Dishing It Up!

by Victoria Mattson

Victoria Mattson is a local cook, confectionaire and writer. She offers healthy and nutritious recipes and food tips in each issue of North County Outlook. Phone (360) 658-9903 or e-mail victoria@northcountyoutlook.com.

Imagine coming home after a long day, walking into the house and smelling the rich aromas of dinner already made. Such is the delight found in using a slow-cooker to prepare meals.

The "crockpot," also commonly referred to as a "slow-cooker," may seem old-fashioned to some, as this method of cooking falls in and out of favor. It is, however, an extremely convenient way to cook. The preparation of the ingredients is done far in advance of serving the meal so the food is ready to eat when you walk in the door. One-dish meals with or without meat, soups, stews, and even desserts can be made in the slow-cooker.

Here are some tips for best slow-cooker results:

Fill the crockpot to at least half and no more than three-quarters full.

Keep the lid on! The even transfer of heat inside the pot and no hot spots eliminates the need to stir the ingredients during cooking. Also the heat inside the cooker converts into hot steam which is a main key to cooking the food.

Very little evaporation of water occurs during cooking, so about half the liquid is required compared to conventional cooking.

Root vegetables, such as potatoes, cook more slowly than meat, so place them in the bottom of the crockpot first, before the meat.

One hour on high setting is approximately equal to 2 hours on low. Meals cooked on high are typically done within 4-5 hours, while the low setting allows a day-long cooking time of 8-10 hours.

This is a new way to cook boneless, skinless chicken thighs. For a quick exit in the morning, combine all the sauce ingredients the night before cooking and keep them refrigerated. In the morning, simply add the sauce and the chicken thighs to the crockpot and out the door you go.

PULLED BBQ CHICKEN

1/2 cup Heinz Chili Sauce
4 oz canned chopped green chilies
1 tablespoon chopped jalapeno (optional)
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1/2 teaspoon kosher salt
2 tablespoons dried onion
1 clove garlic, chopped
3 pounds boneless, skinless chicken thighs



In the crockpot, add all the ingredients except the chicken thighs. Stir sauce ingredients together and then add the chicken thighs. Cover and cook on low until the chicken can be pulled apart, 5-6 hours. Transfer the chicken to a cutting board, and using a fork, shred the meat. Return the chicken to the sauce in the pot and stir together. Serve on a crusty sandwich bun. Makes 6-8 servings.