Slow Cookers: Tips and Tricks

A little history lesson? The Crock Pot made its way onto the scene in the early 70’s and gave homemakers a little more freedom than they’d had before with the time it saved them in the kitchen. In the 80’s, busy people started to favor take-out, but they made a comeback at the turn of the century as the Slow Food movement garnered more and more fans. 50 years later, this handy electric countertop braiser is so popular that it’s estimated that over 100 million homes have one.

The slow cooker can serve delicious soups, stews, and delicious roasts with little effort while saving time in the kitchen. Here are a few things you should know to make the most out of your slow cooker or crock pot!

Oval or Round?
The ideal slow cooker crock should be shaped like an oval. Why? The elongation of the oval means that a greater variety of meat cuts will fit. (How many times have you discovered that your round shaped crock pot just wasn’t big enough?) Other foods do well in the oval shape because it allows the ingredients to spread out and cook more evenly. Your best bet? 6 quart (or something anywhere from the 5-7 quart range) is the most convenient size for most dishes, but when in doubt, choose the larger size as opposed to something small. For instance, the itty-bitty 1.5 quart slow cookers are cute but really are best for keeping dips and sauces warm.

Space
After you’ve selected the right size slow cooker, make sure it is at least half full because you don’t want your food to burn or dry out. But also make sure it’s not more than two-thirds full as some foods may expand. You’ll need room for the steam to move about anyways.

Wrong Size Crock Pot
What if you only have a larger sized crock pot or slow cooker but only need to make a small amount? Have no regrets! You can put your smaller amount (let’s say for a dip recipe) in a smaller dish and add 2-3 cups of hot water around the dish to create a water bath.

Head Start
Crock pots and slow cookers usually bring food up to a moderate temperature then maintain it for a long period of braising time, as it’s not an appliance typically known for speed. However, you can help the process along by bringing water or broth to a boil before adding it to the vessel. This method can also help any starches cook more evenly too.

Beef and Pork
What are the best meats for slow cooking? Tough cuts with a lot of connective tissue. The long braising process can transform more budget-friendly cuts of meat. Try beef brisket, chuck roast, or beef round. Pork butt, pork or lamb shoulder is also tasty as well. Browning your meat of choice on the stove before adding it to the crock yields in a richer, heartier flavor for not just the meat, but the gravy and sauces too.

With larger cuts of meat, add your vegetables to the bottom of the cooker first, then add the meat on top. You can also use kitchen twine to tie a beef roast or pork butt into a more even shape to ensure even cooking.

Poultry
When it comes to poultry, slow and low is the way to go! A high temperature and slow braise will actually dry out and toughen your turkey or chicken, especially the white meat. For Boneless, skinless chicken breasts, cook it on low for no more than 2 hours. Turkey breasts can be cooked on low for no more than 6 hours.

Spice It Up
Slow cooking is lengthy process (hence, the name) and it’s important to remember to start with plenty of aromatics and spices, as the long cooking times can also dull flavors. Add dry spices in the beginning and fresh herbs in the end. Most slow cooker recipes call for heavier spices but don’t be scared off by extra garlic or oregano. Add vinegar, fresh herbs or citrus juice right at the end before you serve your dish.

Put a Lid On It
Slow cookers don’t have tightly sealed lids, which is perfectly fine - otherwise, you’d have a pressure cooker! The steam built up over the many hours of cooking should also slowly find its way out. Fight the urge to lift the lid to check on your food because while it takes a second to check, it takes a long time for the heat to build up in the cooker.

Vegetables
Dense vegetables such as carrots and sweet potatoes take longer to cook than other vegetables such as spinach or zucchini. These delicate veggies will turn mushy fairly quickly. Cut your dense vegetables into same sized pieces. Other vegetables like peppers can be stirred into the last 15 minutes while spinach can be added moments before serving.

Getting Saucy
The braising liquid left after the roast is cooked tastes delicious. Don’t let it go to waste. Skim any fat from the surface and season with fresh herbs, citrus juices, or vinegar. You can also take this liquid and puree with some of the cooked vegetables in a blender or in a bowl with an immersion stick blender to create a richer sauce.

