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6 Slow Cooker Tips

6 Slow Cooker Tips
Happy National Slow Cooker Month! As one of the best cooking tools ever invented, the slow cooker certainly deserves to be celebrated. Not only do they come in handy on busy days, but slow cookers also infuse meals with unmatchable flavor. Using a slow cooker is pretty simple, which is the beauty of the cooking method, but it can’t hurt to brush up on a few tips before getting in over your head. 
 
  1. Use the right meat. Technically, there aren't right and wrong cuts of meat to make in the slow cooker, but there are certain cuts that work way better than others. Fatty, inexpensive meats, such as chuck roasts, short ribs, pork shoulders and lamb shanks, cook best in the slow cooker. 
  2. Prep the ingredients. Most slow-cooker recipes require some simple prep work, such as chopping vegetables or trimming meat, before dumping it all in the slow cooker. Consider prepping the ingredients the night before and refrigerate the components overnight in separate containers. Also, for even cooking, cut food into uniform pieces. 
  3. Browning boosts flavor. Taking an extra few minutes to brown the meat and/or sauté the vegetables prior to adding them to the slow cooker will add extra flavor to the final dish.
  4. Don’t overfill your slow cooker. For best cooking, only fill the slow cooker between one-half and two-thirds full. If your recipe uses liquid, it should come about halfway up the ingredients (or less). This precaution will ensure that your meal finishes on time and help you avoid any food-safety hazards. 
  5. Set the cooking time and temperature.  Generally, cooking on the lower setting (about 170 degrees) takes about twice as long as cooking on the higher setting (about 280 degrees). The lower setting heats food gently, while the higher setting will heat food more quickly. Keep in mind that some cuts of meat and recipes are better suited to one setting over the other. 
  6. Keep the lid on it.  First, be sure the lid fits snugly over the slow cooker with no gaps for steam to escape. Once you’ve set the cooking time, walk away and let the slow cooker do its thing! Resist the urge to take off the lid and peek at your meal. Opening the slow cooker allows heat to escape and will slow the cooking process. 
After reviewing these tips, check out our favorite Moore’s slow-cooker recipes below! 
 
Ingredients: 
3 lb. Corned Beef Brisket
1 Bottle (12 oz.) of Dark Beer
½ tsp. pepper
½ cup Moore’s Original Marinade
½ tsp. garlic salt
1 package of King’s Hawaiian Rolls
8 slices Swiss Cheese
French Mustard 
Sandwich pickles
 
Instructions: 
  1. Trim fat from brisket.  Sprinkle with pepper and garlic salt. Place in the bottom of a slow cooker.
  2. Pour Beer and Moore’s Original Marinade over meat.  Cover.
  3. Cook on low for 6-8 hours or on high for 4-5 hours until meat is very tender.
  4. Remove meat from the liquid and allow to rest for 10 minutes.
  5. Cut the corned beef across the grain into thin slices.
  6. Cut rolls in half; spread mustard on the top half; place sliced meat on the bottom half; top with Swiss cheese and pickles.
Ingredients: 
1 lb. Ground Beef
1 onion, finely chopped
1 clove garlic, minced
3 stalks celery, diced
1 bell pepper, diced
1 (28 oz.) can Italian stewed tomatoes, drained
1 (15 oz.) can mixed vegetables, drained
2 quarts beef broth
¼ cup Moore's Original Marinade
1 tsp paprika
salt and pepper to taste
6 oz. of Cavatappi or Fusilli pasta (optional)
 
Instructions: 
  1. Begin to brown ground beef in skillet over medium heat.
  2. When partially browned, add onions, celery, and bell pepper. Cook until vegetables are soft and meat is brown.
  3. Add garlic and cook for 30 seconds (be careful not to burn or overcook).
  4. Drain.
  5. Pour meat mixture into crockpot.
  6. Mix all other ingredients (not pasta) in the crockpot.
  7. Cook on low for 8 hours.
**Optional: During the last 15 minutes of cooking add the pasta to the crockpot, stir to combine, and cook for remaining 15 minutes.
 
Ingredients: 
4-5 lbs. beef tips or beef roast, cut into small cubes
1 bottle Moore's Original Marinade, enough to cover beef
2 cans Cream of Mushroom soup
1 to 1 1/2 cups of your favorite Merlot
package of chopped mushrooms, optional
white rice or mashed potatoes
 
Instructions: 
  1. Cover beef completely with Moore's Original Marinade and marinate at least overnight in fridge, turning several times.
  2. In large slow cooker, combine marinated beef cubes (discarding marinade) with 2 cans Cream of Mushroom soup and Merlot.
  3. Cook in slow cooker on high for 4 hours or low for 8 hours.
  4. Serve with white rice or mashed potatoes.
  5. Don't forget to spoon over ample amounts of the gravy!