• Always begin with fresh or thawed meats, do not use meat that is still frozen.
  
  
• Rather than large cuts or roasts, cut meat into chunks. For poultry, do not use a whole chicken, but rather pieces (legs, thighs, breasts, etc).
  
  
• Cook meat on high for the first hour, turn slow cooker down to low for the remaining time. This allows the cooker to heat up quickly and "heat down" gradually.
  
  
• Recipes should include some form of liquid. If a recipe does not include a liquid, consider adding 1/2 cup of water or broth, or simply not using the recipe at all.
  
  
• Keep the lid closed. Opening the lid to take a peek adds precious cooking time in increments of 20-30 minutes EVERY TIME it is opened!
  
  
• Check the internal temperature with a thermomter to ensure that the food reaches 160 degrees F.
  
  
• Do not use your slow cooker to reheat foods. This is simply not what your slow cooker was made to do.

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