Preheating isn't necessary, but if the recipe suggests using the stove first, let your crock heat up in the meantime. Adding hot food to a hot crock will save you energy.

Always spritz some non-stick spray or rub some butter on the inside of your Crock-Pot. Just a light coating of either is enough to keep the food inside from burning.

Layer sturdy ingredients on the bottom and sides so they cook more evenly in those hotter spots, and reserve space on top and in the middle for delicate ones.

Packing your Crock-Pot more than ⅔ full can lead to overflowing or prevent even cooking. However, the liquid level should be kept at least halfway up the crock.

To get maximum, robust flavor, always brown your meat in a skillet on the stove first. Then, deglaze the skillet and add the deglazing juices to your Crock-Pot.