Our cousin Elizabeth recently asked me for slow cooker recipes. Although there are tonnes of wonderful recipes out there, I really don't know what life would be like without the dependable chicken breasts in our slow cooker! One could argue that you could just as easily cook it in a pot before dinner - but realistically with everything else that goes on in our household before dinner, the slow cooker method is the simplest for us. We heartily cook/eat it at least once a week. How to do it? Place chicken breasts in slow cooker and add liquid to cover (salsa, BBQ sauce, chicken broth or water). Cook on low for 7 to 9 hours.
Now how do we make a meal of it? Here are our recent favourites:
Chicken cooked in salsa: drain chicken, shred, serve with rice, peppers, avocado, Mexican cheese, fresh salsa and sour cream. Or make a wrap.
Chicken cooked in BBQ sauce: drain chicken, shred, add more BBQ sauce, place in between two buns. Serve with coleslaw or salad.
Our favourite version of Hainanese chicken cooked in chicken broth or water: drain chicken and shred. Serve with rice and top with scallion-ginger sauce. Sauce: combine 2 sliced scallions, 1 tbsp grated ginger and 1/2 tsp salt. Heat 3 tbsp of safflower oil till hot but not smoking. Pour over scallion-ginger mixture. It will splatter, so be careful. Mix well and cool. Serve with stir-fried veggies.
Our favourite curried chicken salad from chicken cooked in chicken broth or water: drain chicken and shred. Mix with curried 'mayonnaise': Saute 1 chopped onion in 3 tbsp oil. When tender, turn off heat and sprinkle 1 tbsp sucanat on top. In a bowl, mix together 1 cup mayonnaise (we use vegenaise since we have egg allergies), 3 tbsp curry powder, 2 tbsp minced ginger, 1/2 c coconut, 6 sliced scallions, 1 cup golden raisins and onion mixture. Mix with shredded chicken and refrigerate overnight.