• Ground and/or dried herbs and spices work well in slow cooking and
may be added at the beginning.
• The flavor power of all herbs and spices can vary greatly depending on
their particular strength and shelf life. Use herbs sparingly, taste at end
of cook cycle and adjust seasonings just before serving.
MILK
• Milk, cream, and sour cream break down during extended cooking.
When possible, add during the last 15 to 30 minutes of cooking.
• Condensed soups may be substituted for milk and can cook for
extended times.
SOUPS
• Some soup recipes call for large amounts of water. Add other soup
ingredients to the slow cooker first then add water only to cover. If
thinner soup is desired, add more liquid at serving time.
MEATS
• Trim fat, rinse well, and pat meat dry with paper towels.
• Browning meat in a separate skillet or broiler allows fat to be drained
off before slow cooking and also adds greater depth of flavor.
• Meat should be positioned so that it rests in the stoneware
without touching the lid.
• For smaller or larger cuts of meat, alter the amount of vegetables or
potatoes so that the stoneware is always ½ to ¾ full.
• The size of the meat and the recommended cook times are just
estimates and can vary depending upon the specific cut, type, and
bone structure. Lean meats such as chicken or pork tenderloin tend to
cook faster than meats with more connective tissue and fat such as beef
chuck or pork shoulder. Cooking meat on the bone versus boneless will
increase required cook times.
HINTS AND TIPS (CONT.)
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