Danielle Lapointe's Slow Cooker Kebabs

“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!”
2hrs 10mins

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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