Slow-Cooker BBQ Pork Ribs

Slow-Cooker BBQ Pork Ribs

To pair with our Loaded Baked Potato Bar the other night, I knew I wanted some kind of meat.

So, I went to our local grocer and took at look at what was on sale, annnnnnd…. it was pork ribs!

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I got two racks and because wanted to get as much lazing around time on my weekend as possible, decided to throw em in the slow-cooker.

slow cooker bbq pork ribs

They were perfect! Fall of the bone tender, and moist and delicious! Also, so easy.

Slow-Cooker BBQ Pork Ribs
Prep time
Cook time
Total time
Serves: 8 servings
  • 2 racks of pork ribs
  • 1 Tablespoon Salt
  • 2 Tablespoons Black Pepper
  • 3 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • 1 Tablespoons Chili Powder
  • 4 Tablespoons Worcestershire Sauce
  • 10 ounces BBQ Sauce
  1. Cut each rack into thirds, or whatever size will comfortably fit to layer in your slow-cooker.
  2. Combine your spices and pat into each section of rib.
  3. Place a section of rib in the bottom of the slow-cooker and splash with a teaspoon of the Worcestershire sauce and cover with a a bit of the BBQ sauce.
  4. Repeat with each section of ribs. I had to pile mine up high and then place one section on either side to get them all to fit.
  5. Pour the rest of the BBQ sauce in the slow cooker, retaining two ounces for later.
  6. Cook on low for 8 hours, or high for 4 hours.
  7. - You can be done here, and just enjoy your delicious meat, OR continue with the next steps.
  8. Heat oven to 400 degrees.
  9. Section each rib individually and place on a foil lined baking tray.
  10. Brush each rib with the remaining BBQ sauce and bake in the oven for 15 minutes.
  11. Serve warm and enjoy!

Finishing them in the oven is not required, but it gives the ribs that traditional wonderful sticky finish.

slow cooker bbq pork ribs 2

These are sure to please.

Crock Pot French Onion Soup

Crock Pot French Onion Soup

A couple of years ago Cat mad this amazing french onion soup that was so incredibly delicious.

We’ve been craving it and wanting to make it again for a while now, but it’s a bit of an energy and time commitment and there’s usually something new and interesting that takes priority.

This last weekend though, enough was enough! We decided to try a slow-cooker recipe and see how it compares.

crockpot french onion soup2

I thought it was quite tasty and worth it, Cat was a little more discerning and much preferred the stove top version.

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I would recommend trying this recipe though, especially if time and patience are an issue.

crockpot french onion soup1

This took physical time, but very little effort.

Crock Pot French Onion Soup
Prep time
Cook time
Total time
Serves: 6-8 servings
  • 3 pounds yellow onions, peeled, sliced, and cut into quarter-moons
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • 10 cups beef broth
  • 3 tablespoons brandy, optional
  • To Serve
  • 4 to 6 baguette slices, toasted, for each bowl
  • 1⅓ to 2 cups grated Gruyere cheese (1/3 cup per bowl)
  • Chopped shallot or fresh onion
  • Equipment
  • Cutting board and chef's knife
  • Slow cooker
  • Wooden spoon
  • Oven-safe soup bowls
  • Baking pan
  1. Season the onions: Place the onion slices in a 5-quart (or larger) slow cooker. Stir in the butter and olive oil, salt, and a generous quantity of black pepper.
  2. Cook on LOW for 12 hours: Cover and cook on LOW overnight or for 12 hours. The onions should be dark golden brown and soft.
  3. Add broth: Stir in the balsamic vinegar and the broth.
  4. Cook for 6 to 8 hours on LOW: Cover and continue cooking on LOW for 6 to 8 hours. This is flexible; as long as your slow cooker holds moisture well (wrap a towel over the lid if quite a lot of steam escapes), you can cook the soup for hours. Longer cooking will only intensify the flavors. Taste and season with more salt and pepper if desired, and stir in the brandy if using.
  5. Portion the soup into oven-safe bowls: Heat the oven to 350°F. Ladle the soup and onions into oven-safe bowls and place the bowls in a baking pan.
  6. Top with toast and shredded cheese: Top each bowl with a slice of toast and a generous quantity of shredded Gruyere cheese.
  7. Bake for 20 to 30 minutes: Bake on a rack in the upper third of the oven until the cheese is completely melted.
  8. Broil for 2 to 3 minutes: Turn the oven to broil and broil the soup for 2 to 3 minutes or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes, then serve with chopped fresh onion on the side.


