Tomatoes: Lighten up these brisket slow cooker tacos with the simple addition of tomatoes. You can use your favorite store-bought salsa, cherry tomato salsa, dice up fresh tomatoes, or make homemade pico de gallo. You can also skip this step if you want, especially if you start with a skinless turkey breast. Totally optional. But highly recommended. Let the turkey breast REST before slicing it! Peppers: Spice lovers will love the addition of jalapeno or poblano peppers to this easy taco recipe. Chop your peppers well, and you’re good to go!

Slow Cooker Butter Chicken Recipe - Foolproof Living Slow Cooker Butter Chicken Recipe - Foolproof Living

You can also use any other combination of spices you want. Really, as long as you have salt and pepper, you can make a turkey breast in your slow cooker. Tomato paste: Rich tomato paste will give your brisket gorgeous color and an irresistibly piquant taste.It’s important to use softened butter for this, not melted. Softened butter will help it form into a paste that you can easily spread over the turkey breast evenly. When to take the turkey out of the freezer:I recommend moving the boneless turkey breast from the freezer to the refrigerator 3 days before. It may need only 2 days, but I always err on the side of more time, because if it defrosts completely in only 2 days, it will still stay good for the next 24 hours in the fridge until you’re ready to cook! Storage: To store your slow cooker brisket tacos, shred the leftover meat and let it reach room temperature. Then, portion the brisket leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days. Taste for seasoning: There are two times I recommend tasting your tender brisket recipe for seasoning: just after shredding your meat and when you first taste the reduced sauce (i.e., while it’s simmering). Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce.

Old-fashioned Ham Bone Split Pea Soup (Slow-Cooker) Old-fashioned Ham Bone Split Pea Soup (Slow-Cooker)

Assemble shredded beef tacos: Lay out a tortilla, and add a helping of shredded brisket. Drizzle the meat with a tablespoon of the sauce, and then add your favorite toppings on top of the tacos. Repeat this process with the remaining tortillas. Warm heat setting: To maintain the creamy texture of your steel cut oatmeal, I suggest turning your slow cooker to a warm heat setting after 4 hours and keeping it on “warm” until you’re ready to eat. This is especially necessary if you are cooking it overnight. A side of grain: If you want to give your taco spread flavorful heartiness, adding a side of grain is the way to go. My vegan Mexican Quinoa comes together in a single pan, while this Mexican Rice recipe adds a warm, bright color to your table.

Pasta: The classic elbow macaroni noodle is ideal, but you can actually use other short pasta shapes too. Don’t skip the topping! The sauce is sweet and tangy, and really takes the meatloaf from good to great.