So, this whole budget thing means that I need to cook at home a lot more. Catch: I freaking HATE cooking with a hot burning passion. If possible, I’ll cook a bunch of stuff at once, because leftovers are awesome. I have finally come to realize that a crock pot is probably the way to go for my “I really, REALLY hate cooking” needs. Toss a bunch of stuff in a pot then walk away and eat for a week? I can do that.
Catch: I haven’t the slightest idea what are considered necessary features, and what’s just ridiculous. I don’t want the cheapest, shittiest crock pot in the land, but I also don’t want to spend extra on useless crap I don’t need.
My requirements: Easy to clean. Easy to use. Beyond that? Fucked if I know. I’ve never made anything in a crock pot, it just looked easy enough that even I could figure it out. Note that my usual culinary “masterpieces” tend to be “toss random shit into a frying pan until it appears cooked, serve with rice or pasta.” Nick won’t touch them, which is probably for the better. My tastebuds don’t care, but his probably would.
Any suggestions? Must-have features? I was figuring on just going to London Drugs and wandering aimlessly until a halo of light fell from the heavens indicating that This! This was the crock pot for me! Why, it slices, it dices, it makes julienne fries, and it’s only 32 cents if your name happens to be DONNA!
That’s going to happen, right?
Well, obviously I deduced that this is rather unlikely, hence this post… Typical. “I don’t feel like posting!” is immediately followed up by several posts… I think posting might be like sex. If you’re not getting it very often, you don’t really miss it… but as soon as you start getting it all the time, you need MORE MORE MORE. Or maybe that’s just me. Or maybe I probably shouldn’t compare sex to blogs. Note to people who don’t blog: Sex is better.
As a quick addendum, along with your crock pot recommendations, send me your crock pot recipes. Simple ones, please. I am a simple girl, and am so terrible in the kitchen, Nick can’t watch due to the fear that I am going to chop my fingers off one of these days. Hey, so far, I have all of my limbs! It’ll be fiiiine. Anyway, so far I have been inspired by this, because I like the terms “simple” and “save time & money”. More like that, please!
basic is fine for crockpots. Make sure it’s big enough to crock everything you need to crock, but no bigger – big ones take too much space and aren’t as good for cooking small amounts. Having an auto-off button is a very good thing too unless you want to watch the crocking. Timer is nice as well, you can get some that switch from high to low at a certain time, or a certain temperature. If I could add one feature to my crockpot it would be a timer.
But… but… how do I know how big I need? :)
Must have feature – removable pot! If you have leftovers it’s easier to keep them in the fridge right in the same pot used for cooking. I have this simple Hamilton Beach pot and it does the trick. They also carry the type with the programmable settings, but as long as you set to low it’s pretty much impossible to overcook anything.
http://www.hamiltonbeach.ca/hb_detail.php?item=33550&mc=KA&fc=5&catID=34
We can’t live without our slow cooker! For busy people it’s a life saver. The Cuisinart line is pretty nice. I think most have auto-off (or warm) so you can leave it all day and it’ll be warm when you get home. Timer is a must as well, for us busy working folk. Here are a couple of breakfast recipes we used all the time – it’s great to have a warm breakfast cooked for you when you wake up:
4-Grain Hot Cereal
3 cups water
2 1/2 cups apple juice
1/2 cup regular barley (not quick-cooking)
1/2 cup steel-cut oats
1/2 cup dried cranberries
1/2 cup dried apricots, chopped
1/4 cup wheat berries (whole wheat kernels)
1/4 cup quinoa
1/4 teaspoon salt
1/4 cup honey
Toasted sliced almonds
Combine water, apple juice, barley, oats, cranberries, apricots, wheat berries, quinoa and salt.
Cover and cook on low-heat for 6-7 hours. Stir in honey. Sprinkle each serving with almonds.
Cranberry Maple Oatmeal with Pears
4 3/4 cups water
1 1/2 cups steel-cut oats
3/4 cup pure maple syrup
1/3 cup golden raisins
1/3 cup dried cranberries
1/3 cup chopped dried pears
1 teaspoon ground cinnamon or Chinese 5-spice powder
1 teaspoon vanilla
1/2 teaspoon salt
milk (optional)
Combine water, oats, maple syrup, raisins, cranberries, pears, cinnamon, vanilla and salt. Cover and cook on low heat for 6-7 hours. If desired, serve with milk.
For 2 people, a 3-4 quart should be enough. We usually get 4 meals (ie. 2 nights, or 1 night and 1 lunch each) per recipe with that size.