Slow-Cooker Lemon Garlic Chicken

Slow-Cooker Lemon Garlic Chicken

When life (Riley) gave us lemons a couple of weeks ago it was like the world was our oyster, so many options, so many things we could make.

We made a G-d Damn Lemon Tart, I squeezed a bunch for some fresh and tart lemonade, and for some reason, the idea of a really lemon-ey chicken sounded really good to me.

As usual, I was right! The chicken was tart and flavorful and moist and a great addition to our plates.

Slow-Cooker Lemon Garlic Chicken
Prep time
Cook time
Total time
Recipe type: Slow-Cooker
Serves: 6 servings
  • 3 lemons
  • 10 garlic cloves
  • 6 frozen boneless skinless chicken breasts
  • 2 teaspoons pepper
  1. Slice all the lemons into rings, and place enough to cover the bottom of your slow cooker.
  2. Place your chicken on top of the lemon slices, and then cover with the remaining lemon.
  3. Roughly chop the garlic and throw into the crock pot, sprinkle the pepper over it all.
  4. Set the slow cooker on low and cook for 7 hours.
  5. Serve with a side of veggies and a carb of your choice.

We served this over some garlic alfredo pasta with sauteed green beans and the Onion Tart.

onion tart 3

Slow Cooker Chicken Noodle Soup


Apparently it’s soup weather here in the Bay Area, seeing as Brie just posted this delish beef stew recipe on Monday. It rained a ton last week (everything is so lovely and green!) and even more rain is predicted for Thursday/Friday. So – hearty soups, comfort food, and hot chocolate are in the forecast in this Qwerty household for the next few weeks at least.

I’m also so thrilled to announce that I’m full time freelancing again. After a short stint with a great group of people at Jelly Belly Candy Company, I am back working from home (it’s a good thing). This means more time and emotional energy to make food and publish recipes for you lovely folks. Also – puppy snuggles. 🙂

I missed her like mad while I was away. I mean, just look at this face.


I call that picture, “our lady of noms.”

Anyhoo, I finally had it in me to do some recipe exploring AND real cooking, so allow me to present to you this slow cooker chicken noodle soup.


It’s thick and lovely, subtle and comforting.

Here’s how you make it…

Slow Cooker Chicken Noodle Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6-8 servings
  • Large yellow onion, chopped
  • Frozen bag of mixed veggies
  • 3 celery stalks, chopped
  • 1 bay leaf
  • 1 Tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 Tablespoons dried parsley
  • A few sprigs of fresh thyme
  • 1 5 lb. whole chicken
  • 1 Tablespoon olive oil
  • ⅓ cup corn starch
  • 3 cups cooked egg noodles
  1. Prep your crockpot with a liner and fill it with 8 cups of water.
  2. Add in the chopped onion, bag of mixed veggies, chopped celery, and bay leaf.
  3. Mix your salt, pepper, garlic powder and parsley flakes in a small bowl.
  4. Now prepare to spend some quality time with the chicken - pat it dry, rub it all over with oil, then pat the mixed spices all over it.
  5. Place a sprig of thyme on top of the chicken, and place the rest inside the chest cavity.
  6. Lay that chicken down on the bed of veggies and water, set your crockpot to high, and cook for 5½-6 hours.
  7. Carefully pull the chicken out and place on a large pan. Allow to cool enough to pick off the chicken meat (separate it from cartilage, skin, and bone), and put the shredded meat back into the crockpot.
  8. In a medium bowl, whisk together ⅓ cup corn starch and 1½ cups of broth grabbed from the crockpot until thickened. Pour back into the crock pot.
  9. Add in the egg noodles and stir.
  10. Now salt and pepper to taste, and enjoy!





Slow Cooker Beef and Winter Vegetable Stew

Slow Cooker Beef and Winter Vegetable Stew

I’ve been craving a really good stew for several weeks now, and it finally got chilly enough that I just couldn’t hold out any more.

The end of the Fall semester  has had me pretty stressed and busy, but being able to throw everything into the crock pot  was so quick and easy, and incredibly wonderful once it was ready that evening.

beef stew resized1

My desire with this recipe was to make something super meaty with a nice supporting background of veggies. I definitely succeeded.

This stew was so delicious, and warm, and comforting, and amazing, and was a big hit with all.

