Slow Cooker Chicken & Dumplings Slow Cooking (Crock Pot)
Prep: 20 minutes
Cook: 8 hours
Serves: 8
The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup, to be topped with tender dumplings made easy with baking mix.
Ingredients:
1 1/2 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)
2 cups whole baby carrots
2 stalks celery, sliced (about 1 cup)
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk
Directions:
Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
Stir the soup, water, thyme and black pepper in a small bowl.
Pour the soup mixture over the chicken and vegetables.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
Stir the baking mix and milk in a medium bowl.
Spoon the batter over the chicken mixture.
Turn the heat to HIGH.
Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
*Or on HIGH for 4 to 5 hours.
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Kansas City Sticky Ribs on a Gas Grill
Buy St. Louis-style racks , which are more manageable than untrimmed pork ribs.
I prefer the sauce recipe (see related recipe), but store-bought works, too (Texas Best and Bull’s-Eye is my favorite).
If you're not keen on tending a grill for 4 hours, our ribs will still taste good even if they spend the last 2 hours of cooking in your oven, see optional step 6.
Serves 4 to 6
This is the Rub Below and WOW its Great can be cooked in the oven also and use pork or beef ribs
slap on the broiler to burn em up a bit before serving. I slow cooked mine at 250 for 4 hrs and wow just with this rub'
on them and WOW i put a little oil in my foil pan before adding the ribs I used. Hey add more spice Kick them up a notch
Mix rub and save in a ziplock bag to use on more you will want more ! !
3 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon ground black pepper
1 tablespoon table salt
1/4 teaspoon cayenne pepper
2 full racks pork spareribs , preferably St. Louis cut, trimmed of any large pieces of excess fat, membrane removed, and patted dry (see photo 1)
2 cups wood chips
2 cups barbecue sauce (see related recipe)
: How to Make Tender Ribs
1. Combine paprika, sugar, pepper, salt, and cayenne in small bowl.
Massage spice rub into both sides of rib racks.
2. Soak wood chips in bowl of water for 15 minutes; place in small disposable aluminum pan.
Place pan directly on primary burner of gas grill, turn all burners to high, and preheat with lid down until chips are smoking heavily, about 15 minutes.
Turn primary burner to medium and shut off other burners, adjusting temperature of primary burner as needed to maintain average temperature of 275 degrees. Position ribs over cool part of grill.
3. Place sheet of aluminum foil directly on top of ribs and cover grill.
Barbecue 3 hours, turning and rotating ribs after each hour.
4. Brush ribs liberally on both sides with sauce, wrap tightly with foil and barbecue until very tender, about 1 hour longer.
5. Transfer ribs (still in foil) to cutting board and rest 30 minutes.
Unwrap ribs and brush with additional barbecue sauce.
Slice ribs between bones and serve with remaining sauce.
6. To Finish in the Oven
In step 3, after two hours, wrap ribs tightly in foil, place on baking sheet, and bake in 250-degree oven for 1 hour.
Remove from oven, brush both sides with barbecue sauce, rewrap with foil, and bake until very tender, about 1 hour longer.
Proceed as directed in step 5.
Step-by-Step: How to Make Tender Ribs
Remove the Membrane: Ribs have a papery membrane on the underside that can make it hard to pull the meat off the bone. Before cooking, loosen this membrane with the tip of a paring knife and, with the aid of a paper towel, pull it off slowly, all in one piece.
Cover with Foil: Barbecuing the ribs for hours on end won’t guarantee super-tender meat. Fortunately, you can trap steam and make the ribs tender by covering them with sheets of aluminum foil.
Wrap It Up: During the last hour of barbecuing, wrap the ribs tightly in the foil to keep them from drying out. After removing the ribs from the grill, let them rest for 30 minutes, still wrapped.
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Lexington-Style Pulled Pork For Charcoal Grill
Pork butt (often labeled Boston butt) is usually sold boneless and wrapped in netting but is sometimes available on the bone. If barbecuing a bone-in roast, or if your pork butt weighs more than 5 pounds, plan on an extra 30 to 60 minutes of oven cooking time.
