Over the weekend we acquired a crock pot. My husband was able to procure it from a garage sale for $2.00 and it is bright orange. I've always wanted to use a crock pot, because the idea is so nice. Set it up, go to work, come home to a made dinner. But I never purchased one, because it just never came up.
So yesterday, with the help of a recipe book on loan from my mother-in-law, I decided to go on my maiden crock pot voyage.
Why I chose a recipe with sauerkraut is a bit of a mystery. I never really had a whole lot of sauerkraut growing up, and it was a gamble about whether I would like it now, not to mention having it cook in my house for hours on end with chicken, mustard, and russian dressing. Sauerkraut just sounded good to me. It sounded tangy and pickley and German. I was in.
I set the whole thing up during my lunch time, because chicken crockpot recipes tend to only take around 4 hours, and I fully expected to see flames engulfing my house as I came home in the afternoon.
When there were no firetrucks, and the crockpot seemed to be unharmed, I went to survey the progress.
Much to my surprise the chicken had cooked and was very tender, the drained sauerkraut was hot but not burnt and it smelled nice.
I dished it out and it was very good. Crockpot chicken has that homey tenderness that is so comforting. And I couldn't get enough sauerkraut. I could eat a whole jar.
Thinking of my next crockpot adventure, I've been reading this blog,
A Year of Crockpotting, of a woman who is cooking a new crockpot recipe every day. It's pretty fun to read. And I really want some hot buttered rum right around now.