Prepare a dish using a slow cooker.

“Like a new parent, I woke every hour to check my concoction, a pulled pork recipe with tomatillo sauce that I’d mastered on the stove, but easily converted to the slow cooker. The next morning, I was sleepy but the pork practically fell apart it was so tender.”

“The Verdict: pretty good. Nothing amazing. Definitely, by the time I arrived at my friend’s place twenty minutes later, the dish tasted much better. I imagine the added garlic had time to disseminate throughout the sauce. In fact, later in the evening, when I had a second helping, the flavors most certainly had improved even more. And then the next afternoon, it was even better. Still though, this dish was not mindblowing. [...] Plus, it was a touch too runny, making tacos a drippy, messy affair. The main problem really though was that this recipe necessitated so many different pots and pans. Part of that might have been my own lack of efficiency, but still, for something that had seemed so straightforward and easy, it certainly became rather labor intensive toward the end.”

“I started with a random slow cooker chicken thing and suddenly I’m like “why is this weirdly therapeutic” there’s something about not hovering over a pan the whole time. like you just toss stuff in, go do life, come back and it smells like you actually tried”