Korean BBQ Steak Tacos with Honey Sriracha Slaw

Who said Crock-Pot recipes needed to be hard? Campbell’s certainly didn’t. They recently came out with a line of ‘Slow Cooker’ sauces that have made making Crock-Pot dishes almost impossible to turn down. With my pure love of Asian food, I was ECSTASTIC when I saw they had a Korean BBQ version of the sauce.  Instant light bulb went off: TACOS!

It’s fairly easy to come up with things to put on a flour tortilla, but it is not often that you find something new and different. I thought you all would really appreciate this Mexican dish with some Asian flare for not only its flavor but its simplicity, too! Have at it :)

Korean BBQ Steak Tacos with Honey Sriracha Slaw

2-3 pounds of Chuck Roast Steak (make sure there is some marbleization so that it doesn’t get tough)

1 package of Campbell’s Slow Cooker Korean BBQ Sauce

1 carton of sliced Mushrooms

1 package of shredded Cabbage (you only need to use about 3 cups worth)

¼ cup of Mayo

1 tablespoon of Sriracha

1 tablespoon of Honey

1 package of small Flour Tortillas

Optional:

1 bunch of Green Onions

1 bunch of Cilantro

Set your Crock Pot to low and add your whole chuck roast as well as your mushrooms.

Pour the entire contents of the Campbell’s Slow Cooker sauce into the Crock Pot. Let it sit on low for the remainder of the day (6-8 hours).

Once it is done cooking, use a fork or tongs to shred the meat a bit. Add your desired amount of shredded steak and mushrooms to your flour tortillas.

In a bowl, combine your shredded cabbage, mayo, sriracha and honey. Stir the ingredients and top your tacos off with the mixture. Lastly, add chopped green onions and cilantro to your tacos, if you wish (I would recommend doing so!)

And that’s all folks. You heard it here first.

Crockpot Chicken Philly Sandwiches

I have always been a little skeptical about the crock-pot recipe phenomena. I’m kind of obsessive over my food while it is cooking, not to mention, I am gone almost 12 hours a day. I found this idea on the “Food Family Finds” recipe blog and I immediately bought the ingredients for it. I mean who doesn’t love a chicken philly? Melted cheese, peppers, onions, spice… Mmm I’m getting hungry!

Another quarrel I used to have with crock-pot recipes is that you can not add ingredients as you go. I have never been one to follow a recipe to the tee and I’m pretty impulsive when it comes to what flavors I am looking for in a dish. With that said, I surfed the net for various chicken philly recipes and decided mine would include the following:

Crock-Pot Chicken Philly Sandwiches:

1 package of Chicken Tenderloins (smaller than breasts)

2 tablespoons of Butter

1 Green Pepper sliced

1 Yellow Onion sliced

A sprinkle of Steak Seasoning (Yes, steak)

2 tablespoons of Worcestershire

1/4 of a cup of Italian Dressing

1/4 of a cup of Texas Pete (if you like it hot! add more)

6 slices of Pepper Jack Cheese

6 Hot Dog Buns or three large Sub Rolls

Add the butter, onions, peppers, chicken, and all sauce/seasoning components to the crock-pot. Heat to low and cover for as long as you're at work or gone for the day (I’m not putting a time-stamp on this because recipes call for 5 hours, but I had it in there for 12 and it was delicious!) Once you arrive home for the day, heat your oven to 450 degrees and turn off your crock-pot. Break apart your chicken pieces with a fork until it is a pulled-chicken consistency. Spoon your crock-pot filling into your buns and add a layer of cheese to the top. Once you have finished doing this with all of your sandwiches, add them to the oven and bake until the cheese is melted and the bun is crispy!



And… THAT’s IT! This recipe is absolutely perfect for those who don’t feel like cooking when they get home. It took me just moments to throw in the crock-pot in the morning and only moments to throw together once I got home in the evening. Enjoy! And please tell me about your crock-pot recipes! Now that I’ve broken through the mold… I’m anxious to try more!