11 Common Slow Cooker Mistakes to Avoid

Posted by Leslie Wu on February 7, 2017

If you were gifted a slow cooker years ago and have only used it for meatballs, you’re missing out. Afraid of diving into the world of slow cooker foods? Don't fret: here’s how to avoid common mistakes to ensure you make the most of this handy kitchen tool.

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Mistake #1: Lifting The Lid

This isn't a tip so much as a fundamental tenet of using the slow cooker: don’t lift the lid. Don’t even think about peeking. Don’t stir. Every time you sneak a look at your work in progress, you’re dropping the heat level and altering the cooking time — a surefire way to achieve underdone or overcooked meat.
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Mistake #2: Using The Wrong Kind Of Meat

Save your pricey tenderloins for better uses: these cuts are usually too lean for long and slow cooking. Meat that's traditionally used for braising or stews — short ribs, shoulders and fatty, tougher cuts — are ideal for the slow cooker, which gives collagen and connective tissue a chance to break down and become tender.
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Mistake #3: Adding Dairy Too Soon

There are some dishes where you welcome curds, such as poutine or a traditional pork loin cooked in milk. Most other times, however, a smooth sauce is the goal, and one way to ensure lumps is to add your dairy to the slow cooker too early in the cooking time.
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Mistake #4: Not Brining Or Browning The Meat

Some people are on the fence about browning the meat before adding it to the slow cooker, but most recipes advise a quick sear to give an aesthetically pleasing brown colour to meat. Although brining the meat may also seem unnecessary, it ensures that lean pork chops remain juicy throughout the cooking process.
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Mistake #5: Not Layering Ingredients

Think you can gleefully toss everything in a slow cooker willy-nilly and walk away? Taking a couple more minutes and arranging the ingredients that require the most cooking, such as root vegetables or potatoes, on the bottom. This will make sure that you end up with equally tender vegetables and meat.
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Mistake #6: Adding Too Much Or Too Little Liquid

When it comes to liquid in the slow cooker, what you see is what you get: excess liquid doesn’t evaporate the same way it does when cooking on the stovetop with an open pot. In fact, with fatty cuts such as pork shoulder, chances are, you’ll end up with substantially more liquid when your meat is cooked, due to the fat rendering out. This extra fat can be skimmed away and the remaining sauce reduced in a saucepan if you desire.
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Mistake #7: Going Overboard

Give your ingredients a little space — over enthusiastic filling of your slow cooker will lead to underdone food (and even worse, a potential problem closing the lid). Aim for about two-thirds to three quarters full, which gives you some overflow room in case of extra liquid.
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Mistake #8: Not Leaving Enough Time

Slow cookers are low effort, but are well-named. Be sure to give yourself enough time to let your food bubble away in the background — slow cooker recipes can’t be rushed, regardless of your deadline. Take the pressure off by starting early (or even the night before), so you’re not literally watching your pot boil.
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Mistake #9: Not Making Dessert In Your Slow Cooker

Cheesecake or brownies in the slow cooker make for moist and indulgent desserts for a crowd.
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Mistake #10: Not Making An Easy, Plan-Ahead Breakfast

When hosting overnight guests, make the morning meal a low-pressure affair by starting the previous evening. Layer ingredients into your slow cooker and turn it on low, then sleep soundly knowing your guests will be well fed come morning.
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Mistake #11: Only Using Slow Cooker Recipes

If you have a stewed or braised family favourite, a few tweaks will make it slow cooker compatible. Using the previous tips regarding liquid, order of adding ingredients and layering properly, many traditional recipes can be adapted easily to slow cookers. Leslie Wu is a Toronto-based food and travel writer, editor and explorer. Follow her on Twitter at @leslie_wu.
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