10 Slow Cooker Tips

• Before adding ingredients, spray nonstick coating inside slow cooker for quicker cleaning.
• Temperatures vary on slow cookers, but generally, 1 hour on high heat is equal to 2 1/2 hours on low.
• Cooker should be at least 1/2 full, but no more than 3/4 full for food to cook properly.
• Place foods that take longer to cook (meats, carrots, potatoes and other root vegetables) near the bottom of slow cooker.
• Large pieces of meat should be cooked on high for at least the first hour and then low to prevent bacteria from growing. Browning meats also can quicken the heating process and kill surface bacteria.
• Ground beef should be browned and drained before adding to slow cooker.
• Frozen meat can be used in a slow cooker, just add 2 hours to cooking time for high heat or 4 to 6 hours on low heat.
• To prevent curdling of dairy products, add milk, cream, sour cream and cream cheese during the last hour of cooking. (Evaporated milk will not curdle and can be used as a substitute.)
• Lifting the lid lengthens cooking time, sometimes by as much as 1 hour.
• Cool ceramic insert before cleaning. Do not submerge electrical base in water.
• Time to replace old slow cooker?
  • Test your slow cooker by filling it 3/4 full of water. Cover and turn on high heat. After 4 hours, remove the lid and immediately test water with an instant-read thermometer. It should be at least 180 degrees. If it is lower, consider a replacement.

Sources: 101 Things To Do With a Slow Cooker and The Gourmet Slow Cooker