The Chef and the Slow Cooker by Hugh Acheson

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    • Categories: Stocks; Cooking ahead
    • Ingredients: whole chicken; thyme sprigs; parsley; bay leaves; white onions; carrots; celery; celery leaves; coriander seeds; black peppercorns; chicken giblets
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    • Categories: Stocks; Cooking ahead
    • Ingredients: whole chicken; thyme sprigs; parsley; bay leaves; white onions; carrots; celery; celery leaves; coriander seeds; black peppercorns; chicken giblets; tomato paste
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    • Categories: Stocks; Cooking ahead
    • Ingredients: thyme sprigs; bay leaves; carrots; celery; celery leaves; black peppercorns; onions; tomatoes; beef shin bones
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    • Categories: Stocks; Cooking ahead
    • Ingredients: fish bones; dry white wine; leeks; celery; fennel; bay leaves; parsley stems; coriander seeds; fennel seeds; black peppercorns
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    • Categories: Stocks; Cooking ahead
    • Ingredients: shrimp shells; yellow onions; celery; fresh ginger; tomato paste; dry sake; thyme sprigs; parsley stems; coriander seeds; bay leaves; crushed red pepper
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    • Categories: Stocks; Cooking ahead; Vegetarian; Vegan
    • Ingredients: yellow onions; carrots; celery; lemons; bay leaves; thyme sprigs; black peppercorns; coriander seeds
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    • Categories: Stocks; Cooking ahead; Japanese
    • Ingredients: kombu; bonito flakes
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    • Categories: Soups; Stocks; Cooking ahead; Vietnamese
    • Ingredients: yellow onions; fresh ginger; garlic; oxtail; beef shin bones; beef chuck; cinnamon sticks; whole cloves; fennel seeds; coriander seeds; star anise pods; fish sauce
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    • Categories: Soups; Cooking ahead; Vietnamese
    • Ingredients: yellow onions; fresh ginger; garlic; oxtail; beef shin bones; beef chuck; cinnamon sticks; whole cloves; fennel seeds; coriander seeds; star anise pods; fish sauce; beef rib-eye cap; rice stick noodles; sesame oil; bean sprouts; mint; cilantro; basil; limes; hoisin sauce; Sriracha sauce
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    • Categories: Soups; Cooking ahead
    • Ingredients: tomatoes; beef shin bones; onions; carrots; celery; celery leaves; bay leaves; thyme sprigs; black peppercorns; ground beef; leeks; butternut squash; egg whites; coriander seeds
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    • Categories: Side dish; Cooking ahead
    • Ingredients: dried pinto beans; garlic; bay leaves; oregano; duck fat; red onions; chicken broth; cotija cheese; cilantro; jalapeño chiles; carrots; dried Mexican oregano; thyme; apple cider vinegar
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    • Categories: Chutneys, pickles & relishes; Cooking ahead; Vegetarian; Vegan
    • Ingredients: bay leaves; red onions; jalapeño chiles; carrots; dried Mexican oregano; thyme; apple cider vinegar
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    • Categories: Rice dishes; Side dish; Cooking ahead; American South
    • Ingredients: dried black-eyed peas; smoked ham hocks; bay leaves; long-grain rice; celery; Vidalia onions; poblano chiles; red bell peppers; crushed red pepper
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    • Categories: Breakfast / brunch; Cooking ahead; Vegetarian; Vegan
    • Ingredients: steel-cut oats; pears; toasted pecans; maple syrup; pecan milk
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    • Categories: Soups; Cooking ahead
    • Ingredients: white beans; smoked ham hocks; sweet onions; celery; carrots; thyme sprigs; rosemary sprigs; parsley; bay leaves; Parmigiano Reggiano cheese; escarole; crushed red pepper
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    • Categories: Stews & one-pot meals; Main course; Cooking ahead
    • Ingredients: dried pinto beans; minced bacon; pork shoulder; onions; garlic; poblano chiles; cumin seeds; tomatoes; dark lager beer; limes; cilantro
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    • Categories: Stews & one-pot meals; Main course; Side dish; Cooking for a crowd; Cooking ahead; American
    • Ingredients: white beans; chicken broth; thick-cut bacon; yellow onions; dry mustard; blackstrap molasses; oranges; thyme
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    • Categories: Rice dishes; Side dish; Cooking ahead; Spanish; Vegetarian
    • Ingredients: onions; long-grain rice; saffron threads
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    • Categories: Egg dishes; Stews & one-pot meals; Main course; Cooking ahead; Spanish
    • Ingredients: yellow-eyed beans; sweet onions; garlic; chicken broth; Spanish chorizo sausages; green bell peppers; sweet smoked paprika; saffron threads; parsley stems; hard-boiled eggs
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    • Categories: Stews & one-pot meals; Rice dishes; Main course; Cooking ahead; Cajun & Creole
    • Ingredients: whole duck; ground cayenne pepper; sweet smoked paprika; ground coriander; ground cinnamon; ground allspice; chicken broth; sweet onions; garlic; celery; poblano chiles; red bell peppers; thyme; tomatoes; bay leaves; andouille sausages; okra; Worcestershire sauce; cooked white rice; filé powder; hot sauce
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    • Categories: Soups; Fall / autumn; Cooking for a crowd; Cooking ahead; Vegetarian
    • Ingredients: sweet onions; celery; red-skinned apples; butternut squash; bay leaves; thyme sprigs; vegetable stock; caraway seeds; mascarpone cheese; scallions; Aleppo chile flakes
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    • Categories: Soups; Cooking ahead; Mexican
    • Ingredients: whole chicken; onions; celery; vegetable oil; white corn tortillas; dried pasilla chiles; heirloom tomatoes; chicken broth; canned hominy; limes; cilantro; avocados; Mexican crema
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    • Categories: Soups; Cooking ahead; Vegetarian
    • Ingredients: vegetable stock; shallots; carrots; celery; thyme sprigs; sweet smoked paprika; coriander seeds; green lentils; red Russian kale; lemons; sherry vinegar; sour cream; parsley
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    • Categories: Soups; Cooking ahead; Canadian
    • Ingredients: oxtail; leeks; celery; celery leaves; tomatoes; dry red wine; thyme sprigs; bay leaves; pearled barley; coriander seeds; parsnips; beef stock
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Notes about this book

