CHEAP CROCKPOT RECIPES

Mini Slow-Cooker Lamb Tacos



 Mini Slow-Cooker Lamb Tacos

These Mini Slow-Cooker Lamb Tacos are rich, tender, and bursting with bold flavor. Slow-cooked lamb becomes irresistibly juicy as it simmers in warm spices, garlic, and citrus, then gets tucked into mini tortillas for a crowd-pleasing, restaurant-quality taco experience—perfect for parties, game days, or an elevated weeknight dinner.

Why You’ll Love This Recipe

  • Ultra-tender lamb cooked low and slow

  • Perfect for mini tacos, sliders, or street-style tortillas

  • Bold, layered flavor with minimal hands-on time

  • Ideal for entertaining, meal prep, or family taco night

  • Easily customizable with sauces and toppings

Ingredients

For the Slow-Cooker Lamb

  • 2 lb (900 g) boneless lamb shoulder or leg, cut into large chunks

  • 1 medium onion, diced

  • 5 cloves garlic, minced

  • 1 cup beef or chicken broth

  • ¼ cup fresh orange juice

  • 2 tbsp tomato paste

  • 2 tbsp olive oil

  • 2 tsp ground cumin

  • 2 tsp smoked paprika

  • 1 tsp ground coriander

  • 1 tsp chili powder

  • ½ tsp cinnamon

  • ½ tsp cayenne pepper (optional)

  • Salt and freshly ground black pepper, to taste

  • Juice of 1 lime

For Serving

  • Mini corn or flour tortillas

  • Finely shredded cabbage or lettuce

  • Diced red onion

  • Fresh cilantro

  • Crumbled queso fresco or feta

  • Lime wedges

Instructions

  1. Season the Lamb
    Season lamb generously with salt, pepper, cumin, paprika, coriander, chili powder, cinnamon, and cayenne.

  2. Build the Slow Cooker
    Place onion and garlic in the slow cooker. Add lamb, tomato paste, broth, orange juice, olive oil, and lime juice.

  3. Slow Cook
    Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until lamb is fall-apart tender.

  4. Shred the Lamb
    Remove lamb and shred with two forks. Return to the slow cooker and toss in the juices.

  5. Assemble the Tacos
    Warm mini tortillas and fill with shredded lamb. Add desired toppings and finish with a squeeze of lime.

Pro Tips for Best Results

  • Sear the lamb first for deeper flavor (optional but recommended)

  • Lamb tastes even better the next day—perfect for make-ahead meals

  • For crispy edges, broil shredded lamb for 3–5 minutes before serving

  • Adjust spice level with extra chili powder or hot sauce

Sauce Ideas (Optional but Amazing)

  • Garlic yogurt sauce

  • Chipotle crema

  • Fresh mint chimichurri

  • Harissa yogurt drizzle

Storage & Reheating

  • Refrigerate: Up to 4 days

  • Freeze: Up to 3 months (meat only)

  • Reheat: Gently on stovetop or in a skillet for crispy edges

Nutrition Highlights (Approximate per 2 mini tacos)

  • Calories: 380

  • Protein: 26g

  • Fat: 24g

  • Carbohydrates: 14g

OTHER RECIPES

Cooker Ingredients:

Slow-Cooker Lamb Mini Tacos:

  1. 1 teaspoon dried rosemary
  2. 1 teaspoon dried oregano
  3. 1 tablespoon kosher salt
  4. 2 teaspoons freshly ground black pepper
  5. 1/2 cup olive oil
  6. 1 (4 1/2-pound) whole semi-boneless leg of lamb
  7. 3 large shallots, sliced
  8. 5 garlic cloves
  9. 4 cups lager beer
  10. 16 corn tortillas, warmed
  11. lime wedges, for serving

Roasted Tomatillo and Green Apple Salsa:

  • 1 pound tomatillos (about 12), husked, and rinsed
  • 2 Granny Smith apples, quartered, and cored
  • 1/2 medium white onion
  • 2 jalapeños, stemmed
  • 2 garlic cloves, unpeeled
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/2 cup chopped fresh cilantro
  • 2 to 3 tablespoons water (optional)

Cooker Directions:

Preheat the oven to 400°F.

Combine the rosemary, oregano, salt, pepper, and olive oil in a small bowl and stir. Rub the mixture all over the lamb and transfer to a slow cooker.

Add the shallots and garlic and pour the beer around the lamb.

Cover and cook on high for 5 hours, or until the lamb is fork-tender.

While the meat is cooking, make the salsa. Place the tomatillos, apples, onion, jalapeños, and garlic on a rimmed baking sheet. Toss with the olive oil, salt, and pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes.

Remove from the oven and peel the garlic. Let the roasted vegetable mixture cool slightly.

Transfer the vegetables and roasted garlic to a blender, add the cilantro, and process until smooth. Add the water, 1 tablespoon at a time, to help blend, if necessary.

Season the salsa to taste with salt and pepper, transfer to a serving bowl, and serve.

With the slow cooker still on high, remove the lamb and transfer it to a platter. Shred the meat, discarding any bones. Return the shredded lamb to the slow cooker and cook for 1 hour more.

