Shredded meat — beef, pork, or chicken — is one of the most versatile dinner elements you can imagine! Cook up a few pounds of shredded pork and freeze it, then dole it out for weeknight meals. Or make some shredded beef and serve a crowd. Today, let's talk chicken: Simple, inexpensive, and relatively quick, chicken has some advantages over the heavier beef and pork. Here's how to make a batch of tender and delicious pulled chicken in the oven — or your slow cooker!
In the past we've talked about several favorite ways to cook a potato to baked perfection. Well surprise, surprise, there's a new method on the block and it involves zero effort and you don't even have to be home while it cooks. Boo-yah!
There are very few foods that feed a large crowd with little effort. Tacos may be the simplest option for feeding a lot of people, and today we are bringing you one of our favorite taco stuffings: Barbacoa beef, tender and full rich, complex flavors. Yes, did you know you can make that tasty stuff you buy at Chipotle in your own kitchen — and in your slow cooker no less?
I love lazy holiday weekends, emphasis on the lazy. This creamy slow-cooker porridge of steel-cut oats, dried fruits, and spices cooks overnight and is ready when we wake up. Perfect for when I have family visiting and want an easy breakfast that makes everyone happy. Make another pot of coffee and bring on the lazy morning!
Collard greens are one vegetable I just can't resist. Their thick, meaty leaves, propped up by huge center ribs, are monsters in the world of leafy greens. I love their beauty, so big and elephantine, leathery and deep blue-green. I cut away those middle ribs and slice the leaves into ribbons, and braise them until they are tender and juicy.