#YUMMY #CROCK-POT #HAWAIIAN #RIBS

CROCK POT HAWAIIAN RIBS

#YUMMY #CROCK-POT #HAWAIIAN #RIBS

Crосk Pоt Hаwаііаn Rіbѕ аrе fаll оff thе bоnе tender аnd соvеrеd іn a pienapple-teriyaki based ѕаuсе. Thеѕе ribs сооk on LOW for 8 hours ѕо this іѕ a rесіре уоu саn leave іn the crock роt all dау. 

 

Then іt juѕt tаkеѕ a fеw mіnutеѕ tо fіnіѕh оff. Yоu’ll make a ԛuісk, ріnеаррlе-flаvоrеd BBQ ѕаuсе, brush the ribs wіth іt аnd broil them tо gеt thеm a little сhаrrеd. Just like thеу came right оff thе grіll! Yоu саn serve dеlісіоuѕ rіbѕ fоr dіnnеr аnd іtѕ ѕо easy thаnkѕ to thе ѕlоw cooker. 

NEXT ==============> FULL RECIPE

THE BEST CROCKPOT HAWAIIAN CHICKEN RECIPE

Ingredients

• 4-6 boneless skinless chicken breasts
• 1 can 8 oz. crushed pineapple, drained
• 1 bottle 16 ounces barbeque sauce

Instructions

• Place chicken in a greased 3.5-5 quart crock pot
• Combine drained pineapple and BBQ sauce in a bowl and pour over meat
• Cook on high heat for 3-4 hours or on low heat for 6-8 hours
• Serve over rice

Crock Pot Cranberry Turkey Breast Recipe

Ingredients

• 1 (5-7 lbs) boneless turkey breast
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (14 oz) whole berry cranberry sauce
• 1 packet onion soup seasoning mix
• 1/2 cup orange juice

Gravy

• 1 tablespoon cornstarch
• 1 tablespoon cold water

Instructions

• Unwrap turkey breast, making sure to leave the netting on the turkey, and place into a slow cooker. I use a 6-qt crock pot. 
• Sprinkle salt and pepper over the turkey and rub it in. In a mixing bowl combine cranberry sauce, onion seasoning mix, and orange juice. Pour over the turkey.
• Cook on LOW heat for 5-7 hours. Internal temperature needs to be at least 165 degrees. Mine cooked for 6.5 hours. 
• Take turkey breast out of the crock pot and place onto the serving plate. Cover with tin foil to keep it hot. Skim the fat pieces from the crock pot. Pour the remaining liquid from the crockpot into a medium saucepan.
• Mix together the cornstarch and water in a small bowl. Bring the sauce from the slow cooker to a boil. Once boiling add the cornstarch mixture and stir with a whisk until it's thickened. You may have to turn the heat down while doing this to prevent it from boiling too much and burning. It should only take between 1-2 minutes for it to thicken. 
• Pour some of the gravy over the turkey breast and serve. I pour the extra sauce into a jar and set that out with the turkey so you can serve additional gravy with the turkey servings. 

Crock Pot Chicken and Stuffing with Green Beans

Ingredients

3 boneless, skinless chicken breasts

• 1/4 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 (6-ounce) box Stovetop stuffing
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1/3 cup water
• 1 (10-ounce) package frozen green beans
• salt and pepper

Instructions

• Season chicken with seasoned salt and pepper. Place chicken in the bottom of a lightly greased 6-quart slow cooker.
• Pour dry stuffing mix on top of chicken.
• In a medium bowl, whisk together sour cream, mayonnaise, soup, and water. Pour on top of stuffing mix, spreading it evenly.
• Scatter green beans on top and season to taste with salt and pepper. (I add about 1/4 teaspoon of each.)
• Cover crock pot and cook on HIGH for 4 1/2 hours.

CROCK POT THAI CHICKEN CURRY

INGREDIENTS

• 1 – 14 ounce can coconut milk, plus 1 can of water (see notes)
• 2–4 tablespoons Thai red curry paste (see notes)
• 1 tablespoon soy sauce (gluten free, if needed. Sub coco aminos for paleo and Whole30)
• 1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)
• 1 tablespoon minced ginger
• 2 teaspoons fish sauce (use Whole30 compliant, if needed)
• 3 garlic cloves, minced
• 1 lb. boneless, skinless chicken thighs, cut into 2–3 pieces
• 1 large kabocha, cut into 1 – inch cubes (or 1 small butternut squash)
• 1 medium yellow onion, chopped
• 1–2 chili peppers, if you like extra heat
• 1 large bunch of kale, torn into small pieces (roughly 2 packed cups)

Optional: cilantro, chili peppers, and lime to serve

INSTRUCTIONS

• Place all the ingredients, except for the kale, into your crock pot and stir together well. Set your crock pot to cook on high for 4 hours.
• After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.
• Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

Crock Pot Fritos Taco Bowls

Ingredients

• 2 lbs lean ground beef
• 1 small onion, finely chopped
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 garlic cloves
• 2 cans chili beans, undrained
• 1 can (8 oz) tomato sauce
• 1 can (14.5 oz) petite diced tomatoes, undrained
• 1 packet taco seasoning
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 2 teaspoons brown sugar
• 1/2 teaspoon unsweetened cocoa powder

Fritos Taco Bowls

Fritos chips

• sour cream, shredded cheese, avocado, pico de gallo, guacamole, shredded lettuce, etc
• rice of choice (see notes)
• Instructions
• Brown ground beef, onion, salt and pepper in a skillet pan over medium-high heat until cooked through and no longer pink. After the meat is halfway cooked, add the garlic and finish cooking. 
• Add the ground beef mixture into the crock pot along with all the other ingredients. Stir together and look on low heat for 6-7 hours. 
• Serve over Fritos chips and add toppings of your choice. We also love adding rice to our bowls too. 

Crock Pot Barbecue Ribs

Ingredients:

• 3 tbsp paprika
• 2 tbsp brown sugar
• 1/4 tsp Cayenne pepper
• 1 tsp salt
• 1 tsp pepper
• 3-4 lbs pork baby back ribs
• 3 cups barbecue sauce, our go-to is SweetBaby Rays

Instructions

• In a small bowl mix the dry ingredients together, then rub the mixture onto both sides of the ribs.
• Arrange ribs in your crock pot – stand them up against the walls with the thicker side down and the meaty side against the wall.
• Pour BBQ Sauce all over the ribs, cover and cook for 7 hours on low.
• Once the 7 hours is up, brown the ribs in the oven.
• Line a baking sheet with foil, carefully remove the ribs from the crock pot and place them bone side up on the baking sheet.
• Skim the fat from the crock pot then pour the remaining juices from the crock pot into a small saucepan using a strainer.
• Bring the sauce to a boil and allow to simmer for about 15 minutes. Turn on your oven’s broiler and allow it to heat up.
• Once the broiler is preheated, brush the sauce on the ribs and broil for 5 minutes, take the ribs out, turn them over and brush them with sauce, then broil them again for about 5 minutes.
• Serve with remaining sauce on the side.