1st time I tried making chicken in crock pot it came out mush. 2nd time I made chicken soup, it came out very good. What are your fool proof crock pot dishes ?
Not necessarily my favorite, but one I do all the time. Pinto beans covered with water and cooked all day so they mash into refrieds easily. Actually, they are good just spooned into a bowl with a little salt and eaten directly. Maybe a little grated cheddar on top and a dash of Chalula... so simple and good.
I'm close to the worst for advice on slow cookers but our stew was pretty good tonight.
Stew certainly isn't an unknown in our kitchen but we don't often use the slow cooker. What I have found that it's a good idea to find a recipe using diced tomatoes. Although that isn't the usual way we make stew.
Just adding broth is fine but cooking with the tomatoes this way seems to work well. Don't drain them.
Beef stew or roast with Tomatoes. Chicken Cacciatore with Tomatoes. Are there other choices that work as well as meat and tomatoes in a slow cooker??
Blueberries, a little sugar and maybe spoon out some juice to mix with a spoonful of cornstarch for thickening. When hot, spoon over slices of pound cake or angle food cake, top with Redi-Whip.
This is what we had for dinner this evening...
Slow Cooker Brown Sugar & Garlic Chicken
· 4-6 chicken breasts (about 2 lbs.)
· 1 cup packed brown sugar
· 2/3 cup apple cider vinegar
· 1/4 cup lemon-lime soda
· 2-3 Tablespoons minced garlic
· 2 Tablespoons soy sauce
· 1/2 teaspoon fresh ground pepper
· 2 Tablespoons corn starch
· 2 Tablespoons water
· Red pepper flakes or Sriracha hot pepper sauce, to taste (optional)
Directions:
Spray slow cooker with non-stick cooking spray.
Place chicken (frozen, thawed or fresh) inside slow cooker.
Mix together the sugar, vinegar, soda, garlic, soy sauce, and pepper, and pour over chicken.
Cook on low for 6-8 hours or high for 4 hours. (Frozen chicken will obviously need a longer cook time.)
Remove chicken from slow cooker (it should basically fall apart) and pour remaining sauce into a saucepan over high heat.
Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze.
Remove from heat and let sit for a minute or two (it will continue to thicken as it cools).
Sprinkle red pepper flakes or Sriracha on top if desired.
Serve over rice or noodles.
We like it over Jasmine rice, which is foolproof and always comes out fluffy. Saute crisp tender some Asian veggies: bok choy, pea pods, carrot slices, and/or broccoli slaw, etc. to serve on the side. I cook it to 6 hours, but the chicken does pretty much fall apart, but mixed with the sauce it is not a problem as far as texture goes. We like lots of sriracha on ours too, but add it after it's plated up because the kids won't tolerate it.