Crock-Pot meals: Tex-Mex shredded beef, coconut ginger chicken - KMSP-TV

Crock-Pot meals: Tex-Mex shredded beef, coconut ginger chicken

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Quick Crock-Pot meals
by Kirsten Shabaz

Tex-Mex Shredded Beef


3 lb. beef roast

3 ears fresh corn on the cob, kernels cut off

1 (15 oz.) can black beans, drained & rinsed

2 C. beef broth

2 tomatoes, diced

1 jalapeno, seeds removed & minced

2 cloves garlic, minced

1 medium onion, diced

1 Tbsp. salt

1 Tbsp. ground black pepper

1 tsp. ground Chipotle pepper

1 Tbsp. cumin

1 Tbsp. oregano


1. Place all ingredients into a crock pot and cook on LOW 6-8 hours or HIGH 4-6 hours.

2. Shred meat and serve with tortillas for tacos, burritos or use in a taco salad.

Coconut Ginger Chicken


1 1/2 lb. boneless, skinless chicken breasts, cut in half

2 C. brown basmati rice

14 oz. can unsweetened coconut milk

1 C. unsweetened coconut milk beverage

2 C. chicken broth

2 Tbsp. fresh minced ginger

2 cloves garlic, minced

1 tsp. salt

1/2 tsp. ground black pepper

2 tsp. curry powder

2 large carrots, ends trimmed & chopped

1/2 C. onion, diced

1/2 C. golden raisins

1/3 C. salted cashews, chopped


1. Place all the ingredients, EXCEPT the cashews, into the crock pot & stir to combine.

2. Cook on LOW 6-8 hours or HIGH 4-6 hours.

3. When done, pour coconut ginger chicken and rice into a serving bowl and top with chopped cashews.

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