BEANS. Soak dried beans prior to cooking. Soak them overnight or place them in a Dutch oven and add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1-4 hours. Drain and rinse beans, discarding the liquid. Lentils and split peas do not need soaking. Add any sugar, salt and acidic ingredients (such as vinegar) after the beans are fully cooked; these interfere with the beans’ ability to cook.
DAIRY. Milk-based products tend to break down during slow cooking. Add items like milk, cream, sour cream or cream cheese during the last hour of cooking. Add cheese near the very end of the cooking time.
FISH & SEAFOOD. Fish and seafood can break down if cooked too long. Add them to the slow cooker toward the end of the cooking time.
MEAT. It’s not necessary to brown meat before adding it to the slow cooker, but it does add to the meat’s flavor and appearance and allows you to drain off the fat. Cut roasts over 3 pounds in half to ensure even cooking. Trim excess fat from the outside of the meat. Fat retains heat, and large amounts of fat could raise the temperature of the cooking liquid, causing the meat to overcook.
OATS. Quick-cooking and old-fashioned oats are often interchangeable in recipes, but old-fashioned oats hold up better in the slow cooker.
PASTA. If added to a slow cooker when dry, pasta gets sticky. Instead, cook pasta according to package directions and stir into the slow cooker just before serving. Small pastas (such as orzo and ditalini) may be cooked in the slow cooker; to keep them from becoming mushy, add during the last hour of cooking. Couscous is best cooked on the stovetop.
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 into uniform pieces and place on the bottom and around the sides of the slow cooker. Place the meat over vegetables. Tender vegetables, like peas and zucchini, shoudl during the last 15-60 minutes of cooking.