Preheat the broiler.

Turn off the slow cooker and, using tongs, transfer the lamb to a large cast-iron skillet. Reserve the juices in the slow cooker for serving.

Broil the lamb until crispy (about 7 minutes).

Pour the reserved juices over the lamb and serve immediately with the tortillas, roasted tomatillo and green apple salsa, and lime wedges.

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Slow cooker chicken and olives


 Slow cooker chicken and olives

This Slow Cooker Chicken and Olives recipe delivers bold Mediterranean flavor with minimal effort. Tender chicken slowly simmers with briny olives, garlic, tomatoes, and aromatic herbs, creating a savory, comforting dish perfect for busy weeknights or relaxed weekend dinners. The slow cooker does all the work while you enjoy a deeply flavorful, restaurant-quality meal at home.

Why You’ll Love This Recipe

  • Set-it-and-forget-it slow cooker convenience

  • Bold Mediterranean flavors with olives, herbs, and garlic

  • Naturally gluten-free and low carb

  • Perfect for meal prep and leftovers

  • Elegant enough for entertaining, easy enough for weeknights

Ingredients

  • 2 ½ lb (1.1 kg) bone-in or boneless chicken thighs (skinless preferred)

  • 1 cup mixed olives (Kalamata and green olives), pitted

  • 1 (14.5 oz / 410 g) can diced tomatoes, undrained

  • 1 medium onion, thinly sliced

  • 5 cloves garlic, minced

  • ½ cup chicken broth

  • 2 tbsp olive oil

  • 2 tsp dried oregano

  • 1 tsp dried thyme

  • 1 tsp smoked paprika

  • ½ tsp red pepper flakes (optional)

  • Salt and freshly ground black pepper, to taste

  • 2 tbsp fresh parsley, chopped

  • Zest of 1 lemon (optional, but highly recommended)

Instructions

  1. Prepare the Chicken
    Season chicken generously with salt, pepper, paprika, oregano, and thyme.

  2. Layer the Slow Cooker
    Add sliced onions and garlic to the bottom of the slow cooker. Place seasoned chicken on top.

  3. Add Flavor
    Pour in diced tomatoes, chicken broth, olive oil, and olives. Sprinkle with red pepper flakes if using.

  4. Cook Low and Slow
    Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and fully cooked.

  5. Finish and Serve
    Taste and adjust seasoning. Stir in lemon zest and garnish with fresh parsley before serving.

Pro Tips for Best Results

  • Use chicken thighs for maximum tenderness and flavor

  • Do not over-salt early—olives add natural salinity

  • For richer flavor, sear chicken briefly before adding to the slow cooker

  • Add capers or artichoke hearts for extra Mediterranean flair

Serving Suggestions

Serve this dish with:

  • Steamed rice or lemon couscous

  • Creamy mashed potatoes

  • Crusty artisan bread

  • Roasted vegetables or a Greek salad

Storage & Reheating

  • Refrigerate: Up to 4 days in an airtight container

  • Freeze: Up to 3 months

  • Reheat: Gently on the stovetop or microwave until warmed through

Nutrition Highlights (Approximate per serving)

  • Calories: 360

  • Protein: 32g

  • Fat: 22g

  • Carbohydrates: 8g

  • Fiber: 2g

Keyword Optimization (SEO Ready)

Primary Keyword: Slow Cooker Chicken and Olives
Secondary Keywords: Mediterranean chicken slow cooker, crockpot chicken olives, slow cooker chicken thighs
LSI Keywords: easy slow cooker chicken, chicken olive recipe, healthy crockpot meals

OTHER RECIPES


Slow cooker Ingredients
  • 1 kg chicken pieces
  • 1 pinch salt and pepper *to taste
  • 1 garlic clove crushed
  • 1 onion chopped
  • 2 bay leaves
  • 1/2 cup beer
  • 3 tbs tomato puree
  • 1/2 cup stuffed green olives
Slow cooker Method

Rinse chicken pieces and dry with a paper towel.
Lightly season with salt and pepper and place in the slow cooker.
Combine garlic, onions, bay leaves, beer, tomato puree and olives.
How to prep garlic.
Pour over chicken, cover and cook on low for 5 to 8 hours. Served it on top of basmati rice. Cool. Enjoy the Slow cooker chicken and olives recipes.

Slow cooker chicken and olives Video :



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EASY SLOW COOKER CHICKEN TIKKA MASALA



 EASY SLOW COOKER CHICKEN TIKKA MASALA

This slow cooker version of Chicken Tikka Masala delivers tender chicken simmered in a creamy, spiced tomato sauce with minimal effort. Everything goes into the crockpot and cooks low and slow, allowing the flavors to deepen beautifully while keeping prep simple. Serve with rice, naan, or warm flatbread for a comforting, aromatic dinner.

