Crock Pot Barbecue Ribs

Ingredients:

3 1/2 pounds pork loin back ribs Crock Pot Barbecue Ribs
1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke
2 garlic cloves, chopped
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce

Directions:

1. Spray inside of 4- to 5-quart slow cooker with cooking spray.
2. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layers ribs and onion in slow cooker. Pour cola over ribs.
3. Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.
4. Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.

Makes 4 Servings

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Crock Pot Loaded Potato Soup

Ingredients:

8 slices Bacon, chopped
1 onion, finely choppedCrock Pot Loaded Potato Soup
2 Tbsp. flour
1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided
3 lb. large baking potatoes (about 6), peeled, cut into 1/2-inch cubes
1 pkg. (8 oz.) Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup milk
1/2 cup Sour Cream
1/4 cup chopped fresh chives

Directions:

Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth and potatoes; cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 to 6 hours).

Use slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.

Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives.

Makes 8 (1 Cup Servings)

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Crock Pot Ham and Beans

Ingredients:

1 lb dried great northern beans
3 garlic cloves, peeled and sliced
1 large sweet onion, chopped coarselyCrock Pot Ham and Beans
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped parsley
1/4 teaspoon ground cloves
1 lb smoked ham or 1 lb ham hock
6 cups water or 6 cups broth

Directions:

1. Sort beans and soak in enough water to cover overnight.
2. Or you may sort them and place in a saucepan with 2-inches of water to cover.
3. Bring them to a boil, boil for 3 minutes, then cover and remove from heat.
4. Allow to sit for one hour after boiling (don’t lift the lid).
5. Whichever method you use, rinse and drain the beans before placing them in the crock pot.
6. Put the rinsed beans, garlic, onion, salt, pepper, parsley, cloves, ham (chopped into large chunks) or ham hocks into the crock pot along with 6 cups water or broth.
7. Cover crock, and cook on low for about 8 hours, or until beans are tender and creamy.
8. Skim any excess fat, if necessary, before serving.

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Crock Pot Thanksgiving Stuffing

This Crock Pot Thanksgiving Day Stuffing Recipe Is A Huge Time Saver And So Delicious.

Ingredients:

1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped parsley
2 (8 oz.) cans sliced mushrooms, drainedThanksgiving Day Stuffing
12 cups day old bread cubes, dried overnight
1 tsp. poultry seasoning
1-1/2 tsp. dried sage leaves
1 tsp. dried thyme leaves
1/4 tsp. pepper
1 tsp. salt
1/4 tsp. garlic powder
1 – 2 cups chicken or turkey broth
2 eggs, beaten

Directions:

To dry bread, let it stand uncovered overnight on a wire rack, or bake in a 200 degree F oven for about 20-30 minutes, until firm. In a heavy skillet, melt butter over low heat. Add onion, celery, parsley, and mushrooms and cook and stir for 2-3 minutes.

Meanwhile, place bread cubes in a large bowl. Pour this mixture over bread cubes, then add all seasonings and toss well. Add eggs and mix well. Pour in enough broth to moisten, about 1/3 cup at a time, tossing with fork. Don’t make the dressing too wet! Spoon lightly into 5-6 quart slow cooker. Cover and cook on low for 6-8 hours, sprinkling with some more chicken stock once or twice during the cooking time.

Makes 12 Servings

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