I do use it during the week as well but I have found that I need to stay close by to my cooker. I thought it would be a good idea to get a huge 6 quart cooker for the 3 of us (really 2 because my daughter will rarely eat anything that comes out of it). When cooking smaller portions in such a large pot...things tend to get the "you know what" cooked out of it. When recipes call for cooking 8-10 hours on low...this usually means cook 6-8 hours on low and make sure you keep an eye on it after 6 hours or you are going to be eating charcoal.
So...I am going to try to stick to my Sunday routine and find a smaller, more practical pot, for those week day slow cooker fixes!
Here are a couple recipes I am going to try right away
Tangy Pulled Pork Sandwiches
1 pork tenderloin (1 pound)
1 cup ketchup
2 tablespoons plus 1-1/2 teaspoons brown sugar
2 tablespoons plus 1-1/2 teaspoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper
4 kaiser rolls, split
Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.
Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with two forks. Return to the slow cooker; heat through. Serve on rolls. Yield: 4 servings.
(you must say this in your very best Italian accent)
6 boneless skinless chicken breast halves (4 ounces each)
6 thin slices deli ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup dry white wine or Progresso ® Chicken Broth
Hot cooked rice
Flatten chicken to 1/4-in. thickness. Top each piece with a slice of ham and cheese. Roll up tightly; secure with toothpicks. In a shallow bowl, combine the flour, Parmesan cheese, salt and pepper. Roll chicken in flour mixture; refrigerate for 1 hour.
In a large skillet, brown roll-ups in oil on all sides; transfer to a 3-qt. slow cooker. Combine the soup and wine or broth; pour over chicken.
Cover and cook on low for 4-5 hours or until meat is longer pink. Remove roll-ups and stir sauce. Discard toothpicks. Serve with rice. Yield: 6 servings.
Both of these recipes can be found at Taste of Home at http://www.tasteofhome.com/
Do you have any slow cooker recipe favorites you want to share? I am always looking for new yummy ideas!
Have a GREAT weekend!