One cooking device every busy college student should own is a Crock-Pot. Crock-Pots, also known as slow cookers, are a great way to prepare a meal that will last several days without taking all day to prepare.
Brandon Bundy, Wichita graduate student, is a Crock-Pot aficionado. “It’s easy, it’s bulk and I can make something for the whole week,” Bundy says.
Slow-cooking turkey breasts gives you a lot of bird for your buck. A boneless turkey breast costs between $6 and $8. The benefit of buying just the breast is it’s all meat—once it’s cooked, just carve away.
The night before you cook the turkey breast, take it out of the freezer and let it thaw in the refrigerator overnight. Before you head to class in the morning, place it in the slow cooker along with a can of chicken broth. Add some sliced potatoes, carrots and other vegetables for a side dish. Most slow cookers have “high” and “low” settings. Set the cooker to low and go on your merry way. Depending on the size of the turkey breast, it will take between five and seven hours to cook on the low setting. Using the low setting keeps the meat from getting too dry. You’ll know the turkey is cooked when the meat pulls apart easily and is uniformly white in color.
At the end of the day your home will be filled with the aroma of a meal ready to eat. I kept track of how long it took me to prepare this meal from the time the turkey left my freezer to when it reached my plate. The total time I spent preparing dinner: four minutes. Not bad for a meal I can eat for several days.
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