It’s that time of year again! You know what I’m talking about….slow cooker time! I had mentioned in last week’s Fun Fact Friday that I’d be sharing my favorite slow cooker recipe (so far!), and I’m holding true to my promise! Last year I was somewhat doubtful of this appliance that took up precious counter space in my tiny NYC kitchen. However, once I saw how easy AND cool it was to come home after work to a piping hot meal waiting for me, I was sold. I tried several recipes last year, and I look forward to trying a few more this season. One that has stood out to me was this recipe for Sweet Beer Braised Chicken that I saw on nodakademic‘s blog. I don’t usually drink, and beer even less so – but this stew had me sopping up the bowl. It was so delicious! Looking to try some for yourself?
You will need:
- 4 boneless chicken breast halves
- 1 can/bottle (12 oz) of beer (like nodakademic, I used a dark porter. YUM!)
- 1 bottle (10-12 oz) sweet chili sauce
- 4 medium potatoes, peeled and sliced
- 1 cup baby carrots
- ½ medium onion, sliced
- 2 cloves garlic, diced
- ¼ cup fresh chopped cilantro
- 2 stalks celery
- 1 tbsp honey
- 1 tbsp hot chili sauce (i.e. Sriracha/’Rooster’ Sauce)
- 4 oz (half a brick) cream cheese (to add at the end)
1. Prep all your veggies!
2. Place all ingredients except cream cheese in crockpot. Cook on LOW for 5 to 7 hours, until chicken is cooked through but still moist.
3. Shred chicken with two forks. Add cream cheese during last 30 minutes and stir it up well. Serve as a stew with some yummy bread.
You seriously need to give this recipe a try, especially on a chilly day when you just want to hunker down under the covers. There’s nothing like coming home to this scrumptious, stick-to-your-ribs stew. Let me know how it goes!
What’s your favorite cold-weather recipe?