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Mastering the Slow Cooker 

Simple to use, saves time, lots of recipes, fun to use…


Plan Ahead

-Prepare ingredients the night before, and make sure to thaw frozen food in the fridge

-In the morning, place the ingredients in the slow cooker and turn it on

Simple to Use

-Follow the instructions set by the manufacturer

-For best results use recipes that are formatted for the slow cooker

-Don’t peek! When the lid is opened it can take up to 30 minutes to return to the proper temperature

Cooking Meat

-Great for cooking inexpensive cuts like beef brisket, pork shoulder, lamb shoulder and chicken thighs

-Able to use less meat because the cooking process extracts more of the meat flavour

Food safety

-Between 40-140 °C is the danger zone when handling food

– food remaining within this temperature for an extended time period allows for bacteria growth, and can harm the people who eat that food

-Don’t cook a whole roast because may not cook through


From the Garden to the Slow Cooker: Using Fresh Produce

-Mix vegetables with oil, salt, pepper, garlic, and spice

-Simmer on low for 2-3 hours, until vegetables are tender

-Serve with lemon juice and/or butter


Check what’s available in Ontario at:

Tip 1: Root vegetables can take longer than meat and other vegetables so put these at the bottom of the pot

Tip 2: Fresh herbs are added at the end to retain freshness


When Using a Regular Recipe, Use this as a Guideline:

15 – 30 mins -> instead, cook for 1 – 2 hours on High or 4 – 6 hours Low

30 mins – 1 hour -> cook 2 – 3 hours on High or 5 – 7 hours on Low

1 – 2 hours -> cook it for 3 – 4 hours on High or 6 – 8 hours on Low

2 – 4 hours -> cook it for 4 – 6 hours on High or 8 – 12 hours on Low