Stuffed Pepper Soup

Stuffed Pepper Soup

Servings:
1 Protein
2 Vegetables
1 Starch 
1 Nutritional Supplement

Suitable for all Freedom and FastTrack meal plans

Ingredients:
1 serving lean Ground Beef or Turkey
½ cup Brown Rice, cooked
¼ Green or Red Bell Pepper, chopped
¼ medium Onion, diced
1 clove fresh Garlic, chopped
1 MWLC Cream of Tomato Soup, prepared
Dash of Marjoram
Unflavored Non-Stick Cooking Spray

Preparation:
Sautee garlic, onion and peppers in a sauce pan sprayed with unflavored non-stick cooking spray. Cook until garlic and vegetables are softened. Add ground beef or turkey and cook through. Stir in the prepared cream of tomato soup, brown rice, and marjoram. Serve while hot.

Tips for Using a Slow Cooker

It's that time of year!  Follow these tips to create simple and delicious slow cooked meals!  Need healthy slow cooker recipe ideas?  We've got you covered!  Click on the “Recipes” tab!

Original Article Here:  http://www.foodnetwork.com/how-to/articles/14-tips-for-slow-cooker-meals/14-tips-for-slow-cooker-meals-infographicslow cooker tips

Crockpot Venison Roast

Updated: 12/21/21

Dust off your Crockpot and celebrate National Slow Cooking Month! Try our hearty Crockpot Venison Roast!

Crockpot Venison

Servings:
1 Protein
2 Vegetables
1 Starch

Suitable for all Freedom and FastTrack meal plans

Ingredients:
1 Venison Roast (you will only eat your serving size)
1½ cups Water
1 tsp. Paprika
2 Bay Leaves
½ medium Red Onion, sliced
½ cup Broccoli, chopped
½ cup Mushrooms, diced
2 Shallots, halved
½ tsp. whole Cloves
1 Tbsp Black Pepper, ground
Onion Powder
Garlic Powder

Preparation:
Set the crockpot temperature to high. Pour water into the bottom of the crock pot. Gently cover the entire venison roast with onion powder, black pepper, and garlic powder as desired. Place cloves, shallots, bay leaves, and paprika into the water that is already in the crockpot and stir ingredients together. Gently lay the venison roast into the crockpot and cover with lid. Let the roast cook for 5 hours.

The last half hour left of the roast cooking, steam onions, mushrooms, and broccoli until soft. Add the softened vegetables to the top of your serving size of roast, pepper vegetables to taste and enjoy. Refrigerate leftover venison roast and remember, when you weigh your protein after it has been cooked you minus half an ounce to get the correct protein serving size.

Stuffed Cabbage Soup

Updated: 2/17/22

Stuffed Cabbage Soup

Servings:
1 Protein
1 Starch
2 Vegetables
1 Nutritional Supplement

Suitable for all Freedom and FastTrack meal plans

Ingredients:
1 portion Extra Lean Ground Turkey Breast
¼ cup Brown Rice, cooked
1 packet MWLC Cream of Tomato Soup Nutritional Supplement
1 small Tomato, diced
1 cup Cabbage, chopped
Garlic Powder, to taste
White Pepper, to taste
Black Pepper, to taste

Preparation:
In a medium non-stick skillet cook ground turkey until all of the ground turkey is lightly browned. In a small pan cook brown rice per the directions on the package. In a different small pan, prepare the tomato soup supplement per the directions on the packet.

In a medium pan bring a small amount of water to a boil. Add cabbage and diced tomatoes to the pan and cook the vegetables uncovered for 2-3 minutes. Drain the access water from the cabbage and tomatoes. Next, stir in the tomato soup supplement and the brown rice into the vegetables pan.

Top with seasonings to your taste using garlic powder, white pepper, and black pepper. Enjoy while warm.

Sweet Potato Apple Soup

Updated: 12/13/23

Sweet Potato Apple Soup

Servings:
1 Fruit
1 Starch
1 Fiber Fulfill
Suitable for all Freedom and FastTrack 2 meal plans only

Ingredients:
½ medium Sweet Potato
1 small Apple
1 MWLC Chicken Bouillon Fulfill
1 tsp. Cinnamon
1 serving Brown Sugar Substitute
Juice from ½ fresh Lemon
½ Tbsp Sage leaves
Freshly Ground Black Pepper, to taste

Preparation:
Cube sweet potato and apple, place in slow cooker. Add chicken bouillon, cinnamon, sugar substitute, lemon juice and sage. Cook on low for 4-5 hours. Use a hand immersion blender and mix the ingredients in the slow cooker until creamy. Add pepper to taste right before serving.

