Crock pots really aren’t too expensive… but even if they were, having one pays for itself in no time. The time you save preparing meals can really add up– it’s hours a week! If you do plan on using your crockpot often, you’ll probably want to keep around these simple staples– they’ll make up the base of most of your dishes.

1. Meat. While you can make great vegetarian meals in the crockpot, most crockpot recipes are meat-based… so be sure to have a good variety on hand (hint: freeze it, baby!). This is where you really save– even the cheapest cuts of meat come out great. A tougher cut will cook beautifully and almost melt in your mouth when the dish is ready. Slow cooking adds moisture and tenderizes meat that would turn out tough and dry cooked in the oven.

2. Root Veggies. You want all kinds of veggies for your crockpot. But root veggies hold up well to long cook times, and the average household generally has at least a handful potatoes and carrots lying around. Potatoes in particular add density to soups, stews, and gravies. And because they (along with veggies like turnips and carrots) take longer to cook, you can toss them in the cooker with the meat and let ‘em cook all day.

3. Beans. Beans are a healthy, tasty, and oh-so cheap source of protein that cooks well in a crockpot. Every type of bean has its own flavor and texture, and can be used as a part of a meat dish, or as the main protein itself (especially good if you are a vegetarian looking to create an easy dish without much fuss). Stock up on lentils, navy, Northern, pinto, and black beans (super inexpensive!) to create some amazing crockpot meals.

3. Stock or Broth. Remember, anything cooked in the crockpot needs a liquid to start the process. Instead of always adding water, try broth. Chicken, beef, and veggie broth are cheap and add tons of flavor. Some even come seasoned with herbs and spices, making them a quick and easy way to flavor your dishes dishes.

4. Herbs and Spices. You’ve got the protein and the liquid… now you need the flavor. Herbs and spices can dramatically change the flavor of any meal. With fresh herbs you’ll often want add them near the end of the cooking time so their flavor isn’t bruised or overcooked. Your crockpot recipe will usually tell you. (Check out our homepage for our newsletter signup, and get a free crockpot cookbook along with it!)

5. Flour or Cornstarch. Protein, liquid, flavoring… and now thickener! Flour and cornstarch are great for thickening soups and stews. Giving a light coating of flour to meats before sautéing them in a oil will also create flavorful bits of essence in your food. Or, at the end of a meal, adding cornstarch to the remaining liquid can create wonderful gravies to pour over rice, pasta, or potatoes. Flour, on the other hand, is generally the best thickener for soups and stews.

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