RECIPES

Crockpot Ribs (Slow Cookin’)

BY ROBERT DODD If you love ribs as much as I do, and/or if you’re not sure how to cook them right, then this recipe is for you. It’s as easy as making burgers, except it takes longer, and that’s the key! This can be a little messy to prepare, but what good are ribs if they’re not messy? First, you’ve got to get those bones (ribs)! There are a few types of ribs we can get into, however, these things take long enough to make and we’re hungry. Whether the ribs are pork, beef, or other favorite meat, they all require long, slow cooking; thus, the Crockpot was invented. Okay, maybe not for ribs, but I like to think so.

1 tbs. salt 1 tbs. ground black pepper 3/4 tbs. garlic powder 3/4 tbs. onion powder 2 tbs. paprika 1 tsp. crushed red peppers 3 tbs. brown sugar 6-8 lbs. of ribs 24-ounce jar or bottle of BBQ Sauce (You make the call on the flavor!) 1/3 cup cider vinegar, or water may be used.

Get that crock-pot going on low. (I line mine with a cooking bag; it makes for easy clean up.) Mix dry ingredients and rub all over the ribs. Brush with BBQ sauce. Place ribs standing up, meaty side to the wall of the pot.

Add sliced onions,and pour the remaining BBQ sauce over the ribs. Add vinegar or water. (Boneless suggestion: Add ribs, pour, add more ribs, pour, add…you get the idea. Soak ‘em good! Yeah!) Let those babies slow cook for about 5-6 hours or until the meat is tender. I like my ribs to almost fall off the bone. You can either chow down now or if you can control that urge for another 10 minutes or so, place them in oven or, on the grill and baste for about 10-15 more minutes with remaining sauce from crock pot. Don’t forget the baked beans, corn on the cob, and fries. Oh yeah! One more important ingredient: wet wipes or damp towels; gonna need ‘em.

We know you love your Instant Pot and air fryer, but this classic has been around for decades for a reason. We’ve got some new recipes for you to try!

Not your traditional

CROCKPOT RECIPES

CAN BE MADE IN A DUTCH OVEN TOO!

Crockpot Peach Cobbler

BY MELISSA SPELTS

Our family’s favorite cobbler is usually made while camping in our Dutch oven. We took that same simple recipe and put it in our crockpot for a delicious dessert. Dollop ice cream on top and enjoy.

2 (24-oz) jars of peaches ½ can 7up soda 1 box yellow cake mix 4 Tablespoons butter

Dump peaches in your crockpot. Stir the 7up into the peaches. Evenly dump the cake mix over the top of the peaches. Dot with butter. Bake on a low setting for 4 hours or until the cake mix has a light brown crust on top.

Crock pot Tips

by thekrazycouponlady.com Get rid of the white film in a slow cooker with baking soda and dish soap.

Cook the main dish and sides at the same time by wrapping individual foods in foil.

Use your slow cooker to keep food (like mashed potatoes) warm at dinner gatherings.

SMELLS GOOD! Use your crockpot as an air freshener by adding lemon or orange slices and a cinnamon stick or a couple drops of essential oil. Catch unwanted condensation with a towel placed under your slow cooker lid. Save time by lining your crockpot with foilmakes clean up easy!

NEED A NEW CROCKPOT?

Our pick

Not only is this slow cooker big enough to feed 7+ people, but the

Hamilton Beach Stay or Go Portable 6-Quart Programmable Slow Cooker

has a very convenient FlexCook setting that lets you cook at two different temps. The lid also has clips that make it easy to take it to your next dinner gathering.

Chicken Chili

BY HAILEY MINTON

I love this recipe because it’s delicious and incredibly easy. It’s my go-to recipe if I have a busy day with little time to prep dinner.

2 cans black beans 2 cans corn 2 cans Rotelle (tomatoes with green chiles) 2 chicken breasts 1 tsp onion powder 1 tsp chili powder 1/2 tsp ground cumin 1 packet dry ranch (or 2 T) 1 brick of cream cheese

Throw everything except the cream cheese into a crock pot. Don’t discard the liquid from the corn or beans; that belongs in the crock pot too. Cook on low for 6 hours or high for 4. About an hour before you’re ready to eat, open the crock pot and shred the chicken, then stir in the brick of cream cheese. My favorite way to shred the chicken is to use kitchen scissors to cut up the chunks while it’s still in the crock pot. Serve with tortilla chips.

Thai Peanut Chicken with Spicy Lime Mango

BY WWW.HALFBAKEDHARVEST.COM

1 1/2 pounds boneless skinless chicken thighs or breasts 3-4 tablespoons Thai red curry paste using more or less to your taste 2 teaspoons ground ginger 3 tablespoons sesame oil or extra virgin olive oil 1/4 cup fresh Thai basil or regular basil, chopped 1/4 cup fresh cilantro, chopped, plus more for serving 1 (14-ounce) can full fat coconut milk 1/4 cup low sodium soy sauce 2 tablespoons fish sauce (optional, but recommended) 1/2 cup creamy peanut butter juice of 1 lime steamed rice, for serving roasted peanuts and Persian cucumbers, for serving 1 jalapeño, seeded and chopped juice and zest from 1 lime

Toss the chicken with the 2 tablespoons Thai red curry paste, ginger, and 1 tablespoon oil. Let sit for 5minutes. Heat 2 tablespoons oil in a large Dutch oven or pot over mediumhigh heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, basil, and cilantro. Transfer the chicken to the slow cooker. Add the coconut milk, soy sauce, and fish sauce (if using). Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Remove the lid, stir in the peanut butter and lime juice. Cook 20-30 minutes on high to thicken the sauce. Note; there is going to be a lot of sauce. To make the spicy lime mango, combine all ingredients in a bowl. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.