Winter is here and everyone is getting back into their busy lives once again. Making it the perfect time to get your slow cooker out and enjoy just how easy it is to prepare a hassle-free meal for the whole family.
Currently my slow cooker is an underrated appliance, getting used just a few times a year to make soups and stews. I got to thinking surely this isn’t the best use for something that takes up so much space in the cupboard, and after a wee bit of research I’ve stumbled upon a treasure trove of easy meals including deserts that may have made the slow cooker a new favourite kitchen accessory.
We don’t want to keep all of the good stuff to ourselves so here are a few of our favourite recipes and tips to make your life easier.
Here are some Do’s & Don’ts to help with making the most out of your slow cooker.
DO:
Use the right sized slow cooker.
It should be 1/2 to 2/3 full. If it is too empty you’ll end up with overcooked meals or too full and it may not be cooked through.
Use cheaper cuts of meat.
Inexpensive cuts of meat are often high in fat, which breaks down during well in the slow cooker, and will help keep the meat juicy and tender. Lean cuts of meat are often more expensive and tend to dry out in the slow cooker.
Add dairy at the end.
Milk, cream, and other dairy products can break down and coagulate if overheated. Stir these items into the slow cooker in the last 15-30 minutes, so they have just enough time to heat through but not separate.
Brown meat before adding to the slow cooker.
This isn’t mandatory, but it does increase the flavor and complexity of the dish. Because slow cookers retain moisture so well, meat will not brown once it is in the slow cooker. You could even try browning your onions or other vege’s before adding them to the slow cooker to add more flavour to the dish.
DON’T:
Place frozen food directly into the slow cooker.
Frozen foods can increase the amount of time needed for the contents of the slow cooker to come up to a safe temperature and increase the risk of food-borne illnesses.
Keep peeking or stirring.
Every time the lid is opened heat escapes and it takes approximately 20-30 minutes for the slow cooker to come back up to the set temperature. Open the lid as little as possible while cooking.
Add too much liquid.
Remember, meat and veges often give off a lot of liquid while cooking in a slow cooker and the lid prevents it from evaporating away. If you add too much liquid, it can be reduced by cooking on high without the lid for 1-2 hours.
Don’t store the cooked food using the ceramic slow cooker liner in the refrigerator.
The ceramic liner is meant to retain heat and will not allow the food to cool quickly enough in the refrigerator. Always transfer your food to a separate container before storage.
Our Favourite Slow Cooker Meals
Roast Beef
2 tbsp. Worcestershir
In a large slow cooker, place roast beef. Surround your roast with potatoes, onions, carrots, and herbs. Pour over beef broth and Worcestershire.
Cover and cook on high, 5 hours, or low, 8 hours.
Remove from slow cooker and let rest, then slice and serve with vegetables.
Pasta Bake
500 grams mince beef
500 grams dried penne pasta (You can also use any other type of short pasta)
2 brown onions chopped
2 carrots grated
1 zucchini grated
200 grams pumpkin grated
4 cloves garlic crushed
3 tbsp dried mixed herbs
4 x 400g tins of crushed tomatoes
70 grams tomato paste
1 litre vegetable stock you can also use water
50 grams baby spinach leaves
1 cup tasty cheese grated
Once cooked, sprinkle the grated cheese over the top of your pasta bake and replace the lid for 5 minutes to allow it to melt before serving.
Cheesecake
For the Crust:
1 1/2 cups digestive biscuits
6 tablespoons melted butter
For the Cheesecake Filling:
680g cream cheese
1 1/2 cups sour cream
1 1/4 cups granulated sugar
5 large eggs
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
1/2 teaspoon salt
Turn your slow cooker on low. Lay a large piece of of baking paper in the bottom and coat with nonstick cooking spray. Place the digestive biscuits in the food processor and pulse into crumbs. Then pour in the butter and pulse again to combine. Pour the crumbs into the slow cooker and press evenly over the bottom.
Wipe out the food processor bowl, then add the cream cheese and sugar. Pulse until smooth. Scrape the bowl, the add the sour cream, eggs, flour, vanilla, and salt. Puree until extremely smooth.
Pour the filling over the crust. Cover the slow cooker, and slow cook for 5-7 hours, until a skewer inserted into the center comes out clean. Wipe the moisture off the lid, so it doesn’t drip down on top of the cheesecake.
Move the slow cooker to the refrigerator and chill for at least 3 hours. Carefully lift the entire cheesecake out of the crock by the edges of the paper. Peel the paper back, cut, and serve!
