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MEATS
• The higher the fat content, the less liquid needed. Also, place thickly sliced
onions under fattier meat to keep it above the drippings.
• Browning before cooking in the slow cooker is not necessary; however,
browning meats, lightly coated in flour gives more body and flavor to
sauces. This works for ground meat as well.
• Make sure top of meat does not touch the lid.
• Cooking times will vary depending upon the size of the meat, the bones and
the cut. Meat with bone-in will take longer to cook. Lean meats and poultry
will cook faster.
• Meats slow cooked in liquids develop great flavor with a minimum of effort.
• Use HIGH for more tender cuts of meat; use LOW for tougher cuts.
• Always thoroughly thaw meats before cooking them in the slow cooker.
VEGETABLES
• Place vegetables such as carrots, potatoes, turnips, and beet at the very
bottom of the stoneware pot and always cover them with liquids. They
usually take longer to cook than most meat.
• Vegetables cook well; they develop better flavor and don’t break down as
they would in your oven.
FISH
• Fish cooks quickly; add it for the last 15 minutes.
SEASONINGS
• Fresh herbs should be added at the end of the cooking cycle. If cooked too
long they lose their color and flavor.
• Dried herbs work well in the slow cooker and can be added at the
beginning. They can become stronger on longer cooking; begin with less
and add at end, if needed.
• Some spices and dried herbs, such as cinnamon sticks, bay leaves and whole
peppercorns can become quite intense with long cooking, so use sparingly.
• If using bay leaves, remember to remove before serving.
• Whole herbs and spices flavor better in slow cooking than crushed or
ground.