Buffalo Chicken Lettuce Wraps

Updated: 3/21/22

Perfect snack for the Big Game that can be made in a Slow Cooker or Instant Pot (Pressure Cooker)!

Buffalo Chicken Lettuce Wraps

Servings:
1 Protein
1.5 Vegetables
1 Fiber Fulfill
1 Condiment

Suitable for all Freedom meal plans only

Ingredients:
1 serving boneless, skinless Chicken Breasts
1 Celery stalk
¼ medium Onion, diced
1 clove Garlic
1 package MWLC Chicken Bouillon Fiber Fulfill
¼ tsp. Cayenne Pepper sauce
1 tsp. Tabasco sauce
6 oz. water
1 large Lettuce leaf, Iceberg or Romaine
¼ cup Carrots, shredded
1 large Celery stalk, cut into 2 inch matchsticks
1 serving Wishbone Fat Free Chunky Blue Cheese

Preparation:
Combine chicken, onions, celery stalk, garlic, MWLC Chicken Bouillon Fiber Fulfill and water (enough to cover your chicken, use more water if needed) in the Instant Pot. Cover and cook high pressure 15 minutes. Natural release. (Slow cooker on low for 2-3 hours or until done).

Remove the chicken from pot, reserve ½ cup Chicken Bouillon broth and discard the rest. Shred the chicken with two forks, return to the pot with the ½ cup Chicken Bouillon broth and the Tabasco sauce and saute 2 to 3 minutes.

To prepare lettuce cup, place buffalo chicken in lettuce leaf, top with ¼ cup shredded carrots, celery, dressing and wrap it up!

California Turkey Soup

Updated: 3/17/22

National Soup Month is here!  This healthy soup recipe is sure to be warm and satisfying! California Turkey Soup

California Turkey Soup

Servings:
1 Protein
3 Vegetables
1 Fiber

Suitable for all Freedom and FastTrack 2 meal plans only

Ingredients:
1 serving Extra Lean Ground Turkey
¼ tsp. of Onion Powder
¼ tsp. minced Garlic
1 cup raw, chopped Broccoli
1 cup raw, chopped Cauliflower
½ cup raw, diced Carrots
¼ tsp. dried Oregano
¼ tsp. dried Basil
¼ tsp. Pepper
1 MWLC Chicken Bouillon Fiber Fulfill

Preparation:
In a large pan, cook serving of extra lean ground turkey. Steam carrots, cauliflower, and broccoli for about 5 minutes in the microwave. Add all other ingredients to the extra lean ground turkey.

Combine your turkey mixture into the glass bowl with vegetables and stir. Follow directions on your chicken bouillon packet, once it is cooked add soup to meat and vegetables in the glass bowl. Finally, add a couple ounces of extra water if necessary.

Hearty Vegetable, Chicken and Wild Rice Stew

Hearty Vegetable, Chicken and Wild Rice Stew

Servings:
1 Protein
3 Vegetables
2 Starches
1 Nutritional Supplement
1 Fiber Fulfill

Suitable for all Freedom meal plans only

Ingredients:
1 MWLC Fulfill Chicken Bouillon
1 MWLC Cream of Chicken Soup Nutritional Supplement
1 portion boneless skinless Chicken breast cut into bite size chunks
¼ cup Wild Rice, cooked
½ cup Baby Bella Mushrooms, sliced
2 cloves Garlic, minced
½ cup Carrots, diced
½ cup Celery, diced
½ medium Sweet Potato, peeled and diced
¼ medium White Onion, peeled and diced
½ cup Kale, roughly chopped with thick stems removed
¼ tsp. Black Pepper
Unflavored Non-stick Cooking Spray

Directions:
Cook wild rice according to the directions on the package. Measure out ¼ cup after it is cooked and set aside.

In a medium stockpot over medium heat, add 2 cups of water, chicken, onion, garlic, mushrooms, carrots, celery, sweet potato, bay leaf and pepper. Stir to combine.

