A. With a slow cooker, you’re in luck because the best cuts are often less expensive. Some roasts, such as cross rib and blade pot roasts, slice well, but fattier cuts, such as pork shoulder blade roasts, are fall-apart tender and best served shredded or pulled. No matter what the cut, The Canadian Living Test Kitchen recommends trimming off excess and visible fat.
Beef: Stewing or braising cuts shine in the slow cooker. Look for the words “simmering” or “pot roast” on the label. They include most cuts from the shoulder or chuck: cross rib pot roast, top or bottom blade pot roast. Also slow cook brisket, brisket pot roast, simmering short ribs, stewing beef and lean ground beef.
Pork: Choose shoulder cuts: pork shoulder blade roasts or steaks. Pork rib roast is tasty as are pork rib chops, pork side ribs and lean ground pork.
Lamb: The shoulder and shanks are best.
Chicken and turkey: Legs and thighs remain moist and appetizing in the slow cooker. We recommend leaving the skin on during cooking to prevent the meat from drying out, but removing the skin before eating to cut back on fat. Lean ground chicken and turkey fare well in the slow cooker.
Q. Can you tell me why there is such a big difference in cooking times? Recipes often say “cook for 6 to 8 hours.” That’s a pretty wide range.
A. Cooking times vary from manufacturer to manufacturer and slow cooker to slow cooker, even for ones that have the same capacity and shape. Check for doneness at the least amount of time, because you can overcook food in a slow cooker. You will soon be comfortable with how your slow cooker matches our recipes.
Q. What’s the most common error slow cooker beginners make?
A. There’s a myth that all you need to do is fill the cooker, turn on the dial and leave the cooker to work its magic. While this may do for some dishes, in The Canadian Living Test Kitchen we find that you will enjoy more flavour when the meat or poultry or flavouring ingredients, such as onions, garlic and mushrooms, are browned first.
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