Honey Chipotle Crock Pot Ribs

2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon cumin
2 tablespoons olive oil
4 pounds baby back pork ribs
1 onion sliced
Honey Chipotle BBQ Sauce
1/2 cup ketchup
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
2 tablespoons honey
1 1/2 teaspoon kosher salt
1 1/2 teaspoon paprika
1 tablespoon Worcestershire sauce
2 tablespoons packed brown sugar
1/2 teaspoon garlic powder
1 (7 ounce) can chipotle peppers in adobo sauce
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
In a bowl combine kosher salt, black pepper, cayenne pepper, garlic powder, paprika, onion powder, cumin and olive oil in a bowl. Stir to make a paste. Rub mixture all over ribs. Transfer to preheated baking sheet.
Place in oven and cook for 15 minutes. Turn and cook for 15 more minutes.
Place the sliced onion on the bottom of the slow cooker.
While the meat is cooking combine all of the ingredients for the BBQ sauce in a food processor and process until smooth.Transfer ribs to the crock pot. Pour BBQ sauce over the top.
Cover and cook for 6 hours on HIGH. But check around 4 hours, mine were already done and falling apart.
Serve.

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Roast Beef Sammies

‎3lb roast
10.5 oz can Condensed French Onion Soup
10.5 oz beef broth
12 oz ginger ale

Cook on low 9 hrs. Slice thin, serve on French rolls and use sauce for dipping. Super tender and so very yummy!We put mash potatoes on our sammie!

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Garlic & Honey Baked Chicken

I love Garlic and Honey Bake Chicken and so does the family!
Use a  3 - 5 quart crock pot.
4 boneless skinless chicken breasts

4 Tablespoons of butter, softened (just at room temperature, not melted)

4 Tablespoons of honey
4 teaspoons of paprika
4 teaspoons of prepared yellow mustard
2 cloves of garlic, minced
1/4 cup chicken broth

Spray the inside of the crock pot with PAM non-stick spray. Line the bottom of the crockery with the chicken breasts. In a medium sized bowl, mix the remaining ingredients and pour over top of chicken breasts. Cook on low for 4 - 5 hours or on high for 2 1/2 - 3 hours. Serve with rice.

 

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Balsamic Chicken

4-6 boneless, skinless, chicken breasts
2 14.5 oz can diced tomatoes
1 onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
2 tblsp olive oil
1 tsp each: dried oregano,basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste

Pour the olive oil on bottom of crock pot
place in chicken breasts, salt and pepper each breast
put sliced onion on top of chicken
then put in all the dried herbs and garlic cloves
pour in vinegar and top with tomatoes

Cook on high 4 hours, serve over angel hair pasta

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Asian Chicken

Crock pot Asian Chicken
2 lbs boneless, skinless chicken thighs (not breasts)
1/4 cup flour
1/2 tsp pepper
1/2 cup soy sauce
1/3 cup brown sugar
3 garlic cloves, minced
1 Tbsp fish sauce
1 Tbsp rice wine vinegar
1 Tbsp quick-cooking tapioca
1/8 tsp ground red pepper
1/2 tsp ground ginger or 1 tsp fresh ginger, minced (optional)
2 Tbsp sesame oil

Trim chicken of excess fat and cut each thigh into 4 large pieces. Combine flour and pepper in resealable plastic bag. Toss the chicken in with the flour and coat chicken. Combine soy sauce, brown sugar, garlic, fish sauce, vinegar, tapioca, red pepper and ginger in crock pot. Add in the chicken and stir to coat really well. Cover and cook on LOW for 3 hours. Add in the sesame oil and cook for another hour. Serve over rice. Makes 4-6 servings.

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Chicken and Biscuits

Chicken and Biscuits
2 cups chopped round red potato (2 medium)
1 cup coarsely chopped carrot (2 medium)
1/2 cup coarsely chopped onion (1 medium)
1/2 cup coarsely chopped celery (1 medium)
1 4 ounce can (drained weight) sliced mushrooms, drained
2 garlic, minced
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons quick-cooking tapioca, crushed
1 pound bone-in chicken thighs, skinned
1 cup chicken broth
1 cup frozen peas
1 ounce cream cheese, cut up
Cheesy Biscuits
In a 3-1/2- or 4-quart crock pot, combine potato, carrot, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over the mixture. Top with chicken thighs. Pour broth over all.Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Remove chicken from crock pot. When cool enough to handle, remove meat from bones and coarsely chop; discard bones. Return meat to crock pot along with peas and cream cheese. Cover and cook for 10 minutes. Stir well; serve with Cheesy Biscuits. Makes 6 servings.

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Crock Pot Spaghetti Pizza Pie

Crock Pot Spaghetti Pizza Pie
8 oz whole wheat spaghetti, dry
2 large eggs
1/4 c. grated parmesan
2 c. 1% cottage cheese
2 c. vegetable spaghetti sauce
1 c. shredded part skim mozzarella

Cook spaghetti according to package. Beat eggs, add parmesan and mix well. Pour over cooked spaghetti and mix well.Pour into the bottom of your crock pot and form into a crust.Spread the cottage cheese over the crust.Then spread the sauce over the cottage cheese. Sprinkle with mozzarella.Cover. Cook on Lw for 6-8 hours.

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