A slow cooker is an electric appliance that helps food cook at low temperatures over a long period of time ensuring that the essential nutrients are intact.
Slow-cooked recipes are gradually becoming a trend these days, due to the variety of irresistible dishes. Whether it is whipping up hearty stews, comforting soups or nourishing roasts, you can just get creative. In fact, most of these dishes turn out to be truly healthy meals without too much effort.
Here are some exotic recipes to try out:
1. Slow-Cooked Scalloped Potatoes
Ingredients:
1 tbsp unsalted butter, at room temperature
1 cup heavy cream
3/4 cup low-sodium chicken broth
4 tbsp all-purpose flour
1 tbsp fresh thyme leaves, lightly chopped
1 kg potatoes, peeled and sliced about 1/8 inch thick (about 5 potatoes)
170 gm grated cheese (about 2 cups)
Kosher salt and freshly grated black pepper
Preparation:
• Rub butter on the insert of the slow cooker, at the bottom and 2 inches up the sides.
• Whisk the broth, flour and thyme together in a measuring cup.
• Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer in the slow cooker. Subsequently, sprinkle 1/3 of the sliced potatoes with Gruyere, then add 3/4 tsp salt and grated black pepper. A third of the creamy mixture needs to be evenly spread over the entire layer. Repeat with two additional layers of potatoes, Gruyere, salt, pepper and cream mixture.
• Towards the end, press the potatoes down firmly to ensure they are entirely covered. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened. The entire process should take anywhere between 4 to 5 hours. Post that, remove the lid and let the potatoes rest for 15 minutes.
2. Slow-Cooked Brothy Beans
Ingredients:
227 gm dried cannellini beans, rinsed
1 bulb fennel, halved lengthwise, cored and sliced from root to tip
1 plum tomato, cored and halved
7 cloves garlic, peeled
6 wide strips lemon zest
1 tbsp lemon juice
1 small bunch thyme
1/4 bunch parsley stems
1/4 cup chopped parsley leaves
1 large leek (white and light green part only), halved lengthwise
Kosher salt and freshly ground pepper
6 tbsp extra-virgin olive oil
4 slices white or sourdough bread (1/2 to 3/4 inch thick)
1/4 cup chopped fresh chives
Preparation:
• Combine the beans, fennel, tomato, 6 cloves garlic and the lemon zest in a 6- to 8-quart slow cooker. Tie the thyme, parsley stems and half the leek together with kitchen twine. Add it to the pot along with four-and-a-half cups of water, 1 tsp salt and a few grinds of pepper. Cover and cook for 8-9 hours until the beans become tender.
• Pre-heat the broiler. Discard the leek bundle from the cooked beans and stir well. Gently smash the garlic in the slow cooker and season with salt and pepper. Leave uncovered.
• Thinly slice the remaining half of the leek. Pour 1/4 cup olive oil in a medium non-stick skillet over medium heat. Add and cook the leek, stirring continuously until slightly brown and crisp. This can take 6 to 9 minutes. Transfer the crispy leek onto paper towels. Reserve the oil.
• Arrange the bread on a baking sheet and brush both sides with some of the remaining oil. Pour any excess oil into the beans. Broil the bread until it turns golden in about 3 to 5 minutes. Rub with the remaining garlic clove and season with salt.
• Put lemon juice over the beans, and divide the mixture evenly in bowls. Some bean broth can also be poured into each bowl
• Just before serving, top the dish with crispy leek, chives and chopped parsley. Serve with bread.
3. Slow-cooked Creamed Corn
Ingredients:
8 large ears corn, husked and kernels removed (about 6 cups)
A few sprigs thyme
1 cup of half cream and half milk
4 tbsp unsalted butter, cut into 8 large chunks
227 gm packaged cream cheese, cut into 8 large chunks
1 large clove garlic, finely grated
Kosher salt
Freshly ground black pepper
Serving suggestions: sliced scallions
Preparation:
• Add the corn kernels to the insert of a 6-quart slow cooker. The back of a butter knife can be used to scrape the juice from the cobs.
• The thyme and the kitchen twine can be then tied together and be added to the slow cooker along with the 1 cup of half cream and half milk , butter, cream cheese, garlic, 2 tsp salt and 1/2 tsp pepper. Cover with a lid and cook on low heat for 4 hours.
• Remove the lid and discard the thyme. Stir with a rubber spatula or wooden spoon until the whole mixture comes together. Cover with a lid and let it rest for 15 minutes. Topped the creamy corn with sliced scallions and serve.