Kids are in school, sports have started, holidays are upon us and schedules are more packed than normal.
Now’s a perfect time to dust off that Crockpot or slow cooker and start exploring the endless possibilities for meals! Everything from lean meats, fish, vegetables, stews and even desserts can be made in a slow cooker.
Slow cookers have many advantages over traditional stovetop or oven cooking. Their long cooking time gives flavors the ability to distribute and also helps to make tougher meats like roasts or steak more tender. The typically low cooking temperatures used with Crockpots prevents burning which can occur in the oven or on the grill.
Since Crockpots utilize electrical outlets for a heating source, they free up your oven or stovetop for other dishes. With the holidays right around the corner this can help make cooking for a big group easier.
Crockpots provide convenience. You can easily throw all the ingredients for a recipe into the pot in the morning, set the time and have a meal ready for you when you get home from work. Crockpots are safe to leave unattended; for the first use, however, be close by as a brand new machine could overheat. Experiment with your favorite soup or chicken recipes or invest in a Crockpot cookbook.
Slow Cooker Chicken Provençal
Makes 4 servings
Recipe adapted from cookinglight.com
• 4-6 (6-ounce) skinless chicken breasts
• 2 teaspoons dried basil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup yellow bell pepper
• 1-2 cups zucchini or summer squash, chopped
• 1 can white beans, washed and drained
• 3/4 cup low-sodium chicken broth
• 2 (14-ounce) cans diced tomatoes (no salt added)
Place chicken in an electric slow cooker; sprinkle with basil, salt and black pepper. Add peppers, zucchini, beans, broth and tomatoes.
Cover with lid and cook on low heat for 8 hours.
Emily Gedney and Kali Garges, who assists in the writing of this column, are registered dietitians at Evolution Bodywork & Nutrition in Bristol.
