Not Bad for Leftovers

Not to be out-done by my old-country brethren and sisterren, I bring you the obligatory short post that shows I still have one or two tricks up mein sleeve. Although not so much in the German way. The sausage is weak with this one.

…Yeah, that’s what I mean.

Anywho, I love my Crock Pot. Maybe a little too frequently much. Generally I load some foodstuff into it over the weekend and let it cook such that I have delicious morsels to pick apart during the week. This weekend was no exception:

There's nothing like a great thigh.

The title speaks for itself.

The great part is it’s dead simple.

1. Procure chicken bits, preferrably legs, thighs
   • Legs and thighs hold up to this style of cooking; the breast tends to just flake apart into unappetizing chicken flakes
2. Pat dry with paper towels
3. Season with salt, pepper, and/or your choice of seasonings
   • I prefer just salt and pepper, it allows you to change the flavor of the finished product later
4. Sear in a pan, preferrably cast iron
5. Dump in Crock Pot
6. Add flavorful cooking liquid
   • Usually I just use chicken broth or water
   • In this case, I had a Dogfish Head Namaste along with some store-bought boxed chicken stock
7. Set Crock Pot for 4+ hours
   • Generally I do this overnight
8. Have a bit of a faff during the cooking
9. Do with the results as you please

I end up packaging it up in the fridge for use throughout the week; lunches, dinners, midnight snacks, the list goes on. But there’s no stopping you from preparing this in the morning, heading off to work, then returning to a meal basically prepared for you over the day with no tending or worries.