The concept is simple. Throw meat and some vegetables into a
slow cooker, add some seasoning, and let it simmer all day. After a few hours
you and your family have a complete, home-cooked meal, with minimal effort and
maximum flavor. What could be better than that?
Of course, the benefits of using a slow cooker transcend the
ease of preparation. Most modern cookers not only use less energy than
conventional methods of preparing meals, but also are easier to clean. (For the
“cleanest” cooking option, try using
slow cooker liners.) Meats prepared in a slow cooker are naturally tenderized by
the gradual cooking process allowing you to use cheaper and tougher cuts of meat. And finally, vegetables used in slow cooker recipes retain their nutrients better than
boiling in water where the vitamins and minerals can be destroyed by the higher
temperatures and lost in the water itself.
But what if your favorite slow cooker recipes have ingredients
like tomatoes and barbeque sauce that are less than bladder friendly? Remember,
the beauty of having home-cooked meals is your ability to control what is added
to the mix. The simplest meals made with fresh ingredients are of course the
best. Beef or pork roasts combined with potatoes, carrots, celery, and onion
with a little salt and pepper (if tolerated) is the most basic slow cooker
recipe. But the versatility of a slow cooker also includes an endless array of
casserole, stew, soup and even dessert recipes.
Slow Cooker Food
Safety and the “Danger Zone”
Keep in mind, the same low temperature environment that
allows us to use slow cookers to prepare tender, flavorful meals over the
course of a day may require some tweaking of your cooking skills to keep it
safe. It is important to minimize the time the food spends in the temperature
“danger zone” (40°F to 140°F) where bacteria multiples the fastest. Here are
some suggestions:
- Frozen meat can compromise the ability of the
cooker to move quickly through the danger zone. Thaw frozen meat in the
refrigerator overnight before using it in a slow cooker.
- Minimize the time your meal spends in the food
safely danger zone by preheating the cooker and heating liquids before you add
them to the crock.
- To prevent vegetables like peas, zucchini, and
corn from becoming mushy, many people like to add them in the last hour of
cooking. To keep the mixture’s temperature from dipping too far into the danger
zone, heat cold or frozen ingredients first before adding to the hot mixture in
the slow cooker.
- If using dried beans such as kidney beans,
reconstitute and boil on the stove according to package directions before
adding to your slow cooker meal. Boiling beans beforehand not only speeds up
cooking, but more importantly, it releases the toxins that can become trapped
by a slow cooker’s closed environment.
- Avoid lifting the lid of the slow cooker when in
use. This can lower the temperature significantly and increase the time to finish
the meal.
- If you want to use an acid reducer like AcidZap to help make the meal more bladder friendly, add it at the end,
preferably to individual servings. A slightly acidic environment when cooking
can help control food borne illness and works with the heat to tenderize meats.
- Resist the temptation to taste-test until
everything has reached a safe temperature. Although the mixture may appear to
be boiling, the inside of larger pieces of meat may not be safe until the very
end. Use a meat thermometer in the thickest part of the meat to determine
temperature. Whole roasts should have a temperature of 145°F to 160°F, poultry,
soups, and stews should be 165°F.
- After your meal, remove any leftovers from the
crock and refrigerate immediately in a shallow pan to allow speedy cooling. Do
not leave leftovers on the counter to cool.
For more information on slow cookers and
food safety, see the
USDA
website.
Julie Beyer, MA, RDN
Author, Speaker, Patient Advocate
www.ic-diet.com
Recipes
Slow Cooker Roast Beef Dinner
Ingredients
- 3 to 4 pound beef roast, visible fat trimmed
- 4 medium potatoes, peeled and halved (can substitute sweet potatoes)
- 3 carrots, peeled and cut into 2-inch pieces
- 2 stalks of celery, cut into 1/2-inch pieces
- 1 medium onion, quartered, if tolerated
- 1 tablespoon minced garlic
- 1/2 teaspoon pepper, if tolerated
Directions
It doesn’t get any easier than this!
Layer roast and vegetables in a 3 to 5 quart slow cooker. Add water. Sprinkle in garlic, salt, pepper,
and basil. Cook on medium for 6 to 8 hours or on high for 4 to 6 hours.
Temperature of roast at its center should be a minimum of 145°F.
Variations
Chicken Dinner: Substitute 5 to 7 skinned chicken breasts or thighs for
beef. Substitute rosemary for basil.
Turkey Dinner: Substitute 4 to 5 pound turkey breast for beef.
Substitute poultry seasoning for basil.
Beef Stew: Cup roast into 1-1/2 inch cubes. Increase water to 1-1/2 c.
One hour before serving: Mix 2 T. flour
with 1/2 c. warm water; stir until smooth. Stir gently into stew. Continue
cooking for at least an hour.
Slow Cooker Chicken Noodle Soup
Ingredients
- 3 boneless, skinless chicken breasts
- 4 medium carrots, peeled and sliced into coins
- 3 stalks celery, cut into small, bite-sized pieces
- 1 medium sweet onion, diced
- 3 to 4 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 1 teaspoon poultry seasoning (MSG-free)
- 6 cups MSG free chicken broth (Swanson’s is available almost
everywhere)
- ¼ teaspoon of black pepper (if tolerated)
- 1 ½ cup cooked eggs noodles (I like Marie Callender’s brand found in
the freezer section)
Directions
Add whole chicken breasts to pre-heated, 5 to 6 quart slow cooker. Add
carrots, celery, onion, garlic, broth, and seasonings. Cover and cook on low
heat for 6 to 8 hours or until chicken
breasts reach an internal temperature of 165 degrees F. Remove chicken breasts.
Chop into bite sized pieces and return to soup mixture. Add cooked noodles.
Cook for an additional 30 minutes. Serve hot.
Slow Cooker Pumpkin Pudding
Ingredients
- 1 - 15 ounce can solid pack pumpkin
- 1 - 12 ounce can evaporated milk (may use fat-free)
- 1⁄2 cup biscuit baking mix such
as Bisquick
- 2 tablespoons melted butter or margarine
- 2 1⁄2 teaspoons pumpkin pie spice
- Whipped topping or vanilla ice cream (optional)
Directions
Mix pumpkin, milk, sugar, baking mix, eggs, butter, spice, and vanilla
in a large bowl until well blended. Put mixture into a 3 quarter or larger slow
cooker. Cover and cook on low temperature (not warm) for 7 hours. Serve with
whipped cream or ice cream as garnish.
Slow Cooker Pear-Apple Sauce
Ingredients
- 3 large apples (peeled, cored, and cut into slices)
- 3 large pears (peeled, cored, and cut into slices)
- 2 teaspoons ground cinnamon
- 1 teaspoon lemon juice (optional)
Directions
Combine all the ingredients in slow cooker, and put the top on. Cook
mixture on high for 4 hours, stirring twice during cooking. The pear-applesauce
will be slightly chunky. For a smoother sauce, use blender or immersion blender
to puree. Serve warm or cool sauce and store in the refrigerator for up to five
days. May be frozen.
