Slow cooker eggnog French toast is the perfect recipe to use up eggnog that’s on the brink (not that I know what THAT is) and BONUS: 10 minute prep time and it cooks overnight! It is SO easy and everyone in your family will love it. Use milk if your family doesn’t like eggnog! Delicious year-round, but PERFECT for Christmas breakfast!
How many of you, like me, wait with baited breath for eggnog season? I mean, seriously. We get pumpkin spice lattes in September but we have to wait until after Halloween for eggnog? There is something about that that just doesn’t sit well with me. You see where my priorities lie. #eggnogloverforlife
When I was a kid my dad taught me about the glorious beverage that is eggnog, and I was lucky to marry a man who shares my feelings about it. Languishing eggnog is not much of a thing in our house. We throw it back in servings much larger than what is recommended on the side of the carton. NO JUDGMENT PLEASE. We only get eggnog two months out of the year so we make the most of it!
Eggnog French Toast
But it does happen, and when it does, you’re gonna need some eggnog recipes. Eggnog French toast is a perfect solution. Not that you can’t buy eggnog for the sole purpose of making eggnog French toast, because that is a 100% legit reason for buying eggnog. Though I hope you will drink some of it too, because eggnog.
Slow Cooker French Toast
Making eggnog French toast in the slow cooker is the perfect way to have breakfast waiting for you when you get up. I mean, you could totally make it as a baked casserole (just sub eggnog for milk in this recipe), but sometimes when you wake up you need to get some carby goodness into your stomach ASAP, and slow cooker eggnog French toast is the ticket to a no-wait breakfast.
French Toast for Christmas Breakfast Without the Fuss!
Could you totally do this for Christmas breakfast? Heck yeah you could. Like, eggnog French toast is the perfect Christmas breakfast. And you probably should, because people will love you for it. I mean, those people probably love you already, but they’ll be like, “Heck yeah, eggnog French toast.” Well, that’s what I said when I ate this for breakfast this morning.
Whatever you do, don’t skip the lining your slow cooker with foil and spraying it with cooking spray step. The custard will burn on and will ruin your slow cooker. Ask me how I know (sorry, old wound, still hasn’t healed).
But you’re going to do the aluminum foil and spray step, so don’t worry. Just make eggnog French toast in your slow cooker!
Yield: 4-6 servings
10 minPrep Time:
8 hrCook Time:
8 hr, 10 Total Time:
- 12oz bread, sliced (Use a sturdy bread like French, sourdough, country bread, or Challah, which is what I used)
- 4 eggs
- 2 1/2 cups eggnog
- 1/4 teaspoon nutmeg
- maple syrup, powdered sugar, and nutmeg (for serving)
- cooking spray
- Tear off a long piece of aluminum foil and fold it in half lengthwise. Use this folded sheet of foil to make a "collar" to line your slow cooker. Tear off another long piece of foil, fold it in half lengthwise, and cut down the fold. Lay one piece of foil across the slow cooker in one direction and press down into the cooker, then repeat with the other piece in the other direction. The inside of your slow cooker should be completely lined with the foil collar and "sling". Spray generously with nonstick cooking spray.
- Arrange the sliced bread in layers in the stoneware. I placed 3 slices of bread in each layer, slightly overlapping, and placed a piece down each side to fill in the gaps on the sides.
- Whisk the eggs, eggnog, and nutmeg together and pour over the top of the bread. My bread slices kind of "floated" above the custard so I pressed them down to soak it up. I just used my hands but if that makes you squeamish just use a spatula.
- Cook on low for 8 hours. If there is any liquid left, you will want to uncover the French toast for the last 20 or 30 minutes. Cut into wedges and serve with maple syrup, powdered sugar, and more nutmeg, if desired.
Instant Pot mojo pork is so easy to put together – just a few ingredients and it cooks up in just about an hour start to finish. It’s got amazing flavor and works well in so many applications! Scroll down for video!
