Kundze, congratulations on the scales! If you buy a slow cooker, you definitely won’t regret it\look for a cheaper one\, it will save you a lot of time and effort...and it’s delicious! By the way, it is considered a very healthy food. It consumes little electricity. Mine is 6.5 liters 320 Watt on a strong mode... and if you put it on a weak mode at night or all day, then even less.

I’ll copy a bunch of other interesting recipes here

Beef

Meat Burgundy

6 strips bacon, 1-2" pieces, 3 lbs beef tenderloin, cut into 1" cubes, 1 large carrot, chopped, 1 medium onion, chopped, 1 tsp. salt, 1/2 tsp. pepper, 3 tbsp. flour, 1 can (10 ounces) concentrated beef broth, 1.5 cups red Burgundy wine, 1 tbsp. tomato paste, 2 cloves garlic, crushed, 1/2 tsp. thyme, 1 bay leaf, 1/2 pound small white onion, peeled, 1 pound fresh mushrooms, sliced

Fry the bacon in a frying pan until crispy. Remove and dry from fat. Add the meat, cut into cubes, and fry. Place in a slow cooker. Fry onions and carrots in a frying pan. Season with salt and pepper, stir in the flour. Add the broth, stir and pour into the slow cooker. Add bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Close and cook on Low for 10-12 hours, High for 5-6 hours.

Simple roast

2.5 pounds hind leg steaks about 1/2 inch thick, 1/4 cup flour, 1/2 tsp. salt, 1/2 tsp. pepper, 1 medium onion, chopped, 1 small clove garlic, minced, 2 large sweet green peppers, cut into 1/2 inch strips, 1 can (16 oz.) whole tomatoes, 1 tbsp. soy sauce, 2 tsp. Worcestershire sauce
Cut the steaks into strips. Mix flour, salt, pepper, sprinkle meat to coat in mixture. Place in the slow cooker along with the onion, garlic, half the pepper, stir. Combine tomatoes with soy and Worcestershire sauces. Pour into the slow cooker to cover the meat. Cover and cook for 10-12 hours on Low or 5-6 on High. An hour before serving, add remaining pepper strips. Serve with rice.

Beef stew

1 pound beef for stewing, 4 carrots, diced, 1 onion, chopped, 2-3 stalks celery, diced, 2-3 medium potatoes, diced, 15 ounces canned tomatoes with juice, pinch thyme, oregano, salt, 1 beef bouillon cube, 1.5 beef broth or water

Place everything in a slow cooker and cook for 7-9 hours on low.

Mutton

Lamb with rosemary

4 large potatoes, diced, 1 tsp. salt, 6 cloves garlic, crushed, zest of 1 lemon, 4 stalks fresh rosemary, 1 leg of lamb, boneless and fatless, 2 tbsp. olive oil, 1/2 cup dry white wine
Place the potatoes in the bottom of the slow cooker. In a bowl, mix salt, garlic, zest, rosemary. Brush the lamb. Heat olive oil in a frying pan and fry it on all sides. Place in a slow cooker and pour in the wine. Cook on Low for 10-12 hours.

Soups

Minestrone

1 small onion, chopped, 2 large carrots, peeled and thinly sliced, 1 medium zucchini, cut into 1-inch pieces, 1 cup cabbage, chopped, 2 cloves garlic, crushed, 2 (15-ounce) cans regular beans, 2 (14.5-ounce) cans ) beef broth, 1 can (28 oz.) tomatoes, 1 tsp. dried basil leaves, 1/2 tsp. dried oregano, 1/2 tsp. salt, 1/4 ground black pepper, 2 cups shells or spirals, 1/4 cup grated Parmesan.
Combine all ingredients in slow cooker except pasta and Parmesan. Cover and cook on Low for 8-9 hours, High for 4-5. Stir in prepared pasta and sprinkle with Parmesan.

Winter corn chowder

2 cups diced potatoes, 6 slices cooked, finely chopped bacon, 1/2 cup chopped white onion, 1 pound frozen corn, 1 tsp. pepper, 2 tbsp. flour, 2 tbsp. butter, 3 cups milk
Melt the butter in a slow cooker, add flour. Pour in the milk and mix thoroughly with the flour. Add all remaining ingredients except potatoes. Cook for 4-6 hours on LOW or 1.5-2 hours on HIGH. 20 minutes before the end, add the potatoes and cook until done.

Classic Manhattan Clam Chowder

2 slices bacon, cut into 1/2 inch pieces, 1/2 cup chopped onion, 1/2 cup chopped celery, 1 can (14.5 oz.) whole peeled tomatoes, with juice, 1 can (14.5 oz.) new potatoes , drained and diced, 1 bottle (8 oz.) clam juice, 1 package frozen corn, 1 can (6.5 oz.) clams, drained of liquid, 2 tbsp. fresh parsley, 1/4 tsp. thyme, 1/8 tsp. pepper, 1/8 tsp. garlic powder.
In a large gravy boat, fry the bacon until crispy. Add onion and celery, simmer until soft. Place in a slow cooker. Stir in tomatoes, corn, potatoes, clam juice, parsley, and spices. Cook on low for 6-8 hours.

Shrimp and vegetable soup

2 cups Spanish or white onions, diced 1 cup carrots, sliced ​​1 cup fresh or frozen broccoli, shredded 1 cup celery, diced 2 tbsp. margarine or butter, 2 cups diced potatoes, 1 package (10 ounces) frozen corn, 5 cups chicken broth, 1
pound small shrimp, peeled, 1 cup chopped parsley, 1 cup Dijon mustard, salt and pepper to taste
In a large gravy boat over medium heat, simmer the onion, carrots and celery in butter or margarine for 3-4 minutes until softened. Add potatoes, corn and chicken stock and bring to a boil. Place everything in a slow cooker. Cook on low for 6-8 hours. An hour before cooking, add shrimp, mustard and parsley.

