While crockpots might seem like something straight out of 1973, they might be even more practical today as we continue to get busier. Modern times have led to an explosion of food blogs entirely dedicated to utilizing slow cookers. Even star chef Grant Achatz is a fan, using them both at home and in his restaurants. If it’s good enough for the man behind the 26th best restaurant in the world, it’s good enough for you. Most people look to these devices during the chillier months of the year, but slow cookers are pretty practical for hot weather. Instead of sending the temperature soaring the way your oven or stove does, a slow cooker doesn’t put out that much heat, which is a relief during the last sweltering weeks of summer. Try these six crockpot recipes to get a fantastic meal on the table without losing your cool.
1. Barbecue Pulled Chicken
Manning the smoker or grill for hours while enjoying a few beers is one of the best ways to spend a lazy Saturday afternoon. A busy weekday is a completely different story. Get all the flavors of a weekend barbecue without the time investment by making Eating Well’s crockpot pulled chicken recipe. The sweet and tangy sauce gets a hint of smokiness from some chipotle powder, so it’ll taste every bit as good as the version you make outside.
- 1 (8-ounce) can reduced-sodium tomato sauce
- 1 (4-ounce) can chopped green chiles, drained
- 3 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dry mustard
- 1 teaspoon ground chipotle chile
- ½ teaspoon salt
- 2½ pounds boneless, skinless chicken thighs, trimmed of excess fat
- 1 small onion, finely chopped
- 1 garlic clove, minced
Directions: Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sacue, mustard, ground chipotle, and salt in the bottom of a 6-quart slow cooker until combined. Add chicken, onion, and garlic. Mix to combine.
Set lid into place, and cook on low until chicken pulls apart easily, about 5 hours.
Transfer chicken to a cutting board and shred with a fork. Return chicken to sauce, stir to coat, and serve.