Dos and Don'ts of Successful Slow Cooking

Do look for cuts of meat with lots of connective tissue, such as beef or pork shoulder or beef stew meat.  The long, slow cooking process will break down the tough connective tissues.  An added plus is that these cuts of meat are typically cheaper.

Do brown any beef or sauté chicken on the stovetop if you want any caramelization/color on the meat. This adds another layer of flavor and is worth the extra time.

Do set the slow cooker on high until the food begins to bubble, and then turn to low and continue to cook.

Do select recipes that contain a liquid.

Do place vegetables on the bottom as they take longer to cook than most meats. 

Do use the slow cooker like a warming drawer for short holding times (set to "keep warm" setting).  It's a life saver for mashed potatoes when the stovetop is full.

Do add fresh herbs in the last 10 minutes of cooking.  If added earlier, they will turn mushy and lose their vibrant color.

Don't open the lid of the cooker to take a whiff; you will lose heat in the cooker.  If you can't wait and you do lift the lid, add 20 minutes to the cooking time.

Do fill the Crockpot at least half full.

Don't fill the slow cooker more than 2/3 full.  Once the bubbling starts, the lid might be pushed off and you will have a big mess to come home to or worse yet could burn someone.

Don't use the slow cooker for reheating foods.