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Dinner

What’s Brewing in that Witches Pot?

By October 27, 201473 Comments

So do you guys know about these things called slow-cookers? Get this: you throw a bunch of s#*t into a pot, press a button, and ten hours later, dinner is ready. It’s like magic!

I’m kidding of course. I think at least half of the nice people who read my blog have emailed me at some point in the past few years to ask  WHAT IS WRONG WITH YOU? WHY DON’T YOU WRITE ABOUT SLOW-COOKER DINNERS? WHY THE HECK DO YOU NOT OWN A SLOW COOKER?

Would you accept the answer: Because it’s too easy?

Last week, I finally bit the bullet and purchased one. When I turned to my all-knowing crockpot community on Facebook for advice (My request: “I don’t need the Cadillac of Slow-Cookers, a nice dependable Honda will do just fine”) I got a lot of suggestions, but ended up one-clicking The Original Crockpot. This one, you told me, is the one I want. It’s oval, so accommodates different cuts of meat; it’s durable, programmable, reasonably priced, and best of all, fits in a cabinet. I did consider the ones with browning capabilities, but eventually ruled them out for two reasons: 1) they tended to be more expensive and 2) I don’t see myself using a slow cooker for browning. I’m not after a hands-on technique-driven cooking experience here. (That’s what my Dutch Oven is for.)  All I want out of a slow-cooker is the permission to be artless and brain-dead about dinner when I know I’m headed for a hectic evening — or when the idea of cooking is about as appealing as an IRS audit.

I began my education in artlessness at 7:00 am, the morning after my crock pot landed on the doorstep. The goal? To not spend more than two minutes putting something together, and to use what I had in the fridge and pantry — no shopping allowed. It was a Thursday, so pickin’s were slim, but after scanning some of your recipe suggestions (thank you Facebook friends!) I decided to go with a version of this Santa Fe Chicken. I used onions instead of scallions, fresh garlic instead of garlic powder, a single dried guajillo pepper instead of cayenne, and, for good measure, threw in some chile powder, a pinch of cinnamon, and oregano. I didn’t measure a single thing and other than the onion, didn’t chop anything either. I pressed the 10-hour low function button and went about my day.

I wish I could say that was the last I thought about dinner until we sat down 10 hours later (to a delicious meal, btw). But it was quite the opposite actually: With dinner out of the way, and subsequently, with all my dinner-making psychic energy freed up, I found myself scrutinizing every meal I saw (on instagram, in magazines, on blogs and menus) wondering “Would this work in the slow cooker? Would that work in the slow-cooker?”

In other words I think I’m beginning to understand why you guys are so obsessed with this thing. I don’t know how often I’ll end up using it, but I’m certainly excited by the possibilities. And I’m particularly grateful that I caught on just as Halloween approaches — we usually make a big witch’s cauldron of something self-serve-y to keep on the stovetop, like Andy’s Second Place Chili or Rich Man’s Franks & Beans. Something quick and easy for the kids who want to be done with the business of real food so they can begin their pursuit of Supersize Milky Way Darks, and also something a weary grown-up chaperone might appreciate when they ring our doorbell. (That’s one of my most favorite things about Halloween — inviting parents in who I haven’t seen in a while.) I’m thinking this time I might go with one of these. As always, suggestions are welcome!

1) Chicken Tikka Masala Only problem here is that the recipe calls for cutting the chicken into pieces. But might be worth it because I know my eldest will flip over this recipe.

2) Korean Beef Tacos Or I might also just make Anna’s short ribs (which are so popular, they are also in Playbook.) Note: Anna posted Top 10 Slow Cooker Meals for Parents on her blog and I plan to work my way down that list as well. (Hello Indian Butter Chicken…)

3) Holiday Brisket So my sister makes this fantastic brisket every year for the High Holy Days that involves a can of Coke. The idea of pouring that into the pot is kinda great.

4) Barbecued Pull Pork Sandwiches My kids would freak.

5) Chicken Mole I’m going to avoid all the pre-pureeing and see what happens. I mean, how can it be bad.

6) Lentil Soup with Garlicky Vinaigrette From the always dependable Catherine Newman. Now if I could only figure out how to get my kids to like lentils. (Warning: It involves some sautéing in the prep work.)

7) Sweet-and-Sour Country Ribs This is one of the first up.

8) Thai Chicken Soup So up my alley.

9) Slow Cooker Cassoulet I’m not kidding, I remember Bittman writing this story (and this recipe) in 2003 — that’s how long I’ve put off this purchase. (The short rib pasta sauce looks pretty darn good, too.)

10) Lastly, not a full-on dinner recipe but…Chicken Stock! In the words of my friend Robin Z: “It’s not a sexy recipe, but let no organic chicken carcass go to waste! Immediately after roasting, put the bones, water, etc, in the pot & cook all night on low. Drain, refrigerate, skim fat, freeze or use as you go.” Love that idea. Thanks Robin! See you Saturday! 🙂

Because my daughter would never forgive me if I passed up a chance to use a Roz Chast cartoon.

73 Comments

  • Avatar Alexia says:

    Jenny we must be slow-cooker kindred spirits!!!
    I have been putting off buying one for years for exactly the same reason. And last Thursday, mine arrived on the porch. The Cooks Illustrated recommended one, because what else? I took it for a test drive on Sunday with Anna’s Korean BBQ (country-style pork) ribs. OMG yum. And have Anna’s Butter Chicken simmering away, for a nice delicious meal when everyone gets home at 630. Can’t wait to see what else you make, but that list looks pretty good to me!

