Slow Cooking

Slow cooking is a hands-off method that uses low temperatures over extended periods to transform tough cuts of meat and simple ingredients into flavorful, tender dishes. Perfect for busy schedules, it allows you to come home to a ready-to-eat meal with minimal effort.

16 recipes
200-300°F
4-8 hours on low heat, or 2-4 hours on high heat (in a slow cooker). Oven cooking may require slightly longer.
Slow cooking is a cooking technique that utilizes prolonged cooking times at relatively low temperatures. It's a fantastic way to tenderize tougher, less expensive cuts of meat, allowing collagen to break down into gelatin, resulting in a rich and succulent texture. While often associated with slow cookers (like Crock-Pots), the method can also be achieved in a Dutch oven in the oven or even in a covered pot on the stovetop. This method truly shines when preparing dishes like stews, braises, pulled pork, pot roasts, and even some soups. Tougher cuts like chuck roast, pork shoulder, and lamb shanks benefit immensely from slow cooking, becoming incredibly tender and flavorful. Vegetables like root vegetables (carrots, potatoes, parsnips) also hold up well and absorb the flavors of the cooking liquid. The key characteristics of slow cooking are its low temperature and long cooking time. This gentle heat prevents ingredients from drying out and allows flavors to meld and deepen over time. The benefits are numerous: minimal hands-on time, incredibly tender results, deep and complex flavors, and the ability to use less expensive cuts of meat. It's also a great way to prepare meals in advance, freeing up your time during busy weeknights. Slow cooking is a forgiving method, but it's still important to follow a recipe and monitor the cooking process. The low temperature ensures that food doesn't burn easily, but overcooking can still result in mushy vegetables or overly dry meat. With a little practice, you'll be able to create delicious and satisfying meals with minimal effort.

Tips for Success

Brown meat before slow cooking to develop deeper flavor and color. This step significantly enhances the final result.

Don't overcrowd the slow cooker. Overcrowding can lower the temperature and lead to uneven cooking.

Use less liquid than you would in a stovetop recipe. Slow cookers trap moisture, so you need less liquid to prevent a watery dish.

Add delicate vegetables like zucchini or leafy greens in the last hour of cooking to prevent them from becoming mushy.

Adjust seasoning at the end of the cooking process. The flavors will concentrate during cooking, so it's best to wait before adding more salt or spices.

Recipes

(16)
Chicken Thigh & Bone Broth Stew

Chicken Thigh & Bone Broth Stew

An economical one-pot meal featuring slow-cooked chicken thighs in homemade bone broth, perfect for a budget-friendly, nutritious carnivore meal.

200 min
Serves 4
Feijoada (Brazilian Black Bean Stew)

Feijoada (Brazilian Black Bean Stew)

A hearty Brazilian stew made with black beans and savory meats, perfect for a cozy meal.

75 min
Serves 4
Guinness-Braised Short Ribs

Guinness-Braised Short Ribs

Succulent beef short ribs slow-cooked in a rich Guinness beer sauce with aromatic vegetables.

200 min
Serves 4
Kalua Pork Plates

Kalua Pork Plates

A Hawaiian-style dish featuring savory, slow-cooked pork with smoky flavors, served with rice and a side of cabbage.

75 min
Serves 4
Previous
12

Best Cookware

Slow Cooker

Slow Cooker

Dutch Oven

Dutch Oven

Instant Pot

Instant Pot

Cast Iron Skillet

Cast Iron Skillet

Stock Pot

Stock Pot

Frequently Asked Questions

What's the best temperature and time for slow cooking?

The beauty of slow cooking is its flexibility, but a general guideline is to cook on low heat (between 200-250°F) for 4-8 hours, or on high heat (around 300°F) for 2-4 hours. The 'low and slow' approach is generally preferred for tougher cuts of meat, as it allows the collagen to break down, resulting in incredibly tender and flavorful results. Keep in mind that oven temperatures can vary slightly, so use an oven thermometer to ensure accuracy. For example, a large pork shoulder might need 8 hours on low, while a chicken might only need 4. It's always best to err on the side of longer cooking times, as you can always shred or adjust the dish at the end. Avoid frequently opening the slow cooker, as this releases heat and extends the cooking time. Use a meat thermometer to check for doneness; beef and pork should reach an internal temperature of at least 190°F for optimal tenderness.

