The slow cooker is our friend in the test kitchen, and we’ve discovered some helpful tips to create the perfect dish every time:
1. Pick the Right Cut of Meat: Use cuts of meat that are best for slow braising, like pork shoulder, and try to avoid leaner cuts, like pork tenderloin, that don’t hold up as well.
2. Spend Some Time Up Front: All you need is 30 minutes or less to brown your meat. Make a quick pan sauce or reduce wine before adding to your slow cooker — it makes a big difference in flavor.
3. Choose Your Alliums Wisely: Onion, garlic and shallot all belong to the same genus and when they’re added raw to a slow cooker, sometimes they create a metallically after-taste. We prefer to use leeks (also in same genus), which are milder. We also love to toast thinly sliced garlic in butter or oil and stir in at the end (like in Food Network Magazine’s Vegetable and Lentil Slow Cooker Soup, pictured above).