Now that I finally know the difference between a crockpot and a slow cooker I've been looking for slow-cooker cook books since I replaced my crock pot with a slow cooker.
I like this book
Crock-Pot Best-Loved Slow Cooker Recipes
for several reasons:
1.) The recipe ingredients are ones you would have on your shelves - no exotic and/or expensive spices or herbs.
2.) Directions are clear and concise.
3.) Most recipes have a color picture of what the completed dish looks like.
4.) Some recipes have serving suggestions and tips.
5.) Pages and the cover can be easily cleaned with a damp cloth or paper towel.
6.) This cook book contains several types of recipes, ranging from appetizers to desserts as well as main meals and soups/stews.
7.) This would be a great starter book for someone who is not familiar with slow cooking because it offers several pages of slow cooker basics at the beginning of the book.
8.) There's even a good percentage of vegetarian recipes. I follow a Flexitarian diet, so this book is perfect for variety in my diet.
ADDENDUM: Someone commented on this post and asked if there is a real difference between a crockpot and a slow cooker. I researched this before deciding which to buy and then which cookbooks would be more helpful, and I thought this may be helpful to others.
Both a crockpot and a slow cooker refer to a stand-alone appliance that cooks food with slow, moist heat with a heating element, a pot, and a tight-fitting lid. All crockpots are slow cookers, but not all slow cookers are crockpots. Also, If you capitalize the letters it's a "Crock-Pot" which is the trademark brand name, while crockpot (without the capitalization and hyphen) is the generic name - like jello and Jell-O.
Here are the differences:
Crockpots:
1. Have only 2 cook settings - "low" and "high," and some have a "keep warm" feature.
2. The temperature remains constant during the cooking process.
3. Most are made of stoneware and are round and deep, like the original Crock-Pot, which were originally fashioned after the original bean pots I remember as a child. They are therefore heavier and more prone to breakage.
4. Heating elements are on the sides and sometimes the bottom of the crock. Because heat surrounds the food it brings it more quickly up to a safe cooking temperature, and may do a better job of tenderizing some meats.
5.The bowl is round and deep; perfect for soups and stews but difficult for large cuts of meats.
6. Because of the bowl shape its marketed advantages are less boiling away of juices and nutrients, and less chance of overcooking or shrinking of meats.
Slow cookers:
1. Have a thermostat, usually numbered 1-5. Some also have a timer that can be set for the desired number of hours to cook, and some have an automatic turnoff feature.
2. The heating element usually cycles on and off.
3. Most have a metal exterior with a ceramic insert, which is removable for easier cleaning. Most inserts are dishwasher and oven safe. Some are even stove top safe.
4. The heating element is on the bottom; because of this food may scorch if improperly programmed because food cooks at a higher heat than a crockpot and cooks faster. Some recipes I've found actually say to stir the food occasionally.
5. Because of #4 while researching both types I read the USDA recommends this type be used for soups and stews only or where meat is cut into smaller pieces due to potential safety concerns with low level heat coming only from bottom.
6. The bowl is oval and more shallow, which is good for large cuts of meats, whole chickens (and you get extra flavor from the bones), etc.
It took some time for me to get used to my slow cooker. The first few times the meat was dry without a lot of flavor. Now that I've adapted to slow cooker cooking the meals are just as good as my old Crock-Pot.
Although a lot of slow cooker recipes say to brown meat before adding to a slow cooker I don't always do it. To me it just seems to be for the same reason as browning ribs before putting them on a grill; it seals in the juices and browns it without burning the outside because you don't have to cook it as long.
I made a note in my cookbook 2 hints I'm going to try: If you add butter and paprika to chicken before putting it in the slow cooker, a brown color is created while cooking. Flour meat before adding to a slow cooker to keep it moist and thicken sauce. A 3rd hint is one we all know but is a reminder for me: don't lift lid while cooking, or the food will take longer to cook.
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