Crock Pot Piperade

In our continued quest for easy weeknight cooking we still use the crock pot quite a bit. We’ve been cooking from a book called The Gourmet Slow Cooker by Lynn Alley. Yesterday we made the Piperade which is a traditional Basque pepper sauce that was served with chicken — traditionally it would be served with eggs, but is often used with meat or poultry.

To accompany the piperade I baked bread for the first time in the new house. More on that later today.