At the end of the day, it’s wonderful to sit down to a home-cooked meal. What’s even better is if that great meal is waiting for you…no fuss, no muss on your part. You can just dish it up, relax and enjoy. Who is this magic genie that cooks all day while you’re away? THE SLOW COOKER.
The slow cooker is so handy…just page through this collection and you’ll discover just how versatile it is. You’ll find entrees such as ribs, meatballs, stews, roasts, fajitas and pasta dishes. There are also recipes for hearty soups, classic sides, dips, snacks, warm beverages, puddings and fruity crisps. With 403 sensational dishes to choose from, you’re sure to find several that will quickly become your go-to favorites!
You can check out Slow Cooker Basics for cooking tips, buying information and suggestions for converting oven or stovetop recipes to slow cooked dishes.
Slow cookers cut down on the time you need to spend in the kitchen to create a tasty, nutritious meal. Most foods can be prepped for the slow cooker in 30 minutes or less. Then you can go about the day with little if any additional kitchen work.
On the money front, slow cookers help keep your grocery budget in line. Moist low-heat cooking is ideal for less-tender, more economical cuts of meat, such as rump roasts and round steaks. They are also a “green” appliance since they use less electricity when compared to cooking the same dish in an oven. And, they give off little heat, which helps keep the kitchen cool in the summer.
The slow cooker has been around for about 40 years, and the basic premise is still the same—simmering foods with low, steady heat for long time periods. While individual models vary, they usually have at least two settings, low (about 180°) and a high (about 280°). A few models have a warm setting, which is great to keep cooked food warm, particularly dips and beverages.
Newer slow cookers tend to heat up more quickly than older ones. If you have an older model and your recipe directs to cook on low, you may want to set it on the highest setting for the first hour of cooking to ensure food safety.
A range in cooking time is provided to account for variables such as thickness of meat, fullness of the slow cooker and the temperature of the food to be cooked. As you become more familiar with your slow cooker, you’ll be better able to judge which end of the range to use.
Slow cookers range in price from $20 to more than $200 and are available in sizes from 1-1/2 to 7 quarts. Before you purchase one, decide on a price range that fits your budget, and pick a size that is appropriate for your family (see the chart Slow Cooker Sizes, below).
Look for models with removable inserts, which make it easier to clean. Most inserts are ceramic, but some of the pricier models have aluminum inserts. Aluminum inserts allow you to brown meats directly in the insert on the stovetop. Then you can drain the meat and transfer the insert to the slow cooker. Look for inserts that are dishwasher-safe.
Slow Cooker Sizes
| Household Size | Slow Cooker Capacity |
| 1 to 2 people | 2 to 3-1/2 quarts |
| 3 to 4 people | 3-1/2 to 4-1/2 quarts |
| 4 to 5 people | 4-1/2 to 5 quarts |
| 6 or more people | 5 to 7 quarts |
Slow cookers are available in the classic round shape and an oval shape. If you plan on preparing roasts in the slow cooker, you may wish to consider an oval shape. If stews and soups are your forte, then a round slow cooker is perfect for your cooking needs.
A “keep-warm” feature should be a consideration if you are planning on using the slow cooker as a chafing dish to keep items warm during a party. Some slow cookers will automatically switch to a keep-warm setting after cooking.
Think twice before you purchase a garage-sale bargain. If it is new and in its box, it probably is a bargain. If it is older and used, it might not be a smart buy. Older units can lose their cooking efficiency and might not rise to the proper temperature. To check the cooking temperature of your slow cooker, see Slow Cooker Temperature Check, below.
To find information about specific models, check online or in reputable consumer magazines for product reviews.
To be considered safe, a slow cooker must be able to cook slowly enough that it can be left unattended, yet it must be fast enough to keep the food at a proper temperature. Here’s how to check your slow cooker:
1. Fill the slow cooker 1/2 to 2/3 full with room temperature water.
2. Cover and heat on low for 8 hours.
3. Using a thermometer, check the temperature of the water quickly since the temperature can drop quite a bit once the lid is removed.
