Crock-Pot Recipes

The slow cooker is usually thought of as a way to make a fast meal by combining several ingredients, turning it on, and leaving it unattended for the whole day. This can result in an overcooked meal, which, depending on the ingredients might turn out good, but then again it might be barely edible. No wonder so many people keep theirs on a closet shelf or gathering cobwebs in the basement!

Tips for recipe success

Buy roasts and other large cuts of meat that will fit in your crock-pot, or plan to trim them to fit.

Remove skin from poultry and trim excess fat from other meats before cooking. Fresh root vegetables, such as potatoes, carrots, and onions, should be placed in the bottom of the pot, under the meat, for faster cooking. They tend to cook more slowly than meat.

When thickening sauces near the end of cooking time, turn the heat setting to high to speed the process. Taste the liquid first, though; if it lacks flavor, it may be best to reduce by simmering several minutes uncovered.

Do taste and season. Since slow cookers sometimes dilute flavors over a long period, be creative with your seasonings. Seasoned salt, garlic powder, seasoned pepper, and complementary herbs and spices are best added near the end of cooking.

Colors tend to fade in slow cooked foods, but a garnish such as chopped fresh parsley, chives, tomatoes, red peppers, cheese, or sour cream can add much visual appeal.

Many of your favorite recipes can be successfully adapted to the Crock-Pot or slow cooker if you follow a few simple rules. Here you'll find a basic time/temperature guide for converting recipes, some do's and don'ts for specific ingredients and a few tips for making your slow cooker dishes more flavorful. Use the index on the right to jump to the recipe index.

Ingredients:

Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1" thick, and placed in the bottom of the pot, since they take longer to cook.

Usually liquids may be decreased in slow cooking - about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough.

If a recipe calls for cooked pasta to be added, cook it until just slightly tender before adding to the pot. Add 1/4 extra liquid per 1/4 cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving.

I find it best to soak beans overnight before cooking them in the crockery cooker. The Rival brochure recommends pre-soaking then boiling for at least 10 minutes in unsalted water, draining, then add to the recipe. Before adding sugar or acidic ingredients, the beans should be softened first, either in the slow cooker or on the stovetop. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning. Someone wrote recently that instead of pre-soaking, she cooks her beans (in the crockery cooker) on low for about 8 hours through the night in water with a little baking soda. In the morning, she drains the beans, adds the ingredients with fresh liquid, and then cooks per recipe directions. Cooking times might be shorter using this method.