Martha Stewart Re/ipe for Slow Cooker Bbq Chicken
I tried and ranked 5 of Martha Stewart's slow cooker dinner recipes, and the best one was surprisingly easy
- I tried recipes from "Martha Stewart's Slow Cooker," written by the editors of Martha Stewart Living.
- The recipes were easy to make and most only required a few ingredients.
- The chef's slow cooker macaroni and cheese was the most flavorful macaroni and cheese I've ever had.
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I made multiple chicken dishes from the cookbook but liked the chef's chicken curry the least.
The recipe calls for boneless, skinless chicken thighs, onions, garlic, ginger, frozen green peas, unsweetened coconut milk, and spices.
The first step is to toss the chicken, onion, garlic, ginger, curry powder, coriander, and cumin in the slow cooker and let it cook for four hours on high. Then, you stir in the coconut milk and peas and let it continue cooking for another 20 minutes.
When the curry finished cooking, I felt it wasn't as spicy or flavorful as other curries I've had.
I deemed this dish to be a loose adaptation of traditional curry. Stewart's recipe calls for curry powder, cumin, and coriander. However, according to Bon Appetit, "curry," in reference to most curry products on store shelves, has become "a reductionist term" that is distant from its origins in India.
The finished dish was edible, but I thought it was severely lacking in flavor.
The curry liquid was slightly watery and tasted a little too strongly of coconut. The peas were an OK addition, and though the chicken was perfectly tender, the flavor just wasn't there. It needed way more spice to make this a truly standout dish in my book. In fact, my roommate ended up adding sriracha and mango chutney to her bowl to make it more appetizing.
Other people seem to agree — the dish was awarded three and a half stars on Stewart's website, with one user writing, "Doubling the spices helped but the coconut milk didn't benefit the dish and only added calories and a flavor that didn't seem to have a purpose ... Too many peas, carrots and potatoes might have been better."
If you want to try it for yourself, you can find the recipe in "Martha Stewart's Slow Cooker" and online here.
In fourth place was the recipe for poached salmon with salsa verde. It was extremely easy to make, but it didn't blow me away.
The recipe said to add vegetables and herbs to the slow cooker — before adding in the salmon, it looked like a very sad soup. It called for a halved shallot, carrot, two celery stalks, lemon slices, a bay leaf, thyme, and six peppercorns, as well as dry white wine and water.
In only an hour, the salmon was flaky and ready to eat. I layered on the salsa verde also included in the recipe.
It was lovely being able to simply walk away from the slow cooker after adding all the ingredients, knowing it would be cooked perfectly after an hour on high. The salmon easily flaked apart and was perfectly cooked.
While the salmon tasted very simple on its own, the salsa verde packed a ton of flavor.
Its ingredients included cilantro, parsley, olive oil, garlic, lemon juice, salt, and pepper.
However, the dish was stillverysimple, and the salmon desperately needed the salsa verde to add a little bit of flavor. It wasn't something I would make for a special event, but it was extremely easy to make for a worknight.
You can find the recipe in "Martha Stewart's Slow Cooker."
In third place was a slow cooker pulled pork recipe. I thought the result was middle-of-the-road.
The recipe calls for a halved, two-and-a-quarter pound boneless pork shoulder onion, oregano, bay leaves, chipotle, adobo sauce, crushed tomatoes, whole tomatoes in puree, salt, and pepper.
This isn't your typical barbecue pulled pork, but I was excited to see how it would turn out.
After cooking the meat on high for six hours, as the recipe told me to do, it still wasn't as fork-tender as I wanted.
One piece of the meat was able to break apart with a fork, but the other was still a little tough. I would have liked to let the meat cook for another hour or two, but since it was already past dinnertime, I decided to just break it apart the best I could.
If you wanted to make this for yourself, definitely wait until the meat is super tender before eating it.
Stewart recommends serving the pulled pork in a sandwich with coleslaw and pickles.
I made my own homemade coleslaw and served it on a white potato roll. The finished product was delicious, but I was craving a little barbecue sauce to make it even better. The meat I was able to pull apart was tender and flavorful, while the coleslaw and pickles added freshness and crunch.
You can find the recipe in "Martha Stewart's Slow Cooker" and online here.
I also made Martha Stewart's three-cheese macaroni and cheese, and it ended up being my second favorite dish.
The recipe calls for three cups of white sharp cheddar cheese and one cup of Gruyere in the macaroni and cheese mixture. The third and final cheese, Parmigiano Reggiano, is later added to the breadcrumb mixture.
In addition to three kinds of cheese, the recipe called for milk and two cans of evaporated milk. The ingredients came together to make the most decadent, creamy, and delicious mac and cheese I've ever had.
One of the best parts about this recipe is that you don't have to sit around waiting for the macaroni to boil. Instead, you simply throw it in with the other ingredients and it cooks.
The macaroni and cheese only took an hour and a half on high to finish cooking — in addition to being delicious, it was much quicker than other slow cooker recipes I've tried.
The cheese added a ton of flavor, especially the smoked Gruyere, while the onions made the dish even more delicious.
This was by far the most flavorful macaroni and cheese I've ever had, and I thought it was very easy to make in the slow cooker.
My only complaint was that the bottom layer of macaroni and cheese could have been creamier — it was a little watery compared to the top layers. However, it probably would have cooked through more evenly with a little longer in the slow cooker.
You can find the recipe in "Martha Stewart's Slow Cooker."
Martha Stewart's recipe for chicken thighs with cilantro chutney was the most flavorful and impressive dish I made.
This recipe also called for only a few ingredients: chicken thighs, two onions, ginger, garlic, jalapeño, and a couple of ingredients to make the chutney. I browned the onions before adding them into the slow cooker and layering in the other ingredients.
A friend I was cooking for this night has an aversion to jalapeño, so I added in a few dashes of red pepper flakes to give the dish a slight kick instead.
The chicken thighs didn't need to be seared or browned first before adding them in, according to the recipe. However, in hindsight, I think this would have made the dish even more delicious.
The chutney also had only a few ingredients: roasted shelled peanuts, cilantro, light brown sugar, and lime juice.
After cooking the chicken on high for two hours, I spread the chutney over the chicken thighs and let it sit for another half an hour.
I'll be making this recipe time and time again. I paired the chicken thighs with rice and a dollop of yogurt, per the recipe's instructions.
I paired the chicken thighs with rice and a dollop of yogurt, per the recipe's instructions. It tasted fresh, light, and delicious.
The short ingredient list for this recipe made it even better in my mind. When I'm preparing a weeknight dinner, it's nice to use recipes that only require a few basic ingredients.
I found that when I stepped away from the week, I remembered how to make all the dishes because of how simple they were.
You can find the recipe in "Martha Stewart's Slow Cooker" and online here.
Martha Stewart Re/ipe for Slow Cooker Bbq Chicken
Source: https://www.insider.com/martha-stewart-slow-cooker-dinner-recipes-ranked-worst-to-best-2021-7
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