This is the week of me sharing recipes I enjoy making but then I forget to take pictures of them. “Oops Week” maybe? Well, this is a super easy slow cooker recipe that makes my slow cooker extra valuable. I made short ribs in the slow cooker before but this recipe takes the yumminess of short ribs and makes them even easier to cook. This is not for a spur of the moment dinner, though. It cooks for 9 !!! hours and you need to marinate it overnight first, so there’s that. But otherwise, you just dump it all in and turn it on. Super easy. And no browning of the meat required!
I’ve made recipes in the slow cooker before that yield broth, like this one. But, I had not seen one where you could take already cooked chicken and turn it into an easy broth. For awhile, I was buying rotisserie chickens from the store and eating them throughout the week for lunch. It was easy and cheap. Well, now I was able to take those carcasses I saved (just in case) and use them for a stock. The original recipe says you need 3-4 chicken carcasses, but I found 2 was plenty. Maybe my chickens run large? Basically, once I filled one of my gallon-sized freezer bags with the bones, I was ready to go.
Sometimes I get really tired of slow cooker meals. They can be easy but not always full of flavor. This one manages to still pack flavor while being relatively simple with the ingredients. I also like that it uses boneless and skinless chicken thighs, which aren’t often called for with slow cooker recipes.
I read lots of tips and suggestions, but not all of them pan out. That’s why I wanted to share this one with you all. Basically, I read in a recipe from The Food Lab that you should do the opposite of what many recipes say to do with beef…and after trying it multiple times in different recipes, it has worked amazingly well each time!
The recipe I am pulling this from said it was a barbecue beef, but I can’t say it really tasted that way to me. It definitely has some Chinese flavor, but not barbecue. Speaking of the flavor in it…we had a slight hitch. I had picked out this meal before I went grocery shopping, so I had on my list everything I needed…which was just the vegetables and beef. Well, it turns out we were missing another key ingredient: hoisin sauce! We normally have it on hand, so we aren’t sure what happened. There are two options: one is that we used it up previously and forgot to replace it (but that seems unlikely since we usually put things on our grocery list immediately, and I know it’s been awhile since we’ve used the sauce), or two, a recent visitor threw it out when she visited. This visitor tossed our soy sauce because she said it had gone bad (cue debate of soy sauce expiration here), so it is possible she felt the same way about our hoisin sauce. Either way, we had no idea where it was and I needed to start the recipe in the morning for it to have time to cook during the day. Obviously you can run to the grocery store, but since I had just gone the day before, and it was only for one ingredient…and the one ingredient I wouldn’t normally buy at a non-Asian grocery store (cheaper at the Asian stores, usually).
I have shared other slow cooker taco recipes on here, and this one is similar but it has a few differences. One difference was the adobo sauce. I wasn’t sure if it was necessary. The original recipe called for using some of the chipotles, but we prefer our food less spicy. To be honest, I think we could probably add some next time and be okay. But, even if you don’t like spicy food, the sauce adds a smoky flavor which really is good. And this is coming from a girl who doesn’t like a lot of smoky foods.
Most chicken slow cooker recipes require bone-in chicken, of which K isn’t a fan. I was excited to find a recipe that had flavors we like, and allowed for boneless thighs! There is lots of flavor in this curry.