Crockpot Pulled Pork is tender, flavorful as can be, and SO easy to make! This is a true set it and forget it recipe that always hits the spot. Apple juice, a mixture of bold seasonings and barbecue sauce make this fall-apart pulled pork irresistible.

Enjoy more easy slow cooker recipes like Crockpot Chicken Noodle Soup, Crockpot Meatloaf and Slow Cooker Pork Tenderloin with Glaze.

Crockpot pulled pork is about as easy as it gets! Simple ingredients, hassle-free steps, and amazing results every single time. This is the definition of foolproof!

I love tossing a serving of this slow cooker pulled pork on top of a homemade hamburger bun with coleslaw and some Homemade BBQ Sauce for a seriously good sandwich. However, it’s great a number of different ways – scroll down to the serving suggestions for more ideas.

No matter how you choose to enjoy this bbq pulled pork recipe, you’re going to be obsessed!

Why we love it:

• Family friendly – Everyone from great grandparents to little picky eaters loves this classic pulled pork recipe! It’s a great way to make sure everyone gets their fill of protein.
• Low stress – Dinner doesn’t need to stress you out, especially when you can just plug in the Crockpot and let it do all the work for you.
• Inexpensive – Yes! We love a good budget friendly recipe, especially when it’s as filling as this one. Spend a little and serve a lot – the best of both worlds.
• So tender and flavorful – It’s melt-in-your-mouth tender and shreds so easily! It’s got great flavor, thanks to a garlic herb rub that I use on my slow cooker pork loin recipe as well.

Crockpot Pulled Pork Ingredients:

• Pork loin: I always use a boneless pork loin or pork shoulder for pulled pork. A shoulder will have more fat, but I find that the leaner pork loin stays nice and juicy with this slow cooker preparation!
• Apple juice: Soda (like Dr. Pepper) also works if preferred.
• Bbq sauce: Feel free to go the extra mile with Homemade Dr Pepper BBQ Sauce!
• Seasonings: A medley of Italian seasoning, ground mustard, onion powder, garlic powder and black pepper is all you need to make this pulled pork recipe incredibly flavorful.

How to make Crockpot Pulled Pork

Ready, set it, forget it! This easy Crock pot pulled pork recipe is great for those busy days when you just don’t have time to fuss over dinner. Scroll to the bottom of this page for more detailed instructions.

• Place the pork loin in the Crockpot and cover with apple juice and seasonings.
• Cover and cook on low for 8-10 hours. Shred with two forks.

• Toss the bbq sauce and pork together.
• Keep the pulled pork warm in the Crockpot.

Variations and Substitutions

• Mix up the liquid: Try a can of soda — try Cranberry Ginger Ale, Sprite, Coca-Cola, Dr. Pepper or go totally in your own direction and try something new!
• Add buffalo: Try tossing it in buffalo sauce for a pork-y twist on buffalo chicken — great for game day sandwiches!
• Add honey garlic: Stir in some honey garlic sauce and serve with rice or noodles.

How to store Crock Pot Pulled Pork

Once it cools to room temperature, you can store leftover bbq pulled pork in an airtight container in the fridge for up to 3 days.

Add a splash of moisture (water, broth, juice, or sauce) and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Crockpot pulled pork?

Yes! It freezes perfectly for up to 3-4 months in a heavy duty freezer bag or freezer container. Don’t forget to date and label! It’s one of our favorite freezer meals!

What is the best cut of meat for crock pot pulled pork?

I always recommend using either boneless pork loin or pork shoulder for pulled pork! See my reasons for each down below.

The best meat for pulled pork really depends on your preferences: sometimes I prefer leaner, boneless cuts of meat (if I don’t want my pulled pork too fatty), and other times I reach for higher fat cuts for more juiciness.

Either way this slow cooker pulled pork recipe is going to be tender, juicy and delicious after a long, slow cooker!

Using Pork Loin for pulled pork:

It’s an easy-to-cook, fairly lean cut of meat so you don’t have to deal with any bones. This way, I get the most bang for my buck, I don’t have to do a lot of trimming, and it’s just plain delicious.

Pork loin also tends to go on sale often for a great price, and I will pick up a few to store in the freezer until a craving for this slow cooker pulled pork hits.

Since we are slow cooking our shredded pork, the loin stays moist during the long cook time.

Using Pork Shoulder for Crockpot Pulled Pork:

Pork shoulder also gives great results! The pork shoulder is high in fat which will make a very juicy pulled pork and it is another great option.

Pork shoulder is a great option for the slow cooker as well as oven and smoked preparations as the fat ensures it doesn’t dry out.

Serving suggestions:

Honestly, we usually eat this alone with some Brioche Buns and maybe some pickles and chips, but here are a few great side options that go well with pulled pork:

• Easy Potato Salad Recipe — a summer must have!
• Creamy Ranch Bowtie Pasta Salad Recipe — easy to prep ahead!
• No Mayo Garlic Herb Potato Salad — simple and delicious.

Don’t forget to serve with a tall glass of Easy Homemade Pink Lemonade or Strawberry Lemonade!

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The BEST Crock Pot Pulled Pork

This Crock Pot Pulled Pork recipe is so easy and so flavorful! It starts with a garlic herb rub and hangs out in the slow cooker until it’s fall apart tender. 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 16 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 4 lb boneless pork loin or pork shoulder (trimmed if desired)
• 1 cup apple juice (or soda)
• 1 tablespoon seasoning salt
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 teaspoon dried mustard
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 2 cups barbecue sauce as desired

US Customary – Metric

Instructions

• Place pork loin in a 4-6 quart crock pot and pour in apple juice.
• Combine seasoning salt, garlic powder, Italian seasoning, mustard, onion powder and black pepper and sprinkle half over pork loin. Turn and sprinkle on the remaining half.
• Cover and cook on low until fall apart tender — 8 to 10 hours. 
• Shred with two forks, discarding excess fat. Toss in remaining juices and coat with barbecue sauce as desired. Serve on hamburger buns.

Video

Notes

Ingredients and Substitutions:

Pork: I often use pork loin but it is leaner and will result in a leaner pulled pork. I don’t find that this is a problem because the slow cooker and juices keep the pork so moist that we don’t miss the extra fat. Pork shoulder is typically the best cut of meat for pulled pork because it is fatty, which makes it very tender when cooked. You choose which you prefer!

Apple juice: I love apples and pork, so this is my favorite liquid, but you can use broth, water or soda (Dr. Pepper or Root Beer are both delicious!).

Barbecue sauce: Choose your favorite barbecue sauce, or try my Homemade BBQ Sauce, this Easy Homemade Dr Pepper BBQ Sauce or this Homemade Dr Pepper BBQ Sauce.

Nutrition

Calories: 222cal | Carbohydrates: 17g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 859mg | Potassium: 532mg | Sugar: 13g | Vitamin A: 85IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

The post The BEST Crock Pot Pulled Pork appeared first on The Recipe Rebel.

Can’t get enough meatloaf? Try my Crockpot Meatloaf Recipe, my Easy Turkey Meatloaf or this Air Fryer Meatloaf next!

One pan dinner recipes are always my favorite! Why? Easier clean up, of course!

When these Mini Meatloaves and Vegetables are all said and done here, all you need to do is toss out the foil or parchment paper that lined the pan. (If you’re also a fan of sheet pan dinners, you’ll love my recipe for Sheet Pan Sausage and Potatoes!)

It also definitely helps that my family can’t seem to get enough of this easy dinner recipe.

