Slow-Cooker Archives - Noble Pig

Slow Cooker Chipotle Chicken

Cathy Pollak — Tue, 29 Sep 2026 16:55:54 +0000

My slow cooker chipotle chicken is smoky, saucy and full of chile flavor, with enough spice to notice, but without overwhelming everything else. The chicken shreds easily after hours in the slow cooker and gets coated in the sauce before serving.

Shredded Chipotle Chicken for Tacos, Burritos and Bowls

This is the slow cooker chipotle chicken I make about once a month, sometimes for tacos or burrito bowls, but usually because I know I’ll be glad it’s in the refrigerator tomorrow.

It tastes smoky from the chipotle peppers and has some heat, but it’s not punishing. There’s enough sauce coating the shredded chicken that it tastes good on its own, which is important because I don’t bury every batch under cheese, avocado and everything else I can fit into a tortilla.

I’ve eaten it for dinner with rice and beans, put it over salads for lunch, rolled it into burritos and stood at the refrigerator eating a few pieces cold while deciding what I was supposedly there to get. At this point, I don’t make it because I have a specific plan for it. I make it because having it around usually turns out to be the plan. It’s lived in. It suits my life. It’s good.

The Decisions Behind This Recipe

I use a whole can of tomato paste instead of diced tomatoes or salsa. That sounds like a lot until the chicken spends several hours releasing its own juices into the slow cooker. The paste makes a sauce that coats the shredded chicken instead of leaving it sitting in a pool of tomato liquid. This is important when the final destination is a tortilla.
The chipotle peppers are a range because using two or four makes different dinners. Two are where I usually start. Four make their presence known. I chop up the peppers from the can instead of using only the adobo sauce because I want the chipotle flavor all through the chicken.
The honey doesn’t turn this into a sweet chicken recipe. With a full can of tomato paste, chipotles and lime in the sauce, two tablespoons have a way of taking the edge off without making honey the thing I taste. The lime does cut through the concentrated tomato and honey, especially when I’m using the chicken for more than one meal.
Yes, there’s fresh onion and garlic and onion powder and garlic powder. The powders season the sauce, while the diced onion and minced garlic cook down with the chicken. You can still see some of the diced onion once the meat is shredded, which I like. The powders aren’t a typo or an admission that I forgot I’d already added an onion.
I usually make this with chicken breasts because I want shredded chicken I can use in tacos one night or over rice the next. Thighs are fine, but they leave more fat in the sauce. Chicken breasts have always been the better option for me.
Once the chicken is shredded, I put it back in the slow cooker for ten minutes instead of calling it done. All the newly exposed pieces get coated in the sauce instead of only the outside of the chicken breasts. It’s a small step, but I notice when I skip it.

Ingredients

Chicken broth – Use low-sodium broth since there’s already kosher salt going into the sauce. If you only have regular broth, hold back some of the kosher salt and taste the chicken once it’s finished.
Tomato paste – One standard 6-ounce can. Make sure you’ve grabbed paste, not tomato sauce.
Chipotle peppers in adobo sauce – Look for the small can in the Hispanic foods aisle and chop the peppers, adding some of the sauce from the can too. You’ll have peppers left over. Freeze the rest for your next batch.
Honey – Whatever regular honey you keep in the kitchen is fine. You don’t need to bring out the expensive jar someone gave you as a gift.
Fresh lime juice – You’ll need one lime for the slow cooker. I keep another around in case I want more juice after the chicken is done.
Kosher salt – I use Diamond Crystal brand. A tablespoon of another salt, especially table salt, won’t give you the same result.
Onion powder, garlic powder, ground cumin and dried oregano – Nothing exotic here. These four pantry spices go right into the sauce.
Onion – One large onion, diced. It cooks with the chicken, so don’t worry about getting every piece the same size.
Fresh garlic – Four cloves, minced. Yes, there’s garlic powder too. We covered that above.
Boneless, skinless chicken breasts – About two pounds. Choose pieces that are close to the same size so they finish cooking around the same time.
Fresh cilantro – Optional, for serving. Leave it off if cilantro is not your thing.

How to Make Slow Cooker Chipotle Chicken

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the chipotle sauce)
Whisk the broth, tomato paste, chopped chipotles, honey, lime juice, salt, onion powder, garlic powder, cumin and oregano together right in a 6-quart slow cooker. The tomato paste will be stubborn for a minute, so keep going until the large lumps are gone. Stir in the diced onion and fresh garlic.
Step Two (add the chicken)
Put the chicken breasts in the slow cooker and turn them over a couple of times to coat both sides. I spoon some of the onion and sauce over the top before the lid goes on. There’s lots down there, so it may as well start out on the chicken too.
Step Three (cook on low)
Cover and cook on LOW for 5–6 hours, until the chicken reaches 165°F (74°C) and pulls apart easily with a fork. I start checking at about five hours because chicken breasts aren’t all the same size. If the chicken isn’t easy to shred yet, give it more time.
Step Four (shred and return to the sauce)
Move the chicken to a cutting board or large bowl and shred it with two forks. Put all of it back into the slow cooker and stir until the chicken is coated in the sauce. Cover and cook on HIGH for 10 more minutes. I know it looks ready to eat as soon as it’s shredded, but give it those ten minutes.
Step Five (taste and serve)
Taste the chicken now, after it’s had its time back in the sauce, and add more salt or fresh lime juice if it needs either one. Sprinkle on cilantro if you want it. Then use it for tacos, burritos, bowls, or eat it from a fork while you decide which of those sounds best.

Recipe Tips

If you’re not sure how much spice your household wants, start with two chipotle peppers. You can always use more the next time.
Start checking the chicken around the five-hour mark. The time is a guide, but chicken breast size, slow cookers and the starting temperature of the chicken vary. You want the chicken to reach 165°F and pull apart easily. There’s no reason to keep cooking it because I’ve said it could take six hours.
If you use boneless, skinless chicken thighs, start checking around four hours instead of assuming they need the same time as chicken breasts. Cook until they’re done and easy to shred.
Please don’t replace the tablespoon of Diamond Crystal with a tablespoon of table salt. They don’t measure the same by volume. Taste the chicken after its final ten minutes in the sauce, then decide whether it needs more salt or a squeeze of fresh lime. Sometimes acidity can do the trick.

Storage and Reheating

Let the chicken cool, then refrigerate it with its sauce in an airtight container for 3–4 days. Keep the sauce with the shredded meat so it’s there when you reheat it.
Freeze it in airtight containers or freezer bags for up to 3–4 months. I like smaller portions because I can thaw enough for a couple of tacos without committing to another entire week of chipotle chicken. Thaw it overnight in the refrigerator.
Reheat it with some of its sauce in the microwave or in a covered skillet over low heat. If the sauce has gotten too thick, add a small splash of broth. Shredded chicken breasts dry out pretty quickly when you heat them by themselves.

FAQs

How spicy is slow cooker chipotle chicken?
With two chipotle peppers, you’ll know they’re there without having chipotle take over dinner. Four makes a spicier batch. I use the range because people’s idea of “a little spicy” varies wildly, including among people who live in the same house.
What are chipotle peppers in adobo sauce?
They’re smoked, dried jalapeños packed in a seasoned sauce. You’ll find the small cans near the Hispanic ingredients at the grocery store. For this recipe, chop up the peppers instead of using only a spoonful of the sauce.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs make a richer batch and shred well. I use chicken breasts because I prefer them for all the different meals I make from one batch.
Can I put frozen chicken breasts in the slow cooker?
Thaw them first. Frozen chicken can spend too much time warming through in a slow cooker before it reaches a safe temperature. If I forgot to thaw the chicken, this becomes tomorrow’s dinner.
What can I make with leftover chipotle chicken?
Tacos, burritos and rice bowls are the obvious ones, but I’ve also put it over salads for lunch. Between this and my slow cooker shredded taco chicken, there’s a decent amount of shredded chicken in my refrigerator at any given time. For tacos, I use my homemade corn tortillas and add pickled red onions, pico de gallo or creamy Mexican avocado dressing. It’s also good in quesadillas, on nachos or over a baked potato.

From My Kitchen Notes

Small observations from the margins.

I don’t always know what I’m going to do with something when I start. I do know it needs to be good on its own.
Being surrounded by something and having it worked all the way through are different experiences.
Coming apart isn’t always the same thing as being finished.
Sometimes I have to put all the pieces back before I can tell what’s missing.
I’ve learned to start with an amount I can live with. Adding more is easier than wishing I hadn’t.
Some things come back in parts and finally get what they needed all along.
A lot of things stay in my life without ever being the ones I had a plan for.

Chicken Worth Making Extra Of

Slow Cooker Chicken Burrito Bowls – Chicken, black beans, tomatoes, green chiles.
Crispy Hawaiian Mochiko Chicken with Mango Aioli – Sweet rice flour, soy, ginger, mango aioli.
Tuscan Chicken Zucchini Casserole – Chicken, zucchini, cheese, baked casserole.
Slow Cooker Hawaiian Chicken – Pineapple, hoisin, garlic, sweet chile sauce.
Slow Cooker Korean BBQ Chicken – Korean barbecue sauce, shredded chicken, sweet chile.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Chipotle Chicken

Slow Cooker Chipotle Chicken cooks chicken breasts in a smoky chipotle sauce until tender, then the chicken is shredded and returned to the slow cooker to absorb more of the sauce.

Course Dinner, Lunch, Main Course

Cuisine Mexican-Inspired

Keyword chicken for burrito bowls, chicken for tacos, chipotle chicken, Crock Pot chipotle chicken, shredded chicken for tacos, shredded chipotle chicken, slow cooker chipotle chicken

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 190kcal

Author Cathy Pollak

Equipment

slow cooker (6 quart) Has enough room for the chicken breasts to cook in an even layer with the sauce surrounding them.
whisk Helps incorporate the tomato paste into the chicken broth and seasonings.
Cutting board or large bowl. Gives you room to shred the cooked chicken.
meat shredders or two forks. For shredding the chicken before returning it to the sauce.

Ingredients

1 cup (240 ml) low-sodium chicken broth
1 (6 oz /170 g) can tomato paste
2-4 chipotle peppers in adobo sauce chopped
2 tbsps (42 g) honey
juice of one lime
1 tbsp (9 g) kosher salt (I use Diamond Crystal)
1 tsp (2 g) onion powder
1 tsp (3 g) garlic powder
1 tsp (2 g) ground cumin
½ tsp (0.5 g) dried oregano leaves
1 large yellow onion diced
4 cloves garlic minced
2 lbs (907 g) boneless, skinless chicken breasts
chopped fresh cilantro (optional) for garnish

Instructions

Whisk together the chicken broth, tomato paste, chopped chipotle peppers, honey, lime juice, kosher salt, onion powder, garlic powder, cumin and oregano in a 6-quart slow cooker. Stir in the diced onion and minced garlic.
1 cup (240 ml) low-sodium chicken broth, 1 (6 oz /170 g) can tomato paste, 2-4 chipotle peppers in adobo sauce, 2 tbsps (42 g) honey, juice of one lime, 1 tbsp (9 g) kosher salt, 1 tsp (2 g) onion powder, 1 tsp (3 g) garlic powder, 1 tsp (2 g) ground cumin, ½ tsp (0.5 g) dried oregano leaves, 1 large yellow onion, 4 cloves garlic
Add the chicken breasts, turning to coat both sides in the chipotle sauce. Cover and cook on LOW for 5–6 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily.
2 lbs (907 g) boneless, skinless chicken breasts
Transfer the chicken to a cutting board or large bowl and shred with two forks. Return the shredded chicken to the slow cooker and stir well to coat with the sauce.
Cover and cook on HIGH for 10 minutes, allowing the shredded chicken to absorb some of the sauce. Taste and add additional kosher salt or fresh lime juice, if needed. Garnish with chopped cilantro before serving, if desired.
chopped fresh cilantro

Notes

The amount of chipotle peppers controls much of the heat. Use 2 peppers for a milder result or increase to 4 for more heat and chipotle flavor.
Chicken thighs can be substituted for chicken breasts. Begin checking them at about 4 hours since they may cook sooner.
Thaw frozen chicken completely before adding it to the slow cooker.
This recipe was tested with low-sodium chicken broth and Diamond Crystal kosher salt. If using regular chicken broth, reduce the added salt and season to taste. Other brands of kosher salt, table salt and fine sea salt can be saltier by volume, so don't substitute them tablespoon for tablespoon.
Store cooled leftover chicken with its sauce in an airtight container in the refrigerator for 3–4 days. Freeze in an airtight freezer container or freezer bag for up to 3–4 months.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Slow Cooker Chipotle Chicken? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Chipotle Chicken appeared first on Noble Pig.

Chile Colorado Beef (Slow Cooker)

Cathy Pollak — Thu, 17 Sep 2026 11:20:21 +0000

This chile Colorado beef made in the slow cooker is my shortcut to tender beef cooked in red chile sauce without making the sauce from dried chiles. Warm tortillas are still my favorite way to serve it, and the leftovers can become dinner all over again.

Chile Colorado Beef with a Slow Cooker Shortcut

I ate chile Colorado in Mexican restaurants for years before I ever thought about making it at home. Then one day I noticed a can of chile Colorado sauce sitting next to the enchilada sauce at the market, bought it, took it home and started messing around. I’ve been making it this way ever since.

Back then, I wasn’t trying to make the red chile sauce from dried chiles, and the slow cooker was really the only thing I had time for. I needed the beef to cook while I was doing everything else. This was never meant to be the traditional way of making chile Colorado. It was always supposed to be an easy way for me to make it often.

I used chuck roast because I wanted the beef to cook in the red chile sauce for hours and eventually get tender enough to pull apart with a fork. The canned sauce was already doing the part I wanted to skip, and after some experimenting, I had an easy way to make chile Colorado without making the red chile sauce myself.

There are a couple of things in this recipe that can look excessive on paper, especially the amount of beef and chili powder. They’re not accidents. Five pounds of beef belongs in this much sauce, and the chili powder is there for a reason too.

