12 Expert Slow Cooker Tips

1. For the easiest cleanup ever, line your slow cooker with parchment paper. This is especially useful for dishes that you might want to remove (or replate) in one piece, like cakes or frittatas, says DiGregorio. Just line with parchment, cook as usual, then lift up and out.

2. Follow the order of operations. Cooking dairy products at high heat for a long period of time can cause them to curdle, so add them last. Save the quick-cooking greens and fresh herbs for the end, too.

3. To quickly check temperature without lifting the lid, use a probe thermometer. The slow cooker lid traps heat and stabilizes temperature, so it's best not to lift it when cooking unless you absolutely need to. If you have to quickly check the temperature on something specific — like making sure your roast has cooked through — a probe thermometer is your best bet.

4. Use more big-flavor ingredients than you usually do — because the low-and-slow heat will mellow them out.

5. Make a foil collar to prevent delicate dishes — like frittatas or cakes — from burning at the edges.

6. For the best possible dish, sauté your aromatics first — and brown your meat.

7. To avoid washing an extra pan, consider a stovetop-safe slow cooker that allows you to sear right in it.

8. Soak up condensation by lining the lid with a paper towel.

9. Taste-test for five things before serving.

10. Batch-cook grains to have an easier week ahead.

11. If you end up with too much liquid, remove the lid to let excess moisture evaporate. If, near the end of a cook time, you find yourself with more liquid than you'd like, remove the lid to let that liquid reduce down. (At the same time, though: Make sure any meat is cooked through at that point, because removing the lid will drop the temperature, too.)

12. Use bakeware to upgrade your bread or dessert game — anything that's oven-safe works in the slow cooker, too. Think of your slow cooker as a mini oven: perfect for making things like custards and puddings in ramekins; jams and sauces in canning jars; or breads or cakes in baking dishes or loaf pans.