  • clcorbi on January 09, 2018

    KIMCHI BRAISED CHICKEN-- Yum. I made this in my instant pot using the slow cooker setting. I found that four hours was a bit too long--the chicken was totally falling off the bone, which I wouldn't have minded had I removed the skin, but next time I'd probably check at around the 3-hour mark. I did have to reduce the liquid a fair amount (which is easy in an instant pot since you can just turn on the sautee setting, but would be more difficult in a real slow cooker). The final squeeze of lime and dash of red pepper flakes is really essential to make this dish pop. We loved the resulting moist chicken and highly flavorful broth, and I would repeat.

Notes about Recipes in this book

  • Duck and andouille gumbo

    • TrishaCP on May 20, 2020

      It may just be personal preference, but I thought this gumbo was too fatty with the mix of duck and andouille. I was also at a disadvantage with the consistency since I didn’t have okra. I used a small eggplant instead, but this just wasn’t as thick as it would have been with the okra. The spices with the duck are wonderful, and I would use them as a rub on duck in the future, but this dish just wasn’t for me.

  • Oatmeal with maple syrup, pear, pecans and pecan milk

    • TrishaCP on December 15, 2018

      Great flavor to this oatmeal. I went for the longer cooking time and the texture of the oats held up no problem. The pear softened and was caramelized but also held its shape. Will definitely make this again!

  • Chile butter-poached lobster tacos with kohlrabi-mango slaw

    • TrishaCP on November 02, 2019

      I only made the slaw. I think kohlrabi and mango are a genius combination. Served with shrimp tacos.

    • imaluckyducky on November 09, 2019

      Also only made the slaw! The combination is unique and refreshing, the kohlrabi tasting like a cross between a very mild radish and a jicama. Served with ahi tuna steak tacos.

  • Chicken stew with farro, tomatoes, olives and feta

    • TrishaCP on September 09, 2018

      We really liked this dish, even though I blew out the faro because I didn't realize I had purchased 10 minute cooking faro. (Oops.) I liked the freshness that the tomatoes, olives, and feta brought to the table here.

    • Rinshin on August 03, 2018

      I was taste testing periodically and already thought the stew/soup (to me this was closer to thicker soup) was very good before adding feta, tomatoes and kalamata which were added towards the end. Although I liked the addition of tomatoes for burst of color and kalamata for briny sour taste, I was not sure if feta added much to the total flavor overall. For the added cost I would more likely skip on feta next time or just use enough sprinkled at the table individually. Instead of kalamata, I chopped dill pickles for my husband's portion and that served the similar purpose as kalamata. Added handful of dried mixed mushrooms from the beginning and tossed in komatsuna green along with tomatoes and feta.

    • sarahawker on July 30, 2018

      This was a big hit, kids loved the farro and it's going to go into regular rotation.

  • Classic braised short ribs with mashed sweet potatoes and sweet potato greens

    • TrishaCP on October 02, 2018

      Wow, this was great-including all of the component recipes. I used flat ribs instead of short ribs as that was what was available through my CSA, and they worked well in this application. (I only had time to cook them for 12 hours- they were tender but not fall off the bone.) The juniper, rosemary, and port flavors worked so well together.

