Recently, I joined Once a Week Cooking with aspirations of filling my freezer with pre-cooked meals. But I found that there were a couple of important small kitchen appliances I really needed to have before I could start. One that’s instrumental for the Once a Week Cooking method is a slow cooker. I did a little research, and below is a list of things to consider when buying one of these invaluable cooking tools.

1. Size / Capacity – What you will use your slow cooker for (party dips vs. whole meals)? What is your family size (cooking for 2, 4, 8)? Most slow cookers care round, but larger ones might be oval-shaped. Depending on what your plans at for cooking in the slow cooker, an oval one fits more oblong cuts of meat, hams, a whole chicken, or small turkey. In general, a 3-4 quart slow cooker is good if you’re cooking for 1 or 2. Most slow cookers require that the cooking vessel be filled at least half-way for safe use, so for a family of four or more the larger 6 or 7 quart models would be best.
2. Programmable vs. manual setting – If you’ll be away for most of the day, you might consider purchasing a slow cooker that is programmable. You can set the number of hours for cooking, at High or Low, then at the end of cooking time it will switch to a Warm setting. If you’ll be home most of the time you use the slow cooker, you might save some money by purchasing a manual setting slow cooker. Either way, having a Warm setting is a desirable option if you want to keep your dish warm for a length of time.
3. Temperature settings - Most slow cookers these days offer High, Low and Warm settings. The warm setting is a nice feature to have when you want to keep food at temperature during a party, or for keeping dinner warm for a family that comes and goes. With a programmable slow cooker, this helps prevent overcooking, yet keeps dinner warm and ready to serve when you are. Some slow cookers even come with a temperature probe for monitoring internal temperatures of roasts, or poultry.
4. Ease of cleaning – Is this something you consider when buying a small kitchen appliance? You will want to look for a slow cooker with a removable “crock” and/or submerge-able base. A removable crock means less cleanup. Many feature dishwasher-safe parts making clean-up even easier.
5. Portability - Handles that come up to secure the top and allow you to transport your slow cooker are nice. Cook at home, then transport to Grandma’s house at the holidays. When eating at home, having a removable pot gives you a serving vessel, going from cooker to table all in one dish.

Before you go out shopping for a slow cooker then, consider these 5 features, and the ones that might be important to you and your slow cooking needs. Then check out Once a Week Cooking to have weekly menus, with recipes and grocery lists sent straight to your inbox. It will have you filling your freezer, making menu planning and busy dinner times a whole lot easier.

Ingredients:

• 5 medium sweet potatoes
• 1/4 cup brown sugar
• 1/4 cup pure maple syrup
• 1/4 cup apple cider
• dash salt and pepper to taste

Directions:

1. Peel sweet potatoes and cut into 1/4 to 1/2-inch thick slices; place in Crock Pot.
2. Whisk remaining ingredients together and pour over potatoes.
3. Cover and cook on low 7 to 9 hours.
4. Stir a few times, if possible, to keep them coated.

Serves 4

Cheese and Potato Casserole

Ingredients:

• 2 lb. pkg. frozen hash brown potatoes (partially thawed)
• 2 (10 oz.) cans cheddar cheese soup
• 1 (13 oz.) can evaporated milk
• 1 can French fried onion rings, divided
• Salt and pepper to taste

Directions:

1. Combine potatoes, soup, milk, and half the can of onion rings
2. Pour into greased slow cooker/Crock Pot and add salt and pepper
3. Cover and cook on low for 8 to 9 hours or high for 4 hours
4. Sprinkle the rest of the onion rings of top before serving

Scalloped Potatoes

Ingredients:

• 10 large Potatoes, thin slice
• 2 large Onions, chopped
• 2 cans Cheddar cheese soup, cond.
• 1 cup Milk

Directions:

1. In a small bowl, combine soup with milk.
2. In removable liner, layer one half the potatoes and one half the chopped onions; spread one half the soup-milk mixture.
3. Repeat layering using rest of ingredients.
4. Place liner back in base.
5. Cover and cook on low for 6-8 hours, high for 3-4 hours.

Crock Pot Mac ‘n Cheese

8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

1. Place the cooked macaroni in crock pot that has been sprayed with nonstick cooking spray.
2. Add the remaining ingredients, all except 1 cup of the cheese, mix well.
3. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges.
4. Do not remove the cover or stir until it has finished cooking.

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A little work, and a little know-how might be needed, but this would make a great homemade gift.

Apple Butter
This can be made in a slow cooker/Crock Pot or oven at 325 degrees for 3-4 hours.

4 qts. unsweetened applesauce
7 C. granulated sugar
1-1/3 C. brown sugar
5-1/3 T. cider vinegar
5-1/3 T. lemon juice
2 teaspoon. cinnamon
2 teaspoon. allspice
1 teaspoon. ground cloves

1. Combine all ingredients in a slow cooker/Crock Pot or roasting pan.
2. Cover and cook 3 hours, stirring occasionally.
3. Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) Slow Cooker 5-8 hours, oven 3-5 hours
4. Seal mixture in hot jars and process in a hot water bath for 10 minutes.

Yields: approximately 8-10 pints
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Breakfast from your crock pot? Have it ready when you get up!

Breakfast Cobbler

4 medium-sized apples — peeled and sliced
1/4 cup honey
1 tsp cinnamon
2 tablespoons butter — melted
2 cups granola cereal

1. Place apples in slow cooker
2. Mix in remaining ingredients.
3. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours.

Serves 4-6