4. The temperature should be at least 185°. If it’s too hot, your meal cooked for 8 hours would likely be overdone. If the temperature is below 185°, the slow cooker is not safe to use and should be discarded.
DO prep your ingredients the night before. It will save you time in the morning.
DO place soups and stews and other suitable recipes in the insert and refrigerate overnight. Place the insert in an unheated slow cooker.
DON’T preheat the slow cooker. Preheating could crack a ceramic insert.
DO fill the insert at least 1/2 full. If it is less than 1/2 full, the food may be burnt at the end of the cooking time.
DON’T fill the slow cooker more than 3/4 full. Foods may not cook properly and reach safe temperatures in a reasonable length of time.
DO thaw meats before adding to the slow cooker. If using purchased frozen slow cooker meals, follow manufacturer’s directions for cooking.
DO spray the insert with cooking spray for easier cleanup.
DO cut large cuts of meat (over 3 pounds) in half. Cut up whole chicken before cooking.
DO brown meats and drain fat before adding to the slow cooker.
DO cut vegetables into uniform sizes. Place vegetables, such as potatoes, rutabagas, turnips, parsnips, onions and carrots, in the bottom and around the sides of the slow cooker. These firm vegetables take longer to cook than the meat.
DO taste and adjust seasonings before serving. The long, slow cooking time can weaken the flavor of some seasonings.
DON’T lift the lid. You can lose 10° to 15°, and it can take 20 to 30 minutes for the temperature to recover. Also, make sure the lid is sitting properly on the slow cooker, so heat and steam can’t escape.
DO remove food from the slow cooker within 1 to 2 hours and refrigerate any leftovers.
DON’T use the slow cooker to reheat food. Use a microwave or stovetop. If your slow cooker has a warm setting, transfer the heated food to the slow cooker to keep warm.
DO allow the lid and insert to completely cool before washing.
BEANS. Dried beans can be tricky to cook in a slow cooker. Minerals in the water and variations in voltage affect various type of beans in different ways. Dried beans should always be soaked before adding to a slow cooker. To soak beans, place them in a Dutch oven and add enough water to cover by 2 inches. Bring to a boil and boil for 2 minutes. Remove from the heat, cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. Sugar, salt and acidic ingredients, such as vinegar, interfere with the beans’ ability to cook and become tender. So it’s best not to cook beans with these ingredients, but to add them only after the beans are fully cooked. Lentils and split peas do not need to be soaked.
DAIRY. Milk-based products tend to break down during slow cooking. Items like milk, cream, sour cream or cream cheese are best added during the last hour of cooking. Cheeses don’t generally hold up during the slow cooker’s extended cooking time and should be added near the end of cooking. Condensed cream soups generally hold up well in the slow cooker.
FISH & SEAFOOD. Fish and seafood cook quickly and can break down if cooked too long. They are generally added to the slow cooker toward the end of the cooking time to keep them at optimal quality.
MEAT. Meat may be browned before adding to the slow cooker. While browning is not necessary, it adds to the flavor and appearance of the meat and allows you to drain off the fat. Cut roasts over 3 pounds in half before placing in the slow cooker to ensure even cooking. Trim off excess fat from meats and poultry. Fat retains heat, and large amounts of fat could raise the temperature of the cooking liquid, causing the meat to overcook. If you don’t brown poultry before adding to the slow cooker, you may wish to remove the skin for a more appealing appearance.
OATS. Quick-cooking and old-fashioned oats are often interchangeable in recipes. However, old-fashioned oats hold up better in the slow cooker.
PASTA. If added to a slow cooker when dry, pasta tends to become very sticky. It is better to cook it according to the package directions and stir it into the slow cooker just before serving. Small pastas, such as orzo and ditalini, may be cooked in the slow cooker. To keep them from becoming mushy, add during the last hour of cooking.
COUSCOUS. Couscous is best cooked on the stovetop rather than in the slow cooker.
