Danielle Lapointe's Slow Cooker Kebabs

READY IN: 2hrs 10mins
Recipe by Danielle LaPointe

I wanted tender meat with a bbq charred finish. So I stuffed the skewers of meat into my tiny slow cooker for 4 hours then grilled them for 1 minute on each side. Tender meaty goodness. Be sure to use large chunk pineapple not tidbits! Try this recipe with cubed pork! It's great too!

Top Review by i8-2much

I ended up charring the meat a little too much! But it was great! Be careful not to grill too long! My smaller sized kebabs got a little too dry. But the bigger ones were great! Thank you again!

Ingredients Nutrition


  1. First rinse chicken in cold water. Take a bamboo skewer and set it inside your crock. Trim it to size. (My cooker is tiny, so I have to stand them up and then trim them shorter.).
  2. Season meat with salt pepper and your favorite spice blend. I use a greek blend.
  3. Skewer meat alternating with pineapple and green pepper.
  4. Cook on high for 4 hours OR on low temp for 8 hours.
  5. Remove from slow cooker and brush with Chicken n' Rib BBQ sauce.
  6. Grill or BBQ at high temp, for 1 min on each side.
  7. Serve with your choice of salad and side dish. (I like this recipe with basmati rice and a mandarin orange, almond and romaine salad).

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