October 31, 2016

Crockpot Slow Cooker Spiral Ham with pineapple

Slow Cooker Crockpot Ham. This is an easy way to make ham - especially spiral ham!Pin it

Slow Cooker Crockpot Spiral Ham

You can’t really screw up a ham. And when you toss it into a crockpot, it really feels like cheating. I’ve been wanting to try cooking a Crockpot Spiral Ham for awhile and I’m glad I gave it a try. This Crockpot ham recipe calls for pineapple and brown sugar so it definitely comes out tasting sweet – perhaps like a Honey Baked ham? I’m only guessing since I’ve never had one.


Spiral Ham with glaze packet
You would ideally want it to fit in your slow cooker. Mine was about 10 pounds in a 6 quart crockpot.

Pineapple bits in can, with juice, 20 oz

2 Cups brown sugar

1 Cup Ginger Ale

Crock pot Slow Cooker Ham

How to prepare

1.) Line the bottom of the crockpot with two cups of brown sugar. Some recipes call for three, that seems like an awful lot.

2.) Place ham, slices down (flush with the flat bottom of the crock)

3.) Sprinkle the ham glaze powder (comes with most spiral hams) over the ham

4.) Pour full can of pineapple bits into crockpot with juice. Pouring over the ham and glaze powder.

5.) Pour a cup of Ginger Ale over the ham

6.) Place lid on top of ham and cook on low for 4-6 hours until it’s heated through
If the ham is too big to fit in the crockpot, you can cover it with aluminum foil – for a makeshift lid. Or you can cut off the top part of the ham and shove it into the side of the crockpot. Whatever works – as long as it can be covered.

7.) Serve with some of the juice from the crockpot and it’ll be great!

Crockpot Spiral Ham Slow Cooker recipe

If you overcook this it will be dry. Basically you want to give it enough time to soak up some of the juice and heat up! Don’t even think about putting it on anything higher than low. And don’t go playing with it – the more you move it around the more it’s likely to shred and break apart.

Crockpot Spiral Ham recipe, with pineapple

I hope you like it! 

October 21, 2014

Slow Cooker Ranch Pork Chops


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Slow Cooker Ranch Pork Chop Recipe

Pork chops are a really affordable meat option, often going for as low as $1.49/lb  – but they can easily taste too dry or bland. Although not the most photogenic recipe out there, this Slow Cooker Creamy Ranch Pork Chop recipe is delicious – and not at all dry as it simmers in a creamy gravy that goes well with mashed potatoes. It was also extremely easy to throw together.


4 boneless pork chops

1 can of Campbell’s Cream of Mushroom soup (I used two)

3/4 cup of milk

1 package of ranch salad dressing mix

1/8 cup of water

I also added 8 ounces of sliced mushrooms I had in the fridge and that I needed to use


1.) Put pork chops in slow cooker (mine were frozen).

2.) In a separate bowl mix together milk, ranch dressing mix, mushroom soup and water.

3.) Pour mixture over pork chops in the slow cooker.

4.) Cook on high for 4 hours – although I think I cooked mine for more like 6 hours because my chops were frozen when I tossed them in to the slow cooker. You just want to make sure they aren’t pink inside.

I think this lends itself well to being served with with mashed potatoes!

This recipe is part of our Crock-tober series, featuring our favorite slow cooker recipes. Send in your recipe and if we feature your recipe – you’ll get a $10 Amazon gift card as well.

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

See Amazon’s best selling slow cookers and Crockpots here

October 20, 2013

Slow cooker crockpot country style pork ribs recipe

Slow-Cooker-country-style-pork-ribPin it here

Crockpot Country-Style Pork Ribs

Country-style pork ribs are one of the most frugal meats you can buy. This Slow Cooker Country-Style Pork Rib recipe is simple and so easy. It’s a fantastically simple base recipe that you can add to or serve with a variety of sauces.


About 5 – 7 pounds of country-style pork ribs

Water, 1 Cup

Sherry, 1/2 Cup

Barbecue sauce, 1/4 Cup

Worcestershire sauce, a few shakes

Garlic salt and pepper to taste


1.) Season country-style ribs with garlic salt and pepper, to your liking.

2.) Put ribs into slow cooker. Whisk together water, sherry and barbecue sauce and pour over the ribs in the slow cooker

3.) Shake worcestershire sauce over the top of it. I did a few shakes.

4.) Cook on low for 8 hours. Don’t stir too much, just leave it be, with the lid on. Over stirring will break apart the ribs.

5.) Remove with tongs and serve with your favorite toppings. We served with barbecue sauce!



It’s Crock-toberAs part of this month-long series I’ll be featuring slow cooker and crockpot recipes that are easy and inexpensive!  This recipe was sent in by Alexia as part of our Crock-tober series – so she’ll get a $10 Amazon gift card! Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card!

Here are some of the slow cooker recipes we’ve featured this month:

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April 15, 2012

Slow Cooker Pulled Pork Sandwiches (pork shoulder roast)

Yesterday while wandering around Safeway I spotted a pork shoulder roast for 50% off! I figured it would be a good time to try Slow Cooker Pulled Pork Sandwiches which I’ve never made before. I couldn’t believe how easy it was. I made up a little rub, tossed it in the slow cooker around 8 a.m. and by 5 p.m. we chowed down on sandwiches.

This recipe is a combination of suggestions from readers over at the Queen Bee Coupons Facebook page. I can always count on them to share their favorite recipes and suggestions – thank you!

Disclaimer – I’m no pulled pork expert. This was my first time making it. But we thought it was delicious, so we hope you enjoy our recipe. 🙂


Pork shoulder roast, mine was a big roast at almost 7 pounds!

