Did you know January is National Slow Cooking Month? You can celebrate by preparing a meal in a slow cooker and save money in the process.
Ever since slow cookers were introduced in the 1950s and then popularized in the 1970s as Crock-Pots, they have been celebrated as savers of time and electricity. Plus, their meals are nutritious because they’re cooked at low temperatures for long periods, allowing fresh meats and vegetables to retain their natural juices.
Here are five reasons to dust off your slow cooker this month and use it to make soups, stews and family meals.
Although it takes all day for a slow cooker to cook a meal, you don’t have to do anything except toss in the ingredients and turn it on at the appropriate level of heat. Once you prep the pot, you can walk away until the food is done.
An electric slow cooker uses less energy than a conventional oven. Use one in the winter to create hot, hearty meals. Later in the year, when it’s warm outside, use it instead of the stove or oven to keep your kitchen cooler while you cook.
A slow cooker meal requires little cleanup—especially if you use a disposable liner.
When you’re invited to a potluck supper, prepare your contribution in the slow cooker. Once the food is ready, leave it in the pot, let the outside cool enough to handle, and bring the whole thing to the party.
You’ll eat fewer processed foods if you get used to cooking with a slow cooker. That means you’ll eat less salt, fat and calories.
Here are two slow cooker recipes to get your celebration started.
Pork Shoulder Roast
2–3 pound pork shoulder roast
½ cup cinnamon applesauce
1 sweet onion, sliced
2 generous splashes teriyaki sauce
1. Apply cooking spray inside a slow cooker, or use a liner.
2. Place pork shoulder in slow cooker and top with cinnamon applesauce, onion slices and teriyaki sauce.
3. Cook 1 hour on high heat, then reduce heat to low and continue cooking another 4–5 hours or until pork is tender and fully cooked.
Serves 4.
Green Chile Cheddar Cheese Soup
4 large baking potatoes
1 small onion, chopped
4 cans chicken broth (about 7 cups total)
1 tablespoon salt
1 cup milk, cream or half-and-half
1 can chopped green chiles (4 ounces)
1 cup shredded cheddar cheese, plus more for garnish
Ground black pepper
Bacon, cooked and crumbled (optional)
Sour cream (optional)
Chopped green onion (optional)
1. Peel potatoes and chop into medium dice. Place potato and onion in slow cooker and add chicken broth to cover, reserving remaining broth. You may substitute water and 4 chicken bouillon cubes. Add salt.
2. Cover and bring to a boil on high, then lower heat and simmer 30 minutes or until potatoes are just tender. Remove half the potatoes to a colander or bowl. Mash remaining potatoes in cooking broth. Return reserved potatoes to cooker and add milk, green chiles and cheese.
3. Let simmer 30–45 additional minutes. Add more salt and pepper to taste. If soup is too thick, add extra chicken broth.
4. Serve with extra shredded cheese, crumbled bacon, sour cream and sliced green onion on top, if desired.
Serves 4.
