Slow cooking tips from the manufacturers of Crock-Pots

Always taste dish at the end of the cook cycle and correct seasonings, including salt and pepper.

-- Source: www.crock-pot.comAlso, don't place the cold stoneware liner in a cooker that's already hot; the stoneware could shatter.Fresh herbs will dissipate in flavor over long cook times. It's best to add them to the finished dish.To thicken a sauce, you can stir in cornstarch, tapioca or tapioca powder and set the slow cooker to high about 15 minutes until juices are thickened.For dried herbs and spices, add half the amount at the beginning of the cooking cycle, then taste and adjust seasonings toward the end of the cooking cycle. Chili and garlic powders can sometimes intensify over longer cook times.You can place ingredients in the stoneware liner and refrigerate it the night before cooking, but keep in mind that starting the cooking with cold stoneware will add more time for the pot to heat and cook.Add milk, cream and sour cream during the last 15 minutes of cooking time.Slow cooking retains more juices in meats and vegetables than conventional cooking, so it's generally not necessary to use more than ½ to 1 cup liquid.If cooking dried beans, cook them completely before combining with sugar or acidic foods, which will have a hardening effect on beans.Tomatoes, vinegar, wine or citrus juice help tenderize meats. For long cook times, taste and add additional citrus during the last 15- 30 minutes if desired.

-- Source: www.crock-pot.com