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inkfreq
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- Aug 4, 2011
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So, most of the folks on the board who know me, know that I love to cook. I mean love it. I cook every day, sometimes twice a day, and I plan to compete in Master Chef one day.
And it's the time of year when I bust out my slow cooker and make nice soups, chilis, stews... all the good stuff to keep you warm in the colder months.
So I thought I'd share some of the slow cooker recipes I do with anyone who cares.
For the next two weeks, the only dinners that will be cooked in my house will be prepped the night before, and then cooked in a slow cooker the day of. I do this in the colder months because both the wife and I are handicapped, her with RA, and me with a lot of bad lifestyle choices over the years.
First up on the list, slow cooker chicken leg quarters. First I make my Beer Can Rub for the outside of the chicken:
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
Rub that on the leg quarters nice and thick. I like a lot of flavor in my food. Let it set for an hour to really adhere to the meat.
In a large skillet, heat up olive oil just below the smoke point. Olive oil is a quick breakdown oil, so it smokes fast. We want medium-high heat, but not enough to break down the oil.
Now cook each side of the leg quarters for three minutes per side... just enough to crisp up the outer skin a bit, but not enough to actually cook the meat.
Slice up 5 celery ribs, 5 carrots, 5 potatoes, and half a medium yellow or white onion. Don't dice the onion, just slice it up.
Lay those in the bottom of your slow cooker in a nice layer. Once the chicken is cooked on each side, plate it in a pile on top of the veggies and taters.
Put the crock pot in the fridge. In the morning, set it to Low and let it cook all day. Add in one cup of water for the veggies.
By the time you get home from work, it's going to be smelling so good. Some times I like to add roasted garlic to the mix as well. Just wrap a head of garlic in tin foil real tight, and roast in your oven at 425 degrees for about 35 minutes.
The thing I love about slow roasting is I can prep it the night before in about 10-15 minutes, and then let it cook all day, so I am not too tired to cook when I get home from work. Sometimes if I am tired, I prep before work in the morning when I am feeling fresh and rested.
And it's the time of year when I bust out my slow cooker and make nice soups, chilis, stews... all the good stuff to keep you warm in the colder months.
So I thought I'd share some of the slow cooker recipes I do with anyone who cares.
For the next two weeks, the only dinners that will be cooked in my house will be prepped the night before, and then cooked in a slow cooker the day of. I do this in the colder months because both the wife and I are handicapped, her with RA, and me with a lot of bad lifestyle choices over the years.
First up on the list, slow cooker chicken leg quarters. First I make my Beer Can Rub for the outside of the chicken:
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
Rub that on the leg quarters nice and thick. I like a lot of flavor in my food. Let it set for an hour to really adhere to the meat.
In a large skillet, heat up olive oil just below the smoke point. Olive oil is a quick breakdown oil, so it smokes fast. We want medium-high heat, but not enough to break down the oil.
Now cook each side of the leg quarters for three minutes per side... just enough to crisp up the outer skin a bit, but not enough to actually cook the meat.
Slice up 5 celery ribs, 5 carrots, 5 potatoes, and half a medium yellow or white onion. Don't dice the onion, just slice it up.
Lay those in the bottom of your slow cooker in a nice layer. Once the chicken is cooked on each side, plate it in a pile on top of the veggies and taters.
Put the crock pot in the fridge. In the morning, set it to Low and let it cook all day. Add in one cup of water for the veggies.
By the time you get home from work, it's going to be smelling so good. Some times I like to add roasted garlic to the mix as well. Just wrap a head of garlic in tin foil real tight, and roast in your oven at 425 degrees for about 35 minutes.
The thing I love about slow roasting is I can prep it the night before in about 10-15 minutes, and then let it cook all day, so I am not too tired to cook when I get home from work. Sometimes if I am tired, I prep before work in the morning when I am feeling fresh and rested.