3 – 4 quarts is a good size, like Justin says. For reference, my big oval one was probably 6.5 quarts, which is a bit big for you unless, like me, you enjoy buying huge chunks of cheap meat and turning them into delicious pot roasts (fear not, you can still buy slightly smaller chunks of cheap meat for delicious pot roast). However, if you do buy one big enough for a 10 pound cat, I may have a fabulous gift for you.
The only thing that is a must and is not automatic with every crock pot is that the inside comes out so it can be washed! This seems like it should be standard, but we have had a couple of crock pots that couldn’t go in the dishwasher. Not good!
Agree with all that’s said: Removable dish, dishwasher safe, and not too big!
The beauty of a crock pot is that you can buy those cheaper cuts of meat and they turn out beautiful. (my trick, add a can of soda -like sparkling apple- to tenderize the meat)
It’s funny you posted this today as I’ve got a yummy coconut curry bubbling away at the moment.
I use boneless, skinless chicken thighs (or breast if you can afford it), add curry paste (or Patak’s in a jar…Korma is yummy), add a can of cocunut milk (you can get organic cheaply at SOF), add veggies…especially all those ones that are a little too far gone to steam up, but will be perfectly fine for crocking. (You save money on not wasting veggies)
If you use any tinned veggies, such as mushrooms or baby corn, use the water from them as well.
If you need more liquid, you can use any kind of stock(check sodium content) or juice (i like apple). If you need to thicken up your sauce, then just mix a tablespoon or so of flour in COLD liquid (I keep some of the water from the corn aside for this purpose) mix up well and pour in to your feast. Make sure when you add the flour/liquid you mix it in with a fork stirring constantly…otherwise, you’ll get lumps.
Basically, put meat in pot…cover with some kind of liquid, add veggies, add spices…cook for a few hours. It’s so frickin’ simple! And cheap!
Call anytime if you need help…i use my crockpot ALL the time.
Justin, if you like hot cereal you should try 1 cup of millet with 5 cups of water overnight on “low”.
It’s delicious!
Thumbs up for crock pots with removable pots. Ours is pretty much a permanent fixture on our counter next to the coffee maker.
my beasty
http://www.amazon.com/Rival-SCVP600-SS-Smart-Pot-Programmable-Stainless/dp/B000FIP91W/ref=pd_bbs_sr_2?ie=UTF8&s=home-garden&qid=1233801471&sr=8-2
6QT, you can shove a whole chicken plus veggies in there.
It’s “somewhat” programmable. 2 time settings for each Low & High cooking temps plus an auto off.
Dishwasher safe
Food?
2 carrots, peeled and chunked up(big)
2 large waxy potatoes(Yukon golds), If you got baking/Idaho taters they’ll mush up on you big time.
1 onion or 2 shallots(I like shallots better). Big chop will leave bits you can see when it done, small chop will dissolve away and just leave flavor.
3-4 minced garlic cloves(or 3 tsp ground garlic)
10 peppercorns(or ground pepper…about a tsp+)
1-2 tsp salt….the potatoes will suck up alot of salt. I error to the less salt side.
2-3 bay leaves(optional)
1 tsp ginger power(optional)
water and/or white white to cover the fowl. Rieslings work well.
simmer until well..until
Everyone is warning against going too big, but if you’re interested in cooking once and eating all week, I would recommend a bigger one.
As most others have said, the auto-off and/or warm mode are very handy.
Here’s one of my favorite recipies for pulled pork. Tastes almost as good as real barbeque:
Ingredients:
1 (5 pound) pork Boston butt roast, salt and pepper to taste
1 (14 ounce) can beef broth
1/4 cup brewed coffee
Directions:
1)Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over the meat.
2) Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.
3)Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut.
Here’s a website you might like: http://crockpot365.blogspot.com/search/label/chicken
And no, I don’t yet have a crockpot either – I’ve been keeping an eye out at my local Value Village for a decent one…
Agree on the comments about removable crock (but if you ever do put it in the fridge directly, make sure it has really cooled down, or that you put it on top of a tea towel or pot holder – hot crockware on cold metal/glass fridge rack can equal cracking from too sudden contraction); larger size if you want to do roasts/chickens, enough stew for a week + leftovers in the freezer; at least manual settings of off/warm/low/high with timer or auto-off nice bonuses. Mine came with two non-stick metal inserts that divide the unit into two sections so you can actually cook two different dishes (although considerably smaller in size), or warm two types of hot dips/sauces (e.g., chili in one, cheese sauce in the other).
