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Crock Pot Cooking: Low and Slow is the way to go! (
Whether you dust off the slow cooker sitting in the garage sale pile, score one at a vintage cookware store, or find yourself starry eyed in front of the All Clad beauty at Sur La Table (where I once worked, full disclosure); one of these recipes should get you started.
Hot and Hearty Breakfast:
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2 cup of grains (make a mix- brown rice, steel cut oats,
millet, even amaranth.)
6 cups water
Cook on lowest setting 6-8 hours.
Prior to serving combine with ½to 1-cup half n half or milk.
Top with your choice chopped nuts, ground flax seed, golden
raisins, and a touch of cinnamon or a dash of maple syrup.
Homemade Applesauce:
Begin with 20 apples, peeled, cored and quartered.
2 whole cinnamon sticks
Add ¼ freshly squeezed lemon juice.
Cook on low setting 5-6 hours.
(More recipes after the jump.)
Old School Sunday Chicken Dinner:
1 3.5 lb chicken-cut up
1 large onion, quartered
4 cloves garlic
4 large carrots, chopped into 3″ chunks
4 medium potatoes, quartered
1 bay leaf
1 Tablespoon dried thyme
1 Tablespoon dried parsley
Kosher salt or sea salt
Freshly ground black pepper
1- 2 cups chicken stock, depending on size of slow cooker
Brown chicken in a skillet on all sides (adds flavor to your dish)
Place chicken in bottom of crock-pot
Layer vegetables over chicken
Sprinkle herbs over vegetables
Add chicken stock
Cook at low temperature for 6 hours or according to manufacturers instructions
Note: if using fresh herbs, add during last half hour of cooking
Garden Explosion:
1 lb green beans, tips trimmed
2 large zucchini or yellow squash, or 1 of each-cut into 2 inch strips, lengthwise
2 red, yellow or green bell peppers- cored, seeded and cut into 2 inch strips, lengthwise
6 cloves garlic
2 red or white onions, peeled and cut into eighths lengthwise
3 tablespoons extra-virgin olive oil or lemon infused olive oil
1 tablespoon dried herbs-your choice of basil, thyme, oregano, rosemary or combo
Sea salt and freshly ground black pepper-to taste
Pinch of red pepper flakes
Toss prepared vegetables with 3 tablespoons extra-virgin olive oil, 1 tablespoon dried Italian herb(s), red pepper flakes, sea salt and freshly ground black pepper.
Place mixture in slow cooker and cook on low for 2 hours.
Remove to platter and drizzle with aged balsamic or red wine vinegar.
