Labor Day weekend always seems to sneak up like that last perfect beach day-full of promise, full of plans, and suddenly you’re juggling a grill, a cooler, and a dozen side dishes while trying to actually relax. I’ve been there-sweating over hot coals while everyone else is playing in the pool, wishing someone would invent a magic button that takes care of the heavy lifting. Enter the slow cooker: that dusty countertop hero about to steal the show. It turns tough cuts tender, melds flavors like a pro, and keeps everything warm without you babysitting a flame. No “medium-rare or charcoal?” dilemmas-just dump, set, and join the party.
Ditch the stress this year and lean into set-it-and-forget-it bliss. With Americans firing up their barbecues left and right-in fact, WalletHub says over half of us!-your slow cooker frees up the grill for burgers while churning out dips, mains, and sides that taste like you’ve slaved all day. The following 14 recipes are not fancy chef secrets but real-life saviors from bloggers like Chungah Rhee and Martha Stewart, full of flavor hacks that delight a crowd. Whether you’re feeding a backyard horde or keeping things cozy, they’ll be asking, “How’d you pull this off so effortlessly?” Let’s fire up that crockpot and make your holiday legendary.
1. Slow Cooker Potato Salad
Potato salad screams summer picnic, but boiling spuds on a sweltering day? No thanks. Toss them in the slow cooker instead chopped chunks swim in salted water with butter and pepper, emerging pillow-soft after six hours on low. It’s genius: no overflowing pots, no peeling hot potatoes, just even cooking that soaks up subtle seasoning from the start. Drain, cool slightly, then fold in the classics to get that creamy tang you crave. This base stays fluffy, never mushy, ready to steal the spotlight beside ribs or dogs.
- Potato Pick: Yukon Golds hold shape best-creamy inside without falling apart.
- Flavor Boost: Add garlic powder to the water for hidden depth.
- Dressing Twist: The usage of mayo, dill, mustard, and red wine vinegar makes the dressing pretty zesty but still quite familiar.
- Variation Vibes: German-style with crumbled bacon and a splash of vinegar.
- Make-Ahead Magic: Cook potatoes night before; assemble fresh.
- Serving Smarts: Chill for picnics or serve warm for cozy vibes.
That slow-cooked base changes everything: tender spuds beg for custom tweaks, turning a side into your signature. I once subbed in sweet potatoes for a fall preview; guests raved. It’s forgiving, flavorful, and frees you to flip burgers instead of stirring pots. Suddenly, potato salad isn’t just filler it’s the dish that disappears first, leaving empty bowls and full bellies.
2. Crock Pot Spinach-and-Artichoke Dip
Spinach-artichoke dip is that gooey hug in a bowl, and the slow cooker nails it sans any stovetop scorching. Throw frozen spinach, artichoke hearts, creams, cheeses, and garlic in; stir once and let it bubble on low for two hours. The magic: flavors are slow to marry, turning bland into blockbuster creamy. Chungah Rhee swears by it as a host-freeing move: “Hang with guests, not the oven.” Serve with chips or bread; it stays dippable all afternoon.
- Cheese Blend: cream cheese, Parmesan, mozzarella for the ultimate melt.
- Veg Prep: Thaw and squeeze spinach dry to avoid watery woes.
- Heat Hint Add red pepper flakes for a subtle kick.
- Crowd Size: Doubles easily in a 6-quart pot.
- Dippers Delight: Pita, veggies or baguette slices.
- Leftover Love: Becomes pasta sauce the next day.
Rhee’s right-this dip’s a time thief in the best way, bubbling away while you’re sipping lemonade. One stir midway and it’s party-ready: rich, garlicky, with artichoke tang cutting through cheese. No cold spots or burnt bottoms-just consistent bliss that keeps ’em coming back for more. It’s the appetizer that sparks “Recipe, please!” every time.
