Slow Cooker Ham Hock and Chickpea Stew
The soup can be refrigerated for up to 3 days. Reheat gently.
Rich white Rhône blend.
After 3.5 hours it has barely cooked. Even the carrots look raw.Read More
I can't see the point in making this in a slow cooker. Ham hocks have to simmer for at LEAST 2 hours (stove-top) before adding anything else. Real time version would have the entire meal ready in about 3 hours, so why drag it out to an 8 hour production? Especially if you have to keep going in and stirring the pot, what's the point? Also, there's not much in this recipe that would make this anything more than hum-drum bland. I just bought a crock pot and really can't find any use for it. I can do in two hours what it takes a crock pot all day to do. Plus, I have to brown ALL meats & aromatic veggies before adding to the crock pot, which means dirtying yet another pan. Otherwise, you'll just end up with a pot of plain, boiled, anemic meat and vegetables....food for the frail and infirm. Uh uh honey, no thanks. If you really CAN cook, you don't need a crock pot. However, mine won't go to waste. I'm going to experiment with it for sous vide cooking.Read More