Slow Cooker Blunders You’re Probably Making

Slow Cooker Blunders You’re Probably Making

We love our slow cooker – it makes it easy to crank out a homey, flavorful meal on a budget. When we’ve had a busy day, we love coming home to a hot stew from the slow cooker to set the world right. But even with all the convenience, it’s not foolproof. There are a few ways your slow cooker meal can go wrong.

Believe us, we’ve done most of them. Don’t worry, though, we’ve got you covered. Read on for tips to help you maximize your slow cooker success.


A huge number of slow cooker recipes rely on the addition of broth or canned soups – both high in salt. If you’re adding salt, it can easily end up over-salted if you’re not careful. Salt lightly at the beginning, and then taste and adjust towards the end. You can add more salt later, but you can’t take it out!


Your meats develop the best flavor if you start them off with a nice sear, meaning brown them on all sides before you put them in the crockpot.

Timing your herbs

Nobody likes a soggy, muddled herb in their dinner. Add fresh herbs towards the end of your cooking time for fresh herberiffic flavor.

Skin off

Roasting a chicken gets you browned, crispy skin, but slow cooking chicken skin just gets you soggy, flabby chicken skin. Remove the chicken skin before slow cooking for best results.


We know, you’re bored because the slow cooker is doing your cooking for you, and it smells so good, and maybe it just needs a stir, but DON’T DO IT! Lifting the lid for a peek or a taste messes with the temperature and moisture of your slow cooked masterpiece. Let it be, and you will be richly rewarded when the timer goes off.