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Slow Cooker
At Ailz's urging I've been using the slow cooker several times a week. It's almost as easy as microwaving a ready meal. At nine o'clock you gather together your ingredients, defrost 'em, chop 'em- whatever- then bung 'em in the pot (which takes about ten minutes all told), switch on, leave to simmer for four hours and there you are. I don't work from recipes. I reckon I've a reasonably good idea of what will go with what. Put it this way: I haven't produced anything inedible yet. (Touch wood).
Today the ingredients are: four chicken pieces, a tin of red kidney beans, a tin of tomatoes, a onion (chopped), a potato (chopped), chicken stock, garlic, herbs and seasoning.
Today the ingredients are: four chicken pieces, a tin of red kidney beans, a tin of tomatoes, a onion (chopped), a potato (chopped), chicken stock, garlic, herbs and seasoning.
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Slow cookers are capable of alchemy
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Here is what I like to make:
a pound or so of chopped up chicken. I prefer dark meat, but I am rather barbaric.
a cup or so of rice, I prefer brown. Most savages like me do.
a cup or so of chopped celery
a can or two of cream of mushroom soup--depending on whether you prefer your casserole more or less moist. Me, being an extremist, I like it juicy.
about half a cup of butter because who wants to live forever?
Salt to taste. (Not a fan, so I don't add any)
Pepper to taste. (Same as above)
If I am in the mood, I add a little soy or worchestershire sauce--just for variety.
Let this cook until the chicken is done and the rice is fully cooked. It is so delicious!
This can also be made in the oven.
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What I like about the slow cooker is that you can throw in almost any combination of ingredients and- unless you've been really silly- something splendid will result.
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