan Garlic Roasted Potatoes, the Best Ever Glazed Carrots, or these Garlic Herb Mashed Potatoes.

Other Crock-Pot recipes you’ll love:

Crockpot pork chops with gravy

Crock-Pot Pork Chops

These Crock-Pot Pork Chops are fall-apart tender and ridiculously simple to make. The perfect comforting family meal!

  • 2 pounds pork chops (boneless)
  • 1 packet pork gravy mix
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup beef broth
  • Pepper (to taste)
  • 2 tablespoons cornstarch + 2 tablespoons cold water
  • 1/4 cup heavy cream
  1. Add the gravy mix, onion powder, garlic powder, broth, and pepper to your slow cooker. Give it a stir.

  2. Add in the pork (submerge it in the liquid as best as you can).

  3. Cook on high for 3-4 hours or low for 6-8 hours.

  4. In a small bowl, mix the cornstarch and cold water together. Add it to your slow cooker, along with the cream. Let it cook for a few minutes until the sauce thickens up.

  • Feeds 4-6 depending on how much people eat.
  • You can sear the pork prior to adding it to the Crock-Pot if you wish.

Mexican Shrimp Skillet

Mexican Shrimp Skillet is full of thick, plump shrimp with black beans, golden yellow corn, ripe cherry tomatoes, chopped bell peppers, black olives mixed together in my famous taco seasoning all in sautéd in one pan. All under 20 minutes!

The perfect combination of shrimp and cajun seasoning! If you love the cajun shrimp flavors try this Cajun Shrimp and Sausage Vegetable Skillet, Creamy Shrimp Fajita Pasta Skillet or 20 Minute Skillet Blackened Shrimp Fajitas.

Mexican shrimp skillet in a skillet with a spoon.

Mexican Shrimp Skillet

There is color, there is flavor and it is tried and true Mexican flavor shrimp skillet!

Such a great one pan, easy weeknight meal that the family will love.

It is simple to make and comes together in less than 20 minutes!

This Mexican skillet has all the flavor added to it plus the bonus of including shrimp into the recipe.

One pan is just what you need to cook this skillet recipe. I love how easy and tasty this becomes!

What goes in a Mexican Shrimp Skillet:

Simple ingredients that don’t take long to prepare.

Chopping bell peppers and using a few canned ingredients makes this an easy dinner to make.

The cherry tomatoes brings out so much flavor and using my homemade taco seasoning just adds to the one pan skillet dinner.

All in all, you can’t go wrong with this main dish for your next family dinner!

  • Olive oil: helps brown the vegetables and shrimp.
  • Red and Green Bell Peppers: chopped and diced then sautéed until tender.
  • Shrimp: large peeled and deveined fresh shrimp.
  • Taco Seasoning: try The Best Homemade Taco Seasoning from my site.
  • Corn: can cooked.
  • Black Beans: drained and washed with cool water.
  • Cherry Tomatoes: washed and whole. 
  • Olives: chopped from a can.
  • Cilantro: when ready to serve, garnish over top. 

Red and green bell peppers chopped and diced sautéing in a skillet then adding in shrimp to sauté.

How to make Mexican Shrimp Skillet:

  1. Sauté bell peppers and shrimp: In a large skillet, add the olive oil and turn to medium high heat. Add the bell peppers and sauté until almost tender.
  2. Cook the shrimp: Add in the shrimp and cook until they are opaque and cooked through about 3-4 minutes.
  3. Mix together vegetables and seasoning: Add in the taco seasoning, corn, black beans, tomatoes, olives, and cilantro and mix until it is incorporated.

