In the Press

10 Things You Should Be Making in Your Slow Cooker

Indeed, the editors at America’s Test Kitchen scored such a hit with the 2011 book, Slow Cooker Revolution ($26.95), that it followed up with a second volume with easy-prep dishes, and now there’s Healthy Slow Cooker Revolution ($26.95). Among the new book’s recipes: Chocolate Chip Bread Pudding.

The Dallas Morning News, March 3, 2015


Food Friday: America’s Test Kitchen Slow Cooker Revolution

As the cold temperatures carry on this season, you might need to shake up your winter menu. For this Food Friday, we learn the scientifically-proven tips for making a good slow-cooker dish from the experts at America’s Test Kitchen.

Wisconsin Public Radio, February 27, 2015


Lighten Up Your Slow Cooker Repertoire with This New Cookbook

“Fresh” and “healthy” are not words that we generally associate with the slow cooker—but in this book America’s Test Kitchen aims to change all that. This diverse collection of recipes lightens up the heavy stews and braises that generally come from the slow cooker.

I’m particularly intrigued by the recipes that use the slow cooker for slow, gentle steaming, like steaming fish packets and bundles of vegetables.

The Kitchn, January 21, 2015


Slow Cooker Easy Baked Ziti

So how did I settle on this slow cooker easy baked ziti? Well, I have always shied away from pasta slow cooker recipes. The pasta either turns out too dry or too soggy. Neither of which are good results! I figured a good way to test and see if this cookbook was any good would be to try a pasta recipe!

One of my favorite parts about this cookbook is that at the top of each recipe they have a section called “Why This Recipe Works.” The editors briefly explain the technique(s) used in the recipe along with why they used certain ingredients. The information is very helpful and gives you a better understanding on how to get the most out of your slow cooker experience. This particular recipe explains how to toast your pasta to get an end result of the perfect texture of pasta. And guess what? It works!

A Kitchen Addiction, January 21, 2015


Quinoa, Sweet Potato, and Corn Casserole

I make quinoa at least twice a week but have never made it in the slow cooker before so I was so excited to try this recipe. The sweet potatoes were infused together with the garlic, shallots and some spices. Then they were placed in the slow cooker along with the quinoa, bell peppers and vegetable broth for a few hours. Once they were done, I added corn, avocado and some cilantro to tie in all the flavors.

After trying this dish, I think this will be the ONLY way I cook quinoa from now on. My son and husband are not usually fans of quinoa and they absolutley LOVED this dish which says a lot. The flavors and textures were perfect and the minimal prep time made it even better!

Life Made Sweeter, January 21, 2015


Slow Cooker (Lightened Up) Classic Brownies

Ultra-moist and chocolate-y—these slow cooker classic brownies are seriously the best treat ever. You’ll never guess that they are lower in fat and calories than normal brownies. The slow cooker almost steams the brownies keeping them super moist. These brownies are 100% worth the effort.

I am super excited about these brownies! I must admit that I was skeptical. But they turned out amazing. The texture and taste were spot on. Plus there is less butter and sugar than regular brownies so you’re saving calories without sacrificing taste.

All in all, I love this cookbook. If you’re trying to eat healthier and also use your slow cooker this is probably the best book on the market for you!

365 Days of Slow Cooking, January 21, 2015


Warm Up Wintry Days with Slow-Cooked Soups

Healthy Slow Cooker Revolution by the editors at America’s Test Kitchen dedicated a chapter to soups with favorites like Beef and Garden Vegetable Soup and Classic Corn Chowder and soon-to-be-favorites like Fire-Roasted Tomato and Fennel Soup and Moroccan Lentil Soup with Mustard Greens.

Daily Herald, January 20, 2015


Chocolate Chip Bread Pudding

After perusing hundreds of recipes for soups, chicken, pasta, casseroles, and more and being sure to dog-ear my faves, I finally came to the coveted Desserts section of the cookbook. There are 16 better-for-you dessert recipes there, folks. And all of them are made in your slow cooker!

This creamy Chocolate Chip Bread Pudding really caught my eye (and my sweet tooth!), and I knew I had to give it a try for myself. The results were absolutely delicious. From the perfectly cooked, creamy bread pudding itself to the ooey-gooey chocolate chips—this is bread pudding perfection, folks…

This Chocolate Chip Bread Pudding was such a treat, and so much better for us than traditional bread pudding that is usually made using heavy cream and all egg yolks. Plus, bonus points for being made in the slow cooker!

Frugal Foodie Mama, January 19, 2015


— Julia Collin Davison on In the Kitchen with David, QVC, January 11, 2015


If one of your New Year’s resolutions is to start cooking more, you might be unsure of where to start. Using a slow cooker or a Crock-Pot is a great way to make easy, healthy meals. This Food Friday, we learn about cooking with a slow cooker from the experts at America’s Test Kitchen. Listen below:

— Jack Bishop on Wisconsin Public Radio, NPR, January 9, 2015


Nutritious Tips Add to Big Pot of Recipes

The book (Boston Common, 328 pages, $26.95) offers more than 200 slow-cooker recipes packed with greens, grains and fish—along with tips for making the dishes more healthful and flavorful.

The Columbus Dispatch, January 7, 2015


— Julia Collin Davison on You’re Home with Jill, QVC, January 7, 2015

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