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Barbecue Shredded Chicken

Barbecue Shredded Chicken
I feel, though, that there is one really key element to making good barbecue sauce chicken, whether it's in the oven or the slow cooker: Use dark meat. Chicken breasts don't have enough fat or tenderness to get soft while braising; they just aren't going to fall apart into soft threads the way a slightly fattier meat will. Personally, I like to use mostly boneless skinless chicken thighs, which aren't as dark as legs, but offer a light yet succulent texture. I do mix in a breast or too as well, but I would never use them for more than 25% to 30% of the total meat. You can also opt to use bone-in chicken, but for me the whole point of this dish is for it to be extremely easy and hands-off, and the extra work of skinning the chicken or working with the bones isn't worth it. After that, it's all easy! Barbecue Shredded Chicken 8 to 10 servings Heat the oven to 325°F. In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat.

Sindhi beef curry Though I love to try new dishes at Indian restaurants, I'd always been a bit intimidated about tackling those same recipes at home. I didn't have many of the unfamiliar spices and ingredients in my pantry, didn't even know where to buy them, and I froze in fear at the number of steps of preparation many recipes required. Then, a $19 slow cooker came into my life, and with it, a couple of cookbooks that made cooking Indian food fast and easy and not at all scary. My husband Ted and I loved this recipe for Sindhi beef curry adapted slightly from 150 Best Indian, Thai, Vietnamese & More Slow Cooker Recipes, a must-have book for slow-cooker cooks who love Asian food. Unfamiliar as I am with regional Indian cuisines, I researched the origin of this dish, and learned that it is from the Sindhi people who come from the area of west India that is now, geographically, in Pakistan. It's a simple tomato-based curry that's perfect over rice. Slow cooker Sindhi beef curry Ingredients Directions

Slow Cooker Recipe for Mediterranean Beef Stew with Rosemary and Balsamic Vinegar (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this recipe is one I'd love to make on the weekend so I'd have leftovers to eat for lunch of a quick dinner during the week. If you're not a slow cooker fan, there are directions at the end for making this on the stove.) On Halloween night you know the kids aren't going to want to eat anything but candy, so why not make this slow cooker beef stew with lots of adult flavors to keep the grown-ups happy? I realize, (and some people remind me occasionally!) Slice 8 oz. mushrooms and chop up one small onion. Heat a small amount of olive oil and saute the mushrooms. While the mushrooms cook trim the chuck steak into bite-sized pieces. After you remove the mushrooms, add a little more oil and saute the chopped onions; then add them to the slow cooker. Then add a little more oil, add the pieces of beef and cook until they are well browned on all sides. Instructions: South Beach Suggestions:

Slow cooker Middle Eastern garlic chicken Shish taouk -- Middle Eastern garlic chicken on skewers -- launched my food writing career more than twenty years ago, and it's still one of my all-time favorite dishes to cook on the grill. Except this summer, when it's been so hot and humid, I haven't wanted to stand outside next to a blazing hot grill, not even for the sake of chicken. Once again, the slow cooker has come to the rescue, producing this very good adaptation of garlic chicken in a shredded form suitable for stuffing into pitas, tortillas or lavash wraps. Slow cooker Middle Eastern garlic chicken From the pantry, you'll need: chicken breasts, garlic, kosher salt, ground allspice, lemon, olive oil. Serves 6-8. Ingredients 6 boneless, skinless chicken breasts (2-1/2 lbs)4 cloves garlic, sliced, plus 4 cloves mashed (or garlic paste from a jar)1 tsp kosher salt1/2 tsp pepper1/2 tsp ground allspice1 Tbsp lemon zestJuice of 1 lemon3 Tbsp olive oil Directions Trim the chicken breasts, and pat dry with paper towels.

Slow Cooker (Crockpot) Recipe for Pot Roast with Sweet and Sour Tomato Sauce (Updated with improved photos and step-by-step instructions, November 2012.) I know some people are still looking for leftover turkey recipes, but if your turkey is gone and you're looking for something comforting but still pretty healthy to make in the slow cooker this weekend, this Slow Cooker Pot Roast with Sweet and Sour Tomato Sauce makes great leftovers too. I love those two-in-a-pack chuck roasts they sell at Costco, and this recipe from 2007 is one of my favorite ways to use them. The sauce is a little chunky, but if you'd like a smoother sauce use onion powder instead of the chopped onion. Here's How to Make Pot Roast in the Crockpot which you might want to read before you make this. Trim the pieces of chuck roast so most of the visible fat is removed. Rub the meat with steak seasoning. While the meat browns, puree together the chopped onion or onion powder, garlic, ginger, sweetener of your choice, rice vinegar, diced tomatoes, soy sauce, and anchovy paste (if using.)

Slow cooker Italian pot roast with sun-dried tomatoes and olives It's school vacation week, and you've got your hands full. Why not toss a few ingredients into the slow cooker, and let dinner cook all day while you're making snow angels or going to see The Hobbit with the kids? This Italian pot roast tastes great on the day you make it, served with boiled potatoes or egg noodles, and even better the next day. The balsamic vinegar and olives lend their perky tang, and sun-dried tomatoes deepen the sauce, turning a humble chuck roast into a divine stew. Slow cooker Italian pot roast with sun-dried tomatoes and olives From the pantry, you'll need: balsamic vinegar, red wine, roasted garlic paste or sliced garlic, arrowroot, olives. Serves 6. Ingredients Directions Trim the beef to remove all visible fat. Into a 4-quart slow cooker, place the garlic paste (or sliced garlic) and sun-dried tomatoes. Cook on LOW for 7 hours, or until the meat is falling-apart tender. In a small bowl, mix the arrowroot with 2 teaspoons of water to form a smooth paste.