I have a question about the recipe "Braised Chicken Thighs with Tomato and Garlic" from Merrill Stubbs. I have a slow cooker with a cast aluminum insert that can go from stovetop to the slow cooker unit. Can I make this recipe a day ahead in the slow cooker, refrigerate it in the insert overnight and then reheat it in the slow cooker tomorrow? If so, how long and at what temp should I cook it today, and how long to reheat? Thank you and HAPPY NEW YEAR!