I’ve been thinking a lot lately about slow cooking, and while I appreciate the convenience, I feel like it’s frequently enough stuck in a bit of a culinary rut. We keep seeing the same recipes circulating: pulled pork, chili, pot roast. While those are classics for a reason, I think slow cookers have so much more potential!
Specifically, I’m wondering why we aren’t seeing more experimentation with global flavors in slow cookers. Imagine a slow-cooked Moroccan tagine packed with dried fruit and warm spices, or a fragrant Thai green curry simmering away all day. Recipes like this are possible, of course, but they don’t seem to be as widely embraced as some of the standard slow cooker fare.
What are your thoughts? Are there other cuisines or cooking techniques you think could benefit from a slow cooker approach? Maybe things beyond just stews and braises? I’d love to hear if anyone has tried any unexpected slow cooker recipes and what their experiences were. It feels like there’s a whole world of culinary possibilities waiting to be unlocked in these underestimated appliances.