Continue cooking until the mixture reaches a simmer.  Reduce heat to low, cover and simmer for 45 minutes, or until the chicken is cooked, stirring occasionally.

Meanwhile, during the final 10 minutes, prepare the MWLC Cream of Chicken Soup and the MWLC Fulfill Chicken Bouillon with 2 cups of water in a separate saucepan on the stove over medium heat until the mixture comes to a simmer.  Add the soup mixture to the stock pot with the chicken and vegetables, add in the kale and wild rice stir ingredients together. Serve immediately or transfer the soup to a crock pot or slow cooker and keep warm until serving.

7 Tips for Using a Slow Cooker

Updated:  4/10/19

7 Tips for Using a Slow Cooker

The slow cooker can be your best kitchen tool - allowing you to multitask while it does the cooking work for you, but you can run the risk of ending up with a mushy meal that's not quite right. Use these tips for what to do and what to avoid to ensure you've got a winner every time. You’ll save time, effort and deliver all sorts of deliciousness every time!

1. Plan Your Meals Ahead

If you want to turn your slow cooker on first thing in the morning, a little planning goes a long way.

• The night before: Cut and trim any meat, chop any vegetables, measure out dry ingredients and prepare any sauce; refrigerate the items in separate containers. Do not refrigerate the components in the ceramic slow cooker insert, as a cold insert takes too long to heat up and will affect cooking time and food safety.

• In the morning: Add ingredients to the slow cooker according to the recipe. If you won’t be home close to the end of the cooking time, make sure you have a slow cooker that can switch to a “warm” setting when cooking is done.

2. Avoid Overcooking Lean Meats

A long cooking time could cause stringiness, so aim for a shorter stint and extra liquid to prevent lean meats like pork tenderloin or chicken breasts from overcooking.

3. Layer Food Properly

Remember that the slow cooker’s heat source is directly on the bottom. Foods that take the longest to cook need to be placed into the slow cooker first to absorb the most heat. This usually translates into tougher cuts of meat and root vegetables like sweet potatoes. This same thought process also holds true for more delicate, quick-cooking veggies like bell peppers or chopped string beans being layered at the top of the slow cooker pot during the last 30 minutes, so they don’t turn into overcooked mush.

4. Don’t Overfill the Slow Cooker

When it comes to adding food into the slow cooker, always try to err on the side of “less is more”, aiming to fill the ceramic container around two-thirds full. Instead of simmering, filling the slow cooker to the top allows the food to steam, resulting in a longer cooking time and food that isn’t quite as tasty.

5. Keep the Lid Closed!

Resist the urge to take off the lid and peek at your meal. Opening the slow cooker lets the heat escape and slows the cooking process. Only open it 30 to 45 minutes before the low end of the cooking range to check for doneness.

6. Add Herbs at the End

Add your fresh herbs to your slow cooker during the last 30 minutes otherwise they’ll wilt.  Herbs and even dairy can’t handle the temperature and long cooking times of a slow cooker.

7. Let Liquid Boil Off

Some vegetables like onions release too much liquid in slow cooker recipes, making the cooking sauce too thin. If the meat is cooked and you were aiming for more of a gravy-consistency from the dish’s sauce, place the slow cooker on a high setting and remove the lid for 30 to 45 minutes. This will allow the extra moisture in the sauce to boil off.

Put your Slow Cooker to work with these tasty recipes!

Slow Cooker Roast Vegetables

Servings:
3 Vegetables
1 Starch

Ingredients:
1 Bell Pepper, sliced
½ medium Sweet Potato, peeled and cut into cubes
1 cup Zucchini, cut into thick slices
½ Tbsp Extra Light Olive Oil
Freshly Ground Black Pepper, to taste
1 Tbsp finely chopped Herbs of choice
¼ Garlic Clove, peeled

Preparation:
Spray the inside of crock pot with unflavored nonstick spray. Add your vegetables, seasonings, herbs, oil and mix together until vegetables are well coated. Cook 3 hours on low, stirring once every hour.

