Oh the slow cooker. It’s probably one of my favourite kitchen utensils. I’ve already done a few recipes using this marvelous creation. You can literally use it for every meal of the day, and it makes all your cooking tasks extra easy. You have no real excuse as to why you don’t have one.
Plus for all you busy people out there, it saves you a ton of time. You put your food in to cook before you leave for work and when you get home its already finished and ready to eat. For all you not busy people out there it’s great because you can do the same thing, and give yourself time to think about the important things in life.
Notes; Finding a recipe that uses bourbon got me all excited, and I was feeling super classy… like hats at the Kentucky Derby classy.
Alas, I could not find bourbon and ended up instead purchasing plain old whiskey. Not just any whiskey, but Jack Daniels. Suddenly I felt as though my recipe went from a dish brimming with classic Southern charm to something more akin to this;
Did you also forget to buy a lemon? Figures. As a result you can do what I did, which is throw in the lemon during the last 2 hours. The chicken definitely did not dry out (which for some reason was a concern to me), and the lemon also made this recipe look really pretty.
SLOW-COOKER BBQ CHICKEN
2 tsp salt
1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp pepper
1 cut-up whole chicken (get the chicken pre-cut when you buy it, please don’t butcher your own chicken just for the sake of it)
1/2 cup cola soft drink (we had diet coke in the house, I can’t imagine using diet vs. regular cola will make much of a difference)
1/3 cup ketchup
1/4 cup firmly packed light brown sugar
2 tbsp apple cider vinegar
2 tbsp whiskey (or bourbon, see above for my sad story)
1 lemon, sliced
1. Stir together first 4 ingredients in a small bowl and sprinkle over chicken.
2. Place chicken in a single layer in a lightly greased slow cooker.
3. Whisk together cola and next 4 ingredients in a small bowl. Slowly pour this mixture between chicken pieces (to avoid removing spices from chicken).
4. Place lemon slices in a single layer on top of chicken.
5. Cover and cook on low for 7 hours or until done.
6. Transfer chicken pieces to a serving platter; discard lemon slices.
7. Skim fat from pan juices in slow cooker, and pour pan juices over chicken.
BAKED GARLIC FRIES
8 garlic cloves, minced or grated
6 tbsp extra virgin olive oil
3 large russet potatoes, each cut into 12 wedges
3 tbsp cornstarch
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper
1. Preheat oven to 440 degrees.
2. Place your sliced potatoes into a pot and cover with water. Parboil the potatoes (check after 20 minutes)
3. Meanwhile, combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl and set aside.
4. Heat the garlic and oil in a saucepan until the garlic is fragrant, about 1 minute.
5. Transfer 5 tablespoons of the oil to a baking sheet, coating it well. Reserve the rest of the oil and garlic.
6. Drain the potatoes and return them to the pot. Toss with remaining oil and garlic mixture.
7. Sprinkle reserved spice blend over the potatoes and toss well to coat.
8. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
Enjoy your day
Having trouble figuring this one out because you don’t have a slow-cooker yet? Your excuse is unacceptable.