This long-cooking Southern stew seemed a natural for the slow cooker. Instead, we got an alarming mush. The right timing—and a trick—helped us fix it.
Despite its French name, this hearty stew is built on the familiar flavors of pork, chicken, and beans. Traditional cassoulet takes days of cooking, but we streamlined the recipe for the slow-cooker.
Slow-cooker stroganoff recipes promise to transform a cheap, tough cut iinto something special, but they forget about the sauce, which ends up watery and bland.
Black beans go into the slow cooker with an army of flavorful ingredients, but the result is often a muddied mess. In our recipe, the big flavors of ham, bacon, and chiles perfectly complement the creamy, rich black beans.
Long hours at low temperatures have a way of rendering flavors flat. So what's the secret to making full-flavored-and non-greasy-beef chili in the slow cooker?
We wanted beef stew from the slow cooker that tasted every bit as good as a stovetop stew. Our testing found the solution.