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When you think of the term American cuisine, what often comes to mind first are hot dogs and hamburgers, French fries and apple pie. But there's so much more to American food than that.
North American cuisine is a melting pot of different nationalities (such as those hot dogs and hamburgers which came from our German ancestors) and cultures that make it hard to define, yet so interesting to explore. The United States of America is such a large country that in addition to our "national cuisine" of all-American favorites, many different local cuisines exist and feature unique regional dishes. In addition, many modern American chefs are championing a movement to cook seasonal and local New American cuisine, based on foods that are native to their particular region.
American regional cooking holds a special place in my heart. There is nothing like trying out a local dish to get the flavor of an area when traveling to a different part of the country. Some of my strongest food memories are of those special regional dishes, such as Shrimp and Grits in North Carolina, Dungeness Crab in San Francisco, Italian Beef in Chicago, and of course Gumbo in New Orleans. I also like to page through regional cookbooks just to get ideas for new recipes and to see what people in other parts of the country may eat for dinner.
There are so many regional American dishes that are easy to make in the slow cooker. Here is just a sampling of a few of them with links to recipes here on CDKitchen:
New England: cuisine originates from colonial roots and includes classic creamy Clam Chowder and frugal and practical dishes like Boston Baked Beans. Both of these one-pot dishes are delicious made in the crockpot.
Mid Atlantic: food was shaped by waves of immigrants and includes ethnic dishes such as Italian Pasta Fagioli Soup (Recipe below). It also includes a mix of seafood-based dishes such as Maryland Crab Soup and land-based dishes like Pennsylvania Dutch Chicken and Corn Soup, along with iconic spicy Buffalo Wings.
South: The South has a rich tradition in savory barbecued meats - from Pulled Pork to Ribs to Brisket. Barbecue is a natural in the slow cooker as are classic New Orleans dishes such as Gumbo.
Midwest: Home cooking and Midwestern cooking is often what we think of when we hear the term American cuisine - think Roast Turkey and Stuffing and homemade apple pie. These specialties from the heartland are often hearty dishes with Germanic roots, such as Beer Braised Bratwurst. But did you know wild rice is also native to the Midwest? Try this Wild Rice Pilaf sometime soon for a unique side dish.
Southwest: The quintessential dish of the Southwest is chili, and CDKitchen has lots of different chili recipes. Mix and match different toppings with this chili for a fun supper.
Pacific Northwest: The cuisine here is based on locally raised foods such as fresh vegetables, juicy berries, and fish such as salmon. The coffeehouse culture has also added interesting beverages like Chai Tea to our repertoire; it is excellent kept warm in the slow cooker on a rainy day.
Californian: cooking emphasizes seasonal changes and local products. San Francisco Cioppino is a rich and hearty seafood stew perfect for a foggy day.
Hawaiian: A unique island-based fusion of American, Asian, Pacific, and European traditions. The traditional Hawaiian luau feast features succulent Roast Kalua Pork.
America has a rich and still developing culinary history filled with regional dishes that we can all be proud of. You can recreate a tour of the USA at home using these slow cooker recipes.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/961-american-slow-cooking/
Slow Cooking From Sea To Shining Sea
When you think of the term American cuisine, what often comes to mind first are hot dogs and hamburgers, French fries and apple pie. But there's so much more to American food than that.
North American cuisine is a melting pot of different nationalities (such as those hot dogs and hamburgers which came from our German ancestors) and cultures that make it hard to define, yet so interesting to explore. The United States of America is such a large country that in addition to our "national cuisine" of all-American favorites, many different local cuisines exist and feature unique regional dishes. In addition, many modern American chefs are championing a movement to cook seasonal and local New American cuisine, based on foods that are native to their particular region.
American regional cooking holds a special place in my heart. There is nothing like trying out a local dish to get the flavor of an area when traveling to a different part of the country. Some of my strongest food memories are of those special regional dishes, such as Shrimp and Grits in North Carolina, Dungeness Crab in San Francisco, Italian Beef in Chicago, and of course Gumbo in New Orleans. I also like to page through regional cookbooks just to get ideas for new recipes and to see what people in other parts of the country may eat for dinner.
There are so many regional American dishes that are easy to make in the slow cooker. Here is just a sampling of a few of them with links to recipes here on CDKitchen:
New England: cuisine originates from colonial roots and includes classic creamy Clam Chowder and frugal and practical dishes like Boston Baked Beans. Both of these one-pot dishes are delicious made in the crockpot.
Mid Atlantic: food was shaped by waves of immigrants and includes ethnic dishes such as Italian Pasta Fagioli Soup (Recipe below). It also includes a mix of seafood-based dishes such as Maryland Crab Soup and land-based dishes like Pennsylvania Dutch Chicken and Corn Soup, along with iconic spicy Buffalo Wings.
South: The South has a rich tradition in savory barbecued meats - from Pulled Pork to Ribs to Brisket. Barbecue is a natural in the slow cooker as are classic New Orleans dishes such as Gumbo.
Midwest: Home cooking and Midwestern cooking is often what we think of when we hear the term American cuisine - think Roast Turkey and Stuffing and homemade apple pie. These specialties from the heartland are often hearty dishes with Germanic roots, such as Beer Braised Bratwurst. But did you know wild rice is also native to the Midwest? Try this Wild Rice Pilaf sometime soon for a unique side dish.
Southwest: The quintessential dish of the Southwest is chili, and CDKitchen has lots of different chili recipes. Mix and match different toppings with this chili for a fun supper.
Pacific Northwest: The cuisine here is based on locally raised foods such as fresh vegetables, juicy berries, and fish such as salmon. The coffeehouse culture has also added interesting beverages like Chai Tea to our repertoire; it is excellent kept warm in the slow cooker on a rainy day.
Californian: cooking emphasizes seasonal changes and local products. San Francisco Cioppino is a rich and hearty seafood stew perfect for a foggy day.
Hawaiian: A unique island-based fusion of American, Asian, Pacific, and European traditions. The traditional Hawaiian luau feast features succulent Roast Kalua Pork.
America has a rich and still developing culinary history filled with regional dishes that we can all be proud of. You can recreate a tour of the USA at home using these slow cooker recipes.
Slow Cooker Pasta Fagioli Soup
Made with ditalini pasta, olive oil, onion, garlic, tomato sauce, chicken broth, dried basil, dried oregano, salt, cannellini beans
Made with ditalini pasta, olive oil, onion, garlic, tomato sauce, chicken broth, dried basil, dried oregano, salt, cannellini beans
Serves/Makes: 6
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (29 ounce size) tomato sauce
- 5 1/2 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 cans (15 ounce size) cannellini beans, rinsed and drained
- 1 pound ditalini pasta
- 1/3 cup grated Parmesan cheese
In a small pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Add to the crock pot along with the tomato sauce, chicken broth, herbs, salt, and cannellini beans. Cover and cook on low for at least 3 hours.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain with cold water. Place in a container with a little olive oil or nonfat cooking spray and refrigerate until ready to serve soup.
Stir pasta into the soup and serve.
Top with freshly grated Parmesan cheese.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/961-american-slow-cooking/