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If you live a busy lifestyle, it’s good to be able to cook a quick, healthy meal in a pinch, but there’s something special about a delicious dinner that spent the whole day in the slow cooker. For three of the best slow cooker recipes, whether you’re a new chef or a slow-cooker pro, read on below!
To kick things off, check out this classic barbecue ribs slow cooker recipe. Put four pounds of ribs in the slow cooker and then make a mixture of two cups of barbecue sauce, two tablespoons of brown sugar, three tablespoons of minced garlic, two teaspoons of Worcestershire sauce, and a tablespoon of cayenne pepper. Put half of the mixture in the slow cooker and completely cover your ribs with it.
Season the meat with salt and pepper to your liking, and cook it on low for seven to nine hours or until the meat starts coming off of the bone. Move the ribs to a baking sheet lined with parchment paper, baste them with the other half of your sauce mixture, and broil them for 10 minutes or until they’re beginning to crisp.
Those ribs are just one example of how great a slow cooker is for barbecue. If you love barbecue and want to try something other than the ribs, give this delicious pulled pork recipe a try. To get started, pour some of your favorite store-bought or homemade barbecue sauce in the bottom of your slow cooker. Coat two to three pounds of pork roast with a tablespoon of garlic powder, a teaspoon of salt, and half a teaspoon of pepper, then set the roast in your slow cooker with the fat side up.
Pour the remaining barbecue sauce on the roast, cover the slow cooker, and cook it on low for nine hours. Once it’s done, shred the pork with two forks and you’re good to go!
While slow cookers are best known for barbecue meat, they’re a versatile tool that can cook all kinds of food! To try making some Chinese food, check out this teriyaki chicken recipe. Start by placing roughly 1.5 pounds of chicken breasts in the slow cooker. Then in a separate bowl, whisk together two teaspoons each of garlic and ginger, a quarter cup of honey, three tablespoons of brown sugar, half a cup of soy sauce, two teaspoons of sesame oil, and two teaspoons of rice vinegar.
Pour the sauce mixture over the chicken, then cover it and cook on low for eight hours. Remove the chicken and shred it with two forks, then pour the sauce through a strainer and into a saucepan. Put the saucepan on the stove on medium-high heat. In a separate bowl, mix two tablespoons of cornstarch into a quarter-cup of cold water until dissolved, then pour it into the saucepan as well.
Cook your sauce for a minute or two until it has thickened, and toss your shredded chicken in it. Sprinkle in some sesame seeds and chopped green onions if you’d like, and then serve! This dish is great over rice or noodles.