Ingredients Needed

• Short Ribs
• Rub, a combination of salt, dried rosemary, dried sage, garlic powder, onion powder, oregano, paprika and black pepper (see recipe below)
• Olive Oil, you can also use canola or vegetable oil.
• Tomato Sauce, canned
• Balsamic Vinegar
• Brown Sugar
• Garlic, fresh minced

How to Make Slow Cooker Short Ribs

• Combine ingredients for spice rub in a small bowl.

• Rub mixture into all sides of the short ribs.

• Heat oil in a pan over medium high heat.
• Braise the ribs for 2-3 minutes each side or until lightly browned in a heavy pan, large skillet or dutch oven.

• Put ribs in slow cooker
• Mix together balsamic vinegar, tomato sauce, brown sugar, and garlic and pour in with ribs.

And here is a slow cooker just like the one I love and use. 

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Slow Cooker Short Ribs

These  delicious, fall of the bone tender, beef short ribs are so easy to make in your slow cooker. 

Course Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 547kcal

Author Leigh Anne Wilkes

Equipment

• Slow Cooker (6qt)
• Slow Cooker Liners
• Measuring Cups

Ingredients

• 2-3 lbs. bone in beef short ribs
• 1 Tbsp olive oil
• 15 oz. can tomato sauce
• 1/2 cup balsamic vinegar
• 1/4 cup brown sugar
• 6 cloves garlic minced

Spice Rub

• 2 Tbsp kosher salt
• 1 tsp dried rosemary
• 1 tsp dried rubbed sage
• 1/2 Tbsp garlic powder
• 1/2 Tbsp onion powder
• 1 tsp oregano
• 1 tsp paprika
• 1/2 tsp black pepper

Instructions

• In a bowl, mix together the spice rub. Rub mixture onto all sides of the short ribs.
• Heat oil in a pan over medium high heat.
• Braise the ribs for 2-3 minutes each side or until lightly browned.
• Put ribs in slow cooker
• Mix together balsamic vinegar, tomato sauce, sugar and garlic. Pour over short ribs
• Cook for 4-6 hours on low or until meat is tender.

Video

Notes

This recipe works well in the Instant Pot. Use the saute feature to braise the meat. The Instant Pot needs at least 1 cup of liquid so add in 1/2 cup of beef broth. Use the manual high pressure function and set it to high. Cook the short ribs for 45 minutes, do a 10 minute natural release.

Instead of short ribs you can also use chuck roast cut into 2 inch pieces.

Nutrition

Calories: 547kcal | Carbohydrates: 28g | Protein: 45g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 133mg | Sodium: 4206mg | Potassium: 1261mg | Fiber: 2g | Sugar: 22g | Vitamin A: 745IU | Vitamin C: 8.8mg | Calcium: 74mg | Iron: 6.8mg

Continue reading Easy Slow Cooker Short Ribs. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Extra White Meat for a crowd. A slow cooker turkey breast isn’t just an option for small gatherings.  This also works well if you are hosting an extra large group.  The turkey breast provides some extra white meat to help fill your platter and leaves enough to make turkey sandwiches.

Ingredients Needed

• Bone-In Turkey Breast. Make sure that it will fit in your slow cooker ands thaw first if frozen. (4-6 lbs.)
• Carrots
• Celery
• Onion
• Onion Soup Mix
• Butter

How to make a slow Cooker Turkey Breast

• Thaw turkey. Rinse under cold water and pat dry. Remove any giblets.
• Cut carrots and celery into three inch pieces and quarter the onion.
• Place cut vegetables and water in bottom of crock pot.

• Place turkey in the crock pot, resting on the vegetables.
• Loosen turkey skin with fingers and rub half of the onion soup mix under the skin of the turkey.
• Sprinkle remaining soup mix over the top of the turkey.
• Add butter to top of turkey.
• Cook on low and cook for 5-6 hours or until it reaches an internal temperature of 165 degrees F. Time will vary depending on size of turkey breast.

• Let the turkey breast sit for 15 minutes so the juices can absorb and then slice.

Check out more of my favorite turkey recipes:

• Italian Turkey Soup
• Instant Pot Turkey Chili
• How to Cook a Turkey
• Turkey Strawberry Wrap
• Turkey Soup

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Slow Cooker Turkey Breast

Moist, delicious, and stress free, a slow cooker turkey breast is the perfect addition to your holiday meal.

