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KitchenAid Product Help

Tips for best results in a slow cooker

Lid and pot assembly

  • Ceramic pot and glass lid should always be in place for cooking because removing the lid reduces the temperature inside the Slow Cooker and increases cooking time.
  • Do not remove the lid until the suggested cooking time has elapsed. To view cooking food, tap lid to remove condensation and view through lid.
  • The lid should not fit tightly on the pot.  Up to 1/4 inch gap is normal and you may see steam escaping.  This will not affect what you are making in the slow cooker.

 

Food temperature

  • Refrigerated foods should be added at their refrigerated temperature.
  •  Frozen food should be thawed before adding to the Slow Cooker.
  •  Do not partially cook and then refrigerate meat before adding.
    • If meat or poultry needs to be seared, sear it just before adding to the Slow Cooker.
    • Do not sear or partially cook and then refrigerate before cooking.

Liquids

  • Temperature of added liquids is important.
    • Avoid adding liquids colder than normal refrigerated temperatures.
    • Adding near freezing liquid to a warm or hot pot may damage the pot.
  •  Use less liquid in most recipes.
  • Slow Cookers use a food's own moisture to cook the food.
    • With the lid kept on while cooking, very little moisture evaporates and natural juices from the food accumulates.
    • For that reason, use less liquid when using your favorite traditional recipes for slow cooking.

Herbs and seasonings

  • Increase amounts of herbs and seasonings to offset the effect of longer cooking times.
  • Add garnishes, fresh herbs, and quick cooking vegetables toward the end of the cooking cycle. For example, peas, corn, and freshly sliced squash can be added the last 10 - 20 minutes of cooking time.

Food size and other considerations

  • Consider the differences between related ingredients when cooking for extended times.
    • Dark meat poultry will retain moisture better than white meat in recipes cooked more than 7 to 9 hours.
    • Whole grain rice, like brown or wild rice retains its texture better than white rice when it's slow cooked.
    • Over extended periods, white rice can overcook and become mushy.
  • Cut food to proper size.
    • To assure uniformity of cooking, cut vegetables of similar density, such as potatoes, carrots and parsnips into similar-sized pieces.
    • In general dense vegetables should be slightly smaller than more tender vegetables.
    • Cutting meats into large pieces allows longer cooking times and avoids overcooking.

Reheating leftovers

  • Heat leftovers before adding to the Slow Cooker. Before placing in the Slow Cooker, leftovers should be thoroughly heated to 165 F (74 C), and sauces and soups should be brought to a rolling boil, and then kept warm in the Slow Cooker on buffet setting. Re-heating of leftovers in the Slow Cooker is not recommended. A microwave is ideal for this function.

Slow cooker liners

  • We do not recommend using a slow cooker liner. 
    • While the bags will not harm the product itself, they can be a hazard to the user or people around the user if they are mishandled.
    • For that reason, we cannot encourage our customers to use the cooking liners, since we do not manufacture them and therefore cannot control the quality.
  • Non-stick cooking spray can be sprayed on the pot before cooking thick mixtures.
    • This coating will help make cleanup easier after cooking.
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