I’m pretty much a meat-and-potatoes guy so these slow cooker garlic Ranch potatoes didn’t last long after I made a batch. I’m a huge fan of baby potatoes because they’re minimal fuss. I don’t cut them in half, though I could. I like them whole. No matter how you cut them, these slow cooker garlic Ranch potatoes are packed with flavor and then some.The potatoes soak up great Ranch and garlic flavors and get perfectly tender. Much better than boiling potatoes, which can get beat up pretty bad if you don’t watch what you’re doing. Not so in the slow cooker. Just add and cook.
As I mentioned, I do not cut my potatoes in half. Doing so does increase the surface area, and normally that would mean more flavor but these potatoes cook low-and-slow allowing the flavors to be slowly absorbed all the way through. No cutting in half required*
* Unless the potatoes are really big! Then I cut then in half so that they cook in a reasonable time!
Also try my slow cooker Tennessee-style potatoes.
Slow Cooker Garlic Ranch Potatoes
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 4 -6 servings
- 3 pounds baby potatoes halved if desired
- 5 tablespoons unsalted butter melted
- 1 tablespoon olive oil
- 1 1 ounce packet Ranch Seasoning mix
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Chopped chives green onions or parsley, for garnish
Lightly grease your slow cooker.
Add the potatoes.
Whisk together the butter, oil, Ranch seasoning, garlic powder, salt and pepper. Pour over potatoes.
Cover and cook on low for 5-6 hours or until the potatoes are tender (I poke mine with a bamboo skewer).
Serve hot garnished with chopped chives, green onions, or parsley.
I’m not ashamed to say it. I can put away some pot roast. Put a bowl of pot roast in front of me, and there’s only one outcome: an empty bowl. Put a bowl of this slow cooker BBQ pot roast in front of me and there’s only one outcome: me asking for seconds and probably thirds. That same great flavor as a traditional pot roast, completely amped up with BBQ flavors. Surprisingly different and really a treat to eat!
I used a sweet and spicy BBQ sauce when I made this slow cooker BBQ pot roast. You want something with a smoky flavor, and maybe even a bit of a spicy kick. After all, this isn’t your normal pot roast.
Also try my slow cooker Mississippi pot roast.
Slow Cooker BBQ Pot Roast
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings 8 servings
- 2 - 3 pound chuck roast some fat removed
- 1/2 white onion chopped
- 1 small green bell pepper chopped
- 2 stalks celery chopped
- 2 large Russet potatoes chopped into chunks (I left the skin on)
- 2 cloves garlic minced
- 1/2 cup tomato sauce
- 1/2 cup your favorite BBQ sauce I used Heinz Memphis Sweet & Spicy
- 2 beef bouillon cubes
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme crumbled
- 1/2 cup water plus more, possibly
Place everything into your slow cooker, starting with the meat first.
Cook on low 8-10 hours or until the meat is fall-apart tender, stirring every hour after the first 4 hours. Add more water as you go if the pot roast is thicker than you prefer.
I have been a huge fan of anything Sloppy Joe since I was a kid. Back then I thought there was only one way to make Sloppy Joes: open a can, warm the sauce, slop it on a bun. Well, times have changed and so has my Sloppy Joes. This slow cooker Sloppy Joes puts that canned stuff to shame. Rich flavorful tomatoey sauce with a little kick. I loved the combination of ground beef with breakfast sausage. Different. Perfect. And all so easy to make using a slow cooker.
I topped my slow cooker Sloppy Joes with a tangy vinegar-based Delta cole slaw. I liked the crunchy contrast. The vinegar in the slaw complimented the vinegar in the meat sauce. I think a creamy cole slaw would have made the sandwiches too creamy. I never thought I’d say that but like I said, my Sloppy Joe game has risen to a whole new level now.
Also try my delicious Bayou Sloppy Joes.
Slow Cooker Sloppy Joes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
- 1 1/2 pounds ground beef
- 1 pound ground pork breakfast sausage I used spicy
- 1 small onion chopped
- 1/2 medium green bell pepper chopped
- 1 8-ounce can tomato sauce
- 1/2 cup water plus more if needed
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons prepared yellow mustard
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Kosher salt
- 1/4 cup all-purpose flour
- 8 hamburger buns toasted if desired
Crumble the beef and sausage into a Dutch oven over medium-high heat and cook until just starting to brown.
Add the onion and bell pepper and continue cooking until the meats are done. Drain any excess fat.
Transfer meat mixture to a slow cooker on low heat.
Stir in all of the remaining ingredients except for the buns.
Cook on low for 4 hours, stirring occasionally. Add more water, a little at a time, if the mixture gets too thin.
Serve over toasted buns.