Bean soup

1 package (16 ounces) dried beans, 3 quarts chicken broth, 1 bay leaf, 1 tsp. Worcestershire sauce, 1/2 tsp. garlic powder, 1/4 tsp. nutmeg, 5 drops Tabasco, 4 tsp. cumin seeds, 1/2 tsp. celery salt, 1/2 tsp. ground black pepper, 1 cup chopped carrots, 1 cup chopped onion, 1 cup chopped celery, 1 tbsp. fresh parsley, 1/2 pound diced ham, croutons.
Soak and dry the beans. Place in a slow cooker. Add everything else. Cook on low for 8 hours.

Pork

Pork with BBQ spices

2 onions, quartered, 2 tbsp. brown sugar, 1 tbsp. salt, 1/2 tsp. pepper, 1 piece (4-6 lbs.) boneless pork shoulder, 2/3 cup apple cider vinegar, 4 tsp. Worcestershire sauce, 1.5 tsp. red pepper flakes, 1.5 tsp. sugar, 1/2 tsp. mustard, 1/2 tsp. garlic salt, 1/4 tsp. cayenne pepper, hamburger buns, optional cole-slaw salad.
Place the onion in the pan. Combine brown sugar, paprika, pepper, grate the meat. Place the meat on top of the onions. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper. Mix thoroughly. Pour 1/4 of the mixture over the meat. Cover and refrigerate the remaining mixture. Close the long-cooker, cook for 10-12 hours in Low mode. Remove the meat and onions and dry off any excess liquid. Finely chop the meat and onion. Serve as sandwiches. If desired, top the meat with lettuce. Drizzle remaining dressing over sandwiches.

Pork chops in cranberry and thyme sauce

1/2 cup melted butter 4 pork chops (6 ounces each) 1 cup white wine 1 cup cranberry sauce 1 small onion, finely chopped 1/4 cup fresh thyme, finely chopped Salt and pepper to taste
Lightly fry the chops in a frying pan. In a small bowl, combine butter, cranberry sauce and white wine. Place the chops in the pan and sprinkle with salt, pepper, onion and thyme. Pour in the sauce and cook on Low for 6-8 hours or on High for 4 to 6.

Pork chops with potatoes in mustard sauce

6-8 pork chops, 2 tbsp. vegetable oil, 1 can (10.5 oz.) cream of mushroom soup, 1/4 cup chicken broth, 1/4 cup Dijon mustard, 1 clove garlic, minced, 1/4 tsp. pepper, 1/2 tsp. dried thyme, 6 medium potatoes, thinly sliced, 1 onion, thinly sliced
In a frying pan, fry the chops on both sides in hot oil. In a saucepan, combine mushroom soup, broth, mustard, thyme, garlic and pepper. Add potatoes and onions and stir until coated with mixture. Place the seared chops on top. Cover and cook on Low for 10 hours (High for 5 hours).

Fondue

1 tbsp. butter, 1/4 cup finely chopped onion, 2 crushed cloves of garlic, 1 tbsp. flour, 1/2 cup dry white wine, 1/4 cup milk, 8 ounces shredded medium or sharp Cheddar cheese, 8 ounces Gruyere cheese, 2 ounces blue cheese, 1/8 tsp. ground red pepper, 4-6 drops Tabasco, assorted fresh vegetables or breadsticks for dipping.
Mix all ingredients in a slow cooker. Cover and cook on Low for 2 to 2½ hours, stirring 1 to 2 times, until cheese is melted and smooth. Serve with vegetables or breadsticks.

Fish and seafood

Jambalaya

2 cups chopped sausage, 2 medium onions, coarsely chopped, 2 stalks celery, sliced, 1/2 green pepper, diced, 1/2 red pepper, diced, 1/4 tomato paste, 3 cloves garlic, crushed, 1 tbsp parsley, 1/2 tsp. dry thyme, 2 whole cloves, 2 tbsp. vegetable oil, 1 cup long grain rice, 1 pound fresh frozen peeled shrimp
Mix all ingredients except shrimp thoroughly in a slow cooker. Cover and cook on Low for 8-10 hours. Half an hour before serving, change the setting to High. Stir in shrimp. Cover and let sit until shrimp turn pink and soften.

Gumbo with shrimps and smoked sausages

1 cup chicken broth, 1 package frozen shrimp or 1 pound fresh, 1 can (14.5 ounces) chopped tomatoes with liquid, 1/4 cup cornmeal, 2 tbsp. olive oil, 1 (1 pound) package Polish sausage, cut into 1/2-inch pieces, 1 medium onion, diced, 1 red pepper, cut into squares, 1 cup celery, chopped, 2 tsp. dried oregano, 2 tsp. dried thyme, 1/8 tsp. ground red pepper, 1 cup white rice
Combine broth and tomatoes in slow cooker. Heat oil in a small frying pan, add flour and sausages. Fry for 3-4 minutes until the flour changes color. Reduce heat, stir until smooth. Gently stir the mixture into the broth. Add vegetables and spices. Mix everything. Cover and cook on Low for 6 hours or until the sauce thickens. An hour before the end, add shrimp. Serve with boiled rice.