Searching For a Sandwich…
Have you ever been craving a food so much that you would go to just about any length to make it? We re-watched the movie Chef on Christmas Eve, and I have been wanting a Cuban sandwich ever since. There’s really no sandwich that compares to a Cuban…roasted pork, ham, swiss cheese, pickles, and mustard on Cuban bread. We went to Ceniza while I was on break but…I forgot that they don’t open until dinner time during the week.
Save Time By Making Mojo Pork in the Instant Pot!
So, I had to resort to my own resources. I had watched a Binging with Babish video where he made a perfectly roasted mojo pork shoulder that he marinated with about a million ingredients then rubbed with a million more. Looked amazing but that’s a few too many ingredients for me. This Instant Pot mojo pork is a little more my style. Just a few ingredients that I can throw together in about ten minutes and cook in about an hour, start to finish. I don’t claim that this is an authentic recipe but it does have amazing mojo flavors: garlic, citrus, and pork shoulders.
Instant Pot mojo pork is perfect for Cuban sandwiches but it’s also great for tacos, burritos, or just as the meat mean dish on your plate. Warning: there are 8 cloves of garlic in this and your Instant Pot sealing ring is going to be super-stinky. Store the lid upside down or separate from the pot to minimize the stink!
10 minPrep Time:
1 hrCook Time:
1 hr, 10 Total Time:
- 2-3 pound pork shoulder, boneless or meat cut off the bone, cut into 4-6 pieces with large chunks of fat trimmed away
- salt and pepper
- 1/3 cup orange juice
- 1/3 cup lime juice
- 8 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried cumin
- Salt and pepper both sides of the pork pieces. Place the pork in the Instant Pot.
- Whisk together the orange juice, lime juice, garlic, oregano, and cumin. Pour over the meat in the Instant Pot.
- Place the lid on the Instant Pot and set the vent to sealing. Select the manual or pressure setting and set the time to 25 minutes.
- When the cook time on the Instant Pot is up, press the "cancel" button to turn the Instant Pot off. Allow the Instant Pot to depressurize naturally.
- When the float valve drops, remove the lid and use tongs to remove the meat from the Instant Pot to a cutting board. Turn the Instant Pot to sauté and allow the liquid to reduce while you shred the meat.
- Place the meat in a bowl and pour the reduced liquid over the meat. Serve as desired.
Cook time includes the time to allow the Instant Pot to come to pressure and depressurize naturally. It may take slightly more or less time depending on the temperature of your ingredients, altitude, etc. This recipe can also be made in the slow cooker - just place the meat and the sauce ingredients in your slow cooker and cook on low for 8-10 hours, until tender.
These Instant Pot pork tinga tacos are easy and so tasty! The Instant Pot does most of the work so you can get something else done while it cooks!
By now I am fairly certain that my love for my Instant Pot (affiliate link) is pretty well known. I use it at least once a week, usually more, and have since I got it almost a year and a half ago. I have read a couple of reviews over the last week from fellow bloggers who decided that the Instant Pot is not for them (one from 100 Days of Real Food and one from The Country Contessa). While I certainly respect their opinions and think that everyone should make their own decisions about whether they want to own an Instant Pot or other electric pressure cooker, I wanted to share my thoughts about why I love my Instant Pot so much.
First off, the reason that I bought the Instant Pot: it does a million different things. Okay, seven, but who’s counting? It’s a pressure cooker, slow cooker, sauté pot, steamer, rice cooker, yogurt maker, and warmer. I actually held on to my slow cooker for a year after I got my Instant Pot (which was in November 2015) but only used it once or twice during that time, so I recently donated it. It turns out I loved my Instant Pot way more than I did my slow cooker.
Why is that? Well, because I am the kind of person who really, really hates trying to get my slow cooker ready to go before I leave in the morning. Philip goes in to work quite a bit later than me, so he could do it, but then I’d have to write directions down and that’s really no better than having to get the slow cooker ready in the morning. With the Instant Pot, I can get everything ready after I get home, then I can do whatever I need to do – yoga, making my lunch, working on the blog – while the Instant Pot does the work for me. I don’t have to worry about the Instant Pot overcooking my meat, which was definitely an issue with the slow cooker, at least with chicken, which always seemed to dry out even when it clicked to “warm” at the end of the cook cycle.
