Over all I like this book very much. The recipes are down to earth easy to do and practical. I have already picked several recipes that will work for me.
Pros: All recipes are scaled for a standard 6 quart crock pot. The beginning of the book lists pantry items, spices, flour, oil, sugar, salt, broth, etc as a basic set of items to have to do any of the recipes. These items are not counted as the "five ingredients". This is ok with me since it is so clearly stated in the beginning of the book. I actually like that it has all the spices listed up front. I can just get them all, there are not too many. Then I will be prepared for any of the recipes. In the recipes the "five" unique items are high lighted, making it easy to quickly read and shop. The ingredients are common and easy to get in the measurement listed. I don't see any "cream-of" canned soup used anywhere in the book.
Cons: The first page of a chapter has a few images but mostly the recipes do not have pictures. The paper used for the book is ok, not thick and glossy.
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From the Publisher
Sample Recipe: Baked Potatoes with Avocado Pico de Gallo
SERVES 6 • PREP TIME: 5 MINUTES COOK TIME: 8 HOURS
Directions:
1. Scrub the potatoes thoroughly and dry with paper towels. Pierce each with a fork in several places. Rub them with olive oil. Wrap each potato tightly in aluminum foil. Put the potatoes in the slow cooker.
2. Cover and cook on low for 8 hours, or until the potatoes are tender when pierced with a fork. Remove the wrapped potatoes from the slow cooker, cover with a towel to keep warm, and set aside.
3. To prepare the pico de gallo, in a medium bowl, gently stir together the onion, tomatoes, cilantro, and avocado. Season with salt and pepper.
4. Unwrap each potato and halve lengthwise. Fluff the potato flesh with a fork. Top each potato with a generous portion of pico de gallo and serve.
Nutritional Info:
PER SERVING Calories: 410; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 50mg; Total Carbohydrates: 72g; Fiber: 8g; Protein: 9g
Ingredients:
- 6 russet potatoes
- 2 tablespoons olive oil
- ⅓ cup finely chopped red onion
- 4 Roma tomatoes, finely chopped
- ⅓ cup chopped fresh cilantro
- 1 ripe avocado, peeled, pitted, and finely chopped
- Salt
- Freshly ground black pepper
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Great Hot Meals Ready for You When You Get Home
From the time I grew up, started working, and got married, my slow cooker became my appliance of preference for food prep. If you could see the first crockpot cookbook I got (as a wedding shower gift...thank you, Krista) with its splattered and crumpled pages, you would know immediately how much I love a slow cooker.I was happy to agree when Calisto Publisher offered to send me this book.I am glad to tell you that The Easy 5-Ingredient Slow Cooker Cookbook is everything you want in a slow cooker cookbook. The author, Karen Bellessa Petersen, is a busy mom herself, and she has learned the many values of a slow cooker.Here are the amazing features of the recipes in this book:*Petersen has included only recipes that contain only five primary ingredients, though the recipes may also include a few pantry staples and simple spices.*Each recipe is meant to be a complete meal.*The recipes require no more than fifteen minutes of preparation time.*The recipes cook for eight hours, the time one is generally away from home.*There are no processed foods used in the recipes.I tried two recipes from the book. Both were a hearty success with my family. Here is one of the recipes:Mexican Corn Chowder1-16 oz. package frozen sweet white corn1 teaspoon salt, plus more for seasoning1/2 teaspoon freshly ground black pepper, plus more for seasoning1/2 teaspoon ground cumin4 cups chicken broth1/2 cup picante sauce4 medium russet potatoes, peeled4 bone-in skinless chicken thighs, trimmed of excess fat2-3 tablespoons fresh lime juice1. Put the corn in the slow cooker. Sprinkle in the salt, pepper, and cumin. Pour in the broth and the picante sauce. Submerge the potatoes in the liquid. Nestle the chicken thighs in among the potatoes.2. Cover and cook on low for 8 hours.3. Transfer the chicken to a cutting board. The meat should practically fall off the bones. Discard the cartilage and bones. Shred the chicken with two forks and return it to the slow cooker.4. Transfer the potatoes to the cutting board. Smash two of the potatoes with a fork and stir into the slow cooker. Cut the remaining two potatoes into cubes. Gently stir the cubed potatoes and lime juice into the slow cooker. Season with additional salt and pepper, if desired. Ladle the soup into bowls and serve.
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Top reviews from other countries
ACEJAGMAN
New Cooker needed more info on how to cook with it.
Reviewed in the United Kingdom on March 10, 2020Lynne Mendel
Slow Cooker recipes, winner!!!
Reviewed in Australia on March 23, 2020Jan Mcfadyen
Perfect for my son for his first slow cooker
Reviewed in Australia on January 23, 2023