Slow cookers are a great way to make easy, unattended meals, or turn
cheap, tough cuts of meat into tender, juicy deliciousness.
I've been eating
way too much chicken
lately. It's what I know, and
it's not scary. But, experimenting is the entire point of this blog!
So, as an experiment, I bought a 10 lb. pork shoulder! Because the
shoulder does a lot of work, it's good to cook it long and slow to
tenderize it. Enter this recipe for Honey Balsamic Pulled Pork by
I cut my roast in half and tossed it in the slow cooker. Since I had
more roast than the recipe called for, I had to increase the chicken
broth and spices for the braise. During my last experiment with
I realized balsamic vinegar is quite powerful, so I only used half of
what the sauce called for. That was absolutely the right decision: The
sauce turned out fruity and sweet, but not overbearing.
This recipe was great for a lazy Sunday: I started the pork, got
groceries, went shopping, relaxed a bit, then had enough time to make
the sauce and some mashed potatoes for a nice dinner. And, I still have
half a pork roast to consider... Maybe some tacos carnitas?
When I started this blog, my refrigerator was practically empty. Now,
I've got half-used bottles of dozens of condiments, all waiting for
their return to the limelight. Today's recipe, Buffalo Chicken Bowls
brought back the buffalo hot sauce (leftover from an interesting pasta
concoction that didn't see the publish button), and hot sauce's natural
frenemy: Ranch dressing.
This recipe was a piece of cake with a slow cooker. The magic formula
for slow-cooking chicken seems to be:
- 2-3 pounds chicken
- 1-2 cups flavorful liquid
- 2-4 cups vegetables (beans, corn, potatoes, onions, carrots, celery)
(for other instances of this formula, see Taco Chicken
Bowls and Indian Spiced
I left out a few ingredients from the recipe, leaving only:
- Buffalo sauce
- Black beans
- Ranch dressing
In short, this was the Taco Chicken Bowls
recipe with buffalo sauce instead
of salsa, and no need for the spice blend.
Like the Taco Chicken Bowls, this goes great in a bowl with some rice,
a bit of ranch dressing and cheddar cheese, or wrap the lot in a burrito
skin, which is like a tube-shaped bowl you can eat!
I've never made a pot roast before. So, I decided that buying a new slow-cooker was
enough reason to try cooking a pot roast.
It was a bit more work than expected, but it turned out well. Mashed potatoes
and biscuits rounded out the meal, which is a departure from my usual
Continue reading Italian-Style Pot Roast...
Got a new crock pot, and this was the inaugural recipe! For the longest time, I had
a very bad crock pot. It was small, and the cooking surface wasn't removable, making
even simple things a lot harder than necessary.
So, since I really wanted to try this Taco Chicken Bowls recipe from Budget
Bytes, and a bunch of
other recipes in America's Test Kitchen's Slow-Cooker Revolution books, I bought
myself a new slow-cooker.
Continue reading Taco Chicken Bowls...