The beauty of using a slow cooker or a Crock-Pot is that it's pretty darn simple. Prep your ingredients, add them to the slow cooker and press a button or two.
But there is a difference between a good slow-cooker meal and a great slow-cooker meal. Good ones get dinner on the table. Great ones, however, are remembered, talked about and requested. Here are some tips that can help you turn basic slow-cooker dinners into standout supper stars everyone will enjoy. These tips will also help you know when a slow-cooker recipe is destined to be great.
- Coating the inside of the slow cooker with a non-stick spray can prevent the need for scrubbing later.
- Liner bags made for slow cookers make cleanup quick, effortless cleanup.
- For most slow cookers, the high setting is approximately 280 F and the low setting is approximately 170 F.
- Cooking on high for one hour is about equal to cooking on the low setting for two hours.
- Add fresh herbs at the end to keep their flavors bright and fresh.
- Place hard vegetables, like potatoes, carrots, and other root vegetables at the bottom of the slow cooker where they will have more moisture and cook swiftly.
Crockpot BBQ Chicken
2 lbs boneless skinless chicken breasts
1 cup BBQ sauce
1/4 cup Italian dressing
1/4 cup brown sugar
1 tbsp Worcestershire sauce
salt to taste
Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
Pour over chicken, cover and cook on HIGH for 3-4 hours
Once the time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in the sauce for about 10-15 more minutes to soak up all that delish flavor.
Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.
Honey Garlic Crockpot Meatballs
1/4 cup brown sugar
1/3 cup honey
1/2 cup ketchup
2 TB soy sauce
3 cloves garlic minced
1 28oz bag fully cooked, frozen meatballs
In a medium bowl, mix together brown sugar, honey, ketchup, soy sauce, and garlic.
Place frozen meatballs in a 3-4 quart crockpot and pour the sauce over meatballs. Stir so all meatballs are coated evenly. Cook on LOW for 4 hours, stirring occasionally.
Use as an appetizer or serve over rice for a meal!
Crockpot Low Country Boil
1.5 lbs small red potatoes cut in half
5 cups of water
1 bottle 12 oz beer (you can also sub in broth)
1/4 cup Old Bay Seasoning
2 stalks celery cut into 1-inch pieces
1 onion cut into quarters
3-4 garlic cloves minced
2 lemons cut in half
1 lb cooked kielbasa sausage cut into 1-inch pieces
4 fresh cobs of corn cut into 3-inch chunks
2 lb fresh uncooked large shrimp in shells
Optional: Cocktail sauce fresh lemon slices, Cajun seasoning
Start by spraying a 6 or 7-quart slow cooker with cooking spray. Add in water, beer, Old Bay Seasoning, and garlic. Stir until well combined.
Place potatoes, onion, and celery in the slow cooker and squeeze lemons over mixture in the slow cooker.
Place lemon halves to slow cooker.
Cover the crockpot and cook on Low heat setting 4-5 hours.
Add sausage and corn, cover and cook 2 hours longer.
Increase heat setting to HIGH and add in your shrimp. Your crockpot will be very full, so do your best to stir a little and squeeze your shrimp in Cover and cook 30-40 minutes or until shrimp are pink.
Drain your Crockpot Low Country Boil using a large strainer. Serve this meal on a newspaper-covered table for easy cleanup. We enjoyed ours with cocktail sauce, fresh lemon, and some Cajun seasoning.
Bread & Cakes
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