You could look at getting a slow cooker with 3 sizes of inserts. This one has 2, 4 and 6 qt inserts.
http://www.sears.ca/gp/product/B001IHSBPK/sr=1-10/qid=1233846486/ref=sr_1_10/182-9414515-6429919?ie=UTF8&searsBrand=core&mqnodeid=398434011
I have a cheap Bravetti one from Canadian Tire. They often have it on sale for 50% off. It does the job, but it isn’t doing extreme duty in our household.
Yes on the removable pot. Yes on the timer (mine doesn’t have one – PITA). Yes on the SMALLER.
Large chickens/roasts are just as easy to do in the oven as the crock pot (only difference – you need to be home, so they’re a tad tricky on a weeknight if time’s tight). But a chicken will roast in an hour with as little as 15 minute of prep.
Anyhow, back to the crock pot. If you like ham, here’s a winner in our kitchen:
1 3-4 lb pork roast (any cut will do really)
1 onion
1 can cranberry sauce (jellied, whole, blended, whatever)
1 can pineapple chunks
Teriyaki Sauce (maybe a cup or so? I never measure it)
Slice the onion and put it in the bottom of the crock insert.
Put the pork roast on the onions.
Pour the cranberry sauce (you may have to mash it up a bit first so it’s not one big lump), pineapple chunks (with juice if you like pineapple flavour) and teriyaki sauce all over the roast. Just make sure it’s mostly covered with liquid.
Put on the lid, cook 8-10 hours on low (or until a thermometer says it’s done, whatever the appropriate “pork” temperature is).
Serve over rice or pasta. If you’re feeling virtuous, eat salad with it.
You’ve already gotten great advice about the slow cooker purchase. I’m with Perry on the large size – I like to cook enough for two people to each have dinner and one or two meals of leftovers that week, and still have enough left over for a couple portions to go in the freezer
I’m excited to try the recipes other people have posted. Here are three of my standbys:
SPICY BEEF CHILI
1 small package of lean ground beef, browned and drained of most fat
1 can of black beans
2 cans of kidney beans
1 can of diced tomatoes
1 can of chipotle peppers (diced finely, plus liquid from can)
1 onion (diced)
chili powder (at least 4 tablespoons)
optional: cayenne and cumin to taste
Put everything in slow cooker and cook on low for 8 hours (or longer).
CURRIED CROCKPOT DAHL WITH SWEET POTATO
2 vegetable bouillon cubes
6 cups hot water
1 lb dried split peas
1 medium onion, diced
1 medium sweet potato, peeled and grated
1 bay leaf
1-2 chipotles, torn up, or sliced
curry powder to taste (at least a few tablespoons)
garlic powder or sliced garlic to taste
Dissolve bouillon in water. Put all ingredients in slow cooker and cook on low all day (at least 8 hours). When you get home stir in 1 cup of water and turn slow cooker to high. Cook till peas begin to fall apart.
HOT SPINACH AND ARTICHOKE DIP
1 bunch of spinach, chopped
4-5 artichoke hearts, chopped
1 jar of alfredo sauce
1 block of cream cheese, cut into chunks
a few handfuls of shredded cheese
a bit of shredded parmesan
Combine all ingredients in slow cooker on high, stirring occasionally, until cream cheese is melted and ingredients are fully combined. Turn to low and let your party guests have at it!
I agree with everything said above… 4qt is a good starter size, and the size we use for my family… but now that the kids are getting bigger I am considering an upgrade!
The one thing that no-one mentioned is one added feature. If you can find a crock-pot with a CORNINGWARE® removable liner you have a bonus! This type of liner is wonderful, because you can put it directly on the stove. Why is that usefull? Because I hate to do dishes too! :)
Every once in a while I will come across a recipe that calls for the meat to be browned first. Well, you could just through the meat into the crock-pot and call it good… but browning it first just makes it taste & look that much better. This is where the Corningwear liner comes in handy. I put the liner on the stove, heat it up and brown the meat directly on the stove. Then i remove the meat (and put on a plate (easy to put in the dishwasher), and assemble the stuff into the crockpot as directed, with the meat usually on top. This way I only have to clean the one pot after dinner is done. :)
Oooh Sarah…that is such a good point. I usually just throw the meat in and skip the browning part. Did Turkey legs yesterday and they would have looked so much better had I browned them first, but like you…I didn’t want to dirty a pan as well. Thanks for the tip.
I will definitely look for a Corningware for my next crock. I figure I have about another year in this one as some of the functions are starting to get iffy and it’s heating irregularly. BUT…I’ve been using it regularly for over 10 years now…so not bad.