Set it and forget it. That’s the supposed magic of the slow cooker. Dump a bunch of ingredients into it and come back eight hours later to fall apart pulled pork or a potato soup that’s been simmering away all day. And while the convenience factor is high, the real truth is, not everything benefits from cooking all day. Case in point, chicken. Chicken thighs will be fall off the bone tender after about 2.5 hours in a slow cooker. Can you imagine what you’d have after six or eight hours?! With this green chile braised chicken (it’s basically chile verde), I cooked it both ways — using a slow cooker and a Dutch oven on the stove and you know what? You can get it done faster on the stove and with only one dirtied pot. What makes this dish great is you can serve it entree style with basmati rice and some sauteed veg or shred up all the chicken, toss it back in the sauce, and make killer green chile burritos. We’re a mixed household when it comes to chicken — the husband prefers the white meat and I’ll gladly take a thigh or leg. The key is to […]
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