A couple of years ago my mother-in-law bought me a crockpot. The idea of putting a few ingredients in a pot and having a tasty dinner at the end of the day was intriguing to me. After all, I never really learned how to cook.
Since then, I have come to love the crock-pot and I rely on it at least once a week. I can even leave the recipe out for my husband, along with the ingredients, and he can put it all together. I always thought the slower cooker was only capable of making stew-like meals, but then I got a hold of a new cookbook…
The Fix-It and Forget-It book series focuses mainly on crockpot cooking. The biggest of the bunch, Fix-It And Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes has 1400 slow cooker recipes.
What I like about it is all the recipes are sent in by home cooks. That means it’s full of recipes from moms like you and me experimenting and coming up with something delicious and easy. I also like that there are quite a number of “light” recipes that include nutritional analysis. And because the meat is usually tender, it makes for a great option for small children who don’t do well with tougher meats.
There is a huge variety of recipes including lasagna, chicken (in a multitude of ways), appetizers, snacks, Mexican food, seafood, and much more. I haven’t tested all the recipes but I recently made Herbed Chicken (see below) and it came out great.
I can’t wait to try more of the easy slow cooker recipes in this book.
- 4 whole chicken breasts, halved
- 10 ¾ ounce can cream of mushroom or chicken soup
- ¼ cup soy sauce
- ¼ cup oil
- ¼ cup wine vinegar
- ¾ cup water
- ½ tsp. minced garlic
- 1 tsp. ground ginger
- ½ tsp. dried oregano
- 1 Tbsp. brown sugar
- Place chicken in a slow cooker.
- Combine the remaining ingredients. Pour over chicken.
- Cover. Cook on low 2-2 ½ hours. Uncover and cook 15 minutes or more. Serve with rice.
- I used Uncle Ben’s whole grain rice that you can pop in the microwave. To reduce the fat you can remove the skin from the chicken.