25+ Traditional Crockpot Brazilian Steak Recipes to Savor Every Bite

Brazilian cuisine is known for its vibrant flavors, rich spices, and hearty, satisfying dishes.

One of the standout features of Brazilian cooking is the focus on tender cuts of meat, especially beef.

Whether it’s grilled to perfection on a churrasco skewer or slow-cooked in a flavorful stew, Brazilian beef dishes never fail to impress.

If you love the idea of bringing these Brazilian flavors to your kitchen with minimal effort, a crockpot is your best friend.

With the ability to simmer and tenderize beef to perfection, the crockpot offers an easy way to recreate classic Brazilian steak recipes without hours of hands-on cooking.

In this blog, we’re bringing you 25+ mouthwatering crockpot Brazilian steak recipes.

From classic feijoada to sizzling churrasco-style beef, these recipes are packed with authentic flavors and easy-to-follow instructions.

Get ready to experience the delicious tastes of Brazil right in your own home!

25+ Traditional Crockpot Brazilian Steak Recipes to Savor Every Bite

With these 25+ crockpot Brazilian steak recipes, you’ll be able to indulge in the bold, savory flavors of Brazil without the hassle.

Each recipe brings a unique combination of spices, meats, and slow-cooking magic to your table. Whether you’re craving a comforting stew, a tender steak, or a smoky churrasco, you’re sure to find the perfect recipe to satisfy your cravings.

Get your crockpot ready and start cooking these Brazilian-inspired dishes today—your taste buds will thank you!

Crockpot Brazilian Picanha Roast

A Brazilian classic, picanha is a tender cut of beef that is beautifully marbled with fat, providing a rich flavor when slow-cooked. This crockpot version ensures the picanha remains juicy and flavorful, infused with garlic, cumin, and a hint of lime for a true Brazilian taste.

Ingredients:

• 3-4 lbs picanha roast (top sirloin cap)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• Juice of 1 lime
• Salt and pepper to taste
• 1 cup beef broth
• 1 onion, sliced
• Fresh cilantro for garnish

Instructions:

1. Rub the picanha roast with olive oil, minced garlic, cumin, paprika, lime juice, salt, and pepper.
2. In a large skillet over medium heat, sear the roast on all sides until browned (about 2-3 minutes per side).
3. Place the sliced onion at the bottom of the crockpot and place the seared picanha on top.
4. Pour the beef broth into the crockpot.
5. Cover and cook on low for 6-8 hours or until the meat is tender and easily shreds.
6. Slice the roast thinly against the grain and garnish with fresh cilantro before serving.

Slow cooking this Brazilian picanha roast in the crockpot gives the meat a melt-in-your-mouth tenderness, and the seasoning infuses every bite with deep, savory flavor. The smoky paprika and cumin create a fragrant aroma while the lime provides a zesty brightness, balancing the richness of the beef. This dish pairs beautifully with rice, beans, and a light salad, offering a complete Brazilian meal in the comfort of your home.

Crockpot Feijoada (Brazilian Black Bean Stew)

Feijoada is a hearty Brazilian stew traditionally made with black beans, pork, and beef, simmered to perfection for hours. This crockpot version simplifies the process while maintaining the dish’s rich and smoky flavors, making it a perfect one-pot meal for any occasion.

Ingredients:

• 1 lb dried black beans, soaked overnight
• 1 lb pork shoulder, cut into chunks
• 1 lb smoked sausage, sliced
• 1/2 lb bacon, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste
• 6 cups chicken broth
• Fresh cilantro for garnish

Instructions:

1. Drain and rinse the soaked black beans.
2. In a large skillet, brown the pork shoulder chunks, bacon, and sausage until the pork is lightly crispy and the bacon is rendered.
3. Place the browned meats, beans, chopped onion, garlic, bay leaves, cumin, paprika, and chili flakes into the crockpot.
4. Pour in the chicken broth and stir to combine.
5. Cover and cook on low for 8 hours, or until the beans are tender and the flavors are fully melded.
6. Season with salt and pepper to taste and remove the bay leaves.
7. Serve with steamed rice and garnish with fresh cilantro.

