Healthy Low Fat BBQ Slow Cooker Pulled Chicken

1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a crock pot until well blended. Add chicken, onion and garlic; stir to mix. Cook in slow cooker on low until the chicken pulls apart easily for about 5 hours. When done cooking, shred with a fork. Return the chicken to the sauce, stir well and serve on buns.

Spare Ribs a la Crockpot

Quick and easy barbecue short ribs. Meat will melt in your mouth. Yummy.
http://www.recipe4living.com/recipes/spare_ribs_a_la_crockpot.htm

BBQ Pork Chops Slow Cooker Recipe

6 pork chops, browned in skillet
1/2 c ketchup
1 tst salt
1 tsp celery seed
1/2 tsp ground nutmeg
1/3 c vinegar
1/2 c water
1 bay leaf

Place pork chops in slow cooker. Mix remaining ingredients and pour over cops. Cover and cook on low 2-3 hours. Remove bay leaf.

Crock pot Blue Ribbon Barbecue Ribs

http://www.favfamilyrecipes.com/2010/04/blue-ribbon-bbq-ribs.html

These are possibly some of the best ribs I have ever had. They literally fall off the bone and melt in your mouth. MMmmm. They remind me a lot of Texas Roadhouse ribs. Our good friend, Jordan, was kind enough to share his recipe with us. I don't know if he has actually won a blue ribbon for this recipe, but I am giving it a "FavFamilyRecipes" blue ribbon because they were simply amazing...read more

BBQ Short Ribs Crock Pot Recipe

3 to 3-1/2 pounds beef short ribs
1 tablespoon Dijon-style mustard
1 garlic clove, crushed
2 tablespoons honey
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup bottled hickory smoked barbecue sauce
2 tablespoons cornstarch
2 tablespoons cold water
Cooked noodles

Place short ribs in the crockpot. In a medium bowl, combine mustard, garlic, honey, salt, pepper and barbecue sauce. Pour over the ribs. Cover and cook on LOW 6 to 7 hours or until tender. Refrigerate several hours or overnight. Skim any fat from top. Remove ribs; heat in microwave or conventional oven. Dissolve cornstarch in cold water. Add to sauce from ribs. Cook and stir in microwave or on stovetop until hot and slightly thickened. Pour hot sauce over warm ribs. Serve over cooked noodles.

Slow Cooker Barbeque Meatloaf

2 to 2-1/2 pounds ground chuck
1 can tomato soup, divided
1 egg, slightly beaten
1 cup crushed Ritz crackers
2 tablespoons honey
1 tablespoon plus 2 teaspoons Worcestershire sauce, divided
2 tablespoons dried minced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 teaspoons prepared mustard
2 tablespoons brown sugar

Combine ground chuck with half of the tomato soup, egg, crackers,
honey, 2 teaspoons Worcestershire sauce, onions, salt, and pepper. Mix
well and form into a ball. Place a crinkled length of aluminum foil in the
crockpot so the ends extend an inch or so out of the pot. Place the
meatloaf in the pot (the foil will make it easier to lift the meatloaf out
and keep it out of the drippings).

Combine remaining soup, 1 tablespoon Worcestershire sauce, the water,
mustard, and brown sugar. Whisk together and pour over the meat loaf.
Cover and cook on LOW for 8 to 10 hours.