The glazed mini meatloaves are perfectly portioned, the roasted potatoes are oh so tender, and the veggies (you can use green beans or broccoli) always turn out amazing as well. It’s a well-rounded dinner that’s all on just one pan!

What really sends the homemade meatloaves over the top is the tangy glaze. It’s a simple combination of ketchup, brown sugar and apple cider vinegar and it really hits the spot.

The way it compliments the ingredients in the actual meatloaf is so satisfying! 

Ingredients Needed:

• Potatoes: It’s best to use creamer potatoes (young yukon gold or red potatoes) since they’re so tender. The skin is delicate, so no need to peel!
• Veggies: Feel free to use green beans or broccoli florets. Both work very well in this recipe – just make sure that they’re fresh. 
• Oil: Olive oil or canola oil both get the job done. 
• Salt and Pepper: Try not to be too heavy-handed with the salt! As for the black pepper, freshly cracked is always best. 
• Ground Beef: I like to use lean ground beef, but you can use whichever kind you like best.
• Onion: Not a fan of bits of onion in your meatloaf? Swap it with onion powder. 
• Sauce: You can use either ketchup or barbecue sauce.
• Breadcrumbs: Fine breadcrumbs are what you’ll want! That way you don’t have larger pieces of breadcrumbs in your meatloaf. 
• Egg: This will work with the breadcrumbs to bind all of the ingredients together. 
• Italian Seasoning: This adds a subtle herbaceous note that really makes the meatloaf mixture so good!
• Brown Sugar: All out? No worries! Make your own by combining one cup of granulated white sugar with one tablespoon of molasses. 
• Apple Cider Vinegar: This makes the glaze on top of the meatloaves deliciously sweet and tangy. 

How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes

Making this sheet pan dinner is easy, and cleaning up afterwards is even easier. That’s a huge win in my house!

1. Get the veggies ready. Place the halved potatoes and green beans (or broccoli) in a bowl. Drizzle with a little oil and season with salt and pepper. Spread them in an even layer on the prepared baking sheet. 
2. Make the meatloaf mixture. Combine the beef, onion, ketchup, breadcrumbs, egg, and seasonings in a bowl until combined. 

3. Form the mini meatloaves. Use your hands to shape 4 evenly sized mini meatloves. Line them up on the foil, across from the vegetables.
4. Bake and glaze. Place the pan in the oven and bake for 25-30 minutes. Just before serving, stir the glaze ingredients together and brush it all over the meatloaves. 

How do I know when mini meatloaves are done cooking?

If you’re unsure, I highly recommend using a meat thermometer to check! Once inserted into the thickest part of the meatloaf, the thermometer should read 160°F. 

What can I do with leftover meatloaf?

Besides just reheating it and enjoying it as-is, there are plenty of ways you can get creative with leftover meatloaf! Here are just a few of my favorite ways to enjoy this reheated entree:

• Make a meatloaf sandwich (you can use either cold or hot meatloaf).
• Crumble up meatloaf and use it as an easy base for shepherd’s pie.
• Add slabs of meatloaf to BBQ-inspired tacos.
• Add a touch of sweetness to canned or homemade chilli by mixing in crumbled or cubed leftover meatloaf.

Should I use ketchup or BBQ sauce for my meatloaf glaze?

The choice is entirely yours! Personally, I like to use ketchup in both the meatloaf mixture and in the glaze. However, BBQ sauce is also pretty delicious! It just depends on which condiment is your personal favorite. 

How to Freeze Sheet Pan Mini Meatloaves

These sheet pan mini meatloaves are ideal for prepping and freezing! You can even make a double batch and freeze half of them to save time. 

Follow the meatloaf instructions as written, but don’t bake them. Wrap the uncooked meatloaves tightly in two layers of plastic wrap. Write the date on the plastic or a piece of tape and store in the freezer for up to 3 months.

When you’re ready to enjoy the mini meatloaves, simply let them thaw in the fridge overnight and cook according to recipe directions.

How to Store Mini Meatloaves

Have any leftovers? You’re in luck because this recipe reheats wonderfully! 

Store your leftovers in an airtight container in the fridge for 2-3 days. While you can always just zap your leftovers in the microwave, I have an oven method that’s pretty great at not drying out the meatloaf!

Simply place the meatloaves in a casserole dish with a couple tablespoons of beef broth or water. Cover the meatloaves with foil and reheat in a 250°F oven for 20 minutes or until warmed through.

Variations to Try

• Swap the veggies: Try using vegetables like broccoli, cauliflower, sweet peppers, zucchini, and halved baby carrots. Make sure the veggies are cut into small, even shapes so they’ll be tender by the time the meatloaf is fully cooked.
• Experiment with different sauces: Ketchup and BBQ sauce are my go-to sauces for these mini meatloaves, but you can experiment with any sweet and tangy sauce. Hoisin sauce and teriyaki sauce are perfect for making Asian-inspired mini meatloaves!
• Change the meat. You can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Serving Suggestions

This one pan dinner really has it all! It has an entree and two sides all on the same pan, so there’s not really a need to pair it with any other side dishes. 

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Sheet Pan Mini Meatloaf and Roasted Potatoes

Sheet Pan Mini Meatloaf and Roasted Potatoes is a quick and easy dinner recipe for those hectic weeknights! Homemade mini meatloaves bake to perfection alongside potatoes and veggies all on one pan. I think my favorite part might be the tangy meatloaf glaze!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 364cal

Author Ashley Fehr

Ingredients

• 1 lb Creamer potatoes (halved)
• 2 cups green beans or broccoli florets
• 1 tablespoon oil
• salt and pepper
• 1 lb lean ground beef
• ½ medium onion (finely diced or grated)
• ¼ cup ketchup or barbecue sauce
• ¼ cup fine bread crumbs
• 1 egg
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon black pepper

Meatloaf Glaze

• ¼ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a rimmed baking sheet with tin foil. Grease with non-stick spray.
• Place potatoes and green beans or broccoli each in a medium glass bowl. Drizzle both with oil and season with salt and pepper.
• Place all vegetables in a single layer on one end of the prepared baking sheet.
• Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
• In a medium bowl, stir together beef, onion, ketchup, bread crumbs, egg, Italian seasoning, salt and pepper.
• Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet.
• Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F.
• Stir together glaze ingredients and brush over meatloaves before serving.

Video

Notes

I have updated this recipe since creating the original, which was a simple 6 ingredient dinner. If you prefer to use the original recipe, you can find it here.

Ingredients and Substitutions:

Vegetables: originally I used green beans in this recipe instead of broccoli — both work equally as well and cook in about the same amount of time! Feel free to swap the vegetables for those your family enjoys, just keep in mind that cook times can vary.

Beef: you can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Onion: if you prefer not to have pieces of onion in your meatloaf, you can swap the diced onion for ½ teaspoon of onion powder. 

Nutrition

Calories: 364cal | Carbohydrates: 37g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 711mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 4mg

The post Sheet Pan Mini Meatloaf and Roasted Potatoes appeared first on The Recipe Rebel.

This One Pot BBQ Chicken Pasta is full of smoky and savory flavors, with tender chicken breast, crispy bacon, and your favorite BBQ sauce – it’s an easy one-pan meal the whole family will love!

I know this sounds a little crazy, but trust me on this one: BBQ sauce and pasta are an awesome combination!

When I first created this recipe back in 2017, it was an original idea! You just didn’t see BBQ sauce in pasta as you do now.

I mean, I’ve always been firmly in the camp of people who put barbecue sauce in everything, so it was never a stretch for us.

This BBQ Chicken Pasta recipe is made with simple ingredients, and it’s an easy one-pot meal that the whole family loves!