Feijoada is a dish meant to be savored slowly, and cooking it in a crockpot allows the flavors to intensify and the beans to absorb the richness of the meats. The smoky bacon, sausages, and pork shoulder provide a deep, savory base, while the spices add warmth and depth. Pairing it with white rice helps to balance the robust flavors, making this dish a soul-satisfying meal that captures the essence of Brazilian comfort food.

Crockpot Brazilian Chicken Stroganoff

This Brazilian twist on the classic stroganoff replaces beef with chicken, and the sauce is made creamy with sour cream, mushrooms, and a touch of mustard. The crockpot method ensures the chicken remains tender while allowing the flavors to meld into a luscious, rich dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/4 cup white wine (optional)
• 2 tablespoons Dijon mustard
• 1 cup chicken broth
• 1 cup sour cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken breasts with salt and pepper.
2. In a skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until fragrant and softened (about 3 minutes).
3. Add the sliced mushrooms and cook for another 5 minutes until tender. Deglaze the pan with white wine (if using) and allow it to reduce for 2-3 minutes.
4. Transfer the sautéed vegetables into the crockpot. Add the chicken breasts, Dijon mustard, chicken broth, and season with salt and pepper.
5. Cover and cook on low for 6-7 hours, or until the chicken is fully cooked and tender.
6. Shred the chicken with two forks and stir in the sour cream. Let it cook for another 10-15 minutes until heated through.
7. Serve with rice or mashed potatoes and garnish with fresh parsley.

This Brazilian chicken stroganoff is a creamy, comforting dish with the perfect balance of savory and tangy flavors. The crockpot method allows the chicken to cook slowly, absorbing the flavors of the mustard, broth, and sautéed mushrooms. The addition of sour cream at the end creates a smooth and velvety sauce that elevates the dish to a luxurious level. Perfect for a weeknight meal, this version of stroganoff is both satisfying and easy to prepare.

Crockpot Brazilian Beef Ribs

Brazilian-style beef ribs are rich, tender, and packed with flavor. Slow-cooking them in a crockpot results in a melt-off-the-bone texture, while the Brazilian seasonings—garlic, cumin, and lime—create a savory and tangy profile that will leave everyone craving more.

Ingredients:

• 4-5 lbs beef short ribs
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• Juice of 2 limes
• 1 onion, sliced
• 1 cup beef broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rub the beef ribs with olive oil, minced garlic, cumin, smoked paprika, lime juice, salt, and pepper.
2. Heat a skillet over medium-high heat and sear the beef ribs on all sides for about 2-3 minutes per side until browned.
3. Place the sliced onion at the bottom of the crockpot, then arrange the seared beef ribs on top.
4. Pour in the beef broth and cover the crockpot.
5. Cook on low for 7-8 hours until the ribs are fork-tender and the meat pulls away from the bone easily.
6. Garnish with fresh parsley before serving.

The slow-cooked beef ribs in this recipe are nothing short of sensational. The crockpot ensures that the meat becomes incredibly tender while soaking up all the delicious flavors from the spices and lime. The smokiness from the paprika and the tangy brightness from the lime create a perfect balance with the richness of the beef, making each bite a satisfying experience. Serve this dish with a side of mashed potatoes or rice to soak up all the flavorful juices.

Crockpot Brazilian Moqueca (Fish Stew)

Moqueca is a Brazilian fish stew that is deeply flavorful and aromatic, made with coconut milk, tomatoes, and a blend of herbs and spices. This crockpot version simplifies the cooking process while still delivering the dish’s authentic flavors, making it an ideal meal for seafood lovers.

