Life has been busy and I have been relying on my slow-cooker a lot for weekday meals. Last Wedsnesday, I was in a rush in the morning and just ransacked the fridge for things to dump in the cooker. What I found was chicken thighs, celery, cremini mushrooms, some cut onions from the night before and a stick of butter. I tossed it all in the slow-cooker, dumped in a little white wine, apple cider vinegar and a few spices, then left it to cook. It came out really nice and I decided to recreate it with a bit more consideration and a medicated twist.
Here’s What You Need:
- 1/4 cup cannaoil
- 1 lb chicken thighs
- 1 stalk celery (chopped)
- 2 carrots (peeled, sliced into 1/2 inch rings)
- 1 lb cremini mushrooms (quartered)
- 1/2 yellow onion, (rough chopped)
- 1 lb stick of cannabutter
- 2 cups white wine
- 1/2 cup apple cider vinegar
- 1 tsp garlic powder or crushed garlic
- 1/4 cup basil
- 2 tsp chopped rosemary
- Salt and pepper to taste
How to Make Slow Cooked Herbed Farmhouse Chicken
In a sautee pan, heat up the cannaoil to near smoking and sautee all the vegetables until they are a little browned — this will bring a natural sweetness to the dish.
While the veggies are cooking, put all other ingredients into the slow cooker in preparation for adding the veggies. Put the vegetables in the cooker with the rest, give it a good stir, put the lid on and let it get rolling.
Let it cook for at least 5 hours, more if you can. Slow-cooked meat will first get harder and then the collagen in the muscle breaks down with more heat exposure which allows for that lovely “shredded” or “pulled” meat to occur. This process takes longer with beef or pork, but it’s good to let chicken sit for a long time too. It’s pretty hard to overcook in a slow cooker, so long as you have enough moisture in the bin.
Test your meat with a fork to see if it’s done. It will flake and shred with ease if it’s cooked enough. Enjoy!
Bonus tip: toss a stick of cannabutter into the bin once it’s ready to eat and stir it around until it melts and enriches the whole pot!
Check out other posts from Weedist’s Great Edibles Recipes series!