I've always had a slow cooker, but it wasn't until this past Christmas when I got a programmable one, that I really fell in love with slow cooking. Using a slow cooker has become one of my favorite tools in my war against eating out. One of the things that made a basic slow cooker less- than useful to me is that I had to time when I put the meal into the pot just right so we didn't have an overcooked mushy mess come dinnertime. With my programmable, I can put a meal in anytime, and program it to cook for however long I want, then it shifts automatically into a WARM setting so the food stays at a safe, warm temperature, but does not continue to cook.
Last night was a prime example of why this is useful. I had a training class from 4:30-8:00, my husband was going to have to work late, my oldest had swim team until 6, and my youngest was at home, just hanging out. I put a meal in this morning, programmed it, and everyone had a hot meal when they wanted it (actually, after the boys ate, I had them put the leftovers away and hubby and I heated it in the microwave when we got home).
I like being able to put the meal together in the morning, when I have more energy and time, and having it ready and waiting for us. We have saved lots of money and time by not having to eat out on those nights when everyone is going in different directions.
Now, all I need to do is find more slow cooker recipes (anyone? anyone?). This is what we had last night:
Campout Casserole
(reminds us of foil dinners)
Spray slow cooker with PAM. Place the following in the slow cooker in order, sprinkling each layer with minced onion and pepper (or you can use real onions if you aren't cooking for picky people)
1 2-lb bag baby carrots
4-6 potatoes, skins on, scrubbed, and cut into chunks
2 lb ground beef, browned and drained
Smother with 2 cans tomato soup and 1 can cream of chicken (or mushroom or celery) soup mixed together (no water, just the soup). Cover and cook on high for 8 hours.