Ingredients:

• 2 lbs white fish fillets (like tilapia or cod), cut into chunks
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 tomatoes, chopped
• 1 can (14 oz) coconut milk
• 1 cup fish stock
• 2 tablespoons olive oil
• 1 tablespoon ground paprika
• 1 teaspoon ground turmeric
• Juice of 1 lime
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet and sauté the chopped onion, garlic, and bell peppers until softened, about 5 minutes.
2. Transfer the sautéed vegetables to the crockpot. Add the chopped tomatoes, coconut milk, fish stock, paprika, turmeric, lime juice, salt, and pepper.
3. Stir everything to combine and place the fish fillets on top of the mixture.
4. Cover and cook on low for 4-5 hours, or until the fish is tender and flakes easily with a fork.
5. Garnish with fresh cilantro before serving.

This Brazilian moqueca recipe is a delightful and comforting dish, with its rich coconut milk broth and tender fish fillets. The slow cooking brings out the natural sweetness of the peppers and tomatoes, while the paprika and turmeric lend a warm, slightly smoky flavor. The tangy lime juice brightens the stew, and the cilantro adds a fresh herbal note. This dish pairs wonderfully with rice or farofa, creating a tropical and vibrant meal that’s perfect for any occasion.

Crockpot Brazilian Style Pork Carnitas

Inspired by the classic Brazilian flavors, this recipe for pork carnitas brings together tender, slow-cooked pork with bold seasonings. The combination of garlic, orange juice, and cumin imparts a unique twist to the traditional carnitas recipe, making it a must-try in your crockpot.

Ingredients:

• 4 lbs pork shoulder, cut into large chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• Juice of 2 oranges
• Juice of 1 lime
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions:

1. Rub the pork shoulder with cumin, smoked paprika, salt, and pepper.
2. In a large skillet, sear the pork chunks on all sides until golden brown, about 2-3 minutes per side.
3. Transfer the seared pork to the crockpot. Add the onion, garlic, orange juice, lime juice, and chicken broth.
4. Cover and cook on low for 8-10 hours, or until the pork is incredibly tender and shreds easily with a fork.
5. Shred the pork and return it to the crockpot to soak up the juices for an additional 30 minutes.
6. Serve with warm tortillas, fresh cilantro, and lime wedges.

The slow-cooked pork in this recipe is juicy, tender, and full of flavor. The citrusy brightness from the orange and lime juices, combined with the smoky paprika and cumin, gives the pork a distinct and delicious taste. Once shredded, the pork becomes perfect for tacos, burritos, or served over rice. The freshness of cilantro and lime adds a final touch of vibrancy to this Brazilian-inspired dish, making it a crowd-pleasing meal.

Crockpot Brazilian Chicken with Olives

This Brazilian-style chicken dish combines tender chicken with the briny flavor of olives, garlic, and tomatoes. The slow-cooking process ensures that the chicken becomes incredibly juicy, while the olives and spices impart a rich and savory flavor that will keep everyone coming back for more.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup green olives, pitted and halved
• 1/2 cup chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet and sauté the onion and garlic until softened, about 5 minutes.
2. Place the chicken thighs in the crockpot and add the sautéed onion and garlic on top.
3. Add the diced tomatoes, olives, chicken broth, oregano, cumin, salt, and pepper to the crockpot.
4. Cover and cook on low for 6-7 hours, or until the chicken is tender and easily shreds.
5. Shred the chicken with two forks and stir it into the sauce.
6. Garnish with fresh parsley before serving.

This Brazilian chicken with olives is a savory, flavorful dish with a combination of rich spices and tangy olives that truly shine in the slow-cooked sauce. The chicken thighs become incredibly tender, and the olives provide a perfect briny contrast to the sweet tomatoes and garlic. The addition of oregano and cumin deepens the flavors, making this dish both satisfying and comforting. Serve it with rice or couscous to soak up the delicious sauce.

Crockpot Brazilian Beef Stroganoff

This Brazilian beef stroganoff features tender strips of beef in a creamy, savory sauce with a subtle tang from the addition of mustard and lime. The crockpot allows the beef to cook slowly, ensuring that the sauce and flavors meld beautifully, making it the perfect hearty meal.