Ready in just 30 minutes it’s perfect for busy weeknight meals, I also love just how easy it is to make.

And when I find an easy dinner idea that my kids will eat without grumbling, and cooks in just one pot, I just want to shout it from the rooftops.

Am I the only one?

This recipe came about one day when I was still working out of the home and needed something super quick to feed my two-year-old. And we know how 2-year-olds can be!

Since then, this pasta has been a regular on our rotation, and for good reason – it’s delicious.

If your family loves all things BBQ chicken – as we do! – then I know they’ll love this, too!

Try some of my other pasta dishes with my Chicken Bacon Ranch Pasta, this Rigatoni Pasta Bake, and my Sun Dried Tomato Pasta!

Ingredients Needed:

• Bacon: use smoky bacon to get that delicious barbecue flavor.
• Onion: I have used a white onion but you can use red onion if you prefer.
• Chicken: boneless skinless chicken breasts work well in this recipe. You can use leftover chicken breast or shredded chicken if you have it!
• Garlic: freshly minced garlic will give you the best flavor here.
• Salt: salt brings out all the flavor!
• Red Pepper Fakes: they will add a bit of a kick (but not a lot) to this BBQ chicken dish! You can omit them if you prefer a milder flavor.
• Broth: I use a low-sodium chicken broth for this recipe, low-sodium broths will allow you to better control the saltiness of the dish.
• Tomatoes: canned diced tomatoes will be the base for the rich and flavorful sauce in this dish. I don’t recommend omitting them as the juices form part of the liquid needed to cook the pasta.
• Milk: Whole milk will give you the creamiest flavor, but you can use any kind of milk or even cream for a richer flavor.
• BBQ Sauce: use your favorite kind of barbecue sauce here, it will impact the flavor of the dish so you can get creative!
• Pasta: I used rotini pasta but you can use another type of short pasta here.
• Cheese: buy a block of cheese that you can shred yourself for the best flavor here. Marble, mozzarella, or cheddar cheese will work well.

How to Make BBQ Chicken Pasta

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Cook bacon and onion: In a large pan, cook the bacon and onion.
2. Add chicken: Add the chicken and cook until just browned.
3. Mix in seasoning: Add the garlic, salt and red pepper flakes, and chicken broth to the mix and cook.
4. Add other liquid ingredients: Next, add in the chicken broth, tomatoes, milk, and barbecue sauce, and stir until combined.
5. Add pasta: Then, add the pasta, and cook.
6. Add cheese: Lastly, stir in cheese and serve hot.

BBQ Chicken Pasta FAQs

BBQ Chicken Pasta Variations

• Tomatoes. You can leave out the diced tomatoes if you don’t have them or don’t like them, but you will want to increase the cooking liquid (either with the broth or the milk) by ¼ cup if you do this. If you notice the pasta is not cooked but the liquid has all absorbed, add ¼ cup more until the pasta is cooked to al dente.
• Milk. The milk just adds a little creaminess but isn’t essential. If you don’t have any or want to keep this recipe dairy free, just swap it for chicken broth and leave out the cheese if need be.
• Pasta. Any short variety of pasta works here! Changing it out won’t change the cooking time significantly (you may need to add or reduce a couple minutes).
• Spice it up. If you want more spice, choose a spicy barbecue sauce, add a pinch of red pepper flakes, or add some cayenne pepper to the mix.
• Smoky flavor. Add some liquid smoke or smoked paprika for an extra smoky flavor!
• Bacon. You can skip the bacon if you don’t have any or prefer not to use it! You will just need to add a bit of oil to cook your onion and chicken.
• Veggies. You can add in some chopped veggies to add color and more nutrients to this dish. Try some chopped bell pepper, sweet corn, or even legumes like black beans, would work well in this one-pot meal!

Serving Suggestions

Make this BBQ Chicken Pasta dish into a fuller meal by adding some yummy side dishes!

Vegetables are always a go-to side dish. They add fresh flavors, color to your dinner table, and loads of nutrients. You can add some to the dish itself, or just on the side. Try this Homemade Creamed Corn, this Easy Broccoli Salad, and this Homemade Coleslaw Recipe, or check out my list of The Best BBQ Sides for Summer for some more of my favorites!

We always have bread on our dinner table too, so why not try some of my Homemade Crescent Rolls, these Homemade Breadsticks, or this classic Garlic Bread.

More One-Pot Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

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One Pot BBQ Chicken and Bacon Pasta

This One Pot BBQ Chicken Pasta is full of smoky and savory flavors, with tender chicken breast, crispy bacon, and your favorite BBQ sauce – it's an easy one-pan meal the whole family will love!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 393cal

Author Ashley Fehr

Ingredients

• 2 slices bacon chopped
• ½ medium onion finely chopped
• 2 boneless skinless chicken breasts chopped
• 1 tsp minced garlic
• 1 tsp salt
• ¼ tsp red pepper flakes
• 2 cups low-sodium chicken broth
• 398 ml canned diced tomatoes 14oz
• ½ cup milk
• ⅓ cup barbecue sauce
• 3 cups rotini or other short pasta, about 225 grams
• 1 ½ cups shredded cheese marble or mozza cheese

US Customary – Metric

Instructions

• In a large pan, cook bacon and onion until onion is lightly browned and bacon is near crispy.
• Add the chicken (we don’t drain the fat as it’s going to prevent our chicken from sticking!), and cook until just browned on the outside, 2-3 minutes, stirring occasionally.
• Add the garlic, salt, and red pepper flakes and cook for 1 minute.
• Add the chicken broth and scrape the bottom of the pan with a wooden spoon to remove any stuck-on bits. They will add a ton of flavor to the dish!
• Add the tomatoes, milk, and barbecue sauce and stir until combined. Bring to a simmer over medium-high heat and add in the pasta.
• Reduce heat to medium-low, and cook on a low simmer, stirring often, until pasta is al dente (you may wish to cover the pan near the end of the cooking time if the pasta is no longer submerged in the liquid).
• Stir in cheese and serve.

Video

Notes

Storage:

• Store: Store BBQ chicken pasta in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Reheat: Reheat on the stovetop in a saucepan until piping hot. Add some chicken broth or water to the mix to thin it a bit if needed.

Nutrition

Calories: 393cal | Carbohydrates: 41g | Protein: 25g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 1249mg | Potassium: 560mg | Fiber: 2g | Sugar: 11g | Vitamin A: 431IU | Vitamin C: 9mg | Calcium: 244mg | Iron: 2mg

The post One-Pot BBQ Chicken and Bacon Pasta appeared first on The Recipe Rebel.

This Baked Monterey Chicken Recipe is so flavorful, with a combination of juicy baked chicken breasts, fresh tomatoes, Monterey Jack cheese, and a smoky bacon flavor from the first bite.

Got extra chicken breasts in the fridge? Try this Marry Me Chicken Recipe, this Creamy Garlic Chicken Breast or one of these Easy Crockpot Chicken Breast Recipes!

Baked Monterey Chicken has always been a favorite of mine when we go to a Chili’s restaurant.

With its sweet, tangy, smoky, and fresh flavors (and loads of melted cheese) what’s not to love?!

This Chili’s Copycat recipe is the perfect dish for busy weeknights to feed the whole family with minimal fuss!

It’s an easy recipe that can be served with almost any side dish, so you can make it a lighter meal or something more hearty and comforting.

We love to serve this Monterey Chicken with Cream Cheese Mashed Potatoes and Roasted Carrots!

It’s also a great option when you’re meal-prepping to make freezer meals!

