What went into the crockpot for dinner tonight, along with some chicken stock. And then rice and bulgar and spices and more chicken stock and some water for the rice cooker, and I have left overs for tomorrow.
It needed something to cope with it being a bit dry – cue adding heavy cream – and a little bit of salt, but was otherwise tasty and bright and a bit of bite.
I did not get pictures before nomming, so there are no pictures of the bowl of tasty foods, nor of the large container of leftovers all dumped in together. Or of the rice, for that matter.
Crockpot Stuff:
3 fingerling potatoes (probably can substitute a small turnip, but those were what I had)
1 bosc pear (I actually prefer anjous, but bosc was what came in the box, and anything is better than the whatever they put in cans)
Ginger – two chunks the size of my thumb, cut into pieces
1/8 of a small lime – a little citrus goes a long way in a crock pot. If more lime had gone in, I probably wouldn’t taste anything other than the lime.*
one large spoonful of minced garlic
Onion – I’d use fresh if I had some and the ability to cut them up**
ground nutmeg
1 cornish game hen/small chicken/other small poultry that fits in the crock
Everything else goes under the chicken. Nutmeg can be sprinkled on top if you like. Put the crock pot on high for a couple of hours, turn the bird over then, and turn the heat to low, and leave it until your kitchen/apartment smells nommy.
Then make up rice and/or bulgar.
* I have learned this the hard way. Oh, dear gods, never again. I had to throw out a batch of food because it was inedible.
** I tear really badly with even sweet onions, and the only ones downstairs are yellow onions. Green onions would work, but I don’t have any right now.
Rice stuff:
2/3 cup short-grained white rice, 1/3 cup short-grained brown rice, 1/3 cup bulgar*
1 and 2/3 cup of liquid, with at least some of that flavored liquid (mine was 2/3 c chicken stock, 1/6 cup soy sauce, and the rest water)
ground nutmeg, ground ginger, granulated garlic, ground coriander – I don’t keep track of exact proportions.
All in a rice cooker and put on until the rice cooker pops. It can also be done on a stove, but you have to pay closer attention to make sure it doesn’t burn. I do not have the spoons for that.
* Switch proportions around to what you like, just keep track of how much goes in, you’ll need to know that to add liquid. Also, types of rice, and the bulgar, are optional. It depends on what you have, what you like, and what you can eat.
Reblogging this because apparently tumblr shadow-flagged it, if the script is right about what posts of mine got flagged. All the rest were reblogs ( @poplitealqueen – that included a couple of your posts on covers you made for Pulsion, just so you know).
What. The. Fuck. Is NSFW about cooking chicken in a crockpot?
(Also, I’m going to have to see how to modify this for cooking it in my pressure cooker. Because noms.)

















