America’s Test Kitchen just put out The Healthy Slow Cooker Revolution, a photo-filled cookbook comprised of lighter, healthier fare than you’d usually expect from a slow-cooker cookbook.
And because I am a lucky blogger, I got a review copy to try out, plus two to give away!
This book is the same size as the DIY cookbook and the 6-Ingredient cookbook, and like those two, it has tons of pictures. I’d say probably 2/3 of the recipes have accompanying full-color photos, which I love. Photos make it so much easier to pick out which recipes you’d want to try.
Most of the recipes in the book are for main dishes, such as soups, stews, slow-cooked meats, and so on. But there are also a few recipes for very unconventional slow-cooking…as it turns out, you can make brownies and cakes in your slow cooker by putting a loaf pan right inside!
Unfortunately, I have a super old, super cheap, super 90’s Crock Pot, which is the vertical shape rather than the new oval shape, so I wasn’t able to try out any of the “baking” recipes.
Honestly, since I have a functional oven, I’m more interested in non-baking sorts of recipes. But for someone who doesn’t have an oven, the baking recipes could be super handy.
I opted instead to try out a shredded chicken taco recipe, because I pretty much can never ever eat too much Tex-Mex food.
I actually have a chicken taco recipe that we all love (a riff on a Cook’s Illustrated recipe), but that one has a green sauce, so the red sauce here intrigued me.
The chicken tacos call for bone-in chicken breasts, and luckily, I happened to have some in the freezer.
A number of Cook’s Illustrated/ATK recipes call for them, so when I happen to see them on sale, I stash some away for future use.
So, you salt and pepper the breasts, and then in the microwave, you combine oil, spices, and chipotle chili in adobo sauce.
This is in lieu of blooming the spices in a pan the way you would during stovetop cooking, and if you don’t have a microwave, you could certainly just cook the spices and oil in a pan for a minute or two.
Then you mix the spices with tomato sauce, nestle the chicken into the sauce, and cook for three hours, or until the chicken breasts register 165° F.
Then all that’s left is to remove the chicken from the sauce, let it cool a bit, shred it, and return it to the sauce.
The recipe also includes instructions for making a pineapple salsa, and in addition to that, I sliced avocado on top of my taco.
Because I add avocado to everything.
(Interestingly enough, all the recipes I bookmarked to try were either Tex-Mex or included avocado. I am nothing if not predictable.)
We also tried the tacos with toppings like shredded lettuce and cheese, and we actually thought that was more delicious than the pineapple salsa.
Pineapple salsa is awesome, but I think I prefer it on the side with chips rather than in my taco (Totally a matter of personal preference.)
I’ll share the shredded chicken taco recipe in a separate post, hopefully tomorrow, but for now, I have a giveaway!
The Healthy Slow Cooker Revolution is available in a paper version and you can also buy it for your Kindle (though I must say, I really do prefer physical books for cooking!)
However, two of you will win your very own copy, compliments of America’s Test Kitchen.
To enter, leave a comment telling me your favorite thing to make in your slow-cooker.
Due to shipping restrictions, this giveaway is limited to residents of the continental United States. Apologies to my international readers…I really do you love you all!
NO PURCHASE NECESSARY. Void where prohibited. Odds of winning depend upon the number of entrants. ATK furnished the giveaway prizes and a review copy, but this post was not sponsored in any other way. Winner will be chosen at random. Giveaway closes at 11:59 pm EST, on Sunday, February 22nd.