Healthy Slow Cooker Revolution: One Test Kitchen, 40 Slow Cookers, 200 Fresh Recipes by America's Test Kitchen Editors

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Notes about Recipes in this book

  • North African beef stew

    • TrishaCP on December 13, 2015

      This was one of the better slow cooker recipes that I have made to date. Definitely North African inspired rather than North African, but it was still satisfying and more interesting than a regular beef stew. The fact that there are loads of greens is also a plus. I love the Cook's Illustrated trick of cooking your potatoes in foil in the slow cooker to keep them from breaking down in the stew-this was used again in this recipe to good effect.

  • Mustard green and sweet potato tacos

    • TrishaCP on October 25, 2018

      This was easy to prepare and I love sweet potatoes and mustard greens, so this dish really worked for me. I was around so I could stir the greens periodically to keep them from burning while the slow cooker was doing its thing. Even using the tip to spray the sides of the slow cooker with oil didn't stop the greens from sticking a bit. I never got around to making the radish pickles, but they would definitely be a nice addition. I added a serrano chile to the greens instead of using hot sauce.

  • Hearty farro and butternut squash stew

    • joeljkp on April 28, 2020

      Cooked on high for 9 hours per the recipe using my Crock-Pot SCVT650 (one of their recommended models!). The farro completely disintegrated into the soup, and the squash did also once it was added. The whole thing turned into a muddy-tasting gloppy mess. They do suggest at the beginning of the book to use the lower end of the range the first time you make a recipe, so not sure if that's the cause. Otherwise it was pretty easy-prep and sounds good in theory, I just wish it turned out better.

  • Smoky braised chickpeas

    • bching on December 07, 2017

      Easy and good. Reheats well.

  • Shredded chicken tacos with pineapple salsa

    • bitsyfaure on October 30, 2015

      good for chicken tacos. Did not make the salsa

  • Spanish chicken and quinoa stew

    • njp on November 17, 2016

      I used boneless, skinless chicken thighs. It was good and easier to prepare - no de-skinning or de-bonning. Added more spices - poultry seasoning, cumin, sage, oregano. Used Pico de Gallo instead of the red pepper relish.

  • Smothered pork chops with apples

    • SenseiHeidi on September 03, 2021

      Used 4lb butt roast, upped s&p to 1tsp each. Microwaved the onions with 1/2 s&p for 2 minutes, dumped all in pot, onions on bottom. Did not use the flour or vinegar. Also did not bother to saute. 4 hours on HIGH was plenty. 2tbsp cornstarch slurry for gravy at end. Served with mashed potatoes with peas and corn.

  • Chicken and wild rice soup

    • ixoye2u on June 09, 2017

      Easy to make - substituted celery for fennel and chicken breast for chicken thigh. I prefer the Turkey and Wild Rice Soup in the first Slow Cooker Revolution, it has more flavor

  • Glazed meatloaf

    • ixoye2u on January 30, 2017

      My family loved this. I replaced the ground turkey with ground chicken.

  • Penne with chicken and broccolini

    • ixoye2u on March 14, 2017

      Very tasty - better the next day.

  • Shrimp fra diavolo with linguine

    • ixoye2u on March 16, 2017

      Loved this recipe. Can't wait for leftovers for lunch...I'm sure it'll be doubly good.

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  • ISBN 10 1936493950
  • ISBN 13 9781936493951
  • Published Jan 01 2015
  • Format Paperback
  • Page Count 318
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

Healthy Slow Cooker Revolution—the latest volume in our bestselling slow cooker cookbook series—is an all-new collection of 200 fresh, foolproof recipes featuring leaner cuts of meat, heaps of fresh vegetables, and hearty whole grains. The slow cooker is actually a great tool when it comes to healthier cooking: Its moist heat environment easily steams and poaches food. The big challenge is building flavor without introducing fat.

That’s where the test kitchen’s years of expertise and innovation pays off. We got creative with robust spice rubs and we braised meat in bases of wine, broth, and even whiskey with lots of aromatics. Vegetables can sit atop other ingredients for cooking, or are added late in the process. In some cases quick stints in the skillet or microwave build deep flavor in ingredients before slow cooking begins.

Healthy Slow Cooker Revolution features a wide variety of boldly flavored main dishes, soups, warm salads, stews, pasta, casseroles, appetizers, sides, and desserts. For Blade Steaks with Root Vegetables we use lean but beefy blade steaks cooked until meltingly tender; hearty vegetables stay fresh and sweet tasting wrapped in a cheesecloth bundle on top. Our Turkish-Style Eggplant Casserole relies on traditional Turkish spices and an herb-yogurt sauce for added richness. An appealing array of easy desserts such as Apple-Oat Crisp and Chocolate Chip Bread Pudding finish off the collection.

Over 100 recipes are tagged “Easy Prep” meaning they take less than 15 minutes to get into your slow cooker and 90+ are vegetarian. Nutritionals accompany every recipe with low-sodium options, and shopping and prep tips will help you choose the right ingredients and learn the best techniques.

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