Slow Cooker vs. Crockpot: What's the Difference? | America's Test Kitchen (2024)

FAQs

Is a slow cooker and a Crockpot the same thing? ›

A slow cooker and a Crockpot are the same thing, essentially. A slow cooker is an appliance of which there are lots of brands. Crockpot is one brand of slow cooker. Crockpot popularized slow cookers when they launched their version in the 1970s.

Even though both can produce similar results, there is a main difference between a slow cooker and a pressure cooker. A slow cooker will cook food longer at a lower temperature, whereas a pressure cooker uses hot steam to cook food much quicker.

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat. It also makes the meat far more flavorful.

What are the disadvantages of a slow cooker? Slow cookers only apply heat to the bottom of the crock, which cuts down on their ability to reduce liquids and brown foods, and develop flavor the same way a Dutch oven or pressure cooker can.

When it comes to cooking, you can use either. While Crock-Pot is just a brand name, Crock-Pots, Crock-Pot-style slow cookers, and other types of slow cookers will all get the job done.

Traditionally cheaper cuts of meat always slow cook better. Slow cooking breaks down the connective collagen in meat, which turns into unctuous gelatine. This creates that soft and tender mouth feel we all crave.

Pressure Cookers are Better for Lean Meats

The shorter cooking time means there's less of a chance lean meats become tough and dry.

Cooking food overnight in a crockpot is a great way to save time, but is it safe to leave a crockpot on overnight while you sleep? Absolutely! If you feel comfortable leaving your crockpot on while you're at work, you should also feel safe using it overnight.

Can I put raw chicken in a slow cooker? ›

Yes, you can put raw chicken in a slow cooker! Slow cookers and Crock-Pots are designed to cook raw meats. The direct heat from the pot, lengthy cooking time and steam created from the tightly covered container destroys bacteria, making slow cooking safe. You can put frozen chicken in a slow cooker, too!

Use the slow cooker low setting

Ginny has been working with slow-cookers for over a decade, and her advice is to use the 'Low' slow cooker settings as much as you can, finding that most dishes really benefit from a slow, gentle heat to really bring out the flavours.

Collagen makes meat tough when cooked quickly, but when slow-cooked, it breaks down into gelatin, giving you that juicy, tender mouthfeel. Fattier — and cheaper — cuts of beef can also be good for slow cooking, because the fat helps to ensure the beef won't dry out while adding extra flavour.

Never add onions to a slow cooker dish that you haven't sautéed first – I find you get that slight raw onion flavour throughout and it just ruins the dish for me. I really think it's worth the extra effort. It's the only ingredient I bother to pre-cook!

Oven-Baked Magic: Another option for slow cooking without a slow cooker is to utilise your oven. Choose an oven-safe dish with a lid or tightly cover a regular baking dish with foil. This method is excellent for roasts, casseroles, and baked dishes.

Yes, if you use them correctly. The slow cooker cooks foods slowly at a low temperature, generally between 170 and 280 degrees F, over several hours. The combination of direct heat from the pot, lengthy cooking and steam, destroys bacteria making the slow cooker a safe process for cooking foods.

Both low and high stabilizes at 209°F. The difference is the time it takes to reach that temperature. Low: 7-8 hours to reach the simmer point. High: 3-4 hours to reach the simmer point.

According to the Energy Saving Trust, a slow cooker is one of the most energy efficient kitchen appliances. On average, a slow cooker draws about the same amount of energy as a standard electric light bulb. This means that despite being on for a longer period of time, a slow cooker actually uses very little energy.