Slow Cooker Beef Tips

I found this recipe in Taste of Home Magazine a few years ago.  I haev found that there are lots of great slow cooker recipes using chicken, but recipes using beef are harder to come by.  This recipe is easy to make (I can throw it together in about 5 minutes in the morning if I buy the pre-cut stew meat) and my whole family loves it.  We usually serve ours over mashed potatoes instead of noodles.

1 beef top sirloin steak (1 pound), cut into 1-inch cubes
2 to 3 medium carrots, chopped
1 to 1-1/2 cups chopped celery
1 cup chopped onion (I omit)
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 to 1 cup white wine or beef broth
2 teaspoons cornstarch
1/4 cup cold water
Hot cooked egg noodles

In a 3-qt. slow cooker, combine the beef, carrots, celery, onion, soup and wine or broth. Cover and cook on low for 6-7 hours or until meat is tender.

Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.

NOTE:  I also add a beef bouillon cube for flavor when I put everything together in the slow cooker.

Recipe Review: Slow Cooker Chile Colorado Burritos

I’m a sucker for all Mexican food and I have been DYING to make this since I saw the recipe on Pinterest about a week ago!  It combines two fabulous things:  Mexican food and the use of a slow cooker.  I was sold!

Here are the ingredients you need to make this: 

  • 1 1/2 to 2 pounds stew meat or other beef cubed
  • 1 large can mild enchilada sauce (19 oz.) or two small cans
  • 1 beef bouillon cube
  • 1/2 packet taco seasoning
  • 1/2 can refried beans
  • 5-7 burrito size flour tortillas
  • shredded cheddar cheese

Here are the steps for making it:

Add meat, enchilada sauce, beef bouillon, and taco seasoning to slow cooker and stir to mix everything together.  Cook on low for 6-8 hours or high for 3-4 hours.  Shred beef.  Spread a spoonful of beans along the center of the tortilla.  Fill with beef mixture and cheese.  Roll your tortilla and spoon the sauce over the top and cover with cheese.

I found the original recipe at Food Pusher.  I made some modifications to the original recipe including just using one beef bouillon cube (the original recipe calls for two) and using half a packet of taco seasoning (which isn’t part of the original recipe).  I served my kids’ with a side of sour cream to help “cool” things off.  This was so easy to make and we loved it!  I loved the extra kick from the taco seasoning, but if you don’t like things with a kick, you might want to leave that out.  My husband said it’s a “keeper.”   We can’t wait to make this again!

*This post may contain affiliate links. Please refer to my disclosure policy for more information

Slow Cooker Monday: Black bean and chicken burritos

We used to love to eat at a place called Cafe Rio.  We haven’t found any place that compares since we moved, so I had to resort to trying to come up with my own recipe so we could somewhat get a Cafe Rio fix.  This recipe is so easy to make because it’s basically a “dump and go” recipe.

Black Bean & Chicken burritos (slow cooker)

1 taco/fajita seasoning packet
2 cans black beans, drained
2-3 chicken breasts
1 can green enchilada sauce

Place chicken breasts in bottom of the crockpot and then add remaining ingredients. Cook on low 6-8 hours. Shred chicken before serving and serve in tortillas. We add cheese, sour cream, etc. to the tortillas. We sometimes add rice (cooked rice to the mixture once we’re ready to serve, not in the crockpot!). This is also really good if you use beef instead of the chicken!

I like to make Cilantro lime rice to serve with this.  If I’m feeling really ambitious, I sometimes make the Creamy Tomatillo dressing, too!

Find more slow cooker recipes here–>Slow cooker Monday recipes 

If you like this recipe or want to try this recipe, “pin it” here–>Pin It

If you are not following me on Pinterest, follow me here–>Follow Me on Pinterest

*This post may contain affiliate links. Please refer to my disclosure policy for more information

Slow Cooker Monday: Cream Cheese Chicken


This slow cooker recipe for Cream Cheese Chicken is one of my family’s FAVORITES!  We rarely have leftovers because it’s THAT good and honestly, a few family members have been known to try to lick the plate clean!  I love it because it’s so simple to make, too!  I’ve said it before and I’ll say it again – I’m not a photographer.  This picture does not do this recipe justice!

2-3 boneless skinless chicken breasts
Salt and pepper (to taste)
2 pkg. dry Ranch or Italian dressing mix (we usually only use one)
1 can cream of chicken soup (you can also use cream of mushroom if you prefer or that’s what you have on hand)
8 oz. cream cheese – cut into cubes – substitute Philadelphia Cooking Creme, too!
½ c. chicken broth

Directions: Brush chicken with butter and sprinkle with salt and pepper. Place in crock pot and sprinkle 1 pkg. dry mix over all. Add cream of chicken soup and chicken broth.  Cover and cook on low for 6-7 hours. About 45 minutes before serving, add second packet of dry dressing mix (if you choose – we don’t usually use it) and cream cheese or cooking creme . Cook until smooth.  Serve over rice or pasta.

If you like this recipe, make sure you “pin it” to share with your friends–>Pin It

*This post may contain affiliate links. Please refer to my disclosure policy for more information

Slow Cooker Monday: Chicken Lickin’ Good Porkchops

My mornings are crazy, so I’m all about a recipe that cooks itself that requires 5 minutes or less of prep time.  This recipe for Chicken Lickin’ Good Porkchops is THAT recipe!  It’s yummy, too!  We usually serve it with corn and mashed potatoes as side items.

6-8 lean pork chops, 1-inch thick
1/2 cup flour (omit if you don’t brown chops in skillet)
1 tsp salt
1 1/2 tsp dry mustard
1/2 tsp garlic powder
2 Tbsp oil (omit if you don’t brown chops in skillet)
1 10.5oz can chicken & rice soup

Dredge pork chops in mixture of flour, salt, dry mustard & garlic powder. Brown chops in oil in a large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook on low 6-8 hours or high 3 1/2 hours. If I don’t brown the chops, then I just toss the salt, dry mustard & garlic powder in the crockpot instead of dredging the chops.

*Note: When making this meal, I use a can of family size chicken & rice soup and drain off some of the broth – it keeps the meat tender and there is more of the chicken & rice mixture for everyone! If you don’t have time to brown the chops first in a skillet, I’ve also just dipped it into the flour mixture and put it straight into the slow cooker and it works fine that way, too.

*This post may contain affiliate links. Please refer to my disclosure policy for more information