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Eat Fast with a Slow Cooker!

in The Too Busy to Diet Blog on January 6, 2014

Written by Jennifer Martin, Dietetic Student at University of Illinois at Chicago

Imagine walking into your home after work on a freezing January evening, knowing that your dinner is already hot and ready to eat. With a slow cooker, this is possible every single winter day! All you need to do is quickly brown your meat and throw it in the pot along with your chopped veggies, liquid, seasoning, and anything else you want to add in there. Your meal slowly cooks while you’re at work, and it’s ready for you when you come home. You can make stocks, soups, chili, stew, sauces, all sorts of meat and vegetarian main dishes, and desserts. If you’re an oatmeal lover like me, you can make fantastic steel-cut oats overnight.

If you don’t already own a slow cooker, they are relatively inexpensive (about $30 and up) and won’t take up much room in your kitchen if you get a smaller model (like a 3.5 quart).

Here’s an easy and tasty recipe to try:

Chicken and Vegetable Soup

Adapted from the Food Network 

Ingredients*

• 3 boneless skinless chicken breasts
• 4 cups low-sodium chicken broth
• 3 medium carrots, sliced into ¼-inch rounds
• 3 medium parsnips, sliced into ¼-inch half-moons
• 2 small potatoes, cubed
• 2 stalks celery, finely sliced
• 1 medium onion, chopped
• 1 tablespoon yellow curry powder
• Salt and pepper, to taste
• Grated parmesan cheese, for serving

Put chicken breasts (no need to brown), chicken broth, 2 cups of water, parsnips, celery, onions, potato, salt, and pepper into slow cooker. Cook on low for 8 hours.

Carefully remove chicken breast with tongs, shred, and return to pot. Season with salt and pepper. Serve with parmesan cheese sprinkled on top.

*This is for a 6-quart slow cooker. Adjust recipe accordingly if you have a different size.