And no, I don’t brown the roast first. If I’m taking the shortcut, I’m taking the shortcut.

The Decisions Behind This Recipe

The shortcut in this chile Colorado beef recipe is Las Palmas Red Chile Sauce. Traditional chile Colorado starts with dried chiles that are soaked, blended and turned into a red chile sauce. I’m skipping that process and starting with the canned sauce instead. One important thing to know is that this is not enchilada sauce, and enchilada sauce won’t give you the same flavor in this recipe.
The amount of beef is on purpose. I use 5 pounds of chuck roast because there’s a lot of red chile sauce in the slow cooker. If you cut the beef way back and leave everything else the same, the proportions will be off. One large roast is fine, but if all you can find are two smaller chuck roasts, make sure they add up to at least 5 pounds. A little more is fine.
Then there’s the chili powder, and there’s a decent amount of it. I use regular Gebhardt Chili Powder. You don’t want to use cayenne, chipotle powder or another concentrated ground chile. Those are completely different animals, and that amount would be a terrible surprise in this dish.
I add the masa harina at the end. It thickens the red chile sauce, but it also adds flavor, which is why I prefer it to flour or cornstarch. I like the sauce a little thicker once the beef is pulled apart and returned to the slow cooker. If you want a thinner sauce, you can leave the masa harina out, but you’ll also be leaving out the flavor it adds.

This post may contain affiliate links. Please read my disclosure policy.

Ingredients

Las Palmas Red Chile Sauce – This is the shortcut that makes this chile Colorado beef possible without making red chile sauce from dried chiles. Use the canned red chile sauce, not enchilada sauce. They aren’t interchangeable, and the flavor will be completely different.
Beef bouillon cubes – They add more beef flavor to the red chile sauce without adding more liquid.
Gebhardt Chili Powder – This is the regular chili powder I’ve always used for this recipe. The amount is divided, with some going into the slow cooker at the beginning and the rest added when I finish the sauce. Don’t substitute cayenne, chipotle, ancho powder or another concentrated ground chile.
Ground cumin – Adds the earthy flavor I like in the red chile sauce.
Dried oregano – I use dried oregano because it can cook right along with the beef for hours in the slow cooker.
Onion powder and garlic powder – They season the sauce without adding extra prep.
Finely ground black pepper – It needs it.
Boneless beef chuck roast – You need at least 5 pounds because this recipe makes a lot of sauce. One large chuck roast is fine, or use two smaller roasts that add up to 5 pounds or a little more.
Masa harina – I add this at the end to thicken the red chile sauce and give it some corn flavor. If you want a thinner sauce, you can leave it out, but I think the flavor is better with it.

How to Make Chile Colorado in the Slow Cooker

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the red chile sauce)
Pour the Las Palmas Red Chile Sauce into a 6- to 7-quart slow cooker, then stir in the beef bouillon, 2 tablespoons of the chili powder, cumin, oregano, onion powder, garlic powder and black pepper. Add the chuck roast and turn it a couple of times so the sauce gets around the meat.
Step Two (slow cook the beef)
Cover and cook on LOW until the beef pulls apart easily with a fork, about 7 hours for one large roast. I try not to put refrigerator-cold beef into the slow cooker because starting temperature does affect cooking time. If you’re using two smaller chuck roasts that add up to at least 5 pounds, start checking them earlier because they can become tender sooner. The cooking time is only a guide, so if the beef is still firm when you try to pull it apart, it’s not done yet. Give it another 30 minutes and check again.
Step Three (pull the beef apart)
Move the beef to a large cutting board or platter and pull it apart with two forks. Take a look at the red chile sauce before you do anything else. It will still be thin at this point, and if that’s how you like your chile Colorado, return the beef to the slow cooker, stir it in and call it good.
Step Four (finish the sauce)
If you want the thicker sauce I make, leave the slow cooker on LOW and whisk in the remaining ¼ cup chili powder and the masa harina. The masa harina thickens the sauce, but it also adds flavor, which is why I use it instead of cornstarch or flour. Return the pulled beef to the slow cooker, stir it into the red chile sauce, cover and cook for another hour, or until the sauce has thickened the way you want it.

Recipe Tips

Let the beef tell you when it’s done. Slow cookers vary, roast sizes vary and meat has a mind of its own. If the chuck roast doesn’t pull apart easily with a fork, it needs more time.
Trim the large pieces of visible fat from the outside of the chuck roast before it goes into the slow cooker. You don’t need to find every bit of fat through the meat, but removing the big exterior pieces keeps that extra fat out of the red chile sauce.
Leftover chile Colorado makes some of my favorite sloppy tacos. I use my homemade corn tortillas and add pickled red onions, pico de gallo and creamy Mexican avocado dressing. There’s enough going on that I don’t even bother trying to keep them neat.
You can also turn the beef into a hot cheesy dip. Add lots of cheese and serve it with my fried tortilla chips, or spread the chile Colorado in a baking dish and bake it under my hot corn dip. The last one gets out of hand, which is probably why I like it. If I had to pick a favorite side dish for this chile Colorado, it would be my chipotle hot honey skillet cornbread. It works together.

Storage and Reheating

Store leftover chile Colorado in an airtight container in the refrigerator for up to 4 days. The sauce gets thicker as it sits, which I like. Reheat it on the stovetop or in the microwave, adding a small splash of water if the sauce is thicker than you want.
This freezes really well. Freeze the beef and red chile sauce together in an airtight freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator, then reheat it on the stovetop or in the microwave until hot.

FAQs

Can I use enchilada sauce instead of Las Palmas Red Chile Sauce?
No. Enchilada sauce has a different flavor and seasoning profile, and it changes this chile Colorado more than you might expect. I use Las Palmas Red Chile Sauce and wouldn’t substitute enchilada sauce.
Is chile Colorado spicy?
I don’t find it particularly hot, but everyone’s heat tolerance is different. The important thing is to use regular Gebhardt Chili Powder, not cayenne, chipotle powder or another concentrated ground chile. With the amount used in this recipe, that substitution could make your chile Colorado extremely hot.
Do I really need 5 pounds of chuck roast?
Yes. I wouldn’t go below 5 pounds unless you’re also reducing the sauce and seasonings. There’s a lot of red chile sauce in this recipe, and using less beef without changing anything else will give you a much saucier result.
Why isn’t my chuck roast falling apart?
It needs more time. If the chuck roast is still firm or difficult to pull apart with a fork, keep cooking it and check again in 30 minutes.
Can I use two smaller chuck roasts?
Yes. Two smaller chuck roasts are fine as long as they total at least 5 pounds. They may be ready sooner than one large roast, so start checking them before the 7-hour mark.
Do I have to use masa harina?
Technically, no, but I would. The masa harina thickens the red chile sauce and adds corn flavor that flour or cornstarch won’t give you. I’ve made it without the masa harina, and I don’t like it as much.
Do I need to brown the beef first?
No. The chuck roast goes straight into the slow cooker. This is the shortcut version of chile Colorado, so I keep the shortcut where it actually saves work.

From My Kitchen Notes

Small observations from the margins.

Lots of things need more time than I think they should. Arguing with that rarely speeds anything up.
I trust what happens after the waiting more than what happens at the beginning.
I find it interesting what changes once a lid comes off.
Some things get better when left alone. Others get colder.
There’s a difference between giving something room and abandoning it.
A shortcut still has to take you somewhere worth going.
I won’t keep rescuing things once they’ve had enough time to figure themselves out.
I pay attention to what happens between the big moments. When something lets me into the chapter but not the paragraphs, I reconsider everything.

When Dinner Has Hours to Figure It Out

Slow Cooker BBQ Beef – Chuck roast, barbecue sauce, smoky seasoning, four ingredients.
Slow Cooker Tangy Brisket – Beef brisket, tangy sauce, long slow cook, tender slices.
Slow Cooker Chicken Burrito Bowls – Chicken, black beans, tomatoes, green chiles, rice.
Slow Cooker Korean BBQ Chicken – Chicken, Korean barbecue sauce, sweet heat, pulled chicken.

Chile Colorado Beef (Slow Cooker)

Chile Colorado beef made in the slow cooker is an easier way to make tender chuck roast in red chile sauce without preparing the sauce from dried chiles. The beef cooks low and slow until it pulls apart easily, then masa harina and chili powder are used to thicken the sauce.

Course Main Course

Cuisine Mexican-Inspired

Keyword chile colorado beef, chile colorado recipe, Chile Colorado Style Beef (Slow Cooker), chuck roast recipe, red chile beef, slow cooker chile Colorado, slow cooker chile Colorado beef, slow cooker chuck roast

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 550kcal

Author Cathy Pollak

Equipment

slow cooker (6-7 quart). Provides enough capacity for the chuck roast and red chile sauce without overcrowding the cooker.
Cutting board or platter (large). Gives you enough room to pull the cooked chuck roast apart before returning it to the sauce.
meat shredders or two forks. Used to pull the tender chuck roast apart.
whisk Incorporates the masa harina and chili powder into the red chile sauce before the beef is returned to the slow cooker.

Ingredients

1 (28 oz 794 g) can Las Palmas Red Chile Sauce
3 beef bouillon cubes
¼ cup plus 2 tbsps (~46 g) Gebhardt chile powder divided
1 tbsp (6 g) ground cumin
1 tbsp (3 g) dried oregano leaves
2 tsps (5 g) onion powder
1 tsp (3 g) garlic powder
1 tsp (2 g) finely ground pepper
5 lbs (2.27 kg) boneless beef chuck roast trimmed of most visible fat
¼ cup (30 g) masa harina

Instructions

Add the red chile sauce, beef bouillon, 2 tablespoons chili powder, cumin, oregano, onion powder, garlic powder and black pepper to a 6- to 7-quart slow cooker and stir to mix. Add the chuck roast and turn to coat it in the sauce. For more consistent cooking time, avoid putting the beef into the slow cooker refrigerator-cold. Cover and cook on LOW until the beef pulls apart easily with a fork, about 7 hours for one large roast. Begin checking earlier if using two smaller roasts, since they can become tender sooner. If the beef is still firm or difficult to pull apart, continue cooking and check again every 30 minutes until it pulls apart easily.
1 (28 oz 794 g) can Las Palmas Red Chile Sauce, 3 beef bouillon cubes, ¼ cup plus 2 tbsps (~46 g) Gebhardt chile powder, 1 tbsp (6 g) ground cumin, 1 tbsp (3 g) dried oregano leaves, 2 tsps (5 g) onion powder, 1 tsp (3 g) garlic powder, 1 tsp (2 g) finely ground pepper, 5 lbs (2.27 kg) boneless beef chuck roast
Transfer the chuck roast to a large cutting board or platter and pull the beef apart with two forks. The red chile sauce will be thin at this point. For a thinner sauce, return the beef to the slow cooker and stir it into the sauce.
To thicken the sauce, leave the slow cooker on LOW and whisk the remaining ¼ cup chili powder and masa harina into the sauce until well incorporated. Return the pulled beef to the slow cooker and stir to coat. Cover and cook on LOW for 1 hour longer, or until the sauce has thickened.
¼ cup (30 g) masa harina

Video

Notes

Use one large chuck roast or two smaller chuck roasts totaling approximately 5 pounds. Two smaller roasts will often become tender sooner, so begin checking them before the suggested cooking time.
The cooking time is a guide. Starting temperature, the size and thickness of the roast and differences among slow cookers can affect how long the beef takes to become tender. If it doesn't pull apart easily with a fork, continue cooking it.
Use Las Palmas Red Chile Sauce, not enchilada sauce. The two aren't interchangeable in this recipe and will give you a different result.
I use regular Gebhardt Chili Powder. Don't substitute chipotle chile powder, cayenne or another concentrated ground chile for it.
The masa harina thickens the red chile sauce and also contributes flavor. If you prefer the sauce thinner, you can skip the thickening step and return the pulled beef directly to the sauce.

Nutrition

Have you made this Chile Colorado Beef (Slow Cooker)? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chile Colorado Beef (Slow Cooker) appeared first on Noble Pig.

Slow Cooker Chicken Burrito Bowls

Cathy Pollak — Mon, 31 Aug 2026 12:26:37 +0000

Slow cooker chicken burrito bowls cook the chicken, black beans, tomatoes and green chiles together before instant rice goes directly into the Crockpot near the end. The rice absorbs the seasoned cooking liquid while the shredded chicken finishes cooking with it.

Slow Cooker Chicken Burrito Bowls with Rice

These slow cooker chicken burrito bowls are a dinner I leaned on hard once summer was over and schedules got busier. The chicken, salsa, black beans, tomatoes and green chiles could sit in the Crockpot for most of the afternoon, which meant I wasn’t starting dinner from scratch at five o’clock.

That was really the appeal for me. I could get everything going early, come back toward the end to shred the chicken and add the instant rice, then put out whatever toppings I had and call it done. The chicken and rice already have lots of flavor by then, so the toppings can be as minimal or excessive as your mood calls for.

I usually put out avocado, cheese, sour cream, cilantro and lime and let everyone deal with their own bowl. There’s no separate pan of rice to make and no chicken to cook at the last minute, which is probably why I kept making this one.

It’s still the Crockpot dinner I want when I know the end of the day is going to be busier than the beginning. Most of the work is already behind me by the time I need dinner.

The Decisions Behind This Recipe

I use boneless, skinless chicken breasts and leave them whole at the beginning. They can cook for several hours without me having to mess with them, then I pull them out, shred them and put them right back into the slow cooker before the rice goes in.
The salsa, diced tomatoes, green chiles and chicken broth are all doing double duty. They cook with the chicken first, but I still need the liquid later for the instant rice, which is why the tomatoes and green chiles stay undrained.
I use instant white rice because it can go straight into the Crockpot near the end and cook in the liquid that’s already picked up flavor from the chicken, black beans, salsa, tomatoes, chiles and seasonings. Regular long-grain rice needs different timing and a different amount of liquid, so I don’t substitute it.
The black beans go in right from the beginning. They stay together through the longer cooking time, and I like that they become part of the chicken-and-rice mixture instead of feeling like something added at the end.
The seasoning stays simple with chipotle chile powder, paprika, oregano, salt and black pepper. I like chipotle chile powder because it adds smokiness, but regular chile powder is fine if that’s what I have.
I shred the chicken before adding the rice so everything finishes together. By the time the rice is tender, the chicken is worked all through it instead of sitting separately on top, which is also why this tastes just as good in homemade corn tortillas as it does spooned into bowls.

