There’s been a chill in the air. Time to pull out the slow cooker to make easy hearty one-pot meals.

The slow cooker is an appliance that cooks slowly and evenly. It is made from materials that conduct heat evenly to avoid hot spots where food could stick, scorch and burn.
Frequently they are called Crock-Pots -- that’s the brand name from the Rival Company that was first to sell this appliance over five decades ago. These cookers have evolved over the years from a simple manual bean cooker to fully-programmable slow cookers.

A slow cooker is one of the best time-saving appliances you can have in a kitchen.
Cooking in a slow cooker can also help save money because the long cooking time
tenderizes less expensive cuts of meat while improving its flavor. Slow cookers use very low wattage so are very economical to use. They can also help families save money by encouraging more meals eaten at home.

Slow cookers work by heating food slowly at a low temperature that is usually between 179- and 280-degrees Fahrenheit. The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and makes slow cooking a safe way to cook.

While slow cookers are easy to use, some people tend to think they don’t need instructions or recipes when using them. But following some general guidelines can help make foods prepared in the slow cooker more flavorful and safe. There’s nothing better than the smell of a slow cooked meal when you walk in the door after a long day. Thinking about these few extra steps make sure the food is not only safe but tastes great, too. Enjoy.

• Food should be thawed before putting into the slow cooker. Because slow cookers heat and cook very slowly at low temperatures, frozen foods won’t reach a safe temperature fast enough. If you have the time, start all foods on high for 30-60 minutes to “jump start” the heat and then turn it down to low for the long slow cook.
• Do not lift the lid off the cooker unless absolutely necessary. It’s estimated that each time the lid is lifted off the cooker enough heat will escape that the cooking time will need to be extended by 20 to 30 minutes.
• Only fill a slow cooker one-half to two-thirds full. The foods will not cook properly if it is over full. It’s usually best to add some liquid such as broth, water or sauce. This can be as little as ½ cup. This liquid helps to create the steam needed to cook, braise and tenderize the food.
• Foods on the bottom of the slow cooker will cook faster and will be moister because they are immersed in the simmering liquid. That’s why it’s good to layer items in the cooker based on how much cooking they will need. Place slow cooking foods like the carrots and potatoes in the bottom. Meat and other vegetables can be placed on top.
• Cooked food should never be left in the slow cooker to cool. Slow cookers are very thick and insulated, if food is left inside it will not cool down quickly enough (even in the refrigerator) to prevent potential growth of harmful bacteria. Leftovers should be transferred to shallow containers and cooled quickly in the refrigerator or placed in a sink with cold water to cool before refrigerating.
• Also, don’t try to reheat leftovers in the slow cooker. If you’re taking a “leftover” item to an event and want to keep it warm in the slow cooker, reheat on top of the stove or in the microwave and then put in the slow cooker to keep warm on low temps.
• Brown meats slightly on top of the stove before putting it in the slow cooker. Not only does this start to heat the food, but it helps to reduce the fat and caramelizes the meat giving it a better appearance and flavor.
• Ingredients like pasta and rice tend to get gummy if over cooked. If adding raw rice, add an extra cup of liquid for each cup of uncooked rice. If a recipe calls for pasta, cook before adding to the slow cooker and then add just before eating. Don’t overcook. Cook just until slightly tender. The same goes for ingredients like corn, peas, and mushrooms, add them during the last hour of cooking to maintain good color and texture. If using sour cream, milk or cream, add them in the last one-half hour of cooking to prevent curdling.

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Now You're Cookin' Slow-cooker Meals

Syracuse is a Family and Consumer Science team member and can be reached at NC Cooperative Extension, Brunswick County Center 910-253-2610 or by email at clsyracu@ncsu.edu