Need a slow cooker or no fuss recipe

[annarose999]

It's my brother in law's birthday and we've promised to make dinner. I've got all the basics in the fridge and pantry I just don't feel inspired to cook. Does anyone have a super easy slow cooker or no fuss recipe I can use? Need one for a dessert too.

Tia!!!
Posted via Mobile Device

[Goddess's mom]

Creme Brule for dessert. Trust me on this. You can make it ahead of time and carmelize just before. I use my toaster oven to carmelize. You can make it in coffee cups if you don't have ramekin dishes or in one large dish but individual dishes are nicer.

CREME BRULEE

2 cups heavy cream
3 large eggs
½ cup sugar
3/4 t vanilla

Heat the cream almost to a simmer. While the cream is heating stir the eggs and the sugar with a wooden spoon just until blended.

When the cream is heated gradually stir the cream into the egg mixture. Strain the mixture into a mixing bowl with a pouring spout and stir in the vanilla.

Pour the cream mixture into custard cups (about 6-8) and place the custard cups in a baking dish. Pour enough water into the baking dish to come about 2/3 the way up the cups.

Place the baking dish in the oven and set the temperature at 250. Bake for 1-1 ½ hours or until the custard is set but still slightly quivery in the center. Remove the custards from the water bath and let cool at room temperature.

Cover each dish with plastic wrap and refrigerate for up to 2 days. Shortly before serving blot off any condensation and caramelize the surface.

½ cup brown sugar

Preheat the broiler for 10 minutes with the rack as close to the top as it will go. Force the sugar through a metal sieve onto the tops of the custards making sure to cover them evenly. Arrange the custards on a baking dish and place under the preheated broiler. Broil the custards until the sugar melts and bubbles, turning them as needed to caramelize the tops as evenly as possible


LEMONY ROASTED CHICKEN

1 fryer or roasting chicken (3-4 lbs)
½ cup chopped onion
2 T butter
juice of 1 lemon
1 T fresh parsley
2 t grated lemon peel
¼ t salt
¼ dried thyme leaves


Rinse the chicken and pat dry with paper towels. Remove and discard any excess fat. Place onion in the chicken cavity and rub the skin with the butter. Place the chicken in a slow cooker. Squeeze the juice of the lemon over the chicken. Sprinkle with parsley, grated lemon peel, salt and thyme. Cover and cook on low for 6-8 hours.


I put tiny potatoes in the bottom of the slow cooker under the chicken, then all you need is a salad or some veg.