The magic of a Crock-Pot or slow cooker is that you can take simple, nutrient-dense ingredients, and simmer them for hours to produce rich, deep flavors—without standing next to a stove all day. Slow cooking is also economical because less expensive cuts of meat become moist and succulent like their pricier counterparts. The prep and cleanup is minimal, and the slow cooker takes care of the work while you’re working or training. What’s not to love? Give these four recipes a try, and come home to a warm, satisfying meal.
Chicken Chili Verde
Hatch chiles and tomatillos make this chili a standout. Serve over stone-ground cornbread or barley for an extra hearty meal.
1 rotisserie chicken, meat removed
1 yellow onion, diced
2 hatch chilies*, diced
4 tomatillos, husks removed and finely diced
½ cup green tomatillo salsa
15-ounce can white beans, drained and rinsed
1 T brown sugar or honey
1 T chili powder
2 tsp cumin
1 tsp ground coriander
¼ cup fresh cilantro, chopped
¼ cup craft beer (such as amber ale)
2 T cornstarch
Salt and pepper, to taste
*Any large, mild, green chile pepper may be used (Hatch, poblano, Anaheim)
Place the chicken meat in a slow cooker and sprinkle with salt and pepper. Scatter the onion, chilies, tomatillos and beans over the chicken. Add the brown sugar, chili powder, cumin and coriander. Top with the cilantro and pour the beer down the sides of the pot. Cover and let cook on low for 8 hours or high for 4 hours. In the last 15 minutes of cooking, whisk the cornstarch with 2 tablespoons warm water and stir into the pot to thicken.