7 Slow Cooker Mistakes To Avoid

I’ve recently gone back to work.

Well, when I say that, it sounds like I didn’t work before, and that being a mother and a wife isn’t working, nor is running my own business. It is all hard work.

Rather, I’ve accepted a job were I work in New York City five days a week, in an industry that I’m very passionate about; interior design. I went back to work, if you will, for a few reasons, but the main one was for me. I missed going to work outside of the home; I missed the camaraderie and all of the creative verve that encompasses interior design, designers themselves, and everything that goes into making a home a beautiful space. And, I truly missed working in New York City.

The commute is long, but one I can’t complain about. Instead, I embrace it and the guilt-free pleasure of relaxing and swiping around on my phone for a little over an hour. No need to take care of laundry or any other pressing chore nagging at me – my only option is to sit and relax.

I dig it.

While I’m commuting and away at work, I still need to keep up with my tasks and chores at home to help keep that ship sailing smoothly. I do fail at it sometimes. The house isn’t as clean as I’d like for it to be, and I may or may not end up ordering take out a few too many times a month. However, I’ve turned to what can help me in the kitchen and get food cooked and on the table all while I’m at work. The slow cooker has become a very dear friend.

There was a time when the slow cooker got a bad rap. Fine chefs and snobby home cooks would never entertain using a slow cooker when, in their eyes, a Dutch oven and a low and slow cooking method was much more chic.

Well, times have changed and people are more time poor than ever. Work smarter not harder have become words to live by, and the slow cooker fits like a glove in this category.

Slow cooking isn’t as simple as tossing in ingredients and pressing a button. There are important steps and techniques that are often overlooked, especially by those who are accustomed to stovetop or oven cooking. These errors can yield a watery and flavorless meal—but the good news is that they’re easy to prevent.

7 Slow Cooker Mistakes To Avoid

1. Adding Delicate Vegetables Too Early

Due to the slow cooker’s lengthy cooking time, most vegetables will become overcooked and mushy if they’re added too soon. This is especially true of more delicate produce, such as summer squashes or peas. If your recipe calls for these items, it’s best to add them at the end of the cooking process to preserve their texture and taste. The only exception to this rule is If you plan to blend the ingredients, like in a pureed soup, it’s fine to add everything at the front end.

Fibrous vegetables, such as onions and carrots, can be added early on as they’ll hold their structure well. But you must cut them into large pieces to ensure they maintain their shape. It’s also recommended to place these items on the bottom or near the sides of the slow cooker, as they take longer to cook than meat.

2. Adding Fresh Herbs Too Early

Incorporating fresh herbs from the get-go is a mistake when it comes to slow cooking. Like the delicate vegetables, fresh herbs will overcook and lose their flavor if cooked too long. Dried herbs, however, will fair well when added in the beginning and can withstand the time and temperature in a slow cooker. The cooking process will also help dried herbs give flavor to the dish as they’re rehydrated and heated

Having said all of this, it’s best to add fresh herbs at the very end of cooking or as a garnish.

3. Overfilling The Slow Cooker

When a slow cooker is too full, the food won’t cook evenly. Though it’s tempting to fill to the top when cooking for a large crowd, this technically overfills the cooker, and as a result, some parts of the dish may overcook, while others remain undercooked. I also read in my research that overfilling can also increase the risk of foodborne illness, because the food might not reach a safe temperature throughout.

In addition, overfilling your slow cooker could lead to food spilling over as it starts to warm, which would create a mess. Ideally, you should only fill a slow cooker about three quarters full so there’s room for ingredients and liquid to expand.

4. Not Reducing Liquid For Soups Or Stews

When making a stovetop soup or stew recipe in a slow cooker, using the same amount of liquid can yield a watery, not-so-pleasant dish. Because of the tight seal on slow cookers, steam and juices will accumulate as the food warms. The liquids also won’t evaporate as much. I’ve read to avoid excess liquid, reduce them by 10 to 20 percent to start, then adjust from there every time you make the recipe. Most slow cooker recipes won’t need more than 1/2 to 1 cup liquid, as slow cooking will preserve the natural juices in meats and vegetables.

If you’ve already slow cooked a dish and there’s too much liquid, simply add cornstarch or tapioca starch, then cook for 15 minutes on high heat. You can also remove the meat and vegetables, then heat the liquid on the stovetop uncovered until it’s thickened and reduced.

5. Not Searing Meat Before Putting It In The Slow Cooker

Another slow cooker mistake is failing to sear meat before adding it to the slow cooker. The extra step will pave the way for more even cooking, and will add good caramelization to the surface of the meat which provides more flavor and good color. Searing the meat first also ensures that it holds up to slow cooking and doesn’t disintegrate.  

6. Putting Frozen Foods In A Slow Cooker

This is an important mistake to avoid. Despite the long cooking time of a slow cooker, it’s not the best appliance for cooking foods from frozen. Directly adding frozen foods can significantly increase the time it takes for the appliance to reach a safe cooking temperature. As a result, it will stay in the temperature danger zone (between 40 and 140 degrees) for a longer time, allowing foodborne illness-causing bacteria to multiply and grow. An interesting fact and one that you certainly want to steer clear of.

7. Using A Slow Cooker To Reheat Food

It didn’t even occur to me that some have tried to reheat food in a slow cooker. Wouldn’t the microwave be quicker?

Yes, it would. And safer. Here’s why:

When food is cooked raw in a slow cooker, it takes a long time for the food to reach the minimal internal temperature of 165 degrees Fahrenheit. The slow cooker will also maintain this temperature for hours, which will kill any potentially harmful bacteria. In addition, if you’re reheating cooked food, it won’t take as long to get warm, and there may not be enough time for bacteria to be killed. So having said all of this, if you need to reheat food, use the slow-and-steady-wins-the-race method of stop top or oven warming. Or, turn to your microwave to reheat your food.

Best Slow Cookers That I Recommend!

All of this talk about slow cooker mistakes to avoid brings us to the question of – what are the best slow cookers that I recommend? Of course, I’ve done my research; bought 2 of them, and I’ve found 6 that have great reviews, are budget friendly, and that I highly recommend.

Here are the links to each of the 6 recommended slow cookers:

1. Crock Pot 6-quart cook and carry programmable slow cooker
2. Crock Pot 7-quart oval manual slow cooker
3. Crock Pot 8-quart large programmable slow cooker
4. Crock Pot electric lunch box (I have one and use it at work. It’s amazing and so handy!)
5. Elite Goumet electric slow cooker ceramic
6. Crock Pot 8-quart oval manual slow cooker

Reader’s Favorite Slow Cooker Recipe!

I can’t write all about slow cookers and not include a recipe of my own! This crock pot recipe is hands down, my reader’s favorite. You must make it!

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