5-Ingredient Slow-Cooker Recipes for Basically Every Occasion (2024)

FAQs

Can I just throw a bunch of ingredients in the crockpot? ›

One of the main attractions for many people is the ease of a slow cooker, so when you're looking for recipes, avoid those that suggest a lot of pre-preparation. For many dishes, particularly soups and stews, you really can just throw all the ingredients in.

The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.

Most slow cookers have two slow cooker temperature settings. The 'Low' cook setting reaches temperatures between 164-182°F (reaching a peak of around 205°F after 4 hours). Wondering what temperature is 'High' on a Crockpot slow cooker? The 'High' cook setting tops off at around 205°F after cooking for 4 hours.

The Slow Cooker has 3 different heat settings; high, low and keep warm. This allows you to tailor the temperature to what you are cooking resulting in succulent, tasty meals.

So, go ahead and cook raw meat in your slow cooker. Just be sure to give it a head start over the rest of your ingredients.

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.

**Use the Low Setting:** If you plan to leave the slow cooker unattended overnight, it's best to use the low setting rather than the high setting. The low setting allows for longer cooking times at a lower temperature, reducing the risk of overcooking or burning the food.

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.

The Benefits of Cooking 'Slow-and-Low'

Not only does it make the meat far juicier and more tender but it also works with all kinds of meats. No matter your preference, this cooking method works well with whole cuts of pork, beef, lamb, and even veal.

Is it better to cook pork in slow cooker on low or high? ›

Transfer the pork to the slow cooker. Cover and cook on the LOW setting until the pork is soft enough to pull apart with a spoon, 14 to 16 hours.

If possible, turn the slow cooker on high to start the cooking process and then switch to low after an hour. This will reduce the amount of time required to cook the food thoroughly. Some models can be set to automatically make this switch.

The signs below indicate following features: O - off, I - low, II - high, Pot - keep warm. The high setting is II. We hope this information proves helpful, and if you have any questions, please reach out to us via https://www.crockpot.com/support/contact-us or through LiveChat.

Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

The low setting on a Crock-Pot is between 145 and 190 degrees Fahrenheit. This temperature range allows for the food to cook slowly and evenly, without overcooking or undercooking it.

Even on crazy days, you can make Crockpot dump dinners happen fast! In the morning, just throw everything in your slow cooker—no browning, no sauteing, no searing.

Most people use a slow cooker for meat, poultry and vegetables, although fruits, desserts, stuffing and oatmeal can also be prepared. All ingredients placed in a slow cooker should be thawed. Choose to make foods with high moisture content such as chili, soup, stew or spaghetti sauce.

"When a slow cooker is too full, it may not heat the food evenly," explains Leal. As a result, some parts of the dish may overcook, while others remain undercooked. "This can also increase the risk of foodborne illness, because the food might not reach a safe temperature throughout," she says.