There’s a time in a man’s life when he just needs to come clean and admit when he’s having a love affair.
My name is Tom Sroka and I am in love with my crockpot.
There. I said it. And I feel better now. I hope you share my affinity for slow cooker cooking. If not, you’ll agree with me by the time you’re done reading this.
There are probably over a hundred reasons why crockpot cooking is one of the best ways to prepare food. I’m just going to give you some of my favorites:
- It’s relatively easy. Most crockpot recipes require you to dump the ingredients in a pot, turn it on, and walk away for 8 hours.
- Crockpot recipes are generally healthy. The best recipes are loaded with meat and veggies, and usually lack problematic foods like dairy.
- They save money. Slow cookers work magic with cheap cuts of meat. In fact, that’s their specialty. The long, slow, braising-type of cooking lends itself to cheaper meats, which tend to be tough. The cooking process breaks down the connective tissue that makes some meats, like chuck roasts (beef) or boston butt roasts (pork) chewy.
However, there is one reason that many people overlook. Cooking meat that is still attached to the bone helps to create a meal rich in collagen and gelatin, two very valuable substances for athletic recovery. The long, slow cooking time is an ideal way for meat and other animal products to be broken down. But instead of being discarded, as in many other methods, crockpot meals tend to include the juices as gravy or soup broth.
If there’s a way to cook my food that yields MORE nutritional value, and it saves me time, I’m all for it.