Slow cooker basics: how to get the most out of it
Slow cooker basics
- 1
Fill ½ to ¾
A pot that is too empty dries out; one that is too full won't cook through in time. Keep the pot between half and three-quarters full.
- 2
Hard veg at the bottom
Potatoes, carrots and onions go at the bottom, where the heat is. Place the meat on top.
- 3
Keep the lid on
Every time you lift the lid, it adds 15–20 minutes to the cooking time. Save peeking for the end.
- 4
Size
All recipes are for a 3.5–5 litre slow cooker. Larger (6 l or more)? Use the shortest time and check sooner.
- 5
LOW or HIGH
HIGH is roughly one and a half to two times as fast as LOW. LOW gives the most tender meat; HIGH is for when you start later.
- 6
Browning = flavour
Briefly browning meat, chorizo and onion gives a richer sauce. Frying spices briefly in oil makes them fuller.
- 7
Less liquid
Almost nothing evaporates in a slow cooker. Use less stock than in a regular pan; you can always thin it later.
- 8
Cream and fish at the end
Cream, yoghurt, fish and prawns only go in at the end, or after blending or switching off, as the recipe says.
- 9
Thickening
First mix cornflour with a splash of cold water, then stir it into the sauce during the last half hour, on HIGH.
- 10
Never frozen
Never put frozen meat or chicken in the slow cooker. Thaw it overnight in the fridge.
- 11
Properly cooked
Chicken is cooked at a core temperature of 75 °C: the meat is white and the juices run clear. In doubt? Give it another half hour.
- 12
Tinned beans
Use tinned or jarred pulses. Dried kidney beans don't get hot enough in a slow cooker.
- 13
Reheating
Reheat leftovers in a pan or microwave until piping hot, not in the slow cooker.
- 14
Leftovers
Refrigerate within 2 hours and eat within 3 days. Freeze for up to 3 months; thaw in the fridge.
- 15
Keep it mild
Cook mild for the whole table. Put out hot sauce, chilli flakes or pimentón picante for those who want it.