Course Holiday Main Dish, Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 hours hours

0 minutes minutes

Total Time 7 hours hours 10 minutes minutes

Servings 12 servings

Calories 217kcal

Author Leigh Anne Wilkes

Equipment

• Meat Thermometer
• Crock Pot Liner
• Slow Cooker (6qt)

Ingredients

• 5-6 lb. bone in turkey breast
• 2-3 carrots cut into 3 inch pieces
• 2 celery stalks cut into 3 inch pieces
• 1 onion quartered
• 1 package dry onion soup mix
• 2 Tbsp butter
• 1/4 cup water

Instructions

• Thaw turkey. Rinse under cold water and pat dry. Remove any giblets.
• Place cut up vegetables and water in bottom of crock pot.
• Put in turkey.
• Place half of soup mix under the skin of the turkey (loosen with fingers)
• Sprinkle remaining soup mix over the top of the turkey. Add dabs of butter on top.
• Cook on low for 5-6 hours or until it reaches an internal temperature of 165 degrees F.

Notes

1. Have a good meat thermometer on hand and always check the temperature of your meat before serving. Turkey should have an internal temperature of 165 degrees F. Insert the thermometer into the thickest part of the turkey breast to check the temperature.
2. In addition to the onion soup mix you can add some sprigs of fresh herbs if you like, such as thyme or rosemary. You can also make your own seasoning mix instead of using the onion soup mix if you prefer.
3. To crisp up the skin of the slow cooker turkey breast, once the it is cooked, transfer it to a baking dish or roasting pan and put it under the broiler for a few minutes to get that yummy crispy skin. Watch the turkey breast closely and broil it just until the turkey skin starts to turn golden brown.
4. Serve the turkey with some homemade gravy using this recipe.

Nutrition

Calories: 217kcal | Carbohydrates: 2g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 425mg | Potassium: 520mg | Sugar: 1g | Vitamin A: 1825IU | Vitamin C: 1.5mg | Calcium: 35mg | Iron: 1.1mg

Continue reading Slow Cooker Turkey Breast. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

I love to keep slow cooker shredded chicken on hand. It can be used so many ways, on top of a salad, in a soup, on pasta, in a casserole, rolled up in a tortilla and lots of other ways.  If you have chicken on hand you always have something for dinner.

Cooking chicken in the slow cooker gives it a nice tender texture. The process is so easy and the flavor is great too. And it is easy to customize the flavor of your chicken by adding more seasoning. Add in taco seasoning for a Mexican shredded chicken or add in oregano, basil and or Italian seasoning to use the chicken in Italian dishes such as pasta or on pizza.

Ingredients Needed

• Chicken Breasts. I use boneless skinless chicken breasts. You could also use boneless skinless chicken thighs.
• Water or Chicken Broth
• Kosher Salt and Black Pepper. You can also use your favorite seasoning salt or any combination of seasonings you prefer.

How to Make Slow Cooker Shredded Chicken

• Place chicken into the crock pot with some salt and pepper or desired seasoning.
• Pour in 1/2 cup of water or chicken broth. If your chicken is frozen you won’t need the liquid.
• Cook on low for four hours. It may take longer if frozen. Do not overcook the chicken, the texture changes when it is overcooked.
• Cook just until it is tender enough to shred (3-4 hours on low or 2-3 hours on high) and then remove it from the slow cooker onto a cookie sheet or cutting board.

• Use two forks shred the chicken. Return the chicken to the leftover liquid to absorb some of the juices.

Check out more of my favorite recipes:

• Mexican Shredded Chicken
• Crock Pot Shredded Beef Tacos
• Instant Pot Shredded Beef Tacos
• Instant Pot Shredded Chicken
• Instant Pot Mexican Chicken

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Slow Cooker Shredded Chicken

Perfectly cooked and shredded chicken made in your slow cooker.

