The crock-pot can become your best friend in the kitchen on a cold winter day to fill your house with delicious smells and tender food. It also saves you valuable time in the kitchen as you put your meal together and forget about it until dinner time. And don’t forget the best part about cooking with a crock-pot: Only one dish has to be cleaned!
Whether stews, soups, roasts, chicken, pork, beef, desserts, or drinks, the possibilities of cooking with a crock-pot are endless. It's a great way to use old vegetables as well as cheaper or tougher meats.
As tempting as it may be, don’t lift the lid of the crock-pot when you have it on low. The heat that escapes will extend your cooking time by a half hour. If you are short on time, you can cook on high — just remember one hour on high is equal to two hours on low.
Here is a crock-pot recipe courtesy of Stephanie O’Dea, NYT best-selling author of the Make it Fast, Cook it Slow cookbooks and Totally Together: Shortcuts to an Organized Life, who blogs crock-pot recipes at http://crockpot365.blogspot.com.
Honey Garlic Chicken Slow Cooker Recipe
Serves 4
Ingredients:
4 boneless, skinless chicken thighs
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup soy sauce (La Choy or Tamari are wheat- and gluten-free)
1/2 cup ketchup
1/3 cup honey
Directions:
Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (We’d go with low). Serve with basmati rice and steamed or roasted vegetables.
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