It’s Slow Cooker SZN Baby!

I’ve always loved what a slow cooker can do and rely on this trusty bit of kit to keep me organised, so here are the kinda questions I usually get asked…

What can you do with your slow cooker?

So most people think the slow cooker should always be relegated to the back of the cupboard, especially during the summer months, but they’re WRONG. Obvs I love my slow cooker or I wouldn’t have written a whole book showing people how to use it. You can do so much more with it than just slinging in some sausages and a few carrots. But that can be delicious if it’s done properly. 

If you want to properly utilise it, think bigger than dinner. I use mine for mulled wine, sandwich fillings, sides and getting organised with meal prep. Yes, I still love it for a classic stew but it also makes a mean sticky toffee pudding too. Check out my slow cooker leg of lamb for Sunday roast prep.

To line or not to line?

You can buy ‘slow cooker liners’ now which keep the bowl of your slow cooker pot clean and make midweek cooking and cleaning very easy. They have their pros and cons, so you will save some time on the washing up however it does mean more single use plastic. They are not harmful at all, but make sure not to pop them in the oven or they can melt. Some recipes call for baking parchment or foil on the inside too so your food doesn’t stick.

What else is there?

Through a lot of research and plenty of testing new recipes, I’ve found that meats are the best thing to put in your slow cooker. They take a longer time to cook but this means you can use cheaper cuts that are tougher when cooked in a pan or in the oven. It can save a few pennies which is a bonus! Smaller and thinner shapes of pasta like orzo or spaghetti also cook well, but bigger shapes can go a little chewy. One thing I’ve tried a few times and just doesn’t seem to work is anything rice based. The starch in the rice just makes everything go a bit gloopy and it’s not a great look. You can do a risotto, but that’s about it.

How do slow cookers work?

Slow cookers (generally) have 2 settings – low and high. Most recipes can achieve a similar result on either setting, depending on how much time you have. I know what you’re probably thinking – are they safe to use? Do they kill all of the bacteria? Well, the answer to that is OF COURSE! The heat from the pot and the circulating steam is hot enough to completely kill any bacteria so it is safe to put in joints of meat and leave for 8 hours (or more!).

Costs and extra bits

Slow cookers are generally inexpensive bits of kit to buy – I’ve seen small 1.8l ones in UK supermarkets for £9! Larger ones can range from £20-£100. If you do go for the more expensive ones they usually have some extra features like a pressure cooker or you can use it to brown off your meat and veg first. I’ve tested my new Actually Delicious Slow Cooker Cookbook in all sorts of different slow cookers and they can vary in their cooking times and temperatures – some run a lot hotter than others. It might just take a few rounds of trial and error when you first start using a slow cooker. I always recommend using a slow cooker with a ceramic bowl, as they tend to give a more consistent result and can go in the oven. They can be more expensive to buy though. The thinner, aluminium based pots are still great and a lot more cost effective!