For more great recipe ideas using juicy chicken breasts, check out my Baked Tuscan Chicken Breasts, Pan Fried Chicken Breasts, my Spinach Stuffed Chicken Breasts, or this Chicken Enchilada Casserole.

Ingredients Needed:

• Chicken: use boneless skinless chicken breasts for the best results. You can also use boneless skinless chicken thighs!
• Seasoning: a combination of dried parsley, kosher salt, garlic powder, paprika, black pepper, and onion powder is all you need to make this dish super flavorful!
• Barbecue Sauce: use my Homemade BBQ Sauce, or your favorite barbecue sauce.
• Cheese: Monterey Jack cheese is most fitting, but any will do! I often use cheddar or mozzarella as well.
• Tomatoes: fresh Roma tomatoes or tomatoes on the vine will give you the best flavor.
• Bacon: use smoked bacon to get a great smoky flavor with this dish, you’ll need it cooked until crispy and chopped.
• Green Onions: for a fresh and tangy garnish.

How to Make Baked Monterey Chicken

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Flatten chicken: Cover chicken breasts with plastic wrap and pound thick end with a rolling pin to flatten slightly.
2. Season chicken: Combine seasonings and sprinkle the mix evenly over the chicken in the dish.
3. Bake and add BBQ: Part bake the chicken, then remove it from the oven and add BBQ sauce and cheese.
4. Bake and serve: Bake until done, top with tomatoes, crispy bacon, and green onions then serve.

Baked Monterey Chicken FAQs

How do I know if my chicken is done?

The best way to check if meat has cooked is with an internal meat thermometer — the internal temperature should reach 165 degrees F.

Another way of gauging the doneness is by looking at the juices coming from the chicken. When they run clear, this can indicate the chicken is fully cooked.

Baked Monterey Chicken Variations

• Seasoning: Feel free to swap the homemade seasoning with your favorite all-purpose chicken seasoning.
• Cheese: Any kind of cheese you enjoy or have on hand will work great in here! I used cheddar, but I have also used Mozzarella and Monterey Jack. 
• Toppings: All of the toppings are optional but they are what makes this a Chili’s copycat.
• Bacon: You can use any kind of bacon, or even turkey bacon for this recipe.

Serving Suggestions

This chicken dish goes great with basically any side dish!

Try some of my BBQ Side Dishes for Summer for a great BBQ table spread, or some vegetable side dishes like Air Fryer Green Beans, Roasted Potatoes and Carrots and my Garlic Mashed Potatoes for a comforting meal.

We love having bread on our dinner table, too! Try my Homemade Crescent Rolls or a slice of my No Knead Artisan Bread.

More Easy Chicken Dinner Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Marry Me Chicken

Dinner

JUICY Air Fryer Chicken Breast

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Baked Monterey Chicken

This Baked Monterey Chicken Recipe is so flavorful, with a combination of juicy baked chicken breasts, fresh tomatoes, Monterey Jack cheese, sweet and tangy BBQ sauce, and crispy smoky bacon.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 342cal

Author Ashley Fehr

Ingredients

Chicken Seasoning

• 4 chicken breasts boneless & skinless, about 1.5-2 lb
• 1 teaspoon dried parsley
• ¾ teaspoon salt
• ¾ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon onion powder

Monterey Chicken

• ¼ cup barbecue sauce
• 1½ cups shredded cheese Monterey Jack is fitting but any will do!
• ½ cup diced fresh tomatoes
• 2 slices bacon chopped and cooked until crispy
• 2 green onions sliced

US Customary – Metric

Instructions

Seasoned Chicken

• Preheat oven to 425 degrees F and lightly grease a 9×13″ casserole dish with nonstick cooking spray.
• Cover chicken breasts with plastic wrap and pound the thick end with a rolling pin or meat mallet to flatten slightly. This will ensure the chicken cooks more evenly.
• Combine seasoning: parsley, salt, garlic powder, paprika, pepper, and onion powder. Sprinkle evenly over chicken breasts and place in the prepared dish.
• Bake for 15 minutes.

Monterey Chicken

• Remove chicken from the oven (it won’t be done — that’s okay). Brush with barbecue sauce and top with cheese.
• Return to the oven and cook for 8-10 minutes to let the cheese melt and until the internal temperature of the thickest part of the chicken reaches 165 degrees F when checked with a meat thermometer.
• Top with tomatoes, crispy bacon, and green onions before serving.

Video

Notes

Storage:

• Refrigerating: you can refrigerate any leftovers for up to 4 days. I recommend reheating, covering, in the oven at 250 degrees F until warmed through.
• Freezing: you can easily prep this recipe ahead and freeze it. I recommend freezing it after it is baked, then thawing completely in the refrigerator before reheating it according to the instructions above. Keep in mind that the tomatoes will soften considerably if frozen.

 

Nutrition

Serving: 200grams | Calories: 342cal | Carbohydrates: 11g | Protein: 35g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 113mg | Sodium: 1132mg | Potassium: 602mg | Fiber: 1g | Sugar: 7g | Vitamin A: 581IU | Vitamin C: 5mg | Calcium: 240mg | Iron: 1mg

The post Baked Monterey Chicken appeared first on The Recipe Rebel.

These Air Fryer Turkey Burgers are made from scratch with fresh ingredients. Cooked in the air fryer, they are perfectly crisp on the outside while remaining juicy and tender on the inside!

Serve these burgers in your favorite burger buns, and load them with your favorite toppings for an easy meal on busy weeknights that the whole family will love.

Air Fryer Turkey Burgers are so easy to make! They’re made with simple ingredients that you probably already have in your pantry (plus the turkey!).

I love using my Air Fryer to make these healthy turkey burgers. I’ve found it’s the best way to get them to be just the right amount of crispy on the outside AND juicy on the inside.

Of course, you can make the patties and cook them on the grill if you’re having a BBQ, or even just finish them off on the grill to give them that smoky flavor. Either way, they are so delicious serve on a Homemade Hamburger Bun.

It’s one of those easy recipes I turn to when I’m too tired to cook a big meal but we’re all super hungry and need food quickly.

They’re a great make-ahead recipe as well because these burgers freeze so well.

Just wrap them individually (or flash freeze), pop them in a Ziploc bag in the freezer, and you can pull out a couple at a time when you need them.

You can even cook them in the air fryer from frozen in a few minutes.

This recipe is quick and easy, and fully customizable to whichever herbs or spices I fancy in the moment too. It’s every busy Mom’s dream recipe, and I know it’ll become a new family favorite!

If you like this juicy burger recipe, you’ll love my Grilled Turkey Burgers, my Chicken Burger recipe, or try my Homemade Hamburger Helper recipe for something a bit different!

Ingredients Needed:

• Ground turkey: I like to use lean ground turkey for these burgers. See my air fryer burgers recipe if you have ground beef, and my chicken burger recipe if you have ground chicken.
• BBQ sauce: use your favorite kind of BBQ Sauce depending on the flavors you want in your burgers. Choose something sweet, smoky, and savory with a bit of kick!
• Red Onion: red onions have a slightly sweet but savory flavor which goes well in burgers.
• Breadcrumbs: use fine breadcrumbs in these patties to bind the mince together.
• Garlic: use garlic powder for a strong garlic flavor.
• Seasoning Salt: I use Lawry’s seasoning salt, it’s a great blend of salt, herbs, and spices that works wonderfully on most meats.
• Pepper: freshly ground black pepper will add a bit of a peppery spice to these burgers.

