Experimenting with my slow cooker. Got a recipe for Buffalo Chicken from
Gina's Skinny Recipes at skinnytaste.com but the recipe seemed too small for my 5 quart slow cooker. Modified it up and I'm using a whole roaster chicken so we shall see.
4 stalks celery, cut into two inch lengths
2 onions coarsely chopped
3 tablespoons chopped garlic
1 whole roaster chicken, about 5 pounds
1 quart chicken stock
1 cup Frank's Red Hot sauce
1 cup water just to bring the level up
I wanted to do a low cook for 6 hours, but my slow cooker only has Low settings for 8 and 10 hours. Not only that, but 6 hours takes me past 9:30 (bedtime at 9:00 so I can get up at 5 to teach school). The only other option would involve leaving it on the warmer overnight, so I'm going with the suggested alternative of 4 hours on High.
Update: It tastes like...
... chicken. So I made
Buffalo Chicken Potato Skins