IngredientsSpice Rub and Pork
2 tablespoons paprika
2 tablespoons ground black pepper
2 tablespoons brown sugar
1 tablespoon table salt
1 boneless pork shoulder roast (4- to 5-pound)
4 cups wood chips
Lexington BBQ Sauce
1 cup water
1 cup cider vinegar
1/2 cup ketchup
1 tablespoon sugar
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
Instructions
1. For the spice rub and pork: Combine spices, sugar, and salt in small bowl, breaking up any lumps as necessary.
Massage entire pork roast with spice mixture. (Roast may be wrapped tightly and refrigerated for up to 1 day.)
2. Soak wood chips in bowl of water to cover for 15 minutes. Open bottom grill vents. Light large chimney starter filled halfway with charcoal briquettes (about 50 coals) and burn until charcoal is covered with fine gray ash.
Pour coals into pile on one side of grill and scatter wood chips over coals. Set cooking grate in place, cover, and let grill heat up 5 minutes. Scrape grate clean.
3. Position pork on cooler side of grill. Cover, positioning half-open lid vents directly over meat, and cook until meat has dark, rosy crust and charcoal is spent, about 2 hours.
4. Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 degrees. Transfer pork to large roasting pan, wrap pan and pork tightly in foil, and roast in oven until fork inserted into pork can be removed with no resistance (see related Tip), 2 to 3 hours.
Remove from oven and rest, still wrapped in foil, for 30 minutes.
5. For the sauce: Whisk together all ingredients until sugar and salt are dissolved. Using hands, pull pork into thin shreds, discarding fat if desired. Toss pork with 1/2 cup vinegar sauce, serving remaining sauce at table.
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Old-Fashioned Roast Pork
A heavy, deep-sided (3-inch) roasting pan is the best choice for this recipe, but a shallow broiler pan also works well.
Serves 6 to 8 .
Ingredients
1 boneless pork shoulder roast (Boston butt)
3 cloves garlic , minced
2 teaspoons ground black pepper
1 1/2 teaspoons table salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage leaf
1 tablespoon fennel seeds , roughly chopped
2 large red onions , cut into 1-inch wedges
1 tablespoon vegetable oil (if necessary)
1 cup apple cider
1/4 cup apple jelly
2 tablespoons cider vinegar
Instructions
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Trim outer fat from pork, leaving 1/8-inch-thick layer. Combine garlic, pepper, salt, rosemary, sage, and fennel seeds in small bowl. Tie pork roast tightly into uniform shape. Rub with herb mixture.
2. Transfer to roasting pan and cook 3 hours. Scatter onion wedges around meat, tossing onions in pan drippings to coat. (If roast has not produced any juices, toss onions with oil.) Continue roasting until meat is extremely tender and skewer inserted into center meets no resistance, 3 1/2 to 4 hours. (Check pan juices every hour to make sure they have not evaporated. If necessary, add 2 cups water to pan and stir browned bits into water.)
3. Transfer roast to large baking dish, place onions in medium bowl, and pour pan drippings into liquid measuring cup, adding enough water to measure 1 1/2 cups. Allow all to cool 30 minutes, cover with plastic wrap, and refrigerate overnight.
4. One hour before serving, adjust oven rack to middle position and heat oven to 300 degrees. Cut cold meat into 1/4-inch slices and overlap in large baking dish.
Spoon fat layer off drippings (discard fat) and transfer drippings and reserved onions to medium saucepan.
Add cider, jelly, and vinegar and bring to boil over medium-high heat, then reduce to simmer.
Spoon 1/2 cup simmering sauce over pork slices and cover baking dish with foil.
Place in oven and heat until very hot, 30 to 40 minutes.
Meanwhile, continue reducing sauce until dark and thickened, 10 to 15 minutes (reheat mixture just before serving pork). Serve pork, spooning onion mixture over meat or passing at table.
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Meatloaf
Ingredients
4 pounds ground beef
1 large green pepper, diced
1 large onion, diced
3 eggs
1 1/2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 cup cracker crumbs
Ketchup, as needed
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine all ingredients except ketchup. Knead mixture and place into a loaf pan. In a large shallow pan, add 1-inch of water, place the meatloaf pan in the center and cover with foil. Bake for approximately 1 hour.
Drain water, remove foil, cover meatloaf with ketchup and bake for another 10 to 15 minutes.