Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models). Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top.
Layer wisely: For even cooking, cut food into uniform-size pieces. Skip this step and you risk ending up with oily, greasy cooking liquid. Trim fat: For silky sauces and gravies, take a minute or two and cut the excess fat from the meat. Go ahead and cook big roasts and whole chickens just make sure you use a large crock and that the lid fits snugly on top. The exception: Prepackaged slow-cooker meals sold in the freezer case are fine to use as long as you follow the package's directions.Īvoid overcrowding: For the best results, fill a slow cooker between one-half and two-thirds full. So make sure your meat and vegetables are fully thawed before turning the cooker on.
(This is doubly true with ground meat.) Want a thicker sauce? Dredge the meat in flour before browning.ĭon't use frozen food: Loading a slow cooker with icy ingredients will keep food in the danger zone where bacteria can flourish (40 to 140 degrees F). But when you take a couple of minutes to brown your meat and saute your vegetables before adding them to the crock, you're rewarded with an additional layer of deep, caramelized flavor. The same goes for using a filled insert you've stowed overnight in the refrigerator: Let it come to room temperature before putting it in a preheated base.īrowning boosts flavor: You can certainly just pile food into the slow cooker, turn it on and get tasty results. In other words, don't place a hot ceramic insert directly on a cold counter put down a dishtowel first. And curb the urge to stir it's usually not necessary and tends to slow down the cooking.Ĭare for your crock: The ceramic insert in a slow cooker can crack if exposed to abrupt temperature shifts. Keep the lid closed: Each peek you take during the cooking process will add an additional 15 to 20 minutes of cooking time. will remain juicier than white meat breasts. Likewise, dark meat chicken - thighs, drumsticks, etc. Leaner cuts like pork tenderloin tend to dry out. Choose the right cut: Chuck roasts, short ribs, pork shoulders and lamb shanks (think fatty and tougher meats) become meltingly tender with the moist, low heat of a slow cooker.
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