Slow Cooking Nailed! Our Top Tips for Great Winter Dinners

1. Choose the right cuts - and don't skimp on prep
Slow cookers are made for the underdogs of the meat world - those tough, less expensive (although, let's face it, no meat could be described as 'inexpensive' these days) cuts like chuck, brisket, topside and shoulder. Given time and gentle heat, they become meltingly tender and positively packed with flavour. Do yourself a favour: try to trim any excess fat and skin from your meat before adding to the slow cooker. You’ll get a silkier, cleaner sauce without that greasy layer settling on top of your meal.

Whether or not you sear the meat first is up to you. Our vote is always for 'yes' - sure it’s an extra step, but browning adds real depth of flavour (think caramelised edges, richness and better texture). Worth it, in our opinion, if you have the time. And remember, butter adds even more flavour so we always use half butter/half oil when browning (oil prevents the butter from burning quite so readily).

2. To layer, or not to layer ...

Root veg like carrots, parsnips, onions and potatoes need longer to cook than your meat, so chop them evenly and place them at the bottom of the pot where they’ll be closest to the heat. The meat then goes on top, where it can gently baste the veg below in all its delicious juices.

Save faster-cooking ingredients - things like pasta, rice, zucchini, and fresh tomatoes - for later in the cook. And as for green veg like beans and peas? Toss them in just before serving to keep their vibrant colour and snappy texture.

3. Go easy on the liquid
Biggest rookie error? Too much liquid! Because slow cookers are sealed, very little moisture evaporates. Essentially what you start with is what you finish with (plus a bit from the meat and veg) so if you're adding heaps more by way of wine, stock etc, you run the risk of turning it into 'casserole soup'. If you’re adapting a regular recipe, reduce the liquid by at least a third - maybe even half. Our old rule of thumb in the cafe days, when making pie fillings, was to barely cover the ingredients with liquid (you're almost just moistening it) then leave it to cook overnight. The resulting 'stew' rarely needed to be thickened before adding to our pies.

Speaking of thickening, try dusting your meat in flour before cooking. Or remove the lid for the last 30–60 minutes to let the sauce reduce. Turning it up to high for that final stretch can help too. 

4. No peeking

We get it - it's smelling incredible and the temptation to look is almost irresistible. But trust us: don’t. Every time you lift the lid, you let valuable heat and steam escape, which can add 20–30 minutes to your cooking time. (We reckon slow cookers know you’re tempted - that’s why they come with glass lids these days!)

If you need to add dumplings, extra greens, or a last-minute flavour hit, wait until near the end.

5. Always finish on a high note
The secret to a standout slow-cooked dish? A fresh finish. Depending on your recipe, stir through chopped herbs, olives or capers; a squeeze of lemon juice or a grating of zest; or a dash of vinegar just before serving. These little touches add brightness and balance to all that rich, slow-simmered goodness.

Other great toppers: a spoonful of chutney, a sprinkle of parmesan, chilli oil, toasted nuts or seeds, or even a dollop of yoghurt or sour cream. It’s the little things that make it feel like a meal, not just a stew.

Bonus tip: Forgot to prep this morning? If mornings get away on you (happens to the best of us!), an Instant Pot multi cooker can give you back your options. It’s a pressure cooker and a slow cooker in one, so you can go low and slow when you’re organised - or fast and fabulous when you’re not. One clever pot, multiple functions, less clutter. Take a look at our Instant Pot range here.

Let your slow cooker work its quiet magic this winter so you can enjoy that moment when you walk in the door to dinner already (mostly) done.