Barbecued Ribs (Slow Cooker)

I have been making this recipe for many years. When I asked my kids what they would like for dinner, my daughter would request this recipe.  I was happy to make it since it was so easy.  Perfect for a weeknight dinner. This is still one of her favorite meals.

5 lbs boneless beef short ribs or pork spareribs (If using bone-in ribs, you may want to use 6-7 lbs)

1/2 cup ketchup

2 TBS brown sugar

1 TBS Worcestershire sauce

1 tsp hot sauce

2 TBS vinegar 

1/4 tsp salt

1 tsp dried minced onion

Place ribs on a rack in a baking pan.  Brown at 400 degrees F for 15 minutes; turn and brown on the other side for 10-15 minutes.  Drain fat and place ribs in a slow cooker.  Combine remaining ingredients; pour over ribs.  Cover and cook on low for 5-6 hours or until tender.

You can brown the meat and pour the sauce over the ribs and refrigerate overnight.  In the morning, add the meat and sauce to the slow cooker.

Serves 6

Eileen

Savory Crockpot Chicken Drumsticks

What I love about this recipe is that it is simple to just mix the marinade ingredients together and put it in the crockpot with the drumsticks. You   It's a quick and delicious meal that has just the perfect balance of sweet and tangy.

This chicken dish pairs well with rice, coleslaw, garlic bread, grill vegetables, mashed potatoes or a refreshing cucumber salad.  If you wish, you could even add bell peppers or carrots to the slow cooker.

For the Marinade:

1/2 cup low-sodium Soy Sauce

1 cup low sodium Chicken Broth

1/4 cup Sweet Thai Chili Sauce

2 TBS Sriracha, adjust to heat preference

1/4 cup Brown Sugar

2 TBS Lime Juice

1 inch fresh Ginger, peeled and minced

3 cloves Garlic, crushed

For the Chicken:

4 to 4.5 lbs Chicken Drumsticks, bone-in, skin-on (completely thawed)

For Garnish:

2 TBS Green Onions, thinly sliced

1 TBS Toasted Sesame Seeds

In a mixing bowl, whisk together all of the marinade ingredients until well combined.

Place the chicken drumsticks into the slow cooker and pour marinade over them.  Ensure each drumstick is thoroughly coated.

Cover your slow cooker and set it to low, cooking for about 4 hours or until the chicken is tender and fully cooked through.  Use a meat thermometer to ensure your chicken reaches 165F for perfect doneness.  Do not overcook.

For an extra crispy skin, preheat your broiler while the chicken finishes.  Transfer the drumsticks to a baking sheet and broil for 3-5 minutes until the skin is crispy and golden brown.

Before serving, sprinkle the drumsticks with sliced green onions and toasted sesame seeds for added freshness and crunch.

** If you wish, you could mix up the marinade with the drumsticks in an airtight container and place in the fridge for 24 hours.  When ready to cook, just place it in the crockpot and cook per directions above.

Serves 4

Source: recipesbylucille.com

Kimberly

Beef Barbacoa Burrito Bowl (Crock Pot)

I recently made my own version of a Beef Barbacoa Burrito Bowl at home, and it turned out incredibly well. It’s one of those recipes that feels restaurant‑level but is surprisingly simple.  The slow‑cooked beef comes out tender, flavorful, and packed with that smoky chipotle kick I love. Layered over cilantro‑lime rice with black beans, fresh toppings, and a squeeze of lime, it tastes just as satisfying as the one from the restaurant — maybe even better. The best part is how much money I save by making it myself, and I can customize every bowl exactly the way I like it.

3 lbs. chuck roast or stew meat, cut into 2" pieces 

2 bay leaves

Sauce:

1/2 cup beef broth

2 TBS apple cider vinegar

juice of 2 to 3 limes

2 tsp salt

1 tsp black pepper

1 tsp oregano

2 tsp cumin

5 garlic cloves, chopped

2 - 4 chipotles in adobo sauce

Place all of the sauce ingredients into a blender and blend til smooth.

Place the meat and bay leaves in a crockpot. Pour the sauce over the meat.

Cook for 4 to 6 hours on high.

When meat is done, remove and discard the bay leaves. Using two forks, shred the meat.

You can use this meat for a taco or burrito filling, or as a topping for nachos. My favorite is in a burrito bowl. Add white rice or cliantro lime rice to the bowl, top with meat and your choice of any toppings. 

Some topping suggestions are:

black beans

pinto beans

corn

onion

salsa

grilled peppers and onions

black olives

tomato

guacamole

sour cream

cilantro

squeeze of lime

Source:  frugalfitmom.com

Kimberly

Indonesian Peanut Butter Chicken

This recipe is great for a weekday meal because it is so easy to make and it is delicious!

