In praise of slow cookers

The benefits of classic slow cookers endure for good reasons: they allow for set-it-and-forget-it cooking, are excellent at tenderizing meat, save oven space, keep foods warm and more.

Quick & easy cheese dip

16 ounces Velveeta

8 ounces of Rotel original (not drained)

Cube the Velveeta and put it into slow cooker. Pour the can of Rotel over top. Cook on low for 4 hours or high for 2 hours, stirring occasionally. Then set the slow cooker to warm. Pour over chips and enjoy.

Oven space-saving mashed potatoes

5 pounds russet or Yukon Gold potatoes (or a mix thereof)

½ cup of butter

8 ounces sour cream

Salt to taste

Chives (optional)

Peeling the potatoes is optional. Cut potatoes into about 1-inch cubes and boil in water until they are fork tender. Drain, then transfer to a slow cooker.

Mash with butter and sour cream. Add salt to taste. Cook on low for 2 to 3 hours, then set to warm. Top with chopped chives if desired.

Classic Savory Stuffing

1 cup butter

2 cups chopped onions

2 cups chopped celery

¼ cup chopped fresh parsley

16 ounces mushrooms (drain if using canned)

12 to 14 cups seasoned dressing cubes

2 well-beaten eggs

3 cups chicken broth

Optional: ½ cup chicken giblets, chopped

In a large skillet, melt the butter then add the onions, celery, parsley and mushrooms. Sauté lightly then remove from heat.

Stir in the remaining ingredients, then pack it lightly into a slow cooker. Cook on high for 45 minutes, then reduce to low and cook for 4 to 6 hours.

Fragrant Carnitas

3 pounds boneless pork shoulder roast

½ an onion, chopped

1 jalapeño, de-seeded and chopped

1 orange, zested and juiced

4 cloves of garlic, chopped

For the rub:

4 tablespoons chili powder

1 tablespoon kosher salt

1 tablespoon brown sugar

1 teaspoon Mexican oregano

¼ teaspoon cinnamon

In a small bowl, combine ingredients for the rub. Pat the roast dry, then cover it with the rub. Place it in the slow cooker.

In another bowl, combine the onion, jalapeño, orange zest and garlic. Spread over the top of the roast, then drizzle orange juice over that.

Cook on low for 6 to 8 hours. When the meat is ready, discard the fat, then shred it. For a crispier finish, remove the meat from the liquid and spread across a large sheet pan. Bake at 325 degrees until it reaches your desired texture. Use carnitas in tacos, bowls, wraps and more. Top with cilantro and a squeeze of lime if desired.