Bready or Not Classic: Slow Cooker Korean-Style Beef Short RibsBready or Not: Slow Cooker Beef ChiliBready or Not: Slow Cooker Korean-Style Short RibsBready or Not: Crock Pot Green Chile ChickenBready or Not: Slow Cooker Verde Pork LoinBready or Not: Slow Cooker Chicken and Dumplings

Step 1

In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.

Step 2

Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.

Step 3

Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!

Step 4

OM NOM NOM!

Step 5

In a skillet or wok, brown beef in vegetable oil over high heat. Use a slotted spoon to transfer beef to the crock pot. Add onion to pan and cook for just a few minutes to soak up the drippings. Add onion to the slow cooker, followed by the green bell pepper.

Step 6

In a small bowl, combine the flour, chili powder, cumin, and salt. Sprinkle over the meat. Pour the cans of chili and tomatoes and the tomato sauce over the meat. Stir with a large spoon.

Step 7

Place lid on slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Turn heat to low, and break the meat into smaller pieces. It should flake apart under little pressure. Taste and adjust seasonings as desired.

Step 8

Eat and enjoy. Keep leftovers in fridge up to 3 more days, or freeze for later enjoyment.

Step 9

OM NOM NOM

Step 10

In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.

Step 11

Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.

Step 12

Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!

Step 13

OM NOM NOM!

Step 14

Cut the chicken thighs into thirds and place in a 4 to 6 quart slow cooker. Pour the salsa over them, followed by the garlic, cumin, and canned chiles. Give it a stir then pop the lid on.

Step 15

Cook on low for 4 to 5 hours; if the chicken was still a little frozen, cook on high for an hour or so to speed the process. Use a slotted spoon to remove chicken pieces, and shred or cut them into chunks. Place back in crock pot to soak in juice for another 20 minutes.

Step 16

Serve chicken on a plate, or in burritos, tacos, salads, or just about anything. Freezes fantastically for later dining.

Step 17

OM NOM NOM!

Step 18

Slice onion and place it in bottom of crock pot. Trim excess fat from pork and place it atop the onion. Sprinkle with cumin, salt, and pepper. Pour the full jar of salsa over the meat.

Step 19

Cook in crock pot for 8 to 10 hours on low, or 4 to 5 hours on high. About 30 minutes before eating time, shred the pork. Make sure it's all submerged in the sauce and keep on warm setting until meal time.

Step 20

This verde pork is awesome in taco shells, tortillas, salads, quesadillas, enchiladas, Mexican pizza, etc. It makes for happy leftovers, too.

Step 21

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Step 22

In the bottom of a 5 or 6 quart crockpot, layer the diced onion half, carrots, and garlic. Lay the chicken thighs on top and season them with salt and pepper.

Step 23

Heat the butter in a small saucepan over medium heat. Once it's melted, whisk in flour and cook for 2-3 minutes to create a roux. Once it's golden in color, add 2 cups of chicken broth. Mix it well as it rises to a boil; it'll thicken considerably.

Step 24

After about 4-5 minutes, pour the sauce over the chicken and vegetables. Add the remaining chicken broth/stock. Put the lid on the slow cooker and cook on LOW for 4 hours.

Step 25

Change the slow cooker to high heat. Shred or cut up the chicken; it's okay if it's not fully cooked since it has more time to cook. Stir the half & half into the crock pot, and put the cover on again as you make the dumplings.

Step 26

In a mixing bowl, combine flour, herbs, sugar, baking powder, salt, and pepper. Use a fork or fingers to crumble in the butter until it's evenly dispersed. Add in the half and half or milk until a sticky dough forms.

Step 27

Use a tablespoon to dollop the dough into the crock pot. Cover and cook for another 1 to 1 1/2 hours. The dumplings will expand to cover the top. The dumplings are cooked when they are soft and no longer raw and sticky in the middle.

Step 28

Serve immediately. Leftovers are fantastic heated in the microwave. If you need to make more dumplings, use the same recipe again and heat the leftovers and fresh dough on the stovetop.

Step 29

OM NOM NOM!