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When did fall become such a busy time of year? As a kid, I remember all of the to-do around back-to-school, but fall was a fun time. Now, it seems like the back-to-school rush just extends right into the holiday rush.
So, I look for any opportunity to steal a little time back to spend with my family. We like to watch football together when we can. When we get that time, I like to spend it with them and not be hanging out in the kitchen.
Slow cookers are a great way to make busy days easier! These Slow Cooker Korean BBQ Taco Cups are impressive, but they're so easy to make! Just pop the meat and the sauce in the crock pot, let it cook, and then finish up the rest in just 20 minutes!
Slow Cooker Korean BBQ Taco Cups
- 3 lbs . boneless beef chuck roast
- 1 package Campbell's Sweet Korean BBQ Slow Cooker Sauce
- Wonton wrappers
- Shredded red cabbage and carrots
- Queso fresco
Add beef roast to slow cooker. This is the crock pot I use.
Pour in Sweet Korean BBQ Sauce.
Cover, and cook on low for 7-8 hours.
Shred beef, and return to crock pot.
Preheat oven to 375 F.
Place a wonton wrapper in each tin of muffin tin, and gently press in.
Bake for 7-9 minutes, or until golden brown.
Add meat to baked wonton cup and top with shredded cabbage, carrot, queso fresco, and cilantro.
More easy slow cooker recipes!