3-Ingredient Slow Cooker Recipes: 200 Recipes for Memorable Meals

Chapter 1

Getting to Know Your Slow Cooker

Slow Cooker Types, Sizes, Features, and Safety

Slow cookers were introduced in the 1970s, and to date, more than 100 million have been sold. The Crock-Pot was the original slow cooker, and it still makes up 85 percent of the market. The catchy brand name, belonging to the Rival Company, became synonymous with the slow cooker. Today, we may still forget and call slow cookers by the wrong name, but that doesn’t change the facts: All Crock-Pots are slow cookers, but not all slow cookers are Crock-Pot brand. Cuisinart, Farberware, Hamilton Beach, West Bend, and many other companies manufacture slow cookers as well.

What exactly is a slow cooker? It’s a small, stand-alone appliance that cooks food slowly in a ceramic pot. The slow cooker’s heating element surrounds the food with heat, so that the food cooks evenly. This eliminates the need to stir the cooking food, making its preparation extremely convenient for the cook. Some slow cooker-type appliances have heat coils on the bottom only, as well as adjustable thermostats. These are not true slow cookers, however. If you have this type of cooker, refer to your product manual for advice on how to adapt the recipes in this cookbook.

When first introduced, slow cookers came with two settings, LOW and HIGH, which most slow cookers still have. The exact temperatures of these settings vary by manufacturer, but LOW is generally about 200°F (90°C) and HIGH is about 300°F (150°C). These temperatures, though low in comparison to those used in conventional cooking, exceed food-safety standards.

For most slow-cooker recipes, it’s possible to set the slow cooker to LOW and leave it unattended for the length of the recommended cooking time. But while the cooking times are flexible, it is possible that unexpected delays—getting stuck in a major traffic jam, for instance—could result in overcooked food. Many of the newer slow cookers therefore are programmable and often come with a WARM temperature setting, which is approximately 140°F (60°C), to prevent overcooking and to keep food at a safe temperature for up to four hours. This feature is also convenient if you want to hold foods at serving temperature for late-arriving family members or at potluck gatherings.

Even if you have a basic slow cooker with only a LOW and a HIGH temperature setting, the Rival Company sells a remarkable device called the Smart-Part Module. This little item works like a timer. Just insert the plug of your slow cooker into the module and set the cooking time. The module will automatically switch your slow cooker to WARM when your meal is finished cooking. It works with any brand of slow cooker that has a ceramic pot and that is rated 400 watts (3.3 amps) or less.

Slow Cookers and Bacteria

The slow cooker’s lengthy cooking time, its direct heat, and the steam locked inside the pot thanks to its tight-fitting lid all work in concert to destroy bacteria when commonsense food-handling procedures are followed. In the 1970s, when slow cookers were first introduced, some people unknowingly practiced unsafe food-handling procedures and promoted the growth of enough bacteria in their slow-cooked food to cause illness. These days, slow cookers operate at higher temperatures, killing bacteria faster and better. In addition, the kitchen seems to have been affected by the post–September 11 safety revolution. Now everybody is all about practicing safety—including food safety.

Although most slow-cooker food-safety practices are common sense, you probably need to refresh your memory. So, take a peek at the food-safety tips on page 15. You’ll be glad you did.

The Basic Slow Cooker

When shopping for a new slow cooker, it’s easy to become overwhelmed by the many types of cookers and variety of features available. Therefore, it’s useful to understand the components of a basic slow cooker.

A basic slow cooker consists of an electric cooking pot with two temperature settings, LOW and HIGH. The pot is usually made of stoneware and is inserted in a base that contains the heating element, although less-expensive slow cookers can be single units and may even have only one temperature setting. If the cooking pot is removable, it often can be washed in the dishwasher, although you should consult your manufacturer’s instructions to be sure. Some stoneware pots have an unfinished, porous bottom, which is fine for cooking but not for washing in the dishwasher. A removable cooking pot can also double as a serving dish. Even the basic slow cooker generally has a tempered glass lid to allow easy viewing of the cooking food, and often has handles that stay cool and are designed for easy gripping.

Slow~Cooker Features and Sizes

Beyond the basics is a dizzying array of special features. Some slow cookers are fully programmable. One model has a divided pot to cook two recipes at the same time. Another model is entirely cool to the touch, even when cooking on HIGH. Many come with a feature that automatically switches the unit to a temperature that safely keeps food warm once the cooking time has elapsed. A designer-style slow cooker makes an especially pretty appearance at the dinner table, doubling as an elegant serving dish. With some, the cooking pot goes from the base to the stovetop, oven, refrigerator, or freezer. A few even have nonstick interiors, and some have blinking lights that signal if the power went off during the cooking time. Even without all of these improvements, however, the basic slow cooker is more than adequate for preparing and serving a delightfully tasty and convenient meal.

