A slow cooker is the only kitchen appliance that gets better the less you look after it: fill it in the morning, put the lid on, set it to low — and eight hours later, you have a stew that falls apart at the touch of a fork. This article is for anyone who has never worked with one: how the appliance works, what goes in it best, how much electricity it costs, and the answer to the question everyone asks first — is it okay to leave it on when I go out?
How does a slow cooker actually work?
A heating element around the pot slowly brings the contents to a constant, relatively low temperature — well below boiling point — and the heavy lid keeps moisture and steam inside. That combination of low temperature and long duration does something that high heat cannot: tough connective tissue in cheaper cuts of meat slowly dissolves into gelatin, making the meat tender instead of dry. That is precisely why the appliance produces such great results with inexpensive cuts — beef chuck, silver side, chicken legs, and shoulder cuts turn out better in it than expensive steak.
Low or high: which setting should you choose?
Two settings, one simple rule. Low is the setting for which the appliance was designed: 6 to 8 hours, and the classic choice if you fill it in the morning and eat in the evening. High does roughly the same in half the time (3 to 4 hours) and is handy if you can only start in the afternoon. For tough cuts of meat with a lot of connective tissue, low provides a better texture, simply because the slower process gives more time for the conversion into gelatin.
What is best to put in it?
- Beef stew meat, chuck, and silver side
- Chicken legs and thighs (the whole carcass for stock)
- Lentils, beans, and legumes
- Sturdy vegetables such as carrots, potatoes, and pumpkin
- Soups, stews, and curries
The two beginner mistakes
The first mistake is adding too much liquid. A slow cooker evaporates almost nothing, so a recipe that calls for a liter of stock on the stove often only needs half that amount in a slow cooker. The second mistake is not searing the meat beforehand. It is not a mandatory step, but a quick sear in a pan adds flavor that the slow cooker itself cannot create, because a crust never forms at these low temperatures.
How much electricity does a slow cooker use?
A slow cooker consistently uses very little electricity compared to an oven, precisely because it works at a low temperature instead of quickly reaching a high one. For a more precise comparison with the air fryer and oven, including calculation examples, see this article on electricity consumption.
Is it okay to leave it on when I'm away?
Yes — that is exactly what the appliance is designed for. Slow cookers are built to operate unattended for hours at a safe, low temperature, with an insulated exterior that does not get hot enough to pose a fire hazard under normal use. Just be sure to place the device on a stable, clear surface, away from curtains or paper.
Your first dish: the simplest recipe there is
Place 500 grams of beef chuck, two sliced onions, three sliced carrots, a can of diced tomatoes, and a splash of stock into the pot. Season with pepper, salt, and a bay leaf. Set it to low for 7 to 8 hours. Done — no further attention needed.
Frequently asked questions
Can I put frozen meat directly into the slow cooker?
This is discouraged, as the meat stays in the danger zone for bacterial growth for too long before it is properly heated through. Let the meat thaw first.
Should the lid stay on during cooking?
Yes, every time you open the lid, heat escapes and significantly extends the cooking time, so only open it if absolutely necessary.
Can I add dairy such as milk or cream?
Only add dairy in the last half hour, otherwise it may curdle during the long cooking time.
How do I clean my slow cooker?
Most inner pots are dishwasher safe; let it soak after use if anything has stuck to the bottom.
Ready to get started? View our full range of slow cookers or discover more kitchen appliances in the kitchen category.
