As you know, I like to use my slow cooker every chance I get, but finding really good recipes is the only problem. I am not a huge stew, heavy or dark meat fan, which are the choice meats to use when cooking for long periods of time, so I did an internet search for white meat chicken recipes. Last weekend we tried Slow Cooker Honey Garlic Chicken from Just a Taste. It was delicious! The chicken was moist and fell off the bone when I had cooked it long enough (see cooks note.) Do not forget the scallions and sesame seed (I toasted ours) they give the dish a crunch and the extra flavor it needs. Serve it over rice and you will love it. It would be great made ahead because it was even better the next day. Another great addition to our Slow Cooker rotation.
For those of you new to slow cooker or crockpot cooking, I think these tips are very helpful from Crockpot 101
Crockpot General Cooking Tips
- Only fill the crockpot one half to two thirds full. The foods will not cook properly if the appliance is filled to the brim. If the food and liquid level is lower, the foods will cook too quickly.
- Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.
- Remove skin from poultry, and trim excess fat from meats. Fats will melt with long cooking times, and will add an unpleasant texture to the finished dish. Fatty foods will also cook too quickly.
- You can thicken the juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time.
- Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat – not only do you save money, but these meats work better in the slow cooker. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.
- Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance.
- Don’t lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour. To check progress without lifting the lid, spin the cover until the condensation falls off. Then it’s easy to see inside. (Mr. Radar take note..)
Specific Crock Pot Cooking Tips
- For best results, ground meats must be cooked in a skillet before cooking in the crockpot.
- Seafood should be added during the last hour of cooking time, or it will overcook and have a rubbery texture.
- Large pieces of meat can be browned before cooking in the crockpot, but this step isn’t necessary. Browning adds color and helps in flavor development.
- Cayenne pepper and tabasco sauce tend to become bitter if cooked for long periods of time. Use small amounts and add toward the end of the cooking time.
- Add tender vegetables like tomatoes, mushrooms and zucchini during the last 45 minutes of cooking time so they don’t overcook.
- Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise.
- Liquids do not boil away in the crockpot, so if you are making a recipe that wasn’t specifically developed for the crockpot, reduce the liquid by 1/3 to 1/2 unless you are cooking rice or making soup.
- Stir in spices for the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the long cooking period.