Slow cookers come in a variety of sizes, from 1 quart, perfect for dips, to 6½ quarts, great for large quantities, roasts, and large birds. Since slow cookers cook best and most safely when they’re at least half full of food and no more than two-thirds full, the quantity that you typically cook should determine the size of slow cooker you purchase. Generally, a 3½- to 5-quart slow cooker is the best option for the average household.

Checklist of Slow~Cooker Features

If you don’t already have a slow cooker, or if you’re in the market for a new one, here are a few things to think about before you make your purchase.

What size slow cooker would be best for your needs?

•   1 quart, if you’ll primarily be making dips and sauces.

•   3½ to 4 quarts, if you’ll be cooking for 4 or fewer people.

•   5 to 6½ quarts or larger, if you’ll be cooking for 5 or more people or if you like leftovers.

What shape slow cooker would be better for you?

•   Round, the standard shape, if you’ll be making a variety of recipes.

•   Oval, if you’ll be cooking a lot of roasts and whole chickens.

What other basic design features would be beneficial?

•   A removable insert, if you’d like to serve your food directly from the slow cooker or put the cooking container in the dishwasher.

•   A nonstick pot, to make cleanup easier.

•   A lightweight slow cooker or removable pot, to keep the unit light enough to safely handle. Stoneware pots are heavy to begin with and can become very heavy when filled with food. Some slow cookers are made of aluminum, which is much lighter than stoneware.

•   A decorative unit, if your slow cooker will be doubling as a serving dish. Slow-cooker exteriors are now made of stainless steel and come in solid colors, but you can still get units decorated with ivy and other kitchen motifs.

Which bells and whistles are worth the added cost for you?

•   A WARM setting, the most practical feature not included on basic slow cookers, is worthwhile if you tend to return home later than expected.

•   The cool-to-the-touch feature is important if you have little fingers around the house that could get burned.

•   An aluminum pot insert is helpful if you prefer to sear meat before cooking it and would like to do so in the slow cooker rather than on the stove. The aluminum insert can also double as a griddle.

•   A programmable temperature control is useful if you need flexibility. According to the U.S. Department of Agriculture, slow cookers are safe when used exclusively on LOW, but some cooks prefer to cook on HIGH for an hour, then reduce the temperature to LOW, and finally switch it to WARM once the food is done. This shortens the time that food is between 40°F (4°C) and 140°F (60°C), the temperature range in which bacteria multiply most rapidly. This method also shortens the cooking time slightly without hurting the slow-cooked flavor.

•   An electronic database of recipes is helpful if you like to experiment. Before purchasing a unit with this feature, make sure you can read the LED screen, which by necessity is small.

Some slow cookers also come with accessories such as a dust cover, travel case, and meat rack. Some of these items are universal and can be purchased separate from the slow cooker, but not all are. For help in determining what accessories come with the different slow cookers currently on the market, see Resources for Slow Cooking on page 246.

Slow~Cooker Safety

Once you have chosen the appropriate slow cooker for your needs and preferences, you have to learn how to cook safely with it. Be certain to consult your manufacturer’s instruction booklet and follow all the safety recommendations. Here are a few of the more frequently cited safety precautions.

•   Do not submerge the base of the slow cooker in water. In addition, before putting the removable pot or insert in the microwave, on the stovetop, in the oven, or in the broiler, make sure it can be used that way. If the directions don’t explicitly state that something can be done with the slow cooker, be safe and don’t do it.

•   Do not preheat the slow cooker, and never turn it on unless it has food in it. The temperature gap between a hot slow cooker and cold food may cause a crack or, at the very least, may cause food to stick to or burn in the pot.

•   Do not put cold water in a hot slow-cooker pot. The pot may crack. Wait until the pot has cooled to wash it.

•   Do not use a chipped or cracked ceramic pot. Not only is a damaged pot impossible to wash thoroughly, but it may also fall apart at the worst possible time—while you’re cooking.

•   Think twice before filling an insert away from the base. Most slow cookers have crockery inserts, which can be heavy even when empty. Adding food increases the weight, raising the risk of dropping the insert or spilling its contents while trying to insert it into the slow cooker.

•   Follow common sense when storing foods in the slow cooker. Sometimes, of course, you’ll want to prepare slow-cooker ingredients in advance, and that may mean storing a few of the ingredients in the crockery insert and stowing the insert in the refrigerator overnight. If you do this, keep any meat separate from the vegetables and other ingredients until it’s time to cook them. You should never allow meat juices to touch other ingredients except during cooking. In addition, if you fill the insert the night before, you may find that potatoes or fruit become discolored or pasta or rice absorb too much liquid.

