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The Spiciest Slow Cooker Recipes

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For those who love spicy food, there's no dish or drink too hot. If you're that friend who is always adding habanero or buffalo sauce, chili peppers or jalapeños to all of your dishes, the slow cooker recipes below are three you won't want to miss. Bringing the heat up a notch or two, these meals are red hot and fiery with flavor. Use the Crock-Pot® 6-Quart Slow Cooker with Stovetop-Safe Cooking Pot for convenience and ease.

Spicy Shredded Beef Taco
Slow-cooked shredded beef with a jalapeño kick makes for the ultimate Mexican fixings.


  • 2 pounds chuck roast
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 cup lime juice
  • 3 tablespoons tomato paste
  • 1/4 cup beef broth
  • 1 medium onion, diced
  • 1 serrano pepper, diced small
  • 1 jalapeño pepper, diced small
  • 3 garlic cloves, minced or pressed
  • Tortilla shells, for serving
  • Sour cream, for topping
  • Avocado, for topping
  • Lettuce, for topping
  • Tomatoes, for topping


  1. Season chuck roast with salt and pepper to taste.
  2. In a small bowl, combine chili powder, cumin and paprika and rub over roast.
  3. Place seasoned roast in slow cooker.
  4. Combine lime juice, tomato paste and beef broth in a bowl.
  5. Pour over roast.
  6. Top with onion, serrano pepper, jalapeño pepper and garlic.
  7. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.
  8. Meat should be tender and pull easily apart.
  9. Remove roast and use to forks to shred.
  10. Return to slow cooker.
  11. Serve mixture on tortilla shells with desired toppings.
You'll need a cool drink to ease the jalapeño kick in these tacos.You'll need a cool drink to ease the jalapeño kick in these tacos.

Sweet and Spicy Stew
Even for the biggest heat lovers, it's nice to have a little sweetness to balance out the spice. This sweet and spicy stew recipe will give you a zippy punch, but also include a sweet taste at the end. This recipe takes a little extra preparation time but the end result is well worth the effort.


  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1 pound ground beef
  • 1 pound beef, cubed
  • 1 1/2 cups chopped carrots
  • 2 cups chopped sweet bell peppers (a mixture of yellow, red and orange)
  • 1 large onion, diced
  • 5 to 6 cloves garlic, chopped or sliced
  • 3 to 4 chipotles in adobo, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 cup of beef stock 
  • Diced tomatoes, avocados and cilantro, for stew topping


  1. Mix spices together in small bowl.
  2. Add ground beef and olive oil to your stovetop-safe DuraCeramic™ cooking pot.
  3. Sprinkle half of spice blend over ground beef.
  4. Heat beef over medium-high heat, until browned.
  5. Keep cooking pot over stove and remove beef. Set aside briefly.
  6. Add cubed beef to cooking pot with more olive oil and remaining spices.
  7. Cook until nearly done.
  8. Transfer cooking pot to slow cooker and add ground beef.
  9. Add chopped carrots, bell peppers and onion to your slow cooker.
  10. Stir in garlic and chipotles and cover entire mixture with both kinds of tomatoes.
  11. Cover with beef stock and mix to combine.
  12. Cover and cook on low for 4 to 6 hours.
  13. Remove cover and stir well.
  14. Serve stew in bowls topped with diced tomatoes, avocado slices and fresh cilantro.
Make your own red hot sauce with the recipe below.Make your own red hot sauce with the recipe below.

Spicy Chicken Rigatoni with Homemade Hot Pepper Sauce
This hearty chicken and pasta dish with homemade hot sauce brings the heat up like no other. Spice level can be slightly customized with desired amount of red pepper flake garnish at the end.

Sauce Ingredients:

  • 20 average-sized fresh hot peppers (Fresno, jalapeño, etc.)
  • 5 cloves garlic, diced
  • 2 cups white vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 bay leaf


  1. Remove green tops from all peppers.
  2. Add peppers, garlic, white vinegar, lime juice, salt, paprika and bay leaf to DuraCeramic™ cooking pot. Stir well.
  3. Bring mixture to boil, over medium-high heat.
  4. Reduce to medium-low heat and cover.
  5. Let simmer for 20 to 30 minutes, until peppers are soft.
  6. Pour into food processor and pulse until smooth.
  7. Pour back into cooking pot and transfer to slow cooker.


  • 1 1/2 pounds boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1/2 cup homemade red hot sauce (above recipe)
  • 1 packet dry ranch seasoning
  • 8 ounces cream cheese
  • 1 1/2 cups grated cheddar cheese
  • 1 pound rigatoni noodles, cooked al dente
  • Sprinkle of fresh Parmesan cheese and a pinch of red pepper flake for garnish


  1. Add chicken, broth and dry ranch to homemade hot sauce in DuraCeramic™ cooking pot. 
  2. Cover and cook on high for 3 to 3 1/2 hours, until chicken is cooked through.
  3. Remove chicken and shred with fork.
  4. Return to slow cooker.
  5. Add cooked rigatoni noodles.
  6. Dice cream cheese block and add to slow cooker, stirring to combine.
  7. Cover and cook for another 15 minutes.
  8. Stir well and add shredded cheddar cheese, cooking for another 5 minutes.
  9. Serve hot with and top with Parmesan cheese and red pepper flakes.
Pasta and spice lovers are in for a real treat with this dish.Pasta and spice lovers are in for a real treat with this dish.
Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.


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