Make thisslow cooker brussel sprouts recipewith or without the chicken for a perfect dinner or side dish recipe! This dish is seasoned with bacon, apple cider, and maple syrup making it perfect for Fall holidays or weeknight meals.
Recently, I signed us up for a local meat and produce delivery service. I’ve never really been big on grocery delivery because I really enjoy grocery shopping. I like reading labels, checking prices, browsing around, and telling my kids to stop running down the aisles. I just like it. However, I’m really not great at branching out when it comes to produce. I know we should be eating more fruits and vegetables, but when I’m planning my meals and grocery list, I always end up choosing old standbys. If I go to a farmer’s market instead of the grocery store, it’s even worse because I don’t have a list or plan and have no idea what to get. I always end up with something random like a container of hummus, two tomatoes, and a pint of strawberries.
In an effort to try to get more variety and quantity of produce in our diets, I signed up for this service. I have only gotten one delivery so far, but I love it! It was so fun to unpack and see what we got and start thinking of how to use everything. (Some things I didn’t even recognize, but that’s why I have all you wonderful folks on Facebook to help me.) I told you once that I love sponsored posts because they give me a starting point for recipes, and getting a couple sacks full of random ingredients had the same effect.
I was really happy to find a bag of brussels sprouts as one of my vegetables because we love the things.I usually roast them until they get almost black on the outside and velvety on the inside, but this time I wanted to branch out and try something new. That’s how thisslow cooker brussel sprouts recipe wasborn! Oh, and there are also rainbow carrots in there! That was another prize in my produce box, and they cooked up perfectly in the slow cooker too.
There is somemeat in my chosen box each week, but in this case, I already had the chicken drumsticks. In fact, they were a couple days past their sell by date, so I needed to cook them in a hurry! I love bone-in, skin-on chicken in the slow cooker because it doesn’t dry out, and these chicken legs were no exception. They were perfectly moist and tender and took on the rich flavor from the bacon and apple cider. (Did I mention there is hard cider in there?) You could also leave the chicken out completely and just make the vegetables as a side dish!
The slow cooker I used is the new Programmable Stay or Go 6-Quart Slow Cooker by Hamilton Beach, which the brand sent to me to test. This slow cooker features a locking lid for taking food to potlucks or parties. You can program it for the number of hours and temperature you want your food to cook, and then it automatically switches to “warm” when the cooking is done. A good slow cooker is a must for every weary chef, andyou canpick one up at Walmart!
1poundlarge carrotspeeled and sliced into 1/2” circles
2tablespoonsmaple syrup
1sweet onionchopped
3slicesbaconchopped
1 1/2poundsbone-in chicken with skin
seasoned salt
12ounceshard apple cider
Instructions
Place prepared brussels sprouts, carrots, and maple syrup in slow cooker.
Heat a skillet over medium-high heat. Add bacon and onion to hot skillet, and saute until most fat is rendered from bacon and onions are browning. Turn off heat. Use a slotted spoon to scoop cooked onions and bacon into slow cooker with vegetables. (Do not discard oil yet.) Stir contents of slow cooker well.
Heat same skillet with bacon drippings over medium heat. Sprinkle chicken on both sides lightly with seasoned salt. Cook chicken in hot oil for about 5 minutes on each side. Place chicken on top of vegetables.
Pour cider over the chicken and vegetables, and cover. Cook on high 6 hours or low 8 hours.
Author:Andi
Looking for more slow cooker recipes just right for Fall? Try these!
The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.
Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.
Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.
The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.
The flavor components that contribute to a bitter flavor are concentrated in the center of the brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.
Some people swear by cutting a cross in the bottom of each sprout, which they believe allows them to cook all through – but it's not necessary, and you'll save time if you don't.
To prepare brussel sprouts, you should rinse them well or even soak them if you have enough time. Trim the bottoms and outer leaves off, then cut them in half to prep them for roasting.
By doing so, you reduce the size of the sprouts, speeding up cooking. You also create a flat surface in the process (one flat surface for halved sprouts; two for quarters), which improves contact with the hot pan or baking sheet, allowing you to brown them more effectively.
There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.
Place the Brussels in a large saucepan over a high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water. Boil for 5 minutes, or until just tender but with a little bite. Taste to check – they should be slightly undercooked.
The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.
A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.
Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.
Therein lies the problem. According to her and my research, all legumes should be soaked and sprouted before eating to make them easier to digest. In certain situations, sprouted beans cook faster.
Soaking: Think of soaking as the initial step before actually sprouting a legume, grain, nut or seed. Many people soak beans before cooking to cut down on cooking time and reduce compounds that may cause gasiness in our digestive systems (although it's not completely necessary, it's definitely recommended).
However, the natural agents that protect them from early germination can wreak havoc in our digestive system. Soaking and sprouting replicates germination, which activates and multiplies nutrients (particularly Vitamins A, B, and C), neutralizes enzyme inhibitors, and promotes the growth of vital digestive enzymes.
Do you need to soak brussel sprouts before cooking? You don't need to, but it might help to soak them first. Do so for 20 minutes if you have time, prior to trimming them. If not, make sure you at least rinse them before you prep them for roasting.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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