Cozy season has begun and I am here for it. Snuggly sweaters, fluffy slippers and deliciously warming creations from the kitchen are exactly what I’m craving as the weather cools. I can’t determine who decided that October, in addition to all things pumpkin spice, was the month of the slow cooker, but I’m here for that, too. The Crock-Pot is an endless source of flavorful and quick foods and some clever soul declared that it should be used every day this month: Crocktober.

Some cooks get really brave with their slow cookers, baking chocolate cakes and roasting whole Thanksgiving turkeys. I seem to have better luck with things that are a more natural fit for the “low and slow” cooking method: think stews and braises. I especially like using tougher cuts of beef, chopped and tossed in with potatoes and carrots, some tomato sauce, a packet of dry onion soup mix and a glug of beef broth. I put this mixture on the low setting all day (10 hours or so) and come home to a house that smells like my happiest childhood memories. I warm a little bread for sopping and slice a fresh apple or two for a simple side and voila! A satisfyingly rich dinner that takes almost no effort.

Over the years, I’ve discovered that chili (with a tablespoon or two of dry ranch seasoning powder to add some zest) really benefits from spending all day slowly melding in the slow cooker. Nearly any soup works, but be mindful of how you handle rice and noodles here or they will get mushy and unrecognizable. Many recipes suggest adding those ingredients to the slow cooker near the end of the cook time, but I find that simply cooking them normally on the stove and then adding them when I serve the meal works best. Same goes for creamy soups—add the “creamy” part at the very end of the cook time (ideally once the heat is turned off) or you’ll end up with a curdled, sad mess.

The slow cooker is also a great place for your side dishes to land—mashed potatoes can be prepared and then deposited in the slow cooker to stay warm while you turn your attention to other parts of the meal. Squash, broccoli and creamed corn also work well here. Even stuffing works great (if you miss the crunchy top, lift the crock out of the heating element when it’s cooked and put it under the broiler for a few minutes).

One thing that can be tricky in a slow cooker is chicken, particularly chicken breast. Even at low heat, chicken breast cooks pretty quickly and then dries out. When you do it right, though, the gentle cooking a slow cooker provides produces excellent results. This Indian-inspired recipe for butter chicken is tasty, simple and quite nutritious, particularly if you’re looking for ways to get more protein. The Greek yogurt stands in for cream, which amps up the protein and substantially lowers the calories.

This recipe makes amazing leftovers, so don’t be afraid to make a double batch. Tuck some into the freezer to grab on a busy night and you’ll be glad you did.

So, whether you use the slow cooker every day this month or just once, this is the recipe to try. Happy Crocktober!

 

Slow Cooker Butter Chicken

Don’t be afraid of the cayenne in this recipe – the flavor depends on its heat. Feel free to adjust the spice level to your preference.

To prepare the chicken:

• 1 pound boneless, skinless chicken breast cut into cubes
• 2 Tbsp tomato paste
• 2 Tbsp Greek yogurt
• 1 Tbsp lemon juice
• 1 tsp cumin
• 1 tsp garam masala (spice blend available at most grocery stores)
• 1 tsp coriander
• ½ tsp salt
• ½ tsp ground ginger
• ½ tsp turmeric powder
• ½ tsp cayenne pepper (or more if you want more spice)

Mix all of these ingredients in a zip top bag or container ensuring the chicken is well coated, then allow to marinate in the fridge for at least an hour (or up to 12 hours).

After marinating, add the mixture to a slow cooker set to “low” then top with:

• 1 small onion, diced
• 5 cloves garlic, minced
• 1 Tbsp brown sugar (sprinkle evenly over chicken mixture)
• 4 Tbsp butter, chopped and distributed evenly over chicken

Cook in slow cooker for 2-3 hours. Then stir in an additional 1/3 cup of Greek yogurt. Serve over hot basmati rice and naan bread, if desired.

 

 

Article and photo by Lisa Crockett