If you were to ask me what my favorite small appliance is, I’d have to say a crock pot. In fact, I’ve had my crock pot for almost 21 year (got it as a wedding present) and it has been used and abused and is still the best thing I own. Stained and splattered with a funky old “country” design that matches nothing I now own, I love it and use it all winter long.
With long work hours and endless obligations, there is nothing better than coming home to a house bursting with the smell of food that has been cooking all day long. It’s like a friendly welcome home from a good friend. While I have some of my tried and true crock pot favorites, I’m always looking for new recipes.
Because I’m a fugal cook, I base a lot of my menu on what is on sale to get my “biggest bang for my buck.” And since I’m a protein “junkie,” I’m especially excited when I find chicken and other lean meats on sale. When it comes to chicken, breast are my favorite due to their leanness and simplicity (no cutting etc.) However, I will not turn my nose up to a whole chicken if the price is right. I recently found beautiful whole chickens for .79 cents a pound so of course threw one in my basket.
The problem with whole chickens is if you roast them in the oven, a lot goes to waste unless you plan on using the carcass for soup (If you have that kind of time, power to you!) It is just so hard to get all that yummy meat off the bones. When you place a whole chicken in a crock pot, nothing goes to waste! Plus, it is moist (unlike the oven often) and falls off the bones so nothing goes to waste. My husband calls it “Road Kill” Chicken because when you take it out of the crock pot it collapses into a pile because it’s so moist.