I’ve discovered that I really, really love to make pasta in my Instant Pot. I can put the pasta in with the meat and some liquid, put it under pressure, and let it go. The pasta absorbs the liquid, no need for draining. Yes, I could do this on the stovetop…but then I’d be watching it, checking it, stirring it. With the Instant Pot I just. let. it. go.
Another thing? This is going to sound silly, you guys. It makes me so much more likely to cook rice as a side dish or base for a bowl meal or whatever. Because apparently cooking rice on the stovetop or in the oven was just more than I could handle? I don’t know what my deal was, I really don’t. But with the Instant Pot, I just put in rice and then double the amount of liquid to rice, sprinkle a little salt, and lid up.
The thing is, you have to know what you’re getting in to. Maybe the name “Instant Pot” is a little misleading. No, it isn’t “instant”. Pressure cookers just aren’t. They take time to come to pressure and more time to release pressure (unless you do quick release, which you do with many recipes). However, the time under pressure is much shorter than a slow cooker, oven, or stovetop cook time, and again, I get a lot done while my food is under pressure. Another thing? If you’re cooking a big hunk of meat, you need to cut it into several pieces. Otherwise it will be tough…but if you cut it up before cooking it will be perfect. Finally, you will have some flops. I tried to make cheesy cauliflower rice at least four different ways and every time my rice was so mushy. That’s the thing, though…with any specialty appliance you are going to have some hits and some misses.
I highly recommend that if you get an Instant Pot that you get a good pressure cooker cookbook to help you understand the ins and outs of pressure cooking. I bought Pressure Cooker Perfection from America’s Test Kitchen (affiliate link) and it has been so helpful. I check it to see if a cut of meat should be quick release or natural release, how long things should cook, etc. It took a lot of the guesswork out of pressure cooking and is a lot more specific than a lot of blogs are. I promise I will always try to give explicit pressure cooking directions (and I always try to include slow cooker directions for those of you who don’t have an Instant Pot!).
This week I have Instant Pot Pork Tinga tacos. Speaking of America’s Test Kitchen, this recipe is adapted from a recipe for pork tinga tostadas from The Cook’s Illustrated Meat Book (affiliate link). Instant Pot pork tinga was a great way for me to use up the gigantic pork shoulder that we got from Costco a few months ago. The pork shoulder was the largest cut of meat we’ve ever purchased and we have gotten at least fifteen meals from it – I am not joking. Five of them were from this recipe alone! Instant Pot pork tinga was extremely easy to throw together and it made amazing leftovers (many of which I froze). The meat paired perfectly with a quick pineapple salsa I whizzed up in my food processor!
For a delicious and simple Instant Pot meal, try these Instant Pot pork tinga tacos!
This recipe contains affiliate links. This means that if you click the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you so much for supporting my blog!
Yield: 6-8 servings
This recipe is adapted from The Cook's Illustrated Meat Book.
15 minPrep Time:
1 hr, 30 Cook Time:
1 hr, 45 Total Time:
- 2 pounds boneless pork shoulder, excess fat trimmed and cut into 2-inch chunks
- 2 onions - 1 peeled and quartered, the other chopped fine
- 5 cloves garlic - 3 peeled and smashed, 2 minced
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 15-ounce can tomato sauce
- 1 1/2 teaspoons chipotle chili powder (if you like really spicy food, you can use a full tablespoon)
- 2 bay leaves
- warmed corn or flour tortillas
- toppings: cheese, sour cream, avocado, cilantro, shredded lettuce or cabbage, limes
- Place the pork, quartered onion, smashed garlic, dried thyme, 1 teaspoon salt, and 6 cups of water into the Instant Pot. Cover, make sure the vent is set to "sealing", and select "manual". Set the time for 30 minutes.
