Here are my top tips for slow cooker perfection:
1. Slow is the way to go: While I do on occasion crank my slow cooker to high (especially if it is early to mid afternoon and I need dinner done sooner rather than later) most dishes benefit from low gentle heat which is what you will get on the low setting. Low heat for a long period of time really brings out the flavors of all the ingredients. The best benefit, however, is that you can be out all day with no worries of overdoing it.
2. Cheap is good: Slow cooking tougher meats really helps these cheaper, economical cuts- think briskets, chucks, shoulder, thighs- and when cooked this way they end up being the best bits of an animal. For the vegetarians don't rule out inexpensive dried beans which do really well in a slow cooker and eliminate the high sodium and preservatives usually found in canned versions.
3. Effortless is Usually the Biggest Attraction: The main reason many of us use a slow cooker is for its ease which starts with picking recipes that have minimal to no pre-prep. Soups and stews fit into this category as the ingredients are thrown in all at once. Sometimes you'll want to brown meats first as this caramelizes the crust giving it a nice color but it's not necessary. Likewise, onions and garlic sometimes benefit from being cooked first prior to adding to a slow cooker but again not necessary. It'll mainly be a taste preference.
4. Keep that lid on: While it is very tempting to take a peak resist the urge as every time you open the slow cooker you increase the cook time. You won't ruin your dish but the whole premise behind a slow cooker is to trap heat in and cook food for a long period of time. Lift the lid and it'll take time to get the temperature back to where it was prior to your peeking.
5. Some Ingredients Need Later Rather Than Sooner: Ideally it's best to have all ingredients put in at the same time but there are some recipes that have ingredients that do not do well with that long a cook time. In most cases, rice, pasta, dairy and fresh herbs fit into this category.
6. Don't Be Gettin' All Liberal With Your Liquids: Because the lid will trap heat it also does not allow for any evaporation as well. A standard recipe will need about 1/3 less when adapted for a slow cooker. Liquids should ideally just cover your ingredients; don't have them swimming in them.
7. For All You Out-the-Door-Early Slow Cooker Users: Take the time the night before and get your slow cooker insert ready to go and store in the fridge overnight. The next morning when you shuffle downstairs for your coffee, take out the insert to bring it as close to room temperature as possible, get yourself ready for your day and pop the insert in the slow cooker, turn it on, and conquer your day.
Now that you know how to maximize a slow cooker for the yummiest meals, click on Consumer Report's Slow Cooker Buying Guide especially if you are new to buying or in the market for a new one.
And now you'll need some inspiration for your slow cooker. Of course The Whole Meal is a great source for soups, stews, roasts and even desserts made effortlessly in your slow cooker. Here are a few of my favorites:
Slow Cooker Italian Meatballs
Slow Cooker Butternut Squash Risotto
Slow Cooker Linguine with Clam Sauce
Slow Cooker Apple Cider Chicken and Vegetable Soup
I get a lot of inspiration from Stephanie O'dea's A Year of Slow Cooking, an entire site dedicated to all things slow cooking. She's got some great Halloween recipes right now on the home page.
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