Don’t be fooled by the humble appearance of this stew. It’s one of my favorite comfort dishes that’s punched up with some of my favorite flavors, like Caribbean allspice and thyme.
The best part of this dish is that it’s a slow-cooker recipe.
When I was kid, my mom used a slow-cooker all the time. When you have 9 kids, that’s just what you do. And to this day, she calls it a “crock pot”, and I do too. But somewhere along the way, “crock pot” gave way to “slow-cooker”. Maybe because crock pot is a brand, but whatever the reason—so long as it can extract the flavors of slow cooking, I don’t care what its nomenclature is: crock pot, slow-cooker, time saver, sanity preserver—I can’t imagine life without one.
Up until I started cooking for myself, I had no idea how convenient a crock pot could be. Seriously, you throw it in a pot, set it on low, go about your day, then 7-8 hours later, done? Why doesn’t everyone parent teach their child this? This could have saved me numerous fast food meals and a few five dollar bills (and by a few I mean a lot!).
Do yourself a favor, make this comfort meal and then send your college-aged child off to his or her dorm with one of these. Yay, I’m preach’n, but I’m a huge a slow-cooker fan. And while we’re on that note, don’t forget to check out my slow cooker ribs recipe.