My first slow cooker recipe didn’t turn out well at all! I thought that something cooked for 4 hours on high could be cooked for 8 hours on low with similar results, so I cooked this for 8 on low then switched to warm so it would be ready when I got home from work. It actually burned somewhat! I used boneless, skinless chicken breasts, but now know that fattier, bone-in cuts of meat work better. I filled my huge slower cooker to at least ½ full as recommended, by adding frozen veggies, 1 ½ cups of rice, and enough water to make it the rest of the way to the ½-full mark (didn’t have enough ingredients to fill extra space w/sauce). I found out that rice doesn’t hold up well after 8 hours in the slow cooker; the sauce turned it a brown color and it clumped together giving the appearance of canned dog food (still tasted good, though). The vegetables had lost their original colors and turned to mush. The chicken easily pulled apart with a fork, but was extremely dry. I threw the leftovers away. This recipe is likely a 4 star when made properly and perhaps w/a few slight adjustments. It came out a 2.5 for me, but it was mainly my fault. I'd give it another try.
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