How to Make Air Fryer Turkey Burgers

These juicy air fryer turkey burgers are quick and easy to make. Full instructions are included in the recipe card below.

1. Make meat mixture: Mix all the ingredients in a large bowl until just combined.
2. Divide meat: Divide the mixture into 4.
3. Make patties: Make the sections of meat mixture into balls, then flatten them onto parchment paper.
4. Cook: Put patties in the air fryer and cook until done. Brush with BBQ sauce and serve.

Air Fryer Turkey Burger FAQs

Tips and Notes

• The patties shrink as they cook. Burger patties shrink as they cook, so you want to make the patties just a bit larger than your buns if you’re wanting them to fill the buns.
• Flavor. Add little bit of Worcestershire sauce or dijon mustard to the mince mixture for an even more flavorful burger,

Air Fryer Turkey Burger Variations

• Mix up the meat. You can use this recipe to make burgers with ground beef (like in my Best Burgers recipe), ground lamb, or a meat-free ground meat alternative if you like.
• BBQ Sauce: Try my Homemade BBQ Sauce, my Easy Homemade Dr. Pepper BBQ Sauce, this Easy Homemade Cherry BBQ Sauce, or my tangy Pineapple Brown Sugar BBQ Sauce.
• Spice it up. Add red pepper flakes, chili powder, or finely chopped jalapeno peppers to the mince mix before making patties to give them a spicy kick!
• Seasoning. Mixing up the seasoning with your favorite herbs and spices combinations.
• Onion powder. Add some onion powder into the mixture for a stronger onion flavor, or substitute it for the raw onion in the burger.
• Cheese. Serve topped with a slice of cheese. Use cheddar cheese, mozzarella cheese, Monterey Jack cheese, or another of your favorite cheeses.
• BBQ Bacon Cheeseburger Turkey Buns. Use this burger mince with my recipe for BBQ Bacon Cheeseburger Buns for a turkey variety of these tasty snacks.

Serving Suggestions

Serve these juicy turkey burgers in a Brioche Bun recipe for super soft buns and a richer flavor.

Burgers are delicious when set on a bed of crisp lettuce with sliced tomato, cheese, or any of your other favorite toppings.

To fill out your meal, serve these burgers with classic BBQ side dishes. Try this Easy Potato Salad recipe, these Maple Bacon Baked Beans, alongside my Air Fryer Potato Wedges, or these Air Fryer French Fries too.

More Air Fryer Recipes To Try

Dinner

JUICY Air Fryer Chicken Breast

Air Fryer

Best Air Fryer Recipes for Beginners

Dinner

Chicken Taquitos

Dinner

Boneless Air Fryer Chicken Thighs

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Air Fryer Turkey Burgers

These Air Fryer Turkey Burgers are made from scratch with fresh ingredients. Cooked in the air fryer, they are perfectly crisp on the outside while remaining juicy and tender on the inside!

Course Air fryer, Main Course

Cuisine American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 200cal

Author Ashley Fehr

Ingredients

• 1 lb ground turkey
• ⅓ cup barbecue sauce
• ¼ cup red onion finely diced
• ¼ cup fine bread crumbs
• ½ teaspoon garlic powder
• ½ teaspoon seasoning salt I use Lawry’s
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

• Preheat the air fryer to 400 degrees F.
• In a large bowl, combine the ground turkey, barbecue sauce, onion, bread crumbs, garlic, seasoning salt, and pepper until just combined.
• Form the meat mixture into 4 large turkey burger patties (they will shrink as they cook so you want to make them slightly larger than your buns). The easiest way to do this is smooth the burger mixture in the bowl, then use a knife to divide the mixture into 4 even sections (picture above).
• Grease the air fryer basket with non-aerosol non-stick spray and cook burgers for 8-10 minutes, flipping once if desired (I didn’t bother), until a meat thermometer reaches 165 degrees F.
• Brush with additional barbecue sauce and serve as desired.

Notes

Storage

• Store: Store cooked turkey patties in an airtight container in the refrigerator for 2-3 days. Allow them to cool to room temperature before putting them in the fridge. Reheat in the air fryer for a couple of minutes until heated through.
• Freeze: Flash-freeze the burgers on a parchment-lined baking sheet, then store them in a zip-top freezer bag with parchment paper between each one to prevent them from sticking together. You can also cook them in the air fryer from frozen, adding a couple of minutes to the cook time as needed.

 

Nutrition

Calories: 200cal | Carbohydrates: 16g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 644mg | Potassium: 424mg | Fiber: 1g | Sugar: 9g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

The post Air Fryer Turkey Burgers appeared first on The Recipe Rebel.

This Vegetarian Chili is the ultimate hearty and healthy comfort food. Perfect for cold days, it is packed with vegetables and warm Mexican spices. Ready in just 40 minutes, this one-pot meal is perfect for a busy weeknight dinner!

Chili is the ultimate comfort food in the cooler months, and it’s a great recipe to meal prep and make ahead too!

This easy vegetarian chili recipe is packed full of vegetables and beans (it’s a great way to get the whole family to eat more veggies!).

We haven’t always eaten a lot of meatless meals, but with grocery prices rising adding more beans and legumes to our diet is such a great way to spread those dollars and they pack in a ton of nutrition and fibre.

This easy recipe is made from simple pantry staples and is one of those healthy recipes that always gets compliments.

I promise, even the meat eaters will love this plant-based meal! I love to serve it with Garlic Bread or Homemade Breadsticks for dunking.

For more delicious vegetarian dinners, try my Feta Pasta with Dill, these Veggie Bean-Filled Burritos, or this Cheesy-But-Healthy Baked Mac and Cheese!

Ingredients Needed:

• Oil: use oil to saute the vegetables – canola oil or another neutral-flavored oil is fine.
• Vegetables: we’ll be using onions, carrots, red bell pepper, zucchini, crushed tomatoes, and corn, but you can throw in almost anything you have in the fridge! Try mushrooms, sweet potatoes or spinach, too.
• Beans: for this chili, I have chosen red kidney beans and black beans, but you really can use any beans.
• Tomato Paste: this will thicken the veggie chili and add a great depth of flavor.
• Garlic: freshly minced garlic will give the best taste, but you can use garlic powder in a pinch.
• Seasonings: chili powder, cumin, and salt are classic Mexican chili flavors.
• Broth: vegetable broth will thin the chili out a bit and flavor the vegetables while they cook.
• BBQ Sauce: for an added smoky flavor that is delicious with all the mixed veggies.
• Toppings: shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired.

How to Make Vegetarian Chili

Here are a few step by step photos to guide you! See the detailed recipe down in the recipe card.

1. Saute vegetables: Saute the chopped onion, carrot, red pepper, and zucchini until softened.
2. Add seasoning: Add tomato paste, minced garlic, chili powder, cumin, and salt. Stir and cook for 1 minute.
3. Add remaining ingredients: Add the crushed tomatoes, beans, corn, broth, and BBQ sauce.
4. Cook and serve: Stir and cover. Simmer on medium heat until vegetables are tender. Garnish and serve.

Vegetarian Chili FAQs

Tips and Notes

• I have used canned beans that have been rinsed and drained. To use dry beans, follow the directions on the package to cook them first.
• Chop your veggies relatively small for this chili so that the flavors blend together better.

Vegetarian Chili Variations

• Swap the beans. Use whatever types of beans you like in this chili, like pinto beans, cannellini beans, mixed chili beans, etc.
• Alternative veggies. You can change the vegetables here to suit your taste. Use red onion, celery, green bell peppers, mushrooms, or whatever other veggies you have on hand.
• Turn up the heat. Add some cayenne pepper or hot chili powder to make it spicier, or add in some green chilis or chopped jalapeno peppers.
• Seasonings. Add a bay leaf or some smoked paprika for extra flavor throughout the dish.

