The slow cooker is a time-saving cooking tool that is ideal for busy families. Especially families with young children who need a bit more TLC at the end of a long day. There’s no frying, boiling or baking required. Simply layer everything into the slow cooker and you’ve made dinner!
Slow cookers aren’t ideal for making all types of meals. However, they are particularly good at cooking the following types of dishes:
• Soups, stews and anything that needs to simmer for a long time.
• Dishes that traditionally cook on low for a long time like baked beans.
• Casseroles and other baked dishes like shepherd’s pie.
• Dishes that are steamed like British-style puddings.
• Cheese or chocolate fondue, both are perfect for a slow cooker.
You can even convert your favourite recipes so they can be made in the slow cooker. Simply follow these tips:
• Liquid doesn’t boil off in a slow cooker, so don’t add any extra liquid.
• While you don’t have to precook vegetables, I recommend frying aromatic vegetables like onions, garlic and mushrooms to improve the flavour.
• The flavours will all blend together, so if you want a fresh flavour, add it as a garnish.
• Don’t check on the food. Lifting the lid will release the heat and cause your food to take longer to cook.
• To avoid over cooking, pasta, rice and fresh greens are added to the slow cooker for the final hour of cooking.
Here is a chart to help you convert cooking times for the slow cooker.
Conventional Recipe Cooking on Low Cooking on High
15–30 minutes 4–6 hours 1–2 hours
45 minutes–1 hour 5–7 hours 2–3 hours
1–3 hours 8–10 hours 4–6 hours
Here are two simple and delicious slow cooker recipes. If you don’t have a slow cooker, don’t despair, I’ve included suggestions for conventional cooking alternatives.
Pizzaiola
This is a variation on a lasagna that uses potatoes instead of noodles. It works particularly well in the slow cooker, since the potatoes can handle over-cooking. Everyone in our family loves this dish.
3 lbs of potatoes
1 package of frozen spinach
4 cups of tomato sauce
4 cups of grated mozzarella
Salt and pepper, to taste
1. Thinly slice potatoes, about 3mm thick, like you would for scalloped potatoes. Fully defrost the spinach and squeeze out any excess liquid.
2. Spread 1⁄3 of the potatoes on the bottom of the slow cooker and sprinkle with a pinch of salt and pepper. Top with half of the spinach. Pour over 1⁄3 of the sauce and sprinkle with 1 cup of grated cheese. Repeat for a second layer of potato, spinach, sauce and cheese. Top with a final layer of potatoes and sauce. Cover with all the remaining cheese (about 2 cups).
3. Cook on low in the slow cooker for 6 to 8 hours or on high for 3 to 4 hours. You can also bake at 400°F for 1 hour. The dish is ready when the potatoes are fully cooked.
Carrot & Almond Soup
This recipe is as simple as you can get. It is perfect when you’re short on time. Simply throw everything into the slow cooker and puree the soup at the end.
12 medium-sized carrots
2 medium-sized onions
4 cloves of garlic
10 cups water
1⁄2 cup dried red lentils
2 Tbsp bullion powder
1 bunch each of parsley and cilantro
1 cup sliced or slivered almonds
Salt, to taste
1. Roughly chop the vegetables.
2. Place water, onions, carrots, garlic, lentils, bullion and the washed stems of parsley and cilantro into the slow cooker. Reserve the parsley and cilantro leaves for garnishing.
3. Cook on low for 6 to 7 hours, on high for 3 to 4 hours or simmer on the stove for 45 minutes.
4. When the soup is finished cooking, remove herb stems and add the sliced almonds. Puree until smooth.
5. Depending on the saltiness of your bullion, you may need to add more salt.
6. Serve with a garnish of parsley and cilantro leaves.
