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"\u200BThe slow cooker makes meal prep a cinch, but be sure to avoid these common mistakes: 1. You don&amp;#039;t brown the meat first. Browning meats in a skillet (or in the slow cooker&amp;#039;s insert, if it&amp;#039;s stovetop safe) before programming the cook time will give your braise or stew heartier flavor. 2. You open the lid while your dish is still cooking. When slow cookers lose heat, it takes them a long time to gain it back. Don&amp;#039;t remove the lid until you have to. You don&amp;#039;t need to check \u2014 we promise the food is cooking. 3. You always use&amp;amp;nbsp;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 settings and cooking times to a get a recipe just right. 4. You don&amp;#039;t submerge the meat. Cooking times for meat and poultry that are under liquid will be shorter than for pieces that aren&amp;#039;t. Make sure that everything&amp;#039;s submerged so that the entire dish cooks evenly. 5. You don&amp;#039;t consider your machine&amp;#039;s quirks. 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. Emily Weinberger is a product analyst in the&amp;amp;nbsp;Good Housekeeping&amp;amp;nbsp;Institute&amp;amp;nbsp;Kitchen Appliances and Technology Lab. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/tips/a24807/biggest-slow-cooker-mistakes/>