I love anything in a slow cooker. But sometimes I find traditional slow cooker recipes can be a little bland. A lot of cream of such and such soups. Potatoes. Cheese. Which all have their place, but sometimes, I really want a little more pizazz out of my slow cooker.
Enter balsamic vinegar.
I’m sure most of you are very familiar with balsamic vinegar’s heady, fruity flavor. It’s so funny that ten years ago, it was this new, foreign, fancy condiment. Now it’s absolutely everywhere.
For the longest time, I only used balsamic vinegar in cold recipes – mainly salad dressing. But over the last few years, I’ve discovered how amazing it can be in cooked dishes. The vinegar reduces, losing i’s hard, acidic edge and lending brightness to dishes.
It’s basically the jazz hands of the condiment world.
Get ready to wake up those taste buds!