So what’s a slow-cooker then? : It’s a counter-top stand-alone cooking pot with its own power supply that you plug in, pop ingredients into and leave to work for several hours with the minimal amount of input or effort from you. That’s my expectation anyway.
I bought a slow-cooker last Autumn in anticipation of a winter of simply cooked suppers. Alas that didn’t come to pass. I was so disappointed to pick up and find recipe after recipe for slow cooker this and that which required all these preparation steps beforehand. Surely that defeated the purpose of the investment. My preconception was this miracle-working, time-saving device into which you placed ingredients that over time cooked down to something delicious. Well I’m glad to say that this is indeed entirely possible. This is my first recipe success in the slow-cooker. It is delicious. It cooks itself. There is the tiniest bit of preparation – 5 to 10 minutes depending on how badly organized your kitchen is.
I cooked this on high in the slow cooker for 4 hours and would imagine that if you cooked it on low for 6-8hrs or so, the results should be similar, just ensure that the chicken is piping hot in the middle and not at all pink.
I’m looking forward to experimenting some more and bringing you a nice little collection of slow-cooker recipes that are easy, require little preparation and are truly delicious.
Slow Cooker Chicken 1
You Will Need:
4 breasts of chicken
1 medium white onion
1 red pepper
4 or 5 tbsp low salt soy sauce
3 tbsp white wine vinegar
2 tbsp honey
2 tsp garlic puree (or 1 to 2 cloves crushed)
1 tbsp ginger puree (or small chunk grated)
1 tsp red chilli paste (or half to one red chilli finely diced)
Couple of spring onions to garnish
Place the 4 breasts of chicken in the base of the slow cooker
Peel and chop the onion into chunks
Deseed and chop the red pepper into strips
Scatter the onion and red pepper on top of the chicken
Mix the remaining ingredients in a small jug or cup and pour over the chicken.
Place the lid on top, turn the slow-cooker on to high and leave to cook for 3 and a half to four hours.
Serve over boiled rice and garnish with chopped spring onions.
Til next time, Sheila.