What are the best foods to cook using the slow cooking method?

Slow cooking excels with tougher cuts of meat that benefit from long, low-temperature cooking, like beef brisket, pork shoulder (for pulled pork), chuck roast, and lamb shanks. These cuts become incredibly tender and flavorful as the connective tissue breaks down. However, you can also slow cook poultry, like chicken or turkey thighs, for juicy and succulent results. Beyond meats, slow cooking is fantastic for beans, lentils, and hearty vegetables like potatoes, carrots, and squash. These ingredients absorb the flavors of the cooking liquid and become incredibly tender. Avoid delicate vegetables like broccoli or leafy greens, as they can become mushy. Experiment with different combinations of meats, vegetables, and spices to create flavorful stews, braises, and sauces. Remember to brown meats before slow cooking to develop a richer flavor and color.

Can I convert a regular recipe to a slow cooker recipe?

Yes, you can often adapt regular recipes for slow cooking, but some adjustments are needed. First, reduce the amount of liquid by about half, as slow cookers trap moisture. Second, cut back on herbs and spices, especially potent ones, as their flavors intensify during the long cooking time. Third, brown meats before adding them to the slow cooker to develop a richer flavor. Fourth, remember that slow cooking times are significantly longer than conventional cooking times. A recipe that takes 1-2 hours in the oven might need 4-8 hours on low in a slow cooker. Root vegetables like carrots and potatoes should be placed at the bottom of the slow cooker, as they take longer to cook than softer vegetables. Add delicate vegetables like zucchini or spinach towards the end of the cooking time to prevent them from becoming mushy. With a few tweaks, many recipes can be successfully adapted for slow cooking.

Do I need to sear meat before slow cooking?

While not strictly necessary, searing meat before slow cooking is highly recommended for enhanced flavor and appearance. Searing creates a Maillard reaction on the surface of the meat, which is a chemical reaction between amino acids and reducing sugars that results in browning and complex flavor development. This adds depth and richness to the final dish. To sear meat, heat a skillet over medium-high heat with a little oil. Pat the meat dry with paper towels and sear on all sides until browned, about 2-3 minutes per side. Then, transfer the seared meat to the slow cooker. If you're short on time, you can skip the searing step, but the flavor won't be as robust. For optimal results, always sear meat before adding it to the slow cooker.

What are common mistakes to avoid when slow cooking?

Several common mistakes can hinder your slow cooking success. Overfilling the slow cooker can lead to uneven cooking and longer cooking times. Fill the slow cooker no more than two-thirds full. Opening the lid frequently releases heat and steam, extending the cooking time. Resist the urge to peek unless necessary. Adding too much liquid can result in a watery dish. Reduce the amount of liquid called for in the original recipe. Overcooking delicate vegetables can make them mushy. Add them during the last hour or two of cooking. Forgetting to trim excess fat from meat can lead to a greasy dish. Trimming fat helps prevent the dish from becoming overly rich. Using the wrong cut of meat can result in a tough or dry dish. Choose cuts that benefit from long, slow cooking, such as chuck roast or pork shoulder. By avoiding these common pitfalls, you can ensure delicious and satisfying slow-cooked meals.

Slow Cooking vs. Pressure Cooking: What's the difference?

Both slow cooking and pressure cooking are hands-off methods, but they differ significantly in cooking time and results. Slow cooking uses low heat over a long period to tenderize tough cuts of meat and develop complex flavors. It's ideal for stews, braises, and roasts where you want the ingredients to meld together slowly. Pressure cooking, on the other hand, uses high pressure and heat to cook food much faster. A dish that might take 6-8 hours in a slow cooker could be ready in under an hour in a pressure cooker. Pressure cooking is excellent for beans, soups, and tougher cuts of meat when you're short on time. However, it can sometimes result in a less nuanced flavor compared to slow cooking. Slow cooking is often preferred for dishes where maximum tenderness and flavor depth are desired, while pressure cooking is a great option for speed and convenience.