  • Mashed sweet potatoes

    • TrishaCP on October 02, 2018

      These were easy to make and will be my go to mashed sweet potato recipe from now on. Delicious.

  • Sweet potato greens with lime and ginger

    • TrishaCP on October 02, 2018

      This was my first time trying sweet potato greens and I really liked them. They are fairly tender so don't need a long cook. (Kind of like spinach.) I thought the lime and ginger additions were good matches.

  • Pseudo BBQ pork ribs

    • jayg312 on November 24, 2018

      Made this a few months ago. Followed the directions carefully, but the ribs came out overcooked and were a mush of meat and gelatinous fat. Not sure if I'm going to try again, but if I do, I'll knock at least an hour off the cooking time. 2/5

  • Beer-braised pork tacos

    • meggan on May 20, 2021

      I did this in the instant-pot for about 4 hours. It probably didn't even need that much time. Pretty good but nothing spectacular.

  • White bean soup with ham hock and escarole

    • PinchOfSalt on June 25, 2022

      The escarole transforms this soup from ho hum to something different and quite good. Without the escarole this is a simple white bean and ham soup. Adding the finely chopped escarole at the very end of the cooking time lends delightful crunch, color, and a bit of astringency. I found that I needed to add a fair amount of salt to get the seasoning right. I’ll definitely be making this recipe again.

  • Chicken country captain

    • mreils on January 25, 2021

      This is the first recipe I have tried in this book. There was WAY too much liquid. It called for butter but this ingredient was not mentioned in the directions. Also butter really wasn't necessary to brown the skin, which I assume was why the ingredient was included. I hope other recipes in this book are better edited. The sauce probably would have better flavor if it were more concentrated (less liquid). I tried to reduce the sauce before adding the remaining ingredients but I didn't have the time to do it sufficiently. I think I'll stick with my non-slow cooker version of this dish.

  • Beef shin stock

    • rmardel on November 10, 2020

      I usually cook this for at least 24 hours. I often use a mix of bones, and try to throw in at least one knuckle bone for the collagen, which might also account for the longer time.

  • Tortilla soup

    • e_ballad on December 31, 2018

      For the ingredients used, I was expecting this to be a lot more flavoursome than the resulting end product.

  • Cider-braised quails with salad of beets, charred lemon, scallions and dates

    • inareichel on February 21, 2019

      Delicious but a lot of work. Got a nasty burn in my right wrist from splattering oil. I could only fit 1/8 of an onion, not a quarter.

  • Lima bean, sausage and calamari stew with garlic-rubbed toasts

    • foodgloriousfood on April 01, 2022

      Recipe calls for 2 Tb salt. I used 1Tb and it was about right for me and I love salt! My beans didn't need 5-7 hours. I cooked for 4 then proceeded with the recipe (adding ingredients in two stages with another 1.20hrs cooktime total)

  • Butter-braised cabbage

    • foodgloriousfood on April 01, 2022

      I considered this done at 1 hour, and like to make this to go with corned beef. We prefer the cabbage to cook separately to the meat and this is a good basic recipe for buttered cabbage. Love the inclusion of the apple cider vinegar but we skipped the second teaspoon of salt and found it perfect with 1 tsp.

  • Veal meatballs, Swiss chard and tomato sauce

    • foodgloriousfood on April 09, 2022

      We enjoyed the flavor but the meatballs themselves were a little soft. I think I will reduce the ricotta next time.

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Reviews about this book

  • Kitchn

    This cookbook is an homage to all of the unexpectedly fancy and impressive things you can expertly execute in a slow cooker.

    Full review
  • Simply Recipes

    I’ve mostly shied away from slow cookers in the past, instead relying on my oven for soups, braises, and the like. However, I’m interested to see what an award-winning chef can do with it.

    Full review
  • ISBN 10 0451498542
  • ISBN 13 9780451498540
  • Published Oct 17 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Hugh Acheson brings a chef's mind to the slow cooker, with 100 recipes showing readers how an appliance generally relegated to convenience cooking can open up many culinary doors. Hugh celebrates America's old countertop stalwart with fresh, convenient slow cooker recipes with a chef's twist, dishes like brisket with soy, orange, ginger, and star anise, or pork shoulder braised in milk with fennel and raisins. But where it gets really fun is when Hugh shows what a slow cooker can really do, things like poaching and holding eggs at the perfect temperature for your brunch party, or for making easy duck confit, or for the simplest stocks and richest overnight ramen broth. There's even a section of jams, preserves, and desserts, so your slow cooker can be your BFF in the kitchen morning, noon, and night.

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