If you love tacos, you’re going to be wild about these slow cooker bacon ends tacos! Full of flavor and goodness, you’ll love every single bite!
Who doesn’t love the taste and flavor of bacon? And when you can take that love and combine it with something amazing like tacos, you can bet that you’ve got a winning lunch or dinner combination on your hands.
The great part about these tacos is that the ingredients can be altered with ease. These slow cooker bacon tacos can be sweet, spicy or a combination of both!
Great ready to treat your taste buds to a taste and flavor that you’ll never forget!
Slow Cooker Bacon Ends Tacos
With just a few simple ingredients, you’ll be chowing down on these tacos in no time at all!
Ingredients needed to make bacon tacos:
1 pound bacon ends and pieces
3 Tablespoons brown sugar
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 tablespoon crushed red pepper flakes
1/2 cup pineapple habanero salsa
1/2 cup roasted red peppers (we used in a jar already cooked and roasted)
How to make slow cooker bacon ends tacos
Start by mixing together your bacon ends, brown sugar, garlic, powder, onion powder, and crushed red pepper flakes. Also, stir in about 1 Tablespoon of the salsa mixture as well.
Once mixed together, put into a pan on the stove and saute up the bacon until it’s crispy. (you’re wanting to cook it and give it a bit of texture) You may need to add in some oil into the pan if there isn’t enough fat in the bacon.
Once the bacon is cooked entirely, dump all ingredients into your slow cooker and put on high. Add in your roasted red peppers (diced up into smaller pieces) and any liquid from them directly into the crockpot.
Next, pour in your pineapple habanero salsa and mix.
Stir and cover with a lid.
You’ll need to keep an eye on this recipe as you don’t want it to burn. If you feel that it needs a bit more liquid you can always add in a bit more red pepper juice or salsa to help it out.
Since the bacon was already cooked when you added it, you’re really just using your slow cooker to help meld all the flavors together. After about 45 minutes to an hour, see if it’s at the right temperature and consistency for your liking.
If it is, serve with corn tortillas and top with fresh red onion.