#versatileingredients

[emichenart]

Cooking a pumpkin in your crockpot is easy and makes it a versatile ingredient that can be used in many dishes.

Ingredients: 1 small pumpkin, about 4-6 pounds. 1 cup water.

Instructions: Clean the pumpkin well and pat it dry. Take the pumpkin in half and scoop out the seeds and stringy fibers. Cut the pumpkin halves into pieces that are about 2 to 3 inches wide. Put the pumpkin pieces in the slow cooker. Put in a cup of water. Put the lid on and set the heat to low. Cook for 4 to 6 hours, or until a fork can go through the pumpkin easily. Take the pumpkin out of the slow cooker when it's done cooking and let it cool down a bit. It should be easy to peel off the skin from the pumpkin flesh. You can add the cooked pumpkin to your favorite recipes or blend it to make pumpkin puree. Any food that is left over can be kept in the fridge for up to five days in an airtight container, or it can be frozen for longer storage.

Prep Time: 15 minutes

Cook Time: 240 minutes

Sinclair Spotteds

[asispercales]

This easy gluten-free chicken shredded recipe is great for days when you don't have much time. With a slow cooker and a few simple ingredients, you can make chicken that is tender and full of flavor. You can use it in many different dishes.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 cup chicken broth. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper.

Instructions: Chicken broth, garlic powder, onion powder, paprika, salt, and black pepper should all be mixed together in a slow cooker. Place the chicken breasts in the slow cooker and cover them with the broth mixture. It should be on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and easy to shred. Take the chicken out of the slow cooker when it's done cooking and shred it with two forks. Add the shredded chicken back to the slow cooker and mix it with the rest of the juices. You can serve it right away or put it in a container that won't let air in and put it in the fridge for later use.

Prep Time: 5 minutes

Cook Time: 240 minutes

Crinkhill National School