My Crock-Pot is probably the closest that I will ever get to a personal chef. I love to throw some ingredients in it, set it, then come back to a completely finished meal. Yesterday my Crock-Pot is saved me hours of babysitting a stock pot.
In this batch is some rotisserie chicken bones, carrrot peelings, and fresh herbs from the garden. At the top are thyme clippings, then garlic chives, then parsley at the bottom. You may also recognize green onions on the left. You can read more about how to make stock in a previous post.
I love to have homemade stock in the freezer. It makes a rich base for soups, and I have cubes of it in my freezer to add flavor to sauteed veggies.
Do you love your Crock-Pot? What has it done for you lately?