- After the Instant Pot has finished cooking, allow it to depressurize naturally. Drain the meat, reserving 1 cup of the cooking liquid. Remove the onions and garlic and discard. Place the meat on a cutting board or in a large bowl and use a potato masher to mash the meat into smaller pieces.
- Wipe the Instant Pot out and add the olive oil. Set to "sauté", increase the heat to "high", and heat until the oil is shimmering. Add the pork, chopped onion, and oregano and cook, stirring constantly, until the pork is browned (7-10 minutes). Add the tomato sauce, bay leaves, and pork cooking liquid. Cook until most of the liquid has evaporated, about 5 minutes. Remove the bay leaves, season with salt to taste, and serve immediately with corn or flour tortillas and desired toppings.
Don't let the long cook time on this recipe scare you. Most of the cooking is hands off. To prepare this recipe in a slow cooker, place the pork, onions, garlic, thyme, salt, and water in the slow cooker and cook on low for 8 hours. Follow remaining directions, completing the steps done in the Instant Pot on the sauté function in a large skillet or Dutch oven.
Slow cooker beer chicken is probably the best version of pulled chicken I could think of. It’s delicious on its own or piled on a sandwich (or fries)!
This post may contain affiliate links. For more information, please see my disclosure statement.
There is nothing quite as comforting as a slow cooker meal. Some require more steps than others…the best, at least as far as slow cooker simplicity goes, are the ones that require little more than dumping some ingredients into your stoneware before leaving for work. If, like me, you park in a garage, you are rewarded the second you open your car door by the scent of an already cooked dinner. It’s almost enough to make me want to cook something in my slow cooker every day, but that’s not going to happen. The truth is, I work better in the evening and if I had to make dinner every morning we’d eat a lot of take-out.
For that reason, Sundays are a great slow cooker day for me. If I want something slow cooked for lunch, I’ll set the slow cooker to high; for dinner I’ll set it to low. Voilá…dinner’s ready. If I plan really well (and I usually do) I’ll have enough leftovers for at least one or maybe even two more meals. It’s some sort of magic, I’ll tell you.
This slow cooker beer pulled chicken was born of a couple of different ideas….a jalapeño popper chicken sandwich and a different beer chicken recipe that I didn’t even reference when making this recipe but that was my original inspiration. I decided that I wanted the flavor of the beer to shine through-I don’t drink the stuff but I love the flavor it imparts to cooked foods-so I decided not to add anything that might make this more of a “barbecue” sort of dish. A little brown sugar took the edge off of the bitterness of the pale ale and smoked paprika and fresh onions and jalapeños added a flavor zing.
This slow cooker beer chicken was delicious piled on sweet potatoes fries and drizzled with beer cheese. Oh, and topped with avocado, of course. Leftovers will go in tacos or on baked potatoes. This chicken would be just as good eaten with a fork. And this dish came together in less than ten minutes.
Why wouldn’t you make this slow cooker beer chicken?
Yield: 4-6 servings
10 minPrep Time:
10 minTotal Time:
- 1 1/2-2 pounds chicken thighs
- 1 large onion, chopped
- 1 large jalapeño, seeded and chopped
- 12 ounces beer (I used an American pale ale)
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Place all ingredients into the slow cooker. Cook on high for 4 hours or low for 8 hours.
- Remove the chicken from the slow cooker. Pour the liquid into a large skillet and set over medium-high heat.
- Shred the chicken and return to the slow cooker. Cook the liquid over medium-high heat until it is reduced and thickened to a syrupy consistency. Pour over the shredded chicken and stir to combine. Serve while hot.
Adapting this recipe for the Instant Pot is so easy! Just put all the ingredients in the Instant Pot and add the lid with the vent set to "sealing". Select Poultry and set time to 20 minutes. When the timer is up, quick release pressure then shred the chicken and serve!
If you liked this post, be sure to subscribe to receive email updates! Follow me using the social media buttons at the top right, and share this post using the share buttons below!