Tyra M. Carter, PhD, RD, LD

What does 1971, The Brady Bunch orange, and other colors of red, wood-grain, avocado green and harvest gold have in common? Answer…the Rival crock pot! This was the year of debut for the Rival crock pot that was used in The Brady Bunch kitchen as well as homes across the country. The original was a single, small unit with a removable lid. Cleaning was difficult since the base unit could not be submerged in water. But it was still one of the hottest kitchen gadgets for new brides and established households throughout the 1970s.

In 1974, Rival redesigned the crock pot to include a removable stoneware liner, making for easier clean-up. Through the years, the crock pot has taken on a more refined name of slow cooker and comes with various temperature and timing options, as well as an automatic warming option at the end of the cooking cycle. In the 1970s, recipes were primarily obtained from the owner's manual that came with the appliance. Today, there are hundreds of cookbooks, magazine articles and Web sites devoted to the art of slow cookery.

The quest for a time-saving method that requires little preparation by the cook, but yields a steaming hot dinner at the end of the day (often while the cook's been away), has not changed over the years. An added benefit is that the long, slow moist heat method of cooking allows you to turn tough, less expensive cuts of meat into tender masterpieces that almost melt in your mouth. Whether you choose a meal with meat or a meatless entrée, the slow cooker can save money and make dinner preparation easy and affordable!

It's important to use the right size cooker for the number of servings you are preparing. Manufacturers and the USDA recommend the slow cooker be filled at least half full, but no more than two-thirds full. As a time saving tip, assemble ingredients in the pot the night before and refrigerate overnight. Next morning, place the crock in the cooker to begin the cooking cycle. Do not preheat the unit, as this allows the crock to gradually warm and will prevent cracking or breakage due to dramatic temperature changes.

Cooking Times

Many conventional recipes can be converted for the slow cooker. You may want to check slow cooker recipes online or in cookbooks to find a similar dish to use as a guide. It is especially important to note size of pieces of meat or vegetables, the order that ingredients are added, and the amount of liquid used. Liquids usually need to be reduced by about half due to no evaporation; but at least one-half cup of liquid is required (water, broth, or liquid from canned vegetables). Flour, cornstarch, or tapioca may be used to thicken foods such as soups or stews. In general, 1 hour of simmering on the stovetop or baking at 350° F in the oven is equal to 6 to 8 hours on low or 3 to 4 hours on high.

Tried and True Tips

• No peeking! Unless the recipe instructs you to stir or add ingredients – leave the lid in place! Each time you lift the lid, it costs you 20 to 30 minutes of cooking time and you have to wait longer to enjoy your meal.
• Make sure the lid is snug and in place to prevent loss of steam and to create a water seal.
• Since dense vegetables (carrots, potatoes, or rutabagas) take longer to cook than many meats, place such veggies in the bottom of the slow cooker. Then layer other ingredients on top of the dense vegetables.
• Consider expanding your recipe, freezing extras, and using for a quick ready-to-eat meal at a later date.
• Do not allow cooked foods to remain at room temperature for more than 2 hours; promptly refrigerate or freeze leftovers.
• Reheating foods in a slow cooker is not recommended. You may reheat food on the stovetop or in microwave until it reaches 165° F and then put it in a slow cooker to keep hot for serving. The slow cooker may also be used to keep foods warm on a buffet table. Food should be kept at least 140° F as measured by a food thermometer.
• By all means, read your owner's guide for your particular slow cooker in regards to programming, cleaning, frequently asked questions and answers, tips for cooking various food and adapting recipes for this method of cooking.

Reference: Everyday Slow Cooker and One Dish Recipes, Taste of Home 2009

Whether you got a new slow cooker for Christmas, need to resurrect your appliance from the top cabinet shelf, or just need to add variety to your slow cooker repertoire... here are a few recipes I would recommend. Enjoy!