Crock Pot Ribs

crock pot ribs

All this cold weather has me dreaming of sitting poolside with a Mojito and the smell of the BBQ going…

Well in the middle of January this was as close as I could get.  But don’t worry - it was delicious!!

Plus, they are made in the crock pot which always makes things taste better in my book! :)

Add between 1/4 - 1/2 cup of water to your crock pot.  Then get your rib rub ready.  You can buy a rub or make your own.

This is the Kansas City Rib Rub.

  • 1/2 cup brown sugar
  • 1/4 cup paprika
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne

Combine all of the ingredients and transfer to an air tight container.  It will store for up to 6 months.   We use this rub on chicken too!

After you get your rib rub generously rub on both sides.  Put the ribs in the crock pot with the meaty side against the wall of the crock pot.  Cook on low for about 6 hours.  Take them out - easy!  They will be very tender.

DO NOT SKIP THIS NEXT STEP.   Brush them with BBQ sauce and put them in broiler for a few minutes.  Then you can re-apply a light coat (or a lot if your like some people in our house) after you take them out.

So good - so easy!!


Chicken and Drop Dumplings Recipe

This was delicious.  Growing up I knew chicken and dumplings as more of a chicken with noodles.  And it was yummy.  So I was a little skeptical of the drop dumplings.  But oh no.  Love.  I got this recipe out of a Woman’s World magazine last year.  (Yes, it took me a year to finally make.)  And while that plate up there looks like a carb lovers dream (it was too) - the chicken and dumplings is relatively good for you - I was surprised until I thought about it.  340 calories/serving (this recipe serves 6) Not bad for dinner huh? :)
On to the easy on the budget dinner!
3 split bone in, skin on chicken breasts about 2 1/2 pounds
salt & pepper
1 tbsp Olive Oil
1 onion finely chopped
3/4 cup sliced celery
3/4 cup sliced carrots
6 cups chicken broth (1 48 oz container)
1 c flour
2 tsp baking powder
1/4 + 1 tsp milk
1 egg
1/2 tsp dried thyme
1/2 tsp sliced chives
3 tbsp heavy cream
1. Sprinkle chicken with 1 tsp salt and 1/4 tsp pepper.  In a large pot (hint: use a soup pot.  I used a large pan and had to transfer the chicken to the soup pot.  This should be just a 1 pot dinner!) over medium high heat oil.  Cook chicken, turning often, until browned on all sides about 6 minutes.  Transfer to plate.
(Note on chicken: I’ve always been a boneless skinless chicken breasts kind of shopper.  I was shocked at how cheap I was able to get theses bone in skin on chicken breasts were.  So no longer will I be buying the expensive boneless skinless chicken breasts just to cut up and throw in tacos!  And theses were just falling apart good!!)
2. Drain all but about 1 tbsp fat from pot.  Add in the diced onion, carrots, and celery.  Cook stirring often, until tender, about 5 minutes. 
3. Return chicken to pot. Add broth; over high heat, bring to boil.  Then reduce heat to medium low.  Cover; simmer until chicken is tender and cooked through, about 45 minutes.  Using a slotted spoon, transfer chicken and vegetables to a large bowl. 
4. When chicken is cool enough to handle remove and discard bones and skin. Shred the meat into 2″ pieces.
5. For dumplings, combine flour, baking powder, 1 tsp salt, 1/4 tsp pepper in medium bowl. 
6. In a small bowl, whisk milk with egg, thyme and chives.
7.  Combine the wet mixture and the dry ingredients.  Stir until just moist.  Gather dough into ball; on floured surface, knead dough once or twice until soft.  Using your hand, flatten dough into rectangle about 1/2″ thick, cut into 12 equal pieces.
8.  Over high heat, bring broth to a simmer.  Reduce heat to medium-high.  Whisk in cream.  Drop dumplings into simmering mixture; simmer until dumplings are puffed and cooked through about 10-15 minutes.  Return chicken and veggies to mixture.  Cook until warm - about 2 minutes.  Serve and enjoy!