Slow Cooker Spinach-Artichoke Dip
Equipment
- 1 Slow Cooker
- 1 Spatula or wooden spoon For mixing and stirring
- 1 Can Opener For artichoke hearts
- 1 Cutting Board and Knife For chopping artichoke hearts, if not pre-chopped
- 1 Measuring Cups For milk and shredded cheeses
Ingredients
Main
- 1 14 ounce can artichoke hearts, drained and chopped
- 1 9 ounce package frozen spinach
- 1 8 ounce package cream cheese
- ¾ cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- ¼ cup milk
- salt and ground black pepper to taste
Instructions
- Combine artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker.
- Cover and cook on High, stirring occasionally to combine, for 2 hours.
Notes
3. Crock Pot Corn-and-Jalapeño Dip
Want a taste of summer in a scoop? Sweet kernels and fiery peppers come together in this corn-jalapeño dip, all creamed up in the slow cooker. Fresh corn off the cob or frozen mixes with jalapeños, cheeses, and bacon bits; low for three hours, and bam: smoky-sweet heat. Rhee calls it her fave since that vibrant pop deepens the flavors without babysitting. Stir in some corn starch at the end for thickness, then grab tortilla chips and dive in.
- Corn Variety: Fresh summer sweet for peak juiciness.
- Spice Control: Seed jalapeños for mild, keep ’em for fire.
- Creamy Base: sour cream and mayonnaise bind it silky.
- Topper Trick: Crumbled bacon post-cook for crunch.
- Party Prep: Make morning-of; reheats like a dream.
- Twist Idea: Add black beans for a Tex-Mex twist.
The slow simmer caramelizes corn’s sweetness against the jalapeño bite irresistible contrast in every single bite. It is really easy: load, lid, live your life. Company hovers, scooping seconds, as you chill. This dip doesn’t just complement the spread; it steals scenes, proving simple ingredients shine with patience.
SLOW COOKER CORN AND JALAPENO DIP
Equipment
- 1 Slow Cooker
- 1 skillet For cooking bacon
- 1 Cutting Board
- 1 Chef’s knife
- 1 Stirring Spoon or Spatula
Ingredients
Main
- 4 slices bacon diced
- 3 15.25-ounces cans whole kernel corn, drained
- 2 jalapenos seeded and diced
- 1/2 cup sour cream
- 1 cup shredded Pepper Jack cheese
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper to taste
- 8 ounces cream cheese cubed
- 2 tablespoons chopped chives
Instructions
- In a skillet, cook the diced bacon until crispy. Remove bacon with a slotted spoon and drain excess grease; set aside.
- Drain the canned corn thoroughly.
- In a slow cooker, combine the drained corn, diced jalapeños, sour cream, shredded Pepper Jack cheese, grated Parmesan cheese, cubed cream cheese, and a pinch of salt and pepper.
- Add the cooked crispy bacon to the slow cooker mixture.
- Stir all ingredients well to combine.
- Cover and cook on low for 2-3 hours, or until the cheeses are melted and the dip is thoroughly heated, stirring occasionally.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Once heated through, stir again to ensure a smooth, creamy consistency.
- Garnish generously with fresh chopped chives before serving.
- Serve warm with tortilla chips, crackers, or vegetable sticks.
Notes
4. Slow Cooker Buffalo-Chicken Dip
Buffalo Chicken Dip brings game-day heat to any back-yard bash, and taking it slow-cooker keeps it gooey without drying out. Shredded chicken, hot sauce, ranch, creams, and blue cheese crumbles-high for two hours, stir, done. Rhee’s version can be prepped ahead: cook, cool, reheat, zero rush. That tangy-spicy pull? Addictive, especially when celery sticks get in on the action.
- Chicken Hack: Rotisserie bird shreds in seconds.
- Sauce Balance: Frank’s for that classic wing vibe.
- Cheese Layer: Cheddar on top bubbles golden.
- Risk-Free: Rhee says start here-easy fix if new to crockpots.
- Dip Duo: Crunchy celery or crackers.
