Slow Cooker Chicken and Pork Terrine is easy to make, but like other terrines it needs time to rest and reabsorb the juices before serving so you will want to get started a day or two ahead of time.
A terrine is a forcemeat (ground meat mixture) that’s packed into a mould (also called a terrine) and cooked in a hot water bath. Although terrines are often cooked in an oven, slow cooking is a great alternative if you have a crockpot or slow cooker large enough to hold the terrine.
Slow cooking is convenient because you can start the slow cooker up, go off and do other things, and several hours later you can come back to a perfectly cooked dish.
When this terrine comes out of the slow cooker, you let it rest with a weight on top to help release any juices and then refrigerate for at least a day to let the terrine reabsorb the juices.
Although it may sound complicated, terrines are easy to prepare and come out perfect nearly every time. Slow Cooker Chicken and Pork Terrine is easy to make and a great looking dish. Because it’s wrapped in bacon you really can’t see the laters of this terrine until you slice it, but once cut you can see the light layer of chicken, the squares of spam bacon in the middle, and the darker layer of pork on top. The cream helps the meat bond and form properly and the herbs add color and taste. So even though this dish is easy to prepare, the complexities, varying textures and tastes of the different layers, and the beautiful bacon wrapping make this an aesthetically pleasing and surprisingly complex dish.
Try making it for yourself and let me know what you think in the comments section below.