Serving Suggestions

• Serve with Brown Rice or baked potatoes for a more substantial meal.
• Add to wraps with salad for vegetarian burritos.
• Serve along side Garlic Bread, Homemade Bread Sticks or this Cornbread with Creamed Corn for a fuller meal.
• Serve with other veggies like these Crispy Green Beans or with this Taco Dip for some added texture.
• Garnish with fresh cilantro, finely chopped green onions, slices of avocado, tortilla chips, sour cream or greek yogurt, shredded cheese, etc.
• Add a teaspoon of lime juice to the chili in the pot, or squeeze some lime juice on top of the chili when you serve it, for a dash of sharp citrus.

More Vegetarian Dishes You’ll Love

Dinner

Garlic Parmesan Orzo Pasta recipe

Side Dishes

Scalloped Potatoes

Appetizers

Pizza Toast

Dinner

Sun Dried Tomato and Spinach Orzo recipe

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Vegetarian Chili

This Vegetarian Chili is the ultimate hearty and healthy comfort food. Perfect for cold days, it is packed with vegetables and warm Mexican spices. Ready in just 40 minutes, this one-pot meal is perfect for a busy weeknight dinner!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 333cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 1 medium onion (chopped)
• 1 carrot (chopped)
• 1 red pepper (chopped)
• 1 small zucchini (chopped)
• 2 tablespoons tomato paste
• 1 tablespoon garlic minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon salt
• 1 can crushed tomatoes (798 ml/28 ounces)
• 1 can kidney beans (540 ml/18 ounces) drained and rinsed
• 1 can black beans (540ml/18 ounces) drained and rinsed
• 1 cup corn frozen
• 1 cup vegetable broth
• 2 tablespoons bbq sauce
• shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired

US Customary – Metric

Instructions

• Place a large pot on medium-high heat, and add the oil.
• Once hot, add the chopped onion, carrot, red pepper, and zucchini to the pot. Saute for 4-5 minutes or until softened.
• Add tomato paste, minced garlic, chili powder, cumin, and salt to the pot. Cook and stir for 1 minute to let the spices get fully mixed in.
• Add crushed tomatoes, kidney beans, black beans, corn, vegetable broth, and BBQ sauce. Stir and cover. Simmer on medium heat for 15-20 minutes or until vegetables are tender.
• Garnish and serve with your favorite toppings.

Video

Notes

Vegetarian Chili Variations:

• Change the beans. Use whatever types of beans you like in this chili, like pinto beans, cannellini beans, mixed chili beans, etc.
• Alternative veggies. You can change the vegetables here to suit your taste, like using red onion, celery, green bell peppers, mushrooms, or whatever other veggies you have on hand.
• Turn up the heat. Add some cayenne pepper or hot chili powder to the mix to make it spicier, or add in some green chilis or chopped jalapeno peppers.
• Seasonings. Add a bay leaf or some smoked paprika for extra flavor throughout the dish.

Storage:

• Store: Put leftovers in an airtight container in the refrigerator for up to 4 days. Let the chili cool completely before storing it.
• Freeze: Once it has completely cooled, put it in an airtight and freezer-safe container, and freeze it for up to 3 months! Thaw completely and reheat it in the microwave or on the stovetop until piping hot.

Nutrition

Serving: 409grams | Calories: 333cal | Carbohydrates: 57g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 540mg | Potassium: 1291mg | Fiber: 17g | Sugar: 13g | Vitamin A: 3649IU | Vitamin C: 50mg | Calcium: 118mg | Iron: 6mg

The post Easy Vegetarian Chili appeared first on The Recipe Rebel.

These Oven-Baked Ribs are fall-off-the-bone-tender, incredibly flavorful, and take a quick 5 minutes to prep! They’re made with baby back ribs, smothered in a homemade dry rub, and slathered with BBQ sauce.

Can you have too many methods for cooking ribs? I don’t think so! I’ve perfected my Slow Cooker BBQ Ribs and Instant Pot BBQ Ribs, so I thought it was about time I figured out the best way to cook baby back ribs in the oven.

Well folks, I’ve done it.

These Oven Baked Ribs start with a homemade spice rub and a low and slow roast in tin foil to achieve an incredible flavor and tender texture.

They end with a few minutes under the broiler at high heat and plenty of BBQ sauce for even more moisture and a perfect crispy crust.

The result is tender, juicy, ridiculously delicious baby backs that will have the whole family going back for seconds! Just don’t forget the Air Fryer Baked Potatoes, the Homemade Coleslaw and the Instant Pot Baked Beans!

Ingredients Needed:

• Baby Back Ribs: you’ll need 3-4 pounds of baby back ribs for this recipe (about 1 rack of ribs). I have only tested this recipe with pork ribs and not beef ribs. You can easily double or triple this recipe to cook multiple racks of ribs.
• Spice Rub: we’re making a homemade spice rub made up of brown sugar, chili powder, seasoning salt, garlic powder, onion powder, black pepper
• BBQ Sauce: you can use your favorite store-bought bottle (we love Sweet Baby Ray’s) or whip up a batch of homemade BBQ sauce.

How to Cook Ribs in the Oven

These easy Baked Ribs take a quick 5 minutes to prep before a low and slow cook time! Find the detailed recipe down in the recipe card.

1. Prep the ribs: remove the membrane (the silver skin) from the back of the ribs (check out this video for help), wrap ribs and place on an aluminum foil lined baking sheet.
2. Make the spice rub: In a bowl, combine the brown sugar, chili powder, seasoning salt, garlic powder, onion powder, and black pepper.
3. Prep the ribs: Trim the membrane from the back of the ribs, then rub the seasoning all over the meat side of the ribs. Wrap in foil.
4. Bake: Place the wrapped ribs onto a baking sheet and bake at 300ºF for 2-3 hours. A low temperature makes for truly tender ribs! When the ribs are done, remove from the oven, brush with your favorite barbecue sauce, and broil at 475ºF for 3-4 minutes to crisp the top. If you prefer, you can also finish them on an outdoor grill.

FAQs for Oven Baked Ribs

Tips, tricks, and notes for Baked Ribs

• Bring the meat to room temperature. I like to set the ribs out on the counter around 30 minutes before cooking. Room temperature meat cooks more evenly.
• Remove the membrane. Leaving the membrane on prevents the meat from being able to absorb the seasonings and results in a much less tender texture.
• To remove the membrane, slide a knife under the silver skin on the back side of the ribs, then pull it off with your fingers.
• Broil it. Broiling the ribs uncovered for just a few minutes after they cook gives them that delicious crispy texture. Don’t skip this step!
• Let it rest. After the meat is done cooking, let it rest for 10 minutes before cutting into it so the flavor and moisture can redistribute throughout.
• Make it your own: this is a great recipe to customize to your own tastes! You could add dry mustard, cayenne pepper, or more or less of the listed spices to create your own rub.

