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Crock Pot Barbacoa  (Not yet rated)

This easy slow cooker lamb recipe has some smoky heat

Cal: 1509 Fat: 90g Carbs: 101g Protein: 62g Fiber: 12g
More Nutrition...

Original recipe serves 4

Ingredients (serves 2)

½ 2x 3x Reset

  • 1 3/8 pounds lamb ; shoulder, bone in
  • 3/4 cup red wine
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 head garlic ; peeled
  • 1 ancho chiles, dried ; with seeds removed
  • 0.875 ounce chocolate ; dark, broken into squares
  • 1/2 stick cinnamon
  • 4 potatoes ; new
  • 1/2 teaspoon salt
  • 2 tomatoes ; quartered
  • In My Kitchen

  • You will also need: slow cooker, food processor


     Prep: 15 min | Cook: 7 hr | Ready in: 7 hr 15 min
    1. Add chilies, cumin, oregano, salt, garlic, and tomatoes to a food processor with one third of the wine and process until smooth.
    2. Place the lamb into the slow cooker pot and pour the chile/tomato mixture over it.  Add the chocolate, cinnamon stick, and whole new potatoes.
    3. Cover and cook on low heat for 7 hours until the lamb is tender and potatoes are still firm.
    4. Remove the bones and skin from the lamb, and pull the meat apart with a fork into large chunks. Skim the fat away from the cooking juice, reserving the juice.
    5. Chop the potatoes into large chunks.
    6. To serve, put the lamb and potatoes into bowls, and pour in reserved cooking juices.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    Calories: 1508.7
    Total Sugars: 11.3g
    Carb.: 101.2g
    Fiber: 12.1g
    Total Fats: 89.9g
    Cholesterol: 249.5mg
    Protein: 61.6g
    Sodium: 753.3mg

    *Data provided by USDA

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