Dairy and Gluten Free Crock Pot BBQ Beef

Dairy and gluten free crock pot BBQ beef is a great hearty winter dish.  Your house will smell amazing with this cooking away in your crock pot all day!  I love the simplicity of throwing this together then forgetting about it until dinner time.

Dairy and Gluten Free Crock Pot BBQ Beef

2 lbs lean beef, cut into 1" cubes (I used a bottom round roast)

1 large onion, finely chopped

5 cloves garlic, minced

1 1/2 cups beef broth

3/4 cup apple cider vinegar

3/4 cup brown sugar, packed

1/4 to 1/2 cup sweet chili sauce (depending on the level of spice you like)

1/2 cup ketchup

1/3 cup worcestershire sauce

1 to 2 tbs corn starch dissolved in a small amount of water

Place the beef into the crock pot.

Combine the remaining ingredients except the corn starch before pouring over the beef.

Cook on low for 8 hours or high for 6 hours.

About 15 minutes before serving turn crock pot to high and stir in the corn starch slurry.

Wonderful served over hot rice with "buttered" green peas.

Shoyu Crock Pot Chicken

This can be prepared with just about any cut of chicken from legs to thighs to breasts to wings to a mix of all of them! Also to make it lower in fat just make sure to skin your chicken but be careful as doing so could make this dish not quite so succulent!

I like to throw this together the night before then let marinate in the refrigerator overnight. Not only does it really add to the flavor but it makes it so easy to get it started before running out the door in the morning.

4 to 5 lbs chicken pieces
1 medium onion, diced
2 cloves garlic, minced
1 cup gluten free soy sauce
1 cup brown sugar
1 tsp ground ginger (can increase to 2 tsp or more if you really like ginger - my husband doesn't so I cut back on this)
1 tbs chili flakes (can decrease this if you do not like spicy food)

2 tbs corn starch
1/4 cup water

Combine all the ingredients except the corn starch and water and place into the crock pot.
Cook on low for 6 to 8 hours.
30 minutes before serving combine the corn starch and water to form a slurry.
Add the corn starch slurry to the crock pot and stir well.
Turn the heat to high for 30 minutes stirring occasionally or until the sauce is slightly thickened.
Serve with rice or rice noodles tossed in the sauce if desired.

Crock Pot Korean Style BBQ Ribs

A surprising change from the usual BBQ style country style ribs. Korean style BBQ done in the crock pot!

3 or 4 lbs of pork country style ribs

Sauce/Marinade:
1 cup crushed pineapple in juice, processed until like applesauce
1/4 cup packed brown sugar
1/2 cup soy sauce (gluten free)
2 tbs rice vinegar
1 tbs fresh ginger, minced
3 cloves garlic, minced
2 tbs sesame oil
2 tbs honey
10 dried birds eye chili's crushed (or as much or as little as you like)
3 tbs corn starch, dissolved in a small amount of water

Combine the sauce/marinade ingredients except the corn starch.
Coat the ribs in the sauce and allow to refrigerate overnight.
Place the ribs and the sauce into the crock pot.
Cook on high for 8 hours.
Remove the ribs and place on a baking sheet lined with aluminum foil (for easy clean up).
Skim off as much fat as possible from the sauce and place into a sauce pan.
Bring the sauce to a boil and add the corn starch dissolved in water.
Boil until thick.
Coat the ribs with a little of the thickened sauce and place under the broiler for a minute or two until a nice crust is formed.
Serve the ribs with extra sauce over rice or (gluten free) pasta.

Crock Pot Pernil

Pernil is a classic Puerto Rican slow roasted pork dish. This is my take on a not quite traditional yet full flavored Pernil made in the crock pot so as to be easier.

1 5 lb pork shoulder roast (with the skin is best)

Marinade
2 small onions
3 tbs garlic, minced
2 tsp chipotle peppers in adobo sauce
2 tbs cilantro, dried
3 tbs lime juice
2 tbs apple cider vinegar
1 tsp seasoning salt
1/2 tsp black pepper

Directions
Process all of the marinade ingredients in a food processor until smooth.
Rub all over the pork roast.
Cover and place in refrigerator overnight.
Place roast and all of the marinade in a crock pot.
Cook on low for 8 to 12 hours until the roast is fall apart tender and succulent.

Crazy Crock Pot Chicken

This sounds like such a weird combination but the flavor turns out great. There are quite a few variations of this recipe out there but this is the one I use most often.
Even my picky DH likes this one!

Ingredients:
6 boneless skinless chicken breasts
2 cups salsa
1 tbs honey
1 tsp cumin
1 tsp chili powder
1 tbs ketchup
1/2 tbs mustard

Directions:
Place chicken in the crock pot.
In a small bowl mix the remaining ingredients and pour over the chicken.
Cover and cook on low for 6 to 8 hours.
Really good over rice or pasta.
Serve each breast with about 1/3 cup of sauce.

Kinda Thai Inspired Crock Pot Chicken

This is kind of Thai inspired in tastes hence the name.

3 lbs boneless skinless chicken breasts or thighs or a combination of the two
3/4 cup peanut butter (creamy or crunchy or a combination of the two)
1/2 cup orange marmalade
6 tbs soy sauce
1/2 tsp black pepper
1 1/2 tsp fresh grated ginger
1/2 tsp red pepper flakes
1/2 tsp garlic powder
1/2 to 1 cup water or chicken stock

In a small bowl heat the peanut butter so that it loosens up.
Then stir in the orange marmalade, soy sauce, black pepper, ginger, red pepper flakes, and garlic powder.
Once well incorporated stir in the warmed liquid to get a even looser consistency.
Place the chicken in the crock pot and pour the sauce over it.
Cook on high for 4 to 6 hours or low for 6 to 8 hours or until the chicken is cooked through.
If the sauce starts to get too thick add a little more liquid to thin it back down.
Serve chicken and sauce over rice, egg noodles, or angel hair pasta depending on your preference.