3 lbs boneless-skinless chicken thighs

Sauce:

3 TBS soy sauce

4 garlic cloves

1 1/2 TBS minced ginger

3 tsp sesame oil

1/4 tsp cayenne pepper

1/3 c peanut butter (Add after chicken is done)

cilantro

dry roasted peanuts, chopped

Brown chicken thighs in skillet then put in bottom of slow cooker.  (I have made this recipe several times without browning the chicken thighs and it was delicious.)

Combine sauce ingredients, except for the peanut butter, and pour over chicken thighs.  Cook on low for 5 hours or on high for 3.5 hours.

Remove chicken thighs and place on a plate, cover to keep warm.  Combine the peanut butter with the sauce in the slow cooker; stir well.  Pour the sauce over the top of the chicken thighs.

I like to serve this chicken over rice and topped with cilantro and chopped dry roasted peanuts.

Serves:  6

Source:  Sarah-Our Tribe of Many (YouTube)

Kimberly

Slow-Cooker Cola-Gochujang Glazed Beef

The flavor of this dish is remarkable. The level of spiciness can be adjusted by increasing or decreasing the amount of gochujang used.

2 lbs cubed beef chuck stew meat

4 scallions, sliced, dark green parts separated

4 cloves garlic, smashed

1/2 cup cola

3 TBS gochujang, plus more for serving

3 TBS soy sauce

2 TBS packed light brown sugar

1 TBS toasted sesame oil

2 tsp rice vinegar

3/4 cup white rice

1 cup kimchi

Serving Suggestions:  Toasted sesame seeds, small romaine lettuce leaves, diced cucumber, sliced radishes, shredded carrots, shredded cabbage.

Combine the beef, white and light green scallion parts and the garlic in a 6-8 quart slow cooker.  Whisk the cola, gochujang, soy sauce, brown sugar and sesame oil in a bowl until smooth.  Pour over the meat and stir well to coat.  Cover the slow cooker and cook on low until the meat is very tender, 7-9 hours.

Stir well, then remove the meat with a slotted spoon to a bowl.  Gently break the meat into smaller pieces, discarding any chunks of fat or tough bits of sinew.  Pour the sauce into a medium skillet and bring to a simmer over medium heat.  Cook, stirring occasionally, until thickened, 8-10 minutes.  Stir in the vinegar, then add the beef.  Simmer, stirring occasionally, until the meat is coated, and the sauce is thick and glossy, about 5 more minutes.

Meanwhile, cook the rice per the package directions.  Let sit, then fluff with a fork.  Serve the meat with the rice, kimchi, more gochujang, the dark green scallion parts, toasted sesame seeds, lettuce leaves, cucumbers, radishes, carrots and cabbage.  Serve as a rice bowl or stuff into the lettuce leaves.

Serves 4

Source:  Food Network Magazine November 2022

Kimberly

Slow Cooker Chicken and Gravy

Once the fall weather was upon us in Wisconsin, I was really craving some comfort food.  When I found this recipe it was perfect.  I had everything on hand and it was so easy to make.  I served this chicken and gravy over homemade mashed potatoes.  It was so good.

Chicken:

1/2 TBS olive oil

2.5 - 3 lbs chicken breasts

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp pepper

Gravy:

3 TBS butter

1/4 c. flour

1 1/2 TBS cornstarch

3 c. chicken broth, divided

1 1/2 tsp chicken bouillon

3/4 tsp garlic powder

3/4 tsp onion powder

3/4 tsp dried parsley

1/4 tsp paprika

1/4 tsp dried oregano

1/4 tsp dried thyme

salt to taste

For the chicken, combine the salt, garlic powder, paprika and pepper in a small bowl.  Place chicken breasts on a large plate, drizzle with olive oil and then sprinkle the seasoning on both sides of each chicken breast.  Transfer the chicken breasts to a lightly greased 6 quart slow cooker.

For the gravy, in a small saucepan melt the butter over medium heat.  Whisk the flour into the butter and cook for 2 minutes.  Reduce the heat to low and slowly whisk in 2 cups of the chicken broth.  In a small bowl, whisk the cornstarch with the remaining 1 cup of chicken broth.  Slowly add this mixture into the saucepan while whisking.  Add the chicken bouillon and the remaining seasonings.  Bring to a simmer, whisking constantly and continue to simmer until thickened to the consistency of gravy.  Pour over chicken in the slow cooker.

Cook on low for 4-5 hours, until the chicken is tender enough to shred.*  Shred chicken and cook on low for an additional 20 minutes.  Season with additional salt and pepper to taste.

*If the gravy is too thin at this point, you can remove the chicken and transfer the gravy to a saucepan.  Remove 1 cup of the gravy and whisk in 1 TBS of additional cornstarch.  Slowly pour the 1 cup of gravy with cornstarch back into the saucepan and bring to a boil.  Reduce heat and simmer for approximately 4-5 minutes to thicken. 

