Slow cooking many vegetables is as effective as steaming them. You can't overcook vegetables in a crock pot or slow cooker. The continuous low heat gradually tenderizes and brings out their full flavor. When making a recipe that calls for a combination of vegetables and other foods, arrange the vegetables evenly on the bottom and sides of the slow cooker, and then place other ingredients on top.
Meats are easy to prepare in a slow cooker. One rule of thumb is that lean meats tend to cook faster than those with lots of fat or that are cooked with bones. To enhance the flavor and appearance of meat prepared in a slow cooker, brown or sear it first on top of the stove in a skillet with a tablespoon of cooking oil.
Careful attention should be paid when preparing frozen or partially frozen foods in a slow cooker, as sudden changes in temperature could cause the slow cooker's ceramic insert to break. To keep this from happening, pour a cup of warm broth or water in the bottom of the cooker first before adding frozen food.
Even on a low temperature setting, some foods can burn or dry out in a slow cooker if there is not enough liquid. Therefore, always use sufficient liquid as stated in the recipe. Even as little as a half cup of liquid can prevent scorching.
Ground and dried herbs and spices work better for slow cooker recipes than fresh ones, and should be used sparingly at the beginning of the cooking cycle. Fresh herbs should be added towards the end of cooking. In any event, you will want to do a taste test once the food has been prepared. If it is not spicy enough, simply add more seasoning before serving.
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