This is the slow-cooker I have. I cook so much with my slow cooker I did a lot of research, including contacting the Paleo Foundation about their standard and testing. Here is the write up about the Chefman Slow-cooker. *Note I have had the best luck getting ahold of their customer service through Facebook instead of their website.
Slow-cookers do not have the power to heat them up fast enough. This can cause an unsafe temperature for too long.
You can preheat your slow-cooker while you are preparing the meal.
If you have one (smaller) frozen ingredient throw it in alone and first, while your cooker is on a high to defrost it while you prep the other ingredients.
again, because slow-cookers don’t have the power to cook more food at safe temperatures.
Try to only fill the insert about ¾ of the way.
Trim large pieces of fat off meat.
Fat is delicious and an important nutrient, but in the slow cooker too much can make the meal greasy and, in some instances, cause an off flavor.
Don’t go too crazy, just the big chunks
Now it’s time to get cookin’
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Gina Shively is a Personal Health Cook and American Council on Exercise (ACE) certified Health Coach located in Anchorage Alaska. Her background includes a Bachelor’s of Science in Physiology from the University of Wyoming. For the past six years, she has lived in Alaska, where she can’t get enough of the active Alaskan lifestyle that for her includes hunting, fishing, hiking, and the occasional weekend race. She loves to cook for people and enjoys the challenge of making healthy food taste delicious. Her family includes two young boys, two packgoats, and a rambunctious Weimaraner, as well as a very patient husband.
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