I used 5 lbs of chicken and made 1 1/2 recipes of the gravy. 

Source:  amysrecipebook.com

Kimberly

Crock Pot Chicken Drumsticks

Super easy, super delicious!  This is a quick and easy weekday meal.  

3 lbs chicken drumsticks

1 TBS paprika

1 tsp cumin

1 tsp garlic salt

1 1/2 cups barbeque sauce (divided)

In a small bowl combine paprika, cumin and garlic salt.  Stir to combine.

Sprinkle over the drumsticks and rub all over the chicken skin.

Place chicken drumsticks in the crockpot.

Pour 1 cup of the barbeque sauce over the drumsticks.

Cover and cook on low 4-6 hours until the chicken is tender. 

When finished, place the chicken on a cookie sheet lined with foil and cooking spray.

Brush 1/4 cup of the barbeque sauce on the drumsticks.  Broil for 1-5 minutes until it begins to brown.

Remove from the oven, flip the drumsticks, and brush with the remaining 1/4 cup barbeque sauce.

Broil another 1-5 minutes until brown.

If you wish, you could also use cut up chicken breasts.

Serves 6

Source: Dinner on a Dime

Kimberly

Slow Cooker Cherry Ham

Door County, Wisconsin is known for their cherries. This is a unique and delicious way to use cherry pie filling.  Make sure to use jarred pie filling, not the pie filling in a can.

Spiral Sliced Ham, Boneless (Approx 3-4 lbs)

1/2 cup brown sugar

1/4 cup red wine vinegar

1 quart jar Seaquist Cherry Pie Filling (or your favorite jarred cherry pie filling)

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

In a medium saucepan, combine all ingredients except ham. Cook on low 5-7 minutes until warm and blended.

Place ham in slow cooker.  Slightly separate each slice and put glaze in-between each slice and over the top.  Reserve 1/4 of the glaze.

Cook on High for 2 1/2 hours or on Low for 4 1/2 hours.

Baste with remaining glaze and cook on high for 20 minutes longer.

Source:  Seaquist Orchards Cookbook - Door County, Wisconsin

Kaleb

Brown Sugar Balsamic Glazed Pork Tenderloin

Oh my, this pork tenderloin is so good.  After you put this under the broiler, the brown sugar and balsamic glaze becomes caramelized.  Delicious!

2 pounds pork tenderloin*
1/2 tsp ground sage
1/2 tsp salt
1/4 tsp ground pepper
1 clove garlic, crushed  (I used 4 cloves of garlic)
1/2 cup water
1/2 cup brown sugar
1 TBS cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 TBS soy sauce

Mix together the sage, salt, pepper and garlic.  Rub this seasoning mix over the pork tenderloin.  

Add 1/2 cup water to the slow cooker.  Place the seasoned tenderloin in the slow cooker and cook on low for 6-8 hours.

An hour before the tenderloin is finished, in a small saucepan, mix together the brown sugar, cornstarch, balsamic vinegar, water and soy sauce.  Heat over medium heat and stir until mixture thickens, about 4 minutes.

Brush tenderloin with the glaze two or three times during the last hour of cooking.  For a more caramelized crust, remove the tenderloin from the slow cooker and put it on a foil-lined sheet pan, glaze and put under the broiler for 1-2 minutes until bubbly and caramelized.  Repeat this step two or three more times until desired crust is achieved.  

Serve with remaining glaze on the side.

* I have also made this recipe using pork butt/shoulder and it was delicious.

Serves 4-6

Source:  laurassweetspot.com

Kimberly

Creamy Ranch Pork Chops and Potatoes (Slow Cooker)

This delicious pork chop dinner is a great meal to serve on a busy night when you just don't have time to cook. Mix together all of the ingredients and freeze.  When you are ready to make this dish, thaw the ingredients overnight in the refrigerator and place in a slow cooker in the morning.  It can't get any easier!  If you don't wish to freeze before-hand, you may mix this up and cook the same day, as well. 

1 1/2 lbs boneless pork chops (about 4-6 chops, thick sliced)

6-8 medium potatoes, chopped into large pieces
1 lb. box of sliced mushrooms (my addition)
2 (10.75 oz each) cans cream of chicken soup
2 (1 oz each) packages dry Ranch dressing mix
1 cup milk
dried parsley to sprinkle on top, optional

In a bowl, mix together the soups, ranch dressing mix and milk.  Pour into a Ziploc gallon freezer bag.  Add pork chops, potatoes and mushrooms and seal the bag.  Freeze.

When ready to eat, remove bag from the freezer and thaw in the refrigerator for 24 hours. Cook on high for 3-4 hours or low for 6-7 hours.

Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops.  Sprinkle with dried parsley if you wish.

