This weekend is a good time to use your slow cooker for those side dishes and desserts that you usually spend all day making in the kitchen on holidays. You will have a lot more time for family and the outdoors if you try these patriotic slow cooker recipes. So, fire up that grill, crank that stereo and stay out of the kitchen this 4th of July.
1. Barbecue Beans
1 onion, minced
4 garlic cloves, minced
1 tbs vegetable oil
4 cups water, plus additional hot water as needed
1 lb dried navy beans, picked over and rinsed
1/2 cup plus 2 tbs barbecue sauce
1/2 cup brewed coffee
1/3 cup packed dark brown sugar
4 slices bacon
1 tbs prepared brown mustard
salt and pepper
Microwave onion, garlic, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes. Transfer to slow cooker. Stir water, beans, 1/2 cup barbecue sauce, coffee, sugar, and bacon slices into slow cooker. Cover and cook until beans are tender, 9-11 hours on low, or 5-7 on high.
Discard bacon slices. Stir in remaining 2 tbs barbecue sauce and mustard and let sit until thickened slightly, about 10 minutes. Season with salt, pepper, and hot sauce to taste and serve. This dish can be held on warm setting for 1 to 3 hours before serving.
2. Crockpot Mac and Cheese
8 ounces medium shell macaroni
2 teaspoons olive oil
1 cup evaporated milk
½ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded sharp Cheddar cheese
4 tablespoons butter, melted
Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well. Butter the sides and bottom of a 3½- to 4-quart slow cooker (about 3-4 tablespoons of butter).
Combine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on low for 2½ to 3½ hours, stirring a few times.
When the mac and cheese is done, take it out of the slow cooker and put it into a baking dish, sprinkle with a little more cheese, and put under the broiler for a minute or 2, just until cheese is melted.
3. Sausage & Beer Cheese Dip with a Kick
1 (16oz.) roll Hot Sausage, crumbled
1 small green pepper; seeds removed & chopped
1 small onion, chopped
4 garlic cloves, minced
1(12oz.) can beer
6 cups (or 3- 8 ounce packages) shredded cheese
1 (8oz.) block cream cheese, cut into cubes
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco
Salt & Pepper
In a large skillet cook sausage, green pepper, onion, and garlic over medium-high heat for about 5-7 minutes or until meat is cooked through and vegetables start to soften. Drain any excess fat, then pour sausage and vegetables into bottom of slow cooker.
Add beer, shredded cheese, Worcestershire sauce, Tabasco, and salt and pepper to slow cooker on top of sausage and vegetables. Stir everything to combine.
Cook dip on low for about 2 hours or until heated through and cheese has melted. Stir well. Remove cover and keep on low to serve warm.
4. Crockpot Dump Cake
1 Box Yellow Cake Mix
1 Can Cherry Pie Filling (or filling of your choice)
¼ cup melted butter or margarine
Dump 1 can of cherry pie filling into large crockpot. Spread out evenly. Top with dry cake mix.
Then drizzle melted butter over the top. Cover and cook on low for 2½ to 3 hours.
Serve warm with ice cream.
5. Barbecue Ranch Pulled Pork
5 lb Boston Butt
1/2 (16oz) bottle Creole butter injector sauce (with injector)
2 (1oz) packets Ranch dressing mix
1 (18-ounce) bottle barbecue sauce
1/4 cup honey
1/2 tsp dry mustard
Rub 1 packet ranch dressing mix evenly over pork. Inject butter sauce evenly into the pork. Wrap with plastic wrap, and place in a gallon ziplock bag; chill 8 hours or overnight. Place pork, fat side up, in slow cooker and cook on low for 8-10 hours. Remove pork from slow cooker. Remove fat cap from top. Pull meat apart. Toss with 1 cup of BBQ sauce. Serve on buns with additional sauce.
Stir together bbq sauce, honey, 1 packet of ranch and dry mustard in a medium saucepan; bring to a boil. Reduce heat, and simmer for 15-20 minutes.
6. Slow Cooker Chicken and Veggies
4 to 6 boneless and skinless chicken breasts
1 cup chicken broth
2 russet potatoes cut up into large chunks
1 package baby carrots
1 small onion cut up
1 tsp olive oil
salt and pepper
sprinkling of garlic powder
sprinkling of turmeric powder
1 to 2 tbsp ketchup
more stock or water if needed
Sprinkle olive oil on the bottom of the crockpot. Place the chicken breast on the bottom, it’s ok if they overlap. Toss the carrots and potatoes along with the onion and seasonings over the chicken then pour in the chicken stock and ketchup.
Cover and turn on high for about 4 to 5 hours or low for about 8 hours.
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