Crockpot, Instant Pot, or Sous Vide?

I am a crockpot/slow cooker* person. I love putting stuff in the pot in the morning and coming home after work to a house that smells delicious, with dinner made.

Lynn (Loopy Office Manger) and several other people I know are Instant Pot* fans. They talk about all of the wonderful things you can make and they seem to love it. I get tempted …. but then I remember that I really just want to come home to it already done.

Then there’s the Sous Vide*, which is intriguing. I had orange ginger chicken done that way last weekend and it was amazing. That tempts me, too. I guess with both the Instant Pot and Sous Vide, I could use them on the weekends if I had them. (But do I want another thing to store from day to day?)

So where do you stand on things like this? Do you use one or the other, and do you love it? Do you have a Pinterest board of recipes you’d like to link to in the comments? Maybe that would sway some of us!

In the meantime, here is the most recent thing I have cooked in the crockpot and we all liked it. (Not the greatest picture, but it tasted great!)

This recipe came from this list – which seems to have several must-try recipes on it. And then from this blog. I believe I will also be needing to try her Chocolate Peanut Butter Cream Pie and her Slow Cooker Balsamic Glazed Pork Tenderloin recipes.

Crockpot Slow Cooker Creamy Sun Dried Tomato Chicken

6 boneless, skinless chicken breasts
1/4 cup flour
1 tsp. salt
1/2 tsp. pepper
4 Tbl. olive oil
2 cups chicken stock
1/2 cup sun dried tomatoes in olive oil
2 Tbl. basil
1 cup heavy cream

Combine flour, salt and pepper, and dredge the chicken in the mixture. Add to a hot, oiled skillet and brown chicken on each side for 2 minutes.

Place chicken on the bottom of the cooker. Add the chicken stock, sun dried tomatoes (not drained) and basil.

Cook on low for 4 hours, or until the chicken is completely cooked through.

Add heavy cream, mix and serve over rice or noodles. Enjoy!

Sheri wholovessundriedtomatoes

*these are not Amazon Affiliate links. I don’t do that program and don’t make any money if you happen to click through and order something. I just wanted you to see what these things were, in case you weren’t familiar with them!

16 comments

  1. I have an Instant Pot and love it. The nice thing with the IP is that it also has a slow cooker function which also works fantastically.

  2. I have an older crockpot that I use now and then. I’ve considered an Instant Pot but wonder if I’d use it enough to justify storing it.
    Thanks for sharing the recipe. It sounds yummy!

  3. Still using the old crockpot. Bought an Instant Pot and cookbook but never used it and so gave it to my granddaughter.

  4. I use my Instant Pot in slow cooker mode all the time! My favorite thing is you can saute in the instant Pot and then switch to slow cooker mode. Only one pot to clean. I have given my crock pot away.

  5. You won’t be storing the instant pot! You’ll be using it too much! I think there is a new one with a delayed start feature plus like everyone said it works as a slow cooker. Or just keep your instant pot for making cheesecakes, applesauce and yogurt. You’ll love it!

  6. I love my crock pots and my daughter loves her sous vide. She works in a restaurant and learned about using one there. Neither of us has an Instant Pot yet.

  7. A lot of my friends have gone with the instant pot- after looking at one I decided to stay with my crock pot- I’m only cooking for one person and don’t need an instant pot. I’ve gotten 2/3 daughters hooked on crock pots too. I did check out the recipe site and found too many recipes to cook!

  8. I have an instapot. I love the fact that I only have one pot to clean. Once prep is done. You press one button and its done. I made soup in about 30 min (5 min cooking time, 15 min for pot to get up to pressure and 10 min natural release). I love the yogurt I make. Mix ingredients and press the yogurt button. Yogurt in 12 hours. I find the crock pot makes me eat more (I say home while its cooking).

  9. I used to use the crockpot a lot when I worked full time. I will definitely try your recipe. It sounds divine!

    I’m kind of like you regarding the Sous Vide and the Instant Pot…I don’t have room to store this stuff, and I don’t want it sitting out either.

    Color me ambivalent! xoxo, /mk

  10. I use a crockpot/slow cooker to warm up the house and spread delicious smells all winter. In the summer I move it outside to keep the heat out of the house. The lid closes with clamps and is “to go!” I cook soups and stews, with the most recent favorite chuck roast and Guinness with loads of onions sliced and just thrown in. Oh! My! Good! ness!

  11. I love my instant pot, I’ve been able to convert my favourite slow cooker recipes to use in my instant pot. I cook 5 or 6 things at the beginning of the month and then pack them in individual containers and have meals in the freezer for the whole month! It’s so much healthier than processed foods and I have lost weight!

  12. Aloha Sheri! I’m a mostly Crockpot kind of girl, too. I did succumb to the siren call of the Instant Pot, but find that I don’t use it as much as I thought I would. It’s great if I forgot to take the meat out of the freezer the night before, or if something needs a bit of searing or browning. I reach for my Crockpot more than anything else. I didn’t even know there was a Sous Vide thingie. I’ve only heard of that process on TV cooking shows. Thank you for the recipe! I’ll have it in my crockpot tomorrow for dinner!! It looks delicious.

  13. Sous vide is amazing and simple. It makes the most moist fish you can imagine. I also love the ease of “poached” eggs with it. If you’re a food science geek, it’s so much fun to use and learn about!

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