What's So Great About Slow Cooking Anyway?

By Sherry Frewerd

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For those of you who work away from home, consider this scenario: As the day goes along, the slow cooker is busy fixing your meal for you, and when you walk through the door at the end of another grueling day at work, your dinner is waiting. All you need to do, depending on the recipe you've selected, is prepare a side dish or salad, add some bread, set the table, and call the family in to eat. Simple, simple, simple; and very satisfying to come home to.

Here is a favorite slow cooker recipe that you can try with your family.

Country-Style Crock Pot Chicken

6 carrots, sliced

6 celery stalks, sliced

8 chicken pieces

1 can (10-3/4 oz) cream of chicken soup, undiluted

1 envelope dry onion soup mix

1/3 c or chicken broth

2 tsp cornstarch

Slice vegetables place in crock pot. Place chicken on vegetables. Spread undiluted soup over chicken. Sprinkle dry onion soup mix. Do not add any water. Cook on High 4 hours, or until chicken is done. Stir often, but leave that lid on during cooking! 10 minutes before serving, mix broth and cornstarch. Pour over chicken, stir well. Serves 4.

About the Author: Sherry Frewerd is a busy work at home mom of 3. Visit her website for delicious slow cooker recipes http://familycrockpotrecipes.com. A Watkins Consultant as well, visit her website at http://sherryfrewerd.com to learn how you too can have a successful home business and lead a quality life.

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written by george, August 01, 2010 10:57 pm

when I had to take over the cooking chores when my wife became ill, the crock pot became my best friend. I look up recipes for foods that we like and then make them. Meats always come out tender.

Cooking with a crock pot to me is a simple prepare it and forget it until the timer I set, calls me to dish it up.

I use it to make soups and dinner meals.(no deserts because I am diabetic and do not want to be tempted by sweets. In addition I do not think that sugar substitutes cut it).

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written by george, August 01, 2010 10:59 pm

when I get your feedback, I will reply

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written by Jim, February 03, 2011 07:57 pm

Being retired, just put it in the pot and head for the rive:)

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written by DebbieI, August 11, 2011 08:10 am

I have used my slow cooker for a long time, but have recently really begun using it more and more. I don't buy the products in the store - too much salt and fat. I use fresh ingredients and that can be less costly too. I haven't really branched out into alot of desserts yet, but as it gets cooler, I plan on trying some.

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written by Colleen Wallis, February 01, 2012 01:50 pm

My friends and I were just discussing using a slow cooker and how simple it was to prepare meals in it. I plan on getting one soon from Target or Wal-Mart. Now that I am retired, I want to make simple meals that can stretch for more than just one meal.

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written by Sherry, February 03, 2012 01:28 pm

I have 4 Slow cookers all in different size. I use them all! I cook everything in them. Chicken, Beef, Pork, Soup & Veg. You name it I will cook it! I just learnde to cook Baked potatoes in them! I just love it! I won't be with out them!

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written by Lorraine, July 17, 2012 08:10 am

I too have had one for years. Now I have two. It is the all day version of a pressure cooker. I like it better-especially for meat.

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written by Cathy, July 17, 2012 12:52 pm

I do like the crock pot/slow cooker for some things but have never been impressed with it regarding meats. Yes the protein is fall-off-the-bone tender but still it's dry regardless of the amounts of liquid. I've talked with some who also agree and others that don't get it. Cooking on high is a rarity and ONLY if the recipe calls for it. Letting the beef, chicken, pork, whatever I've prepared in it rest before serving makes it worse. The cooler it gets the drier it becomes. I've had several different brands over the course of 30 years. I absolutely love the applebutter recipe that is in the Rival Crock pot. Veggies are fine but I've finally given up on meats in it.

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