Alright with the temps hovering where they have been it’s officially slow cooker season which is great as it’s honestly my first answer to any friend who struggles to get dinner on the table.
I’m often asked, ‘how do you do it all? Dinner most nights of the week?’ Well, to begin there are many things I don’t do. (Like run miles upon miles per day, wink wink Kelly). Or do any form of the gym scene and/or classes. So there’s that.
Planning is also huge, huge. Sitting down for 20 minutes and planning out a few meals – I always say to start with two. Write down what you’re going to make, write down all the ingredients and hit the store. If you get those two meals on the table over the course of the next few days consider it a huge success. You so rock.
Then there is the ‘but I’m gone running kids from 4:00-8:00.’ Ah yes. That is when the slow cooker becomes your best friend.
Take my friend Kelly for instance. I almost saw the lightbulb go on in her head when I told her to think about dinner at noon – not 5:00. Do you thing girl: run, steam, errands, get home, walk the dog pay the bills and then work on dinner prior to school pick up. The slow cooker is perfect for these types of days. Dinner gets started midday and is ready to go when you, the kids, and the husband all are. It’s the answer to almost every dinner time woe.
Don’t know what to make? Here are a few of our favorites:
Sweet & Spicy Slow Cooker Thighs (serve over brown rice or keep it carb free and roll in lettuce wraps!)
A staple in our home, (and my parents!) this one is so good: Ropa Vieja
And then let’s add a new one. This slow cooker chicken and biscuits. It checks all the boxes: easy, super flavorful, and family friendly. Perfect to throw together on a chilly fall night. What are you waiting for? Add it to your list for this week and happy cooking!
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 1/2 pounds skinless, boneless skinless chicken thighs
- 2 cloves garlic, chopped
- Pinch of red pepper flakes
- Kosher salt and freshly ground pepper
- 2 1/2 cups chicken stock
- 3 tablespoons flour
- can of pillsbury biscuits to bake (I used reduce fat)
- 2/3 cup frozen peas
- 2/3 cup heavy cream (I used half and half)
- 1/4 cup roughly chopped fresh dill
- Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth and pour over the chicken.
- Cover and cook on low, 7 hours.
- Come dinner time, prepare the biscuits according to package directions. 10 minutes before serving, stir in your peas and cream (or half and half, whatever you decide to use). Leave the slow cooker uncovered for those ten minutes - this will help the sauce thicken up.
- Place biscuits in deep bowls and laddle the chicken dish over them. Top with fresh dill and enjoy!