Ingredients

Boneless, skinless chicken breasts – I leave the breasts whole while they cook, then shred them before the instant rice goes into the slow cooker.
Yellow onion – Dice it fairly small so it softens and blends into the chicken mixture during the four-hour cook.
Salsa – Use a jarred salsa you already like. Its tomatoes, chiles and seasoning become part of the cooking liquid, so the flavor is important.
Black beans – Drained and rinsed. The black beans add a lot more flavor than pinto beans would.
Diced tomatoes – These go in undrained too. I need both the tomatoes and their liquid in the Crockpot.
Diced green chiles – Use the entire can, including the liquid. They add mild chile flavor without making the burrito bowls hot.
Low-sodium chicken broth – This gives the chicken enough liquid to cook in and leaves what the instant rice needs later. I like low-sodium because the salsa, canned ingredients and cheese already have lots of salt.
Chipotle chile powder – This is my preference because it adds smokiness along with the chile flavor. Regular chile powder is fine too.
Paprika – Adds mild pepper flavor and color without much heat.
Ground oregano – Goes well with the tomatoes, salsa and green chiles and cooks with the chicken from the beginning.
Salt and black pepper – Season the mixture before cooking so the chicken and rice aren’t relying on toppings to do everything later.
Instant white rice – This one is important. The recipe is written for instant rice, such as Minute Rice, because it goes directly into the Crockpot near the end and cooks in the hot liquid already there. Regular long-grain rice is not a direct substitute. Neither is cauliflower rice.
Colby-Jack cheese – Scatter it over the chicken and rice once the rice is tender, then cover the slow cooker for a few minutes so it melts.
Toppings – Sour cream, sliced olives, avocado, hot sauce, cilantro, green onions and lime are all good options. Put out whatever you like and let everyone build their own bowl.

How to Make Slow Cooker Chicken Burrito Bowls

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (load the slow cooker)
Lay the chicken breasts across the bottom of a 6 to 7-quart slow cooker in a single layer. Add the onion, salsa, black beans, undrained tomatoes, undrained green chiles, chicken broth, chipotle chile powder, paprika, oregano, salt and black pepper. Put the lid on and cook on LOW for 4 hours, until the chicken reaches 165°F and pulls apart easily with a fork.
Step Two (shred the chicken)
Take the chicken out and shred it with two forks or meat shredders. Put the lid right back on the slow cooker while you do this. I want to keep as much heat in there as possible because the instant rice is going straight into the liquid next.
Step Three (add the instant rice)
Return the shredded chicken to the slow cooker and stir in the uncooked instant white rice. Give it a really good stir so the rice is worked through the chicken and in contact with the hot liquid instead of hanging out dry across the top.
Step Four (finish the rice)
Put the lid back on and cook on LOW for about 45 minutes. I always taste the rice before I call it done because slow cookers vary more than people think. You want the rice tender and most of the liquid absorbed. If it’s still a little firm, cover it again and give it another 5 to 10 minutes.
Step Five (add the cheese)
Once the rice is tender, scatter the Colby-Jack over the top. Cover again for 3 to 5 minutes, until the cheese melts.
Step Six (make the bowls)
Spoon everything into bowls while it’s hot, then add whatever toppings sound good. I usually put out sour cream, avocado, olives, cilantro, green onions, hot sauce and lime and let everyone deal with their own.

Recipe Tips

If your chicken breasts are on the smaller or thinner side, check them before the four-hour mark instead of assuming they need every minute. Once they reach 165°F and shred easily, they’re ready to come out.
Add the instant rice immediately after shredding the chicken instead of letting the cooking liquid sit and cool. The rice only gets about 45 minutes in the Crockpot, so I want the liquid hot when it goes in.
Wait until the rice is tender before adding the cheese. If the rice needs another 5 or 10 minutes, let it have that time first, then add the Colby-Jack and cover again only long enough to melt it.
Don’t panic about how much liquid is in the slow cooker before the rice goes in. A lot of that is there on purpose because the instant rice absorbs it during the final part of the recipe.
Use the salsa to control most of the heat. I usually keep the base where I want it and put hot sauce, fresh jalapeños and my homemade pico de gallo out with the toppings so everyone can make their own bowl hotter if they want.
If you bought instant rice for this recipe, my taco rice casserole uses another 2 cups. That takes care of a good amount of whatever is left in the box.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep avocado, sour cream, cilantro and any other cold toppings separate and add them after reheating.
For a single serving, the microwave is easiest. Cover loosely and heat until hot, stirring once or twice so the chicken and rice warm evenly. If the rice has dried out a little in the refrigerator, stir in a small splash of chicken broth before reheating.
For a larger amount, reheat it on the stovetop over medium-low heat with a little chicken broth as needed. Stir occasionally until everything is hot.
You can also freeze the cooked chicken, bean and rice mixture without the toppings for up to 3 months. Thaw it overnight in the refrigerator, then reheat in the microwave or on the stovetop. I wouldn’t use the slow cooker for reheating leftovers because refrigerated food warms too slowly in it.

FAQs

Can I use regular rice instead of instant rice?
Not without changing the recipe. It was developed with instant white rice because it can go directly into the hot cooking liquid near the end and become tender in about 45 minutes. Regular long-grain rice needs different timing and a different amount of liquid.
Can I use instant brown rice?
Maybe, but check the package first. If the cooking time is similar to the instant white rice you’re replacing, it should cook similarly. If the times are different, expect the slow cooker timing to change too.
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs should be okay, although I like chicken breasts. I would skip skin-on thighs because the slow, wet heat leaves the skin rubbery instead of crisp, and the rendered fat ends up in the cooking liquid that the rice eventually absorbs. You don’t need that extra fat to keep the chicken moist in this recipe.
Can I leave the rice out?
Not without completely changing the consistency. The instant rice absorbs a substantial amount of the liquid at the end, so if you leave it out and serve the chicken over separately cooked rice, the mixture in the slow cooker will be extremely runny, and not in a good way.
What size slow cooker do I need?
A 6 to 7-quart slow cooker is the right size for the full recipe. I wouldn’t use a 4-quart Crockpot because you still need room to stir in the shredded chicken and two cups of instant rice near the end.
Can I double the recipe?
No. I wouldn’t double this recipe in a 6 to 7-quart slow cooker. There won’t be enough room once the shredded chicken goes back in and four cups of instant rice still need to be added and stirred through the liquid. If I needed twice as much, I’d use two slow cookers.
Can I use this as Crockpot chicken burrito filling?
Yes. The finished chicken, black beans and rice are great in tortillas instead of spooned into bowls. I’d keep the recipe itself unchanged because the instant rice is what absorbs the cooking liquid and gives you a filling thick enough to use in burritos.
Can I make this in an Instant Pot?
I haven’t tested it in an Instant Pot, so I wouldn’t give you a pressure-cooker conversion I haven’t made. The liquid and timing would need to be worked out separately rather than carrying the slow cooker instructions straight over.

From My Kitchen Notes

Small observations from the margins.

There are things I can make easier for myself if I stop acting like later will be better.
I don’t think every problem needs more attention. Some need less.
There’s a big difference between giving something time and using time as an excuse.
I like knowing I took care of something before it had a chance to become a problem.
A lot of things are easier when I stop requiring the tired version of me to save the day.
I’ve never confused being involved with being useful.
I’m more interested in what gets finished than what looked ambitious at the beginning.
I don’t mind returning to something later if I’ve already done the part that was important.
There are things I can trust to keep moving even when I’m not standing there watching.
“I’ll deal with it later” has a way of becoming a much bigger sentence.

More Reasons to Get the Slow Cooker Out

Slow Cooker Shredded Taco Chicken – Taco-seasoned chicken, easy shredding.
Slow Cooker Korean BBQ Chicken – Gochujang, honey, tender chicken.
Slow Cooker Pulled Pork Chile Verde – Green chiles, garlic, tender pork.
Chile Colorado Style Beef – Chile sauce, slow-cooked beef, tortillas.
Slow Cooker Kalua Pork – Three ingredients, tender shredded pork.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Chicken Burrito Bowls

Slow Cooker Chicken Burrito Bowls cook chicken, black beans, salsa, tomatoes and green chiles together before shredded chicken and instant rice finish in the seasoned cooking liquid. Melt Colby-Jack over the top and serve the bowls with avocado, sour cream, cilantro, lime or your favorite burrito toppings.

Course Main Course

Cuisine American, Mexican

Keyword chicken burrito bowl with rice, crockpot chicken burrito bowl, crockpot chicken burrito filling, slow cooker burrito bowl, Slow Cooker Chicken Burrito Bowls

Prep Time 10

Cook Time 4 50

Total Time 5

Servings people

Calories 502kcal

Author Cathy Pollak

Equipment

slow cooker 6-7 quart (5.7 to 6.6 L). Has enough room for the chicken and cooking liquid with space for the instant rice added near the end.
meat shredders or two forks. For shredding the cooked chicken before returning it to the slow cooker.

Ingredients

2 lbs (907 g) boneless, skinless chicken breasts
1 medium yellow onion diced
1 (16 oz / 454 g) jar salsa
1 (15 oz 425 g) can black beans drained and rinsed
1 (10 oz / 283 g) can diced tomatoes undrained
1 (4 oz / 113 g) can diced green chiles undrained
2 cups (473 ml) low-sodium chicken broth
1 tsp (2 g) chipotle chile powder or regular chile powder
1 tsp (2 g) paprika
1 tsp (1 g) ground oregano
1 tsp (6 g) table salt
1 tsp (2 g) finely ground black pepper
2 cups (370 g) instant white rice (such as Minute Rice)
8 oz (227 g) shredded Colby-Jack cheese
sour cream (optional garnish)
sliced olives (optional garnish)
avocado (optional garnish)
hot sauce (optional garnish)
green onion (optional garnish)
lime wedges (optional garnish)

Instructions

Place the chicken breasts in an even layer across the bottom of a 6 to 7-quart (5.7 to 6.6 L) slow cooker. Keeping the chicken in a single layer helps it cook at a similar rate.
2 lbs (907 g) boneless, skinless chicken breasts
Add the diced onion, salsa, black beans, undrained diced tomatoes, undrained green chiles, chicken broth, chipotle chile powder, paprika, oregano, salt and black pepper. Cover and cook on LOW for 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily.
1 medium yellow onion, 1 (16 oz / 454 g) jar salsa , 1 (15 oz 425 g) can black beans, 1 (10 oz / 283 g) can diced tomatoes, 1 (4 oz / 113 g) can diced green chiles, 2 cups (473 ml) low-sodium chicken broth, 1 tsp (2 g) chipotle chile powder , 1 tsp (2 g) paprika, 1 tsp (1 g) ground oregano, 1 tsp (6 g) table salt, 1 tsp (2 g) finely ground black pepper
Transfer the chicken to a large bowl and shred it with two forks or meat shredders. Keep the slow cooker covered while you shred the chicken so the cooking liquid stays hot. The retained heat is important because the instant rice is added next and cooks directly in this liquid.
Return the shredded chicken to the slow cooker and add the uncooked instant white rice. Stir well, making sure the rice is distributed throughout the chicken mixture and in contact with the hot cooking liquid rather than sitting dry on top.
2 cups (370 g) instant white rice
Cover and continue cooking on LOW for about 45 minutes. Check the rice for tenderness before moving on. It should be tender and most of the cooking liquid should be absorbed, although the exact timing can vary between slow cookers.
Sprinkle the shredded Colby-Jack cheese evenly over the chicken burrito bowl mixture. Cover and cook for another 3 to 5 minutes, or until the cheese is completely melted.
8 oz (227 g) shredded Colby-Jack cheese
Spoon the slow cooker chicken, black bean and rice mixture into individual bowls and serve hot with your preferred burrito bowl toppings.
sour cream, sliced olives, avocado, hot sauce, green onion, lime wedges

Video

Notes

Use instant white rice, not conventional long-grain white rice. The liquid amount and final cooking time were developed for instant rice, which cooks directly in the seasoned liquid already in the slow cooker.
The black beans go into the slow cooker drained and rinsed. Don't drain the diced tomatoes or green chiles. Those liquids are included in the amount available to cook the instant rice.
Keep the slow cooker covered while the chicken is being shredded. Retaining the accumulated heat helps the instant rice begin cooking promptly when it is added.
Check the rice for tenderness at the end of the 45-minute cooking time rather than relying only on the clock. Slow cookers vary in temperature, so it may need a little additional time.
Optional garnishes are not included in the nutrition calculation.

If you’re making these Slow Cooker Chicken Burrito Bowls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Slow Cooker Chicken Burrito Bowls? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Chicken Burrito Bowls appeared first on Noble Pig.

Ham and Cabbage Soup

Cathy Pollak — Mon, 23 Mar 2026 17:30:06 +0000

Ham and cabbage soup is a full pot of cabbage, potatoes, and ham that cooks down into something you can keep going back to for a few days. It works in the slow cooker when you’ve got time, or on the stove when you don’t.

Ham and Cabbage Soup, and the Day I Didn’t Hate Kindergarten

Ham and cabbage soup is what I make when there’s leftover ham sitting in the fridge and a head of cabbage that needs to be used before it goes too far. I add potatoes and broth, and at some point, it just becomes soup. I usually make it in the slow cooker because I don’t feel like standing over the stove for something that’s this simple, but if you want to do it on the stovetop you can. It’s the same ingredients, just a different amount of attention.

