Well, it’s October, and the air is turning cool. It’s the time of year when I reveal my secret superpower: Crock Pot Mastery.
I was introduced to the Crock Pot back in my late 1970’s-early 1980’s childhood. My mom worked outside of the home, so she counted on it for roasts and such. In case you aren’t familiar with this handy invention, the Crock Pot is a big piece of crockery that sits in a metal housing. The metal housing heats up, cooking the food in the pot slowly. The idea is that you can put your ingredients into the crock in the morning, and come home to a delicious, slow-cooked meal. Once, my niece told me that she had tried cooking dinner in the Crock Pot, but didn’t like it because, “It took forever.” Hee-hee! I like to call the crock (actually, I have three in different sizes) and my rice cooker “my little robots,” because—between them—they can fix a complete meal while I’m away in my office, writing.
The truth is that I use the Crock Pot at every season, not just fall. It’s great in the summer, because it doesn’t heat up the kitchen like the stove or oven. But it’s awesome in the fall and winter, when you come home to homemade chicken soup, or lamb stew, or whatever. You can cook baked potatoes in the crock. This morning, I woke up to Crock Pot oatmeal. (Made with pumpkin and spices; here’s the link to the recipe!) Put it in overnight, and you have a healthy, delicious breakfast waiting for you. Here’s a great blog where the lady makes all of these great gluten-free slow-cooker dishes. I have two of her cookbooks. No lie!
But my favorite recipe of all is this: 1 package chicken thighs. 1 jar salsa. Put contents of both packages into Crock Pot and smush around a bit. Cook on low for five hours. Come home, shred up the chicken. Put out some lettuce, avocado, sour cream, shredded cheese, tomato, refried beans, rice (etc, etc) and tortillas or hard taco shells (it’s easy to find gluten free) and it’s Taco Night! Easy-peasy.
What’s your secret superpower?