5 biggest mistakes you make when using your slow cooker

Don't make these mistakes with your slow cooker. Now that fall's officially here, we're craving warm roasts and comforting stews-but not the flavorless or overcooked kind. By avoiding the following mistakes while using your slow cooker, you can say goodbye to sub-par dinners and hello to the best-tasting stews around, just in time for the chillier weather. 1. Neglecting to brown meats Browning meats in a skillet (or in the slow cooker's insert if it's stovetop safe) before programming the cook time will give your braise or stew heartier flavor. 2. Removing the lid during use When slow cookers lose heat it takes them a long time to gain it back. Don't remove the lid until you have to. 3. Always using the same temperature and time settings Your kitchen might not be a chemistry lab but a little experimentation may be necessary to get the best results. Try out a few combinations of temperature setting and cooking time to get it just right. 4. Not submerging meat Cooking times for meat and poultry that's under liquid will be shorter than for pieces that aren't. Make sure that everything's submerged so that the entire dish cooks evenly. 5. Using the wrong setting If your meat is consistently overcooked, chances are that your slow cooker is operating at a high temperature while on the warm setting. To remedy the problem, reduce the time your recipe cooks before going into keep warm mode.