7 ways to use your slow cooker in the Summer (2024)

FAQs

7 ways to use your slow cooker in the Summer? ›

When it's too hot to turn on your oven, don't! Your slow cooker can handle everything from weeknight dinners to family barbecues. It might even be the best-kept secret for making fabulous summer desserts.

When it's too hot to turn on your oven, don't! Your slow cooker can handle everything from weeknight dinners to family barbecues. It might even be the best-kept secret for making fabulous summer desserts.

Reduce liquid when using a slow cooker

It should just cover the meat and vegetables. Don't overfill your slow cooker, or it may start leaking out the top, and the food won't cook so well. Half to two-thirds full is ideal – certainly no more than three-quarters.

Never ever put liquid into the base of a slow cooker. It was not designed for that and clearly states not to immerse the base in water. The heating element and components are not in a waterproof environment. You will quickly ruin the heating element and risk injury from electrical leakage into the metal base.

Yes, you can leave your slow cooker on all day or overnight. However, if you are planning to leave your slow cooker on overnight, make sure it's on a low heat. You may wonder how long can you leave a slow cooker on low for? Well, the recommendation is a maximum of 8 hours on a low heat for most slow cookers.

What are the disadvantages of a slow cooker? Slow cookers only apply heat to the bottom of the crock, which cuts down on their ability to reduce liquids and brown foods, and develop flavor the same way a Dutch oven or pressure cooker can.

The difference is the time it takes to reach that temperature. Low: 7-8 hours to reach the simmer point. High: 3-4 hours to reach the simmer point.

Raw Meat. Technically you can cook raw meat in a slow cooker, but it's tricky and requires a bit of preparation in order for it to be really worth it. If you simply pop some raw meat in your slow cooker, it won't have a chance to brown, which adds some much-needed flavor and cuts down on plenty of unappealing grease.

Choose the right cut: Chuck roasts, short ribs, pork shoulders and lamb shanks (think fatty and tougher meats) become meltingly tender with the moist, low heat of a slow cooker. Leaner cuts like pork tenderloin tend to dry out. Likewise, dark meat chicken — thighs, drumsticks, etc.

A: It's pretty clear in the user manual. It emphatically states DO NOT clip down the lid when cooking.

Do you put hot or cold water in a slow cooker when cooking? ›

Preheat the cooker and add hot liquids, if possible. Preheating the crock before adding ingredients or cooking on the highest setting for the first hour will ensure a rapid heat start and will shorten the time foods are in the temperature danger zone.

If you HAVE to choose just one, this is what I'd recommend: If you have a small family (4 or less), I'd recommend the multi-cooker. It does SO much and you'll find yourself constantly using it. Or if you already have a slow cooker, I'd recommend picking up the multi-cooker to add to your collection.

Layer food properly

Remember that the slow cooker's heat source is directly on the bottom. Whatever food will take the longest to cook needs to be placed into the slow cooker first to absorb the most heat. This usually translates into tougher cuts of meat and root vegetables like sweet potatoes or winter squash.

It is best to thaw meat or poultry before putting it into a slow cooker. Frozen pieces will take longer to reach a safe internal temperature and could possibly result in foodborne illness. Frozen or partially frozen foods can also cool everything else in the slow cooker.

Yes, you can steam vegetables in a slow cooker. To steam, pour water into the slow cooker. Throw veggies into a steamer basket or foil and set above the water. Cook covered on high for about 2-4 hours, or whenever the veggies are tender.

Slow cookers (and pressure cookers) won't warm up your kitchen allowing you to still enjoy that home-cooked meal. It's hot enough outside so let's keep it as cool as possible inside.

Slow cookers cost around $30 to $100 to buy and can save you hundreds over purchasing fancy countertop convection toaster ovens and broilers. Slow cookers can also cut your grocery bill significantly by allowing you to buy cheaper cuts of meat and tenderizing them over low heat for a longer time.

They will have a built in thermostat that should turn them off should they cook off all the liquid and get too hot, but this may damage them permanently, so just make sure they are full and covered before letting them go.

The 'Warm' setting is NOT for cooking! The 'Warm' setting is ONLY for keeping already-cooked food at the perfect serving temperature until mealtime. To prevent food from dipping into temperatures that aren't food-safe, you shouldn't use the 'Warm' setting for more than 4 hours.