Go Back
ribeye, slow cooker

Barbecue Mango Slow Cooker Dinner for Two

Barbecue ribeye steaks and vegetables in the slow cooker with mango


  • 2 each Ribeye steaks
  • 2 teaspoons Santa Fe Seasons Six Seasonings* * Purchase this online, or mix your own favorite spices.
  • 2 teaspoons Mesquite Seasoning
  • 1/4 cup Manic Mango Balsamic vinegar by Beautiful Olive* * Purchase online, or use a different balsamic vinegar of your choice.
  • 8-10 each Brussels Sprouts
  • 2 tablespoons Butter
  • 1 each Mango
  • 1 each Eggplant


  1. Mix Mesquite, one teaspoon Six Seasonings (or your own spices) and Mango vinegar together, and rub on both sides of each steak.

  2. Place steaks into the bottom of the slow cooker then cut the mango slices. 

  3. Put most of them on the bottom of the slow cooker and on top of the steak but save a three or four small slices to go in with the vegetables.

  4. Place a long sheet of foil (if it's the thin kind, I double mine), put on top of the meat, and shape into a bowl.

  5. Peel the eggplant, and slice about 1/4"-1/2" thick, then put inside the foil.

  6. Wash the Brussels sprouts, cut the ends off, cut the Brussels sprouts in half, then put them beside the eggplant in the foil.

  7. Cut the butter into small pieces and place around the Brussels sprouts and eggplant then season the vegetables with one teaspoon of the Six Seasonings (or you own spices).
  8. Plug in the slow cooker, turn it on to high, and cook 5-1/2 hours.