It happens every fall all over the four-state area.  The kids are back in school and sports and your calendar now looks like a jumbled mass of dates and times.  One goes here, one goes there – oh, and don’t forget your church meeting or club gathering.  When will you ever find the time to make dinner when everyone is going in ten different directions?

Ahhh, but there is hope.  A kitchen gadget you no doubt already have in your pantry.  Its been biding its time all summer, and now it’s ready for you to call upon it for active duty.

The slow cooker.

The fall and winter months are when these workhorses shine.  Just plop a few items into the crock pot in the morning before you leave for work and it slaves away all day, slowly turning that pile of ingredients into a delicious dinner – that’s ready when you are.  If you don’t already have one then by all means – go forth and get thee one.  You’ll thank me later.

There are thousands of slow cooker and crock pot recipes to be found on the internet, ranging from soups, stews, and casseroles – to even desserts.  Listed below are a few tips I can offer from years of cooking with one of my favorite kitchen tools.

 

Keep the Heat Low and Slow

There are generally two settings on a slow cooker – low and high.  Sure, you can use the high setting in a pinch, but like comedian Chris Rock would say “you can drive a car with your feet if you want to, but that doesn’t mean it’s a good idea”.  Experience has shown me that the crock pot works best when it is used low and slow.  Always opt for the long and low setting for best results.

 

The Right Protein Makes All the Difference

That long cooking time and slow heat breaks down the fibers and fatty tissue on proteins, but you have to be careful on what type of meats you use.  I find that chicken breasts and pork chops tend to dry out in a slow cooker, whereas pork shoulder roasts (that can be shredded for tacos or pulled pork) and chicken thighs are much more forgiving and tasty.  In general, beef tends to do well in the crock pot, and it is great for stews and even pot roast.  You can also get away with using a “cheaper” cut of meat, as the long cooking process will tenderize even the toughest slabs.

 

Don’t be Afraid to Season

That long cooking process tends to take the bite out of all but the strongest of seasonings, so don’t be afraid to be a little heavy-handed when you are loading up the slow cooker for a day-long session.  Check the dish again when the cooking is done and adjust as necessary.

 

Set it And Forget It

It takes a while for a crock pot to fully heat up and start working its magic.  The worst thing you can do is to constantly keep lifting the lid to check on you creation’s progress.  You lose heat and add cooking time with every peek.  One you have the slow cooker loaded up and turned on – leave it alone.  Trust me, it’s fine.

 

It’s All About the Sauce

The liquid you add to the crock pot (whether it be broth, tomato sauce, or even cans of soup) does miraculous things after a long dance in the slow cooker with your selected protein.  Don’t be afraid to experiment with different flavor combinations.  In addition, if you want to thicken up a thin broth, mix some flour or cornstarch with water (to create a slurry) and add it to the pot in the last 30 minutes of cooking time.

 

Get that slow cooker out of the pantry and add it to your weekly menu planning.  You can then be assured that you’ll have a great meal waiting for your family – at least one night of the week!