Slow Cooker: Do You Really Need It? This Will Help You Decide!
To fulfill our goal of developing healthy recipes with a slow cooker, we needed to find ways of building flavor
Without adding excess fat while also packing more hearty vegetables and grains into our recipes. Here's what
we learned.
Choose the Appropriate Cut and Trim Carefully
Once trimmed, cuts like chuck roast, eye-round roast, and blade steaks are good choices when you're trying to
Eat healthy, especially in recipes with a high proportion of vegetables to meat. Chicken is a great choice, too, and we
Used boneless, skinless breasts, bone-in breasts, and meaty chicken thighs; make sure to remove the skin from
Bone-in breasts and thighs, which will drastically reduce calories and fat.
Especially lean when trimmed, though we leave a 1/8-inch fat cap on pork loins for taste.
When recipes are leaner, building a flavorful base is key. Browning aromatics, vegetables, and meat generates a
Flavorful fond at the bottom of the pan that, when deglazed with wine or broth, provides the foundation for a rich
sauce. And browning some roasts like pork loin or eye-round roast adds additional flavor and attractive colour. The
Additional 10 minutes or so it takes to do this can make all the difference in many recipes, such as Pork Loin
with Warm Spiced Chickpea Salad.
Heavy, clad construction performs best, and you want to look for a 12-inch skillet (the best all-around dimensions)
With a comfy, ovensafe handle.
Be Smart About Oil and Butter
We found a teaspoon or two of canola oil was all that was necessary to correctly sauté aromatics,
vegetables, or meat in a skillet.
To add richness to a dish at the end of cooking, we often turned to extra-virgin olive oil (see our taste test
Results)--drizzling a little over a completed grain, vegetable, or pasta dish made a major impact without tipping the
scales. In Terms of butter, there are instances when there is no substitute for its nutty richness; occasionally adding just a
Little can lead to a creamy and satisfying dish.
Use the Microwave
When there is no need to get out a skillet, we used the microwave to soften aromatics and vegetables and
bloom spices. This helped us use a minimum of fat because we found that, in general, we needed to add only a
Teaspoon of vegetable oil; stirring the mix partway though cooking assured that everything softened
properly. The microwave also came in handy when it was necessary to steam vegetables before adding them to
The final dish; when making easy glazes or sauces; and for heating up last-minute developments to a recipe
(like coconut milk, by way of example).
Build Layers of Flavor
Lean meats and fish need a flavor boost, especially when they are cooked in a moist heat environment where
There is no opportunity for flavorful browning or caramelizing. We found many ways to add flavor: Pungent
Spice rubs add flavor and appealing color; sauces made by reducing yummy cooking fluids add richness
Without much fat; glazes made with fruit preserves and other ingredients coat meat surprisingly well; lively
Vinaigrettes, relishes, and chutneys can be made while the food cooks and make all of the difference in the
Finished dish without adding much in the way of calories or fat.
Wait to Add Fresh Ingredients
Certain ingredients need just a brief stint in the slow cooker to warm through and meld into the dish. Delicate
vegetables and other ingredients, such as rice noodles, frozen peas, baby spinach, escarole, and corn, turned
Mushy or lackluster when cooked for hours in the slow cooker, so we stirred them at the end, allowing them
Heat temporarily until perfectly cooked.
Through extensive testing, we sorted out which sides, such as potatoes, bulgur, quinoa, barley, couscous, and
Canned beans, could cook alongside proteins or could cook quickly from the cooking liquid left behind (this was
True with couscous). In some instances vegetables needed to be wrapped in a foil packet to stay tender, while in
Others, they cooked in a flavorful broth together with the meat or fish, soaking up big flavor on the way.
We wanted a recipe for fish tacos that provided the same great flavor that we could prepare in our slow cooker.
When made in the toaster because they cook more softly. To exploit the energy of the toaster for
These and similar recipes for fish, we made an easy and flavorful poaching liquid with wine and aromatics,
Elevating the fish on slices of citrus. As the slow cooker heated up, the liquid steamed the fish perfectly. For
Some recipes, you can take things a step further by placing a sheet of parchment paper over the veggies to
Trap the steam and cook them through perfectly.
Gives Recipes a Fresh Finish
You can make easy-to-make sauces and toppings using healthy and nutritious ingredients. For some recipes,
Such as Turkish-Style Eggplant Casserole, the difference between a merely good recipe and a great one is the
Finishing touch, in the form of a healthful but lively sauce or topping that takes just minutes to whip together; for
Both of these recipes we made a lively topping with Greek yogurt, fresh herbs, and other seasonings.
Use Cheese Wisely
Some low-fat cheeses turn grainy in the moist warmth of the slow cooker, particularly when used as a topping--
Which is why we sometimes reached for a full-fat cheese when meltability was crucial. Hard cheeses like
Parmesan and Asiago added big flavor with few calories and were a winning option for many recipes. Fresh
Cheeses, like feta, goat, and queso fresco , are a healthy way to add big flavor and feel to casseroles and
A number of other dishes.
Mind the Sodium
We know that many people need to watch their salt intake, so we used a minimum of salt in our
Recipes and abandon the seasoning in the end up to you. But the real culprits Concerning sodium are ingredients like
Commercial broths (read our guide on broths), canned tomatoes, and canned beans, all of which tend to have
Fairly high levels of sodium per cup. For recipes including these components, if the sodium level per serving
Was above 600 mg, we have provided the sodium level should you select low-sodium or no-salt-added
alternatives. Of course you can also choose not to add the salt we specify in the recipes if you want to lower
The sodium even further.
