Crisper temps, “shorter” days — that means it must be time to revisit our slow cookers. I can’t resist at this time of year. Yes, the appliance is great to use year-round, but there is just something about a chilly change in the weather that cozies up with slow cooker meals. When dark has fallen by the time we get home from work, it’s a comfort to walk in to the aroma of a one-dish meal that’s been prepping itself and is all but ready for the table. And during the hectic holiday season ahead, the cooker can be like having an extra pair of hands. It’s also a friend to the food budget: long cook times work wonders in tenderizing less costly cuts of meat. (And the slow cooker uses less electricity than the oven.)
Slow cooking at low temperatures also helps foods retain more vitamins and nutrients, pointed out Natasha Haynes of Mississippi State University Extension Service (Rankin County) in an online article by Keri Collins Lewis.
When thinking of slow cookers, you may envision hearty stews and chili, but keep in mind they can be used for making everything from Thanksgiving stuffing to mulled wine.
Recipes included today cover main dish to dessert. But before delving into any individual dish, here are some general guidelines for getting the most out of meal prep with your slow cooker. They come from Extension Service agents as well as tasteofhome.com.
Keep in mind
SLOW COOKER BBQ CHICKEN SLIDERS
Makes 4 servings
1 pound boneless, skinless chicken breasts (or use pork loin, if desired)
3/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon chili powder
1 small onion, sliced
1 cup water
1/3 cup barbecue sauce
8 mini whole-wheat buns
(Source: North Dakota State University Extension Service)
TANGY TOMATO BRISKET
15 ounces canned, no-salt-added tomato sauce
1/4 cup apple cider vinegar
1 tablespoon no-calorie sweetener, granulated, 1 1/2 packets
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper for spice, optional
1 small white onion (finely diced)
1 pound sirloin beef roast or steaks, all visible fat discarded
(Source: recipes.heart.org)
EASY SPAGHETTI
1 pound lean ground meat
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon garlic powder
1 can (15 ounces) tomato sauce
1 to 1 1/2 teaspoons Italian seasoning
1 can (4 ounces) sliced mushrooms, drained
3 cups tomato juice
1 1/2 cups dry spaghetti, broken into 4-5 inch pieces.
(Source: Michigan State University Extension)
SLOW COOKER PEACH COBBLER
Makes 4-6 servings
3/4 cup biscuit mix
1/3 cup granulated sugar
1/2 cup brown sugar, packed
3/4 cup evaporated milk
2 teaspoons butter, melted
2 eggs
2 teaspoons vanilla extract
2 to 2 1/2 cups peeled sliced peaches, fresh or frozen, thawed
3/4 teaspoon cinnamon
(Source: Lyon County Extension Service)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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