Searing meat and sautéing onions and other aromatics before adding them to the slow cooker adds depth to the meat and vegetables and when you deglaze the pan a lot of flavor to the sauce.
Start with two thirds the amount. The liquid doesn’t evaporate like a recipe made in the oven or on the stove top.
Boost the Flavor
Since there isn’t evaporation the slow cooker means sauces can’t concentrate and intensify. To give a rchness to slow-cooked chicken, pork, and beef dishes, add 2 to 3 tablespoons of soy or Worcestershire sauce. Increase tghe amount of tomato paste you might use were it a stovetop recipe; concentrate its flavor by sautéing it.
Thicken With Minute Tapioca
Flour and cornstarch lose their power after hours in the slow cooker. Minute tapioca gives slow-cooker meals, such as stew, a silky quality.
Add Delicate Ingredients At the End
Wait until the slow cooker has turned off to add fresh herbs; pasta; delicate vegetables such as peas, corn, and Swiss chard; and precooked sausages (which can be browned for extra flavor first). Add them too soon and they’ll overcook and taste washed out.