Slow Cooker Tips
- Do not overfill the pot. Leave at least 2 inches of space between the top of the food and the rim.
- Defrost meat and poultry before adding to the machine. Frozen vegetables are okay to add at the end of cooking.
- Resist the temptation to peek. Lifting the lid often can lower the temperature of the pot, extending the cooking time.
- Dried beans cook better than canned in a slow cooker.
- Layer strategically. Put heavier vegetables such as potatoes and turnips that take longer to cook on the bottom. Top with meat and then lighter vegetables like corn and squash.
- Cheap, tough cuts of meat work wonderfully in slow cookers. The long cooking time and moisture work together to break down the hard-to-chew connective tissue of the meat.
- For best results, fill the slow cooker one-half to two-thirds full.
- If you entertain a lot, consider buying a large (5 ½ quart) machine for parties and events.