To get started with a slow cooker, soups and stews are the easiest. It is really as simple as selecting a meat and adding water or broth, a little seasoning and vegetables. Most any meat will work to go into your stew- chicken, ground beef, pork, beef or lamb roast, or even a rabbit if you are so inclined. The only meat that won't work with this recipe is fish. No matter your schedule, you should be able to cut up the ingredients and put them all together fairly quickly.
Maybe you don't even have the time for chopping up potatoes and carrots. Or possibly you just can't be trusted with a knife. Never fear. Frozen vegetables carry almost as much of a nutritional punch as fresh. Most vegetables are quickly frozen with no preservatives so that once cooked you have something that tastes just as good as fresh veggies. Along with more exotic veggie pairings, frozen stew vegetables can be picked-up cubed and ready to go at most grocers. For that matter, check the produce section to see if they have fresh ones prepackaged.
For the most part all you will need to do is cover the items you put in the slow cooker with liquid and set it to cook. If you have an hour to stick around you can cook your meal for one hour on high and seven hours on low (or seven to nine hours on low if you can't stay to turn down the heat). For really tender beef you can cook for 12 hours on low. It is virtually impossible to overcook with a slow cooker so rushing home is unnecessary. Save on clean up time by purchasing slow cooker liners that fit into the stoneware first and lift out afterwards. Then when you are ready, just serve with warm biscuits or cooked rice for a really hearty meal. There you have it, a home cooked meal that tastes like you've been home all day.
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