Crock-Pot Meat Recipes | The Daily Dish

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Crock-Pot Meat Recipes

CrockPot Tamale Pie

5 Comments | Written on November 7, 2013 at 5:00 am , by

Some call it a Crock-Pot, others refer to it as a Slow Cooker, I call it the easiest way to make dinner!  With little effort you can prepare a warm and comforting meal in this genius countertop appliance.

Last week we held the “Best Slow Cooker Recipe Ever” contest and I am proud to announce our winner, “dnoecker2002!”

Keep reading for the winning recipe…

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Slow Cooker Shredded Beef

4 Comments | Written on August 27, 2013 at 12:00 am , by

As you plan meals for the week, I think this one needs to go to the top of the list!  It is an easy slow cooker recipe that the whole family will love.  Plus it reheats well, so you can always pack leftovers for lunch the next day.  Let me show you how easy it is to make this Slow Cooker Shredded Beef!

Keep reading for the recipe…

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Best Mexican Recipe Ever – Tinga Poblana Tacos

4 Comments | Written on March 21, 2013 at 5:00 am , by

There was fierce competition this week in the “Best Mexican Recipe Ever” contest!  In the end, one recipe caught our judge’s eye.  “Tinga Poblana Tacos” may sound fancy, but they are actually easy to make in a CrockPot.

Keep reading for the winning recipe…

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Take 5 – Crock Pot Pulled Pork

4 Comments | Written on September 15, 2011 at 5:00 am , by

How may of you consider yourself a “rock star” in the kitchen?

Now, it’s time to become a “Crock Star!”

In the latest installment of our video series “Take 5” I will show you how to make a super simple recipe for pulled pork.  Roll it!


Crock Pot Pulled Pork (click here to view and print recipe)

1 pork tenderloin (1 1/2 lbs), cut into 1 inch slices

1 cup barbecue sauce

1 chopped onion

2 cloves garlic, minced

1 1/2 teaspoons chile powder

1/2 teaspoon salt

Combine all ingredients in a crock pot.  Set crock pot to high for 3-4 hours.  When pork is done, shred the pork using two forks.  Return to crock pot and combine.  Serve on a bun as a sandwich, if desired.

Jalapeno-Apricot Pork Loin

2 Comments | Written on February 17, 2011 at 5:00 am , by

I am always on the lookout for a new crock-pot recipe.  That’s why I was excited to try this sweet and spicy pork tenderloin – one of the runner-up winners in our 2010 annual contest.  Congrats to Dale Greenland on his winning dish!



  • one 2-pound pork loin
  • 1 tablespoon olive oil
  • 1 cup canned apricot halves in their syrup
  • 2 jalapeno peppers, diced
  • 1 tablespoon crushed red pepper flakes, or to taste
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg


In skillet sear pork loin on all sides in oil, browning the fat side till it has a light brown crust. Place loin in a slow cooker. Season with salt and pepper. Add remaining ingredients plus 1/4 cup water. Cover and cook for several hours or until done. Slice and serve with apricots spooned on top.

Number of Servings: 6

Tell us about yourself Dale!

“I am 53 years old, and it seems the only male, who had a winning recipe.  I am flattered to say the least!  I have been cooking since I was very young. I remember standing by the coal stove my grandmother would make the greatest food on.  I was allowed to help and I cherish those memories.  I cooked many a meal while living at home with parents and siblings. Chili was my love.  My mother required that when I made Chili I had to make 2 batches.  One for me and dad and one for the rest of the family.  They couldn’t take the heat!

How did you come up with your recipe?

“I had a pork loin that I needed to cook and my 34 year old oven took a dive. So I had to come up with something other than roasting.  I decided to use the slow cooker and see how it would be for a substitute method of cooking.  After deciding to use the slow cookery method I had to come up with some flavors. I looked around and saw some apricots which I don’t care for as stand alone fruit. This would make it sweet but I like some zip and so came the jalapenos and spices.”

