National Slow Cooking Month in January encourages us to make delicious meals and minimize our time by using our slow cookers. Also known as Crock Pots, slow cookers come in a variety of sizes and styles. Nearly every family in the United States owns at least one slow cooker and with our busy lifestyles, slow cookers are making a big comeback. They are wonderful because they take away the “what’s for dinner” dilemma. Planning meals ahead can improve health while saving time and money. Using a slow cooker can increase meals at home. When families eat together, meals are likely to be more nutritious. Family meals also provide a great time for children and parents to reconnect.
Benefits of using a slow cooker
- A slow cooker uses less electricity than an oven.
- Slow cookers are useful throughout the year. Coming in from a cold winter day, the aroma of hot soup is welcoming. Slow cookers also work well for summertime use; they do not heat the kitchen the way an oven might.
- As a result of the long, low-temperature cooking, slow cookers help tenderize less-expensive cuts of meat.
- Slow cookers usually allow one-step preparation. Placing all the ingredients in the slow cooker saves preparation time and cuts down on cleanup.
- A variety of foods can be cooked in a slow cooker, including soups, stews and casseroles.
Converting recipes
Many recipes can be converted to cooking in the slow cooker. Soups and stews are natural favorites. Casseroles and most meats benefit from the low temperature and even cooking heat. Reduce the amount of liquid a recipe calls for since liquids do not evaporate during slow-cooker cooking. However, if you are cooking rice, beans, or pasta, don’t reduce the liquid called for. You generally need twice as much liquid as product to cook these ingredients.
Basic conversion times
- If the recipe says 15 to 30 minutes, then cooking time on Low should be 4 to 6 hours or on High should be 1½ to 2 hours.
- If the recipe says 35 to 45 minutes, then cooking time on Low should be 6 to 8 hours or on High should be 3 to 4 hours.
- If the recipe says 50 minutes to 3 hours, the cooking time on Low should be 8 to 16 hours, or on High should be 4-6 hours.
NOTE: Most raw meat and vegetable combinations are best cooked for 8 hours on Low. This gives the vegetables time to soften, the meat time to tenderize, and all the flavors to blend.
Safely handle leftovers
Do not store leftovers in a deep container, such as the slow cooker. Store leftovers in shallow covered containers and refrigerate within in two hours after cooking is completed. Reheating leftovers in a slow cooker is not recommended. Cooked food should be reheated on the stove, in a microwave, or in a conventional oven until it reaches 165°F. Then, the hot food can be placed in a preheated slow cooker to keep it hot for serving, at least 140°F. as measured with a food thermometer.
Make sure it’s working properly
Although a timesaver, what if it isn’t cooking properly? When is the last time, if ever, that you checked it? Do you know what to look for? It can be checked easily and will give you peace of mind that your appliance is working properly and will continue to provide safe, efficient meals for your family. First, check for obvious signs of age and/or damage, such as a cracked or broken crockery liner, frayed cord, or damaged plug. Next, test its performance and reliability. Place two quarts (8 cups) of water in the slow cooker and set the temperature to LOW. After two hours, use a food thermometer to make sure the temperature of the water reaches at least 165°F. The temperature test should be conducted while someone is at home and can check the appliance periodically. If the appliance fails to heat the water to the recommended temperatures, it should be discarded and replaced with a new one. Follow proper disposal procedures.
Needless to say, slow cookers are one of America’s favorite kitchen appliances because everyone is interested in slow cooking in a fast world!
Chicken Tortilla Soup
Ingredients:
- 3 chicken breasts, boneless, skinless
- 2 (14.5 ounce) cans diced tomatoes with mild green chilies
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can tomato sauce, no salt added
- 1 (4 ounce) can green chilies
- 1 cup Salsa
- 1 cup frozen corn (optional)
- Cheese, shredded (optional)
- Cooked rice or corn chips (optional)
- Fresh cilantro, gently rubbed under cold running water, chopped (optional)
Directions:
- Wash hands with soap and water. Spray slow cooker bowl with non-stick cooking spray.
- Place chicken breasts in bottom of slow cooker. Wash hands with soap and water after handling uncooked chicken.
- Add tomatoes, black beans, tomato sauce, green chilies, salsa and corn, if desired. Gently mix.
- Cook on low for 8-10 hours or on high for 4 to 6 hours and until internal temperature of the chicken reaches 165 °F as measured with a food thermometer.
- Thirty minutes before serving, remove chicken breast and shred. Return chicken to slow cooker and stir.
- Optional, serve over rice or top with cheese, tortilla chips or cilantro, if desired.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Yield: 8 servings. Nutrition Facts: Calories 230, Total Fat 2g, Saturated Fat 0.5g, Sodium 845mg, Total Carbohydrates 32g, Fiber 10g, Protein 23g.
Recipe from: https://food.unl.edu/recipe/slow-cooker-chicken-tortilla-soup. For more Foods and Nutrition information contact the Arkansas County Cooperative Extension Service at (870)659-2058.
