Danielle Lapointe's Slow Cooker Kebabs

Submitted 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!"

 

• Ready In: 2hrs 10mins
• Ingredients: 8
• Serves: 4

ingredients

• 2 lbs cubed chicken meat
• 1 lb large chunk pineapple, fresh
• 2 fresh green peppers, chopped into large chunks
• salt
• pepper
• all purpose Greek seasoning
• barbecue sauce
• 8 bamboo skewers

directions

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).

Reviews

[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!