Lean In to Slow-Cooked Meat

Meats that are high in saturated fat are also high on the list of foods to consume in moderation. They’re also delicious, in part because fat is helpful for improving tenderness and moisture during cooking. Lean cuts of meat are a better choice for nutrition, and good news! You can get to moist and tender without the saturated fat. Long cook times at a low temperature are ideal for getting lean meat to fall apart under your fork.

You can do a long oven roast, of course, but that requires heating the entire oven all day, which is not energy efficient. A slow cooker will do the same job without overheating the house or your energy bills.

Bonus tip: If you have a pressure cooker, that high-pressure cooking environment does the same job in a fraction of the time. It can be especially great for stews and curries when you want tender meat to come together with a complex set of flavors.

Slow Cooker Chicken Fajitas

Two Guiding Stars iconTwo Guiding Stars indicate better nutritional value. Slow cooking is a great way to get a lean cut of meat to fork-friendly tenderness.

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Last week’s tip: Slow Cooker Champions

Nest week’s tip: Souped Up and Slowed Down