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I may be the reluctant chef of the household, but that doesn’t mean I don’t like good food. I particularly like recipes that make a lot of leftovers to maximize my efforts.
I’m also a slow cooker nut because I much prefer to have the food prep and bulk of the cleaning out of the way long before happy hour begins. And I’m a huge fan of freezing the extra to savor later on after the pain of cooking has faded.
Slow cookers are really at their best for making big batches of soups and stews, in my not-a-chef perspective. And here at Propane and Bourbon headquarters we love thick stews. So the bulk of our slow cooker efforts are stew-y creations.
A chicken walks into Propane & Bourbon
Not long after we arrived in Silver City, we stumbled upon the delight that is Samin Nosrat and her Salt, Fat, Acid, Heat series. In that series, we discovered the joy of her buttermilk chicken–a culinary treat we could have never managed to concoct in the not-even-a-one-person-kitchen while on the road.
With a full kitchen back in our lives, we’ve jumped on the buttermilk chicken bandwagon. Now it’s routine to roast up a big ole bird, nosh on it fresh on the first night, then use the leftovers to up our game on things like stacked enchilada casserole and a variety of chicken-based slow cooker goodies. Think chicken pot pie stew, chicken noodle soup, etc.
Plus, J. is the buttermilk chicken guru. So he does the heavy lifting on the chicken prep and I handle the stew creations from there. It vastly eases my cooking woes. And the flavor this recipe adds to everything made from the leftovers is well worth the effort.
Be sure to check out. It’s totally changed how we approach our slow cooker stew creations. You can grab Samin’s book on Amazon (affiliate link).
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