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Registered: ‎05-06-2020

Re: Summer Slow Cooker Recipes to Make All Season Long

I just love these recipes. Will be bookmarking this thread.

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Posts: 20,582
Registered: ‎03-27-2014

Re: Summer Slow Cooker Recipes to Make All Season Long

15 minute prep Fall-Off-the-Bone Slow Cooker Barbecue Ribs that everyone will go crazy for!  These Slow Cooker Ribs are SUPER easy, flavorful, and so touchdown tender you will be making them again and again!  They have tons of rave reviews claiming these Slow Cooker BBQ Ribs are better than any restaurant with the best homemade barbecue sauce ever! 

 

Slow-Cooker-Barbecue-Ribs-main.jpg

 

 

INGREDIENTS
 
  • 4 pounds baby back pork ribs
Spice Rub
  • 1 1/2 tablespoons paprika
  • 1 1/2 tablespoons packed brown sugar
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground chipotle pepper
  • 1 teaspoon black pepper
  • 1 teaspoons onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional for more heat)
Barbecue Sauce
  • 2 cups ketchup
  • 1/2 cup molasses
  • 1/2 cup brown sugar, packed
  • 1/4 cup seedless blackberry preserves
  • 1/3 cup apple cider vinegar
  • 1 tablespoon reserved Spice Rub from above
  • 1 tablespoon liquid smoke (optional but recommended) *
 
 
 
 
INSTRUCTIONS
 
  1. Preheat oven to 400 degrees F Line a baking sheet with sides with parchment paper. Set aside.
  2. Cut ribs into 6 sections then rinse and pat dry.
  3. In a medium bowl, whisk together Spice Rub ingredients. Remove 1 tablespoon Spice Rub to use in your barbecue sauce. Rub all remaining Spice Rub evenly all over the meat then place ribs on prepared baking sheet. Bake ribs for 15 minutes ON EACH SIDE (30 minutes total) to sear meat.
  4. Meanwhile, add all of the Barbecue Sauce ingredients to a medium saucepan and gently simmer for 15 minutes, stirring occasionally. Remove 1 1/2 cups barbecue sauce and refrigerate to use after ribs are cooked.
  5. Spray slow cooker with nonstick cooking spray then add a thin layer of remaining barbecue sauce, followed by ribs. Layer sauce then ribs until complete, tossing to coat as needed to ensure ribs are evenly coated in barbecue sauce.
  6. Cover and cook on HIGH for 4-5 hours or on LOW for 7-9 hours OR cook until ribs are fall apart tender. Rotate ribs once during cooking so they cook evenly. Cooking time may vary between slow cookers.
  7. When ribs are tender, remove from slow cooker and brush with some Reserved Barbecue Sauce if desired or use sauce for dipping. Enjoy!
RECIPE NOTES
 

*Liquid smoke can be found next to the barbecue sauce in most grocery stores. It adds a wonderfully smoky flavor.
**I like to dip each rib piece in the spice mix, front and back, then rub the mix all over with my hands.
**It might like seem like a lot of seasoning, but you should use all of the Spice Rub for 4 pounds of meat for optimal flavor.


The hottest places in hell are reserved for those who, in times of great moral crisis, maintain their neutrality ~  Dante Alighieri
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Posts: 3,809
Registered: ‎03-09-2010

Re: Summer Slow Cooker Recipes to Make All Season Long

Keep these wonderful recipes coming @Chi-town girl  ❤️❤️

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Posts: 20,582
Registered: ‎03-27-2014

Re: Summer Slow Cooker Recipes to Make All Season Long


@godi wrote:

Keep these wonderful recipes coming @Chi-town girl  ❤️❤️


@godi  - I will! Glad you are enjoying Woman Very Happy


The hottest places in hell are reserved for those who, in times of great moral crisis, maintain their neutrality ~  Dante Alighieri
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Posts: 20,582
Registered: ‎03-27-2014

Re: Summer Slow Cooker Recipes to Make All Season Long

Slow-Cooker Chicken Piccata

 

Slow_Cooker_Chicken_Piccata_Recipe (1).jpg

4 servings

 

INGREDIENTS

 

4 boneless, skinless chicken breasts

3 shallots, sliced

3 cloves garlic, minced

3 cups chicken broth

½ cup fresh lemon juice

1 lemon, sliced

¼ cup capers

2 tablespoons unsalted butter

6 ounces cooked linguine, prepared according to package instructions

2 tablespoon fresh parsley

 

DIRECTIONS

 

1. Place the chicken breasts, shallots and garlic into your slow cooker.

2. Top with 3 cups chicken broth, lemon juice, capers and lemon slices.

3. Dot the surface with 2 tablespoons unsalted butter; season with salt and pepper. 

4. Cook on low for 5 hours. 

5. Place 1 chicken breast on top of a portion of cooked linguine. Ladle ½ cup of the broth over the chicken and pasta, and garnish with 2 tablespoons fresh parsley. Serve immediately.


The hottest places in hell are reserved for those who, in times of great moral crisis, maintain their neutrality ~  Dante Alighieri
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Posts: 20,582
Registered: ‎03-27-2014

Re: Summer Slow Cooker Recipes to Make All Season Long

Slow-Cooker Garlic-Herb Mashed Cauliflower

 

Slow_Cooker_Garlic_Herb_Mashed_Cauliflower_Recipe.jpg

 


The hottest places in hell are reserved for those who, in times of great moral crisis, maintain their neutrality ~  Dante Alighieri
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Super Contributor
Posts: 452
Registered: ‎03-21-2010

Re: Summer Slow Cooker Recipes to Make All Season Long


@Chi-town girl wrote:

Slow-Cooker Chicken Teriyaki

Slow_Cooker_Chicken_Teriyaki_Recipe.jpg

4 servings

 

INGREDIENTS

4 boneless, skinless chicken breasts

1 onion (sliced)

3 cloves garlic (minced)

1 tablespoon fresh ginger (minced)

½ cup soy sauce

⅓ cup honey

⅓ cup rice vinegar

¼ cup scallions, sliced

3 tablespoons sesame seeds

2 cups white rice, steamed (for serving

 

Instructions

 


Thank you for posting - I saved to Pintrest!  

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Posts: 20,582
Registered: ‎03-27-2014

Re: Summer Slow Cooker Recipes to Make All Season Long

Good option for using frozen chicken!

 

Gluten Free Crock Pot Chicken Salad Sandwich Sliders feature tangy Crock Pot Chicken Salad served as open faced sandwiches! This crock pot chicken recipe is healthy, easy, mayo free, and egg free ! So good for a quick meal, light lunch, appetizer, or food prep for the week. 

Gluten Free Crock Pot Chicken Salad Sandwich Sliders! Tangy Crock Pot Chicken Salad on open faced sandwich sliders! These crock pot chicken recipe is healthy, easy, mayo free, and egg free ! So good for a quick meal, light lunch, appetizer, or food prep for the week.

 

 

 

 mayo-free-chicken-salad-700x915.jpg

 

crock pot chicken salad sandwich sliders

  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 3 hr
  • Total Time: 3 hrs 10 minutes
DESCRIPTION

Crock Pot Chicken Salad Sandwich Sliders {Gluten Free, Mayo Free}


INGREDIENTS

FOR CROCK POT:

  • 1 lb young whole chicken (thawed or frozen)
  • 1/4 cup olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp dried herbs
  • 1 tsp minced garlic
  • 68 oz vegetable or chicken broth
  • 1 tbsp balsamic vinegar

INGREDIENTS FOR CHICKEN SALAD MIX:

  • 2 cups of shredded chicken (from crock pot)
  • 34 tbsp plain yogurt or creme fraiche f
  • 1/4 tsp sea salt
  • 1/2 black pepper
  • 1 tbsp dijon mustard
  • 1/4 cup chopped red onion
  • Broth from the crock pot (just a few tbsp)
  • Optional chopped basil leaves ( 2 tbsp)
  • Lemon juice (1 tbsp)
  • Gluten free rolls (see notes for brand)
  • Red cabbage slaw or chopped

INSTRUCTIONS
  1. Combine your frozen whole chicken in crock pot with the broth and first 7 ingredients (oil, herbs, broth, balsamic vinegar being last). Make sure you spread the herbs evenly over chicken and same with salt/pepper/oil.
  2. If frozen, cook on high for 3-4 hrs or until no longer pink.
  3. Remove from crock pot and keep 1/4 cup of the broth for later.
  4. Shred chicken and remove the skin while doing so.
  5. Place 2 cups of your crock pot shredded chicken in a large bowl. Store the rest in tupperware and keep for later.
  6. Add your creme fraiche or yogurt, onion, mustard, pepper, salt, and a few tbsp of the broth from the crock pot to your chicken bowl.
  7. Mix all together.
  8. Add your lemon juice and any additional herbs or seasoning you’d like. I added fresh basil as well.
  9. Slice and toast your gluten free rolls. Add a spoonful of raw cabbage on top of each and then spoon your chicken salad on top. Serve and enjoy!
  10. See notes on how to make your own creme fraiche!

NOTES

If you want to make your own creme fraiche. Just add 1 cup heavy whipping cream + 2 tablespoons buttermilk. Cover and let is stand at room temp for at least 10 hrs. Or overnight. It will thicken and it’s divine! Keep in fridge for up to 10 days!

 

For the gluten free rolls, we used Udis gluten free French Rolls or little northern bakehouse rolls.


The hottest places in hell are reserved for those who, in times of great moral crisis, maintain their neutrality ~  Dante Alighieri