People freak out about the damn crock pot, and I just have never gotten it. All the recipes I run into seem like they are full of processed goop, or are for fake barbecue type stuff, (which is completely unnecessary since there are probably 6 barbecue joint with real smoked pulled meat within a three mile radius), or require so much prep that I don't understand the appeal.
Okay. Glad to get that out. Anyway, I saw something on Pinterest about no-processed slow cooker recipes, and I was intrigued. I decided to jump on the Crocktober bandwagon.
I started with the Chicken Quinoa Stew.
I added a bit more chicken broth than it calls for, because I prefer a soup to a stew. Served with warm faoccacia bread, it was a hearty and delicious dinner.
Slower Cooker Chicken and Quinoa
1 cup quinoa
2 cups chicken broth
3/4 cup white wine
2 cups of water
2 teaspoons dried thyme
2 teaspoons of sea salt
4 carrots, sliced (peeled if you do not buy organic)
4 stalks of celery, sliced
1 onion, diced
2 chicken (uncooked) breasts (I recommend bone in for a juicier chicken, but boneless makes for easier shredding later)
3 tablespoons of butter
Throw everything in the crock pot. Cook on low for 7-8 hours (high for 4). Remove chicken, shred and mix back into stew.
It was really, really good. There was no prep besides chopping veggies. The stew was delicious and wholesome- the wine adds depth and a richness that distinguishes it from bland fare that I associate with crock pot fare.
I finally get the appeal of the crock pot. Prep it with breakfast, then rake some leaves, hit up the pumpkin patch, plant some pansies, and come home to this warm and tasty stew for a perfect fall day.
Further weekly experiments with the slow cooker to follow. . .