Verbatim

I still have the New Blog Blues, but we’re getting there. The photos are gone forever (sob, sob), but I have some good news: My list of recipes is back! You can find it over there to the left, in the otherwise nearly barren left sidebar. I was starting to get into a panic regarding Thanksgiving, but now we can all relax.

While I have you, I recently made two very different chicken recipes in the ol’ slow cooker, which I tend to forget all about because I keep it in the far recesses of a lower cabinet, but it really is such a great tool. These are both from the Times, and both turned out yummy. No photos not because I’m traumatized about losing all my photos but because slow cooker chicken tends to just look kind of gloppy. There are professional photos at the links below.

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This first one I served with steamed white rice and sautéed baby bok choy.

Slow Cooker Hoisin Garlic Chicken

2½ pounds boneless, skinless chicken thighs
¼ cup hoisin sauce
6 large garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons balsamic vinegar,
1 teaspoon garlic powder
½ teaspoon crushed red pepper
2 teaspoons kosher salt
Sliced scallions, for garnish

Combine all the ingredients (except the scallions, duh) in a slow cooker. Stir well. Cover and cook on high for about 2 hours.

Using tongs, transfer the chicken to a large bowl.

Pour the sauce into a small saucepan and bring to a boil over high heat. Cook at a vigorous simmer until reduced and syrupy, 10 to 15 minutes.

Meanwhile, using two forks, coarsely pull apart and shred the chicken. Pour the reduced sauce over the chicken and toss to coat. Top with scallions.

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We prefer burritos to tacos, so I served these with tortillas, salsa, guac, sour cream, and pickled red onions.

Slow Cooker Chipotle-Honey Chicken Tacos

1½ pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles (I used 2, which was plenty hot for us) from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime

Combine the chicken, honey, onion power, garlic powder, cumin, salt, and chipotles with adobo sauce in a slow cooker. Stir well. Cover and cook on low for 3 to 5 hours.

Using two forks, coarsely pull apart and shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes.