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Category Archives: Slow Cooker/Crock Pot


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Buffalo Chicken Dip

I had this dip for the first time over the summer and I just had to recreate it for the Super Bowl! I found a few recipes online and made some adjustments. I made it with ranch dressing this time, but I think that I will try it with blue cheese next time for something different.

Buffalo Chicken Dip

2 8 oz packages of Neufchâtel cheese (1/3 less fat cream cheese), softened
1 cup ranch or blue cheese dressing
1 cup Frank’s Hot Buffalo Wing Sauce
1 1/2 cups cooked chicken breast, shredded
1 cup cheddar cheese, shredded
1 bunch celery, washed and cut into 4-inch sticks
1 package crackers of your choice

  1. Place cream cheese, dressing, and Red Hot in a medium size pan and heat over medium heat until melted, stirring occasionally.
  2. Mix in chicken and 1/2 cup cheddar cheese. Heat until chicken is warm. Transfer to a slow cooker and sprinkle remaining 1/2 cup cheese on top. Cook on low until cheese is melted.
  3. Keep warm and serve with celery and crackers.


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Slow Cooker Ribs

This is such a great meal to make in the slow cooker. You toss it into the pot before you leave for work or class and come home at night to one of the best smelling things in the world. On top of that, these are fall-off-the-bone tender. Who can pass up tender, easy, delicious ribs? I know I can’t!

Slow Cooker Ribs

Slow Cooker Ribs
adapted from allrecipes.com

4 pounds pork baby back ribs
salt and pepper to taste
1 bottle BBQ sauce (I used Sweet Baby Ray’s Original)
3/4 cup ketchup
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

  1. Preheat oven to 400°F.
  2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes on each side and drain fat.
  3. In a medium bowl, mix together the BBQ sauce, ketchup, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker, pour sauce over ribs, and turn to coat.
  4. Cover, and cook on low 6 to 8 hours, or until ribs are tender.


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Slow Cooker Kielbasa and Sauerkraut

I love slow cookers. They’re a life saver for me. I can throw everything into the pot with almost no prep work at all and come home to a delicious, hot meal. This dish is great. It’s easy, doesn’t have too many ingredients, and it is good. The kielbasa gets cooked down to a melt-in-your mouth texture and the beer, honey dijon mustard, and sauerkraut flavors come together beautifully.

Slow cooker kielbasa and sauerkraut

Slow Cooker Kielbasa and Sauerkraut

2 pounds kielbasa
2 small onions, sliced
1 small apple, chopped
2 14-ounce cans sauerkraut, drained
1 12 fluid ounces can or bottle of beer (I used Sam Adams)
1/4 cup  honey Dijon mustard
1 teaspoon caraway seeds

  1. Brown the kielbasa in a cast iron skillet over medium high heat. Transfer browned kielbasa into slow cooker.
  2. Saute onions in the skillet until browned and transfer into the slow cooker.
  3. Add the apple, sauerkraut, beer, mustard, and caraway seeds into the slow cooker and stir to combine.
  4. Cook on low for 6 hours until meat is tender.