Slow cookers are simply a must-have for busy families – it’s so useful to be able to let dinner cook through the day. However, traditional slow cookers are not perfect, often requiring an additional pan to brown meat (to avoid sad, grey dinners) and no way of turning off if you will be away from home longer than the intended recipe cook time.
The Cuisinart Multi-Cooker has been designed with these factors in mind. A Brown/Saute function allows you to save on washing up and brown food first right in the base of the cooking pot, and a digital timer (up to 24 hours) will automatically stop the cooking at your preferred time and keep the food warm for you until ready to serve.
The base lifts right out of the unit for easy, all in one transport, and is optimized for pouring with no spills. The base is also very handily dishwasher safe, but saying that I do find the non-stick coating allows for an easy wipe-clean.
These elements mean that dinner can be prepped in the morning before you leave the house and be ready for you at any time required. As life can be so hectic, right? School, work, activities, homework, bath time – whatever life looks like for you, sometimes an easy option just makes life run more smoothly.
My recipe for Healthy Slow Cooker Turkey/Chicken Chili is full of warming spices yet still maintains a lightness about it, making it the perfect springtime food. I love the combination of textures and flavours in this chilli – and it comes together so quickly and easily in the Cuisinart Multi Cooker.
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Becky Gilhespie is a food writer and former Masterchef semi-finalist. She is currently working part time as a chef, having chosen to do on the job training instead of enrolling at culinary school. Becky is a recipe writer and product tester for many household name brands via Everten, and her own food blog, www.eatwhatweeat.com focuses on family friendly meals with the wow factor that are healthy, fast and simple to prepare.
Becky is originally from the US but lived in London for 15 years and now resides in Gerringong on the NSW South Coast with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
