Foods cooked this way have more flavor due to the longer cooking time and allows for better distribution of flavors in many dishes. Because the food is cooked at a fairly low heat for longer periods it generally yields higher nutrient content verses boiling or frying.
Slow cookers are convenient for busy people. Fill it up in the morning and come home to a hot, ready, delicious meal.
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It’s rare to burn or scorch foods in a slow cooker and it saves on a lot of dishwashing several pots and pans to create a meal. A crock pot uses a lot less energy that the stove top or oven and they do not put out the heat you get from a stove top or oven either.
Another PLUS is reducing our consumption of processed, packaged foods that are void of much nutrition and full of a variety of chemicals.
Also an advantage is that the slow cooker travels well. From potlucks to parties, easily get your slow cooker meals from here to there. There are insulated bags we can purchase that keeps our food warm, so we can transport our slow cooker. Many fit different size slow cookers, from 4 to 8 quart.
There are so many recipes for the crockpot. From soups and stews to casseroles and baked desserts. I have made bread pudding in my crockpot and you will find the recipe in the library.
There are a number of Crock Pot recipes in the FREE library. They are pdf form so you can print them right out or save. If your a subscriber to “Only Today” you have your password to the library. If not, what are you waiting for? Scroll to the bottom of this post and sign up.
CrockPot Stuffed Peppers -Taco style
6 small red bell peppers
1 cup jasmine rice (organic brown or white)
1 pound organic ground beef or ground turkey
1 cup organic shredded Monterey jack cheese
1 teaspoon garlic powder
1 teaspoon chili powder
1 1/2 tablespoons melted coconut oil
1 cup water
Cut the top off the peppers and scoop out the seeds leaving a hollow shell.
In a bowl, mix the ground meat and spices.
Add the rice and coconut oil
Mix in the Monterey jack cheese
Scoop up some of the mixture and pack it into each pepper shell.
Place each stuffed pepper into a slow cooker and pour a cup of water into the bottom. (place tops back on the peppers – optional)
Cook on high for four hours or low for eight hours.
Top with a little extra cheese 10 minutes before they are done.