Halibut in creamy wine sauce

2 packages (12 oz.) frozen halibut sticks, thawed, 2 tbsp. flour, 1 tbsp. sugar, 1/2 tsp. salt, 1/4 cup butter, 1/3 cup dry white wine, 2/3 cup milk, lemon wedges
Dry the halibut sticks and place them in the slow cooker. In a small bowl, combine flour, sugar, and salt. Melt the butter in a gravy boat, stir in the flour, add wine and milk and cook over medium heat until thickened, stirring occasionally. Let the sauce simmer for 1 minute. Pour it over the fish. Cover the pan and cook on High for 2.5-3 hours. Garnish with lemon wedges

Dessert

Pears in wine

Zest of 1 orange, 1 cup orange juice, 4 cups water, 1 bottle Merlot, 1.5 cups sugar, 2 cinnamon sticks, 1 tsp. cloves, 1/4 tsp. nutmeg, 6 pears, peeled, quartered
Combine all ingredients in a slow cooker except the pears. Cook for 1 hour on High. Add pears and cook for another 1 hour. Remove the pears and strain the liquid. Water the pears. Serve cold.

Spice Applesauce Cake

1/4 cup butter or margarine, 1/2 cup sugar, 1 egg, 1/2 tsp. vanilla, 3/4 cup applesauce, 1 cup flour, 1 tsp. soda, 1 tsp. ground cloves, 1/4 tsp. nutmeg, 1/2 cup raisins (optional), 1/2 cup chopped pecans (optional)
Beat butter and sugar into cream. Add the egg and vanilla and beat again. Stir in puree. Mix flour, baking soda and spices and stir into sugar-egg-butter cream. Add raisins and nuts. Pour the mixture into a greased and floured muffin tin with a lid. Place the pan in the slow cooker. Cover and bake on High for 2.5 - 4 hours.

Peach Pie

2 pounds fresh or canned peaches, sliced, 2/3 cup rolled oats, 2/3 cup plain flour, 2/3 cup brown sugar, 1/2 tbsp. ground cinnamon, 1/4 tbsp. nutmeg, 3/4 cup softened butter
Place the peaches in the slow cooker. Mix oatmeal, flour, sugar, cinnamon and nutmeg. Add softened butter, stir until fluffy and place on top of peaches. Cover and cook on low for 3 hours.

Warm fruit punch

8 cups water, 1 (12 oz) can strawberry-cranberry juice concentrate, thawed, 1 (6 oz) can lemon concentrate, thawed, 1/2 cup sugar, 4 cinnamon sticks, 1/4 tsp. cloves, 1/4 tsp. nutmeg
Mix everything in a saucepan. Spices can be tied in a bag. Cover and cook on High for 3 hours, then reduce to Low. Remove spices and serve hot.

Bird

African-style turkey with couscous

2 pounds boneless, skinless turkey breast, cut into 2x1/2-inch slices, 1 onion, chopped, 4 cloves garlic, crushed, 1/2 tsp. red pepper flakes, 1 tsp. grated fresh ginger, 1 tsp. salt, 1 tsp. black pepper, 1/4 tsp. lime juice, ready-made hot couscous
Combine all ingredients except couscous in a saucepan. Cover, cook on Low for 6-8 hours, High for three to four hours. Serve with couscous.

Cranberry Apple Turkey

2 tbsp. melted butter or margarine, 1/2 cup chicken broth, 1 large apple, peeled and chopped, 1 stalk celery, chopped, 1/2 cup chopped onion, 1 cup cranberry sauce, 1 tbsp. chicken seasonings, 2 cups bread crumbs for stuffing, 2 to 3 pounds turkey breast chops
Combine butter, broth, apple, onion, celery, cranberry sauce, poultry seasoning and bread. Put 3 tbsp. for each cutlet, roll and tie. Place in a slow cooker. Cook for 8 hours on Low or 4 hours on High.

Honey Chicken with Pecan Sauce

2 tbsp. vegetable oil, 1 cup chopped onion, 1 cup chopped celery, 1 large garlic clove, minced, 1 package (7 ounces) seasoned croutons, 1/4 cup eggs, 3 tbsp. toasted, crushed pecans, 1 tsp. seasoning for poultry, 1/4 tsp. salt, 1/4 tsp. ground black pepper, 1 can (14.5 oz.) chicken broth, 4-6 skinless, boneless chicken breast halves, 3 tbsp. apple juice, 2 tbsp. honey
Heat the oil in a frying pan. Saute onion, celery and garlic until soft. Transfer vegetables to a bowl. Add bread cubes, eggs, pecans, poultry seasoning, salt and pepper. Pour in the broth. Place the mixture in the slow cooker. Place the breasts on top. Mix apple juice and honey and pour over chicken. Cover and cook on Low for 7-8 hours, on High for 3-4 hours.

Country chicken

1 whole chicken, cut into portions, 4 medium potatoes, diced, 2 onions, sliced, 2 cloves garlic, minced, 1 sweet green pepper, cut into strips, 1 can (14.5 oz.) tomatoes, 1/2 cup red wine, 2 tbsp. Italian seasoning, 1 tbsp. dried parsley
Place the chicken and potatoes in the slow cooker. In a bowl, combine onions, garlic, peppers, tomatoes, wine and Italian seasoning. Pour the mixture into the pan. Cook on Low for 8-10 hours.

Chicken with shrimp

11/4 cups rice, 1/2 cup melted butter, 2.5 cups chicken stock, 4 cups cooked chicken, cut into 1-inch cubes, 1/2 pound mushrooms, cut into wedges, 1 pound shrimp, peeled, 1/3 cup soy sauce, 8 chopped green onions, 2/3 cup bleached almonds
Combine the rice and melted butter in the slow cooker until it coats the rice. Add everything else except the almonds and green onions. Cover and cook on Low for 6-8 hours or High for 2-3 hours. Sprinkle with almonds and green onions when serving.

