Jalapeno Pot Roast Street Tacos
Chicken Enchiladas – A tasty recipe for the slow cooker
We’re crazy for these diner-style sandwiches, which get an extra punch of crunch from toasted buns and onion rings.
Used 6-quart slow cooker
I serve this with cornbread, so after putting everything in the pot, I make the cornbread and by the time it is done (about 30 minutes), the stew is ready.
Beef comes out so tender and the kiddos will love getting to pick their own toppings!
Try the Game Day Chicken Tacos Too! http://crockingirls.com/recipes/game-time-chicken-tacos-2/
- 1 Yellow Onion coarsely chopped
- 2-3 lb Roast (chuck roast works well)
- 2 cloves minced garlic
- 4 oz jar of mild jalapeno slices, with juice
- 2 tablespoons Apple Cider Vinegar
- Salt and Pepper to taste
Place the meat in the slow cooker and add the remaining ingredients.
Cover and cook on low for 8 hours.
Shred and serve with warm corn or flour tortillas and your favorite fixings!
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