Tips for making Mexican Shrimp Skillet:

  • Should I use fresh or frozen shrimp? This will taste great with fresh or frozen shrimp. If you are using a frozen shrimp be sure to give them time to defrost before cooking them into the skillet.
  • How to defrost frozen shrimp quickly? Place shrimp in a colander and run cold water over the shrimp until they have thawed. Once thawed, pat this down completely making sure they are dry before cooking or place in the refrigerator over night or until thawed from the refrigerator.
  • Shrimp: Peeled and deveined is the best way to go. It is less hassle and they are already prepared for you! There are varying size shrimp to choose from. 21-30 size is the size you will want to choose.
  • Cooking shrimp: The shrimp will begin to curl as you are cooking. They will turn to a light pink color and cook quickly.
  • What to serve it with it: Mexican, white or brown rice is our favorite, cauliflower rice, coleslaw or quinoa or make a taco and wrap it in a tortilla or lettuce wraps.
  • How to make homemade taco seasoning? My recipe The Best Homemade Taco Seasoning has several seasonings that are a perfect match for this Mexican shrimp skillet. It is the best because of how flavorful it is. It can last in a sealed container for up to 3 months.

Add Toppings to this Mexican Shrimp Skillet:

You can’t go wrong with making this Mexican shrimp skillet recipe with all the extra toppings.

Turn this skillet into another amazing recipe with all the extra toppings to create a more flavorful dish.

These toppings are pre-made, pre-bought even or simple to cut and prepare for a quick alternative recipe.

Try all or a few of them the next time you  are this Mexican shrimp skillet!

  • Shredded Cheese 
  • Avocados sliced 
  • Sour Cream
  • Salsa
  • Greek Yogurt
  • Onions diced up
  • Guacamole 

Variations for making Mexican Shrimp Skillet:

  • Heat: If you love spicy things try adding in jalapeños, chili powder or red pepper flakes.
  • Protein: When you are not a fan of shrimp try using chicken, salmon or another type of fish and beef. Choosing other types of protein needs to be cooked more depending on the type of protein it is.
  • Citrus: Lime juice just adds that pop of flavor to cool down and twist the meal around a little bit.
  • Canned Food: Simplify your life and making this Mexican shrimp skillet. Any canned food is best when making this skillet recipe. ‘
  • Beans: Make this with pinto beans, white beans or even chickpeas.
  • Tomatoes: Fresh tomatoes are best but you can also use the diced tomatoes instead of the cherry tomatoes.
  • Vegetables: Add in extra vegetables like zucchini or squash, cauliflower, spinach or kale.

Mexican Shrimp Skillet with an up close photo with a spoon and shrimp on it.

Storing Mexican Shrimp Skillet:

  • Can you make this Mexican shrimp skillet ahead of time? Yes, this is a great meal plan or preparing for dinner. Simply make the Mexican Shrimp Skillet according to the directions. Once it is cooled down, store the leftovers in an airtight container for up to 3 days in the refrigerator.
  • Can you freeze Mexican shrimp skillet? Yes! This is a great make ahead freezer friendly dish. If you are planning on freezing this, it is best to do this without the shrimp. If you do have the shrimp in the skillet ahead of time. Separate the shrimp from the vegetable mixture and freeze in separate bags. When ready to warm up, thaw overnight in the refrigerator.
  • Warming up: When ready to warm up the Mexican shrimp, place in the microwave warming up slowly. Over the stovetop is also a great choice and stirring occasionally until it is warmed up thoroughly.

More Delicious Mexican Recipes:

Mexican shrimp skillet served on a plate.

Mexican Shrimp Skillet

Mexican Shrimp Skillet is full of thick, plump shrimp with black beans, golden yellow corn, ripe cherry tomatoes, chopped bell peppers, black olives mixed together in my famous taco seasoning all in sautéd in one pan. All under 20 minutes!

  • 1 Tablespoon olive oil
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • 1 pound large shrimp (peeled and deveined)
  • 1 recipe for Taco Seasoning
  • 1 15 ounces can corn
  • 1 15 ounces can black beans
  • 1 cup cherry tomatoes
  • 1/2 cup chopped olives
  • 1/4 cup cilantro (chopped)
  1. In a large skillet, add the olive oil and turn to medium high heat. Add the bell peppers and sauté until almost tender. Add in the shrimp and cook until they are opaque and cooked through about 3-4 minutes.
  2. Add in the taco seasoning, corn, black beans, tomatoes, olives, and cilantro and mix until it is incorporated.