expensive, and the quality of your dishes will be worth it. On average, a 4- to 5-quart slow cooker will generously feed a family of four. This is the size of the slow cooker that will be used for the recipes in this book, unless otherwise noted.
There are only two settings on a slow cooker: high and low. The low setting is what you’ll use if you plan on leaving for an entire day (eight hours or more) and want to have dinner ready when you come home. You can cut your time by about half with the high setting; in general, one hour on high equals two hours on low. While some cookers have extra features such as timers and warming functions, all you need for fabulous meals are those two settings: high and low.
The cooker has a lid, and this is one of the fundamentals of slow cooking. When you put a lid on the pot, you are trapping in the steam and aroma of your dish. You should not take the lid off unless instructed to do so in the recipe, and even then, only when necessary. Removing it before the dish is finished will result in a much longer cooking time, and possibly the loss of flavor.
Do not put frozen foods in a slow cooker; in fact, it’s best if all food is at room temperature. Remember, a cooker does not get super hot, so adding super cold foods will dramatically slow down an already lengthy process.
Some foods should not go in until near the end. Fish and shellfish, dairy products, and fresh herbs will not benefit from extra-long cooking time, no matter how low the temperature. Shorter cooking times (4 hours) on low are usually okay. Dried herbs, on the other hand, are fine to simmer in a sauce for hours on end. To liven it up, simply add fresh herbs near the end.
The order in which the ingredients go into the pot is important, so when following the recipes in this book, make sure to pay attention to the correct order. In general, extremely dense foods such as potatoes or root vegetables and those that take the longest to cook will go on the bottom, with lighter ingredients on top.
When chopping and prepping vegetables and other ingredients, cut them to the same size to ensure that everything is cooked evenly.
You don’t have to brown meat before cooking it in a slow cooker, but if you sear it with a little oil in a skillet, the meat will have a more complex flavor. Always brown any ground meat before adding it to a slow cooker, otherwise the meat will clump and add too much grease to the dish.
Like most cooking, slow cooking is not an exact science. Many things will affect the results of your dish, even if you follow the recipes exactly. Just as every vegetable and piece of meat is not exactly the same, neither will be the results of your meal. Don’t worry. If you follow the directions and keep the general principles of a slow cooker in mind, you will have no problems. Just be aware that sometimes you’ll need to make adjustments.
So now that we’ve got the basics out of the way, there’s nothing left to do but get started making the delicious recipes in this book.
WHAT’S FOR BREAKFAST?
You can use a slow cooker for anything, including breakfast. It’s easy to have a hearty breakfast when you just put the ingredients in the cooker and go to bed. When you wake up in the morning, you’ll have a delicious hot breakfast waiting for you.
You can also use the cooker for brunch, easily crossing one more thing off your list.
Classic Strata
With layers of eggs and bread, this makes a hearty meal that is perfect for brunch or just early morning company. This recipe is pretty basic, but feel free to add whatever you like to the mix. Vegetables, herbs, and spices all work well here. Use your imagination and you’ll be creating new favorites before you know it.
| 6 to 8 cups torn bread, preferably stale3 cups cheddar cheese, shredded3 cups milk | 6 eggs2 drops hot sauceSalt, to taste |
Grease the inside of the slow cooker with cooking spray, butter, or oil.
Cover the bottom of the cooker with bread. Sprinkle with a layer of cheese.
Layer the bread and cheese until all you have left is a little bit of cheese for the top.
Whisk the milk, eggs, and hot sauce with a pinch of salt. Pour into slow cooker, and push it down to make sure it becomes saturated. Sprinkle the rest of the cheese on top.
Cover and cook on low for 4 hours or until the strata is cooked through. Remove the lid, and cook for an additional 20 minutes.
Serve warm.
Serves 8.
Sausage and Potato Casserole
This makes a delicious and filling breakfast but can also be a perfect light meal when you don’t want something hearty but still want dinner to be ready when you get home. Feel free to add your choice of vegetables or spices to perk up this dish.
| 1 pound sausage1 medium onion, chopped1 pound potatoes, shredded2 cups cheddar cheese, shredded, divided | 2 tablespoons olive oil, optional6 large eggs1 cup milk½ cup mayonnaise |
Grease the inside of the slow cooker with cooking spray, butter, or oil.
Chop the sausage into bite-sized pieces, and add to the slow cooker along with the onions, potatoes, and half the cheese.
Whisk the eggs, milk, and mayo in a medium bowl, and pour the mixture into the cooker. Cover with the rest of the cheese.
Cover the pot and cook on high for about 3 hours or until the casserole has puffed and the cheese is slightly browned.
Allow to rest for 20 minutes and serve.
Serves 8.
Spicy Pears with Cranberries
Sometimes you just want something sweet alongside your Paleo-friendly omelet. These poached pears fit the bill nicely, and they reheat well if you’d like to make a large batch to eat during the week.
| 8 firm pears, such as Bosc, peeled and cored1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg | 2 tablespoons coconut oil1/2 cup raw honey1/2 teaspoon pure vanilla extract1 cup dried unsweetened cranberries |
Slice a very thin slice from the bottom of each pear to help the fruit stand upright.
In a small dish or bowl, combine the cinnamon and nutmeg, and sprinkle over the pears. Place the pears upright in the slow cooker.
Combine the coconut oil and honey in a small saucepan. Warm over low heat just until melted. Remove from the heat and stir in the vanilla. Pour the mixture over the pears, then add cranberries to the slow cooker, distributing them evenly around the pears.
Cover and cook on low heat for 4 hours. To serve, place a pear on a small plate, spoon cranberries around it, and drizzle a little of the cooking liquid over the top.
Serves 8.
Slow Cooker Oatmeal
Nothing is better at the beginning of a long day than this hot oatmeal, cooked to perfection. It’s so easy, you’ll find yourself doing it often. It cooks while you sleep, allowing