•   Never store leftovers or reheat food in the slow cooker. Bacteria multiply quickly under certain temperature conditions. Instead, divide large amounts of leftovers among several small, shallow containers, then stow the containers in the refrigerator. This will allow even the center of the food in each container to cool down quickly enough to prevent bacteria growth. The danger zone for food is between 40°F (4°C) and 140°F (60°C), the temperature range in which bacteria can multiply quickly in food, causing the potential for food-borne illness. Never allow food to be in the danger zone for more than two hours.

•   Learn how to use a kitchen thermometer. It’s one of the most useful kitchen gadgets you’ll find. According to the Partnership for Food Safety Education (www.fightbac.org/pdf/cook.pdf), you can be sure that foods are thoroughly cooked when they reach the following temperatures:

Beef roasts, 145°F (60°C) (medium rare) or 160°F (70°C)(medium)

Ground beef, 160°F (70°C)

Raw sausages, 160°F (70°C)

Ready-to-eat sausages, 165°F (75°C)

Pork roasts, pork chops, ground pork, 160°F (70°C) (medium) or 170°F (80°C) (well done)

Whole poultry, 180°F (85°C)

Chicken breasts, 170°F (80°C)

Leftovers, 165°F (75°C)

•   Do not serve food from a slow cooker that was accidentally shut off for a period of time during cooking. If you come home and find your clocks blinking, throw out the food in your slow cooker even if it looks well cooked. You most likely will have no idea how long the electricity was out and whether or not the food temperature was in the danger zone for too long. If you are present when the electricity goes out, finish cooking the food on your gas stove or find a friend or relative with a working stove.

While slow-cooker safety is important, it’s also important that your finished dishes look appealing and taste even better. In the next chapter, you’ll find tips and techniques for individual foods and food groups.

Chapter 2

Using Your Slow Cooker

Slow-Cooker Basics

This cookbook contains 200 easy and tasty recipes, but you can convert many of your favorite conventional recipes for use with the slow cooker if you follow a few basic rules. The following guidelines will also ensure your success with recipes specifically designed for the slow cooker.

Meat and Poultry

Unquestionably great in the slow cooker are roasts, ham, ground beef, sausage, and whole and cut-up chicken. Throw them in the pot and go, as long as you understand these guidelines.

•   Buy roasts, hams, and birds that fit inside your slow cooker with some headroom to spare. Slow cookers should be at least half full for the contents to cook properly, yet should never have less than a generous inch of space at the top. Turkey bones poking at the lid is also a no-no, since the lid must close well to seal in the moisture and flavor. Overfilling the slow cooker with liquid is sure to produce a sloppy mishap when the food reaches the simmering point.

•   Opt for inexpensive and lean cuts of meat. Buying a beautifully marbled roast is more than unnecessary for taste and tenderness when slow cooking—it’s a waste of money. The moist, gentle heat of the slow cooker will transform even the leanest, toughest cuts into tender morsels.

•   Trim all visible fat, even from lean meat. You don’t need the extra fat calories, and the slow cooker doesn’t need the help.

•   Remove poultry skin only if you prefer. Some people prefer the skin left on, claiming that the meat is more tender and succulent when cooked that way. Others prefer the skin removed before cooking to reduce the fat and calories. As long as there is sufficient liquid to cover the meat, cooking it with the skin on is unnecessary. Whether to consume the cooked skin or not is a personal preference.

•   Precook ground meat and sausage. This will render out the fat before the meat is added to the slow cooker. The only time you shouldn’t precook ground meat or sausage is when you’re making meatloaf or the like. For meatloaf, choose an extra-lean grade for the healthiest preparation.

•   When filling the slow cooker, put the vegetables on the bottom and the meat on the top. This is because meat cooks faster than vegetables. Until you’re familiar with how they cook in your pot, check meats and poultry for doneness after 6 or 7 hours on LOW, even if the recipe states a cooking range of 8 to 10 hours. Check sooner if the cooking range given is 4 or 5 hours.

Fish and Shellfish

This category of food is relatively new to the slow cooker, but with proper handling, you can enjoy tasty and healthful fish and shellfish dishes with no muss or fuss.

•   Use firm fishes such as cod, catfish, haddock, salmon, and tuna in your dishes. Don’t substitute more delicate fishes such as flounder, which won’t hold up through extended periods of cooking.

•   Add shellfish towards the end of cooking, according to the recipe