Slow Cooker Venison Roast

Servings:
1 Protein
2 Vegetables
1 Starch

Ingredients:
1 serving pre-soaked Venison Roast
½ cup sliced Carrots
½ medium Sweet Potato, cut into cubes
½ cup Celery, chopped
¼ medium Onion, sliced
½ tsp. Salt Free Creole Seasoning
1 Bay Leaf
Freshly ground black pepper

Preparation:
Soak venison roast the day before in water with 2 tsp. of vinegar and then regular water the night before. Place vegetables in the bottom of crock pot. Place soaked venison on top of vegetables. Add water to crock pot. Add seasonings and bay leaf. Cook on low setting 7-9 hours. Remove bay leaf and serve.

Caldo Verde (Portuguese Soup with Cauliflower)

Try this healthier version of Caldo Verde! It can also be made in a Slow Cooker/Crock Pot as well!

Caldo Verde (Portuguese Soup with Cauliflower)

Servings:
1 Protein
3 Vegetables
1 Fiber Fulfill

Suitable for all Freedom and FastTrack 2.0 meal plans only

Ingredients:
1 portion lean ground Turkey or Chicken Breast
1 cup Cauliflower florets
1 cup Mustard Greens, trimmed and rinsed
½ medium Onion, chopped
1-2 cloves of Garlic, minced
1 packet MWLC Fulfill Chicken Bouillon (prepared according to package directions)
1 Tbsp fresh Parsley, finely chopped
1 Tbsp fresh Cilantro, finely chopped
1 tsp. Smoked Paprika
¼ tsp. Ground Cumin
Juice of ½ fresh Lemon
Pinch of Red Pepper Flakes
Ground Black Pepper
Unflavored Non-Stick Cooking Spray

Preparation:
Preheat oven to 450 F. Spray cauliflower florets and onion with unflavored non-stick cooking spray and combine with cumin, smoked paprika, and fresh ground black pepper. Spread in a single layer in a baking dish and roast for 30 minutes or until tender. Meanwhile, in a medium pan, cook the ground turkey or chicken over low-medium heat with the garlic and red pepper flakes.

Remove the florets/onion and set aside a medium sized sauce pan. Scrape the browned bits from the pan with the fulfill chicken bouillon and pour the deglazed mixture over the cauliflower and onions. Heat cauliflower and bouillon mix to a boil then reduce heat and simmer for an hour. Remove from heat and puree (optional).

Add the cooked cooked ground turkey or chicken to the sauce pan. Add the mustard greens and parsley, simmer until the greens have softened. Ladle the soup into a bowl and garnish with a sprinkle of cilantro and some fresh squeezed lemon juice and a dash of smoked paprika.

Slow Cooker Applesauce

Updated: 10/13/21

Have you tried our Slow Cooker Applesauce? Delicious way to get your fruits in for the day - for all ages!

Slow Cooker Applesauce

Servings:
1 Fruit *

Suitable for all Freedom and FastTrack meal plans

Ingredients:
2 Apples - peeled, cored, and thinly sliced
1/2 tsp ground Cinnamon
1/8 teaspoon ground Cloves
1/8 teaspoon ground Nutmeg

Preparation:
Layer apples into a small slow cooker. Sprinkle cinnamon, cloves, and nutmeg over the apples.

Cook on High until apples are soft, 4 hours. Whisk apples vigorously for a chunkier-style applesauce. Puree with a blender for a smoother applesauce.

*This recipe makes 2 servings. 1 serving = 1 Fruit

Slow Cooker Chicken, Kale, Sweet Potato Stew

Updated: 6/7/22

Here’s a delicious and easy to prep Slow Cooker recipe: Chicken, Kale, and Sweet Potato Stew.

Chicken, Kale, and Sweet Potato Stew

Servings:
1 Protein
1 Vegetable
1 Starch
1 MWLC Fiber Fulfill

Suitable for all Freedom and FastTrack meal plans

Ingredients:
1 portion Chicken Breast (boneless, skinless)
1 cup Kale, stems removed and thinly sliced
½ medium Sweet Potato, peeled and chopped into 1-inch pieces
1 packet MWLC Chicken Bouillon Fiber Fulfill (prepared according to package directions)
1 tsp. Italian Seasoning

Preparation:
Place all the ingredients in a 6-quart slow cooker, stirring to combine. Cover and cook on high for 4 hours or low for 6, or until the sweet potato is tender and the chicken is cooked through and very tender.

Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine.

