29 Slow Cooker Recipes We'll Be Making All Winter (2024)

FAQs

What foods should not go in a slow cooker? ›

It's generally safe to leave a slow cooker on for 12 hours—that's what they're made for.

One of the main attractions for many people is the ease of a slow cooker, so when you're looking for recipes, avoid those that suggest a lot of pre-preparation. For many dishes, particularly soups and stews, you really can just throw all the ingredients in.

Per the USDA, bacteria grows rapidly between 40 and 140 degrees Fahrenheit, what it refers to as the "Danger Zone." According to Greatist, most warming settings on slow cookers will maintain food at a temperature of around 145 degrees Fahrenheit.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

The difference is the time it takes to reach that temperature. Low: 7-8 hours to reach the simmer point. High: 3-4 hours to reach the simmer point.

Are slow cookers safe to leave on? Yes, it's safe to leave a slow cooker on when you leave the house. The purpose of a slow cooker is to allow you to cook while you aren't home. Slow cookers simmer food slowly, killing bacteria and raising meat to the perfect internal temperature.

However, if you are planning to leave your slow cooker on overnight, make sure it's on a low heat. You may wonder how long can you leave a slow cooker on low for? Well, the recommendation is a maximum of 8 hours on a low heat for most slow cookers.

Choose the right cut: Chuck roasts, short ribs, pork shoulders and lamb shanks (think fatty and tougher meats) become meltingly tender with the moist, low heat of a slow cooker. Leaner cuts like pork tenderloin tend to dry out. Likewise, dark meat chicken — thighs, drumsticks, etc.

What are the disadvantages of a slow cooker? Slow cookers only apply heat to the bottom of the crock, which cuts down on their ability to reduce liquids and brown foods, and develop flavor the same way a Dutch oven or pressure cooker can.

Can you put raw hamburger in a crockpot? ›

It is more forgiving than chicken meaning it is great in dishes with longer cooking times. AND - it is yummy. However, using raw ground beef in a slow cooker recipe will make for a final dish with lots of excess grease. Greasy soup, chili, and meat sauce are yucky!

As a general rule of thumb, meat will turn out better when cooked on Low. This is particularly true of foods like meatballs and chicken thighs, which need gentle heat to turn out tender. Cook recipes on High when they need high heat to achieve a certain texture or finish.

Every time you lift the lid, heat escapes and adds up to 30 minutes longer to your cook time. Slow cookers are made so you don't have to stir with the low cooking temperature, so relax. Leave it. Only lift the lid at the end when your meal is ready, or to add last minute ingredients.

You shouldn't be filling your slow cooker to the brim with ingredients. It needs space between the food and the lid to prevent it from boiling over. The heat inside also needs room to circulate and cook the food the right way. Generally, you shouldn't fill your slow cooker more than three-quarters full.

Fish, shellfish, oysters and clams need to be cooked quickly. Obviously, slow cooking isn't quick, and it will obliterate these delicate proteins. The only seafood exceptions are squid and octopus because they tend to be tough meats and slow cooking makes them tender.

A safe slow cooker, cooks slow enough for unattended cooking, yet fast enough to keep food out of the bacterial danger zone. In the danger zone (above 40°F to below 140°F), bacteria grows very rapidly. Food left in the danger zone too long can cause food borne illness.

When cutting up ingredients for your meal, keep raw meat, poultry, and seafood separate from any food you plan to eat raw (for example, garnish or toppings like cheese, cilantro, or lemon zest). Use separate cutting boards, plates, and utensils. Large cuts of meat and poultry may be cooked safely in a slow cooker.

You can only use fully-thawed raw chicken in the slow cooker safely. Avoid Overcooking. If the chicken is cooked too long, it will become dry and tough. Check your chicken for doneness early, especially if it is one of your first times making it.