I grew up on this kind of soup. My grandmother was always making something in a giant pot that felt too big, and I would drag a chair over to the stove so I could reach the pot and stir, which she let me do even though I probably wasn’t helping anything. That’s where I told her everything, while standing there, watching something simmer away.

I hated kindergarten. I have an August birthday, so I was on the younger side, I was also painfully shy, the kind of shy where getting on the bus felt like a full-body event and walking home alone afterward was worse. I didn’t want to be there, I didn’t talk, I just waited for it to be over. And then one day, it wasn’t terrible.

I came home, climbed up on the chair, started stirring whatever soup she had going, and she asked me, like she always did, “How was school?” And I said, “It was good today.”

She looked at me like, this is new. “Why?” And I said, “A man came and sang that song that’s always on the radio. The Rhinestone Cowboy one.” She just nodded. “Oh. That’s nice.”

That was it. Back to soup.

A couple days later, that song comes on the radio again and she goes, “Oh, that’s your song. The one from your school.” My parents are in the room now. “What do you mean, your song?” And she says, “The man who came to her class and sang it.” My mom turns to me. “What man?” “The man. He had a guitar. He sat in one of those tiny chairs and sang Rhinestone Cowboy.”

“Like… a parent?” “I don’t know. Maybe someone’s grandpa.” They just stared at me. “There is no way,” my dad goes. “That’s Glen Campbell.” And I’m like, okay.

“That’s Glen Campbell,” my mom repeats, already halfway out of her chair. “That’s not someone’s grandpa. That’s Glen Campbell.” Which meant nothing to me.

He sat in a tiny chair. He sang a song while we had snack on the rug. He gave everyone a high five and that felt like enough.

When my mom did finally ask the teacher, it was confirmed Glen Campbell was there, at the height of everything, number one song on the radio, huge star, just… sitting in a kindergarten classroom singing Rhinestone Cowboy to a bunch of five and six year olds like it was a completely normal thing to be doing. Turns out he was friends with my teacher.

My parents had a million questions after that. “What did he say?” “What was he like?” “How long was he there?”

And I had nothing. I remember the chair. I remember the guitar. I remember the high five.

And I remember coming home and standing at the stove, stirring soup, telling my grandma about it like it was just another thing that happened. That’s the only part that stuck.

This soup is the same thing. It’s not trying to be anything mind blowing. It’s cabbage that cooks all the way down, the potatoes give the broth a little body, the ham hock holds most of the flavor, and if you let it sit overnight it’s even better the next day.

It’s ham and cabbage soup.

Just… not the kind you think about too much while it’s happening.

What This Soup Turns Into

Brothy, not thick, not watery.
The cabbage cooks down and softens into the broth.
Potatoes break down enough to give it mouthfeel.
Ham is in every bite, and the flavor runs through everything because of the ham hock.
Savory, slightly salty from the ham, with some sweetness from the cabbage and carrots.
Chunky enough to know what’s in it, but nothing feels off.
Better the next day once it’s had time to sit in the fridge.

Ingredients

Low sodium chicken or vegetable broth – don’t start salty or you’ll spend the rest of the time adjusting it. You’re building this from the start, not fixing it later.
Yellow onion – the first thing in the pot, every time.
Carrots – they come through a little sweeter than expected.
Celery – the one ingredient you notice when it’s missing.
Garlic – two cloves is standard. More is a decision.
Green cabbage – it looks like too much until it isn’t. Give it time, it changes on its own.
Russet potatoes – they soften and give something back to the broth.
Ham – cut into pieces, not tiny scraps. If you’re starting from a whole ham, this is how I make and carve a bone-in holiday ham.
Parsley – it feels necessary. Dried in the soup, fresh for garnish.
Dried rosemary – tiny, but mighty.
Coarse ground pepper – needed.
Ham hock – this is where the flavor comes from. This isn’t where you hold back. It’s used the same way in my grandmother’s sauerkraut recipe.

How to Make Ham and Cabbage Soup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (everything goes in)
Add the broth, onion, carrots, celery, garlic, cabbage, potatoes, ham, parsley, rosemary, and pepper to the slow cooker. Give it a quick stir so nothing’s sitting dry on top acting like it’s not part of this.
Step Two (ham hock, obviously)
Set the ham hock right in the middle and press it down so it’s mostly under the broth. That’s where the depth comes from.
Step Three (leave it alone)
Cover and cook on low for 6 to 8 hours or on medium for about 4. The cabbage cooks all the way down, the potatoes soften, and the whole thing starts to smell like it’s been going all day.
Step Four (take it out, put it back)
Pull out the ham hock. If there’s anything worth keeping on it, pull it off and drop it back into the pot. Give it a stir so everything finds its place again.
Step Five (taste it first)
Taste the broth before you add anything. The ham and the ham hock have already done a lot here. You’ll know if it needs anything.
Step Six (serve it)
Ladle it into bowls, add a little fresh parsley if you have it, and that’s it. Bread on the side if you want it.

Stovetop Directions

If you’d rather make this on the stove, heat a little olive oil in a large pot and cook the onion, carrots, and celery for 5 to 6 minutes until they start to soften. Add the garlic and cook another minute, then add the broth, cabbage, potatoes, ham, parsley, rosemary, pepper, and the ham hock. Bring it to a simmer and let it cook for 20 to 25 minutes, until the vegetables are tender and the broth has taken on that same ham-forward flavor. Pull out the ham hock, add back any meat, and that’s it. This method will have less flavor. It just gets to the end faster.

Recipe Tips

Don’t add salt at the beginning. Between the ham and the ham hock, it’s likely enough. Taste it at the end.
Use low sodium broth. If you don’t have it, use 4 cups broth and 2 cups water or you’ll spend the rest of the time trying to fix it.
This works best with leftover ham from a bone-in ham, since that’s where the ham hock comes from. Spiral hams won’t give you one.
If you don’t have a ham hock, you can buy one in the meat section. They usually have them.
If you don’t have leftover ham, use a ham steak and cut it into pieces. It will work, just not the same depth. Don’t use deli ham. It won’t hold together.
Cut your vegetables roughly the same size so nothing is done too early while something else is still catching up.
Cabbage shrinks more than you think it will. What looks like too much isn’t.
If you want to add more to it, white beans, cauliflower, or kale fit. Just don’t overload it to the point where it stops being soup.

Storage

Store leftovers in an airtight container in the fridge for 3 to 4 days. It tastes better the next day.
The potatoes keep softening as it sits, and the cabbage cooks down even more.
If it starts tasting too strong, add a little water or broth and warm it back up.
This doesn’t freeze well. The potatoes don’t come back the same and the texture changes.
Reheat gently on the stove or in the microwave until hot. It doesn’t need much.

FAQs

Why does my broth look cloudy?
It’s the potatoes and everything moving as it cooks. That’s normal.
Why does it smell stronger after a day in the fridge?
Cabbage keeps going. That’s part of it.
Do I need to skim anything off the top?
No. This isn’t that kind of soup.
Why do my potatoes feel like they’re disappearing?
They break down as they cook. That’s where some of the body comes from.
Can I leave it in the slow cooker longer than 6 to 8 hours?
You can, but everything will go further than you want it to.
Why does this taste different every time I make it?
Because the ham is always a little different. That’s what drives most of the flavor.
Can I make this without cabbage?
You can, but then it’s a different soup.

From My Kitchen Notes

Not recipe tips, just musings.

Some things get better the longer they sit. Not everything, but this does.
I had no idea Glen Campbell was a big deal, so he wasn’t. He was just a man in a tiny chair with a guitar, and that was enough for me.
I still don’t care about celebrities or their opinions.
I hated kindergarten, but I liked standing at the stove afterward, which is probably the only part that mattered.
There’s a moment where everything in the pot still feels separate. It doesn’t stay that way.
The fact that I thought Glen Campbell was a grandpa, but he was really in his forties makes me laugh now.
Ham is the driver here. The rest falls into place if you give it time.
There are things you don’t recognize as important when they’re happening. That doesn’t make them less real.
Some things only make sense later, and some things don’t need to.
A ham hock and a Polish grandmother, neither is subtle. Neither asks for approval, but both change everything they touch.
You can leave things out of this soup, but you’ll know.
There’s a point where not doing anything becomes the decision. Noted.
Not everything in the pot is meant to stand out. Some things are there to carry everything else.
I don’t remember most of kindergarten. I remember the smell of soup after, and this story because it was repeated back to me many times during my childhood.
You can make something out of whatever you have, but it only works if you let it change.
There are ingredients you add because they’re necessary, and ingredients you add because you know what happens if you leave them out.
Some things don’t declare themselves while they’re happening. They just become obvious later.
You can stand right next to something and not realize what you’re looking at.
There’s always more going on in a pot like this than it looks like from the outside.

More Brothy Soups

Wonton Soup – clear broth, quick, simple.
Minestrone Soup – vegetables, beans, broth.
Slow Cooker Thai Chicken Noodle Soup – broth, noodles, slow cooked.
Thai Chicken Curry Soup with Coconut Milk – brothy, coconut, a little richer.

This post may contain affiliate links. Please read my disclosure policy.

Ham and Cabbage Soup

Ham and cabbage soup with potatoes, cabbage, and ham cooked into a brothy soup with soft vegetables and a savory broth. Slow cooker or stovetop depending on how you make it.

Course Main Course, Soup

Cuisine American

Keyword cabbage soup with ham, ham and cabbage soup, ham cabbage potato soup, leftover ham soup, slow cooker cabbage soup

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 240kcal

Author Cathy Pollak

Equipment

slow cooker Cooks the soup low and slow for better flavor.
Dutch Oven or large pot. For stovetop version.
Ladle For serving.

Ingredients

6 cups (1.4 L) low-sodium chicken broth or vegetable broth.
1 large yellow onion diced
2 large carrots peeled and chopped
3 celery ribs chopped
2 cloves garlic minced
3 cups (180 g) chopped green cabbage
2 cups (300 g) peeled and diced russet potatoes
1½ cups (225 g) chopped ham
1 tsp (2 g) dried parsley
½ tsp (0.5 g) dried rosemary leaves
½ tsp (0.5 g) coarse ground black pepper
1 ham hock
fresh parsley for garnish (optional)

Instructions

Instructions (Slow Cooker):

Add the broth, diced onion, carrots, celery, garlic, chopped cabbage, potatoes, ham, parsley, rosemary, and black pepper to the slow cooker. Stir to combine so the vegetables are evenly distributed in the broth.
6 cups (1.4 L) low-sodium chicken broth, 1 large yellow onion, 2 large carrots, 3 celery ribs, 2 cloves garlic, 3 cups (180 g) chopped green cabbage, 2 cups (300 g) peeled and diced russet potatoes, 1½ cups (225 g) chopped ham, 1 tsp (2 g) dried parsley, ½ tsp (0.5 g) dried rosemary leaves, ½ tsp (0.5 g) coarse ground black pepper
Nestle the ham hock into the center of the soup, making sure it is mostly submerged so it can release flavor into the broth as it cooks.
1 ham hock
Cover and cook on low for 6 to 8 hours or on medium for about 4 hours, until the cabbage is very tender, the potatoes are soft, and the broth has taken on a rich, savory flavor from the ham.
Remove the ham hock and discard it or pull off any usable meat and return it to the soup. Stir the soup gently to redistribute the ingredients.
Taste the broth before adding any salt. The ham and ham hock will add salt as the soup cooks, so additional seasoning may not be needed.
Ladle the soup into bowls and serve hot, with chopped parsley and additional ham if desired.
fresh parsley

Instructions (Stovetop):

Heat 1 tablespoon (15 ml) olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes until softened. Stir in the garlic and cook for 1 minute.
1 large yellow onion, 2 large carrots, 3 celery ribs, 2 cloves garlic
Add the broth, cabbage, potatoes, ham, parsley, rosemary, black pepper, and ham hock. Bring to a simmer and cook for 20 to 25 minutes, until the vegetables are tender.
6 cups (1.4 L) low-sodium chicken broth, 3 cups (180 g) chopped green cabbage, 2 cups (300 g) peeled and diced russet potatoes, 1½ cups (225 g) chopped ham, 1 tsp (2 g) dried parsley, ½ tsp (0.5 g) dried rosemary leaves, ½ tsp (0.5 g) coarse ground black pepper, 1 ham hock
Remove the ham hock, return any usable meat to the pot, and taste before adding salt. Add fresh parsley for garnish if you like.

Notes

Use leftover ham cut into chunks, not thin deli slices.
Low-sodium broth is important to prevent the soup from becoming too salty. If needed, use 4 cups broth and 2 cups water.
The ham hock adds depth of flavor but can be omitted; adjust salt at the end if needed.
Additional vegetables like cauliflower, kale, or white beans can be added.

If you’re making this Ham and Cabbage Soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Ham and Cabbage Soup? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Ham and Cabbage Soup appeared first on Noble Pig.

Slow Cooker Garlic Confit Mashed Potatoes

Cathy Pollak — Mon, 12 Jan 2026 17:38:19 +0000

These slow cooker mashed potatoes get their flavor from garlic confit, using both the soft cloves and the oil they cook in. The potatoes cook gently in broth, mash easily, and stay creamy without constant attention.

Slow Cooker Garlic Confit Mashed Potatoes, Without the Usual Mess

These slow cooker mashed potatoes get their depth from garlic confit, where garlic slowly cooks in oil until it turns soft, mellow, and very savory. I use both the cloves and the oil here, which is why the flavor is rich without being overwhelming. This is the same garlic confit I shared last week, and this is exactly the kind of recipe it was meant for.

Using the slow cooker does change the whole experience of mashed potatoes. There’s no draining at the sink, racing the clock, or last-minute panic when you’re cooking dinner and everything else is happening at once. The potatoes cook slowly in broth and absorb flavor as they go. They end up creamy without needing a lot of correction later, which is the sweet spot for this method.

Garlic confit gives you a better result here because it dissolves into the potatoes. The cloves mash easily and the oil flavors evenly throughout. Nothing feels compromised or out of place. The garlic flavor holds its own without taking over.

