In addition to sauteeing aromatics and browning meat before putting them in the slow cooker, I usually add a couple of bay leaves. I also use homemade stock exclusively instead of commercial. (I make the stock in the crockpot!)

All this time I KNEW there is an off taste, but so many don't notice (OR are in denial ;< THANKS to all! Interesting about onions, garlic. My objection is more prevalent w/red meat dishes, and theorize it has to do with no fond, AND no fat rendered off in slow cooker... My taste id's the off part as cloying and lacking in depth, missing acidity. Haven't owned a slow cooker in 25 years; when with a meal, I add lemon or vinegar or a sauce, like Heinz 57 to "cover" that off part. Helps, but usually not enough.

I feel like the whole purpose of a slow cooker is that you can throw everything in there and have a meal 6 hours later. If you have to saute things, pre-brown meat, etc, then at that point, I might as well just cook the meal the regular way.

FWIW, I agree with the others-- have never really had a slow cooker meal that I've liked all that much. Nothing better than just okay, except maybe a soup, which is so easy to do anyway that you don't really need to bother with the slow cooker.

Anonymous wrote:For some reason onions, garlic and shallots develop that metallic taste in slow cookers. I would either sauté them separately and add them near the end, omit them or substitute leeks. I don't know if other foods do the same thing. I've heard some commercial broths have a metallic taste, and that would only intensify when concentrated.

Thanks for this info. I'm going to try your suggestions because I, too, have noticed that metallic taste (experienced that when I was pregnant too!).

Agree that some things are much better than others in the slow cooker, but I just love the convenience of throwing everything in in the morning and having dinner ready when we get home from work/school. It makes life so much easier.

I cook a lot of beans in the slow cooker, and put the aromatics in with just an hour or so to go, already sauteed, and this seems to to solve that problem.

I find meats in the slow cooker taste better if you brown them first in a skillet before adding them.

Everything I ever cooked in my slow cooker tasted like bad hospital food. I got rid of it in the end.

hmm, I have never noticed that. I do think when I use any white meat it tastes off, but I solve that by using fattier meats like chicken thighs, etc.

For some reason onions, garlic and shallots develop that metallic taste in slow cookers. I would either sauté them separately and add them near the end, omit them or substitute leeks. I don't know if other foods do the same thing. I've heard some commercial broths have a metallic taste, and that would only intensify when concentrated.

That's funny - are you using any canned ingredients?

Anonymous wrote:I agree with OP. Slow cooker meals taste tin-ny.

+1 I have always thought this as well.

A lot of recipes are not amenable to slow cooking.

I agree with OP. Slow cooker meals taste tin-ny.

Do you hand wash the insert or put it in the dishwasher?

What recipes have you tried? Fresh or canned ingredients? Off taste for every recipe?

I see lots of recommendations on here for slow cooker meals. Most meals I make in the slow cooker just do not taste right. There is a slightly off taste to them that I can't really describe. I am wondering if anybody else has experienced this, and if you might have any tips. I have a Rival crockpot with a ceramic insert, don't know if that makes any difference.