4th Of July Crock Pot Recipes

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ST. LOUIS, MO. (KTVI) -- Vicki Braun shared her Independence Day slow cooker and Crock Pot recipes with Randi Naughton.

For more delicious Slow Cooker and Crock Pot meal ideas visit www.lidpocket.com   

Slow Cooker/Crock Pot Recipe: Cajun Pulled Pork

The Ingredients:

  • 4-5 pounds boneless pork shoulder or butt
  • 1 tablespoon brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1-2 tablespoons hickory liquid smoke
  • 2 cups water

Do This:

  • Use a 5-6 quart slow cooker
  • Put the meat into the slow cooker/crock pot
  • Combine the spices and brown sugar and rub into the meat
  • Top with chopped onion, butter, and liquid smoke. Pour in water.

Cover and cook on LOW for 8-10 hours, or until meat shreds easily with forks. Serve on toasted buns, brown rice, or in large romaine lettuce leaves.

Slow Cooker/Crock Pot – Picnic-Perfect Baked Beans


  • 1 pound navy beans, about 2 1/2 cups5 cups water
  • 5 or 6 pieces of bacon, diced
  • 1 Cup tomato juice
  • 1/2 cup chopped onion
  • 1/4 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 1/2 teaspoon dry mustard
  • 1 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. chili powder

Do This:

  • Soak beans overnight (6-8 hours) in a large bowl in refrigerator
  • Drain and rinse well
  • Put in a large pot
  • Cover with 5 cups fresh water and simmer over medium-low heat on stovetop until tender, about 1 hour.
  • Drain beans and add beans to the slow cooker/crock pot
  • In a skillet over medium heat, fry bacon until browned; stir into the beans in slow cooker/crock pot
  • Combine:  tomato juice, onion, ketchup, molasses, brown sugar, dry mustard, salt, black pepper and chili powder
  • Add to beans and stir well.
  • Cover and cook in the slow cooker on LOW for 7 to 9 hours or HIGH for 4 to 5 hours, until beans are tender and flavorful.  Add a little water as necessary.

Slow Cooker/Crock Pot -- Corn on the Cob


  • 6 to 8 ears of corn (cleaned/peeled)
  • Melted butter – enough to cover corn to taste
  • Salt and pepper, to taste

Do This:

  • For each corn on the cob, lay a square of aluminum foil out on the counter
  • Place one corn on the cob in the center of the foil, brush with butter
  • Sprinkle with salt and pepper
  • Roll foil up and seal
  • Place in the slow cooker/crock pot (large enough to hold the wrapped corn)
  • Cover and cook on LOW for about 4 1/2 hours, or on HIGH for about 2 to 2 1/2 hours

Prep Time: 5 minutes

Serves:  6 to 8


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