The slow cooker, sometimes known as the “Crock Pot,” is a kitchen equipment that has proven to be quite useful in many busy homes. When making savoury meals is impossible due to your busy routine, the slow cooker will provide you and your starving stomach a delicious dinner once you come home. Here’s a quick rundown of this useful device’s history and some of the world’s best recipes that use Slow cookers. Have a look.
Crock-Pots and Slow Cookers Have a Long History
The origins of the Crock-Pot may be traced all the way back to Jewish Sabbath observance. Irving Naxon, the designer of the forerunner to the current slow cooker, grew up hearing his mom tell a story about cholent, a bean-based soup.
Each Friday evening, Jewish women in a Lithuanian community gathered meat, vegetables, lentils, and potato in pans and sent it to the neighborhood bakery, according to his mother. She may put a kettle of cholent within the bakery’s ovens after the ovens have been switched off through Sabbath prayers to be cooked utilizing the remaining warmth, and it will be prepared to eat just after conclusion of Sabbath ceremonies.
This was the inspiration for Naxon’s creation. In 1936, he applied for a patent for a mobile food warming apparatus featuring a built-in cooking pan and a heat exchanger for even food cooking. In 1940, he received a patent for the apparatus, which he termed the “Naxon Beanery.” It was retailed to the market and made available in the 50s.
Rival Manufacturers purchased Naxon’s concept in the mid 1970s and marketed the Beanery as Crock-Pot. When it first came out, it came with its own Crock-Pot recipes and came in three distinct colours: avocados, harvest golden, and copper.
Since increasing women started getting employment, the slow cooker was first promoted for busy mothers. The Crock-Pot was an instant sensation when it was introduced to the marketplace in 1971, with sales jumping from $2 million during the first year to $93 million through 1975.
A succession of mergers have occurred for the famous slow cooker business. In 1999, the Holmes Group purchased Rival. In 2005, Holmes was acquired to Jarden Corporation. Sunbeam Products currently manufactures Crock-Pot, which is a secondary company of Jarden.
From the mid-70s, as appliance manufacturers began to sell slow cookers, rivals naturally emerged. Until then, there were roughly 20 distinct slow cooker products on the marketplace, and most of them have since fallen out of favour and it is no more manufactured.
Slow cooker revenues, notably Crock-Pots, fell in the late 1970s and early 1980s, owing to the growing popularity of household appliances. Slow cookers were in high demand again at the beginning of the century.
The slow cooker sold twice as many units in 2014 as it did in 2002. Slow cookers have grown more adaptable in recent years, with one key development being the addition of a detachable crock. For easier portability, the equipment now has electronic and autonomous controls as well as improved locking features.
Top 10 Recipe Dishes with Slow Cookers
Here are 10 of the best recipes you can prepare at home using a slow cooker.
1. Slow Cooker Curried Sweet Potato Soup With Coconut and Kale
If you use a shrimp-free curry powder, Sarah DiGregorio’s delicious Thai-inspired sweet-potato stew is thick in curry sauce, peanut butter, and coconut milk, making it a really stick-to-your-ribs vegan main. Sprinkle chile-lime flavoured peanuts on top if you can locate them at local store. If you’re unable to find them, regular roasted almonds will suffice. Give this soup alone or above rice, with a cool, fresh salad on the sides.
2. Mississippi Roast
Sam Sifton was hesitant to use a slow cooker till he tasted the traditional form of this dish, which calls for a package of Ranch dressing mixture, a package of au jus combination, a piece of butter, and a sprinkle of pepperoncini peppers. He did come up with a no-powder-packet variation that functions equally well with beef, pig, venison, and, just like one Colorado follower just verified, moose.
3. Slow Cooker BBQ Pulled Pork
Any dish that asks for a can of Dr Pepper, in our opinion, merits a second glance. This three-ingredient slow cooker bbq pulled pork, derived from a three-ingredient method available on Facebook and culinary websites all over the internet, is almost failproof and opens itself more to creativity. Replace the Dr Pepper with cola, root beer, birch beer, genuine beer, coffee, and even Mountain Dew, but no sugar substitutes. These might leave a harsh aftertaste in your mouth.
4. Slow Cooker Steel-Cut Oats
Here’s a great technique to provide a hot meal waiting for you when you get out of bed. Sarah DiGregorio uses the auto-warm function on her slow cooker, which is available on most contemporary models. When the cook time is up, the machine changes to warm mode immediately. Steel-cut oats are boiled on low for 2 hours and afterwards kept warm for another six, resulting in a properly cooked, textured, and delicious oatmeal which will fill you up through lunchtime.
5. White Chicken Chili in a Slow Cooker
Sarah DiGregorio’s white beans with chicken chilli is a wonderful change from the conventional brick-red beef chilli. Chopped or leftover corn provides texture, and two varieties of chiles — bottled and fresh — offer more than enough heat. Combine it with Melissa Clark’s brown buttery pan cornmeal and diced avocados, cream cheese, and grated Cheddar or Monterey Jack for a supper you’ll would like to prepare time after time.
6. Chipotle-Honey Chicken Tacos in the Slow Cooker
Sarah DiGregorio’s chipotle-honey chicken tacos are among everybody’s favourite slow heating dishes because they’re genuinely “fix-it and forgot it.” In a crock, add boneless chicken legs, honey, onions and garlic mixes, cumin, salt, chipotle chilies, and adobo sauce, and simmer on low for 8 hours for 3 or 5 hours. Cut the chicken, then put it into the tortillas and garnish as desired. Chipotle peppers may be rather hot, so if you somebody at your dinner has delicate taste buds, reduce the amount you use.
7. Mulled Cider in a Slow Cooker
We suggest leaving a slow cooking-pot of homemade spiced cider boiling upon your shelf until March, since weather forecasters expect a harsh winter. That is all there is to it.
8. Ribollita with Roasted Mozzarella in a Slow Cooker
Sarah DiGregorio’s spin on the traditional Italian vegetable stew is a great way to utilize veggies on the edge of going bad and crusty toast. This dish asks for dry cannellini beans (no soaking required!), but two 15-ounce canisters can easily be used. Just remember to use a lot less salt because tinned beans are usually salty.
9. Shrimp in Purgatory (Slow Cooker)
A salty, caper-laden pasta sauce (influenced by eggs in purgatory) thickens for many hours, and shrimp are thrown in only a few moments until you’re prepared to eat, so they’re just heated throughout but not overcooked. To wipe away the delicious sauce, put this over pearl pilaf or with a bit of crusty bread.
10. Hot-Honey Ribs in a Slow Cooker
One reviewer remarked, “Who thought you would make ribs inside a slow crockpot and have them be as delicious and delectable with such a hilarious lack of effort?” These tender hot-honey ribs by Sarah DiGregorio don’t require any gravy because they slow cook in their very own fluids. Nectar, red chiles, lemon zest and peel, and cider vinegar combine to make a vibrant hot honey that serves as a blazing hot sauce and table condiment.