You’ve gotta love a great crock pot meal, especially when the weather heats up and you really don’t want to turn on the oven. This is one I’ll be coming back to — it’s spicy, flavorful and suuuuper easy. If you love Indian food, you’ll love this. It combines boneless chicken thighs, potatoes and onion in a rich sauce spiced with garam masala, cinnamon and some spicy chile peppers. The addition of cilantro at the end is the perfect freshness.
- I forgot to add the cream (oops!) and it was great without.
- For the accompanying naan, toast it up over a gas burner using some tongs.
- Serve with rice and a side salad. I went with avocado, tomato and cucumber.
Slow-Cooker Indian Butter Chicken
- 3 pieces naan bread
- 1 red onion, halved and thinly sliced
- 1 pound baby red-skinned potatoes, halved or quartered if large
- 1 Fresno chile or red jalapeno pepper, halved lengthwise, seeded and sliced
- 1 small bunch cilantro, leaves and tender stems separated, chopped
- 1 1/2 pounds skinless, boneless chicken thighs (about 6)
- 1 tablespoon garam masala
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter, cut into pieces
- 1 cinnamon stick
- 1 15 -ounce can tomato sauce
- 1/2 cup heavy cream (TW: I forgot to add this and it was great without!)
- Kosher salt
Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, chile and cilantro stems. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low, 7 hours.
Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.
Hola, amigos and amigas! It’s been pretty steamy here in San Diego over the past few weeks, so I’ve been getting creative about how to still do some cooking without making my house approximately 8,000 degrees. While not heat-free, using a slow cooker doesn’t heat up the place as much as the stove and oven do. Enter slow cooker pork carnitas, which I found on the cool blog theKitchn. The result — super tender, slightly spicy, slightly citrusy pork that I made the centerpiece of some pretty delicious tacos. The best part — it’s so easy, you practically don’t have to do anything except shred the pork. Ah, the beauty of the slow cooker.
The funny thing is that I VERY rarely eat pork. And VERY rarely will I cook this big a piece of meat. Not because I don’t like it, just because…well, I don’t know why! The carnitas was incredibly tasty in these tacos — this is the type of meal I could eat for lunch and dinner for four straight days, which is basically what I did. And you can totally switch up the flavors by using different toppings — cheese or no cheese, salsa or no, onion or no. Endless possibilities, friends. I set this up as a sort of taco buffet — take your tortilla, fill with carnitas, add whatever toppings suit your fancy. Supplement with some fresh tortilla chips — I recommend the ones from El Indio in Mission Hills.
- While shredding the pork is all you have to do, it isn’t easy, especially if you are picky about fat, which I am. I don’t want any in my carnitas, so it takes a little longer to make sure you’re picking it out. It’s worth the effort.
- I took the almost-falling-apart chipotle peppers and garlic cloves from the slow cooker and shredded them up with the pork for more flavor.
- This makes a lot of meat, so I froze some of it up in small portions so I can defrost it in one day for a meal that night.
- I used corn tortillas, but when I ran out and used flour, I actually liked them better. Call me crazy.
- I didn’t have a full cup of orange juice so I supplemented with grapefruit.
- I used diced tomatoes instead of tomato juice since I had them on hand.
- Must haves: avocado, hot sauce, cilantro. Fresh salsa from a Mexican market. Mmm.
Slow Cooker Pork Carnitas
- 1 (6-8 pound) pork butt, also called pork shoulder
- 2 tablespoons coarse salt
- 1 tablespoon cumin
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground cinnamon
- 1 teaspoon cayenne pepper, or to taste
- 8 whole cloves garlic, smashed
- 4 chipotle peppers (canned or dried)
- 1 cup tomato juice
- 1 cup orange juice
- For tacos, add: corn tortillas, salsa, sour cream, cilantro, avocado, lime, onion
Trim excess fat from the meat and discard. Place all ingredients in the slow-cooker. Set to cook on LOW for 8 hours. Meat is done when it literally falls off the bone. When cool enough to handle, lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat.
Skim the fat from the juices and keep as a medium for re-heating the meat.
For carnitas tacos, reheat the meat and serve in corn tortillas with sour cream, cilantro, chopped red onion and lime wedges.