In the task of cooking, I’ve found my savior, my Hail Mary, the cheapest way to make a lot of food: the slow cooker.
On the day I’m writing this, I used two at the same time—and literally had to borrow containers to hold all the spoils.
A lot of recipes can just be ingredients thrown in and left for hours. I’ve used it on raw meat, and it does cook it through—given you use the high setting and wait long enough.
Literally, if I can’t figure out how to make something, I just search up a slow cooker recipe. There seems to be a way to make literally anything in the device. Even things like cookies are apparently possible.
And god is it financially useful. I bought store-brand versions of basic ingredients like canned tomatoes and onions and chained together an excellent Mexican Rice dish in a few minutes of actual work.
Though I still maintain that eating healthy on a budget is damn near impossible, not starving on a strict budget is very doable—so long as you have electricity and water.
If you own a slow cooker, and you’re not using it to passively make food while doing other things—then you are actively wasting money.
And in this economy, I don’t recommend that.
Special thanks to: Melissa Potter
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