Picture it. 1987. Brisbane’s balmy summer had finally loosened its oppressive grip on our after-school adventures, and it was cool enough to pull out my flannelette Care Bears pyjamas. 

However, my excitement soon waned when I heard the telltale sound of complaining pots and pans being jostled around in the cupboard under the stove. 

I knew my mother was waking the slumbering beast that was the burnt-orange Monier Crock-Pot she’d received as a wedding gift. 

It meant only one thing—we were having corned silverside, onions, and potatoes for dinner, and I wasn’t happy about it. Throw in the dreaded white sauce and it was all over. 

Three decades later, I’m continuing this happy tradition of torturing my own children with slow-cooked casseroles and curries. 

There’s so much to love about slow cooking, but for busy people, there’s nothing better than being able to dump a few basic ingredients in the Sunbeam and setting and forgetting it all for six to eight hours. 

Indeed, that’s the reason the slow cooker became popular in the US during the 1940s, at a time when women began to work outside the home. 

They could get dinner on in the morning before going to work and serve up the evening meal when they came home. 

Australian homemakers were just as keen to take advantage of this time-saving wonder. 

Popular slow cooker meals included the good old corned silverside, pea and ham soup, seafood chowder, pot roasts, beef stroganoff, and chicken casserole. 

These days, slow cookers can be reasonably inexpensive with big-name brands starting from less than $50, meaning you’ll get your money back through budget cooking in no time.

I turned to Facebook group Slow Cooking Australia to pick the brains of Australia’s slow cooking enthusiasts, and discovered that the humble slow cooker has benefits far beyond saving time in the kitchen. 

For those with health conditions and/or limited mobility, it’s a safe and accessible way to prepare a meal. 

Linda says, “I use mine predominantly in winter for making lamb shanks and casseroles, etc. I've nerve issues in my hands and I'm in a wheelchair, so it's easier and safer for me to use the slow cooker rather than juggling the stove.” 

Tammi shares, “I have chronic fatigue syndrome. Throwing everything into a slow cooker and having it ready at dinner time is a massive win.” 

Julianne says, “My mobility is declining. Being able to throw everything in the pot [and] let it do its thing and—bam—a healthy, hot, nutritious meal that my hubby and I can enjoy over a few meals. Sometimes freezing portions so my hubby can grab and eat. Simple, cheap, easy, and stress-free. Win/win! Over the years I’ve cooked chutneys, Christmas puddings, one-pot pastas, various soups and stews, and I’ve even done mulled wine for parties. [It’s] the best kitchen gadget I own, along with the pressure cooker.”

Another massive benefit of the slow cooker is the ability to turn cheap, tough cuts of meat into tender and flavoursome meals. 

Heather says, “I find I make healthy, tasty, and inexpensive food in my slow cooker. Being the main cook and being sick for weeks, I relied on the slow cooker to make meals. I prepped meat and veggies last night. This morning, I put everything in the slow cooker and went to a couple of appointments. Just got home now and the house smells great. Visitors due in 30 minutes, which is enough time to cook some rice, and I’ve a tasty lunch ready to serve.” 

Debra says, “[Slow cooking] eliminates the last-minute temptation to buy takeaway. So we save money and eat a lot healthier.” 

Jack says, “I’ve made some absolutely delicious stews just throwing in leftovers and scraps. No waste. Leftover Woolies chicken carcass goes in with some water, veggies, and stock. Best bone broth ever. So cheap to make. In winter I make rice pudding in my slow cooker and it’s ridiculously cheap and tasty.” 

Greg says, “I often see chicken thighs and rolled pork for quick sale when they’re nearing best before. I buy them cheap and make butter chicken and pulled pork in the slow cooker. Costs next to nothing if you have the spices and basic stuff at home.”

A little research via food blogs and recipe pages reveals people have certainly ventured beyond stews and soups when it comes to slow cooking. 

Many people are using their slow cookers and even rice cookers to make homemade yoghurt, cheese, custard, puddings, and even sourdough bread. 

Certified nutritionist and sourdough baker Amy from Little Spoon Farm says bread cooked in a slow cooker yields a soft crust that’s lighter than the crunchy kind that results from baking in the oven. 

This can be preferable for older people who find standard sourdough a bit too hard or chewy. 

Her instructional recipe is the perfect guide for making simple, no-knead sourdough bread in your slow cooker. And if you’re wanting some fresh mozzarella to go with your delicious sourdough bread, why not try your hand at making some in your slow cooker? 

A Better Whey blog has a step-by-step guide for making mozzarella in just 30 minutes. And for a sweet, winter-warming treat, why not make a batch of hot chocolate in the slow cooker? 

There’s loads of recipes online, but I personally like All Recipe’s version. 

Want to share your best slow cooker meal? Let us know at ourgeneration@nationalseniors.com.au.

This article is featured in National Seniors Australia’s quarterly member magazine, Our Generation. 

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