These are mashed potatoes you can make earlier in the day, keep warm without stress, and serve whenever you’re ready. You don’t have to wait for a special occasion, or a crowd you’re trying to feed to make these. Just because it’s Monday is good enough.

Why I Love This Recipe

I like mashed potatoes that take their time. Throwing everything in the slow cooker and letting it go feels calmer, and the potatoes always end up right where they’re supposed to be (on my plate).
Garlic confit changes the mood of this recipe. It’s garlic without the bitter edge. It’s warm and mellow, and it spreads through the potatoes like finger fog instead of a storm.
Yukon Golds do what they’re good at and aren’t needy like other varieties. They soften nicely and mash easily.
Cooking the potatoes in broth means they start out seasoned instead of needing to be fixed later. I appreciate that.
These stay creamy while they sit in the slow cooker, which makes them dependable in a way mashed potatoes usually aren’t.
I like that I can mash them until they look just about right and stop there. No rescuing required or second guessing.
The finished potatoes are ready for me when I need them, instead of the other way around.
The leftovers are always good, which always feels like a small mercy in and of itself.

Ingredients

Yukon Gold potatoes – These are always my first choice for mashed potatoes. They soften, mash, and taste good before you add anything to them.
Chicken broth – This cooks into the potatoes instead of just sitting underneath them. It gives you flavor immediately without having to bandage things later.
Kosher salt – Enough to season the potatoes while they cook so you’re not chasing balance at the end.
Garlic confit cloves – Soft, mellow, and sweet in the way only slow-cooked garlic gets. This is where the flavor comes from.
Garlic confit oil – Use it. It matters so much. It takes the garlic through the whole pot instead of leaving it stranded.
Unsalted butter – Adds richness without taking over. You can taste it, but it doesn’t need to be the star here.
Whole milk or half-and-half – Warm it before adding so everything stays smooth. Use more or less depending on how you like your potatoes.
Black pepper – Just enough to give the potatoes a little something and keep them from feeling boring.

How to Make Slow Cooker Garlic Confit Mashed Potatoes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (load the slow cooker)
Put the peeled, cut potatoes into a 6-quart slow cooker with the chicken broth and kosher salt. Give it a good stir so everything’s coated, then spread the potatoes out so they’re mostly even. This is not the moment for potato stacking chaos. We want them cooking on the same timeline.
Step Two (cook until soft)
Cover and cook on high for 3 to 4 hours, until the potatoes are fully soft and don’t resist a fork at all. You’ll probably still have some liquid hanging out in the bottom. Leave it. That’s part of why these turn out creamy instead of sad.
Step Three (drain)
Carefully pour off most of the liquid, but keep about ½ cup in the slow cooker. That little bit makes mashing easier and gives you a head start on texture without having to drown the potatoes later.
Step Four (add the garlic confit)
Add the garlic confit cloves, garlic confit oil, and softened butter straight into the pot. Mash until smooth, or stop early if you like some texture left behind. The garlic confit melts right in and gives you real flavor without that sharp garlic aftermath.
Step Five (finish with warm milk)
Slowly stir in the warmed milk or half-and-half, adding only what you need to get the consistency you like. If you want them looser, add a few tablespoons at a time. You can always add more. Taking it back is not a thing.
Step Six (season and hold)
Season with black pepper and more salt if needed, then stir until everything’s fully combined. If you’re not serving right away, switch the slow cooker to warm. Stir once in a while and keep the lid on so the top doesn’t dry out.

Recipe Tips

Yukon Golds are doing the work here, which is why I prefer them. They naturally taste rich and don’t need much to turn into their creamiest self. If you use Russets, expect to add a little more milk and patience.
Cut the potatoes into similar-sized chunks. This is not so much about precision, but more about not having half of them ready while the rest are still negotiating themselves down to softness.
Don’t stress if there’s liquid left in the slow cooker after cooking. That bit of broth is helpful, not a mistake, and makes the mash smoother without turning it soupy.
Garlic confit is mellow by nature. If you’re worried these will be “too garlicky,” they won’t be. Eight cloves are the perfect amount for rich, comforting garlic-flavored potatoes.
Make sure to warm the milk before adding it. Cold milk cools everything down and makes you stir more than you need to, which is how potatoes start getting weird.
Mash them by hand if you’re able. A masher gives you control, and control keeps things from crossing into glue territory.
If you’re holding these on warm, give them a stir every so often. They don’t need constant attention, just a check-in so the top doesn’t dry out and pretend it’s a crust.

Storage

These mashed potatoes keep well in the refrigerator for up to 3 days. Transfer them to an airtight container once they’ve cooled.
To reheat, add a splash of milk or broth and warm gently, either on the stovetop or back in the slow cooker on low. Stir occasionally until they’re smooth again and stop as soon as they’re hot. Overdoing it is how mashed potatoes lose any charm they could have.
If you want to hold them in the slow cooker, switch it to warm once they’re done and give them a stir every 20–30 minutes so the surface stays the way you want it. A little extra milk or broth fixes anything that starts looking too thick.
Freezing is not worth it here. The texture comes back wrong, and this recipe is too good to be downgraded like that.

FAQs

What kind of potatoes work best for these mashed potatoes?
Yukon Golds are my go-to. They need almost no input from you, not even good vibes. Russets do work if that’s what you have, but they want more milk or butter to get to the same place. Ultimately it’s your choice.
How long do they really need in the slow cooker?
When I make these, they’re usually ready right around 3 hours on high, but slow cookers all run a little differently. Check them at the 3-hour mark and keep going if they’re not completely soft yet. You’re looking for potatoes that give up easily when you poke them.
Why is there still liquid left in the slow cooker?
That’s on purpose. Leaving some of the broth behind makes the potatoes easier to mash and keeps the texture smooth without relying only on milk. You want enough moisture that everything comes together easily, not a dry pot you have to deal with.
Do I need to warm the milk first?
You don’t have to, but warm milk makes the whole process smoother. Cold milk technically works, but it usually means more mashing to get the same texture, which isn’t my favorite way to spend the last five minutes.
How much milk should I add?
I usually start with about ¾ cup (177 ml) and stop there. If you like them looser or very smooth, you can add more, just a little at a time. It’s easy to overshoot if you rush it.
What if I don’t have garlic confit?
You can use roasted garlic and a little roasted garlic oil instead, and it will still be good. It just won’t have the same mellow, sweet flavor that garlic confit adds. Confit garlic blends in, while roasted garlic is a bolder flavor.
How garlicky are these?
They’re flavorful but not pungent. Garlic confit softens the garlic and takes away the bite, so eight cloves give you richness without turning the potatoes into a statement piece. If you want more, add another clove or drizzle a little extra confit oil on top.
Why don’t you boil the potatoes first?
Cooking them directly in the slow cooker means less handling and fewer chances to waterlog them. They soften in their own time, absorb flavor, and mash up easily without feeling whipped into submission.

From My Kitchen Notes

The are my observations while cooking, making, serving and eating this recipe. These are not cooking tips.

I like food that will sit there and come together while I think about something else entirely. These potatoes don’t need anything from me once they’re going.
I find relief in cooking something that isn’t trying to become a moment. It just shows up hot and intact, which feels like a win.
Garlic confit changes the way I think about making something because once it exists, it keeps showing up as something else. You make it once (then a thousand times), and then it slowly rewires everything that comes after.
Mashed potatoes are a reminder that real softness doesn’t come from force. If you push too hard, they turn on you.
I notice I cook better when I’m not trying to win. These potatoes live there, in the no-performance zone.
Mashing potatoes is repetitive and keeps my hands busy while my brain wanders off and picks at things it probably shouldn’t.
These potatoes will not fix your life, but they also don’t add to the mess. Sometimes that’s the best outcome available.
If you want them wilder or more indulgent, that’s a different day. These are perfect as they are.

A Few More Ways I Cook Potatoes

If potatoes matter to you, these are worth your time.

Instant Pot Mashed Potatoes – fast, fluffy, reliable.
Salt and Vinegar Smashed Potatoes – crisp edges, vinegar bite.
Breakfast Potatoes (Home Fries) – cast iron, golden, steady.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Garlic Confit Mashed Potatoes

Creamy slow cooker mashed potatoes made with garlic confit, using both the soft cloves and infused oil for mellow, savory flavor. The potatoes cook gently in broth, mash easily, and stay creamy while holding warm for serving.

Course Side Dish

Cuisine American

Keyword crockpot mashed potatoes, garlic confit mashed potatoes, holiday mashed potatoes, make-ahead mashed potatoes, roasted garlic mashed potatoes, slow cooker garlic confit mashed potatoes, slow cooker mashed potatoes

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 290kcal

Author Cathy Pollak

Equipment

slow cooker (6-quart / 5.7-liter). Provides gentle, even heat and allows the potatoes to cook and hold.
potato masher Gives full control over texture and prevents overworking the potatoes.

Ingredients

4 lbs (1.8 kg) Yukon Gold potatoes peeled and cut into chunks
1 cup (240 ml) chicken broth
1 tbsp (18 g) kosher salt
8 garlic confit cloves
¼ cup (60 ml) garlic confit oil
6 tbsps (85 g) unsalted butter softened
¾ to 1 cup (177 to 240 ml) whole milk or half-and-half, warmed
½ tsp (1 g) black pepper

Instructions

Add the peeled and cut potatoes to a 6-quart (5.7-liter) slow cooker along with the chicken broth and kosher salt. Stir to coat evenly and spread the potatoes into a mostly even layer.
4 lbs (1.8 kg) Yukon Gold potatoes, 1 cup (240 ml) chicken broth, 1 tbsp (18 g) kosher salt
Cover and cook on high for 3 to 4 hours, until the potatoes are very tender and easily pierced with a fork. Some liquid may remain in the slow cooker, which helps create a creamier texture when mashing.
Carefully pour off excess liquid, leaving about ½ cup (120 ml) in the slow cooker.
Add the garlic confit cloves, garlic confit oil, and softened butter. Mash directly in the slow cooker until smooth or slightly textured.
8 garlic confit cloves, ¼ cup (60 ml) garlic confit oil, 6 tbsps (85 g) unsalted butter
Slowly stir in the warmed milk or half-and-half, adding only enough to reach the desired consistency. Add additional liquid a few tablespoons (15 ml per tablespoon) at a time if needed.
¾ to 1 cup (177 to 240 ml) whole milk
Season with black pepper and additional salt to taste. If holding for serving, switch the slow cooker to warm, stirring occasionally and keeping covered.
½ tsp (1 g) black pepper

Notes

Yukon Gold potatoes mash smoothly with minimal added liquid; Russets may require more milk or butter.
Leaving some cooking liquid behind helps prevent dry or stiff mashed potatoes.
Warm milk reduces overmixing and keeps the texture smooth.
For very smooth potatoes or immersion blending, the full 1 cup (240 ml) of milk may be needed.
These can be held on warm for up to 2 hours, stirring every 20 to 30 minutes and adding milk or broth if needed.
Nutrition was calculated using whole milk and the lower end of the milk range.
Garlic confit oil and butter account for most of the fat content.
Values are estimates and will vary based on milk choice and portion size.

If you’re making these slow cooker garlic confit mashed potatoes, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Slow Cooker Garlic Confit Mashed Potatoes? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Garlic Confit Mashed Potatoes appeared first on Noble Pig.

Slow Cooker Korean BBQ Chicken

Cathy Pollak — Mon, 18 Aug 2025 14:52:41 +0000

Slow cooker Korean BBQ chicken goes low and slow into a glossy, sweet-heat shred. It’s sticky, tender, and impossible to stop eating.

Korean BBQ Chicken That’s Saucy, Shredded, and Impossible to Resist

The first time I dropped chicken thighs into the slow cooker with a splash of Korean BBQ sauce and a spoonful of gochujang, I wasn’t expecting much. What came out hours later was a glossy, sticky shred that tasted way bigger than any of the effort I put in.

This recipe is all about the sauce melting into the chicken until it practically falls apart on its own. Garlic, ginger, honey, and that blast of gochujang build a slow burn that melds the sweet with savory. The flavor is nuanced in the best way.

I pile this bbq chicken over hot rice, but it’s just as good stuffed into sliders, lettuce wraps, or eaten straight out of the pot before it even makes it to the table (I’m telling on myself here). Once you make it, you’ll see why this is a favorite of mine.

My Favorite Perks of an Easy Korean Chicken Recipe

Low prep. Ten minutes and the chicken’s in the slow cooker doing its thing.
Sweet-heat balance. The BBQ sauce and gochujang make it saucy, spicy, and just sweet enough without being cloying.
Tender every time. Thighs stay juicy and shred perfectly, no dry or stringy chicken here.
Leftovers you want. It reheats into lunches or next-day bowls without feeling like a slog.

Ingredients

Chicken thighs. Boneless, skinless, and always juicy.
Korean BBQ sauce. The shortcut base of the whole dish that keeps things simple.
Gochujang. Brings out the spice and depth of the bbq sauce.
Honey. A touch of sweet to soften the heat. I also use use honey in my pineapple habanero hot sauce to calm down the heat.
Garlic and ginger. No skipping. Both add so much flavor.
Chicken broth. Keeps it saucy without watering things down.
Green onions. Clean, fresh finish with oniony flavor.
Sesame seeds. Toaste them for crunch if you want, or purchase them already toasted.
White rice. Serve however you want, but rice catches all the sauce.

How to Make Slow Cooker Korean BBQ Chicken

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the chicken in the pot)
Lay the chicken thighs right into the bottom of the slow cooker. Nothing fancy, just drop them in.
Step Two (stir up the sauce)
In a small bowl, mix together the Korean BBQ sauce, gochujang, honey, garlic, ginger, and chicken broth. Give it a good stir so everything blends.
Step Three (cover it up and cook)
Pour the sauce all over the chicken. Cover with the lid and let it go for 4 to 5 hours on LOW or 2 to 3 hours on HIGH. You’re looking for the chicken to be tender and hit 165°F (74°C).
Step Four (shred it up)
Once it’s ready, grab two forks and shred the chicken right in the slow cooker. Stir it around so every bite is coated in that sauce.
Step Five (rest and serve)
Let the chicken sit for a few minutes so the flavors settle in. Serve it over hot rice and top with sesame seeds and green onions.