- Heat Hack: For the bold, add extra cayenne.
Prep this beauty early, and it’s your secret weapon: bold Buffalo tang mellowed by cream, ready whenever hunger strikes. No last-minute panic, just plug in and party. It’s forgiving for rookies and fabulous for pros, making chicken an obsession of the crowd.
Slow Cooker Buffalo Chicken Dip
Equipment
- 1 Slow Cooker Essential for tender chicken and maintaining dip temperature.
- 1 Hand Mixer For efficient and fine shredding of cooked chicken.
- 1 Measuring Spoons For accurate seasoning measurements.
- 1 Spatula or Stirring Spoon For combining ingredients effectively.
Ingredients
Main
- 2 8 ounce skinless, boneless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 8 ounce package reduced-fat cream cheese (Neufchatel)
- 1 8 ounce container sour cream
- ½ cup Buffalo wing sauce such as Frank’s® Red Hot
- ½ cup shredded sharp Cheddar cheese
Instructions
- Season chicken breasts with salt, pepper, and garlic powder. Place in the slow cooker and cover with the lid.
- Cook on Low until chicken is cooked through, about 3 hours. Drain accumulated juices. Shred chicken using a hand mixer. Add cream cheese, sour cream, Buffalo wing sauce, and Cheddar cheese. Cook on Low for 1 more hour. Stir to combine.
Notes
5. Slow Cooker Queso
Bottomless queso that’s creamy? Slow cooker delivers, melting cheeses with peppers and tomatoes into gold you can dip. Martha Stewart’s take: American and pepper jack, evaporated milk for silkiness, plus Rotel and jalapeños. Low for an hour, stir occasionally and it stays molten for hours. No Velveeta vibes; real cheese glory.
- Melt Mastery: Cube cheeses for even melt.
- Kick Add: Fresh cilantro post-cook for brightness.
- Texture Tip: Evaporated milk prevents grainy breaks.
- Batch Big: Scales for 20+ scoopers.
- Chip Pair: Sturdy tortilla that holds heavy loads.
- Veggie Boost: Diced onions are sautéed and browned first.
This queso hugs chips like a dream-spicy, cheesy, with tomato zing cutting richness. Set it mid-party; it self-maintains warmth. Martha nails indulgence without effort, making you the host who “whipped this up” magically.
6. Slow Cooker Beef Brisket
Brisket that’s fork-tender without smoker drama? Slow cooker braises it in wine, stock, and veggies for melt-in-mouth magic. Kim Laidlaw praises the gentle heat: tough cut turns succulent. Onions, carrots, garlic infuse deeply; chimichurri finish freshens. Slice against grain-feeds a feast.
- Rub Right: brown sugar, paprika for bark-like crust.
- Liquid Level: Just cover for juicy braise.
- Veg Bonus: Carrots soften to the sides.
- Sauce Finish: Reduce juices to make gravy.
- Rest Rule: 15 minutes after cooking, for juices.
- Slicing Secret: Thin for sandwiches.
- Laidlaw’s approach de-mystifies brisket: low eight hours, it’s holiday hero.
Rich, wine-kissed beef with herb pop; no pitmaster skills required. It feeds the hordes, impresses in no time, becoming your “signature” sans sweat.
Slow Cooker Brisket with Brown Gravy
Equipment
- 1 Slow Cooker
- 1 Large Skillet For searing
- 1 Large Bowl For whisking liquids
- 1 Medium Pan For making gravy
- 1 Strainer To strain braising liquid
Ingredients
Main
- Canola oil for searing
- 1 2 1/2 to 3 pound brisket
- Kosher salt
- 1 bunch parsley stems reserved and leaves chopped
- 2 stalks celery with leaves chopped
- 1 bay leaf
- 1 14.5-ounce can beef broth
- 2 cups red wine
- 2 tablespoons tomato paste
- 1 .87-ounce packet slow cooker pot roast seasoning
- 2 medium onions chopped
- 2 large carrots sliced
- 2 8-ounce packages mixed wild mushrooms
- 1 .87-ounce packet brown gravy mix
- 1 cup cold water
- Special equipment: a slow cooker
Instructions
- In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side.
