Sometimes, you just can’t. Can’t even. Can’t even think about running to the store, slaving over a hot stove, balancing a meal or a checkbook.
But your tummy is growling, your spouse is complaining, your kids are whining, your friends are coming over for dinner.
Enter the slow cooker.
It is a savior for anyone rushed for time (and who isn’t??) or tight on cash (can I get an AMEN!) or doesn’t love to cook (can’t say I feel it all the time, but there are days…) or lives alone, or feeds a family of ten, or… you get my point. I flipping love the things.
You can get a tiny 2 or 3 quart slow cooker for single or double cooking. You can get a giant 8 or 10 quart workhorse for crowds and big appetites, you can get multiple crocks in one base for buffet style hands off cooking. I kinda want one of those now… The point is, if you don’t have one you should get one!
This recipe is super simple, a classic favorite I pull out time and again. I used pulled pork here because that is what I built into this week’s meal plan, but you could just as easily use shredded chicken, steak, tofu, etc.
It involves items I nearly always have around the house, including frozen veggies and brown rice. Feel free to use white rice, or wild rice, or even crazy things like quinoa or couscous instead. You can also substitute any other frozen veggie you are partial to if broccoli just doesn’t do it for ya. And if you’re feeling extra crazy and decadent, use milk instead of water, and toss on some shredded cheese at the end, just before serving.
- 1 cup shredded cooked pork
- 1 cup brown rice
- 1 1/2 cups milk / water / broth
- 2 cups frozen broccoli (or veggie of choice)
Optional: shredded cheese
Step 1: Put all the ingredients in the slow cooker. Cook on low for 6-8 hours or more, or high for at least 2 hours (to thaw the veggies). Alternatively, you could put this in a baking pan and bake at 350 for 2 hours (1 if you use fresh and not frozen veg).
What are your favorite slow cooker meals??