Ingredients:

• 2 lbs beef stew meat, cut into strips
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup beef broth
• 1 tablespoon Dijon mustard
• 1 cup sour cream
• 1/4 cup lime juice
• 1/2 teaspoon ground paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Brown the beef strips in batches, removing them from the skillet once seared.
2. In the same skillet, sauté the onion and garlic until softened, about 3-4 minutes.
3. Transfer the beef and sautéed onions and garlic into the crockpot. Add beef broth, Dijon mustard, lime juice, paprika, salt, and pepper.
4. Cover and cook on low for 6-7 hours, or until the beef is tender.
5. Stir in the sour cream and cook for an additional 15-20 minutes, allowing the sauce to thicken.
6. Garnish with fresh parsley before serving.

This Brazilian beef stroganoff is rich, creamy, and packed with bold flavors. The Dijon mustard and lime juice provide a wonderful tangy contrast to the creamy sauce, while the slow-cooked beef becomes incredibly tender. This dish is best served over noodles or mashed potatoes, allowing the luxurious sauce to coat each bite. It’s an indulgent, satisfying meal with the perfect blend of savory and tangy notes.

Crockpot Brazilian BBQ Chicken

Brazilian BBQ, or churrasco, is known for its marinated meats cooked over an open flame. This crockpot version simplifies the cooking process while delivering all the bold flavors of the marinade, making it an easy way to enjoy the taste of Brazilian barbecue at home.

Ingredients:

• 4 bone-in, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, whisk together olive oil, soy sauce, brown sugar, red wine vinegar, garlic, cumin, paprika, lime juice, salt, and pepper to create the marinade.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Let it marinate in the fridge for at least 2 hours, or overnight for the best flavor.
3. Transfer the marinated chicken to the crockpot and pour any remaining marinade over the top.
4. Cover and cook on low for 6-7 hours, or until the chicken is tender and fully cooked.
5. Garnish with fresh cilantro before serving.

This Brazilian BBQ chicken captures the essence of churrasco with its sweet and savory marinade, packed with layers of flavor. The slow-cooking process ensures the chicken is juicy and tender while allowing the marinade to penetrate every bite. Serve it with rice, farofa, or a fresh salad for a complete Brazilian-inspired meal.

Crockpot Brazilian Coxinha (Chicken Croquettes)

Coxinha is a beloved Brazilian street food made of tender, shredded chicken wrapped in a crispy dough. This crockpot version simplifies the filling process, allowing you to slow-cook the chicken to a flavorful and juicy perfection before assembling the croquettes. While the frying step is still necessary to achieve the crispy outer layer, the filling is tender and infused with rich Brazilian seasonings.

Ingredients:

• 2 lbs chicken thighs, boneless and skinless
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• 2 cups all-purpose flour
• 1 cup milk
• 1/2 cup butter
• 1 egg
• 2 cups breadcrumbs for coating
• Oil for frying

Instructions:

1. In the crockpot, combine chicken thighs, chopped onion, garlic, chicken broth, cumin, smoked paprika, turmeric, salt, and pepper.
2. Cover and cook on low for 6-7 hours, or until the chicken is very tender and shreds easily with a fork.
3. Once cooked, remove the chicken from the crockpot and shred it with two forks. Add fresh parsley and mix thoroughly.
4. In a saucepan, melt butter over medium heat. Add flour and cook for about 2-3 minutes, stirring constantly to create a roux. Slowly add milk, whisking to create a smooth, thick mixture.
5. Combine the roux mixture with the shredded chicken until it forms a cohesive, slightly sticky filling. Let the mixture cool.
6. Once the filling is cool enough to handle, shape it into small teardrop-shaped croquettes. Dip each croquette into beaten egg and coat it with breadcrumbs.
7. Heat oil in a skillet or deep fryer and fry the croquettes until golden brown and crispy, about 4-5 minutes per batch.
8. Serve hot, with a side of spicy dipping sauce.

