Slow Cooker Spring BBQ Favorites // Julia Pacheco

 

Slow Cooker BBQ Chicken Legs

Ingredients

Dry Rub

• ¼ cup brown sugar
• 1 tbsp paprika
• ½ tsp pepper
• ½ tsp salt
• ½ tbsp garlic powder
• ½ tbsp onion powder
• ½ tsp mustard
• 1 dash cayenne pepper

Drumsticks

• 1 ¼ cups bbq sauce
• 6 chicken drumsticks

Instructions

• In a small bowl mix the dry rub together.
• In a greased slow cooker, add the drumsticks and the dry rub. Coat the drumsticks evenly with the rub and work it in with your hands.
• Add in 1 cup of the bbq sauce and cook on LOW for 6-7 hours.
• Once the 6-7 hours is up, remove from the slow cooker and place on a sheet pan. Add 1/4 cup more bbq sauce on top and brush all over the drumsticks. Place under the broiler for about 2 minutes, or until the sauce thickens and turns into a glaze. Enjoy!

Nutrition

Calories: 399kcal | Carbohydrates: 53g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 1343mg | Potassium: 544mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1127IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg

Thank You! https://www.juliapacheco.com/slow-cooker-bbq-chicken-legs/

Slow Cooker Chicken and Gravy

ngredients

• 1 lb chicken breast
• 1 can cream of chicken soup
• 1 tbsp reduced-sodium brown gravy powder mix
• 1 tbsp ranch dressing seasoning powder mix
• ¾ cup water

Instructions

• Grease a slow cooker with nonstick spray. Add the cream of chicken soup, brown gravy mix, ranch dressing mix, and water and whisk to combine. Add the chicken breasts and stir well. Cover and cook on LOW for 6 hours or HIGH for 4 hours, or until the chicken is cooked through.
• Shred the chicken in the slow cooker with two forks and serve over mashed potatoes or egg noodles. Enjoy!

Nutrition

Calories: 210kcal | Carbohydrates: 8g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 967mg | Potassium: 457mg | Sugar: 0.5g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Thank You! https://www.juliapacheco.com/chicken-and-gravy-slow-cooker/

Slow Cooker Kielbasa, Potatoes, and Green Beans

Ingredients

• 14 oz smoked Kielbasa sausage sliced
• 1 yellow onion diced
• 1-2 lbs russet potatoes peeled and diced
• 1 lb fresh green beans trimmed
• ¾ cup chicken broth
• 1 tbsp minced garlic
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 2 tbsp butter sliced
• ¼ cup grated Parmesan cheese for serving

Instructions

• Assemble Ingredients: In the slow cooker, add the sliced sausage, diced onion, diced potatoes, and green beans.
• Season: Add the minced garlic, garlic powder, onion powder, paprika, and chicken broth. Stir to combine.
• Top with Butter: Place the sliced butter evenly over the top.
• Cook: Cover and cook on Low for 5 hours, or until the potatoes and green beans are tender. Stir once or twice during cooking if possible.
• Finish with Cheese: Just before serving, sprinkle in the Parmesan cheese and stir gently to combine.

Notes

1. Be sure to only cook in the slow cooker for up to 5 hours to avoid mushy potatoes
2. Switch the chicken broth for chicken stock or water when needed
3. Tastes great served over rice or topped with fresh parsley
4. I like to peel the potatoes however, if you like the texture you can leave the peel on

Nutrition

Calories: 547kcal | Carbohydrates: 35g | Protein: 21g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 1202mg | Potassium: 1042mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1260IU | Vitamin C: 24mg | Calcium: 141mg | Iron: 4mg

Thank You! https://www.juliapacheco.com/slow-cooker-kielbasa-potatoes-and-green-beans/

Slow Cooker Rotel Creamy Chicken Pasta

Servings: 8 servings

 