Chicken with tarragon

3-4 lbs chicken, 2 tbsp. softened butter, 1 tsp. garlic salt, 1 tsp. dried tarragon, 1 tbsp. dried parsley, 1/8 tsp. black pepper, 3 tbsp. vinegar. Gravy: 2 tbsp. starch mixed in water, 1 cup of the resulting broth
Brush the chicken with oil. Place in a slow cooker. Combine seasonings and herbs and sprinkle over chicken pieces. Add vinegar. Cover and cook on LOW for about 8 hours. Do not open the lid at this time. Remove chicken to a warmed plate. Prepare the seasoning by combining the starch and liquid from the pan in a gravy boat. Heat and stir. Serve with chicken.

Marinated chicken and pork

3 pounds chicken pieces, 2 cloves garlic, minced, 1 pound lean boneless pork, 1 cup dry red wine, 1/2 tsp. rosemary, 1/2 tsp. black pepper, 1 tsp. salt, 3 cups beef broth
Place chicken pieces and pork cubes in a large bowl. Mix the ingredients for the marinade, pour over the meat and let stand for 2 hours (you can leave it overnight). Place everything in a slow cooker. Close the lid and simmer for 6-8 hours on LOW.

Ruby chicken

2 pounds chicken, cut into pieces, 1 medium onion, finely chopped, 2 tbsp. vegetable oil, 2 tsp. salt, 1 tsp. pumpkin pie spice mix, 100 ml orange juice, 2 tsp. grated orange zest, 1 pound pureed cranberries, 1 cup brown sugar
Fry the chicken pieces and onions in vegetable oil. Place everything in a slow cooker. Cook for 6-7 hours on low.

Italian style chicken stew

2 tbsp. olive oil, 3 lb. boneless chicken breasts, salt, 1/2 tsp. black pepper, 1 small onion, chopped, 1 pound fresh mushrooms, 2 cloves garlic, minced, 1/4 cup flour, 1/2 cup dry red wine, 1/2 chicken broth, 2 tbsp. tomato paste, 1 can (14.5 oz.) chopped tomatoes, 1 tsp. dried basil, 1 tsp. dried oregano, 1/2 tsp. dried thyme
Place the onion in the bottom of the pan. Then add the chicken and all the other ingredients on top. Cover, cook on Low for 7-9 hours, on High for 4-5 hours.

Vegetables

Bavarian lunch

2 (27 ounce) cans Bavarian Sauerkraut Sauerkraut 2 pounds Polish sausage, cut into 3-inch pieces 1 medium onion, thinly sliced ​​1 chicken cube 1/2 tsp. celery seeds
In the bottom of the slow cooker, place 1 can of cabbage, 1 pound of sausage, half an onion, half a cube and half the seeds. Repeat layers. Cover and cook for 6-8 hours on Low and 3-4 hours on High.

All American chili

2 medium onions, chopped, 4 cloves garlic, crushed, 2 green bell peppers, chopped, 2 lbs ground meat, 2 (14 oz) cans pinto beans, drained, 1 (14 oz) can tomatoes, 1 (4 oz) can green chili, chopped, 1 tbsp. oregano, 2 tsp. cumin, 1 tsp. cayenne pepper, 1 tsp. black pepper, 1 tsp. salt, 1 cup beef broth, 1 cup sour cream, 1 cup shredded cheddar cheese, 2 tbsp. chopped green onions
In a large skillet, sauté onion, garlic and pepper until soft. Fry the minced meat in another pan and strain off excess fat. Transfer the meat, vegetables and beans to the slow cooker. Add spices and broth. Stir. Cover and cook on Low for 6-8 hours or High for 3-4 hours. To serve, place the chili on individual plates, top with sour cream, sprinkle with grated cheese and garnish with green onions.

Mexican stew

1 (28 oz.) can tomatoes in juice, 1 (14.5 oz.) can salsa, 1 (6 oz.) can tomato paste, 2 (15 oz.) cans black beans, drained of liquid, 1 (151/4 can) ounces) sweet corn, drained, 2 chiles, cut into rings, 1.5 tbsp. ground cumin, 1/2 tsp. garlic powder, 5 tortillas
Combine tomatoes, salsa, pasta, corn, beans, chiles, cumin and garlic in a large bowl. Pour about 1 cup of the mixture into the slow cooker and stir. Place tortilla on top, trim to shape if necessary. Pour out another 1/3 of the remaining. Repeat layers until you have used all the mixture. Cook on low for 5 hours.

Vegetable curry

4 medium potatoes, diced 1 large onion, chopped 1 red pepper, chopped 2 carrots, diced 2 large tomatoes, chopped 1 (6 ounce) can tomato paste 3/4 cup water 2 tbsp . curry powder, 2 tsp. cumin seeds, 1/2 tsp. garlic powder, 1/2 tsp. salt, 3 cups cauliflower, 1 (10 ounce) package frozen green peas, thawed
Place the prepared vegetables in the slow cooker. Mix tomato paste, water, curry, cumin, garlic powder and salt. Mix well, pour over the vegetables and add the cauliflower. Cook for 8-9 hours on low. Add peas before serving.

Stewed autumn pumpkin

1 stick butter, melted, 1 onion, chopped, 5 pounds butternut squash, peeled and cut into 1/2-inch pieces, 1.5 cups orange juice, 1/2 maple syrup, 1 tsp. cinnamon
Place the oil, onion, pumpkin and juice in a slow cooker. Cook on Low for 6-10 hours or High for 3-4. Add cinnamon and maple syrup. Puree and serve warm.

