Crock Pot BBQ Chicken
2 lbs. boneless, skinless chicken breasts
1 cup BBQ sauce
1/4 cup Zesty Italian dressing
1/4 cup brown sugar
1 TBS 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 time is up, you can serve the breast whole, or shred with 2 forks. If
shredding, recover and let cook in sauce for about 10-15 more minutes to soak up
all that delish flavor.
Crock Pot French Dip
2 pound beef rump roast, trimmed of excess fat
3 cups low sodium beef broth
¼ cup Worcestershire sauce
2 tablespoons extra virgin olive oil
2 large yellow onions, halved and thinly sliced
3 cloves of garlic, minced
1 bay leaf
salt/pepper
4 rolls 8 slices cheese
Liberally salt and pepper your roast.
In a large glass measuring cup, combine the beef broth and Worcestershire sauce and set
aside.
In a large cast iron skillet or Dutch oven, heat oil on medium-high heat, add the meat and sear
on all sides until each side has a nice brown crust formed. Transfer meat into your slow
cooker. Reduce the heat to medium and in the same pot you browned the meat in, add the
sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and
cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture
into the pot with the onions and using a wooden spoon, scrape up all the browned bits from
the bottom of the pan. Transfer into the slow cooker and add in the remaining broth and the
bay leaf.
Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very
tender. Remove the meat to a cutting board and thinly slice it or shred it with a fork and set
aside. Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow
cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that
remain in the strainer, discard the bay leaf.
Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au
jus to moisten the meat (season to taste with salt and pepper). Reserve the remaining au jus
for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch
farther.
Crock Pot BBQ Ranch Kielbasa
2 packages Hillshire Farm Kielbasa
{13 oz. each}
1 bottle Sweet Baby Ray’s Original
BBQ Sauce {18 oz.}
1 packet dry Hidden Valley Ranch
Seasoning Mix
Slice Kielbasa links into round pieces, approx. ¼” thick
Place sliced Kielbasa pieces in a Crock Pot
In small mixing bowl, combine Barbecue Sauce dry Buttermilk Ranch Dressing Mix,
and stir well.
Pour sauce mixture over Kielbasa in Crock Pot.
Cook on HIGH for 1.5 hours, or LOW for 2.5 hours, or until hot.
Serve with toothpicks as a delicious appetizer or party treat!
Meat Lover’s Queso Dip
1 pound ground beef browned
8 slices bacon, cooked and cut into pieces
16oz Velveeta cheese, cut into cubes
15 oz. can Chili with no beans
1 cup milk
1 TBS lime juice
2 tsp paprika
1/2 tsp cumin
1/2 tsp Cayenne
2-4 tsp chili powder, depending on how spicy you like it
Combine all ingredients in crock pot and stir.
Cook on low for 2 hours, stir after the first hour of cooking.
Serve with tortilla chips.
Meatball Subs
1 (26 oz.) bag of frozen
meatballs
1 (8 oz.) bag of shredded
mozzarella
1 (24oz.) jar of spaghetti sauce
1 pack sub rolls
Turn the crock pot on high. Pour 1/3 of the jar of sauce into the bottom of the
crock pot. Add the entire bag of frozen meatballs then pour the rest of the sauce
over the meatballs.
Put the lid on the crock pot and cook for about 3 hours, occasionally stirring the
meatballs.
Cook meatballs until cook through, about 3 hours. Once the meatballs are cooked
slice the block of cheese and lay the slices over the top of the meatballs. If using
shredded cheese sprinkle the cheese over the top of the meatballs. Replace the
lid.
Continue to cook the meatballs until the cheese has melted. Serve on sub rolls.
Crock Pot Chex Mix
9 cups Chex cereal
2 cups pretzels
1 cup Cheerios
1 cup peanuts
6 TBS butter, melted and hot
1 TBS seasoned salt
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
Add cereal, pretzels, cheerios and peanuts to crock pot.
In a separate bowl, whisk together butter and seasoned salt until the salt is
dissolved. Stir in the Worcestershire sauce until combined. Drizzle the sauce
evenly over the top of the cereal mixture. Toss for about 1 minute, or until the
mixture is evenly combined.
Cover and slow cook on low for 3 hours, stirring at the 1 hour, 2 hour and 2.5 hour
marks so that the mixture does not burn. Then spread the mixture out onto a few
baking sheets or parchment paper in an even layer until it cools to room
temperature. Serve, or store in a sealed container for up to 3 weeks.
*If your slow cooker does not have a tiny hole in it to let air escape, it may collect
too much condensation which could make the Chex Mix get too soggy. If that is
the case, I recommend placing a towel underneath the lid of the slow cooker to
collect the condensation.
Crockpot Ranch Chicken
3 Chicken breasts
1 Ranch Seasoning Dry Mix Packet
1 can Cream of Chicken Soup
(plus 1 can of water or milk)
Combine all ingredients in a crockpot and mix
well.
Cook on low 4-6 hours.
Crock Pot Chocolate Chip Cookie Bars
1 cup salted butter, melted
2 cups light brown sugar, tightly packed
3 teaspoons vanilla extract
2 eggs
¼ teaspoon salt
2 cups all-purpose flour
1 cup chocolate chips
Line a crock pot with aluminum foil to create a foil bowl.
In a large mixing bowl, stir together melted butter and brown sugar until smooth.
Add in vanilla extract and eggs and stir again until smooth. Stir in salt and flour
until well combined.
Pour batter into the bottom of a foil lined slow cooker. Sprinkle chocolate chips on
top. Secure a paper towel under the lid of the slow cooker.
Cook on high 2½ to 3 hours until set in the middle. Use the aluminum foil to
remove the cookies from the slow cooker. Cool at least 1 hour before cutting and
serving.
Crock Pot Pork Tenderloin
1 whole pork tenderloin
1 (10¾ oz.) can cream of mushroom soup
1 (10¾ oz.) can golden mushroom soup
1 (10¾ oz.) can French onion soup
Place your tenderloin in the bottom of your crock pot.
Mix together your soups and pour over your tenderloin.
Cover and cook on low for 4-5 hours (when pork is tender, it is done).