- To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on low, until the meat is fork-tender, about 4 to 6 hours. One hour before the brisket is done add the carrots, and mushrooms.
- Remove the meat, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk in the gravy mixture. Cook until thickened, about 2 minutes.
- Slice the brisket and arrange it on a serving platter. Serve it with the carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.
Notes
7. Slow Cooker Pulled-Pork Sliders
Pulled pork sliders-the stuff of bite-sized dreams-and slow cooker shreds shoulder down to saucy perfection. Rubbed pork, broth, onions, low for eight hours; pull apart. Damn Delicious amps with BBQ sauce; slaw tops for crunch. Brioche buns hold the mess.
- Shoulder Select: Bone-in for depth of flavor.
- Sauce Stir: Add halfway for soaking in.
- Slaw Snap: Vinegar-based cuts richness.
- Bun Toast: Butter-grill for hold
- Twist: Taco-style carnitas with lime.
- Freeze Friendly: Portions for later.
That fall-apart tenderness? Slow magic. Tangy-sweet pork piled high sliders vanish fast. Versatile, crowd-loving, and zero grill hogging.
Slow Cooker Pulled Pork from RED GOLD®
Equipment
- 1 Small Mixing Bowl
- 1 Plastic Wrap
- 1 Slow Cooker
- 2 Forks For shredding pork
- 1 Measuring Spoons
Ingredients
Main
- ¼ cup brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 teaspoon dried thyme
- 2 teaspoons ground coriander
- 1 tablespoon dry mustard
- 2 teaspoons fennel seed crushed
- 2 teaspoons garlic powder
- 1 3 pound pork tenderloin
- 1 28 ounce can RED GOLD® Crushed Tomatoes
- 1 14.5 ounce can RED GOLD® Diced Tomatoes
Instructions
- In a small bowl combine all the spices. Rub the pork with about 6 to 8 tablespoons of the dry mixture; reserve the rest. Wrap the pork with plastic and refrigerate overnight.
- Place the pork, fat side up in a slow cooker. Add the crushed tomatoes and diced tomatoes. Cover and cook on low for 8 hours.
- Remove pork and shred with two forks. Add pan juices as needed to keep pork moist.
Notes
8. Fall-Off-The-Bone Barbecue Ribs
Ribs scream backyard barbecue, but who wants to babysit smoke all day when the slow cooker can tenderize them to perfection with zero fuss? Load up baby backs with a spicy rub, splash in some broth and your favorite sauce, then let it simmer on low for six hours until the meat practically slides off the bone. Kim Laidlaw nails it in her cookbook, explaining how the steady braise breaks down tough tissues without drying anything out. Finish with a quick broil for that sticky, caramelized crust everyone fights over. It’s the ultimate hands-off hack that tastes like you tended a pit all afternoon.
- Rib Type: Baby backs cook faster and remain juicy.
- Rub Recipe: paprika, brown sugar, garlic powder for depth.
- Sauce Strategy: Half in pot, half for glazing.
- Broil Boost: 5 minutes high for char without smoke.
- Foil Liner: Easy cleanup, no scrubbing.
- Side Pair: Coleslaw or beans to complete the plate.
- Batch Tip: For large crowds, stack racks vertically.
Laidlaw braises and then broils for saucy, smoke-flavored ribs that are tender enough for kids to pull apart. You set it, and forget it morning-of, then wow guests with platter perfection. No flare-ups, no constant flipping-just pure fall-off-the-bone joy that frees you to mingle. This method turns rib rookies into pros, proving your crockpot’s the real MVP for holiday feasts.
