Crockpot beef stew with potatoes and carrots

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Slow cookers achieved popularity in the US during the 1940s, when many women began to work outside the home. They could start dinner cooking in the morning before going to work and finish preparing the meal in the evening when they came home. Naxon Beanery All-Purpose Cooker for the purposes of cooking a bean meal. The Rival Company from Sedalia, Missouri, bought Naxon in 1970, acquiring Naxon’s 1940 patent for the bean simmer cooker. Rival asked inventor Robert Glen Martin, from Boonville, Missouri, to develop Naxon’s bean cooker into a large scale production model which could cook an entire family meal, going further than just cooking a bean meal. A basic slow cooker consists of a lidded round or oval cooking pot made of glazed ceramic or porcelain, surrounded by a housing, usually metal, containing an electric heating element. The “crock”, or ceramic pot, itself acts as both a cooking container and a heat reservoir.

In the past, most slow cookers had no temperature control and deliver a constant heat to the contents. The temperature of the contents rises until it reaches boiling point, at which point the energy goes into gently boiling the liquid closest to the hot surface. At a lower setting, it may just simmer at a temperature below the boiling point. To use a slow cooker, the cook places raw food and a liquid, such as stock, water, or wine, in the slow cooker. Some recipes call for pre-heated liquid.