BEANS. Dried beans can be tricky to cook in a slow cooker. Minerals in the water and variations in voltage affect various types of beans in different ways. Always soak dried beans prior to cooking. Soak them overnight or place them in a Dutch oven and add enough water to cover by 2 inches. Bring to a boil and boil for 2 minutes. Remove from the heat, cover and let stand for 1 to 4 hours or until softened. Drain and rinse beans, discarding liquid. Sugar, salt and acidic ingredients, such as vinegar, interfere with the beans’ ability to cook and become tender. Add these ingredients only after the beans are fully cooked. Lentils and split peas do not need soaking.
COUSCOUS. Couscous is best cooked on the stovetop rather than in the slow cooker.
DAIRY. Milk-based products tend to break down during slow cooking. Items like milk, cream, sour cream or cream cheese are best added during the last hour of cooking. Cheeses don’t generally hold up during the slow cooker’s extended cooking time and should be added near the end of cooking. Condensed cream soups generally hold up well in the slow cooker.
SEAFOOD & FISH. Seafood and fish cook quickly and can break down if cooked too long. They are generally added to the slow cooker toward the end of the cooking time to keep them at optimal quality.
MEATS. To cut prep time, few of the recipes in this book call for browning meat before placing it in the slow cooker. While browning is not necessary, it generally adds to the flavor and appearance of the meat and allows you to drain off the fat. Cut roasts of more than 3 pounds in half before placing in the slow cooker to ensure even cooking. Trim off any excess fat, as large amounts of fat could raise the temperature of the cooking liquid in the slow cooker, causing the meat to overcook.
OATS. Quick-cooking and old-fashioned oats are often interchangeable in recipes. However, old-fashioned oats hold up better in the slow cooker.
PASTA. If added to a slow cooker when dry, pasta tends to become very sticky. It’s better to cook it according to the package directions and stir it into the slow cooker just before serving. Small pastas such as orzo and ditalini may be cooked in the slow cooker, however. To keep them from becoming mushy, add during the last hour of cooking.
RICE. Converted rice is ideal for all-day cooking. If using instant rice, add it during the last 30 minutes of cooking.
VEGETABLES. Firm vegetables like potatoes and carrots tend to cook more slowly than meat. Cut these foods into uniform pieces and place on the bottom and around the sides of the slow cooker. Place the meat over the vegetables. During the last 15 to 60 minutes of cooking, add tender vegetables, like peas and zucchini, or ones you’d prefer to be crisp-tender.