How To Layer Foods In A Slow Cooker For Perfect Results Every Time

Slow cookers are something of a modern miracle when it comes to no-fuss cooking. Since they maintain a low-setting cooking temperature of about 200 degrees Fahrenheit within a microclimate of a ceramic insert nestled inside the metal heating element, they allow home cooks to prep dinner first thing in the morning. Since slow cookers can be safely left unattended for hours at a time, this means you can head off to work or run errands while your dinner slowly simmers throughout the day, allowing flavors to bloom and marry to create a mouthwatering meal with very little effort.

However, there are a handful of common slow cooker mistakes that can ruin your meal, including adding your ingredients in the wrong order. Though at their core, they're designed for you to "set it and forget it" there is a right and wrong way to layer your ingredients inside of the ceramic insert. Done incorrectly, you may end up with mushy vegetables, undercooked potatoes, and stringy proteins. Employing the correct layering technique, on the other hand, results in beautifully tender veggies and perfectly braised beef, chicken, or pork. 

Generally speaking, it's best to place dense, hard ingredients like potatoes on the bottom, where they'll remain in constant contact with the heat. Middle layers might include fibrous veggies like celery or onions, while the top layer is reserved for the most delicate ingredients like peas and summer squash. This ensures all of your ingredients can withstand long cooking times without ruining their texture.

The key to using this technique correctly is understanding the heat levels inside your slow cooker. As mentioned, the hottest area is at the bottom of the ceramic insert. The middle area, several inches above the bottom, is slightly cooler, while the coolest part of the slow cooker is an inch or two directly inside the rim. Remembering this guide is the easiest way to determine what should go in the slow cooker first.

For instance, if you're making spicy slow cooker turkey chili with sweet potatoes and canned beans, the cubed sweet potatoes should go in first, followed by the softer canned beans. This creates a layer of insulation around the sweet potatoes while also keeping the beans from burning. Similarly, if you're making savory slow cooker split pea soup with dried peas, diced carrots, and celery, the dried peas should go in first, followed by the other two fibrous veggies.

Of course, there's also the question of where to place the meat. Some say to place it at the bottom, so it can braise properly, while others advise to layer it on top to allow the juices to flavor the dish. To embrace the best of both worlds, try to nestle it near the bottom of the middle layer to protect it from drying out, while also allowing its juices to mingle with the gorgeous broth in the bottom of the slow cooker.