Our Favorite Side Dishes for Ribs

Serve these oven-baked ribs next to any of your favorite classic side dishes! Here are a few of my go-to’s:

• Mashed Potatoes
• Mac and Cheese
• Roasted Potatoes and Carrots
• Homemade Coleslaw

More Oven-Baked Recipes to Try

Dinner

Honey Baked Ham

Appetizers

Baked Chicken Wings

Dinner

Baked Chicken Breast

Dinner

Baked Chicken Caprese

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Oven Baked Ribs

These Oven-Baked Ribs are fall-off-the-bone-tender, incredibly flavorful, and take a quick 5 minutes to prep! They're made with baby back ribs, smothered in a homemade dry rub, and slathered with BBQ sauce.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 hours hours 45 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 4 servings

Calories 584cal

Author Ashley Fehr

Ingredients

• 3-4 pounds baby back ribs (membrane removed)
• 3 tablespoons brown sugar
• 3 teaspoons chili powder
• 2 teaspoons seasoning salt
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ cup barbecue sauce

US Customary – Metric

Instructions

• Preheat oven to 300 degrees F.
• Trim the membrane from the back of the ribs.
• Combine seasoning: brown sugar, chili powder, seasoning salt, garlic powder, onion powder and black pepper.
• Rub seasoning all over ribs and wrap completely in foil.
• Place wrapped ribs on a rimmed baking sheet and bake for 2-3 hours (the exact cook time will depend on the size of your ribs. If they are 2-3 pounds, check at 2 hours. If they are 3-4 pounds, check at 2.5 hours, and go from there — they will be tender when done).
• Your ribs are done with they pull easily away from the bone. Remove from the oven and brush with barbecue sauce. Broil at 475 degrees F for 3-4 minutes if desired to crisp the top slightly. Serve.

Video

Notes

Tips:

• Bring the meat to room temperature. I like to set the ribs out on the counter around 30 minutes before cooking. Room temperature meat cooks more evenly.
• Remove the membrane. Leaving the membrane on prevents the meat from being able to absorb the seasonings and results in a much less tender texture.
• To remove the membrane, slide a knife under the silver skin on the back side of the ribs, then pull it off with your fingers.
• Broil it. Broiling the ribs uncovered for just a few minutes after they cook gives them that delicious crispy texture. Don’t skip this step!
• Let it rest. After the meat is done cooking, let it rest for 10 minutes before cutting into it so the flavor and moisture can redistribute throughout.

 

Storage:

Leftover baked ribs will last in an airtight container in the fridge for 3-5 days or in the freezer for 2-3 months. To reheat, coat in additional BBQ sauce to moisten, wrap in foil, and warm at 275ºF for 20-30 minutes or until heated through. Once cooked, you can remove the foil and broil for 2-3 minutes to re-crisp.

Nutrition

Calories: 584cal | Carbohydrates: 25g | Protein: 42g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1744mg | Potassium: 669mg | Fiber: 1g | Sugar: 21g | Vitamin A: 573IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg

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This Crockpot Little Smokies recipe is the best throw-and-go appetizer or meal! Mini pork sausages are smothered in a sweet, tangy, slightly spicy BBQ brown sugar sauce, then warmed in the slow cooker!

Looking for more easy appetizers? Try these Baked Brie Bites or this Cranberry and Bacon Cream Cheese Appetizer next!

Little smokies, also known as “lil smokies” or cocktail weenies, are mini pork sausages that come pre-packaged and pre-cooked. They can be prepped and served in a number of different ways.

One of my favorite ways to cook these little bites, or really any appetizer, is in the slow cooker. Recipes that allow me to just throw everything into one pot and walk away, like my crockpot sweet and sour meatballs and my crockpot chicken wings, are perfect for entertaining!

This crockpot little smokies recipe consists of mini pork sausages that are slow-cooked in a simple but super flavorful sauce. They’re ridiculously quick to make and perfect served as an appetizer or as an entree!

I guarantee you they’ll be one of the firsts to disappear at any party!

Love smokies? Try these Bacon Wrapped Smokies and these Pigs in a Blanket next!

Ingredients needed:

• Little Smokies or Cocktail Sausages: you can use whatever variety you prefer. (This is the brand I usually use)
• BBQ Sauce, Brown Sugar, Apple Cider Vinegar: makes up a sweet and tangy sauce for the little smokies.
• Seasonings: the sauce is already so flavorful, but I like to add ground mustard and red pepper flakes to give it an extra kick of heat.

How to make Crockpot Little Smokies

Just 5 minutes to prep and you’ve done your job! This recipe could not be easier.

• Combine: Toss all of the ingredients into your slow cooker and mix well.
• Cook: Cover and cook on low for 3-4 hours or on high for 1.5-2 hours.

Lil Smokies FAQs

Serving suggestions

This recipe makes the perfect appetizer for a party or a delicious addition to a larger meal! Here are a few ideas:

• As an appetizer. Leave them in the crockpot for easy transportation and serve them with toothpicks for an easy finger food option at a party. Alternatively, serve them with slider buns as mini sandwiches!
• As a main dish. Serve them over mashed potatoes or rice, next to homemade mac and cheese, or with a side of potato wedges or roasted veggies.

Variations on these fun cocktail weenies

• Make sweet and sour smokies. Give the smokies a flavor twist by using the sauce from my sweet and sour meatballs recipe.
• Swap the protein. Switch things up and use meatballs in place of the smokies or use a combination of both. You can also use full size smokies or turkey smokies and just slice them thinly.
• Spice it up. Kick the heat up a notch by adding buffalo sauce, hot sauce, or sriracha.
• Use homemade BBQ sauce. Use classic homemade BBQ sauce or try it with cherry BBQ sauce, Dr. Pepper BBQ sauce, or pineapple brown sugar BBQ sauce.
• Add bacon. Mix in cooked and crumbled bacon for some added texture. Make sure you do this after the smokies are cooked and right before serving so the bacon doesn’t get soggy.

More meaty appetizers you’ll love

• Boneless Chicken Wings
• Buffalo Chicken Dip
• Pizza Rolls
• BBQ. Bacon Cheeseburger Buns

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Little Smokies recipe

This Little Smokies recipe is the best throw-and-go recipe! Mini pork sausages are smothered in a sweet, tangy, slightly spicy BBQ brown sugar sauce, then warmed in the slow cooker!

Course Appetizer, Main Course

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 15 servings

Calories 162cal

Author Ashley Fehr

Ingredients

• 500 grams little smokies (about 1 lb or 45 smokies)
• 1 cup barbecue sauce
• ½ cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground mustard
• 1 pinch red pepper flakes (optional — for kick)

US Customary – Metric

Instructions

• Combine all ingredients in a 2-3 quart slow cooker and cook on low for 3-4 hours or high for 1.5-2 hours until heated through.
• Taste and adjust as needed (you can add more spice or more sweetness as you desire before serving).
• Serve with toothpicks as an appetizer, or with a ladle for a main dish.

Video

Notes

*Tip: if you like a thick sauce coating your smokies, you can add 1 teaspoon corn starch to all the ingredients at the beginning of the recipe. 

Storage:

Leftover smokies will last in an airtight container in the fridge for 3-5 days. To reheat, microwave or warm on the stove until heated through.

To freeze, store the leftovers in an airtight container and keep them in the freezer for up to 2 months. To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave.

 

Nutrition

Calories: 162cal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 539mg | Potassium: 114mg | Fiber: 1g | Sugar: 14g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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This BBQ Philly Cheesesteak Pizza is made with homemade pizza dough, bbq sauce, thinly sliced beef, sauteed peppers and onions and topped with cheese! It’s a fun way to change up pizza night!

Pizza night is my favourite night.

We love making a double or even triple batch of this Easy Pizza Dough and doing up a bunch of pizza!

Since our kids love it in their lunches, I just wrap the leftover slices individually and we can pull them out for crazy mornings.

As much as we love your typical Hawaiian Pizza (the kids fave), this Chicken Alfredo Pizza, or this Taco Pizza, we love to mix things up every now and then!