Author: Julia Pacheco

Ingredients

• 2 lbs chicken breast
• 2.67 10.5 oz cans cream of chicken soup
• 1.33 10 oz can Rotel
• 0.67 tsp salt
• 0.67 tsp pepper
• 1.33 tsp oregano
• 1.33 tsp onion powder
• 1.33 tsp garlic powder
• 0.67 cup sour cream
• 0.67 cup shredded cheddar cheese
• 1.33 lb penne pasta or any pasta

Instructions

• Add chicken, soup, Rotel, and seasoning to slow cooker.
• Cook on LOW 6 hr or HIGH 5 hr.
• Shred chicken; stir in sour cream and cheese.
• Cook pasta, combine, and serve.

Notes

• Add veggies for extra color and texture.
• Adjust spice level with mild or hot Rotel.
• Store up to 2 months in freezer.

Nutrition

Calories: 491kcal | Carbohydrates: 59g | Protein: 37g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 400mg | Potassium: 636mg | Fiber: 3g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg

Thank You! https://www.juliapacheco.com/slow-cooker-rotel-creamy-chicken-pasta/

Slow Cooker Hawaiian Pork Chops

Ingredients

• 2 lbs boneless pork chops
• ½ cup soy sauce
• ⅓ cup brown sugar
• ¼ cup ketchup
• 1 15 oz can pineapple slices, with juice (reserve slices)
• 1 tbsp minced garlic
• ½ cup water
• 3 tbsp cornstarch
• Cooked white or brown rice for serving

Instructions

Make the cornstarch slurry:

• In a small bowl, whisk together the cornstarch and water until smooth. Set aside.

Prepare the sauce:

• In a medium bowl, whisk together the soy sauce, brown sugar, ketchup, pineapple juice (from the can), and minced garlic. Stir in the cornstarch slurry until fully combined.

Assemble in slow cooker:

• Lightly grease your slow cooker insert. Pour half of the sauce into the bottom of your slow cooker.
• Arrange pork chops on top and layer the pineapple slices over the meat. Pour the remaining sauce over everything.

Cook:

• Cover and cook on low for 6 hours or high for 3–4 hours, until the pork chops are tender and fully cooked through.

Serve:

• Serve warm pork chops over cooked rice in a bowl, spooning the pineapple sauce on top.

Nutrition

Calories: 391kcal | Carbohydrates: 26g | Protein: 42g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 1498mg | Potassium: 800mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg

Thank You! https://www.juliapacheco.com/slow-cooker-hawaiian-pork-chops/

Slow Cooker High-Protein Chicken & Veggies

Ingredients

• 10 boneless skinless chicken thighs or chicken breasts
• 2 yellow onion diced
• 6 bell peppers any color, diced
• 4 zucchini sliced
• 2 tablespoon minced garlic
• 2 14 oz can diced tomatoes with juices
• 3 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 teaspoon paprika

Instructions

• Place the chicken thighs or breasts in the bottom of the slow cooker.
• Add the diced onion, bell peppers, zucchini, and minced garlic on top of the chicken.
• Pour in the diced tomatoes with their juices.
• Sprinkle the salt, black pepper, oregano, thyme, and paprika evenly over everything.
• Stir gently to distribute the vegetables and seasonings around the chicken.
• Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the chicken is fully cooked and tender.
• If desired, shred the chicken with two forks and stir it back into the vegetables before serving.

Notes

• Chicken thighs stay more tender after reheating.
• This works well served over rice, quinoa, or cauliflower rice.
• Add fresh herbs or lemon juice just before serving if desired.
• The vegetables soften more after freezing, but the flavor holds well.

Nutrition

Calories: 606kcal | Carbohydrates: 13g | Protein: 100g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 258mg | Sodium: 1058mg | Potassium: 2192mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2698IU | Vitamin C: 115mg | Calcium: 92mg | Iron: 6mg

Thank You! https://www.juliapacheco.com/slow-cooker-high-protein-chicken-and-veggies/