I've been trying to put my crock pot/slow cooker to work for a couple of reasons....1. my vintage stove is 50º off and even with an oven thermometer baked goods aren't rising right. I thought maybe it was my baking powder or flour so I changed them out but no, I made chocolate cake, it came out like a brownie, I made brownies, they came out more like cake...2. keeping heat out of the kitchen ... 3. less use of electricity and 4. I don't have to spend the evening making food.
I made a chicken dish the other night that was tasty, it had onions, apples, tomatoes, peppers, garlic and chicken thighs, the apples gave it a nice sweetness. If I could remember the website I got it from I'd link you there.
Today I made Zucchini bread. R. brought some squash and zucchini from the garden and I know there will be an abundance so lots of making and pureeing and sauteing and grilling will be happening. I decided to look up a recipe for Crock Pot Zucchini Bread, found one, put it all together and voila! pretty cool. Lower use of electricity, much less heat brought into the house, tasty goodness. It's denser than what I'm used to with this type of bread but it's moist and tasty. The cinnamon and nutmeg add a nice flavor.
ps: notice in the recipe it calls for 1 tablespoon...it doesn't say of what....I'm sure you'd figure it out but I'll tell you, it's vanilla. typically it's one teaspoon of vanilla that goes into a recipe so that's what I put in....
As that was cooking I was steaming up some squash, zucchini, onions and lots of garlic in chicken stock, we'll have some venison steak and boiled carrots and be good to go.