This Philly Cheesesteak Pizza is so quick to throw together once the dough is made (or use store bought if you need!), and it disappears almost as quickly!

Ingredients in this Philly Cheesesteak Pizza:

• Pizza Dough: I pretty much always use this Easy Pizza Dough, but there are times whenI need a shortcut and we grab some from one of our favorite bakeries. Homemade or store bought, we don’t judge!
• Green peppers and onions: I like to saute my onions and peppers first to make sure they aren’t going to be too crunchy — it always builds flavor and even adds a bit of sweetness to the onions and mellows the flavor. You can skip this step if you like a lot of crunch (and raw peppers and onions!)
• BBQ sauce: use your favorite! You can swap this for traditional red pizza sauce if you prefer, but we love the barbecue flavor on this one
• Thinly sliced deli roast beef: I love using deli meat for quick meals! No pre-cooking, no slicing, just throw it on and you’re good to go. You can use leftover roast beef or cooked ground beef if you prefer
• Shredded cheese: use mozzarella, cheddar, or your favorite pizza blend! We usually opt for mozzarella or a mix of both. You can even use sliced provolone if you want to take things up a notch.

More pizza recipes you’ll love!

• Breakfast Pizza
• Pizza Rolls
• Grilled Cheeseburger Pizza Recipe
• Tropical Chicken Pizza

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BBQ Philly Cheesesteak Pizza

All the flavours of your favourite Philly Cheesesteak sub in a homemade pizza with whole wheat crust. *Note: dough recipe makes 2 15″ pizzas, while topping recipe makes 1 15″ pizza. I’ve done this on purpose — add your own combination of toppings to the second crust or stick it in the freezer for a quick meal.

Course Main Course

Cuisine American

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 servings

Calories 218cal

Author Ashley Fehr

Ingredients

• 1 recipe Easy Pizza Dough

Toppings:

• 1 green pepper sliced
• 1/2 medium onion sliced (I used red)
• 1 tablespoon oil
• 150 grams sliced deli roast beef (or roughly 1 ½ – 2 cups)
• ¾ cup barbecue sauce of choice
• 1 ½ cups shredded cheese

US Customary – Metric

Instructions

• Prepare pizza dough according to recipe and roll out to fit a 15" pizza pan.
• Preheat oven to 400 degrees F.
• In a small pan, sauté peppers and onions with oil for 5-8 minutes, until slightly softened.
• Top crust with barbecue sauce, then beef, peppers and onions, and cheese.
• Bake at 400 degrees F for 10-15 minutes until crust is golden on the bottom and cheese is melted. Broil cheese 1-2 minutes if desired.

Nutrition

Calories: 218cal | Carbohydrates: 29g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 835mg | Potassium: 133mg | Fiber: 1g | Sugar: 10g | Vitamin A: 206IU | Vitamin C: 17mg | Calcium: 136mg | Iron: 2mg

The post BBQ Philly Cheesesteak Pizza appeared first on The Recipe Rebel.

Air Fryer Burgers are crispy on the outside and juicy on the inside! Perfectly seasoned, make ahead and freezer friendly.

See the step by step recipe video down in the recipe card.

By now, you know we love our air fryer!

We have a number of air fryer recipes already on the blog here, and these Air Fryer Chicken Breasts and this Air Fryer Baked Potato recipe are regulars on our dinner table!

This Air Fryer Burger recipe is quickly becoming a favorite, too.

One thing that always has us amazed is how quickly everything cooks in the air fryer, and how juicy all of the meat is that comes out of it.

This Air Fryer Hamburger is no exception.

Perfectly seasoned, incredibly moist and juicy! Perfect on a Brioche Bun or Homemade Hamburger Bun with Spicy Mayo and a side of Homemade Coleslaw or our favorite Broccoli Salad.

How to make Air Fryer Burgers:

• Stir together your ingredients and form into patties — I usually figure 4 burgers per 1 pound of meat, and these are not too big and not too small. Try to form your patties a little larger than your buns, as they will shrink a little during the cooking process.
• Air fry at 375 degrees F for 4-5 minutes per side until a meat thermometer indicates your desired doneness: 160 degrees F is the safe internal temperature for ground beef. My air fryer is smaller, so I have to cook two at a time. If you have a larger one you may fit all 4 at once.
• Remove your burgers from the air fryer, place on a plate and cover with foil to keep warm while you cook your remaining burger patties.

Ingredients and Substitutions:

• Make them extra special: I kept these air fryer burgers simple, because sometimes you need easy! If you’re looking to take your burgers up a notch, use my Best Burgers recipe and simply follow the cooking instructions to cook in the air fryer.
• Swap the ground beef: you can cook turkey burgers or chicken burgers in the air fryer in the same amount of time!
• Spice it up: swap the barbecue sauce in these air fryer burgers for something with a little more kick, or add in a big splash of sriracha or hot sauce.
• Teriyaki burgers: brush with teriyaki sauce during cooking and serve with a grilled pineapple ring
• Swap the eggs: eggs are a great binder in burger recipes, though they can be left out if you have allergies. You can sub in a flax egg, or add in a tablespoon more barbecue sauce or ketchup.
• Swap the bread crumbs: if you don’t have bread crumbs or you’re looking for a gluten free option, you can finely crush any crackers you have in the cupboard, gluten-free or otherwise. You can also use instant oats or oat flour.

Can I cook frozen hamburgers in the air fryer?

Absolutely! Cooking meat from frozen is one of the best things about the air fryer!

You will want to double the cook time for frozen burgers, so you’re looking at a total cook time of about 16-20 minutes.

What should I top my air fryer burger with?

Whatever you like! Here are a few of our favorite toppings:

• cheese
• lettuce
• tomato
• mayo
• barbecue sauce
• ketchup
• mustard
• relish
• pickles or pickled peppers
• fried onions or caramelized onions
• a grilled pineapple ring
• crispy Air Fryer Bacon or Oven Baked Bacon

What can I serve with air fryer hamburgers?

We love to serve our burgers with a variety of chips, cold salads and classic BBQ sides. Here are some of our favorites:

• Easy Potato Salad or Instant Pot Potato Salad
• Ranch Bowtie Pasta Salad
• Instant Pot Baked Beans
• Easy Homemade Mac and Cheese
• Cheesy Grilled Potatoes

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Air Fryer Burgers

Air Fryer Burgers are crispy on the outside and juicy on the inside! Perfectly seasoned, make ahead and freezer friendly.

Course Air fryer, Main Course

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 burgers

Calories 349cal

Author Ashley Fehr

Ingredients

• 1 lb ground beef
• ¼ cup seasoned bread crumbs
• 2 tablespoons barbecue sauce
• 1 egg
• ¾ teaspoon seasoning salt
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder

Instructions

• Preheat air fryer to 375 degrees F.
• In a large bowl, combine beef, bread crumbs, barbecue sauce, egg, seasoning salt, onion powder and garlic powder.
• Divide beef mixture into 4 sections and shape into patties (keep in mind they will shrink, so try to make them on the larger side).
• Add patties to air fryer basket (you may have to work in batches depending on the size of your air fryer) and cook for 4-5 minutes per side (you don't have to flip, but they will brown evenly on both sides if you do), until an internal temperature of 160 degrees F is reached.
• Serve on buns and with desired toppings.

Video

Nutrition

Calories: 349cal | Carbohydrates: 9g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 718mg | Potassium: 363mg | Fiber: 1g | Sugar: 3g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg

The post Air Fryer Burgers appeared first on The Recipe Rebel.