Lasagna Bolognese
Salmon, Artichoke, and Noodle Casserole
Chicken and Mushroom Casserole
Southern-Style Green Beans
Orange Glazed Carrots
Braised Root Vegetables
Tomatoes, Corn, and Yellow Squash with Herbed Butter
Caribbean Black Beans
Roasted Beets with Pomegranate Dressing
Garlic and Rosemary Red Potatoes
Polenta
Risotto alla Milanese
Saffron Rice
Fruited Wild Rice Pilaf
Classic Bread Stuffing
Cornbread Stuffing
Vegetarian Cassoulet
Eggplant Parmesan
Zucchini, Leek, and Tomato Gratin
Ratatouille with Goat Cheese and Basil
Italian Cocktail Meatballs
Asian Honey Chicken Wings
Super Bowl Chili
Strawberry Rhubarb White Chocolate Crumble
Spiced Pear Crumble
Apple Cranberry Cobbler
Hot Fudge Cake
Tapioca Pudding
Wassail
Warmed Cranberry Punch
White Chocolate Mocha
Creamy Hot Cocoa
Chocolate Croissant Bread Pudding
Slow cooker hearty vegetable soup is a classic, but this amazingly versatile appliance allows for easy creativity in the kitchen. With The Slow Cooker Cookbook, you’ll enjoy the old favorites and more exotic international dishes such as Moroccan Chicken Tagine. Whether you’re looking for simple but delicious breakfast, main dish, dessert, or side-dish options, The Slow Cooker Cookbook is the only resource you’ll need!
THE BASICS
When you think about slow cookers, what comes to mind? If you answered hearty winter meals such as savory stews or pot roasts, you are not alone. For many, this is the only type of food for which they use their slow cookers. This is great if you love these kinds of dishes, but what if you are looking for something different?
You don’t have to look anymore. Cooking in a slow cooker can be easy, fun, and delicious. It’s something that you can do on a daily basis to get dinner on the table—even if that dinner is a sharp and cheesy lasagna or a light and flavorful salmon chowder. You can make just about anything in a slow cooker, and The Slow Cooker Cookbook will show you how to prepare easy dishes ranging from breakfasts to desserts (yes, desserts!).
What Is the Difference Between a Crock Pot and a Slow Cooker?
There is no difference, except that the term “Crock Pot” is a trademark owned by Rival; they invented the concept of a slow cooker back in the ’70s. They are the same thing—a pot with a high and low setting that cooks for long periods of time at a low temperature.
Basics of Slow Cooker Cooking
So, first up, what is a slow cooker, and who would want to use it? Well, truth be told, it’s one of the simplest appliances in your kitchen. It might also be the one that will get the most use if you know how to use it correctly—which you will after you have read this book.
With just two settings, high and low, a slow cooker works its magic by transforming the ingredients you throw into the pot into a yummy meal at a slow and steady pace. In fact, even the high setting is not really high; it’s around 300 degrees Fahrenheit, which is pretty low compared to typical oven settings. But this is where the slow cooker shines. It works by heating foods at a low temperature for a long period of time, with the end result being tender meats, flavorful vegetables, and delectable dishes that benefit from all those aromas being trapped in the pot for hours at a time.
Who has eight hours to wait for dinner to be ready? Everyone, including you. You’re at work all day, right? If so, you are the person for whom the slow cooker was invented. Unlike traditional cooking in which you would have to spend an hour or so in the kitchen preparing your meal, the slow cooker works while you do. You simply get it started in the morning, and when you come home, your dinner is ready. No more getting home after a long day and wondering what you’re going to do for dinner. You can eat immediately upon arrival and spend the rest of your evening doing what you enjoy. You won’t even have a lot of dishes to wash because, for the most part, your meal was cooked in one pot.
Two Types of Cooking
There are two types of slow cooker cooking; one is easier than the other, although neither is really difficult. However, the end results will be much different.
The first method is the easiest, and one that you may rely on when you want the simplest way of cooking possible. You put everything in the pot—meat, vegetables, and rice—cover it, turn it on, and go. After eight hours, you come home to a meal, with no cleanup whatsoever.
The other method is similar, except that you will prepare some of the ingredients in another pan before throwing them in the cooker. You brown the meat, sauté the vegetables, or otherwise prepare the ingredients for their long day of cooking.
Why would you want to use the second method, since it is obviously more trouble than the first? The reason is pure and simple: flavor. The slow cooker will tenderize the roast, and soften up the vegetables, but there is nothing quite like the aroma and flavor you get from a good browned crust on a pot roast.
While the recipes in this book usually give you instructions for the second method of cooking, feel free to skip the preparation steps and throw your ingredients into the pot as is. All of the recipes in this book work either way.
Before