Course Main Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 hours hours

0 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 10 (1 cup) servings

Calories 155kcal

Author Leigh Anne Wilkes

Ingredients

• Chicken Breasts skinless, boneless. I do 5-6 at a time
• salt and pepper
• 1/4-1/2 cup water

Instructions

• Lightly salt and pepper chicken breasts
• Place in chicken and water into slow cooker. Add lid.
• Cook for 2-3 hours on high or 3-4 hours on low or until chicken is cooked through and pulls apart easily (Will vary, depending on the number of chicken breasts you are using.
• Do not over cook or they will e tough. Cook just until they shred easily.
• Remove from slow cooker and shred with two forks

Video

Notes

1. Use other seasonings in addition to the salt and pepper to give the chicken even more flavor. Some of my favorites are paprika, garlic powder, chili powder, oregano, onion powder, or taco seasoning to use chicken in your favorite Mexican recipes.
2. Another option is to add a jar of salsa in with the chicken while it is cooking for a Mexican shredded chicken.
3. To easily shred the chicken you can use two forks and pull the chicken apart or place the chicken in a stand mixer and using the paddle attachment shred the chicken.

Nutrition

Calories: 155kcal | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 158mg | Potassium: 502mg | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

Continue reading Slow Cooker Shredded Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe

Pantry Staple Ingredients: The recipe uses many ingredients you probably already have in your pantry and is so quick to put together, slicing the beef is the hardest part.

Cooking it in the slow cooker eliminates needing to marinade the beef and you end up with the most tender and flavorful beef ever!

Steaming the broccoli and adding it in at the end ensures you have nice nice and crisp tender broccoli!

Ingredients Needed

• Top sirloin, cut into strips.
• Chicken broth or beef broth
• Soy Sauce
• Brown Sugar
• Sesame Oil
• Garlic cloves, minced
• Ginger, minced
• Red Chili Flakes
• Cornstarch
• Broccoli florets

How to Make Crock Pot Beef and Broccoli

• In a small bowl, stir together broth, soy sauce, sugar, sesame oil, garlic, ginger and chili flakes. Mix to combine.

• Slice meat into 2 inch long pieces that are 1/2 inch thin strips and place into slow cooker.

• Pour liquid mixture over meat. Add lid and cook on low for 3 hours.

• Steam broccoli by placing it in a bowl, add in 2 Tbsp water, cover with a lid or damp paper towel and microwave for 4-5 minutes or until broccoli is fork tender.
• Remove liquid from crock pot and pour through a strainer.
• Put liquid into a sauce pan and add in 3 Tbsp cornstarch. Bring to a boil and allow to thicken.

• Pour thickened sauce over meat and broccoli and serve over hot cooked rice such as white rice, jasmine rice, brown rice or cauliflower rice.
• Garnish with sesame seeds and or green onions.

Try these other delicious recipes too!

• Broccoli Pasta Salad
• Broccoli Salad
• Broccoli Cheese Soup
• Broccoli Crunch Salad
• Roasted Broccoli with Parmesan Cheese and Pine Nuts

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Crock Pot Beef and Broccoli

This Crock Pot Beef and Broccoli takes less than 15 minutes to put together and the whole family will love it. The beef is tender and full of flavor and It's easier and better than your favorite take out!

Course Main Dish

Cuisine Chinese

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 4 people

Calories 400kcal

Author Leigh Anne Wilkes

Equipment

• Slow Cooker (6qt)
• Slow Cooker Liners
• Measuring Cups

Ingredients

• 1 1/2 lb. top sirloin steak cut into 2 inch long slices,1/2 inch thick
• 1 cup chicken broth
• 1/2 cup soy sauce
• 1/2 cup brown sugar packed
• 1 Tbsp sesame oil
• 3 tsp garlic minced
• 1 tsp ginger minced
• 1/4 tsp red chili flakes
• 3-4 cups broccoli florets

Instructions

• In a medium size bowl, combine broth, soy sauce, sugar, sesame oil, garlic, ginger and chili flakes. Mix to combine.
• Slice meat into 2 inch long pieces that are 1/2 inch thick and place into slow cooker.
• Pour liquid mixture over meat. Add lid and cook on low for 3 hours.
• Steam broccoli by placing it in a bowl, add in 2 Tbsp water, cover with a lid or damp paper towel and microwave for 4-5 minutes or until broccoli is fork tender.
• Remove liquid and pour through a strainer
• Put liquid into a sauce pan and whisk in 3 Tbsp cornstarch. Bring to a boil and allow to thicken. (about 3-4 minutes)
• Pour thickened sauce over meat and broccoli and serve over rice.
• Garnish with sesame seeds if desired.

Notes

Note: Additional veggies can be added in the last 30 minutes of cooking time although carrots may take a bit longer, depending on how thin or thick they are sliced. You may want to steam the carrots before adding them along with the broccoli to ensure they are tender enough.

