A casserole favorite adapted to the slow cooker. You can easily make this with beef or chorizo: brown ground beef seasoned with salt and pepper, or the sausage, in a pan—the most important thing is to render as much fat as possible—and just replace the chicken. Or really change it up and substitute drained canned beans. So versatile!
Pot de crème is a French dessert, literally translated as “pot of cream.” Pots de crème are small custards that are not usually as firm as a flan or a crème caramel, and for this reason they are cooked in individual pot de crème pots or ramekins. High-quality white chocolate gives the best results for this recipe. If you happen not to like white chocolate, you can easily substitute semisweet or bittersweet chocolate.