Fall is supposedly just around the corner, but as I write this the temperature outside is a balmy 96 degrees and a blanket of corn sweat is hanging heavily in the afternoon air. Weather like this compels us to slow down and seek out a shady spot, perhaps with a cool drink in hand. Modern life, however, often does not comport with such leisurely ideals. It's almost fall, y'all. There are things to do! Even those of us who are not perpetually chauffeuring children to various school activities seem to have calendars bursting with meetings, classes and weekend plans. For those who want to do it all and still eat well at home, consider the slow cooker.
While it's natural to associate this old-school appliance with cozy winter stews and soups, I've learned to lean on it year-round. During the warmer months I use it primarily to keep heat out of the kitchen and help me process some of our garden harvest with minimal fuss. Veggie scraps are easily transformed into a flavorful, rich broth. After slow cooking for six hours on low heat, cherry tomatoes that have been tossed with a generous dose of olive oil, herbs and whole garlic cloves, melt into a silky compote that's devastatingly delicious on a baguette, tossed with pasta or used to top a filet of seared salmon.
Beyond compote and broth, I've come to rely on the slow cooker to have meals ready when I need them. Many slow cooker recipes can have a dull sense of sameness in every bite. However, these recipes were developed to still taste fresh and lively even after hours in the pot. Layering ingredients is key with punchy, fresh ingredients added toward the end of cooking or used as a topping to accent the warm, slow-simmered flavors waiting within.
Slow cooker Tex-Mex chicken
Ingredients:
1 onion, peeled and sliced
2 bell or poblano peppers, sliced
2 cloves garlic, minced
6 bone-in chicken thighs
Approximately 1/2 teaspoon each salt, garlic powder, cumin, chile powder and oregano (or 1 ½ tablespoons taco seasoning).
1 16-oz jar of salsa
1 cup frozen corn kernels
1 can black beans, drained and rinsed
Lightly coat the insert of a six- to seven-quart slow cooker with olive oil or cooking spray. Peel and scatter the onion, peppers and garlic into the bottom of the slow cooker.
Remove the skin from the chicken thighs and trim away any excess fat as necessary. Combine the salt and spices and sprinkle liberally over the chicken. Arrange the seasoned chicken over the prepared vegetables in the slow cooker, then pour the salsa over the chicken, spreading it to cover the chicken. Cover and cook on low for five-six hours or until the chicken is cooked through.
Shred the chicken and remove the bones. Add the corn kernels and black beans and increase the heat to high and cook 30 minutes more to bring it back to temperature.
Serve with hot rice or tortillas alongside fresh toppings such as shredded lettuce, cheese, scallions, sour cream, sliced jalapenos and avocado.
Slow cooker lasagna
Ingredients:
1 pound cottage cheese or ricotta
10 ounces frozen spinach, thawed and squeezed dry
2 tablespoons each chopped parsley and basil
1 teaspoon Italian herb seasoning (or oregano)
A pinch of red pepper flakes
3-4 cloves garlic, minced
1 teaspoon each garlic and onion powder
1 cup grated Parmesan
1 egg
32 ounces marinara sauce
1 box regular lasagna noodles
8 ounces shredded mozzarella
2 cups cooked Italian sausage crumbles or mushrooms, or a combination
Lightly coat the insert of a six- to seven-quart slow cooker with olive oil or cooking spray.
In a mixing bowl, combine the cottage cheese or ricotta, spinach, pepper flakes, fresh and dried herbs, minced garlic, garlic and onion powders, Parmesan and egg and mix well to combine.
Spread a few spoonfuls of marinara sauce into the bottom of the slow cooker. Place a single layer of lasagna noodles over the top, breaking them into pieces as needed to fit the pot. Don't worry about covering every bit of the sauce – a few gaps are OK. Spoon a thin layer of sauce over the noodles, followed by half of the ricotta mixture. Spread the ricotta into a somewhat even layer before sprinkling with half the sausage/mushrooms and one third of the cheese. Repeat to make another layer of noodles, sauce, sausage and cheese. Top with a layer of noodles and the remaining sauce and cheese.
Cover and cook on low for three or four hours until the center of the lasagna has reached a temperature of 145 degrees. Remove the insert from the cooker and let rest, covered for at least 30 minutes before serving. Serve with additional cheese and fresh herbs as desired.
Slow cooker bread pudding with vanilla bourbon sauce
Ingredients:
2 tablespoons soft butter
8 cups cubed day-old bread
1 cup dried fruit or nuts such as raisins or cranberries or up to 2 cups of fresh fruit such as blueberries or diced apples, optional
3 cups whole milk or half and half
5 eggs
cup sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg
Generously butter the insert of a six- to eight-quart slow cooker with butter. Place the bread in the slow cooker and mix in the fruit if using. In a separate bowl whisk together the milk, eggs, sugar, vanilla and nutmeg along with a pinch of salt. Pour the milk mixture over the bread cubes and toss to coat. Cover and cook on low for three or four hours until a skewer inserted into the center comes out clean. Serve with bourbon vanilla sauce (recipe below) or whipped cream.
Bourbon vanilla hard sauce
Ingredients:
4 ounces butter
1 ½ cups powdered sugar
2 tablespoons bourbon
1 teaspoon vanilla
Small pinch salt
Melt the butter in a microwave- safe bowl. Add the powdered sugar, bourbon, vanilla and salt and stir until smooth. Spoon over bread pudding as desired.