Why do I love my slow cooker?

Life is stressful enough without your having to spend hours slaving away in the kitchen making meals . Give yourself a well-deserved break instead and put your slow cooker to work. Once you've prepared the ingredients, this heaven-sent machine will do all the work for you.

Does a slow cooker remove flavour?

Unlike slow cooking in the oven which produces rich complex flavour, slow cookers degrade flavour as the food steams in its juices without any evaporation . If you aren't careful the resulting dish will be bland or may have bitter notes.

Is cooking in a slow cooker healthy?

The low heat helps less expensive, leaner cuts of meat become tender and shrink less. The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods .

What foods should not go in a slow cooker?

10 Foods You Should Never Make in a Slow Cooker Raw Meat. Seafood. Pasta. Rice. Delicate Vegetables. Boneless Skinless Chicken Breasts. Dairy. Wine and Other Liquor. More items... Jan 19, 2024

Can you put spices in a slow cooker?

For ground and/or dried herbs and spices, add half the amount of dried herbs and spices at the beginning of the cooking cycle, then taste and adjust seasonings toward the end of the cooking cycle . Use chili powders and garlic powder sparingly as these can sometimes intensify over longer cook times.

What is the best meat to cook in a slow cooker?

Choose the right cut: Chuck roasts, short ribs, pork shoulders and lamb shanks (think fatty and tougher meats) become meltingly tender with the moist, low heat of a slow cooker. Leaner cuts like pork tenderloin tend to dry out. Likewise, dark meat chicken — thighs, drumsticks, etc.

Why does slow cooker taste so good?

By cooking foods at low temperatures for extended periods, slow cooking can help retain essential nutrients while also enhancing the flavor profile of the meal .

What makes a slow cooker special?

Slow cookers are less energy intensive than conventional electric ovens, and therefore more economical . They also offer a healthier, low-fat way of cooking and often preserve more nutrients than other methods like baking, boiling and frying. For inspiration, check out our collection of healthy slow cooker recipes.

Why do people like crock pots?

Slow Cooker Uses These appliances allow for hands-off cooking and excel at cooking budget-friendly foods such as tough cuts of meat, dried beans, stews, braises, curries, and soups. Home cooks use slow cookers to: Cook food unattended. Easy, safe unattended cooking is the main reason people use a slow cooker.

What are the two main benefits of a slow cooker?

The Benefits of Using a Slow Cooker Saves you money – slow cookers are an energy efficient way to cook food. Saves you time – minimal food preparation and hands-off-cooking allows you to get on with other things. Great for batch cooking, so you'll always have something delicious to eat at the end of a long day. More items...

The Comforting Slow Cooker Dish I Make When I'm Craving Something Spicy (2024)

Recipes
Methods
Slow Cooker

Kelly Kwok

published Sep 9, 2020

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The Comforting Slow Cooker Dish I Make When I'm Craving Something Spicy (1)

Typically made with ground pork, this plant-based version swaps in shiitake mushrooms for a lighter dinner option with just as much umami flavor.

Serves6Prep15 minutesCook1 minute 45 seconds to 4 minutes 45 seconds

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What Is Mapo Tofu?

Mapo tofu (麻婆豆腐) is a popular Chinese dish that originated in the Sichuan Province. This classic recipe is perfect for spice fiends and typically made with soft cubes of silken tofu sautéed with ground pork, green onions, and Sichuan peppercorns simmered in a spicy and rich black bean sauce. You can find all the key ingredients to make this dish at most Asian markets such as 99Ranch, online on Amazon, or some international aisles of major grocery stores like Whole Foods or Walmart.

As I mentioned above, this vegetarian version swaps the pork for shiitake mushrooms. It also calls for for firm tofu rather than silken, which holds up better in the slow cooker.

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Slow Cooker Vegetarian Mapo Tofu

Typically made with ground pork, this plant-based version swaps in shiitake mushrooms for a lighter dinner option with just as much umami flavor.

Prep time 15 minutes

Cook time 1 minute 45 seconds to 4 minutes 45 seconds

Serves 6

Nutritional Info

Ingredients

1 (about 14-ounce) package
firm tofu, drained, pressed (see Recipe Notes), and cubed into 1/2-inch pieces
3 tablespoons
low-sodium soy sauce
2 tablespoons
rice vinegar or apple cider vinegar
3 tablespoons
tomato paste
1 1/2 tablespoons
black bean garlic sauce
1 to 2 teaspoons
red chili garlic paste, to taste
1/2 teaspoon
ground Sichuan pepper or red pepper chili flakes (optional)
1 teaspoon
packed brown sugar
1 cup
plus 2 tablespoons water, divided
2 teaspoons
cooking oil
3 cloves
garlic, minced
2 to 3 teaspoons
grated peeled fresh ginger
6
dried shiitake mushrooms, soaked, drained, and sliced
2 tablespoons
cornstarch
1/2 cup
fresh or thawed frozen green peas
1/2 cup
fresh or thawed frozen cubed carrots
1 1/2 teaspoons
toasted sesame oil
Cooked rice, for serving

Instructions

Add the tofu to the bottom of the slow cooker. In a small bowl, combine the soy sauce, vinegar, tomato paste, garlic sauce, chili paste, Sichuan pepper, sugar and 1 cup of the water.
Heat the oil in a skillet over medium-high heat. Sauté garlic, ginger and mushrooms for about 2 minutes, or until fragrant. Add the sauce and bring to a boil. Remove from the heat and pour the mixture into the slow cooker, covering the tofu. Cook on low for 3 to 4 hours or on high for 1 to 2 hours.
About 30 minutes before serving, whisk together the cornstarch and remaining 2 tablespoons water in a small bowl and stir into the slow cooker along with the peas and carrots. Turn the heat to high and cook for an additional 30 minutes or until the sauce thickens.
Stir in the sesame oil and serve with cooked rice.

Recipe Notes

Pressing tofu: To press the tofu, remove the tofu from the packaging and drain the water. Place the block between paper towels or a kitchen towel. Wrap firmly around the block and transfer to a plate. Top with another plate and place a heavy object (book, cans) on top of the plate. Allow tofu to press for 30 minutes to an hour. Drain and cut into small cubes.

Reprinted with permission from The Asian Slow Cooker by Kelly Kwok, Page Street Publishing, Co. November 8, 2016.