The Chef and the Slow Cooker

Photo courtesy Andrew Thomas Lee

The slow cooker—since its introduction in the 1970s—has found its way into almost every home. You probably have one tucked away in a cabinet or stashed in the pantry. Whether a round, vintage model or modern stainless steel number, this kitchen mainstay—usually brought out only for the occasional pot roast or chili—will soon be the most-used weapon in your kitchen arsenal, thanks to Hugh Acheson. This James Beard Foundation Award-winning chef, cookbook author, and partner at four Georgia restaurants is giving readers dozens of reasons to dust off their old slow cookers in his newest book, The Chef and the Slow Cooker. In this season of feasts, even a professional chef loves a good time saver, and Hugh proves saving time doesn’t have to be at the expense of flavor. He turns his chef’s eye to this humble appliance, highlighting surprising dishes and ingredients that benefit from its controlled temperature and low-and-slow abilities. From beans and greens to pork shoulder and fish, the dishes in this book will ensure permanent counter space for this old, faithful friend.

Recipes and photos reprinted, with permission, from The Chef and the Slow Cooker by Hugh Acheson (Clarkson Potter, 2017). Photography courtesy Andrew Thomas Lee.


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