Recipe Tips

Thighs over breasts. They stay juicy and shred without drying out.
Taste the sauce. Gochujang heat can vary, so give it a stir and adjust before pouring it over. It’s the paste you want here, not the bottled versions labeled as “sauce.”
Watch the starting temp. Chicken straight from the fridge cooks slower than chicken closer to room temp, and frozen thighs can add an extra hour or more.
Cook it through. LOW brings out the deepest flavor, but HIGH still gets you tender chicken if that’s the time you’ve got.
Shred in the pot. That way the chicken soaks up every last bit of sauce instead of drying out on a plate.
Rest before serving. Five minutes is enough for the sauce to thicken and cling to the chicken.

Leftovers, Storage and Freezing

Fridge. Store the chicken with its sauce in an airtight container for up to 4 days. The sauce helps keep it from drying out.
Reheat. Warm gently on the stove or in the microwave. Add a splash of broth if the sauce thickens up too much.
Freezer. Portion the chicken into smaller containers and freeze for up to 3 months. Makes it easy to grab just what you need.

FAQ About Slow Cooker Korean BBQ Chicken

Is this recipe very spicy?
It’s more on the mild side. You can adjust the heat by using more or less gochujang, or leave it out if you’d rather keep it completely mild. If you’re looking for another way to use up that jar, try my gochujang pasta, gochujang steak bites, ground turkey stir-fry, or my gochujang chicken sandwich.
Can I make this ahead of time?
Yes. It works well for meal prep and the flavors deepen if you let it sit overnight.
What are good side dishes?
Steamed rice, stir-fried vegetables, quick pickled cucumbers, kimchi, or coleslaw or make a sandwich with my homemade slider buns.
Can I freeze before cooking?
You can. Mix the raw chicken with the sauce in a freezer bag and freeze for up to 3 months. Thaw it fully before it goes into the slow cooker.

More Slow Cooker Chicken Recipes

Slow Cooker Chicken Burrito Bowls – Shredded chicken with beans and all the taco fixings.
Slow Cooker Hawaiian Chicken – Sweet, sticky, and seriously good.
Slow Cooker Shredded Taco Chicken – Perfect for tacos, tostadas, or spooned over rice.
Slow Cooker Thai Chicken Noodle Soup – Coconut milk, ginger, and tender chicken.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Korean BBQ Chicken

Slow cooker Korean BBQ chicken is saucy, tender, and full of sweet heat. An easy weeknight dinner that shreds perfectly for rice bowls, tacos, or sliders.

Course Dinner, Lunch, Main Course

Cuisine Korean-Inspired

Keyword Bibigo Korean BBQ sauce chicken, crockpot korean bbq chicken, Easy Korean chicken recipe, gochujang chicken slow cooker, shredded korean chicken, slow cooker korean bbq chicken

Prep Time 10

Cook Time 4

Total Time 4 10

Servings to 6

Calories 289kcal

Author Cathy Pollak

Equipment

slow cooker Lets the chicken cook gently until tender and shreddable.
mixing bowls For stirring the sauce together.
measuring cups and spoons For accuracy with ingredients.
Meat Thermometer To check that the chicken reaches 165°F (74°C).

Ingredients

1 lb (454 g) boneless, skinless chicken thighs
1 cup (240 g) Korean BBQ sauce -my favorite brand (this is available everywhere)
2 tbsps (30 g) Gochujang (Korean chili paste) or more to taste
1 tbsp (21 g) honey
1 tbsp (9 g) minced garlic
1 tbsp (6 g) minced fresh ginger
¼ cup (60 ml) low-sodium chicken broth
cooked white rice for serving
2 green onions thinly sliced for garnish
sesame seeds garnish for serving (optional)

Instructions

Add the chicken thighs to the bottom of the slow cooker.
1 lb (454 g) boneless, skinless chicken thighs
In a small bowl, stir together the Korean BBQ sauce, gochujang, honey, garlic, ginger, and chicken broth. Pour the mixture evenly over the chicken.
1 cup (240 g) Korean BBQ sauce -my favorite brand, 2 tbsps (30 g) Gochujang (Korean chili paste), 1 tbsp (21 g) honey, 1 tbsp (9 g) minced garlic, 1 tbsp (6 g) minced fresh ginger, ¼ cup (60 ml) low-sodium chicken broth
Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Shred the chicken directly in the slow cooker using two forks, then stir to coat it well in the sauce.
Let the chicken rest for 5 minutes, then serve over hot rice. Garnish with sesame seeds and green onions.
cooked white rice, 2 green onions, sesame seeds

Notes

The starting temperature of the chicken thighs will effect how long it takes to cook.
I usually set the timer a little short and check, since chicken can cook faster depending on the size of the thighs.
Gochujang heat levels vary, so taste the sauce mixture and adjust to your preference before adding it to the chicken.
Shredding the chicken right in the slow cooker helps it soak up more sauce.

For optimal outcomes when preparing this slow cooker Korean BBQ chicken, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

©noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Have you made this Slow Cooker Korean BBQ Chicken? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Korean BBQ Chicken appeared first on Noble Pig.

Slow Cooker Hawaiian Chicken – Sweet, Saucy, and Easy

Cathy Pollak — Tue, 20 May 2025 18:32:02 +0000

Slow cooker Hawaiian chicken is my favorite kind of dinner to throw together when I want big flavor without hovering over the stove. The hoisin, pineapple, garlic, and sweet chili heat carry it all the way to the finish line.

This is dinner when hoisin, pineapple and garlic get together

Hoisin, garlic, pineapple, soy, and orange juice—it all goes in at once, and it works. I made sure the sauce turned sweet and savory with just enough heat, and the chicken soaked it up while the slow cooker did its thing. Tossing in peppers and red onion softened the mix without disappearing, and the whole thing starts to smell like dinner an hour in. Whether you’re using a slow cooker or a Crockpot, the setup’s the same—everything goes in and the flavor takes care of itself.

The fresh ginger matters here. So does the sesame oil. They don’t overpower anything, but they pull the sauce into the kind of flavor that doesn’t need fixing. I don’t mess with this one much—just toss in a cornstarch slurry at the end if I want the sauce to cling a little more.

This is my favorite kind of dinner that doesn’t need anything else once it hits the plate.

Sweet, saucy, and worth making

If a craving for pineapple chicken hits, this covers it without the take-out syrup style ones you’re used to. There’s hoisin, pineapple juice, soy, garlic, orange juice—so yeah, it’s sweet. But it’s also garlicky, a little salty, and it tastes like more than just sauce poured over chicken. The fresh ginger gives it some edge, and the sesame oil pulls it all together without taking over.

My goal is always to not complicate dinner—I just want it to taste good without needing anything extra. This one nails that.

Why I’ve been making this slow cooker chicken on repeat

I don’t have to sear anything or prep much—everything goes straight in.
The sauce thickens just the way I like it, without turning gloopy.
I’ve served it over rice, noodles, even stuffed into baked potatoes—it works every time.

What goes into slow cooker Hawaiian chicken

There’s sweetness, salt, heat, and plenty of garlic in this slow cooker dinner.

Soy sauce, hoisin sauce, and orange juice – The mix that gives it that salty-sweet base with a little citrus to cut through.
Light brown sugar – Just enough to bring out the pineapple without making it overly sweet.
Sesame oil – Adds that nutty edge that works so well with the garlic and hoisin.
Garlic and fresh ginger – These go in bold and stay that way.
Garlic powder and red pepper flakes – A little extra boost that makes the whole thing taste more complete.
Skinless, boneless chicken breast – Cut into pieces so it cooks evenly and soaks up the sauce.
Pineapple chunks and juice – Straight from the can. The chunks go in with everything else, and the juice gets stirred into the sauce.
Red and yellow bell peppers, red onion – They hold their shape and add color, which makes the whole thing feel a little more put together.
Cornstarch and water – Stir these together at the end if you want the sauce to thicken.
Green onions and sesame seeds – Tossed on top before serving. Not essential, but I always add them.

Here’s how it comes together

Find the complete printable recipe with measurements in the recipe card at the bottom of the post.

Step One (mix the sauce)
Pour the soy sauce, orange juice, brown sugar, hoisin, sesame oil, garlic, ginger, red pepper flakes, and garlic powder straight into the slow cooker. Give it a quick stir—it doesn’t need to be perfect, just mixed up.
Step Two (load it up)
Add the chicken, pineapple chunks and juice, both bell peppers, and the red onion. Stir everything around so it’s coated in that sauce.
Step Three (let it cook)
Put the lid on and set it to high for 2 to 3 hours or low for 4 to 6. You’ll know it’s ready when the chicken hits 165°F and breaks apart easily.
Step Four (thicken if you want to)
If the sauce looks a little too thin for your liking, mix the cornstarch and water in a small bowl, then stir that into the slow cooker. Let it cook uncovered for 10 minutes or so until the sauce thickens a bit.
Step Five (finish and serve)
Spoon it into bowls or over rice, and top with green onions and sesame seeds if you’re using them.

Tips for getting the most out of this recipe

This is one of those meals that doesn’t require much, but there’s still room to make it your own—or adjust it to what’s in your kitchen.

Ginger paste works fine if you don’t feel like peeling and slicing fresh.
If you’ve only got green or orange bell peppers, go with it. It won’t change much.
For more sweetness, add a little extra pineapple juice before cooking. A splash of rice vinegar at the end will bring a bit more contrast.
The type of orange juice you use will change the sweetness—store-bought is sweeter than freshly squeezed. Always strain it to keep it pulp-free.
I’ve served this over coconut rice, fried rice, plain white rice—whatever’s around.
My rainbow macaroni salad or pineapple coleslaw both make good sides here, especially if you’re making a full plate.
You can throw in broccoli or snap peas during the last 30 minutes if you want to skip a separate side.
For something oven-baked with a similar sweet and savory combo, I make my baked BBQ chicken skewers with pineapple and peppers.

How I store what’s left (if there is any)

This one keeps well if you have leftovers. The sauce holds its texture, and the chicken stays tender even after reheating.

Let it cool, then transfer to an airtight container and refrigerate. It’ll keep for up to 4 days.
Reheat gently on the stovetop or in the microwave. I stir in a splash of water if the sauce’s gotten too thick.
You can freeze it, too. Once it’s cooled, pack it into a freezer-safe container and use it within 2 months.
Thaw overnight in the fridge, then reheat the same way—low and slow, so nothing dries out.

Frequently Asked Questions

Can I use chicken thighs instead of breast? Yes—boneless, skinless chicken thighs work just as well. You’ll need to trim the excess fat or you’ll end up with an oil slick in the sauce. The texture stays tender, even if they cook a little longer.
Does this taste like takeout sweet-and-sour chicken? Not really. It’s sweeter and more garlicky, and the hoisin gives it a different kind of flavor. The sauce tastes like what’s in it, not like something from a packet.
Will the peppers and onions get mushy? No—since they’re cut into larger chunks and go in from the start, they cook through but still keep some bite. If you want them firmer, you can add them halfway through.
Do I need to thicken the sauce? Only if you want a thicker finish. Some people like it more pourable over rice, others want it to cling more. The cornstarch slurry is there if you need it.
Can I double the recipe? Yes, as long as your slow cooker has the room. Keep the lid on and expect it to take a little longer to cook through.
Can I make something similar with ground meat instead? Yes—my slow cooker Hawaiian meatballs use a lot of the same flavors and work great over rice too. Same sweet and savory vibe, just a different texture.

More slow cooker chicken recipes to try

If you’re into slow cooker chicken and always looking for easy weeknight dinner ideas, these are a few more to keep in the rotation.

Slow Cooker Chicken Burrito Bowls – Shredded chicken with beans and taco seasoning—easy for bowls, wraps, or nachos.
Slow Cooker Honey Pineapple Chicken Wings – Sweet, sticky, and fall-off-the-bone with plenty of flavor.
Slow Cooker Shredded Taco Chicken – Great for tacos, tostadas, or piling onto rice.
Slow Cooker Korean BBQ Chicken – Serve it over rice or between slider buns.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Hawaiian Chicken

This slow cooker Hawaiian chicken is sweet, saucy, and packed with hoisin, garlic, pineapple, and ginger. The chicken cooks in a flavorful sauce with bell peppers and red onion until tender. Serve it over rice or noodles for an easy, flavorful dinner.

Course Dinner

Cuisine American, Hawaiian-Inspired

Keyword easy weeknight dinner, Hawaiian chicken, hawaiian chicken recipe, pineapple chicken, Slow Cooker Hawaiian Chicken

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 350kcal

Author Cathy Pollak

Equipment

measuring cups and spoons To portion ingredients accurately.
Knife For prepping chicken, peppers and onion.
slow cooker For cooking the whole recipe.

