Salsa Verde Beef Foil Packets – Slow Cooker

Salsa Verde Beef Foil Packets – Slow Cooker: These slow cooker salsa verde beef packets are perfect for lazy weekends, tailgate parties, and backyard get-togethers. You wrap everything up in foil, and the beef cooks low and slow with salsa verde until it turns super soft. It only takes a few minutes to get ready. With just a handful of easy ingredients, you get a fun meal that’s simple to stack, carry, and share with everyone.

You can serve these beef packets with warm tortillas, Spanish rice, black beans, corn salad, or a fresh green salad. They also taste great with toppings like sour cream, shredded cheese, chopped avocado, fresh cilantro, and lime wedges, so everyone can open up their own packet and build their plate just how they like it.

Tender beef, baby potatoes, and sweet onion get wrapped in foil and slow-cooked in tangy salsa verde until juicy and fall-apart soft. With only four ingredients and almost no prep, these fuss-free packets are perfect for busy nights, cookouts, or feeding a hungry crowd without any cleanup hassle.

Servings: 6

Ingredients

• 2 pounds beef stew meat or chuck roast, cut into small bite-size pieces
• 1½ cups salsa verde
• 1 pound baby potatoes, cut in half
• 1 large yellow onion, cut into thin slices

Salsa Verde Beef Foil Packets: Directions

1. Rip off 6 big pieces of strong foil and lay them flat on your counter. This will make it easy to build each packet.
2. Split the potatoes and sliced onion evenly across all 6 foil sheets. Spread them out so they cook evenly.
3. Add pieces of beef on top of the potatoes and onions in each packet, spreading them out so every packet has a fair share.
4. Pour the salsa verde evenly over the beef in each packet. Use a spoon to make sure the meat and veggies get a good, even coating of sauce.
5. Fold up the sides of the foil tightly around the food so no juice can leak out. Make sure each packet is sealed all the way around.
6. Carefully stack the sealed foil packets inside your slow cooker.
7. Put the lid on and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. The beef should be soft and the potatoes should be easy to poke with a fork.
8. Open each packet slowly since hot steam will escape. Spoon some of the juice from the bottom over the top of the food.
9. Serve the packets warm, either right out of the foil or scooped onto plates.