Layered Slow-Cooker Dinner with Hong-Kong Chicken, Basil Beans, Honey Carrots AND Baked Potatoes, cooked together but keeping the flavors separate
This post first appeared on my previous blog, Creative and Delicious, which is now merged with With A Blast
How about a complete meal cooked in your slow-cooker ? Not mixed, each on it’s own, with no flavors mixed – including “baked potatoes” !
This is the first time I’ve tried anything close to this Layered Slow-Cooker Dinner and I had no idea what to expect. Disappointed I was not – definitely not!
I think this might even be my new method of cooking. Especially when I do not feel like spending a lot of time in the kitchen, which does happen quite a lot during Summer.
However, I am sure I am not the only one who hates being in the kitchen during Summer !
On the menu we had :
- Hong Kong Chicken
- Baked Potatoes (served with Sour Cream and Spring Onions)
- Sweet Honey Carrots
- Basil Green Beans
I opened the top packages a little halfway through and gave the veggies a little stir using a spoon – so as not to tear the aluminum foil.
Open the top packages a little halfway through and give the veggies a little stir using a spoon – so as not to tear the aluminum foil.
Both vegetables had only enough liquids etc to flavor, other than that it cooked in it’s own juices.
The Potatoes were cooked soft, but still firm.
Delicious combination ! Only one thing, the **Green Beans** were cooked too long, you might want to add them halfway through and not at the beginning.
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More Slow-Cooker recipes you might like:
- Hearty Chicken Gumbo
- Cowboy Chili Casserole
- Red Wine Lamb Shanks
Layered Slow-Cooker Dinner