Slow Cooker Beef and Winter Vegetable Stew
Prep time
Cook time
Total time
Serves: 8 servings
  • 3 pounds cubed stew meat
  • ¾ cup flour
  • 1½ teaspoon salt
  • 2 teaspoon pepper
  • 1 sweet potato, cubed
  • 1 large carrot, sliced
  • 1 parsnip, sliced
  • 1 medium onion, diced
  • 2 bay leafs
  • 5 cups beef stock
  1. Place meat, flour, salt, and pepper in the bottom of a 6 quart crock pot, and stir to coat the meat with the flour.
  2. Add in the remaining ingredients.
  3. Set crock pot on high for 6 hours, or low for 9-10 hours.
  4. Serve warm, and eat or freeze leftovers within 5 days.


I made such a large batch that I though we would have plenty of leftovers, but it’s already gone!

I highly recommend making this stew in the next few months; it will really warm you up

The Pulled Pork Chronicles: Part 1

The Pulled Pork Chronicles: Part 1

So, we had about 6 pounds of pork “shoulder” sitting in our freezer for heaven knows how long. I remember buying it specifically to make Hoisin BBQ Pork Sliders, but it turned out one of the hosts of the potluck I was attending was also planning on making pulled pork. I stuffed the thing in the freezer and nearly forgot about it, until an ice cream run left me hurting for storage space.

I figured making a generic pulled pork would be versatile, and WOW, was it ever. We stretched the pulled pork for five days worth of meals and could have probably frozen some of it for quick/convenient reheated meals for later.

The below is the base recipe I used to make the pork, and with it I ended up making:

You’d think I’d get sick of all of the pork, but because I kept the original seasoning so simple, I was able to add sauces and flavoring for each dish to keep things interesting.

This is what the enchiladas ended up looking like (they were so ooey gooey yummy!):


And here’s the pizza:


Hope you enjoy!

Basic Slow-Cooker Pulled Pork
Prep time
Cook time
Total time
Serves: 10-20
  • 1 Crockpot liner
  • 4-6 pounds bone-in pork shoulder
  • Two yellow onions, chopped
  • 1 cup chicken broth
  • 4 Tablespoons squeeze bottle garlic
  • 1 Tablespoon brown sugar
  • 1 Tablespoon salt
  • 1 Teaspoon Cumin
  • 2 Tablespoons Chili powder
  • ½ Teaspoon Cinnamon
  1. Line your Crockpot
  2. Spread the chopped onions evenly over the bottom of the pot
  3. Pour in the chicken broth
  4. Gently stir in the squeeze bottle garlic
  5. Mix the remaining spices together in a medium bowl
  6. Carefully pat the pork shoulder dry
  7. Rub the pork all over with the spice mix
  8. Place meat in the slow cooker and cook on low for 10 hours (or overnight) on low
  9. Shred with a fork, remove the bones, and add to any of your favorite pulled pork dishes!

Chicken Caesar Pitas

Chicken Caesar Pitas

This is one of those dishes that takes a little planning to get the chicken right, but otherwise is simple and quick to assemble.


Plan ahead to throw two frozen chicken breasts, a cup of water, a light dusting of garlic powder, and two chicken bouillon cubes into your slow cooker for 4 hours. It’s really worth the extra time – the meat comes out flavorful, moist, and tender. It’s my chicken cheat – for some reason I’ve yet to master getting a really lovely level of doneness on pan cooked chicken, so I do this instead. If you make sure to use a slow cooker liner, the clean up is lightening fast.


The rest is just pulling together your favorite Caesar dressing, some pitas, Parmesan flakes, and bagged romaine. The below is our messy pita assembly zone (yes, that’s a taxidermied squirrel angel on the lazy Susan. What of it?).


Round out the meal by serving it with some kind of french fry & ketchup – we went the waffle cut route.

Chicken Caesar Pitas
Prep time
Cook time
Total time
Serves: 4-6
  • two frozen, boneless and skinless chicken breasts
  • 1 crockpot liner
  • two chicken bouillon cubes
  • 1 teaspoon garlic powder
  • Caesar dressing
  • 6 cups chopped romaine lettuce (the pre-packaged kind works just fine)
  • ¼ cup Parmesan flakes
  • Salt & pepper
  • - 6-8 Pitas
  1. Start four hours early. Line the crockpot, toss in a cup of water, the bouillon cubes, garlic powder and the chicken breasts. Cook on high for four hours.
  2. Remove chicken from crockpot and cut into ½ inch thick slices. Lightly dust with salt and pepper, to taste.
  3. In a large bowl, combine romaine, Parmesan cheese, and a generous amount of Caesar dressing.
  4. Slice open the pita pocket and carefully stuff with a combination of salad and warm, sliced chicken. Add extra dressing and cheese if that's your thing.
  5. Enjoy!