Stuffed pepper

6-8 small green peppers, tops cut off, 1 package (10 ounces) frozen corn, semi-thawed, 1 pound ground beef, browned, 1 can (8 ounces) tomato sauce, 1 cup shredded cheddar cheese, 1 clove garlic, minced, 1/ 2 cups chopped onion, 1/2 tsp. Worcestershire sauce, 1/2 tsp. salt, 1/2 tsp. pepper, 2 tbsp. ketchup
Wash and dry the peppers. Mix all other ingredients except ketchup in a bowl. Stir. Fill the peppers 2/3 full. Pour in 3 tbsp. water into the slow cooker. Place the peppers in the pan. Pour ketchup over the peppers. Cook on Low for 7-9 hours, High for 3-5 hours.

Beans

1 pound package of beans, water for soaking, mustard of your choice, 1/2 cup molasses, 1 tsp. sea ​​salt, 1 large onion, chopped and sautéed in olive oil until golden brown
Soak the beans overnight. Dry. Place in the slow cooker and cover with water to 1 to 1.5 inches above the beans. Cook on high for 8 hours. Prepare all other ingredients. Mix all the spices. Turn off the cooker, add seasonings, stir and let sit for half an hour. Then serve.

Beans with smoked ham

2 cups beans, 1 small onion, chopped, 3 cloves garlic, minced, 1 green pepper, chopped, 1 red pepper, chopped, 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. hot pepper sauce, 1 teaspoon cumin, 1 pound smoked ham, diced, 2 (14.5 ounce) cans chicken broth, 1 can tomato paste, 1 cup water
Place everything in a slow cooker and cook for 8-10 hours on Low or 4-5 on High.

Creole black beans

2 pounds smoked sausage, cut into 1-inch pieces, 3 15-ounce cans black beans, drained, 1.5 cups chopped onion, 1 cup green pepper, 1 cup chopped celery, 4 cloves garlic, minced, 2 tsp. thyme leaves, 1.5 tsp. oregano leaves, 1.5 tsp. white pepper, 1/4 tsp. black pepper, 1/4 tsp. cayenne pepper, 1 chicken stock cube, 5 bay leaves, 1 can (8 ounces) tomato sauce, 1 cup water
Fry the sausages in a frying pan. Strain off the fat and transfer to a slow cooker. Combine ingredients and place in saucepan. Close, cook on Low for 7-9 hours (High - 3-4 hours).

“Who has heard what kind of slow cooker this is?
-A slow cooker is a pressure cooker with a hangover!
- And then there’s the Yogurt Maker... Whatever crap they come up with...
- What useless inventions of mankind... Steam-, fast-, multi-, egg-... and all COOKING! Why not Parks and Zharki..?”

From the vastness of Runet

Such conversations are usually conducted by people who can never be convinced to buy anything more complex than an electric kettle for their kitchen. And no matter how many laudatory reviews may be heard in honor of this or that kitchen gadget, the answer from such skeptics will be the same: “You just don’t have to cook!”

But that’s not true! It is for those who like to tinker in the kitchen, for those who are always looking for something new, who want to cook not only tasty, but also healthy, and kitchen novelties are invented. One such device will be discussed in our material.

To be honest, the slow cooker is not a new product in the kitchen appliance market. In the 80s of the last century, the Sverdlovsk NPO “Machine-Building Plant named after Kalinin” created the “Parenka” slow cooker. The Urals created a device similar to the Russian stove, with the same temperature conditions and cooking principle. The instructions for the slow cooker were written by V.V. himself. Pokhlebkin! And if it weren’t for the “dashing nineties”, the domestic miracle saucepan would have been on the shelves of our stores for 30 years.

Well, let’s get acquainted with imported slow cookers, which are gradually gaining their niche in the kitchen appliances market. Fans of multicookers may argue - they say, even in multicookers you can cook slowly, there is no point in buying a saucepan with a minimum of functionality. At first glance, a slow cooker is really not much different from a multicooker. The same plastic or metal body, the same bowl, except that there are not enough buttons on the “control panel”.

In fact, there are many differences. The design of the slow cooker includes a 3D heating function, in which the food in the bowl is heated not only from the bottom, but also from the sides. Only a few multicooker manufacturers can boast of such a heating mode. The slow cooker bowl is made of ceramic - a material that is absolutely safe for health. No non-stick coatings, if scratched you can say goodbye to the old bowl and go to the store for a new one. Bowl sizes range from 3 to 6 liters - not bad for a large family! By the way, the bowl can be used in the microwave.

Slow cookers on the market are usually equipped with a transparent lid made of impact-resistant glass, a metal body, and handles that do not heat up during the cooking process. The case is equipped with rubberized legs that protect the tabletop from overheating. Almost all models of slow cookers, with rare exceptions, have electronic controls. A display is built into the body, just like in a multicooker.

The maximum cooking time for different models of slow cookers ranges between 10 and 12 hours; pay attention to this aspect when choosing a new kitchen assistant. Most often, a slow cooker has only two modes - “slow” and “fast”, but there are models with an intermediate “medium” mode. The power is about 350 W, the temperature range is not too wide, only 50-140 ° C, and you don’t need more, because the slow cooker can do only one thing well - simmer, but how good!

