Savor the Season with Slow Cooking

GRAND RAPIDS, Mich. — How good your house smells with delicious ingredients and spices combined with savory proteins. Slow cookers aren't just for winter soups and stews — you can make appetizers, side dishes, fillings for sandwiches and tacos, and even desserts in a slow cooker. Unlike the oven or stove, a slow cooker gives off very little heat beyond the base, keeping your kitchen cool when it's hot outside.

If you are interested in slow cooking, plan ahead! Start by preparing ingredients in advance. Try chopping vegetables, soaking beans and trimming meats on a Saturday or Sunday when you have extra time. Be sure to cut uniform pieces for even cooking, and store prepped ingredients in airtight containers or zip-top bags in the refrigerator for up to three days. And you can always make ahead when possible! If your slow cooker has a removable insert, assemble the ingredients the night before and refrigerate the entire insert overnight. It's important to note that starting with cool ingredients may lengthen cooking time (but be sure to keep them out of the temperature danger zone).

The best part of using a slow cooker is that it can really help you to rejuvenate recipes. Instead of serving the same recipe two nights in a row, turn last night's dinner into something new. If you make a large roast, serve the leftovers as a filling for quesadillas or sandwiches.

Crock Pot Granola

Ingredients

• Cooking spray, olive oil, or coconut oil, for greasing the slow cooker
• 4 cups old-fashioned rolled oats
• 1 cup raw nuts and/or seeds such as almonds, walnuts, or pecans
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup olive oil or coconut oil
• 1/2 cup liquid sweetener, such as maple syrup, honey, or agave syrup 
• 1 tablespoon vanilla extract
• 1/2 cup dried fruit, chopped if large (optional)

Instructions

1. Prep the slow cooker: Spray the bottom and sides of the slow-cooker bowl with cooking spray, or coat with olive or coconut oil.
2. Combine the dry ingredients in the slow cooker: Place the oats, nuts/seeds, brown sugar, cinnamon, and salt in the bowl of the slow cooker and stir until well-combined.
3. Stir in the wet ingredients: Add the oil, liquid sweetener, and vanilla extract, and stir until the dry ingredients are fully coated.
4. Partially cover the slow cooker: Fit the lid onto the slow cooker, keeping it slightly askew to allow for air flow and moisture to escape. (Keeping the slow cooker only partially covered is essential for crunchier granola.)
5. Cook the granola: Set the slow cooker to high and cook, stirring every 30 minutes, until toasted and golden-brown, about 2 to 2 1/2 hours total. Make sure the lid is placed back on askew after each stirring.
6. Stir in the dried fruit (optional): If you're using dried fruit, turn the slow cooker off, add the dried fruit, and stir to combine.
7. Cool and store: Cool the granola completely, then store in an airtight container at room temperature.
8. Spread on baking sheet to cool (optional): For faster cooling, spread the granola into an even layer on a large baking sheet and let it cool completely.

Skinny Veggie Crockpot Lasagna

Ingredients

• 2 24-ounce jars or cans of Italian tomato sauce (see notes)
• 9 thick lasagna noodles with wavy edges (mine were called bronze cut)
• 24 ounces part-skim ricotta cheese OR cottage cheese
• 3–4 cups chopped vegetables of choice 
• 2 cups shredded Mozzarella or Provolone cheese
• Parmesan cheese for topping
• fresh parsley for topping

Instructions

1. Spray the crockpot with nonstick cooking spray. Spread 1/2 cup tomato sauce to the bottom so the noodles don’t stick.
2. Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking – not a big deal. Cover with about one third of the ricotta, veggies, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.
3. Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don’t do this it will probably be more like lasagna soup – still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.

Slow Cooker Chicken Sloppy Joe Sliders

Ingredients

• 2 lbs. boneless chicken breast and/or thighs
• 14 oz. can organic tomato sauce
• ¼ cup canned organic tomato paste
• 3 Tbsp. yellow mustard
• 2 Tbsp. apple cider vinegar
• 2 tsp. coconut amino
• 3 pitted dates, finely chopped (optional for touch of sweetness) 
• ¾ cup shredded carrots
• 1 tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. smoked paprika
• ¼ tsp. sea salt
• ¼ tsp. black pepper

Instructions

1. Place all of the ingredients in the slow cooker. Mix to combine.
2. Cover and cook on low for 4-6 hours.
3. Remove chicken from slow cooker and shred with two forks.
4. Return back to slow cooker, stir to mix all ingredients, and set temperature to warm (or low) until ready to eat.
5. Place chicken between two slices of bread or two sweet potato rounds. Add desired toppings such as pickles, onion, greens, slaw, mayonnaise, etc.

Healthy Slow Cooker Apple Crisp

Ingredients

For the apple mixture:

• 8 Granny Smith apples peeled, cored, and cut into 1/4-inch thick slices
• ½ cup packed light brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

For the crisp topping:

• 1 cup old-fashioned oats
• ¾ cup white whole wheat flour
• ¼ cup packed light brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon salt
•  ½ cup cold unsalted butter cut into cubes

Instructions

Make the apple mixture:

1. Place sliced apples in the slow cooker. Add brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Stir. (Be sure to use a non-metal spoon so as not to scratch your slow cooker insert.) Let sit while you prepare the crisp topping.

Make the crisp topping:

1. Combine oats, flour, brown sugar, cinnamon, and salt in a large bowl. Stir until well combined. Using your fingertips, work the butter into the oat mixture until the mixture starts to clump together.
2. Stir the apple mixture one more time and then spread apples out into an even layer. Sprinkle on the crisp topping.

Cook the apple crisp:

1. Cook on high for 2 hours or on low for 3-3 1/2 hours, until apples are soft. Turn off heat and let stand for at least 30 minutes and up to 1 hour before serving (keeping the lid on). Serve with vanilla ice cream, if desired.

Courtesy: Registered Dietitian Amy Bragagnini

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