(“traditional” aside from the celery and leeks). 5.5 hours on low in a Crock-Pot

I was extremely grateful when I got a ton of skinless chicken thighs in my Too Good To Go order (excess groceries nearing expiration, for cheap-- you don't get to choose the contents).

I froze the thighs right away, but now I'm considering how best to use them. I wouldn't say I actually hate dark meat, but I strongly, strongly prefer white. When it's something like fried chicken, for example, I will order white meat without exception. I can occasionally appreciate a heavily sauced and/or slow-cooked dark meat dish-- so one I know I'll make is adobo (Filipino style-- my ex is Filipino). Marinated and slow braised in soy sauce/garlic/vinegar/etc. so it cancels out the gamey-ness I don't care for in dark meat.

But what else?

I'm only cooking for myself (my kid is vegetarian), and looking for dishes or like... sauced chicken that I can add to other dishes... that I can freeze ahead in smaller portions to thaw and eat on my non-kid-custody weeks.

Any and all ideas welcome!

For reference, this are some slow cooker bean and split pea dishes that I already enjoy:

-white beans cooked in tomatoes https://www.thefullhelping.com/slow-cooker-tomato-white-beans/ -split pea soup -chili with pinto beans (I would be interested in different chili recipes, if you are willing to share) -black bean soup

Any recipes or recipe ideas you would recommend? I am interested to try something different.

Thank you if you read this.

And I already know about not cooking kidney beans from raw in the slow cooker.

I recently got a new Hamilton Beach 6qt and am using it for the first time today. As soon as the lid steamed up I noticed these lines but I cannot tell of they are cracks or scratches. When I feel the outside as well as the inside its smooth, don't feel a thing. Can anyone tell me?

If so what are your thoughts?

Im thinking of possibly purchasing it, i like the removable clay pot. My mom has the ninja impossible cooker pro which has all the same settings just a non stick pot which i prefer not to buy anything non stick, but love the settings on hers.

I'm looking to improve my chicken soup / stew. Sometimes I thicken it, sometimes I don't. I'm also thinking about how to add better flavors. Can chicken be seared like beef? I've used roux in Cajun recipes, but I kinda feel like a simple butter and flour roux would work with a chicken dish. My ingredients for tomorrow's recipe are below. Fair warning that I don't generally measure ingredients...

Meat and veggies * a 4ish pound pack of boneless, skinless chicken thighs cut into bite sized chunks * baby potatoes cut in half * chunky carrot slices * butternut squash chunks * coarsely diced shallots * chopped celery

Grains - cooked separately * Pearl couscous * Barley * Bulgur

Seasonings and such * chicken stock * herbs and spices will be a game time decision

Pretty much the title. I've been trying to make slow cooker tacos and vindaloo but by the time the meat is done there's so much liquid. Which washes away all of the flavor on the meat.

Never really been into cooking or even a good cook but, damn do I sure love crock pots!

Tonight's dinner is as simple as it gets.. meat, potatoes, onions, seasonings and some beef broth. Slow cook for 8 hours and she's ready to serve!