Anonymous wrote:i just dont get what is so "convenient" about the slow cooker. It seems like i have to precook half the ingredients before they go in anyway.

What is convenient is not necessarily the prep--it's having the meal hot and ready when you walk in the door. On Tuesday's my kids have after school activities that don't get us home until around 6:30. It's too late at 6:30 for me to start cooking dinner--even if it's making baked chicken, potatoes, and a vegetable. We wouldn't eat much before 7:15 and if I'm cooking dinner at that time, I'm not helping with homework.

So tonight, after we eat Monday's dinner, I will prep tomorrow nights dinner and throw it all in the crock pot. I think I'm going to make stuffed peppers. I put the crock pot in the fridge overnight. In the morning, as we're all walking out the door, I stick it in the cooking part. Then when we get home tomorrow night, dinner is ready and waiting the minute we walk in the door.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:i just dont get what is so "convenient" about the slow cooker. It seems like i have to precook half the ingredients before they go in anyway.

You are doing it wrong. I don't precook anything, don't even sear the meat first.

Then the meat will become extremely dry.

No. If it isn't seared the flavor is different, but the moisture is more a function of cooking time and liquid.

Anonymous wrote:

Anonymous wrote:i just dont get what is so "convenient" about the slow cooker. It seems like i have to precook half the ingredients before they go in anyway.

You are doing it wrong. I don't precook anything, don't even sear the meat first.

Maybe you're doing it wrong !
Browning the meat will definitely improve the taste.

Anonymous wrote:

Anonymous wrote:i just dont get what is so "convenient" about the slow cooker. It seems like i have to precook half the ingredients before they go in anyway.

You are doing it wrong. I don't precook anything, don't even sear the meat first.

Then the meat will become extremely dry.