These crockpot Brazilian coxinhas are irresistibly delicious, with tender, well-seasoned chicken enveloped in a smooth dough. The slow cooking of the chicken infuses it with the savory spices, ensuring that each bite is packed with flavor. The crispy golden exterior provides the perfect contrast to the juicy, flavorful chicken filling. They make for a perfect appetizer or snack for any gathering, transporting you straight to Brazil with each crispy, savory bite.

Crockpot Brazilian Chili (Feijão Tropeiro)

Feijão Tropeiro is a traditional Brazilian dish, typically made with beans, bacon, sausage, and farofa. In this crockpot version, we bring together all these delicious flavors, creating a hearty and rich chili that’s comforting and deeply flavorful. The slow cooking process allows all the ingredients to meld together, making for an irresistible meal.

Ingredients:

• 1 lb dried pinto beans, soaked overnight
• 1/2 lb bacon, chopped
• 1/2 lb chorizo sausage, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tomatoes, chopped
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1/2 teaspoon chili flakes (optional)
• 4 cups chicken broth
• Salt and pepper to taste
• 1/2 cup farofa (toasted cassava flour) for garnish
• Fresh cilantro for garnish

Instructions:

1. Drain and rinse the soaked pinto beans.
2. In a skillet, cook the chopped bacon until crispy. Remove the bacon and set aside. In the same skillet, brown the chorizo slices and set aside.
3. Place the cooked bacon, chorizo, chopped onion, garlic, tomatoes, beans, cumin, paprika, chili flakes, and chicken broth into the crockpot.
4. Season with salt and pepper, stir to combine, and cover the crockpot.
5. Cook on low for 8 hours, or until the beans are tender and the flavors have melded together.
6. Before serving, stir in the farofa for a deliciously nutty flavor and garnish with fresh cilantro.

This Brazilian chili (Feijão Tropeiro) is a delightful comfort food packed with rich flavors from the bacon, sausage, and beans. The smoky spices, along with the addition of farofa, create a hearty and satisfying dish that’s perfect for a family meal or a cozy gathering. The crockpot method allows the beans to absorb the full depth of the seasonings, making every bite full of flavor and warmth. Serve this with rice or crusty bread for a complete Brazilian feast.

Crockpot Brazilian Lamb Stew (Cordeiro ao Vinho)

This Brazilian lamb stew, known as Cordeiro ao Vinho, is a luxurious and aromatic dish made with tender lamb cooked in red wine, garlic, and spices. Slow-cooked in the crockpot, the lamb becomes incredibly tender and the sauce rich and flavorful, making it a perfect dish for special occasions or hearty weeknight dinners.

Ingredients:

• 3 lbs lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups red wine (preferably dry)
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Brown the lamb chunks in batches until all sides are seared, about 5 minutes per batch.
2. Transfer the browned lamb to the crockpot. Add the chopped onion, minced garlic, red wine, beef broth, tomato paste, rosemary, cumin, coriander, salt, and pepper.
3. Stir to combine and cover the crockpot.
4. Cook on low for 7-8 hours, or until the lamb is tender and easily pulls apart.
5. Garnish with fresh parsley before serving.

This Brazilian lamb stew is a hearty and rich dish, with the slow cooking in red wine creating a sauce that’s full of depth and flavor. The lamb becomes incredibly tender, absorbing all the delicious spices and wine. The cumin and coriander lend a warm, earthy flavor to the dish, while the rosemary adds a touch of aromatic freshness. This stew is perfect for a special dinner, served with mashed potatoes or a crusty loaf of bread to soak up the rich sauce.

Crockpot Brazilian Baiana Shrimp Stew (Moqueca Baiana de Camarão)

Moqueca Baiana de Camarão is a vibrant Brazilian shrimp stew originating from Bahia, known for its combination of coconut milk, tomatoes, and a variety of spices. This crockpot version simplifies the cooking process while preserving the delicious tropical flavors, creating a rich and flavorful stew that’s perfect for any seafood lover.

