Many of your favorite recipes can be successfully adapted to the slow cooker or if you follow some simple rules. You will also find time base / temperature guide for converting recipes, some do's and don'ts for specific ingredients and tips to make your slow cooker dishes more flavorful.
Liquids
Generally, liquids may be decreased in slow cooking – a rule is about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually sufficient.
Pasta & Rice
When recipes call for cooked pasta to add, cook until just slightly tender before add to pot. Add 1 / 4 extra liquid per 1 / 4 cup uncooked rice, and use long grain converted rice for best results. For many recipes, add cooked rice shortly before serving.
Beans
It is generally preferable to soak the beans overnight before cooking in the crockpot. Before adding sugar or acidic ingredients, the beans should be softened the beginning, both in the crockpot or on the stove. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before you start.
Herbs and spices
Ground herbs and spices tend to dissipate over long cooking times, so it is best to add them near the end cooking. Whole flavors of herbs output over time, are a good choice for cooking crock pot. You should taste and adjust seasoning, if necessary, before serving.
Milk / Cheese
Cream, milk and sour cream break over long periods of cooking, and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. "Healthy", or reduce the fat cream soups can be used in any recipe as a substitute.
Cheese generally do over long periods Cooking should be added at the end of cooking, or use processed cheeses and spreads.
Soups
Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup.
For soups milk, add 1 or 2 cups of water during the last hour, add the milk, evaporated milk or cream as requested.
Vegetables
Dense vegetables like potatoes, carrots and other root vegetables should be cut no more than 1 inch thick and placed in the bottom of the pot because they take longer to cook
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