Simmering is perhaps the most gentle way to prepare food. The temperature during cooking using this method rarely rises above 80-90°C, which allows you to preserve vitamins and microelements as completely as possible. In addition, the name itself contains the most important principle - not just languor, but slow languor, for quite a long time, sometimes for 10-12 hours! The advantages of this cooking method are obvious:
. The products just basically can’t burn;
. The flavors of the cooking products are mixed in the best possible way;
. Vegetables do not overcook, maintaining color, structure and smell;
. Slow cooker porridge turns out crumbly;
. Almost any, even the most unfortunate, tough meat will turn out tender, juicy and aromatic;
. You can cook dishes in a slow cooker without salt, adding it later to your plates to taste. This significantly reduces salt consumption, which is very important for hypertensive patients and those losing weight;
. Dishes that require constant attention are perfectly prepared in a slow cooker: jam, jam, winter salads, lecho, adjika, etc. - they will not burn or be overcooked;
. In a slow cooker you can cook using the sous vide technology, when products are sealed in vacuum bags and cooked at a temperature of no more than 80°C, essentially simmering in their own juices;
. The slow cooker is ideal for making jellied meats and aspic;
. Baked milk and homemade condensed milk are great in the slow cooker;
. And finally, a slow cooker is an opportunity to try real national dishes, traditionally prepared using the long-simmering method.

There are no particular difficulties in handling a slow cooker, but there are a few rules you still need to remember. For example, do not put frozen foods in the bowl; it is better to defrost them in advance. Cut the vegetables into pieces of the same size. Before placing meat in a bowl, be sure to cut off all visible fat from it, since it does not evaporate or melt during such a gentle heat treatment. The meat can be pre-fried to preserve the flavor and at the same time render out excess fat. Onions and carrots can also be sautéed before placing in the bowl, but if you don’t have time, you can do without frying. When preparing first courses, accurately calculate the amount of water, since the liquid practically does not evaporate. For best results, fill the bowl at least halfway, but not completely, leaving at least 5 cm from the lid. All products should be almost completely covered with liquid (broth, sauce, gravy, etc.). When modifying regular recipes for the slow cooker, remember to quadruple the cooking time. Remember that vegetables take the longest to cook, followed by poultry and meat, and seafood the fastest to cook. Therefore, vegetables should be at the very bottom.

During cooking, try not to open the lid, as the temperature, already low, drops and the cooking time increases by 10-20 minutes with each opening.

This is such an assistant - slow, but so necessary! An ideal option for those who are not interested in multifunctionality, but in “narrow specialization,” reliability and usefulness.

Larisa Shuftaykina

In the old days, when no one even knew about gas stoves and microwaves, food had to be cooked in ordinary home ovens. The process of preparing dishes took a lot of time, but the food from the home oven turned out to be especially rich and aromatic. Today it is difficult to imagine that housewives would voluntarily agree to spend 5-6 hours to cook, for example, porridge or roast. However, a modern kitchen appliance, the slow cooker, greatly simplifies this process. Now, to prepare any dish, you just need to put the food in the slow cooker and set the specified program.

But you can immediately say, but there is a multicooker, why do you need a slow cooker, what is the point in slow cooking food in our fast-paced times, when everyone, on the contrary, is trying to reduce time costs? “House of Dreams” will help its readers understand this issue by talking about the main purpose of this device, the advisability of cooking in a slow cooker and its choice.

How does a slow cooker work?

A slow cooker or long-cooker is an appliance shaped like a regular metal pan with a lid. Inside the device there is a ceramic container into which food items are placed for cooking. Since the slow cooker is an electric appliance, food is not boiled or fried in it, but stewed at a fairly low temperature (from 70 to 140 degrees). Thanks to such a low temperature, the products in the slow cooker do not burn, do not boil over and do not require constant stirring, but at the same time, they are evenly stewed on all sides due to the heating elements installed at the bottom and sides of the device.

Almost all slow cookers have a fast and slow cooking mode. Fast cooking takes 3-4 hours, and slow cooking takes up to 12 hours. However, the main advantage of slow cookers is their almost complete automaticity. To prepare any dish, simply immerse the food in the container, close the lid of the device and select the appropriate mode. Slow cookers are completely safe, so you can safely go about your business while they're running. After cooking, the device will automatically turn off, but special construction materials will not allow the food to cool down. In addition, slow cookers are one of the few appliances that do not need to be completely sealed, so you can open the lid while they are working, monitoring the cooking process, or adding the necessary ingredients to the dish.

In a slow cooker you can cook any dishes that require long-term stewing - meat, poultry, roasts, cabbage rolls, stuffed peppers, cereals, etc. In addition to the fact that slow cooking improves the taste of dishes, products prepared using this method retain all their nutritional properties. This device is also ideal for making preparations such as jam or marmalade.

The slow cooking feature is also found in some other kitchen appliances, such as multicookers and pressure cookers. However, in these devices, slow stewing is only an additional function, so not all dishes can be cooked in them. In addition, when cooking about pressure cookers and during the preparation of some dishes, you will have to monitor the process from time to time and change the mode, unless you have a multi-stage multi-cooker function (multi-cook-plus).

What to look for when choosing a slow cooker

When choosing a slow cooker, the first thing you should pay attention to is its capacity. Nowadays you can find devices whose capacity ranges from 3 to 25 liters. Slow cookers with a minimum capacity can cook no more than 2-3 servings at a time, so they are suitable only for small families. Slow cookers, with a capacity of more than 15 liters, are semi-professional devices suitable for preparing a large number of dishes. These units can also be useful if you are used to preparing large quantities of jam or marmalade. It is optimal if the capacity of the slow cooker is 5-6 liters. In this case, you can prepare from 2 to 6-8 or more servings at the same time.

Also, when choosing a particular slow cooker model, pay attention to the control panel of the device, which can be either touch-sensitive or mechanical. The touch control panel is more convenient to use, but the mechanical one is considered more reliable and durable.

In addition, it is very important that the slow cooker has a timer, with which you can set a specific cooking time for a particular dish.

Slow cookers are very easy to use and care for. Caring for them consists only of washing the ceramic container, which is easily removed from the device and then mounted back.

