My slow cooker obsession continues apace. At the moment, we’re still borrowing Matt’s housemate’s every few weekends, but I keep thinking about when we have our own place next year (and our own slow cooker – that’s a given). I’m going to use it for everything. There’s always be piles of shredded chicken for salads and sandwiches and plenty of pulled pork around to add into other things. Pulled pork mac ‘n’ cheese, I’m coming for you. We’ll make stews, soups, sauces, bread… it’ll be fabulous.
Slow cooking fits nicely with my love of batch cooking, but it’s even better in a lot of ways because it’s much less effort. I love that we can throw a few ingredients in it before bed and wake up to a ready-to-eat meal. It often doesn’t need any oil, and can be more economic too – for instance, when we do a chicken recipe like the honey garlic one I posted a while back, every last bit of meat falls off the bone.