Ingredients:

• 2 lbs large shrimp, peeled and deveined
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tomatoes, chopped
• 1 can (14 oz) coconut milk
• 1/2 cup fish stock or water
• 1 tablespoon palm oil (or olive oil)
• 1 tablespoon ground paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (optional)
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a skillet, heat palm oil and sauté the onions, garlic, and bell peppers until softened, about 5 minutes.
2. Transfer the sautéed vegetables to the crockpot. Add the chopped tomatoes, coconut milk, fish stock, paprika, cumin, lime juice, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4 hours, or until the vegetables are tender and the flavors have melded together.
4. Add the shrimp to the crockpot and cook for an additional 30-45 minutes, until the shrimp is pink and cooked through.
5. Garnish with fresh cilantro before serving.

This Brazilian Moqueca Baiana de Camarão is an explosion of flavors, with the creamy coconut milk base and the zesty lime and spices providing an irresistible depth of taste. The shrimp absorbs all the spices and becomes succulent, while the peppers and tomatoes contribute a touch of sweetness. This dish is perfect served over rice, allowing the flavorful broth to be fully enjoyed with each bite. It’s a perfect dish for those who love seafood with a tropical twist.

Crockpot Brazilian Beef and Potato Stew (Carne de Panela)

Carne de Panela is a traditional Brazilian beef and potato stew, often made with tough cuts of beef that become tender and flavorful after slow cooking. This crockpot version allows the beef to simmer in a savory broth until it is fall-apart tender, while the potatoes absorb all the delicious flavors.

Ingredients:

• 2 lbs beef chuck roast, cut into cubes
• 4 large potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup diced tomatoes
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet and brown the beef cubes on all sides, about 3-4 minutes per side.
2. Transfer the browned beef to the crockpot. Add the potatoes, chopped onion, garlic, beef broth, diced tomatoes, cumin, paprika, oregano, salt, and pepper.
3. Stir to combine and cover the crockpot.
4. Cook on low for 7-8 hours, or until the beef is tender and the potatoes are cooked through.
5. Garnish with fresh parsley before serving.

This Brazilian beef and potato stew is a comforting and hearty meal, with the beef becoming melt-in-your-mouth tender while absorbing the rich flavors of the broth and spices. The potatoes soak up the savory juices, creating a dish that’s both filling and satisfying. It’s the perfect dish for a cozy family meal or for a special occasion, and it pairs wonderfully with a simple salad or a slice of crusty bread to soak up the flavorful sauce.

Crockpot Brazilian Picadinho (Beef Stew)

Picadinho is a Brazilian-style beef stew, made with tender beef simmered in a tomato-based sauce with onions, garlic, and vegetables. This crockpot version allows the beef to slowly cook, resulting in a rich, flavorful dish that’s perfect for a comforting meal.

Ingredients:

• 2 lbs beef stew meat, cut into cubes
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tomatoes, chopped
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Brown the beef cubes in a skillet over medium-high heat, about 5 minutes per batch.
2. Transfer the beef to the crockpot, then add the chopped onion, garlic, tomatoes, carrots, potatoes, beef broth, tomato paste, cumin, paprika, salt, and pepper.
3. Stir to combine and cover the crockpot.
4. Cook on low for 6-8 hours, or until the beef is tender and the vegetables are cooked through.
5. Garnish with fresh parsley before serving.

This Brazilian picadinho is a flavorful and hearty stew, with tender beef and vegetables simmered in a rich tomato-based sauce. The crockpot method ensures the beef becomes incredibly tender, while the spices add depth and warmth to the dish. Serve this comforting stew with rice or a simple salad, and enjoy a taste of Brazil in every bite.

