I love using the slow cooker. It is so easy to spend a little time in the morning or at lunch to prepare everything, and then 6 to 8 hours later you have the perfect dinner ready! In the winter I often make a one-pot meal and add my favorite veggies straight into the slow cooker or crockpot. But in the summer I use it to make bone-in meat incredibly tender and serve it with a large refreshing and nutritious green salad for dinner.
Here we rub some beef short ribs that we bought from our local farmers market with pure spices, add green onions, garlic, thyme and some butter and let the slow cooker do the rest. After 6 hours, on medium-high heat, the meat is tender, incredibly flavorful and almost falls off the bones. This dish pairs well with our nourishing Spicy-Mango avocado salad. The sweetness of the mango is a nice contrast to the spiciness of the cayenne herbs in this recipe.