BBQ Pork Ribs
Country pork ribs go on sale a lot. So you can get a lot of them for a good price and then freeze them for future meals. My go to recipe for these are throwing them in the crock pot with sliced onions, BBQ sauce, and some spices. They come out tender and delicious! You can use any BBQ sauce you like. I’ve used Sweet Baby Ray’s and Famous Dave’s.
Put the onion slices and garlic salt on the bottom of the crock pot
Then place the pork ribs on top
Pour the bottle of BBQ sauce over the ribs
Sprinkle oregano and chile powder over that and cook on low 6 hours
Add a side of potatoes or mac n cheese with a steamed veggie and you’ve got yourself a country comfort meal 🙂
- Country Pork Ribs (2 lbs)
- 1/2 an onion
- garlic salt (about 1/2 tsp)
- 1 bottle of BBQ sauce (18-20 oz)
- Oregano (about 1 tsp)
- Chile powder (amount depends on how spicy you’d like them. I’m not a fan of spicy so I just do a light sprinkling)
- Put the onion slices on the bottom of the crock pot and sprinkle garlic salt on top.
- Place the ribs on top and pour on the bottle of BBQ sauce.
- Sprinkle oregano and chile powder and cook on low 6-8 hours.
Chicken and Rice Burrito Bowl
I love getting the burrito bowls at Qdoba’s or Chipotle’s. I made my own version in the crockpot at home and it turned really good! Just 5 ingredients and it cooks on low 4-6 hours.
My crockpot tends to cook fast so it only took 4 hours for me. Then you shred the chicken, mix it back in the crockpot with the other ingredients and its ready to be served on rice.
Top with your favorite stuff, ie: cheese, sour cream, avocado, etc. It’s easy enough for a weeknight!
Here are the ingredients:
- 3-4 chicken breasts
- 1 packet of taco seasoning
- 1 can whole kernel corn
- 1 can black beans
- 1 cup salsa
- Rice (cooked)
- Desired toppings
- Lay your chicken breasts in the crockpot. Mine were frozen because I know my crockpot cooks fast. Then sprinkle the taco seasoning on top.
- Pour the salsa, corn, and black beans in and cook on low 4-6 hours. When the chicken is done, shred it and mix it back in with the other ingredients.
- Cook your rice how you like it. I used a rice cooker and added lemon and cilantro.
- To serve we layered rice first, added the chicken mix, and then added cheese, sour cream, and avocado.
While in Arizona, my family went to a great mexican restaurant. I ordered the Carne Asada because it’s my aunt’s favorite dish there so I figured it had to be good, right? I was sooo right! It came with delicious shredded beef, beans and rice, sour cream, guacamole, and homemade tortillas. It was amazing. And to no surprise, a few days later when we were back in Colorado, I was craving it again. We had a chuck roast in the freezer so I decided to throw it in the crock pot with some seasonings and see if I could get my own juicy and delicious shredded beef tacos. I was nervous all day as it cooked, but when dinner time rolled around I was very very happy with the results! My husband and I ate it the next 2 days for lunch and it was just as terrific each time. Here is the recipe. P.S.- The salsa and roast are not pictured above. I had already used them and threw the package away. What are ya gonna do. Oh well. This recipe fed about 6 people.
1 3 lb Chuck Roast (I let it thaw in the fridge overnight)
1 packet of Taco Seasoning
Minced Onion to taste
Powdered Garlic to taste
Chili powder to taste
1/2 jar of Salsa (I used Tostito’s)
1 cup Water
1) Put roast in crock pot and rub the taco seasoning all over it.
2) Sprinkle onion, garlic, and chili powder on top. Dump 1/2 jar of salsa in and 1 cup of water.
3) Cook on low 8 hours or until meat is done and tender. Shred with forks or with a stand mixer (much easier method).
4) Put it back in the crock pot with the juices and serve with tortillas and your favorite toppings.
We had cheese, lettuce, sour cream and guacamole. My guacamole is the lazy kind. I just mash up the avocado and add salt and pepper to taste. But it’s kind of a must for me. Enjoy!
The secret to these potatoes is adding herb stuffing mix at the end. Here is a little demonstration but the full recipe will be at the end.
First you cut up your potatoes. How you cut them up doesn’t really matter, as long as they’re in chunks.
Then you add your cheese and mix that up together.
Next you mix up some melted butter, cream of chicken, onion, and salt and pepper. Pour that over your potatoes.
Now you just let them cook on low for 4-5 hours or until potatoes are tender. I stirred them a couple times while they were cooking. When they are tender you mix in some sour cream (I never said these were healthy ;-)). Put some stuffing in a bowl, add some melted butter to make the stuffing a little moist, and toss that in with your potatoes. Mix everything up and it’s ready to serve! In my experience, people have really liked these potatoes! The stuffing adds a little something different but tastes oh so good. Here is the full recipe:
Cheesy Crock Pot Potatoes
- 6 medium potatoes
- 2 cups shredded cheese (I used a mexican blend)
- 1 can condensed cream of chicken soup (10 3/4 oz)
- 1 Tablespoon dried minced onions
- 7 Tablespoons melted butter (divided into 4 Tbl and 3 Tbl)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup sour cream
- 2 cups stuffing cubes ( I used Stove Top Chicken Stuffing Mix)
- Peel and cut potatoes into chunks and put in crock pot. Add the cheese and toss.
- Combine the cream of chicken soup, onion, 4 Tbl melted butter, salt, and pepper. Pour over the potatoes and cheese.
- Cover and cook on low for 4-5 hours or until potatoes are tender.
- When potatoes are tender, stir in sour cream.
- Mix stuffing mix and remaining 3 Tbl butter together, then pour on top of potato mixture. Stir everything together and you’re ready to eat!