Crock-pot Cooking

Once delegated to mom’s back cupboard, only dusted off for chili cook-offs or chicken noodle soup, slow cookers have been experiencing a surge in popularity lately – and for good reason. The new Portable Slow Cooker by Crock-Pot (a must on any registry) makes it easy to prepare healthy, hearty meals that make the most of seasonal harvest fruits and vegetables. Furthermore, this versatile crock pot, also allows you to whip up delectable desserts such as Brownie Bottoms as easily as you would an entire roast (you didn’t know that, did you?). The slow cooker’s locking lid guarantees spill-proof travel, while removable stoneware makes serving and sharing your delicious goods with friends and family incredibly easy.

With the holiday season rapidly approaching, potluck dinners are a great way to bring your loved ones together, and it’s entertaining made easy with these three simple tips from the experts at Crock-Pot:

1. Assign each guest a dish to bring, this way you’ll have everything covered from appetizers to entrées to desserts.
2. Provide place cards for each guest to write down the name of their dish and the ingredients.
3. Have guests print out copies of their recipes so everyone can share their favourite dishes.

As the temperature drops, there’s no better time to curl up with a hot cup of soup. For your next slow-cooked meal, try this Curried Sweet Potato and Carrot Soup:

Makes 8 servings
Prep time: 10 minutes
Cook time: LOW 7 to 8 hours

2 medium-large sweet potatoes, peeled and cut into ¾ inch dice (about 5 cups)
2 cups baby carrots
1 small onion, chopped
¾ teaspoon curry powder
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
4 cups chicken broth*
1 tablespoon maple syrup
¾ cup half-and-half
Candied ginger, for garnish
*If desired, add a teaspoon of chicken soup base along with the broth for richer flavour.

1. Place sweet potatoes, carrots, onion, curry powder, salt, pepper, cinnamon and ginger in 5-quart Crock-Pot slow cooker. Add chicken broth. Stir well to combine. Cover; cook on LOW 7 to 8 hours.
2. Purée soup, 1 cup at a time, in blender. Return soup to Crock-Pot slow cooker. Add maple syrup and half-and-half. Add salt and pepper, if desired. Cover; cook on HIGH 15 minutes to reheat.
3. Serve in bowls and garnish with strips or pieces of candied ginger, if desired.