I love my crock pot.
Before you get all “oh, and next your gonna tell me your favorite recipe uses a can of cream-of-mushroom soup” on me, let me qualify that statement:
- If someone held a gun to my head and told me to choose either the crock pot or my Le Creuset dutch oven, I’d throw the crock pot by the cord into the nearest body of deep water, without blinking.
- I’ve never made a dessert in it.
- I don’t use it as a dumping ground for a variety of canned goods and then, eight hours later, call it dinner.
I first requested this appliance after hearing an interview on NPR with the author of a “gourmet” crock pot cookbook (my memory is fuzzy on where I heard that interview, so don’t go looking for it in the NPR archives). She described some quite useful ways of utilizing its convenience, including the fact that, in summer, you could cook a whole chicken without heating your entire house and by consuming the same amount of energy required to light a 60-watt bulb. These things appealed to me.
For example, I am making a dish tomorrow night that requires cooked, shredded chicken. About a half-hour ago, I pulled 3 pounds of bone-in chicken leg quarters out of their packages, rinsed and dried them, seasoned them with salt and pepper, and dropped them in the crock pot. Turned it on low, and that’s it. They’ll be done around 8 or 9 this evening, when I’ll take them out, let them cool on a plate for a short while, and stick them in the fridge. Tomorrow all I have to do is pull the meat off the bone. So easy, and so perspiration-free, I was inspired to write a post describing my devotion to a small kitchen appliance.
Before you continue to write it off, thinking in your Amish way, “yeah, but I don’t need cooked chicken that often, and if I do, I’ll just poach it on the stovetop, the old-fashioned way,” consider two more favorite uses (mainly utilized in winter, when it’s not the warmth of the kitchen that pains me, but the gas bill):
- Stews. The crock pot is really wonderful for beef, chicken, and lamb stews. I prefer the boneless meats over bone-in chicken, because the extended cooking time can make chicken bones fall apart, which I find unappealing.
- STOCK! STOCK! STOCK! This is the reason I can almost always use homemade chicken and vegetable stock in soups and sauces. There are a variety of ways to do it, explained quite nicely in a book called Not Your Mother’s Slowcooker Cookbook (I’m not a fan of every recipe in the book, but overall it’s a good resource). No, you don’t end up with pristine, clear stock like you would if you watched it boil over the stove for 6 hours, skimming impurities until you were blind from the effort, but the end result makes canned broth seem like salt water. It makes all our winter soups taste, well, homemade.
Oh, and if aesthetics are an issue, they do make lovely stainless ones these days. I’m not quite cool enough for that yet, so mine has little flowers on it. You might argue that this is one foot inside the door of the “I Heart Country” club, but if it means a cooler kitchen, I just might be willing to pay the dues.