The slow cooker is a simple creature, being a heated pot with two, maybe three settings, but it is effective, using the same amount of power as a light bulb to cook meals that would otherwise take hours of pouring over the stove or peeking into the oven. Cooking things for hours on end is forgiving; timings are vague, you can leave them on while you leave the flat, and they tend to have a large basin that’s perfect for meal prepping.
While it does require some forethought and planning, for me, throwing some ingredients in a pot one morning is much easier than preparing a whole meal when I get back from a long day, and if you really have the organisational beans in you, having everything prepped and chopped the night before, and just dumping it all into the slow cooker is a masterful move.
In terms of what you can whack into the slow cooker, here are three ideas and two almost recipes to try with your new best friend.
Consider making a humble Jacket Potato in your slow cooker. Simply pierce the skin a few times with a fork, wrap it in tinfoil, and leave it on low for 7-8 hours or high for 4-5. Top to your liking and enjoy!
Try making shredded or pulled cheap cuts of meat. Leave a chicken thigh, pork shoulder, or chuck roast in the slow cooker with your preferred seasonings and a little liquid for 6 hours on low or 4 hours on high, and soon you will be able to pull it apart with a fork. This pulled meat can be used in sandwiches, wraps, salads, soups, or as a topping for your jacket potato, also made in the slow cooker.
If you are hosting a Christmas party or feeling particularly festive, they can also keep your mulled wine, hot chocolate, or hot apple cider warm throughout your holiday gathering.
Any stew or blended soup made on the stovetop can be made in a slow cooker with less labour involved.
For stews, combine all the ingredients in the slow cooker, adding a dash of extra water if needed, and cook as usual. If you are using grains like barley or lentils, add more liquid, as they will thicken your stew significantly. For beef, fry before adding to the pot for more flavourful results. And for chunks of veg, cut them to a slightly larger size than you usually would, as they will dissolve if not. Also, do not include potatoes unless you plan to blend them, as they will make your stew grainy.
Blended soups are less particular as the textures are all dramatically changed. All you need to do is just chuck your veg, liquid and seasoning in, let it cook for 4-6 hours on high, or 8 or so hours on low, add a fat, and blend. The soup will look more appealing if you group by colour, e.g., Butternut squash, carrots, bell peppers, and sweet potato, or peas, broccoli, spinach, and kale.
If you want to add extra protein, include red lentils, and if you want to make it stretch add a potato.
Once the soup is cooked through, it’s time to blend. As you are doing this, introduce fat sources. My preference is for browned butter or garlic and herb cream cheese, but cream, butter, cream cheese, or olive oil will also work well. These will all introduce more fat into the soup, which helps meld the elements together and creates a smoother, creamier blended soup.
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Featured Image Credit: Spencer Haynes
Spencer is a 3rd Year History and English student interested in library science, baking, and storytelling.