9. Hearty Sausages and Beer Brats
Brats and sausages bubbling in beer with onions and peppers? It’s Oktoberfest meets backyard bash, and the slow cooker makes it ridiculously simple while keeping your grill open for steaks. Slice up veggies, nestle in the links, pour lager over top, and cook on high for three hours until everything’s infused and plump. The Magical Slow Cooker recipe really shines here, with basic brats turned into flavor bombs as the beer steams them tender. Pile on buns with mustard and kraut for that classic snap-juicy, savory, and zero char mishaps.
- Beer Choice: Light lager for subtle malt with no bitterness.
- Veggie Load: Bells and onions caramelize sweetly.
- Spice Add: caraway seeds for an authentic twist.
- Bun Hack: Steam in pot last 10 minutes.
- Warm Kraut: Add rinsed for tangy crunch.
- Non-Alc Swap: Apple cider keeps the fruitiness.
- Serving Style: Skewers for easy grabbing.
This brats beer bath yields a burst of onion-garlic goodness so juicy, unlike anything grilled. Prep takes minutes, then you’re free-veggies cooked alongside for built-in sides. Guests rave about the depth, thinking you slaved; meanwhile, you’re sipping a cold one. This is versatile crowd food that scales up with ease and is going to make your cookout legendary without breaking a sweat.
10. Irresistible Mac and Cheese
Mac and cheese is comfort in a spoon, and the slow cooker version delivers creamy, cheesy noodles without having to boil water or watch for boils. Put in uncooked pasta with milk, cheeses, and seasonings-low for two hours, stirring once, and it comes out saucy with zero clumps. Martha Stewart’s recipe uses evaporated milk for silkiness, plus a breadcrumb broil for crunch. Add-ins like bacon or broccoli get veggies in; it stays piping hot for buffet-style serving all afternoon.
- Cheese Mix: Sharp cheddar, Gruyère, cream cheese melt smooth.
- Pasta Pick: Elbow or cavatappi holds sauce best.
- Milk Magic: Evaporated does not curdle.
- Crunch Top: Panko buttered and broiled golden.
- Protein Boost: Ham cubes for heartier bites.
- Secret Stir: Midway to even creaminess.
- Kid Hack: Mild cheeses for picky eaters.
Stewart’s low-and-slow approach coats every noodle with velvety sauce that’s richer than stovetop. It easily feeds a dozen, reheats as if it were just made, and customizes endlessly-spicy with jalapeños or truffle-fancy. No pots drained, no bottoms burned, just scoop-and-serve bliss that has everyone scraping the crock. This is mac elevated to holiday staple: effortless yet indulgent.
11. Mushrooms with Flavorful Garlic and Herbs
Mushrooms begging to be burger toppers or standalone sides? Slow cooker turns them juicy and aromatic with garlic, butter, herbs, and a balsamic splash. Whole buttons simmer low for two hours, absorbing everything into earthy perfection Chungah Rhee calls them “divine” for good reason. Pile on steaks, mix into salads, or snack straight; the tender texture and savory punch make them addictive.
- Variety of mushrooms: cremini and shiitake for a meaty bite.
- Herb Fresh: Thyme, rosemary tied in a bundle.
- Acid Pop: Balsamic reduces to sticky glaze.
- Butter Base: Starts the party of flavors.
- Rhee Loves: Her go-to for easy elegance.
- Quick Mode: High for one-hour rush.
- Vegan Swap: using oil instead of butter.
Rhee’s mushrooms pop out of the pot, bursting with garlicky herb essence, soft but firm-far better than sautéed. Prep is a chop and dump; then let it forget you while aromas fill the air. It elevates simple burgers to gourmet or stands alone as veggie stars. Versatile, low-cal, and crowd-wowing, this side proves that slow cooking unlocks umami magic sans effort.
12. Versatile Shredded Buffalo Chicken
Shredded Buffalo chicken is your cookout wildcard: zesty, tender meat ready for sliders, tacos, or salads in one pot. Chicken breasts swim in hot sauce, ranch, and butter on low for six hours until shredding easily with forks. The Magical Slow Cooker perfects it, with creamy heat through every strand. Toss extra sauce post-shred for max tang; it freezes beautifully for leftovers.
