Slow Cooker

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Which one should you buy?

For most families, a 6-quart slow cooker that switches itself to warm when it's done is the one to have, and being able to brown the meat in the same pot is a real bonus. Here's what I'd point you to:

On a busy day, a slow cooker is a gift. A few minutes of prep in the morning and dinner is waiting when you walk through the door. Cheaper, tougher cuts of meat, the ones with lots of flavour, turn meltingly tender.

It's honest, humble cooking. Shin of beef, pork shoulder, lamb neck, a pot of beans or a big chili. Nothing fancy, just time and gentle heat doing the hard work for you.

What low and slow really does

Tough cuts are tough because they're full of connective tissue called collagen. Cook them fast and the meat seizes up. Cook them gently for hours, just below a simmer, and that collagen melts into gelatine. That's what gives a stew its rich, sticky body and makes the meat fall apart under a fork.

A slow cooker holds a steady, gentle heat with the lid on. Very little steam escapes, so the liquid you put in at the start is roughly what you'll have at the end. That's why most slow-cooker recipes use far less liquid than a stew on the stove.

The one thing a classic slow cooker can't do is brown. Browning the meat first is where a lot of the deep, savoury flavour comes from. With a basic cooker you do that in a frying pan; with the Cuisinart you do it in the cooker's own pot.

Cuisinart MSC-600 at a glance

It doesn't pressure cook. If you want that too, look at the Cosori.

What to look for in a slow cooker

• Size. 6 quarts feeds a family with leftovers. Smaller households can go down to 4 quarts, but don't fill any cooker more than about two-thirds full.

• A browning setting. Not essential, but it saves a pan and keeps all the flavour in one pot.

• A timer and automatic keep-warm. So dinner doesn't overcook if you're stuck in traffic.

• A removable pot. Much easier to wash and serve from.

• A low setting that actually simmers. Some multi-cookers run cool on low, so food takes far longer than the recipe says. Check with a thermometer the first time.

The Cuisinart does all of that. The main trade-off is the nonstick pot: it's easy to clean, but you need to treat it gently.

Who it suits, and who should skip it

Good for you if

• You're out all day and want dinner ready when you get home

• You love stews, braises, chili and pulled pork

• You'd like to brown and slow cook in the same pot

Skip it if

• You'd rather avoid nonstick coatings: choose a stoneware cooker like the Hamilton Beach

• You want pressure cooking too: the Cosori does both

• You're on a tight budget: a basic stoneware cooker and your frying pan do the same job for less

How to get the best from it

Brown for flavour

Browning isn't a safety step, but it's where the flavour is. Pat the meat dry, brown it in batches without crowding, then soften your onions in the same pot and scrape up the sticky bits with a splash of stock or wine.

Go easy on the liquid

Nothing evaporates with the lid on. Use about half the liquid you would on the stove. If it's too thin at the end, take the lid off and let it bubble on high for a bit.

Low or high?

Low takes roughly twice as long as high and gives the most tender result with tough cuts. Keep the lid on; every peek lets heat out and adds time.

Wake it up at the end

Long cooking dulls bright flavours. Stir in fresh herbs, a squeeze of lemon or a splash of vinegar just before serving.

Cleaning and safety

• Thaw meat first. Frozen meat keeps the pot too cold for too long. Start with thawed meat so it heats up quickly.

• Boil kidney beans first. Dried red kidney beans must be soaked and then boiled hard for 10 minutes before they go in. A slow cooker doesn't get hot enough to make them safe on its own.

• Leftovers in the fridge within two hours. Don't reheat leftovers in the slow cooker; reheat on the stove or in the microwave until piping hot.

• Look after the nonstick. Wooden or silicone tools only, and don't heat the empty pot on the browning setting for long.

• Hand-wash for a longer life. The pot is dishwasher-safe, but a gentle wash keeps the coating going for longer.

The one rule

Thawed meat in, lid on, and leftovers in the fridge within two hours.

Questions people ask

Do I have to brown meat before slow cooking?

No, it's safe without it. But browning adds a lot of flavour, and with this cooker it doesn't cost you an extra pan.

Can I put frozen meat in a slow cooker?

No. Thaw it in the fridge first, so the food heats up quickly and doesn't sit at an unsafe temperature.

Is it safe to leave a slow cooker on all day?

Yes, that's what they're made for. Stand it on a clear, heat-safe surface away from the wall and anything that could catch.

Why is my slow cooker stew watery?

Too much liquid at the start. Use about half what you'd use on the stove, or take the lid off for the last half hour on high.

Slow cooker or Instant Pot?

A pressure cooker is much faster; a slow cooker is better at long, gentle cooking. Some multicookers do both, but their slow-cook setting can be weak, so check it reaches a gentle simmer.

Learn the first step

Start with How to Sear Meat, then try something from my One-Pot recipes.

Updated October 2026. Prices change often, so check before you buy.