Summarizing

Based on all the listed qualities of the slow cooker, we can conclude that its uniqueness lies in its unusual cooking method. In fact, this device has become a modern analogue of an ancient stove. The food is not even stewed in it, but simmers for many hours, making the dishes especially soft and juicy. A slow cooker is not just another device that simplifies the cooking process. Thanks to the special stewing (simmering) of food, it is possible to cook dishes in it “in its own juice”, without the use of oils and fat, which is indispensable for dietary nutrition.

If we compare a slow cooker and a multicooker, we can safely say that a slow cooker will become an indispensable assistant in a family with small children and elderly people. In addition, this device is able to soften even the hardest food, and products cooked in it do not lose their nutritional and vitamin value. And baby formulas and purees are especially tasty and healthy, which will become a healthy alternative to store-bought baby food.

This device will also suit you if you do a lot of canning, especially large-volume slow cookers (15-25 liters), which is not yet the case with a multicooker.

Trisha Yearwood bastes bone-in pork with homemade barbecue sauce and simmers until tender.

Slow Cooker Turkey Chili

Cocoa powder and chili don't seem to go together particularly well, but in this mole sauce-inspired version, the cocoa both adds depth of flavor and helps thicken the sauce. We suggest serving the chili with tortilla chips, but cornbread works well too.

Beef stew in a slow cooker

Take the time to prepare the thick gravy, and the dish will turn out very tasty and rich. Cumin is optional, but it will add a special twist to the classic stew.

Slow Cooker Cuban Sandwich

Jeff Mauro cooks a boneless pork shoulder in the slow cooker and then assembles the sandwich. When the meat is ready, add the Swiss cheese, ham, pickles and onions.

Stewed meat with small vegetables

Full of flavorful vegetables and herbs, Tyler Florence's roast is a classic, hearty dish. For the best flavor and tenderness of the meat, simmer the beef for several hours.

Swedish meatballs in the slow cooker

No need to get out the Dutch oven: this version of Swedish meatballs is cooked and served in one pan.

Chicken "Mexahita"

For Sandra Lee's easy chicken dinner, you only need 4 ingredients (not including salt and pepper and oil). Fajita seasonings infuse the dish with Mexican flavors.

Slow Cooker Corned Beef and Cabbage

Beef brisket is sold in different cuts: front and lean. This determines whether the corned beef will be tender and easy to slice (lean cut) or very soft and fall apart (front cut). If the type of meat is not indicated on the meat, check with the seller.

Roast “in a pot” in a slow cooker

The thick, smooth gravy for this dinner is worth your time. As it cooks, the water and juices from the meat and vegetables will dilute the sauce, creating the desired consistency.

Beef ribs in a slow cooker

The ribs in Sandra's recipe simmer for a long time, becoming tender and juicy.

Stewed chicken with chipotle peppers in a slow cooker

Simmer boneless chicken thighs in a spicy mixture of fire-roasted tomatoes, chipotle peppers and cumin: this flavorful and easy dish is best topped with cheese, avocado and cilantro.

Chili without beans from beef shoulder in a slow cooker

This meaty chili makes a great weeknight dinner.

Pearl barley porridge with beef

Throw everything into the slow cooker for a stew of tender beef mixed with other rich flavors.

Chicken noodle soup in a slow cooker

This version of the classic soup is super easy to make in the slow cooker. Chicken thighs are best to use as they are cheaper than breasts and less likely to become dry. If you prefer, instead of noodles, stir in your favorite cooked porridge at the end.

Slow Cooker Pork Stew

The pork shoulder is stewed for 8 hours, becoming completely soft. Complete the dish with potatoes and vegetables.

Bean soup with turkey in a slow cooker

Black beans are infused with the rich flavor of smoked turkey leg in this easy-to-make soup.

Beef brisket with meat gravy in a slow cooker

Sandra browns the brisket on the stove and then places it in the heated slow cooker. If the meat is hot, the multicooker needs to be preheated, otherwise the bowl may crack.

Spicy Fajita Soup

Sandra's soup takes just 15 minutes to prepare and then simmers in the slow cooker.

Mexican chicken soup in the slow cooker

Make one of Ree Drummond's favorite soups. The base is canned tomatoes, chicken broth, chipotle peppers and lots of spices - add chicken and black beans.

Split pea soup, slow cooked in a slow cooker

Green split peas are cooked in the slow cooker along with the turkey leg, which infuses the soup with wonderful flavor.

Sour roast beef in a slow cooker

The secret ingredient in this dish is crushed ginger biscuits.

Slow Cooker Turkey Tacos with Mole Sauce

Mole sauce for tacos can be tricky to make. Make a lighter version by adding spices to the slow cooker, including chili powder, cocoa powder and Chinese 5-spice blend.

Caribbean style meat stew in the slow cooker

For an incredibly flavorful dish, simmer beef in a slow cooker with thyme, ginger and other spices.

Sunday Gravy in the Slow Cooker

That sauce that our grandmothers simmered on the stove for a long time is now easier to prepare thanks to the slow cooker. This version uses three types of tomatoes, creating a familiar, rich flavor.

Stew with sausage and pasta

A hot serving of this dish is the perfect dinner on a cold evening. Italian sausage, smoked tomatoes and Parmesan cheese make a rich broth that doesn't require a ton of ingredients.

Ropa Vieja Beef Stew

In Spanish, the name of the dish means "old clothes": before serving, the skirt steak or flank steak is separated into fibers.

Slow Cooker Beef Brisket with BBQ Sauce

Rub the brisket with brown sugar, chili powder, cumin, celery salt, garlic, salt and pepper. Then cover with ketchup, vinegar and Worcestershire sauce and simmer for 8 hours.

