Simmer

The gentle heat supplied by the slow cooker is an effortless way to temper chocolate without having to use a double boiler, standing over the pot to keep careful watch. With the small amount of chocolate required, the recipe works better in a 3-quart slow cooker rather than a 5-quart, for better control over the melting process. The recipe can also be doubled for double the chocolate indulgence.

Braised onions with raisins and almonds is a Spanish-inspired dish from the southwestern border of the United States. It makes a sweet topping for rice or side to any barbecued meat.

The sugar in corn begins to turn to starch as soon as it is picked. So, to get the maximum flavor for your corn pudding, use very fresh corn, preferably picked the same day, or a high-quality frozen product. Serve alongside any kind of grilled meat, especially lamb, or with a simple salad for lunch.

So-called wild rice is actually a grain that grows in the Great Lakes region and has been harvested by the Ojibway and Cree Indians for centuries. Because of how long it takes to cook, wild rice is perfect for the slow cooker. Black walnuts, native to the central and eastern United States, have a very different flavor than English walnuts, though the garden variety English walnut can be used in a pinch.

This wonderful chutney can be used as an accompaniment for grilled lamb, rice pilaf, or even spicy pumpkin muffins.

Whidbey Island in Washington’s Puget Sound is one of the most beautiful places in the Pacific Northwest. At one time, the island was home to the world’s largest loganberry farm. Loganberries can now be purchased fresh or frozen in many markets, but boysenberries or blackberries would work as well. The sauce is particularly good with chicken, duck, or game hens.

The slow cooker is an excellent tool for making small batches of jams and preserves—just enough for a week’s worth of morning toast—without any fuss at all. You can use your stovetop recipes, just adjust for longer cooking times. Begin on low and end on high with the cover off, and plan on watching somewhat carefully for the last hour. Forsake the pectin and enjoy the spoonable texture of nothing but fruit.

Lima beans and ham hocks are true southern soul food. The beans supply protein and energy-rich carbohydrates, and the ham adds delicious flavor.

Exactly what makes this rice Spanish has never been clear, but with this collection of tasty Tex-Mex ingredients, it is clear why it’s such a delicious dish. It also easily becomes vegetarian if you omit the shredded meat and stock. Please note that rice prepared in the slow cooker will not retain the shape and individuality of each grain as it would in a rice cooker.

Although this dish has its origins in the Caribbean, it can be found in Florida and any other area in which there are Jamaican or Caribbean immigrants. It makes a hearty side and a good accompaniment to roasted pork loin.

Shredded meat is a staple in both Mexican and southwestern kitchens, and is a perfect side to make in a slow cooker. It can be used to fill tacos, burritos, and tostadas or can just be tossed with scrambled eggs for breakfast. The following simple recipe can be made with beef, pork, or even turkey. Cooking times may vary according to type and cut of meat, but in general, when your desired result is meat that can easily be shredded, anything cooked for 6 to 8 hours ought to work out fine.

This recipe comes from the grandmother of Mike Thompson, the U.S. congressman who represents the California counties of Napa, Sonoma, Lake, Del Norte, Humboldt, and Mendocino—wine country. Home to many Italian immigrants, the region inspires this red wine and sun-dried tomato risotto. The grandmotherly way to prepare it is, of course, to use a ladle rather than a measuring cup to add stock.

Spring greens are an excellent source of vitamins A and C, which makes them all the better to eat after a long winter. Tender arugula or baby spinach enrich the corn, making a perfect accompaniment to chili, grilled steak, or a vegetarian main dish.

This recipe departs from the traditional pastry crust potpie, using instead a layer of herb and garlic mashed potatoes. The topping is so delicious it can just as easily be served alone as a side dish. If you want to be true to your slow cooker and use it for both steps, the potatoes need to be made first and set aside, or, if you’re lucky enough to have two slow cookers, at the same time as the filling. They can, however, be made just as easily on a stovetop.

This dish pays homage to the many German immigrants that have made their homes in the Midwest and the northern states over the last two hundred years. While fine German bratwurst is to die for, any high-quality sausage will taste wonderful in this hearty dish.

Every family in America probably has a favorite recipe for meatloaf. It’s one of those dishes that make us think of home. Always spice a meatloaf generously, as the spices dissipate during cooking. Add plenty of moist ingredients such as tomato sauce or ketchup, eggs, and if need be, stock.

Pulled pork with barbecue sauce is a southern classic—true comfort food. It’s delicious in Sloppy Joe sandwiches or all by itself over rice. This recipe couldn’t be easier to make: just let it cook until the meat falls apart. For a lighter version, use half a turkey breast instead of pork.

Iowa is the country’s largest producer of corn, with more than 12,000 acres planted to the crop and nearly 2 million bushels harvested annually. Sadly, much of it is now genetically modified, so if you want to avoid genetically modified foods, buy organic.

Hearty winter root vegetables take well to long hours in the slow cooker. Turnips or rutabagas can be substituted for the parsnips in this easy slow-cooker classic. For a richer flavor, treat yourself to a bit of cream.

The earliest American recipes for chowder called for fish rather than clams or shellfish and were prepared by layering the fish, salt pork, and biscuits (all shipboard staples) in a pot and cooking them for hours over a fire. This recipe calls for canned clams simply because those are the most easily accessible, but you can cook and use fresh clams as well.