The slow cooker is one of the most fantastic tools a modern cook can employ at home. For a long time, I had horrible flashes of 1970’s cocktail parties with grape jelly meatballs and Vienna sausages on toothpicks being passed around on a corning-wear plate, but no more!
More so when I was working crazy hours, the slow cooker allowed me to make meals that were fulfilling, hearty, and cheap, while I was at work. I used cheaper pieces of meat that can be tenderized by 8 hours in the pot and the fact that I don’t have to be there- Wonderful! I would frequently use my slow cooker when I found the need to use what I already had in my pantry and fridge.
As a method of cooking, you can make Soups and Stews, Hot Dips, warmed ciders and drinks, Ribs, breads, deserts, etc. Anything that can be cooked low and slow, you can find a way to use a slow cooker to make.
Ingredients-1 lb Boneless, skinless chicken thighs, cubed (you can use whatever cut of chicken you’d like for this) 8 oz Chorizo (any spicy sausage would work as well) 1 tsp. salt 1 tsp. ground cumin 1 bay leaf 1 chipotle pepper in adobo sauce, minced (this is a canned item in the latin food section) 1 medium onion, diced (you can add seasonal vegi’s to this, just make sure that the flavors are compatible) 1 can (15oz) navy beans, rinsed and drained 1 can (15oz) black beans, rinsed and drained 1 can (14.5oz) crushed tomatoes, undrained 1 1/2 c. Chicken stock 1/2 c. fresh squeezed orange juice (any oj will be fine) 1 tsp. dried cilantro Sour cream and cheese to top Instructions- 1. Combine all ingredients, except the sour cream and cheese, in your slow cooker. Cover and cook on low for 7 to 8 hours or high for 4-5 hours. 2. Remove bay leaf before serving and garnish with sour cream and cheese if desired.