Chili con carne in the slow cooker

Top this beef chili with cheese, green onions and avocado slices.

Butter Chicken - Indian-style chicken in creamy tomato sauce in a slow cooker

Prepare an Indian dinner: simmer chicken thighs for several hours in a spicy tomato sauce with butter. Finally, stir in a little cream to add richness to the dish.

Beef Provençal in a slow cooker

Transport yourself to the French countryside with this hearty beef stew flavored with herbes de Provence, cognac and sun-dried tomato tapenade.

Pulled pork tacos in a slow cooker

Taco night is easy: cook pork shoulder in the slow cooker with citrus, pineapple and achiote paste. Shred the meat and add even more flavor with pickled onions and habanero peppers.

Pork loin on the bone with pepper in a slow cooker

Alton coats the pork in a mixture of peppercorns and brown sugar, then cooks it in the slow cooker. During stewing, the meat is imbued with the taste of dried apples and thyme. The result is flavorful and very tender pork.

Slow Cooker Brownie

This slow cooker brownie combines everything that makes this chocolate dessert so popular: a slightly crispy crust and a semi-thick, delicious center. In addition, dessert according to this recipe will not take you too much time to prepare. Simply mix all the ingredients and pour into the slow cooker.

Slow Cooker Moroccan Turkey Stew

This simple stew is loaded with Moroccan spices. Just before serving, make a quick cilantro sauce to brighten up the dish.

Slow Cooker Banana Upside Down Cake

Brown sugar, rum and butter become the caramelized topping for a moist banana cake. It is best served warm, with a scoop of ice cream.

White chili with chicken in a slow cooker

Ree prepares dinner by placing the ingredients for the warming chili in the slow cooker. This dish of chicken, beans, corn and spiced peppers is best served with sour cream, cheese, cilantro and warm corn tortillas.

Chocolate candies in a slow cooker

Trisha's 4-ingredient dessert is super easy to make. Layer peanuts, sweet chocolate bars, semi-sweet chocolate chips and white almond frosting, then cook in the slow cooker until creamy. Pour it into cupcake liners to make a single-serve dessert.

Korean beef rib soup in the slow cooker

This prime rib soup is perfect for cold weather. Garlic, ginger and red chili paste add Korean flavor. The stew melts in your mouth, and the fresh hint of cilantro and lime balances out all the other flavors.

Slow Cooker Pineapple Upside Down Cake

Cover the slow cooker with paper towels to absorb excess moisture and prevent the sweet caramelized cake from becoming soggy. We covered the inside with a double layer of foil to prevent the dessert from burning around the edges.

Hawaiian Pulled Pork Sandwiches

Sandra coats the pork shoulder with a homemade dry marinade, then pours the sauce over the meat and cooks it for 8 hours.

Cobbler with berries in a slow cooker

This colorful cobbler is super juicy and the sweetened berry “sauce” is delicious to eat with a spoon. If you don't have time to make a sour cream topping, dust the dessert with powdered sugar or add vanilla yogurt.

Apples stuffed with walnuts and cranberries in the slow cooker

The best dessert on a cool autumn day. Use large apples for baking, Roman or Golden Delicious varieties: they will acquire the desired softness. You can enjoy the leftover dessert the next morning with a serving of Greek yogurt.

Peach cobbler with cinnamon in a slow cooker

This easy version of cobbler uses frozen peaches. For a touch of Southern flair, add some toasted chopped pecans.

Winter bread pudding with dried pears in a slow cooker

For this pudding, it is best to use stale bread. It is soaked in cream flavored with whiskey and cooked until fluffy.

Apple jam in a slow cooker

Turn fresh apples into apple butter by adding some spices, apple juice, sauce and sugar. The paste can be stored and spread on hot cross buns, toast or scones.

Get cozy with a warm serving of chicken curry. The chickpeas and cauliflower add heartiness to the dish, and the lentils help thicken it without using flour.

Peach cobbler in a slow cooker

Thanks to frozen peaches, this dessert can be made any time of year. Alton cooks the fruit with an oatmeal mixture and serves the cobbler with a scoop of ice cream.

Chicken chili in a slow cooker

The best thing about this recipe is that you can simply throw all the ingredients into the slow cooker and let it cook. But chili powder must be added at the very end, then all the spices will be bright and pronounced, and not bitter.

Chicken curry soup in a slow cooker

Curry powder is the secret ingredient in this easy soup. It adds depth of flavor and a golden yellow color. Don't skimp on the cheese!

Slow Cooker Pork Roast

You won't believe this dish was made in a slow cooker. Fry the meat and cover with fresh herb paste. Let it sit and then top it off with fresh parsley and egg noodles. Serve with baked or mashed potatoes if desired.

Whole chicken in a slow cooker

The meat turns out juicy and tender. We rub the chicken with spices and place them on lids for preservation: the meat rises above the liquid, which allows it to be baked in a slow cooker. Prick the bottom of the skin to allow excess juice to drain out and ensure the meat cooks evenly. Perfect for basting chicken, homemade BBQ sauce comes together in minutes.

Pineapple in the slow cooker

Have you cooked pineapple in a slow cooker? It's delicious: warming spices like ginger and cinnamon pair well with the delicate, sweet tropical fruit.

Pulled Turkey Sandwiches

Cook the turkey thighs in the slow cooker and shred the meat. Serve on hamburger buns with pickle slices and coleslaw.

Asian Winter Vegetables in the Slow Cooker

This hearty vegetable stew is perfect for winter. Take sweet potatoes, butternut squash and mushrooms and cook them in a rich broth of coconut milk and sambal paste, inspired by Southeast Asian cuisine.