Any plans for the prize money?

“Try to get my oven repaired and use some to spoil my Grandchildren!”

Slow Cooker Chicken Cacciatore

1 Comment | Written on January 20, 2011 at 5:00 am , by

You can’t have a week of “Easy Winter Meals” without a great crock pot recipe!  Slow cookers are the definition of easy, and great for preparing those warm and welcoming dishes we love to enjoy during these cold months.

One of my favorite winter comfort foods is the Italian classic, Chicken Cacciatore.  Cacciatore means “hunter” in Italian and is usually prepared with chicken or rabbit along with tomatoes, onions, peppers and mushrooms.  The dish can vary from region to region in Italy.  In the south it is often prepared with red wine, while northern Italian chefs tend to use white wine.

This dish lends itself well to the slow cooker and the result is simply scrumptious!  Serve it over your favorite pasta, with some warm crusty bread and a glass of wine.  Mama mia!  Now, that’s a meal!

Don’t forget to enter YOUR best “Easy Winter Meal” before Saturday night for our recipe contest this week.  It would be worth $5000!


1 pound boneless, skinless chicken thighs, fat trimmed and cut into 1-inch pieces
14-1/2 ounce can crushed fire-roasted tomatoes
1 cup sliced mushrooms
1 cup chopped onion
1 medium green bell pepper, cut into strips
2 cloves garlic, minced
1/4 cup dry red wine or chicken broth
1 Tablespoon tomato paste
3/4 teaspoons dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Place all ingredients in a 5 or 6-quart slow cooker; stir well.  Cover and cook for 4-5 hours on high, or 6-7 hours on low.  Serve over hot, cooked pasta, like penne.  Serves 4.

Crock Pot Jambalaya

6 Comments | Written on October 29, 2010 at 5:00 am , by

All week long we have been featuring fantastic slow cooker recipes!   Let’s review…

Monday:  Crock-Pot Breakfast Casserole

Tuesday:  Slow Cooked Cranberry Bread Pudding

Wednesday:  Tasty Turkey Thai

Thursday:  Slow Cooker Fruited Irish Oatmeal

Today we are going to finish up the week with something spicy!  This is an easy and convenient version of a jambalaya.  Y’all come eat!

Easy Jambalya


1/2 pound uncooked pork tenderloin, cubed
1/2 pound fully cooked spicy pork sausage links (andouille), sliced 1/4-inch thick
1 package (2.29 ounces) pre-cooked bacon slices, sliced into 1/2-inch pieces
Three cans (10 ounces each) diced tomatoes and green chilies (original or hot, depending on preferred heat level)
1 can (14-1/2 ounces) less-sodium chicken broth
1 cup frozen Gumbo-Style vegetables, unthawed
1 package (8 ounces) Creole or Jambalaya-Style rice mix
1/3 cup water
1/2  teaspoon Cajun seasoning

1.  Place all ingredients in a 6-quart crockpot.  Stir well to combine ingredients.
2.  Cover and turn heat to high. Cook for 3 to 3-1/2 hours, or until rice is cooked and absorbed.
3.  Stir and serve.  Serves 6-8.

Tasty Turkey Thai

6 Comments | Written on October 27, 2010 at 5:00 am , by

Day 3 of Crock-Pot Week, and it is time to spice things up a bit!  We have already made a Breakfast Casserole in the crock-pot, enjoyed an award-winning Cranberry Bread Pudding dessert from the slow cooker, and now for an easy dinner that will have you coming back for seconds.  I love that this recipe for Tasty Turkey Thai is served over noodles.  It has become one of my go-to dinners!