Ingredients

¼ cup (60 ml) low-sodium soy sauce
¼ cup (60 ml) orange juice (store-bought or freshly squeezed - pulp free)
¼ cup (50 g) light brown sugar
¼ cup hoisin sauce
1 tbsp. (15 ml) sesame oil
3 cloves garlic minced
1 tbsp. (10 g) fresh ginger peeled and finely diced/grated (ginger paste works too)
1 tsp. (1 g) red pepper flakes
1 tsp. (3 g) garlic powder
2 lbs. (900 g) skinless, boneless chicken breast, cubed
1 (20 oz. can/567 g) pineapple chunks with juice
1 large red bell pepper cubed
1 large yellow bell pepper cubed
½ cup (70 g) diced red onion
2 tbsps. (15 g) cornstarch
⅛ cup (30 ml) water
4 green onions -tops only sliced
1 tbsp. (9 g) sesame seeds

Instructions

Add the soy sauce, orange juice, brown sugar, hoisin sauce, sesame oil, garlic, ginger, red pepper flakes, and garlic powder to the slow cooker. Stir to combine.
¼ cup (60 ml) low-sodium soy sauce, ¼ cup (60 ml) orange juice, ¼ cup (50 g) light brown sugar, ¼ cup hoisin sauce, 1 tbsp. (15 ml) sesame oil, 3 cloves garlic, 1 tbsp. (10 g) fresh ginger, 1 tsp. (1 g) red pepper flakes, 1 tsp. (3 g) garlic powder
Add the chicken, pineapple chunks with their juice, bell peppers, and red onion. Stir until everything is coated in the sauce.
2 lbs. (900 g) skinless, boneless chicken breast, cubed, 1 (20 oz. can/567 g) pineapple chunks with juice, 1 large red bell pepper, 1 large yellow bell pepper, ½ cup (70 g) diced red onion
Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F.
If the sauce needs thickening, stir together the cornstarch and water in a small bowl, then pour it into the slow cooker. Stir and cook uncovered for about 10 minutes, or until slightly thickened.
⅛ cup (30 ml) water, 2 tbsps. (15 g) cornstarch
Serve hot, topped with sliced green onions and sesame seeds.
4 green onions -tops only sliced, 1 tbsp. (9 g) sesame seeds

Notes

Fresh ginger gives the best flavor, but ginger paste works if that's what you have.
Canned pineapple is ideal—fresh pineapple can affect the texture if slow-cooked.
I usually use store-bought orange juice, but fresh-squeezed is fine too.
The cornstarch slurry is optional. If you want a thicker sauce, stir it in during the last 10 minutes.
This recipe works with rice, noodles, or even baked potatoes.
Let the leftovers cool completely before storing. Keep refrigerated in an airtight container for up to 4 days.
Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop or in the microwave with a splash of water if needed.

For the best results when making this slow cooker Hawaiian chicken, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Have you made this Slow Cooker Hawaiian Chicken? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Hawaiian Chicken – Sweet, Saucy, and Easy appeared first on Noble Pig.

Slow Cooker Pulled Pork Chile Verde

Cathy Pollak — Mon, 12 May 2025 14:11:49 +0000

This slow cooker pulled pork chile verde turns out fall-apart tender and full of flavor after a long simmer with green chiles, spices, and garlic. I like piling it into sloppy tacos, spooning it over rice or just eating it straight from the pot.

Aromatics, Green Chiles, and Pork That Falls Apart in the Pot

There’s something about the way green chiles, garlic, and onion melt together in the slow cooker that makes the whole kitchen smell like dinner’s already done. The pork goes in as one solid piece and comes out barely holding itself together, soaked through with all that chile-spiced broth. You don’t have to do much—just give it time and let it go.

The flavor is layered but not complicated. A handful of good ingredients, a low, steady cook, and it ends with meat you can spoon straight out of the pot. It’s rich without being heavy and has just enough heat to keep things interesting.

I like piling it into tortillas with pickled onions, scooping it over rice, or letting it take over a plate next to beans. However it lands, this is the kind of dinner that makes the wait worth it.

It Starts Simple, Then Builds Flavor All Day

There’s nothing complicated here—just a few aromatics, some good green chiles, and a cut of pork that can handle a long cook without drying out. Everything gets layered into the slow cooker, no browning needed, and left alone until it practically falls apart. The sauce thickens slightly as it goes, turning into something you’ll want to drag tortillas through.

The real flavor comes from letting it sit low and slow for hours. The garlic softens, the spices sink in, and the pork absorbs everything without losing its richness. By the time it’s done, it’s not just coated in sauce—it’s steeped in it.

Why I Keep Making This Pork Chile Verde

The pork turns out tender enough to shred with a spoon.
It’s all slow cooker—no browning, no stovetop steps.
The flavor soaks all the way into the meat, not just the sauce.

What You’ll Need to Make Pork Chile Verde

A short list, but it brings a lot of flavor—everything gets placed right into the slow cooker and left to do its thing.

Water – Just enough to loosen the sauce while everything simmers.
Bouillon – I like using Better Than Bouillon for deeper flavor than basic cubes.
Ground coriander, cumin, and oregano – These spices flavor the sauce with warmth and earthiness.
Onion and garlic powder – They add that slow-cooked depth without needing to sauté anything first.
Black pepper – For a little bite and balance.
Bay leaves – Subtle but worth it—adds another layer of savory flavor while it simmers.
Pork butt roast – This cut breaks down beautifully and stays juicy after hours in the slow cooker.
Green enchilada sauce – Go mild or medium depending on how much heat you want. It’s the base of the whole thing.

Optional garnishes: fresh lime wedges, chopped cilantro, diced green chiles, thinly sliced jalapeños, or a spoonful of pickled red onions if you want a little tang and crunch on top.

How to Make Pork Chile Verde in the Slow Cooker

Find the complete printable recipe with measurements in the recipe card at the bottom of the post.

Step One (mix the flavor base)
In your slow cooker, stir together the water, bouillon, coriander, oregano, cumin, onion powder, garlic powder, black pepper, and bay leaves. That’s your flavor foundation—simple but big on payoff.
Step Two (add the pork and walk away)
Drop the pork butt right into the slow cooker. Cover it and let it do its thing—8 hours on low or 6 on high. If your roast is larger (like 8 pounds), 8 hours might not be enough to shred it easily.
Step Three (shred the pork)
Once it’s done, pull the pork out and shred it with two forks. Toss any big chunks of fat as you go.
Step Four (ditch the liquid)
Pour out the cooking liquid. You don’t need it for this recipe, but you can save it for later—just skim off the fat once it settles. No need to clean the slow cooker.
Step Five (add the enchilada sauce)
Put the shredded pork back into the slow cooker and pour the green enchilada sauce over the top. If you’re using a smaller roast, go with about 7 ounces of sauce per pound—that’s around ¾ cup plus 2 tablespoons. Stir it all together so the pork can soak it up.
Step Six (let it cook a little more)
Turn the slow cooker to high and let it go for another hour. Lid on or off—it just depends on how saucy you want the final dish.
Step Seven (serve it up)
Scoop it into tortillas, over rice, or next to beans. I like it with a squeeze of lime, sour cream, avocado, or a hit of green Tabasco.

Recipe Tips

This recipe doesn’t ask for much, but a few simple details can make a big difference in how it turns out.

Pork butt is the cut I reach for—it’s more marbled than pork shoulder, so it breaks down into tender, flavorful shreds without drying out. If you want a quick refresher on buying and storing pork safely, this guide from the National Pork Board covers the basics.
If your pork is too cold—whether frozen or straight from the fridge—it can throw off the cook time. Let it come closer to room temp before starting if you can.
Smaller roasts may cook faster, and you can ease up on the spices if needed. I usually keep the full amount and let the sauce carry it.
It’s great in tacos and over rice, but I’ve also used it in burritos, on nachos, and tucked into enchiladas or served alongside my slow cooker Mexican beans.
If I have time, I like serving it with homemade corn tortillas—they soak up the sauce and make the whole thing feel more finished.

Leftovers & Freezing

This makes a lot, which is exactly what you want—leftovers are just as good the next day, maybe better.

Store any extra pork and sauce together in an airtight container in the fridge for up to 4 days.
You can freeze it too. Let it cool completely, then pack it into freezer bags or containers with some sauce to keep it moist.
Reheat gently on the stovetop or in the microwave. If it looks dry, add a splash of broth or water to loosen it up.

Frequently Asked Questions

Can I use pork shoulder instead of pork butt in chile verde? Yes, pork shoulder (sometimes called picnic roast) works just fine. It has a little less marbling than pork butt, so it might be slightly less tender, but it still breaks down well in the slow cooker. If you go that route, just make sure to give it the full cooking time and check that it shreds easily.
What kind of green enchilada sauce works best for slow cooker chile verde? I usually go with store-bought sauce to keep things simple—either mild or medium, depending on who I’m feeding. If you like a little heat, go for medium and finish with some chopped jalapeños or hot sauce at the end.
How do I know when the pork is done and ready to shred? Don’t go by time alone—check with a meat thermometer. The pork should hit 190°F and be easy to pull apart with a fork. If it’s still resisting, it needs more time, even if the clock says otherwise.
Do I need to sear the pork before putting it in the slow cooker? Nope. This recipe skips the browning step entirely. Everything still ends up rich and flavorful, thanks to the long cook and the spice mix. You won’t miss the extra mess.
Can I make this pork chile verde with fresh tomatillos instead of enchilada sauce? If you’ve got the time, sure. A roasted tomatillo salsa can absolutely work as a base, but for this version, I keep it simple with green enchilada sauce so it stays weeknight-friendly.

More Slow Cooker Pork Recipes

If you’re into meals that practically make themselves, here are a few more pork favorites I keep in the rotation:

Slow Cooker Cranberry-Pineapple Pork – Sweet, tangy, and made with pantry staples.
Slow Cooker Kalua Pork – Smoky, salty, and perfect for piling into bowls or sandwiches.
Slow Cooker Honey-Soy Pulled Pork – Sticky, savory, and great over rice or noodles.
Slow Cooker Mississippi Pork – Rich and peppery with that classic briny kick.
Slow Cooker Thai Pulled Pork – Packed with bold flavors and a little heat.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Pulled Pork Chile Verde

This slow cooker pulled pork chile verde is fall-apart tender, full of green chile flavor, and perfect for tacos, rice bowls, or burritos. Made with pork butt, pantry spices, and green enchilada sauce—no browning required.

Course Dinner, Main Course

Cuisine Mexican-Inspired

Keyword crockpot pork verde, easy pork dinner, green chile pork, Pork Chile Verde, pork enchilada meat, pork tacos, pulled pork chile verde, slow cooker Mexican recipes, Slow Cooker Pork, Slow Cooker Pulled Pork Chile Verde

Prep Time 10

Cook Time 8

Total Time 8 10

Servings to 15 servings

Calories 515kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For ingredient measuring.
slow cooker Big enough to fit a full pork butt with room for liquid and sauce.
Meat Thermometer To make sure the pork hits 190°F for easy shredding.

Ingredients

3 cups water
1 heaping tbsp. Better Than Bouillon - chicken flavor* or other chicken bouillon
1 tbsp. ground coriander
1 tbsp. ground oregano
2 tsp. ground cumin
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. fine ground pepper
2 whole bay leaves
1 (5-8 lbs.) pork butt roast
2 (28 oz.) cans green enchilada sauce, mild or medium
lime, cilantro, avocado, sour cream (optional garnishes)

Instructions

In a large slow cooker, stir together the water, bouillon, coriander, oregano, cumin, onion powder, garlic powder, black pepper, and bay leaves.
3 cups water, 1 heaping tbsp. Better Than Bouillon - chicken flavor*, 1 tbsp. ground coriander, 1 tbsp. ground oregano, 2 tsp. ground cumin, 2 tsp. onion powder, 1 tsp. garlic powder, 1 tsp. fine ground pepper, 2 whole bay leaves
Place the pork butt into the seasoned liquid. Cover and cook on low for 8 hours or high for 6 hours. If your roast is larger (7–8 pounds), it may need up to 10 hours on low. The pork is ready when it reaches 190°F and shreds easily with a fork.
1 (5-8 lbs.) pork butt roast
Remove the pork from the slow cooker and shred it with two forks, discarding any large pieces of fat.
2 (28 oz.) cans green enchilada sauce, mild or medium
Discard the cooking liquid. You can strain and save it for another use—just remove the fat once it settles.
Return the shredded pork to the slow cooker. Pour the green enchilada sauce over the top. Use about 7 ounces (¾ cup plus 2 tablespoons) of sauce per pound if you're using a smaller roast. Stir to coat.
Cover and cook on high for 1 more hour. Leave the lid off if you want it less saucy.
Serve in tortillas, over rice, or however you like. Add toppings like lime juice, sour cream, avocado, or green Tabasco.
lime, cilantro, avocado, sour cream

Video

Notes

Cook time is based on a 5–6 pound pork butt. Larger roasts (7–8 pounds) may need up to 10 hours on low to reach shreddable tenderness. Always use a meat thermometer to check for doneness—you're looking for 190°F.
Pork butt is more marbled than pork shoulder and results in a more tender, flavorful final dish.
If your pork is too cold—whether it was frozen or just came straight from the fridge—it may take longer to cook.
Leftovers store well in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently with a splash of broth or water if needed.

For the best results when making this slow cooker pulled pork chile verde, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

Nutrition

Have you made this Slow Cooker Pulled Pork Chile Verde? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Pulled Pork Chile Verde appeared first on Noble Pig.

Slow Cooker Ham and Bean Soup

Cathy Pollak — Sun, 20 Apr 2025 13:25:50 +0000

This slow cooker ham and bean soup is hearty, comforting, and packed with flavor from simple ingredients. It’s an easy way to use up leftover ham and makes a big, satisfying batch.

Make Slow Cooker Ham and Bean Soup Anytime, Not Just After a Holiday

This slow cooker ham and bean soup is something I always make the day after a holiday when ham was the main course. I cube up the leftovers and toss them into the slow cooker with a mix of beans, vegetables, and broth. It all cooks together until the beans are tender and the flavors have blended into a hearty, filling soup.

I stick with a one-pound bag of 13 or 15 bean soup mix (but any beans work) and keep the rest simple—canned tomatoes, Yukon Gold potatoes, celery, onion, and a few seasonings to round it all out. The slow cooker does most of the work, and the result is a thick, flavorful soup that’s perfect for a big bowl.

If I’m craving it any other time of year, a cubed ham steak from the store works just as well. It makes this easy to throw together whenever I want something hearty and homemade.

Why I Love This Recipe

It makes a big batch, so I’ve got dinner and a few lunches covered without any extra effort.
The beans thicken the soup naturally, so there’s no need for cream or flour.
It’s freezer-friendly, which means I can stash some away for a no-cook night later on.

