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Homestead Hacks: 3 Ingredient Slow Cook Recipes

Homestead Hacks for the Family on the go!


Homestead Hacks: 3 Ingredient Slow Cook Recipes

Here are a few terrific recipes for the family on the go. Only 3 ingredients!

Fast and easy!

  1. Crock Pot Brown Sugar Pineapple Ham


  • 2 c. Brown Sugar, divided
  • 7-8 lb Bone In Spiral Ham
  • 20 oz can pineapple tidbits


  1. Sprinkle 1 c. of the brown sugar in the bottom of your crock pot.
  2. Place ham on top of brown sugar. Pour pineapple tidbits over the top of ham. Sprinkle with remaining brown sugar.
  3. Cook on low 8 hours.


  1. Slow Cooker Garlic Butter Tilapia

Serves 3-4

Pull out a large sheet of aluminum foil. Place fillets in the middle (I had to stack mine to make it fit in my slow cooker), generously salt and pepper, and evenly divide butter pieces over fillets. Wrap foil around fish, sealing all sides, and cook on high for 2 hours.

*Or mix 2 T butter with 2 minced cloves of garlic and 2 t of chopped parsley.


  1. Crockpot Butter Ranch Chickeningredient


  • 4 – 6 boneless, skinless chicken breasts
  • 1 packet of ranch mix
  • 1 stick of butter, cut into slices


  1. Place chicken in bottom of the slow cooker (I used a 4 qt).
  2. Sprinkle ranch seasoning on top.
  3. Place butter slices on next and cover with lid.
  4. Cook on low 8 hours.
  5. Serve and enjoy!
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1 Comment on Homestead Hacks: 3 Ingredient Slow Cook Recipes

  1. Years ago, my parents owned some property that was next door to the state High School Rodeo grounds in another western state. Each year, they would allow families with contestants to camp on their property for the duration of the finals. One of those families would bring them the most delicious buffalo roasts each year. It was seasoned with some sort of sage marinade and nothing else. They cooked it pioneer style, wrapped with aluminum foil and cooked underground in a pit using a Dutch oven. They dug a hole, started a roaring fire, then placed the Dutch oven in the coals and covered it up with dirt and let it simmer for at least 24 hours. Upon digging it up, it was so tender and tasty, you really didn’t need to add anymore seasoning or sauces. It was melt in your mouth tender and contained very little fat or gristle. I’d love to see some Dutch oven recipes for a marinade of this sort and full instructions about how to go about cooking it. Any takers out there?

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