• Carrots
• Snow Peas
• Zucchini
• Red Peppers
• Asparagus
• Celery
• Mushrooms

Nutrition

Calories: 400kcal | Carbohydrates: 34g | Protein: 43g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 102mg | Sodium: 1493mg | Potassium: 996mg | Fiber: 2g | Sugar: 28g | Vitamin A: 464IU | Vitamin C: 62mg | Calcium: 109mg | Iron: 4mg

Continue reading Crock Pot Beef and Broccoli. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

There was a local Hawaiian restaurant in Portland that served a dish called Shoyu Chicken, shoyu is Japanese for soy sauce. This menu item was always the first thing to sell out every day so I decided I needed to learn to make it at home. It couldn’t be easier and it’s just as delicious!

Also called Hawaiian Chicken, this dish is cooked in the slow cooker in a mixture soy sauce, chicken broth, brown sugar, ginger, garlic, honey and onion.

Ingredients Needed

• Chicken Thighs. Skinless and boneless
• Soy Sauce
• Brown Sugar
• Chicken Broth
• Garlic
• Ginger
• Honey
• Onion. Diced white or yellow onion
• Cornstarch
• Green Onions, for garnish
• Fresh pineapple chunks, for garnish

How to Make Crock Pot Hawaiian Chicken

• Trim any excess fat from the chicken thighs.
• Place chicken in a 6 quart slow cooker.

• In a bowl, combine soy sauce, brown sugar, broth, garlic, ginger, honey and onion.

• Pour over chicken and cook on low for 3-4 hours or until chicken is tender and pulls apart with a fork.

• Remove chicken from crockpot and shred. I like to leave mine in medium size pieces.

• Remove 1/2 cup of liquid from remaining liquid and add in cornstarch.

• Pour cornstarch mixture back into the slow cooker, add the shredded chicken back in and stir.
• Cook on low for another 30 minutes to allow the sauce to thicken a bit (it won’t get real thicken)

Tip # Strain the remaining liquid through a fine mesh strainer and use it as a sauce over the chicken and rice.

Try these other delicious recipes too:

• Hawaiian Pizza
• Crockpot Sesame Chicken
• Hawaiian Chicken Sliders
• Ham and Cheese Sliders
• Teriyaki Chicken

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Crock Pot Hawaiian Chicken

The perfect dinner for a busy night, this crock pot Hawaiian Chicken only takes minutes to put together and then just let it cook away in the slow cooker!

Course dinner

Cuisine Polynesian

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 people

Calories 375kcal

Author Leigh Anne Wilkes

Equipment

• Slow Cooker (6qt)
• Sheet Pan
• Measuring Cups

Ingredients

• 6-8 chicken thighs skinless, boneless
• 1 cup soy sauce
• 1 cup brown sugar
• 1/2 cup chicken broth
• 4 tsp garlic minced
• 1 Tbsp ginger minced
• 2 Tbsp honey
• 1/2 cup onion chopped
• 2 Tbsp cornstarch
• 2 cups fresh pineapple
• green onions for garnish

Instructions

• Trim excess fat from chicken.
• Place chicken in crock pot.
• In a bowl combine soy sauce, brown sugar, broth, garlic, ginger, honey and onion.
• Pour mixture over chicken in the slow cooker. Cover and cook on low for 3-4 hours or until chicken is cooked through and shreds easily with a fork.
• Remove chicken from slow cooker, place on a baking sheet and shred into medium size pieces.
• Remove 1/2 cup of liquid from crock pot and add in cornstarch. Stir to dissolve.
• Add cornstarch mixture back into crock pot along with shredded chicken and stir.
• Cook another 30 minutes to allow sauce to absorb into chicken and thicken a bit.
• Serve with rice, chopped green onion and fresh pineapple.

Notes

• • Serve over one of your favorite salads.

• • Make a slider or sandwich with it using Hawaiian rolls, add some pineapple in too.
  • You can use boneless, skinless chicken breasts instead but they do have a tendency to dry out quicker than chicken thighs so don’t overcook them. Most slow cooker chicken recipes cook the chicken for too long and you end up with tough or rubbery chicken, it only needs about four hours on low.

Nutrition

Calories: 375kcal | Carbohydrates: 46g | Protein: 17g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 1277mg | Potassium: 426mg | Fiber: 1g | Sugar: 40g | Vitamin A: 96IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg

Continue reading Crock Pot Hawaiian Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.