Making Food Blog

I do enjoy a lot of different cooking methods. The thrill of working with a high propane flame or the sizzle of eggs hitting a pan that is just right in temp are some of my favorite cooking moments. The slow cooker, however, is still one of my all-time favorite tools because it’s such a set-it-and-forget-it method for cooking that always yields great results when I don’t feel like pretending to be a chef.

I’m from Texas originally, so the cooking mantra “Low and Slow” is something I learned early in my barbecue adventures. The great surprise is that low-and-slow cooking doesn’t just have to be limited to the grill. A slow cooker, or Crock-Pot, is a great way to create tender proteins and flavorful sides all in one pot with relatively limited prep and no monitoring.

I know I am probably not the first to introduce you to a slow cooker, and I’m probably not the first to introduce you to low-and-slow cooking, but I’m here to remind everyone what I seem to rediscover evertime I bring this little machine out: hearty meals that use my energy in the morning so they’re there for me when I’m tired and hungry in the evening.

I’ve seen lots of great recipes for slow cookers, and it is surprising how inventive those recipes can be. For me, I like to stick to root vegetables and whole proteins. Simple, clean, and delicious eating done with easily attainable, budget friendly, ingredients. I tell my sons, “master the slow cooker, and you’ll always have home cooking worth staying in for.”