That pretty much summarizes how I feel about Crock-Pots.
Girl, I’ve been livin’ for my Crock-Pot lately. If it weren’t for my Crock-Pot, I would probably be eating PB&J sandwiches from now till eternity.
It makes cooking SO easy. You just throw a bunch of stuff into the pot and walk away for six hours. THAT’s my idea of THE BEST cooking scenario.
The other day for dinner I made chicken adobo from a recipe I found on this fantastic site called Skinnytaste.
Gina’s recipes are pretty healthy, and they’re always tasty.
Anyway, I basically followed the recipe but adapted it for my Crock-Pot, instead of cooking it on the stove.
I think of adobo as the ultimate in Filipino home-cooking. When I was growing up, we had it at least once a week at home. It’s really simple, savory and flavorful — soy sauce, vinegar, hella garlic, bay leaves and some peppercorns. And chicken in this case, of course, although you can pretty much adobo anything.
I actually marinated the chicken overnight in the fridge, then stuck it into the Crock-Pot in the morning for six hours.
To be honest, this has been uncharted territory for me, because I just started getting into Crock-Pot cooking. I made a yummy chicken tortilla soup a couple weeks ago using a recipe from Pioneer Woman, and El Hub made some beef stew that was all right…but that’s been about it for my Crock-Pot adventures.
Chicken Adobo (here’s the full recipe with directions)
8 skinless chicken drumsticks, on the bone
1/3 cup low sodium soy sauce
1/3 cup apple cider vinegar
1 small head of garlic, crushed
6 ground peppercorns
4 bay leaves
1 jalapeño, chopped (optional)
If you have any good slow cooker recipes, let me know! Thank you in advance. 🙂
Your friendly neighborhood beauty addict,