Slow cookers are excellent for tough cuts of meat containing connective tissue.
Very lean cuts are different.
Chicken breasts, pork tenderloin, and other lean meats can become dry if cooked for too long.
Choosing an appropriate cut and following the recipe’s recommended cooking time can make a significant difference.
9. Wine and Other Strong Liquids
Alcohol doesn’t evaporate as quickly in a covered slow cooker as it does in an uncovered pan.
Adding a large amount of wine or another alcoholic liquid can therefore leave a stronger flavor than expected.
Use the amount specified by a tested recipe rather than assuming that more liquid will always produce better results.
10. Large Amounts of Garlic
Garlic can certainly be used in slow-cooker recipes.
The issue is that its flavor changes significantly during prolonged cooking.
Fresh garlic can become mellow and sweet, while too much can dominate the entire dish.
For a brighter garlic flavor, adding some fresh garlic toward the end can complement garlic that has cooked with the main ingredients.
