Lifting the Lid
I know it’s tempting!
You want to peek. You want to smell it. You want to stir it.
But every time you remove the lid, heat escapes and cooking time can increase. Keep that lid closed unless the recipe specifically tells you to open it.
Layer Ingredients Thoughtfully
Dense vegetables such as potatoes and carrots generally do well toward the bottom, where they can receive plenty of heat.
Then add meat and other ingredients according to the recipe.
Follow Tested Recipes for Timing
Slow cookers vary, and ingredients vary even more. A recipe developed specifically for slow cooking will give you much better results than simply converting a stovetop recipe without adjusting liquid and cooking times.
What Should You Add at the End?
If you’re wondering which ingredients are best added later, here’s a handy cheat sheet:
Ingredient When to Add
Sour cream Near the end
Cream
cheese Near the end
Fresh parsley Just before serving
Cilantro Just before serving
Spinach Final few minutes
Frozen peas Final few minutes
Shrimp Near the end
Cooked pasta Near the end
Cooked rice Near the end
Crispy bacon Just before serving
The exact timing depends on the recipe, but this is a useful starting point.
Frequently Asked Questions
Can I put raw meat in a slow cooker?
Yes. Slow cookers are designed to cook raw meat, provided you use appropriate quantities, cooking times, and temperatures and follow food-safety guidance.
The bigger concern is large pieces of frozen meat, which should generally be thawed safely before slow cooking.
Can I put frozen vegetables in a slow cooker?
It depends on the vegetable and recipe. Many frozen vegetables can be added successfully, but delicate vegetables may become mushy if cooked for several hours.
For best texture, add tender frozen vegetables closer to the end.
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