The appeal of a slow cooker is obvious: throw some things into the pot at the beginning of the day, go to work, and come home with a hot meal waiting for you that tastes as if it's been slaved over all day. The new line of Campbell's Slow Cooker Sauces promise to deliver great flavor with pretty much zero effort. Sounds too good to be true. This we had to taste for ourselves.
'Campbell's' on Serious Eats
My original mission was to see if the genre's standard bearer, Dinty Moore Beef Stew, is as good as I remembered it being from my teenhood. Both Progresso and Campbell's Chunky make several soups featuring slightly varied combinations of beef, vegetables, and adjectives. I picked the two that most closely approximated the venerable Dinty Moore formula for comparison sake: Progresso Rich and Hearty Steak and Roasted Russet Potatoes and Campbell's Chunky Beef with Country Vegetables.
Rose Levy Beranbaum created this cake for Campbell's soup and explains in the recipe's introduction that the tomato soup adds both color and a zing to the cake. She also claims that no one can ever guess what the mystery ingredient is when she brings it to a party. So is it fantastic or kind of foul? I had to try it out for myself.