RICE. Converted rice is ideal for all-day cooking. If using instant rice, add it during the last 30 minutes of cooking.
VEGETABLES. Vegetables, especially potatoes and root vegetables, such as carrots, tend to cook more slowly than meat. Cut these vegetables into uniform pieces and place on the bottom and around the sides of the slow cooker. Place the meat over the vegetables. Add tender vegetables, like peas and zucchini, or ones you’d prefer to be crisp-tender, during the last 15 to 60 minutes of cooking.
• Removable inserts make cleanup a breeze. Be sure to cool the insert before rinsing or cleaning with water to avoid cracking or warping. Do not immerse the metal base in water. Clean it with a damp sponge.
• If dishwasher-safe, place the insert in the dishwasher. Otherwise, wash in warm, soapy water. Avoid using abrasive cleansers, since they may scratch the surface.
• To remove mineral stains on a ceramic insert, fill the cooker with hot water and 1 cup white vinegar; cover. Turn the heat to high for 2 hours, then empty. When cool, wash with hot, soapy water and a cloth or sponge. Rinse well and dry with a towel.
• To remove water marks from a highly glazed ceramic insert, rub the surface with canola oil and allow to stand for 2 hours before washing with hot, soapy water.
Almost any recipe that bakes in the oven or simmers on the stovetop can be converted for the slow cooker. Here are some guidelines:
Select recipes that simmer for at least 45 minutes. Good choices to start with are soups, stews, pot roasts, chili and one-dish meals.
Cooking Times
| Conventional Time | Slow Cooker |
| 45 minutes | LOW: 6 to 8 hours HIGH: 3 to 4 hours |
| 50 minutes or longer | LOW: 8 to 10 hours HIGH: 4 to 5 hours |
Refer to your slow cooker’s guidelines or recipe booklet or this cookbook. Look for a recipe that is similar to the one you want to convert for guidance. Note the quantity and size of the meat and vegetables, heat setting, cooking time and amount of liquid.
Since there is no evaporation, you will probably need to reduce the amount of liquid the recipe calls for. If a recipe calls for 6 to 8 cups of water, start with 5 cups. All slow cooker recipes should call for some liquid. If the recipe does not call for any, add about 1/2 cup of water, broth or juice.
Use a meat thermometer to check for doneness of large cuts of meat.
Quick-cooking tapioca can be used as a thickener for stews. Add it along with other ingredients at the beginning of cooking. To thicken juices at the end of cooking, use flour or cornstarch. Mix flour or cornstarch with some water until smooth. Stir into the slow cooker. Cover and cook on high for 30 minutes or until juices are thickened. Or, strain juices and place in a saucepan. Mix flour or cornstarch with some water until smooth. Stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
If you are cooking in a slow cooker and the power goes out, the USDA recommends the following:
• If you are home when the power goes out and the food is not completely cooked, immediately finish cooking the food by another method, such as a gas stove or grill.
• If you are home when the power goes out and the food is completely cooked, it can sit in the slow cooker for up to 2 hours and still be food safe. Any longer and it should be discarded.
• If you are not home when the power goes out, discard the food even if you think it is cooked. It is better to be safe than consume food that has been uncooked or sitting for a long time at unsafe temperatures.
Layered dishes or meat loaves, such a Slow-Cooked Taco Meat Loaf (page 46), are easier to get out of the slow cooker using foil handles. Here’s how:
1. For a 3-qt. slow cooker, cut three 20- x 3-inch strips of heavy-duty foil (or 25- x 3-inch for larger slow cookers). Or cut 6-inch-wide strips from regular foil and fold in half lengthwise. Crisscross the strips so they resemble the spokes of a wheel.
2. Place strips on the bottom and up the sides of the slow cooker insert. Let strips hang over the edge of the slow cooker. Coat strips with cooking spray.
3. Place food in the center of the strips and lower until the food rest on the bottom of the slow cooker.
4. After cooking, grasp the foil strips and carefully lift food up. Remove food from foil strips and serve.