Crockpot Brazilian Beef Stroganoff (Estrogonofe)

Brazilian Beef Stroganoff, or Estrogonofe, is a rich and creamy dish featuring tender beef and mushrooms in a velvety sauce made with heavy cream and ketchup. This crockpot version simplifies the process by allowing the beef to cook slowly in a flavorful broth, infusing the meat with depth and tenderness, while the creamy sauce comes together easily at the end.

Ingredients:

• 2 lbs beef sirloin, cut into thin strips
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons ketchup
• 1 cup mushrooms, sliced
• 1 cup sour cream
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the beef strips, chopped onion, garlic, beef broth, Worcestershire sauce, ketchup, and mushrooms into the crockpot.
2. Season with salt and pepper, then stir everything to combine.
3. Cover the crockpot and cook on low for 6-7 hours, until the beef is tender and the flavors have melded together.
4. About 20 minutes before serving, stir in the sour cream and heavy cream, and let the sauce thicken slightly.
5. Garnish with fresh parsley and serve hot over rice or noodles.

Brazilian Beef Stroganoff is a comforting and indulgent dish that showcases the perfect balance between savory, creamy, and slightly tangy flavors. The crockpot method ensures that the beef becomes incredibly tender while retaining its rich taste, while the creamy sauce adds depth and luxury to the dish. This hearty stew is perfect for a family meal or any special occasion, offering a delicious taste of Brazil in every bite.

Crockpot Brazilian Feijoada (Black Bean Stew)

Feijoada is one of Brazil’s most iconic dishes, a black bean stew made with a variety of smoked and salted meats. This hearty dish is a celebration of flavors, combining the richness of the meats with the earthiness of the beans. In the crockpot version, the long, slow cooking process allows all the ingredients to infuse together, creating a savory and comforting stew.

Ingredients:

• 1 lb black beans, soaked overnight
• 1 lb pork shoulder, cut into chunks
• 1/2 lb smoked sausage, sliced
• 1/2 lb chorizo sausage, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tomatoes, chopped
• 4 cups chicken broth
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Drain and rinse the soaked black beans.
2. In the crockpot, combine the soaked beans, pork shoulder, smoked sausage, chorizo, chopped onion, garlic, tomatoes, chicken broth, bay leaf, cumin, and smoked paprika.
3. Season with salt and pepper, then stir everything together.
4. Cover and cook on low for 8 hours, or until the beans are tender and the meats are flavorful.
5. Before serving, remove the bay leaf and garnish with fresh cilantro.

This Brazilian Feijoada is a hearty and flavorful dish, with the slow-cooked meats infusing the beans with rich, savory flavors. The smoky sausages and pork shoulder meld together perfectly, creating a filling and satisfying meal. It’s traditionally served with rice, collard greens, and orange slices, making for a comforting and complete meal that will transport you straight to Brazil.

Crockpot Brazilian Chicken with Coconut Milk (Frango com Leite de Coco)

Frango com Leite de Coco is a delicious Brazilian dish that features tender chicken cooked in a creamy coconut milk sauce, flavored with garlic, onions, and a touch of lime. The crockpot version simplifies the cooking process, allowing the chicken to slowly absorb the flavors while becoming incredibly tender. The result is a rich, comforting dish with tropical flavors that pair wonderfully with rice or beans.

Ingredients:

• 4 chicken thighs, bone-in and skinless
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (14 oz) coconut milk
• Juice of 1 lime
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Place the chicken thighs, chopped onion, minced garlic, coconut milk, lime juice, cumin, turmeric, salt, and pepper into the crockpot.
2. Stir to combine, ensuring the chicken is well-coated in the coconut milk and seasonings.
3. Cover and cook on low for 6-7 hours, until the chicken is tender and fully cooked.
4. Garnish with fresh cilantro before serving.

This Brazilian chicken dish is bursting with flavor, with the coconut milk creating a creamy and rich sauce that complements the tender chicken beautifully. The turmeric and cumin add warmth and depth, while the lime juice brings a touch of brightness and acidity. This dish is perfect when served over rice, allowing you to savor every drop of the fragrant sauce. It’s a simple yet delicious way to bring Brazilian flavors into your home.