Ingredients

Here’s what I use to make this slow cooker ham and bean soup and why it works for me:

13 Bean Soup Mix: Any 13, 15, or 16 bean mix is fine, just don’t go over a pound.
Canned Diced Tomatoes: I stick with plain. The flavored ones throw the soup off.
Cooked Ham: Leftovers, a ham steak, or pre-cubed from the store all work.
Yukon Gold Potatoes: No peeling needed, and they hold up better than Russets.
Celery: Adds texture and doesn’t turn to mush.
Yellow Onion: Milder and sweeter than white, which can be a little too sharp.
Chicken Broth: I’ve used broth, stock, and even veggie broth, they’re all good.
Bay Leaf: Fresh ones give the soup more flavor.
Italian Seasoning: Covers all the bases in one scoop.
Paprika: Adds a smoky depth I really like.
Kosher Salt and Black Pepper: Start with a little and adjust after it cooks.
Parsley: Totally optional, but I like the fresh pop at the end.

How to Make Slow Cooker Ham and Bean Soup

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One (soak the beans)
Soak your beans in water overnight so they soften up, or do the quick soak method listed on the package if you’re short on time.
Step Two (load up the slow cooker)
Drain and rinse the beans, then toss them into the bottom of a 6-quart slow cooker. Add the diced tomatoes, ham, potatoes, celery, onion, broth, all your seasonings, and the bay leaf.
Step Three (let it slow cook)
Set the slow cooker to high for 4–5 hours or low for 8–10 hours. You’re looking for the beans to be nice and tender. Give one a taste to check before serving.
Step Four (season and serve)
Once the soup’s done, adjust the salt and pepper to your liking. Sprinkle on some chopped parsley if you want, and serve it up warm.

How To Soak Beans Properly

I’ve got two ways I like to soak beans, one’s quick, the other takes a bit longer. Both help soften the beans, make them easier to digest, and cut down the cooking time. Here’s how I do it:

Quick Soak
I start by rinsing the beans in a colander and picking out any weird bits or little stones (yep, they pop up sometimes). Then I throw them in a pot, cover with cold water, and bring it to a boil. Once it’s rolling, I turn off the heat, cover the pot, and let the beans sit for at least an hour. If I’ve got more time, I’ll leave them for up to four hours before draining and moving on.
Overnight Soak (the one I usually do)
Same deal with rinsing and picking through first. Then I toss the beans into a big pot or bowl and cover them with plenty of cold water, like 2–3 inches above the beans. I cover it and just let them sit overnight. By morning, they’re ready to drain and use.

Recipe Tips

Here are a few tips to help you get the best results from this slow cooker ham and bean soup:

If your beans aren’t soft by the end of the cook time, they just need a little longer, every slow cooker runs a bit different.
Wait to salt heavily until the end; salty ingredients like ham and broth can affect the flavor as it cooks and beans absorb a lot of flavor.
If you happen to have a ham bone, throw it in for more flavor.
If the soup thickens too much, just stir in a splash of broth or water before serving to loosen it up.
Chop the potatoes into evenly sized pieces so they cook through at the same rate.
You can swap out chicken broth for vegetable broth if you want.
If you like a bit more texture, add extra potatoes or some carrots. You can also throw in some greens like spinach or kale at the end of cooking for an extra boost of veggies.

Storage and Freezer

Here’s how I handle storing, reheating, and freezing of this ham and bean soup:

Leftovers: Once the soup has cooled down, I transfer it to an airtight container and store it in the fridge. It’ll keep well for up to 4 days.
Reheating: I reheat portions on the stove over medium-low heat or in the microwave, adding a splash of water or broth if it’s thickened in the fridge.
Freezing: This soup freezes great. I let it cool completely, then ladle it into freezer-safe containers or zip-top bags (leaving some room at the top for expansion). It’ll keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use canned beans instead of dried?
I designed this recipe with dried beans in mind, which soak up flavor and thicken the broth as they cook. But if you’re set on using canned, wait to add them until the last 30–45 minutes of cooking so they don’t turn mushy. Drain and rinse them first, and know the soup will be thinner since canned beans won’t release starch the same way dried ones do. Canned beans will also not absorb the broth flavor.
What kind of ham works best?
I use a thick-cut ham steak or leftover holiday ham, cubed. Just avoid anything glazed with strong flavors like honey or brown sugar, it can make the soup taste off.
Can I use different types of beans instead of a soup mix?
Yes, you can mix and match dried beans you already have on hand, but try to use ones with similar cook times (like navy, pinto, kidney). Avoid super delicate beans like lentils, which can overcook in the slow cooker.
Can I skip soaking the beans?
I don’t recommend it. Soaking helps them cook more evenly and cuts down the overall time they need in the slow cooker. It also helps reduce compounds that make beans harder to digest.
Do I need to peel the potatoes?
Nope. I use Yukon Golds and leave the skin on, they hold their shape and the skin gets tender during cooking.
Why is my soup thicker than expected?
The beans release starch as they cook, which naturally thickens the broth, especially if you stir it a lot or reheat leftovers. If it’s too thick for your liking, just stir in a little extra broth or water until it loosens up.

More Leftover Ham Recipes To Try

If you’ve got extra ham to use up, here are a few more leftover ham recipes worth making next.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Ham and Bean Soup

This Slow Cooker Ham and Bean Soup is a hearty, flavorful meal made with a mix of dried beans, vegetables, and ham. Great for using leftovers or making ahead.

Course Main Course

Cuisine American

Keyword Slow Cooker Ham and Bean Soup

Prep Time 15

Cook Time 10

Total Time 10 15

Servings

Calories 298kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measurements of the ingredients.
mixing bowls To soak the beans overnight.
slow cooker To cook the soup.

Ingredients

1 lbs. 13 bean soup mix (or 15/16 bean)
1 can (14.5 oz.) diced tomatoes
2 cups diced, cooked ham
2 cups peeled, diced Yukon Gold potatoes
2 celery stalks, diced
1 large yellow onion, diced
6 cups chicken broth or vegetable broth
1 bay leaf
1 tsp Italian seasoning
1/2 tsp paprika
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 tsp minced parsley, for garnish

Instructions

Soak the beans in water overnight, or follow the package instructions for a quick soak before cooking.
1 lbs. 13 bean soup mix
Drain and rinse the soaked beans, then add them to the bottom of a 6-quart slow cooker along with the diced tomatoes, ham, potatoes, celery, onion, stock, seasonings, and bay leaf.
1 can (14.5 oz.) diced tomatoes, 2 cups diced, cooked ham, 2 cups peeled, diced Yukon Gold potatoes, 2 celery stalks, diced, 1 large yellow onion, diced, 6 cups chicken broth, 1 bay leaf, 1 tsp Italian seasoning, 1/2 tsp paprika, 1/2 tsp kosher salt, 1/4 tsp ground black pepper
Cook on high for 4–5 hours or on low for 8–10 hours, until the beans are tender and fully cooked. Check for softness before serving.
Adjust salt and pepper to taste, garnish with parsley, and serve.
1 tsp minced parsley, for garnish

Notes

Soaking the Beans: Be sure to check the post for two easy ways to soak your beans—either method works, just pick what fits your schedule.

Bean Amount: No matter which kind you go with, stick to no more than one pound of beans for this recipe.

For optimal outcomes when preparing this slow cooker ham and bean soup, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Ham and Bean Soup appeared first on Noble Pig.

Slow Cooker Shredded Taco Chicken

Cathy Pollak — Mon, 24 Mar 2025 16:01:32 +0000

This slow cooker shredded taco chicken is juicy, flavorful, and couldn’t be easier to make. Just toss everything in the crockpot and let it cook until the chicken’s tender and ready to shred.

Slow Cooker Shredded Taco Chicken ~ Only 5 Ingredients

I make this slow cooker shredded taco chicken all the time when I want something easy and versatile. It’s one of those dump-and-go meals that barely needs any attention but still turns out full of flavor. The chicken cooks until it’s tender enough to shred with a fork, and then it’s ready to stuff in tacos, bowls, burritos or whatever you’re craving.

I like using salsa and green chiles because they bring a nice mix of heat, acidity, and moisture without needing a bunch of extra ingredients. Everything simmers together in the crockpot, and by the time it’s done, the chicken has soaked up all that bold, taco-style flavor.

This is the kind of recipe I keep on hand for busy days or when I just want to meal prep something I know I’ll actually eat. It’s simple, flexible, and always hits the spot.

Why I Love This Recipe

It takes just a few minutes to throw everything in the crockpot—no prep and completely hands-off. The ease reminds me of my slow cooker Korean bbq chicken recipe.
The flavor is bold and perfect for tacos, burrito bowls, nachos, or salads.
It’s great for meal prep and leftovers, and the chicken stays juicy even after reheating.

Ingredients

Chicken breasts – the main protein that soaks up all the flavor as it cooks.
Salsa – adds moisture and a built-in mix of tomato, spice, and acidity.
Green chiles – bring heat and tang without overpowering the dish.
Diced onion – adds a mellow sweetness and savory base flavor.
Taco seasoning – gives it that classic taco flavor with minimal effort.

How to Make Slow Cooker Shredded Taco Chicken

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

Step One (load up the slow cooker):
Toss the chicken breasts into the slow cooker, then pour in the salsa, green chiles, and diced onion. Sprinkle the taco seasoning over everything. No need to stir, just put it all in and let it do its thing.
Step Two (slow cook it):
Set the slow cooker to high for 2 to 3 hours, or low for 4 to 6 hours. You’re looking for the chicken to be super tender or hit 165°F inside. Either way, it should be easy to shred when it’s done.
Step Three (shred it up):
Once the chicken’s cooked, grab two forks and shred it right in the slow cooker. It should fall apart pretty easily.
Step Four (mix it all together):
Give everything a good stir so the chicken gets coated in all that flavorful sauce.

Recipe Tips

If your chicken isn’t shredding easily, it probably needs more time just give it another 30 minutes and check again.
Use a salsa you like on its own since it’s a big part of the flavor.
If you want it saucier, stir in a little extra salsa after shredding.
Sub in 2 tablespoons of homemade taco seasoning if you don’t want to use a packet.
This recipe doubles easily if you’re feeding a crowd or want leftovers.
Diced bell peppers can be added at the start for extra flavor and color.
Toss in black beans and corn during the last 15 minutes so they warm through without getting mushy.
Serve it up with flour my homemade corn tortillas along with any toppings you like, think cilantro, tomatoes, lettuce, sour cream, and lime.
You can shred the chicken right in the slow cooker or take it out and shred it with forks, gloved hands, or a hand mixer in a bowl.
Leftovers are great in quesadillas, wraps or tossed into a salad the next day. Between this and my slow cooker chipotle chicken, there’s almost always some kind of shredded chicken waiting in my refrigerator.
Pair with rice and beans, chips and guac, or my simple cilantro lime broccoli slaw.
This recipe is naturally gluten-free when served with corn tortillas.

Leftovers and Storage

Here’s how I store and reuse leftovers so nothing goes to waste:

Fridge: Store the shredded chicken in an airtight container for up to 4 days.
Freezer: Let it cool completely, then freeze in a sealed container or freezer bag for up to 3 months.
Reheating: Warm it on the stovetop or in the microwave with a splash of salsa or broth to keep it moist.
Leftovers: I like using it in tacos, burrito bowls, nachos, or even mixing it into scrambled eggs.

FAQs

Can I use frozen chicken?
Yes, but for food safety, it’s best to thaw it first. If you cook it from frozen, increase the cook time and make sure it reaches 165°F.
What kind of salsa works best?
Use any salsa you like—chunky, smooth, mild, or spicy. Just keep in mind it’ll affect the final flavor.
Can I use chicken thighs instead of breasts?
Definitely. Thighs stay extra juicy and work just as well in this recipe.
How do I keep the chicken from drying out?
Make sure not to overcook it. Stick to the time range and check for tenderness—once it shreds easily, it’s ready.
Is this spicy?
It depends on the salsa and green chiles you use. Go with mild versions if you want to keep the heat low.

More Taco-Inspired Recipes

For more taco-inspired ideas, here are a few other recipes that work well for weeknights, meal prep, or casual dinners.

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Slow Cooker Shredded Taco Chicken

Slow Cooker Shredded Taco Chicken is a simple, flavorful recipe made with chicken breasts, salsa, green chiles, onion, and taco seasoning. Everything cooks in the crockpot until the chicken is tender and easy to shred. It’s perfect for tacos, bowls, burritos, and meal prep, with minimal ingredients and hands-on time.

Course Main Course

Cuisine American, Tex-Mex

Keyword Slow Cooker Shredded Taco Chicken

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 216kcal

Author Cathy Pollak

Equipment

slow cooker For cooking everything low and slow until the chicken is tender.
Meat Thermometer To check if the chicken has reached 165°F.
forks For shredding the chicken right in the crockpot.
spoon To stir everything together at the end.
measuring cups and spoons For accurate measuring.

Ingredients

1.5-2 lbs. skinless, boneless chicken breasts
1 cup jarred salsa
2 (4 oz.) cans diced green chiles
1/2 cup finely diced yellow onion
1 oz. taco seasoning

Instructions

Add the chicken breasts, salsa, green chiles, diced onion, and taco seasoning to the slow cooker.
1.5-2 lbs. skinless, boneless chicken breasts, 1 cup jarred salsa, 2 (4 oz.) cans diced green chiles, 1/2 cup finely diced yellow onion, 1 oz. taco seasoning
Cook on high for 2 to 3 hours or low for 4 to 6 hours, until the chicken is tender or reaches an internal temperature of 165°F.
Use two forks to shred the chicken directly in the slow cooker.
Stir everything together until well combined.

Notes

How to Use Leftovers in New Ways

Add to a quesadilla with cheese
Stir into rice or pasta for a quick bowl
Layer into a chicken taco salad or wrap

Optional Toppings

Cheese, avocado, pickled onions, shredded cabbage, jalapeños and hot sauce.

For optimal outcomes when making this slow cooker shredded taco chicken, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition

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