by Michelle Merz

Created on: March 27, 2008   Last Updated: December 01, 2011

How many of you have a crock pot? How many use it? Crock pots seem to be one of those '70's wedding gifts, like espresso makers are today. Unlike espresso makers, though, crock pots make very tasty, nutritious food that is ready when you are. All it takes is planning.

Today's crock pot is not your mother's or your grandmother's slow cooker. The crock pot choice takes some thought these days. Removable crockery, various sizes, different shapes and timers are available. You can purchase crock pot liners or use foil to make crockery clean up easier. You can also purchase a non-stick version of a crock pot. Crock pots also cook at a slightly higher temperature, so a roast that took 12 hours to cook might take only eight to ten hours. So before you choose your pot, think about the types of cooking you do, or want to do, in it before buying.

Cooking in a crock pot requires a little forethought. I have found it easiest to assemble ingredients, chop vegetables, soak beans and thaw meat the night before. If there is space in the refrigerator, I put the removable crockery with the ingredients in the refrigerator. Then I can just pull it out in the morning, set the crockery in the pot and let it sit on the low setting while at work. Then before my family runs to evening activities, we have a nice home cooked meal waiting for us. Beats getting pizza.

Meals can be simple. Many people think of soup, beef stew or chili in a crock pot, which can require several ingredients and considerable chopping time. I make two ingredient barbecue chicken with a bottle of barbecue sauce and a couple of pounds of skinless, boneless chicken breasts. After 10 hours of slow cooking, the chicken is fork-shred tender and has benefited from the slow simmering in the sauce. Add packaged sandwich rolls and salad or deli vegetable tray for a healthy, tasty meal.

OK you argue, but I can buy pre-made barbecue chicken in a microwaveable tub. Here is the nutritious part. You can control the ingredients, which is important when you have to watch sugar, sodium, MSG, carbohydrate or fat content. Pre-made meals, even the healthy versions, contain higher amounts of the items that are bad for us.

While you can use cheaper cuts of meat in a crock pot, I prefer to use leaner cuts. It is healthier, without a loss of tenderness or flavor. Eight to ten hours of cooking lean flank steak with low sodium broth and a few spices makes a tender, tasty roast. Add vegetables and potatoes for a one pot meal.

I do not know if it is true that a crock pot only uses a few pennies to cook all day. I do know that in the summer, a crock pots does not heat your house like an oven would. I live in Texas and keeping cool is important in the summer. My barbecue brisket is made in the crock pot during the long Texas summer. During the fall and winter the crock pot is great to have a pot of red beans ready for dinner. Just soak the beans overnight, rinse and drain them in the morning, add water to cover and your favorite seasoning. It is ready in the evening.

For easy home-cooked meals, the crock pot is the best bet for your family.

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