Well, we had a total eating week and there was not a morsel of food wasted this week.
I could hardly keep on top of our muffin needs this week and lots of desserts were tried out. 
It will need to be Salad week really soon C:
I’ve also wanted easy meals waiting for me at the end of the day so the slowcooker has been busy.
There’s been something missing though and that’s something that tastes baked. 
You know what I mean? 
My slowcooker is amazing for stews etc but you also want something with a bit of bite to it. 
However, I don’t have time to do this and eat before midnight on weeknights and small one gets more than a bit scary when she doesn’t eat her dinner by a certain time.
So here’s a take on baked chicken that doesn’t need to be babysat at all because it’s made in the slowcooker.
I started by brining my chicken overnight (don’t panic, this is the only part that takes any time at all).
In my brine I’ve got: 3 T. juniper berries, 1/4 cup brown sugar, 2 T. salt, 1 tsp. crushed chilli flakes, 2 tsp. crushed peppercorns (I’ve got pink ones today but black, white or green would be totally fine), 1 cup of vinegar (I’ve got a really cheap balsamic from Costco) and 2 tsp. herbes de provence.
Mix your spices and vinegar in a big pot.  Add your chicken (mine’s frozen) and fill with pot with water to cover.  Let sit in the fridge overnight.
Before you go to bed make this rub so that it is ready for the next day.
1/4 cup brown sugar, 1 T. juniper berries, 1 tsp. crushed chillies, 1/2 tsp. salt.
The next morning; dump off the brine (don’t worry, this whole thing, including photos added less than five minutes to my morning).
Place in your slowcooker and top with your rub.
Place on high for 6.5 hours and forget about it.
This is what will be waiting for you.
Serve with a veg, rice and some of the pan drippings.
Now, the rest of this chicken is certainly not going to be wasted.  Pop by next week and see what I do with the leftovers.  I have an evil master plan.
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