#deliciouslytender

This Slow Cooker Mongolian Beef recipe delivers tender, flavorful beef in a rich and savory sauce. It's an easy-to-make dish perfect for busy days when you want a delicious meal waiting for you at home.

Ingredients: 1.5 lbs flank steak, thinly sliced. 1/4 cup cornstarch. 2 tablespoons vegetable oil. 3/4 cup low sodium soy sauce. 3/4 cup water. 3/4 cup brown sugar, packed. 3 cloves garlic, minced. 1 teaspoon fresh ginger, minced. 1/2 cup green onions, sliced. 1 tablespoon sesame seeds, for garnish optional.

Instructions: In a bowl, coat thinly sliced flank steak with cornstarch. Heat vegetable oil in a skillet over medium-high heat. Brown the coated flank steak slices in the skillet, then transfer to the slow cooker. In a separate bowl, mix together soy sauce, water, brown sugar, garlic, and ginger. Pour the sauce mixture over the beef in the slow cooker. Cover and cook on low for 4-5 hours, or until the beef is tender. Once cooked, garnish with sliced green onions and sesame seeds if desired. Serve hot over rice or noodles.

Prep Time: 15 minutes

Cook Time: 240 minutes

Tender chicken breasts cooked in a savory-sweet teriyaki sauce with juicy pineapple chunks, all made effortlessly in a slow cooker.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup teriyaki sauce. 1/2 cup soy sauce. 1/4 cup brown sugar. 1 tablespoon sesame oil. 1 tablespoon minced garlic. 1 tablespoon minced ginger. 1 can 20 oz pineapple chunks, drained. 2 tablespoons cornstarch. 2 tablespoons water. Optional: sesame seeds and sliced green onions for garnish.

Instructions: Mix teriyaki sauce, soy sauce, brown sugar, sesame oil, garlic, and ginger together in a slow cooker. Put the chicken breasts and pineapple chunks in the slow cooker and make sure they are well covered in the sauce. Set the timer for 34 hours on high or 68 hours on low. The chicken should be soft and cooked all the way through. Take the chicken out of the slow cooker when it's done cooking and shred it with two forks. To make a slurry, mix cornstarch and water in a small bowl. Slowly add the slurry to the sauce that is already there. Add the shredded chicken back to the slow cooker and stir it in with the sauce. For another 15 to 30 minutes, on high, cook until the sauce gets thicker. Put the Slow Cooker Teriyaki Chicken with Pineapple on top of cooked rice. If you want, you can add sesame seeds and sliced green onions on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

Enjoy the delightful combination of grilled halibut fillets with a fresh and zesty tomato avocado salsa. This dish bursts with flavors of ripe tomatoes, creamy avocado, and tangy lime juice, perfectly complementing the tender and flaky halibut.

Ingredients: 4 halibut fillets 6 ounces each. Salt and pepper to taste. 2 tablespoons olive oil. 1 pint cherry tomatoes, halved. 1 avocado, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 1 clove garlic, minced. 1 jalapeno pepper, seeded and minced.

Instructions: Warm the grill up to a medium-high level. Salt, pepper, and olive oil should be used to season the halibut fillets. Fish should be cooked all the way through on the grill for four to five minutes on each side. Put avocado, red onion, cilantro, lime juice, garlic, and jalapeo pepper in a bowl. Add cherry tomatoes and mix well. To taste, add salt and pepper to the salsa. Serve halibut that has been grilled with tomato avocado salsa on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy this pulled pork cornbread waffle sandwich, which has just the right amount of sweet and savory. The cornbread waffles are a great way to enjoy the tender pulled pork, tangy barbecue sauce, crunchy coleslaw, and sour pickles. Each bite is a symphony of tastes and textures.

Ingredients: 1 batch cornbread waffle batter. 2 cups pulled pork. 1 cup barbecue sauce. 1 cup coleslaw. 1/2 cup pickles.

Instructions: Prepare the cornbread waffle batter according to the recipe instructions. Cook the cornbread waffles in a waffle iron until golden brown and crispy. Heat the pulled pork in a saucepan over medium heat, stirring in the barbecue sauce until heated through. Assemble the sandwiches by placing a cornbread waffle on a plate, topping it with a generous portion of pulled pork, followed by coleslaw and pickles. Place another cornbread waffle on top to create a sandwich. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Enjoy the delightful combination of grilled halibut fillets with a fresh and zesty tomato avocado salsa. This dish bursts with flavors of ripe tomatoes, creamy avocado, and tangy lime juice, perfectly complementing the tender and flaky halibut.

Ingredients: 4 halibut fillets 6 ounces each. Salt and pepper to taste. 2 tablespoons olive oil. 1 pint cherry tomatoes, halved. 1 avocado, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 1 clove garlic, minced. 1 jalapeno pepper, seeded and minced.

Instructions: Preheat grill to medium-high heat. Season halibut fillets with salt, pepper, and olive oil. Grill halibut for about 4-5 minutes per side or until cooked through. In a bowl, combine cherry tomatoes, avocado, red onion, cilantro, lime juice, garlic, and jalapeno pepper to make salsa. Season salsa with salt and pepper to taste. Serve grilled halibut topped with tomato avocado salsa.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Slow Cooked Dr Pepper Barbecue Beef is a tender, flavorful dish perfect for busy days. The combination of Dr Pepper soda and barbecue sauce creates a sweet and tangy sauce that infuses the beef with rich flavor as it slow cooks to perfection. It's an effortless meal that will satisfy the whole family.

Ingredients: 3 lbs beef chuck roast. 1 cup Dr Pepper soda. 1 cup barbecue sauce. 1/2 cup beef broth. 1 onion, chopped. 3 cloves garlic, minced. 1 tsp smoked paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste.

Instructions: Place beef chuck roast in slow cooker. In a bowl, mix Dr Pepper, barbecue sauce, beef broth, onion, garlic, smoked paprika, cayenne pepper, salt, and pepper. Pour mixture over the beef. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender and easily shreds. Once done, shred the beef using two forks and mix it well with the sauce. Serve hot, with additional barbecue sauce if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes