Collection: Slow Cooker Recipes

Yes. Brown the meat first for flavor, then cut the liquid by about a third, since a slow cooker barely evaporates anything. As a rule of thumb, a 1 to 2 hour stovetop or oven braise translates to about 6 to 8 hours on low or 3 to 4 hours on high.

Low is best for tough cuts like chuck roast and pork shoulder, because the extra time lets the connective tissue break down until the meat is fall-apart tender. High works for soups, beans, and leaner cuts, and takes roughly half the time.

It isn't required for roasts or chicken, but searing first adds a deep, savory flavor you can't get any other way. Ground meat is different: always brown and drain it before it goes into the slow cooker.

No. Thaw meat in the refrigerator first. Frozen meat can spend too long between 40°F and 140°F, the range where bacteria multiply, before the slow cooker heats it through.

Add ground spices and dried herbs at the start so they have time to flavor everything, then taste again at the end, since long cooking mellows them. Stir in fresh herbs, citrus, and dairy just before serving, and remove bay leaves before you dish it up.