Without adding excess fat while also packing more hearty vegetables and grains into our recipes. Here's what
we learned.
Choose the Appropriate Cut and Trim Carefully
Once trimmed, cuts like chuck roast, eye-round roast, and blade steaks are good choices when you're trying to
Eat healthy, especially in recipes with a high proportion of vegetables to meat. Chicken is a great choice, too, and we
Used boneless, skinless breasts, bone-in breasts, and meaty chicken thighs; make sure to remove the skin from
Bone-in breasts and thighs, which will drastically reduce calories and fat.
Especially lean when trimmed, though we leave a 1/8-inch fat cap on pork loins for taste.
When recipes are leaner, building a flavorful base is key. Browning aromatics, vegetables, and meat generates a
Flavorful fond at the bottom of the pan that, when deglazed with wine or broth, provides the foundation for a rich
sauce. And browning some roasts like pork loin or eye-round roast adds additional flavor and attractive colour. The
Additional 10 minutes or so it takes to do this can make all the difference in many recipes, such as Pork Loin
with Warm Spiced Chickpea Salad.
Heavy, clad construction performs best, and you want to look for a 12-inch skillet (the best all-around dimensions)
With a comfy, ovensafe handle.
Be Smart About Oil and Butter
We found a teaspoon or two of canola oil was all that was necessary to correctly sauté aromatics,
vegetables, or meat in a skillet.
To add richness to a dish at the end of cooking, we often turned to extra-virgin olive oil (see our taste test
Results)--drizzling a little over a completed grain, vegetable, or pasta dish made a major impact without tipping the
scales. In Terms of butter, there are instances when there is no substitute for its nutty richness; occasionally adding just a
Little can lead to a creamy and satisfying dish.
Use the Microwave
When there is no need to get out a skillet, we used the microwave to soften aromatics and vegetables and
bloom spices. This helped us use a minimum of fat because we found that, in general, we needed to add only a
Teaspoon of vegetable oil; stirring the mix partway though cooking assured that everything softened
properly. The microwave also came in handy when it was necessary to steam vegetables before adding them to
The final dish; when making easy glazes or sauces; and for heating up last-minute developments to a recipe
(like coconut milk, by way of example).
Build Layers of Flavor
Lean meats and fish need a flavor boost, especially when they are cooked in a moist heat environment where
There is no opportunity for flavorful browning or caramelizing. We found many ways to add flavor: Pungent
Spice rubs add flavor and appealing color; sauces made by reducing yummy cooking fluids add richness
Without much fat; glazes made with fruit preserves and other ingredients coat meat surprisingly well; lively
Vinaigrettes, relishes, and chutneys can be made while the food cooks and make all of the difference in the
Finished dish without adding much in the way of calories or fat.
Wait to Add Fresh Ingredients
Certain ingredients need just a brief stint in the slow cooker to warm through and meld into the dish. Delicate
vegetables and other ingredients, such as rice noodles, frozen peas, baby spinach, escarole, and corn, turned
Mushy or lackluster when cooked for hours in the slow cooker, so we stirred them at the end, allowing them
Heat temporarily until perfectly cooked.
Through extensive testing, we sorted out which sides, such as potatoes, bulgur, quinoa, barley, couscous, and
Canned beans, could cook alongside proteins or could cook quickly from the cooking liquid left behind (this was
True with couscous). In some instances vegetables needed to be wrapped in a foil packet to stay tender, while in
Others, they cooked in a flavorful broth together with the meat or fish, soaking up big flavor on the way.
We wanted a recipe for fish tacos that provided the same great flavor that we could prepare in our slow cooker.
When made in the toaster because they cook more softly. To exploit the energy of the toaster for
These and similar recipes for fish, we made an easy and flavorful poaching liquid with wine and aromatics,
Elevating the fish on slices of citrus. As the slow cooker heated up, the liquid steamed the fish perfectly. For
Some recipes, you can take things a step further by placing a sheet of parchment paper over the veggies to
Trap the steam and cook them through perfectly.
Gives Recipes a Fresh Finish
You can make easy-to-make sauces and toppings using healthy and nutritious ingredients. For some recipes,
Such as Turkish-Style Eggplant Casserole, the difference between a merely good recipe and a great one is the
Finishing touch, in the form of a healthful but lively sauce or topping that takes just minutes to whip together; for
Both of these recipes we made a lively topping with Greek yogurt, fresh herbs, and other seasonings.
Use Cheese Wisely
Some low-fat cheeses turn grainy in the moist warmth of the slow cooker, particularly when used as a topping--
Which is why we sometimes reached for a full-fat cheese when meltability was crucial. Hard cheeses like
Parmesan and Asiago added big flavor with few calories and were a winning option for many recipes. Fresh
Cheeses, like feta, goat, and queso fresco , are a healthy way to add big flavor and feel to casseroles and
A number of other dishes.
Mind the Sodium
We know that many people need to watch their salt intake, so we used a minimum of salt in our
Recipes and abandon the seasoning in the end up to you. But the real culprits Concerning sodium are ingredients like
Commercial broths (read our guide on broths), canned tomatoes, and canned beans, all of which tend to have
Fairly high levels of sodium per cup. For recipes including these components, if the sodium level per serving
Was above 600 mg, we have provided the sodium level should you select low-sodium or no-salt-added
alternatives. Of course you can also choose not to add the salt we specify in the recipes if you want to lower
The sodium even further.
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