  • Catherine @ Chocolate & Vegetables says:

    Welcome to the dark side!

  • Avatar catherine says:

    this is our all time fave slow cooker recipe. even the picky kids eat it:
    http://smittenkitchen.com/blog/2010/01/southwestern-pulled-brisket/

  • Avatar Andrea says:

    This whole chicken and then stock recipe for after. Yum!

    http://www.100daysofrealfood.com/2011/02/25/recipe-the-best-whole-chicken-in-a-crock-pot/

    Stuffed Peppers:

    http://crockpot365.blogspot.ca/2008/05/crockpot-stuffed-pepper-recipe.html

    I have also done these steel cut oats:

    http://www.simplebites.net/how-to-cook-apple-pie-steel-cut-oats-in-a-slow-cooker/

  • Avatar Anne says:

    I love using mine to make stock overnight but it is somewhat disconcerting to wake up in the middle of the night to the the fantastic smell of chicken stock and even worse when getting up for breakfast!

  • Avatar Naomi says:

    I’m SO grateful for this list! I love the idea of the slow cooker, but since I stay home during the day I find it’s just more hassle than using my dutch oven when it require the same amount of chopping and prep. On the other hand, all the dump-and-cover Pinterest crock pot recipes involve super-processed ingredients that are not my speed. I am going to make my way through this list now. Let us know when you find keepers!

  • Avatar Naomi says:

    Oh and also, try this: http://www.foodnetwork.com/recipes/alton-brown/overnight-oatmeal-recipe.html
    I make mine with almond milk, dried cherries and a halved vanilla pod. Amazingness.

  • Avatar louise says:

    Thanks for re-posting the 10 crockpot recipes, but I am confused about the Holiday brisket recipe which is NOT for a crockpot.

  • Avatar Rosa says:

    Slow Cooker question….I have a 3.5 quart slow cooker. Most recipes are for 6…could I take that recipe and simply halve it for my slow cooker? Wasn’t sure if there would be a potential liquid ratio issue. Thanks!!

  • Avatar Lex Apostata says:

    I, too, have been a slow-cooker spurner, but my kitchen is about to be renovated and out of commission for at least six weeks and so I will have to learn to make dinner in a slow cooker and a microwave.

    I envision not using the slow cooker all that much after the new kitchen opens, but I do make a lot of rice — and my rice steamer doesn’t work.

    I have seen that there are combination slow-cookers/rice-steamers and I was wondering if any of the Loyal Readers have any experience with these appliances. Even post-renovation my kitchen will be small and I would like to get double-duty out of any appliance that will be sucking up cabinet space.

  • Avatar Starr says:

    You pretty much never need to cut up chicken before putting it in the crockpot. Just shred it after it’s done.

  • Avatar Dianne says:

    I, too, avoided the crock pot for years. I think I was traumatized because my mom used to use it and nothing good came out of it. (my brothers actually called it the “crap pot” Sorry mom!)

  • Avatar Kelly Holmes says:

    I attended a conference earlier this year, in which a prominent Portland restaurateur spoke about the need for a return to “Mother Food.” Food made from real ingredients, slowly cooked, to be eaten together as a family. Most of us don’t have time to babysit a meal for hours, so the crock pot is the perfect example of how to balance our hectic daily lives with bringing back Mother Food. Bravo to you for taking the plunge!

  • Avatar CJ says:

    Made Korean short ribs AND second place chili this week…to rave reviews. Thanks for the continued inspiration!

  • Avatar Deborah says:

    Hi! Just wanted to add an extra why-I-love-my-crockpot note… we use ours fairly regularly to pinch hit on busy weekdays, but my favourite save-the-day tip is to haul it out for huge family dinners and gatherings… the kind where every burner and oven available is already in use. Ours has held butternut squash or gluten-free stuffing at Thanksgiving… mulled wine at New Year’s… and beef bourgignon at Christmas… it’s awesome because you can p[lug it in anywhere you have a space 🙂
    Cheers,
    Deborah

  • Avatar Marla says:

    Check out Smitten Kitchen’s Tangy Spiced Brisket slow cooker recipe. Omit cooking the broth/sauce mix, just pour on top of brisket and onions and press on. Foolproof, delicious and tastes just like my grandma’s holiday brisket.

  • Avatar Mona says:

    Made #8 on your list tonight – the Thai chicken soup. Turned out so good! Just before tasting it, my husband asked why I would try to make Thai food when take-out is so easy. After his second bowl, he declared it the best non-restaurant Thai food!

    Now, can someone please make the Bittman cassoulet and let me know how it goes??

  • Avatar Jessica says:

    I made #8 and was disappointed. Any tips?? It lacked any kick and it seemed the red curry paste didn’t get a chance to blossom the way it does when you sautee it first. Thoughts?

  • Avatar Marc says:

    Looks amazing. Reminds me of sous vide cooking 🙂 I’ve put it on my list already!

  • Avatar Ann says:

    Jenny, I can’t remember if you linked to it or TheKitchn, but I have Mark Bittman’s cassoulet in the crock pot and it already smells amazing. Low prep too. I’ll report back if it’s worth adding to your list!

    • Avatar Ann says:

      So it was good, but maybe not amazing. Pretty brothy and I should have trimmed all the fat off the pork shoulder.

  • Avatar Gabriel Sims says:

    Look so good and delicious

  • Sharon Vasquez says:

    Great recipe! Is it possible to cook this in fuzzy logic rice cooker?

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