Crock Pot Slow Cooking

All seek and we need shortcuts to accomplish our goals. Whether with regard to our daily duties to our families, or in our field of work. Here is a very short cut that many of us already use on a nearly daily basis. Once used, it will be difficult to do without.

Many of your favorite recipes can be adapted successfully to the slow cooker or if you follow some simple rules. You will find a base of time / temperature guide for recipes of conversion, some do and not do for specific ingredients and some tips to prepare your dishes more delicious slow cooker.


In general, liquids may decrease in slow cooking - by rule generally is about half of the recommended amount. Unless the dish contains rice or pasta, a cup of liquid is usually sufficient.

Pasta and rice

When recipes call for cooked pasta is added, Cook until slightly tender before adding to the cooker. Add liquid 1/4 extra per 1/4 cup of uncooked rice, and the use of long grain rice for best results. For cooking times recipes, add the rice, cooked just before serving.


It is usually best to Soak beans overnight before cooking in the slow cooker. Before adding sugar or acid ingredients, the beans must be softened first, either in the slow cooker or on the stove. If your recipe includes tomatoes, salt, or other acidic ingredients, grains must be of course before you begin.

Herbs and spices

Herbs and ground spices tend to dissipate with long cooking times, so it is best to add them at the end of cooking. Whole herbs release flavors over time, so they are a good choice for cooking crockpot. You should test and adjust the seasonings, if necessary, before serving.

Milk / cheese

Milk, cream, and sour cream break during long periods of cooking, and should be added during last hour. Condensed cream soups are good substitutions for milk and you can cook for extended times. "Healthy", or the reduction of fat cream soups can be used in any recipe as a substitute.

Cheeses do not have in general over extended periods of cooking, so you must add near the end of cooking, or use processed cheeses and spreads.


Add water just to cover the ingredients in the soup, and after cooking add more if necessary for a thinner soup.
With regard to milk-based soups, add 1 or 2 cups of water and during the last hour, add milk, evaporated milk, cream or request.


Dense vegetables such as potatoes, carrots and other root vegetables should be cut no more than 1 "in thickness, and is placed in the bottom of the pot, since they take longer to cook"