Slow Cooking
Cooking food at very low temperatures (170-280°F) in a slow cooker or crockpot for extended time. Hands-off cooking that transforms tough cuts into tender, flavorful meals.
When to Use This Technique
- Tough cuts that need long cooking (chuck, brisket, shanks)
- Dried beans and legumes
- Chili, soups, and stews
- Meal prepping while at work
Temperature Guide
Temperature Range
Low: 170-200°F / 76-93°C. High: 200-280°F / 93-138°C
Visual Cue
Gentle bubbling at edges only on high setting
Readiness Test
Bean softness, meat pull-apart test
Step-by-Step Instructions
Sear meat in skillet before adding to slow cooker (optional but highly recommended)
Tip
Adds 40-50% more flavor from Maillard reaction. Slow cooker can't do this itself.
Common Mistake
Skipping searing results in grey, unappealing slow-cooked meat
Layer vegetables on bottom (they cook slower than meat)
Tip
Root veg on bottom near heat source, delicate veg on top or added last hour
Add meat and liquid — liquid should only come 1/3-1/2 up the food
Tip
Slow cookers trap all moisture. You need far less liquid than stovetop cooking.
Set to low (8-10 hours) or high (4-6 hours) — don't lift the lid
Tip
Lifting lid releases heat and adds 20-30 minutes each time
Add dairy (cream, yogurt) and fresh herbs in last 30 minutes only
Tip
Dairy and fresh herbs break down and turn unpleasant over long cooking times
Visual Cues to Look For
- Meat falls apart when touched with tongs
- Beans are completely soft with no chalky center
- Liquid has reduced and thickened slightly
- Rich aroma fills the entire kitchen after a few hours
Equipment Needed
- Slow cooker / crockpot
- Cutting board and knife (for prep)
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
4-10 hours
Category
Moist Heat Cooking