- Meat Choice: Thighs stay juicier compared to breasts.
- Sauce Brand: Frank’s is for authentic wing taste.
- Cream Balance: Ranch cools the fire just right.
- Shred Pro: Forks or mixer for speed.
- Ideas include: Nachos, pizzas, wraps endless.
- Heat Level: For kids, mild sauce.
- Role of Butter: Silky finish without grease.
This Buffalo bath yields chicken that’s spicy-moist and infinitely adaptable-one batch feeds multiple dishes. Morning prep means afternoon freedom; flavors intensify over time. Guests customize their plates, raving about the kick-your secret? The crock did the work. It’s game-changer versatile, taking basic bird and turning it into party fuel.
13. Spicy Buffalo or Barbecue Chicken Wings
Crispy wings that are tender and saucy? Slow cooker infuses flavor first: throw drummies in sauce, high for two hours, broil for skin crunch. Go Buffalo with hot sauce-ranch or BBQ with sweet glaze; cornstarch thickens pot juices for dip. Variety packs the punch: Asian ginger-soy or mustard Carolina styles keep ’em guessing.
- Wing Prep: Pat dry for better sauce cling.
- Sauce Options: mix-and-match for flights.
- Thicken Trick: Cornstarch slurry last 10 minutes.
- Broil Time: 3-5 minutes per side.
- Flavor Twists: Cider vinegar for tang.
- Cool Dip: Blue cheese or yogurt ranch.
- Batch Layer: No overcrowd; rotate if necessary.
The dual cook yields wings fall-off-bone inside, crispy out-saucy perfection without deep-frying mess. Set sauce early, broil late; in between, you’re hosting. Guests devour the variety, licking fingers clean, as your crock handled the heavy lift. This app disappears fast, nailing snack cravings with minimal watch.
Zesty Oven-Baked Chicken Wings With Alabama White Sauce Recipe
Equipment
- 1 Large Mixing Bowl For seasoning wings and mixing sauce
- 1 Baking Sheet With a wire rack for optimal crisping
- 1 Wire Rack Allows air circulation around wings
- 1 Whisk For emulsifying the Alabama White Sauce
- 1 Microplane or Zester For fresh lemon zest
Ingredients
Main
- For the Wings:
- 3 pounds 1.4kg chicken wings, cut into drumettes and flats
- 1 tablespoon 12g baking powder
- 1 tablespoon 12g Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 2 teaspoons 8g smoked paprika
- 2 teaspoons 8g ground cumin
- 1 1/2 teaspoons 6g garlic powder
- 1 1/2 6g teaspoons onion powder
- 1 teaspoon 4g chili powder
- 1 teaspoon 4g light brown sugar
- 1 teaspoon fresh zest from 1 lemon
- 1 teaspoon 4g mustard powder
- For the Alabama White Sauce:
- 2 cups 475ml mayonnaise
- 3/4 cup 175ml apple cider vinegar
- 1 tablespoon 15ml prepared horseradish
- 2 teaspoons 8g freshly ground black pepper
- 1 teaspoon 4g Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1/2 teaspoon mustard powder
- 1/2 teaspoon cayenne pepper
- Juice of 1 lemon to taste
- Minced flat-leaf parsley for garnish
Instructions
- Cut chicken wings into drumettes and flats, then thoroughly pat them dry with paper towels to ensure maximum crispness.
- In a large bowl, combine baking powder, kosher salt, smoked paprika, ground cumin, garlic powder, onion powder, chili powder, light brown sugar, lemon zest, and mustard powder to create the dry rub.
- Add the dried chicken wings to the bowl with the dry rub and toss vigorously until each piece is evenly and thoroughly coated.
