I am obsessed with my slow cooker.
That might sound a little over the top, but there are worse things to become obsessed with, no? A lot of people only bring out the slow cooker in the cooler fall and winter months, but I use mine all year long. It is the easiest and most foolproof way to cook pretty much anything. You can cook any kind of meat, soups, stews, chili, even oatmeal and dessert dishes! Once you have a few basic recipes, it’s really easy to mix up the ingredients and spices to come up with your own tasty creations.
Did you know there is a slow cooker that you can control using your smart phone?
Crazy, right? I first heard about this programmable slow cooker during my favorite news show, CBS Sunday Morning. You can download an app that lets you adjust the cooking time and temperature or turn it on and off using your phone. I know nobody needs a robot slow cooker, but it would be pretty fun. I just use my trusty Hamilton Beach Stay or Go Slow Cooker. My friend Kacy gave it to me as a bridal shower gift. It was actually pretty funny because we registered mostly for backpacking gear, but she isn’t very outdoorsy so she chose this slow cooker and wrote in the card that she doesn’t know anything about camping, but she has the same slow cooker and loves it so that is what she got for us. I’m glad she did because we use the heck out of this thing. They have a slightly larger size that looks pretty awesome, too. If you aren’t ready for a robot slow cooker, but are looking for something with a few more bells and whistles, this Hamilton Beach Set n’ Forget Programmable Slow Cooker looks pretty sweet, too. Back to that chili…
Pumpkin puree, ground turkey and warm spices take this pumpkin chili to the next level!
I can only get down with recipes that taste good, are good for you and don’t keep me in the kitchen all day long. This turkey pumpkin chili totally meets my requirements. Pumpkin puree on its own doesn’t have a ton of flavor so I added loads of veggies plus cinnamon, chili powder and pumpkin pie spice to give this pumpkin chili a warm, cozy, fall flavor. I used a mix of fresh veggies and canned (which are actually just as fresh because they are canned at their peak levels of ripeness), which is a HUGE timesaver. You will want to take a few minutes to brown the turkey before putting in the slow cooker, but the results you’ll get taste-wise by adding this extra step make it totally worth it. The biggest timesaver here, though, is that you can pretty much throw everything in the slow cooker and let it do its thing. It not only saves time, but I think it really gives the flavors time to develop and infuse and all that good stuff.
Do you own a slow cooker? Do you use it with reckless abandon like I do?