How to handle slow-cooker vegetable timing

These steps assume

• The slow cooker is stable and used according to its manual.
• The lid stays closed for most of the cooking time.
• Times are guides; texture and a safe core temperature determine doneness.

What you need

• Root vegetables
• Delicate vegetables
• Knife and board
• Slow cooker
• Timer

Step by step

1. 1

   Cut firm vegetables evenly and place them low.

   • Equipment: Slow cooker, measuring cup and spoon.
   • Heat: No heat.
   • Time: 2–5 minutes.
   • Looks like: Pieces are evenly sized.
   • If it goes wrong: Large potato pieces remain hard.
   • Done when: Pieces are evenly sized.

2. 2

   Cook with the main dish until a knife almost slides through.

   • Equipment: Slow cooker with lid and timer.
   • Heat: LOW or HIGH as directed.
   • Time: Follow the dish's cooking time.
   • Looks like: Roots become tender with no hard core.
   • If it goes wrong: Spinach added at the start turns dark and dissolves.
   • Done when: Roots become tender with no hard core.

3. 3

   Add delicate vegetables late and stop at the intended bite.

   • Equipment: Spoon, tongs or thermometer as needed.
   • Heat: Off.
   • Time: 5–15 minutes.
   • Looks like: Delicate vegetables retain color and shape.
   • If it goes wrong: Late vegetables receive too little time.
   • Done when: Delicate vegetables retain color and shape.

If it doesn't turn out as expected

• Large potato pieces remain hard.
• Spinach added at the start turns dark and dissolves.
• Late vegetables receive too little time.

Food safety

Wash and cut on a clean board; keep vegetables away from raw meat juices.