Low and slow
From dinners to desserts, slow cookers can be a cook’s best friend
As we rush through another week of preparing meals, call on the trusted kitchen appliance to lend a hand. We always seem to be searching for ways to save time — in life and in the kitchen. Shortcut recipes for frazzled cooks have been around as long as we’ve been cooking, and appliances like Instant Pots have made quick work out of even the most time-intensive dishes.
But fast isn’t the only way to a filling weeknight meal.
In their heyday, slow cookers were a cook’s lifesaver. Dump-and-go meals required little intervention, and its low-and-slow approach made even the toughest (and most economical) cuts of meat fork-tender. They’re amazingly versatile, keeping dips and dishes warm, feeding pulled pork to the masses and even baking breads and desserts.
While I embrace anything that will help solve dinnertime dilemmas, revisiting cherished recipes and adding new ones to my repertoire were reminders that even in this hustle-and-bustle world, sometimes low and slow is still the way to go.
For those who fear bread baking, this recipe is for you. We used a 6-quart round slow cooker with a ceramic insert. The finished bread will be browned on bottom, but not on top. You’ll want to give it a few minutes under the broiler, which is a great opportunity to flavor it with garlic, rosemary, sesame seeds — whatever goes well with dinner.
Slow Cooker Bread
2 ¼ teaspoons active dry yeast (¼-ounce envelope)
1 tablespoon sugar
1 ½ cups lukewarm water, about 110 degrees
3 ½ cups all-purpose flour
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
Melted butter, for finishing Seasonings such as garlic, rosemary or everything bagel, for optional garnish
Line a slow cooker with parchment paper or coat with cooking spray.
In a large mixing bowl combine the yeast and sugar. Add lukewarm water and stir until yeast is dissolved. Let sit for 5 minutes. (If the mixture does not bubble and foam after 5 minutes, discard and begin again with new yeast.)
Add flour, olive oil and salt and stir until combined and a shaggy dough begins to form.
On a lightly floured surface with floured hands, knead dough until it becomes smooth and soft and no longer sticky, about 5 minutes. Or, combine all ingredients in a stand mixer fitted with the dough hook attachment and knead on medium speed for about 5 minutes.
Form dough into a round shape that’s a little smaller than the size of your slow cooker and place in prepared slow cooker. Cook on high until golden on the bottom and cooked through, about 2 hours, or until the internal temperature reaches 200 degrees. The bread will not brown on top. Quickly remove slow cooker lid; avoid spilling condensation onto the bread.
To brown crust: Turn oven to broil setting. Remove bread and parchment (discard parchment) from slow cooker and place bread on baking sheet. Broil until golden, 2 to 3 minutes. Immediately brush with butter and sprinkle with desired seasonings. Let cool for at least 20 minutes. Slice and serve warm or at room temperature.
Makes 6 to 8 servings.
The addition of corn gives this warming chili a sweet touch. Using masa to thicken the chili is a fun touch that’s in line with the flavor profile. Adjust to your spice tolerance and your preferred bean-tomeat ratio.