Beer, any kind will do, I used a Redhook IPA

Onion, about 3-4 slices

Lime, 3-4 slices

Whole garlic cloves, 3-4, minced

You can adjust based on size of roast. I had a 7 pound roast, so just adjust accordingly. 

2 – 3 bay leaves

Cumin, 2 teaspoons

Garlic powder, 2 teaspoons

Dried oregano, 1 teaspoon

Coriander, 1 teaspoon

Salt, 1 teaspoon

Cinnamon, 1/4 teaspoon

Brown sugar, 1/4 cup

Pepper, to taste?


  1. I rinsed the pork shoulder under cold water and patted it dry with paper towels. Set it on cutting board.
  2. Mix together rub/seasoning ingredients – leaving out the bay leaves for later.
  3. Rub pork shoulder with seasoning mix. You could, if you planned ahead, wrap the shoulder in plastic wrap and let the rub infuse into the meat overnight. I didn’t do that because frankly I’m not that organized this week. 🙂
  4. Place the 2-3 bay leaves in the base of your slow cooker. Place the seasoned roast on top of your bay leaves inside the slow cooker.
  5. Place onion slices on top of roast. Then top with your lime slices. And sprinkle your minced garlic on top.
  6. Pour beer around roast. Don’t be tempted to add more liquid – the roast will produce a lot and you don’t want it to boil over.
  7. Cook on high for about 8-10 hours. Basically until it falls apart. I turned my roast upside down about half-way through, so all the meat got a chance at a beer/seasoning bath.
  8. After meat seems to be falling apart – carefully move roast to cutting board. Pull off any large pieces of fat – it should just peel off. If it’s bone-in, remove bone.
  9. Attack the roast with a couple forks until it’s completely shredded. It shouldn’t be hard at all to do. If the meat does NOT pull apart easily, it probably needs to be thrown back into slow cooker.
  10. Strain out any fat pieces from liquid in slow cooker. Add shredded pork back into slow cooker juices until it’s time to serve. I served with a slotted spoon, so you could strain out some of the liquid before plopping on bread.

Per Mr. Queen Bee’s suggestion we enjoyed on kaiser rolls with sliced pickle, shredded lettuce and barbecue sauce. I had no idea how to make a pulled pork sandwich – but he has had his share – so I took his advice, it was delicious! I’m also thrilled that this roast was large enough to have a ton of leftovers – so I won’t have to make dinner tonight!

(Thanks again to my Facebook fans who shared recipe ideas. I will have to give the other ideas a shot the next time I find it on sale! Special thanks to Terri H., who shared a rub recipe that I worked from!)

I also heard that the Pioneer Woman has an amazing spicy pulled pork recipe in her cookbook The Pioneer Woman Cooks: Recipes from an Accidental Country Girl. Have you tried that one?

What’s your favorite way to make pulled pork or use a pork shoulder roast?

If you like this recipe “pin it” for future use!

March 4, 2012

Pork chops with mushroom gravy (and mashed potatoes)

We don’t eat pork chops very often, mostly because recipes I’ve tried usually end up dry and bland. But I got a great deal on pork chops (wahoo for manager markdowns) and decided to put together a recipe with ingredients we had in the house. I think I’ll be looking for more bargain pork chops so we can have it again! It makes for a great excuse to eat mashed potatoes.

I like this recipe because it’s relatively simple – just a handful of basic (frugal!) ingredients. A lot of the recipes I saw online called for a can of cream of mushroom soup, but I just couldn’t bring myself to use the canned stuff when we had a package of fresh mushrooms in the fridge, that needed to be put to good use.


Pork chops (boneless or not) about 4 oz each

Bella mushrooms, 12 ounces
 I prefer these over white mushrooms, they are meatier and the flavor more robust.

I say one (1) whole onion, my husband says 1/2, who’s side will you pick? 

Beef stock, 2 cups
I made up some quick stock with boiling water and beef bouillon

Garlic clove, minced

Olive oil or cooking spray

Flour, 2 tablespoons

Worcestershire sauce, 1.5 tablespoons

White wine, although I bet sherry would work as well, about 1/4 cup

Salt, pepper to taste


1.) Add a tablespoon of olive oil to a big saute pan, get it nice and hot. Throw in pork chops and sear. Cook for about two (2) to three (3) minutes per side, until evenly cooked through.

2.) When pork chops are done, set them off to the side on a plate. You can cover with foil if you’d like, but they are going back into the mix, so they’ll heat back up again.

3.) In the pan you used for the pork chops, pour in about 1/4 cup white wine – it deglazes it and pulls all the pork chop goodness off the pan and into the beginnings of a sauce. Throw in onions an saute for a couple minutes, throw in mushrooms – saute both until softened. (White wine isn’t required in this step – you could maybe use a little broth or olive oil?).

4.) While mushrooms and onions are cooking – in another container whisk together beef broth, flour, minced garlic clove and 1 1/2 tablespoons worcestershire sauce.

5.) Once mushrooms and onions looked like they’ve cooked down enough, pour beef broth/flour/worcestershire sauce into sauce pan with mushrooms and onions. Toss in your pork chops and let it all get acquainted. You can whisk in more flour if you want a thicker sauce – but you’ll have to whisk quickly so you don’t get flour lumps (which can be tricky with mushrooms). It thickened as it cooled on the plate.

We served with mashed yukon gold potatoes (peel and quarter potatoes, boil until soft, drain, add 1/4 stick butter and one cup sour cream – then mash) and baked asparagus.

Adaptation of recipe from Green Little Bites

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