Slow Cooker Chicken Soup

Updated: 6/7/22

Try our excellent Slow Cooker Chicken Soup recipe! It will be sure to warm you up. 🍜

Slow Cooker Chicken Soup

Servings:
1 Protein
2 Vegetables
1 Fiber Fulfill

Suitable for all Freedom meal plans only

Ingredients:
1 serving boneless, skinless Chicken Breast
½ Tbsp Salt Free Poultry Seasoning (Dash)
¼ medium Onion, chopped
½ cup Carrots, chopped
½ cup Celery, chopped
2 cloves fresh Garlic, minced
1 MWLC Fulfill Chicken Bouillon, prepared according to package directions
Freshly Ground Black Pepper, to taste
1 Tbsp. fresh Parsley, roughly chopped

Preparation:
Place all ingredients (except parsley) in slow cooker. Cover and cook on high for 2 ½-3 ½ hours or low for 5-6 hours.

Remove the lid and shred the chicken breast in the bowl with two forks. Taste the soup in the crock pot to adjust any last minute seasoning.

Ladle soup broth and vegetables over the shredded chicken. Top with fresh parsley and serve.

Slow Cooker Mediterranean Chicken

Slow Cooker Mediterranean Chicken

Servings:
1 Protein
1 Vegetable

Suitable for all Freedom and FastTrack meal plans

Ingredients:
1 serving of Chicken (boneless and skinless)
1 medium Lemon, sliced
1 small Tomato, chopped
2 cloves of Garlic, minced
1 Tbsp juice of a fresh Lemon
1 Tbsp fresh Cilantro
1/8 tsp. Paprika
1/8 tsp. Coriander
1/8 tsp. Oregano
1/8 tsp. Onion Powder
1/8 tsp. Cumin
1/8 tsp. Curry Powder
1/8 tsp. Chili Powder

Preparation:
Add chicken to a small slow cooker. Mix together remaining ingredients in a bowl, then pour mixture into the slow cooker over the chicken, mixing thoroughly.

Cook on Low 4-6 hours (or until your chicken reaches 165 degrees internally). This can also be cooked on High 2-3 hours but it will not be as tender.

Chicken Zoodle Soup

Chicken Zoodle Soup

Servings:
1 Protein
2 Vegetables
1 Fiber Fulfill

Suitable for all Freedom and FastTrack meal plans

Ingredients:
1 serving of Chicken (boneless and skinless)
1 packet MWLC Fulfill Chicken Bouillon
8 oz. Water
½ cup Celery, chopped
¼ medium Onion, chopped
¼ cup Carrot, chopped
½ cup Zucchini, spiralized into noodles
1 Bay Leaf
½ tsp. Salt Free Garlic Herb seasoning
¼ tsp. Thyme
¼ tsp. Ground Mustard
½ Tbsp Parsley, chopped
Ground Black Pepper, to taste

Preparation:
In a slow cooker, combine carrots, onion, and celery. Top with chicken breast. Add water and bay leaf. In a small bowl, combine garlic herb seasoning, chicken bouillon fiber fulfill, thyme, mustard. Cover and cook on high for 3-3.5 hours or on low heat for 6-7 hours.

Remove cooked chicken breast and when cooled slightly, shred it with a fork or cut into smaller bite sized pieces. Return to slow cooker.

If using low-heat setting, turn the cooker to high-heat setting. Stir the zucchini noodles and parsley into the the mixture in the slow cooker. Cover and cook for 15 minutes more or until zucchini is tender. Remove the bay leaf and serve.

Slow Cooker Marinara

If you like to food prep in advance, you’ll want to multiply this recipe so you can freeze the sauce or prepare your meals for the week! It’s a great way to use all of those fresh tomatoes!

Slow Cooker Marinara

Servings:
4 Vegetables

Suitable for Freedom meal plans only

Ingredients:
½ medium yellow Onion, diced
½ Carrot, peeled and diced
5 Garlic cloves, minced
2 small Tomatoes, diced
1 Tbsp Italian Seasoning
Big pinch Cayenne Pepper (if you like a kick)

Preparation:
Combine all ingredients in the slow cooker and stir to combine.  Cover and cook on high for 5-6 hours or on low for 9 hours.

If you’re not a fan of chunky tomato sauces, then simply puree this when it’s all done using an immersion stick blender or stand blender.