5 Tips For Perfect Slow Cooker Meals

I’m sharing 5 tips for creating delicious slow cooker meals that will save you time and effort in the kitchen. Elevate your cooking with these easy slow cooker tips.

5 Tips For Perfect Slow Cooker Meals

Tip 1: Browning, Sautéing & Broiling

You can certainly skip this step and still make a good slow-cooker meal. Browning meat and sautéing certain vegetables, such as onions, garlic, carrots and celery can greatly improve the flavor of many dishes.

I usually use 1 tablespoon of ghee and cook the onions for about 5 minutes. I then add the garlic and cook it for an additional minute, just until it is fragrant. I move these to the slow cooker. Then I toss the meat in all the spices that I plan to use. I add more cooking fat to the skillet if needed and I cook the meat until it is browned on all sides – usually a few minutes per side. If I don’t get a chance to brown the meat, I will often broil it for 3 to 5 minutes after it is done cooking. This helps dishes like carnitas be a little crispier.

Tip 2: Salt & Pepper Before Serving

Salt tends to dissipate in the slow cooker, causing your dish to taste a little bland. I use a regular amount in the beginning, but I always salt and pepper to taste before serving.

Tip 3: Add More Herbs & Spices Towards the End

Like salt, the flavor of some spices will dissipate as they cook. If I am home, I check for flavor towards the end of cooking. If the meal tastes bland, I add more dried spices and herbs and allow it to cook for 30 more minutes. Except for a select few recipes, I add fresh herbs after I am done cooking. Watch out for peppers, like cayenne or chili powder; these tend to intensify over longer cooking times.

Tip 4: Use Flavorful Bases

I never use water as my base. I always opt for liquid with more flavor such as broth, wine, coconut milk, salsa or even marinara sauce! Asian flavors like coconut aminos and tamari also hold up well in the slow cooker.

Tip 5: Reduce

Slow cookers don’t allow liquid to evaporate and the liquid actually increases as foods like onion, give off liquid. Your meals can turn out really watery. I avoid this by starting off with a small amount of liquid. Unless I am making a soup or a stew, I tend to only use about 1/4-1/2 cup of liquid. Even then, I sometimes end up with a watery dish.

If I don’t have time, I use a slotted spoon and remove the meat and veggies and leave the liquid behind. If I have bone-in meat, then we drink the liquid as a broth. This is actually healthy stuff, loaded with vitamins and minerals. If I want to fancy up the dish, I reduce the liquid and pour it back over the meat and veggies or serve it on the side.

To reduce the liquid, remove the meat and veggies and set aside. Pour the liquid into a sauté pan and bring to a simmer, stirring frequently until the sauce has thickened to your liking.

Reducing Tips:

1. Add salt after you have thickened your sauce to avoid making the sauce too salty, as the flavors will concentrate when it thickens.
2. To reduce faster, use a larger sauté pan.
3. You can add a couple of tablespoons of softened butter towards the end to create a more luxurious pan sauce.
4. Arrowroot will thicken the sauce. Add 2 teaspoons to a small amount of filtered water (enough to make it a thin paste). Whisk it into the sauce as you bring the sauce to a simmer. Keep whisking the sauce until it has thickened, about 10 minutes.