Crockpot Brazilian Lamb with Potatoes (Cordeiro com Batatas)

This Brazilian lamb and potato dish, Cordeiro com Batatas, is a flavorful and satisfying meal that combines tender lamb with hearty potatoes in a savory broth. The slow-cooking process in the crockpot ensures that the lamb becomes incredibly tender and the potatoes soak up all the delicious flavors. It’s a comforting, homey dish perfect for any occasion.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 4 large potatoes, peeled and diced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, brown the lamb chunks on all sides, about 5 minutes per side.
2. Transfer the browned lamb to the crockpot, along with the potatoes, chopped onion, garlic, beef broth, cumin, coriander, paprika, salt, and pepper.
3. Stir to combine and cover the crockpot.
4. Cook on low for 7-8 hours, or until the lamb is tender and the potatoes are cooked through.
5. Garnish with fresh parsley before serving.

This Brazilian lamb with potatoes is a flavorful and filling dish, with tender lamb and soft potatoes cooked in a rich, savory broth. The cumin, coriander, and paprika add a depth of flavor that enhances the natural taste of the lamb, while the slow-cooking process ensures that the lamb is tender and juicy. It’s the perfect dish for a cozy family meal or a special dinner, served with rice or crusty bread to soak up the delicious sauce.

Crockpot Brazilian Churrasco (BBQ Beef)

Brazilian Churrasco is a famous BBQ dish that typically features beef, chicken, and sausages grilled to perfection. In this crockpot version, we recreate the flavors of churrasco by slow-cooking the beef with Brazilian spices, resulting in tender and flavorful meat that can be served with a variety of sides, like rice, beans, or grilled vegetables.

Ingredients:

• 2 lbs beef flank steak or skirt steak
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon dried oregano
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• Juice of 1 lime
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a bowl, mix the minced garlic, cumin, paprika, oregano, olive oil, red wine vinegar, lime juice, salt, and pepper.
2. Rub the spice mixture all over the beef, ensuring it’s well-coated.
3. Place the beef in the crockpot and cover.
4. Cook on low for 6-7 hours, or until the beef is tender and easily shreds.
5. Garnish with fresh parsley before serving.

This Brazilian Churrasco is a flavorful and aromatic dish, with the slow-cooking process infusing the beef with rich spices and tenderizing it to perfection. The cumin, paprika, and oregano bring warmth and depth to the beef, while the vinegar and lime juice add a tangy brightness that balances the flavors. This dish is perfect when served with traditional Brazilian sides like rice, beans, or a simple salad, making it a hearty and satisfying meal for any occasion.

Crockpot Brazilian Chicken with Peppers (Frango com Pimentão)

Frango com Pimentão is a Brazilian chicken dish that features tender chicken cooked with colorful bell peppers in a flavorful, slightly tangy sauce. This crockpot version allows the chicken to cook slowly, absorbing all the vibrant flavors of the peppers and spices, resulting in a dish that’s both comforting and bursting with flavor.

Ingredients:

• 4 chicken breasts or thighs, bone-in and skinless
• 2 bell peppers (red and yellow), sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Place the chicken breasts or thighs, bell peppers, onion, garlic, diced tomatoes, cumin, smoked paprika, salt, and pepper into the crockpot.
2. Stir to combine and cover.
3. Cook on low for 6-7 hours, until the chicken is tender and the peppers are soft.
4. Garnish with fresh cilantro before serving.

This Brazilian chicken with peppers is a vibrant and flavorful dish, with tender chicken absorbing the spices and the sweetness of the peppers. The smoky paprika and cumin create a warm, aromatic base, while the bell peppers add a touch of sweetness and color. Serve this dish over rice, quinoa, or with a simple salad for a complete and satisfying meal that brings the flavors of Brazil to your table.

Note: More recipes are coming soon!