Turkey Thai Noodles


1-1/2 pounds turkey tenderloins, cut into 3/4-inch pieces
1 red bell pepper, cut into strips
1-1/4 cups low sodium chicken or turkey broth, divided
1/4 cup soy sauce
2 large cloves garlic, minced
3/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 Tablespoons cornstarch
3 green onions, sliced diagonally into 1/2-inch pieces
1/3 cup chunky-style peanut butter
12 ounces vermicelli or thin spaghetti, cooked and drained
3/4 cup peanuts, chopped
3/4 cup cilantro, chopped

1.  In a 5 or 6 quart crock-pot, place turkey, red pepper strips, 1 cup of the chicken broth, soy sauce, garlic, red pepper flakes, and salt.  Cover and cook on low heat for 3 hours.
2.  Turn crock-pot to high.  Mix cornstarch with remaining 1/4 cup of chicken broth; add to crock-pot along with the green onions, and peanut butter.  Mix well and cover pot.  Cook for 30 minutes more or until the sauce is thickened and the turkey is cooked through.  Stir well.  Serve over the hot, cooked vermicelli.  Sprinkle with peanuts and cilantro and serve.  Serves 6.

Crock-Pot Breakfast Casserole

8 Comments | Written on October 25, 2010 at 5:00 am , by

Are you ready to slow things down a bit?  Get excited, because this week is all about slow cooked recipes in the crock-pot!  Everyday this week I will feature a new recipe made in a slow cooker.  Today’s recipe is everything you love for breakfast in an easy and convenient casserole.  Imagine hassle-free hash browns, sausage, eggs and cheese in one warm and bubbly dish.  This recipe is great for a crowd, so keep it handy during the holidays!

Breakfast casserole


1 package (30 ounces)  frozen hash browns, unthawed

2 packages (9.6 ounces each) fully cooked refrigerated pork sausage breakfast links, sliced into 1/4-inch pieces

1 cup chopped onion

2/3 cup chopped green bell pepper

1-1/2 cups pre-shredded cheddar cheese

12 eggs

1-1/4 cups milk

2 teaspoons chili powder

2 teaspoons salt

1/2 teaspoon black pepper

8 ounce jar prepared salsa

1.   Place unopened bag of frozen hash browns on a work surface and press on bag to loosen potato pieces and eliminating any large chunks.

2.  Scatter 1/3 of the frozen potatoes into a 6-quart slow cooker.  In order, top with 1/3 of the sliced sausage, 1/3 of the onion, 1/3 of the green pepper, and 1/3 of the cheese.  Repeat to make 3 layers, starting with potatoes and ending with cheese.

3.  Whisk eggs in a large mixing bowl.  Add milk, chili powder, salt, and pepper, and whisk to blend well. Slowly pour milk mixture evenly over top of potato mixture, allowing it to soak in.

4.  Set crockpot temperature to low and cook for 6-7 hours, or until the sausage is golden brown and mixture is set, but still creamy.

5.  Scoop up servings of casserole and place on serving plates.  Serve with salsa alongside, and pass any remaining salsa.  Serves 10-12.

Beat The Heat! Summer Slow Cooker Supper

2 Comments | Written on July 14, 2010 at 5:00 am , by

No need to fire up the stove during the summer heat, now is a great time to use a slow cooker!  This recipe for “Slow Cooker Pulled Chicken” is an easy, budget friendly supper your family is guaranteed to love.  Serve it up with some coleslaw and a pickle spear and dinner is served!

Slow Cooker Pulled Chicken

2 pounds boneless, skinless chicken thighs, with excess fat trimmed

1 cup barbecue sauce (use your favorite, but hickory or mesquite flavors are great!)

1/2 cup chopped onion

1 teaspoon chili powder

1/2 teaspoon paprika or smoked paprika

1/2 teaspoon salt

Place all ingredients in a slow cooker and stir to coat chicken.  Cook on high heat for 3 hours, or until chicken is very tender.  Remove chicken and shred with forks.  Return to cooker and heat another 5 minutes.  Serve hot on hamburger buns.  Serves 6.  (The chicken can be made a day ahead, cooled, and refrigerated.  Reheat in a saucepan)