Ingredients (Serves 6)

For the Chicken

  • 2 lbs boneless, skinless chicken breasts or thighs, cut into large chunks

  • 1 medium onion, finely chopped

  • 3–4 garlic cloves, minced

  • 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)

  • 1 tablespoon garam masala

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon paprika

  • ½–1 teaspoon turmeric

  • ½ teaspoon chili powder (or cayenne for heat)

  • 1 teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

Sauce Base

  • 1 (15-oz) can tomato sauce OR crushed tomatoes

  • 1 (14-oz) can coconut milk (full fat for creamy texture)

  • 1 cup heavy cream (or half & half for lighter)

  • 2 tablespoons tomato paste

  • 2 tablespoons butter (optional but adds richness)

Optional Add-Ins

  • 1–2 small green chilies, sliced (for heat)

  • 1 tablespoon brown sugar or honey (to balance acidity)

  • 1–2 teaspoons lemon juice (added at the end for brightness)

For Serving

  • Cooked basmati rice

  • Warm naan or roti

  • Fresh cilantro, chopped

  • Lemon wedges

Instructions

1. Build the Flavor Base

Place the chopped onion, garlic, and ginger into the bottom of the slow cooker. These aromatics soften and infuse the sauce as everything cooks.

2. Season the Chicken

Place the chicken pieces on top of the aromatics. Sprinkle the garam masala, cumin, coriander, paprika, turmeric, chili powder (or cayenne), salt, and pepper over the chicken. Toss lightly to coat, or simply leave the spices on top—they will blend into the sauce during cooking.

3. Mix the Sauce

In a bowl or measuring cup, whisk together:

  • Tomato sauce

  • Coconut milk

  • Heavy cream

  • Tomato paste

Pour this mixture evenly over the chicken and spices in the slow cooker. Add butter now if using; it will melt into the sauce and deepen the flavor.

4. Slow Cook

Cook on:

  • LOW for 6–7 hours (best texture)

  • HIGH for 3–4 hours

The chicken should be very tender and the sauce thickened slightly.

5. Finish the Dish

Once cooking is done:

  • Taste the sauce. Add brown sugar or honey if you’d like a sweeter, more restaurant-style finish.

  • Add a splash of lemon juice for brightness.

  • Sprinkle cilantro on top for freshness.

If you want the sauce thicker:

  • Remove the lid for the last 20–30 minutes of cooking, OR

  • Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

6. Serve

Serve the chicken and sauce spooned over basmati rice, with warm naan, and garnish with fresh cilantro and a squeeze of lemon.

Tips & Variations

🌶️ Adjusting the Heat

  • Mild: use paprika instead of chili powder

  • Medium: add ½ tsp cayenne

  • Hot: add 1–2 sliced green chilies during cooking

🥥 Creaminess Options

  • For extra rich sauce: replace ½ cup of coconut milk with more heavy cream

  • For lighter: use only coconut milk (no cream) and skip the butter

🍅 More Tomato Flavor

Add ½ cup tomato purée or extra tomato paste.

🍗 Using Chicken Thighs

Thighs stay juicier and more tender in the slow cooker—ideal if you prefer richer texture.

🍽️ Make-Ahead Friendly

This dish tastes even better the next day. Store in the fridge up to 4 days or freeze up to 3 months.


OTHERS RECIPES

INGREDIENTS
  • 1.5 Tbsp garam masala 
  • 1/2 tsp cumin 
  • 1/2 tsp turmeric 
  • 1/2 tsp smoked paprika 
  • 1/2 tsp salt 
  • 1/4 tsp cayenne (optional) 
  • Freshly cracked pepper 
  • 2 lbs. boneless skinless chicken thighs 
  • 1 Tbsp cooking oil 
  • 1 yellow onion, diced 
  • 3 cloves garlic, minced 
  • 1 Tbsp grated fresh ginger 
  • 15 oz. tomato sauce 
  • 1/3 cup heavy cream 
FOR SERVING
  • 4 cups cooked rice 
  • 1/4 bunch fresh cilantro 

INSTRUCTIONS

In a small bowl, combine the garam masala, cumin, turmeric, smoked paprika, salt, cayenne, and some freshly cracked pepper (about 10 cranks of a pepper mill). 
Sprinkle the spice mix over both sides of the chicken thighs, coating them liberally.

Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for about 3 minutes on each side, or until well browned (the chicken does not need to be cooked through). Transfer the seared chicken to the slow cooker.

Add the diced onion to the skillet and continue to cook until the onions are soft and slightly browned on the edges. Remove the skillet from the heat. Add the onions to the slow cooker, then add 1/4 cup of water to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Pour the water into the slow cooker.

Add the minced garlic, grated ginger, and tomato sauce to the slow cooker with the chicken and onion. Briefly stir, then place the lid on top, and turn the slow cooker on. Cook on high for 3 hours or low for 6 hours.

After 3 hours on high or 6 hours on low, the chicken should be fall-apart tender. Turn the slow cooker off, then add the heavy cream. Stir gently to combine the cream with the tomato sauce. Taste the sauce and add salt if needed.

To serve, spoon the chicken and tomato sauce over cooked rice and top with fresh cilantro. Cool. Enjoy the EASY SLOW COOKER CHICKEN TIKKA MASALA recipes !!

EASY SLOW COOKER CHICKEN TIKKA MASALA VIDEO :



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