Slow Cooker Tips


Brown Meat

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.

Decrease Liquid

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.

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