Source:  www.sixsistersstuff.com

Eileen

Seasoned Chicken Taco Filling

This seasoned meat is great to use in tacos, quesadillas, enchiladas or any Mexican recipe that calls for chicken.  I like to make this and freeze it so I have it on hand for whenever I'm hungry for a quick Mexican meal.

1 1/2 lbs boneless, skinless chicken breasts
1 can (2 cups) chicken broth
1 1/2 pkgs taco seasoning mix

Mix chicken broth and taco seasoning in a slow cooker; add chicken.  Cook approximately four hours on low.  Shred chicken and put back in juice for another hour.

Kimberly

Peanut Ginger Chicken Thighs

These chicken thighs are full of flavor and so easy to make. Make sure you give this recipe a try. I added some carrots to the slow cooker along with the chicken. This chicken is good served over brown rice. 

283 calories   11 grams of fat    31 grams of protein
 

 

1 cup medium salsa
1/3 cup light peanut butter
2 TBS frozen orange juice concentrate
1 TBS reduced sodium soy sauce
1 TBS honey
1 TBS grated ginger root
1/2 tsp curry powder
12 boneless skinless chicken thighs (about 2 1/4 lbs)
3 medium carrots cut in 1-inch pieces (optional)
 
Chopped green onion, cilantro and chopped peanuts for garnish.

Whisk together the salsa, peanut butter, orange juice concentrate, soy sauce, honey, ginger root and curry powder in the crock of a slow cooker.  Place chicken thighs over the sauce.  Turn pieces to coat both sides with sauce. 

Cover and cook on low-heat setting for 5 hours or high-heat setting for 2 1/2 to 3 hours, until chicken is tender. 

Garnish chicken with chopped green onions, cilantro and peanuts if desired.

Serves 6

Source:  The Looneyspoons Collection - Janet and Greta Podleski

Kimberly

Honey Sesame Crock Pot Chicken

When I served this dish, I placed brown rice on the dinner plate, topped it with steamed broccoli then topped with the chicken and sauce mixture. I then sprinkled with sesame seeds and chopped green onions.  I served this with the Asian Salad and Asian Ginger Dressing that is also on this blog.  So good!

3 lbs boneless, skinless chicken breasts (or boneless, skinless thighs)
salt and pepper
3/4 to 1 cup honey
1 cup low-sodium soy sauce
1 cup diced onion (I cut my onions into larger slices)
1/2 cup hoisin sauce (found in the Asian isle)
4 TBS sesame oil
6 cloves garlic, minced
1/2 tsp red pepper flakes

3 TBS cornstarch, dissolved in 3/4 cup cold water

Garnish:
sesame seeds
3 green onions, chopped


Lightly season both sides of the chicken with salt and pepper.  Place the chicken in a crock pot. 

In a medium bowl, combine honey, soy sauce, onion, hoisin, oil, garlic and pepper flakes.  Pour this mixture over the chicken.  Cook on low for 4 to 5 hours or until chicken is tender.

Remove the chicken from the crock pot, but reserve the sauce in the pot.  Dissolve 3 tablespoons of cornstarch in 3/4 cup of cold water and pour into crock pot.  Stir to combine with the sauce.  Replace the lid and cook sauce on high for ten more minutes or until sauce slightly thickens.

Meanwhile, shred the chicken into bite size pieces.  Add the chicken back to the crock pot and stir together with the sauce.

Serve the chicken over cooked rice (and cooked broccoli, if you wish).  Garnish with sesame seeds and green onions.

Freeze leftovers for a quick meal!

Serves 8-10

Source: modified from Six Sister's Stuff

Janice

Crockpot Chicken Stroganoff

An easy dish your whole family will enjoy.     

6 boneless, skinless chicken breasts (3 to 4 lbs), cut into 2 inch pieces
3 tablespoons melted butter 
1 packet dry Italian salad dressing mix or Ranch dressing mix
1/2 teaspoon black pepper
1/2 tsp paprika
1/2 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder
1 TBS parsley
1 lb fresh mushrooms, sliced
1/2 cup dry white wine or chicken stock
1/2 cup milk
2 cans cream of chicken soup
1 16 ounce container sour cream

Cooked egg noodles
2 to 4 tablespoons chopped flat leaf parsley

Place chicken breasts in bottom of large slow cooker that has been sprayed with cooking spray. Toss chicken with butter, spices and dressing mix. Add sliced mushrooms.  In a bowl whisk together wine (or stock), milk, soup, and sour cream until smooth. Pour over chicken and toss to coat. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

About a half hour before stroganoff is done cooking, mix together 1/2 cup water and 1/4 cup flour.  Mix until the flour is dissolved into the water.  Add to crockpot.  Stir well.  This will thicken the stroganoff to make more of a gravy. 

Serve over noodles with parsley on top.
 

Makes 8 servings

Source:  Cooking with Amy - Channel 11

www.fox11online.com

 

Eileen