There are various types of slow cooking methods; you can cook dishes traditionally or in a slow cooker

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Poaching

 The ingredients are immersed in water, then simmered very
gently. This is good for both delicate meats, such as fish or chicken breast, and dense or tough meats, such as beef topside; a clean, silky texture is achieved. A fitted lid is essential for keeping moisture in the pot. Never attempt to rush poaching—hard boiling dries out meat. The traditional method (shown with chicken) is described here, but if using a slow cooker, simplify it by adding the meat, water, and any flavorings to the pot at the beginning.

 Braising

 This technique combines both dry heat and moist heat
cooking. The meat, poultry, or vegetables are first seared in hot fat and then cooked slowly in a pan with minimal liquid, just enough to cover. Searing helps to keep the meat succulent. The meat is cut into slightly larger pieces than for stewing. Slightly more expensive cuts can be used for braising, although this technique works just as well with cheap cuts. Braising suits cuts such as brisket, shanks, and oxtail very well.
The traditional method steps are shown below, but the process is the same for the slow cooker up to step 3; after the alcohol has evaporated, transfer everything to the slow cooker, pour over the stock, and cook on either setting.

 Stewing

 The food is simmered fully covered in stock or


 water, and sometimes wine. This is great for tougher

 cuts because the connective tissue and fat break

 down while cooking, releasing gelatinous juices and

 making the meat tender. For a slow cooker, transfer

 everything to it at the end of step 3 and finish cooking.
Pot roasting

 This is essentially a braised dish


 that uses a whole joint of meat,

 usually of a tougher cut. Liquid

 is used to barely cover the meat,

 and vegetables and herbs are

 added to the pot. A pot roast is

 cooked in a covered pot on a low

 heat in the oven or slow cooker

 for several hours, until the meat

 is fork tender. The whole joint

 is usually browned first as this

 improves the flavor of the finished

 dish. If using a slow cooker,

 transfer everything to it at the

 end of step 2, pour in the stock,

 and cook on auto/low.

 Keeping a good pantry makes any style of cooking easier, but it can really come into its own if you are slow cooking. It reduces the need to plan too far ahead so you can cook spontaneously and decrease your shopping trips. The pantry shouldn’t be just a place to keep half-open packs and half-used jars; when it is organized well with staple ingredients, you can create meals with only a few fresh additions.

 As with any cooking, good ingredients will produce good results, but this doesn’t necessarily mean choosing expensive ingredients. Slow cooking enables you to make the best possible food with whatever is available, whether it’s a collection of humble root vegetables, a cheap meat cut, or some fresh seafood. All it requires is time and care so it can be cooked to perfection.

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