Whatever you want to call them, they remind me of the 70’s. Pictures with crockpots in shades of avocado and burnt orange. But my current slow cooker is sleek stainless steel, with a black removable crock.
In my quest for easy weeknight dinners, I have decided to resurrect my slow cooker. My problem is that everything seems to have the same slightly overcooked flavor. The only things that I feel it does well are soups, stews, beans and pot roasts. And really, why would I want it to do anything else? Surprisingly, I don’t have any new slow cooker cookbooks. I checked out a few from the library, but none really stood out for me. So, I went to the web. I found a site Just Slow Cooking that seems to have just about every slow cooker recipe I could ever ask for. I mean really, it has 6,156 recipes! Now, that I’ve set you all up looking at that site, I feel kind of silly to tell you that the recipe I’ve showed today, didn’t come from there. It actually came from cooking light.
Thai Spiced Braised Chicken
Spoon the aromatic cooking liquid over the chicken and vegetables.
2 cups water
1 cup chopped onion
1/3 cup julienne-cut peeled fresh ginger
1/4 cup rice vinegar
2 tablespoons Thai fish sauce
2 teaspoons freshly ground black pepper
2 teaspoons Thai chili paste
8 chicken thighs (about 3 pounds), skinned
1 (1-pound) bag baby carrots
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
3 garlic cloves, halved
1 (8-inch) stalk fresh lemongrass, cut in half lengthwise
1/2 cup coarsely chopped fresh cilantro
2 cups hot cooked jasmine rice
1/2 cup sliced green onions
4 lime wedges
Place first 12 ingredients in an electric slow cooker. Cover and cook on high 7 hours or until chicken is done. Discard lemongrass; stir in cilantro.Place 1/2 cup of rice and 2 chicken thighs into each of 4 large bowls. Ladle 1 3/4 cups broth mixture over each serving; sprinkle with 2 tablespoons green onions. Serve with lime wedges.
This is pretty good. The picture is of leftovers from the next day. I liked the leftovers better! What I did was pull the thighs out and shred the chicken and place it back into the soup. I stored the soup and the rice separately and mixed them right before serving. If you just dump it all together and put it in the fridge, the rice absorbs all of the liquid and you end up with a messy clump. Ask me how I know. But this way it stays soupy.