The routine is the same for a roast, a soup or a dip. The order below keeps the food cooking evenly and the pot from overflowing.
Beginner
How to Use a Slow Cooker
How to use a slow cooker: the setup, heat settings, fill level and food rules that matter, plus what changes with a mini model.
Most slow cooker disappointments start with the setup, not the recipe: a pot filled too high or too low, a lid lifted every hour, dairy added at the very beginning. The appliance itself asks for very little, which is why a few habits decide whether dinner comes out tender or tired.
Affiliate disclosure: As an Amazon Associate I earn from qualifying purchases.
Five steps for a first slow cooker meal
- Set the cooker on a stable counter, plug it in and seat the removable pot in the base.
- Layer the ingredients, putting the slowest-cooking food, such as root vegetables, on the bottom and the meat on top.
- Add the liquid the recipe calls for, filling to the level described below.
- Choose low or high as the recipe directs, then put the lid on.
- Leave the lid alone until the cooking time is up, then switch the cooker off or move it to warm.
What do low, high and warm actually do?
Low and high are the two cooking settings, and the recipe decides between them. Choose the one it directs and keep its cooking time.
Warm is a holding setting. It keeps a finished dish at serving temperature when dinner is not quite ready, and it is not meant for cooking raw food. The top mini slow cooker models follow the same logic: the Crock-Pot 2-quart pairs high and low with a warm setting, and the Qvin mini adds an off position to its dial.
How full should the pot be?
Aim for about three quarters full. A pot that is too empty can cook its contents past done, and one filled to the brim can overflow onto the counter.
For capacities from dip size to two quarts, see the best mini slow cooker.
Which foods suit a slow cooker?
Long, gentle heat rewards some ingredients and punishes others. These four choices make the biggest difference to how a first batch turns out.
- Tough cuts: chuck roast, short ribs and pork shoulder turn tender and soft over a long cook.
- Dairy: hold milk and cheese until serving, since they can curdle if they sit in the heat too long.
- Meat: start with fresh or thawed pieces, and cook from frozen only when the recipe says that is fine.
- Softer vegetables: peas, spinach and zucchini go in later so they do not turn to mush.
What to do when the food is done
Switch the cooker off to cut the heat, or leave it on warm if the meal is not ready to be served. Let the pot cool before washing it, and check the manual before putting any part in the dishwasher. For the full washing routine, see slow cooker care and maintenance.
Frequently asked
Does the space around the inner pot need water?
No. The outer base holds the heating element and stays empty. Food and liquid go in the removable inner pot.
What can you cook in a mini slow cooker?
Small pots suit dips, nachos, sauces, fondue, melted cheese and chocolate, and small portions of stew for one or two people.