101 Things To Do With A Slow Cooker

By Janet Eyring and Stephanie Ashcraft

The New York Times best-selling author of 101 Things to Do with a Cake Mix! demonstrates the delectable versatility of the crock pot.

Call it a slow cooker, a crockery cooker, or your best friend, these handy kitchen machines are gaining popularity, and for good reason. Slow cookers make perfectly tender meats and brings out the flavor of a wide variety of dishes with little risk of burning. And don’t let the name fool you—your slow cooker can be a real time-saver! Simply throw your ingredients in, get on with life, and come home to a kitchen filled with the aroma of real home cooking.

In 101 Things to Do with a Slow Cooker, Stephanie Ashcraft presents easy-to-follow recipes for everything from South of the Border Pot Roast to Cherries Jubilee and even Almond hot Chocolate. Recipes for soups and stews, main courses, side dishes, beverages, desserts, and more are included, along with suggestions for what to serve with each dish, time-saving tips, and easy modifications.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Aug 8, 2003
• ISBN: 9781423608639

Janet Eyring

Janet Eyring's interest in learning how to cook healthy, inexpensive meals without living in the kitchen inspired her to write a cookbook that relied on the ease of the slow cooker. She also teaches cooking classes at Macey's Little Cooking Theatre. She lives in Highland, UT

Book preview

Helpful Hints

1. To make clean-up easier, spray the inside of slow cooker stoneware with non-stick cooking spray before adding ingredients.

2. To test the cooking temperature of a slow cooker, fill it 3/4 full of water, cover, and turn on high heat for 4 hours. With an instant heat thermometer, test water temperature immediately after lid is removed. Temperature should be at least 180 degrees. If the temperature is lower, we recommend replacing the slow cooker. If it is higher, check all recipes for doneness after 3 hours of cooking time.

3.As a general rule, lifting the lid off the slow cooker lengthens the cooking time by 30 minutes to an hour.

4. Stirring is generally not necessary until time to serve.

5. Your slow cooker should be at least 1/2 full to ensure proper cooking.

6. Recipes that contain raw poultry or beef should cook a minimum of 3 hours on high heat. Combinations of raw meat and fresh vegetables should cook at least 4 hours on high heat.

7. Adapting favorite oven recipes to a slow cooker:

8. One hour on high heat is equal to 2 1/2 hours on low heat. (High heat= 275–300 degrees; low heat–200 degrees. Heat varies from brand to brand.)

9. If your stoneware is removable, never place it on a stovetop burner.

10. At clean-up, cool the stoneware liner somewhat before adding water: this will prevent cracking.

11. Ground beef should be browned and drained before adding to slow cooker.

12. Fresh milk, cream, sour cream, and cream cheese should be added during the last hour of cooking to prevent curdling. Evaporated milk does not curdle and can be substituted for fresh milk in most recipes.

13. Long-grain converted rice is recommended for rice dishes.

14. Root vegetables (onions, carrots, potatoes, turnips) take longer to cook than meat. Place vegetables on bottom and around sides of slow cooker so they get the most direct heat.

15. Tough, inexpensive meat cuts work well. The moist, gentle heat slowly tenderizes these cuts as they cook.

16. Don't add more liquid than a recipe calls for, as liquid is retained.

17. If there's too much liquid at the end of cooking time and you want to thicken it, stir in some instant mashed potato flakes, instant tapioca, flour, or cornstarch.

18. If you start with a frozen cut of meat, add 2 hours to your cooking time on high heat or 4–6 hours on low heat.

19. For recipes that call for minced garlic, prepared jarred garlic may be substituted.

20. Fresh chopped onion can be used in place of dried minced onion. One medium fresh onion equals 1/2 cup dried.

21. Recipes can be assembled and stored in the