Who doesn’t enjoy coming home after a hike to a dinner that is already cooked and a house that smells delicious enough to eat? We’re sharing more slow-cooker recipes that other Hike it Baby Members have shared. Which ones will you be trying the next time you have to decide what to have your slow-cooker make while you are out enjoying the outdoors? Yum!
Pork Ribs (by Jessica Joyce, San Francisco)
2 T Brown Sugar
1 t Smoked Paprika or regular
1 t Salt
1 t Cayenne Pepper (optional)
12 Pork Ribs
1 Bottle of BBQ sauce
Mix brown sugar, cayenne, salt and paprika together. Place ribs in crock pot and rub the mix all over the ribs. Pour BBQ sauce over ribs and cook on low for 6-8 hours.
When ribs are finished cooking, place ribs on a cookie sheet and keep in warm oven 200 degrees (or let them cool off). Take the sauce that is in the crock pot and put it in a sauce pan and cook on med-high heat until thickened. Slather sauce on ribs. Enjoy!
Italian Pot Roast with Parmesan Risotto (by Niki Isenhart, Denton County)
Italian Pot Roast:
1 (3 lb) pot roast (beef or pork)
1 Tbsp dired minced onion flakes
2 Tbsp minced fresh garlic (or to taste)
1 (1 1/4 ounce) package au jus mix
1 (1 ounce) package dried Italian salad dressing mix
2 tsp black pepper (or to taste)
1 pinch cayenne (optional)
1 1/2 cups Zing Zang bloody mary mix (or tomato juice)
3 tsp Olive Oil
46 oz Chicken Broth, warmed
1 lb Arborio Rice
3 oz grated parmesan cheese
1 tsp onion powder
ground pepper to taste
Italian Pot Roast:
Place roast in slow cooker.
Whisk together remaining ingredients and pour over roast.
Cook on LOW 12 hours
In large skillet, evenly coat rice with olive oil.
Add 1 cup of heated chicken broth, stirring continually.
Maintain a slow boil and add rest of broth, 1 cup at a time, while stirring continually.
When all the broth is absorbed, add cheese, onion powder and pepper.
Serve roast over risotto.
Chicken Italian Sausage With Onions and Peppers in Marinara (by Jamie Lucille Sperry)
Just a few frozen chicken Italian sausages, a bag of frozen homemade marinara (I am sure a jar would work too!), and thinly sliced yellow onion and peppers.
I use some frozen spaghetti squash – thaw on the counter to drain and toss in before serving.
Easy Pasta (by Kaitlin Lucier Servant)
Can of chicken broth, can of diced tomatoes, bag of frozen spinach, bag of frozen tortellini and a block of cream cheese on low for 2 hours.
Chicken and Dumplings (by Christel Peters)
4 Chicken Breasts
1/2 Bag of Mixed Frozen Vegetables
2 cans of Cream of Chicken Soup
16 oz of Chicken Broth
1 lg Sweet Onion
1 can of Pillsbury Biscuits
Salt and Pepper
Combine the chicken, veggies, soup, broth, onion and salt and pepper to taste in slow-cooker. Cook on high for 6 hours. Rip raw biscuits into chunks or strips and place on top. Cook for another 30 minutes to an hour. Chicken can be shredded or cut into chunks. Enjoy!
Do you have a delicious slow-cooker meal that’s a go-to for your outdoor family? We’d love to share them! Just add your recipe to this form and we’ll feature it in an upcoming blog piece!