My crockpot/slow cooker fell into my hands at a white elephant party some years ago, but I never got around to using it until this past September. Why on earth did I not use it any sooner? This needs to be a permanent fixture in any household for the following reasons:
1. You can chop up the ingredients, dump them into the crockpot and leave it for hours and do your thing.
2. Any meat that goes in comes out tender and perfectly cooked.
3. You wind up making a large batch of food, and you can really stretch it over a few days. Sure, you wind up eating the same food for those days, but when it's that good you're really not going to get sick of it! Especially since it also happens to save you money!
I generally make good use of the crockpot over the weekend so that I have a lunch to pack at least Monday through Wednesday. By Thursday I begin to eye my leftovers with paranoia and into the freezer they go, to enjoy at a later date not too far down the line.
Give it a go! Here's a nice meal:
- Barbecue Pulled Chicken - 25 min active time, 5.5 hours total. I wished I had made an extra servinng of barbecue sauce to have the side, as the chicken I had purchased had a lot of water in it, so the sauce in the crockpot was a little watery at the end. It was still delicious, but if you like having your thick bbq sauce, then set aside a separate container and mix another round of tomato sauce, green chiles, cider vinegar, honey, paprika, tomato paste, Worcestershire sauce, dry mustard, salt and chipotle chile.
- In the last half hour of cooking time, you can whip up some Green Beans with Caramelized Red Onions. I thought there was a little too much red onion in this recipe, so I would just used 2 medium red onions instead. If you're a fan of mushrooms, try throwing in some portobellos into the skillet with the onions! You can't lose.
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