- Arrange the seasoned wings in a single layer on a wire rack set over a baking sheet. Refrigerate uncovered for at least 8 hours, or preferably overnight, for dry-brining.
- Preheat your oven to 250°F (120°C). Bake the wings for 30 minutes to render some fat and begin the drying process.
- Increase the oven temperature to 425°F (220°C). Continue baking for 40-50 minutes, flipping the wings halfway through, until they are golden brown and audibly crispy.
- While the wings bake, prepare the Alabama White Sauce: In a separate medium bowl, whisk together mayonnaise, apple cider vinegar, prepared horseradish, freshly ground black pepper, kosher salt, mustard powder, and cayenne pepper.
- Taste the white sauce and adjust with fresh lemon juice as needed to achieve your desired level of tanginess and brightness.
- Once the wings are cooked and crispy, remove them from the oven. You can either toss them directly with some of the white sauce or serve the sauce on the side for dipping.
- Garnish the finished wings with freshly minced flat-leaf parsley for a touch of color and fresh aroma, then serve immediately.
Notes
14. Crowning Meatballs
Meatballs are grab-and-go gold, and slow cooker simmers them juicy in sauce for hours of flavor. Homemade or frozen orbs dunk in marinara, BBQ, or sweet-sour-low four hours, stirring once. Spend With Pennies keeps it simple: seasoned beef-pork mix that absorbs every drop. Serve up with a toothpick for some apps or on sub rolls for sammies; they keep warm and inviting.
- Meat Blend: 80/20 beef-pork for moisture.
- Sauce Bath: Fully submerge for infusion.
- Binder Tip: Breadcrumbs and egg hold shape.
- Glaze Ideas: Grape jelly-BBQ for sweet heat.
- Sub Build: Provolone melt under broiler.
- Veg Sneak: Grated onion in mix.
- Scale Up: Double for potlucks easy.
These meatballs come out plump and saucy, utterly irresistible. Crock magic is better than a stovetop for these babies. You can prep them ahead, serve them straight from the pot-no frying splatters. Flexible for apps or mains, they feed fickle crowds with zero drama. Your holiday’s saved: hearty bites that vanish, leaving “More?” echoes.
Saucy Cherry Meatballs
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet With a rack for even cooking
- 1 Large Saucepan or Dutch Oven
- 1 Whisk
- 1 Meat Scoop or Cookie Scoop For uniform meatballs
Ingredients
Main
- 1/2 cup milk
- 1 tablespoon soy sauce
- 7 slices bread crust removed and cut into 1/2-inch cubes
- 1 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/2 pound lean ground beef
- 1/2 pound bulk pork sausage
- 1 8 ounce can water chestnuts, drained and chopped
- CHERRY SAUCE:
- 1 21 ounce can cherry pie filling
- 1/3 cup apple juice
- 1/4 cup cider vinegar
- 1/4 cup steak sauce
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a rack.
- In a large bowl, combine the milk and 1 tablespoon soy sauce; add the bread cubes and let soak for 5-10 minutes.
- Add garlic salt, onion powder, lean ground beef, bulk pork sausage, and chopped water chestnuts to the soaked bread.
- Gently mix the ingredients until just combined, being careful not to overmix, then form the mixture into 1-inch meatballs.
- Place the formed meatballs on the prepared baking sheet and bake for 15-20 minutes, or until browned and cooked through.
- While the meatballs bake, prepare the cherry sauce: In a large saucepan, combine cherry pie filling, apple juice, cider vinegar, steak sauce, brown sugar, and 2 tablespoons soy sauce.
- Bring the sauce mixture to a simmer over medium heat, stirring occasionally, and cook for 5-7 minutes, allowing it to thicken slightly.
- Carefully add the cooked meatballs to the simmering cherry sauce, ensuring they are well coated.
- Reduce heat to low, cover, and let the meatballs simmer in the sauce for at least 10 minutes to allow the flavors to meld.
- Serve hot as an appetizer with toothpicks, or as a main course over rice or noodles.
