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Crock Pots Cut Costs During Recession

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Feb 16, 2009 4:38 pm US/Mountain

Crock Pots Cut Costs During Recession

Written for the Web by CBS4 Special Projects Producer Libby Smith

Reporting
Molly Hughes
DENVER (CBS4) ― The crock pot craze is on. As more people try to cut costs around the house, they're finding that slow cooking is a fast answer.

"I call the crock pot a guys' appliance," said Jeremy Padgett, executive producer for Mix 100 FM's "Dom and Jane Show".

Padgett talks about his crock pot cuisine on the radio and even renamed October to "Crocktober" so he could share his recipes with listeners.

"The great thing about the crock pot meals is that you can make them in advance and then throw them in the freezer," Padgett added.

Experts say that's one way to save money by slow cooking. Making bigger meals and then eating them for several meals.

Crock pots also save time and energy. They are "sippers" when it comes to energy usage. As for Padgett, he can spend 15-minutes of prep time before he goes to bed, then throw it into the slow cooker before he leaves for work in the middle of the night. When he returns home and wakes up from his afternoon nap, the meal is ready to eat.

"Everyone always wonders why my meals taste good -- granulated garlic powder -- that's top secret info for you, right there," Padgett told CBS4.

Crock pot cooking also allows you to buy cheaper cuts of meat. The time they spend slow cooking makes them fall-off-the-bone tender.

Jeremy offers this tip to his Crock Pot followers: add extra of whatever liquid the recipe calls for if you're using the longer cook time.

"If you know it's going to be a long day at work, put a little more liquid in because it's just going to evaporate," Padgett explained.

In the case of the Chicken and Corn Chowder he made for CBS 4's Molly Hughes, he added an extra half cup of chicken stock so the chowder didn't get too thick.

Crock pot cooking is also a healthy alternative. Few recipes call for added fat or extra oil, so you can keep off added weight while you're cutting costs. It's also an ideal way to cook recipes that include legumes. Legumes are one of the healthiest and low-cost foods available.

So, while crock pots are convenient for people with busy schedules like Padgett, they're also a great way to eat healthier as we find ways to stretch the dollar during this recession. 

Jeremy Padgett's 

Crockpot Chicken and Corn Chowder

2 tablespoons butter
1 1/2 lbs chicken tenders, cut into cubes
1/2 cup chopped up onion
2 ribs celery, sliced
2 small carrots, chopped up 
2 cups frozen corn kernels
2 cans cream of potato soup
2 cups chicken broth
1 teaspoon dried dill seeds
1/2 cup half and half

PREPARATION:
In a large skillet, melt the butter; brown chicken. Transfer chicken to slow cooker. Add onions and celery to skillet and sauté for about 3 to 4 minutes, until just tender. Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill to slow cooker. Cover and cook on low 5 to 6 hours. During the last 10 minutes, stir in the half and half.

Serves 8

(© MMIX CBS Television Stations, Inc. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

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