Do Slow Cookers Destroy Nutrients

As a busy professional, my free time is limited. I am a fan of any new tip or trick that might save me time. When it comes to spending time in the kitchen, it should go without saying that I am a huge fan of using a slow cooker. I can chop all of my ingredient, toss them into the pot, and pretty much ignore it for six to eight hours.

It has been an absolute lifesaver! Not only is using it quick and easy, but it is near impossible to mess up a meal in that thing. I also love that the crock portion of the cooker lifts right out for soaking and cleaning. I even sometimes purchase liners so I can avoid the soaking and scrubbing altogether. It has been an absolute lifesaver!

One concern I have seen about using a slow cooker was whether or not exposing my freshly cut meats and vegetables to that long, slow heat would be destroying their nutrients. If I am being honest, I am not the biggest fan of vegetables! Cooking them all day in a seasoned broth with meats and herbs is a great way to make them more palatable.

Dare I say it, but it makes them delicious! Slowly cooked carrots in a beef stock with chuck roast is one of my all-time favorites slow cooked meals. It would be a shame to learn that the nutrients contained in those foods – and any health benefits they provide – are being destroyed in the lengthy cooking process.

After doing a little bit of homework, I was more than pleased to learn that this is, in fact, just a myth.  The slow cooker is not destroying any nutrients. It turns out that it is indeed quite the opposite.

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Since these types of appliances cook food using a “slow and low” approach – meaning they cook at a very low temperature for a very long time – many of the nutrients are actually preserved.

In reality, it is the cooking of foods at a high heat for a short amount of time that may do more to damage those nutrients than the beloved slow cooker will.

I was beyond thrilled to learn that my love of using a slow cooker was not in vain and can absolutely continue. This is great new as there are so many healthy items that can be made using my chop, toss, and ignore it for six hours approach. I chop tri tip and toss it in with broth, bell peppers, and an onion. I toss four chicken breasts with two cups of salsa to make taco meat. And of course I would hate to leave out one of everyone’s cold weather favorites: chili.

Now that I know my slow cooker is definitely not in the business of destroying nutrients, I look forward to finding new recipes and meal ideas. And I promise I will continue to find a way to eat my vegetables.

Since there’re a lot of slow cookers on the market, I would suggest choosing from the review sites like Allcookwarefind as this will save a lot of time.