• There are appropriate meat weights for specific size slow cookers (Example: 6 quart = 6 pounds meat). Cut meat to cook at same rate as vegetables. For frozen meats, add liquid, use pre-cubed meat and add additional time to ensure meat is defrosted, fully cooked and tender.
  • You can cook frozen meat in a Crock-Pot® Slow Cooker, but suggested cook time may need to be increased. To ensure meat is cooked through, use a meat thermometer. Meat should be well above 165°F to be tender.
  • Specialty dishes, such as stuffed chops, stuffed steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged in a single layer so they cook easily and can be served attractively.
  • Roasts can be cooked without water when set on low. However, we recommend a small amount because the gravy is especially tasty. The more fat or “marbling” the meat has, the less liquid you need. Liquid is needed to properly soften and cook vegetables.
  • Trim fats and wipe meats well to remove residue. If meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker. Season with salt and pepper. Place meat in stoneware on top of vegetables.
  • Some people prefer the convenience of not pre-browning meat before adding to the slow cooker. Pre-browning meat does create another layer of prep work. If you prefer to pre-brown meat, borwn or sear meats in a skillet, prior to adding to slow cooker. This will create greater depth of flavor to any dish as well as melt out fat that can be poured off before slow cooking.